Oregon Wine Features,
Oregon Wine News,
Vintage Oregon Blog
Events: Save the Date, Tours
The Oregon Experience: Food News, Wine Reviews
People & Places: Lodging, Top Bloggers, Winemakers, Wineries in the News
Industry: Calls for Wine, Research/Education, Wine Business, Wine Marketing
Articles in category: Research/Education
Leafhoppers can transmit the red blotch virus in grapes in greenhouses but may not be responsible for spreading the disease in nature, experts say.
Leafhoppers can transmit the red blotch virus in grapevines in a greenhouse, but may not be responsible for its spread outdoors.
While greenhouse tests have shown the insects can be infected with the virus and transmit the disease, it’s too early to jump to conclusions, a plant disease expert says.
Other insects, such as aphids, have previously been found to transmit viruses in greenhouse conditions without being the culprit in nature, said Bob Martin plant ...(Read Full Article)
Forecasters are calling 2014 the year of mobile commerce—but have wineries made the leap? Study results being presented at the Oregon Wine Industry Symposium in Portland, Ore., next month may reveal some answers.
Linfield College instructors Dr. Sharon Wagner, business department chair, and Dr. Lisa Weidman, an assistant professor of mass communications, recently studied social media use by wineries. The researchers looked at how wineries connect with current and prospective customers, focusing on an analysis of online content and the response of “fans” of the wineries and their brands.
The director of the Southern Oregon Wine Institute at Umpqua Community College was recently featured in one of the nation's leading wine trade publications.(Read Full Article)
Although it's based in an area with employment challenges, Chris Lake says this program is continuing to grow, creating opportunities for graduates.
Lake finds that a majority of his students want to start their own vineyard. "When I ask people, "What do you want to do with this?" maybe about 40% of them say, "I want to get a job working for a wine maker around here." The other 60% of them tend to ...
A Linfield College student will get hands-on experience working with the Oregon Wine History Archive (OWHA) at Linfield, thanks to a grant from the Erath Family Foundation.
The grant, renewable annually, establishes the Erath Internship and provides funding for a student internship for an academic year, including full time during the summer, to continue work on the OWHA at Linfield.
“This grant represents one more important step in Linfield’s partnership with the Oregon wine industry,” said Linfield President Thomas L. Hellie. “We are proud and very grateful for the support and endorsement of the Erath Foundation Board.”
The archive ...(Read Full Article)
U.S. scientist Greg Jones is the man credited with inventing the academic field of wine climatology, back in 1997. Today, he sits on numerous scientific committees and is an expert on the effects of climate change on viticulture. Based at Southern Oregon University, Jones was included in Decanter’s 2009 wine industry “Power List."
Where did you grow up?
I was born in Kentucky, went to school in New Orleans, Hawaii and San Francisco. I moved to Colorado and lived there through most of the 1980s.
Is it true that you did not complete secondary school until you were ...(Read Full Article)
Four students - one from Oregon and three from Spain - are participating this fall in an exchange program to foster connections between Southern Oregon and Spanish wineries.
“It’s great for the future,” said Earl Jones, owner of Abacela Winery in Lookingglass. “We are out breeding thought and culture.”
Sarah Griffis, a second-year student of the Southern Oregon Wine Institute at Umpqua Community College, is interning at the Dominio de Cair winery in Spain.
Meanwhile, Spanish winemaking students are interning at Abacela Winery and Delfino Vineyards in Roseburg and Troon Vineyard in Grants Pass.
They are the first Spanish students from ...(Read Full Article)
Greg Jones, one of the wine world’s top climatologists, reported that growing degree-day accumulation through Aug. 31 ranged from 17 to 30 days earlier than average in four major regions for Oregon vineyards.
“In other words, we would not expect to reach these growing degree-day numbers until the third week to the end of September,” the University of Southern Oregon professor wrote in the latest update he distributed Tuesday to the wine industry from his Ashland office.
The heat unit totals for the four areas Jones highlighted in his report ranged from 14 to 22 percent higher than the ...(Read Full Article)
The third Oregon Wine Industry Cluster Conference is slated for Aug. 23, and organizers are hoping it will tap a diverse range of perspectives to build on the foundation established by the previous conferences held in 2008 and 2010. (See “Southern Oregon Wineries Look Ahead.”)
“Our general interest in developing this conference was to pull together people who had something to say about the wine economy and where it’s headed, right now, in Oregon,” said Allison Priestley, who as program assistant for the Southern Oregon Wine Institute has worked to organize the conference.
“Rather than just having vintners and ...(Read Full Article)
In the closing days of the 2013 legislative session, Oregon lawmakers approved $1.2 million for Oregon State University to enhance the Agricultural Experiment Station’s fermentation sciences program.
Demonstrating broad bipartisan support, the legislation was sponsored by 41 Oregon lawmakers.
“It’s significant that a strong coalition of industry members and key legislators supported this initiative, given the challenging funding environment,” said Jim Bernau, founder of the Willamette Valley Vineyards. “This research effort will create more Oregon jobs in these growing industries.”
The funding will support university research in all aspects of the production of high value wine, beer ...(Read Full Article)
Oregon’s lawmakers know the value of agriculture, and they are now spending more than $1 million to expand Oregon State University’s fermentation sciences program.
