Smoke affected wines
Dr. Elizabeth Tomasino presents her research on smoke compounds that most significantly impact wine flavors. The session includes case studies from experienced industry members with strategies to deal with and minimize the negative impacts of smoke compounds that arise during winemaking.
Dr. Elizabeth Tomasino is an Associate Professor of enology at Oregon State University and a core member of the Oregon Wine Research Institute including management of the winemaker sensory panel. Elizabeth’s Ph.D. in Oenology was earned from Lincoln University in New Zealand and incorporated components of microbiology, winemaking, sensory science, chemistry and food science. Her knowledge of wine was expanded through multiple industry experiences with E & J Gallo, Yalumba Winery, Robert Mondavi Winery, Giesen Wine Estates, and Pernod Ricard NZ. These experiences have helped fuel her interest in applied wine research. Elizabeth’s current research program is at the interface of wine chemistry and sensory. Of particular interest, she links chemical compounds to sensory perception, exploring the many interactions that occur.
Eric Hervé received his PhD from the Faculté d’Oenologie of Bordeaux, France, where he completed a research program on the key flavor components of Armagnac and Cognac brandies. Dr. Herve joined ETS Laboratories in 1997 to conduct a cork research program. Eric is a TTB certified chemist for analysis of wines, distilled spirits and beer. He developed analytical tools to deal with emerging threats, such as TBA and “Smoke Taint”.
Sarah Cabot has been making wine in the Willamette Valley for more than 16 years. She was the Principal Winemaker for Omero Cellars from its founding in 2008 until early 2014. Prior to that she served as an assistant winemaker for Willakenzie Estate and started in Oregon as a harvest intern and then assistant winemaker for Belle Pente Vineyard in Carlton. Sarah also worked abroad as cellar assistant with Akarua Vineyard and Winery in Central Otago, New Zealand.
Greg Urmini was born and raised in Sebastopol, CA among apple orchards and newly planted vineyards. During Greg’s first quarter at Cal Poly, San Luis Obispo, he heard about the new wine program and after speaking with a few professors he found the career he was going to pursue. Greg worked in Paso Robles for Linne Calodo for 2 years during his college studies. Upon graduation, he achieved a goal of mine working and living in Italy. Greg was fortunate enough to work a harvest for Erbaluna in La Morra making Barolos. After that amazing experience, Greg returned home and began working for Paul Hobbs Wines as an Intern, as well as a harvest in Argentina for Viña Cobos. Over the 14 years with the company, Greg has held many different titles and wore many hats working with both winemaking and vineyard teams. In 2021 Greg moved to the Willamette Valley and is currently working at White Rose Estate as their Operations Lead overseeing Production, Operations and Sales.
Nichole Schulte is Head Winemaker and an owner of Barrel 42, a full-service custom crush winery in Jacksonville, Oregon. Nichole has been making wines from dozens of vineyards and varietals throughout Oregon for 20 clients, including Quady North Winery, for over 10 years. Barrel 42 produces wines in a plethora of styles, from sweet fortified wines to traditional method sparkling wines. Some of the highest scoring Oregon wines have come from Barrel 42, which works with well-established brands to small start-ups that embrace experimentation, alternative varietals and sustainable winegrowing and winemaking. Barrel 42 is a LIVE and Organic certified operation focusing on small-lot, low intervention winecraft.