The nation’s second- largest wine producing state in the U.S. has grown leaps and bounds since the turn of the millennium.
Educating your employees on your farming practices will help ensure the right message is getting out to consumers.
Viticulturists are always looking for the best ways to produce the finest fruit; here’s what American growers can learn from other countries.
American Society for Enology and Viticulture, Eastern Section hosts industry gathering with a focus on new tools for the next generation of vineyards.
Seminar highlights Dr. Larry Williams’ contributions to irrigation management in vineyards.
Because of industry stakeholder feedback, a new element of the strategic plan targets short-term demonstration and proof-of-concept research.
Oregon’s growers and winemakers work together in solidarity after major cancelation citing smoke taint.
University of California trial could be a “game-changer,” as mechanically pruning vines cost just a tenth as much as hand-pruning.
Cutting-edge research at the University of Missouri may lead to a cure for summer bunch rot — here’s what you need to know in the meantime.
Two-day event touts the tools and concepts of precision viticulture.
Tyler Scheid says the cloud-based technology is agriculture’s ledger of the future.
Researchers identify two native fungal pathogens that have been lethal to populations of invasive plant pest.
Red wine grape varieties up nearly 9% over 2017 crush; white wine grapes continue to fall out of favor.
Report shows harvest up 14% in 2018 as local wineries crushed 261,000 tons.
California Company adds numerous wine brands, such as Clos du Bois and Wild Horse, and new production facilities, including New York’s Canandaigua and Washington’s Hogue Cellars.
Successful bunch rot control is an integration of several methods, but fruit zone leaf removal, especially earlier in the season, can give your vines a leg up.
FDA announces common-sense decision to exercise discretion on enforcement of Produce Safety Rule on crops that may have a reduced presence of foodborne pathogens.