Published on Brock University (http://www.brocku.ca)
At a time when consumer interest is exploding, winemakers from across North America gathered at Brock University May 6 to focus on sparkling wine.
Hosted by the Cool Climate Oenology and Viticulture Institute (CCOVI), the sold-out Ontario Sparkling Wine Technical Symposium was a blend of technical theory and practical solutions.
The symposium comes at a time when interest in Ontario sparkling wine is growing, says Shari Mogk-Edwards, vice-president products, sales and merchandising at the Liquor Control Board of Ontario (LCBO).
"Our cool climate is yielding world class products," Mogk-Edwards said, "and I am thrilled to say our customers have discovered the value of Ontario VQA sparkling wines.
"There is a growing interest in fizz, so we are very pleased with the success of this premium category. The future of Ontario VQA sparkling wine is bright."
And the numbers are backing this up. In 2013, sales in Vintages at the LCBO of VQA sparkling wine were up 59.2 per cent from 2012 sales data. There are currently 36 wineries producing sparkling wine, with others commited to the production of or have expressed an interest in starting a sparkling program in the near future.
The symposium featured international experts who shared global success stories as well as the latest developments in sparkling wine research. View their presentations below.
Participants also had the opportunity to taste two sparkling wine research trials that are currently underway at local wineries as well as a comparative blind tasting. The blind tasting presented a selection of local and international sparkling wines and champagnes and was moderated by Jamie Goode. The three flights featured Blanc de Blancs, Cuvee/blends and alternative varieties.
The symposium is the latest in sparkling wine outreach events organized by CCOVI. The idea for the event came out of Fizz Club, a one-day session for sparkling winemakers held last December at Brock.
Speakers bio's and presentation links:
Bertrand Robillard, Ph.D., Director of Research and Development, Institut Œnologique de Champagne (IOC), Champagne.
Topic: Disgorging, gushing and foaming
Bertrand is currently Director of Research at the Institut Œnologique de Champagne (IOC), Épernay, Champagne. Prior to his existing role, Bertrand was Head of Research and Development at Moet et Chandon for over 20 years. Bertrand has published hundreds of scientific research papers from his sparkling wine research in Champagne and will be presenting results from studies regarding disgorging, riddling aids, gushing, and factors that affect foaming and their management.
View his presentation here .
Ed Carr, Group Sparkling Winemaker, Accolade Wines, Australia
Topic: Tasmanian sparkling wine production including phenolic and MLF management
Topic: Making wines for specific markets and challenges during production with alternative grape varieties.
Jamie Goode, Ph.D., London-based wine writer, wine columnist, The Sunday Express
Topic: Sparkling wine closures and purchaser perception of local, national and international sparkling wines
SPONSORS of the Sparkling Technical Symposium include: Scott Labs, Wine Country Ontario as well as our Friends of FIZZ including AO Wilson Ltd., Cellar Tek Supplies Ltd., Chateau des Charmes Estate Winery, Colio Estate Winery, Fielding Estate Winery, Giusti Wines, Jackson-Triggs Niagara Estate Winery, Millesime Sparkling Wine Processing Inc., Trius Winery at Hillebrand and Vines to Vintages.