Wineries across Oregon have been contacted and invited to participate in the research described below. If you have not been contacted but would like to participate in the study, please contact James Sterns at OSU. Dear friends, During the past year, Oregon State University business and economics faculty conducted a listening tour around the state [...]
On May 17, Silicon Valley Bank presented a live videocast about the latest trends in direct-to-consumer sales. SVB also shared the results of their 2017 Direct-to-Consumer Wine Survey and discussed the highlights. Watch a replay of the videocast.
On Jan. 18, the Oregon Wine Board produced a webinar in conjunction with Christian Miller of Full Glass Research highlighting the newly commissioned national consumer research study. Access to the webinar video, the slide show and the original report can be found in the Education section of the industry website under education resources. For questions [...]
Join the OWB and Christian Miller of Full Glass Research as he presents the findings from a newly commissioned consumer research study in a webinar on Jan. 18 at 11 a.m. Attend this webinar and walk away with a better understanding of: The purchasing habits, buying influences and perceptions among the segment of fine wine [...]
OWB recently commissioned a Wine Opinions survey to further understand the purchasing habits, buying influences and perceptions among the segment of fine wine consumers who purchase 85% of wines priced more than $20 at retail. This study digs into the Oregon wine “super fan,” investigating attributes and behaviors of consumers who cite Oregon wines as [...]
Contamination by Brettanomyces is a major contributor to spoilage of finished wine. One mechanism of spoilage is through metabolism of grape-derived compounds, hydroxycinnamic acids (HCAs). Brettanomyces yeast converts these compounds into volatile products responsible for off-aromas and flavors, notably 4-vinyl phenol (4-VP) and 4-ethyl phenol (4-EP). This “Brett taint” is often described as horse blanket, [...]
Wine aroma is one of the most important components of wine quality and can be impacted by grape variety, viticultural practices and winemaking procedures. One particular practice that is employed during Pinot noir production to impact wine aroma is cold soaking. In this process, grapes are held at cold temperatures to prevent growth of Saccharomyces [...]
Registration is open for the 2017 Oregon Wine Symposium, Feb. 21-22 at the Oregon Convention Center in Portland. The Symposium comprises two full days of industry thought leaders and experts covering the most relevant topics in viticulture, enology and wine business plus the Northwest’s biggest wine industry trade show, with more than 170 exhibitors. The [...]
Trial applications open Sept. 27 The Experimental Wine program is back for the 2017 Oregon Wine Symposium. The trial entry form will open in late September but it’s never too early to start thinking about your trial. The Symposium planning committee is looking to feature vineyard or winery trial experiments that directly reflect Symposium session curriculum. [...]
Industry growth steady with planted acres, tonnage and a 9% sales increase leading the charge Oregon’s wine industry continued to grow for the fourth consecutive year but at a more modest pace according to the 2015 Vineyard and Winery Report. Released today, the report indicates the number of vineyards operating in the state increased 2% to [...]