Schedules

Guests must be 21 years of age to participate in events that involve the service of alcoholic beverages. 

Wine Forum of Oklahoma program and vintners may be subject to change.

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Friday, April 8, 2011

Day Pass for All Seminars, Tastings and Cooking Demonstrations - $100.00/person (Does not include Grand Tasting. Seating to all events will be on a first come-first serve basis.).
*Individual tickets to Wine Ranch 101 are $30 per person and may be purchased by contacting the Wine Forum of Oklahoma office at (405) 744-7600 or Steve Ruby (405) 744-7110.

**Individual tickets to single events of Tasting Comparatives, Vintner Panels and Cooking Demonstrations (other than Wine Ranch 101) are $50 per person and may be purchased by contacting the Wine Forum of Oklahoma office at (405) 744-7600 or Steve Ruby (405) 744-7110.

Wine Tasting Learning Levels
Beginner Intermediate Advanced

TIME EVENTS SPEAKERS LOCATIONS
Morning
9:00am-10:00am Wine Ranch 101 *
Tired of being intimidated by wine lists, wine shops and winespeak? This presentation is designed for the serious wine drinker who is not a wine professional. This is Wine 101 for the rest of us. read more...		 Steve Gerkin ConocoPhillips OSU Alumni Center – Jones Seminar Room
Oklahoma Roots in Wine Country: A Shared Narrative - Open to Public (NO CHARGE)
Marilynn Thoma and Beth Nickel, both OSU Alumni, and proprietresses of critically acclaimed wines and vineyards in the Willamette Valley, Oregon and Napa Valley, California will share the stage to discuss their unique journeys from Oklahoma to Wine Country. This is a non-tasting event, so students of all ages are encouraged to attend.		 Beth Nickel & Marilynn Thoma ConocoPhillips OSU Alumni Center – Click Family Hall East
9:00am-11:00am Seminar: A Taste of Oklahoma Terroir: The Interplay of Variety and Environment - Open to Public (NO CHARGE)
(Canadian River Vineyards and Winery, Plymouth Valley Cellars, StableRidge Winery, Woodland Park Vineyards and Winery, Woods & Waters Winery and Vineyard, Stone Bluff Cellars)
Oklahoma is a challenging place to produce high quality grapes, but one must start with high quality grapes in order to produce great wine. Environment and genetic predisposition of the vine interact in a myriad of ways which Dr. Eric Stafne will discuss using variety specific examples. Following the discussion will be a tasting of Oklahoma wines made from Oklahoma grapes and a chance to interact with the winemakers.
StableRidge will be presenting a Viognier. Woodland Park has a Vignoles. Woods & Waters will have Syrah. Stone Bluff has Cynthiana. Two vinifera and two hybrid grapes, two red and two white grapes. It is a good representation of what is grown in Oklahoma at the moment.		 Eric Stafne ConocoPhillips OSU Alumni Center – Click Family Hall West
10:30am-12:30pm Tasting Comparative – Pinot Gris **
(Van Duzer Vineyards, Raptor Ridge, Adelsheim Vineyards, Elk Cove Vineyards, Chehalem)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Pinot Gris from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Guy Stout Wes Watkins Center - Seminar Room 108
Tasting Comparative - Argentine Whites **
(Pascual Toso Winery, Añoro, Crios, Luca, Mendel)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Argentine Whites from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Ian Clarke Wes Watkins Center - Seminar Room 109
Pairing Wine and Cheese **
(Concha y Toro)
Wine and Cheese are like a gastronaut's match made in heaven. Whether it's the wondrous variety of textures and traditions available, or the tempting of our senses and imaginations with amazing aromas and flavor profiles, tasting wine and cheese is a splendid adventure like no other. Join Chef Curt Herrmann as he guides you through various tasting combinations, helping you build your palate's capacity to rise from novice taster to that of a master. Using the spectrum of mild to intense in flavor, texture, development and age, Chef Herrmann will use his many years of working in the finest kitchens of Europe to teach you to gauge your wine and cheese choices to perfection. 		Tim Fitzgerald,
Curt Herrmann &
Italo Jofre		 HESW 202
Afternoon
11:00am-12:00pm Tasting Like a Master Sommelier
Randa Warren is one of only 18 female Master Sommeliers in the world. In her session, she will turn you into a 60-minute wine expert showing you how to taste wine the Master's way. Four wines will be tasted and dissected. Randa will help sharpen your wine tasting skills and so you will be able to differentiate between different components in each of the wines.		 Randa Warren ConocoPhillips OSU Alumni Center – Jones Seminar Room
11:30am-12:30pm The Gaucho Legacy - Open to Public (NO CHARGE)
