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Michigan Winemakers Put to the Test
By Sherry Van Arsdall - SouthBendTribune.com | February 7, 2011
He entered some of his wines from the Round Barn Winery in Baroda and Free Run Gallery in Berrien Springs for a recent wine evaluation workshop.
Moersch's wines received high ratings from a panel of three sommeliers, or wine stewards, who are trained and knowledgeable wine professionals.
"It feels pretty good," Moersch said. "I'm always working forward to make the best wines possible. This one (the workshop) we get a true evaluation."
The sommeliers evaluated a variety of wines in blind tastings, Joanne Davidhizar, community development educator for Berrien County, Michigan State University Extension, said.
"This is an evaluation to get feedback, not for judging," Davidhizar said.
Some of the wines came from premier winemaking regions in the Lake Michigan Shore Appellation.
They also tasted wines from viticultural regions around the world, which are similar to the climate of southwest Michigan for grape cultivation.
"This is pretty unique because not many regions do evaluations. The wine makers are sitting in the audience, and we don't know them," Sally Mohr, one of the sommeliers, said.
"When honest comments are made about the wines, it should be a learning experience for them on how to improve it and what will make a better representation of competition around the world."
The workshop was at the MSUE Jordan Tatter Conference Center in Benton Harbor.
It was aimed at people seeking a working knowledge of basic wine tasting and the quality of wines in southwest Michigan and included wine grape growers, winery personnel, tourists and hospitality staff, restaurateurs, wine retailers, and wine distributors.
Karel Bush, promotion specialist for the Michigan Grape and Wine Industry Council, participated in the event.
"It was wonderful to hear different perspectives. It's pretty exciting to see the quality of wines down here," Bush said.
She said she's seen a dramatic increase in the varieties made into wine during the last 10 years.
"It's essential to get people to taste the wine and spread the word," Bush said. "It's important for tourism to visit tasting rooms."
She said that people will go out to eat or go shopping after visiting wineries, which helps the tourism industry.
"Pure Michigan has done a great job focusing on agriculture and culinary tourism," Bush added.
The workshop ended mid-afternoon and Robbie Scudder, an assistant winemaker with Moersch, said he was excited about their ratings.
"We're really happy on how the wines turned out," Scudder said. "We'll go back and see what changes might need to be made."
And Moersch agreed.
"It's little things that make a difference," Moersch said.
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A variety of wines evaluated at MSU event.
BENTON HARBOR - Matt Moersch has been a winemaker and distiller for nine years.He entered some of his wines from the Round Barn Winery in Baroda and Free Run Gallery in Berrien Springs for a recent wine evaluation workshop.
Tribune Photos/BARBARA ALLISON
Laura Santos, a hospitality student from Lake Michigan College, serves wine to participants Tuesday at the southwest Michigan wine evaluation workshop at the Jordan Tatter Conference Center in Benton Harbor.
Laura Santos, a hospitality student from Lake Michigan College, serves wine to participants Tuesday at the southwest Michigan wine evaluation workshop at the Jordan Tatter Conference Center in Benton Harbor.
"It feels pretty good," Moersch said. "I'm always working forward to make the best wines possible. This one (the workshop) we get a true evaluation."
The sommeliers evaluated a variety of wines in blind tastings, Joanne Davidhizar, community development educator for Berrien County, Michigan State University Extension, said.
"This is an evaluation to get feedback, not for judging," Davidhizar said.
Some of the wines came from premier winemaking regions in the Lake Michigan Shore Appellation.
Roger Rynearson, of North Liberty,
samples the bouquet of a chardonnay Tuesday during the southwest Michigan wine evaluation workshop at the Jordan Tatter
Conference Center in Benton Harbor. Rynearson recently started making wine himself
"This is pretty unique because not many regions do evaluations. The wine makers are sitting in the audience, and we don't know them," Sally Mohr, one of the sommeliers, said.
"When honest comments are made about the wines, it should be a learning experience for them on how to improve it and what will make a better representation of competition around the world."
The workshop was at the MSUE Jordan Tatter Conference Center in Benton Harbor.
It was aimed at people seeking a working knowledge of basic wine tasting and the quality of wines in southwest Michigan and included wine grape growers, winery personnel, tourists and hospitality staff, restaurateurs, wine retailers, and wine distributors.
Karel Bush, promotion specialist for the Michigan Grape and Wine Industry Council, participated in the event.
"It was wonderful to hear different perspectives. It's pretty exciting to see the quality of wines down here," Bush said.
She said she's seen a dramatic increase in the varieties made into wine during the last 10 years.
"It's essential to get people to taste the wine and spread the word," Bush said. "It's important for tourism to visit tasting rooms."
She said that people will go out to eat or go shopping after visiting wineries, which helps the tourism industry.
"Pure Michigan has done a great job focusing on agriculture and culinary tourism," Bush added.
The workshop ended mid-afternoon and Robbie Scudder, an assistant winemaker with Moersch, said he was excited about their ratings.
"We're really happy on how the wines turned out," Scudder said. "We'll go back and see what changes might need to be made."
And Moersch agreed.
"It's little things that make a difference," Moersch said.
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