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	<title>Riesling Rules Book &#187; 2010 &#187; April</title>
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		<title>Ancient lava flows from Eastern Washington</title>
		<link>http://rieslingrules.com/the_book/other-news/ancient-lava-flows-from-eastern-washington/</link>
		<comments>http://rieslingrules.com/the_book/other-news/ancient-lava-flows-from-eastern-washington/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 16:42:26 +0000</pubDate>
		<dc:creator>Nicolas</dc:creator>
				<category><![CDATA[It's the grapes, stupid!]]></category>
		<category><![CDATA[Other News]]></category>

		<guid isPermaLink="false">http://rieslingrules.com/the_book/?p=910</guid>
		<description><![CDATA[

 


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From the tri-city herald — Lava flows that helped shape the sprawling Columbia River Plateau occurred faster than geologists previously believed and likely contributed to massive climate changes, said a Washington State University researcher.
Steve Reidel, research professor of geology at WSU Tri-Cities, British researcher Tiffany Barry and others studied so-called Grande Ronde basalt lavas in [...]]]></description>
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<p>From the tri-city herald — Lava flows that helped shape the sprawling Columbia River Plateau occurred faster than geologists previously believed and likely contributed to massive climate changes, said a Washington State University researcher.</p>
<p>Steve Reidel, research professor of geology at WSU Tri-Cities, British researcher Tiffany Barry and others studied so-called Grande Ronde basalt lavas in the plateau region, which covers much of eastern and central Washington, northeastern Oregon and parts of western Idaho.</p>
<p>Their studies indicate the Grande Ronde flows, which include at least 66 percent of the basalt in the Columbia River plateau, occurred over a period of about 420,000 years and between 15.6 million and 16 million years ago.</p>
<p>That&#8217;s faster than what geologists previously believed. And at least 110 eruptions occurred during that time frame, according to a paper Reidel co-authored with Barry for the international geological journal Lithos.</p>
<p>The researchers said the frequency and size of the eruptions likely had a widespread impact on the environment. Just one of the lava flows could have covered much of Washington with nearly 10,000 cubic kilometers of lava, which is about 10,000 times the volume of ash produced by the eruption of Mount St. Helens in 1980, according to WSU.</p>
<p>&#8220;We realize with the eruptions of these basalts that there was a lot of carbon dioxide, sulfur dioxide and chlorine that went into the air that had big environmental consequences,&#8221; Reidel said.</p>
<p>A single flow could have been as hot as 2,000 degrees and could have taken up to 50 years to cool. Reidel said that could have created monsoon rains in the Northwest and emitted plenty of heat and sulfur to alter the climate.</p>
<p>One result could have been the extinction of some plants and animals that lived at the time, although there has been little fossil evidence uncovered from lava flows to date aside from petrified wood.</p>
<p>&#8220;People are now starting to look for extinctions in the rock of this period in the Pacific Northwest,&#8221; Reidel said</p>
<p>Reidel said the flows likely were slow-moving enough for animals to outrun it and escape to higher ground in the Blue Mountains or Cascades.</p>
<p>&#8220;This was a golden age for horses, but there haven&#8217;t been any fossils found yet,&#8221; he said. &#8220;Petrified wood couldn&#8217;t run, but horses could.&#8221;</p>
<p>The belief that species were extinguished is based on evidence from other lava flows that occurred in the world millions of years ago, Reidel said.</p>
<p>For instance, a large extinction occurred during the end of the Triassic Period about 200 million years ago that coincided with lava flows coming from what is now northeastern South America and eastern North America, according to WSU. And gases from lava flows on India&#8217;s Deccan plateau initiated a mass extinction about 65 million years ago.</p>
<p>Reidel, who has been studying local rocks for years, and Barry &#8212; of Great Britain&#8217;s Open University &#8212; began collaborating more than five years ago. They got basalt samples from Hanford and outcroppings between Vantage and Lewiston, Idaho.</p>
<p>Grande Ronde basalt lavas were found stacked on each other with little or no accumulation of sediment, suggesting the succession of lava flows occurred quickly geologically, according to the manuscript to be published in Lithos.</p>
<p>Barry also compared argon isotopes in the oldest and deepest levels of the basalt to younger and shallower levels, and used the decay rate of the element to determine the relative ages of the rock.</p>
<p>Measurements of Grande Ronde basalt show it ranged from about 1,640 feet thick in some areas to almost 2.4 miles thick in others, producing enough basalt to sink the earth&#8217;s crust and create the Columbia River Plateau, according to the manuscript.</p>
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		<title>Nielsen domination index</title>
		<link>http://rieslingrules.com/the_book/our-wine-industry/nielsen-domination-index/</link>
		<comments>http://rieslingrules.com/the_book/our-wine-industry/nielsen-domination-index/#comments</comments>
		<pubDate>Sat, 24 Apr 2010 21:23:36 +0000</pubDate>
		<dc:creator>Nicolas</dc:creator>
				<category><![CDATA[Riesling fanaticsm]]></category>
		<category><![CDATA[Wine industry data monster]]></category>

