Impacts of Winemaking Decisions on Wine Flavor


Wine Flavor 101E: Impacts of Winemaking Decisions on Wine Flavor
Freeborn Hall, UC Davis Campus – June 10, 2011

8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Winemaking Decisions on Flavor - Linda Bisson, Viticulture & Enology, UCD

9:15 The Effect of Saignee Treatments - Jim Harbertson, Washington State University

9:45 Break

10:00 Tasting: Saignee wines

11:00 Cap Management in Pinot noir - Anita Oberholster, Cooperative Extension Specialist in Enology, UCD

11:20 Winemaker Panel: Kathy Joseph (Fiddlehead Cellars), Carrie Findleton (Continuum),
Paul Hobbs (Paul Hobbs Wines), Wynne Peterson-Nedry (Chehalem)


1:00 p.m. Tasting: Pinot noir wines

1:30 The Impact of Fermentation Temperature - Linda Bisson, Viticulture & Enology, UCD

2:00 Break

2:15 Tasting: The Effects of Temperature

2:45 Impact of Various Filtration Strategies on Wine - Luke Bohanan and Dave Block, Viticulture & Enology, UCD

3:15 Break

3:30 Tasting: Filtration Trial

4:00 General Discussion and Adjournment