Milestone anniversary draws record Cuvée crowd - Brock University
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Spring 2018
Summer 2013
Milestone anniversary draws record Cuvée crowd
The Cuvée Grand Tasting rang in a grape varieties and was a pioneer in theshe has since become an “articulate
milestone 30th anniversary by bringing quest to improve wine quality and ambassador for the Ontario wine region
more than 850 guests together to sustainability in vinifera varieties. on the international stage.”
celebrate excellence in the thriving “It is humbling to be the first This year’s Cuvée Vineyard of
Ontario wine industry. recipient of this great award,” said Excellence Award went to Albrecht
Organized by CCOVI, a record crowd Pavan. “It validates the passion, time, Seeger, an eighth-generation grape
came to the Scotiabank Convention effort and commitment of over 30 years grower in Niagara-on-the-Lake and
Centre in Niagara Falls on Friday, March dedicated to this great wine growing sitting member on the Ontario Grape
23 to sample from the largest selection region and having participated in its and Wine Research Technical
of Ontario wines under one roof and evolution to international recognition.”Committee. Sponsored by BASF Canada
taste unique culinary dishes from local Pavan is also a founding member and Inc., the award recognizes a grape
chefs. Chair of the Vintners Quality Alliance grower who promotes excellence in
“The strong turnout of guests from (VQA) Standards Development vineyard practices.
across Ontario truly showcases the Committee and has played a key role in “BASF believes that we achieve
importance of our grape and wine determining the most suitable excellence not just by using current
industry and local culinary scene and winemaking practices applicable in practices to their fullest potential, but
the strong level of support they both Ontario. by looking for new innovations to
garner from our community,” said Teamwork and collaboration is also continuously improve and evolve,” said
Cuvée manager Barb Tatarnic. key to success, he stressed, adding “to Scott Hodgins, Crop Manager,
The Grand Tasting also honors the be successful and to be acknowledged Horticulture for BASF Canada Inc. “The
talented people who work in the $4.4 for your work, one needs to contribute Vineyard of Excellence Award provides
billion Ontario grape and wine industry. to the industry at large and not just the opportunity to celebrate others in
The inaugural Winemaker of your own operation.” the industry who do the same.”
Excellence Award winner was Angelo The Tony Aspler Cuvée Award of Alongside his wife Anja Bertelmann,
Pavan, chosen in a unanimous decision Excellence, presented to the individual Seeger maintains a sprawling 150-acre
for his major contributions to the or institution that best furthers the vineyard of premium Vitis vinifera grape
industry, his commitment to excellence aims and aspirations of Ontario’s wine varieties and has made viticulture his
and his mentorship to winemakers industry, was awarded to Sue-Ann Staff. life’s work. He is dedicated to being a
across Canada. She is a fifth-generation Niagara grape grape grower in Ontario, which he calls
Pavan, Vice-President, Winemaker grower and internationally recognized “one of the best regions in the world to
and Founding Partner at Cave Spring winemaker who has won some of the grow grapes.”
Cellars, is known for his encyclopedic most respected wine competitions in CCOVI Senior Scientist Jim Willwerth
understanding of viticulture in Niagara. the world. Staff worked for several said Seeger “strives to produce grapes
He was among the first in the province Niagara wineries before creating her of the highest quality destined for world
to work with numerous vitis vinifera own eponymous facility, and Aspler said class wine.”
A trio of award winners were recognized at the VIP reception, from left: Angelo Pavan receives the inaugural Cuvée Winemaker of
Excellence award from Donald Ziraldo; Sue-Ann Staff accepts the Tony Aspler Cuvée Award of Excellence; Mark Shillingford,
Director of Marketing at BASF Canada, presents the Cuvée Vineyard of Excellence Award to Albrecht Seeger.
Cuvée Legacy Fund yields scholarships Grad recognized as rising star
in Ontario’s hospitality industry
Alumna Rachel Kvas (BSc ’14)
has joined an elite group of
hospitality industry
professionals. The Oenology
and Viticulture (OEVI) grad
was recently recognized as
one of the Ontario Hostelry
Institute’s (OHI) top 30
hospitality and foodservice
professionals under the age
of 30.
Kvas, a research and
Cuvée Manager Barb Tatarnic left, and CCOVI Director Debbie development co-ordinator
Inglis, right, awarded Cuvée scholarships to students Barb Tatarnic and Rachel Kvas
at Arterra Wines Canada,
Andréanne Hébert-Haché, Carol McLennan, Nick Pappas, and toast Kvas’ 30 under 30 award.
