DOCSLIB.ORG

NC Agricultural Tourism Directional Signage Program (NCATDSP) Study

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NC Agricultural Tourism Directional Signage Program (NCATDSP) Study NC Agricultural Tourism Directional Signage Program (NCATDSP) Study A Research Report Submitted By Joy Bhadury, PhD Erick T. Byrd, PhD Samuel P. Troy With Assistance From Angela Calvente, Kerry Radigan and Amber Smith Bryan School of Business and Economics University of North Carolina Greensboro Funding Provided By North Carolina Wine and Grape Council North Carolina Department of Agriculture and Consumer Services AGRI-SIGN Research Project Final Report…. 1 Acknowledgements This study was based, in part, on personal interviews with individuals representing various organizations and their representatives. In particular, the research team expresses its gratitude to the following for giving their time to interviews conducted on behalf of this project. Daniel Adams, Division of Traffic Engineer, NC Department of Transportation Wayne Atkins, Division Operations Engineer, NC Department of Transportation Annie Baggett, Agritourism Marketing Specialist, Marketing Division, NC Department of Agriculture & Consumer Services Rick Burgess, Transportation Engineer Sr. – Highways, Virginia Department of Transportation Diane Cheyne, Sign Operations Director, Oregon Travel Experience, Salem, Oregon Ron Fish, Assistant Director - Agribusiness Development, Marketing Division, NC Department of Agriculture & Consumer Services Mark Friszolowski, General Manager and Winemaker of Childress Vineyards Jonathan Fussell, Co-Owner, Duplin Winery Scott Galloway, Transportation Technician IV, NC Department of Transportation Martha Glass, Executive Director of NC Agritourism Networking Association (former Manager Agritourism Office, Marketing Division, NC Department of Agriculture and Customer Services) Loisrea Graybill, Administrator, Pennsylvania Tourism Signing Trust Debbie Hamrick, Specialty Crops Director, North Carolina Farm Bureau Federation Amy Helton, Co-Owner Hanover Park Vineyard Chuck Johnson, Owner, Shadow Springs Vineyards Ron King, P.E., State Signing and Delineation Engineer, NC Department of Transportation Jason Newcomb, General Manager, Virginia Logos – Highway Signs Cynthia A. Norton, Agritourism Manager, Georgia Department of Agriculture Ballard “Buddy” Norwood, Chief Administrative Officer, Shelton Vineyards Danuta Pfeiffer, Pfeiffer Vineyards, Junction City, Oregon, Spokesperson for Oregon Country Trails Barbara Raffaldini, Co-owner, Raffaldini Vineyards and Winery Jerome “Jay” Raffaldini, Co-owner, Raffaldini Vineyards and Winery Charles, “Charlie” Shelton, Co-owner, Shelton Vineyards Ed Shelton, Co-owner, Shelton Vineyards Tom Slade, Director, Marketing Division, NC Department of Agriculture & Consumer Services Tom Thomas, Member - Florida Viticulture Advisory Council Jim Tresize, President, New York Wine and Grape Foundation Susan Trimpe, Director, Cascade Valley Wine Country, Washington. Steve Warner, President, Washington State Wine Commission Whit Winslow, Wine Marketing Specialist and Executive Director of the NC Wine and Grape Council, NC Department of Agriculture & Consumer Services Marek Wojciechowski, Co-owner and Winemaker, Chatham Hill Winery AGRI-SIGN Research Project Final Report…. 2 Table of Contents Acknowledgements ....................................................................................................................................... 2 Table of Contents .......................................................................................................................................... 3 Executive Summary ....................................................................................................................................... 5 1. Overview of NC Agricultural Tourism Directional Signage Program ........................................................ 7 1.1 Overview ............................................................................................................................................. 7 1.2 History ................................................................................................................................................. 8 2 Current Signage Programs in NC .............................................................................................................. 10 2.1 NCATDSP Requirements.................................................................................................................... 11 2.1.1 Distance Requirements .................................................................................................................. 11 2.1.2 Operational Requirements ............................................................................................................ 11 2.1.3 Multiple Applicants for Same Sign ................................................................................................. 13 2.1.4 Program Cost.................................................................................................................................. 14 2.1.5 Permitted Terms on Signs .............................................................................................................. 14 2.2 Logos and NC Tourist-Oriented Directional Signs (TODS) Program .................................................. 17 2.3 Summary Comparison between the Three NC Highway Signage Programs ..................................... 19 3. NCATDSP: Process Description ............................................................................................................... 19 4. Benchmarking Results with Peer State Comparisons ............................................................................ 23 4.1 California ........................................................................................................................................... 23 4.2 Florida ............................................................................................................................................... 25 4.3 Georgia .............................................................................................................................................. 28 4.4 New York ........................................................................................................................................... 30 4.5 Ohio ................................................................................................................................................... 