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OARDC HCS 0635.Pdf (8.064Mb) Ohio Grape~Wine Short Course 1993 Proceedings Horticulture Department Series 63 5 The Ohio State University Ohio Agricultural Research and Development Center Wooster, Ohio '· T · H · E OHIO SD\TE UNIVERSITY ~-----------------~ 1 1 1 1 1 1 1 1 1 1 1 1 1 1 • 1 1 1 • 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 This page intentionally blank. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 :'\ Horticulture Department Series #635 October 1993 Proceedings of the 21st OHIO GRAPE-WINE SHORT COURSE February 28 - March 2, 1993 - Columbus, Ohio Edited by Roland Riesen I.) tc Sponsored by Department of Horticulture - The Ohio State University In cooperation with Ohio Agricultural Research and Development Center~~ Ohio Cooperative Extension Service Ohio Grape Industries Committee Ohio Wine Producers Association With the contribution of Bonnie Franks Margaret Latta Lloyd Lemmermann Judy Stetson This page intentionally blank. PREFACE More than 150 persons attended the 1993 Ohio Grape-Wine Short Course, which was held at the Columbus Marriott North, Columbus, OH on February 28-March 2. Those attending were from 15 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. 10/93-500 i This page intentionally blank. TABLE OF CONTENTS Page Class by the Glass-A Marketing Approach to Introduce Wines Into Major Restaurants by Karyl Hammond. 1 Geographical, Geological, and Climatic Mapping of Ohio by Thomas W. Schmidlin. 4 The Dynamic Growth Cycle of the Grape Vine by W.A. Erb, D.M. Scurlock, T.A. Koch and G.R. Johns .................... 17 Nitrogen Dynamics in the Grapevine--A Matter of Life and Death by G. Stan 1ey Howe 11 and Eric Hanson... 26 The Development and Ripening of the Grape Berry by Diane D. Miller...................................................... 36 Wine Growing in British Columbia-The Ultimate Challenge to Cold Hardiness by Andrew G. Reynolds ................................................... 40 Production of Young, Approachable, Yet Complex Red Wines by Don Neel............................................................. 55 The Truth About Wine and Health by Tom Qui 1ter.......................................................... 61 Strategies for Insect Control in the Nineties and Newest Trends in Bird Protection by Roger Williams, Sean Ellis, Dan Fickle, Judy Stetson & Roland Riesen. 68 Fungicides for Control of Downy Mildew of Grapes by Michael A. Ellis ..................................................... 71 Biology and Control of Black Rot and Phomopsis Cane and Leaf Spot of Grapes by Michael A. Ellis ..................................................... 74 The Perfect Vineyard Soil--Considerations Prior to Establishing A Vineyard by Jeff Burkho 1der. 81 Adaptive Nitrogen Management as Influenced by Soil Water, pH, Fertilizer, and Cover Crop by Stan Howell . 85 Training System as a Function of Soil, Topography, and Tradition: A New Look At European Practices by Andrew G. Reynolds................................................... 90 i i i This page intentionally blank. TABLE OF CONTENTS (cont.) Page Options for Juice Clarification by Claudio Salvadore................................................. 115 Sanitation in a Small Winery by Tony Carlucci..................................................... 117 Film Yeasts and Brettanomyces-The Beauty or the Beast? by Roland Riesen and Judy Stetson.................................... 121 An Update on Sparkling Wine Production-Practical Application and Evaluation of Non-Vinifera Varieties by Carl E. Shively................................................... 129 Winery Trails: A New York Success Story by Liz Stamp......................................................... 140 Breaking Into the Restaurant and Retail Market: 1993 Program by Doniella Winchell................................................. 