Displaying items by tag: oenology

Summary: 

Join winemaker, Nova Cadamatre MW, as she walks through many of the different possibilities of winemaking vessels including stainless steel, wood, and beyond. Discover the pros, cons, and why winemakers will choose one over another option. 

Presenter: Nova Cadamatre MW

Over the course of almost two decades, Nova Cadamatre has become one of the most versatile and experienced winemakers in the industry. She holds a Bachelors from Cornell University in Viticulture.  In 2017 she achieved the title of Master of Wine and was the first female winemaker in the US to do so. She has worked with some of the best vineyards in the world including significant time in the iconic To Kalon vineyard while working as the Senior Director of Winemaking for Robert Mondavi Winery in Oakville, CA.  While there she crafted the #6 wine of 2022 for Wine Spectator’s top 100 list. She has been named to Wine Enthusiast’s Top 40 under 40 list and has numerous 90+ scoring wines to her credit from both coasts

Cadamatre owns three brands of her own; Trestle Thirty One and Snowshell Vineyards from the Finger Lakes and Fiadh Ruadh (Fay-ah Roo-ah) in Napa, CA.  She currently goes back and forth between Napa and the Finger Lakes to manage both her projects and several consulting clients as a true “flying winemaker”. 

Learn more about Nova on her website www.novacadamatre.com

Summary:

Join winemaker Olivier Humbrecht MW, of famed estate Zind Humbrecht in Alsace, for a deep dive into these key components of winemaking: yeast and fermentation! 

Presenter: Olivier Humbrecht, MW

Olivier Humbrecht studied wine together with wine marketing and wine business for five years in Toulouse, and then got the chance to do his ‘military service’ working for Sopexa in London.  He learned about and enrolled on the MW course, becoming France’s first ever Master of Wine in 1989.  He began to work with his father, and converted the family domaine to biodynamics in the early 1990s.  His father had painstakingly built up a unique collection of hill-site vineyards over the decades, notably clearing and replanting a quarter of the great historic Grand Cru of Rangen de Thann with Olivier in his later school years.  Olivier has continued to build on this, notably with the recent acquisition of a parcel of Sommerberg to complement the family’s Grand Cru holdings in Brand, Hengst and Goldert, and to complement its other holdings of Rotenberg, Clos Hauserer, Clos Jebsal, Heimbourg, Herrenweg and Clos Windsbuhl.

Olivier’s respectful, non-interventionist winemaking, combined with his and his father’s fastidious viticulture, has given the world vintage after vintage of magnificently differentiated, nuanced bottlings: global white-wine references.  He has never stopped experimenting and improving on his work, using biodynamic practices, changed row orientations and re-thought canopies recently to produce a much greater percentage of dry wines than before.

Summary:

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 21^st century.

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 vinified wines without getting headaches.

This webinar looks at SO2’s properties, and why it is so helpful in winemaking. What quantities are typically used, and which rules and regulations govern sulphur use? We will also dig into the science behind 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?

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.

Presenter: Simon J. Woolf

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.

Summary: 

Polyphenols, in particular anthocyanins and tannins, are the main contributors to wine color and mouthfeel, and are strongly related to the wine quality evaluation.

In this WSG Live, an introduction to tannin's origin in grapes, 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 containers. Tannins' implication on mouthfeel is crucial in terms of intensity and quality of astringency, and the varietal characteristics are fundamental knowledge for the winemaker’s choice.

In this regard, Vincenzo and Maria will propose an insight into their research on the sensory features of the variety Nebbiolo, the base of several Italian PDOs such as Barolo, Barbaresco, and Sforzato di Valtellina.

Presenters:Vincenzo Gerbi & Maria Alessandra Paissoni

Vincenzo Gerbi is a 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 in ISI journals). He is in 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 the University of Turin and the 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 in ISI journal), she continues her research activity at the Oenology unit at the 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 their valorisation.

Summary:

Join vigneron Olivier Humbrecht MW, of the famed estate Zind Humbrecht in Alsace, for a deep dive into one of the key building blocks of wine: acidity!

In this WSG Live, you will learn about:

• The different types of acids found in grapes and wine and their sensory perception
• How to not only quantify but qualify acidity in wine
• The viticultural factors influencing acidity in the grape
• The vinification practices and factors impacting acidity in the final product
• Evolution of wine acids with age

Olivier will also illustrate his talk with some real-life data and text-book examples of acids measured in various types of wine depending on various variables such as grape varieties, vintage, ripeness, with/without malolactic fermentation and terroirs.  Sharpen your tasting skills by understanding one of the key parameters that makes up the structure of a wine!

Presenter: Olivier Humbrecht MW

Olivier Humbrecht studied wine together with wine marketing and wine business for five years in Toulouse, and then got the chance to do his ‘military service’ working for Sopexa in London. 

He learned about and enrolled on the MW course, becoming France’s first-ever Master of Wine in 1989.  He began to work with his father and converted the family domaine to biodynamics in the early 1990s.  His father had painstakingly built up a unique collection of hill-site vineyards over the decades, notably clearing and replanting a quarter of the great historic Grand Cru of Rangen de Thann with Olivier in his later school years. 

Olivier has continued to build on this, notably with the recent acquisition of a parcel of Sommerberg to complement the family’s Grand Cru holdings in Brand, Hengst and Goldert, and to complement its other holdings of Rotenberg, Clos Hauserer, Clos Jebsal, Heimbourg, Herrenweg and Clos Windsbuhl.

Olivier’s respectful, non-interventionist winemaking, combined with his and his father’s fastidious viticulture, has given the world vintage after vintage of magnificently differentiated, nuanced bottlings: global white-wine references.  He has never stopped experimenting and improving on his work, using biodynamic practices, changed row orientations and re-thought canopies recently to produce a much greater percentage of dry wines than before.

Summary:

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 WSG Live is to present 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 of 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 thiol 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 ageing and storage conditions and the results of a trial conducted during the 2019 vintage will be presented.

Presenter: Marco Di Calzi, PhD

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 the 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 co-founded with two associates in 2017.

Summary: 

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!

Presenter: Elizabeth Gabay MW

• Master of Wine specialized in Provence
• Provence Resident since 2002
• Speaker at international wine conferences and international wine judge
• Author of Rose: Understanding the Pink Wine Revolution

About Elizabeth's book: Rosé: Understanding the Pink Wine Revolution

Rosé 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 rosé and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rosé is made, first introducing us to historic wines such as Tavel, Cigales and Rosé 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 globalrosé investigations she discovers that pale is not the only interesting form of rosé.

Indeed, one challenge for rose producers is persuading drinkers to look beyond the colour, for as Rosé demonstrates these wines come in a huge variety of styles. From traditional claret rosé 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.

Summary: 

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.

Presenter: James Kennedy

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.