When a Good Wine Goes Bad: An OSU Extension workshop in Roseburg on April 23

March 28, 2008

ROSEBURG, Ore. – Oregon State University Extension enologist James Osborne will offer a day-long workshop, "When Good Wine Goes Bad – A One-Day Workshop on the Microbial Spoilage of Wine," on Wednesday, April 23, in Roseburg.

The event will be at the Douglas County office of the OSU Extension Service, 1134 S.E. Douglas Ave.

In the workshop, Osborne will discuss the various microorganisms present during the winemaking process that can cause wine to spoil. He will lead participants in a series of wine tastings to illustrate specific spoilage issues and associated taints in wine. He will also teach participants about the use of a microscope as a diagnostic tool in the winemaking process.

Douglas County is an emerging wine producing region, known to vintners and wine lovers alike as the Umpqua Valley AVA. Here, there are more than 1,000 acres planted to vineyards, about 16 wineries, 28 operational vineyards, and the largest diversity of grape varieties grown in any region of Oregon. The region's cooler valleys allow varietals such as pinot noir, pinot gris, and riesling to flourish while the warmer valleys include merlot, cabernet, syrah, tempranillo and grenache.

As part of the OSU Extension Service's programming, Osborne shares his wine-making expertise with winemakers around the state, including Douglas County's Umpqua Valley. In addition, he is an assistant professor in OSU's Department of Food Science and Technology, where he teaches enology and conducts research of interest to wine processors.

The April 23 workshop, sponsored by the OSU Department of Food Science and Technology, the OSU Extension Service and the Oregon Wine Board, will run from 9 a.m. to 5 p.m. Registration begins at 8:30 a.m. Lunch is included in the registration fee of $35 per person. Register online.

For more information, contact James Osborne by e-mail, or call 541-737-6494.

Author: Carol Savonen
Source: James Osborne