| Sunday - March 19th |
|
| 2:00-5:00 PM |
Registration |
| Opening Session |
| 5:00-5:20 PM |
Welcome and introductions:
Clare M. Hasler, Executive Director
Robert Mondavi Institute for Wine and Food Science, UC Davis
(Library) |
| |
Margrit Biever Mondavi
Robert Mondavi Winery |
| |
Kenneth Verosub, Professor
Department of Geology, UC Davis |
| 5:20-6:00 PM |
Opening Speaker:
Alain Carbonneau
Institut des Hautes Etudes de la Vigne et du Vin, Montpellier, France
"Terroir: a French Word and Concept, as Old as Wine and Vine are, as New as Man, Mind and Technology are" |
| 6:00-7:30 PM |
Wine Reception |
| 7:30 PM |
Dinner (on own) |
| Monday - March 20th |
|
| 7:30-8:30 AM |
Continental Breakfast |
| 8:30-8:40 AM |
Welcome and introductions:
Neal K. Van Alfen, Dean
College of Agricultural and Environmental Sciences, UC Davis |
| |
Winston Ko, Dean
Mathematical & Physical Sciences, UC Davis |
| What is Terroir? |
| 8:40-9:15 AM |
Keynote Speaker
Warren Moran
University of Auckland
"You said Terroir? Approaches, Science, and Explanations" |
| 9:15-9:35 AM |
Dirk Hampson
Nickel & Nickel Single Vineyard Wines
"Terroir: 'It's not just the dirt.' A Practical Perspective" |
| 9:35-10:00 AM |
Kees van Leeuwen
Bordeaux Agricultural University, Bordeaux, France
"The Concept of Terroir in Viticulture" |
| 10:00-10:15 AM |
Break |
| Terroir Around the World |
| 10:15-10:40 AM |
Patrick McGovern
University of Pennsylvania Museum
"Ancient Terroir" |
| 10:40-11:10 AM |
James Halliday
Coldstream Hills Winery, Australia
"Micro, Meso and Macro Terroir in Australia" |
| 11:10-11:30 AM |
Graham Weerts
Stonestreet Alexander Mountain Estate
"Differences in Terroir in South Africa, Bordeaux and Sonoma" |
| 11:30-12:30 PM |
Karen MacNeil
Culinary Institute of America
Tasting - Terroir Around the World |
| 12:30-1:45 PM |
Lunch |
| Geology, Soil and Nutrients |
| 2:00-2:30 PM |
Paul Skinner
Terra Spase
"Soil, Soul of the Vine Plant" |
| 2:30-3:00 PM |
Larry Meinert
Smith College
"The Science of Good Taste -Geology and Terroir" |
| 3:00-3:30 PM |
Yerko Moreno
Grape & Wine Technology Center, Universidad de Talca-Chile
"Terroir Studies in Chile with Special Reference to cv. Carmenere" |
| 3:30-3:45 PM |
Break |
| 3:45-4:15 PM |
Lowell Zelinski
Precision Ag consulting
"The Terroir of the Paso Robles AVA, with special emphasis on soils and geology" |
| 4:15-4:45 PM |
Jean-Jacques Lambert
Department of Viticulture and Enology, UC Davis
"Small Terroirs with Distinct Geology and Soils in the Sacramento Valley and the Sierra foothills" |
| 4:45-6:30 PM |
Poster Session and Wine Tasting |
| 6:30 PM |
Dinner (on own)
Dinner at Chancellor's home (for speakers and sponsors) |
| Tuesday - March 21st |
|
| 8:00 - 9:00 AM |
Continental Breakfast |
| Climate and Water |
| 9:00-9:40 AM |
Richard Smart
Smart Viticulture
"Terroir Manipulation and Winemaking in the Vineyard" |
| 9:40-10:15 AM |
John Gladstones
University of Western Australia
"Terroir: Search for an Elusive Perfection" |
| 10:15-10:30 AM |
Break |
| Impact of Global Climate Change |
| 10:30-11:10 AM |
Greg Jones
Southern Oregon University
"Will Climate Change bring about Changes in Terroir?" |
| 11:10-11:30 AM |
Hans R. Schultz
Forschungsanstalt Geisenheim, Germany
"Terroir and Grape Composition -Possible Modifications Induced by a Changing Climate" |
| 11:30-12:00 PM |
Richard Snyder
Department of Land, Air and Water Resources, UC Davis
"Changing Micro-Climate Impacts on Terroir" |
| 12:00-1:30 PM |
Lunch |
| Techniques for Studying Terroir |
| 1:30-2:00 PM |
Jonathan Swinchatt
EarthVision, Inc.
