FingeR Lakes Vineyard Notes Newsletter #1 IN THIS ISSUE Viticulture 2010 & Wine Industry Workshop Program At A Glance Conference Program Registration Form January 14, 2010 Viticulture 2010 and the NY Wine Industry Workshop Returns to Rochester 1 Tim Martinson and Hans Walter-Peterson 2 Back in 1999, New York Wine and Grape Foundation President Jim Trezise and then Board Chair Neil Simmons of Penn Yan came to us at Cornell Cooperative 3 Extension with a proposal to combine the annual Finger Lakes and Lake Erie grape growers conventions into a larger, statewide growers convention and trade 13 show. They wanted to attract national and internationally known industry lead- ers, researchers, and organizations to New York to address not just production topics, but also marketing, business, and government policy issues affecting the grape industry. Viticulture 2000 was the result, and considered to be an immediate success. Held at the Adam’s Mark hotel in Buffalo, it attracted 600 growers for three days of technical talks and a large, full-service trade show. Subsequently, attendance grew to 900 at Viticulture 2003 (in Buffalo). Viticulture 2007 moved to the Rochester Convention Center, and incorporated winemaking and enology with addition of the Annual New York Wine Industry Workshop. Now, 10 years later, Viticulture 2010 will take place from February 17-19 at the Rochester Riverside Convention Center. The three-day conference will be full of opportunities for growers and winemakers from all over the country to hear about the latest information on grape growing, winemaking, marketing and a number of other topics from speakers from around the country. The conference will also feature a major trade show with over 100 vendors of products and services for the industry, along with the chance to network with industry members from dozens of states and foreign countries, with over 1,000 people expected to attend. The three-day program is sponsored and organized by the New York Wine & Grape Foundation in conjunction with Cornell Cooperative Extension and a broad-based industry committee. Full participation for all three days costs only $250 (early registration, before January 22), and rooms at the adjoining Hyatt Regency Hotel are only $99 per night (single or double). Other registration options with different prices are also available, including discounted Student rates and One Day passes. A complete agenda, along with information on registration and accommodations, is available at www.viticulture2010.org. Any questions or comments may be directed to Jennifer Cooper at the Foundation (585-394-3620, ext. 206, or jennifercooper@nywgf.org). Don’t forget – register by January 22 in order to receive the early registration discount and reserve your room at the Hyatt. See you in Rochester! 1 Viticulture 2010 and 39th Annual Wine Industry Workshop Schedule At A Glance 2 7:00 AM 8:00 AM 8:30 AM Wednesday, February 17 BREAKFAST 9:00 AM 9:30 AM The Big Picture: Past, Present and Future 10:00 AM 10:30 AM BREAK 11:00 AM 11:30 AM The World of Riesling 12:00 PM 12:30 PM Riesling Reverie Lunch 1:00 PM 1:30 PM 2:00 PM 2:30 PM Marketing to Milennials Do's and Don'ts What's Legal in the Wine Business Regional and Varietal Branding Concord Country 3:00 PM BREAK 3:30 PM 4:00 PM 4:30 PM Marketing With New Web Technologies Marketing NY Wines in NYC Financial Strategies for Wineries TQFS Projects 5:00 PM 5:30 PM 6:00 PM NY Wine and Cheese Reception 6:30 PM 7:00 PM 7:30 PM 8:00 PM 8:30 PM 9:00 PM 9:30 PM 10:00 PM Thursday, February 18 Climate Change BREAK Grower and Winery Relations LUNCH/TRADE SHOW Wine Trails Reception (Trade Show Floor) UNITY BANQUET VITICULTURE Friday, February 19 ENOLOGY TRACK 3 TRACK 4 Vineyard Practices to Improve Fruit Quality Intro to Grape and Wine Phenolics Disease Management & Spray Technology Going Green at the Winery 7:00 AM 8:00 AM 8:30 AM 9:00 AM 9:30 AM BREAK 10:00 AM Vineyard Practices to Improve Fruit Quality Enology Research Updates Insect Management The Business Climate - Albany & Washington Outlook 10:30 AM 11:00 AM 11:30 AM 12:00 PM LUNCH/TRADE SHOW 12:30 PM 1:00 PM Sustainable Viticulture in NY: What's Next? Phenolic Extraction & Tannin Addition Crop Insurance Artisan Distillation Workshop 1:30 PM 2:00 PM 2:30 PM BREAK - Monty Stamp Ice Cream Social 3:00 PM Vineyard Mechanization Tasting: Sensory Evaluation of Wine Flaws Wine in Grocery Artisan Distillation Stores Workshop 3:30 PM 4:00 PM 4:30 PM 5:00 PM 5:30 PM 6:00 PM 6:30 PM 7:00 PM 7:30 PM 8:00 PM 8:30 PM 9:00 PM 9:30 PM 10:00 PM Viticulture 2010 and 39th Annual Wine Industry Workshop Program Agenda as of January 13, 2010 WEDNESDAY, FEBRUARY 