As a Minnesota native, I found opportunities in fermentation to be limited.  While studying Food Science at the University of Minnesota, I began to explore possibilities to learn about wine and beer production.  This led me to pursue educational opportunities at Oregon State University.  I spent the 2004 to 2005 academic year studying Fermentation Science at OSU.  Following my year at OSU, I accepted a winemaking internship at a production facility owned by Ste. Michelle Wine Estates in Hopland California.  The facility processed over 5000 tons, and I was exposed to nearly every aspect of wine production.  Upon completion of my internship in April 2006, I accepted a position of Wine Chemist with Beringer Vineyards, Foster’s Wine Estates, in St. Helena California.  Here I learned in great detail wine analysis protocols for fermentation, storage, and bottling.
           
California was an amazing experience.  Working at a facility as large as Beringer, I developed skill and knowledge of many types of wine analysis using modern instrumentation.  I also learned and became skillful using basic techniques that were employed during my internship.  My travels of the west coast brought me to many wineries and breweries, refining my knowledge and palette.  After the 2006 Harvest, a position became available at the University of Minnesota.  This was a great opportunity for me since I desire a position with a research focus.  I accepted the position and now work as the Assistant Scientist in the Enology Laboratory for the University of Minnesota.  As the Assistant Scientist, I am responsible for managing and performing the winemaking and winemaking experiments for the Enology program.  I am further pursuing my Master’s Degree in Food Science.  My research focuses on using biological methods (yeast, bacteria, etc) to find ways to manage the acidity of cold climate grapes while maintaining or highlighting their varietal character.
           
During my academic and professional career, I have had the opportunity to participate in wine and beer sensory classes.  When I first started finding myself interested in wine and beer, I found it difficult to describe and understand what I was experiencing.  After some sensory and tasting education, my tasting experience changed completely.  I was able to identify and describe with greater ease what was in the glass in front of me.  I gained the understanding to know what types of wines I enjoyed, what I would enjoy pairing them with, and what wines to avoid. 

When I am in a wine store, or visiting wineries in Minnesota, I notice many consumers frustrated at purchasing a bottle of wine.  There is no basic and comprehensive wine education available that focuses on wine sensory and tasting techniques in the area.  I am using my professional and academic experience to bring a straight forward and unpretentious training class to interested individuals in the Twin Cities.  My hope is that after completing my class, the student will have the skills and confidence to approach and experience greater enjoyment from a glass of wine or beer.  I look forward to meeting you at a class or in your winery.

Salud!