Sensory Evaluation of Wine Workshop | Kent State University

Sensory Evaluation of Wine Workshop

Register for the Sensory Evaluation of Wine Workshop

Presenter - Cristin Hosmer

Cristin has provided consulting services to many Northern Michigan producers for everything from Tasting Room Training to Start-Up and Operations. Her husband Brian is the winemaker at Chateau Chantal and Hawthorne Vineyards, and together they own a farm on Old Mission where they grow a diverse variety of grapes and flowers.  Additionally, Cristin is the Managing Partner of a start-up winery called the 1855 Project, in its infancy. 

Cristin received a top notch education, on the job, from Charlie Edson, PhD, at Bel Lago Vineyards and Winery, where she served as the Operations Manager and Assistant Winemaker for 7 years and was in charge of day to day operations of the Tasting Room, Cellar and Custom Crush clients.  Cristin had the opportunity to work with over 100 grape varietals under Charlie’s tutelage and has served on many boards and committees furthering the Michigan Wine Industry.

This workshop will benefit winemakers, cellar workers, winery staff, and wine enthusiasts who seek a deeper understanding of these topics and their impact on a winery’s success. In addition, workshop attendees will be guided through sensory test methods to access perceived differences and preferences in wine.

Topics include: Welcome and Introduction to Tasting, White Sensory Standards, Red Sensory Standards, and Evaluating Palate Attributes: Alcohol, Acid, and Tannin Wine Defects, Descriptive Wine Analysis of White Wines, Descriptive Analysis of Red Wines, Laboratory Investigating, Wine Competition Methodology and Professional Wine Rating Systems. A certificate will be awarded after the completion of this workshop.

Day One – White Wines

8:00 – 8:30: Introduction to White Wine Varieties
8:30 – 9:00: Understanding Color
9:00 – 10:00: Evaluate White Wine Aromas
10:00 – 10:15: Morning Break
10:15 – 11:15: Evaluate Fermentation/ Aging
11:15 – 12:00: Evaluate Wine Components - Acid/tannin/sugar/alcohol
12:00 – 1:00: Lunch
1:00 – 2:30: Understanding Flaws
2:30 - 2:45: Afternoon Break
2:45 – 5:00: Wine Evaluation – Descriptive Analysis

Day Two – Red Wines

8:00 – 8:30: Introduction to Red Wine Varieties
8:30 – 9:00: Understanding Color
9:00 – 10:00: Evaluate Red Wine Aromas
10:00 – 10:15: Morning Break
10:15 – 11:15: Evaluate Fermentation/ Aging
11:15 – 12:00: – Evaluate Wine Components - Acid/tannin/sugar/alcohol
12:00 – 1:00: Lunch
1:00 – 2:15: – Understanding Flaws
2:30 - 2:45: Afternoon Break
2:45 – 5:00: Wine Evaluation – Descriptive Analysis

Cost:

Day 1 White Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after March 2, 2018)

Day 2 Red Wines - $150 per person EARLY BIRD REGISTRATION ($175 per person after March 2, 2018)

Both Days - $275 per person EARLY BIRD REGISTRATION ($300 per person after March 2, 2018)

(No charge to VESTA students currently enrolled in VIN 266 - Sensory Evaluation of Wines)

Location:

The Lodge at Geneva on the Lake
4888 N Broadway, Geneva, OH 44041

Hotel Accommodations:

The Lodge at Geneva on the Lake
Instructions for making reservations by phone:

  1. Call 1-800-801-9982
  2. Give check in & check out dates. Checking in: March 17th / Checking out: March 19th of 2018
  3. Tell the reservation line that you are with a group(The Sensory Evaluation Workshop)and give them the group ID:4GB44P
  4. Give them your credit card number.
  5. At this time the credit card will be charged for the first nights stay plus tax.
  6. Wait for a confirmation number.

Reservations must be made before your room block expiration date of:  Monday, February 27, 2018

Contact name: Michelle Norgren
Phone: 417-837-2514
E-mail: michellenorgren@missouristate.edu
Location: 4888 N Broadway, Geneva, OH 44041