17 7:00 AM – 5:00 PM Registration Open 8:30 – 10:30 AM Plenary Session The Big Picture: Past, Present & Future Trends in the Global Grape, Grape Juice and Wine Supply and Demand, and What They Mean to You – Sponsored by Double A Vineyards, Inc. Grapes, grape juice and wine are global commodities subject to intense international competition, cycles of worldwide supply and demand, consumer trends, government policies, trade agreements, and other factors. While seemingly remote from local vineyards and wineries, the global competitive environment strongly affects the economic viability of the industry in New York, the Northeast and beyond. Seeing the “big picture” is vital to sound business planning. This kickoff session sets the stage of Viticulture 2010 with presentations on the economic impact of the grape and wine industry; major market trends in a challenging economy; and the perspectives of global wine and grape juice producers; and news about the health benefits of both wine and grape juice. Moderator: Jim Trezise, President, New York Wine & Grape Foundation Economic Impact of Grape, Grape Juice and Wine Industry Jim Trezise, President, New York Wine & Grape Foundation Overall Trends in the Wine Market John Gillespie, Wine Opinions and Wine Market Council, St. Helena, CA Specific Wine Market Trends Danny Brager, Nielsen Company Outlook for the Grape Juice Industry Brent Roggie, General Manager, National Grape Cooperative Major Trends in Wine Production and Marketing Jay Wright, Constellation Wines U.S. 10:30 – 11:00 BREAK Plenary Session: 11:00 AM – 12:00 PM The World of Riesling Riesling has become one of the fastest-growing wines in the United States, and also happens to be a strong suit for New York. The International Riesling Foundation was created in late 2007 to promote Riesling as the world’s most noble and versatile white wine based on its versatility, reflection of terroir, and compatibility with foods. Market Researcher John Gillespie will report on American consumer attitudes toward Riesling. Two Riesling aficionados from California and Germany will discuss some of the regional differences in Riesling from around the world and provide a preview of the wines to be served at a memorable luncheon to follow immediately. Moderator: Jim Trezise, President, New York Wine & Grape Foundation John Gillespie, Wine Opinions Dan Berger, Wine Journalist, Sonoma, CA Dominik Sona, Weingut Dr. Loosen, Germany 3 Riesling Reverie Lunch: 12:00 – 1:30 PM at the Hyatt Regency Rochester Hotel The luncheon will feature several different Rieslings from around the world to illustrate the different styles and reflections of “terroir”, with wrap-up comments by Dan Berger and Dominik Sona. Breakout Sessions: 1:30 – 3:00 PM Breakout #1: Marketing to Millenials The coming of (legal) age of the “Millennial” generation—generally people from 15 to 30 years old at this time—has led to a major opportunity for wine marketing. Millennials, who are essentially the kids of Baby Boomers—are a similarly large bubble of the population, and like their parents are fond of wine. They’re also eager to learn more about it, experimental in their tastes, and seemingly immune from the economic downturn when it comes to wine consumption. But with the opportunity comes an equally great challenge: reaching them through their media, on their terms, with their friends. Generally referred to as “social media”—blogs, Facebook, twitter, and many more variations—it’s a radically new way of communicating that seems like it’s here to stay—and evolve. These sessions examine several key issues when it comes to connecting with this vital new audience. Millennials’ Attitudes Toward Wine John Gillespie, Wine Opinions and Wine Market Council, St. Helena, CA Danny Brager, Nielsen Company Who Are Millennials, What Do We Want, and Where Do We Get It? Andrew Erdle, Creative Consultant, New York City Breakout #2: Do’s and Don’ts - What’s legal and not in the wine business – Special focus on Distillery laws and regulations The ABC (Alcohol Beverage Control) law isn’t as simple as ABC. On both federal and state levels, the wine industry is heavy regulated, and understanding the law is vital to staying in business. Several expert panelists explain the do’s and don’ts to help you stay out of trouble. Recent changes in laws and regulations, along with strong consumer trends, have made micro-distilling a very popular new venture. This session will include a special focus on the legal and regulatory aspects. Moderator: Jim Trezise, President, New York Wine & Grape Foundation Panel Discussion: Vanessa Kilmer, Tax and Trade Bureau, U.S. Treasury Department Charles