The program began in 1995 thanks to a $500,000 gift from Willamette Valley Vineyards CEO Jim Bernau, which was matched by the Oregon Legislature. That was enough to establish an endowed professorship for OSU fermentation science. That spawned more programs for brewing science, winemaking and viticulture, dairy and breads, according to OSU.
This year’s Legislature approved $1.2 million to enhance the OSU fermentation science program. It was sponsored by 41 legislators ...(Read Full Article)
The Southern Oregon Wine Institute sent out a press release announcing the Oregon Wine Cluster Industry Conference, to take place on August 23 from 9 AM to 5:00 PM at 525 Bigham Knoll, Jacksonville, OR. The cost for all sessions is$60, which includes a Luncheon and hosted Wine Social.
"Wine Cluster" refers to the many related enterprises that comprise as well as support the industry of wine-grape production. Although focused on successful viticulture and enology operation, Cluster Conference goals continue to also emphasize business development and product sales for all collaborative members of related cluster trades throughout the ...(Read Full Article)
Spore Traps Help Detect Powdery Mildew Inoculum: Vineyard monitoring may help growers reduce spray applications
Coastal Viticultural Consultants Inc. (CVC) of Napa Valley, Calif., has commercialized a powdery mildew (PM) spore trap and inoculum detection procedure for vineyards. It was developed and field tested in Northwest vineyards by research plant pathologist Walt Mahaffee of the USDA Agricultural Research Service in Corvallis, Ore., and professor Gary Grove of Washington State University in Prosser.
CVC builds and installs spore traps, and regularly collects trap samples for lab testing as a service for grapegrower clients in Northern California. CVC’s PM trap service has increased from an initial testing of six traps during 2011 to 15 traps in ...(Read Full Article)
AgroThermal Systems has reason to be optimistic about its revolutionary Thermal Plant Treatment (TPT) process. Wine growers and universities are taking note of this technology used to increase fruit set and yields and to improve grape quality and chemistry. According to Marty Fischer, AgroThermal president and CEO, “2013 will be a huge step up in proving the numerous benefits of thermal plant treatment thanks to some very large development partners who are testing thermal technology and considering broad adoption of the technology in the years ahead.”
Fischer went on to discuss testing that is taking place with several major wine ...
A unique yearlong internship/externship program will immerse an initial group of five Linfield students in wine-related career paths. For they program, they'll work harvest and crush at local wineries in the fall, participate in the January Term wine-industry career exploration, then finish out the spring semester interning at a local winery, all while taking courses at school.(Read Full Article)
In addition to grapes, the Northwest Viticulture Center in West Salem has been growing entrepreneurs. Often, the first steps wine industry newcomers take are at the center along the wending Doaks Ferry Road in West Salem.
Developed at a cost of about $2.2 million and completed in fall 2003, the center is a popular training ground for vineyard managers, winemakers, and wine marketing professionals. The viticulture center, operated by Chemeketa Community College, has an eight-acre vineyard and small-scale winery to give students practical training.
Chemeketa celebrated the facility’s 10th anniversary this month. To coincide with the anniversary, the ...(Read Full Article)
Been dreaming about leaving your office job to manage a vineyard or perhaps to put your love of wine to work as a sommelier? A new program at Linfield College could offer the first step. The McMinnville school has unveiled the Oregon Wine Industry Experience, a new program funded by a $48,000 grant from the James S. Kemper Foundation that aims to prepare students for careers in wine. The year-long program will include a Summer Wine Institute, comprised of 10 weeks of courses taught by Willamette…(Read Full Article)
Linfield College will establish the Oregon Wine Industry Experience with the help of a $48,000 grant from the prestigious James S. Kemper Foundation. The year-long program will prepare students for professional careers in Oregon’s rapidly growing $2.7 billion wine industry.
The program will include a Summer Wine Institute, fall harvest experience, January Term wine career exploration course, and spring internship at a Willamette Valley winery.
Summer Wine Institute
Wine industry professionals from Willamette Valley vineyards and wineries will host and teach courses during a 10-week Summer Wine Institute. Students will learn about grape growing, winemaking and bottling ...(Read Full Article)
Linfield College has embarked on a unique new wine history project with Southern Oregon.
Linfield’s Oregon Wine History Archive, founded in 2011, is home to collections from some of the most significant wineries, vineyards and wine organizations in the Willamette Valley. The collection includes irreplaceable historical documents and memorabilia from early growers in the area. Now, a new grant from the Oregon Wine Board will allow the school to broaden its outreach and ensure that historical materials are preserved in Southern Oregon as well.
Linfield College will partner with the Southern Oregon Wine Institute, Southern Oregon Historical Society, Southern ...(Read Full Article)
Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked goods.
The United States wine industry creates a tremendous amount of waste from processing more than 4 million tons of grapes each year, mostly in the Pacific Northwest and California, according to the U.S. Department of Agriculture. Wineries typically pay for the pulp to be hauled away, but a small percentage is used in low-value products such as fertilizer and cow feed.
"We now know pomace can be a ...(Read Full Article)