Canadian Grapes To Wine Spring 2014

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PM # 41262017

The Most Read Business To Business Wine Industry Publication In Canada

Canadian Grapes to Wine • Spring 2014 www.cdngrapes2wine.com

ISSN 1188 - 1348 Publications Mail Registration No. 41262017

Published Quarterly March, June, September and December by 2250 Camrose Street, Penticton, BC V2A 8R1

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Publisher: Don KendallManaging Editor and Director of Sales: Tari Di BelloCreative Services Manager: Kirk MyltoftCirculation Manager: Sue Kovacs

Canadian Grapes to Wine articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in Canadian Grapes to Wine, we cannot be held responsible for errors or omissions, E&OE.

Another glorious spring is just around the corner. I know this as I am watching it snow. The Olympics are on television out in the living room. I enjoy both these winter events, but pine for snowmelt, bud break and blue skies.

Spring awakening. Fresh starts. The promise of liquor law reform and a pledge to implement all of the recommendations in the BC Liquor Policy Review will be fun to watch unfold. At the Federal level we have been promised a commitment to introduce further amendments that would permit the interprovincial shipment of beer and spirits. That would be nice.

Positive, bright and sunny! Wishing you a fantastic bud break, and a wonderful spring release of all your aromatic white wines and no freezing temps.

Go Canada! Tari Di Bello, Editor

What’s being said…

Norm Cole, Owner, Artus Bottling

“Support for small to medium size business is what we are all about.”

Jim Martin, Senior Product Consultant, Metro Liquor

“BC Wine Associations, what do these groups do and are they relevant?”

Barb Tatarnic, Outreach Manager, CCOVI

“Sparkling wine production in Ontario is growing rapidly”

Geoff McIntyre, Business Advisor, CA for MNP LLP

“We have to find a way to spread the word of Canadian wine beyond the major wine regions of B.C. and Ontario.”

Spring bud break in the vineyard …Judy Bishop - The Travelling Eye is a veteran photographer, world traveler, writer and technology marketer. Judy Bishop has been a Getty Images photographer since 2007. She provides quality corporate and personal photographic services to select clients, and photographs our covers. Judy is applying her deep knowledge of oenology and the Okanagan Valley to a multi-year photo project in collaboration with one of Canada’s leading wine writers, she is capturing images for a book about the ‘four seasons of the Okanagan wine industry”, to be published in the not too-distant future. Judy is based in Vancouver and Kelowna BC. ([email protected])

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Editors Note

ON THE COVER

PM # 41262017

Mark HickenMark Hicken is a Vancouver lawyer providing a full range of legal services to the wine industry through his own law practice, Vintage Law Group, located in Vancouver, BC. Mark believes that effective legal advice must be provided in the context of a client’s business objectives. This is critical in the Canadian wine industry where regulatory structures affect every aspect of the business from conception to consumption.

www.cdngrapes2wine.com Canadian Grapes to Wine • Spring 2014

Wine Business

CONFESSIONS OF A WINE NOVICEINSIgHt IN tO tHE MINd OF A CANAdIAN WINE bEgINNErthe year 2014 will mark 10 years since my wife and I relocated our family from the endless horizons of Manitoba (where you really could watch your dog run away for three days), to the sun-drenched mountains and lakes of the Okanagan Valley in the B.C. interior. While I think I will always be a Winnipegger at heart (go Jets!), I have definitely come to appreciate all that this Region has to offer. And this year especially, I am not missing the prairie winter!

As a Chartered Accountant in public practice, our move 10 years ago gave me fresh start with a fast-growing firm, and an opportunity to focus on an industry I knew very little about at the time – the equally fast-growing B.C. wine industry. As many people have reminded me since, if you have to pick an industry to specialize in, it doesn’t get much better than hanging out at wineries! And that’s what I tried to do from the start. In fact, some of you reading this may have been “victims” of my early visits. I spent lots of hours asking questions as long as my hosts were willing to answer. Winery owners are definitely passionate about their businesses, so getting them to share information and opinions wasn’t all that difficult. I am grateful to everyone who made the time to chat, whether we continued to work together or not.

While I do spend a lot of time keeping abreast on the B.C. wine industry, I am far from an expert when it comes to wine itself. The truth is that this wine industry business advisor is really just another beer drinker from the prairies. Sure, I have attended enough industry events to know to how to sniff, and swirl and look the part, but for the most part, it’s just an act. The nice thing is the surprising lack of pretention you encounter when you do admit to your wine appreciation naïveté. Wine tasting events can be intimidating for a newcomer, but most winemakers and owners I have met in this region will quickly tell you it’s not about wine scores, ultra-premium price points and flashy marketing; it’s about what appeals to your own individual taste.

And there must be lots more wine novices like me out there. According to Vinexpo’s 2013 report, wine consumption in Canada is growing at a rate that is three times the global average. Over the next three years Canada is expected to become the world’s 5th biggest wine consumer – ranking behind only China, the US, Russia and Germany. That’s great news for our domestic industry, but only if we can convince all those wine newbies that Canadian wine is every bit as good (or better) than all the international brands we can expect to continue to flood our market.

So, in order to give back in some small way to the industry that has shared so much knowledge with me over the years, I thought I would offer a little insight into the mind of the wine novice:

gEt ME tO yOur WINEry ANd SpENd tIME WItH METhis, to me, is the key to success for the smaller wineries. The winery is where you make your best margins and create advocates for your brand. So actually attracting visitors to your door is very important. Many smaller wineries in B.C. have formed marketing groups to create a distinct identity for their regions. By working together, the marketing dollars go farther and they can all benefit.

When I visit a winery with friends or family, we love to taste and talk about what we like. We enjoy wine shop staff that are friendly, down-to-earth and not in a rush. It’s very hard to leave without buying when you have a good experience – you feel obligated, but in a good way. The wine I take home I will share with others, and if you did a good job telling about your winery and the wine, I’ll share that too.

prICINg IS IMpOrtANtWine novices like me tend to look for that middle tier – whether it’s at your wine shop, the liquor store or a restaurant. We are not likely to go high end, because we are not sure we would like it any better. The whole ultra premium thing can be pretty intimidating.

On the other hand, prices that seem too low may make us question the quality. The old adage “you get what you pay for” applies to just about everything, wine included. And the last thing I want is to be known as the guy who tried to poison his guests with some sort of glorified cooking sherry.

gO CANAdA gO!At the time of writing this article, the XXII Olympic Winter Games are just under way. It’s a great opportunity for all of us normally humble and reserved Canadians to wave the Maple Leaf and cheer on our own against the best the rest of the world has to offer. And even though Canada is still a tiny player among the wine making heavyweights of the world, we are beginning to garner more than our share of international attention.

The problem is most Canadians haven’t got a clue just how good Canadian wines are. We are saddled with an outdated web of government regulations that seem to actually discourage the growth of our domestic wine industry.

It’s only since moving to the Okanagan that I have become aware of just how many wonderful wines are being created right here at home. But when I return to Manitoba for a visit, only a handful of the over two hundred B.C. wineries are represented. There is just no economic incentive for smaller Canadian wineries to attempt to navigate the provincial liquor board monopolies and mark ups that comprise our domestic distribution system.

We have to find a way to spread the word of Canadian wine beyond the major wine regions of B.C. and Ontario. Recent federal changes could make it much easier for smaller Canadian wineries to ship direct to consumers across the country, but only if the various provincial governments adopt regulations allowing them to do so in a meaningful way. So far, progress has been slow.

If we can believe the statistics, the number of wine drinking novices in Canada is continuing to grow at one of the fastest rates in the world. To reach these newcomers, wineries need to focus on a great experience, strategic pricing and play on the natural desire of Canadians to support their own. If we can do that, we will have a strong Canadian wine industry we can all be proud of.

To find out what Geoff can do for you, contact him at 250.763.8919 or e-mail: Geoff [email protected].

geoff McIntyre CAGeoff McIntyre is a Business Advisor and Chartered Accountant for MNP LLP.

The perfect blend of services and experience. Each winery is as unique as the wine they create. That’s why MNP’s business advisors offer a wide range of industry-specific services beyond traditional accounting and tailor them to your needs. By working closely with you, we help identify inefficiencies, control costs and enhance the performance of your operation to help you keep opportunities flowing.

Find out what MNP can do for you. Contact:

Okanagan ValleyGeoff McIntyre, [email protected]

Vancouver IslandMarsha Stanley, CA•CBV, [email protected]


Hot Topic

BC To Modernize iTs LiqUor LawsThe BC Government released its full Liquor Policy review reportat the end of January and announced that it is supporting all of the 73 recommendations in the report. The report is very wide ranging and includes specific recommendations related to most sectors of the industry, some of which are summarized below. The only exceptions are general recommendations related to distribution and pricing, which presumably may become the subject of future changes. At a press conference for the release, the responsible Minister indicated that the government would move as quickly as it can to implement the changes but that some reforms will obviously take longer than others.

Previously announced changes that will benefit wineries include: increased promotion of BC wine products, simplifying licensing requirements for low risk activities such as picnic areas at wineries, relaxing licensing requirements and processes for wineries, allowing the sampling and sale of wine at farmers’ markets, making it easier for

consumers to purchase wine at tasting events (including temporary on-site private and government stores), allowing secondary tasting rooms for wineries, and relaxing licensing requirements for tourist destinations.

Previously announced changes for restaurants and bars include: allowing happy hour specials subject to minimum pricing guidelines, allowing minors into pubs with their families subject to guidelines, removal of requirements to order food in restaurants when ordering a drink, flexibility in operating an establishment so as to allow conversion from food-primary to liquor-primary at a certain hour.

Major changes announced January 31st include: an appeal process for the decisions of the LCLB, the demise of fenced off beer gardens, an overhaul of the special occasion licensing system, simpler licensing for stadiums and theatres, the removal of restrictions on sampling of alcohol, allowing off-site storage for private licensees, allowing growler service in retail stores, and site-wide licensing for hotels (e.g. take a drink from one part of the hotel up to your room).

Mark HickenMark Hicken is a Vancouver lawyer providing a full range of legal services to the wine industry through his own law practice, Vintage Law Group, located in Vancouver, BC . Mark believes that effective legal advice must be provided in the context of a client’s business objectives. This is critical in the Canadian wine industry where regulatory structures affect every aspect of the business from conception to consumption.

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Supplier News

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Wholesale and agricultural bulk customers should contact CEO Mark Loran Tel: 250.505.3369, Email: [email protected] or Sales Manager Kim Kendal: Tel 250.862.6180, Email: [email protected] or through the links on the Azomite Canada website: www.azomite.ca. Now Canadians can as the Azomite logo states “grow everything better, naturally.”