Cramton, Cornell University, NYWGF Legal Counsel TBD, New York State Liquor Authority Breakout #3: Regional and Varietal Branding Oregon (Pinot Noir), Napa (Cabernet Sauvignon), Missouri (Norton) - these are just a few of the regions in the U.S. that have become synonymous with a particular varietal as a way to project a quality image and specialness. One of the greatest success stories is Lodi, California, which started with Zinfandel and now is respected for many other grape varieties. A few years ago, the New York Wine & Grape Foundation created a “regional branding” program to provide funding for separate regions to create and project their unique identity, as described by panelists on this topic. Keynote Speaker: Mark Chandler, President, Lodi-Woodbridge Winegrape Commission Panel Discussion: Steve Bate, Long Island Wine Council Phyllis Feder, Hudson Valley Wine Association 4 Bob Madill, Finger Lakes Wine Alliance Oscar Vizcarra, Niagara Wine Trail Andy Dufresne, Lake Erie Concord Heritage Grape Belt Breakout #4: Concord Country Sponsored by Welch’s & National Grape Cooperative About two-thirds of New York’s vineyards are Concord used for grape juice, which has significant health benefits. For the past three years, the New York Wine & Grape Foundation has run major promotions on the health benefits of Concord grape juice, which will be summarized, along with presentations on the latest research in both health and viticultural areas. Mary Eagle, Mason Selkowitz Marketing Dr. JoLynne Wightman, Welch’s Olga Padilla-Zakour, Cornell University Breakout Sessions: 3:30 – 5:00 PM Breakout #1: Web 2.0 – Marketing with New Web Technologies The communications revolution—from disappearing newspapers to a proliferation of new “social media”—is having a profound effect on society, including the wine industry. Staying ahead of the curve requires understanding how these new media work, and how to use them appropriately and effectively. Donniella Winchell, Executive Director, Ohio Wine Producers Association Creating Your Own Presences (Facebook, Twitter, and More)—A Hands-On Workshop for Getting Cool Andrew Erdle, Creative Consultant, New York City Breakout #2: Marketing New York wines in New York City The Big Apple is the world’s most competitive wine market, and the most expensive for doing business. New York wines have never had the advantage of regional chauvinism, and in fact have suffered from reverse discrimination: If it’s local, it can’t be good. All that is changing dramatically, thanks to an incredibly effective “guerilla marketing” program sponsored by the New York Wine & Grape Foundation and run by Wine & Food Associates. The core is regular presence of New York wineries at greenmarkets throughout the City, but it has expanded well beyond that. The direct connection with consumers—rather than through liquor stores or restaurants—is the secret of success. Rory Callahan, President, Wine & Food Associates, New York City Breakout #3: Financial Strategies for Wineries If you don’t make money, you won’t survive—at least for very long. Farm Credit has worked with several wineries to fine-tune their financial strategies, with aggregate data used to provide guidance on where to look for red flags and green lights. In addition, given the economic importance of direct-to-consumer sales, the tasting room is (or should be) a key profit center which will be as good as your customer service. Key Benchmarks for Financial Analysis Steve Richards, Farm Credit East Tasting Room Customer Service and Financial Performance Dr. Miguel Gomez, Cornell University Annmarie Morse, Graduate Student, Cornell University 5 Breakout #4: Grape and Wine Research Funded by TQFS Program For the past 3years, the New York Wine & Grape Foundation has provided over $1 million dollars in funding for short-term, industry- focused research and extension projects in its Total Quality Focus and Sustainability (TQFS) program. Over that time, the Foundation has funded 29 projects involving Cornell researchers, extension staff and private company partners. This session will highlight some of these important projects which are already having a positive impact on the industry. NY Vineyard Site Selection maps and website Dr. Alan Lakso, Department of Horticulture, Cornell University Potential of growing V. vinifera varieties on their own roots Dr. Greg Loeb, Department of Entomology, NYSAES, Cornell University Effect of late-season fungicide applications on wine quality Dr. Wayne Wilcox, Department of Plant Pathology, NYSAES, Cornell University 5:30 – 7:00 PM END OF DAY New York Wine & Cheese Reception at the Hyatt Regency Rochester Hotel Sponsored