		<guid isPermaLink="false">http://rieslingrules.com/the_book/?p=905</guid>
		<description><![CDATA[
I am offically obcessed with the idea that Riesling can be a larger category than Syrah &#8211; that is only the first step to the global Riesling domination that we have plans for (hehehe). Looks like we have a shot at seeing Riesling passing Syrah before the end of the year and become the #8 [...]]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><img class="aligncenter" src="http://www.makemoneyonline-guide.com/wp-content/uploads/2009/02/business-chart-going-up.jpg" alt="" width="175" height="113" /></p>
<p>I am offically obcessed with the idea that Riesling can be a larger category than Syrah &#8211; that is only the first step to the global Riesling domination that we have plans for (hehehe). Looks like we have a shot at seeing Riesling passing Syrah before the end of the year and become the #8 varietal in the country. Right now the index shows the following rank among varietals (52 weeks ending 2/6/10):</p>
<p>- #1: Chardo: 25% MS (marketshare) growing at +2.5% &#8211; Yep, still a lot of growth at that size..</p>
<p>- #2: CabSauv: 16% MS +4.8% &#8211; American love story with CabSauv. Can we grow Gamay that fast? Surely is not foreign to the Malbec Growth (Malbec is not part of the topd ten and is about half the size of Riesling right now)</p>
<p>- #3: Merlot: 12% MS -1.9% &#8211; Keep losing steam. might never recover&#8230;</p>
<p>- #4: Pinot Grigio/Gris: 9% MS +3.7% &#8211; Wake up folks, this is not that great of a wine</p>
<p>- #5: Pinot Noir: 6% MS +7.3% &#8211; Amazing to see PN in #5 now&#8230;</p>
<p>- #6: White Zin: 6% MS +0.5% &#8211; Do me a favor, drink Riesling instead of this White Zin thing</p>
<p>- #7: Sauv Blanc: 5% MS +7.7% &#8211; This is the white we need to follow on the way up</p>
<p>- #8: Syrah: 4% MS -7.5% &#8211; Ouch, this varietal is just going back in the dog house</p>
<p><strong>- #9: Riesling: 3% MS + 8.9% &#8211; #1 growth in the top ten. &#8216;nuf said</strong></p>
<p>#10: Zinfandel: 3% MS +3.7% &#8211; Yes, Riesling is bigger than Zinfandel</p>
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		<title>A scoring world</title>
		<link>http://rieslingrules.com/the_book/our-wine-industry/a-scoring-wolrd/</link>
		<comments>http://rieslingrules.com/the_book/our-wine-industry/a-scoring-wolrd/#comments</comments>
		<pubDate>Fri, 23 Apr 2010 14:33:11 +0000</pubDate>
		<dc:creator>Nicolas</dc:creator>
				<category><![CDATA[Wine industry data monster]]></category>

