In the introductory blog in the Wine Series, we took a look at why it is important to rehydrate yeast properly. In the future, we will talk about and compare and contrast specific strains of yeast. But before we get into what the differences are between specific yeasts, we should take a look at how the yeasts used in winemaking came to be what they are today. Yeast is not new. It didn’t get invented. The fungus occurs naturally and has always been here with us and has changed along with us humans. Sometime, possibly around 5,000 years ago, humans realized yeast could be a tool and domesticated for our own purposes – whether that’s making bread or alcohol. In breadmaking, the yeast gives the bread CO2 bubbles to make the dough rise. Back then, people didn’t know about potassium bitartrate or other chemical means of making dough rise, so all bread was naturally fermented by using yeast and/or sourdough bacteria. In nature, yeast divides and makes a clone of itself

Afternoon Brief, September 1st

Walmart Move Threatens Oklahoma Wine Retailers: The retail giant is pushing to dominate the state's wine and spirits market, at the expense of smaller, independent retailers...

Dough Wines Announces Chef Ayesha Nurdjaja as New Brand Ambassador 

Council of Ambassadors Features Four Culinary and Advocacy Leaders Who Personify Dough’s Purpose and Mission of “Rising to the Occasion”  SONOMA, CALIFORNIA (August 24, 2022) – Dough Wines, the first […]

Afternoon Brief, July 26th

Cornell Partners with NYS to Fight the Spotted Lanternfly: The devastating spotted lanternfly's spread to upstate and western New York is not a matter of if, but when, experts say - and Cornell is a key player in helping slow the infestation...

Afternoon Brief, August 24th

Fire Watch: Caldor Fire Blazes Through El Dorado Wine Country: The Caldor Fire has torched 114,166 acres of El Dorado County. As of this writing the fire is only 9 percent contained, has destroyed 615 structures and damaged 29. No wineries have reported any damages or immediate threat of damage by fire...

Dough Wines, a Positive Impact Brand Benefiting James Beard Foundation, Names Magrino PR as US Agency of Record

Brand Aims to Be Catalyst for Good by Driving Environmental, Equitable and Economical Change for Culinary and Beverage Industries New York, NY (August 23, 2021) – Dough Wines, created by Distinguished Vineyards & Wine Partners (DVWP) and marking the first-ever winery partnership for the James Beard Foundation, has named award-winning Magrino PR as its agency of […]