by Farm Credit East 6 THURSDAY, FEBRUARY 18 7:00 AM – 5:00 PM Registration Open 8:00 AM – 5:30 PM Trade Show Open Plenary Session: 8:30 – 10:00 AM Climate Change: Its Impacts on Grape Growing and Winemaking While there is plenty of debate in the political arena about its causes and possible responses, there is little doubt that the global climate is changing. How will this impact grape growing regions around the world, and here in the Northeast? Our two speakers will address the impacts of climate change on grape and wine production, and how some growers and winemakers are already starting to adapt their practices in response to those changes. Climate, Grapes, and Wine: Structure and Suitability in a Changing Climate Dr. Greg Jones, Southern Oregon University Adapting Vineyard and Winery Practices for a Changing Climate Dominik Sona, Weingut Dr. Loosen, Germany 10:00 – 10:30 BREAK Plenary Session: 10:30 AM – 12:00 PM Grower and Winery Relations Most purchase agreements between growers and wineries in the Eastern U.S. are still based on a verbal agreement and a handshake, and ‘grower relations’ usually consists of one or two visits by the winemaker before harvest to sample fruit. In many cases, these kinds of arrangements are adequate for both parties, but is there a better way to define these relationships, and even enhance them? This session will focus on the importance of the grower/winery relationship, and will look at how that relationship can move beyond just a handshake while helping both parties to better achieve their goals. Grower Relations Program at the Francis Ford Coppola Winery Lise Asimont, Director of Grower Relations, Francis Ford Coppola Winery Cultivating Better Wine through Grower and Winery Relations Mark Chien, Statewide Viticulture Extension, Penn State University Industry Panel Members TBD 12:00 PM 12:00 – 5:30 PM 4:00 – 5:30 PM 6:30 PM 7:00 PM END OF DAY Lunch on the Trade Show Floor Trade Show Wine Trails Reception – Trade Show Floor Unity Banquet Reception at the Hyatt Regency Rochester Hotel Unity Banquet Dinner & Awards 7 FRIDAY, FEBRUARY 19 7:00 AM – 12:00 PM Registration Open 8:00 AM – 2:00 PM Trade Show Open Breakout Sessions: 8:30 – 10:00 AM Breakout Session #1: Vineyard Practices to Improve Fruit Quality Ultimately, everything that growers do in the vineyard is geared towards the goal of producing good yields of the best quality fruit, however the term ‘quality’ is defined by the grower and buyer of the fruit. Certain practices to improve quality are becoming more and more common in eastern vineyards, such as leaf pulling and fruit thinning, but what other tools might be available to make further quality strides? This session will try to bring some new practices and techniques to light that can help growers and wineries to better manage fruit quality outcomes. Moderator: Hans Walter-Peterson, Finger Lakes Grape Program, Cornell Cooperative Extension What Do We Know About the Impact of Cultural Practices on Wine Grape Flavor Development? Dr. Nick Dokoozlian, Vice President of Viticulture, Chemistry and Enology, E&J Gallo Winery, Modesto CA Dr. Dokoozlian’s appearance is being supported by the Nelson Shaulis Fund for the Advancement of Viticulture. The organizers of Viticulture 2010 and the New York Wine Industry Workshop greatly appreciate the Fund’s generous contribution to this event. Optimization of Vine Vigor with Perennial Cover Crops and Root Pruning Gill Giese, Viticulture Instructor, Surry Community College Mechanical Pruning and Thinning of Hybrid Grape Varieties Dr. Helen Fisher, Professor, Department of Plant Agriculture, University of Guelph Breakout Session #2: Introduction to Grape & Wine Phenolics There are many different phenolics with various different origins in the fruit. To top it off normal winemaking generates new classes of phenolic compounds. This session will attempt to demystify this complicated class of compounds by dividing them into functional classes that have importance from a sensory and chemical viewpoint. It will also serve as primer for a later session dedicated to understanding how winemaking alters tannins. Introduction to Grape & Wine Phenolics Dr. James Harbertson, Asst. Professor of Enology, Washington State University Dr. Harbertson’s appearance is being supported by the New York Farm Viability Institute. The organizers of Viticulture 2010 and the New York Wine Industry Workshop greatly appreciate the Institute’s generous contribution to this event. Impact of Juice Processing Strategies on Herbaceous Aromas and Color Stability in Concord Kristin Alongi & Meera Iyer, graduate students, Dept. of Food Science & Technology, NYSAES, Cornell