In seeking to first do no harm: Why are carbon dioxide producing active methods so widely utilized for fighting frost in Bourgogne vineyards, and elsewhere?
During this time wrought with division and marginalization, it is my humble honor to share a story of taking chances, hope, and trust in unlikely partnerships between Chile’s Indigenous Buchaheuico and Lickan Antay communities and it’s wine industry. Together these partnerships are addressing centuries of dehumanization and abstract poverty through wine production.
The feature I wrote for the Feb/March edition of Wine Enthusiast Magazine, “Down In the Dirt,” is now digitally available.What do soil microbes have to do with fine wine production? Everything!