The wine producing valleys of Napa California have achieved world wide fame. Hyped with movies, magazines and food channels. People now have a sense of awe for the place. The common perception is that “big spending” is the only way to go in California. Though it is a possibility, it isn’t the only one present for wine and nature lovers. As the rest of America prepares for a cold winter, northern Californians head outdoors. The rains transform the landscape from a dull brown to a lush green. Trees start blooming in February and by March a full bloom is achieved. All the green then dies out in the summer for the regular tourists to enjoy.
Napa and the rest of California can be expensive during tourist season; tastings cost as much as $50 per person. For the budgeted traveler, the Sonoma County is a better alternative where tastings are mostly free on under $5. The rural western side offers a glimpse of the rural side of the County. Ninety minutes from the golden gate bridge the rural country side is criss crossed with winding back roads through vineyards making getting lost both imminent and a welcoming possibility. The County offers more than just vine yards and prides itself on its diversity. From cheeses to apple orchards it has a lot to offer for the entire family.
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A San Francisco co-operative “Crushpad,” has a new take on the fluctuation of the stock market. It has launched a new wine called “Bailout”. Bailout, which is a Napa Valley Cabernet Sauvignon, will go on sale for $39 per bottle. What makes this wine unique apart from the “Bull and Bear” label is that Crushpad will offer a discount of $2 for every 100 points that the DOW slips after the projected bottling date of August 2009. So if you buy your wine when the DOW was at 8500 and on august 2009 it was at 7000 the wine will cost you a mere $9. Although if the DOW rebounds the price remains at $39, which for a Napa Valley Cabernet Sauvignon from a pedigreed vineyard is a great buy.
Crushpad which is a self proclaimed “combination of wine industry veterans and technology industry refugees that want to liberate winemaking from the stereotype of the 5th generation wine family living on the chateau with the Golden Retriever.” provides budding winemakers and wine enthusiasts a chance to make and market their own wines with the help of their in house facilities and experts.
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During the 1970’s winemaking was mostly an experimental undertaking in Washington, without prospects of commercial return. Today however Washington comes second only to California in the United States in premium winemaking, estimated being close to $3 million dollars.
Some believe that global warming is responsible for the thriving industry in the northwest. According to a 2003 study by Gregory V. Jones, a professor and climatologist at Southern Oregon University, average temperatures have risen by over 2 degrees in 50 years in major wine producing regions and are expected to rise another 2 in the coming 50. The northwest according to the professor has never been more suited to wine production.
Further climate changes which seem imminent have done nothing to dampen the spirits of the local winemakers, who assert as winemakers being more flexible and more resourceful. Although the wine industry in the state is only about 30 years old, it does not show any signs of slowing down, coupled that with the tourism and hospitality the industry appears to have a rosy future in front of it.
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Since the supply of glass bottles for the wine market has been in relatively greater demand than the wine manufacturing capacity itself for the past years, which subsequently caused the delivery of supplies on time for trade requirements, Fevisa Industrial of Mexicali, B.C. Mexico together with Encore Glass of Beneficia, California were proud to announce a new wine bottle supplier to join the domestic US wine market.
This proudly presented solution was in lieu of getting supply for Asia, specifically from China, which had long term limitations. The coming of this new supplier gave exactly what consumers were asking for – another North American source, which has materialized itself in the form of Fevisa.
Fevisa, a major glass manufacturer for beverage containers that has been the supplier for prestigious companies like Coca-cola, Anheuser Busch and Modelo Brewing, is a manufacturing company that focuses on quality, improvement and customer satisfaction. Now that it’s a new manufacturer for the wine industry, production is projected to mark new highs in December 2008.
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Dundee’s 12th Maple Wine Co. will be dealing with their crush this year with their new wastewater treatment system, catching the eyes of the global wine industry with this newly applied technology.
The system actually involved wineries connecting into their sewer systems for waste treatment purposes, making for an easier albeit relatively safe means of disposing grape bulks produced by companies every year.
This was Assistant Winemaker Chris Baker’s remedy to an incredibly overpriced former system of treating raw waste from 12th Maple Wine Co., where they used pay off as much as $180,000 to have their grape waste taken away by groups of vacuum trucks. This apparently caused major economic setbacks for the company, urging Baker to come up with a solution.
Now 12th Maple Wine Co. doesn’t have to deal with their overtaxed system anymore since the system, like most industries that have already implemented it has proven, will be saving the company hundreds of thousands of dollars every year.
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Functional Technologies Corp. is currently boasting its newly developed process for producing the strains of the company’s urea-degrading Phyterra Yeast products at a commercial scale, aimed towards the global market.
The program was completed in cooperation with various industrial alliances in Prince Edward Island, which paved way for the said development program for active dry yeast production. These strategic alliances includes a pilot plant accredited by the Canadian Food Inspection Agency (CFIA), which recently completed an entire process of manufacturing of ready to use bulk products. The program also included the training of personnel qualified for the task.
This project is in line with Functional Technologies’ attempt to expand their product line with more yeast strains. This endeavor is helping standardize batch fermentation processes for each type of strain. The completion of the Standard Operating Procedures in Functional Technologies will soon allow these processes to be applied in other facilities.
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