Event

Wine Sensory Analysis Workshop - OH 2019

Wine Sensory Analysis Workshop - OH 2019

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 Rubi red 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. Zoran is currently director of sales and wine making consultant with Ana Selection by Canadell, helping U.,S. winemakers select the best French oak barrels for their wines.  He previously worked for over 17 years with Constellation brands in all aspects of wine making, microbiology, and quality and has been a VESTA instructor since 2006.  Zoran has presented 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. He is also consulting winegrowers in wine making in California, Michigan and Croatia. Zoran 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 15, 2019)

Day 2 Red Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after March 15, 2019)

Both Days - $275 per person EARLY BIRD REGISTRATION ($300 per person after March 15, 2019)

(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

Hotel Accommodations

Instructions for making reservations by phone:

  1. Call 1-800-801-9982
  2. Give check in & check out dates. Checking in: March 29th or 30th / Checking out: March 31st of 2019
  3. Tell the reservation line that you are with a group(The Sensory Evaluation Workshop)and guest room code:4GE85G
  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.

Instructions for making reservations online:

  1. Go to www.thelodgeatgeneva.com
  2. Click “Make a Reservation” at the top of the home page.
  3. Put in your check in and check out dates. (March 29th - 31st, 2019) Click on “Special Codes” drop down and then under “Group Code” type in: LODGE GUEST ROOM CODE:4GE85G
  • Pick your room you wish to book.
  • Put in all your information
  • At this time the credit card will be charged for the first nights stay plus tax.
  • Wait for a confirmation number.

Reservations must be made before room block expiration date of: March 1, 2019

Register NOW - Click link to register for this workshop.

Contact name: Temple Kincaid
Phone: 440-964-4223
E-mail: tkincaid@kent.edu

Location: 4888 N Broadway, Geneva, OH 44041