Perhaps there is no greater romantic or iconic figure in American culture than the Cowboy, but were you aware that this icon existed south of the border as well? You may be surprised to know that these mounted heroes have their counterparts elsewhere in the Americas and have an equally important place in the popular mind and culture of other nations. The Spanish conquistadores introduced horses and cattle to the vast ranges of their New World empire in the sixteenth and seventeenth centuries, giving birth to such epic figures as the Mexican vaqueros and charros or the llaneros of Venezuela and Colombia. The most famous of all the South American cowboys are the gauchos of Argentina, who remain not only the romantic heroes of an era long since past but who also persist as the subjects of novels, poems, songs, movies, and television. They are, in fact, the most enduring symbol of Argentinian national identity. Dr. Michael M. Smith will discuss the history and culture, myth and reality of these figures generally idealized by their countrymen as positive cultural icons, yet who at times have been condemned by others as uncontrollable barbarians who threatened the very survival of Argentine civilization.		 Michael Smith Wes Watkins Center – Auditorium
1:00pm-2:00pm The Cowboy Legacy - Open to Public (NO CHARGE)
The image of Oklahoma State University's colorful mascot "Pistol Pete" sporting his hooting irons is well known across the nation. So were the Marlboro Man and a host of Saturday matinee heroes, and TV cowboys.
What most folks do not realize is that their perception of cowboys is far removed from the real article — those men and boys who tended livestock and drove great herds to market in the cowboy's heyday from in the last decades of the nineteenth century.
And that is precisely what you will learn when you attend the Cowboy presentation delivered by best-selling author Michael Wallis. Hold onto your hats and be prepared to be surprised when you learn the whole truth about the iconic Cowboy of myth and reality. 		Michael Wallis Wes Watkins Center – Auditorium
2:00pm-4:00pm A Joullian Tasting Experience
Ridge Watson is a veritable man for all seasons in his "terroir to bottle" approach to winemaking. In this session Ridge will be your Joullian Vineyards tour guide where you will discover a variety of award-winning wines hailing from different micro-climates in the mountains of the Carmel Valley and Monterey County. 		Ridge Watson ConocoPhillips-Jones Seminar Room
2:30pm-4:30pm Tasting Comparative - Pinot Noir **
(Van Duzer Vineyards, Domaine Serene, Stoller, Evening Land, Raptor Ridge, Adelsheim Vineyards, Elk Cove Vineyards, Dierberg)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Pinot Noir from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Guy Stout Wes Watkins Center - Seminar Room 108
Tasting Comparative – Zinfandel **
(Titus Vineyards, Rotta, Wine Guerrilla, Chateau Montelena, Dark Horse, Peter Spann)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Zinfandel from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Ian Clarke Wes Watkins Center - Seminar Room 109
Cooking Demonstration:
The "Art" of Pairing Wine & Food **
(Concha y Toro)
Just as a symphony is composed using the basic components of notes, scales, octaves, chords and breaths so is the diverse composition of a beautiful food and wine pairing. Join Chef Tiffany Poe as she directs and demonstrates the art of pairing the perfect food with the perfect wine. Using the classical rules of flavor composition you will explore the basics in composing the perfect harmony for dinner. This class explores the gastronomic and artistic perspective of the marriage between food and wine. 		Tiffany Poe &
Italo Jofre		 HESW 202
5:00pm-6:00pm Millennial Moviemaking: A Close-Up on Raising Beef - Open to Public (NO CHARGE)
Food production has become one of the most publicized topics in this decade, but many consumers often do not hear about the people right here in Oklahoma who grow, cultivate and raise the food their families eat. To tell a story not often heard by the public, the Oklahoma Beef Council will host the screening of two documentary-style films about raising beef told through the eyes of student filmmakers from around the country. The movies will examine the environmental practices, animal welfare methods and multigenerational aspiration of U.S. beef farmers and ranchers. The movies were produced as part of the Close-Up on Raising Beef program, funded by The Beef Checkoff, to provide consumers with a "behind-the-scenes" view of how beef gets from pasture to plate.
Read more...		 Heather Buckmaster Wes Watkins Center, Auditorium
6:30pm -8:30pm Grand Tasting (not part of Day Pass) @ $100.00/person
Enjoy the opportunity to experience wine selections from North and South America and beef inspired cuisine from Oklahoma's finest restaurants. Sample wines from 30 wineries while you meet and visit with the vintners. Cowboy and Gaucho spirited food prepared by 14 of Oklahoma's finest chefs and restaurants will complement the wines. Stillwater's own Red Dirt Rangers will provide live entertainment during the evening. Suggested dress code for the Grand Tasting is business casual or your best western duds!		 Wes Watkins Center – International Exhibit Hall


