Somm Day

somm

SOMM DAY

Modern Mead Meets the Sommelier: What You Need to Know

Sunday, June 23, 2019

Foyer - Sensory Building, Robert Mondavi Institute, UC Davis

$75 per person

Register here

 

Presenters

amina Amina Harris, Director, Honey &  Pollination Center, Robert Mondavi Institute, UC Davis
andy Dr. Andrew Waterhouse, Executive Director, Robert Mondavi Institute, UC Davis
ash Ash Fischbein, Owner, Sap House Meadery, Ossipee NH
darrell Darrell Corti, Owner, Corti Bro's, Sacramento, CA.
dave David Block, Professor and Chair, Department of Viticulture and Enology, UC Davis
gillian Gillian Balance, Master Sommelier, Education Manager, Treasury Wine Estates
ken Ken Schramm, Author, The Compleat Meadmaker; Owner and Head Meadmaker, Schramm’s Mead, Ferndale, Michigan
Pat Patrick McGovern, Scientific Director, Biomolecular Archaeology Project Adjunct Professor, Anthropology; Penn Museum, Philadelphia, PA
Traci Traci Dutton, Manager, Public Wine & Beverage Studies, Culinary Institute of America

 

Agenda

8:00 a.m. Registration and Breakfast

Start the day with a sparkle: Orange Blossom Mead made méthode champenoise from Heidrun Meadery, Point Reyes.

9:00 a.m. Welcome, Introductions, and Overview of the Day

Amina Harris, Director; Honey and Pollination Center, Robert Mondavi Institute for Wine and Food Science, UC Davis

Dr. David Block, Chair, Department of Viticulture and Enology, Robert Mondavi Institute for Wine and Food Science, UC Davis

Dr. Andrew Waterhouse, Executive Director, Robert Mondavi Institute for Wine and Food Science, UC Davis

Traci Dutton, Manager, Public Wine & Beverage Studies, Culinary Institute of America

9:30 a.m. How Sommeliers Attack and Devour New Trends in Beverage

Gillian Balance, Master Sommelier, Education Manager, Treasury Wine Estates

10:00 a.m. The History of Mead: 9019 Years in 30 minutes

To understand this ancient beverage we need to understand its history and how it is made.

Patrick McGovern, Scientific Director, Biomolecular Archaeology Project; Adjunct Professor, Anthropology; Penn Museum, University of Pennsylvania

10:30 a.m. It All Starts with Honey

To understand the flavors of mead, you need to understand the individual flavors of honey. This presentation will introduce attendees to how honey is made, discuss how floral source affects the honey produced, and how each honey can create a totally unique mead.

Amina Harris

11:15 a.m. Break

11:30 a.m. Mead from Dry to Sweet

What is ‘traditional’ mead? This tasting will lead Sommeliers on an unusual path. Dry, Off-dry, Sweet and Brochet: Each mead produced from one mead maker with the exact same wildflower honey.

Traci Dutton

12:00 p.m. How to Taste Mead: A Vocabulary for Experts

Understanding how varietal honey can affect a traditional mead.

Ken Schramm; Author, mead maker and owner, Schramm’s Mead, Ferndale, MI

Ash Fischbein; Mead maker and owner, Sap House Meadery; Ossipee, NH

Traci Dutton

Amina Harris

12:30 p.m. Food for Thought: A Mead and Food Pairing Lunch

1:30 p.m. Q&A session

What do Somms want from mead makers?

What do Somms want to know?

What does the mead industry want from sommeliers?

2:00 p.m. Tour the Leed Platinum Teaching and Research Winery

2:30 p.m. Vertical Growth for the Discerning Meadery

Ken Schramm

3:30 p.m. Geeking Out with Barrel Aged Meads

Ash Fischbein

4:30 p.m. The Reckoning: Darrell Corti

An Informal tasting and ‘cocktail hour’

5:00 p.m. Closing, Survey, final taste