Syrah and Shiraz are made from the same variety of grapes but what you call the wine on the label has a big impact on the price, according to recent CSU research.

Measuring and tracking the development of grapes in the vineyard is now easier – thanks to a mobile phone app developed by the National Wine and Grape Industry Centre (NWGIC) and funded by Wine Australia.

Two CSU scientists are finalists in the Australian Women in Wine Awards, recognising their significant contribution to research in the industry.

Two CSU students with a passion for the beef industry are set to take part in an internship program offered by Angus Australia and the Graham Centre for Agricultural Innovation.

Charles Sturt University (CSU) wine maker Mr Campbell Meeks will join 40 other wine makers and importers for What a Fizzer, an event described as a  ‘ … party of pet-nats, grower Champagne, Lambrusco, small batch sparkling wines and, of course, select ciders and wild-ferment beers’.

CSU research has found canola meal may provide an option for beef producers to supplementary feed steers and still access premium prices for grass-fed beef.

On 25 October Charles Sturt University (CSU) welcomed the opening of the Syngenta Seedcare Institute at the University’s AgriPark in Wagga Wagga.

As drought grips South Eastern Australia it’s timely to consider CSU research showing withholding irrigation at particular stages of olive growth can save water without reducing oil content and quality.

The 2017 chardonnay from the Charles Sturt University (CSU) boutique winery has recently won gold and was named best from the Tumbarumba region at the prestigious James Halliday Chardonnay Challenge.