Saturday, April 9, 2011

Day Pass for All Seminars, Tastings and Cooking Demonstrations - $100.00/person (Does not include VIP Sponsor Reception or Gala Dinner and Auction. Seating to all events will be on a first come-first serve basis.)


*Individual tickets to Wine Ranch 101 are $30 per person and may be purchased by contacting the Wine Forum of Oklahoma office at (405) 744-7600 or Steve Ruby (405) 744-7110.

**Individual tickets to single events of Tasting Comparatives, Vintner Panels and Cooking Demonstrations (other than Wine Ranch 101) are $50 per person and may be purchased by contacting the Wine Forum of Oklahoma office at (405) 744-7600 or Steve Ruby (405) 744-7110.

Wine Tasting Learning Levels
Beginner Intermediate Advanced

TIME EVENTS SPEAKERS LOCATIONS
Morning
9:00am-10:00am Wine Ranch 101 *
Tired of being intimidated by wine lists, wine shops and winespeak? This presentation is designed for the serious wine drinker who is not a wine professional. This is Wine 101 for the rest of us. read more...		 Steve Gerkin ConocoPhillips OSU Alumni Center – Jones Seminar Room
10:30am-12:30pm Vintner Panel – Tasting White Wines **
(Spann, Elk Cove Vineyards, Titus, Raptor Ridge, Pascual Toso)
Come explore the character, aroma and flavours of some of America's top quality White Wines through the passionate and entertaining voices of their vintners. Jason Hisaw, Advanced Sommelier at Pappas Brothers Steakhouse will lead this lively discussion. 		Jason Hisaw Taylor's Dining Room - HES West
Tasting Comparative - Syrah **
(Bell Wine Cellars, Odisea, Dierberg, Domaine Serene)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Syrah from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled.		 Ian Clarke Wes Watkins Center - Seminar Room 109
Tasting Comparative - Chardonnay **
(Adelsheim Vineyard, 32 Winds, Evening Land/Once Wines, Chateau Montelena, Rotta, Darms Lane, Stoller Vineyards)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Chardonnay from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled.		 Guy Stout Wes Watkins Room 108
Cooking Demonstration – The "Science" of Pairing Wine & Food **
(Concha y Toro)
Have you ever wondered why someone says they smell bell peppers in their wine? I'm here to tell you that Methoxyisobutylpyrazines get this chef's heart racing! So grab that lab coat you've been waiting to wear with your new Jimmy Choo's and join Chef Marc Dunham as we examine the chemical interactions between wine and food. You don't really need a lab coat, but be prepared to witness a chef geek out about his passion for the science of food and wine pairing. 		Marc Dunham &
Italo Jofre 		HESW 202
Afternoon
11:30am-12:30pm Joullian Bordeaux Style Blending **
What is arguably the world's most famous wine region, Bordeaux, provides the context for this hands-on workshop where you will learn about the classic Bordeaux varietals and participate in how they are traditionally combined in blends.		 Ridge Watson ConocoPhillips OSU Alumni Center – Jones Seminar Room
1:00pm-2:00pm Keynote Address - "Food and Fires" - Open to Public (NO CHARGE)
