Event

Wine Sensory Analysis Workshop - WI 2018

Wine Sensory Analysis Workshop - WI 2018

This workshop will benefit winemakers, cellar workers, winery staff, and wine enthusiasts who seek a deeper understanding of wine sensory analysis and its 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.

Workshop Leader: Cristin Hosmer

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

Cristin has also served on many boards and committees furthering the Michigan Wine Industry.

Schedule:

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 (included)
1:00 – 2:30 Understanding Flaws
2:30 - 2:45: Afternoon Break
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 (included)
1:00 – 2:15: – Understanding Flaws
2:30 - 2:45: Afternoon Break
2:45 – 5:00: Wine Evaluation – Descriptive Analysis

Costs:

Day 1 White Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after April 6, 2018)

Day 2 Red Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after April 6, 2018)

Both Days - $275 per person EARLY BIRD REGISTRATION ($300 per person after April 6, 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

Radisson Airport Hotel
2040 Airport Drive
Green Bay, WI 54313
(920) 494-7300

Register NOW 

Click here to register for this workshop.  

Hotel Accommodations

Radisson Airport Hotel

2040 Airport Drive
Green Bay, WI 54313

$99/night (VESTA/NWTC block)

Contact name: Lynn White
E-mail: lynn.white@nwtc.edu
Admission price: See Pricing Details Above
Lodging info: Radisson Airport Hotel $99/night (VESTA/NWTC block)

Download Program Agenda: Download PDF

Location: 2040 Airport Dr, Green Bay, WI 54313