University Breakout #3: Disease Management and Spray Technology Learn the latest in research and tools needed for the ever present battle against powdery and downy mildew in grape production. Knowing why these diseases occur, when control measures should be used and what can be used to manage these diseases is all for naught if your sprayer is not up to the task. The latest in application technology will be presented to give you the information needed to ensure a successful vineyard disease management program. Moderator: Tim Weigle, NYS IPM Program, Cornell Cooperative Extension DMCast: A Model Whose Beauty Increases With Age. Dr. Robert Seem, Department of Plant Pathology, NYSAES, Cornell University Honk If You Hate Mildew: New Info on Controlling Powdery and Downy 8 Dr. Wayne Wilcox, Department of Plant Pathology, NYSAES, Cornell University Innovative Technology for Precision Spraying in Vineyards Dr. Andrew Landers, Department of Entomology, NYSAES, Cornell University Breakout #4: Going Green at the Winery—Actions and Incentives On the west coast, an increasing number of wineries are “going green” in their construction, operations, and marketing strategies. Not surprisingly, the first LEED-certified winery in the Finger Lakes is owned by transplanted Californians Nancy Irelan (formerly a vice president for viticulture and enology research at E & J Gallo) and her husband Michael Schnelle, with substantial experience in the construction business. Nancy will discuss their approach, decisions, and overall experience, accompanied by a representative of NYSERDA who will provide an overview of the incentive programs the agency provides for wineries interested in “going green”. Nancy Irelan, co-owner, Red Tail Ridge Winery TBD, New York State Energy Research and Development Agency (NYSERDA) 10:00 – 10:30 AM BREAK Breakout Sessions: 10:30 AM – 12:00 PM Breakout Session #1: Vineyard Practices to Improve Fruit Quality (Continued) Crop load for juice quality: Moving from vine research to vineyard management. Dr. Terry Bates, Senior Research Associate, CLEREL, Cornell University Viticultural Impacts on Methoxypyrazines in Cabernet Franc Grapes Justine Scheiner, graduate student, Dept. of Horticulture, Cornell University The Dirt on Riesling Terroir in the Niagara Peninsula Jim Willwerth, graduate student, CCOVI, Brock University Breakout Session #2: 39th Annual Wine Industry Workshop Simple and Rapid Methodology to Measure Sulfur Residues in Winegrapes Dr. Gavin Sacks, Asst. Professor of Enology, NYSAES, Cornell University Elemental sulfur is a widely used and highly effective fungicide. However, elemental sulfur residues on winegrapes can be converted to noxious smelling hydrogen sulfide during fermentation. Because there are currently no straightforward means to evaluate elemental sulfur residues, many growers avoid late season sulfur sprays altogether. We have begun initial development of a rapid, inexpensive methodology for quantifying elemental sulfur residues on grapes, which should facilitate harvesting and late season spray decisions. Management of Malolactic Fermentation Dr. Ramón Mira de Orduna, Associate Professor of Enology, Cornell University Malolactic fermentation remains an essential tool for flavor and acid management in reds but also has considerable potential for cool climate whites. In spite of improved bacterial selections and nutrient formulations, MLF can be difficult to achieve, especially in those wines that would most benefit from it. This presentation will review best storage and inoculation techniques as well as the biochemical transformations taking place during and after MLF and their relation to overall wine quality. New developments in the area of non-Oenococcus starters will be introduced. Breakout Session #3: Insect Management and the Costs of a Vineyard IPM Program 9 Japanese Beetle and Grape Berry Moth have been the primary insect pests of vineyards over the past 5 years in eastern US vineyards. Research in trapping of female grape berry moth could be the breakthrough needed to help pin point the timing of sprays aimed at limiting damage from GBM at harvest. Innovative methods of delivering pheromone for grape berry moth mating disruption will be examined using a gator and SPLAT machine. Often times the decision on pest management tools is made primarily using the lowest cost option, but is that really the best method? A discussion on how to determine the full cost of pest management practices will be discussed. Moderator: Andy Muza, Extension Specialist, Penn State University Making Scents of GBM Phenology Dr. Greg Loeb, Department of Entomology, NYSAES, Cornell