Science of Wine

This will be my second year serving on the Science of Wine planning committee and first year co-chairing the Education subcommittee. My charge will be to help develop an appealing education component to what promises to be a fantastic weekend celebrating the best of 2011 Southern Oregon wines and local food, all while supporting the fantastic hands-on Science Works museum.

This years event takes place the weekend of May 3-5, 2012. The Education Night will feature three 2.5 hour classes to choose from.

Winetasting 101 - French Varietals, by Ron Stringfield and Cheryl Garvey
An introduction to Home Winemaking, TBA
The art and Science of Barrel Making, Phil Burton of Calistoga Barrel Builders


The Gala features a 1920's Parisian theme (start shopping for your flapper dresses and baggy pants now!) and prepare to taste 28 of the best wines Southern Oregon has to offer. All participants were gold or silver medalists in the 2011 judged competition.

Science of Wine+Online Wine Education... a Perfect Pairing

Well even when wine isn't on my mind (as it is most evenings round about 5:30pm ;-)), it seemingly creeps up and grabs my attention. While driving home one day, a good neighbor and friend pulled up next to my car and shouted; " We need you on the Science of Wine planning committee. You are perfect for the job!" Off guard and surprised I studdered... "Uh... welll ... uh..." then.. within seconds I realized the astounding opportunity this was...so I yelled! "YES! YES! I'd love to"


In addition to seeing an opportunity to do something for this amazing community asset known as science works, I realized that it was a great fit for my other wine-related activities: http://lizjoneswineexperience.blogspot.com/2010/08/wow-event-is-just-begining.html. Both have a wine education focus and both are efforts to strengthen the standing and reputation of this burgeoning wine growing region's status and reputation. Like Cabernet and chocolate.. they are, a wonderful pairing.

Besides being a fan of Science Works for its fun and exploratory exhibits that have educated and entertained my kids season after season, year after year...never tiring because of it's continually changing exhibits and alternating featured themes, I was amazed to learn about all of the other educational programs Science Works offered. Through a half-dozen or so outreach projects Science Works reaches thousands of people, ages 3 months to 99, throughout Oregon and California. Just as my children have grown and matured, so has Science Works.

So, if you haven't checked out Science Works lately, you've really ought to: http://www.scienceworksmuseum.org/index.asp
There you can investigate their education tab to see how much they are doing outside of it's home base in Ashland.

Now more than ever, I'm delighted and proud to donate my time to Science Works #1 annual fundraising event - the Science of Wine. The 8th annual event takes place on May 5,6 & 7th, 2011. And thought the event is still months away, the Saturday night gala event sells out to somewhere between 300-400 enthusiastic participants each year. You won't want to miss it so stay tuned for information through Jefferson Public Radio, www.scienceworksmuseum.org and other media sources in the coming months.

But if you are a winery interested in participating, you'll want to get in touch with me right away via email at Liz-greg (at) ashlandhome (dot) net

I hope you're kicking off the new year with as fine a pairing as I am. Science Works, cabernet and chocolate anyone?

WOW Event is just the Begining

Ahh... So many wines... so little time! I arrived late and my time was short... and since after all I have tasted everything entered, I merely tasted a few to reconfirm my remembrances of the wine from during the judging..

I found that arriving late has its advantages. The rush had passed and it was a great time to chat with some of the winemakers and let them know what it is I'll be up to now that I've completed my WOW Internship and my Master's thesis on Southern Oregon Wines in Local restaurants.

So, here's what I explained to them .. and have alluded to in earlier posts. This Blog does not end here... This is just the beginning!


For some months to come, I'll be working on an exciting online Wine Service Education Program for Southern Oregon Wine Hospitality. Whether you work in a tasting room, a wine bar, a restaurant, a catering company or what have you... this program will be a gift to yourself... and to your employer, especially if you are new to the wine biz.

What it boils down to is myself, winemaker Chanda Miller and Chef Helena Darling are developing an online Wine Hospitality program for anyone serving or selling Southern Oregon Wine. Here's what we're aiming for:

o Intelligently written content
o Sales and service info & tips useful in every wine sales or service interaction
o Ability to be taken off-duty at the servers’ convenience
o A strikingly designed slide-show
o Printable support materials
o Compelling voice narration
o Beautiful still photography
o Embedded streaming video clips
o Succinct 15 minute segments
o Multiple choice quiz at end of each segment
o Ability to retake quiz as needed
o Ability to assign, monitor and access documented training history
o Ability to print a personalized certificate of completion
o Cost of under $50 per individual
o Key important wine and wine service topics to include:
• Southern Oregon geography, climate, soils and prevalent varietals
• Basic wine service and wine selling techniques
• Varietal characteristics and food pairings;
• The social, economic and environmental advantages of buying local wine.

