Napa Wineries Face Global Warming
The Heat is On For California Wines
We Don’t Want the Funk (in our Wine)
Toast To The Dry Days At Cal Academy's Prohibition NightLife
Science on the SPOT: Dark Matter: Inside the Compost Cycle
California's Climate Cousins
Reporter's Notes: The Politics of Green Wine
Reporter's Notes: High Tech in the Vineyards
Exploring Bothe-Napa Valley State Park
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She has also earned awards from the Jackson Hole Wildlife Film Festival, the Society of Professional Journalists and the Society of Environmental Journalists.\r\n\r\nHer videos for KQED have also aired on NOVA scienceNOW and the PBS NewsHour, and appeared on NPR.org.\r\n\r\nAs an independent filmmaker, she produced and directed the hour-long documentary \u003ca href=\"http://lpbp.org/beautiful-sin-qa-with-producer-gabriela-quiros/\">\u003cem>Beautiful Sin\u003c/em>\u003c/a>, about the surprising story of how Costa Rica became the only country in the world to outlaw in vitro fertilization. The film aired in 2015 on public television stations throughout the U.S., and in Costa Rica.\r\n\r\nShe started her journalism career as a newspaper reporter in Costa Rica, where she grew up. She won the National Science Journalism Award there for a series of articles about organic agriculture, and developed a life-long interest in health reporting. She moved to the Bay Area in 1996 to study documentary filmmaking at the University of California, Berkeley, where she received master’s degrees in journalism and Latin American studies.","avatar":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twitter":"gabrielaquirosr","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["editor","ef_view_calendar","ef_view_story_budget"]}],"headData":{"title":"Gabriela Quirós | KQED","description":"Video Producer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gabriela-quiros"},"jennifer-skene":{"type":"authors","id":"10200","meta":{"index":"authors_1591205172","id":"10200","found":true},"name":"Jennifer Skene","firstName":"Jennifer","lastName":"Skene","slug":"jennifer-skene","email":"jen@skene.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jennifer Skene develops curriculum on climate change and ocean sciences at the Lawrence Hall of Science and teaches biology and science communication at Mills College and the University of California Berkeley. She has a degree in biology from Brown University and a Ph.D. in Integrative Biology from UC Berkeley. She started working with QUEST in 2008 as an intern. She has written for the Berkeley Science Review and the UC Museum of Paleontology’s Understanding Evolution and Understanding Science websites.","avatar":"https://secure.gravatar.com/avatar/aef770c1852a70b094a8f4ef2c3107e6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Jennifer Skene | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/aef770c1852a70b094a8f4ef2c3107e6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/aef770c1852a70b094a8f4ef2c3107e6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-skene"},"kateszrom":{"type":"authors","id":"10266","meta":{"index":"authors_1591205172","id":"10266","found":true},"name":"Kate Szrom","firstName":"Kate","lastName":"Szrom","slug":"kateszrom","email":"kszrom@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Szrom has worked as a newspaper photographer in Chicago and\r\nDenver. She is working toward a master’s degree from Syracuse\r\nUniversity, including work in radio and video storytelling. She\r\ncurrently teaches photography at Northern Arizona University.","avatar":"https://secure.gravatar.com/avatar/f742e4cf9edd25acc87526850de5c7fe?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Kate Szrom | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f742e4cf9edd25acc87526850de5c7fe?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f742e4cf9edd25acc87526850de5c7fe?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kateszrom"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"quest_17385":{"type":"posts","id":"quest_17385","meta":{"index":"posts_1591205157","site":"quest","id":"17385","score":null,"sort":[1420556400000]},"guestAuthors":[],"slug":"napa-wineries-face-global-warming","title":"Napa Wineries Face Global Warming","publishDate":1420556400,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>As revelers uncorked wine bottles to celebrate the holidays and ring in the New Year, more of them were celebrating with a glass of California-grown Pinot Noir than a decade ago. But the growing market for this complex, subtle wine could soon run up against climate conditions that make it increasingly difficult to grow top-quality wines in the state, especially ones that do best in cool climates, like Pinot Noir.\u003c/p>\n\u003cfigure id=\"attachment_73658\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Andrew-Walker_UC-Davis_02_6-26-07_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73658\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Andrew-Walker_UC-Davis_02_6-26-07_resized-300x169.jpg\" alt=\"“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, professor of viticulture at the University of California, Davis. He examines a Listán Prieto vine on the UC Davis campus. This wine grape was brought to California by Spaniards and was the first to be planted in the state. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, professor of viticulture at the University of California, Davis. He examines a Listán Prieto vine on the UC Davis campus. This wine grape was brought to California by Spaniards and was the first to be planted in the state. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>It just goes to show, scientists say, that which wines become popular has more to do with personal taste and marketing than with warming temperatures and water availability.\u003c/p>\n\u003cp>“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, a professor of viticulture at the University of California, Davis. “The public wants it, and so we’re making it, even if it’s not that great.”\u003c/p>\n\u003cp>Nearly 260,000 tons of Pinot Noir grapes were crushed in California in 2013. That’s four times the 58,000 tons crushed in 2003, according to the California Department of Food and Agriculture.\u003c/p>\n\u003cp>In recent years, Pinot Noir has been extensively planted in coastal Sonoma County, where the grapes produce top-quality wines. But the grape has also spread to warmer parts of California. In 2013, some 23,000 tons of Pinot Noir were crushed in the hot Central Valley, in the area between Madera and Kern counties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pinot Noir is a particularly finicky grape, said David Graves, the co-owner of Saintsbury Winery, in Napa Valley’s Carneros region, which produces renowned Pinot Noir wines. The marine fog that enters San Francisco Bay blankets Carneros and makes it an ideal place to grow good Pinot Noir.\u003c/p>\n\u003cfigure id=\"attachment_73657\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/David_Graves_Saintsbury_winery_2007_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73657\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/David_Graves_Saintsbury_winery_2007_resized-300x169.jpg\" alt=\"David Graves, co-owner of Saintsbury Winery, in the Carneros region of the Napa Valley, an area known for the quality of its Pinot Noir wines. Graves stands next to a weather station that monitors conditions in his vineyards. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Graves, co-owner of Saintsbury Winery, in the Carneros region of the Napa Valley, an area known for the quality of its Pinot Noir wines. Graves stands next to a weather station that monitors conditions in his vineyards. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>“It doesn’t flourish in a lot of climates. It’s not a very forgiving grape,” said Graves. “It tends to like cooler spots.”\u003c/p>\n\u003cp>Scientists at Stanford, Purdue, Utah State University and two other research institutes estimate that by 2040 global warming is likely to \u003ca href=\"http://iopscience.iop.org/1748-9326/6/2/024024/fulltext/\">cut in half the area in Napa and Sonoma valleys\u003c/a> where temperatures are suitable to grow top-quality wine grapes. To come up with their calculations, researchers estimated that global temperature would climb one degree Celsius (about two degrees Fahrenheit), which is on the lower end of global warming estimates, said Stanford’s Noah Diffenbaugh.\u003c/p>\n\u003cp>Temperatures above 95 degrees Fahrenheit, for long periods of time, can hurt wine quality. To produce good wines, grapes need heat, but it has to be followed by a cooling-off period. Heat produces the sugars that will become alcohol, while cooling slows this process long enough for the compounds that produce the flavors in wine to develop. Temperatures above 95 degrees, without subsequent cooling, degrade compounds called anthocyanins, which give red wines their deep color and contribute to their complex flavors.\u003c/p>\n\u003cfigure id=\"attachment_73659\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Pinot_Noir_Saintsbury_winery_2007_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73659\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Pinot_Noir_Saintsbury_winery_2007_resized-300x169.jpg\" alt=\"Pinot Noir is a variety that does well in cool climates and is particularly vulnerable to warming temperatures. These vines were planted at Saintsbury Winery, in Napa Valley. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir is a variety that does well in cool climates and is particularly vulnerable to warming temperatures. These vines were planted at Saintsbury Winery, in Napa Valley. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>The boom in Pinot Noir is part of the consolidation of a handful of well-known, popular wines in the state – Chardonnay, Merlot, Sauvignon Blanc, Cabernet Sauvignon and Zinfandel. Scientists say that more effort should be put into testing wine varieties new to California that might do well as temperatures climb.\u003c/p>\n\u003cp>“In a warming climate we need more diversity,” said Walker.\u003c/p>\n\u003cp>One of the world’s largest wine and beer companies, Constellation Brands, is collaborating with UC Davis on research into warm-climate varieties. They’re testing grapes like Petite Sirah and Petit Verdot, which are somewhat known in California already, and some more obscure varieties like white wine grapes Fiano and Petit Manseng, said UC Davis’ Matthew Fidelibus, in charge of the trials at the university’s Kearney Agricultural Research and Extension Center, in Parlier.