Should a grape grower who practices organic viticulture be forced to spray pesticide? In the face of a bacterial malady hitting vineyards in France, the Ministry of Agriculture has decided the answer is yes.
And the New York Times editorial page is on it. Well, on it four days ago when I was under a snow bank.
INRA, the French state research institute for agriculture, has a very good page (en anglais) on the “highly contagious” and “incurable” bacterial disease called flavescence dorée (aka FD or yellowing disease). Transmitted by the leafhopper (Scaphoideus titanus), it has been affecting vines in France (and elsewhere) since the 1950s. The leaves yellow, the grapes shrivel, and the crop for that plant is lost. Forever. It can be difficult to detect, hence the directive that requires the spraying of Pyrevert, a pyrethrin pesticide.
Emmanuel Giboulot, an organic grower in Burgundy’s Cote d’Or, is facing a 30,000 euro fine and six months in jail if he doesn’t spray his vines that so far haven’t shown any signs of FD. A Facebook support page for Giboulot popped up appeared and now has almost 35,000 likes.
The Times argues that “The law requiring such use in Burgundy is not only bad policy, it is terrible publicity for French wine.” While the policy question is a tough one, there’s no denying that it is horrible PR for French wine. Certainly other countries have FD and may mandate spraying as well but they have not been put under the spotlight. Probably because their authorities haven’t threatened to lock up the dissenters.
Such appears to be the logic of Duckhorn Wine Company, which has sued over the Duck Commander wines. The controversial Phil Robertson, who recently got suspended (or not really?) from Duck Dynasty, was not named a party to the suit. Trinchero Family Estates is a defendant in the suit, as is Wal-Mart where the wines are line priced at $9.99. Duckhorn Merlot sells for $54 a bottle.
What do you think: valid mark infringement through a case of customer confusion? Or is Duckhorn seeking to simply get it’s name out there during the discussions of the popular TV show?
The Times has a story about a handful of “all-natural” gelato shops in Rome that are bucking convention and trying to boost year-round sales. Their strategy? Make savory flavors (such as anchovy, smoked salmon, pepperoni or gorgonzola) and even do wine or beer pairings, particularly to drive sales and interest in the frozen treat during winter months.
The story mentions Claudio Torcè of Il Gelato who estimates only 30 shops in Rome–out of 2,500–use “all-natural” ingredients. The author speaks with Andrea Puddinù, one of Torcè’s students who runs Il Gelato Bistrò. He pairs savory flavors of gelato with Champagne or prosecco as an “alternative to the classic aperitivo.” Marco Radicioni of Otaleg pairs craft beers with them, such as Moinette Belgian blonde with artichoke gelato.
So just in case you thought savory gelato was…impossible…to pair with wine, there are a few brave souls braving the cold to do it. Have you ever attempted the pairing? Would you, could you in a boat, with a goat?