From the first spark to leaping flame to last dying ember, chef Francis Mallmann discovered that every fire has its own life and all the alchemy of combustion needed to make world class gastronomy. Although simple cooking and Gaucho rusticity are at the heart of his culinary style, Francis Mallmann is a master of inspired and soulful wood-fire cookery.		 Francis Mallmann Wes Watkins Center – Auditorium
2:30pm-3:30pm A Tasting with Beth Nickel **
(Far Niente, Nickel & Nickel, Dolce)
In this class you will have the rare opportunity to taste side by side the critically acclaimed premier wines from Napa Valley's most renowned family with Oklahoma roots. Beth Nickel, proprietress of Far Niente, Dolce, Nickel and Nickel and OSU alumna, will be your tour guide and narrator as you sample their superior wines and listen to how this Oklahoma family with a passion for wine became the source for some of the world's most sought after wines.		 Beth Nickel ConocoPhillips OSU Alumni Center – Jones Seminar Room
2:30pm-4:30pm Vintner Panel – Tasting Red Wines**
(Evening Land/Once Wines, Spann, Odisea, Dark Horse, Rotta, Wine Guerrilla)
Come explore the character, aroma and flavours of some of America's top quality Red Wines through the passionate and entertaining voices of their vintners. 		Tim Fitzgerald Taylor's Dining Room - HES West
Tasting Comparative – Argentine Reds **
(Pascual Toso Winery, Decero, Añoro, Luca, Mendel, Tikal, Ben Marco)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Argentine Reds from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Ian Clarke Wes Watkins Center - Seminar Room 108
Tasting Comparative - Cabernet Sauvignon **
(Bell Wine Cellars, Darms Lane, 32 Winds, Chateau Montelena, Star Lane, Titus Vineyards)
The vineyard dynamics of soil, climate, environment and region, as well as the winemaker's philosophy and craft contribute specific stylistic attributes and flavour profiles to the wines derived from those vineyards. In this seminar we will examine Cabernet Sauvignon from the perspective of several producers hailing from different micro-climate locales, and witness the unique imprint each vineyard brings to the wines sampled. 		Steve Gerkin Wes Watkins Center - Seminar Room 109
Cooking Demonstration - Wine & Beef Pairing **
(Opus One Winery, Adelsheim Vineyards, Pascual Toso Winery) 		Kurt Fleischfresser & David Egan HESW 202
6:30pm -7:15pm VIP Sponsor Reception (not part of Day Pass) - By Sponsorship Only (click here) ConocoPhillips OSU Alumni Center – Click Family Alumni Hall
7:15pm-10:00pm Gala Dinner & Auction (not part of Day Pass) - By Sponsorship Only (click here)
This multi-course Gaucho inspired dinner created by world renowned Argentine chef Francis Mallmann, promises to delight every Cowboy and Cowgirl in the room. In the spirit of kindred souls sharing a stupendous feast together, the finest wines of North and South America will be poured. The live auction talents of Oklahoma State Senator Armes will contribute to an exciting evening of cuisine, fine wine and FUNraising.
Suggested dress: Black Tie Optional. 		ConocoPhillips OSU Alumni Center – Click Family Alumni Hall