2014 Michigan Grape & Wine Conference
February 26-28, 2014
Grand Traverse Resort, Acme
Tickets for the Banquet are sold out.
Online register is closed. On-site registration is still open.
Make your hotel reservations online
Enter group code MGW2014. Reserve before January 26 to ensure you receive the group rate. You can also reserve by calling the resort at 800-236-1577 and reference the Michigan Grape and Wine Conference.
If you would like to be placed on the Exhibitor Wait List, please contact
Diane Drago, email@example.com or 734-747-2746.
John Martini, Owner and President,
Anthony Road Wine Company,
Finger Lakes Region, New York
After growing grapes for Taylor Wine Company and working for Cornell University at the Agricultural Experiment Station in Geneva, New York in the '70s and '80s, John and his wife Ann opened Anthony Road Wine Company in 1990. The Martinis have developed a family business that now involves three of their four children, producing award winning wines from grapes sourced from the Finger Lakes region. Active on the Boards of the National Grape and Wine Initiative, Wine Grape Growers of America and the New York Wine and Grape Foundation, John will share his observations of the common challenges of emerging wine regions and the importance of industry unity and leadership to effectively tackle unique and complex hurdles and maximize opportunities. www.anthonyroadwine.com
Lise Asimont, Director of Grower Relations,
Francis Coppola Winery
Lise Asimont joined the winemaking team at the Francis Coppola Winery in 2006 and was given the opportunity to help create new Sonoma County wine programs and grow the California wine programs. As the Director of Grower Relations and one of the two viticulturists on the winemaking team, Lise sources grapes for all wine programs at the Francis Coppola Winery, sourcing from eight counties in California. She is responsible for the quality of fruit that comes to the winery and understanding the quality and style of wines that will come from each vineyard. Lise works closely with these growers from pruning through harvest as a consulting viticulturist on behalf of the winery, aiding growers in viticultural practices and decisions to enhance final wine quality. She is also responsible for the 24-acre Francis Coppola Winery Estate Vineyard and the 19-acre hillside Walking Tree Vineyard. She is seeing both vineyards through the certified Sustainable Winegrowing processes. www.franciscoppolawinery.com
Dave Haviland, Phimation
For the past 15 years, Dave Haviland has been consulting and working with companies that are starting up or transitioning to a new growth stage. Since 2001, Dave has focused on providing management consulting to leadership teams at Stage 2 businesses to help them clarify their business goals and strategies, improve how they market products and services, boost internal productivity and successfully leverage new business and employee opportunities. He will provide high-level thinking about how to run your business, and some practical tools to help you. www.phimation.com
Craig Root, Craig Root & Associates
Craig Root has over 30 years experience working with tasting rooms: first, as a staff member and successful manager, then, eighteen years as a consultant. As a consultant, he has helped create over 85 tasting rooms and 150 wine clubs all over the US. He has analyzed dozens of operations, and still works one day per month in a busy tasting room in order to stay in touch with the public and the work. He is the only person who teaches Tasting Room Design and Management at UC Davis. www.craigroot.com
Dave Serino, Founder and Strategist, TwoSix Digital
Dave developed "How Social is Your DMO?" a tourism focused social media ranking system. He has presented at more than 100 travel industry conferences. He launched the Social Media in the Tourism Industry Symposium (#SoMeT). Dave is also a featured presenter in the Certified Destination Management Executive Program (CDME) sponsored by Destination Marketing Association International.
Todd Steiner, Enology Program Manager and Outreach Specialist, Department of Horticulture and Crop Science,
The Ohio State University/OARDC
Todd has been with The Ohio State University/OARDC 24 years and has been the leader of the Enology program since 2001. He serves as the state Enologist to the Ohio commercial wine industry with both research and extension responsibilities. Todd received a B.A. in Biology from Tabor College in Hillsboro, Kansas. He went on to specialize in enology under the direction of Dr. Jim Gallander at The Ohio State University/OARDC. His research and extension efforts are focused on various vineyard cultural practices in addition to enological procedures enhancing wine quality and consistency for the Ohio grape and wine industry. Extension responsibilities include co-organizing the annual Ohio Grape and Wine Conference, previous coordination of the annual Ohio Wine Competition, organizing state workshops and being a featured presenter at both in-state and out-of-state meetings. Winery consultation is also a very important aspect of his responsibilities in extension. Todd is also responsible for initializing a wine analysis program in working with quality control and troubleshooting for the Ohio commercial wine industry. Along with the Ohio Grape Industries Committee, OSU/OARDC and key industry personnel, Todd has helped develop the groundwork for the Ohio Quality Wine Program (OQW) that started with wines being evaluated in 2007. Todd has also been honored by being asked to judge in numerous National and International wine competitions throughout the United States. He recently served on the Board of Directors for The American Society of Enology and Viticulture - Eastern Section (ASEV-ES). www.osu.edu
Amanda Stewart, Ph.D., Assistant Professor, Dept. of Food Science and Technology, Virginia Polytechnic Institute and State University
Amanda is an Assistant Professor of Enology and Fermentation at Virginia Tech. Dr. Stewart earned a Ph.D. in Food Science at Purdue University with a focus in Enology and a concentration in Ingestive Behavior. Her research interests include yeast nutritional status in grape juice and must from Vitis vinifera, hybrid and Muscadine wine grapes, developing predictive models for wine fermentation, and the role of fermented foods and beverages in human health and feeding behavior. Dr. Stewart has worked in wine production in Oregon and New Zealand and was previously a project engineer in the biofuels industry. She has served as a judge for regional and international wine competitions for over a decade and has assisted with study abroad courses in the wine regions of Chile, Argentina, and Italy. At Virginia Tech, Dr. Stewart conducts fermentation research related to wine quality and foods and health, as well as teaching in topics related to Wine Appreciation, Wine Production, Food and Beverage Fermentation, and Ingestive Behavior.
Thank You to our Generous Sponsors...
Dinner and Keynote Speaker Sponsor
... and Exhibitors
Conference Planning Committee:
Nancie Corum-Oxley, St. Julian Winery
Joanne Davidhizar, Michigan State University
Diane Drago, Diversified Management Services
Joe Herman, Karma Vista Vineyards
Paul Jenkins, Lallemand, Inc.
Brian Lillie, Chateau Chantal
Dr. Paolo Sabbatini, Michigan State University
Michigan Grape & Wine Industry Council Staff:
Linda Jones, Karel Bush, Sherri Goodreau