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.