Below is Partial list of speakers and their presentations from past years seminars.
Click links below.
| Beginning Winemaking
Christopher J. Gerling was appointed as an extension associate in Cornell University's Department of Food Science and Technology at the New York State Agricultural Experiment Station (NYSAES), effective Feb. 18, 2008.
As a member of a multidisciplinary team in the College of Agriculture and Life Sciences (CALS) enology and viticulture program, Gerling will play a leading role in the coordination of enology and extension programs through collaboration with faculty, staff and other statewide extension personnel.
Chris is responsible for facilitating educational programs that support the growth and improved quality of premium wines throughout the state. Examples include organization of statewide wine industry workshops, regional meetings and conferences as well as coordination of tasting panels to review wine evaluations associated with research.
Additional responsibilities are the coordination and scheduling of wine fermentations and evaluations that are done in the enology laboratory in Geneva. He will also have an active role in the preparation and writing of extension publications focusing on issues of importance to the New York wine industry.
Chris worked previously at Anthony Road Wine Company, in Penn Yan, N.Y., where he had been an assistant winemaker since 2006. He worked at NYSAES from 1999-2005 as a technician in the departments of Horticultural Sciences and Food Science and Technology. While studying for an MS in food science, which he received in 2007, he served as a teaching assistant for the course Understanding Wine and Beer. Gerling also earned a BS in communications from Cornell, in 1999.
| Considerations when using indigenous Yeast
Johannes Reinhardt, a German native, was born in the little village of Neuses am Berg, 80 miles east of Frankfurt/Main (Germany). Johannes grew up in a family that has been in the wine business since 1438. He has been in the vineyards and wine cellars all his life and his attraction to wines and winemaking began at a very early age.
Through training and experience he has formed a philosophy that great wines begin with close attention to detail, a deep sense for art, passion, and dedication. Wine quality still begins in the vineyards and continues through the cellar. Johannes' philosophy is to do his best, to respect nature and work with it. He says, "Mother Earth gives us this great beverage. I believe in giving the wine a chance to express itself with a minimum of manipulation."
Johannes has had extensive experience in small to medium size wineries with excellent reputations, allowing him to keep a hand on the vines and a hand on the glass. His education began with a three-year training in wine growing and winemaking. After completion of formal schooling, he worked for two years in his family's winery. He went on to study further at a technical college in wine growing and wine making, finishing in 1991. Johannes sought work experience in organic operations, sparkling wines, red wines, white wines and wines made from botrytised grapes (noble rot). This effort led him to work at Estate Kistenmacher-Hengerer, a red wine specialist. He worked next for Hartmann Dippon Castle Estate, highly regarded for organic wines; and then for Dr. Frank's Vinifera Wine Cellars as a student intern. He joined Anthony Road in 2000.
Daniel Pambianchi spoke on "Tannins and Anthocyanins: Behaviors and Impacts in Wine". Being Italian, Daniel grew up in a culture of food and wine, where wine is always part of a meal. At an early age, he enjoyed helping his father make wine at home, and was always fascinated by what seemed magic of it all at the time. Perhaps that's why he chose a path of learning pure and applied sciences.
Daniel received his BA Engineering degree from McGill University in 1983, where he specialized in Electrical and Computer Engineering. He has held various positions in his 20-year career in the telecom business, from product development to managing R&D teams, to launching network solutions that are part of today's communications networks.
Daniel's interest in wine continued as he resumed making wine at home while sharpening his winemaking knowledge and skills. He wanted to share his knowledge and experience, and in 1999 he published the first edition of his well-known book "Techniques in Home Winemaking." His book quickly became a best-seller and is currently in its third edition. He also published two other books: "Kit Winemaking" and the general interest book "Wine Myths, Facts and Snobberies."
But in 2003, Daniel wanted to pursue his dream of running a commercial winery. In 2004, he acquired Maleta Winery (www.MaletaWinery.com) in Niagara-on-the-Lake, Ontario where he now makes award-winning wines from his 15-acre vineyard planted to vinifera varieties. His true passion, he admits, is sparkling wine: he enjoys making it, drinking it, talking about it, and writing about it, usually sharing it in good company with Italian food. And he is adamant about the best sparkling wines being crafted using the traditional method. In fact, if you visit his operation, the entire traditional method process is done by hand, including riddling, disgorging, and corking.
Daniel may be familiar to many of you. He has been a regular author for WineMaker magazine (www.WineMakerMag.com) since 2000 and serves as Technical Editor, and he also runs a small wine analysis lab for home winemakers (www.TechniquesInHomeWinemaking.com). Currently, Daniel is working on two other book projects: Wine Chemistry, and Wine Microbiology.