We are pleased to announce the full conference program for B.E.V. NY 2023: Making, Measuring, and Marketing New York Wine, happening March 28th-30th in Syracuse, NY. This year's theme is focused on data, the story it tells us, and how we can make the most of opportunities for New York wine growing and winemaking for the future. This year’s schedule is packed with 27 sessions over three days to help empower New York’s wineries and growers with practical tools to assess and take advantage of advancements, innovations, and consumer trends. Read below for details on our keynote sessions and visit bevny.org/schedule to view the full conference schedule.

BUSINESS KEYNOTE  

The Future of Wine is Cool (Climate)

Day One | March 28 | 9:15 AM – 10:15 AM

From consumer taste preferences to climate change, to being the darlings of wine trade and media – one cannot deny that there is shifting interest in “cool climate” wine regions. But what does the data really say about that ‘buzz’ and its impact on sales. Will this trend be here to stay, or will it simply fade away? This Keynote panel of international experts will kick off the conference and share their perspective about the data they see, the story it tells, and the potential impact on the future of New York winemaking.

Moderator: Christina Pickard, Writer at Large, covering and reviewing New York State wines, Wine Enthusiast

Panelists:

  • David Gluzman - CEO, Wine Folly

  • Jamie Goode - Journalist, wineanorak.com

  • Elaine Chukan Brown - Global Wine Educator, Wine Writer

  • Kelby James Russell - Winemaker, Red Newt Cellars

ENOLOGY KEYNOTE  

Measuring What Matters: What Does Tannin Mean to Wine Quality?

Day Two | March 29 | 9:15 AM – 10:15 AM

In this presentation, we will go through the large family of phenolic compounds found in red wines with a special focus on tannins. They are well known to bind to proteins and polysaccharides, which is associated with mouthfeel astringency, and react with anthocyanins and other phenolics to help stabilize red wine color. Tannins also react with oxygen to protect against oxidation and overall maintain high quality in red wines. The first point that will be discussed is related to the quantification of tannins throughout winemaking, which will lead to the second point on how to extract and retain tannins to maintain quality over time.

  • Aude Watrelot, Assistant Professor & Extension Enology Specialist, Iowa State University

VITICULTURE KEYNOTE  

BETTER VINEYARD MEASUREMENTS, BETTER VINEYARD MANAGEMENT

Day Three | March 30 | 9:15 AM – 10:15 AM

In vineyards, it seems there’s an almost limitless list of data that you could collect – yield, cluster and berry weight, phenology dates, pruning weight, plant and soil nutrients, and on and on. Not to mention all the sensors and the internet of things as well. Are there some of these data, though, that can give growers a bit more “bang for the buck” when it comes to some of the management decisions that need to be made? Our speaker, Mark Greenspan, has collected all sorts of data in his clients’ vineyards over the years, and will talk about how he thinks about the data he collects and how he and his clients use it to improve their decision-making.

  • Mark Greenspan, Ph.D., CPAg, CCA, President and Viticulturist, Advanced Viticulture, Inc.