Sensory Evaluation & Winery Best Practices Short Course
The OARDC Enology program is pleased to offer a full day, intense short course focusing on sensory evaluation of wine covering both off or flawed wines in addition to good varietal and blend attributes. Winemakers will also learn recommednded "Best Cellar Practices" for wineries in achieving sound, quality wines on a consistent basis. This one-day course is designed for both Ohio commercial winemakers and winery tasting room staff.
Registration deadline: June 17, 2015