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grapes_and_glass_image_small.jpg  Are you ready for the 7th Annual 

Missouri Valley Wine Competition? 

Get your wines ready because the competition will be held February 15th, 2015.

We will have awards for the thirteen prize categories this year.

Last year, we had 370 entries from 13 states and 2 Canadian Provinces (Manitoba and Saskatchewan)

Sponsors and Judges are being added as we speak.

Click on the link below to download the brochure for your chance to win one of the categories.

2015 MVWS Wine Competition Brochure 

Wine Recipes
36th Annual U.S. Amateur Winemaking Competition sponsored by Los Angeles Cellarmasters PDF Print E-mail
Written by Bob Truetken   
Wednesday, 28 October 2009
Competition will be held on November 15, 2009


Click the link below for rules and entry form

Cellarmasters Home Wine Club Los Angeles Wine Competition

Last Updated ( Saturday, 05 March 2011 )
11th Annual Gr­eater Kansas City Wine Classic PDF Print E-mail
Written by Bob Truetken   
Monday, 26 October 2009

Sponsored by the Cellarmasters of Kansas City, the competition is November 20th and 21st.  Deadline for entries is November 8th.

Click the link to download the brochure: 2009 Cellarmasters Wine Competition

Last Updated ( Saturday, 05 March 2011 )
Red wine with meat not fish? It's science! PDF Print E-mail
Written by Bob Truetken   
Monday, 26 October 2009

Study finds red wine's fishy aftertaste resulted from naturally occurring iron.

By Belinda Goldsmith
updated 11:16 a.m. CT, Fri., Oct . 23, 2009

SYDNEY - It's not just culinary etiquette to pair red wine with red meat not fish with a Japanese research team finding there is a scientific explanation.

Researcher Takayuki Tamura and colleagues from the product development research laboratory of Japanese wine producer Mercian Corp. have found that wine connoisseurs established the rule of thumb because of the flavor clash between red wine and fish.

Until now, nobody could consistently predict which wines might trigger a fishy aftertaste because of the lack of knowledge about its cause.

But Tamura and his team found that an unpleasant, fishy aftertaste noticeable after drinking red wine with fish resulted from naturally occurring iron in red wine with some wines having more iron than others.

"Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion," the researchers said in a statement.

Their study, published in the American Chemical Society's Journal of Agricultural and Food Chemistry, was based on studying 38 commercial red wines from a list of countries, 26 white wines, two sherries, and one each of port, madeira and botrytized wine.

The components of all of the wines was analyzed.

Wine samplers then tested the wines while dining on scallops.

"They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste diminished, on the other hand, when the researchers added a substance that binds up iron," the researchers said.

They said the findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings but this also meant that low-iron red wines might be a good match with seafood.

Last Updated ( Saturday, 05 March 2011 )
Welcome New Missouri Wineries PDF Print E-mail
Written by Bob Truetken   
Thursday, 15 October 2009
Missouri now has 92 wineries. Yes, 92. We are fast approaching triple digits! The Missouri Wine & Grape Board welcomes: 7C's in Walnut Grove; Buck Mountain in Doe Run; Albonee Country Inn & Vineyard in Independence; Branson Ridge in Branson; Fence Stile in Excelsior Springs; Three Squirrels in St. James; Three Trails in Lexington; Traver Home in Willow Springs; Persimmon Ridge in Barnhart; Red Fox in Urich.
Last Updated ( Saturday, 05 March 2011 )
Researchers Test Robots In The Orchard PDF Print E-mail
Written by Bob Truetken   
Thursday, 15 October 2009

September 25, 2009

The robot, a red Toro four-wheel-drive vehicle, is part of a four-year, $6 million project funded by the U.S. Department of Agriculture that began last year, aniel Schmoldt, a USDA official based in Washington, told the Pittsburgh Tribune-Review.

Using lasers that sweep a 200-degree field of vision and computer programs that locate the middle of the tree rows, the robot maneuvers inside the orchard at about 3 mph, said Bradley Hamner, a CMU Robotics Institute researcher.

A team including scientists from Penn State, Purdue, Oregon State and Washington State universities expects that type of automation will transform specialty-crop farming into a less labor-intensive and more profitable venture, said Clark Seavert, an Oregon State agricultural economics professor.

Last Updated ( Saturday, 05 March 2011 )
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