2008 Ohio Wine Competition
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Official Results 2012 OHIO WINE COMPETITION
2012 Official Results 2012 OHIO WINE COMPETITION Date: May 7-9, 2012 Location: Ohio Agricultural Research and Development Center, Wooster, Ohio Competition Coordinator: Todd Steiner, OARDC, Wooster, OH Asst. Coordinator: Patrick Pierquet, OARDC, Wooster, OH Judges: • Ken Bement, Owner, Whet Your Whistle Wine Store, Madison, OH • Jill Blume, Enology Research Associate and Executive Director of The Indy International Wine Competition, Department of Food Science, Purdue University, West Lafayette, IN • Ken Bogucki, Proprietor and Executive Chef, The Wooster Inn, Wooster, OH • Kim Doty, Owner/Winemaker, French Lick Winery, French Lick, IN • Mark Fisher, Retail and Restaurants Reporter, Cox Media Group Ohio, Dayton OH • Jim Mihiloew, Certified Wine Educator and AWS Judge, Middleburg Heights, OH • Amy Payette, Director of Marketing, Grey Ghost Vineyards, Amissville, VA • Thomas Payette, Wine Judge, Winemaking Consultant, Rapidan, VA • Dr. Andy Reynolds, Professor of Viticulture and past Interim Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catherine’s, Ontario, Canada • Chris Stamp, Owner/Winemaker, Lakewood Wine Cellars, Watkins Glenn, NY Entries: 268 Awards: CG (Concordance Gold): 20 Gold: 26 Silver: 73 Bronze: 71 2012 Ohio Wine Competition Best of Show Awards Overall Best of Show: Ravens Glenn Winery, Cabernet Sauvignon, 2007, American Best of Show White Wine: Ferrante Winery, Riesling, 2011, American Best of Show Red Wine: Ravens Glenn Winery, Rosso Grande, 2009, American Best of Show Blush/Rose: Henke -
Catawba Island, the Great Peach Growing Center of Ohio from Sketches and Stories of the Lake Erie Islands, by Lydia J
Catawba Island, the Great Peach Growing Center of Ohio From Sketches and Stories of the Lake Erie Islands, by Lydia J. Ryall, American Publishers, Norwalk, OH, 1913 This reprint Copyright © 2003 by Middle Bass on the Web, Inc. "Why, and wherefore an island?" This question is usually the first formulated and put by the curiosity seeking stranger who approaches Catawba Island by stagecoach from Port Clinton - which, by the way, is the most available, and at certain seasons the only feasible, route thither. A trip to an island by stagecoach, instead of in a boat! The idea appears anomalous as it is novel: something similar to going to sea by rail, and, to discover how the thing is done, grows into a matter of keen interest as the observer progresses. His geography informs him that an island is “a body of land entirely surrounded with water”; and looking ahead - as the driver whips up his team - he vaguely wonders where, and how far along, the water lies, and how they are to get across it. Imagine, then, his complete surprise when, after a jaunt of several miles, the driver informs him that the mainland is already far behind, and that they are now on Catawba Island. Had the stranger turned back a few miles over the route, to a place where the two main thoroughfares, the “sand road,” and “lakeside” road, form a cross, or fork, he might have been shown a narrow ditch with an unpretentious bridge thrown across it. This ditch, terminating at the lake, is all that now serves to make Catawba an island. -
Growing Grapes in Missouri
MS-29 June 2003 GrowingGrowing GrapesGrapes inin MissouriMissouri State Fruit Experiment Station Missouri State University-Mountain Grove Growing Grapes in Missouri Editors: Patrick Byers, et al. State Fruit Experiment Station Missouri State University Department of Fruit Science 9740 Red Spring Road Mountain Grove, Missouri 65711-2999 http://mtngrv.missouristate.edu/ The Authors John D. Avery Patrick L. Byers Susanne F. Howard Martin L. Kaps Laszlo G. Kovacs James F. Moore, Jr. Marilyn B. Odneal Wenping Qiu José L. Saenz Suzanne R. Teghtmeyer Howard G. Townsend Daniel E. Waldstein Manuscript Preparation and Layout Pamela A. Mayer The authors thank Sonny