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Pennsylvania's Premium Wine Group PQA Wine Program Upcoming Scheduled Events Benefit from centuries of experience: European Winemaking Consultant brings to Pennsylvania his Seminar on advancing the winemaker’s sensory capacity for evaluating wines "Sensory Tools“ August 5 & 6, 2008 In its continuing effort to provide valuable technical support to its members and colleagues, PQA has scheduled a 2-day workshop on how sensory evaluation can be used by the winemaker for making higher quality, more marketable wines. This seminar will be conducted under the direction of Volker Schneider. A graduate of the enology department of the Geisenheim Institute, Volker Schneider began his career as a cellar master. For the last 25 years, he has run his own company, Schneider-Oenologie, based in Bingen, Germany, which is devoted to enological consulting and quality control in wineries in a wide range of European countries. Visit his website www.Schneider-Oenologie.com He is a member of the American Society of Enology and Viticulture, author of several hundred technical papers in different countries and of a book published recently in Vienna (Austria). Volker Schneider believes that in many wineries quality control by sensory means is underdeveloped. Among the reasons are: a feeling of self-contentedness - ”my wine is always good” a feeling of uncertainty - “I don’t smell anything” a lack of concentration and patience - “I don’t have time” reliance on laboratory analysis - “the wine is good, because the numbers are right” a lack of sensitivity - “no one will detect these subtleties” the inability to verbalize the sensory impressions - “the wine smells like wine” If you recognize any of these conditions, this seminar is for you! This seminar is a carefully designed event geared to all professionals in wine making. Its aims will be: to demonstrate the basic taste and mouth feel sensations, how they are affected by elementary wine constituents, and how these constituents may interact to modify perceptions; to identify typical odors as produced by varietal expression, enological treatments, or off-flavors of faulty samples, viz. VA, acetaldehyde, ATA; to obtain objective data on sensory differences between wines, the features that lead to preference, and the nature of sensory perception; to improve basic aspects of your personal tasting capacity such as sensory acuity, recognition, discrimination, and consistency; to understand some psycho-physical aspects of sensory response; to improve the usual, informal, in-house approach of sensory evaluation; and, last but not least, to apply adequate enological means to adjust the sensory expression of your wines to your customers’ demands, to enhance general quality, and to avoid or treat off-flavors. This seminar will be held on August 5 and 6, 2008, at the Hilton Garden Inn, Kennett Square, PA conveniently located on Rt. 1 south. For directions go to www.kennettsquare.stayhgi.com. Because of the personal attention to be given to each participant and extensive sampling of illustrative wines, registration will be limited to 20 persons. So sign up early! Registration Information The registration fee for non-PQA members is $250 for both days. A light lunch each day is included in the fee. Sessions will begin each day at 8:30 a.m. and conclude at 5 p.m.. If you reserve a room at the Hilton Garden, mention that you are attending the PQA seminar. Numerous other lodging choices will be found at www.cccvb.org by clicking on the Visitor icon. This site also suggests attractions in the area, should you wish to extend your stay in Chester County. Send your request for registration to John Weygandt, 1024 Wheatland Drive, Coatesville, PA 19320. Make your check payable to Pennsylvania Quality Assurance Group Please provide your name and contact information.

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