\u003c/p>\n\u003cp>But whether or not wines made from these grapes catch on depends not just on whether researchers can produce good-quality grapes and abundant yields. Marketing and economics are key, said Walker. And for now, wines like Pinot Noir, which are fetching a good price for growers and are popular at the store, reign supreme, climate predictions aside.\u003c/p>\n\u003cp>\u003cem>This video, originally posted on July 31, 2007, was updated on Jan. 6, 2015.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More from QUEST:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/2014/12/30/warm-temps-mean-less-snow-for-the-sierra/\">Warm Temps Mean Less Snow for the Sierra\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/2014/12/08/californias-drought-is-it-global-warming/\">California’s Drought: Is it Global Warming?\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"California’s Napa Valley has a microclimate that produces world-famous wines, but what happens as the climate warms up? Vintners are using advanced technology to conserve water, while scientists are testing varieties that could replace the cool-climate Pinot Noirs of today.","status":"publish","parent":0,"modified":1442621447,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":872},"headData":{"title":"Napa Wineries Face Global Warming | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17385 http://science.kqed.org/quest/video/napa-wineries-face-global-warming/","disqusUrl":"https://ww2.kqed.org/quest/2015/01/06/napa-wineries-face-global-warming/","disqusTitle":"Napa Wineries Face Global Warming","videoEmbed":"http://www.youtube.com/watch?v=b_ARdxOdTS0?feature=player_detailpage","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/17385/napa-wineries-face-global-warming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As revelers uncorked wine bottles to celebrate the holidays and ring in the New Year, more of them were celebrating with a glass of California-grown Pinot Noir than a decade ago. But the growing market for this complex, subtle wine could soon run up against climate conditions that make it increasingly difficult to grow top-quality wines in the state, especially ones that do best in cool climates, like Pinot Noir.\u003c/p>\n\u003cfigure id=\"attachment_73658\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Andrew-Walker_UC-Davis_02_6-26-07_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73658\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Andrew-Walker_UC-Davis_02_6-26-07_resized-300x169.jpg\" alt=\"“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, professor of viticulture at the University of California, Davis. He examines a Listán Prieto vine on the UC Davis campus. This wine grape was brought to California by Spaniards and was the first to be planted in the state. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, professor of viticulture at the University of California, Davis. He examines a Listán Prieto vine on the UC Davis campus. This wine grape was brought to California by Spaniards and was the first to be planted in the state. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>It just goes to show, scientists say, that which wines become popular has more to do with personal taste and marketing than with warming temperatures and water availability.\u003c/p>\n\u003cp>“Pinot Noir is being grown in hot areas of California where it doesn’t grow so well,” said Andrew Walker, a professor of viticulture at the University of California, Davis. “The public wants it, and so we’re making it, even if it’s not that great.”\u003c/p>\n\u003cp>Nearly 260,000 tons of Pinot Noir grapes were crushed in California in 2013. That’s four times the 58,000 tons crushed in 2003, according to the California Department of Food and Agriculture.\u003c/p>\n\u003cp>In recent years, Pinot Noir has been extensively planted in coastal Sonoma County, where the grapes produce top-quality wines. But the grape has also spread to warmer parts of California. In 2013, some 23,000 tons of Pinot Noir were crushed in the hot Central Valley, in the area between Madera and Kern counties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinot Noir is a particularly finicky grape, said David Graves, the co-owner of Saintsbury Winery, in Napa Valley’s Carneros region, which produces renowned Pinot Noir wines. The marine fog that enters San Francisco Bay blankets Carneros and makes it an ideal place to grow good Pinot Noir.\u003c/p>\n\u003cfigure id=\"attachment_73657\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/David_Graves_Saintsbury_winery_2007_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73657\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/David_Graves_Saintsbury_winery_2007_resized-300x169.jpg\" alt=\"David Graves, co-owner of Saintsbury Winery, in the Carneros region of the Napa Valley, an area known for the quality of its Pinot Noir wines. Graves stands next to a weather station that monitors conditions in his vineyards. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Graves, co-owner of Saintsbury Winery, in the Carneros region of the Napa Valley, an area known for the quality of its Pinot Noir wines. Graves stands next to a weather station that monitors conditions in his vineyards. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>“It doesn’t flourish in a lot of climates. It’s not a very forgiving grape,” said Graves. “It tends to like cooler spots.”\u003c/p>\n\u003cp>Scientists at Stanford, Purdue, Utah State University and two other research institutes estimate that by 2040 global warming is likely to \u003ca href=\"http://iopscience.iop.org/1748-9326/6/2/024024/fulltext/\">cut in half the area in Napa and Sonoma valleys\u003c/a> where temperatures are suitable to grow top-quality wine grapes. To come up with their calculations, researchers estimated that global temperature would climb one degree Celsius (about two degrees Fahrenheit), which is on the lower end of global warming estimates, said Stanford’s Noah Diffenbaugh.\u003c/p>\n\u003cp>Temperatures above 95 degrees Fahrenheit, for long periods of time, can hurt wine quality. To produce good wines, grapes need heat, but it has to be followed by a cooling-off period. Heat produces the sugars that will become alcohol, while cooling slows this process long enough for the compounds that produce the flavors in wine to develop. Temperatures above 95 degrees, without subsequent cooling, degrade compounds called anthocyanins, which give red wines their deep color and contribute to their complex flavors.\u003c/p>\n\u003cfigure id=\"attachment_73659\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Pinot_Noir_Saintsbury_winery_2007_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-73659\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2007/07/Pinot_Noir_Saintsbury_winery_2007_resized-300x169.jpg\" alt=\"Pinot Noir is a variety that does well in cool climates and is particularly vulnerable to warming temperatures. These vines were planted at Saintsbury Winery, in Napa Valley. (Photo by Joan Johnson Miller/KQED, 2007).\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir is a variety that does well in cool climates and is particularly vulnerable to warming temperatures. These vines were planted at Saintsbury Winery, in Napa Valley. (Photo by Joan Johnson Miller/KQED, 2007).\u003c/figcaption>\u003c/figure>\n\u003cp>The boom in Pinot Noir is part of the consolidation of a handful of well-known, popular wines in the state – Chardonnay, Merlot, Sauvignon Blanc, Cabernet Sauvignon and Zinfandel. Scientists say that more effort should be put into testing wine varieties new to California that might do well as temperatures climb.\u003c/p>\n\u003cp>“In a warming climate we need more diversity,” said Walker.\u003c/p>\n\u003cp>One of the world’s largest wine and beer companies, Constellation Brands, is collaborating with UC Davis on research into warm-climate varieties. They’re testing grapes like Petite Sirah and Petit Verdot, which are somewhat known in California already, and some more obscure varieties like white wine grapes Fiano and Petit Manseng, said UC Davis’ Matthew Fidelibus, in charge of the trials at the university’s Kearney Agricultural Research and Extension Center, in Parlier.\u003c/p>\n\u003cp>But whether or not wines made from these grapes catch on depends not just on whether researchers can produce good-quality grapes and abundant yields. Marketing and economics are key, said Walker. And for now, wines like Pinot Noir, which are fetching a good price for growers and are popular at the store, reign supreme, climate predictions aside.\u003c/p>\n\u003cp>\u003cem>This video, originally posted on July 31, 2007, was updated on Jan. 6, 2015.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More from QUEST:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/2014/12/30/warm-temps-mean-less-snow-for-the-sierra/\">Warm Temps Mean Less Snow for the Sierra\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/science/2014/12/08/californias-drought-is-it-global-warming/\">California’s Drought: Is it Global Warming?