University Japanese Beetle and GBM SPLAT Technology Dr. Rufus Isaacs, Department of Entomology, Michigan State University Can You Afford Not to Do IPM? Tim Weigle, NYS IPM Program, Cornell Cooperative Extension Breakout Session #4: The Business Climate—Albany, Washington, and Global Political Outlook In many ways, the business climate is just as important as the outside climate in determining the future of our industry. Events in Albany, Washington, and internationally all shape that climate, which will be described by experts on all three levels. Moderator: Jim Trezise, President, New York Wine & Grape Foundation Panel Discussion: Julie Suarez, Director of Government Relations, New York Farm Bureau Bill Nelson, President, WineAmerica Jim Finkle, Senior Vice President for External Affairs, Constellation Brands; and President, FIVS 12:00 – 1:30 PM Lunch on the Trade Show Floor Breakout Sessions: 1:30 – 3:00 PM Breakout #1: Sustainable Viticulture in NY: What’s Next? The VineBalance program and New York Guide to Sustainable Viticulture have provided growers with a roadmap for evaluating and implementing sustainable production practices. Juice processors are using these tools to participate in and shape sustainability programs of national, big-box retailers. Wineries have a tool for green marketing to use in their tasting rooms and web sites. What’s next? This session will focus on national directions for sustainability and green marketing, efforts in NY led by industry to label and certify sustainability, and results of a tasting room survey gauging consumer interest in learning about sustainable farming practices used to produce wines. The Future of Sustainability Dr. Cliff Ohmart, VP of Professional Services, Sureharvest, Modesto, CA Marketing Sustainability in Tasting Rooms Dr. Mark Cordano, Dept. Business Management, Ithaca College, Ithaca, NY Dr. Tim Martinson, Sr. Extension Associate, Cornell University Sustainability and Marketing Relationships with Major Retailers Keith Manella, Welch's Sustainability Certification and Labeling: Industry takes the lead Peter Martini, Anthony Road Vineyards, NYS Wine Grape Growers Rob Smith, Grower Relations, National Grape Cooperative 10 Breakout #2: Phenolic extraction and tannin addition Tannins are a complex class of compounds that impart the astringent character to red wines. They are also widely misunderstood, and have been described with some of the most dubious nomenclature. This session will attempt to provide some basic information about what is known and thought about how tannins and their astringency are affected by the winemaking and aging process. Phenolic Extraction in Red Winemaking Dr. James Harbertson, Asst. Professor of Enology, Washington State University Use of Enological Tannins in Winemaking Dr. Anna Katharine Mansfield, Asst. Professor of Enology, Cornell University Breakout #3: Crop Insurance Manage risk with crop insurance. Crop insurance has continued to evolve. As policies change growers may need to reevaluate their risk management decisions. Changes are being made to the program and regulations are being updated. The session includes information regarding these changes and a discussion regarding the future of crop insurance. Moderator: Kevin Martin, Farm Business Management Educator, CLEREL, Penn State University Dennis Chapman, Risk Management Specialist, Risk Management Agency - USDA Breakout #4: Artisan Distillation Workshop – Farm Distilleries in New York State: Opportunities and Challenges (1:30 – 5:00 PM) Changes in state legislation and renewed consumer interest in local products have produced a dramatic increase in the number of craft distilleries in New York State. Viticulture 2010 will include a workshop focused on distillation and issues related to creating a farm distillery. This session will focus on legal and technical considerations for wineries thinking of adding distillation or those wishing to create standalone operations. Perspectives on the future of the industry will also be discussed. Kevin Smith, Whiskey Technical Resource, Jack Daniel Distillery James Zaremski, Investigator, Alcohol and Tobacco Tax and Trade Bureau Panel Discussion: Ralph Erenzo, Tuthilltown Spirits Derek Grout, Harvest Spirits Bill Martin, Hidden Marsh Distillery Steve Morse, Beak & Skiff Distillery 3:00 – 3:30 PM – BREAK & The Monty Stamp Ice Cream Social in the Galleria Sponsored by H & W Equipment Breakout Sessions: 3:30 – 5:00 PM Breakout #1: Vineyard Mechanization The evolution of mechanization in agriculture has often come about because of the difficulty in finding sufficient labor to do many of the tasks required on a farm, as well