Gérard Bertrand’s La Grande Bleue pairs beautifully with seafood—and with a compelling argument that sustainable wine and conscious eating can help restore abundance to our oceans.
Afternoon Brief, August 28
AJEV Study Weighs the Economics of Adapting Winegrape Production to Extreme Heat: New research finds no single right answer: staying the course, investing in shade technology and switching cultivars each pay off best under different heat scenarios...
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