\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17385/napa-wineries-face-global-warming","authors":["6186"],"categories":["quest_6","quest_9","quest_3229"],"tags":["quest_621","quest_12269","quest_1224","quest_10663","quest_9991","quest_13","quest_13112","quest_2893","quest_3071","quest_3171","quest_13113"],"featImg":"quest_73664","label":"source_quest_17385"},"quest_22785":{"type":"posts","id":"quest_22785","meta":{"index":"posts_1591205157","site":"quest","id":"22785","score":null,"sort":[1346774404000]},"guestAuthors":[],"slug":"heat-is-on-for-california-wines","title":"The Heat is On For California Wines","publishDate":1346774404,"format":"audio","headTitle":"Heat and Harvest | QUEST | KQED Science","labelTerm":{},"content":"\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n","blocks":[],"excerpt":"You’ve probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about Negroamaro or Nero d’Avola? They’re wine grapes that are well-adapted to hotter temperatures -- the kind of conditions that California may be facing as the climate continues to warm. ","status":"publish","parent":0,"modified":1450495858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":934},"headData":{"title":"The Heat is On For California Wines | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22785 http://science.kqed.org/quest/audio/heat-is-on-for-california-wines/","disqusUrl":"https://ww2.kqed.org/quest/2012/09/04/heat-is-on-for-california-wines/","disqusTitle":"The Heat is On For California Wines","source":"Climate","sourceUrl":"http://ww2.kqed.org/quest/category/climate/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/09/2012-09-03-quest.mp3","path":"/quest/22785/heat-is-on-for-california-wines","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/22785/heat-is-on-for-california-wines","authors":["239"],"series":["quest_13295"],"categories":["quest_4","quest_6","quest_9"],"tags":["quest_252","quest_9990","quest_13195","quest_621","quest_1197","quest_9989","quest_1914","quest_13203","quest_9991","quest_2220","quest_13","quest_2727","quest_3022","quest_3171"],"collections":["quest_3354"],"featImg":"quest_22837","label":"source_quest_22785"},"quest_28441":{"type":"posts","id":"quest_28441","meta":{"index":"posts_1591205157","site":"quest","id":"28441","score":null,"sort":[1324920201000]},"guestAuthors":[],"slug":"we-don%e2%80%99t-want-the-funk-in-our-wine","title":"We Don’t Want the Funk (in our Wine)","publishDate":1324920201,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_28442\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/26/we-don%e2%80%99t-want-the-funk-in-our-wine/redwine/\" rel=\"attachment wp-att-28442\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/RedWine.jpg\" alt=\"\" title=\"RedWine\" width=\"640\" height=\"376\" class=\"size-full wp-image-28442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/12/RedWine.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/12/RedWine-400x235.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For now, sulfites are able to kill the yeast that might spoil this wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Wine sometimes tastes a bit funky because it was contaminated during fermentation with a yeast called \u003cem>Brettanomyces bruxellensis\u003c/em>. This yeast can give wine a \u003ca href=\"http://ajevonline.org/content/57/2/139.full\">variety of interesting flavors\u003c/a> like “…horse sweat, Band Aids, barnyard, and burnt plastic…” \u003c/p>\n\u003cp>Winemakers usually keep this from happening by killing off the yeast with those dreaded sulfites. But for awhile now, people in the know have been worrying about the emergence of a sulfite-resistant form of this yeast. And this is a well-founded fear.\u003c/p>\n\u003cp>Yeast, like bacteria, are fast growing microorganisms with lots of variation in their DNA. If you hit a population like this with something that kills them (like sulfites for \u003cem>B. bruxellensis\u003c/em> or antibiotics for bacteria), some small percentage are probably going to be resistant. These resistant strains can then grow and replace the sensitive ones. The end result is sulfite-resistant yeast ruining our wines.\u003c/p>\n\u003cp>To try to head off this problem, a group of scientists in Australia has \u003ca href=\"http://www.winebiz.com.au/wvj/\">figured out this yeast’s DNA\u003c/a>. The hope is that scientists will be able to use this data to determine how \u003cem>B. bruxellensis\u003c/em> might evolve into a more resistant form.\u003c/p>\n\u003cp>Note that despite much trumpeting online, they haven’t really solved any problems with this knowledge yet. They have merely created the tool that might let them solve a potential future problem. And given how cheap and easy DNA sequencing is these days, it isn’t necessarily even an impressive feat of technological prowess.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it may one day prove useful in allowing winemakers to more quickly defeat a sulfite-resistant strain. Which can only be a good thing for wine making.\u003c/p>\n\u003cp>I don’t want to end this before saying a nice word or two about \u003cem>B. bruxellensis\u003c/em>. This yeast can spoil wines but it isn’t all bad.\u003c/p>\n\u003cp>For example, it gives Belgian beers their special taste. And some winemakers actively seek it to give their wine a bit of a “\u003ca href=\"http://www.aromadictionary.com/articles/brettanomyces_article.html\">brett\u003c/a>” taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, a sulfite-resistant form would definitely be a bad thing for most winemakers. So scientists should definitely stay vigilant and be ready to come up with quick solutions using this new tool (and whatever other ones they can find) when sulfite-resistant \u003cem>B. bruxellensis\u003c/em> begin to appear. \u003c/p>\n\n","blocks":[],"excerpt":"Scientists are using DNA sequencing to protect our wines by keeping future sulfite-resistant forms of the yeast Brettanomyces bruxellensis at bay.","status":"publish","parent":0,"modified":1326485653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":400},"headData":{"title":"We Don’t Want the Funk (in our Wine) | KQED","description":"Scientists are using DNA sequencing to protect our wines by keeping future sulfite-resistant forms of the yeast Brettanomyces bruxellensis at bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28441 http://science.kqed.org/quest/?p=28441","disqusUrl":"https://ww2.kqed.org/quest/2011/12/26/we-don%e2%80%99t-want-the-funk-in-our-wine/","disqusTitle":"We Don’t Want the Funk (in our Wine)","path":"/quest/28441/we-don%e2%80%99t-want-the-funk-in-our-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_28442\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2011/12/26/we-don%e2%80%99t-want-the-funk-in-our-wine/redwine/\" rel=\"attachment wp-att-28442\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/RedWine.jpg\" alt=\"\" title=\"RedWine\" width=\"640\" height=\"376\" class=\"size-full wp-image-28442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/12/RedWine.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/12/RedWine-400x235.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For now, sulfites are able to kill the yeast that might spoil this wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Wine sometimes tastes a bit funky because it was contaminated during fermentation with a yeast called \u003cem>Brettanomyces bruxellensis\u003c/em>. This yeast can give wine a \u003ca href=\"http://ajevonline.org/content/57/2/139.full\">variety of interesting flavors\u003c/a> like “…horse sweat, Band Aids, barnyard, and burnt plastic…” \u003c/p>\n\u003cp>Winemakers usually keep this from happening by killing off the yeast with those dreaded sulfites. But for awhile now, people in the know have been worrying about the emergence of a sulfite-resistant form of this yeast. And this is a well-founded fear.\u003c/p>\n\u003cp>Yeast, like bacteria, are fast growing microorganisms with lots of variation in their DNA. If you hit a population like this with something that kills them (like sulfites for \u003cem>B. bruxellensis\u003c/em> or antibiotics for bacteria), some small percentage are probably going to be resistant. These resistant strains can then grow and replace the sensitive ones. The end result is sulfite-resistant yeast ruining our wines.\u003c/p>\n\u003cp>To try to head off this problem, a group of scientists in Australia has \u003ca href=\"http://www.winebiz.com.au/wvj/\">figured out this yeast’s DNA\u003c/a>. The hope is that scientists will be able to use this data to determine how \u003cem>B. bruxellensis\u003c/em> might evolve into a more resistant form.\u003c/p>\n\u003cp>Note that despite much trumpeting online, they haven’t really solved any problems with this knowledge yet. They have merely created the tool that might let them solve a potential future problem. And given how cheap and easy DNA sequencing is these days, it isn’t necessarily even an impressive feat of technological prowess.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it may one day prove useful in allowing winemakers to more quickly defeat a sulfite-resistant strain. Which can only be a good thing for wine making.\u003c/p>\n\u003cp>I don’t want to end this before saying a nice word or two about \u003cem>B. bruxellensis\u003c/em>. This yeast can spoil wines but it isn’t all bad.\u003c/p>\n\u003cp>For example, it gives Belgian beers their special taste. And some winemakers actively seek it to give their wine a bit of a “\u003ca href=\"http://www.aromadictionary.com/articles/brettanomyces_article.html\">brett\u003c/a>” taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, a sulfite-resistant form would definitely be a bad thing for most winemakers. So scientists should definitely stay vigilant and be ready to come up with quick solutions using this new tool (and whatever other ones they can find) when sulfite-resistant \u003cem>B. bruxellensis\u003c/em> begin to appear. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/28441/we-don%e2%80%99t-want-the-funk-in-our-wine","authors":["6177"],"categories":["quest_4"],"tags":["quest_10555","quest_10551","quest_10552","quest_1192","quest_1197","quest_10557","quest_13202","quest_10554","quest_10556","quest_10553","quest_3319","quest_3171","quest_3831"],"featImg":"quest_28442","label":"quest"},"quest_24888":{"type":"posts","id":"quest_24888","meta":{"index":"posts_1591205157","site":"quest","id":"24888","score":null,"sort":[1316652249000]},"guestAuthors":[],"slug":"toast-to-the-dry-days-at-cal-academys-prohibition-nightlife","title":"Toast To The Dry Days At Cal Academy's Prohibition NightLife","publishDate":1316652249,"format":"standard","headTitle":"Toast To The Dry Days At Cal Academy’s Prohibition NightLife | KQED","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/LiquorinSewerNYC.jpg\" alt=\"LiquorinSewerNYC. Photo: Library of Congress\" title=\"LiquorinSewerNYC. Photo: Library of Congress\" width=\"640\" height=\"360\" class=\"alignleft size-full wp-image-24972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/09/LiquorinSewerNYC.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/09/LiquorinSewerNYC-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>Right on the heels of \u003ca href=\"http://www.discovercaliforniawine.com/learn/california-wine-month\">California Wine Month\u003c/a> and the beginning of \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/30/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway/\">grape harvest\u003c/a>, comes Ken Burns latest documentary: \u003ca href=\"http://www.pbs.org/kenburns/prohibition/\">Prohibition\u003c/a>. The six hour series, which airs on PBS stations October 2nd, takes us back to an infamous thirteen year time period in our nation’s history when the commercial production and sale of alcohol was banned. For those not glued to the prohibition era TV series \u003ca href=\"http://www.hbo.com/boardwalk-empire/index.html\">Boardwalk Empire\u003c/a>, the \u003ca href=\"http://en.wikipedia.org/wiki/Eighteenth_Amendment_to_the_United_States_Constitution\">18th Amendment\u003c/a> was passed in 1920 at the urging of the temperance movement. