In the 7th episode of Tasting Notes, Lauren Chalupsky-Cannon of The Secret Cellar and Nick Thornburg of Iowa Decanted discuss the proper methods for storing wine.
Archives for May 2014
Sensory Training
May 31, 2014 by
An intensive wine tasting proficiency training course will be held on July 14-15 at the Midwest Grape and Wine Industry Institute, located in the Food Sciences Building on the campus of Iowa State University.
This workshop will benefit both beginners and established professionals who wish to produce, sell, serve, purchase, or simply enjoy quality wine. The course can be used to certify those who wish to volunteer for the Iowa Quality Wine Consortium (IQWC) sensory panel.
Participants will learn a variety of skills in wine evaluation to become proficient in tasting wines critically, beginning with the major components in wine including sugars, acids, alcohols and tannins. Exercises will be completed in white and red wine aroma identification, varietal identification, wine flaws and faults, and consistency in scoring among others.
This is a 2-day intensive workshop which will meet from 9 am – 4:30 pm each day (with a 90 minute break for participants to leave for lunch).
Participants who attend this workshop may test their proficiency if they wish (separate testing date TBD). Those who pass the proficiency test have the option to volunteer on the IQWC sensory certification panel.
The course cost is $50 per person.
Space is limited, so in order to reserve a seat contact Tammi Martin of the Midwest Grape and Wine Industry Institute, at phone number 515-294-3308, or email her at tkmartin@iastate.edu
(Participants must be at least 21 years of age).
For IQWC membership information contact Joan O’Brien of the Iowa Wine Growers Association, 515-262-8323, joano@agribiz.org
Grape Disease Management
May 31, 2014 by
Anthracnose on grape berries. (Photo: Patty McManus)
Every experienced grape grower knows that good disease management program is a crucial component of growing high-quality grapes. Early season control is especially important, as flowers and small berries are quite susceptible to powdery mildew, downy mildew, and black rot.
Because cold-hardy grape cultivars are still relatively new, we’re still learning about the different cultivars’ resistance and susceptibility to the range of grape pathogens. Therefore, one of the objectives of the Northern Grapes Project is to evaluate disease resistance and the cultivars’ susceptibility to copper- and sulfur-based fungicides.
Below is a list of resources that will help you build an effective disease management program.
Grape Disease Management Basics (and All About Anthracnose) by Wayne Wilcox, Cornell University and Patty McManus, the University of Wisconsin. April 10, 2012 Northern Grapes Project webinar.
The Disease Management Puzzle: Putting the Pieces Together by Dean Volenberg, University of Wisconsin Extension – Door County. June 4, 2013 Northern Grapes News (Vol. 2, Issue 2).
Grape Disease Control, 2013 by Wayne Wilcox, Cornell University. A rather lengthy document that contains an update and review of how to control grape fungal diseases in the east. (Will updated this link with the 2014 version once it’s released.)
The 2014 Midwest Small Fruit and Grape Spray Guide. Contains general guidelines to use as you develop your grape spray program. Also has information about fruit grower newsletters, pesticide drift, plant diagnostic lab listings, and much more.
Article and resources courtesy of the Northern Grapes Project.
Favorite Grape: Is it Possible to Have One?
May 31, 2014 by
People have asked me, “What is your favorite grape?”
This is not an easy question to answer, so I generally have to pose a question right back at them.
“Are you asking for my favorite red, white, American or Old World, or are you asking what I prefer above all others?”
You see, there are countless varietals out there. In Italy alone there are over 350 grapes listed with ‘authorized’ status for wine production, and over 500 documented varietals in circulation. Choosing a grape from the hundreds and thousands of different grapes and placing it at the top of the tier as my favorite is a daunting task. Luckily, of the small fraction of grape varietals I’ve had the good fortune of tasting and working with, a couple come to mind right away.
Out of the white varietals common to the Midwest, Brianna and Edelweiss are at the top of my list. They share many characteristics and can even be mistaken for each other depending on the experience of the taster and the method in which they have been prepared.
Both are good producers, can withstand cold temperatures, and both are a bit susceptible to diseases such as anthracnose.
The best part about these grapes is that you can do just about anything with them. They can make great wines, which can either be sweet or dry. They are also very good table grapes when fully ripe. The juice is fantastic and incredibly flavorful, and can be used for jelly, or simply as it is at the breakfast table. The flavors are rich and buttery with an almost sweet apple finish. And one of my favorite parts is that the juice tastes as if it were sweetened with honey.
If you fancy a cool weather drink, the juice is fantastic when served warm, much like you would serve warm cider. Give it to an unsuspecting guest and you are guaranteed to raise eyebrows. They’ll likely ask where you got the honey-sweetened cider.
I was always told by other vineyard managers to pick these grapes at about 15% sugar. It was said that if they were allowed to ripen to 20% sugar then the wines would have a labrusca (or foxiness) quality. But since I never once came across that issue, I have changed my methods and pick at around 20% sugar. The result is a higher quality and strength of the fruit flavors.
All in all, these grapes provide versatility. Not only do they make good wine, they make for good eating, good jelly making, and good drinking in general – very useful grapes, indeed.
If you have a chance to taste these varietals, I’m sure you will enjoy them.
And if you have any interest in hearing about some of the other grapes I have an interest in, stay tuned for my next article. I won’t be able to tell you my favorite, though – the world of grape varietals is incredible diverse. How can I choose one when so many have great attributes? It’s certainly a struggle.