Optional Boot Camp sessions will run pre-conference Thursday, May 30, 2024 and Sunday, June 2, 2024. Attendance is limited to just 35 attendees per session and do sell out. This add-on boot camp beyond the conference registration is a great opportunity to get an in-depth learning experience in a small audience setting and learn hands-on from experts. Don’t wait since each class is limited to 35!
2-Day Fundamentals of Modern Wine Chemistry -Thursday, May 30 & Sunday, June 2, Thursday 9 AM – 4:30 PM and Sunday 9 AM – 5 PM
With Clark Smith $500 for attendees $550 for non-attendees
*Deadline for this 2-Day Boot Camp is May 10, 2024 in order to receive the special material that will be mailed to the address you sign up with. If you will not be at your address to receive the material, please alert [email protected]
Over two full days (Thursday, May 30 and Sunday, June 2) gain insights into the interplay of chemical reactions that occur in wine and in winemaking, establishing the necessary background for informed decisions on wine processing. This is a course in winemaking theory and practice, and does not provide training in methods of wine analysis. First we summarize freshman chemistry concepts of atomic structure, the periodic table, nomenclature, and polarity and use them to illustrate the difference between pH and TA as an introduction to chemical equilibrium. Next we consider all aspects of sulfur dioxide in wine as a case study in wine chemistry. We move from the theoretical to the practical as we delve into crush chemistry techniques, fining, spoilage treatment choices and explore wine’s phenolic structure and reductive properties. Discussions include vine balance, ripeness, fermentation strategies, oxygenation, uses of oak, microbial stabilization strategies, and micro-oxygenation. Includes lunch on Thursday and Sunday.
*This 2-day boot camp includes a 550-page handout that will be a valuable wine reference manual for years to come. This will be mailed to the address you sign up with at least two weeks before the event. REGISTER HERE
Home Wine Lab Tests – Thursday, May 30, 10 AM – 4:30 PM
With Chik Brenneman $250 for attendees $275 for non-attendees
It is very difficult to make great wine if you don’t know how to properly and accurately test your wine. Chik Brenneman will take you step-by-step teaching you how to properly test your wine for sulfites, malolactic, acidity, and pH. You’ll have the chance to run these different tests yourself to give you a valuable hands-on learning experience so you can accurately run these tests on your own wine at home. Includes Thursday lunch. REGISTER HERE
Grape Growing – Thursday, May 30, 10 AM – 4:30 PM
With Jake Busching $250 for attendees $275 for non-attendees
Professional vineyard manager, winemaker, and viticulture college professor Jake Busching will lead you through all the steps a small-scale grape grower needs to know: Site selection, vine choice, planting, trellising, pruning, watering, pest control and troubleshooting, harvest decisions, plus more strategies to successfully grow your own great wine grapes. He’ll also cover care of more mature small-scale vineyards and leave plenty of time for your questions. Here’s a special opportunity to get expert advice from a viticulture leader. Includes Thursday lunch. REGISTER HERE
Hands-On Bench Trials – Thursday, May 30, 1 – 4:30 PM
With Bob Peak $99 for attendees $125 for non-attendees
Learn how to accurately adjust your full batch of wine by first using bench trials to test different addition and blend scenarios. Understanding the process of running a solid bench trial will open up new creative possibilities for your winemaking without putting your entire batch of wine at risk due to a wrong assumption. Bob Peak will have you running your own hands-on bench trials and analysis, so you’ll leave this half-day boot camp with the skills you need to hit the ground running back home. Please note this afternoon half-day boot camp does not include lunch. REGISTER HERE
Eastwood Farm and Winery Private Tour, Tasting & Lunch – Sunday, June 2, 2024 11:45 AM – 4:30 PM
You’ll be picked up at our conference host hotel, the Charlottesville Doubletree, and driven to Eastwood Farm and Winery where you’ll be welcomed with a tasting of eight wines along with local cheeses and charcuterie. During the tasting you’ll have the chance to ask questions and learn more about their winemaking, Virginia viticulture, and Eastwood’s story. After the tasting you’ll tour through the winery with a member of the Eastwood team. Following the tour, guests will enjoy a buffet-style lunch while discussing Eastwood’s new winery incubator project with founder and owner, Athena Eastwood. The incubator has five winemaker suites off Eastwood’s main production area. The suites will provide a space where independent winemakers can anchor a license, make their wines, and reduce the costs associated with independent winemaking. Afterwards, you’ll be driven back to the hotel returning by 4:30 pm. This special event only has room for twelve people. $250 per person REGISTER HERE
Barboursville Vineyards Private Winery Tour & Wine-Pairing Lunch – Thursday, May 30, 10:15 AM – 3:15 PM
$300 for attendees and non-attendees – SOLD OUT! If you are looking for a local winery tour experience please check out our Sunday Eastwood Farm and Winery tour on Sunday (see above).
Hands-On Wine Blending – Sunday, June 2, 9 AM – 12:30 PM
With Bob Peak $99 for attendees $125 for non-attendees
Roll up your sleeves and learn the keys to blending your wines with this half-day workshop. You’ll be personally mixing wine samples as you learn how to carefully arrive at the right percentages before committing to larger quantities. Blending is both an art and a science and Bob Peak will walk you through both aspects so you can elevate your winemaking with this important skill. Please note this morning half-day boot camp does not include lunch. REGISTER HERE
Wine Stabilization – Sunday, June 2, 1:30 – 5 PM
With Chik Brenneman $99 for attendees $125 for non-attendees
Bottled wine can be negatively impacted by temperatures that are too cold and too warm. But as a winemaker you can use different techniques to minimize the results of temperature. In this afternoon hands-on workshop, you’ll learn the proper steps to safeguard your wine using both chill proofing and heat stabilization. Find out the right techniques and tips to safely get the most out of stabilization to protect your wine so it can be the best it can be from Chik Brenneman. Please note this afternoon half-day boot camp does not include lunch. REGISTER HERE
