Chlorosis:
Occurring during the main growing period of the vine Chlorosis (bad weather, compaction and Weakness, chlorosis) are mainly due to soil compaction causes. The most important causative factor is too high a soil water content. By the early Sowing of oil radish per 250 g Are the water content the substrate can be reduced. At the same time By this measure, a long-term structural improvement achieved in the underground.

Potassium deficiency:
Sometimes occurs after break-in of skimmed reported. A Fertilization with potash, combined with deep-rooted seeding, leads to long-term remedy. Leaf spraying with 0.5% Kalisulfatlösung help in the short term.
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Heuwurm be eaten by the numerous empty buds and spun to the Gescheine lumpy clumps.

The worm penetrates the sour grapes. The Beerefleisch falls victim to his work. The infection sites are starting points for the early unwanted Botrytisnester (Sauerfaule).
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Until the mid-19th Century remained the winery in Europe the previous proven true to tradition in viticulture. Was built on the well-known European varieties and focused on a painstaking care in order to obtain good-quality wine.

Suddenly accumulated horrors, at first primarily from Provence in 1858 in France, which had first gone through all the vineyards, and finally 1 ½ million acres of vines around the country based. The disease soon spread to all major wine-producing countries of Europe. The Director of the Austrian wine Klosterneuburger school received 1867 American vines infected and given to the vines in his country.
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The causative agent of black spot disease occurs worldwide. Damage he caused mostly in areas that are often at the stage where the vines sprouting rainfall. In Central Europe it is increasingly observed around since 1960. The fungus destroys the top layers of cells, preferably young, in cell division and elongation Growing Reborgane. The damaged plant parts are initially difficult to distinguish from healthy boy, still in the stretching Growing leaves first show only a slight bronzing. Clearly visible with the naked eye symptoms, but only on the further development. After an incubation period of 3-4 weeks, the leaves develop in the infestations by deformations and pinpoint chlorotic cloudy.
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Many winemakers want to grow close to nature:

More of the vintners in the desire to cultivate an environmentally friendly wine. Thus there are already dozens of Switzerland in the organic wine growers who opt out of chemical-synthetic pesticides and fertilizers. In most areas of high rainfall Switzerland but do mildew and other diseases of the vine to create.
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In old vintage port, the “breaking” to be taken quite literally. One method uses a heavy knife (eg a sword), the other with a Port tongs.

Port tongs are recommended and rich in tradition. They are easier to handle and more effective than a knife.
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After Best Sommelier of Italy in 20 years, Enrico Bernardo became World’s Best Sommelier in 2004 to 27 years. In writing this book, he wanted us to convey his passion for wine and some of his knowledge. In this context, the book is divided into two main parts: one on the art of wine tasting and a second where he reviewed the great vineyards of the world.

The approach of Enrico Bernardo tasting is particularly methodical and orderly, witness this long chapter on visual inspection, which opens the book. It is even rare to see this first phase of the tasting so finely detailed, a first phase that many amateurs tend to overlook (me included …)
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Whether the substance or form, this book is a real success, and is the ideal book to create envy. We note first presentation. Superbly illustrated, it is a delight for the eyes, like a promise of enchantment future of our taste buds … Moreover, the structure of the book, always a double page on a given topic, easy to read in part.

The first third is devoted to the general approach of the tasting, including how to approach the wines according to their type. Far too didactic lectures, Pierre Casamayor has found a tone that is both lively and surprisingly practical.
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In literature on the tasting, the book most often cited as a reference is unquestionably “Taste” of Emile Peynaud (available from the same publisher, now in its 4th edition).
The publisher has released a consumer version, accessible mainly in terms of price, as the share resumed publishing seems important, and the reader quickly understands why the book is so often described as an “unavoidable”.

The emphasis is on sensory approach to tasting: more detail than any technique, the authors put us in a condition that we can move forward. As such, the title of the chapter “Difficulties of tasting and mistakes of the senses” speaks for itself.
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About 23,000 growers, of whom 20% worked full-time winemakers are producing at about 40% of Swiss wine. At approximately 119’000 often very small plots of white wine is mostly won.

The climate is of an intense solar radiation with 300 sunny days a year and marked foehn winds, which provides excellent ripening conditions. There is relatively little rain (about 600mm), so artificial irrigation are common, sometimes even with the traditional mile-long “Holzkannel” (bite).
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