Grant McKinnon. credits her time at Brock
with her early success after Tatarnic said. “I look
Cuvée supports the future of The 2018 Cuvée graduation. forward to following her
the grape and wine industry Scholarship winners are:
“Without my degree I accomplishments over the
by providing scholarships to Cuvée Hosting Award for wouldn’t be where I am next 30 years.”
Brock students through the Academic Excellence: now,” she said. “Specifically At Arterra, Kvas is
Cuvée Legacy Fund. Grant McKinnon
“The Cuvée Grand Tasting the exposure to winemaking, focused on new product
Cuvée Award for Academic sensory studies and the co- development including
is a full-circle celebration of Excellence: Nick Pappas
excellence in our industry, op program through OEVI is running new ingredient trials
Cuvée Award for Academic really a big part of how I’ve and testing. Lately, she has
honouring the best and
Excellence in OEVC: Carol been able to get to where I focused on improving
brightest in the business
McLennan am today.” innovation through sensory
today and looking forward to
those who will shape the Cuvée Graduate Since its inception in science and is working on
industry in the future,” said Scholarship: Andréanne 2006, the Top 30 under 30 developing a sensory
CCOVI Director Debbie Inglis. Hébert–Haché program has recognized program including sensory
young talent based on their analysis and training.
BASF Canada Inc. sponsorship sends success in their current roles Kvas’ advice for students
top OEVI students to Cuvée as well as what they bring to and grads starting out in the
the industry through industry is simple: always be
leadership opportunities, curious and work hard.
community involvement, “Put the effort in, work
industry development and hard and be open to new
mentoring. The 2018 cohort experiences,” she said.
was celebrated March 28 at Kvas will be returning to
George Brown College’s campus May 10 to share her
Centre for Hospitality and experiences and passion for
Culinary Arts in Toronto. science as a mentor for
Kvas was nominated by Brock’s Scientifically
Barb Tatarnic, Manager of Yours program.
Outreach and Continuing
Education at CCOVI and a
fellow of the OHI.
“From her achievements
Front row (from left): Nadia Skorupski, Shannon Daust, Jacob as a student to the mark
Johnsson-Werner, Marnie Crombleholme, Robin Holford, she’s already made on
Emilie Jobin Poirier Ontario’s wine industry,
Back row (from left): Jennifer Kelly, Marcus Duben, Jeff Rachel is a deserving
Moote, Mark Shillingford BASF Canada Inc. recipient of this award,”
CCOVI News | Spring 2018 2
Scholarships support students Innovative research attracts
Four CCOVI graduate Co-supervised by CCOVI
international interns to CCOVI
students have recently been Scientist Jim Willwerth and The international reputation “These students come in
honoured for their academic CCOVI Director Debbie of CCOVI’s grape and wine with lots of talent and
achievements with Inglis, Barker is identifying research has attracted top experience in labs and
scholarships that will help the most suitable clones and students from France for vineyards,” Reynolds says.
support their research. rootstocks for Ontario grape summer research “With limited training they
PhD candidate Margaret growers by examining the internships. can play a huge role in
Thibodeau was awarded the vineyard performance, fruit For Yuchan Wang, a helping us process data and
$5,000 Harrison-Thompson quality and winemaking University of Bordeaux move our research projects
Bursary Trust, the $1,830 potential for Pinot Noir, masters student, it was the forward.”
Donald Ziraldo and Laura Chardonnay and Riesling leading-edge Icewine With an interest in
McCain CCOVI Directors grapes. research in CCOVI Director working in viticulture Bodin,
Award and the $4,177 Dr. PhD candidate Debbie Inglis’ lab that who is working with CCOVI
Jack Lightstone and Dr. Andréanne Hébert–Haché brought her to Brock. Scientist Belinda Kemp, was
Dorothy Markiewicz received the $5,000 Cuvée With the goal of looking for experience in a
entrance scholarship. Graduate Scholarship. continuing her studies at the cool climate wine region.
Working under the Also co-supervised by PhD level and returning to “With climate change,
supervision of CCOVI Willwerth and Inglis, Hébert teach in China, learning the northern countries are the
Researcher Gary Pickering, –Haché is examining the intricacies of producing this vineyards of the future,”
Thibodeau is focused on cold hardiness of clones and delicacy was attractive. Bodin says. “I hope to apply
understanding thermal rootstocks and the “Icewine is very popular the learnings and techniques
taste—a phenomenon by underlying biochemical in China,” Wang says. “Brock from here when I go home.”
which some individuals reasons for why there are was the place I could learn Poli and Bourdin are
perceive taste sensations differences between them. more about the production working under the
simply by having the tip of PhD candidate Jennifer and making of it.” supervision of Reynolds and
their tongue heated or Kelly received the $340 She joins Matthieu Bodin, are both hoping to work in
cooled. Her work looks at OEVI Alumni Graduate Laura Poli and Noëlle oenology after graduation.
