Wine Clinic @ Publick House – Sturbridge, MA

February 5, 2010

Another listserv post just came across the desktop from Lorraine Berkett at UVM.  There is going to be a wine clinic sponsored by the Massachusetts Farm Wineries & Growers Association
 at the Publick House in Sturbridge, MA on February 9th.   This must be late breaking news because it is not even listed on the organization’s web calendar.  Based onthe information I’ll post below, it seems like this is an opportunity for winereies to get some high quality peer review of their wine.

Massachusetts Farm Wineries & Growers Association

 Wine Clinic
 February 9, 2010
 Publick House – Sturbridge, MA

You are cordially invited to attend the 2010 MFWGA Wine Clinic.  Event details are below.

COST            �

            $40/person –MFWGA members

            $80/person – non-members

Fee includes continental breakfast and lunch.

Registration will be accepted on a first come, first served basis. If you would like to attend, please email Kim LaFleur,, with the following information:

                        Name(s) and Title of individuals attending

                        Winery Name and Location

                        Names of Wine and details about them (see questions below)

* In order fully evaluate each wine, and have adequate time to answer questions, the clinic will be limited to 30 individuals, with a maximum of three people per winery.  


Russell Hearn - Premium Wine Group – Mattituck, NY

Mr. Hearn is the Managing Partner / Director of Winemaking at Premium Wine Group.  He has previously earlier worked as the winemaker at Pelligrino on Long Island and is a respected winemaker and industry wise-man. We are very fortunate to have him lead the discussions and offer advice

Premium Wine Group is the only custom crush facility on the East coast.  Clients of PWG have an economical way to produce wine without the huge investment in equipment and facility.  PWG offers an array of technologically superior equipment which allows their clients complete freedom in producing wine. 


For each wine that you plan to bring, please provide the following information:

Name of wine
Name of grape(s) or other fruit
Is it dry or not dry?
Is it finished or barreled?
There will be two categories:
1.      Dry Dinner Wines
2.      Dessert, Table (over 0.7% residual sugar), Fruit Wines

Each wine will be labeled and entered into the appropriate category the morning of the event.  This process will be anonymous and each wine will be covered.  Please arrive by 9:00 AM so that we can start the labeling process promptly.
Please bring enough wine per category for 30 people to sample (approximately 2 bottles per category).  Barrel sample and bottled wines are welcome.


We think that coldclimateuvmDr.  Berkett and her work are great assets to the Vermont Wine Community.
Lorraine P. Berkett, Ph.D.
Plant Pathologist  &  IPM Specialist
Department of Plant & Soil Science
Hills Building,   105 Carrigan Drive
University of Vermont
Burlington, VT 05405

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