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/ConfiscatedliquorCreditLibraryofCongress.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/ConfiscatedliquorCreditLibraryofCongress.jpg\" alt=\"Confiscated liquor. Credit Library of Congress\" title=\"Confiscated liquor. Credit Library of Congress\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-33202\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Prohibition agents.\u003c/strong> Photo: Library of Congress\u003c/em>\u003c/p>\n\u003cp>California’s wine industry, which had recently rebounded from a \u003ca href=\"http://en.wikipedia.org/wiki/Phylloxera\">major pest infestation\u003c/a> and was poised for great things, was devastated by Prohibition. Vineyards were ripped up and a majority of the more than six hundred wineries were shuttered. The few that remained open did so by producing wine for religious purposes. \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyard\u003c/a> was one of them. Founder Georges de Latour was a Catholic and a friend of the archbishop of San Francisco. Latour cut a deal to sell wine to all the priests in the diocese.\u003c/p>\n\u003cp>Prohibition was supposed to curb alcohol consumption, but instead the party went underground, giving rise to a thriving criminal economy run by bootleggers and gangsters. Port cities, like San Francisco, managed to stay pretty wet during those dry years, thanks to illegal liquor brought ashore in the dead of night, carried on ships from Canada. The roaring twenties saw the rise of a new breed of young women, known as “\u003ca href=\"http://en.wikipedia.org/wiki/Flapper\">flappers\u003c/a>,” while beer, wine and spirits—some bootlegged, some made in basement stills flowed in hundreds of backroom speakeasies. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/Flappers.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/Flappers.jpg\" alt=\"Flappers. Photo Credit: ©Scherl / Sueddeutsche Zeitung Photo / The Image \" title=\"Flappers. Photo Credit: ©Scherl / Sueddeutsche Zeitung Photo / The Image Works\" width=\"500\" height=\"372\" class=\"alignnone size-full wp-image-33214\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flappers in the prohibition era.\u003c/strong> Photo: ©Scherl / Sueddeutsche Zeitung Photo / The Image Works\u003c/em> \u003c/p>\n\u003cp>After years of lawlessness, the 18th Amendment was eventually repealed. You can still visit remnants of the prohibition era throughout the Bay Area. Some former San Francisco speakeasies still remain and dozens of wineries survived Prohibition. \u003c/p>\n\u003cp>Called “\u003ca href=\"http://www.smithsonianmag.com/travel/The-Ghost-Wineries-of-Napa-Valley.html\">Ghost Wineries\u003c/a>” some have become homes, others used as barns or shopping complexes in Yountville and St. Helena. A handful of wineries have been restored and now have a second life including \u003ca href=\"http://www.freemarkabbey.com/estate-history\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.farniente.com/\">Far Niente\u003c/a>, \u003ca href=\"http://www.hallwines.com/home\">Hall Wines\u003c/a> and \u003ca href=\"http://www.storybookwines.com/history.html\">Storybook Mountain Vineyards\u003c/a> in Calistoga. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/1898.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/1898.jpg\" alt=\"Freemark Abbey 1898. Photo: Freemark Abbey\" title=\"Freemark Abbey 1898. Photo: Freemark Abbey\" width=\"500\" height=\"330\" class=\"alignnone size-full wp-image-33209\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Freemark Abbey 1898.\u003c/strong> Photo courtesy of Freemark Abbey\u003c/em>\u003c/p>\n\u003cp>We’ve come along way since the dry days of Prohibition, in just seventy five years the state’s award winning wine industry has built itself up to be a world leader with more than 3,300 bonded wineries. But a new threat looms — this one from mother nature. Research shows that California’s prime wine producing areas could shrink dramatically over the next three decades from climate change. \u003c/p>\n\u003cp>Find out much more about the past and future of California wines at \u003ca href=\"http://www.calacademy.org/\">California Academy of Sciences Prohibition NightLife\u003c/a> this Thursday evening. You can \u003ca href=\"https://www.calacademy.org/event_tickets/index.php?d=September%2022,%202011\">purchase tickets online\u003c/a> for the event or buy them at the door. QUEST will be screening the \u003ca href=\"http://ww2.kqed.org/quest/video/napa-wineries-face-global-warming/\">segment on wine and climate change\u003c/a> featured below and serving up wines for warmer temps. Also, Cal Academy will be leading mixology classes and screening a sneak peak of Ken Burns and Lynn Novick’s new documentary on Prohibition. Can you think of a better way to commemorate the end of the 18th Amendment than with a cocktail party and wine tasting? \u003c/p>\n\u003cp>This post was originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/21/toast-tothe-end-of-the-dry-days-at-cal-academys-prohibition-nightlife/\">KQED’s Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>\u003cem>“\u003ca href=\"http://ww2.kqed.org/quest/video/napa-wineries-face-global-warming/\">Napa Wineries Face Global Warming\u003c/a>“\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calacademy.org/\">California Academy of Sciences\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/7yzua\">Map\u003c/a>\u003cbr>\n55 Music Concourse Drive\u003cbr>\nGolden Gate Park\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n(415) 379-8000\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/calacademy\">@calacademy\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/calacademy\">California Academy of Sciences\u003c/a>\u003cbr>\nThis post was originally published on KQED’s Bay Area Bites.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the prohibition era with a sneak preview of Ken Burns new documentary and wine tasting at Cal Academy's NightLife.","status":"publish","parent":0,"modified":1684973943,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":612},"headData":{"title":"Toast To The Dry Days At Cal Academy's Prohibition NightLife | KQED","description":"Celebrate the prohibition era with a sneak preview of Ken Burns new documentary and wine tasting at Cal Academy's NightLife.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/quest/24888/toast-to-the-dry-days-at-cal-academys-prohibition-nightlife","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/LiquorinSewerNYC.jpg\" alt=\"LiquorinSewerNYC. Photo: Library of Congress\" title=\"LiquorinSewerNYC. Photo: Library of Congress\" width=\"640\" height=\"360\" class=\"alignleft size-full wp-image-24972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/09/LiquorinSewerNYC.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/09/LiquorinSewerNYC-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>Right on the heels of \u003ca href=\"http://www.discovercaliforniawine.com/learn/california-wine-month\">California Wine Month\u003c/a> and the beginning of \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/30/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway/\">grape harvest\u003c/a>, comes Ken Burns latest documentary: \u003ca href=\"http://www.pbs.org/kenburns/prohibition/\">Prohibition\u003c/a>. The six hour series, which airs on PBS stations October 2nd, takes us back to an infamous thirteen year time period in our nation’s history when the commercial production and sale of alcohol was banned. For those not glued to the prohibition era TV series \u003ca href=\"http://www.hbo.com/boardwalk-empire/index.html\">Boardwalk Empire\u003c/a>, the \u003ca href=\"http://en.wikipedia.org/wiki/Eighteenth_Amendment_to_the_United_States_Constitution\">18th Amendment\u003c/a> was passed in 1920 at the urging of the temperance movement. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/ConfiscatedliquorCreditLibraryofCongress.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/ConfiscatedliquorCreditLibraryofCongress.jpg\" alt=\"Confiscated liquor. Credit Library of Congress\" title=\"Confiscated liquor. Credit Library of Congress\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-33202\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Prohibition agents.\u003c/strong> Photo: Library of Congress\u003c/em>\u003c/p>\n\u003cp>California’s wine industry, which had recently rebounded from a \u003ca href=\"http://en.wikipedia.org/wiki/Phylloxera\">major pest infestation\u003c/a> and was poised for great things, was devastated by Prohibition. Vineyards were ripped up and a majority of the more than six hundred wineries were shuttered. The few that remained open did so by producing wine for religious purposes. \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyard\u003c/a> was one of them. Founder Georges de Latour was a Catholic and a friend of the archbishop of San Francisco. Latour cut a deal to sell wine to all the priests in the diocese.\u003c/p>\n\u003cp>Prohibition was supposed to curb alcohol consumption, but instead the party went underground, giving rise to a thriving criminal economy run by bootleggers and gangsters. Port cities, like San Francisco, managed to stay pretty wet during those dry years, thanks to illegal liquor brought ashore in the dead of night, carried on ships from Canada. The roaring twenties saw the rise of a new breed of young women, known as “\u003ca href=\"http://en.wikipedia.org/wiki/Flapper\">flappers\u003c/a>,” while beer, wine and spirits—some bootlegged, some made in basement stills flowed in hundreds of backroom speakeasies. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/Flappers.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/Flappers.jpg\" alt=\"Flappers. Photo Credit: ©Scherl / Sueddeutsche Zeitung Photo / The Image \" title=\"Flappers. Photo Credit: ©Scherl / Sueddeutsche Zeitung Photo / The Image Works\" width=\"500\" height=\"372\" class=\"alignnone size-full wp-image-33214\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flappers in the prohibition era.