Prepping for Nutrient and Ingredient Labeling
January 23, 2024
9:00 am - 10:00 am
Prepping for Nutrient and Ingredient Labeling
The EU is changing their laws to require labels on all wines sold there to have nutritional and ingredient information. The US is exploring this option and potentially will follow suit in several years. What does this mean for you in terms of how you make wines and how you will need to label them?
This session will explore actual EU requirements and some recommended practices to best describe and comply with these regulations. We will also discuss managing your ingredient list and nutritional levels and how to message this information to your customers. Some people have already been doing this for decades and we will discuss their reasons for why they were early adapters and why and how they have managed this through winemaking and messaging over time.
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Moderator
Sean McKenzie
Organization:
Constellation Brands, Inc., California
Born in the Waikato region of New Zealand, Sean studied Microbiology and Biochemistry at Massey University where his exploration of fermentation science and a three-month stint at a small winery sparked his career in winemaking. He went on to spend time at New Zealand’s largest winery, Brancott, followed by Sonoma County’s Simi Winery, and then gained experience crafting wines in Chile before making a home in Healdsburg, CA working on brands like Clos du Bois, The Dreaming Tree and once again Simi. Since then, Sean has leveraged his diverse experience to become Director of Group Winemaking, helping produce quality wines across the Constellations Brand portfolio for the world to enjoy.
Speakers
Linda Bisson
Organization:
University of California, Davis
Linda Bisson is Professor Emeritus in the Department of Viticulture and Enology at the University of California, Davis, where she taught wine production, the biology of yeast, and graduate courses in genetics since 1985. Other notable achievements include the Office International de la Vigne et du Vin (OIV) Prize in Oenology as a coauthor for Principles and Practices of Winemaking. She was science editor for the American Journal of Enology and Viticulture for many years and helped create a new journal for the society: Catalyst: Discovery into Practice. She was the society’s Honorary Research Lecturer in 2000.
Dr. Bisson obtained her PhD in Microbiology from the University of California, Berkeley in 1980. She was postdoctoral researcher and research associate position at Harvard Medical School before moving to the University of California, Davis. She served as Chair of the Department of Viticulture and Enology and has held multiple leadership roles on the Davis campus, including Chair of the Academic Senate from 2006-2008 and 2011-2012.
Dr. Bisson currently serves as Faculty Director of the NSF ADVANCE Institutional Transformation grant at UCD and is committed to creating an inclusive environment for all faculty, staff and students.
Paul Huckaba
Organization:
Bronco Wine Company, California
Paul is the Manager of Technical, Environmental, and International Affairs and the Redwood Vineyards winemaker for Bronco Wine Company in Ceres, CA. He serves as the Vice Chair for the Wine Institute Technical Advisory Committee and leads its Wine Components Working Group. He also serves as the Co-chair for the Scientific and Technical Committee of FIVS, a wine and spirits trade organization based in Paris, France.
Nicole Walsh
Organization:
WarRoom Cellars, California
Nicole Walsh, Director of Winemaking, WarRoom Cellars
Owner, Winemaker of Ser Winery
Winemaking, grower relations and vineyard management with 25 years’ experience including California, New Zealand and Michigan. Most notably worked closely with Randall Grahm of Bonny Doon Vineyard of Santa Cruz, CA for 20 years. B.S. Horticulture with emphasis in Viticulture & Enology from Michigan State University.