Tuesday, July 1, 2008
We get up early and have breakfast in the dining hall of the conference center at 8:30am. We have coffee, bread and toppings. Not bad, but right now I’m really craving eggs. After breakfast we get on the bus for our trip to Piacenza and the University. Today’s sessions focus on the “Study of different maceration parameters and their influence on red wine quality” by Dr. Milena Lambri; our second is on “Use of cork, synthetic, and screw-cap stoppers for wine: a study of their influence on wine quality”, presented by doctoral candidate Elena Grillo. Our third is on the “Impact of coating VOC’s on wine sensory characters” by Dr. Maria Daria Fumi. Our final speaker today is Cal Poly’s professor Geraldine Richie. She presented on “Sparkling wine Production in CA.” We had a sparkling wine tasting which was enjoyable…we tried Schramsberg (slightly corked), Roederer (one of Mark’s favorites), and Domaine Chandon. All in all the presentations were interesting.
After lunch we left the area and drove to Fraciacorta to visit a sparkling wine producer there called Tenuta Villa Crespia. It is a very large, beautiful facility. The director, Francesco Jacono gave a presentation on the terroir of Fraciacorta and then led us on a tour of the winery, ending with a tasting of two of his sparkling wines. The first was without dosage and the other had some sugar added—a Brut. They were both very interesting. Most people enjoyed the Brut, but I think the one without the sugar gave us the most to talk about—especially since we learned that he also had the grapes macerate on the skins for a period of time before pressing.
Our final destination for the day is a local tourist destination on the lake, Lago d’Iseo—a beautiful town on the water. We enjoyed a light dinner of wine and salads and walked along the lake to be pleasantly surprised by the town center. We found gelato—and today I decided that my favorite flavors are Stracciatella (fior di latte and chocolate) and cherry (I'll give the Italian name later if I can locate it!) I think Mark's favorite flavor is Pistachio.
We get up early and have breakfast in the dining hall of the conference center at 8:30am. We have coffee, bread and toppings. Not bad, but right now I’m really craving eggs. After breakfast we get on the bus for our trip to Piacenza and the University. Today’s sessions focus on the “Study of different maceration parameters and their influence on red wine quality” by Dr. Milena Lambri; our second is on “Use of cork, synthetic, and screw-cap stoppers for wine: a study of their influence on wine quality”, presented by doctoral candidate Elena Grillo. Our third is on the “Impact of coating VOC’s on wine sensory characters” by Dr. Maria Daria Fumi. Our final speaker today is Cal Poly’s professor Geraldine Richie. She presented on “Sparkling wine Production in CA.” We had a sparkling wine tasting which was enjoyable…we tried Schramsberg (slightly corked), Roederer (one of Mark’s favorites), and Domaine Chandon. All in all the presentations were interesting.
After lunch we left the area and drove to Fraciacorta to visit a sparkling wine producer there called Tenuta Villa Crespia. It is a very large, beautiful facility. The director, Francesco Jacono gave a presentation on the terroir of Fraciacorta and then led us on a tour of the winery, ending with a tasting of two of his sparkling wines. The first was without dosage and the other had some sugar added—a Brut. They were both very interesting. Most people enjoyed the Brut, but I think the one without the sugar gave us the most to talk about—especially since we learned that he also had the grapes macerate on the skins for a period of time before pressing.
Our final destination for the day is a local tourist destination on the lake, Lago d’Iseo—a beautiful town on the water. We enjoyed a light dinner of wine and salads and walked along the lake to be pleasantly surprised by the town center. We found gelato—and today I decided that my favorite flavors are Stracciatella (fior di latte and chocolate) and cherry (I'll give the Italian name later if I can locate it!) I think Mark's favorite flavor is Pistachio.
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