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Buckeye Appellation

College of Food, Agricultural, and Environmental Sciences


2019 Vintage Post Fermentation Wine Quality Control Workshop

Full Flier

We encourage participation by bringing wine for sensory evaluation but ask that you limit your selection to 2-3 wines of most interest to you in sharing with the group for sensory evaluation and feedback.  

Any additional wines may be included pending the total number of wines to evalutate.  Mr Steiner can also evaluate these wines after the worksho or at OSU for additional feedback.