The following seminars offered by Vinquiry cover a range of topics geared toward all levels of winery personnel. From sensory evaluation to laboratory instruction, we aim to expand your knowledge on different aspects of winemaking and the wine industry.
Introduction to Sensory Evaluation and Descriptive Analysis- Fee per person $150
This 2½ hour seminar, led by Vinquiry’s sensory scientist Sue Langstaff, will introduce you to the key elements of sensory evaluation. Participants will learn basic concepts of sensory physiology and will be given an overview of sensory evaluation and descriptive analysis. The sensory scientist will teach ways to identify tastes, aromas, and flavors using model solutions, reference standards, and wines. Participants will also be presented with information on how to describe sensory attributes and use cobweb plots. Overall, wine industry personnel will come away with an analytical approach to sensory evaluation. This seminar is recommended as a prerequisite for future Vinquiry sensory seminars. Napa Hilton Garden Inn-February 9 at 10am Vinquiry Windsor-February 14 at 10am Vinquiry Santa Maria-February 16 at 10am Chemeketa Eola NW Viticulture Center-February 22 at 10am
TCA Threshold Testing- Fee per person $75
During this seminar, participants will be evaluated individually for their lowest level sensory threshold of TCA (2,4,6-Trichloroanisole). In order to determine their threshold level, participants will perform a series of triangle tests using wines containing 2-12 parts per trillion TCA. If the participants’ threshold can be determined to be in this range, they will receive a certificate specifying their sensory threshold level. The threshold is useful to identify winery personnel who are sensitive to TCA and to quantify their level of sensitivity. These individuals can then be used for a cork screening program, TCA identification in the winery, or for identifying corked wines in the tasting room. The testing will take 30 minutes. Vinquiry Napa-March 1, Call to set up test time Vinquiry Napa-April 4, Call to set up test time Vinquiry Napa-May 25, Call to set up test time
Mouthfeel Seminar- Fee per person $150
This 2-hour seminar, conducted by Vinquiry’s sensory scientist Sue Langstaff, will present several approaches to evaluating wine mouthfeel. Wine mouthfeel is a concept that many people discuss, however there are many obstacles associated with mouthfeel evaluation. Physiological and perceptual factors can influence mouthfeel sensations. Also, there is no common language with which to discuss mouthfeel sensations because many mouthfeel descriptors are difficult to define. Using a structured method, participants will evaluate mouthfeel attributes in both commercial and treated wines. The focus of the seminar will be on red wines although the concepts will apply to white wines as well. The presentation will also include results of research conducted at the ICV in France which correlates wine chemical compounds with various mouthfeel sensations. Vinquiry Santa Maria-April 17 at 10am Vinquiry Windsor-April 24 at 10am Napa Hilton Garden Inn-April 25 at 10am
Wine Sensory Defects- Fee per person $200
This 2½ hour seminar led by Vinquiry’s sensory scientist and enologist will discuss how defective aromas and flavors originate in wine and what to do to prevent their formation. Using prepared wines and commercial wines, participants will learn to identify visual defects and common aroma defects. The origin of defects and the steps needed to correct them will also be discussed. Participants will come away with the knowledge to arrive at better winemaking decisions and improved confidence in their ability to identify wine sensory defects. Stony Brook University Incubator at Calverton, NY-March 12 at 10am Pennsylvania- March 14 at 10am* Napa Hilton Garden Inn-March 20 at 10am Vinquiry Windsor-March 21 at 10am Vinquiry Santa Maria- March 29 at 10am Chemeketa Eola NW Viticulture Center-April 10 at 10am Yakima Valley Community College, Grandview Campus-April 11 at 10am *Location to be announced. Please check the News & Events section of www.vinquiry.com for updates.
Sanitation Workshop- Fee per person $200
This 3 hour seminar given by Randy Worobo, Ph.D., of Cornell University and Neil Brown, Ph.D., from Vinquiry will cover several aspects of cellar sanitation. Neil Brown will give a presentation on the contamination of micro-organisms, specifically Brettanomyces, and the conditions under which they thrive. Randy Worobo will educate winery staff on proper procedures of sanitation and storage including chemicals and techniques used in wineries today. His talk will also include short demonstrations of procedures on winery equipment, such as barrels, tanks, and bottling equipment. Demonstrations will vary depending on what equipment is available at the winery. Chemeketa Eola NW Viticulture Center-July 17 at 9am Sonoma County-July 18 at 2pm* Central Coast-July 19 at 2pm* *Locations to be announced. Please check the News & Events section of www.vinquiry.com for updates.