34 4.6 Oregon .............................................................................................................................................. 35 4.7 Pennsylvania ..................................................................................................................................... 40 4.8 Virginia .............................................................................................................................................. 42 4.9 Washington ....................................................................................................................................... 48 4.10 Cost Comparison ............................................................................................................................. 56 5. Conclusions and Recommendations ...................................................................................................... 61 5.1 Program Administration.................................................................................................................... 62 AGRI-SIGN Research Project Final Report…. 3 5.2 Program Regulations ......................................................................................................................... 63 5.3 Program Cost ..................................................................................................................................... 66 References .................................................................................................................................................. 69 Appendix A: Statement of Work ................................................................................................................. 71 Appendix B: Standard of Practice for Agricultural Directional Signage ...................................................... 73 Appendix C: Notice of Possible Program Changes and Department Responsibility ................................... 80 Appendix D: Agricultural Tourism Signs Application .................................................................................. 81 Appendix E – On-premise Growing Area Requirement .............................................................................. 84 Appendix F – Wording On Signs .................................................................................................................. 85 Appendix G – Cost Estimates ...................................................................................................................... 86 Appendix H – Contacts for NCDOT .............................................................................................................. 87 Appendix I - NC Logo Program .................................................................................................................... 88 Appendix J - NC TODS Program ................................................................................................................... 93 Appendix K - NC TODS Clarification ............................................................................................................ 97 AGRI-SIGN Research Project Final Report…. 4 Executive Summary
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
    [Show full text]
  • Open Master Thesis Hungli Wang 071720.Pdf
    Choose an item. The Pennsylvania State University The Graduate School CHARACTERIZATION OF MICROBIAL DYNAMICS AND VOLATILE METABOLOME CHANGES DURING FERMENTATION OF CHAMBOURCIN GRAPES IN TWO PENNSYLVANIA REGIONS A Thesis in Food Science by Hung Li Wang © 2020 Hung Li Wang Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2020 The thesis of THEHung LiPURDUE Wang was UNIVERSITY reviewed and approved GRADUATE by the following: SCHOOL Josephine Wee STATEMENT OF COMMITTEE APPROVAL Assistant Professor of Food Science Thesis Advisor Helene Hopfer Assistant Professor of Food Science Darrell W. Cockburn Assistant Professor of Food Science Robert F. Roberts Professor of Food Science Head of the Department of Food Science Approved by: Dr. ii ABSTRACT Numerous studies have indicated that the wine microbiome could generate various volatile compounds which could lead to distinguishing and different wine characteristics. However, little research regarding the wine microbiome is investigating specific microorganisms and their role within the entire microbial community under a more comprehensive sampling method. Thus, in this study we conducted direct sampling from Central and Northeast PA wineries instead of using lab-scale production to study the effect of the wine microbiome on the wine metabolome. Resulting grape and wine samples were characterized by next-generation sequencing and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Collectively, the innovative sampling and experimental techniques provided a high-resolution picture of microbial dynamics and the resulting wine volatile profiles. Overall, we illustrated how microbial diversity and relative abundance of specific microorganisms change as fermentation progressed. Also, various wine volatile metabolites that are formed during the different fermentation stages were identified.
    [Show full text]
  • Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
    fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Pennsylvania Wine and Restaurants: Barriers and Opportunities James Michael Dombrosky Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 Pennsylvania wine and restaurants: Barriers and opportunities James Michael Dombrosky Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Fashion Business Commons, and the Hospitality Administration and Management Commons Recommended Citation Dombrosky, James Michael, "Pennsylvania wine and restaurants: Barriers and opportunities" (2011). Graduate Theses and Dissertations. 10468. https://lib.dr.iastate.edu/etd/10468 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Pennsylvania wine and restaurants: Barriers and opportunities by James M. Dombrosky A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Foodservice and Lodging Management Program of Study Committee: Catherine Strohbehn, Major Professor Robert Bosselman James Kliebenstein Mack Shelley Tianshu Zheng Iowa State University Ames, Iowa 2011 Copyright© James M. Dombrosky, 2011. All rights reserved. ii TABLE OF CONTENTS LIST OF TABLES................................................................................................................
