Today I tried to sign up for the Pan Ams in March in California and am not a member of IBJJF yet. I'm pending, similar to limbo. I just want to sign up for the damn tournament. I also want to give a shout out to AC Shilton of Outside Magazine and thanks for the blurb! It's Sunday, so right to question of the day. "If a global disease were destroying all known grape varieties and you had the chance to preserve only two varieties – one white and one black – for humanity, which would you choose to save, and why?"
The two varieties I would choose would be Burgundian natives. Pinot Noir and Chardonnay would be the chosen ones. Chardonnay can be grown anywhere and still provide it's noble varietal heritage. Chard flourishes in many places and adopts to the local flavor and terroir. Chard from Chablis tastes different than Sonoma (because of the extra heat and extra wood). Oaked and unoaked versions of this varietal can vary greatly with flavors of melon, citrus and butterscotch.
Pinot Noir is the black grape I would pick because it too goes with everything pairing wise and great by itself. Once again Pinot planted in Cote de Nuit tastes different than Oregon, tastes different than Central Otago or even Central Coast Cali. You'll still get that raspberry red current hit but with different shades of each and vanilla depending on the winemaker's taste.
The different styles of production in both red and white grapes. Leaner or more full depending on terroir, climate and wood aging. There is also the factor that Pinot and Chardonnay will grow pretty much anywhere making shipping easier to newer wine markets.