This is the story of a three century-long beautiful adventure. France and America have had a long and tumultuous history, starting as early as the 17th Century from when they discussed the merits of European vines and native American vines. French emigrants came with their knowledge in grape growing and winemaking, settled in various parts of America and started the wine industry there. In 1976, the Judgement of Paris put American wines in the spotlight and French and American producers started joint ventures (Opus One, Dominus) and luxury houses bought vineyards in California (Chanel, Kering) or launched their own brands (Chandon). Join us for an exploration of these American wines with a French flavor!
Evelyne Resnick, Ph.D is a wine researcher and author. She has over 25 years of experience in the wine business as the co-founder and managing partner of an international digital agency specializing in fine wines and spirits. She authored several books in French and English on international wine marketing. She shares her time between America and France. She holds a Ph.D from the Sorbonne (Paris, France).
The use of Sulphur Dioxide (SO2), often just referred to as “sulphites”, in winemaking has become a much-debated and even sometimes emotive topic in the 21st century.
Since the advent of readily available SO2 in tablet or powder form, dating back roughly to the 1950s, winemakers have relied on this all-purpose elemental substance for everything from cleaning barrels to protection against oxidation and its abilities to kill stray yeasts and bacterias. It can seem almost alchemical in its ability to transform a cloudy, off-smelling funk into a estar-bright, fragrant smelling wine.
But in the last few decades with the growth of the natural wine movement, excess use – or sometimes any use – of SO2 has become increasingly frowned on. Some wine drinkers even claim they are intolerant to SO2, and that they can no longer drink conventionally vinifed wines without getting headaches.
This webinar looks at SO2’s properties, and why it is so useful in winemaking. What quantites are typically used, and which rules and regulations govern sulphur use? We will also dig into the science behind the intolerance claims. How many people are really allergic to SO2, and are the normal levels found in wines likely to cause issues or not? And why does just about every bottle of wine on the planet have those words “contains sulphites” on the back – even those made by natural winemakers who claim not to add any?
What are the challenges of making wine when a winemaker decides to minimise or completely do without the use of added SO2? What can go wrong, and how much do we know about the scourge of natural wine known as mousiness?
This session covers the whole spectrum of winemakers and winemaking, looks at the varying attitudes to sulphur usage, and what this ultimately means in terms of the quality and properties of what ends up in your glass.
Simon J Woolf is an award-winning English author and wine writer, currently based in The Netherlands.
An acknowledged expert on the developing niche of natural wine, he's written for Decanter magazine, Meininger’s Wine Business International, World of Fine Wine and Noble Rot, and many other publications. Simon is the editor of The Morning Claret, an online wine magazine which specialises in natural, biodynamic, organic and orange wine.
Simon's first book "Amber Revolution - How the world learned to love orange wine" was published in 2018, and won the Roederer Wine book of the year award in 2019. Simon has also won numerous awards for his magazine features and online columns.
Simon travels regularly to countries such as Georgia, Slovenia, Italy and Portugal, where he continues to research the stories and traditions behind artisan winemaking. His second book, Foot Trodden, a collaboration with photographer and wine communicator Ryan Opaz, was published in October 2021. It is described as a journey deep into the soul of Portuguese wine.
Simon is also active as a presenter, editor, wine judge and translator.
Polyphenols, in particular anthocyanins and tannins, are the main contributors of wine color and mouthfeel, and are strongly related to the wine quality evaluation. In this webinar an introduction on their origin in grape, evolution during ripening and extraction in the winemaking process will be explained. Moreover, the implication of the technological approach to vinification will be discussed, such as maceration style or the use of oak container. Tannins' implication on mouthfeel is crucial in term of intensity and quality of astringency, and the varietal characteristics are a fundamental knowledge for the winemaker’s choice. On this regard, we will propose an insight of our research on the sensory features of the variety Nebbiolo, the base of several Italian PDO such as Barolo, Barbaresco, and Sforzato di Valtellina.