"Rocks and Vines: A Geologic Perspective on Terroir " |
| 2:00-2:30 PM |
Paul Draper
Ridge Vineyards
"38 Years—100 Single Vineyard Wines" |
| 2:30-3:00 PM |
Genevieve Janssens and Chris Howell
Napa Valley Vintners Association
"Terroir": How Knowledge and Experience Influence the Decisions to Replant” |
| 3:00-3:15 PM |
Break |
| Biodynamic Methods |
| 3:15-4:00 PM |
Alan York, Viticulturist consultant
John Reganold, Washington State University
“Biodynamic Viticulture: Myth and Reality” |
| 4:00-4:30 PM |
Phillippe Pessereau
Joseph Phelps Winery
“Biodynamie at Phelps: A New Viticultural Approach” |
| 4:30-5:00 PM |
Randall Grahm
Bonny Doon Winery
“The Phenomenology of Terroir” (with wine tasting) |
| 5:00-7:00 PM |
Reception |
| 7:00-10:00 PM |
Banquet |
| Wednesday - March 22nd |
|
| 8:00 - 9:00 AM |
Continental Breakfast |
| Vine and Grape Physiology |
| 9:00-9:30 AM |
Mark Matthews
Department of Viticulture and Enology, UC Davis
“A Brief History of Plant Biology in Relation to Terroir” |
| 9:30-9:50 AM |
Doug Adams
Department of Viticulture and Enology, UC Davis
“The Phenolic Composition of Pinot Noir Fruit and Wine from California and Oregon” |
| 9:50-10:10 AM |
Alan Campbell
Oregon Vineyard Database
“OVID - The Oregon Vineyard Database” |
| 10:10-10:30 AM |
Break |
| 10:30-11:00 AM |
Andy Reynolds
Brock University
“Determining the Basis for Vineyard Terroir Using Spatial Variation in Vine Vigor, Water Stress, and Soil Texture” |
| Sensory Characteristics of Wine |
| 11:00-11:30 AM |
John Buechsenstein (additional text)
University Extension, UC Davis
"Terroir Flavor Effects in Wine" |
| 11:30-12:00 PM |
Jean-Xavier Guinard
Food Science and Technology, UC Davis
"Sensory Validation of the Concept of Terroir" |
| 12:00-1:30 PM |
Lunch |
| Marketing the Romance of Terroir |
| 1:30-2:00 PM |
Maurizio Gily
Vignaioli Piemontesi Magazine
"Scientific and Traditional Knowledge in the Italian Concept of a Suitable Site for a Premium Wine" |
| 2:00-2:45 PM |
Alan Busacca, Washington State University and Ilze Jones, Jones and Jones Architects and Landscape Architects
“'Marketing Terroir: The Taste of Place'” |
| 2:45-3:15 PM |
Burke Owens
Associate Director of Wine
COPIA: The American Center for Wine, Food & the Arts
"Terroir of Desire - Wine Provenance, Character and Value " |
| 3:15-3:30 PM |
Break |
| 3:30-4:45 PM |
Rebecca Chapa
Culinary Institute of America
Panel Moderator |
| 4:45-5:00 PM |
Clare M. Hasler
Concluding Remarks |
| 5:00-6:30 PM |
Closing Reception with Wine |
| 6:30 PM |
Dinner (on own) |
| Thursday- March 23rd |
|
| 8:00 - 5:00 PM |
Field Trips |
| Terroir and Cuisine |
| 5:30-7:00 PM |
Reception and Tour
Culinary Institute of America |
| 7:00-9:30 PM |
Dinner at Beringer Winery |
