Displaying items by tag: Roger Bohmrich MW

There is growing worldwide awareness of the need for sustainable viticultural practices. In France, the most widely accepted strategy is termed la lutte raisonnée, a flexible approach implying reduced use of chemicals, yet without specific criteria. Vineyards employing organic cultivation or la culture biologique are increasing yet remain limited as a share of the total. Growers who claim “bio” status on their labels are subject to official standards and certification. Biodynamic winegrowing, or la biodynamie, combines organic methods with faith-based beliefs. This seminar examines each of these approaches, outlining their features and assessing their costs and benefits.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Viticulture
Wednesday, 21 November 2012 05:00

Climate Change and Wine with Roger Bohmrich MW

Significant changes in global climate may be the most consequential issue for human beings.

Climate change refers not simply to rising temperatures but to a highly complex phenomenon whose pathway and effects are difficult to project. Wine provides an ideal laboratory for the study of evolving climatic patterns since there is a potential impact on three levels: the plant, fruit and finished beverage.

Changes in temperatures in the 20th century have been recorded in numerous countries and regions, and these data and findings are discussed.

The existing scientific evidence is examined through the lens of viticulture. Implications for the suitability of cultivars to specific regions are assessed, together with the consequences for prevailing practices and wine taste profiles.

The impact to date is seen to be largely benign in marginal areas whereas the long-term threats are judged to be disruptive to varying degrees. Future climate-related changes, if severe, could force a restructuring of viticulture in affected regions. 

 

Published in Viticulture

What is the relationship between soil properties and wine characteristics – cause and effect or cause of confusion? There is a broad divide separating scientists from traditional winegrowers. The vital facts concerning soil structure and chemistry are identified and compared to intuitive claims by vignerons. The seminar explores issues such as permeability and aeration and the critical question of water availability to the vine. Key elements including potassium, nitrogen and calcium are discussed. Last, the seminar outlines the widely differing soil types in global wine regions. In sum, this session has universal relevance to the study of wine and should not be missed by any serious student or educator.

Presenter: Roger Bohmrich MW

In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program, then as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.

Roger has worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, and also developed training and education for the firm’s staff and wholesale clients.

More recently, he set up the U.S. affiliate of Millesima, S.A., Europe’s leader in direct sales of fine wines to consumers via mail order and the internet. At present, he is an independent educator, speaker and consultant. Visit Roger's website: http://www.vintrinsic.com/

His articles and writing have appeared in Wine Business Monthly, Santé Magazine for restaurant professionals, and The Business of Wine – An Encyclopedia. Roger also provides the “Wine Q&A” replies to questions posted on LocalWineEvents.com.

Roger has an intimate association with Rhône Valley wines, travelling regularly to the region to taste the new vintage and visit vineyards and cellars. He brings this expertise and his MW background to the Rhône Master-Level program.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Viticulture

 

French oak is utilized for premium quality white and red wines universally around the globe. This seminar categorizes the species of oak used for barrels and the French forests where oak trees are grown, principally Nevers, Allier, Tronçais, Vosges and Limousin. Leading tonnelleries or cooperage houses are reviewed along with production techniques such as splitting, seasoning and toasting. The importance of wood origin is compared to the cooper’s signature. Common barrel types from the pièce to the demi muid are described. The session concludes with a discussion of flavor compounds derived from oak barrels and their relationship with processing procedures.

Presenter: Roger Bohmrich MW

In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program, then as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.

Roger has worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, and also developed training and education for the firm’s staff and wholesale clients.

More recently, he set up the U.S. affiliate of Millesima, S.A., Europe’s leader in direct sales of fine wines to consumers via mail order and the internet. At present, he is an independent educator, speaker and consultant. Visit Roger's website: http://www.vintrinsic.com/

His articles and writing have appeared in Wine Business Monthly, Santé Magazine for restaurant professionals, and The Business of Wine – An Encyclopedia. Roger also provides the “Wine Q&A” replies to questions posted on LocalWineEvents.com.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Vinification
Tagged under
Wednesday, 18 June 2014 05:00

Nuances of Wine Tasting with Roger Bohmrich MW

This session explores strategies and techniques for tasting and is intended to address nuances many may know but often overlook or consider unimportant. The aim is to provide a theoretical template to organize, or participate in, a professional wine tasting. The topics covered are: “Sell or educate – what’s your objective?”; “Control the setting – layouts, mats, lighting, etc.”; “How sequencing dictates the verdict”; “Temperature can leave you hot or cold”; “How glassware and fill work for or against you”; “To decant, or not to decant, that is the question“; Watch those fortifieds – they play tricks”; and “Designing blind tastings that teach.” This seminars offers insider knowledge to up your game from someone who has tasted, presented and assessed wine as a buyer, educator, marketer, and competition judge.

Presenter: Roger Bohmrich MW

In 1993, Roger became one of the first Americans to pass the Master of Wine (“MW”) examination administered by the Institute of Masters of Wine in London. For ten years he dedicated himself to the MW cause, first as Education Coordinator of the North American educational program, then as Chairman of the No. American Advisory Board, leading the formation of the non-profit Institute of Masters of Wine (No. America), where he served three terms as its first President.

Roger has worked for two national importers, last as Senior Vice President-Marketing for Frederick Wildman & Sons, New York, where he directed a team in brand management, advertising, and public relations. He acted as buyer and liaison with wineries in a dozen countries, and also developed training and education for the firm’s staff and wholesale clients.

More recently, he set up the U.S. affiliate of Millesima, S.A., Europe’s leader in direct sales of fine wines to consumers via mail order and the internet. At present, he is an independent educator, speaker and consultant. Visit Roger's website: http://www.vintrinsic.com/

His articles and writing have appeared in Wine Business Monthly, Santé Magazine for restaurant professionals, and The Business of Wine – An Encyclopedia. Roger also provides the “Wine Q&A” replies to questions posted on LocalWineEvents.com.

Learn more about wines with the Wine Scholar Guild's study & certification program and sign up for our Wine Study Trips.

Published in Wine Tasting
Thursday, 31 January 2013 05:00

Dissecting the Taste of Wine with Roger Bohmrich MW

Taste, or “flavor” in common usage, is a phenomenon of enormous complexity.

This seminar presents a simplified understanding of the chemistry of wine flavor. 

The components of wine aromas and tastes are highly diverse and are derived from three principal origins: the fruit, fermentation and maturation (in wood or another material).

Taint and “off flavors” constitute a separate yet related element.

Associations and euphemisms of wine tasting terminology such as “minerality” and “spice” are examined.

The emphasis is on scientific explanations of flavor, recognizing that sensory evaluation reflects an inherent tension between subjective and objective factors.

 

Published in Wine Tasting

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