Wine Flavor 101B: All about Oak
February 10, 2017
8:30-9:00: Registration and Continental Breakfast
9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of
Viticulture & Enology, U C Davis
9:10-9:50: Composition of Untoasted Oak and Modifications during the Toasting
Process - Tom Collins, Professor, Washington State University, Tri-Cities Wine Science
Center
9:50-10:20: Evaluation of Oak Aromas and SENSORY: Linda Bisson, Professor, Dept of
Viticulture & Enology, U C Davis
10:20-10:35: BREAK
10:35-12:00: Industry Panel: Steve Burch, Radoux; Marcy Mallette, Laffort; Glen
Jeffries, Cooperages 1912; Eglantine Chauffour, Enartis USA; Cecilia Cunningham,
Vivelys
12:00- 1:00: LUNCH
1:00-1:30: Be Your Own Cooper- An Introduction to Barrel Repair and Maintenance:
Phil Burton and Heather Burton, Barrel Builders
1:30 -1:45 BREAK
1:45- 3:55: Winemaker Panel plus TASTING of Oak Trials: Tom Stutz, Radcliffe Wines;
Nate Weis, Silver Oak; Kristin Belair, Honig Vineyard & Winery; Ryan Pritchard, Three
Sticks; Charles de Pottère, Jackson Family Wines
3:55-4:00: Final comments and Adjournment – Anita Oberholster