\u003c/strong> Photo: ©Scherl / Sueddeutsche Zeitung Photo / The Image Works\u003c/em> \u003c/p>\n\u003cp>After years of lawlessness, the 18th Amendment was eventually repealed. You can still visit remnants of the prohibition era throughout the Bay Area. Some former San Francisco speakeasies still remain and dozens of wineries survived Prohibition. \u003c/p>\n\u003cp>Called “\u003ca href=\"http://www.smithsonianmag.com/travel/The-Ghost-Wineries-of-Napa-Valley.html\">Ghost Wineries\u003c/a>” some have become homes, others used as barns or shopping complexes in Yountville and St. Helena. A handful of wineries have been restored and now have a second life including \u003ca href=\"http://www.freemarkabbey.com/estate-history\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.farniente.com/\">Far Niente\u003c/a>, \u003ca href=\"http://www.hallwines.com/home\">Hall Wines\u003c/a> and \u003ca href=\"http://www.storybookwines.com/history.html\">Storybook Mountain Vineyards\u003c/a> in Calistoga. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/09/1898.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://blogs.kqed.org/bayareabites/files/2011/09/1898.jpg\" alt=\"Freemark Abbey 1898. Photo: Freemark Abbey\" title=\"Freemark Abbey 1898. Photo: Freemark Abbey\" width=\"500\" height=\"330\" class=\"alignnone size-full wp-image-33209\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Freemark Abbey 1898.\u003c/strong> Photo courtesy of Freemark Abbey\u003c/em>\u003c/p>\n\u003cp>We’ve come along way since the dry days of Prohibition, in just seventy five years the state’s award winning wine industry has built itself up to be a world leader with more than 3,300 bonded wineries. But a new threat looms — this one from mother nature. Research shows that California’s prime wine producing areas could shrink dramatically over the next three decades from climate change. \u003c/p>\n\u003cp>Find out much more about the past and future of California wines at \u003ca href=\"http://www.calacademy.org/\">California Academy of Sciences Prohibition NightLife\u003c/a> this Thursday evening. You can \u003ca href=\"https://www.calacademy.org/event_tickets/index.php?d=September%2022,%202011\">purchase tickets online\u003c/a> for the event or buy them at the door. QUEST will be screening the \u003ca href=\"http://ww2.kqed.org/quest/video/napa-wineries-face-global-warming/\">segment on wine and climate change\u003c/a> featured below and serving up wines for warmer temps. Also, Cal Academy will be leading mixology classes and screening a sneak peak of Ken Burns and Lynn Novick’s new documentary on Prohibition. Can you think of a better way to commemorate the end of the 18th Amendment than with a cocktail party and wine tasting? \u003c/p>\n\u003cp>This post was originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/21/toast-tothe-end-of-the-dry-days-at-cal-academys-prohibition-nightlife/\">KQED’s Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>\u003cem>“\u003ca href=\"http://ww2.kqed.org/quest/video/napa-wineries-face-global-warming/\">Napa Wineries Face Global Warming\u003c/a>“\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calacademy.org/\">California Academy of Sciences\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/7yzua\">Map\u003c/a>\u003cbr>\n55 Music Concourse Drive\u003cbr>\nGolden Gate Park\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n(415) 379-8000\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/calacademy\">@calacademy\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/calacademy\">California Academy of Sciences\u003c/a>\u003cbr>\nThis post was originally published on KQED’s Bay Area Bites.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/24888/toast-to-the-dry-days-at-cal-academys-prohibition-nightlife","authors":["212"],"categories":["quest_1"],"tags":["quest_10206","quest_426","quest_439","quest_621","quest_13199","quest_10207","quest_10205","quest_10204","quest_13","quest_3171"],"collections":["quest_3354"],"featImg":"quest_24972","label":"quest_3354"},"quest_23722":{"type":"posts","id":"quest_23722","meta":{"index":"posts_1591205157","site":"quest","id":"23722","score":null,"sort":[1315331645000]},"guestAuthors":[],"slug":"science-on-the-spot-dark-matter-inside-the-compost-cycle","title":"Science on the SPOT: Dark Matter: Inside the Compost Cycle","publishDate":1315331645,"format":"video","headTitle":"Science on the SPOT | QUEST | KQED Science","labelTerm":{"term":3296,"site":"quest"},"content":"\u003cp>Every day, San Francisco’s compostables – all 600 tons of them – are hauled away from the city. I found myself asking, “Where does it all go?”\u003c/p>\n\u003cp>While looking for the answers, I found agronomist Bob Shaffer. Shaffer started out as a farmer, but soon realized that he was more interested in the soil than in what grew out of it. That led to a career in making and applying compost. He now works with \u003ca href=\"http://www.recology.com/index.htm\">Recology\u003c/a>, the company that composts San Francisco's green waste, at their \u003ca href=\"http://www.jepsonprairieorganics.com/\">composting facility in Vacaville\u003c/a> and with farmers who want to improve their crops.\u003c/p>\n\u003cp>One of Shaffer’s clients is \u003ca href=\"http://www.buckzin.com/index.html\">Old Hill Ranch\u003c/a> in Glen Ellen. As the name suggests, the vineyard is one of the earliest in Sonoma County and has many 100-year-old vines.\u003c/p>\n\u003cp>When Old Hill was first established, it was planted in the traditional way – a lot of different grape varietals were planted, producing a blended wine. The vineyard has a colorful map that identifies the patchwork of varietals on the property.\u003c/p>\n\u003cp>The vines are dry farmed, with no irrigation system running between the vine rows. This makes adding compost really important, as it helps with water retention in the soil. Old Hill’s owner, Will Bucklin, is also experimenting with compost tea, in which a small amount of compost is “brewed” into a dark tea to develop beneficial microbes. The tea can be added to a water supply or sprayed onto the leaves directly. It’s another way of making nutrients and protective microbes available to the plant.\u003c/p>\n\u003cfigure id=\"attachment_23733\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640.jpg\">\u003cimg class=\"size-thumbnail wp-image-23733\" title=\"Compost_grapes_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tiny young grapes on a vine at Old Hill Ranch, in Glen Ellen. Photo: Kate Szrom.\u003c/figcaption>\u003c/figure>\n\u003cp>When QUEST visited Old Hill Ranch, it was a hot, sunny June day. There had just been a full moon and the blooms on the vines had set into tiny green grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As he does in the summer season, Shaffer checked to see if the vines were getting water and nutrients by observing the leaves and tendrils on the vines. He pointed out some of the cover crops he has planted to prevent soil erosion. Through their roots, cover crops like grasses and legumes can also carry carbon deeper into the soil than compost alone would.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the fall, compost will be applied at Old Hill and on other vineyards like it. Over the winter, rains will help spread the nutrients and beneficial microbes in the compost through the ground to be made available for next year’s growing season.\u003c/p>\n\n","blocks":[],"excerpt":"How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Agronomist Bob Shaffer, Northern California’s “compost guy,” takes QUEST into the composting process.","status":"publish","parent":0,"modified":1457569060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":429},"headData":{"title":"Science on the SPOT: Dark Matter: Inside the Compost Cycle | KQED","description":"How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Agronomist Bob Shaffer, Northern California’s “compost guy,” takes QUEST into the composting process.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23722 http://science.kqed.org/quest/video/science-on-the-spot-dark-matter-inside-the-compost-cycle/","disqusUrl":"https://ww2.kqed.org/quest/2011/09/06/science-on-the-spot-dark-matter-inside-the-compost-cycle/","disqusTitle":"Science on the SPOT: Dark Matter: Inside the Compost Cycle","videoEmbed":"https://youtu.be/QBSGuUq2D9E","path":"/quest/23722/science-on-the-spot-dark-matter-inside-the-compost-cycle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every day, San Francisco’s compostables – all 600 tons of them – are hauled away from the city. I found myself asking, “Where does it all go?”\u003c/p>\n\u003cp>While looking for the answers, I found agronomist Bob Shaffer. Shaffer started out as a farmer, but soon realized that he was more interested in the soil than in what grew out of it. That led to a career in making and applying compost. He now works with \u003ca href=\"http://www.recology.com/index.htm\">Recology\u003c/a>, the company that composts San Francisco's green waste, at their \u003ca href=\"http://www.jepsonprairieorganics.com/\">composting facility in Vacaville\u003c/a> and with farmers who want to improve their crops.\u003c/p>\n\u003cp>One of Shaffer’s clients is \u003ca href=\"http://www.buckzin.com/index.html\">Old Hill Ranch\u003c/a> in Glen Ellen. As the name suggests, the vineyard is one of the earliest in Sonoma County and has many 100-year-old vines.\u003c/p>\n\u003cp>When Old Hill was first established, it was planted in the traditional way – a lot of different grape varietals were planted, producing a blended wine. The vineyard has a colorful map that identifies the patchwork of varietals on the property.\u003c/p>\n\u003cp>The vines are dry farmed, with no irrigation system running between the vine rows. This makes adding compost really important, as it helps with water retention in the soil. Old Hill’s owner, Will Bucklin, is also experimenting with compost tea, in which a small amount of compost is “brewed” into a dark tea to develop beneficial microbes. The tea can be added to a water supply or sprayed onto the leaves directly. It’s another way of making nutrients and protective microbes available to the plant.\u003c/p>\n\u003cfigure id=\"attachment_23733\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640.jpg\">\u003cimg class=\"size-thumbnail wp-image-23733\" title=\"Compost_grapes_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/Compost_grapes_640-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tiny young grapes on a vine at Old Hill Ranch, in Glen Ellen. Photo: Kate Szrom.\u003c/figcaption>\u003c/figure>\n\u003cp>When QUEST visited Old Hill Ranch, it was a hot, sunny June day. There had just been a full moon and the blooms on the vines had set into tiny green grapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As he does in the summer season, Shaffer checked to see if the vines were getting water and nutrients by observing the leaves and tendrils on the vines. He pointed out some of the cover crops he has planted to prevent soil erosion. Through their roots, cover crops like grasses and legumes can also carry carbon deeper into the soil than compost alone would.