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Fishy Wine: New study shows that salmon carcasses make better vino
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August 09, 2006
Fishy Wine: New study shows that salmon carcasses make better vino
By Dave Hurteau & Chad Love
For anyone needing another good reason to bolster salmon populations along the Pacific coast, here’s a good one: Salmon carcasses makes your wine taste better. A new study led by California’s East Bay Municipal Utility District biologist Joseph Merz and UC Davis’ Peter Moyle shows that turkey vultures, raccoons, river otters, rats, coyotes, and even deer that eat salmon carcasses spread nitrogen-rich waste that is beneficial to grapes. “No doubt some of the best California wine has salmon in it,” says Merz.
http://www.lodinews.com/articles/2006/08/08/news/1_fish-wine_060808.txt
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