Nick Smith, CALS’ new enologist, will aid Wisconsin’s wine and cider industry
[caption id="attachment_17489" align="aligncenter" width="600"] Nick Smith, new wine and cider outreach specialist in the College of Agricultural and Life Sciences, with the fermentation set-up in place at his lab in Babcock Hall. Photo by Kelly April Tyrrell, UW-Madison.[/caption]
Wisconsin is known for fermentation, like its cheese, craft beer and pickles. But it's also been working to add even more to that blossoming list: wine and cider. The Badger State's 110 wineries and commercial cider makers now have a new resource to help them compete: Nick Smith.
Since he started at the University of Wisconsin-Madison in March as the first wine and cider outreach specialist, based in the College of Agricultural and Life Sciences, Smith has been traveling the state, knocking on doors and meeting Wisconsin's wine and cider makers.
Wine grapes can be difficult to grow in Wisconsin, since most varieties prefer warmer climates, but after years researching wine and working with growers in Minnesota, Smith is confident there is a market for it here, too, given the state's legacy of fermented products, bustling tourism industry and agricultural diversity.
Smith is confident there is ...
Tuesday, June 9th, 2015