New York Wine & GrapeNews



Last Chance for B.E.V. NY 2018

Valerie Ross

Category: Industry

B.E.V. NY 2018  Wednesday, February 28 – Friday, March 2
RIT Inn & Conference Center, Henrietta NY
Register today at 

The premier educational event for the New York grape and wine industry, B.E.V. NY, is only one week away. If you have not already done so, be sure to register for this year’s program featuring some of the latest information about business, enology and viticulture from experts in industry and academia. Registration prices increase after February 21, so be sure to sign up soon!

In the spirit of trying some different ideas with our program, this year we will have a particular topic that will be covered from each of the different focuses of the conference. All three days of B.E.V. NY will include a session focused on the production and sales of sparkling wines, starting with a discussion of marketing and pertinent federal standards and regulations on Business day (Wednesday, February 28), featuring Stephen Schmitz with Colangelo & Partners, who specializes in food and beverage marketing, and has worked with some of the best known sparkling wine producers in the world. Dr. Belinda Kemp, Senior Oenologist at Brock University, will share her experience and expertise in sparkling wine production in the United Kingdom and Canada when she presents a “world vs. New York” technical session and tasting on Enology day (Thursday, March 1). Dr. Kemp will then lead a discussion of issues with regard to grape growing for sparkling wine production as part of Friday’s viticulture program.

The viticulture program on Friday, March 2 will feature talks from Jason Londo (USDA-ARS in Geneva) and Imed Dami (professor of viticulture at Ohio State) discussing some of their work on cold tolerance in grapevines. Other topics will include mechanical leaf removal’s impact on Riesling clusters, how vineyard and environmental factors influence that distinct black pepper aroma in Noiret, and what this ‘NDVI’ term we hear so much about really means and why it’s getting so much attention in viticulture lately. The full viticulture program is attached to this message.

We will also have three pest management-focused talks this year, which have been approved for 1.5 DEC pesticide recertification credits:

  • A summary of sour rot and how to manage it from Megan Hall, recent Ph.D. recipient from Cornell and newly appointed assistant professor at the University of Missouri,
  • Bryan Brown, IPM weed management specialist, will discuss what an IPM approach to weed management in vineyards might look like, and
  • Bryan Hed with Penn State University will discuss some of his work looking at the efficacy of low impact and organic disease management practices in vineyards.

You can view the entire three-day program at

Registration cost for each day is $125, with a $20 discount for each additional person from the same business or organization ($105 per additional registrant). Registration costs increase after February 21, so register today to be sure you lock in the lower price.

There is a block of rooms available for those attending the conference. The special rate for the conference is $94/night plus tax. Reservations can be made directly online using the link at Use the Group Attendee code 2018BEVNY in the ‘Add Code’ box of the registration page. Otherwise, you can call the hotel at 585-359-1800 and make your reservation over the phone using the same group code.


Visit for more information, or call Gemma Osborne at (315) 787-2248. We look forward to seeing you at B.E.V. NY 2018