Individuals who take the course will proudly present a certificate of completion to any food or wine service employer showing he or she is a highly qualified applicant.

It may be anywhere from 6 months to a year away from happening... but you can follow it's progress here... and we welcome your encouragement, feedback and suggestions.


Sincerely,
Your 2010 World of Wine Intern

Liz Jones
Southern Oregon Wine Education Team - Project Manager
Liz-greg@ashlandhome.net

Past, but not forgotten

All Photos by Liz Jones

Ok, many days have passed, and I was finally able to get my teeth clean. But the Southern Oregon World of Wine judging internship has far from faded. My education and foray into the world of Southern Oregon Wine has just begun.

Day 1 judging included private winery tours at RoxyAnn Vineyard, Schmidt Family Vineyard and Troon Vineyard. Judges listened as each winemaker explained their favored approach and wine-making philosophy. Each seemed slightly different and seemed to meet the judges ear with varying degrees of approval.



Immediately following the 2nd day of judging, I was invited on WOW's tab to the celebratory dinner where winners were announced. Incidentally, my husband Greg had also been invited as a pre-paid guest, and I was to be his date... you could say I was a double dipping guest, so I made sure to try and taste from as many wineries as I could.


Master of Wine and WOW judge Patrick Comisky asked to be seated at my table… Though I wanted to think it was because of my personal charm , truth is, he just wanted to get a chance to talk with that wine-scientist husband of mine. None-the-less, I obliged and gave the writer access. (Greg Jones and Patrick Comisky)

It was my intent to keep the WOW results under wraps. But it seems WOW organizers had something else in mind.

Unlike previous years, they announced the list of winners immediately after the 2nd day of Judging. The list is out now... and can be accessed at:

http://www.examiner.com/wine-in-medford/2010-world-of-wine-festival-winners-and-what-the-judges-had-to-say/

But if you only care about the BIG WINNERS… ’s all you need to know is this:

BEST OF SHOW
Cliff Creek Cellars 2008 Tribute
Daisy Creek 2009 Triple Play
Quady North 2008 Cabernet Franc

Onto another fine wine event story:


Now it just so happens I attended Abacela’s Annual Fiesta (along with about 250 wine club members). It was a glorious event complete with a professional Flamenco Dance troop (Sol Flamenco), winery tours and deep discounts on Abacela wines.

The event is just another great example of the fine music and culture that Southern Oregon Winery’s are hosting for dedicated groupies. Let me tell you… it is totally worth joining a wine club for the privilege of these private events. I know many Southern Oregon wineries hold them, so check it out.

I for one found myself the enjoying terrific weather, gorgeous views, amazing food and found myself to be the first on the dance floor to try out my amateur Flamenco moves.

Arms up… elbows up… rotate wrists in lovely fan like formation… move feet to unusual rhythms…stomp loudly and yell O-LAY!

More WOW Judging Unravelled

After the 4 judges went through the first flight using the WOW scoring, they quickly agreed that the process felt cumbersome and slow compared to other judgings.

With little resistance, they convinced the WOW officials to let them do it their way… evaluating the wine as a whole integrated entity (letting their senses tell them when there was a need for dissection). Fear not, “The well made wines will get their due,” they assured.

The old WOW system called for a separate scoring of 4 characteristics: appearance, aroma, taste and aftertaste … to be totaled for a final wine score.

What I noticed was that the judges taste buds and thought processes were so integrated that they assimilated their perceptions not only of those four characteristics, but of a whole host of other factors… including new world vs old world style, Rhone vs Loire style, soil imparted characters, future aging potential (with reds) and many other things including some second guessing about what the winemaker intended.

With a brief sip, a swig and a swirl they knew whether to give the wine a score between 1 & 15 warranting no medal, 16-17 recommending it for Silver or 18-20 nominating it for a Gold. When a minimum of two judges gave it a Silver or Gold, the wine got the award. When a vote was split by one judge giving it a silver and another recommending gold, they critiqued. ”I was on the fence to going up (or down)… so convince me.”

That’s when my ears perked up as they re-tasted and discussed what the wine had going for it… or against it. I too re-tasted to discern exactly what they were talking about. … sometimes surprising myself with an “Oh yeah.. I see what he means”… or “I just don't get it.”

Speaking of getting it… I had a wonderful opportunity to get it... that is more education for my taste buds.. yet again today. I attend a wait staff wine training at Helena Darling’s Madrona Kitchen and Wine Tavern. The training was conducted by winemaker Chanda Miller (currently found at the Harry and David Wine Shop). Chanda has such an intelligent – yet very user-friendly way of explaining some things I just didn’t understand this weekend.

