Our topics and presenters at the 6th Cap Classique Technical Day.
"Factors throughout the process influencing small persistent bubbles and mousse" by Bertrand Robillard – HEAD of R&D at INSTITUT ŒNOLOGIQUE de CHAMPAGNE, received his Ph.D. in organic chemistry in 1985. After a post-doctoral fellowship at the National Research Council of Canada, he joined the Moët & Chandon group as projects leader in oenology.
A part of his work has been dedicated to the measurements and understanding of the bubbles stability of sparkling wines. He also researches the calcium tartrate crystallization and on oxido-reduction phenomena in white wines. He is currently head of R&D at the Institut Œnologique de Champagne, working on various subjects such as the minerality in wines, yeast protein extracts and more technological process as the jetting technique to reduce the oxygen during the disgorging step. He is the author of more than 50 scientific or technical international papers.
"Dosage – The calculations and Options – Preserving freshness of wines at disgorgement" by Alain Bourgeois – INSTITUT OENOLOGIQUE DE CHAMPAGNE, Epernay where he works as Winemaker-Consultant in charge of development of the sales of Oenological products, implementation of trials and consulting for English speaking countries such as South Africa, Australia and now China. Since November 2011: Sales Manager (France and World) except Champagne area, Italy, Spain and USA. Alain has previously contributed to the Cap Classique Technical Days.
"Effect of lees contact time on the chemical and flavour profile of MCC wines" by Dr Neil Jolly – SENIOR MICROBIOLOGIST at ARC Stellenbosch and Researcher in the Division of Post-Harvest and Wine Technology. He has written many technical papers such as “Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered” and “Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains” – and many more. He is currently busy with a 2 year study on “Effect of time on the lees to quality of MCC" for the Cap Classique Association.
"Northern & Southern hemispheres – New adaptions to unusual harvest conditions due to global warming" by Nicolas Follet – OENOLOGUE WINEMAKER CONSULTANT. (Northern Henisphere) Nicolas comes from a small grower Champagne house – Follet Ramillon. He is considered a specialist in Champagne, Sparkling Wines & White Wines. He is the founder of Oenosense Consulting in 2007 and consultants in France, South Africa, Italy, Argentina and Lebanon. Oenosense Consulting can assist you to create a new winery, start a new range of sparkling and still wines or improve an existing production. He has previously contributed to previous Cap Classique Technical Days.
(Southern Hemiphere) by Nick Carkeek – Completed BSc degree in Ecology & Botany at UCT after which I worked briefly with BWI. From there I decided to join the wine industry and completed a BSc in Viticulture/Oenology from University Stellenbosch. After this I did what most of us newly graduated winemaker do and spent a few years travelling and working harvests from California, Australia and New Zealand. Upon returning and while working a harvest at Rupert Rothschild I met Nicolas Follet. He introduced me to AEB Africa where I have been privileged to spend the past 5 years.
"Conversation on the Versatility of Cap Classique with Food" by Higgo & Bertus
Higgo Jacobs – Hailing from Calitzdorp, Higgo was lured to the Cape by the beauty of the winelands, along with an ambition to become a lawyer. Although graduating from the University of Stellenbosch with a law degree in 2002, Higgo was constantly taking on wine roles with local vineyards, spending nine years on either side of the cellar door: first as cellar rat, then marketing and exports. Relocating to the UK in 2007, he cut his teeth on the wines of the world, working with highly respected importer – Anthony Byrne Fine Wines and later managing award winning wine merchant – ‘Jeroboams’ Notting Hill branch in London. While abroad, he studied with the Wine and Spirit Education Trust (WSET) and certified with the Court of Master Sommeliers. Higgo returned to SA in 2008 into the role of resident Sommelier at Steenberg Hotel, after which he started consulting in the industry and is now working with various establishments. Holder of a certificate of distinction in the Wine Magazine / Michael Fridjhon Tasting academy, Higgo is senior judge at the International Wine Challenge (IWC) and Decanter World Wine Awards and tastes for various local publications and competitions, some of which he chairs. He is also a founding member and current Chairman for the South African Sommelier Association (SASA) and advisor to the annual Nederburg Auction.
Bertus Basson – Highly acclaimed South African Chef, Bertus Basson, is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. Bertus’ commitment to great food made with fresh, local ingredients and an acute attention to detail is the key to his culinary success for which he is highly regarded. Bertus has excelled as a competition chef and restauranteur. His most recent achievement is becoming a judge on The Ultimate Braai Master, South African reality cooking show. As a Chef, Bertus Basson advocates believing in what you do, as well as having faith and confidence in your product.
"Presentation & Tutored Tasting on Champagne Bollinger" by Denis Bunner – Winemaker at Champagne Bollinger. He has been at Bollinger since 2013 and is deputy Cellarmaster. He is responsible for the management of grape suppliers, vine and wine innovations and wine communication at Bollinger. His career includes 10 years at Champagne Committee (CIVC) as R&D project manager and also sensory manager. An interesting anecdote: between CIVC and Bollinger he worked for 1 year at Nestle Nespresso in Switzerland as a sensory project manager (a lot of coffees tasting and blending).
