Saturday, October 25, 2014
TATIB foundation (South Africa)
The Air That I Breathe Foundation (TATIB)
"Worldwide 25 million people are poisoned by pesticides every year"
"Worldwide 25 million people are poisoned by pesticides every year"
'Incurable' grape disease devasting French vineyards
French winemakers demand action on 'incurable' grape disease devastating vines
"French winemakers have demanded emergency funding to deal with an "incurable" grape disease which they fear could become as devastating as a 19th-century plague that almost destroyed the nation's vineyards...The fungal disease, esca, has infected 13 per cent of France's vines this year, costing the industry more than €1 billion (£790 million). "
More on the Esca (Grape Measles)
Pathogen: Nine species of fungi in the genus Phaeoacremonium.
SYMPTOMS
Affected leaves display small, chlorotic interveinal areas that enlarge and dry out. Foliage symptoms are frequently called "esca." In red varieties dark red margins surround the dead interveinal areas. Severely affected leaves may drop and canes may dieback from the tips. Symptoms may occur at any time during the growing season but are most prevalent during July and August. On berries, small, round, dark spots, each bordered by a brown-purple ring, may occur. These spots may appear at any time between fruit set and ripening. In severely affected vines the berries often crack and dry on the vine or are subject to spoilage.
What if esca disease of grapevine were not a fungal disease?
This article takes a systemic view "Consequently the presumed esca-associated fungal pathogens are most likely saprobes decaying already senescent or dead wood resulting from intensive pruning, frost or other mecanical injuries as grafting. The cause of esca disease therefore remains elusive and requires well executive scientific study. These results question the assumed pathogenicity of fungi in other diseases of plants or animals where identical mycota are retrieved from both diseased and healthy individuals."
"French winemakers have demanded emergency funding to deal with an "incurable" grape disease which they fear could become as devastating as a 19th-century plague that almost destroyed the nation's vineyards...The fungal disease, esca, has infected 13 per cent of France's vines this year, costing the industry more than €1 billion (£790 million). "
More on the Esca (Grape Measles)
Pathogen: Nine species of fungi in the genus Phaeoacremonium.
SYMPTOMS
Affected leaves display small, chlorotic interveinal areas that enlarge and dry out. Foliage symptoms are frequently called "esca." In red varieties dark red margins surround the dead interveinal areas. Severely affected leaves may drop and canes may dieback from the tips. Symptoms may occur at any time during the growing season but are most prevalent during July and August. On berries, small, round, dark spots, each bordered by a brown-purple ring, may occur. These spots may appear at any time between fruit set and ripening. In severely affected vines the berries often crack and dry on the vine or are subject to spoilage.
What if esca disease of grapevine were not a fungal disease?
This article takes a systemic view "Consequently the presumed esca-associated fungal pathogens are most likely saprobes decaying already senescent or dead wood resulting from intensive pruning, frost or other mecanical injuries as grafting. The cause of esca disease therefore remains elusive and requires well executive scientific study. These results question the assumed pathogenicity of fungi in other diseases of plants or animals where identical mycota are retrieved from both diseased and healthy individuals."
Pesticide warning in France
French winegrowers warned over pesticide use
"A French winegrower, who died after contracting leukaemia becoming the first farmer to have his illness officially linked to the pesticides he used for years on his crops, has spoken from beyond the grave giving a warning to the industry....
He is among 40 or so farmers in France whose illnesses have now been
officially linked to their profession and the pesticides they have sprayed
on the land by the French agricultural public health body.
Speaking shortly before his death, Mr Chenet said: "When I got the
hospital I saw the same company whose name was on the pill box (as the one
that made the farming products). I said: 'It can't be true; the same group
that poisoned me is now treating me."
Saturday, October 18, 2014
Getting familiar with the term 'Tex-French Vine'
It seems a lot of wine lovers equate 'American grapes' with Labrusca. Labrusca grows in the US Northeast, not in Texas. The most famous labrusca, Concord, was bred in Massachusetts. While many Americans grow up with Concord grape juice, and love it, the wine it produces is famous for its unpleasant 'foxy' taste, which I describe to my friends as 'a sniff of kerosene'.
A month ago, some of my grape breeding friends were lamenting this, quoting supposedly well read individuals and suggesting ways of meaningfully correcting them. These comments greatly troubled me. I've heard them myself, and it wounds my Texas pride. Lubrusca won't even grow in my part of Texas.
