Program
| Where: | Brock University, Academic South, Walker Complex
South Academic Room 203 - Campus Map |
| When: | Thursday, July 17, 2008 |
| Registration Desk: |
8:00-9:00 a.m. |
| 9:00-10:30 | Olivier Humbrecht, Domaine Zind Humbrecht, France Tasting |
| 10:30-10:45 | Health Break |
| 10:45-1:00 |
Panel Discussion and Tasting Panelists to include: David Peterson (General Manager, Swedish Hill, Goose Watch and Penguin Bay Wineries, Romulus, NY); Uli Fischer (Ph.D., Univ. of Hanover, Germany); Jim Willwerth (Ph.D. candidate, Brock University) |
|
1:00 p.m. - 4:00 p.m. |
Chef Jason Parsons of the Peller Estates Winery Restaurant - our "Riesling-friendly" menu will be paired with five panel selected Ontario Rieslings. Including a Sparkling, Dry, Semi-Dry, Aged and Riesling Icewine. Participants will also be given the opportunity to sample additional Rieslings from the "Ontario Riesling Showcase Bar". From Ontario's farms and vineyards to our Conference table - plan on staying the afternoon to enjoy this culinary lunch and Ontario Riesling Showcase of wines! |
Lunch will be the creation of
Speakers & Tasting Details:
Keynote Speaker:
Olivier Humbrecht, Domaine Zind Humbrecht, France
Ecole Supérieure d’Agriculture de Purpan 1987 (Ingénieur en Agriculture)
Université d’œnologie de Toulouse 1987 (Diplôme National d’œnologie).
Master of Wines (London 1989)
Worked for SOPEXA (Food and Wine From France in London in 1988
Co-Owner and Winemaker at Domaine Zind Humbrecht – Turckheim France since 1989.
Panel Speakers:
Ulrich Fischer, (DLR) Rheinpfalz, Department of Viticulture and Enology, Neustadt a. d. Weinstrasse, Germany
University of Hanover, Germany (Ph.D.)
Dr. Fischer grew up in Bernkastel-Kues, Mosel and completed apprenticeships in wineries in the Mosel and the Palatinate.
After graduating with the degree Dipl. Ing. Viticulture and Oenology in Geisenheim he studied at the University of California at Davis expanding his expertise particularly in the field of Sensory Food Science under the direction of Dr. Ann Noble. Ulrich earned his Ph.D. from the Institute of Food Chemistry at the University of Hanover, Germany. Since 1995 he has been with the Department of Viticulture and Oenology at the Research Institute in Neustadt and further became its Director in 1996. In 2003 he became the Director of the Dept. of Viticulture and Oenology at the new Dienstleistungszentrum Landlicher Raum (DLR) (Research Station) - Rheinpfalz. Dr. Fischer teaches in the Dept. of Chemistry at the University of Kaiserslautern and lectures in the field of Sensory Food Science. In 1997, under his leadership, the Aroma Wheel for German wines was developed. It is an important contribution to better communication of sensory characteristics of wines.
Dr. Fischer is known for his extensive lectures and publications at home and abroad. He is an expert for the Federal Government in the International Organization for Wine (OIV) and is a member of the board of Mundus Vini now the world's largest wine competition.
David Peterson, Swedish Hill, Goose Watch and Penguin Bay Wineries, Romulus, NY, USA
B.Sc. (Agriculture and Life Sciences), Cornell University
M.Sc. (Plant Nutrition), University of Tennessee
Ph.D. (Viticulture), Penn State University
Dr. Peterson has worked as an Assistant Professor of Viticulture at Southwest Missouri State University and as an Extension Specialist in Viticulture for Cornell University prior to joining the family wine business in 1996. David served as Winemaker from 1996-2000 at which time he became the General Manager and Director of Winemaking Operations for his family owned and operated Swedish Hill Vineyard, Inc. The winery operations include the Swedish Hill, Goose Watch and Penguin Bay brands, which total more than 80,000 cases annual production. They also custom produce for a number of other wineries. Swedish Hill Rieslings have received many accolades over the years including more than 25 gold medals in the past 5 years and 8 gold medlas in the past year alone!