141 v This page intentionally blank. f. .. ClASS BY THE GlASS - A MARKETING APPROACH TO INTRODUCE WINES INTO MAJOR RESTAURANTS Karyl Hammond New York Wine and Grape Foundation Penn Yan, NY "Class by the Glass", just one small segment of the New York Wine and Grape Foundation's promotional program, was designed to educate the public about wines made in their own backyards. When the Foundation was founded in 1985, a series of market surveys that questioned retailers, wholesalers, restauranteurs, and consumers indicated that, contrary to popular belief, New York wines were not suffering from a negative image--a poor quality, jelly--jary or foxy reputation. Instead the surveys indicated that New Yorkers knew very 1 ittle about their State's wine industry, and their failure to buy the products was because of this lack of knowledge. "Class by the Glass" was conceived because it was a total program--one that involved all segments of buying public--retailers, restaurants and consumers. It also fit well with the Foundation's philosophy that wine is a food that is best when served with other foods, and it also allowed consumers to try several New York wines at a relatively low cost. It is based on the theory that, "A taste is worth a thousand words". In summary, "Class by the Glass" was a month-1 ong program that required participating restaurants to pour a minimum of 3 New York wines by the glass. The promotion usually involved 70-150 prestigious restaurants in 5-7 markets (New York City, Brooklyn, Albany, Westcheste~, Binghamton, Syracuse, Rochester, Buffalo, Corning/Elmira/Ithaca). The Foundation supported the promotion with newspaper, television, and radio advertising, public relations activities and P- 0-S materials. The program's effectiveness was tracked through a series of very comprehensive restaurant surveys done at the conclusion of the program. The surveys indicated that over $250,000 of New York wine sales could be directly attributed to "Class by the Glass". WINERY ROLE Participation in the "Class by the Glass" program was limited to Foundation members (our membership represents about 90% of the State's total production), and the wineries were charged a modest participation fee of $25 per market. Each winery was allowed to enter up to 3 wines per market and was required to submit samples to be used in restaurant tastings. Wineries also supplied extensive information about the price, availability, and distribution of their wines, as well as other factors such as sweetness, food pairings, medals won, etc. This information was compiled into a tasting booklet by the Foundation to be used by restauranteurs at special tastings where they chose the wines their restaurant would feature by the glass. Wineries were also asked to submit the names of any restaurants they wished to be a part of this program. 1 RESTAURANTS The Foundation has an excellent business relationship with the New York State Restaurant Association, which proved invaluable in the execution of this program. The Restaurant Association provided the Foundation with their member mailing list which was used to invite restaurants to participate in "Class by the Glass". Invitations were also placed in the Restaurant Association's magazine, Food Service Forum, and other trade journals. Using the mailing list, the ads and the recommendations from wineries, the Foundation was able to contact nearly every restaurant in the State. There was no participation fee required of restaurants for "Class by the Glass". If a restaurant chose to participate, the management filled out a questionnaire asking their hours of operation, what credit cards they accepted, if they currently served New York wines, and if they served wines by the glass. They were also asked if they had a cruvinet, if they needed one (we provided 25 across the State) and what quantity of P-0-S material they would need to support their promotion of New York wines. Restauranteurs also had to agree to attend a special tasting of New York wines, to pour a minimum of 3 wines entered in this program by the glass for an entire month, and that of these 3 wines, one could not currently be on their list. Finally, the owner of the restaurant had to sign a release form that allowed the Foundation to use the above information in its advertising of this promotion. The Foundation would then chose a restaurant in the market as a site for the restauranteur's tasting. No winery personnel were allowed at these tastings. Only Foundation officials were present to answer questions about the wines or the winery. Wines were not grouped by brand, but by type, col or, and taste characteristics. When restaurants picked their wines, they left their choices with the Foundation representative. FOUNDATION To kick off "Class by the Glass .. in each market, the Foundation organized gala consumer tastings that took place 1-3 weeks before the promotion opened in each market. These were usually organized in conjunction with public television stations or some other charitable organization. Essentially the charity would coordinate the event, sell the tickets and do all the advertising. They also kept all profits. The Foundation secured the participation
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