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