McMurtrey and Katie Gill, Missouri grape growers, for their critical reading of the manuscript. Cover photograph cv. Norton by Patrick Byers. The viticulture advisory program at the Missouri State University, Mid-America Viticulture and Enology Center offers a wide range of services to Missouri grape growers. For further informa- tion or to arrange a consultation, contact the Viticulture Advisor at the Mid-America Viticulture and Enology Center, 9740 Red Spring Road, Mountain Grove, Missouri 65711- 2999; telephone 417.547.7508; or email the Mid-America Viticulture and Enology Center at [email protected]. Information is also available at the website http://www.mvec-usa.org Table of Contents Chapter 1 Introduction.................................................................................................. 1 Chapter 2 Considerations in Planning a Vineyard ........................................................ -
Kentucky Viticultural Regions and Suggested Cultivars S
HO-88 Kentucky Viticultural Regions and Suggested Cultivars S. Kaan Kurtural and Patsy E. Wilson, Department of Horticulture, University of Kentucky; Imed E. Dami, Department of Horticulture and Crop Science, The Ohio State University rapes grown in Kentucky are sub- usually more harmful to grapevines than Even in established fruit growing areas, ject to environmental stresses that steady cool temperatures. temperatures occasionally reach critical reduceG crop yield and quality, and injure Mesoclimate is the climate of the vine- levels and cause significant damage. The and kill grapevines. Damaging critical yard site affected by its local topography. moderate hardiness of grapes increases winter temperatures, late spring frosts, The topography of a given site, including the likelihood for damage since they are short growing seasons, and extreme the absolute elevation, slope, aspect, and the most cold-sensitive of the temperate summer temperatures all occur with soils, will greatly affect the suitability of fruit crops. regularity in regions of Kentucky. How- a proposed site. Mesoclimate is much Freezing injury, or winterkill, oc- ever, despite the challenging climate, smaller in area than macroclimate. curs as a result of permanent parts of certain species and cultivars of grapes Microclimate is the environment the grapevine being damaged by sub- are grown commercially in Kentucky. within and around the canopy of the freezing temperatures. This is different The aim of this bulletin is to describe the grapevine. It is described by the sunlight from spring freeze damage that kills macroclimatic features affecting grape exposure, air temperature, wind speed, emerged shoots and flower buds. Thus, production that should be evaluated in and wetness of leaves and clusters. -
2007 Ohio Wine Competition
Official Results 2007 OHIO WINE COMPETITION Date: May 14-16, 2007 Location: Ohio Agricultural Research and Development Center, Wooster, Ohio Competition Coordinator: Todd Steiner, OARDC, Wooster, OH Asst. Comp. Coordinators: Taehyun Ji and Dave Scurlock, OARDC, Wooster, OH Judges Chairman: Todd Steiner, Brian Sugerman OARDC, Wooster, OH Judges: Ken Bement, Owner, Whet Your Whistle Wine Store, Madison, OH Peter Bell, Winemaker, Enologist, Fox Run Vineyards, Penn Yenn, NY Amy Butler, Tasting Room Manager, Butler Winery, Bloomington, IN Nancie Corum, Asst. Winemaker, St. Julian Wine Company, Paw Paw, MI Jim Mihaloew, Certified Wine Educator and AWS Judge, Strongsville, OH Johannes Reinhardt, Winemaker, Anthony Road Winery, Penn Yan, NY Sue-Ann Staff, Head of Winemaking Operations, Pillitteri Estates Winery, Niagara-on-the-Lake, Ontario, Canada Entries: 265 Awards: Gold: 25 Silver: 69 Bronze: 79 2007 Ohio Wine Competition Summary of Awards by Medal WINERY WINE NAME VINTAGE APPELLATION MEDAL Breitenbach Wine Cellars Apricot NV American G Breitenbach Wine Cellars ThreeBerry Blend NV American G Breitenbach Wine Cellars Blueberry NV American G Debonne Vineyards Riesling 