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News posted on Friday, 21 April 2017

Uni of Adelaide partners with Bordeaux
The University of Adelaide and Bordeaux’s Kedge Business School sign a partnership agreement to promote wine business education. The partnership will provide opportunities and relationship building within the highly regarded wine region.

Sydneysider makes finals for wine writing comp
Tom Munro, an ex. English winemaker who is now based in Sydney has been shortlisted for Jancis Robinson Wine Writing Competition. Munro works as a self employed wine importer and maker in Sydney and will represent Australia as the only candidate in the top five. He earned the spot through public vote (from a pool of 200) and will compete against 4 others for a chance at becoming a columnist for the Jancis Robinson website. Source, Tom Munro.

Tas growers stressed over smoke
Wine Tasmania is reminding landholders who have property near vineyards to consider the risks smoke from burn-offs could have on grapes. Wine Tasmania has developed a map showing vineyard locations, as well as a fact sheet on the impact of smoke to wine grapes. Source, The Examiner.

Red wines late to the party
For the 70 invited guests at the Classic Reds symposium held in Hawke’s Bay, it was a lesson not only in the wines on show, but an explanation of why these wines have been late to join the NZ wine party. Despite a rich history in NZ, varieties like Shiraz and Cab Sauv are often overlooked. Source, Rural News Group.

Pinot noir port success
Production is growing at Debra Cruickshank's Cromwell winery with triple the tonnage of fruit at harvest now, compared with a few years ago. Making wine was the plan but it's the Pinot Noir ports that are catching the attention of the drinking public and are now becoming the main focus of production. Source, Stuff.co.nz.

Consumers pay more for organic, but not wine
You swish around a sip of organic wine in your mouth and it might tempt your taste buds, but that doesn’t mean you’ll pay more for it, a new University of Florida Institute of Food and Agricultural Sciences study shows. Source, University of Florida News.

Cautious optimism about Walmart wine
Following yesterday's newsletter announcement that Sam's Club (owned by Walmart) will be stocking its own wine brand, opinion has surfaced on its level of quality. "A Chardonnay from the Central Coast of California, followed by Cabernet Sauvignon, Prosecco, and Champagne. It’s an interesting range of wines, and one that warrants a bit of consideration." Source, Forbes.

Drinking stinkbugs, you've probably done it
“Does contamination of wine by the bugs’ stress compound pose any health risk to consumers?” asked Hal Heaton. “And does someone really count the number of stinkbugs on each of the huge number of grape bunches picked?” And before you ask, that is their technical name. Source, Science News.

A Wine & Weed Symposium
With eight US states having legalised the recreational use of cannabis, winemakers in America are exploring the idea of weed and wine pairings. As reported by The Times, a Wine & Weed Symposium will take place in California this August. Source, The Drinks Business.

How Portuguese wine defined free trade
It all started with wine from Portugal. And it's served as the foundation to free trade. A key trade theory turns 200 years old Wednesday. The marquee birthday comes at a time when President Trump is trying to redefine U.S. trade with other countries. Source, Channel 3000.

Call out for skin contact whites
The Wine & Viticulture Journal is putting a call out for winemakers who produce skin contact whites, to submit to a tasting. This will be the first ever tasting of its kind for the publication and the results will be published in the May-June edition.

Chardonnay that tastes of raspberries
Synthetic biology promises to revolutionise everything from the fuel we use, to the clothes we wear. In Australia the science has been used to create a raspberry flavoured glass of Chardonnay, while work continues to build the world's first fully synthetic yeast cell. Source, The ABC.

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