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Grape & Wine Spring Workshop
DATE. April 1, 2002 LOCATION. Oliver Winery CITY. Bloomington START TIME. 9:30 AM END TIME. 4:30 PM Reservations Recommended This is a workshop. COST. $15 (pre-registered) EMAIL. [email protected] CONTACT. Jill Blume - PHONE. 765-494-1749 |
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"Focus on Wine Fining and Pruning" 9:30 Registration 10:00 "Basic Principles of Wine Fining" with Ellie Harkness. Demonstrations and tastings. An overview of wine fining agents (Bentonite, Sparkolloid, Gelatin, Kieselsol, Albumen, Casein, and Isinglass) which can be used to improve wine stability and modify defects. 11:30 "Sensory Evaluation of Chambourcin" with Ellie Harkness & Jill Blume. Understanding descriptive analysis methodology. If you make Chambourcin please bring an unlabeled bottle (except for a unique code for you to identify). We will do a sensory analysis on each wine and provide the results for each sample. (The identity of the wines will not be revealed!) 12:30 Lunch (box lunch available for pre-registered attendees only!) Share a wine from your cellar. 2:00 "Pruning and Training Workshop" with Bruce Bordelon. Hands-on training in the Oliver vineyard. Dress accordingly and bring pruners. Cost is $15.00 for each pre-registered attendee. This price includes a box lunch and beverages. To pre-register please provide the following information by Thursday, March 28th. (Email [email protected], call (765) 494-1749, fax (765) 494-7953 or send to Jill Blume 1160 Food Science, West Lafayette, IN 47907.) Name______________________ Company_______________________ Box Lunch #______________ Phone #__________________________ Box Lunch Choices: 1. "The Californian" � Havarti & cheddar with sprouts, lettuce & mayo on wheat, vegetable salad, chocolate sour cream cake. 2. "The New Yorker" � Rare roast beef with lettuce, tomato, honey mustard, potato salad and chocolate chip cookie. 3. "The Nova Scotia" � Smoked Salmon and cream cheese on an open face bagel with coleslaw and lemon pound cake. 4. "Salad Sampler" � Chicken salad, ginger carrot salad, oriental noodles, croissant and Tina�s chocolate chip cookie. 5. "The Classic" � Roast turkey on whole wheat with lettuce, tomato, sprouts and mayo, potato salad and lemon square. 6. "The Manhattan" � Corned beef and pastrami on rye with potato salad and cheesecake. 7. "The International" � Roast turkey, ham, Swiss, curry mayo, tomato on French roll, coleslaw, oatmeal raisin cookie. 8. "The Deli" � Salami, provolone, prosciutto with garlic mayo, lettuce, tomato and onion, pasta salad and cookie brittle. 9. "The Neptune" �White albacore tuna salad on whole wheat, pasta salad and lemon square. All registration fees will be collected at the door. Checks (payable to Indiana Winegrower�s Guild) or cash only please. Registration will be $10.00 on April 1st and not include lunch. Hope to see you at Oliver�s Winery! Sponsored by Purdue University, The Indiana Wine Grape Council, & Indiana Winegrower�s Guild
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