Skip Navigation
*To search for student contact information, login to FlashLine and choose the "Directory" icon in the FlashLine masthead (blue bar).

News

Local Students Assist at Ohio Wine Competition

Posted Jun. 9, 2014
enter photo description
Kent State University at Ashtabula wine degree program
students, graduates and staff pause for a group picture
during the 2014 OGIC Ohio Wine Competition. Pictured from
left to right: Back row - Shane Oiler, viticulture and enology
graduate; Kathy Crowley, student. Front row - Lori Albrecht,
student; Jeff Cline, viticulture and enology graduate; Tom
DeLong
, student; Gary Misich, Kent State Ashtabula
laboratory manager; Nancy Evans, enology graduate; and
James Rousseau, student.

Kent State University at Ashtabula served as host for the Ohio Grape Industries’ 2014 Ohio Wine Competition in early May. The competition consisted of a tasting portion and a chemical analysis for the judging of 260 Ohio wines. Students in Kent State Ashtabula’s wine degree programs and hospitality management program assisted with this year’s competition by cataloging the wine entries, maintaining the confidentiality of the submitted wines, pouring wines for the judging panels and being ambassadors for the Kent State Ashtabula programs and the Ashtabula community during this statewide competition.  

“We are thrilled to have had this opportunity to demonstrate to students the finer details of a wine competition,” says Jodi Creasap Gee, Ph.D., program director for the wine degree programs at Kent State Ashtabula. “Learning as many aspects of the industry as possible is a critical component of our program, and we are proud to have hosted this event.”

In addition to helping organize the tasting portion of the competition, wine degree program students will be assisting with chemical analysis of the wines over the summer months. Students will conduct chemical analyses of each wine to determine acidity levels and sugar content of the wine. Wines that are more acidic tend to taste tart and crisp. Sugar content determines whether a wine is dry or sweet, with dry wines having low sugar content. The results of these tests will be provided to the wineries.   

“Our viticulture and enology degree programs are a point of pride for our campus and the Ohio wine industry,” says Susan Stocker, Ph.D., dean and chief administrative officer for Kent State Ashtabula. “We’re very pleased to have hosted this year’s competition and to have an opportunity for our students to benefit from the experience.”

Local winery, Chalet Debonné, took home top honors with its 2013 Chalet Debonné Vidal Blanc Ice Wine as “Best of Show.”  Ferrante Winery captured awards in three of the seven categories, including Best White Wine for its White Catawba, Best Fruit Wine for its Cranberry Blanc, and Best Sparkling Wine for its Carbonated Riesling.

Best of Show Awards:

Overall Best of Show Debonne Vineyards, Vidal Ice Wine, 2013, Grand River Valley
Best of Show White Wine
Ferrante Winery, White Catawba,
Nonvintage, Lake Erie
Best of Show Red Wine
Burnet Ridge, Cabernet Sauvignon “Three Kings,” 2012, North Coast
Best of Show Blush/Rosé
Myrddin Wine Company, “Vivien,”
Nonvintage, American
Best of Show Fruit/Specialty Wine
Ferrante Winery, Cranberry Blanc,
Nonvintage, American
Best of Show Sparkling Wine Ferrante Winery, Carbonated Riesling,
Nonvintage, Grand River Valley
Best of Show Dessert Wine John Christ Winery, Ruby Port, Nonvintage, Lake Erie