Wine Grower (2160)
A trip to a Hawke’s Bay winery with his wine-loving father was enough to convince Kevin Wang to enrol in the Bachelor of Viticulture and Wine Science at EIT.
The ability to follow her fruit from vineyard to winery is just one of the things Nina Downer loves about working with a smaller producer.
Suburban Auckland might not seem the logical start line for a stellar career in grape growing.
The term terroir is widely used in the commercial wine world. It has traditionally been used to reflect a fusion of climate and land classification coupled to the opinions of ‘expert’ marketers and wine writers.
In May this year, PhD student Wenyao (Arthur) Zhu, published a paper in the Journal of Agricultural and Food Chemistry, alongside research partners Frank Benkwitz of Kim Crawford Winery and Professor Paul Kilmartin, from The University of Auckland Wine Science Programme.
Climate change could have a dramatic effect on vineyards around the world in the coming decades.
The Vineyard Ecosystems Programme has opened up a real can of worms... alongside bacteria, fungi, and elemental chemistry.
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Offering mealybugs a "delicious snack" beyond the vines could help slow the spread of virus through New Zealand vineyards, says Plant & Food Research Associate Rebecca Gough.
New Zealand's wine industry has good irrigation "eco-credentials" with "parsimonious" water use and extremely low-level nitrogen leaching, says Dr Brent Clothier of Plant & Food Research.
Nick Hoskins has spent more than seven years racking up 'IOUs' in Hawke's Bay and Marlborough, forging a holistic view of winegrowing.
Growing grapes has been a balancing act between personal satisfaction and economic sustainability, says New Zealand Winegrowers Fellow Chris Howell.