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the fall, compost will be applied at Old Hill and on other vineyards like it. Over the winter, rains will help spread the nutrients and beneficial microbes in the compost through the ground to be made available for next year’s growing season.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/23722/science-on-the-spot-dark-matter-inside-the-compost-cycle","authors":["10266"],"series":["quest_3296"],"categories":["quest_4","quest_6","quest_9","quest_3422","quest_3233"],"tags":["quest_85","quest_10041","quest_13","quest_3071","quest_10064","quest_3171"],"collections":["quest_3354"],"featImg":"quest_23732","label":"quest_3296"},"quest_19242":{"type":"posts","id":"quest_19242","meta":{"index":"posts_1591205157","site":"quest","id":"19242","score":null,"sort":[1307985323000]},"guestAuthors":[],"slug":"californias-climate-cousins","title":"California's Climate Cousins","publishDate":1307985323,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"center\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/06/ClimateCousinLg.jpg\" alt=\"\">\u003c/span>\u003cbr>\n\u003cspan class=\"center\">\u003cem>Scrubby vegetation and vineyards: it may look like California, but it’s not. Photo: Jennifer Skene.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I just got back from a month-long rock climbing trip near Barcelona, Spain—and though I’d never been there before, the vegetation looked a bit familiar. Hiking around, my skin was constantly scratched by the stiff, sharp leaves of shrubby plants—similar to California’s chaparral. Lizards I almost recognized darted across dry patches of dirt. The weather was similar to California’s, too—being summer, it was hot and dry. This was no coincidence. Spain, in the Mediterranean Basin, is California’s climate cousin.\u003c!--more--> \u003c/p>\n\u003cp>On every continent except Antarctica, the west coasts share a similar climate, called the \u003ca href=\"http://en.wikipedia.org/wiki/Mediterranean_climate\">Mediterranean climate\u003c/a>. It is characterized by warm to hot summers with basically no rainfall, and winters that are short, mild, and wet. A world \u003ca href=\"http://en.wikipedia.org/wiki/File:Medclim.png\">map\u003c/a> of Mediterranean climate regions shows that in addition to the Mediterranean Basin and the coast of California, the west coast of South America from Peru to Chile, the northwest part of Africa, parts of western and southern Australia, and parts of South Africa all share the Mediterranean climate. The sweet spot is at about 35 degrees latitude, both north and south. \u003c/p>\n\u003cp>Climate is a product of ocean currents and the up-and-down movement of air above Earth’s surface. In the northern hemisphere ocean currents swirl clockwise, and in the southern hemisphere ocean currents swirl counter-clockwise, thanks to Earth’s rotation and the resultant \u003ca href=\"http://www.youtube.com/watch?v=_36MiCUS1ro\">Coriolis Effect\u003c/a>. The direction of the currents means that water flowing along the west coast of all continents is cold, having recently come from the poles. Air follows the ocean currents, binging storms and precipitation in winter. In summer, the effect of the up-and-down movement of air in the atmosphere kicks in and influences climate. In summer, dry air sinks along the latitude band of about 30 degrees to 35 degrees. The dry sinking air prevents storms from moving in, and is largely responsible for Mediterranean regions’ summer droughts. Sinking and rising of air on Earth’s surface is due to the Sun’s uneven heating of Earth.\u003c/p>\n\u003cp>Those scratchy shrubs that plagued me throughout my vacation are the signature flora of Mediterranean climates. Drought-tolerant evergreen shrubs exist in every Mediterranean region. In fact, the word to describe California’s scrappy shrubs, chaparral, has \u003ca href=\"http://www.merriam-webster.com/dictionary/chaparral\">Spanish origins\u003c/a>—chaparro (initially txapar in Basque) means dwarf evergreen oak. We now use the word chaparral to refer to the whole habitat type, not just the shrubs themselves. Elsewhere, this habitat type goes by other names. In the Mediterranean region, it is called \u003ca href=\"http://en.wikipedia.org/wiki/Maquis_shrubland\">maquis\u003c/a>; in South Africa, it is the \u003ca href=\"http://en.wikipedia.org/wiki/Fynbos\">fynbos\u003c/a>; and in Australia, it’s called \u003ca href=\"http://en.wikipedia.org/wiki/Kwongan\">kwongan\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These shrubs are not phased by the fact that Mediterranean summers are bone dry. They have evolved plenty of adaptations to drought: small, light-colored leaves that reflect sunlight, rather than absorb it; leaves that often point towards the sky, to minimize the amount of sunlight (and heat) they absorb; and the ability to hang on to those leaves from year to year, rather than waste energy making a new set each spring. But by autumn, the crispy vegetation is pretty flammable. Spain appears to be prepared; it seemed like half the rock climbers I met were bomberos, or firefighters. However, climbers are probably drawn to this career not because they could potentially save their favorite climbing areas from fiery infernos, but because the hours (24 hours of work, 72 hours of weekend, repeat) facilitate frequent climbing trips.\u003c/p>\n\u003cp>The similarity of climates at about 35 degrees latitude is not lost to the wine industry. A \u003ca href=\"http://www.thirtyfifty.co.uk/spotlight-sun-earth-wine.asp#Part3\">map of wine producing regions of the world\u003c/a> matches up almost exactly with a map of the Mediterranean climate regions. Growers can take advantage of the perfect conditions for growing grapes. And vacationers can take advantage of these conditions, too—I returned from my vacation relaxed, suntanned, and having tasted quite a few good wines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.879329 -122.2463347\u003c/p>\n\n","blocks":[],"excerpt":"Spain, in the Mediterranean Basin, is California’s climate cousin.","status":"publish","parent":0,"modified":1307985323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":687},"headData":{"title":"California's Climate Cousins | KQED","description":"Spain, in the Mediterranean Basin, is California’s climate cousin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19242 http://www.kqed.org/quest/blog/?p=15209","disqusUrl":"https://ww2.kqed.org/quest/2011/06/13/californias-climate-cousins/","disqusTitle":"California's Climate Cousins","path":"/quest/19242/californias-climate-cousins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"center\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/06/ClimateCousinLg.jpg\" alt=\"\">\u003c/span>\u003cbr>\n\u003cspan class=\"center\">\u003cem>Scrubby vegetation and vineyards: it may look like California, but it’s not. Photo: Jennifer Skene.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I just got back from a month-long rock climbing trip near Barcelona, Spain—and though I’d never been there before, the vegetation looked a bit familiar. Hiking around, my skin was constantly scratched by the stiff, sharp leaves of shrubby plants—similar to California’s chaparral. Lizards I almost recognized darted across dry patches of dirt. The weather was similar to California’s, too—being summer, it was hot and dry. This was no coincidence. Spain, in the Mediterranean Basin, is California’s climate cousin.\u003c!--more--> \u003c/p>\n\u003cp>On every continent except Antarctica, the west coasts share a similar climate, called the \u003ca href=\"http://en.wikipedia.org/wiki/Mediterranean_climate\">Mediterranean climate\u003c/a>. It is characterized by warm to hot summers with basically no rainfall, and winters that are short, mild, and wet. A world \u003ca href=\"http://en.wikipedia.org/wiki/File:Medclim.png\">map\u003c/a> of Mediterranean climate regions shows that in addition to the Mediterranean Basin and the coast of California, the west coast of South America from Peru to Chile, the northwest part of Africa, parts of western and southern Australia, and parts of South Africa all share the Mediterranean climate. The sweet spot is at about 35 degrees latitude, both north and south. \u003c/p>\n\u003cp>Climate is a product of ocean currents and the up-and-down movement of air above Earth’s surface. In the northern hemisphere ocean currents swirl clockwise, and in the southern hemisphere ocean currents swirl counter-clockwise, thanks to Earth’s rotation and the resultant \u003ca href=\"http://www.youtube.com/watch?v=_36MiCUS1ro\">Coriolis Effect\u003c/a>. The direction of the currents means that water flowing along the west coast of all continents is cold, having recently come from the poles. Air follows the ocean currents, binging storms and precipitation in winter. In summer, the effect of the up-and-down movement of air in the atmosphere kicks in and influences climate. In summer, dry air sinks along the latitude band of about 30 degrees to 35 degrees. The dry sinking air prevents storms from moving in, and is largely responsible for Mediterranean regions’ summer droughts. Sinking and rising of air on Earth’s surface is due to the Sun’s uneven heating of Earth.\u003c/p>\n\u003cp>Those scratchy shrubs that plagued me throughout my vacation are the signature flora of Mediterranean climates. Drought-tolerant evergreen shrubs exist in every Mediterranean region. In fact, the word to describe California’s scrappy shrubs, chaparral, has \u003ca href=\"http://www.merriam-webster.com/dictionary/chaparral\">Spanish origins\u003c/a>—chaparro (initially txapar in Basque) means dwarf evergreen oak. We now use the word chaparral to refer to the whole habitat type, not just the shrubs themselves. Elsewhere, this habitat type goes by other names. In the Mediterranean region, it is called \u003ca href=\"http://en.wikipedia.org/wiki/Maquis_shrubland\">maquis\u003c/a>; in South Africa, it is the \u003ca href=\"http://en.wikipedia.org/wiki/Fynbos\">fynbos\u003c/a>; and in Australia, it’s called \u003ca href=\"http://en.wikipedia.org/wiki/Kwongan\">kwongan\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These shrubs are not phased by the fact that Mediterranean summers are bone dry. They have evolved plenty of adaptations to drought: small, light-colored leaves that reflect sunlight, rather than absorb it; leaves that often point towards the sky, to minimize the amount of sunlight (and heat) they absorb; and the ability to hang on to those leaves from year to year, rather than waste energy making a new set each spring. But by autumn, the crispy vegetation is pretty flammable. Spain appears to be prepared; it seemed like half the rock climbers I met were bomberos, or firefighters. However, climbers are probably drawn to this career not because they could potentially save their favorite climbing areas from fiery infernos, but because the hours (24 hours of work, 72 hours of weekend, repeat) facilitate frequent climbing trips.