I had an in depth opportunity to taste and identify many individual flavors with her sensory training as well as an opportunity to smell and taste flaws such as wines with “Bret” (bacterium Brettanomyces) wines that are “Corked” (the wine-spoiling chemical compound TCA -Trichloroanisole) and wines that have “VA” (volatile acids) adding a pleasant “earthy” flavor in small doses or a sharp vinegary smell and taste in higher doses.

2nd Judgment Day - Professional Judges & Me, the amateur, taste 155 Southern Oregon Reds

(photo by Liz Jones)


There’s so much I’d like to share about day 2 of the judging … so I’m going to unpack this experience a little at a time over the next few weeks… and perhaps beyond.

So stay plugged in even when WOW is over. I have other exciting developments in store for Southern Oregon’s wine and hospitality industries … a very cool online wine educational opportunity for anyone who sells, serves or drinks Southern Oregon Wine!

So.. Without further Adieu….I’ll get to what you all want to know... to the extent of what I'm allowed to disclose.



WINES ENTERED FOR 2010 WOW COMPETITION
48 White
103 Red
7 Dessert

2010 GOLD MEDALS WON
4 White
8 Red
1 Dessert

2010 SILVER MEDALS WON
18 White
40 Red
4 Dessert

This year WOW contest employed the highest credentialed Judges of any previous year. Joel Butler, Patrick Farrell and Bob Paulinski are Masters of Wine and Patrick Comisky is a seasoned wine writer of national stature.

When I asked Mr. Paulinski about the Masters in Wine program… I realized why there are so few MW’s in the world. The rigors of study, travel, research, writing and examination result in a high rate of failure. Only a small percentage of those who attempt to attain the credential succeed. Some may go at it for the better part of a decade… with the average taking six years!

So what the heck takes so long? These guys integrate the historical, geographical cultural, agricultural, chemical, biological, geological, climatological, sociological and philosophical essence of wine and, from a single taste, come closer to interpreting the suitability of the raw fruit to the strengths and errors in vineyard or winemaking practices than any other.

So, when you ask an MW or seasoned wine taster/wine writer like Patrick Comisky a question about wine… be specific in terms of what you want to know… and prepare to be WOWed by the answer!

Tune in again for more on my WOW experience. It may have only been two days… but it was an experience of a lifetime.

Judgment Day 1 – Whites, Dry Rose's and Dessert wines

I arrived to find four judging stations arranged with crisp white tablecloths, water and crackers and a team of WOW organizers scurrying in an effort to order and bag the 55 wines slated for the days tasting.

Just as the judges completed their first flight … an important philosophical discussion ensued. Is this an absolute judgment comparing these wines to the world’s most perfect wines bearing its varietal name? Or are we judging on more of a relative scale to congratulate and encourage those who have succeeded in a valiant effort to create a wine that is well balanced has good intensity, varietal typicity and a pleasing finish? Here! Here! All agreed… Let it be the latter.

Next order of business: Is there really a need for such complex scoring sheets rating each major characteristic of each wine… lets pitch the WOW formula and rely on our trained palettes. Lets taste and evaluate without such detailed dissection on paper, then discuss and compare scores. All agreed. This is going to go much faster now.

So busily they tasted and scored, tasted and scored … wrote comments… re-tasted some for relative comparison, then discussed and sometimes debated.

If I had to guess, I’d say there was unanimous agreement about 70 percent of the time. But for the other 30 percent… there was very different interpretation of whether a particular characteristic in a wine was pleasant or distasteful. While one thought it was a unique characteristic, another thought it was a flaw. More discussion… “Ok, I see what you mean”…. Or … “I think it’s quite reflective of the local terroir and I quite like it.”

Truly there were some un-debatably good wines… some un-debatably distasteful ones… and a small percentage that were perceived so subjectively different that some element of democracy had to be employed.

Southern Oregon wines were subjected to descriptive terms like phenolic, heavy, light, low and high acidity, orange, peach, apple, aromatic, potpourri, diesel, over/under-ripe, cherries, prunes, earthy, herbaceous, balanced, typicity, thin, dull, extracted, oaked … and a lot more...

Two hours and 45 minutes later .. fait compi! Lunch anyone? Lets serve the winners.

A lovely McCulley House lunch ... followed by tastings and winemaker tours at RoxyAnn, Schmidt Family Vineyard, and Troon. More information... discussion of wine making processes and preferences...

Whew...my brain is saturated. I'm exhausted.

Tomorrow... 110 Red Wines... purple teeth at dinner ;-)