Microscope Workshop - Identification of Wine Microbes- Fee per person $150
Vinquiry’s microbiologist Neil Brown, Ph.D. will conduct this 2½ hour seminar on microscope techniques. Topics will include general microscope maintenance, Kohler illumination, identification of wine bacteria, identification of common yeast on culture plates and under the microscope, and yeast viability staining. The hands-on classes will be limited to 6-10 people, depending on the facility. Participants will receive personal attention to further their knowledge of microbiological techniques and microscope maintenance. If possible, please bring your own microscope to the class. Napa Hilton Garden Inn-April 18 at 10am Vinquiry Windsor-April 19 at 10am Vinquiry Santa Maria- May 9 at 10am Vinquiry Windsor-August 7 at 2pm (after Harvest Lab Bootcamp) Vinquiry Windsor-August 8 at 2pm (after Harvest Lab Bootcamp)
Harvest Lab Bootcamp- Fee per person $200
This 3 hour seminar will include a presentation on the background of harvest chemical analysis and a round-robin style training session. Vinquiry lab analysts will train you on Brix (method by Refractometer and Hydrometer), Free SO 2 (method by Ripper and Aeration-Oxidation), Total SO 2 (method by Ripper), pH, and Titratable Acidity. Participants will learn the standard operating procedure of each analysis and will have the opportunity for hands-on practice after a demonstration. Each person will be taught proper analytical techniques, troubleshooting ideas, and maintenance of each apparatus. Vinquiry Windsor-August 7 at 9am (Microscope training at 2pm) Vinquiry Windsor-August 8 at 9am (Microscope training at 2pm)
Enological Round Table
These 2 hour discussions are lead by either Vinquiry’s long-time enological expert, Shirley Molinari, or guest consultants. Each round table will be an open discussion on enological issues with emphasis on the scheduled topic. Possible topics include organoleptic properties of yeast and bacteria, tannins and wine interaction, and fining and tannin trials. This open forum of small groups (no more than ten per session) will give wine industry personnel an avenue to ask questions and get perspectives from winemaking colleagues. For specific dates and topics, please check the News & Events section of www.vinquiry.com.
Berry Sensory Analysis- Fee per person $200
This 4 hour seminar lead by Dr. Gianni Trioli of Vinidea Italy will cover several aspects of Berry Sensory Analysis (BSA) as developed by the Institut Coopératif du Vin (ICV). While the session takes place in a classroom environment, elements for field evaluation will be covered including proper sampling procedures using the BSA Score Sheet and how to use the data collected. When following the simple field evaluation rules, the BSA method allows for comparison among data obtained over weeks or years on the same vineyard. The seminar is broken down into four sections that are coupled with tasting berry samples. Participants will come away with a common language for characterizing grape maturity consistently and in great detail. August 27-30. Specific dates and locations to be announced. Please check the News & Events section of www.vinquiry.com for updates.
Locations:
Vinquiry Windsor 7795 Bell Road Windsor, CA 95492 Tel: 707-838-6312 Vinquiry Santa Maria 2717 Aviation Way Suite 100 Santa Maria, CA 93455 Tel: 805-922-6321 Napa Hilton Garden Inn 3585 Solano Avenue Napa, CA 94558 Tel: 707-252-0444 Yakima Valley Community College Grandview Campus 500 W. Main Street Grandview, WA 98930 Tel: 509-882-7000 Chemeketa Eola NW Viticulture Center 215 Doaks Ferry Rd. NW Salem, OR 97304 Tel: 503-584-7272 Pennsylvania Location TBA
Stony Brook University Incubator at Calverton 4603 Middle County Road Vinquiry Napa Calverton, NY 11933 2025 Redwood Road Tel: 631-727-4631 Suite 9 Napa, CA 94558 Tel: 707-259-0740
Seminars may be available at 2pm when 10am classes fill up. Call for availability. Please do not contact the wineries directly for seminar information. Visit www.vinquiry.com for schedule changes or additions.