\u003c/p>\n\u003cp>The similarity of climates at about 35 degrees latitude is not lost to the wine industry. A \u003ca href=\"http://www.thirtyfifty.co.uk/spotlight-sun-earth-wine.asp#Part3\">map of wine producing regions of the world\u003c/a> matches up almost exactly with a map of the Mediterranean climate regions. Growers can take advantage of the perfect conditions for growing grapes. And vacationers can take advantage of these conditions, too—I returned from my vacation relaxed, suntanned, and having tasted quite a few good wines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.879329 -122.2463347\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/19242/californias-climate-cousins","authors":["10200"],"categories":["quest_6","quest_9"],"tags":["quest_551","quest_13195","quest_3650","quest_3651","quest_2038","quest_3075","quest_3171"],"featImg":"quest_15215","label":"quest"},"quest_3545":{"type":"posts","id":"quest_3545","meta":{"index":"posts_1591205157","site":"quest","id":"3545","score":null,"sort":[1252106461000]},"guestAuthors":[],"slug":"reporters-notes-the-politics-of-green-wine","title":"Reporter's Notes: The Politics of Green Wine","publishDate":1252106461,"format":"standard","headTitle":"Reporter’s Notes: The Politics of Green Wine | KQED","labelTerm":{},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/09/radio3-47_ecowine300.jpg\" alt=\"\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, “you are so aware of what you eat, why aren’t you just as curious about what you drink?” Well, we drink organic coffee but not organic wine. I was worried about sacrificing taste and I just didn’t think most vineyards were heavily sprayed with pesticides. Then I learned that wine grapes are the second most sprayed crop in the state. This didn’t seem like it could be that good for the farm workers, the Earth, or the consumer. Several studies have found trace amounts of pesticides in wine. They may be at extremely low amounts, but what kind of impact could pesticide residues have overtime?\u003c/p>\n\u003cp>Armed with a new green cause, I set out to find more information about eco-wines. I learned that organic wine is just one type of green wine — there is also wine made with organic grapes. It turns out I had been drinking some of these wines and enjoying them. The thing is, you can’t call it “organic wine” if the wine has added sulfites, a naturally occurring compound. Most winemakers add sulfites to help preserve the wine and make it more stable. If a wine is made from organic grapes but contains sulfites, the world “organic” can only be mentioned as part of the ingredient claim on the back of the bottle. No wonder I didn’t know I was drinking wine farmed organically.\u003c/p>\n\u003cp>It turns out northern Sonoma County and Mendocino county are hotbeds for green wine. In the course of reporting this story, I visited several of these wine makers. \u003ca href=\"http://www.bonterra.com\" target=\"_blank\" rel=\"noopener\">Bonterra Vineyards\u003c/a>, below Ukiah, has been farming organically since 1987 and now farms one of their ranches, McNab, biodynamically. Their red blend is nicely balanced and tastes very good.\u003c/p>\n\u003cp>Biodynamic is a novel form of organic farming practice with its roots in France. A biodynamic vineyard is a self-sustaining ecosystem — making organic compost, removing chemicals from the soil and farming with the cycles of the Earth. Biodynamic has its own \u003ca href=\"http://www.demeter-usa.org/\" target=\"_blank\" rel=\"noopener\">international certification\u003c/a>. (\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/QUEST_Winery_Vineyard%20List.pdf\">Here is a list\u003c/a> of their certified wines). Just up the 101 from Bonterra is \u003ca href=\"http://www.mendocinowinecompany.com/Parducci.html\" target=\"_blank\" rel=\"noopener\">Parducci Wine Cellars\u003c/a>. This family run company is farming organic grapes and in some cases, biodynamically. Parducci also claims to be one of the most sustainable wineries in the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sustainable is a squishy term. Sustainable wineries may be running off solar power or doing creek restoration to save spawning salmon but they are not necessarily organic and they are not certified. However, the \u003ca href=\"http://www.sustainablewinegrowing.org/\" target=\"_blank\" rel=\"noopener\">California Sustainable Winegrowing Program\u003c/a> is working toward an industry certification. The idea is to raise the entire industry’s practices and help vintners make more eco-friendly choices that often include using less chemicals in the vineyards.\u003c/p>\n\u003cp>Back to sulfites. This ended up being the main reason for the stigma still associated with green wine. Twenty years ago, green wines were uneven and there were not that many choices. Now, several of these eco-wines are winning high points from the industry. Organic wine can only contain naturally occurring sulfites, under 10ppm. Wines farmed organically must keep the added sulfites below 100ppm. Conventional wine can contain sulfites as high as 300ppm. When I was reporting this story, several folks asked me if I was going to explain why they get headaches from red wine. Isn’t it the sulfites? Actually, it is not known why some people get headaches from drinking red wine. It could be the histamines. It doesn’t look like it’s the sulfites. Less than 1% of the population, according to the FDA, is sensitive to sulfites. The reaction is a respiratory one.\u003c/p>\n\u003cp>Anyway, if you enjoy wine, I encourage you to think beyond red and white but to consider green, too. To find out more, listen to our radio story and check out our links. Also, green wine pioneer, \u003ca href=\"http://www.pauldolanwine.com/index.php\" target=\"_blank\" rel=\"noopener\">Paul Dolan\u003c/a> together with Parducci has\u003ca href=\"http://www.pauldolanwine.com/index.php/read-the-handbook-online\" target=\"_blank\" rel=\"noopener\"> created a green wine handbook\u003c/a> which is very helpful.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">Listen to the The Politics of Green Wine\u003c/a> radio report online.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>39.197962 -123.207764\u003c/p>\n\n","blocks":[],"excerpt":"I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, \"you are so aware of what you eat, why aren't you just as curious about what you drink?\"","status":"publish","parent":0,"modified":1684975620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":722},"headData":{"title":"Reporter's Notes: The Politics of Green Wine | KQED","description":"I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, "you are so aware of what you eat, why aren't you just as curious about what you drink?"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/quest/3545/reporters-notes-the-politics-of-green-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/09/radio3-47_ecowine300.jpg\" alt=\"\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, “you are so aware of what you eat, why aren’t you just as curious about what you drink?” Well, we drink organic coffee but not organic wine. I was worried about sacrificing taste and I just didn’t think most vineyards were heavily sprayed with pesticides. Then I learned that wine grapes are the second most sprayed crop in the state. This didn’t seem like it could be that good for the farm workers, the Earth, or the consumer. Several studies have found trace amounts of pesticides in wine. They may be at extremely low amounts, but what kind of impact could pesticide residues have overtime?\u003c/p>\n\u003cp>Armed with a new green cause, I set out to find more information about eco-wines. I learned that organic wine is just one type of green wine — there is also wine made with organic grapes. It turns out I had been drinking some of these wines and enjoying them. The thing is, you can’t call it “organic wine” if the wine has added sulfites, a naturally occurring compound. Most winemakers add sulfites to help preserve the wine and make it more stable. If a wine is made from organic grapes but contains sulfites, the world “organic” can only be mentioned as part of the ingredient claim on the back of the bottle. No wonder I didn’t know I was drinking wine farmed organically.\u003c/p>\n\u003cp>It turns out northern Sonoma County and Mendocino county are hotbeds for green wine. In the course of reporting this story, I visited several of these wine makers. \u003ca href=\"http://www.bonterra.com\" target=\"_blank\" rel=\"noopener\">Bonterra Vineyards\u003c/a>, below Ukiah, has been farming organically since 1987 and now farms one of their ranches, McNab, biodynamically. Their red blend is nicely balanced and tastes very good.\u003c/p>\n\u003cp>Biodynamic is a novel form of organic farming practice with its roots in France. A biodynamic vineyard is a self-sustaining ecosystem — making organic compost, removing chemicals from the soil and farming with the cycles of the Earth. Biodynamic has its own \u003ca href=\"http://www.demeter-usa.org/\" target=\"_blank\" rel=\"noopener\">international certification\u003c/a>. (\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/QUEST_Winery_Vineyard%20List.pdf\">Here is a list\u003c/a> of their certified wines). Just up the 101 from Bonterra is \u003ca href=\"http://www.mendocinowinecompany.com/Parducci.html\" target=\"_blank\" rel=\"noopener\">Parducci Wine Cellars\u003c/a>. This family run company is farming organic grapes and in some cases, biodynamically. Parducci also claims to be one of the most sustainable wineries in the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sustainable is a squishy term. Sustainable wineries may be running off solar power or doing creek restoration to save spawning salmon but they are not necessarily organic and they are not certified. However, the \u003ca href=\"http://www.sustainablewinegrowing.org/\" target=\"_blank\" rel=\"noopener\">California Sustainable Winegrowing Program\u003c/a> is working toward an industry certification. The idea is to raise the entire industry’s practices and help vintners make more eco-friendly choices that often include using less chemicals in the vineyards.