Innovating Wine Through Data

Big Data Beard | By Erin K. Banks | LISTEN HERE

In this episode we met with Christian Palmaz, CEO of Palmaz Vineyards and President and CEO of Vactronix Scientific, a material science company based in Silicon Valley. Palmaz Vineyards has been able to pull together wine and data together to not make better wine but how can big data make the process less prone to error, more sustainable to quality and to allow the wine makers to focus on what is most important, making the best wine possible… to enhance the human element which makes wine beautiful, multi-dimensional, and complex. All the things we have a hard time putting numbers to

In the wine industry, there are many creative people, true artist but as Christian stated, “you can spend your whole life studying art but that does not mean you are going to be a great artist”. Christian now feels like he plays a supporting role to those that have the artistic direction even though he has a computer science background. His father started this innovative spirit and the process of using innovation to problem solve. Christian said it best when talking about his role in wine and data analytics, guys like him “don’t wield the paint brush, we make the paint”… and what great paint it is.

Recipes for National Wine and CHEESE Day

By Florencia Palmaz | Pairing:  Palmaz Cabernet | At the Table and Around the Fire

What better way to pair Palmaz Vineyards Cabernet Sauvignon than with four of our delectable cheese filled bites.

SMOKED DUCK AND FIG ROULADE

Chèvre Cheesecake Cremes with Strawberries

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

This is a great base cream to top with any seasonal fresh fruit. In the summer, vanilla- scented strawberries are a favorite, and in the fall we will switch to candied citrus rounds. The cream lasts up to 4 days in the fridge and is perfect for a sweet treat when friends unexpectedly drop by.

Welcome to the Ranch Subscription | By Florencia Palmaz | May 3, 2018

Many friends in both Napa and Genesee Valley have been asking what are the Palmazes going to do with all those fancy Wagyu cows on their ranch in Plumas County? At last I can share with you all what we’ve been cooking up, literally…

This last year I have learned more about ranching in the High Sierras than I ever thought possible. Thanks to Michele and the whole team at GVR, we have developed an animal welfare program that is producing incredibly luxurious Wagyu Beef in the most humane and environmentally responsible manner. Additionally, I learned how to butcher a whole animal from Plumas County legend Denny Wright and Wesley Neer. And finally, I honed my culinary skills on the task of how to prepare every cut of beef on an animal. 

Rosemary Shortbread and Meyer Lemon Cookies

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

Rosemary grows in the planters around the winery. We are literally surrounded by the aroma of rosemary all year long. In mid-February, the rosemary blooms little purple flowers and the Meyer lemons ripen when there is little color in the garden. I couldn’t resist the temptation to bring these two lovely flavors together.

MAKES 40 TO 50

Wondering Between the Vines

An Update on VIGOR By Christian Palmaz

One of the first memories I have in the Napa Valley was as a child, sitting in the backseat of my parents car as they drove up and down the Valley visiting wineries.  As my parents likely quibbled about some historical detail regarding the next winery we were visiting, I remember staring out the window mesmerized by the rows of vines zipping by.  Almost like a farmers kaleidoscope, the perfect rhythm of alternating row colors drew my attention not to the vines themselves but to the spaces in-between.  I wondered, what was so special about those “weeds” growing in-between the vines and why does every vineyard seem to be different.

Mandarin Sorbet with Candied Meyer Lemons and Pistachio Chocolate Bark

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

Few things grow in our garden during the winter months except lemons and mandarins. They are such welcome, fresh flavors during cooler weather, and this dessert perfectly cap- tures that freshness. To help this sorbet pair with the wine, I like to include a little of the Muscat I’ll serve that evening into the recipe. Do not, however, try to add a late-harvest ice wine to the sorbet or it will be difficult to freeze.

From Water to Wine

trinity university | by Molly Mohr Bruni | January 30, 2018 | Original Article

Christian Palmaz ’07 builds intelligence technology that save his family’s vineyards during Napa Valley wildfires.  

Wine’s newest bouquet has hints of berries — and data

CNET | By Erin Carson | WINTER 2017 | Original Article

You might not be able to detect notes of tech in your glass, but California winemakers are embracing cutting-edge techniques to create world-class vintages.

The computer that Saved a Vineyard

Bloomberg BusinessWeek | By Larissa Zimberoff | December 6th, 2017 | ORIGINAL ARTICLE

As helicopters rescued people and their pets off Atlas Peak, in Napa, Calif., one night in October, Christian Palmaz was nearby battling his own flames. His task: to save his family’s winery, Palmaz Vineyards.