Upcoming Events

Eastern Viticulture and Enology Forum: Addressing Climate Change Challenges

Wednesday, March 20, 202412:00 PM - 1:30 PMWebinar

As we see buds emerge earlier and frosts happen later, climate change becomes a more and more pressing concern for grape and wine producers. Extreme and unpredictable weather events can result in a cascade of challenges for vineyard management and winemaking alike, including carry-over to the next season’s crop. 

 

This webinar not only addresses how weather patterns in different cultivation areas affect production systems, but also offers an overview of updated crop insurance options with a focus on grape/grapevine policies. They will also cover the use of niche cultivars that demonstrate resiliency to dynamic weather patterns.

Registration Link

Sensory Session: Building Red Wine Structure and Mouthfeel in the Vineyard and the Winery

Thursday, March 21, 20241:00 PM - 3:30 PMStone Tower Winery

Structure and mouthfeel are hallmarks of quality red wine. Some vineyard sites and grape varieties excel in producing full bodied, structured wines while others struggle to do so. Please join us for a WRE Sensory Session exploring vineyard (crop thinning) and winery (stem inclusions) operations to build structure and mouthfeel in Virginia red wines.

Registration is currently closed, please email wrevault@gmail.com to join the waitlist. 

Eastern Viticulture and Enology Forum: Bioprotection Strategies to Control Spoilage Organisms

Wednesday, March 27, 202412:00 PM - 1:30 PMWebinar

Bioprotection Strategies to Control Spoilage Organisms During Winemaking

Registration Link

Ask the Expert: Error Rate in Titratable Acidity with Patricia Howe, BS, MS, PhD Removing Doubt from In-House Lab Results to Make More Informed Decisions

Tuesday, April 2, 20241:00 PM - 2:30 PMWebinar

Titratable acidity is one of the most commonly reported lab measurements, quantifying  the potential sourness of the wine. Measuring TA is inexpensive to implement in the small winery lab using a pH meter and a few pieces of glassware, and does not require an advanced degree in chemistry. Knowing the TA of juice helps determine harvest dates while knowing the TA of wine helps guide acid additions. Yet, many winemakers shy away from doing this measurement, or don't trust the results to inform their winemaking decisions, missing out on valuable information along the way.

 

If you want to know more about measuring titratable acidity, and how that measurement can go awry, join us for a chat with Dr. Patricia Howe. Dr. Howe DOES have an advanced degree (PhD in Wine Chemistry) and has served as an educator and quality assurance expert in the wine industry for over 35 years.

Registration Link

Eastern Viticulture and Enology Forum: Good Management of Malolactic Fermentation-Sensory Impact

Wednesday, April 24, 202412:00 PM - 1:30 PMWebinar

Good Management of Malolactic Fermentation-Sensory Impact

Registration Link

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