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Canadian Grapes to Wine Fall 2012 www.cdngrapes2wine.comPage 6 Canadian Grapes to Wine • Spring 2014 www.cdngrapes2wine.com

Supplier News

Artus Bottling owner Norman Cole had visions of crown cappers dancing inhis head this past holiday season. This spring, Cole will increase his company’s bottling capacity from two mobile bottling lines to four, and add the ability to bottle not only still wine, but sparkling wine, beer and cider. Artus Bottling becomes the first in North America to provide this all encompassing service, increasing product and packaging options available to wineries, cideries and breweries in Western Canada. Cole took delivery of his cus-tom made trailers to house the machines, with the new lines just about up and running they are now taking bookings.

Working with Prospero Equipment Corp and Italian bottling line producer GAI, Cole has purchased a newly developed Electro-Pneumatic RE Family machine, which has the ability to close with traditional cork, cork and wirehood, screw cap, crown cap and pressure rated screw cap closures for sparkling wines, beer and cider. This machine can bottle up to 1800 litres (200 cases of 750 ml bottles) per hour. And with four mobile units, Artus Bottling can now be in several places at once, from bottling sparkling wine and cider on Vancouver Is-land to working with start up breweries in Alberta. Artus takes the high level of investing in bottling lines away and provides an invaluable service and expertise to small and medium size beverage producers.

Says Cole, “We are really excited about this machine. With these new lines we can continue to meet the demands from B.C.’s ever growing wine, cider and beer industry. On top of the still wine capabilities we currently have, with this machine, we can now add sparkling wines, beer and cider producers to our portfolio as well. This really increases

the ability of small craft beverage producers to get going without a large financial outlay on a bottling line. Support for small to medium size business is what we are all about.”

About Artus BottlingNorman Cole founded Artus Bottling in 2005, after a successful career in winemaking at Tinhorn Creek Vineyards. Seeing a need for wineries to have bottling come to them, Cole started with one mobile unit and two staff, including him. The company has grown to four lines; three still wine bottling lines and the counter pressure bottling line and six staff. Artus arrives at the beverage producer, where Artus staff set up the mobile line and work with the producer and their staff to sanitize, fill, label and case the beverage.

About GAIGAI is a robust family company, firmly rooted in its traditions, and with open horizons to the world, where it is present on 5 conti-nents through its network of distributors. GAI has been designing and building high quality beverage and food products bottling machines since 1946. After two years of research and development, in Novem-ber 2013, GAI launched a new-patented electro pneumatic filling valve with the following features:• From 0 to 8 bar working pressure • 25 to 100 mm filling level from the rim • Approximately 0.5 mm filling precision • Extremely low oxidation • Easy and complete sterilization with dummy bottles automatic positioning

The filling valve is suitable for an extensive range of products, such as sparkling wines, still wines, high quality beers and other beverages that require extreme care in terms of oxidation, foam formation and sterilization. The valve can be set to suit the product with no manual inter-vention. For further information about GAI please visit www.gai-it.com.

MOBILE BOTTLING COMPANY ADDS SPARKLING WINE, CIDER AND BEER CAPABILITIES WITH TWO NEW LINES

Norman Cole with his new mobile bottling line.

Mobile bottling line arriving from Italy.

Canadian Grapes to Wine Spring 2013 www.cdngrapes2wine.comPage 8 Canadian Grapes to Wine • Spring 2014 www.cdngrapes2wine.com

In The Vineyard

By Alice Sinia, Ph.D.Resident Entomologist – Regulatory/Lab Services, Orkin Canada

From the vine to the bottle, there are many factors that go into producing quality wine. While some variables can’t be controlled, such as weather and market demand, pests are one unwanted ingredient that can be successfully managed to protect the integrity of your product.

It’s imperative to take a proactive – not reactive – approach to pest management as demand increases for organic production of food and beverages. It’s especially important in the wine industry since, just like people, pests are commonly attracted to the sweet and succulent ingredients in wine. Fortunately, there are many ways to deter the presence of pests in your vineyard or warehouse.

An Integrated Pest Management (IPM) program is the most effective and efficient method of mitigating pest activity throughout the production process. IPM focuses on sanitation, habitat modification measures and facility maintenance to proactively manage pests. The program was initially developed for the agricultural industry to decrease the use of chemicals in production while protecting crops against pests and the pathogens they carry. In short, IPM is the most effective and environmentally conscious approach to pest management in all industries.

Implementing an IPM approach begins with knowing which pests are likely to make themselves at home in your yard or storage areas. You can find out by using pheromone or visual traps and monitoring areas with high pest activity. Once you’re aware of these pests, there are certain steps you can take to make sure they stay off of your vines, away from processing areas and out of your barrels and bottles. While you should work with your pest management professional to set up a custom IPM approach, there are a few specific pests that can threaten your product and bottom line.

Insects can pose many problems for grape growers all year long. A long list of insects are attracted to grapevines, including spotted wing drosophila, fruit flies, grape phylloxera, the grape flea beetle, the Asian lady beetle and yellow jackets. There are steps you can take to deter these pests that don’t involve chemical treatments. Removing debris from underneath grapevines will help prevent pests that seek harborage under fallen leaves and those that are attracted to overripe grapes that fall to the ground. If you use mulch on your property, use materials that retain less moisture, such as pencil cedar mulch, rock or rubber, as pests are attracted to moisture and some only need minimal amounts to survive. Also make sure mulch beds are no more than five centimeters deep. Consider introducing insects that are parasitoids or predators to naturally control insects that are

damaging to the vineyard. Place insect light traps in processing and storage areas to control flies inside your facility, and use sodium-vapour lights outside your property around the vineyard or storage areas since they are less attractive to pests. Fluorescent lights attract pests, so considering placing them away from these areas.

Birds are more than an irritation as they can carry more than 60 diseases and transmit dangerous bacteria like salmonella. Birds spread these diseases through their droppings, so keeping them away from outdoor crops is critical. One effective way to manage birds is to use visual or sound deterring devices. Your pest management professional can help identify the species of birds putting your grapes at risk and implement different strategies to combat them, such as using sound frequencies to simulate a distress call that drives the birds away. Physical deterrents, such as dogs and scare-eye balloons, can also scare birds away. Often the best way to combat this pest is to use a combination of measures.

Rodents can also spread more than 40 pathogens through their droppings, saliva and urine, including salmonella, hantavirus, and trichinosis. These pests are always on the lookout for food, water and shelter, and are more likely to take refuge in storage areas or warehouses. To prevent rodents from entering these areas, eliminate harborage points on your property. Rodents don’t like to be out in the open, so regularly cutting grass and eliminating any wood, trimmings or decayed product from your yard will help keep them at bay. Seal any cracks and crevices around storage facilities to reduce rodents’ access to stored product. Mechanical traps and non-toxic baits can be used to manage rodents that find their way into these areas. New technology like electronic scanning, which uses barcodes on traps and other pest management equipment to determine the number of rodents caught over time, can also help identify pest hot spots so appropriate, and immediate, action can be taken.

Though tackling pest problems can be overwhelming, taking proactive steps to reduce pest activity will help protect you against an infestation – and lost product – in the long run. Your pest management professional can help determine a customized approach to address your pest concerns in an effective and environmentally-friendly way. Prevention is key, so don’t wait until the summer months to ensure your grapes are pure and potent from the vine to the bottle.

Alice Sinia, Ph.D. is Resident Entomologist – Regulatory/Lab Services for Orkin Canada focusing on government regulations pertaining to the pest control industry. With more than 10 years of experience, she manages the Quality Assurance Laboratory for Orkin Canada and performs analytical entomology as well as provides technical support in pest/insect identification to branch offices and clients. For more information, email Alice Sinia at [email protected] or visit www.orkincanada.com

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Proactive Measures can Put a cork on Pest issues


Christophe Morge – Innovation Research Development (IRD) ManagerOenofrance – Epernay - France – www.oenofrance.com

IntroductionThe stabilization of color in red wine is vital and goes hand in hand with the good management of tannin extraction. Needless to say, the winemaker is confronted with external factors which he/she can not always manage: variety of vine varieties with varying anthocyanin levels combined with climate variability leading to unsatisfactory phenolic maturity, presence of rot, etc. This oftentimes leads the winemaker to make compromises between color, tannic structure and aromas, which are not always consistent with the usual quality of his/her wines. Under such conditions, the use of oenological tannins can be a key tool for stabilizing color although proper grape tannins must be selected for use.

In this study, we propose to review the structural chemistry of anthocyanins and grape tannins in view of understanding the processes involved in color stabilization.

In a second phase, we will present the results of experiments carried out in the field in view of studying the stabilizing of color using a particular grape tannin: Oenotannin® Perfect.

THEORETICAL REVIEW OF THE STRUCTURE OF ANTHOCYANINS:

Anthocyanins are the color pigments of red grapes essentially found in the grape skin although with certain coloring grape varieties, anthocyanins can also be found in the pulp.

Anthocyanins are made up of two phenol rings connected by heterocyclic positively charged oxygen atom (a so-called flavilium ion). The principle wine and grape anthocyanins can be broken into 3 families (Figure 1). Depending on the R1 and R2 substitution type of the principle structure, there are 5 anthocyanins (A+ on Figure 1). These structures can bind with 1 or 2 glucoses (GI on Figure 1) to form 3-monoglucoside or 3-5-diglucoside anthocyanins. It is to be noted that increasing the number of glucose units on anthocyanins improves stability. Finally, these glycosylated forms can be acylated by binding coumaric, caffeic or acetic acid sugars. We can thus speak of acylated anthocyanins.

The most commonly found anthocyanin in grapes is glycosylated malvidine, although each vine variety has its proper make up.

The color of wine is based on 2 factors:• The richness in anthocyanin proper to each vine variety, which varies in itself

depending on the vintage (around 100mg/L for Pinot, 1500mg/L for Syrah or Cabernet Sauvignon (Traité d’oenologie tome 2, Oenology Treaty, volume 2).

• The repartition of different forms of above-mentioned anthocyanins.

Indeed, anthocyanidines are rather mauve color and more intensely so as the lateral substitution of R1 and R2 is important.

THEORETICAL REVIEW OF DIFFERENT STRUCTURES OF GRAPES, TANNINS AND THEIR REACTIVITY:Naturally occurring tannins in wine play an important role in the structuring, but also in the stabilizing of color. In effect, only grape tannins can form covalent linkages with anthocyanins and thus provide stable compounds over time. The structure of grape tannins is quite close to the structure of anthocyanins and there are two phenol and heterocyclic rings. The exception being Flavylium ions, which are characteristic of anthocyanins, and are not found (Figure 2).

These grape tannins are often called condensed or proanthocyanidic and this name corresponds to a particular structure which regroups grape tannins, but also Mimosa or Quebracho exotic wood tannins (Figure 3).

Winemaking

STAbILIzATION OF COLORING mATTER IN RED WINE:POSITIVE ImPACT OF ADDING LOW DEGREE OF POLYmERIzATION “100% GRAPE” TANNIN (AVERAGE DEGREE OF POLYmERIzATION OR Dpm ≤ 3).

Figure N°1 : Structures of anthocyanins found in wines.

