Event

Wine Sensory Analysis Workshop - OR

Wine Sensory Analysis Workshop - OR

Presenter - Cristin Hosmer,

Cristin has provided consulting services to many Northern Michigan producers for everything from Tasting Room Training to Start-Up and Operations. Her husband Brian is the winemaker at Chateau Chantal and Hawthorne Vineyards, and together they own a farm on Old Mission where they grow a diverse variety of grapes and flowers.  Additionally, Cristin is the Managing Partner of a start-up winery called the 1855 Project, in its infancy. 

Cristin received a top notch education, on the job, from Charlie Edson, PhD, at Bel Lago Vineyards and Winery, where she served as the Operations Manager and Assistant Winemaker for 7 years and was in charge of day to day operations of the Tasting Room, Cellar and Custom Crush clients.  Cristin had the opportunity to work with over 100 grape varietals under Charlie’s tutelage and has served on many boards and committees furthering the Michigan Wine Industry.

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.

VESTA is working with the Craft Beverage Expo to provide 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 

To register please click here.

Registration Fee -

Day 1 White Wines -  Early Bird Registration $200 per person (register before 10/27/2017); $250 per person after 10/27/2017.

Day 2 Red Wines - Early Bird Registration $200 per person (register before 10/27/2017); $250 per person after 10/27/2017.

Both Days - Early Bird Registration $350 per person (register before 10/27/2017); $400 per person after 10/27/2017.

(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.

Hotel Accommodation

Contact name: Michelle Norgren
Phone: 417-837-2514
E-mail: michellenorgren@missouristate.edu
Admission price: See rates described above. (no charge for students currently enrolled in VESTA VIN 266).

Location: Doubletree by Hilton Portland, Portland, OR 97232