Practical Winery & Vineyard

november/december 2007

CONTENTS

Cleaning/disinfection of oak barrels and oak adjuncts with high-power ultrasonics
By Andrew Yap, Vladimir Jiranek, Terry Lee, Paul Grbin, Mark Barnes, and Darren Bate

MICRO-OXYGENATION

Current theory and applications
By Bruce W. Zoecklein, Enology-Grape Chemistry Group Virginia Tech

MICRO-OXYGENATION

Innovation for the winemaking toolbox
By Henry Work

VARIETAL REVIEW

Rancho Zabaco offers three tiers of Sonoma County Zinfandel
By Jack Heeger

COVER STORY: QUAIL'S GATE WINERY

Winegrowing in British Columbia/Success of Old Vine Restaurant
By Don Neel

Wine business leadership strategies in a global economy
By Robert Smiley, PhD, and Timothy Keller University of California, Davis

ROEDERER ESTATE

Maturing Reserve wines in oak casks
By Millie Howie

SUPPLIER SHOWCASE

Oak Cooperage

SUPPLIER GRAPEVINE

SMART VITICULTURE

Are you keeping up with the ASEV Journal?
By Dr. Richard Smart

COMPLIANCE COUNSELING

When is a winery not a winery?
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW

Reaping the benefits of bilingual training
By Jay Manriquez