Crafting Southeastern Wines

Surry Community College will host its 5th annual symposium on Wednesday, November 16th. The event unites grape growers and winemakers from across the southeastern United States in a collaborative effort to support and expand the North Carolina and regional wine industry.

Surry Community College

Event Host

The symposium will be held at the Shelton-Badgett NC Center for Viticulture & Enology, on the SCC main campus. This Center serves the grape and wine industry, not only in North Carolina, but the entire Southeast by providing workforce training and industry support.

Symposium Schedule

Wednesday, November 16, 2016

  • 7:30 AM

    Breakfast and Vendor Break

  • 8:45 AM

    President’s Welcome, Dr. Shockley

    Dr. David Shockley | President, Surry Community College

  • 9:00 AM

    NC Wine Consumer Survey

    Dr. Charles Safley | Department Head at North Carolina State University’s Department of Agricultural and Resource Economics

    In order for the wineries to thrive in the market, it is important to understand their consumers. In our study, we surveyed consumers   in North Carolina, New York, and Virginia to identify the consumer base in each wine market and analyze consumers wine purchases and winery visits patterns, to help winery managers make better marketing decisions for their products and services.

  • 10:15 AM

    Keynote - Are You Sure You Know What Business You’re In?

    Jerry Douglas | President, Biltmore Wines

    Producing wine is complex. With a diversity of roles ranging from farmer to chemist, it’s easy to focus on a singular aspect of the business. But are you sure you’re focused in the right area? Together we’ll explore the crucial element of hospitality and how this is the driving force behind any winery’s success.

  • 11:30 PM


  • 12:30 PM

    Vendor Break

  • 1:00 PM

    How to Run a Successful Wine Trail

    Patty Held | Patty Held Winery Consulting

    Brand Your Region – Communicate With Customers - Sell Tons of Tickets

    Winery consultant Patty Held graduated from California State University at Fresno with a bachelor’s degree in Enology and then went on to become the winemaker at Taylor Wine Company in New York before returning to her family-owned winery, Stone Hill Winery in Hermann, Missouri, where she served as director of public relations and special events. Currently, Held has her own winery consulting business, Patty Held Winery Consulting. She has served as a judge at prestigious wine competitions across the country and was instrumental in forming the Hermann Wine Trail. She is an adjunct online instructor for VESTA teaching Small Winery and Tasting Room Management classes along with serving as America’s Wine Trail’s industry advisor and part of the marketing team for the website and mobile app. Held will share her insights from years of experience and consulting on the intricacies of crafting regional wines.

  • 2:15 PM

    Vendor Break

  • 2:45 PM

    Concurrent Sessions

    Viticulture – Innovation in mid-Atlantic Vineyards: thinking outside the box

    Remain Hatch | Viticulture Extension/Research Associate

    Innovation and unique ideas are key to growth in the eastern wine industry.  This presentation will review innovative practices in the vineyard, winery and winegrowing community.

    Enology – Stuck Fermentation Management: Causes, Prevention, and Resolution

    Dr. Stephan Sommer | ASU Fermentation Sciences

    During fermentation, yeast cells consume sugar and produce ethanol and CO2. This, of course, is the main reason why sugar levels are important. Yeast not only require sugar but in addition a multitude of nutrients, vitamins and minerals. Even when you thought you got it all right, there might be an outside factor that prevents the yeast from multiplying and your fermentation becomes stuck. It happens to everyone! So throw your ego out the door and attend this session to attempt to better understand yeast metabolism and the causes (and treatments) for stuck fermentations..

    Marketing and Business – The Business of Wine: The UNCG Approach

    Samuel Troy & Erick Byrd | UNCG Bryan School of Business

    Nine years ago the Bryan Business School at UNCG recognized wine industry in NC was rapidly growing. While at the same time, the industry recognized the need for sound business practices to sustain the growth. As a result, UNCG has partnered with the industry to help address this need by developing a business needs assessment for the industry. This lead to 15 subsequent wine business related projects including a strategic plan for the industry, as well as, projects related to winery visitors, highway signage, winery classification and the development of a customer service on-line training program. In this session team members from UNCG will discuss how the Bryan School identified NC wine as a growth industry and developed wine related projects thus helping the industry continue to continue its rapid accent.

  • 4:00 PM

    Grand Wine Tasting

    As a part of the symposium, the Grand Wine Tasting will highlight wines of the Southeast complemented by heavy hors d’oeuvres. The Grand Wine Tasting is open to the public for a non-conference rate of $25. The entire conference registration is $100 and includes the Grand Wine Tasting. Participants can register for the entire symposium or the Grand Wine Tasting.


  • Pruning and Winter Vineyard Management

    Joseph Geller | Viticulture Instructor, Surry Community College

    November 15, 1:00 pm – 4:00 pm

    Attendants will have the opportunity to gain hands-on experience in our campus vineyard, and implement various pruning techniques. Topics covered will include quality control, trunk disease, and frost mitigation.

  • VESTA Sensory

    November 14 & 15, 9:00 pm – 5:00 pm

  • VESTA Wine Chemistry

    November 17, 9:00 pm – 5:00 pm

    November 18, 9:00 pm – 1:00 pm