\u003c/p>\n\u003cp>Back to sulfites. This ended up being the main reason for the stigma still associated with green wine. Twenty years ago, green wines were uneven and there were not that many choices. Now, several of these eco-wines are winning high points from the industry. Organic wine can only contain naturally occurring sulfites, under 10ppm. Wines farmed organically must keep the added sulfites below 100ppm. Conventional wine can contain sulfites as high as 300ppm. When I was reporting this story, several folks asked me if I was going to explain why they get headaches from red wine. Isn’t it the sulfites? Actually, it is not known why some people get headaches from drinking red wine. It could be the histamines. It doesn’t look like it’s the sulfites. Less than 1% of the population, according to the FDA, is sensitive to sulfites. The reaction is a respiratory one.\u003c/p>\n\u003cp>Anyway, if you enjoy wine, I encourage you to think beyond red and white but to consider green, too. To find out more, listen to our radio story and check out our links. Also, green wine pioneer, \u003ca href=\"http://www.pauldolanwine.com/index.php\" target=\"_blank\" rel=\"noopener\">Paul Dolan\u003c/a> together with Parducci has\u003ca href=\"http://www.pauldolanwine.com/index.php/read-the-handbook-online\" target=\"_blank\" rel=\"noopener\"> created a green wine handbook\u003c/a> which is very helpful.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">Listen to the The Politics of Green Wine\u003c/a> radio report online.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>39.197962 -123.207764\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/3545/reporters-notes-the-politics-of-green-wine","authors":["212"],"categories":["quest_9","quest_3229"],"tags":["quest_252","quest_13198","quest_1586","quest_1914","quest_2088","quest_2167","quest_13206","quest_2844","quest_13364","quest_3075","quest_3171"],"label":"source_quest_3545"},"quest_1878":{"type":"posts","id":"quest_1878","meta":{"index":"posts_1591205157","site":"quest","id":"1878","score":null,"sort":[1238186337000]},"guestAuthors":[],"slug":"reporters-notes-high-tech-in-the-vineyards","title":"Reporter's Notes: High Tech in the Vineyards","publishDate":1238186337,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/high-tech-in-the-vineyards\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/03/radio3-25_hightechvine300.jpg\" alt=\"\">\u003c/a>\u003c/span>Wine making is indeed an art form, but it is increasingly becoming more scientific. I knew growing wine grapes requires a lot of attention to detail -- there is the \u003ca href=\"http://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>, pests and diseases and all those microclimates. But who would have known, driving down Hwy 29, the main thoroughfare through the Napa Valley, that many of those vineyards are totally wired.\u003c/p>\n\u003cp>In our radio story, we feature the stylishly high tech \u003ca href=\"http://www.vineyard29.com/\" target=\"_blank\">Vineyard 29\u003c/a> and the \u003ca href=\"http://www.robertmondaviwinery.com/\" target=\"_blank\">Robert Mondavi Winery\u003c/a>, but scores of other wineries are using a similar toolbox of technology to help them monitor the soil's water content to grow better grapes. The technology ends up conserving water, too. Remote sensing, ground penetrating radar and satellite technology have helped Mondavi cut back on water use by 30% in recent years.\u003c/p>\n\u003cp>Winemakers are using some of the same technology that NASA uses to study Mars and engineers use to build hi-rises and freeways. A typical toolbox includes multi-spectral imaging, weather stations, neutron moisture probes, and pressure bombs and there is a plethora of newer technologies in the pipeline. But enough with all the high tech gizmos. How does wine from high tech vines taste? The answer might be found in the success of the winery. Mondavi has won numerous awards over the years and there is a two-year waiting list just to purchase Vineyard 29 wines.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"https://ww2.kqed.org/quest/2009/03/27/reporters-notes-high-tech-in-the-vineyards/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/slideshow/web-extra-high-tech-in-the-vineyards-slideshow\">Check out our slide show\u003c/a> to see some of these technologies or \u003ca href=\"http://ww2.kqed.org/quest/audio/high-tech-in-the-vineyards\">listen to our radio report\u003c/a> on high tech in the vineyards.\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.49586 -122.49586\u003c/p>\n\n","blocks":[],"excerpt":"Wine making is indeed an art form, but it is increasingly becoming more scientific. I knew growing wine grapes requires a lot of attention to detail -- there is the terroir, pests and diseases and all those microclimates. But who would have known, driving down Hwy 29, the main thoroughfare through the Napa Valley, that many of those vineyards are totally wired.","status":"publish","parent":0,"modified":1443829705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":258},"headData":{"title":"Reporter's Notes: High Tech in the Vineyards | KQED","description":"Wine making is indeed an art form, but it is increasingly becoming more scientific. I knew growing wine grapes requires a lot of attention to detail -- there is the terroir, pests and diseases and all those microclimates. But who would have known, driving down Hwy 29, the main thoroughfare through the Napa Valley, that many of those vineyards are totally wired.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1878 http://www.kqed.org/quest/blog/?p=1878","disqusUrl":"https://ww2.kqed.org/quest/2009/03/27/reporters-notes-high-tech-in-the-vineyards/","disqusTitle":"Reporter's Notes: High Tech in the Vineyards","path":"/quest/1878/reporters-notes-high-tech-in-the-vineyards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/high-tech-in-the-vineyards\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/03/radio3-25_hightechvine300.jpg\" alt=\"\">\u003c/a>\u003c/span>Wine making is indeed an art form, but it is increasingly becoming more scientific. I knew growing wine grapes requires a lot of attention to detail -- there is the \u003ca href=\"http://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>, pests and diseases and all those microclimates. But who would have known, driving down Hwy 29, the main thoroughfare through the Napa Valley, that many of those vineyards are totally wired.\u003c/p>\n\u003cp>In our radio story, we feature the stylishly high tech \u003ca href=\"http://www.vineyard29.com/\" target=\"_blank\">Vineyard 29\u003c/a> and the \u003ca href=\"http://www.robertmondaviwinery.com/\" target=\"_blank\">Robert Mondavi Winery\u003c/a>, but scores of other wineries are using a similar toolbox of technology to help them monitor the soil's water content to grow better grapes. The technology ends up conserving water, too. Remote sensing, ground penetrating radar and satellite technology have helped Mondavi cut back on water use by 30% in recent years.\u003c/p>\n\u003cp>Winemakers are using some of the same technology that NASA uses to study Mars and engineers use to build hi-rises and freeways. A typical toolbox includes multi-spectral imaging, weather stations, neutron moisture probes, and pressure bombs and there is a plethora of newer technologies in the pipeline. But enough with all the high tech gizmos. How does wine from high tech vines taste? The answer might be found in the success of the winery. Mondavi has won numerous awards over the years and there is a two-year waiting list just to purchase Vineyard 29 wines.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"https://ww2.kqed.org/quest/2009/03/27/reporters-notes-high-tech-in-the-vineyards/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/slideshow/web-extra-high-tech-in-the-vineyards-slideshow\">Check out our slide show\u003c/a> to see some of these technologies or \u003ca href=\"http://ww2.kqed.org/quest/audio/high-tech-in-the-vineyards\">listen to our radio report\u003c/a> on high tech in the vineyards.\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 38.49586 -122.49586\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/1878/reporters-notes-high-tech-in-the-vineyards","authors":["212"],"categories":["quest_4","quest_8"],"tags":["quest_85","quest_252","quest_886","quest_13197","quest_1249","quest_1586","quest_1914","quest_13206","quest_2884","quest_3075","quest_3108","quest_3171"],"label":"quest"},"quest_15181":{"type":"posts","id":"quest_15181","meta":{"index":"posts_1591205157","site":"quest","id":"15181","score":null,"sort":[1185913241000]},"guestAuthors":[],"slug":"bothenapa-valley-state-park-exploration","title":"Exploring Bothe-Napa Valley State Park","publishDate":1185913241,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Bothe-Napa Valley State Park stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. However, the soils and microclimates that have drawn grape growers for over 100 years remain. The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.","status":"publish","parent":0,"modified":1450469741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":2278},"headData":{"title":"Exploring Bothe-Napa Valley State Park | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15181 http://science.kqed.org/quest/science-hike/bothenapa-valley-state-park-exploration/","disqusUrl":"https://ww2.kqed.org/quest/2007/07/31/bothenapa-valley-state-park-exploration/","disqusTitle":"Exploring Bothe-Napa Valley State Park","source":"Science Hike","sourceUrl":"https://ww2.kqed.org/quest/tag/science-hike/","WpOldSlug":"duplicate-of-exploring-mt-diablo-state-park","path":"/quest/15181/bothenapa-valley-state-park-exploration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/15181/bothenapa-valley-state-park-exploration","authors":["6166"],"categories":["quest_6","quest_9","quest_11"],"tags":["quest_13200","quest_1370","quest_3351","quest_1939","quest_2093","quest_2141","quest_2349","quest_13","quest_2486","quest_2530","quest_13434","quest_2692","quest_3171"],"collections":["quest_3354"],"featImg":"quest_15189","label":"source_quest_15181"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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