Session

Oak in Winemaking Symposium

Location: Napa Valley Ballroom

This symposium is designed to explore the impacts of using oak barrels on the quality and composition of wine. The symposium is designed to address the fundamental aspects of coopering, oak chemistry, and barrel aging of wine. Specifically, this symposium will focus on how barrels are made, which types of wood are selected and how new species or genera are being investigated to understand their unique properties, as well as a review of barrel chemistry and its effects on wine composition. The event will include a tour of cooperages due to the close proximity of multiple cooperages in the Napa Valley. A tasting will also be provided highlighting the effects of using oak barrels on red wine composition during primary fermentation and aging.

Symposium Chair:
Tom Collins, Washington State University, Tri-Cities

Program:

Program is subject to change.
7:15 am – 8:45 am Cooperage Tour Options:
  • Seguin Moreau Napa Cooperage
  • Demptos Napa Cooperage
9:15 am – 10:00 am Speaker To Be Determined
10:00 am – 10:45 am Anthony Morris, Canton Cooperage, Kentucky
10:45 am – 11:00 am Break
11:00 am – 11:45 am Tom Collins, Washington State University, Tri-Cities
11: 45 am – 12:30 pm Jarrad Gollihue, University of Kentucky, Lexington
12:30 pm – 1:30 pm Lunch (on own)
1:30 pm – 2:15 pm Speaker To Be Deteremined
2:15 pm – 3:15 pm (Tasting of experimental red wines fermented and aged in various combinations of oak barrels and stainless vessels.)
Scott Frost, Washington State University, Tri-Cities
3:15 pm – 3:30 pm Break
3:30 pm – 4:15 pm Ignacio Nevares, Universidad de Valladolid, Spain
4:15 pm – 4:45 pm Q&A and Closing Remarks
Tom Collins, Washington State University, Tri-Cities

Commands