As part of CCOVI’s outreach to the grape and wine industry Belinda Kemp, senior scientist in oenology, has initiated a sparkling wine networking opportunity for Ontario’s sparkling wine producers.
Fizz Club is limited to sparkling winemakers only as well as wineries that are either underway or considering a sparkling wine program. They are a unique opportunity for sparkling winemakers to openly discuss the regions sparkling wine production, issues and latest research.
Endorsed by the VQA, “Fizz Club” is not just about faults (although there will be some discussion around this) but will be about tasting, sharing and exchanging straight-forward advice on all stages of production. Belinda has presented some of the latest advances in technology and ingredients available for production of sparkling wine, tirage and dosage issues, etc. as well as led sparkling tastings and group discussions.
If you are a sparkling winemaker or a winemaker about to grow and/or produce icewine and want to make sure you are on the Fizz Club list to receive information please email: firstname.lastname@example.org
Our 5th anniversary Fizz Club theme was “Field to Fizz.” The sold-out event brought together a crowd of winemakers from across the country as we discussed all aspects of the sparkling production process including discussions on clones, soil types and leaf removal, the latest international research and its relevancy to Canada, future CCOVI research topics, closures, yeast, and practical winery aspects along with wine tastings.
Sparkling Rosé was the focus for the fourth season of Fizz Club. Belinda Kemp welcomed Bernard Richet, Institut Oenologique de Champagne (IOC), Champagne, France who spoke on the topic: Sparkling Rosé wine production: Controlling color, flavor and foam. Thank you to Scott Labs for funding Bernard Richet’s talk. Sparkling winemakers undertook a blind tasting of Rosé sparklings along with open dialogue. Belinda led the group through a structured sparkling wine assessment – a glimpse into the intricacies of sparkling wine judging. Updates on research were also covered.
The third season of Fizz Club focused on tasting research trial sparkling wines. In addition there will was a forum with an emphasis on problems and applied solutions.
View the slides for Eugene Mlynczyk’s presentation, “A Survey of VQA Sparkling Wine.”
Fizz Club focused on the viticultural effects on sparkling wine quality.
View the agenda for Fiona Kerslake’s keynote talk.
This meeting built on the momentum of our sold-out Fizz Club session and symposium, including speaker presentations and two tastings, including a research trial as well as a tasting of latest sparkling base wines.
Ontario Sparkling Wine Symposium
International experts presented on current topics in sparkling wine research, while structured blind tastings provided an opportunity for discussion.
Hosted by the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University May 6, the sold-out Ontario Sparkling Wine Technical Symposium was a blend of technical theory and practical solutions.
The symposium came at a time when interest in Ontario sparkling wine is growing, said Shari Mogk-Edwards, vice-president products, sales and merchandising at the Liquor Control Board of Ontario (LCBO).
“Our cool climate is yielding world class products,” Mogk-Edwards said, “and I am thrilled to say our customers have discovered the value of Ontario VQA sparkling wines. There is a growing interest in fizz, so we are very pleased with the success of this premium category. The future of Ontario VQA sparkling wine is bright.”
In 2013, sales in Vintages at the LCBO of VQA sparkling wine were up 59.2 per cent from 2012 sales data. There are currently more than 36 wineries producing sparkling wine, with others committed to the production of, or have expressed an interest in, starting a sparkling program in the near future.
The symposium featured international experts who shared global success stories as well as the latest developments in sparkling wine research.
Participants also had the opportunity to taste two sparkling wine research trials that were currently underway at local wineries as well as a comparative blind tasting. The blind tasting presented a selection of local and international sparkling wines and champagnes and was moderated by Jamie Goode. The three flights featured Blanc de Blancs, Cuvee/blends and alternative varieties.
Director of Research and Development, Institut Œnologique de Champagne (IOC), Champagne.
Disgorging, gushing and foaming
Bertrand is currently Director of Research at the Institut Œnologique de Champagne (IOC), Épernay, Champagne. Prior to his existing role, Bertrand was Head of Research and Development at Moet et Chandon for over 20 years. Bertrand has published hundreds of scientific research papers from his sparkling wine research in Champagne and will be presenting results from studies regarding disgorging, riddling aids, gushing, and factors that affect foaming and their management.
Group Sparkling Winemaker, Accolade Wines, Australia
Tasmanian sparkling wine production including phenolic and MLF management
Australia’s most decorated sparkling winemaker with 34 years of experience in the Australian wine industry – 27 of these involved with sparkling wine production. Ed began his career in 1977 with the Wynne Wine Growers Group before being appointed the Seaview Sparkling winemaker. He remained in the Barossa Valley until his move to BRL Hardy (now Accolade Wines) where he continues as Group Sparkling Winemaker. Ed’s brief was to establish the company as Australia’s leading sparkling wine producer with a portfolio of products that covered all market segments from the best expression of cool climate sparkling to affordable commercial styles. In the seventeen years since joining the group Ed’s results are showing his foresight and extraordinary talent with sparkling wine. It was Ed’s firm belief in the potential of Tasmania as Australia’s best sparkling fruit resource that was the driving force behind the company’s 1995 decision to produce Tasmanian prestige cuvée, evolving into the House of Arras.
Owner and Winemaker at L. Mawby, Leelanu Peninsula, Michigan.
Making wines for specific markets and challenges during production with alternative grape varieties.
A sparkling pioneer Larry produces estate grown and bottled Leelanau Peninsula sparkling wines since his first crush in the fall of 1978. He now produces entirely traditional method and cuveé closed method sparkling wines and is mid America’s largest producer of traditional method sparkling wines. His first vines were planted in 1973 and has just over 18 acres producing around 100,000 bottles of sparkling each year. Mawby is certainly one of the very few producers in North America who make sparkling wine their only focus. Larry will be presenting a talk on his background, making sparkling wine products for specific markets and problems faced in bottle fermented and cuveé closed sparkling wine production.
Jamie Goode, Ph.D.
London-based wine writer, wine columnist, The Sunday Express
Sparkling wine closures and purchaser perception of local, national and international sparkling wines
Jamie is a well-known author and wine writer who came in to wine writing via a PhD in plant biology and several years of working as a book editor before he began publishing www.wineanorak.com which is now one of the worlds’ leading wine websites. In 2007 he was named Glenfiddich Wine Writer of the year and contributes regularly to a range of publications including The World of Fine Wine, Wine Business International, Wines and Vines, Sommelier Journal, etc. Goode is also one of the organizers for the UK based International Sparkling Wine Symposium since 2009 and the Sparkling Wine Review.
Scott Labs, Wine Country Ontario
FRIENDS of FIZZ:
AO Wilson Ltd., Cellar Tek Supplies Ltd., Chateau des Charmes Estate Winery, Colio Estate Winery, Fielding Estate Winery, Giusti Wines, Jackson-Triggs Niagara Estate Winery, Millesime Sparkling Wine Processing Inc., Trius Winery at Hillebrand and Vines to Vintages.
The inaugural Fizz Club brought Sparkling winemakers together for the first time. Presentations were given on the latest sparkling wine production, research and technology. Sparkling winemakers were led through a tastings of base wines as well as the latest sparkling wine releases. Group discussions on options for blending, fining, filtering etc. was covered as well as the finishing of sparkling wines with such areas as lees aging, disgorging, dosage and timing of product release being discussed by the group.