    [Show full text]
  • Penn State Wine and Grape Team Advance Grape Production and Winemaking in Pennsylvania?
    Pressing Ahead Advancing Pennsylvania’s Wine and Grape Industry through Integrated Research Introduction How does the Penn State wine and grape team advance grape production and winemaking in Pennsylvania? Improving grape and wine quality in Pennsylvania is the goal that drives the Penn State Wine and Grape Team. We do this by researching and creating new solutions that address the significant problems facing Pennsylvania’s grape and wine industry. Our close partnership with industry is embedded in our land-grant mission to provide educational resources based on our research findings to hundreds of attendees through in-person and online workshops and seminars offered year-round through Penn State Extension. The work of growing grapes and making wine is naturally interdisciplinary. Our team spans across academic disciplines at multiple locations in the Commonwealth. We collaborate with one another and with the industry experts who rely on our contributions. By experimentation, viticulturalists provide guidance on how to manage vineyards to grow the best grapes for quality wines. Enologists and sensory scientists work together to identify wine quality defects and develop preventive or remedial strategies. Plant pathologists and entomologists discover effective measures to manage disease and insects in the vineyard. Marketing researchers assist industry with understanding and meeting consumer demand. It’s all linked! Providing access to ongoing assistance through webinars, telephone calls, emails, on-site visits, a blog, a newsletter, and social media posts, our team’s efforts keep grape growers, tasting room managers, winemakers, and other industry members current with real-time vineyard, winery, marketing, and other research updates. Grape production and winemaking is an important and growing industry in Pennsylvania, and our team of scientists and educators aim to deliver the necessary research and science-based education that will ensure sustained growth for these partners.
    [Show full text]
  • 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 .
    [Show full text]
  • Assessing the Educational Needs of the Pennsylvania Wine Industry
    Journal of Extension Volume 56 Number 2 Article 5 4-1-2018 Assessing the Educational Needs of the Pennsylvania Wine Industry Denise M. Gardner Pennsylvania State University Kathleen M. Kelley Pennsylvania State University Abigail Miller Pennsylvania State University Recommended Citation Gardner, D. M., Kelley, K. M., & Miller, A. (2018). Assessing the Educational Needs of the Pennsylvania Wine Industry. Journal of Extension, 56(2). Retrieved from https://tigerprints.clemson.edu/joe/vol56/iss2/ 5 This Research in Brief is brought to you for free and open access by TigerPrints. It has been accepted for inclusion in Journal of Extension by an authorized editor of TigerPrints. For more information, please contact [email protected]. April 2018 Volume 56 Number 2 Article # 2RIB6 Research In Brief Assessing the Educational Needs of the Pennsylvania Wine Industry Abstract We surveyed Pennsylvania winemakers and winery owners to determine their skill levels, the varieties and styles of wines they produce, their wine-making production challenges, and best practices for addressing educational needs through Extension programs. Growing and sourcing high-quality fruit were identified as key challenges. Although most participants obtained production information from other industry members and preferred face-to-face workshops to further their education, response to a Penn State Extension Enology blog site, developed to address industry challenges and extend our educational reach, has been extremely positive. Keywords: wine industry, needs assessment,
    [Show full text]
  • Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting
    ! Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting Chadds Ford, PA - On May 24, sommeliers, beverage directors and other notable industry representatives from the region’s top wine programs convened for the fifth annual PA Sommelier Judgment, a blind tasting of vinifera wines produced in Pennsylvania using grapes grown in the state. The panel tasted an array of Pennsylvania wines from all regions of the commonwealth, sharing its marks following two extensive tasting rounds. Twenty-two wines from 13 individual Pennsylvania wineries were recognized. The ten highest scoring wines featured five white wines, three red wines, one rosé, and for the first time in the Judgment’s history, a sparkling wine made in the French pétillant naturel (“natural sparkling”) style. Albariño, Sauvignon Blanc and Cabernet Sauvignon were among the top varietals. This was the second year that an Albariño finished among the best wines. The complete breakdown of top wines and honorable mentions are listed below. The PA Sommelier Judgment is an initiative founded by the Pennsylvania Winery Association (PWA). For the second year, the judgment was held outdoors in Delaware County, Pennsylvania to provide guests with an opportunity to safely gather in person. Since 2017, the PWA has partnered with Scott Zoccolillo, wine director at Del Frisco’s Restaurant Group, to organize the annual event. “It was inspiring to see wineries submitting for the first time this year," stated Zoccolillo. "Local wineries are realizing the amazing potential of white wines in Pennsylvania's climate and geology, especially with Albariño and Grüner Veltliner," he added.
