There was a day when winemaking symposiums didn’t exist. Louis Foppiano told me, in 2002, create a Petite Sirah one. I did, and the rest is history for the Petite Sirah one… Now, the field is littered with winemaking symposiums, and it’s pretty wonderful. Artisan wines keep getting, as do the commodity ones… But, especially the hand crafted one, because alchemy is just that, after all.
Winemakers do what they have to, to satisfy their proprietors, but they do have pet projects, and those are the wines I like to get my hands on. There, you find wine as close to perfection as it gets… when it’s art.
My friend Clark Smith
We keep each other in each other’s loops. I just got an E-Mail with information on the Postmodern Winemaking Symposium. As a public service, I’m going to pass this one along to all of you guys who might not be in the loop.
“Only by disagreeing – and tasting – can we discern our own place in the wine world.”
November 14 to 15, 2015 ~ At The Shone Farm
Register ~ $500
Symposium – GREEK: debate, plot, boast, revel and drink.
Join us behind the curtain of standard platitudes to tap into the cutting edge of wine science and taste the liquid visions of seasoned veterans and emerging hipster winemakers.
Wine holds a cherished place in our culture. Yet seldom is its nature and potential discussed with candor and vulnerability. The Postmodern Winemaking Symposium provides a forum where trained enologists and self-taught winemakers explore practical philosophy and converse authentically with trade professionals and wine lovers.
The purpose of the Symposium is to get winemakers talking. Imagine 100 of us, each one the world’s top expert in their own niche, discussing hot topics with lots of wines present.
Day One (100 winemakers)
- Artisanal vs Artistic / Why We Work
- Comparative winemaking methodologies, goals and techniques
- Advances in Vineyard Enology
- Grape ozonation
- Mineral balance
- New winemaking technologies
- Diverse approaches to thermovinification
- Practical PCR
- New enological products and services
- Terroir perspectives: climate, soil, and microflora. What is authentic wine?
- Spontaneous fermentations: microbiome sources & effects.
- Winegrowing in drought conditions and other climate changes
- Unique and original wine
- Clay Jar wines
- Sulfite-free approaches
- Vines from seed
- Emerging varieties
This year, in day two, we will invite wine trade professionals for a candid exchange of perspectives.
Day Two (100 winemakers plus 36 trade professionals)
- How Science works in the Wine Industry
- Enlightenment Rational Skeptic vs. Postmodernism
- The nature of the Scientific Process
- What Is Terroir?
- Grapes vs cultural vs microbial
- Sources of inoculum: vineyard vs. winery microbiome
- Origins of microbiome, phase 0,1,2,3
- Is it distinct from consumer expectation of regional identity?
- Is there a pecking order of worthiness?
- Bifurcation of the Marketplace:
- Standardization for large wineries in the three-tier system
- Diversification strategies for small wineries direct to consumer
- Opportunities and pitfalls for judges, writers, sommeliers and purveyors
- Emerging regions and varietals
- How do we reward honesty and full disclosure among producers?
Participants are invited to bring a wine or two for sharing with colleagues to illustrate a topic of your choice. Six 750 ml bottles are required.