8 +

6

OR3

R4 = Acetic acidR3 = Glucose

R4 = H

AnthocyanidinesAnthocyanins

(mono or diglucoside) Acylated anthocyanins

Para-coumaric acid (R5 = H) or caffein acid (R5 = OH)

A+ - Gl

OH

HO

OR3

Flavilium ion

R2

R1

A

B

5

7

43

2

23

4

5

R1 R2 R3

Cyanidine OH H H

Pæonidine OCH3 H H

Delphinidine OH OH H

Petunidine OCH3 OH H

Malvidine OCH3 OCH3 H

O

R5

OH

A+ - Gl

OC CH3

A+ Gl

or

A+

OR4

O

OH OHOH

Figure 2: Structure of grape tannins

OHOH

HO

OH

OH

R18

7

6

5 43

2

R1 = H: Procyanidinols (in seeds and skin)R1 = OH: Prodelphinidinols (only in the seeds)

Grape

Figure 3: Structure of exotic wood tannins

HOH

HO

OH

OH

R18

7

6

5 43

2

R1 = H: QuebrachoR1 = OH: Mimosa

Exotic wood


While these structures are very similar, they do not have the same reactivity with regard to anthocyanins. In such cases, the OH hydroxyl function (in red in Figure 2) in position 5 of the phenol ring is essential for the formation of covalent linkages with anthocyanins. In this position, it makes the phenol ring particularly reactive by creating on the 4, 6 and 8 carbons of the cycle negative charges thus enabling it to create covalent linkages by having a nucleophile attack on carbocations of anthocyanins or grape tannins. This reaction enables the polymerization of grape tannins between themselves in addition to covalent linkages with anthocyanins (Figure 4). On the contrary, the absence of the hydroxyl (OH) function in position 5 makes the phenolic cycle non-reactive, which explains why exotic wood tannins do not directly affect color stabilization. The indirect effect of exotic wood tannin stabilization on anthocyanins is carried out, as with all tannins, by co-pigmentation reactions, which protect the anthocyanins from oxidation breakdown. This protection is however not long lasting.

With regard to the stabilization reaction of anthocyanins by grape tannins, which lasts over time, it is even faster when the tannins are slightly polymerized. In effect, the smaller the molecular mass of the grape tannins, the more they are able to carry out condensation reactions between themselves or with wine anthocyanins. (Kahn, 2006). On this basis and these properties, Oenofrance has developed a «100% grape » tannin product range with varying degrees of polymerization. (Kahn, 2005). A grape tannin with a low degree (Dpm ≤ 3) of polymerization was later reviewed and specifically developed to stabilize coloring matter. This product is called Oenotannin® Perfect.

MATERIALS AND METHODS:Trials were carried out on two red wines: a Pinot Noir from Burgundy and a Tempranillo from Spain. The characteristics of Pinot Noir are as follows: degree acquired 13.2% V/V, pH level 3.51, total acidity 5.2g/L H2SO4, volatile acidity 0.26g/L H2SO4 and TPI (Total Phenolic Index) of 80. The trials were carried out on lots of 5 homogeneous barrels (barrels made from medium toast Allier oak, which were previously used for 3 wines). The characteristics of Tempranillo are as follows: degree acquired 13.3% V/V, pH level 3.41, total acidity 4.3g/L H2SO4, volatile acidity 0.13g/L H2SO4 and TPI of 53. Trials were carried out on a volume of 50hL by modality. In compliance with the tannin instructions in use, the addition was done by running off, or just after running off in these trials.

As such, the addition must be made in liquid phase, as early as possible after pressing, in order to prevent loss of Oenotannin® Perfect. This is a very reactive tannin by binding with the solid matter of the harvest and so that it reacts as early on as possible with free anthocyanins in order to stabilize them and to avoid breakdown caused by oxygen. Several analyses were carried out:• Coloring intensity (Glories, 1984), obtained by adding 420 nm optical densities

(DO420, yellow), 520 nm (DO520, red) and 620 nm (DO620, violet).• The tint (Sudraud, 1958), defined by the relation of DO420 on DO520.• Gelatin index (Glories, 1974 and 1978a), obtained by a calculation involving the

dose of tannins on a control wine and that of a grape vine which has undergone clarification at cold with a defined quantity of soluble gelatin at a concentration of 70g/L. This index indicates the reactivity of wine tannins.

• The dosage of free anthocyanins in HPLC (Guerra C, Thesis Université Bordeaux II).

• The dosage of total anthocyanins according to the protocol on anthocyanin dosage in red wine (Ribéreau Gayon P. and Stonestreet E., 1965).

IDENTIFY UNDER PRACTICAL CONDITIONS THE IMPACT OF ADDING GRAPE TANNINS ON THE PRESERVATION OF COLORING MATTER: RESULTS OF TRIALS CARRIED OUT IN THE FIELD.Oenotannin® Perfect was tested on two wines of different origins with the same objective: to stabilize color. This tannin was specifically developed to stabilize the color and structure of wine. As this tannin is lowly polymerized (Dpm ≤ 3), it enables the formation of covalent linkages with anthocyanins and endogenous tannins of wines. To demonstrate the interest of this tannin, we have compared a control sample without addition of tannins with a sample with the addition of Oenotannin Perfect or another highly polymerized (Dpm > 6), grape tannin, Oenotannin® Initial, developed to offset the lack of tannic structure of wine. The dose of tannin used for these trials was set at 40g/hL. Initially, we noted a greater color intensity with the wine treated with Oenotannin® Perfect. The wine to which was added Oenotannin® Initial has an intermediary position.

These differences can be explained by the greater proportion of combined anthocyanins in the part treated with Oenotannin® Perfect (Table 2).

For each modality treated with Oenotannin® Initial, the increase in color intensity compared to the control sample can be explained by co-pig-mentation. As such, the table shows that there is no significant difference between the control wine and the wine treated with Oenotannin® Initial for total anthocyanin and free anthocyanin values. The increase in color intensity observed with Oenotannin® Initial is thus not due to a reaction between this tannin and the anthocyanins in wine.

The quantification of combined anthocyanins at 12 months, obtained by the difference between total anthocyanins and free anthocyanins for each modality, shows the positive impact of Oentannin® Perfect on the long-lasting stabilization of wine anthocyanins.

There is indeed a higher concentration of total anthocyanins with a higher percentage of combined anthocyanins with Oenotannin® Perfect: 70% in the batch with added tannins with Oenotannin® Perfect compared to a little under 60% for the other modalities. This results directly in an increase of 1 unit of color intensity for the wine compared to the control sample.

The second trial involves a Pinot noir wine from Burgundy for which we have monitored simple parameters such as color intensity and gelatin index over time. Monitoring coloring intensity over time (Figure 5) shows a drop in values measured over the 5 months of the trial. This can be explained by the breakdown of anthocyanins (Traité d’oenologie Tome 2- Oenology Treaty Volume 2). However, we can note that wines with the addition of Oenotannin® Perfect maintain a coloring intensity longer at 5 months than the control sample, which can be explained by the stabilization of a part of the free anthocyanins by the addition of Oenotannin® Perfect.

Winemaking

Table 1: Chromatic indexes at 12 months for a Tempranillo wine with and without addition of tannins.

Table 2: Details of dosage of free, total and combined anthocyanins at 12 months.

Control Oenotannin® Initial40 g/hL

Oenotannin® Perfect40 g/hL

DO420 3.475 3.735 3.835

DO520 6.200 6.455 6.715

DO620 1.455 1.575 1.565

Coloring intensity 11.1 11.8 12.1

Nuance 0.56 0.58 0.57

Total anthocyanins in mg/l

Free anthocyanins in mg/l

Combined anthocyanins in mg/l

Control 295 125 170

40 g/hL Oenotannin® Initial 290 120 170

40 g/hL Oenotannin® Perfect 315 95 220

Table 1: Chromatic indexes at 12 months for a Tempranillo wine with and without addition of tannins.

Table 2: Details of dosage of free, total and combined anthocyanins at 12 months.

Control Oenotannin® Initial40 g/hL

Oenotannin® Perfect40 g/hL

DO420 3.475 3.735 3.835

DO520 6.200 6.455 6.715

DO620 1.455 1.575 1.565

Coloring intensity 11.1 11.8 12.1

Nuance 0.56 0.58 0.57

Total anthocyanins in mg/l

Free anthocyanins in mg/l

Combined anthocyanins in mg/l

Control 295 125 170

40 g/hL Oenotannin® Initial 290 120 170

40 g/hL Oenotannin® Perfect 315 95 220

Figure 4: Nucleophile attack reaction of a trimeric tannin on the carbocation formed on an anthocyanin.

OH

OH

R

R

HO

HO

OH

OH

R

R

O-Gl

O-Gl

O

O

+

+

R

R

R

OH

OH

OH

OH

OH

OH

OH

OH

OH

HO

OH

OH

OH

HO

HO

H

H

H

O

O

O

∂ -

∂ -

∂ -

Trimeric tannin Anthocyanin

2 Possible nuclephile attacksof condensed tannins

contained in wine (endogenous or exogenic)

on colored anthocyanins of wine

Formation ofa carbocation

Overall negative charge of carbon linked to the presence of hydroxyl (OH) groups in position 5 of the phenol cycle

At the same time, the tint analysis reveals that there are no differences between the modalities with tannins added and the control sample. In this trial, the impact of adding Oenotannin® Perfect starts from 20g/hL and is clearly obvious at 30g/hL: the modality in which .4 color intensity units are gained compared to the control sample.

On the other hand, monitoring the evolution of the gelatin index (Figure 6) shows that Oenotannin® Perfect has a positive effect on wine structure. As such, the gelatin index decreases all the more as the dose of tannin added is important. By reacting with the endogenous tannins of wine, Oenotannin® Perfect reduces astringency.

These results are coherent with observations made in a synthetic medium (Kahn, 2006). In such cases, the low degree of polymerization (Dpm ≤ 3) of Oenotannin® Perfect makes it particularly reactive with anthocyanins and endogenous tannins of wine, thus enabling longlasting stabilization of the color and improved wine structure (reduction of astringency) Figure 6.

CONCLUSIONS:The results obtained during these experiments confirm observations made in laboratories on Oenotannin® Perfect (Kahn, 2006) estates. The «100% grape» origin along with the purity and low degree of polymerization make for a top choice tannin for winemakers wishing to maintain the polyphenolic richesse of their wines. The important reactivity of Oenotannin® Perfect enables it to react not only with anthocyanins, but also with endogenous tannins of wine in view of refining the organoleptic qualities of the wine: increased color while ensuring a full-bodied and supple structure.

