Summary:  It's become one of the hippest and most contentious niches in wine, often poorly understood and derided by the more traditional sectors of the wine trade. But what exactly is natural wine? Is it just fault-ridden hipster juice, cloudy and smelling of cider as some claim?We’ll explore where this movement came from and why winemakers in some parts of the world felt that they had to turn their backs on the

Summary:  In this intriguing discussion on winemaking in the modern era, Clark Smith will discuss the principles explored in his book, Postmodern Winemaking, named Wine & Spirits Magazine 2013 Book of the Year.  He will share his views on the causes of the rift between wine lovers and winemakers and how it might be healed and will illustrate the application of postmodern principles through the production of Eurocentric wines in California under his

Wine has been fermented and aged in barrels for centuries. Originally, it was just a convenient material from which to fashion vessels – a bit less cumbersome than clay, and a bit more flexible too. But in the 20th century, the flavour and character of oak became integrable to many popular wine styles, such as the red wines

Summary:  Rosé winemaking is not as simple as books would have you believe. In fact, there is a wide range of complex vinification techniques resulting in a wide gamut of wine styles and an even wider range of colors and hues. After a year’s worth of research while writing a book on rosé, Elizabeth Gabay, MW, has found that defining and perfecting

Summary: The use of Sulphur Dioxide (SO2), often just referred to as “sulphites”, in winemaking has become a much-debated and even sometimes emotive topic in the 21st century. In the last few decades with the growth of the natural wine movement, excess use – or sometimes any use – of SO2 has become increasingly frowned on. Some wine drinkers even claim they are intolerant to

Summary:  During his presentation, Dr Kennedy will explore the wonderful world of red wine tannins.  Crafting well-balanced, perfectly extracted red wine takes time to master.  Beginning in the vineyard and ending in your wine glass, he will explore this fascinating group of molecules and the factors that influence their perception. Presenter: James Kennedy

Presenter: Lisa M. Airey CWE, FWS Lisa M. Airey, FWS, CWE, has thirteen years of experience selling wine at the wholesale level and in training both the sales force and wait staff.She sat on the Board of Directors for the Society of Wine Educators from 1998 to 2004 and co-chaired their Corporate Wine Training Committee which authored and edited the first SWE Certified Specialist of Wine Study Guide. She currently serves as Director of Education for the Wine

Summary:  As was discussed in Viti 101, wine is a product of many influences, particularly those that happen in the vineyard. However, grape growing is only half the story. In this webinar, we will explore the various practices and procedures that take place once the grapes arrive at the winery such as sorting, crushing, fermentation, must adjustment, winemaking vessels, post-fermentation options and aging. Presenter: Tracy Ellen Kamens, Ed.D., DWS,

Summary: Intense aromas of blackcurrant and red fruit characterize the sensory profile of some red wines that are very much appreciated by consumers. Over the last decade, researchers have shown that varietal thiols such as 4MMP, 3MHA and 3MH, first identified in Sauvignon blanc, are volatile aromatic compounds responsible for and/or contributing to the expression of these aromas in red wines. Consequently, research on the expression of varietal thiols in red grape varieties is a

Summary:  Join winemaker, Nova Cadamatre MW, as she walks through many of the different possibilities of winemaking vessels including stainless steel, wood, and beyond. Discover the pros, cons, and why winemakers will choose one over another option.  Presenter: Nova Cadamatre MW Over the course of almost two decades, Nova Cadamatre has become one of the most versatile and experienced winemakers in the industry. She holds a Bachelors from Cornell University in