"Latest R&D on Crown Cap Closures vs Cork Fermentation" – Includes Tasting by Miguel Cabral – Head of AMORIM CORK’S Research & Development team. Miguel was Professor of the Department of Microbiology of the University of Porto from 1984 to 1995. Director of the Laboratory for the Certification of Vinhos Verdes from 1995 to 1999 and since 1999 the Director of the R&D Department from Amorim & Irmãos, S. A. This will include the “latest news on the chemical composition and oxygen barrier properties of these closures, as well as other developments currently in the pipeline that will optimize on these benefits”.
"Turning Label Innovations into Marketplace Opportunities" by Zoyon Le Sueur – (Collotype) – Technical Director at Multi-Color Corporation from April 2016 to present (2 months). He directs of all technical aspects of the business, as well as driving excellence in core activities. Previous experience includes Technical Director at Collotype Labels RSA – April 2000 – March 2016 (16 years) Directing all technical aspects of the business, as well as driving excellence in core activities.
"Label choices for ice buckets, Challenges for labels, tooling cost, HP digital positive and negatives on MCC labels comparing to Flexo print" by Niel du Toit – Rotolabel – After finishing my Marketing Management Diploma, I started working in the wine industry in 1999 at Windmeul Engineering works for Vaslin Bucher agencies. I have remained in the wine industry since my first job, as this is my passion. I have been involved with numerous companies with sales and business development from natural corks, screw caps; barrels; wine machinery; filtration machinery and self-adhesive labels, and have gained valuable knowledge over the last 16 years of the demands and challenges of this Industry. I have been with Rotolabel since 2012, in the role of Key account/ Business development focusing on wine.
"The story and progress of the Encapsulated yeast" by Filipe Centeno – Proenol – Has been working for Proenol for over the past 15 years, first as production manager, later as head of R&D and since 2014 as technical director. In 2011 obtained his PhD in the field of yeast immobilization techniques for oenological applications from the Institut National Polytechnique de Toulouse. The first years of his career were mainly orientated to oenological yeast propagation and engineering of immobilisation process. Nowadays the main areas of interests are related to the research and application of encapsulated yeast in sparkling winemaking (traditional method and closed tank method), production and application of yeast protein extracts and biological management of acidity in musts and wines. He has also been travelling the world to promote the use of the encapsulated yeast, especially for the sparkling winemaking.
"Impact of nitrogen modulation on second fermentation during sparkling wine production" by François Botton - joined Laffort in 2011 as area manager for Central & Eastern Europe. Today he is also the global technical manager for Laffort Spark range. Before coming on board at Laffort, François was in the wine industry for 10 years working for premium champagne wineries and also champagne wine labs, covering winemaking, product research and development, and tirage management for his clients. He is now living in Slovenia where he has also created his own Sparkling winery but usually he spends most of his time traveling the world where sparkling wine is produced... François obtained a French National Diploma of Oenology (DNO) from the Reims University after getting a viticulturist graduation from Avize (Champagne). He is an operational technician/ consultant specialized in any sparkling winemaking methods.
"Stemware – Discussing the value of glass shapes and the effect on quality & tasting" by Mateo Bouatta – Lehmann Glass Brand Manager – studies include International MBA EAE at Barcelona Business School and did his MIM in New York City. Since 2012, when I joined the company, we decided to take the oenological experimentation one step further and to unite our expertise with Gérard Basset, Best Sommelier of the World 2010, to officially launch the Lehmann Glass brand. At Lehmann Glass, we believe the proper glass will make the intensity and the precision of tasting! Today, most of Champagne master cellars and enlightened restaurants have caught on the new trend. So next time you pop a cork, celebrate the wine as much as the occasion – in a proper glass!
"How can dedicated Mannoproteins contribute to sparkling wines” and Includes a tasting" by Annabelle Cottet – OENOBRANDS, Montpellier, join venture between DSM (Netherlands) and Rymco-Anchor (South Africa). Annabelle, as enologist, joined DSM in 2007 as Technical Consultant Wine ingredients. Since 2010 she is part of team Oenobrands, Technical & Sales Manager in charge of the French, Greek, Romanian & Bulgarian markets. She is also Brand Manager – Nutrients.
"The Hiller Process" & "Filter options in winemaking" by Loftie Ellis – Former lecturer in Oenology at University of Stellenbosch and Elsenburg. Currently technical consultant of Wine Quality Consultants.
Other:
"Update and Possible New Legislation on Cap Classique" – Pieter Ferreira
"Snap shot on Other Regions of the World – Legislation for Sparkling Wine" – Includes Cremant de Alsace, Clairette de Die, Cremant de Limoux, Vouvray, CAVA & Prosecco – Phillipe Dietrich from Michel Paetzold.
"Grande Tasting of MCCs & Sparkling Wines from around the world"