2304 Main Street Olde Towne Daphne

by Lindsey Schmieman February 03, 2021

Imagine a nose that is thousands of times more powerful than a human's when it comes to detecting subtle odors. Put that nose on a golden retriever, give it some extensive hands-on training, and voila-you've got the latest weapon in the winegrape growers' war on vine mealybug.

In 2005, Michael Honig worked with Dr. Bonnie Bergin, founder of Assistance Dog Institute (now known as Bergin University) in Santa Rosa, to help train some very special golden retrievers. Referred to as "sniffer dogs" by winegrape growers in Napa and Sonoma counties, they could detect the female mealybug pheromone. Early detection of the bug allows the grower to treat or remove a vine or two, alleviating any broad use of pesticides. 

Vine mealybugs are very difficult to detect, being nearly invisible to the naked eye, and hide under bark and roots. Dozens can fit inside of a one-inch square. They attack vineyards by feeding on the tender vines and leaving a heavy excretion of honeydew that promotes the growth of black, sooty mold. The vine mealybug has been held in check on the North Coast to date, and area growers are being pro-active in their efforts to make sure it doesn't get established.

Winegrowers in Napa and Sonoma Counties donated $33,000 to this sustainable program and Michael Honig was so excited about it that sat on the board of the organization for a time.

 

--This article was copied from Honig's website--




Lindsey Schmieman
Lindsey Schmieman

Author


Leave a comment

Comments will be approved before showing up.


Also in Carrie's Wine Blog

Winemaker Wednesday - Rudy von Strasser
Winemaker Wednesday - Rudy von Strasser

by Lindsey Schmieman March 02, 2021

Continue Reading

National Sunday Supper Month....Roasted Chicken
National Sunday Supper Month....Roasted Chicken

by Jim Cox January 16, 2021

Roast Chicken Stuffed with Gruyere, Bread and Sausage

FOR THE STUFFING

2 TBS unsalted butter

2 TBS minced shallots

2 tsp minced, fresh thyme

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1/4 LB bulk pork or chicken sausage

3 oz gruyere cheese cut into 1/4” cubes

3-4 baguette slices cut into 1”x1” cubes

2 tsp chopped, fresh flat-leaf parsley

1 1/2-2 cups low-sodium chicken broth

 

Continue Reading

Corkucopia Thanksgiving Pairings!
Corkucopia Thanksgiving Pairings!

by Carrie Cox November 19, 2020

Continue Reading