as the increasing costs of that labor. The development of the mechanical grape harvester is an example of this evolution, from a job that required many people to complete by hand, to one that requires just a few people. Similar pressures are making more growers look at the potential for mechanizing other operations such as pruning, shoot and fruit thinning, and leaf pulling. This session will look at 11 some of the implications of choosing to mechanize vineyard operations, including grower experiences with some of these new technologies. Moderator: Dr. Terry Bates, Senior Research Associate, Director – CLEREL, Cornell University Vineyard Mechanization and the Glass Ceiling Dr. Nick Dokoozlian, Vice President of Viticulture, Chemistry and Enology, E&J Gallo Winery, Modesto CA Dr. Dokoozlian’s appearance is being supported by the Nelson Shaulis Fund for the Advancement of Viticulture. The organizers of Viticulture 2010 and the New York Wine Industry Workshop greatly appreciate the Fund’s generous contribution to this event. The Dollars and Sense of Vineyard Mechanization Dr. Michael Thomsen, Associate Professor of Agricultural Economics, University of Arkansas Grower Panel Nick Pehle, Stone Hill Winery Breakout #2: Tasting Session: Sensory Evaluation of Wine Flaws Shannon Brock, Wine Coordinator, New York Wine & Culinary Center Dr. Anna Katharine Mansfield, Asst. Professor of Enology, NYSAES, Cornell University Breakout #3: The Big Issue: Wine in Grocery Stores (3:30 – 5:30 PM) There is no more controversial, inflammatory, confusing, misrepresented or misunderstood issue facing the grape and wine industry than the proposal to allow grocery stores (as well as liquor stores) to sell wine. The New York Wine & Grape Foundation is neutral on this issue, but many in the industry have been requesting information so they can make decisions about where they stand on this. Proponents include grocery stores, the New York State Wine Grape Growers Association, New York State Winery Association, New York Farm Bureau, and others. Opponents include liquor stores, some wholesalers, and others. This discussion will begin with the best collection of factual data on this issue, and then will involve brief presentations by all parties on their positions, followed by a question-and-answer session. Participants remain to be determined. END OF DAY 12 Viticulture 2010 Feb. 17th – 19th, 2010 Riverside Convention Center, Rochester, N.Y. Registration Form 13 Company/School Name: Phone: Contact Person: Fax: Street Address: Email: City: State / Province: Zip / Postal Code: FULL REGISTRATION - Entitles registrant to full access to the seminars and the Trade Show; breakfast and lunch all three days; receptions – “Streets of New York” (Wednesday) & “Wine Trails” (Thursday); the Thursday night Unity Banquet; and the Monty Stamp Ice Cream Social on Friday afternoon. **PLEASE NOTE THAT SUBSEQUENT FULL REGISTRATIONS FROM THE SAME ORGANIZATION RECEIVE A DISCOUNT.** ONE DAY REGISTRATION - Includes access to the seminars, Trade Show, and all corresponding daily meals/events (Wednesday - breakfast, lunch, and “Streets of New York” reception; Thursday – breakfast, lunch, “Wine Trails” reception, and Unity Banquet Dinner; Friday – breakfast, lunch, and the Monty Stamp Ice Cream Social). Registrant Name(s) First Last Full Registration Wednesday, Thursday, Friday Early Standard On-site $250 $290 $310 Wednesday Early/Std/On-site One Day Registrant Thursday Early/Std/On-site Friday Early/Std/On-site – PLEASE CIRCLE ALL CHOICES – Total per person $240 $280 $285 $100 / $135 / $145 $135 / $150 / $160 $100 / $135 / $145 $240 $280 $285 $100 / $135 / $145 $135 / $150 / $160 $100 / $135 / $145 $240 $280 $285 $100 / $135 / $145 $135 / $150 / $160 $100 / $135 / $145 Total for Registrants A $ GUEST REGISTRATION - This registration entitles the participant to join us for any meals/events for which special tickets are ordered. Guest Registration does not include admittance to seminar sessions. Be sure to check out the Spouse’s Program of activities! [Please see page 2] FULL STUDENT REGISTRATION - Entitles registrant to full access to the seminars and the Trade Show; breakfast and lunch all three days; receptions – “Streets of New York” (Wednesday) & “Wine Trails” (Thursday); Thursday night Unity Banquet; and the Monty Stamp Ice Cream Social on Friday afternoon. [Please see page 2] ONE DAY STUDENT REGISTRATION - Includes access to the seminars and Trade Show, and the following meals/events (Wednesday - breakfast, lunch and “Streets of New York” reception; Thursday – breakfast, lunch, and “Wine Trails” reception; Friday – breakfast, lunch, and the Monty Stamp Ice Cream Social). This option does not include the Unity Banquet Dinner on Thursday night - tickets can be purchased separately for that event. [Please see page 2] GUEST REGISTRATION – PLEASE CIRCLE ALL CHOICES ***Trade Show Only tickets are available on Friday, 2/19 from 8:00 AM – 2:00 PM at a cost of $60.00 – this includes breakfast, lunch, and the Monty Stamp Ice Cream Social. Please call (585) 394-3620 for tickets.