Event

Wine Sensory Analysis Workshop - OH

Wine Sensory Analysis Workshop - OH

Presenter - Zoran Ljepovic — Constellation Brands, Oakville, CA

Zoran Ljepovic was born in Zagreb, Croatia where he earned Engineer of Agronomy Degree in Enology, Viticulture and Pomology. He worked for renowned wine and spirits company Badel 1862 before he completed his Enology Masters degree at CSU Fresno under Professor Barry Gump. During Masters he got invited to work for San Joaquin Valley Concentrate a part of EJ Gallo operations. During that time Zoran was working on his Masters in Co-pigmentation in Rubired juice and concentrate at Mission Bell R & D lab in Madera which was important in production of the grape skin extract that EJ Gallo just started. Upon graduation, Zoran moved to Napa where he accepted QC enologist position at Franciscan Oakville Estate winery. In 2006, Zoran transitioned to Robert Mondavi winery as Wine QC manager for Icon Estates wines a luxury wine division of CWUS. In 2008 Zoran was promoted to a QC/QA Manager for Wine Process Improvement. He manages QC/QA for bottling facilities: Robert Mondavi in Napa and Clos du bois in Sonoma for the luxury wines.

This workshop will benefit winemakers, cellar workers, winery staff, and wine enthusiasts who seek a deeper understanding of these topics and their impact on a winery’s success. In addition, workshop attendees will be guided through sensory test methods to access perceived differences and preferences in wine.

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.

Day One – White Wines

8:00 – 8:30: Introduction to White Wine Varieties
8:30 – 9:00: Understanding Color
9:00 – 10:00: Evaluate White Wine Aromas
10:00 – 10:15: Morning Break
10:15 – 11:15: Evaluate Fermentation/ Aging
11:15 – 12:00: Evaluate Wine Components - Acid/tannin/sugar/alcohol
12:00 – 1:00: Lunch
1:00 – 2:30 Understanding Flaws
2:30 - 2:45: Afternoon Break
2:45 – 5:00: Wine Evaluation – Descriptive Analysis

Day Two – Red Wines

8:00 – 8:30: Introduction to Red Wine Varieties
8:30 – 9:00: Understanding Color
9:00 – 10:00: Evaluate Red Wine Aromas
10:00 – 10:15: Morning Break
10:15 – 11:15: Evaluate Fermentation/ Aging
11:15 – 12:00: – Evaluate Wine Components - Acid/tannin/sugar/alcohol
12:00 – 1:00: Lunch
1:00 – 2:15: – Understanding Flaws
2:30 - 2:45: Afternoon Break
2:45 – 5:00: Wine Evaluation – Descriptive Analysis

Register NOW  www.kent.edu/ashtabula/payhere

Click the link above to register and pay.

Hotel Accommodations:  Reservations must be made before February 16, 2016 in order to take advantage of the reduced rate.

Hotel Reservation Information for the Lodge at Geneva: http://www.thelodgeatgeneva.com/

A block of Double rooms is available at the Lodge for $95 per night plus taxes and fees.

Instructions for making reservations by phone:

  1. Call 1-800-801-9982
  2. Give check in & check out dates.
  3. Tell the reservation line that you are with a group and give them the GROUP NAME: KSU – Wine Sensory Evaluation, GROUP CODE: 4G95F2
  4. Give them your credit card number.
  5. At this time the credit card will be charged for the first nights stay plus tax.
  6. Wait for a confirmation number.

For additional information contact: Temple Kincaid at 440-964-4223.

Contact name: Danielle Weiser
Phone: 440-964-4223
E-mail: dweiser1@kent.edu
Admission price: $200 for both days (no charge for students currently enrolled in VIN 266).
Lodging info: Lodge at Geneva, 4888 North Broadway, Geneva on the Lake, OH 44041

Location: Lodge at Geneva on the Lake, Geneva on the Lake, OH 44041