Vincenzo Gerbi is full Professor of Oenology at the University of Turin. Most of his research topics have mainly focused on oenology. He is the author of 444 publications, including 217 articles in journals (121 on ISI journals). He is on charge of the experimental cellar of the University of Turin. He carries out an intense activity of dissemination of scientific results to technicians in the wine sector, producer associations and tasters.He is the holder of the Oenology course of the degree course in Viticulture and Oenology, Enography of the inter-university master's degree course in Viticultural and Oenological Sciences. From 2012 to 2015 he was president of SISTAl (Italian Society of Food Science and Technology). From November 2013 to February 2017 he was president of AISSA (Italian Association of Agricultural Scientific Societies). In 2019 he was awarded the Angelo Betti prize, Meritorious in agriculture - Grand CANGRANDE medal.
Maria Alessandra Paissoni achieved a co-jointed PhD between University of Turin and University of Bordeaux on the sensory characterization of grape phenolic compounds and their involvement in wine in-mouth properties. Author of 55 scientific and technical contributions in the Oenology field (20 of them on ISI journal), she continues her research activity at the Oenology unit in University of Turin, where her main topic is the implication of winemaking techniques on the sensory properties of wine. With Professor Gerbi, they co-hold the course of Enography at the inter-university Master degree of Viticultural and Oenological Science that focuses on varieties characterization and on the their valorisation.
Intense aromas of blackcurrant and red fruit characterize the sensory profile of some red wines that are very much appreciated by consumers. Over the last decade, researchers have shown that varietal thiols such as 4MMP, 3MHA and 3MH, first identified in Sauvignon blanc, are volatile aromatic compounds responsible for and/or contributing to the expression of these aromas in red wines. Consequently, research on the expression of varietal thiols in red grape varieties is a promising worldwide trend.
The aim of this webinar is to present the state-of-the-art scientific literature focusing on the maximization of varietal thiols from the vineyard to the finished red wines.
The presentation will start with an overview on wine aromas, with a strong focus on varietal thiols (their nature, nomenclature, and history) including the aromatic contribution of varietal thiols in wines. The varietal thiols precursors and their location in the berry will also be presented. Their biogenesis in red wines will be explained.
In the final part of the webinar, the evolution of these volatile compounds during wine aging and storage conditions and the results of a trial conducted during 2019 vintage will be presented.
Marco Li Calzi received his PhD in Pharmacology from Mario Negri Institute in Milan (Italy) in 1995. He then spent three years as a postdoctoral researcher in the Biochemistry Department of Wake Forest University, Winston-Salem, NC. Marco returned to Italy and worked, between 1998 and 2007 as a sales representative in the pharmaceuticals industry for Merck in the Verona area (Northern Italy).
The passion for wine pushed Marco to get enrolled into an Enology & Viticulture bachelor’s degree program at the University of Bologna. He obtained his degree in December 2008. Between July 2007 and December 2009, Marco was a postdoctoral research fellow in the Viticulture & Enology department of the University of California, Davis. Marco was then an Assistant Professor and the Enology Program Leader of the ICCVE, at University of Missouri, Columbia (January 2010-February 2012). His appointment was on teaching, research (on wine aroma compounds) and extension.
Between September 2014 and February 2019 Marco was an Assistant/Associate Professor of Enology and Sensory Science at the Ecole d’Ingénieurs de PURPAN, in Toulouse, France. Marco is currently a consultant and trainer, and he holds the Technical Director position at the Enolfactive company that he cofounded with two associates in 2017.
Rosé winemaking is not as simple as books would have you believe.
In fact, there is a wide range of complex vinification techniques resulting in a wide gamut of wine styles and an even wider range of colors and hues.
After a year’s worth of research while writing a book on rosé, Elizabeth Gabay, MW, has found that defining and perfecting pink is a lot more involved than saignée and direct press! This webinar offers you a chance to get technical and cutting-edge! Join us!