*** Registrant Name(s) First Last Wed. Breakfast Thurs. Fri. Wed. Lunch Thurs. Wednesday Thursday Fri. Reception Unity Banquet Total per person Std/On-Site Std/On-Site Std/On-Site Std/On-Site Std/On-Site Std/On-Site Std/On-Site Std/On-Site $25 / $30 $15 / $20 $15 / $20 $40 / $45 $40 / $45 $40 / $45 $20 / $25 $70 / $80 $25 / $30 $15 / $20 $15 / $20 $40 / $45 $40 / $45 $40 / $45 $20 / $25 $70 / $80 $25 / $30 $15 / $20 $15 / $20 $40 / $45 $40 / $45 $40 / $45 $20 / $25 $70 / $80 STUDENT REGISTRATION – PLEASE CIRCLE ALL CHOICES Registrant Name(s) First Last Total Special Registrants B $ Current Full Student One Day Student Registration Thurs. Total Education Registration Wed. Thurs. Fri. Unity Banquet per Person Level Early Std On-site Early/Std/On-site Early/Std/On-site Early/Std/On-site Std/On-site $80 $160 $180 $40 / $70 / $95 $35 / $65 / $90 $30 / $60 / $85 $60 / $80 $80 $160 $180 $40 / $70 / $95 $35 / $65 / $90 $30 / $60 / $85 $60 / $80 $80 $160 $180 $40 / $70 / $95 $35 / $65 / $90 $30 / $60 / $85 $60 / $80 ***Educators of groups planning to attend (FFA, etc.) please call (585) 394-3620 for special group enrollment.*** CREDIT CARD AUTHORIZATION: Total Student Registrants C Total All Registrations (A+B+C) $ $ I do hereby authorize the New York Wine & Grape Foundation to charge my credit card in the amount of $ (A+B+C) for meals and registration for Viticulture 2010. Signature _____ VISA Name on Card _____ Master Card Card #: Exp. Please make checks payable to: NEW YORK WINE & GRAPE FOUNDATION Mail or Fax registration forms to: New York Wine & Grape Foundation Fax: 800 S Main St., Suite 200 (585) 394-3649 Canandaigua, NY 14424 14 ***FORMS POSTMARKED AFTER JANUARY 22, 2010 WILL NOT QUALIFY FOR THE EARLY REGISTRATION DISCOUNT*** 2 15 UPCOMING EVENTS Basic Principles of Winery Analysis: From Harvest to Bottling January 20 - 21, 2010 Food Research Lab – Geneva NY Learn the science and techniques required to set up and operate a small winery lab. Contact Nancy Long at npl1@cornell.edu or 315-787-2288 to register. Visit http://grapesandwine.cals.cornell. edu/extension/ for more information. Pesticide Training and Recertification Series February 10, 17, 24, and March 3, 10 Yates County Office Building Auditorium 417 Liberty Street, Penn Yan All classes are 1:00 – 3:00 PM. Exam will be March 10, 1:00 – 4:00 PM. Registration and payment are due by Thursday, January 21. More information is available at http://flg.cce.cornell. edu/calendar.html. Wineries Unlimited March 9-12, 2010 Valley Forge Convention Center King of Prussia, PA Visit http://wineriesunlimited.vwm-online.com for program and registration information. The information, including any advice or recommendations, contained herein is based upon the research and experience of Cornell Cooperative Extension personnel. While this information constitutes the best judgement/opinion of such personnel at the time issued, neither Cornell Cooperative Extension nor any representative thereof makes any representation or warrantee, express or implied, of any particular result or application of such information, or re-garding any product. Users of any product are encouraged to read and follow product-labeling instructions and check with the manu-facturer or supplier for updated information. Nothing contained in this information should be interpreted as an endorsement expressed or implied of any particular product. Newsletter No. 1 January 14, 2010 FINGER LAKES VINEYARD NOTES is published by Cornell Cooperative Extension Finger Lakes Grape Program Ontario, Schuyler, Seneca, Steuben, and Yates Counties County Office Building 417 Liberty Street • Penn Yan, NY 14527 Comments may be directed to Hans Walter-Peterson Viticulture Extension Educator Finger Lakes Grape Program 315-536-5134 hcw5@cornell.edu Cornell Cooperative Extension Finger Lakes Grape Program 417 Liberty Street Penn Yan, NY 14527 Helping You Put Knowledge to Work Cornell Cooperative Extension provides equal program and employment opportunities. NYS College of Agriculture and Life Sciences, NYS College of Human Ecology, and NYS College of Veterinary Medicine at Cornell University, Cooperative Extension associations, county governing bodies, and U.S. Department of Agriculture, cooperating. 16