Clark quickly recognized the talent of our winemakers and was very enthusiastic about where many were going in terms of quality. He was very excited about our wines, and found that many of those he tasted were showing characters of “mineralty.” The wine literature is a bit conflicting when it comes to the term mineralty, but Clark emphasized that this character showed a freshness in structure, especially in the finish of many white wines.
Level 1 Training of the Pennsylvania Wine Quality Initiative (WQI) focuses on Sensory Evaluation and Wine Defect Identification, Prevention, and Remediation.
This document emphasizes presentations on the NE-1020 varietal trial, a review of the 2011 harvest, and how New Zealand's wine marketing strategies can help Pennsylvania wineries.
Hosted in Waterloo, NY, this workshop focused on tannin development of hybrid varieties, typicity of Riesling, and use of non-Saccharomyces yeasts for fermentation. This document is long, but sectioned by topic and individual talks for convenience.
First annual EWE Conference held in Lancaster, PA. This group of seminars focuses on the use of sanitation in the winery, a look at the Wine Market Council's 2012 report, and new winery technologies.
The first Pennsylvania Wine Marketing and Research Board (WMRB) Research Summit at University Park, PA was filled with an exciting line up of viticulture and enology speakers which included Dr. Tony Wolf (Virginia Tech), Dr. Tim Martinson (Cornell), Dr. Mike Saunders (PSU), Kathy Demchak (PSU), Bryan Hed (PSU), Noemi Halbrendt (PSU), Dr. Anna Katharine Mansfield (Cornell), Dr. John Hayes (PSU), Dr. Ryan Elias (PSU), and Denise Gardner (PSU). Most research presented at this meeting has been partially funded by the WMRB in the past academic year (2010-2011) with several guest presentations that focused on topics relevant to the PA wine industry.
The 2012 Pennsylvania Quality Alliance meeting featured French Professor, Alain Razungles whose research focuses on wine aroma. Alain spent two days discussing the classes of wine aroma compounds, their sources, and how it is often manipulated. This is part one of a two-part series. Part one focuses on specific points and studies that Alain discussed during his visit to the eastern U.S. Part two emphasizes practical applications of those points and how to utilize the information from Alain’s talk in a vineyard or winery.
This brief review discusses the context of the 2013 Level 1 workshop held in January 2013. Several benefits of the program are also discussed including where to find additional information on the WQI programs.
The Mid-Atlantic Fruit and Vegetable Convention is held annually in Hershey, PA. This short review covers the enology-based lectures of the wine grape meetings for the 2013 year.
This report reviews some of the pertinent educational seminars discussed at the 2013 Eastern Winery Exposition. Topics include white wine phenolics, winery energy savings, and sour rot.
This one-day symposium is sponsored by the Pennsylvania Wine Marketing and Research Board (WMRB), the crop order through the Pennsylvania Department of Agriculture (PDA) that uses the 15 cent per gallon wine produced tax to support research and marketing efforts that will benefit the entire Pennsylvania wine industry. Research proposals focused on Pennsylvania viticulture and enology needs are reviewed annually by the Research Committee, and few are selected to present to the industry at this annual meeting. Attached is a summary regarding enology-based presentations during the 2013 Symposium.
A small summary regarding the process and benefits of the Wine Quality Initiative Sensory Evaluation is attached.
As a way to explore the site differences among a few NE-1020 varietal plot vinyards, Cultivar X Region was established to receive industry feedback on how various cultivars taste. Over 40 wines from the 2012 harvest season were tasted at this August 2013 workshop in Geneva, NY. The following describes some background on the NE-1020 project and the wine trials tasted at the Cultivar X Regional tasting.