Due to continued success, interest, and importance of the regional Post Fermentation Wine Quality Workshops, the Ohio State University Enology program will once again conduct the annual workshops for the Ohio commercial wine industry. This is considered by many attendees as one of the best and most applicable workshops for evaluating and enhancing commercial wine quality.

These workshops are focused on evaluating wines made from the current vintage (2024).

However, it is also acceptable to evaluate other vintages, blends or wine styles that plan to be released soon for commercial acceptance and quality standards.

The Post Fermentation Workshops look to evaluate:

  • Wines of good to excellent quality in sharing with the group
  • Wines considered as being good in quality with beneficial discussion on ways to make them even better!o Accomplished through fining or blending trials
  • Wines which may exhibit possible off flavors, aromas, or precipitates in our tanks/barrelso Learn how to recognize specific faults if present
    o Many faults can be remedied if detected early enough in the vinification processo People vary in their ability in detecting certain wine faults

    The regional workshops continue to be performed in a relaxed social format with winery personnel participating in an educational discussion of the wines being presented. Wines submitted for flaws will be presented in a constructive format with possible remedies or treatments suggested at this stage of vinification. One 750ml sample should suffice to share with the group in a regional setting. However, some groups have been large enough in past workshops that benefit from bringing two 750ml samples for sensory evaluation if feasible. We will communicate the amount to bring as we proceed based upon registered attendance.

    A brief harvest overview and updates will be provided by the OSU enology and viticulture program for group discussion. Besides the educational benefits provided at the workshops, they also provide the opportunity of cohesiveness within our wine industry. This holds especially true due to the Ohio wine industry growing significantly over the past decade. The workshops typically include a tour of the hosting winery which is likely to derive important questions and conversation. We try hosting these events at different wineries in showcasing the diversity we have in the state of Ohio and developing good winery relations within a rapidly growing industry.

    If you plan on attending one of the regional workshops or would like any additional information, please contact Todd Steiner by phone at office: (330) 263-3881 cell: (330) 464-2239 or e-mail at steiner.4@osu.edu to enable us to get a better count for the hosting winery. Also, please indicate a contact e-mail and cell phone in case of inclement weather.

    We encourage participation by bringing wine for sensory evaluation but ask that you limit your selection to several wines of most interest to you in sharing with the group for sensory evaluation and feedback.