For The Love Of Port

Oh no! 10% of crops affected
http://portugalresident.com/wine-produc ... al-disease


combine this with the prior report that the crop is expected to be lower because of earlier weather:
http://www.fortheloveofport.com/ftlopfo ... =8&t=18492

good news for the Algarve's wine production though...

anyone ever have wine from the Algarve?

I thought everybody sprayed against fungal infections. I like organic principles, but this is not the place to practice them. Oddly enough despite the year running at above average (since 2003) temperatures July and August so far have been cooler. Max temp this year 34ºC (I record max, min, soil and rainfall every morning at approx 9.30) and that was 13th and 14th June. We normally have regular 35+ in summer with absolute max of 39. Never hit 40 in 11 years. July started with max of 23 and 24, and swings from 32/33 to 26/27 max since, so warm and cool changes as reported.

I have never tried wine from the Algarve. There is some about, but the labels usually put me off. Strange, but I do not like flashy labels. I do not drink wines from Alentejo either, although I tried many when I first arrived. I decided I did not like the Alicante Bouschet.

Alan McDonald wrote:I I decided I did not like the Alicante Bouschet.

It is a grape people seem to either like or not like, with not much middle ground. So I can understand your dislike of it.

Alan McDonald wrote:I thought everybody sprayed against fungal infections. I like organic principles, but this is not the place to practice them.

Spraying against fungal disease is usually done with Bordeaux mixture which is allowed under rules for organic viticulture, so that doesn't have anything to do with it.

Ronald Wortel wrote:

Alan McDonald wrote:I thought everybody sprayed against fungal infections. I like organic principles, but this is not the place to practice them.

Spraying against fungal disease is usually done with Bordeaux mixture which is allowed under rules for organic viticulture, so that doesn't have anything to do with it.

And being organic does not equate to being healthy. There is a ton of misinformation about organic wines and what can and can't be used in the fields. If given the choice I would rather have non-organically treated grapes.

Andy Velebil wrote:And being organic does not equate to being healthy. There is a ton of misinformation about organic wines and what can and can't be used in the fields. If given the choice I would rather have non-organically treated grapes.

Yes. I recall one of the growers explaining that while learning about organic methods greatly improved his growing and allowed him to reduce the use of chemicals, in the end he wasn't going to embrace it 100%, because you can do things with organics that are really nasty, and in fact worse than the inorganic alternative.

Eric Menchen wrote:

Andy Velebil wrote:And being organic does not equate to being healthy. There is a ton of misinformation about organic wines and what can and can't be used in the fields. If given the choice I would rather have non-organically treated grapes.

Yes. I recall one of the growers explaining that while learning about organic methods greatly improved his growing and allowed him to reduce the use of chemicals, in the end he wasn't going to embrace it 100%, because you can do things with organics that are really nasty, and in fact worse than the inorganic alternative.

Long story short, organic rules for certification aren't super conducive to grape growing. Certain things like the copper in the organic rules is ok, despite the fact that it basically doesn't seem to leave the soil (ie just builds up) after spraying, while other synthetics that do break down well after use are not. Due to basically only being allowed to use copper mixtures as a mold/fungus defense, it's not really feasible in areas with wet growing seasons. The Douro has a rather dry and hot growing season, comparatively (less fungus pressure), so I'd think it would be more conducive to follow the rules to grow organically versus someplace like Bordeaux. I know the two wineries I've worked at/crushed with have espoused some organic principles, but both hated reliance on copper and both were in wetter growing regions that necessitated some other interventions from time to time.


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Bradley Bogdan wrote:The Douro has a rather dry and hot growing season, comparatively (less fungus pressure), so I'd think it would be more conducive to follow the rules to grow organically versus someplace like Bordeaux. I know the two wineries I've worked at/crushed with have espoused some organic principles, but both hated reliance on copper and both were in wetter growing regions that necessitated some other interventions from time to time.

The issue for the Douro is in the warmer summer months when it rains, then clears up shortly after, it gets real warm and humid. Some grape varietals do ok as the grape bunches are loose and they dry out quickly, if there is wind. For some with tight bunches they don't (if little to no wind is blowing) then you could end up with serious issues. The 2014 harvest was like this. It would rain then a short time later the sun would come out and it would get real muggy with little to no wind to quickly dry off the grapes.

Sulfur is usually used for fungi. Other agents for the various mildews.

Copper sulfate. Here's one paper, http://ccesuffolk.org/assets/Horticultu ... Grapes.pdf, put out by Cornell; but what do those Cornell people know? Here's another source of info: http://www.theselfsufficienthomeacre.co ... k-rot.html

Eric Menchen wrote:Copper sulfate. Here's one paper, http://ccesuffolk.org/assets/Horticultu ... Grapes.pdf, put out by Cornell; but what do those Cornell people know? Here's another source of info: http://www.theselfsufficienthomeacre.co ... k-rot.html

Yup, copper sulfate. And they especially don't know anything about wet growing seasons :-P.


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