This week’s wine round-up highlights how cutting-edge technology and data-driven tools are reshaping every step of the wine experience, from the vineyard to the tasting room. In northern California, growers are testing UV-C light-emitting autonomous robots to curb fungal disease without chemicals. On the digital front, a new AI discrepancy raises questions about how search algorithms communicate the health risks of wine versus general alcohol, while in Washington, a local sommelier has launched a data platform to fix travel paralysis in Walla Walla. We wrap up with a spotlight on the historic Abeja Winery and its exceptional estate dining room.
Roger Coryell at The Mendocino Voice reports on a field day at the Hopland Research and Extension Center, where eight agricultural technology companies demonstrated their machines to growers who might actually buy them.
From the article:
“We constantly hear that growers need a place to honestly evaluate technology without the pressure of a sale,” Hannah Johnson, the program’s industry lead, said in UC ANR’s announcement of the event.
Saga Robotics showed Thorvald, an autonomous robot that works vine rows at night, dosing grapevines with ultraviolet light to control powdery mildew — no chemicals and no disruption to daytime fieldwork.
Ag-Bee, a California spray-drone company, flew demonstration passes over the vines; its business is spraying the vineyards ground rigs can’t easily reach.
Phytech pairs in-field sensors on soil, vines and irrigation lines with analytics to guide watering decisions.
Lumo’s smart valves meter water block by block.
Verdi bolts irrigation automation onto an existing drip system in under a day.
Two weeks after the Hopland demonstration, Saga Robotics announced the company’s first public demonstration at Silver Oak Napa Valley Winery, where Thorvald had been working throughout the growing season.
From the article:
Thorvald uses UV-C light during nighttime operations to suppress powdery mildew and other diseases while operating completely autonomously. The result is a new approach to vineyard management that is:
As growers continue to face increasing pressure from labor shortages, rising production costs, sustainability goals, and climate challenges, autonomous electric robotics are emerging as a practical tool for improving both vineyard resilience and environmental performance.
AI Thinks Wine is Safer than Alcohol
W. Blake Gray, writing for Wine-Searcher, picks up a thread we touched on back in Episode 108 with the Weill Cornell cancer mortality study.
Gray asked Google and Yahoo how much alcohol is safe to drink, and separately, how much wine is safe to drink. The answers diverge sharply.
From the article:
Google’s AI answer about alcohol is much more harsh; it says “Alcohol is a classified Group 1 carcinogen, meaning your health risk begins from the very first drop,” an editorial statement that has never been proven by even one study. (Go ahead, prove me wrong: show me the study.)
The difference between alcohol and wine is even more stark on Yahoo. I asked Yahoo how much wine is safe to drink and the answer begins with, “Moderate wine consumption is generally considered safe for most adults.”
Tom Wark, executive director of the National Association of Wine Retailers, said US laws make it impossible for wine producers or retailers to tout any positive aspects of wine.
“It’s worth mentioning that in a media environment where properties like the New York Times and other legacy media brands are willing to ignore good studies about alcohol that show health benefits while lifting up horribly biased studies that make hysterical claims, it might be best if all the different producers – beer, wine and spirits – work together to push back against the irresponsible and anti-alcohol journalism and public policy rather than work on their own,” Wark added. “The zealots are not separating their attacks by types of alcohol.”
Certified sommelier Patti Dunn has launched WallaWallaSomm.com, a free platform indexing more than 1,590 local wines across a valley that now holds over 110 wineries spread across six distinct districts. Anyone who has tried to build a Walla Walla itinerary knows exactly what a pain that can be. This tool hopes to solve that problem.
From the article:
Walla Walla Valley has cemented its status as a world-class wine destination. However, its explosive growth has created a modern travel dilemma: “planning paralysis.”
“People don’t just want the ‘best’ winery anymore; they want the winery that is exactly right for them at 2:00 PM on a Friday,” says Patti Dunn, Founder of WallaWallaSomm.com. “A collector looking for a library pour of Cabernet Franc wants a completely different experience than a group looking for a dog-friendly patio with live music. By aggregating data on everything from production size and winemaker philosophies to tasting fees and varietal lists, we are driving highly qualified buyers directly to the tasting rooms that match their exact profile.”
Situated on a century-old farmstead in the foothills of the Blue Mountains, Abeja is a landmark Walla Walla winery known for precise Cabernet Sauvignon, Chardonnay, and Merlot. With historic architecture, estate-driven winemaking led by Daniel and Amy Wampfler, and a refined hospitality program, it offers a focused reflection of Washington State wine country.
The 2022 Abeja Beekeeper’s Blend is a full-bodied Washington State red blend composed of Cabernet Sauvignon, Merlot, and Syrah. Featuring ripe blackberry, plum, and cassis fruit supported by cedar, vanilla, and toasted oak, it delivers a generous, polished profile with supple tannins and a fruit-driven finish.
The Kitchen at Abeja is a five-course prix fixe restaurant located at the Abeja winery and inn in Walla Walla. Executive Chef Mike Easton and Chef de Cuisine Frank Magaña lead a Northwest and Tuscan-influenced menu built around seasonal ingredients, handmade pasta, and carefully prepared proteins. The meal we reviewed included chilled corn soup, Sungold tomato cavatieddi, salmon, beef tenderloin, and spumoni cheesecake. Service was polished and well-paced, while the rustic farmstead dining room remained quiet, comfortable, and well suited to a destination dinner
Corkage: Not Allowed
Corkage Fee: $35 Per Bottle / No Limit / Can’t be on the Wine List
Portland, OR
4.5 Stars with over 1146+ Reviews
Elegant French-inspired fare served with a diverse selection of wines in a lively & intimate room.