		<guid isPermaLink="false">http://rieslingrules.com/the_book/?p=902</guid>
		<description><![CDATA[Lately I have heard so many wine buyers talking only about scores, scores, scores. I even went to retailers that only buy 90+ wines. This is just plainly bad for our wine industry and for consumers. All those scores are just opinions, not science, not hard facts, just opinions. it does not matter if it is [...]]]></description>
			<content:encoded><![CDATA[<p>Lately I have heard so many wine buyers talking only about scores, scores, scores. I even went to retailers that only buy 90+ wines. This is just plainly bad for our wine industry and for consumers. All those scores are just opinions, not science, not hard facts, just opinions. it does not matter if it is blind or not, with a panel or not. One day consumers and buyers will realize that wine reviews are one opinion from one person at one moment of time (wine is just not like toasters, it can age and change). One day someone is going to give 95 points to a wine that will poison people, it was just an opinion mind you! Moody gave AAA ratings to mortgage back securities, those were also opinions (they recently won a lawsuit against the US governemnt based on their first amendment right to voice an opinion) &#8211; at the end of the day the bankers were thinking that Moody&#8217;s opinions were good as gold. I think no one will believe a AAA rating is good as gold now. Please be careful with ratings &#8211; they are just opinions.</p>
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		<title>Phoenix Riesling</title>
		<link>http://rieslingrules.com/the_book/about-our-wines/phoenix-riesling/</link>
		<comments>http://rieslingrules.com/the_book/about-our-wines/phoenix-riesling/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 17:08:29 +0000</pubDate>
		<dc:creator>Nicolas</dc:creator>
				<category><![CDATA[Der Pacific Rim Wein]]></category>
		<category><![CDATA[Riesling fanaticsm]]></category>
		<category><![CDATA[Scoop on Pacific Rim]]></category>

		<guid isPermaLink="false">http://rieslingrules.com/the_book/?p=704</guid>
		<description><![CDATA[
 
 


We are releasing a new Riesling &#8211; we have now up to 10 different Rieslings in our lineup . This new release is a 2009 Riesling that we made in what I would call the &#8220;traditional&#8221; Johannisberg style (I know, I know, we are not supposed to use this term anymore). So, what is a [...]]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><img class="aligncenter size-full wp-image-705" title="phoenix" src="http://rieslingrules.com/the_book/wp-content/uploads/2010/01/phoenix.bmp" alt="phoenix" width="282" height="273" /></p>
<div><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black; font-size: 6.5pt;"> </span></div>
<div><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black; font-size: 6.5pt;"><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black;"> </span></span></div>
<div><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black; font-size: 6.5pt;"><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black;"><span style="font-size: small;"></span></span></span></div>
<p><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black; font-size: 6.5pt;"><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black;"><span style="font-size: small;"></p>
<p style="mso-line-height-alt: 9.5pt;"><span style="font-family: &amp;quot;Georgia&amp;quot;,&amp;quot;serif&amp;quot;; color: black; font-size: 10pt;">We are releasing a new Riesling &#8211; we have now up to 10 different Rieslings in our lineup . This new release is a 2009 Riesling that we made in what I would call the &#8220;traditional&#8221; Johannisberg style (I know, I know, we are not supposed to use this term anymore). So, what is a &#8220;J&#8221; style? Well, J&#8217;s were usually bout 2% residual sugar Riesling and picked around 22.5 Brix (Auslese ripeness level) with about 12.5% of ethanol. It was and still is today the most proeminent style in Washington State. Our version of this American favorute is slightly different (of course) in the way that it is about 2.3% residual sugar and 11.5% ethanol therefore picked at 21.5 Brix (a ripe spatlese ripeness level). Like all of our Rieslings we like to pick grapes earlier than most folks in order to contribute a lot of natural acidity to balance the sugar and also to keep a lower alcohol content. The grapes come from the Yakima Valley, a cooler climate more appropriate for this style I believe. The wine is very fruity (think mango, guava, apricot with a hint of floral notes) and refreshing, a nice addition to the portfolio that does not replicate any other Riesling we make. When I was looking at the Riesling line up a few weeks ago it dawned on me that we have a geometric RS series in our portfolio: 0-2-4-8-16! 0% RS is our Dry Riesling, 2% RS is our new Riesling, 4% RS is our Riesling made from organic grapes, 8% is our sweet Riesling and 16% is our Riesling Vin De Glaciere Selenium Vineyard. Pretty fun, no? Riesling is really enjoying a true rennaissance in this country (likethe Phoenix on this label) and we are proud to be part of it.</span></p>
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		<title>Sulfites policy at Pacific Rim</title>
		<link>http://rieslingrules.com/the_book/about-our-wines/sulfites-policy-at-pacific-rim/</link>
		<comments>http://rieslingrules.com/the_book/about-our-wines/sulfites-policy-at-pacific-rim/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 12:52:44 +0000</pubDate>
		<dc:creator>Nicolas</dc:creator>
				<category><![CDATA[Der Pacific Rim Wein]]></category>