Jim Willwerth, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON. Canada
B.Sc. (Biology), St. Mary's University (2001)
Cert. Grape and Wine Technology, CCOVI, Brock University (2004)
Ph.D. Candidate, CCOVI, Brock University (2005-present)
Born and raised in the Niagara Peninsula I have always had an interest in plants and agriculture. After spending four years in Eastern Canada completing my undergraduate studies, I returned home to Niagara and was immediately attracted to the grape and wine industry. I completed the Certificate program at CCOVI in 2004 and then worked as a vineyard worker and a research technician prior to starting graduate studies in 2005. I am currently pursuing my Doctorate under the supervision of Dr. Andrew Reynolds at CCOVI. My research is focusing on elucidation of Riesling terroirs that impact wine varietal character in vineyards throughout the Niagara Peninsula. One of my hypotheses is that vine water status is a major factor of the terroir effect and that differences in wine sensory attributes can be related to vine water status. My objectives are being accomplished through the use of precision viticulture techniques, soil and vine measurements, sensory science and spatial and multivariate statistics. Another focus of my research is to validate the Vintners Quality Alliance (VQA) sub-appellations in terms of Riesling fruit composition and wine sensory profiles.
Tasting Details:
Zind Humbrecht Tasting:
2005 Riesling Gueberschwihr
Bottling: Feb/2007; Alcohol: 13.2 ; Residual sweetness: 14.6 g/l; Yields: 38 hl/ha; Optimum drinking period 2009-2020; Average age of vines: 31 years; Surface: 1.2 ha; Terroir: Limtestone/calcareous/silicium, facing East and South. Gentle slope: Indice 1.
This wine is made from the blending of 8 different small parcels dispersed all around the village of Gueberschwihr. Individually they would all be of interest, but some years ago we decided that we made enough different wines and also thought it would be interesting to have a decent quantity of village wine.
2005 Riesling Turckheim
Bottling: Feb/2007; Alcohol: 12.8 ; Residual sweetness: 24.2 g/l; Yields: 39 hl/ha; Optimum drinking period 2007-2018; Average age of vines: 22 years; Surface: 1.3 ha; Terroir: gravely soil/silt; granite and marl; Indice 3
Most of the Riesling Turckheim is made from vineyards planted between 1978 and 2001 in the granite soil of the Brand vineyard. In 2003 we started to add a small vinyeard of Riesling planted just under the Clos Jebsal, a stone throw from the Brand.
2005 Riesling Clos Hauserer
Bottling: Feb/2007; Alcohol: 12.95 ; Residual sweetness: 21.8 g/l; Yields: 29 hl/ha; Optimum drinking period 2009-2020; Average age of vines: 32 years; Surface: 1.2 ha; Terroir: Calcareous Marl from the Oligocene period. Very gentle slope. Indice 2
The Clos Hauserer vineyard is located on the bottom of the Grand Cru Hengst in Wintzenheim, on a rich, deep marl limestone soil. Plating Riesling in this Clos was a little bit of a gamble for my father. Usually, Riesling prefers lighter, stonier, rocky soils that allows better ripeness and burn more than malic acidity. Riesling is also a fertile and vigorous grape variety, planting it in a rich soil can bring higher yields.
2005 Riesling Clos-Saint Urbain
Bottling: 09/2006; Alcohol: 13.3 ; Residual sweetness: 4.3 g/l; Yields: 27 hl/ha; Optimum drinking period 2010-2030+; Average age of vines: 43 years; Surface: 2.1 ha; Terroir: Sedimentary volcanic rocks, facing south, very steep slope. Indice 1.
The Rangen vineyard is located at a high altitude (350-450m) and close to the Vosges Mountains, so despite its steep south facing exposition, the grapes do take longer to ripen. The volcanic soil, covered with big chunks of dark heavy rocks, help to compensate the cooler climate by bringing more heat and sun reverberation to the grapes in October.
Uli Fisher Tasting:
2007 St. Urbans-Hof Riesling QvA
An elegant, crisp and fruity Riesling with a hint of natural residual sweetness. This wine has the typical light character of the Riesling grape and the style of a classic Mosel Riesling.
Alcohol: 10.0% Acidity: 8.9 g/L Residual Sugar: 3.6%
2006 Lucashof Riesling
(to come)
Luncheon Wines:
Premium Riesling producers have been invited to submit their best rieslings to be showcased at the luncheon. Five wines will be panel-selected and paired with the menu created by Chef Jason Parsons of Peller Estates Winery Restaurant.
Selected wines will be announced the final week of May.