To some degree, I blame 'French American' vines for this sad state of affairs. Early French crosses with native American vines focused on labrusca and an extremely healthy American cross from Missouri, 'Jaeger 70'. Jaeger 70 was created gy by Hermann Jaeger of Neosho, Missouri. Its parents were vines from two different wild American varieties: Lincicumii and Rupestris. Lincicumii has very large clusters and large berries. Rupestris is very sweet. Together, you get a relatively sweet, healthy vine that resists a variety of American pests that were rampaging through France when it was bred in the 1880s. When crossed with European vines, the progeny could ignore the invading American pests, and produced a passable wine.
Unfortunately, the Missouri Lincicumii imparted a smoky twang to it descendents for generations. Personally, I don't like it. It isn't as bad as labrusca, but I avoid it. Some people like it. It just isn't my style. Still, I've got several of its descendents in my vineyard. They are very healthy, but my idea is to stick with non-tang specimens, of which several varieties of wild Texas and European grapes provide many fine examples. Trying to grow grapes in the Texas heat, and every grape disease known to man isn't easy. The descendents of Jaeger 70 were the first vines I grew that liked it here in Glen Rose, Texas.
Hopefully, you are catching my drift by now. New England Labruscas make wines that remind me of kerosene. Missouri vines are better, but still remind me of a smoky cigar (which some like a great deal). Let me get to the point, native American wines get better the closer you get to Texas.
To help me spread the good news, the idea of 'Tex-French' vines came to mind, and I posted something here about it 2 weeks ago. I liked the contrast between 'Tex-French' and 'French American'. It is a bit ironic and romantic for Texans. For a few years, Texas was part of France, and we like to remind Northerners our roots are different than theirs. There is already a 'Tex-French' cuisine here, and heck, we saved the French wine industry 100 years ago, so its sort of a family thing.
To help bring Texas grapes to the attention of future wine lovers, I wanted to create a label that clearly differentiates North-Eastern US viticulture from Texan viticulture.
Here is the idea:
1. 'Tex French' has nothing to do with Lubrusca, nor anything to do with Jaeger 70.
2. 'Tex-French' vines were bred in France between 1880 and 1940.
3. The American side of the pedigree is entirely Texan.
So, why haven't you heard of the great native Texas vines?
Fortunately, the brave French grape breeders 100 years ago crossed a number of wild Texas vines with their local vines.
Unfortunately for these new vines, the stout Frenchmen doing all this grape, lived in a place where wild Texas grapes never got enough heat to ripen. Southern France is as far north as Philadelphia. Sweet Texas vines produced 'sour grapes' if grown in New York or France. Texas grapes were dismissed. The only purpose they were thought suited to was root-stock. Their fruiting capabilities were ignored. A status they still suffer.
Here are some examples:
41B Millardet (Female)
Fercal (female, crosses already in vineyard)
Montpellier 333 EM (Male)
Richter 99 (Male)
Ruggeri 140 (Male)
Possible example (The vine likes it here in Texas, but the North American side's source is unknown)
1202 Couderc (Perfect)
Alicante Ganzin (Perfect)
Ganzin #1 (AxR1) (Male)
A month ago, some of my grape breeding friends were lamenting this, quoting supposedly well read individuals and suggesting ways of meaningfully correcting them. These comments greatly troubled me. I've heard them myself, and it wounds my Texas pride. Lubrusca won't even grow in my part of Texas.
To some degree, I blame 'French American' vines for this sad state of affairs. Early French crosses with native American vines focused on labrusca and an extremely healthy American cross from Missouri, 'Jaeger 70'. Jaeger 70 was created gy by Hermann Jaeger of Neosho, Missouri. Its parents were vines from two different wild American varieties: Lincicumii and Rupestris. Lincicumii has very large clusters and large berries. Rupestris is very sweet. Together, you get a relatively sweet, healthy vine that resists a variety of American pests that were rampaging through France when it was bred in the 1880s. When crossed with European vines, the progeny could ignore the invading American pests, and produced a passable wine.
Unfortunately, the Missouri Lincicumii imparted a smoky twang to it descendents for generations. Personally, I don't like it. It isn't as bad as labrusca, but I avoid it. Some people like it. It just isn't my style. Still, I've got several of its descendents in my vineyard. They are very healthy, but my idea is to stick with non-tang specimens, of which several varieties of wild Texas and European grapes provide many fine examples. Trying to grow grapes in the Texas heat, and every grape disease known to man isn't easy. The descendents of Jaeger 70 were the first vines I grew that liked it here in Glen Rose, Texas.
Hopefully, you are catching my drift by now. New England Labruscas make wines that remind me of kerosene. Missouri vines are better, but still remind me of a smoky cigar (which some like a great deal). Let me get to the point, native American wines get better the closer you get to Texas.