		<guid isPermaLink="false">http://rieslingrules.com/the_book/?p=896</guid>
		<description><![CDATA[Sulfites are sometimes a hot topic, somewhat taboo. I thought I would bring my two cents about what what they are and what we do to minimize our sulfite content at Pacific Rim. Sulfites (read sulphur dioxide if your are a chemist) are used in wines as an antioxidant and as a anti-microorganism &#8211; we have [...]]]></description>
			<content:encoded><![CDATA[<p>Sulfites are sometimes a hot topic, somewhat taboo. I thought I would bring my two cents about what what they are and what we do to minimize our sulfite content at Pacific Rim. Sulfites (read sulphur dioxide if your are a chemist) are used in wines as an antioxidant and as a anti-microorganism &#8211; we have residual sugar and malic acid in all our Rieslings which can respectively be degraded by yeasts and bacteria resulting in a stincky cloudy wine with lots of carbonation (lots as if the bottle could explode) &#8211; no good. We don&#8217;t want any of that so we use a bit of sulfites. Now sulfites is a fairly common preservative used in juices, dry fruit, etc. and . So why is that important? Like everything we eat, sulfites can be the cause of allergies with wine lovers. In all honesty, many more people have allergies to alcohol than sulfites and blame sulfites for the next morning hangover (yes, you did it, you know you did). I happen to have a mild allergy to sulfites and often will feel bad after one glass of heavily sulfited wine, so this is a serious issue for me. At Pacific Rim, we have tried to reduce our sulfite content greatly over the past few years and I was reminded of this lately after  reviewing the results from some analysis we have sent for an export client. DISCLOSURE: we are blessed with low sulfites needs due to the combination of screwcap closures (low oxygen intake in the bottle = low risk of oxidation), sterile fitration at bottling (low risk of microorganism contamination) and natural low pH in Riesling (Sulfites are exponentially more active at low pH) and we naturally need less sulfites in our wines than most winery do. We usually add less than 100mg/L sulfites total for any given wines because this maximum level of sulfites respects the Demeter (Biodynamic) and Organic requirements in the USA. This is about 2.5 times lower than the legal limit. Timing wise, we usually add some at harvest and then a little bit before bottling. Now just FYI, yeasts naturally produce about 20mg/L of sulfites, so we could have 4 to 5 times the natural content in our wines. The wines that I have sent for analysis (Chenin, Dry Riesling, Wallula Single Vineyard, Framboise, Vin De Glaciere) all came below 75 mg/L actually. Those amounts of sulfites are so low that we often have issues with some export market because those levels are below what they judge reasonable. We disagree with those folks respectfully, less sulfites makes for healthier wines and healthier people. Low sulfites policy at Pacific Rim.</p>
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