Did you make it to American Society for Enology and Viticulture - Eastern Section? 🍷 Our Product Specialist Benjamin R. Eyer attended and had a wonderful time chatting with everyone while also visiting wineries in the area. For your gracious hospitality, thank you to Gervasi Vineyard Resort & Spa, Ferrante Winery & Ristorante, Baci Winery, Kosicek Vineyards. Congratulations to Aude Watrelot on your appointment to Chair of ASEV East. 🥂   Thank you to everyone who made ASEV East happen - we are looking forward to next year’s conference! 😊  

Chair Linfield Center for Wine Education

Linfield University, situated in the heart of Oregon's wine country, is a leading institution known for its commitment to excellence in teaching and its unique programs, including the nation's only un...

Wine Sensory Analysis Workshop Tennessee 2023  September 30, 2023-October 01, 2023 Presenter - Zoran Ljepovic Facilitator - CW Kelley III Location: Ruth and Steve West Workforce Development Center Pellissippi State Community College 2731 W Lamar Alexander Pkwy, Friendsville, TN 37737 Topics include: Welcome and Introduction to Tasting, White Sensory Standards, Red Sensory Standards, and Evaluating Palate Attributes: Alcohol, Acid, and Tannin Wine Defects, Descriptive Wine Analysis of White Wines, Descriptive Analysis of Red Wines, Laboratory Investigating, Wine Competition Methodology and Professional Wine Rating Systems. A certificate will be awarded after the completion of this workshop. https://www.vesta-usa.org/.../Wine-Sensory-Analysis...

Join VESTA Resource Center for the Sensory Evaluation Of Wine Workshop at Kent State University Ashtabula Viticulture and Enology program. March 18-19, 2023 at The Lodge at Geneva-on-the-Lake, Ohio. Featuring world-renowned wine expert, educator, and judge Zoran Ljepovic. This two-day workshop, sensory-intensive, will leave attendees feeling more confident in identifying production problems of faults and defects as they happen in the cellar. Attendees will expand their knowledge of wine styles and common wine descriptors which will help winemakers fine-tune their wines. Register and Learn More at www.Kent.edu/Ashtabula/Wine ksua_sensory_eval_wkshop2023_5X7.pdf

It's that time of the semester! Deadline to register for Spring 2023 courses is January 13, 2023. Register for Spring 2023 courses on the VESTA website here: www.vesta-usa.org COURSE TITLE CREDITS PRACTICUM  VIN 105 Molecular Principles in Grape and Wine Credit: 4 Practicum: N/A  VIN 110 Introduction to Wine Microorganisms Credit: 3 Practicum: NA  VIN 111 Introduction to Viticulture and Vineyard Establishment Credit: 3 Practicum: 16 hours  VIN 117 Cold Climate Viticulture and Enology Credit: 1 Practicum: NA  VIN 132 Entrepreneurial Finance for Vineyard and Winery Business Credit: 3 Practicum: N/A  VIN 146 Introduction to Enology Credit: 3 Practicum: 8 hours  VIN 147 Fruit Wine Production Credit: 2 Practicum: N/A  VIN 148 Winery Sanitation Credit: 3 Practicum: N/A  VIN 160 Winery Equipment Operation Credit: 2 Practicum: N/A  VIN 212 Winter Viticulture Technology Credit: 2 Practicum: 32 hours  VIN 214 Spring Viticult

Dr. Anne Fennel is a Distinguished Professor at South Dakota State University. Academic Interests/Expertise: Grapevine bud dormancy and cold hardiness Grapevine Genetics and genomics Plant Physiology and Molecular Biology Dr. Barry Gump is the Harvey R. Chaplin Eminent Scholar Chair in Beverage Management at Florida International University. Academic Interests/Expertise: analytical methodology applied to grapes, juices, and wines Beer, Wine Consultant, Wine Judge

Are you seeing high VA in reds this year? (We are 🙄) We've received a lot of feedback about high volatile acidity (VA) in red grapes, especially in Northern California. We don't have a full understanding of why this is happening. We're seeing high VA with and without visible signs of rot. We're also seeing high VA with and without the presence of spoilage organisms. However, we do have some best practices on how to mitigate the effects. Why is VA a problem? 👉 Acetic acid is inhibitory to yeast and can cause stuck fermentations 👉 Negative sensory impacts 👉 Legal limitations in wine What can you do about it? 🤔 Our technical team has put together a guide to managing high VA. Click below to check it out!  Click Here to Open

The only thing we love more than drinking a great white wine is making one✨  Here we see Chardonnay aging on its lees, known as 𝘴𝘶𝘳 𝘭𝘪𝘦 aging.⁠ ⁠𝘚𝘶𝘳 𝘭𝘪𝘦 (French for “on the lees”) aging sounds fairly straightforward: it is a stylistic choice to allow wine to age in contact with its lees. Though 𝘴𝘶𝘳 𝘭𝘪𝘦 aging has been practiced since Ancient Rome, we are still uncovering the science that enhances the complexities of the finished wines aged on their lees.⁠ ⁠ This type of aging is typically associated with white wines, such as Chardonnay from Burgundy and Muscadet from the Loire Valley, as well as sparkling wines like Champagne.⁠ ⁠ Head to our blog to learn about 𝘴𝘶𝘳 𝘭𝘪𝘦 aging of white and sparkling wines: https://gravitywinehouse.com/blog/sur-lie-aging-chardonnay-sparkling-wine

Today we invite you to visit our website and take a closer look at the offerings from Gravity Analytical Laboratories (GAL). We are happy to have launched a new section of our site devoted to GAL and all that we do in the lab, including individual analysis and analysis panels. Gravity Analytical Laboratories (GAL)  At GAL, we are inspired by the innovative technology available to the field of enology and its ability to inform the winemaking process. You may have read informative blog posts authored by our GAL chemists or watched one of our recent videos filmed within the lab. We are so excited to share with you all that is possible on your winemaking journey with Gravity.  Be sure to bookmark gravitywinehouse.com/analytical-laboratories as we will be adding more offerings to this page over time!