Page 13 - Grapevine July-August 2015

In The Winery

the components of wine available in the cellar or off
premise bulk wine.

Materials:

• Wine bottles Winemaking Consultant
• Wine bottle bags
• T-tops (closures for wine bottles) Thomas J. Payette
• Magic markers – permanent (can be removed “Winemaker of the Year”

with ethyl alcohol) Over 25 Years
• Adhesive labels for bottles [ 3” x 4” minimum
Winemaking Experience
size ]
• Wine glasses – the small Viticole 7.25 oz glass Tom Payette, a premier hands on and analytical
winemaking consultant, serves clients through
is a nice “average” glass for this.
• Water glasses or cups out the United States.
• Pencils
• White Paper (for table covering and/or scratch He focuses on
winery and vineyard
paper) start-ups, expansions,
• Crackers and cracker dish still and sparkling wine
• Graduated Cylinders (multiple sizes) – 25 mil, production and general
winery issues.
50 mil, 100 mil, 250 mil, 500 mil
• Beakers – 500 milliliters or appropriate size Call Thomas or check
• Pipettes – serological 10 milliliter (2) his website for more
• White tablecloth – optional but nice – or white information...

paper as noted above. Phone: 540-672-0387
• Spit cups
• Dump buckets – smaller for the table www.winemakingconsultant.com
• Large collection dump bucket – most likely a 5

gallon bucket
• Distilled water
• Be sure to collect samples from all lots in the

cellar with known volumes
• Data on wines to be tasted – organized and ready

to answer questions
• Data on quantities to make – firm volumes

known ahead of the day
• Sales data (also known as a “burn rate” or sales

rate)
• Current bulk wine data
• Current bottled wine data
• Calculators
• Past vintage wines
• Competitor’s wines ?
• Cork screw
• Quiet room
• An open mind
• A great tasting team – of hopefully no more than

four people ?

877-892-5332 The Grapevine • July - August 2015 Page 11