2006 Grand River Valley G Debonne Vineyards Chambourcin 2005 Grand River Valley G Debonne Vineyards Vidal Blanc 2006 Grand River Valley G Ferrante Winery & Ristorante Vidal Blanc 2006 Grand River Valley G Ferrante Winery & Ristorante Pinot Grigio Signature Series 2006 Grand River Valley G Ferrante Winery & Ristorante Riesling Signature Series 2006 Grand River Valley G Firelands Winery Gewurztraminer 2006 Isle St. George G Grand River Cellars Vidal Blanc Ice Wine 2005 Grand River Valley G Hermes Vineyards Semillon 2006 Lake Erie G Klingshirn Winery, Inc. Niagara NV Lake Erie G Klingshirn Winery, Inc. -
Croze Napa Valley PO Box 2679 Yountville, CA 94599 PH: 707.944.9247
Daniel Benton is the Vintner at Benton Family Wines (BFW) in Napa, California. Daniel was born and raised in Salisbury, North Carolina where much of his family still resides. He attended Catawba College and was a member of the 1996 conference champion football team. While attending Catawba, Daniel studied biology and chemistry, which ultimately led to his interest in wine production. Upon graduation, Daniel spent 10 years in corporate American before the romance of wine lured him away. After leaving his corporate post, he spent the next several years traveling wine regions and networking in the wine industry, eventually returning to school to obtain degrees in Viticulture and Enology. From there Daniel worked every aspect of the wine business from retail to distribution management, ultimately leading to wine production. From early mornings in the vineyard to harvest and fermentation in the winery, Daniel has been involved with every aspect of producing wine. As winemaker for Benton Family Wines, Daniel is responsible for all aspects of production, grower relations, and manages nationwide distribution for the company. BFW produces several wine brands with Croze Napa Valley being the flagship. With an emphasis on the production of wines that demonstrate balance and a European style, Croze distinguishes itself from many of its Napa neighbors. “Our philosophy is steeped in classic European tradition, and our wines have a profound sense of place. Vintages are meticulously handcrafted from vineyard to bottle, ensuring quality and recognizable style that is Croze.” Daniel, wife Kara, and son Callan work together with a talented staff to bring Croze wines to life each vintage. -
An Overview of the Ohio Quality Wine Program (OQW)
An Overview Of The Ohio Quality Wine Program (OQW) Todd Steiner Horticulture & Crop Science The Ohio State University/OARDC Wooster, OH 44691 THANK YOU! 2014 Ohio Grape and Wine Conference Conference Organizing Committee – Specifically, Christy Eckstein and Dave Scurlock for their significant involvement in organization and preparation of the conference The Crowne Plaza Host Hotel – Crystal Culp and wonderful staff OQW History Initial groundwork began in 1999 and 2000 Key members – Ohio State University – OWPA – Several key wine industry personnel Worked together in developing a quality wine assurance program draft OQW History 1999/2000 OQW Personnel Involvement OSU/OARDC Dr. Dave Ferree OSU/OARDC Dr. Jim Gallander Dr. Roland Riesen OSU/OARDC Todd Steiner OSU/OARDC Dave Scurlock OSU/OARDC ODA Bruce Benedict OWPA Donniella Winchell Ohio Wine Industry Nick Ferrante Ohio Wine Industry Jeff Nelson Ohio Wine Industry Claudio Salvadore OQW History After developing a fairly thorough rough draft, nothing had been accomplished further until 2004 A joint collaboration of ODA/(OGIC) and OSU/OARDC placed a considerable effort in updating, changing and kick starting the new OQW program Fred Daily: Director of Agriculture, OGIC Michelle Widner: Executive Director, OGIC OQW History An OGIC subcommittee was formed to follow through and initiate this program The subcommittee: – OGIC board members – OSU/OARDC representatives We examined other successful states and countries with quality programs in place OQW History Program information was gathered from: – Steve Burns, Washington Wine Quality Alliance (WWQA) – Dr. Gary Pavlis, New Jersey Wine Quality Alliance – Len Pennachetti, Vintners Quality Alliance Ontario (VQA) Recent and Current Contributing OQW Team Members (2004-2012) ODA, OGIC Director, Robert Boggs (past), David Daniels (current) ODA, OGIC Deputy Dir. -