To help me spread the good news, the idea of 'Tex-French' vines came to mind, and I posted something here about it 2 weeks ago. I liked the contrast between 'Tex-French' and 'French American'. It is a bit ironic and romantic for Texans. For a few years, Texas was part of France, and we like to remind Northerners our roots are different than theirs. There is already a 'Tex-French' cuisine here, and heck, we saved the French wine industry 100 years ago, so its sort of a family thing.
To help bring Texas grapes to the attention of future wine lovers, I wanted to create a label that clearly differentiates North-Eastern US viticulture from Texan viticulture.
Here is the idea:
1. 'Tex French' has nothing to do with Lubrusca, nor anything to do with Jaeger 70.
2. 'Tex-French' vines were bred in France between 1880 and 1940.
3. The American side of the pedigree is entirely Texan.
So, why haven't you heard of the great native Texas vines?
Fortunately, the brave French grape breeders 100 years ago crossed a number of wild Texas vines with their local vines.
Unfortunately for these new vines, the stout Frenchmen doing all this grape, lived in a place where wild Texas grapes never got enough heat to ripen. Southern France is as far north as Philadelphia. Sweet Texas vines produced 'sour grapes' if grown in New York or France. Texas grapes were dismissed. The only purpose they were thought suited to was root-stock. Their fruiting capabilities were ignored. A status they still suffer.
Here are some examples:
41B Millardet (Female)
Fercal (female, crosses already in vineyard)
Montpellier 333 EM (Male)
Richter 99 (Male)
Ruggeri 140 (Male)
Possible example (The vine likes it here in Texas, but the North American side's source is unknown)
1202 Couderc (Perfect)
Alicante Ganzin (Perfect)
Ganzin #1 (AxR1) (Male)
Saturday, October 4, 2014
Tex-French wine
I find it interesting to bring 1st generation Tex-French grape vines back to Texas. They are a subset of vines now known as 'French American' vines. The most well known of the French-American vines trace their ancestry back to the famous Jaeger 70 vine bred by Herman Jaeger sometime between 1880 and 1895. Jaeger 70 (aka Munson) was created by crossing two wild vines found in the Ozarks, one a Lincecumii (aka Post-oak vine) vine, the other being rupestris (aka July, sand or sugar grape). Jaeger 70 was incredibly healthy, and produced abundant and large clusters. Jaeger 70 is still around and still be tasted if you know the right people. It has a distinctive smoky, tar taste that is hard to mask. It passed this taste to its descendants.
Unfortunately for Texans, the French favored crossing foxy Lubrusca (found in the Northeast), and smokey-tar tasting Jaeger 70. Most Europeans think all grapes in America taste like Jaeger 70.
It isn't so. Texas cinerea and rupestris don't have the tar and fox of the upper Mid-west and east coast.
No one really tried to work with sweet Texas vines. They had very small berries. All Europe cared about was healthy root stock. They didn't need to improve taste. That job had been finished around 1650 when Cabernet Sauvignon and Chardonnay were bred.
Meanwhile, in Texas, we don't need root stock, we need bigger fruit, but all anyone thought the French-American vines could be used for was root stock. For example, Fercal (rupestris x vinifera) is a popular rootstock). I'm uses Fercal for fruit.
I find the idea of breeding root stock here in Texas rather odd. The native grapes do fine and we have every grape disease known to man. Instead, we need fruit breeding! For some reason, we felt we needed to copy the French. Since the French were doing root stock breeding, it seems that is what the state and university system wanted to do.
I don't know about you, but it is an irony that I enjoy reflecting on this while drinking a glass of wine in my vineyard.
Anyway, here is to Tex-French wine!
Tex-French is already a popular taste:
Unfortunately for Texans, the French favored crossing foxy Lubrusca (found in the Northeast), and smokey-tar tasting Jaeger 70. Most Europeans think all grapes in America taste like Jaeger 70.
It isn't so. Texas cinerea and rupestris don't have the tar and fox of the upper Mid-west and east coast.
No one really tried to work with sweet Texas vines. They had very small berries. All Europe cared about was healthy root stock. They didn't need to improve taste. That job had been finished around 1650 when Cabernet Sauvignon and Chardonnay were bred.
Meanwhile, in Texas, we don't need root stock, we need bigger fruit, but all anyone thought the French-American vines could be used for was root stock. For example, Fercal (rupestris x vinifera) is a popular rootstock). I'm uses Fercal for fruit.
I find the idea of breeding root stock here in Texas rather odd. The native grapes do fine and we have every grape disease known to man. Instead, we need fruit breeding! For some reason, we felt we needed to copy the French. Since the French were doing root stock breeding, it seems that is what the state and university system wanted to do.
I don't know about you, but it is an irony that I enjoy reflecting on this while drinking a glass of wine in my vineyard.
Anyway, here is to Tex-French wine!
Tex-French is already a popular taste:
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