Enologist Interview Questions And Answers

Wine grapes. Vineyard in Brhlovce, Slovakia. Viticulture is the science, production, and study of grapes. It deals with the series of events that occur in the vineyard. It is a branch of the science of horticulture.

Pomology is a branch of botany that studies and cultivates fruit. The denomination fruit culture introduced from Romance languages is also used.

Grapes are the largest fruit crop on earth. The grapevine prefers the temperate climate in which it evolved, with warm, dry summers and mild winters. Winters of sustained cold kill grapevines. High humidity promotes vine disease.

There are grapes native to Europe, Asia, and North America. Most Wine grapes would come from European/ Middle Eastern species. Others are for eating or juicing.

People often think because I make wine I have a better palate than most. I think what surprises people is that I don't believe that to be true. The difference in our palates is what I call 'palate memory'. Meaning, I don't think I can taste any better than anyone else but because I’ve been making wine for so many years and tasting it at all stages my palate remembers what a wine will taste like in a month, two years or eight years if it tastes like this now. I've got this file cabinet in my brain so that when I taste something, I can know what's going to happen with this range of flavors, aromas and everything else. My actual tasting ability is no better than anyone else's. I just have a lot of information that's attached to my palate compared to an average wine drinker.

I just returned from a business trip on the east coast and I met a gentleman who told me that our 2012 Russian River Selection Chardonnay reminded him of Puligny Montrachet, but with a suntan. That is a great compliment and right on par with what I hope people will say about our wines. I like to hear people say that our wines are balanced, have just a kiss of oak and have lots of texture, spice and abundant aromatics.

The process of general to specific applies. And of course the more experience and success you have, the more you trust this process. Things can always seem in rough shape early on. A line without a surrounding story, a beat without a melody, etc.

That’s very subjective. Most score driven wines require them to punch you right out of the bottle. Some might consider this beautiful. I don’t. Beauty comes from sustainability. From age-ability. In my opinion.

I view the expansion of the industry as a strength. More wineries equates to more exposure. The lack of acreage to grow grapes and cold weather can hinder the industry.

The most difficult aspect of making wine is the capriciousness of it and those times when you don't have control over the process. The weather is the one thing we don't have any control over and when making the wine problems can arise for seemingly no reason. Wine is a living entity and it can sometimes veer off into unplanned directions for inexplicable reasons. They don't always behave the same throughout the process, including growing the grapes.

In addition to providing us with conventional antioxidant nutrient like vitamin C and manganese, grapes are filled with antioxidant phytonutrients that range from common carotenoids like beta-carotene to unusual stilbenes like resveratrol, and the total number of different antioxidant nutrients in grapes runs well into ...

A winemaker or vintner is a person engaged in wine making. They are generally employed by wineries or wine companies, where their work includes: Cooperating with viticulturists. Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest.

An enologist is someone who is responsible for everything having to do with the science (chemistry and biology) of the wine. Their responsibilities vary a lot from winery to winery depending on the winery size, wines produced, and needs of the winery.

Oenology is the science and study of wine and winemaking; distinct from viticulture, the agricultural endeavours of vine-growing and of grape-harvesting.

I taste but at the end of the day, what am I gonna do with that? Once the fruit is in it’s a little late. Smelling the ferments helps me identify if there’s anything going off the rails. But other than that, I love to strap in and wait. Ask me again in a few years. I’ll probably change my mind on this.

By definition, (o)enology is the study of wine and wine making (Robinson 2006). The field of enology differs from that of viticulture, the science of grape growing, although the two are often intertwined in academic departments across the United States.

An (o)enologist is one that practices the field of (o)enology, and often understands the scientific principles associated with winemaking, including desirable characteristics associated with the grape itself. Enologists tend to understand wine analysis and can make educated decisions during wine production based on the analytical description and, potentially, sensory description of a given wine. Many enologists do not actually have a degree in “enology” per se, although enology degree programs exist throughout the world. In fact, many industry enologists have a science degree in chemistry, microbiology, biology, food science or another related field.

I would recommend taking a class - an appreciation for wine class is a good place to start. At first you'll learn about wine itself but in most of those classes there will be winemaking portions.