Ode to Catawba Wine “Written in Praise of Nicholas Longworth's Catawba Wine Made on the Banks of the Ohio River” by Henry Wadsworth Longfellow, Circa 1857
Ode to Catawba Wine “Written In Praise of Nicholas Longworth's Catawba Wine Made on the Banks of the Ohio River” By Henry Wadsworth Longfellow, circa 1857 Nicolas Longworth was a self-made millionaire and attorney who had an avid interest in horticulture. Beginning as early as 1813, he started vineyards along the banks of the Ohio River, hiring German immigrants whose homeland work was similar. He first began with a grape called “Alexander”, but found that it was only palatable as a fortified wine. He also planted “Catawba” vines and made a table wine which met with some success with the German immigrants in the area. An accidental discovery in the 1840’a led him to produce, with the later help of instruction from French winemakers on the “methode champenoise”, a sparkling Catawba wine – which met with great success both locally and on the East Coast. By the 1850’s, Longworth was producing 100,000 bottles of sparkling Catawba a year and advertising nationally. In the mid-1850’s he sent a case to poet, Henry Longfellow, then living in New York City, who wrote this ode. Remember, when Longfellow refers to the “Beautiful River”, he is referring to the Ohio River, which begins in Pittsburgh and passes through Cincinnati and Louisville, Kentucky on its way to Mississippi. Note to Readers: This poem is a great way to learn about grapes, rivers, and wine-making regions. To whit: Muscadine and Scuppernong, a type of Muscandine grape, are native southern American grapes with very thick green or bronze skins and frequently used in the South to made jam. -
A Review on Stems Composition and Their Impact on Wine Quality
molecules Review A Review on Stems Composition and Their Impact on Wine Quality Marie Blackford 1,2,* , Montaine Comby 1,2, Liming Zeng 2, Ágnes Dienes-Nagy 1, Gilles Bourdin 1, Fabrice Lorenzini 1 and Benoit Bach 2 1 Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (M.C.); [email protected] (Á.D.-N.); [email protected] (G.B.); [email protected] (F.L.) 2 Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (L.Z.); [email protected] (B.B.) * Correspondence: [email protected] Abstract: Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, Citation: Blackford, M.; Comby, M.; when they are added, and contact duration. Other rarely considered factors may also have an impact, Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B. -
Ohio Grape-Wine Short Course
Ohio Grape-Wine Short Course 1992 Proceedings Horticulture Department Series 630 '5 I The Ohio State University Ohio Agricultural Research and Development Center Wooster, Ohio S2._ This page intentionally blank. PREFACE Approximately 150 persons attended the 1991 Ohio Grape-Wine Short course, which was held at the Radisson Hotel in Columbus on February 23-25. Those attending were from 9 states, not including Ohio, and represented many areas of the grape and wine industry. This course was sponsored by the Department of Horticulture, The Ohio State University, Ohio Agricultural Research and Development Center, Ohio Cooperative Extension Service, Ohio Wine Producers Association and Ohio Grape Industries Committee. All publications of the Ohio Agricultural Research and Development Center are available to all potential clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, sex, age, handicap, or Vietnam-era veteran status. 10/91-500 TABLE OF CONTENTS Page Cultivar Characteristics of Ohio Vinifera Grapes by G.A. Cahoon, D.M. Scurlock, G.R. Johns, and T.A. Koch 1 Managing Vinifera Varieties for Improved Fruit Quality by David V. Peterson . 9 Wine Characteristics of Some Newer Varietals in Ohio by Roland Riesen . 16 A Little Wine Knowledge Goes a Long Way by Murli Dharmadhikari ....................................... 20 Growing Vinifera in Northeast Ohio by Arnu 1f Esterer . 32 Trends in Wine Grape Production in the Finger Lakes Region by David V. Peterson . 44 Take Another Look at Juice Clarification by J.F. Gallander, R. Riesen and J.F. Stetson ................ 51 Small Things Can Mean A Lot: ML Strains for Wines by Roland Riesen . -
