DAVIS, Calif., Nov. 20, 2006…The American Society for Enology and Viticulture will present “Defining and Managing Ripeness from Vine to Wine” on Friday, Jan. 26, 2007, from 9 a.m. to 4 p.m. at the Sheraton Grand Hotel in Sacramento. 

The one-day seminar will draw on the knowledge of highly accomplished winemakers, viticulturists and researchers to explore issues surrounding ripeness in the winemaking process. Speakers will discuss the definition of ripeness, attributes that signal the right time to harvest, practice considerations viticulturists can implement to ensure ripeness coincides with sugar accumulation and technical information needed to achieve intended profiles.

Speakers include Doug Adams, University California, Davis; Jean-Emmanuel Danjoy, Opus One; Nick Dokoozlian, E & J Gallo Winery; Mark Greenspan, Advanced Viticulture, LLC; Genevieve Janssens, Robert Mondavi Winery; James Kennedy, Oregon State University; David Ramey, Ramey Wine Cellars; Daniel Roberts, Integrated Winegrowing; and Charles Thomas, Rudd Estate.  Patty Saldivar of Hall Wines and Daniel Roberts are co-organizers.

“ASEV is introducing its first one-day seminar in response to member requests for seminar opportunities outside of our June Annual Meeting. We plan to offer more of these seminars in the future to provide additional quality technical programs that appeal to a greater number of our membership,” says ASEV Executive Director Lyndie Boulton.

The last day to pre-register for the seminar is Monday, Jan. 8, 2007. Tastings and informational handouts are included in the registration fee of $300 for members and $600 for nonmembers. For more information, visit www.asev.org.

The ASEV Board and staff extend many thanks to Donna Hirschfelt for her service to the Society and advise you that Donna resigned as First Vice President on November 2, 2006.

We are pleased to announce that Craig Rous, Director of Operations for Bear Creek Winery in Lodi, California has accepted the Board’s invitation by appointment as our new First Vice President. Craig has been an ASEV member since 1980. He has previously served as Director on our board from 2002-2005, and on various committees including membership, program, and as chair of our scholarship committee. In prior years, Craig has also been actively involved in the Technical Projects Committee and in program development for both the ASEV annual meeting and the Unified Wine & Grape Symposium.

NOTICE OF VACANCY
Washington State University
Department of Food Science & Human Nutrition
Search # 4512, Position # 69787/38290

Title: Assistant/Associate Scientist, Extension Specialist E-2/E-3

Description: Tenure-track, 12-month Assistant/Associate Scientist and Extension Specialist, E-2/E-3 position (30%, Agricultural Research Center/70% WSU Extension) in the Department of Food Science and Human Nutrition will be available beginning July 1, 2007. The successful candidate will be expected to develop, organize, and perform extension programming of importance to the wine and juice industries in Washington State as well as conduct both independent and interdisciplinary scholarly activities. Salary will be commensurate with experience and qualifications.

Required Qualifications:

• Earned Ph.D. in engineering (food, chemical, biological, or other), food science, enology/fermentation science, or related field at time of hire.

Preferred Qualifications:

• Ability to conduct workshops, seminars, shortcourses, and web-based educational experiences.
• Evidence of strong oral and written communication skills.
• Experience in food processing/engineering.
• Experience in enology/winemaking.
• Evidence of independent scholarly activities and cooperative research.
• Ability to propose and attract extramural research support.
• Ability to effectively interact within the university (team building) and compliment existing
• resources in support of wine and food industries.
• Working knowledge of Spanish language.

Responsibilities: The successful candidate will develop extension and scholarly activity programs in support of the Washington wine and juice industries. The position will have statewide responsibilities to establish programming in possible areas of processing techniques, equipment design, sanitation/HACCP programs, bio-/chemical engineering, waste water management, as well as participate in the enology certificate program. Educational materials and tools will be developed to support extension programs including publications, training manuals, videotapes, multimedia, web-sites, databases, and/or newsletters. The successful candidate will conduct scholarship (research) related to expertise, help direct graduate student research, and disseminate results in appropriate professional forums. The successful applicant will be expected to conduct an approved program of research consistent with the mission of the WSU Agricultural Research Center.

Information: For further details about this position, please contact Dr. Charles Edwards, search committee chair (509-335-6612 or edwardsc@wsu.edu) or Ms. Carolee Armfield, administrative manager (509-335-9103 or armfield@wsu.edu). Interested individuals can learn more about the Department of Food Science and Human Nutrition at http://fshn.wsu.edu/ and the grape/wine programs at http://www.wineducation.wsu.edu and http://fruit.wsu.edu/Grapeweb/grapeweb.htm.

To apply: Submit a letter of application addressing the qualifications/professional experience, curriculum vitae, transcripts, and three professional letters of reference addressing qualifications sent directly to:

Assistant/Associate Scientist, Extension Specialist Position
Attn: Dr. Charles G. Edwards (chair, search committee)
Department of Food Science and Human Nutrition
Washington State University
Pullman, WA 99164-6376

Screening will begin on January 2, 2007.

Washington State University is a land grant, comprehensive research institution with an enrollment of approximately 22,000 students. At WSU, there are eight colleges offering doctoral degrees in 44 disciplines; masters and bachelors degrees are offered in 55 areas of study. The position will be located at the Irrigated Agriculture Research and Extension Center (IAREC) in Prosser, a town located in south-central Washington. At IAREC, professional support and interaction is available through the 30+ WSU and USDA faculty in addition to viticulture/enology and food science faculty located at campuses in Richland (TriCities) and Pullman.

The wine industry is primarily located in southwestern Washington and consists of the Columbia Valley, Puget Sound, Red Mountain, Yakima Valley, and Walla Walla appellations. Washington State is the second leading producer of premium wines in the USA and boasts 30,000+ acres of Vitis vinifera and 350+ wineries. In support of the regional wine industry, an undergraduate option in Enology/Viticulture under the BS degree in Horticulture is now offered at both WSU Pullman and WSU Tri-Cities campuses. Additional opportunities are available for M.S. and Ph.D. degrees, with emphasis in viticulture or enology.

WASHINGTON STATE UNIVERSITY IS AN EQUAL OPPORTUNITY/ AFFIRMATIVE ACTION EDUCATOR AND EMPLOYER. Members of ethnic minorities, women, special disabled veterans, veterans of the Vietnam-era, recently separated veterans, and other protected veterans, persons of disability and/or persons age 40 and over are encouraged to apply.
 
WSU employs only US citizens and lawfully authorized non-US citizens.  All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services.

Washington State University is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities. To request disability accommodation in the application process, contact Human Resource Services: 509-335-4521(v), Washington State TDD Relay Service: Voice Callers: 1-800-833-6384; TDD Callers: 1-800-833-6388, 509.-335-1259(f), or hrs@wsu.edu