Laura Burgess

Moon Science: Biodynamics In The Vineyard And In Your Glass

Moon Science: Biodynamics In The Vineyard And In Your Glass

Biodynamics has a large tribe of devout followers, and an equally large band of skeptics. Believers bury horns of manure in their vineyards (or feed their babies bizarre milk blends) while most of the world roll their eyes. Since its inception in the 1920s, the moon-centric science preached by Austrian Rudolph Steiner has been divisive at best.

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Crushing 25 Tons Of Grapes Per Hour: A Day In The Life Of A Winemaker

Crushing 25 Tons Of Grapes Per Hour: A Day In The Life Of A Winemaker

Joe Coughlin’s day starts quietly, as the sun rises and lights the vine-covered hillsides that define much of Northern California’s landscape. These are the only quiet moments he’ll likely have until October as the Assistant Winemaker at Amador County’s Sobon Estate Family Winery, where winemaking is a small part of the duties he performs during […]

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A Tale of Two Yeasts: How Yeast Science Has Become Big Business In Booze

A Tale of Two Yeasts: How Yeast Science Has Become Big Business In Booze

Today, an ever-expanding mass of conscientious consumers supports a renaissance of artisan food and beverage makers. At the same time, a religious devotion to science and expectation of uniformity in consumer goods continues to make small scale production nearly futile. At the core of this tension is Saccharomyces Cerevisiae, otherwise known as Baker’s or Brewer’s […]

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Why Picpoul Should Be Your Go-To Wine For Seafood

Why Picpoul Should Be Your Go-To Wine For Seafood

Move over, Champagne. Your days as the only go-to wine for seafood and fried goodies are over. Picpoul, the oft-forgotten ‘people’s grape’ of Southern France (it’s grown primarily in the Rhone Valley and Langedoc regions), is here to accompany everything from Island Creek oysters on the half shell to the famous deep-fried Fisherman’s Plates of […]

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