Grape Varieties for Indiana HO-221-W Purdue Extension 2
PURDUE EXTENSION PURDUE EXTENSION HO-221-W Grape Varieties for Indiana Bruce Bordelon Matching the variety’s characteristics to the site climate Purdue Horticulture and Landscape Architecture is critical for successful grape production.Varieties differ www.hort.purdue.edu significantly in their cold hardiness, ripening dates, All photos by Bruce Bordelon and Steve Somermeyer tolerance to diseases, and so on, so some are better suited to certain sites than others. The most important considerations in variety selection are: Selecting an appropriate grape variety is a major factor for successful production in Indiana and all parts of • Matching the variety’s cold hardiness to the site’s the Midwest. There are literally thousands of grape expected minimum winter temperatures varieties available. Realistically, however, there are only • Matching the variety’s ripening season with the site’s a few dozen that are grown to any extent worldwide, and length of growing season and heat unit accumulation fewer than 20 make up the bulk of world production. Consistent production of high quality grapes requires The minimum temperature expected for an area properly matching the variety to the climate of the often dictates variety selection. In Indiana, midwinter vineyard site. minimum temperatures range from 0 to -5°F in the southwest corner, to -15 to -20°F in the northwest This publication identifies these climactic factors, and and north central regions.Very hardy varieties can then examines wine grape varieties and table grape withstand temperatures as cold as -15°F with little injury, varieties. Tables 1, 2, and 3 provide the varieties best while tender varieties will suffer significant injury at adapted for Indiana, their relative cold hardiness and temperatures slightly below zero. -
AMS CATAIR Guidelines
CBP and Trade Automated Interface Requirements USDA Agricultural Marketing Service PGA Message Set September 2016 AMS Supplemental - Customs and Trade Automated Interface Requirements USDA-AMS TABLE OF CONTENTS 1. PURPOSE OF DOCUMENT ................................................................................................. 7 2. OVERVIEW OF AMS PROGRAMS .................................................................................... 8 3. AMS-MO PROGRAM: MARKETING ORDER QUALITY INSPECTION COMPLIANCE............................................................................................................................... 9 3.1. AMS-MO PROGRAM DESCRIPTION .......................................................................... 9 3.2. AMS-MO1 MESSAGE – REQUEST FOR MARKETING ORDER INSPECTION ... 12 3.3. AMS-MO2 MESSAGE – REPORTING PRODUCTS PREVIOUSLY INSPECTED . 17 3.4. AMS-MO3 MESSAGE – EXEMPT PER EXISTING FV-6 ......................................... 20 3.5. AMS-MO4 MESSAGE – REQUEST AN INSPECTION EXEMPTION ..................... 22 3.6. AMS-MO5 MESSAGE – REQUEST PISTACHIO AFLATOXIN TESTING ............ 27 3.7. AMS-MO6 MESSAGE – REPORT EXEMPTED TYPE OR VARIETY .................... 30 3.8. AMS-MO7 MESSAGE – REPORT SEASONALLY EXEMPT PRODUCT ............... 33 3.9. AMS-MO8 MESSAGE – REPORT MINIMUM WEIGHT EXEMPT PRODUCT ..... 36 4. AMS-EG PROGRAM: IMPORT EGG INSPECTION ........................................................ 38 4.1. AMS-EG PROGRAM DESCRIPTION ........................................................................