TTB Labeling and Compliance Seminar + Panel Discussion of Using Frozen Juice to Make Wine (with a Tasting)

/TTB Labeling and Compliance Seminar + Panel Discussion of Using Frozen Juice to Make Wine (with a Tasting)

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Michael Kaiser, Vice-President of WineAmerica and one of the most knowledgeable people in the country on wine labeling laws and rules, will present a seminar at the Colorado Department of Agriculture, 305 Interlocken Parkway, Broomfield, CO 80021 on Tuesday, February 19 beginning at 9:00 AM.
If you have questions about your labels, such as:
  • What information can I change on my label without having to apply for a new COLA?
  • When can I say “Estate Grown” on the label?
  • Can I use “Napa Valley” as the appellation of my wine made in Colorado from Napa Valley fruit?
  • What is the difference between “produced and bottled by” and “vinted and bottled by?”
We asked Michael to present this seminar after we noticed some questionable labels recently.  We don’t want any Colorado winery to be in violation of federal or state labeling rules, and Michael is the best person to address any questions.

TTB investigator Jerry Cajka, who recently retired to Colorado, will also do a short presentation on TTB compliance issues.

After lunch, which is included in the $40 registration fee, Dr. Stephen Menke, CSU State Enologist, will lead a panel discussion about making wine from frozen juice, as some Colorado wineries have done with the surplus grapes from recent Colorado harvests.  This discussion will include a tasting of a few of these wines.

As CSU State Viticulturist, Dr. Horst Caspari, reported during VinCO, there were more than 350 tons of grapes unsold after the 2018 harvest.  That is more than one-half million dollars of grapes that could have increased the value of the Colorado wine industry had growers been able to find a home for them.  Freezing surplus grapes at harvest is a way to preserve unsold grapes so that wineries can make wine from them during the time of year when fermentation tanks are often idle.

Click here for the event listing and registration information.  The cost is $40 for the entire day and includes lunch.  We are currently working to arrange for a webinar option to view the label presentation and the frozen juice panel discussion via the Internet.  There will still be a registration fee of $25 to cover speaker fees, but you can listen in at home and still ask questions. Call Doug, 303.869.9177, for instructions to view the presentations remotely on your computer.

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