- Strategies to
solve, and when needed, prevent problems
- Winery and laboratory
- Procedure and
- Production trials
- Training and
invited speaker, seminar participant
- Research and
addition to making clients' wines, Barbara works on a wide
range of individual projects with clients, colleagues, technical
organizations, and students.
the best match for any facility or operation can be challenging.
Every winery has a unique facility, set of objectives, and
talents within its winemaking team. Respecting that, and
combining it with some knowledge of the diverse wine growing
regions, grape varieties, and practices worldwide allows
the winemaker to utilize all of the tools at hand.
grapes in the Cote-du Beaune
Concrete fermenters in Pomerol
fermentation in the Medoc
fermenters and barrel storage
the Russian River AVA
seen the laboratory that Barbara designed for Simi Winery
in Sonoma County, Daniel Llose asked her to do the same for
Chateau Lynch-Bages in Bordeaux - which was was the first
of a number of projects there. This was the beginning of her
most extended work abroad - studying, working in wineries
and vineyards, and on other research projects in Bordeaux,
as well as in Champagne, Burgundy, and the south of France.
This process of combining experience, research, and working
together with clients to evaluate the most appropriate practices
is central to Barbara's services.
consultation at Murphy Goode Winery was invaluable in improving
our methods for evaluating cooperage trials, fining trials,
and wine blends. This allowed us to taste more objectively
and more accurately. Her consultation helped us make more
informed decisions about our equipment and production practices."
- Chris Benz, winemaker at Laird Custom Crush
with winemakers and their staff to develop new winemaking
protocols and practices -- as well as conducting seminars,
writing technical articles, teaching, and participating
in industry forums -- provides opportunities to continue
to learn and contribute to the application of the technical
and practical progress being made in the industry.
contributions to meetings' proceedings, technical and trade
publications have always been cutting edge, very well written
and highly informative. From her articles on the Why, Where
and How of Sensory Evaluation Program to her leadership with
the CERA Barrel Committee Tasting Protocol she has demonstrated
her ability to de-mystify science-based techniques and procedures.
She effectively bridges the gap between pure and applied science."
- Bruce Zoecklein, Emeritus Professor, Virginia Polytechnic
Institute and State University
is a great teacher and moderator of the class. Her first hand
knowledge and experience is invaluable, especially when combined
with her deep academic understanding of the subject."
University of California Winemaking Certificate Program student
had the opportunity to watch Barbara's involvement (in the ASEV)
grow considerably. She progressed from Session moderator to
Enology Sessions Chair and then General Sessions Chair. The
fact that she was chosen for General Sessions Chair is a sign
that the Society had great trust in her abilities. Those talents:
commitment, organization and follow-through." Jim
Wolpert, researcher and former Chair of Viticulture and Enology
Department, University of California, Davis