understanding how thermal Award. Bourdin from AgroSup Dijon, Poli says the project that
tasters differ in their Working under the the French national institute her and Boudin are working
perception and liking of supervision of both Inglis for food and agronomic on mapping vineyard
alcoholic beverages and Pickering, she is sciences, as CCOVI’s summer variability with UAVs and
compared to non-tasters. examining how yeast choice internship students. remote sensing is something
MSc candidate Andrea impacts wine quality and CCOVI Researcher Andy that they can take back with
Barker received the $1,700 consumer preference in Reynolds says international them and apply to vineyards
W.D. Hatch memorial appassimento-style wine interns have been working at in France.
scholarship. made in Ontario. the institute since 1999, “Researchers in Dijon are
playing an important role in using similar technology,”
the CCOVI’s research while she says, “precision
WHAT’S HAPPENING AT CCOVI developing transferable skills agriculture could be a great
they can take back to their help for growers.”
CONTINUING EDUCATION CIDER AND PERRY own wine regions.
COURSES PRODUCTION TRAINING
May 12 to June 16: Online August 13-17:
Certificate in Ontario Wine There are a few spots
available in the five day
May 12 to June 15: Online foundation program offered
WSET Level 2 Award in through the Cider Institute
Wines and Spirits of North America
June 9 – July 13: Online
WSET Level 2 Award in Visit CCOVI at the
Wines and Spirits ONTARIO CENTRES OF
EXCELLENCE CONFERENCE
CCOVI offers a wide range
of in-class and online April 30 & May 1| Metro
courses, visit: Toronto Convention Centre
brocku.ca/ccovi/continuing- ocediscovery.com for International interns Noëlle Bourdin, Laura Poli, Matthieu
education/ to learn more. more info Bodin and Yuchan Wang.
CCOVI News | Spring 2018 3
Publications Sensory Reality Wine Consumer Lab. Rotary varieties Cidres, Vins et alcools d'ici,
Club of St. Catharines, ON. February 8. Boucherville, QC. March 27-28.
Kemp, B., Condé, B., Jégou, S., Howell, K,
Vasserot, Y. and R. Marchal (2018). Chemical Inglis, D. (2018). Appassimento Wines: The Willwerth, J. (2018). Improving hardiness and
Compounds and Mechanisms involved in the Canadian Story. Trends in Eastern maintaining dormancy in grapevines using
Formation and Stabilization of Foam in Winemaking: Appassimento-Style. US BevX abscisic acid analogs. Ontario Fruit and
Sparkling Wines. Critical Reviews in Food 2018 Conference, Wine America, Washington, Vegetable Convention, Niagara Falls, ON.
Science and Nutrition, https:// DC, US. February 22. February, 21-22.
doi.org/10.1080/10408398.2018.1437535. Kemp, B. (2018). Fruit zone leaf removal for Hébert-Haché A., Willwerth, J., and D. Inglis
De Clercq, D., Thongpapanl, N., and M. sparkling wine versus and red wine. Andrew (2018). The impact of growing season on cold
Voronov (2018). Sustainability in the Face of Peller Ltd, Grape Growers Meeting. Trius acclimation of Riesling and Sauvignon Blanc
Institutional Adversity: Market Turbulence, Winery, Niagara-on-the-Lake, ON, April 5. clones. Ontario Fruit and Vegetable
Network Embeddedness, and Innovative Kemp, B. (2018). Viticulture for sparkling Convention, Niagara Falls, ON. February 21-
Orientation, Journal of Business Ethics, wine production. Business, Enology and 22. (poster)
Number 148, Issue 2. Viticulture NY (B.E.V. NY), Henrietta, New Barker, A., Inglis. D, and J. Willwerth (2018).
Heit, C., Martin, S.J., Yang, F., and D.L. York State, USA. February 28 - March 2, 2018. Grapevine clone effects on fruit and wine
Inglis (2018). Osmoadaptation of wine yeast Kemp, B. (2018). The World of Sparkling quality. Ontario Fruit and Vegetable
(Saccharomyces cerevisiae) during Icewine Wine: International Production Methods. Convention, Niagara Falls, ON. February 21-
fermentation leads to high levels of acetic Business, Enology and Viticulture NY (B.E.V. 22. (poster)
acid. Journal of Applied Microbiology. doi: NY), Henrietta, New York State, USA. Jobin Poirier, E., Pickering, G.J. and R.
