1. A Year in the Vineyard: the Four Seasons

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    from Tim Appelt / Added

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    We follow the year-long management of a vineyard, Rosewood Estates on the Beamsville Bench, Niagara Peninsula, Canada. In the winter we learn how vines are pruned in preparation for the new year's growth. In the spring we learn how canes are tied down, and then observe bud burst and early growth, the first round of shoot thinning, and the development of grape flowers. During the summer we see the growth of the grapes, and some of the vineyard activities such as leaf thinning and crop thinning. During the fall, as the grapes are ripening, we observe how the grapes are monitored for ripeness, and then are picked and delivered to the winery.

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    • Jamie Drummond on Food and Wine #47 Angelo Pavan (Cave Spring Cellars)

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      from GoodFoodRevolution / Added

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      Having known Cave Spring Cellars' Winemaker Angelo Pavan for what is now almost 15 years, it was my great pleasure to finally get to interview him with Good Food Media's brand spanking new camera in Cave Spring's barrel cellar. www.goodfoodrevolution.com

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      • Jamie Drummond on Food and Wine #195 Hidden Bench's 2013 Harvest

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        from GoodFoodRevolution / Added

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        • Jamie Drummond on Food and Wine #195 Malivoire's 2013 Harvest

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          from GoodFoodRevolution / Added

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          • Jamie Drummond on Food and Wine #196 Angelo Pavan (Cave Spring)

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            from GoodFoodRevolution / Added

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            As part of a short miniseries we decided to grab the opportunity to visit some of our Good Food Fighter wineries in Niagara just as the 2013 harvest began. Although all of the wineries welcomed us with open arms, it’s a really tricky time of year for each and every Winemaker, and so we seriously thank all of the people involved for indulging us. Obviously attempting to see everyone over the course of one day’s travel was impossible, but next year we plan to do exactly the same in Prince Edward County. Up for the third session is our old friend Winemaker Angelo Pavan at Cave Spring Cellars, who was more than happy to give us his take on what is going on in his vineyards this year.

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            • Jamie Drummond on Food and Wine #264 Thirty Bench's Muckle Vienyard

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              from GoodFoodRevolution / Added

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              Up on the Beamsville Bench, Thirty Bench's Winemaker Emma Garner has been doing something rather special with her new Riesling plantings. Good Food Revolution took a trek up there to find out just what Emma has been up to...

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              • Jamie Drummond on Food and Wine #250 Winemaker Marlize Beyers at Hidden Bench

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                from GoodFoodRevolution / Added

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                Ever since I first tasted the wines of Hidden Bench, I have had a great deal of admiration for the passion and determination of Vigneron Harald Thiel. His zero compromise philosophy when striving to create the very best wines that his Beamsville Bench vineyards are capable of has led to his winery's bottlings being recognised far and wide as top tier examples of just what can be achieved in this region. Harald is also rather savvy when it comes to hiring the right people, bringing the South African-born Marlize Beyers onboard in 2010... Last year, just before harvest, Good Food Revolution travelled out to Niagara to film an interview with Winemaker Marlize Beyers. We recorded a couple of segments between the vines in the glorious September sunshine. One of these pieces, the vintage report, made it onto our website. The second extended piece turned out never to be, as somewhere along the way the video files became unusable. Fast forward to September of 2014 and thanks to an invitation to "Be A Winemaker For A Day" (a special event for licensees who carry Hidden Bench's wines) courtesy of Harald Thiel and Good Food Fighter and Hidden Bench Agent, Le Sommelier, we had the golden opportunity to replicate almost the same conditions for another interview with Marlize. Our heartfelt thanks to Marlize for running away from her pre-harvest duties for a few moments to spend time in the vineyard with Good Food Revolution (once again).

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