http://www.cnn.com/2015/09/24/world/norway-seed-vault/index.html
I wonder if they've some seeds squirreled away?
I wonder if they've some seeds squirreled away?
That's kind of what I was thinking--big difference between growing grapes and making wine. When a tradition dies, how far can we go in reviving it? When the Old Masters are gone, their deep knowledge is gone--maybe forever.Unfortunately it's not just the seed that is needed but the local soil, climate, and the processing technique.
From me? No. Imo when what's left is gone, it'll be curtains for Syrian Lat.Hope for Future Syrian Latakia?
Precisely so, not to mention the microflora involved in the fermentation. Even if nearly identical terroir could be cultivated, the woods and shrubs necessary for the fumigation would be problematic, not to mention whatever regulations are in place elsewhere that might present difficulties in being able to keep fires burning in barns for weeks at a time during curing season…Unfortunately it's not just the seed that is needed but the local soil, climate, and the processing technique.
...and definitely in Germany! :lol:Judging from the immigration quota, there may be Syrian Lat produced in the USA one day.