There are also tons of great books out there that you could read. I don't have any specific book recommendations, I would just find one that is interesting to you and start there.

Going on winery tours is a great way to learn about wine and wine making in an interactive atmosphere. You'll see and hear a lot of things that will give you a basic feel of how it's done, especially if you visit during harvest, which I recommend.

During harvest a lot of wineries are looking for help and you can get what's called a 'harvest job'. You'll get to do a lot during harvest with no experience. They'll throw you right into the middle of it. You might get laid off at the end of harvest but if you go back the second year they'll hire you back because they know you know what you're doing. If you do that a couple of times, they see you're interested and a lot of times you can parley the experience of a couple harvests into an actual winery job.

So 1 ton of grapes yields about 60 cases or 720 bottles. If you put all that together, a very low-yielding vineyard that produces 2 tons per acre makes about 1,440 bottles, or 120 cases, while an acre that yields 10 tons produces about 7,200 bottles, or 600 cases.

Winemakers with less experience who were charged with tactical decision making, sometimes called a "winemaker 1" position, reported average earnings between $93,000 and $97,000 per year. Those acting as assistant winemakers earned considerably less, averaging $64,000 to $68,000 per year.

I grew up in apple country and one day I took a trip with my wife to an apple farm. It was during harvest, which would be October, and the place was packed with people like me, tourists, buying apples, apple cider and donuts. I saw that the whole family was involved - the kids were running around helping in the orchard and in the barn, along with their mom, dad and grandfather. I thought "This would be a great kind of atmosphere to raise a family." I was selling wine at the time as well as into drinking it and the ideas just came together.

Yes, my 2007. It's a beautiful Pinot Noir. It's what I call my 'go to' wine at the moment. If I'm running out to lunch or dinner with somebody, I often will bring a bottle. People seem to really enjoy it and, if I just like my wine that's good but, if I drink one of my wines with other people and they like it, it makes it even more enjoyable for me.

Enologists should not be confused with sommeliers, which the Oxford Companion to Wine defines as a “specialist wine waiter or wine steward.” Sommeliers are typically employed by restaurants, distributors, or other retail entities to advise consumers on wine purchases at a specific establishment. It is not uncommon for sommeliers to determine a wine list for a restaurant or to advertise food and wine pairings based on the restaurant’s menu and available wine selection.

Education in a sommelier certificate program focuses on introductory viticulture and winemaking knowledge; a broad overview of terms and basic production practices (i.e., how to make a white wine versus a red wine). Their focus will feature global wine producing regions (e.g., regions within France like Bordeaux, Burgundy, the Loire, etc.), wine styles and the characteristics associated within specific regionally (terroir-driven) produced wines. Written knowledge is supplemented with educational tastings, and most sommelier and sommelier-like programs have a unique tasting method that is taught and practiced by all pupils. Additionally, some sommelier programs feature education on the various types of spirits produced internationally and the sensory evaluation thereof. Sommeliers understand how to interpret wine regions and what to expect stylistically from a wine that is presented to them. Despite the depth of knowledge in these areas, sommelier training does not focus on actual production techniques. A sommelier is not trained in a wine processing facility, nor taught the scientific component to winemaking, and their approach to wine tasting often differs from those in production. I have often found that sommelier’s evaluation of a wine can supplement that of the winemaker in a positive way, and emphasizes how varied sensory perceptions of wine truly are based on one’s training and experience.

Effective imagination comes with experience in the cellar. With no experience you might get lucky trying to be clever, but the results will be inconsistent.

While “viticulture” refers to the science, study and production of grapes, “viniculture” refers to the same thing, but for grapes specifically for wine. I think that the terms are used somewhat interchangeably—many schools have degrees in viticulture that are specifically geared toward wine grape production.

Planting:
☛ Plant dormant, bare-root grape vines in the early spring.
☛ Construct a trellis or arbor before planting. ...
☛ Most grape varieties are self-fertile. ...
☛ Before planting grapevines, soak their roots in water for two or three hours.
☛ Select a site with full sun. ...
☛ Space vines 6 to 10 feet apart (16 feet for muscadines).