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PRINT THIS PAGEAustralian and New Zealand Wine Industry Journal
Volume 24 (3) 2009
COMMENT
Associate Professor of Wine Marketing, Tony Spawton, member of the Ehrenberg-Bass Institute for Marketing Science at the University of South Australia says major changes to State legislation would be required to enable supermarkets to make a contribution to wine consumption levels in Australia, but the switching between wine and other alcohols has stabilised, bringing the opportunity for new entrants to wine consumption.
RICHARD SMART
In 2004, Richard Smart began viticultural consulting for Tamar Ridge, in Tasmania, and in this issue, he reports on the projects undertaken between the winery and the University of Tasmania to improve the quality of Pinot Noir grapes and wine. The research model, Smart says, is one that other regions could follow.
NEW VARIETIES, NEW OPPORTUNITIES
Domain Day proprietor Robin Day was the second in Australia to plant Lagrien, a red variety he says "is surely one of the most enigmatic of all grape varieties in Italy". Around 15 producers followed suit, and collectively, Australian Lagrien is proving to be an interesting alternative to varieties from the Merlot and Cabernet families.
AWRI REPORT
Innovative wine yeast research is looking to assist winemakers to make substantial changes to wine style by choosing the right yeast for the job.
SAMPLING AND SCREENING
Wine industry consultant Mark Gishen gives practical tips for establishing a screening program, particularly in view of smoke taint management being a high priority for many Australian winemakers this year.
Vince O'Brien and Chris Colby report on how an improved understanding of sampling errors and uncertainty of measurement can present opportunities for cost-saving and efficiency gains across the wine industry's supply chain.
JUICE HANDLING
Wine Network Consulting's director and principal consultant Gary Baldwin gives a summary of a paper first published by the Australian Society of Viticulture and Oenology that compares destemming with carbonic maceration in producing 100% Tempranillo and Tempranillo blended with Spanish white grape, Viura.
Tasmanian makers of Pinot Noir talk about their preferences for destemming and pressing locally-grown fruit for their top drops.
BUSINESS, EXPORT AND MARKETING
Regular Journal wine business writer Jonathan Scott asks who, where or what can arrest Australia's export decline?
Tony Keys attended this year's London International Wine Fair and reflects on what was in it for Australian wine companies investing in the event, and Australian wine at large.
European correspondent for the Journal, Damien Wilson, visited this year's Prowein event in Germany, and says the success of the wine fair in promoting a winery's brand will continue, despite many promoting a gloomy economic outlook.
Following the article published in the March/April 2009 issue by Professor Larry Lockshin and his wine marketing research team about the development of a new method to measure how consumers choose wine, the group's latest report for the Journal reports the effect on display information from a simulated retail shelf.
CANBERRA DISTRICT
Canberra resident and recently retired administrator of the Canberra International Riesling Challenge, Trish Burgess, profiles some of the key industry members of the region and gives a snapshot of its growth to produce some of Australia's best wines.
BARBERA VARIETAL REPORT
Mudgee winemaker Julia Conchie, of di Lusso Estate, introduces the Barbera Varietal Report, highlighting its reputation one of the greats of the red varieties.
REGULARS
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AWBC
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