BIBLIOGRAPHY:Glories Y., 1974, Conn.Vigne Vin, 8, p. 57.Glories Y., 1978a, Recherches sur la matière colorante des vins rouges, Thèse de doctoratèsSciences, Université de Bordeaux II.Glories Y., 1984, Conn. Vigne Vin, 18, p. 253.Guerra C., Recherche sur les interactions Anthocyanes-Flavanols: Applications à l’interprétation chimique de la couleur des vins rouges. Thèse Université Bordeaux II. Kahn N., 2005, Caractérisation des tanins de pépins de raisin : une diversité au sein des préparations commerciales Revue Française d’oenologie, N°210.Kahn N., 2006, Mise en évidence de la stabilisation de la couleur par différents tannins de pépins de raisin Revue des OEnologues, N°118, p. 33.Ribéreau Gayon P. et Stonestreet E., 1965. Bulletin de la société chimique de France, 9, p. 2649-2652.Sudraud P., 1958, Ann. Technol. Agric., 7, p.203.Traité d’oenologie. 2004, Tome II, 6.2.3 Les anthocyanes, p.186, Dunod, ParisTraité d’oenologie, 2004, Tome II, 6.3.3 Les réactions de dégradation des anthocyanes, p.199, Dunod, Paris

This article has been published in Revue française d’oenologie, N°248

Figure 5: Monitoring coloring intensity of Pinot Noir

12

14

16

Start 1 month

Monitoring the coloring intensity of a Pinot Noir wine

5 months

10

8

6

4

2

0

Press wine + 30 g/hL Oenotannin Perfect

Control press wine

Press wine + 20 g/hLOenotannin Perfect

Figure 6: Monitoring gelatin index for Pinot Noir

68

Start 5 months

67

66

65

64

63

62

Monitoring evolution of gelatin index for a Pinot Noir wine

Press wine + 30 g/hL Oenotannin Perfect

Control press wine

Press wine + 20 g/hLOenotannin Perfect


Winemaking continued


CalCulating ullageleaking wine bottles are often erroneously blamed on poorly performing closures, but unless the closure has serious physical defects, the reason for leakage is usually due to improper bottling practices and excess bottle pressure after bottling.

Wine bottle drawings from glass manufacturers show the suggested fill point for wine at 68ºF. The fill point is measured as the distance from the top of the bottle to the correct wine level in the bottle. These figures do not absolve the winery from their requirement to have a legal fill. They do, however, provide a good idea as to where the correct fill point should be. Generally, the fill point on the 750 ml bottle at 68ºF will be approximately 64 mm from the top. It is always best, however, to consult the dreawing as a +/- 3 mm variance is possible.

The throat diameter of a standard, American 750 mL bottle will vary slightly in the ullage area. On average, however, it is fair to say that the ullage with a 49 mm cork and a 64 mm fill height will average 4.8 mL in volume, For a 45 mm cork, the correct volume would be 6.5 ml.

The key point here is that good bottling is the key to good results with corks. If the winery bottles at legal fill heights and with adequate vacuum to assure that there will be no more than two pounds relative pressure in the bottle at 68ºF, it is very unlikely that the customer will ever complain about leaking corks.

The classic reason wines develop excess pressure in the bottles is that the bottles were overfilled in the first place. When this is combined with pressures of warming and expanding wine, leaking can become inevitable.

teMPeRatuRe eFFeCtSBased upon figures from “Principles and Practice of Winemaking”’; by Boulton et al, the thermal expansion of wine between 20ºC (68ºF) and 40ºC (104ºF) is 0.08%. This doesn’t sound like much. It does, however, convert to 0.166 mL in volume per degree Fahrenheit. Thus, if a winery bottles at 58ºF with 4.5 mL in ullage, that ullage will be reduced to under 3 mL at 68ºF and internal bottle pressure will have risen significantly.

There are three ways to achieve proper ullage levels and bottle pressure:1. Bottle wine at 68ºF and fill to the level designated by the bottle

manufacturer and confirmed by the winery.2. Adjust the fill level to compensate for temperature differences. A good

rule of thumb is to adjust the fill level by 0.55 mm for every degree Fahrenheit above or below 68ºF.

3. Adjust vacuum levels to compensate for temperature differences. This method seems less reliable than adjusting fill levels because it places so much responsibility on the performance of bottling equipment. Internal bottle pressure needs to be equivalent to less than 2 psi (relative) at 68ºF.

One way of dealing with ullage calculations is for bottling managers to chart out target fill heights and internal bottle pressures by bottle type in advance of bottling. Though this will not eliminate their responsibility for a “legal fill”, it will provide an excellent guideline for good bottling. It is also critical that wineries keep good ongoing records during the bottling day.

At a minimum, the following protocols should be observed:• Freshly corked wines from each corker head should be checked at a

minimum every hour for internal pressure (suggested interval is every 30 min).

• Quality control should not rely on the temperature gauge at the filler. A thermometer should be dropped into one bottle ex-filler every half hour.

• If bottling line Q.C. tests bottles that are out of spec for fill or vacuum at a specific temperature, the associated product should be quarantined, (preferably) flipped upright and checked out. Only when the problem is resolved,should cases be returned to regular inventory.

• Q.C. should always check out the readings on cork probe guages against one another in the morning and again at noon.

• These gauges should also be used to check the functioning of the corker gauge (not vise versa).

• If there is a problem with the vacuum on one or more of the corker heads, the line should be stopped until it is cleared. This should not be done “on the fly”.

Maintaining legal VoluMeLegal fill levels are an important requirement. We recommend the following process:• Consult the bottle drawing.• Calculate the approximate fill height based upon the actual temperature

of the wine. • Weigh one case of bottles empty. Record the empty weight of each

together with its mold number. Run them through the filler. Weigh each individual bottle. Calculate the net difference (full versus empty). In order to convert this figure to mLs at 68ºF, divide the net by 0.9982 g/mL (the specific gravity of water at 68ºF).

• If testing with wine you should re-calculate the specific gravity based on the wine used. Wine typically has a lower specific gravity than water.

• Adjust fill heights as required. • If legal requirements force the ullage to be smaller than indicated by the

internal pressure table, increasing the bottling vacuum can be used to compensate.

Scott Laboratories has been at the forefront of quality control within the cork industry for several decades now. As a founding member of the Cork Quality Council, Scott Labs commitment to research, education and quality improvement is evident in their list of achievements:

• Founding member of the Cork Quality Council• First firm in the world to complete bale-by-bale SPME testing on entire cork

inventory• First firm in the North America to bag cork under SO2• First moisture controlled warehouse in North America• ISO certified facilities in Portugal, California and Canada• SPME testing capabilities in Portugal and California Scott Laboratories

is committed to helping wineries improving the quality of their wines, through the continuous improvement of cork quality and improving bottling processes within the cellar.

Winemaking

( 8 0 0 ) 7 9 7 - 2 6 8 8 w w w . s c o t t l a b s l t d . c o mi n f o @ s c o t t l a b s l t d . c o m

Y O U R T R U S T E D S O U R C E F O R K N O W L E D G E , Q U A L I T Y A N DI N N O VAT I O N S I N C E 1 9 6 9 .

S COT T L A B O R ATO R I E S

Supplying corks to Canadian vintners continuously since 1977.

Founding member of the Cork Quality Council.

First in world to screen for TCA using SPME technology (since Dec. 1999).

100% sustainably harvested cork.


British Columbia

Jim Martin Jim Martin has been involved with the wine and spirits industry for more than three decades. Originally from Vancouver, he started with the provincial BCLDB and discovered a passion for wine in 1977 when he stumbled across a 1975 Bordeaux. He left the BCLDB for the private sector becoming involved in the opening of Kelowna’s first private specialty wine store, Waterfront Wines. You can reach Jim at 778-484-5656 or email [email protected].

The BC Wine Industry is now about 25 years old, if you count the grape pull-out of 1988-89 as a starting point. Throughout those years, and before, there have been organizations that gave support to the growing industry. And not just to the wineries but to the grape growers also. However, what do these groups do and are they relevant? There are currently six main organizations that support the industry and they are:

• British Columbia Wine Institute• British Columbia Wine Authority• British Columbia Wine Grape Council• British Columbia Grape Growers Association• Canadian Vintners Association (national)

The British Columbia Wine Institute (BCWI) played a key role in the growth of BC’s wine industry. Created by an act of the provincial legislature, the BC Wine Act, in 1990, this organization was a part of the original plan of industry and government to form a wine industry that could possibly compete on an international level. The plan included the grape pull-out in 1988-89, the replanting to vinifera varietals and the creation of a premium wine production industry.

The BCWI oversaw the development of the VQA program and conducted research and development on behalf of the industry. In August, 2005, after extensive industry consultation (or to quell the reportedly squabbling amongst wineries), the government took over the authority of the BCWI and created the British Columbia Wine Authority (BCWA).

In 2006, BCWI members voted to become a voluntary trade association.The BCWI was the catalyst and the driving force of what we know now as the BC Wine Industry. However, as mentioned, in 2005 it became more of a promotional arm of the industry, charged with building and marketing the BC VQA wines, liaising with government and stakeholders on business and regulatory issues and promoting the industry to key wine, food and travel media on behalf of its membership. There are some who say that the BCWI has had its day but there still needs more to be done in promoting BC wines outside of our borders. With the excess amount of wine on the BC market, only so much can be consumed in-house, so to speak. Outside channels desperately need to be opened. The BCWI is also responsible for overseeing the operations of the BC VQA stores, which is one of the best (but not cheapest) distribution channels with the VQA store.

The British Columbia Wine Authority (BCWA) was set up by the provincial government to look after the BC wine standards and allows member wineries to use certain terms on wine labels such as “BC VQA” and “Okanagan Valley” for instance, which is meant to assure the

consumer that the wine is made from 100% British Columbia grown grapes and that it is free of specific faults.

Much like the BCWI, membership is voluntary but if a winery is not a member, it cannot use the allowed terms on its labels and does not have a vote. It is responsible for overseeing the VQA tasting panels, which assesses wines to determine whether they qualify to be labelled “BC VQA”. The panels consist of six

trained judges, independent of the wine and grape growing industry.

While the BCWA governs and enforces the wine standards (even the French have rules and regulations), some feel that the VQA panel and its standards have been watered down and perhaps the panel should no longer be in existence. Let the market determine what is good or bad wine. As a retailer, I have stumbled upon BC VQA wines that are quite faulted and have not bought the wines because of that.

The British Columbia Wine Grape Council (BCWGC) is a re-invention of the former research committee of the B.C. Wine Institute. It is responsible for organizing/assisting in the research and education of grape growing and winemaking to benefit the BC wine grape industry. Membership is mandatory for all mainland BC wine grape producers and annual levies are collected. The current levy is $10.00 per ton of grapes produced.

The British Columbia Grapegrowers’ Association (BCGA) represents all commercial BC grape producers on farming issues and concerns. They work with other industry organizations, with provincial and federal agricultural organizations and all levels of government to represent, promote and advance the interests of all grape growers in British Columbia. Membership in the British Columbia Grape Growers’ Association is entirely voluntary and is funded through membership fees.

