I added a government document from the US that lists every single classified wine producing region, or American Viticultural Area (AVA). The document comes from the Alcohol and Tobacco Tax and Trade Bureau. That’s like the US equivalent to France’s AOC status except that it is updated more frequently. On the one hand, that’s nice because it reflects new discoveries. On the other hand, that’s lame since some of the changes seem trivial and financially motivated. But this is not a blog where I rant about politics. This list is comprehensive. http://www.ttb.gov/appellation/us_by_ava.pdf Enjoy. And draw your own conclusions.
Fermentation and Microbiology – Wine Microbiology and Biotechnology via Google Books
The preface is complete, but a lot of the rest is redacted. It’s still got a lot of good stuff, both overview and specifics, about the biological processes involved in fermentation specific wine and winemaking. Learn about yeasts and lactic acid and optimal temperatures for various strains of microorganisms. Lots of detail.
I found these brief descriptions of the words “organic” and “biodynamic” on Wine Guideline (via Amy Atwood’s mydailywine) . I’ll eventually have links to the major legal and corporate texts concerning the rules about putting words like “organic” on your label. But for now, I think these are gems. It’s a really concise summary of how convoluted the “organic” description is and how zany the biodynamic descriptor is. They’ve been added to the vine and vineyard section in the right hand navigation of this page.
I added a page in the right hand navigation where I give credit to all the people who help this project and other related projects. I’m pleased with the response. Keep sending in links. Some interesting stuff. Even news articles with just one or two good citeable facts are good for the listing sometimes. It only takes a few seconds to help out.
The business statistics section is fleshing out really well with some studies from a university program in Washington state. Also, I found some hilarious publications from the US Department of Agriculture that start off really positive back in 1997 when anything seemed possible and people invested in stock just because it ended in “.com” and we all had infinite money to spend.
Then there’s this article from 2001 where the market is slowing down but the writer turns that around and says that quality fruit is getting super cheap for wineries! haha. Ya, surplus will do that. But California is still doing a great job handling its fruit production compared to some places, so maybe the research helped them out.