Monday, December 4, 2006
Learning from New Zealand’s success…
“Farming for Flavor” Keynotes Viticulture 2007 Conference
“Wine making from the ground up” might be the best way to describe the keynote viticultural session for the upcoming Viticulture 2007 conference in Rochester. The “Farming for Flavor” theme will be explored by expert speakers from around the world on virtually every aspect from grape growing techniques to wine making practices and marketing opportunities.
New Zealand, with its world-renowned Sauvignon Blanc, is probably the world’s best example of farming for flavor—establishing a unique identity and reputation for a particular type of wine associated with a region—and Dr. Glen Creasy is one of the world’s top experts on the subject. A native New Yorker, Dr. Creasy is now the Senior Lecturer at Lincoln University in New Zealand.
While pursuing his studies in viticulture, Dr. Creasy was named a “Shaulis Scholar” after the esteemed Dr. Nelson Shaulis of Cornell University. The Shaulis Fund created in his honor is sponsoring Dr. Creasy’s appearance at Viticulture 2007. The “Farming for Flavor” plenary session will take place at 11 am on Wednesday, February 7. Full program and other information is available at http://www.viticulture2007.org.
New Zealand Sauvignon Blanc and Oregon Pinot Noir are two examples of products which consumers value because of their unique flavors. Those flavors drive sales, and can be a powerful marketing tool in establishing regional identity.
Opportunities to target desired flavors and quality start in the vineyard and continue in the winery.
This integrated approach has major implications for New York grape growers and wine makers, as “Finger Lakes Riesling” and “Long Island Merlot” already have various levels of recognition which could be bolstered. Dr. Creasy will be joined by Steve Price of ETS Laboratories in the lead-off keynote session, followed by a luncheon that will include New Zealand Sauvignon Blanc and New York Riesling to illustrate various points.
During the afternoon, two consecutive breakout sessions—“Managing for Flavors from Vines to Wines I and II”—will provide detailed “how to” information for grape growers and wine makers. In the first session, “Reducing Variability in the Vineyard”, Dr. Creasy and Mr. Price will be joined by Dr. Rob Bramley, Principal Research Scientist at CSIRO Sustainable Ecosystems in Adelaide, Australia. The second session—“Modification of Varietal Flavors by Wine Microorganisms”—will feature Cornell scientists Dr. Ramon Mira de Orduna and Dr.Gavin Sacks.
On Friday, February 9, the theme will continue with two tastings and panel discussions involving industry speakers. The first will look at Riesling, Merlot, Lemberger, and Cabernet Franc; the second will involve Cayuga White, Vignoles, and the two new varieties developed by Cornell, Noiret and Corot noir.
Viticulture 2007 is sponsored by the New York Wine & Grape Foundation in conjunction with Cornell University and Cornell Cooperative Extension. For 2007, this conference combines the annual regional conferences of Cooperative Extension as well as the Wine Industry Workshop. Full information about the conference, as well as the capability for on-line registration, is available at http://www.viticulture2007.org.
MEDIA CONTACT: Jim Trezise jimtrezise@nywgf.org