All about Oak

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

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