Rose has seen a huge boom in sales over the last twenty-five years. Popular particularly with younger drinkers, its move into the spotlight seems to be part of a fashion for all things pink. The wines are often thought of as fresh and undemanding but while for many that is part of their appeal, here Master of Wine Elizabeth Gabay reveals the other side of rose, discovering wines (some unavailable beyond the winery steps) that are every bit as complex and intriguing as their red and white cellarmates.
After taking us through the history of rose and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rose is made, first introducing us to historic wines such as Tavel, Cigales and Rose d’Anjou. She next journeys to the heart of the revolution, Provence. The region’s pale-hued wines have become the height of fashion, with wineries owned by Hollywood stars and wines such as Garrus commanding premium prices. Unsurprisingly this has led to much emulation, but as Gabay continues her global rose investigations she discovers that pale is not the only interesting form of rose.
Indeed, one challenge for rose producers is persuading drinkers to look beyond the colour, for as Rose demonstrates these wines come in a huge variety of styles. From traditional clairet roses made using the saignee method to vins gris, natural wines and experimental styles, produced as far afield as British Columbia and Marlborough, California and Crimea, Gabay has tried (nearly) all of them. The result is a detailed yet conversational book that will provoke discussion among those in the industry, wine aficionados and students.
During his presentation, Dr. Kennedy will explore the wonderful world of red wine tannins. Crafting well balanced, perfectly extracted red wine takes time to master. Beginning in the vineyard and ending in your wine glass, he will explore this fascinating group of molecules and the factors that influence their perception.
James Kennedy is Professor and Chair of the Department of Viticulture and Enology, and Director for the Viticulture and Enology Research Center at California State University, Fresno. Dr. Kennedy is most widely recognized for his research on improving our understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Dr. Kennedy has published extensively as an author or co-author in peer-reviewed journals, grape and wine industry publications, and proceedings. He has contributed numerous book chapters on grape and wine phenolic chemistry and has co-edited a book on the chemistry of red wine color.
Dr. Kennedy received his Bachelor s degree in Chemistry and his Ph.D. in Agricultural and Environmental Chemistry, both from the University of California, Davis, and has worked in the wine industry (Ridge Vineyards). After receiving his PhD, Dr. Kennedy conducted postdoctoral research on grape and wine phenolic chemistry at the University of Adelaide in South Australia before becoming a faculty member at Oregon State University where he was instrumental in developing the Enology and Viticulture option in their Food Science program. Upon leaving Oregon State University, Dr Kennedy worked at the Australian Wine Research Institute as their Research Manager for Chemistry before becoming Chair and Director at Fresno State. He is a Fulbright Scholarship recipient, conducting research at the University of Bordeaux. In recognition of his research accomplishments, the American Chemical Society-Division of Agricultural and Food Chemistry awarded Dr. Kennedy with its Young Scientist Award in 2008. He serves as an Associate Editor for the American Journal of Enology and Viticulture and is a contributing editor for Practical Winery and Vineyard. Kennedy is a Past-President for the American Society for Enology and Viticulture and currently sits on the Board of Directors for the California Raisin Marketing Board, and the San Joaquin Valley Winegrowers Association.
As was discussed in Viti 101, wine is a product of many influences, particularly those that happen in the vineyard. However, grape growing is only half the story.
In this webinar, we will explore the various practices and procedures that take place once the grapes arrive at the winery such as sorting, crushing, fermentation, must adjustment, winemaking vessels, post-fermentation options and aging.
Tracy Ellen Kamens is a wine educator, writer and consultant who currently serves at Membership Director for the Wine Scholar Guild. In addition to her role as an ambassador for the Napa Valley Vintners and the Alliance des Crus Bourgeois, she is on the Curation Team for Wine Ring.
Tracy has taught at the International Wine Center, New York University, Cornell University and Baruch College and has also worked with the Wine & Spirit Education Trust, Consorzio Chianti Classico, Balzac Communications, Consorzio Prosecco Superiore and Sopexa. Dr. Kamens previously spent time at Deutsch Family Wine & Spirits in their public relations department.
Tracy earned her doctorate in higher education and also holds the WSET Diploma of Wine & Spirits and the Society of Wine Educators’ Certified Wine Educator certification.