In Part 1 of this 3 part workshop Donnie will cover the following topics:
Storytelling and brand development – Based on the power of storytelling, with inspiration from Seth Godin. we will share how to make your brand most memorable in the eyes of existing customers and of those new faces you hope to attract.
Hiring and staff training, customer service: Following the 5-90-5% rules, learn how to identify and to best utilize those who come through your doors looking for a job.
Collaborative partnerships with outside groups: The wine industry lives to much within our own little worlds. By partnering with other entities and diverse affinity groups, we can superimpose our passions on those of our partners for win-win-wine [sorry about the play on works] mutual benefit.
In Part 2 of the series Donnie will begin with a brief presentation on Tasting room signage, decor, layout, design and merchandising: We can learn a great deal from retail establishments that sell things other than wine. Learn how to use color, floor layouts, and merchandising techniques to bring more ‘Black Ink’ through your tasting room registers.
Part 3 will include an interactive sensory analysis training you can participate alongside with items easily found around your home! A detailed ingredient list will be sent prior to the workshop.
Learn techniques to achieve vine balance, defined as the state at which vegetative and reproductive growth can be sustained indefinitely while maintaining healthy canopy growth, adequate fruit production, and desired fruit quality, in Colorado’s unique climate.
Lowering the Use of SO2 in Wines Through Application of Non-Saccharomyces Yeast
Reducing the additions of SO2 before fermentation and during the maturation process with natural solutions is of interest to many winemakers. Importantly, consumer preferences are leaning towards minimal intervention or low SO2 wines if not preservative free, whilst demanding a quality product. The objective of this presentation will discuss the use of bio protection strategies pre-fermentation as a tool for winemakers increase microbial protection thus reducing the amount of SO2 required.
This workshop will start by reviewing the main sources of flavor in sparkling wine: the grapes, winemaking/blending, aging and the dosage. We ask that each participant bring a bottle of sparkling wine, one they made or otherwise, to taste during the talk. During the discussion, participants can bring up either positive or negative elements in their wines and we can go into the probable source of those characters and how to create them (if good) or how to avoid them (if bad).
Is My Wine at Risk for Microbial Spoilage: Understanding the Link Between Wine Chemistry and Microbiology
In the first of a two part presentation the focus of this discussion will be risk analysis based on the wine chemistry conditions and the presence of various spoilage microbes. Risk is assessed by evaluating the levels of nutrients and growth inhibitors affecting microbial growth at different stages in wine production. The presence of specific microbes may represent risk at different points in the winemaking process, but not at others. In addition, risk based on the presence of specific microbes and the wine chemistry may be different depending on wine style and when it is consumed by the customer.
Vine vigor is often considered “problematic” in viticulture. And, if not managed, vine vigor may negatively impact vine health, crop yield, and fruit composition. Proactive and remedial vine vigor management strategies are often needed to balance reproductive and vegetative tissue growth; these strategies will be discussed with regards to cultivar and how crop yield and fruit composition can be affected.
The Spotted Lanternfly (SLF), Lycorma delicatula, is an invasive plant-hopper that feeds on the vascular tissue of susceptible crops, including grapevines, fruit trees, hardwoods and ornamentals. SLF has not been detected in Colorado as of yet, but has been spreading rapidly throughout the country. Learn how to detect SLF and the steps Colorado Department of Agriculture and CSU are taking to protect the susceptible industries in our state.
Rosé wines are defined by their color, elegance and freshness. The production of Rosé is delicate and requires controlled and technical winemaking. Independently of the wine style and process used, some steps in rosé wine production are critical. This presentation will focus on management of color, aromas and mouthfeel.
Importance of harvest decisions
Pressing regime for fast and qualitative release of juices
Fining: time to act on phenolic compounds that trap aromas.
Fermentation: yeast choice and specific nutrition for rose
Temperature and radiation can impact grape composition and disease pressure. Fruit zone management changes the temperature and radiation microclimate around grape clusters. One must understand the climate in which their vineyard is located and define production goals with each cultivar to optimize fruit zone management strategies. Considerations for fruit zone management will be discussed using case studies and research findings.
Juice Fining for Improved Aromatics and Shelf Life of White Wines
Phenolic compounds (especially caftaric acid) and the flavonoids catechin and epicatechin play a particular role in final wine aroma. These compounds are capable of becoming oxidized and forming quinones, which can capture certain aromas, especially volatile thiols. Winemakers can use a range of intervention and enological products in order to achieve the best result possible. This presentation highlights winemaking decisions and enological products that can impact the flavor-aroma profile of aromatic white wines.
The Weather and Climate of Western Colorado: How Does it Affect Wine Grapes and What Might Climate Change Bring?
Western Colorado’s weather and climate has long supported a vibrant fruit growing industry. Although the climate in the region is protected from some of the biggest extremes that affect Colorado, recent years have seen heat, drought, and unusual cold.
In this presentation, we will give an overview of historical observations of weather and climate in western Colorado, along with recent conditions and what climate projections may tell us about the future. We will also present the results of a study to identify areas where the local climate may support expansion of wine grape production on the western slope.
Evaluating Case Studies to Identify the Risk of Microbial Spoilage Throughout the Winemaking Process
Building on Part 1 of this topic, we will look at individual case studies representing different time points in the wine production process. Risk will be assessed for both bacterial and yeast spoilage from pre-fermentation through post-bottling problems. The emphasis will be on recognizing combinations of wine chemistry and microbial presence at different stages of the winemaking process.
The goal of this session will be for winemakers to gain a better understanding of how to assess the risk of microbial spoilage. This will in turn be the basis of proactively prevent the occurrence of microbial-related wine spoilage.
Filtration is a much debated topic in the wine world. In this session, we will look at the principles of filtration, discuss filtration options and attempt to answer the question: Is filtration necessary?
COVID-19 has had a dramatic effect on lives and livelihoods including the wine industry. Tasting rooms were forced to close and reopen with constraints. Consumers have changed their consumption and purchasing patterns and wineries have had to react.
In Part 1 of this two partsession Natalia Velikova will present a report on her research co-authored with Liz Thach which explores the motivations and behaviors of U.S. wine consumers before and during COVID-19 lockdown.
In Part 2 we will hear from Tim Trezise and Meaghan Frank (Dr. Konstantin Frank Winery, New York) on the pandemic response from wineries across the country, what has worked and what hasn’t.