The Canadian Vintners Association (CVA) was created in 1975 as the Canadian Wine Institute and renamed in 2000 to reflect the growth of the industry. It represents over 90% of all wine produced in Canada, which includes 100% Canadian, VQA wines and International-Canadian Blended or Cellar in Canada (CIC) wine products. It advocates on behalf of the membership on public policy initiatives by working with governments and other stakeholders to find solutions that benefit the consumer and the Canadian wine industry.

Some feel that this body is currently irrelevant to BC as there is a big difference between the two main Canadian grape growing regions, BC and Ontario and they should be lobbying the federal government to improve the climate that wineries operate in. However, they were a good lobby group when the inter-provincial Bill C-311 was being debated. They could become a big influence and very important if Canadian wineries start to export and possibly will be one of the biggest supporters.

Other organizations such as PARC (Pacific Agri-Food Research Centre), regional winery associations such as the Naramata Bench Winery Association and the Okanagan Falls Winery Association and the Okanagan Wine Festival Society provide fantastic help and support. PARC has a tremendous resource of scientists for growers and wineries. They have been described as being very open to engaging and supporting industry. The regional associations come together to promote the unique and individual areas.

BC WIne ASSOCIATIOnS

©BC Wine Institute


Lindsay KelmCommunication Manager, BCWIRepresenting 131 member wineries throughout the province, the BCWI supports and markets the Wines of British Columbia (BC VQA), which gives consumers assurance they are buying a wine that is 100% from BC. The BCWI also markets the Wine Regions of British Columbia; delivers quality trade, media and consumer tastings; and acts as the voice of BC’s wine industry by advocating to government on behalf of its members. Learn more at www.winebc.com.

British Columbia

grape debate - Is WIne Made In the vIneyard or the WInery?

bc WInes go statesIde

the 2nd annual grape debate was held in Vancouver on January 31 and posed an interesting question, “Is wine made in the Vineyard or in the Winery?”. The issue was stated as follows: “Every wine is unique in some way. Some would attribute these distinctive qualities to “terroir”, while others would consider them to be a reflection of a winemaker’s style. Vineyard location and weather during the growing season certainly impact the grapes in many ways, but the winemaker’s attention to detail and signature techniques may also have significant effects on the final product. Is the importance of “terroir” overstated? Are talented winemaker’s undervalued? And where do vineyard managers fit into all of this?”

To many, particularly in the industry, the answer is both and you certainly could not have one without the other, however the talented team of debaters took on the challenge to ultimately name a winner.

Val Tait from Team Vineyard kicked off the debate in fine form with a vine cutting to showcase where it all begins and offering a quote from challenger Kathy Malone.“It is our belief that great wines start in the vineyard. Natural, beautiful wine is not manufactured—rather, it is carefully guided through natural phases to become the glorious essence of

the effects of sun and soil on specific grape varieties”. Tait also noted that the French do not have word for winemaker, simply vigneron or wine grower.

With that, it was time to let the fruit fly! Stimulating arguments came from both sides including Anne noting that, without winemaker intervention, a grape’s path ends as vinegar, David arguing the stories that matter come from the romance of the place, and Sid noting the unique terroir shown by vineyards in Burgundy , Bordeaux, Piedmont. Sid also threw a few more quotes at the winemakers, including, “One must have the courage to do nothing” (Dominque Lafon’s father) and “A winemaker is like a doctor. Must know when there is a problem and how to cure it. Skills are prevention to protect the natural wine from colds, the flu and other maladies. Sometimes doing nothing or as little as possible is the most important thing” (Andre Machetti of Mastrojanni Brunello). Up until the final speaker, it looked like Team Vineyard might have a slight edge, but Kathy Malone stole the show with her whimsical

Music Man rendition of winery life. Her outstanding debate, combined with a witty sense of humour truly won over the crowd.

It was indeed a Grape Debate and was nearly too close to call. In the end, after 3 rounds of voting, team Winery clinched the victory and was awarded with The Grape Debate Cup!

After an intense hour of debating, I think both the debaters and the 300 attendees were ready for a glass of well-deserved BC VQA wine from the 19 wineries pouring at the event and toasting another successful year in the vineyard and the winery. Thanks to Alumni UBC and Dine Out Vancouver for another amazing event and we look forward to seeing you at The Grape Debate next year! To view a video recap of this year’s event, visit the Blog section at www.dineoutvancouver.com.

For the second year in a row, the province’s international trade and investment network and the British Columbia Wine Institute teamed up to promote B.C. VQA’s award-winning wines and vintners at one of the world’s most prestigious food and beverage shows.

Last year, during the Winter Fancy Food Show in San Francisco, a guided tasting of select VQA wines resulted in a partnership between the British Columbia Wine Institute and Good Company Wines based in Sonoma, California, giving U.S. consumers access to premium B.C. wines. Currently, four B.C. producers are listed on the company’s website WineBCUSA.com: Black Hills Estate Winery, Laughing Stock Vineyards, Meyer Family Vineyards and Painted Rock Estate Winery.

Following on the success of last year’s showcase, select VQA wines from B.C. were featured again this year at a key gathering for the California wine trade, sommeliers, restaurateurs and media. The event included a multi-course dining experience featuring British Columbia ingredients paired with B.C. wines. B.C. executive chef Trevor Bird of FABLE Restaurant and Food Network’s Top Chef Canada guided the event, it also included remarks from Cassie Doyle, Consul General of Canada, San Francisco-Silicon Valley.

The event was co-hosted by the B.C. Wine Institute, which builds and markets the Wines of British Columbia brand, and the Province’s trade and investment office in

Palo Alto, California. British Columbia’s international trade and investment network works to open and expand markets for the province’s goods and services. California is a key market for B.C. VQA wines and the United States is the world’s largest retail wine market - and one of the fastest growing. Americans consumed over $34.6 billion worth of wine in 2012, the 19th consecutive year the market expanded.

The three-day Winter Fancy Food Show, draws over 18,000 attendees and features 80,000 of the world’s finest foods and beverages.

The promotion of B.C. wines and food at the show received funding from the federal and provincial governments under the Growing Forward 2 agreement (2013-18), a $3-billion investment in innovation, competitiveness and market development in Canada’s agriculture sector. The funding includes $2 billion, cost-shared on a 60:40 basis, for programs delivered by provinces and territories (a 50 per cent increase in cost-shared funding), as well as $1 billion for federal-only strategic initiatives.

To find out more about British Columbia’s international trade and investment network, visit: http://www.BritishColumbia.ca

For more information on provincial Growing Forward 2 programs, visit: www.agf.gov.bc.ca/apf/GF2/GF2.html. For more information on Growing Forward 2, visit: www.agr.gc.ca/GrowingForward2

Team Vineyard

• Val Tait, Co-Owner & GM Bench 1775 Winery• David Schofield, VP Wine Strategy, Trialto Wine

Group; Wine Advisor, Okanagan Crush Pad• Sid Cross, Bon Vivant

Team Winery

• Anne Sperling, Viticulturalist & Winemaker, Sperling Vineyards

• Howard Soon, Master Winemaker, Sandhill• Kathy Malone, Winemaker, Hillside Winery

©vsaranphoto.com

©vsaranphoto.com


Like many proprietors, you probably have a vision for your future. Perhaps you picture yourself golfing in the sunshine, or sipping a crisp chardonnay while overlooking your estate vineyard. However, like many business owners, you probably haven’t given much thought to the path between now and your ideal retirement.

If this is the case, you could be on the fast track to an involuntary sale of your winery or vineyard due to unexpected illness, death or financial troubles. You want to have control over when and to whom you sell or transition your business – which can take years to coordinate effectively. So why are business owners afraid to start succession planning now?

Fear of losing money. You have worked hard to build and establish your winery and may fear something causing you to lose it. You may also have concerns that your children will have differing ideas of what are necessities and what will waste profit in your business. But avoiding these issues won’t eliminate them. In fact, it may only make them worse.

Fear of losing control. Whether your business is well-established or just getting off the ground, you have put in a great deal of energy to build it. If you feel that the business is your life – and perhaps that no one else can run it as well as you have - you may be resistant to letting go. It is especially important for business owners to express these fears to their advisors and families. Transitioning the business gradually can help owners ease out of full control and allow time for their successors to learn the ropes.

Fear of conflict. If you run a family business, differing views can cause family fights. You may not see eye to eye with your children on operational issues, or on the vision for the future of the business. When multiple children are involved in the business, you may be concerned about choosing one over another to take over, or that your children will not be able to work together without you. The most constructive way to mitigate this fear is to establish a mechanism for communication between you and your family members, such as regular family business meetings.

Fear of negative implications. Succession often implies retirement, and retirement involves being removed from service. You may be years away from this reality and not ready or willing to think about stepping down. Alternatively, you can plan for a transition, which is positive and focuses on the bigger future, allowing you to engage others in the process.

The more you plan now, the less you will be daunted by fears and uncertainty regarding the future of your business. The earlier you communicate your vision and discuss the views of your family members and key employees with them, the smoother your transition will be. Starting the transition process now will allow you to plan for bumps in the road, help your successors gain further knowledge and experience, and attain your objectives for a better future.

Call your BDO advisor to start planning today. BDO’s Winery Services Team can be reached at 250-763-6700 or 1-800-928-3307, or by email at: [email protected]. www.bdo.ca/wineries

WHY IS SUCCESSION PLANNING SO HARD TO FACE?

Patti Tattersall, CASenior Manager and Chartered Accountant at BDO

Wine Business

Our dedicated team of professionals offers practical solutions to your unique winery challenges. Whether you need accounting, auditing, tax planning or financial advice, we can help you uncork your potential and taste success.

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BRITISH COLUMBIAFrank Whiteheadp. 250.762.9845c. 250.878.3656

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BRITISH COLUMBIABRITISH COLUMBIAFrank WhiteheadFrank Whiteheadp. 250.762.9845p. 250.762.9845c. 250.878.3656c. 250.878.3656

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Awards

Our Awards - The Artist’s words……The passion of the art of winemaking is the inspiration for this award.

The soil, the fruit, the blood are all represented in the award through the use of both colour and form. The colour, a deep red with a touch of black and purple, alludes to the wine, to the soil, the fruit and to the blood of

the winemaker, where the passion lives. The form has five fingers, as does a hand and holds a sphere representing the fruit. The piece operates as a lens,

projecting an intense spot of light onto the surface. This is that ethereal aspect of the art~ that theory about wine and the art of making it can never be

adequately described or articulated, but of which every winemaker knows.- John Paul Robinson

Established in 1981, the All Canadian Wine Championships has followed the progress of our country’s wine industry from its infancy to where it stands today---vibrant and full of promise. This year’s judging will mark thirty four years of critiquing Canadian wines. Director Bev Carnahan assembles an esteemed panel of approximately 16 wine writers, sommeliers and accredited wine judges, from coast to coast. The competition is the largest judging of its kind with a record 1297 wines being entered in 2013.

