Wine Sensory Analysis Workshop - OH 2018

Presenter - Zoran Ljepovic

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. In addition, he conducts sanitation audits for the CWUS wineries on the West coast, wine microbiology consulting and introducing emerging new technologies and procedures. Zoran presented his research at various conferences and symposia from ASEV, Unified Symposium for Wines & Grapes, CERA group, Brewers & Vintners Symposia among others. He served as a technical board member for ASEV and board member for Napa Valley Wine Technical Group as well as co-president of CERA microbiology group. Along with regular work Zoran was teaching at Napa college Wine analysis class and VESTA on-line classes in enology field. He is also consulting winegrowers in winemaking in California, Michigan and Croatia. Zoran also serves as a wine judge at various international wine judging competitions as Finger Lakes (FLIWC), Watkins Glenn (EIWC), Indiana (IIWC) and California State Home Winemakers Competition in Lodi.

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

Cost

Day 1 White Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after March 2, 2018)

Day 2 Red Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after March 2, 2018)

Both Days - $275 per person EARLY BIRD REGISTRATION ($300 per person after March 2, 2018)

(No charge to VESTA students currently enrolled in VIN 266 - Sensory Evaluation of Wines)

Additional discounts: Multiple participants from one winery $25/day for each additional person signed up from same winery or vineyard.

Location

The Lodge at Geneva on the Lake

4888 N Broadway, Geneva, OH 44041

Instructions for making reservations by phone:

1. Call 1-800-801-9982
2. Give check in & check out dates. Checking in: March 16^th / Checking out: March 18^th of 2018
3. Tell the reservation line that you are with a group(The Sensory Evaluation Workshop)and give them the group ID:4GD0C8
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.

Reservations must be made before your room block expiration date of:  Thursday, March 1, 2018

 
Register NOW - Click link to register for this workshop.

 
Hotel Accommodations

The Lodge at Geneva on the Lake

Instructions for making reservations by phone:

1. Call 1-800-801-9982
2. Give check in & check out dates. Checking in: March 17^th / Checking out: March 19^th of 2018
3. Tell the reservation line that you are with a group(The Sensory Evaluation Workshop)and give them the group ID:4GB44P
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.

Reservations must be made before your room block expiration date of:  Monday, February 27, 2018

Location: 4888 N Broadway, Geneva, OH 44041