OPTIMIZING QUALITY FROM THE
VINEYARD TO THE BOTTLE

Winemakers have myriad decisions to make as grapes move from the vineyard to the cellar, into fermentation and aging vessels and finally into the bottle. The Enology track at the 2020 Oregon Wine Symposium will help winemakers optimize fruit and wine quality along various decision points.

After starting off in a joint session with viticulturists on Farming and Making Alternative Varieties for a Changing Climate and Maturing Market, featuring Dr. Greg Jones and Dr. Damien Wilson, winemakers will move into an afternoon double-header on different techniques for optimizing quality.

In Whole Cluster Fermentation, Emily Terrell of Brittan Vineyards hosts Dr. Federico Casassa (pictured) of Cal Poly San Luis Obispo, whose research focuses on phenolic extraction and sensory outcomes of different maceration techniques in red wines. Learn techniques for whole cluster inclusion to achieve desired stylistic expressions across diverse vintage conditions. Winemakers Tom Gerrie of Cristom Vineyards and Grant Coulter of Flâneur Wines will share their whole cluster philosophies and techniques, showcased in a tasting of six wines.

To conclude Day 1, Karl Weichold of Erath Winery will lead a panel on Considerations for Picking and Lab Analysis During Harvest. This group will offer perspectives from the vineyard, cellar and sensory analysis, giving attendees new ways to think about how to use the tools at their disposal during harvest.

On Wednesday morning, it’s time to get picky about the quality and quantity of microbes in your wine. Scott Dwyer of Chemeketa Community College hosts Dr. Anita Oberholster of UC Davis and Dr. Randy Worobo of Cornell University, who will share Current Research and Review of Cellar Sanitation. The day wraps up with Fermentable Nitrogen: Is it Better to Manage in the Vineyard or Winery? This second joint session with viticulture colleagues includes a tasting that demonstrates current nitrogen research.

For winemakers looking to optimize their control points from the vineyard to the bottle, the 2020 Oregon Wine Symposium Enology track will provide current research and practical techniques that can be applied in your cellar immediately.

REGISTER YOUR TEAM

BOOK YOUR HOTEL BY JANUARY 20

If you need a hotel room for Symposium, join us at the brand new Hyatt Regency. The hotel is just across the street from the Oregon Convention Center. Attendees receive a discounted rate when booking before Monday, Jan. 20.

STAKEHOLDER MEETING FOR RESEARCH ON SMOKE EXPOSURE EFFECTS

Elizabeth Tomasino (OSU), Tom Collins (WSU) and Anita Oberholster (UC Davis), are collaborating on a research grant proposal to address smoke impacts on grapes and wine. They will be hosting a stakeholder meeting in Portland from 8:30 a.m.-1 p.m. the day after Symposium, Feb. 13, to gather industry input on issues related to wildfire smoke. The researchers are seeking input from individuals throughout the industry to capture input on viticulture, winemaking, legal aspects, consumer perception, sales and marketing, and more. RSVP required, and teleconferencing is available.

SHOWCASE YOUR ORGANIZATION

Showcase your products and services to more than 1,700 members of the wine industry with an Oregon Wine Symposium partnership package tailored to your organization. Opportunities are available for exhibitors, sponsors, media and community partners. For more information, contact Hannah Martin.

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