Divico wines blended with Pinot noir - good quality and intense colour
Divico, Agroscope's new disease-resistant grape variety, is valued for the quality of the wines made from it. Assemblage trials with the Pinot noir variety have shown that Divico is suitable for correcting color intensity.
With an area of almost 3900 ha in 2020, Pinot noir is the most commonly cultivated variety in Switzerland. It is widespread in all wine-growing regions north of the Alps. The good reputation is based on the fine and typical bouquet of its wines, which is characterized by fruity notes and a good structure as well as very delicate and velvety tannins. Visually, the color intensity is sometimes judged to be a bit weak. Dyer grapes such as Dakapo and Dunkelfelder are therefore cultivated in Switzerland, and their wines are used in low-percentage blends to improve the color of Pinot noir. With the first red grape variety developed by Agroscope and approved in 2013, which is resistant to downy mildew and powdery mildew as well as gray mold, another variety is available that is suitable for this purpose.
After the leading Swiss trade fair for fruit and wine growing, which takes place every two years, was postponed from January to April due to the corona virus, a drop in visitors and exhibitors had to be expected. Now the fair took place from April 5th to 7th. We look back.
Agrovina in Martigny (VS) opened its doors for the 14th time. According to the organizers, around 12,500 visitors visited the 150 exhibitors at this year's Agrovina. If you look at the numbers, you have to speak of a significant decline: minus 4500 visitors, around 70 fewer exhibitor companies than in 2020. However, this trend was expected in advance, as after the announcement of the postponement, some well-known companies suspended their participation and April for many wine and fruit producers are already busy again. Nevertheless, it was a welcome opportunity for the companies involved to overcome the two-year corona lethargy and get back in physical contact with customers. As several operators unanimously believe, this was necessary in view of the uncertain price development in many areas.
Benefit from the PIWI boom - podcast from the art of selling wine with Alexander Morandell
In diesem Interview spricht Diego mit dem derzeitigen Präsidenten von PIWI International und Rebveredler Alexander Morandell über das Vermarktungspotenzial der neuen Rebsorten und ihre ökonomischen und gesellschaftlichen Auswirkungen auf den Weinbau.
Source: Swiss Magazine for Fruit and Viticulture (SZOW)
Alcoholic fermentation has been known to man for thousands of years. But what lies behind it has only been sufficiently understood in the last two centuries. Andreas Kranz, author of the book "Craft Wine self-made: The big book of fruit wine production", shows what happens during fermentation and why it makes sense for yeast to poison themselves with alcohol.
In scientific nomenclature, baker's yeast, which pleases us with alcoholic fermentation and ensures that bread becomes fluffy, is called Saccharomyces cerevisiae designated. "Saccharomyces" comes from the Greek and literally means "sugar mushroom", "cerevisiae" is Latin and means "of beer". Systematically, it belongs to the Ascomycetes (sac fungi) and, together with the Basidiomycetes (pillar fungi: mushrooms and the like), is one of the higher fungi. Fungi are neither animals nor plants, yet they share characteristics of both. Like plants, they have a cell wall that differs significantly in its structure from the cell wall of plants. Like animals, they cannot photosynthesize, so they are unable to use sunlight as an energy source. But their cells have all the essential components of animal and plant cells: a real cell nucleus and various organelles. Thus, fungi, plant and animal cells belong to the so-called eukaryotes, on the other hand there are the simpler bacteria, also called prokaryotes. The processes within yeast cells are often similar to those of other eukaryotic cells in such a way that baker's yeast, which is easy to cultivate, has established itself as a model organism for so-called "higher cells". Ultimately, knowledge about the function of our cells goes back to research on yeasts.
We are pleased that you are taking part in this important survey. The survey focuses on your current and future assessments of viticulture in Switzerland. The survey will provide important insights for agricultural practice, extension services and research.
The aim of the study is to find out which factors influence farmers' decisions in terms of variety selection including fungus-resistant varieties, management choices, pest control strategies and distribution channels.
Answering the survey will only about 20-30 minutes take advantage of.
We will raffle among all participants who have completed the questionnaire in full 25 Landi vouchers worth CHF 50 each.
Thank you very much for your participation!
With kind regards,
Lucca Zachmann and Chloe McCallum (ETH Zurich)
If you have any questions, please contact: Lucca Zachmann
Agricultural Economics and Policy Group (AECP)
Practitioner days at the organic winery Roland and Karin Lenz in Uesslingen
On December 7th and 8th, 2021, the practical days took place at Roland and Karin Lenz's winery in Uesslingen TG. For the first time, PIWI CH was responsible for the implementation and Bio-Suisse generously sponsored the implementation.
The interest was huge, as there were a total of 95 registrations. The number of places was limited to 38 participants per day. So there was a big waiting list ... The program was the same on both days and had to be adjusted at short notice due to the corona. Not all speakers were able to travel to / from the event. The focus was on experience reports from the climatically difficult wine year 2021, information on the procedure for new varieties and, particularly exciting, the tasting of 33 different wines. The lively exchange on the PIWI varieties will continue after the successful event.
Here you can find the information from the practitioner days:
Experimental Wine & Dine at the Hiltl Academie in Zurich
Finally, on the third attempt, the experimental Wine and Dine could take place in the Hiltl restaurant in Zurich at the end of October. The event was fully booked and was very well received by the audience. The newly developed menu and the large selection of PIWI wines from our members offered plenty of space for experimentation.
PIWI varieties at a glance - results in the rainy year 2021
PIWI vines have been around for over a hundred years. Only a few were able to establish and hold onto. While the time of the regent seems to have expired, Léon Millot or Maréchal Foch are still being grown. But in times of ecological agriculture and climate change, more and more winegrowers are interested in new varieties that spring up like mushrooms. Piwi pioneer Edy Geiger provides an overview.
Source: DIE ROTE - Swiss journal for fruit and wine growing 13/2021
The proportion of fungus-resistant grape varieties in Switzerland is 3%. Interest in them is growing steadily, and not just because of this year's capricious weather. The question arises: which varieties are best and how well are they protected against powdery mildew and downy mildew? PIWI pioneer Edy Geiger from Thal (SG) reveals his assessments below. They are supplemented by the perspective of Roman Baumann, who, together with his family in Turtmann (CVS), is growing a wide range of PIWI.
Source: DIE ROTE - Swiss journal for fruit and wine growing 13/2021