This device was invented by the American Michael Coyneand will be on sale from June 2015 at 199$. The Sonic Decanterbesotted the entire world of wine, who is uncertain whether to judge it the discovery of the century or yet another unnecessary hoax that might even be harmful for your health. There are those like Luciano Ferraro, who turned their noses up, for example with his article <<Decanter with sonar waves, how to ruin a wine>> and those like Drinks businesswho show more faith and seem to accept Coyne’s version. <<Sonic decanter betters the taste of wines adding flavour>>. The procedure is very simple: the uncorked bottle is placed inside the cylinder where some water was previously poured. After 15 minutes the youngish wine produced just months before resembles something produced years before. Markets such as the Canadian or UK where old bottles are preferred might allow for considerable gains, especially in restaurants, transforming low priced wines into bottles that can be marked up on the bill. In truth the UK press have written loads about the Sonic Decanter and in so demonstrating an effective interest. Read more…
Facebook and Twitter are maybe not sufficient to supply the world of wine with the news and contact information they require, according to U.S. students who want to use a specific social news platform
California Polytechnic State University
A recent study by Marianne McGarry Wolf, Mitch Wolf, Leanne Brady, Hanna Peszynski, Lindsey Higgins and Shane Wolf published in “Wine economics” shows how the wine world faces an increasing use of the social media. 11.5 million U.S. users of Facebook are interested in wine, beer or spirits. This is why the wine industry uses the Internet to communicate with customers and to define their profiles. But not only that, it also uses it to establish relationships and to find suppliers. A survey of ABLE “Social Media Marketing” 2012 revealed that 94% of American wineries are on Facebook, 73% are on Twitter, and almost half believe that social media facilitate the sale of wines. With these assumptions the researchers went to see if and how to best prepare the training centres of our future managers in the use of social networks. The investigation focused on the California Polytechnic State University, where almost 20% of students are attending
faculties of agriculture and enology. Surprisingly, amongst all university students, those in the food industry more than others feel the need to receive information and contacts via the internet. Perhaps it is the very nature of the studies that take place in agricultural areas which means the students feel more need for the social network contacts within their work, they will probably be working in more isolated country places than those who are preparing for work in the crowded high rise cities. The students of agriculture and enology judged Facebook and Twitter as being unsatisfactory and declared that they would prefer a specific platform through which to develop their relationships and get more relevant news “Enology and viticulture students are especially receptive to a social news platform that enhances their knowledge of the industry”.
California Polytechnic State University
Although a social network channel exists in the academic world, it is lacking in the production world where the need to exchange information and experiences is much greater, and where it would offer a perfect way to maintain interpersonal relationships. It is certainly as important, if not more important to have this communication link within the production area as for the academics. These observations come from the study published by the American Association of Wine Economists where they stress that this is the need which is strongly felt by young people coming into the industry, that in order to overcome the historical isolation of working people
living in the countryside it is important to have a channel of information which supports networking, which enables an exchange of knowledge and the offers the ability to quickly hear the latest news and opportunities.
Would you give your baby milk from a cow who’s DNA had been modified? Here at Fattoria del Colle – farmhouse in Tuscany– the mothers say no and the younger generation says yes
Cloned cow called Rosita
A small survey carried out at home reveals very different opinions based on the age and direct experience of breastfeeding. Younger women feel that the cows milk similar to human milk an opportunity for when they will have a child. On the contrary those that are already mothers start hearing alarm bells. Which will be the consequences of this nourishment on the children’s health, maybe not straight away, but after 10 or 20 years?
Rosita the cow is a feminine version of Minotaur (half man and half bull) created by Argentinean scientists by cloning as cow and adding to its DNA two human genes.
The research carried out in Argentina by the Università Nazionale di San
Martin (Unsam) and by the Istituto Nazionale di Tecnologia Agrozootecnica (Inta) are not the only ones been carried out. At the Chinàs Agricultural University in Beijing they have a herd of 300 cows with modified DNA so as to produce human milk. More than if the research is valid what is worrying is the scientific desire to be more and more invasive and to manipulate nature. Wise Society, who follows such subjects with great attention in its web site, also express the same doubts as those of the ex mothers at Fattoria del Colle << but do we need human milk made by cows?>>. In your opinion << is it the fact that we live in a century old unchanged countryside like Val d’Orcia and the Crete Senesi which makes us sceptical about scientific research or is it just healthy caution>>
A prestigious location and a dinner at the restaurant Arnolfo in Colle di Val d’ Elsa, which is well worthy of its 2 Michelin stars and where we experienced the debut of the Chateau wine glass from Baccarat
Albiera Antinori, Cesare Cecchi, Marco Pallanti and Abbruzzese Lucia were all at the lunch. Wonderful authentic culinary masterpieces created by Gaetano Trovato arrived at the table, all of which were served with impeccable style by his brother Giovanni: a choice of Blue Lobster Risotto with Lemon and Saffron from San Gimignano or Cinta Senese Pork with Red cabbage and Beetroot. A dream lunch, with stunning wines such as an almost twenty year old Ornellaia, which we tasted in glasses which were designed and created in 2011 by one of the most ancient and famous crystal producers in the world. Read more…
According to Professor Damien Wilson of the Burgundy’s School of Business the commercial sector of wine business uses Twitteras an anti-depressive
The term used by the Professor in his interview for “Harpers” Wine and Spirit Trades Review, is definitely strong: Twitter according to him is a << verbal Prozac >> for the consumer. Wilson is the director of the Master of Wine Business and consequently his opinion is one of those that get attention. According to him social media in general and especially Twitter, have a key role in the creation of a rapport with the consumer. Read more…