    [Show full text]
  • Pennsylvania Is Home to More Than Two Dozen Grape Varieties That Flourish Throughout the State’S Diverse Climate and Soil Conditions
    PENNSYLVANIA GRAPE GUIDE Pennsylvania is home to more than two dozen grape varieties that flourish throughout the state’s diverse climate and soil conditions. Get to know the wine grapes grown throughout Pennsylvania, explore the six regions of PA Wine Land, and keep tasting! Native Grapes Native grapes are primarily grown in the NorthWest region, but few vineyards are distributed across Pennsylvania, including in the backyards of many home growers. These grapes are adapted to Pennsylvania’s climate, and are typically picked at a lower sugar concentration compared to hybrid or European (V. vinifera) varieties. CATAWBA This variety has true “grapey” flavors and can be pinkish in color. It is used to produce white to rosé wines. CONCORD A dark skinned variety with familiar red grape juice flavors DELAWARE It is a pink variety (as opposed to Concord’s dark colored skin). Similar to Concord, but typically less intense aromatically and flavor-wise. It is sometimes used as a table grape. NIAGARA This white variety has the familiar white grape juice flavors. CONTACT: Jessie Tettemer • 215-605-8140 • [email protected] Produced with help from Hybrid Grapes Hybrid varieties are the babies of the grape growing community. While a few have been around for decades, some are just being released! Hybrid grapes appear to be less defined by terroir, with a relative consistent flavor profile regardless of where they are grown. They grow well in all Pennsylvania grape-growing regions, given their resilience in harsher climates and higher resistance to disease compared to V. vinifera varieties. White wines produced from hybrid grapes generally contain vibrant, citrus flavors while red wines are typically nuanced with red berry aromas/flavors.
    [Show full text]
  • 2008 Ohio Wine Competition
    Official Results 2008 OHIO WINE COMPETITION Date: May 12-14, 2008 Location: Ohio Agricultural Research and Development Center, Wooster, Ohio Competition Coordinator: Todd Steiner, OARDC, Wooster, OH Asst. Comp. Coordinator: Patrick Pierquet, OARDC, Wooster, OH Judges Chairman: Todd Steiner, Brian Sugerman OARDC, Wooster, OH Judges: Ken Bement, Owner, Whet Your Whistle Wine Store, Madison, OH Dr. Ralph Kunkee, Professor Emeritus, University of California Davis, Wine Microbioloist Thomas Payette, Winemaking Consultant, Rapidan, VA Dr. Andy Reynolds, Professor of Viticulture and past Interim Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catherines, Ontario, Canada Sue-Ann Staff, Previous Head Winemaker, Pillitteri Estates Winery and Niagara Vintners Inc., Niagara-on-the-Lake, Ontario, Canada Chris Stamp, Owner/Winemaker, Lakewood Vineyards, Watkins Glenn, NY Elizabeth Stamp, Owner/Tasting Room & Marketing Manager, Lakewood Vineyards, Watkins Glenn, NY Entries: 243 Awards: Gold: 28 Silver: 67 Bronze: 63 2008 Ohio Wine Competition Summary of Awards by Category CATAGORY WINERY WINE NAME VINTAGE APPELLATION MEDAL Chardonnay Grand River Cellars Chardonnay 2006 Grand River Valley G Chardonnay Valley Vineyards Chardonnay 2007 American G Chardonnay Ferrante Winery & Ristorante Chardonnay Signature Series 2007 Grand River Valley S Chardonnay Laurello Vineyards Chardonnay NV Lake Erie S Chardonnay Ravens Glenn Winery Chardonnay NV American S Chardonnay Chalet Debonne Vineyards Chardonnay 2007 Grand River Valley S
    [Show full text]