On the Road at Napa Valley Vintners

Napa Valley Vintners map

Event Date

Schedule for NVV-UC Davis On-the-road event
July 30, 2012

9:00 AM: Assessments of ripeness: Anita Oberholster (chemical definition of "ideal ripeness")

9:30-10:10: Working with Challenging Fruit: Linda Bisson (under and overripe, cluster damage (physical and microbial), historically difficult fruit)

10:10-10:30: Discussions with Oberholster and Bisson

10:30-10:45: BREAK and pour for mouth feel

10:45-11:30: Mouth-Feel: Anita Oberholster (with touch samples)

11:30-12:00: Mouth-feel tasting

12:00-1:15: Lunch

1:15-1:45: Wine Filtration: David Block

1:45-2:00: BREAK and pour filtration wines

2:00-2:20: Taste filtered wines

2:20-2:35: Put out 1st set of defect reference wines

2:35-3:45: Wine Defects: Sue Langstaff, Presentation and Tasting. While people smell the TCA, in white wine, at stations, pour 2nd set of reference wines.

3:45-4:00: Wrap-up: Anita and Linda

List of tastings for the above agenda

Anita Oberholster’s mouth-feel wines:

Anita will have clear plastic dishes with touch samples inside (one dish for each participant)

There will be four mouth feel wines to taste. Anita will determine in what order to pour them. These are spiked wines and therefore will have been opened.

David Block’s tasting:

There will be five white wines to taste. They are in screw cap bottles. We will tell the pourers in what order to pour them, but want the participants to taste them blind (not telling them the order until the discussion).

Sue Langstaff’s taste/smell glasses:

These are spiked wines and therefore will have been opened.

First set of glasses:
acetaldehyde - prepared in white wine
acetic acid - prepared in red wine
ethyl acetate - red
high VA wine - red
Break to smell TCA in white wine at several stations.
Second set of glasses:
hydrogen sulfide - white
ethanethiol - white
4-ethylphenol - red
4-ethylguaiacol - red
Wine with Brett
Sue will bring a mousy reference and she stated… “I can bring 2 oz. plastic cups for the mousy reference. This may be difficult to smell so I ask people to stick their finger in the wine, dab the wine on their palm, rub their palms together and then smell their palms. It's fun to end with this!”

Event Category