Wines are submitted, sorted by category, price and sugar, wrapped, and then assigned to the panel for assessment. Entries are scored using the 100 point scale, examined for sensory components, varietal character, and structural soundness. A top scoring Double Gold will emerge in each of approximately 40 categories. The uniqueness of the ACWC is in the medal tier. The following descending 10% of scores will be assigned Gold, Silver and Bronze respectively.

This competition is tough. With the impressive progress among Canadian wines, competition in certain categories will be at world class levels. Due to the high quality of the wines entered, the medal winners are the cream of the crop. Awards are skimmed off the top, and reflect true achievement among your peers.

The Double Gold from each category will advance to the Trophy round, to be re-tasted by all judges. There are 5 Best Wine of the Year Trophies to be won—White wine, Red wine, Dessert wine, Sparkling wine and Fruit wine. These will represent the judges’ opinions of what are Canada’s best wines, each receiving the coveted commissioned artwork you see here.

This year’s judging will take place on May 13 to 15th, 2014 in Prince Edward County, the new home of the All Canadian Wine Championships. Enter on-line at www.allcanadianwinechampionships.com

Will Your Wine Rise To The Top?Enter Now at:

www.allcanadianwinechampionships.com

All Canadian Wine Championships

@allcanadianwine

All CAnAdiAn WinE AWArds

@allcanadianwine All Canadian Wine Championships


Ontario

Grape Growers of ontario raise a Glass to a record Harvest

lecture series Has Global impact for Grape and wine institute

Grape Growers of ontario are raising a glass to toast the record grape harvest and celebrate this winter’s Icewine harvest. “Ontario’s grape harvest set records this past autumn. It’s another superb harvest and it’s promising in terms of the quality of the grapes,” said Grape Growers of Ontario Chair Bill George.

Mr. George’s comments came as the Grape Growers of Ontario, joined by Premier Kathleen Wynne and Tracy MacCharles, Minister of Consumer Services released the harvest results at the Queen’s Quay LCBO store in Toronto today, with an Icewine tasting sampled from an “Icewine Luge”. The 2013 harvest is a record-breaking 80,548 tonnes of grapes, valued at $100.8 million. These grapes will produce enough wine to create the equivalent of 1,134 Olympic ice rink surfaces.

“Ontario’s grape growers know that great wine starts with quality grapes,” says Mr. George. “Growers are proud to grow the grapes that go into Ontario and VQA wines.”

As well, over 6,000 tonnes of grapes were netted in the autumn and left to be harvested for Ontario’s celebrated Icewine production. Authentic Icewine grapes must be frozen on the vine at a sustained temperature of minus 8 degrees Celsius or lower, and pressed immediately while still frozen. This winter’s icy weather has provided several nights of ideal temperatures for Icewine harvest. Celebrate the harvest at the Niagara Icewine Festival from January 10-26 with wine and food pairings, winery discovery passes and family-friendly, outdoor Ice Street Villages. For more information, visit www.niagarawinefestival.com.

“Grape growers are optimistic about the success of our industry and attribute that success to our partnership with the Ontario government, the LCBO, our industry partners, and most of all, wine lovers from right across Ontario and the world,” says Debbie Zimmerman, Chief Executive Officer, Grape Growers of Ontario.

“I want to congratulate Ontario’s grape growers on a record harvest for 2013,” said Kathleen Wynne, Premier and Minister of Agriculture and Food. “I’m committed to supporting this innovative industry and I encourage consumers to choose Ontario wines throughout the year. Strengthening the grape and wine industry is part of the Ontario government’s economic plan to create jobs and support a dynamic and innovative business climate.”

Over 14,000 Ontario jobs are tied to the continued success of 100% Ontario-grown wines and the 17,000 acres of vineyards that are now in place across the province.

about the Grape Growers of ontario:The Grape Growers of Ontario is the official organization representing more than 500 grape growers of 17,000 acres of vineyards located in one of the cool climate viticulture areas in the world — an area that includes the Niagara Region, Prince Edward County, Lake Erie North Shore and the emerging Norfolk County.

Quick Facts:• Ontario is the largest wine region in Canada and is on the same latitude as Burgundy

in France. Ontario is known around the world for its Icewine. As a cool climate region, Ontario’s growers also excel in the aromatic white varietals of Chardonnay and Riesling, and red varietals such as Merlot, Pinot Noir and Cabernet. Icewine is most often made from Vidal grapes, but there are many selections using vinifera varieties such as Cabernet Franc and Riesling. Ontario’s 2013 grape harvest is 79,756 tonnes of grapes with farm gate value of $99.7 million dollars, up from last year’s 66,014 tonne crop and $88.6 million farm gate value.

• Ontario’s 2013 grape harvest will produce enough wine to create the equivalent of 1,134 Olympic ice rink surfaces.

• VQA wine is made of 100 % Ontario-grown grapes.• Ontario VQA wine sales have reached almost 16 million litres and $268 million in sales

annually and represent more than 10 per cent of the wine sold in the province.• About 6,000 tonnes of Icewine grapes have been harvested from the 2013 vintage, which

may produce 900,000 – 960,000 litres of Icewine. Over 14,000 Ontario jobs are tied to the continued success of 100 % Ontario-grown wines.*

• The wine made from Ontario’s grapes generates $593 million in wages and $3.3 billion in economic impact.*

*Source: 2013 Report, Canada’ Wine Economy – Ripe Robust Remarkable”, by Rimerman. LCBO provides a number of supports for Ontario wine.

Details are available at http://www.lcbo.com/lcbo-ear/media_releases/content?content_id=3221.

what a difference a year makes. last winter, oenologist belinda Kemp was sitting in her home in England, watching live webcasts of Brock University’s Cool Climate Oenology and Viticulture Institute’s (CCOVI) Lecture Series.

“The CCOVI webcasts were a great resource for me,” Kemp said. “In fact they’re a great resource for the wine industry and wine researchers anywhere in the world.” This year she’s a researcher at Brock and will be one of the presenters in the 2014 edition of the renowned lecture series. Kemp, the latest addition to the CCOVI team, will take the podium on March 17 to speak about her research on managing tannins during wine production.

Again this year, the nine-week series takes timely research out of the lab and into the hands of industry.

“Having the series online has allowed CCOVI to expand our outreach activities from our own backyard to a truly global audience,” said CCOVI director Debbie Inglis.

Now in the seventh season, the series doesn’t end with the final lecture. The online videos have been viewed over 2,000 times in over 35 countries around the world.

Topics for this year’s series span the grape and wine value chain from consumer behaviour, marketing, and wine law to oenology and viticulture science. All lectures take place Monday afternoons at 2 p.m. in room H313 of the Mackenzie Chown complex at Brock University and are free for anyone to attend.

To watch the live webcasts or archived videos, go to brocku.ca/ccovi. Parking is available in Lot E at a rate of $2.50 per hour.

lineup and dates for the 2014 ccovi lecture series: • February 3: Narongsak Thongpapanl, CCOVI Fellow, chair, Marketing, International

Business and Strategy, Brock University “Unveiling the influence of consumer wine appreciation dimension on purchasing behaviour”

• February 10: Alexandra Mayeski, CCOVI Professional Affiliate, partner at Mayeski Mathers LLP “Current legal issues facing the Ontario wine industry”

• February 24: Linda Bramble, CCOVI Professional Affiliate, wine writer, educator and author “The influence of wine writers on consumer behaviour”

• March 3: Michael Ripmeester, CCOVI Fellow, Professor of Geography, Brock University “Wine as heritage across Niagara”

• March 10: Jim Willwerth, CCOVI viticulturist, Brock University “Cold hardiness: current issues and research developments”

• March 17: Belinda Kemp, CCOVI oenologist, Brock University “Tannin Alert: A wine tannin management system for Niagara wineries”

• March 24: Andy Reynolds, CCOVI Researcher, Professor of Biological Sciences, Brock University “Mediterranean horticulture: Travels in Tunisia and Portugal”

• March 31: Antonia Mantonakis, CCOVI Fellow, Associate Professor of Marketing, Brock University “Consumer perceptions: The influence of subtle label changes on consumer behaviour”

• April 7: Gary Pickering, CCOVI Researcher, Professor of Biological Sciences, Brock University “SNPs, snobs and snouts: The influence of biology, expertise and taste in wine preference segmentation of North American consumers”.

premier Kathleen wynne toasts the 2013 Grape Harvest with vineland estates riesling vidal icewine, also in the photo is debbie ZimmermanGrape Growers of ontario (left) and ontario minister of consumer services, tracy maccharles.


Ontario

Research

Terry & Bev yunGBlunTFor Terry yungblut, making grape juice is a tradition he remembers fondly. “I remember we used to make it on the stove with the steamer and my mother,” he says. “And we do the same thing. We steam it. The flavour out of it is unbelievable. Once you smell it, you can’t forget it. The juice just tastes great.” Terry and his wife, Bev, have been selling homemade Ontario grape juice called The Juice of Kings since 2008. The name has significance for their family. “The Juice of Kings came from the fact that Terry’s dad was a Grape King in 1968 and Terry was a Grape King in 1984,” explains Bev. “So I thought to keep the tradition and the ‘King’ in the family, we’ll call it the Juice of Kings. People like the name. They see it and it catches their attention.” Terry is a third generation farmer at Greenview Farms in Fonthill, Ontario. “When I was 18, I bought into partnership and I’ve been here ever since.” Terry says he enjoyed working alongside his father and believes one of the most positive things about farming is a family working together. “That’s a very important part of the farming world; the prestige of farming, I guess. We know what it’s like to work. Everybody takes their turn. The tradition enters into it quite a bit.” Bev says although “the kids don’t like to work all the time” she believes “it helps to build good character and work ethics.” Terry and Bev have been married five years, and it is a second marriage for both of them after they each lost a spouse. Bev has an outside job, but she loves helping out on the farm; especially working with the grapes. “I like being in the country. It’s a lot of work, but it’s rewarding when you see the grapes come off when you’ve tied them all spring. We spend hours in the grapery and then you see a nice crop of grapes,” she says. Many of the grapes in the field are from the first generation of farmers. “Some of those grapes we

have are original; prior to 1920, and they are still producing,” says Terry. Bev says Juice of Kings is a big hit with customers because of the mixture of quality, taste and nostalgia. “When they see the Concord grape juice, you wouldn’t believe how many people say ‘my grandmother used to make this and nobody makes it anymore.” It’s like a memory comes back to them and they have to buy it just to taste it again. Terry says it’s the flavour many love. “It’s hot pressed versus cold pressed juice,” he explains. “So it’s got the flavour in it. It’s concentrated and the juice just tastes better that way.” Bev says they decided to bottle their own juice because there isn’t a place in Canada that bottles or processes grape juice. “The juice plant closed down in St. Catharines in 2007 so we decided that we would try bottling some of our own juice and selling it. It just seemed like a waste that none of the grapes were being used for juice anymore.” Bev feels it is important to support the local economy, so almost all of her operation relies on businesses in the region. “I like to buy locally because if I want people to buy my stuff, I should be buying local. When we started with the juice I tried to buy everything locally that went with it. Local people make my labels. I even had boxes made in Allanburg, Ontario. I thought, if I want people to support us growing things local then I want to support the local people too, so that’s what we did.”