10.1111/jam.13733. February 28 – March 2. Plummer (2018). Doom, gloom or boom? -
Pickering, G.J. and J.E. Hayes (2017). The Kemp, B., Yang, F., Wang, T., Trussler, S., perceptions of climate change impacts
Influence of Biological, Experiential and Thibodeau, M., Willwerth, J. and D.L. Inglis amongst Canadian winegrowers. The Ontario
Psychological Factors in Wine Preference (2018). TanninAlert: Making Pinot noir wines Fruit and Vegetable Convention, Niagara Falls,
Segmentation. Australian Journal of Grape based on skin and seed tannin ON. February 21-22. (poster)
and Wine Research. doi: 10.1111/ajgw.12 concentrations. Ontario Fruit and Vegetable Pickering, G.J. and S. Small-Kelly (2018). The
Reynolds, A.G., Knox, A. and F. DiProfio Conference (OFVC), Niagara Falls, Ontario, association of taste sensitivity with perception
(2018). Evaluation of macerating pectinase Canada. February 21-22. and liking of beer and cider. 2018 Institute of
enzyme activity under various temperature, Kemp, B. (2018). Leaf removal and press Brewing and Distilling Convention - Asia
pH, and ethanol regimes. Beverages 4(10), fractioning for sparkling wine. Oregon Wine Pacific Section, Wellington, New Zealand
doi.org/10.3390/beverages4010010. Symposium, Portland, Oregon, USA. February March 19-23.
Spielmann, N. and A. Mantonakis (2018). "In 20-21. Pickering, G.J. (2018). Recycle your kids, not
Virtuo: How User-Driven Interactivity in Reynolds, A.G. (2018). Crop level the garbage: how accurate are public
Virtual Tours Leads to Attitude Change.” management. OMAFRA Niagara Grape Tune perceptions of how lifestyle choices impact
Journal of Business Research. Up Meeting, Vineland, ON, March 19 . climate mitigation? University of the Sunshine
Coast Sustainability Research Centre Seminar
Thibodeau, M., Bajec, M. and G.J. Pickering Reynolds, A.G., Aubie, E.A., and J. Wang Series, Sippy Downs, Australia.
(2017). Orosensory responsiveness and alcohol (2018). The Impacts of frozen material-other-
than-grapes (MOG) on aroma compounds of Pickering, G.J. (2017). Plonk, Plagues and
behaviour. Physiology & Behavior DOI: Platypus - the remarkable success of the
10.1016/j.physbeh.2017.04.019. 177: 91-98. red wine varieties. Ontario Fruit & Vegetable
Conference, Niagara Falls, ON, February 21- Ontario wine industry. Department of
Briefs 22. Horticultural Sciences Seminar Series, Texas
A&M University, College Station, United
Inglis, D. (2018) R CL at CCOVI.
3
Willwerth, J. (2018). Production challenges States.
Development of a Virtual, Augmented and and managing cold-hardy hybrid grape
Experts Tasting returns CCOVI Lecture Series sets attendance record
One of CCOVI’s marquee events will A diverse lineup of industry experts
return May 2 when the Experts Tasting helped make the 2018 CCOVI Lecture
celebrates its 29th anniversary. Series the most popular in the series’
11 year history. More than 375 people
The by invitation-only tasting brings tuned in to the lectures either in
together wine writers, sommeliers, person or by watching live online.
product consultants and wine educators The 2018 series started off with a
to promote VQA wine. fitting tribute to the late wine industry CCOVI director Debbie Inglis introduces
If you fall into one of these categories mogul Karl Kaiser. Veteran winemaker David Sheppard to launch the 2018 series
David Sheppard gave a special
and would like to be placed on the list presentation of Kaiser’s popular talk important part of CCOVI’s mandate,”
to attend, contact ccovi@brocku.ca with “Pinot Noir: The savage yet seductive said CCOVI Director Debbie Inglis. “For
your name and affiliation. grape” to a full crowd. those not able to attend in person,
This year, the tasting will feature As the series continued, topics being able to share the recordings
Cabernet Franc and will explore the ranged from promoting Canadian wine online extends our reach globally.”
internationally, the transformation and To date CCOVI’s video archive
2013 to 2016 vintages. modernization of the LCBO, grapevine contains more than 60 lectures
The VQA Promoters Awards, which cold hardiness, and wine closure covering all aspects of the grape and
honour outstanding achievements in the science. wine value-chain. Catch up on any
promotion of VQA wine, will also be “Sharing knowledge and providing lectures you may have missed here:
outreach opportunities like this is an brocku.ca/ccovi/outreach/lecture
handed out.
1812 Sir Isaac Brock Way., St. Catharines, Ont., Canada, L2S 3A1 Tel: 905 688 5550 x4471 4
Email: klittle@brocku.ca Website: brocku.ca/ccovi Twitter: @CCOVIBrockU
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