Third Napa hang time seminar focuses on hospitality...
3 Nov 2005 by JR

Next Thursday afternoon 10 nov 05 The Napa Valley Grapegrowers will present the third of what it calls its "highly successful" Hang Time Seminar Series at the Native Sons Hall in St Helena. In this third  instalment devoted to one of the hottest topics in California wine the NVG will address the food, wine and hospitality trade in particular with a seminar panel that includes well-known Bay Area restaurateur Pat Kuleto who will speak about "the increasingly sophisticated consumer palate", aided and abetted by John Lancaster, sommelier at Boulevard restaurant.

The seminar panel, moderated by Napa winegrower Andy Beckstoffer, will feature leading winemakers and academicians including: 

John Clews, Vice President of Vineyard and Winery Operations at Clos Du Val, discussing picking decisions for making classically structured wines

Larry Levin, Vice President of Winemaking at Icon Estates (Constellation) addressing how to define grape maturity

Ed Weber, Director of Napa UC Cooperative Extension Service presenting the much-awaited 2005 Hang Time Study: Berry Weight Loss in a Cool Harvest Year

Mark Matthews, Professor in the Department of Viticulture at UC Davis presenting research  entitled Are Picking Decisions Paramount or Subordinate to Other Aspects of  Viticulture?
 
"As a grower and vintner, I appreciate the importance of the hang time discussion," said  Kuleto. "As a restaurateur, I find it fascinating to watch the American wine palate evolve east to west, as the palate for food has evolved." 

"With the winemakers discussing harvest decisions and Pat Kuleto speaking about wine and food evolutions, this seminar should be of great interest to anyone involved in the wine, food and hospitality business in the Bay Area," said Andy Beckstoffer, seminar moderator. Admission is $65 for Napa Valley Grapegrowers, NCFB and NVV members and $75 for general admission.

For more information, call the NVG at  (707) 944-8311 or visit www.napagrowers.org.