celeBriTy wine endorsemenTs sTudyThe Goodman school of Business at Brock university is home to leading research into consumer behavior, and how our perceptions lead us to not only select certain products but to pay more for them. In a new study, researchers found that the degree of “fit” between celebrity athletes and the wine they endorse influences our perception of the wine’s taste, as well as how much we’ll pay for it. The study gave participants three options of wine/sponsor pairings in varying degrees of compatibility. The wines were matched with an athlete from golf, speed skating and wrestling. When participants rated the level of fit between the sponsors and wines, results showed that stigmas associated with each sport influenced consumer decisions. A more prestigious sport like golf received a higher “fit” level than a sport such as wrestling, which is not commonly associated with the product category of wine. The researchers found that consumers with more knowledge in wine were less swayed by the fit, and gave the highest taste evaluations to the product-sponsor pairings, which were only moderately fitting. The results could have important practical implications for marketers, namely that product-sponsor “fit” can enhance consumers’ consumption experiences and also their likelihood to buy the wine. The study was conducted by Antonia Mantonakis and Eric Dolansky of the Goodman School, along with

colleagues Sarah Clemente (Queens’ University) and Kate White (university of British Columbia). Dr. Antonia Mantonakis is an associate professor of marketing at the Goodman School of Business. She is a consumer psychologist by training. Her research focuses on the psychological factors that affect consumer behaviour and consumer decision making.

250.498.4426


Ask Corrie

QUESTION: I keep hearing that oxygen is detrimental to the production of quality wine. When is oxygen harmful and when is it beneficial in winemaking?

ANSWER: There are three stages in winemaking where oxygen is perceived to be beneficial: Juice hyper-oxidation, fermentation and micro-oxygenation.In the absence of SO2, enzymatic oxidation occurs in must and juice. Oxygen reduces the potential for white wine to brown by reacting with phenol groups in the juice. This reaction produces quinines which further oxidize, producing brown compounds which precipitate out and reduce the potential for browning reactions during aging. As a result, some winemakers have resorted to hyper-oxidation to protect their wine from future browning. Results have been mixed on the sensory impact of hyper-oxidation.

During the fermentation process, yeast requires oxygen for healthy propagation, sterol synthesis and increased tolerance to alcohol. The crushing process (crushing, pressing and racking of juices) adds this dissolved oxygen in the range of 6-9 ppm. Early pump overs and punch downs, before CO2 production is heavy, adds additional oxygen. Musts and juices that are deficient in dissolved oxygen at the beginning of fermentation may result in stuck fermentation. Towards the end of the fermentation process, the wine will be mostly devoid of oxygen due to consumption by the yeast and off-gassing caused by CO2 production.

Micro-oxygenation naturally occurs in a barrel and occurs in tank with the use of a micro-oxygenation unit. Micro-ox increases the polymerization of phenols, increasing colour stability and reducing the phenolic harshness on the palate. Micro-oxygenation must be applied cautiously, ensuring that the wine has the structure to support the added oxygen. Frequent sensory monitoring and analytical measuring of the dissolved oxygen is critical. In general, oxygen should be avoided post primary fermentation and at bottling because the presence of oxygen can cause browning, growth of microbes, and off aromas and flavours. Oxidation causes the degradation of 3-mercaptohexanol [3MH], 3-mercaptohexanolacetate [3MHA] and linalool (tropical fruit, passionfruit and floral aromas). It also evokes the rapid rise of sotolon and aldehydes (spicy, nutty, dried fruit, browned apple). Steps should be taken to ensure that oxygen exposure to avoid the degradation of positive sensory compounds and elevation of negative ones. Oxygen may be picked up during rackings and transfers, cold stabilization, filtration and bottling as well as in tanks that have un-gassed head space. Dissolved oxygen levels should be monitored to identify the areas of high oxygen pick up and the procedures necessary to reduce oxygen pick up. Tannins are strong antioxidants in wine. They have the ability to absorb dissolved oxygen, inhibiting the wine’s ability to brown and convert alcohol to acetaldehyde. The addition of ellagic or proanthocyanidinic tannins (Protan Pepin, Protan Bois, TanFresh and others) can refresh the wine and protect the wine from further oxidation.

Every wine responds differently to fining agents and tannins. I highly recommend conducting bench trials to ensure that the wine quality is enhanced rather than degraded. Contact your supplier for recommendations for your wine and bench trial protocols.

QUESTION: How can I measure dissolved oxygen? I’ve heard of RDO meters and optical measurement before, can you explain how they work?

ANSWER: Dissolved oxygen may be monitored using a dissolved oxygen meter and probe. Earlier probes and meters used polargraphic technology, whereas

new meters and probes, such as Orion’s Star A223 RDO meter use optical technology. Optical measurements are based on luminescence technology. A blue LED in the probe emits a light that causes the lumiphore molecules embedded in the sensing foil to react. The sensor then measures the delay in the return signal in comparison to the extraction symbol. There are several benefits in using RDO meters to measure dissolved oxygen. This method is easy to run and it does not require the membrane changes, filling solution or stirring that the earlier polargraphic method did. There is also no polarization or warm up required as readings may be taken right away and are not affected by color or turbidity. RDO meters are sensitive to low D.O.s, resulting in more accurate and reproducible results.

Corrie KrehbielCorrie Krehbiel is a Canadian winemaker currently working as the technical winemaking consultant at Cellar-Tek. With 10+ years of Okanagan wine making experience and over 5 years of oenology studies, she heads up the technical wine making products portfolio.

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Mason Spink, Winemaker at Dirty Laundry Vineyard


Cellar•Tek CelebraTes 10 Years Canadian winery and brewery supplier cellar•tek announced they were celebrating their 10-year anniversary by hosting two Trade Exhibitions, one in Penticton, BC and one in St. Catharines, ON. “We wanted to do something special for our anniversary,” says Peter Glockner Director of Marketing. “We are proud to collaborate with so many great suppliers from around the world. Our tradeshows are a way to say ‘Thank-You’ to our customers and give our suppliers the opportunity to showcase their brand in the Okanagan and Niagara regions, while celebrating our 10th year anniversary with us.”

The Okanagan show will be held on March 26th at the Okanagan College campus in Penticton and the Niagara show will be held at Club Roma in St. Catharines on April 3rd. Both will run from 9am-4pm. The events will feature 14 supplier booths from industry leaders such as Stelvin, Diemme, Valentin, Innerstave, Liverani, Filtrox, 3M, Moog and many more, combined with speakers scheduled to give technical seminars and tastings throughout the day.

QUesTION: My DO readings are high. How do I reduce oxygen uptake in the cellar?

aNsWer: When possible, keep fermentation tanks topped. Partial tanks should be blanketed with nitrogen (or argon) weekly. During the filtration and racking, it is important to ensure that gaskets and fittings are tight to prevent oxygen ingress. Receiving tanks and transfer lines should be gassed with nitrogen or argon to reduce the wine’s contact with oxygen.

The potential for oxygen uptake during cold stabilization is often overlooked. Oxygen dissolves much more readily in a wine that is cold. It is important to ensure that free sulphur levels are adequate prior to beginning cold stabilization and that efforts are made to ensure that tanks undergoing cold stabilization are topped. Many new winemaking technologies strive to reduce oxygen exposure during cellar processing. Diemme’s Microflex filter, for instance, has been developed to offer one-pass filtration with very limited oxygen pick up.

QUesTION: My wine smells and tastes oxidized. Can I still repair my wine?

aNsWer: The short answer is, Yes, wines with oxidative character can be repaired. The first thing you can do is to ensure the wine is protected with an adequate amount of SO2 given the pH. In the next step, tannins, mannoproteins and fining agents may be used to bind aldehydes, brighten fruit character and reduce browning.

Over 35 winemakers from across the province came to brock University on Dec. 6 to pop the cork on a new sparkling wine network—Fizz Club.

CCOVI oenologist Belinda Kemp united the group of winemakers and used her extensive sparkling wine knowledge to lead the group through discussions on the latest research. They discussed advances in technology, ingredients available for the production of sparkling wine, tirage and dosage issues. Winemakers each supplied samples of their base wine and latest release which was used for an educational tasting. Kemp facilitated a discussion with the group after each tasting.

The sold-out session included winemakers from Prince Edward County, Lake Erie North Shore and Niagara. “Sparkling wine production in Ontario is growing rapidly,” says Barb Tatarnic, outreach manager at CCOVI. “Fizz Club provides an excellent avenue for winemakers to network and learn about the latest research from our experts.”

Endorsed by the VQA, this forum provides a unique learning environment for vintners.

Building on the success of Fizz Club’s first event, an Ontario sparkling wine symposium will take place May 6, 2014. The one-day event will be a blend of technical theory and practical solutions. Sparkling wine issues will be addressed scientifically with experts providing practical solutions based on global research. The event will be targeted at winemakers, oenology students, sommeliers, researchers and winery owners. Bertrand Robillard from the Institute Oenologique de Champagne has already been confirmed as a speaker. To learn more about Fizz Club and the upcoming symposium visit: brocku.ca/ccovi/outreach-services/fizz-club.

FOOD & beverageTHINgs TO WaTCH IN 2014Chinese Wines - China is already the world’s fifth largest wine producer, and its wine will start to gain a higher profile as quality improves and output rises. A report from France’s National Center for Scientific Research says China will double its current wine production within five years. And 20 Chinese wines were recognized at the Decanter World Wine Awards in May 2013. The nation’s largest wine producer, Changyu Pioneer Wine Company, is building a “winetropolis” in the city Yantai—featuring a research center, a production center, a vineyard and tourist facilities—slated to open in 2016.

Cocktails on Tap - We’ve seen wine moving into taps, and now cocktails are being mixed and stored in kegs. It saves bartenders time and can lower the price tag for imbibers, who get the added bonus of being able to ask for sample tastes. With many cocktails, premixing doesn’t compromise quality—and may enhance it by enabling ingredients to mesh over time—though it only works well for some concoctions.

Craft Mocktails - Creative cocktails have primed drinkers for innovative options; meanwhile, nondrinkers have been stuck with the same boring choices. A new wave of craft mocktails incorporate syrup infusions, fresh juices, homemade sodas and an array of creative add-ins. Offerings range from the Orange Julius at New York’s NoMad (orange juice, cream and orange blossom water) to the seasonal Jardin de Fraises at Fig & Olive in L.A. and NYC (kefir clover, muddled strawberries and fig, clover honey and fig balsamic) and the Eden at London’s HKK (grapes, rose syrup, lychee juice and soda water).

