Recognition of Wine Off-Characters

11-12 Wine Flavor 101A: Recognition of Wine Off-Characters
Freeborn Hall, UC Davis, Friday Dec 9, 2011

8:00 a.m. Coffee and Registration

9:00 Welcome: Overview of Off-Characters: Linda Bisson, Viticulture & Enology, UCDavis

9:15 Musty Taints: Anita Oberholster, Cooperative Extension Specialist in Enology, UCDavis

9:45 Break

10:00 Tasting: Musty Taints

10:30 Oxidative/Reductive Taints: Linda Bisson, Viticulture & Enology, UCDavis

11:15 Break

11:30 Tasting: Oxidative/Reductive Taints


1:00pm Botrytis Strategies Panel:
Rick Jones, Della Toffola; Harry Hansen, Diageo Estates; Alison Crowe, Plata Wine
Partners; Paul Verdegaal, UCCE Viticulturist; Roger Boulton, Viticulture & Enology,
UCDavis, moderator

1:45 Survey of Brettanomyces Impact Characters: Lucy Joseph, Viticulture & Enology, UCD

2:15 Break

2:30 Tasting: Most Common Brettanomyces Characters

2:45 Brettanomyces Strategies in Commercial Wines:
Winemaker panel: Judy Matulich-Weitz, Laird Family Estates; Helen Coniglio, Gallo
Family Vineyards; Dave Crippen, Renwood; Evan Schiff, Francis Coppola Winery; Linda
Bisson, moderator

3:45 Break

4:00 Tasting: Commercial wines showing Brett characters

4:30 General Discussion and Adjournment