Field Notes

It’s not as rare as it used to be, but it’s still uncommon to dine in a New York City restaurant that offers New York state wines. Maybe you’ll see a Finger Lakes Riesling. If you’re in a wine bar, you may see another bottle or two. Even establishments that tout a local “farm to fork” ethos frequently overlook the fact that local vineyards are farms.  There are a few restaurants that do it right.

Katie Gold works to advance the science of using a technology called imaging spectroscopy, or hyperspectral imaging. Specifically, the assistant professor of grape pathology at Cornell uses this plant disease-detecting technology to identify and manage grape diseases, without ever disturbing the vines.  Her work feels more timely than ever. The New York Wine industry—and the global wine industry—needs researchers like Gold for the issues it faces in the vineyards today and the issues to come.