Orange Wine - The result of using red-wine techniques with white-wine grapes, an ancient technique from the Caucasus region, orange wine offers the best of both worlds, according to its proponents. (The color isn’t exactly orange; it’s more in the range of light gold to amber.) While this wine will likely remain a niche product, we’ll be seeing it more often thanks to the efforts of vintners in Italy, France, California and beyondJ. For more information, please visit www.jwtintelligence.com and follow us @JWTIntelligence.

Ask Corrie continued

Ontario

FIzz ClUb a sparklINg sUCCess

Cellar TekFrom left to right: Natalie Reynolds, Helen Webb, Jennifer Courtney,

Andy Shillington, Corrie Krehbiel, Randy Jones, Peter Glockner, Perry Maxfield, Alayna Nicol,

Justin Skladan, Tugce Oezatilgan, Lea Van Diest


Build Your Brand #6 - Staff aS a touch Point

Marketing

When competition is less intense it might not matter as much, but in today’s environment it’s crucial that employees live the brand.”

Last issue we reviewed brand touchpoints, all the places and encounters that anyone has with your brand, and the ways to keep your brand identity strong and recognizable through all that you do.

This issue I am going to focus on one particular touchpoint, which a surprising number of businesses overlook. After investing in some cases tens of thousands of dollars to build your brand, its identity, and then implement your branding, it’s a big failure if you fall short into carrying these efforts and tactics through into one of the most important elements of your brand: your team.

No matter which industry you’re in, building a strong brand requires that all employees feel connected and understand their role in turning brand aspirations into reality. When competition is less intense it might not matter as much, but in today’s environment it’s crucial that employees live the brand. Yet only a handful of companies are succeeding with integrated brand delivery and do not straightforwardly understand that that the brand must be incorporated into every facet of their operations, which of course includes their employees.

Winery regions in other regions, such as California, are very good at educating their tasting room and sales staff on how to talk about their brand, having their employees know the brand story inside out, adding to all the product information that is required. These employees know who their employers are as a company, enhancing their knowledge of how to speak about the wines, how the wines work for varying occasions, and how to promote a wine club as well.

With sales at the winery gate being among the most profitable sales channels, it makes total sense to train your staff to be able to sell to every customer that walks through the door.

But this does not mean to push your product down a customer’s throat, or to come on too strong. For the customer’s perspective, the people they encounter are the company. You do not want a customer to be repelled by your team because they are too pushy or if they act in a way that is counter to your brand values.

It takes finesse and customer service sensibilities to be able to help customers find the wine that is right for them, build a relationship, and at the same time get your story told. If this is done by personnel with big personalities - smart, outgoing people with big smiles on their faces - who are engaged and transformed into ambassadors for your brand. They can offer your visitors an incredible, memorable experience, be your brand’s best advocate, and also turn a customer into a brand evangelist for you. However employees outside management or

the marketing department are generally unaware of what a brand is, much less what their company’s brand is.So how do you develop employee brand ambassadors? Like the construction of your brand story, it begins by identifying the core values of your company: who you are, what you do and what you stand for. Then, you can look to cultivate these values in your staff, by creating an environment where employees enjoy going to work and feel their efforts are noticed and rewarded.

How do you build employee engagement? In their book The Drivers of Employee Engagement, Dilys Robinson and Sue Hayday note that employees are motivated by intrinsic factors like personal growth, working for a common purpose, and being part of a larger process, rather than simply focusing on extrinsic factors such as pay and benefits.

To get started, hire someone who has a keen personality and a strong willingness to learn. This cannot be taught, and is the foundation for which you can build your own brand ambassador. Make sure you share with them your brand story, what you’re all about and your dreams and ambitions for the future.

After you share your brand story with them, make sure that they are fully armed with information on your company – your history, your product offerings and your customer service policies. These staff members interact with customers every single day, so involve them in dialogue regarding customer service. Ask them what are the toughest questions they receive from customers, and work with them to shape the responses and help really get your story out there one-on-one. These employees are your frontline and should be the ones to showcase

your brand, but you need to give them the tools.

Invite them to be part of the story and enjoy this journey with you, as you take your brand out the public at large. From a more practical standpoint, also make sure that they have hospitality training: Serving It Right and super host type skills, so that every time a person walks through your winery door they feel welcome, attended to and inspired to leave with an arm full of bottles.

By training, engaging and empowering your employees and sales teams, they can become your winery’s most important and loyal brand ambassadors.

Are your employees engaged to live your brand and tell your story? Have you noticed a company who does a good job with this? Send me your feedback and thoughts, or email [email protected].

leeann froeseLeeann Froese is a consultant based in Vancouver, BC who does strategic wine marketing and communications via her company, Town Hall. Outside of work and wine, Leeann is a Cub Scout leader & Les Dames d’Escoffier member, and she is into birding, running & community. See more of Leeann’s work on townhallbrands.com or chat with the Town Hall team on Twitter @townhallbrands or Facebook facebook.com/townhallbrands

Are you ready to give the best customer service when visitors walk through your door?

© Lionel Trudel photo.

© Lionel Trudel photo.


Marketing cont’d

In most communities across the country there is access to hospitality training at your local college, and varying courses and credits right up until the university level, depending on how much training you want; at the very least you would want to hire a person who is armed with some basic customer service expertise, or support the training for them so they acquire these skills. Even one or two of those courses really will help arm tasting room stuff with some of the skills that they need. Once you investigate, you can see that there are specific courses in different facilities as it relates to training on hospitality, sales, customer service, and more. In Ontario, right in the heart of wine country is Niagara College (www.niagaracollege.ca) which has an excellent hospitality training program, and in fact

many of the tasting room employees in the Niagara region have been trained at Niagara College. In British Columbia’ heart of wine country there is Okanagan College (www.okanagan.bc.ca) in the interior which has a variety of courses as it relates to applying to the wine industry, and on the west coast and Vancouver island, where there are also many wineries, there are many schools, including Douglas College (www.douglas.bc.ca) and Royal Roads (www.royalroads.ca). To serve the burgeoning wine industry in Nova Scotia, people can access hospitality training courses at Mount Saint Vincent University (www.msvu.ca) Capping all this, with a bit of research you will find that there are sommeliers and other industry professionals, or consultants that offer one-on-one training as it relates to sale customer service and hospitality. It is just a matter of seeking out what you have in your neighborhood so that you can find the skills training that is right for you.

SPRING ISSUE on stands early March 2011

Wasco 661-758-4777

Paso Robles 805-237-8914

Modesto 209-523-8036

santa Rosa 707-542-5510

serving the Wine, table Grape and Raisin Industries

a name rooted in quality customer relationships, a company dedicated to vine craftsmanship. For 25 years, that’s been the winning formula for Vintage nurseries, north america’s largest grapevine nursery. today, we’re growing even stronger with some of the industry’s youngest mother blocks, innovative production techniques and exemplary personal service that continues to emphasize our customer partnerships. come celebrate Vintage’s expertise and excellence with us, and enjoy the value that we continue to cultivate, season after season.

www.Vintagenurseries.com | 800-499-9019 |

Vintage nurseries.Growing With You

For 25 Years

Get Schooled

leeann Froese

Your Options, Our Promise.At TricorBraun WinePak, we believe that winemaking represents the perfect

blend of dedication, patience and a passion for detail. As North America’s largest

wine bottle distributor, we share that commitment to perfection.

We are proud to provide the highest quality glass sourced from the entire global

marketplace - including right here at home! - but that’s only the beginning. From

decorating services to sourcing the latest in innovative solutions like kegs and

pouches, we are dedicated to fulfi lling our promises of quality, effi ciency and

ingenuity in everything we do.

TricorBraun Winepak is your one-stop source for wine packaging. Call or visit us

online today to fi nd out what we can do for you!

BOTTLES | CAPSULES | DECORATING | DESIGN | ENGINEERING | REPACKING

In Canada, contact: Heidi Cook | Sales Manager | 604-649-56231650 Brigantine Dr., Unit 500, Coquitlam, BC Canada V3K7B5

1-800-DRINKWINE | TricorBraunWinePak.com/cgw1 |

TB-2853_CG2W-HalfPg-FF6.indd 1 2/11/14 12:28 PM

Label Awards

3-D LabeL Wins a bROnZe aWaRD FOR TRiCORbRaUnWine bottles with 3-D labels won a bronze award in the 2014 World Beverage Competition’s packaging division for bottles. The specialty labels provided a new perspective for Okanagan Villa Estate Winery’s Vibrant Vine wine.

TricorBraun WinePak sourced the bottle, which won the Bronze medal. The winery also won a Platinum, best of show award in the white wine tasting category.

In the retail environment, 3-D glasses are fastened to the display coolers’ glass doors in front of the winery’s bottles. Shoppers simply look through the lenses and the wine bottle labels transform to their three-dimensional appearance.

The three dimensional experience is amplified in the winery’s tasting room where guests receive 3-D glasses and are exposed to an assortment of three dimensional artwork, displays and visitor souvenirs.

Members of Trip Advisor, the world’s largest travel site, voted Okanagan Villa Estate Winery and the Vibrant Vine Tasting Room the best winery experience in British Columbia.

Varieties of wine sporting the new labels are: Pinot Gris, Riesling, Chardonnay, Sauvignon Blanc, and Gewurztraminer. The winery’s most popular seller is a blend of all the grapes produced on the estate. By happenstance a handful of the 3-D labels, all of which are put on by hand, were applied upside-down to the bottles containing the blend. The bottles with the inverted labels had a look that appealed to the winery’s owner, Wyn Lewis, who named the blend OOPS! and is marketing the bottles with upside down labels.

The 750 ML, tall hock bottles provided by TricorBraun WinePak is antique green with flat bottom finishes and use Stelvin closures.

Phil Lewis, a Colorado-based commercial artist, designed the Vintage Vine labels.

TricorBraun WinePak (www TricorBraunWinePak.com), with annual sales in excess of $120 million, is North America’s largest supplier of wine packaging. The firm has offices in Northern and Southern California, Oregon, Washington and British Columbia. It has been serving the wine industry since 1982.

The company’s facilities include a $2 million repacking system that automatically transfers wine bottles from eight-foot high stacks of pallets to individual wineries’ custom, 12-bottle cartons. It also offers an online store, WinePak Direct (www.WinePakDirect.com) that serves small wineries and large wineries with exclusive, limited case bottlings.

TricorBraun WinePak is part of TricorBraun (www.TricorBraun.com), one of North America’s largest providers of bottles, jars, and other rigid packaging components. The company’s primary focus is on the designing, sourcing and supplying of rigid packaging components for personal care; cosmetics; healthcare; food and beverages; as well as industrial and household chemicals. It has more than 40 offices globally and has one of the largest inventories of rigid packaging components worldwide.

The World Beverage Competition is an annual event, which includes an evaluation of beverage quality in various categories followed by a competition among beverage packages, also from an assortment of categories. Judging is based upon quality and innovation. Entrants are received worldwide.


Canadian Grapes To Wine Spring 2014

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