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| EXPERIENCE and EDUCATION: Owner/winemaker, Patricia Howe Wines and Consulting, Napa, CA 2007-present * Produces less than 200 cases annually of méthode champenoise sparkling wine and Pinot Noir table wine as the proprietor of smallest freestanding bonded winery in the United States. * Consults on technical, sensory, regulatory, and other enological issues. * Acts as Review Process Manager for the Research Request for Proposals for the American Vineyard Foundation. * Communicates technical information to the industry using trade publications, website, and speaking engagements. * Researches and collaborates on improvements to wine analysis methods and related issues.
Enology Instructor, Per Course Faculty, Missouri State University, Springfield, MO Fall 2009-present * Teaches “Winery Sanitation” for VESTA (Viticulture and Enology Science and Technology Alliance). VESTA provides both Enology Certificates and Associates in Applied Science in Enology. * Develops and improves lecture and supporting web based material (video demos and recorded lectures) in conjunction with VESTA staff. * Develops workshops in Winery Sanitation for VESTA students and regional winery personnel.
SENIOR PROCESS AND RESEARCH ENOLOGIST, Technical Services Dept, Beam Wine Estates, Napa, CA 2004-2007
* Recommends best practices for winery laboratories at seven facilities and coordinates use and understanding of wine control standards and charting. Assists lab managers with routine and special analytical issues. Organizes quarterly Lab Manager Meetings and Annual BWE Technical meeting. Develops and maintains intranet site for laboratory SOPs and related technical information. Interfaces with industry and academia in production problem solving.
* Works with winemaking and purchasing departments to develop cork sensory programs to match corporate goals. Coordinates cork sensory and TCA quality research projects with Analytical Chemist to determine efficacy of programs.
* Trains staff in sensory evaluation for general descriptive analysis, wine styles, TCA sensitivity, and general understanding of human sensory systems.
TEACHING LABORATORY MANAGER, Dept. of Viticulture and Enology, UC Davis 2001-2004
* Organized, optimized and managed equipment, chemicals, and supplies for all enology laboratory classes. Oriented and trained teaching assistants and student assistants in appropriate analytical and safety procedures and practices. Maintained teaching laboratory to departmental safety standards. Troubleshot during class periods and enforced safety regulations.
* Coordinated with multiple departments and Professors-of-Record to manage winemaking practices, culture and media preparation, and advanced instrumentation operation for improved teaching environment. Participated on departmental teaching, winery, harvest, and safety committees.
PRESIDENT, Ascent Laboratory and Consulting, Inc., Napa, CA 1997-2001
* Provided consulting and training services for sparkling wine production, winery quality assurance programs, lab procedures, cork and closure quality control and other wine-related technical issues.
* Provided sensory services (difference testing and descriptive analysis) for evaluating various winemaking variables. Developed, trained, and managed panel of 30 independent contractors to act as tasting panelists.
* Instructor, Napa Valley College, Fall 2000: VWT 172: Laboratory Analysis of Musts and Wines
SENIOR TECHNICAL DIRECTOR, WINEMAKING, Seagram’s Napa Valley Estates 1995-1997
* Set parameters for all chemical and microbiological analyses through all phases of wine production and determined appropriate actions when results were out of specifications. Analyzed and interpreted data from laboratory analyses and production records to determine trends, anticipate and prevent problems, and make recommendations to improve wine quality.
* Managed and supervised laboratories and staff. Ensured compliance with government regulations on wine analysis, export documents, certificates of analysis and related issues. Certified one location with the Department of Alcohol, Tobacco, and Firearms to facilitate exports to Europe and Japan.
* Directed all wine tastings in research, production and QC departments. Developed and implemented educational wine tastings for trade and the general public.
WINEMAKER AND TECHNICAL DIRECTOR, Domaine Chandon, Yountville, CA 1987-1996
* Supervised, organized, and scheduled all aspects of production wine work.
* Provided technical support for cellar and laboratory, performed statistical data analysis from multiple data sources for
improving production techniques, and solved and explained routine and unusual production and laboratory phenomena.
* Researched and recommended new equipment and processes in conjunction with Cellar Master and other Wine Making Staff.
RESEARCH ENOLOGIST, Domaine Chandon 1980-1987
* Developed new methods and performed all types of analysis specific for sparkling wine production from grapes to finished product.
* Created and developed in-house tasting panel. Designed state-of-the-art sensory testing facility. Developed and implemented educational wine tastings for wine professionals * Developed and implemented small lot wine making program, coordinated vineyard and production winemaking experiments. Operated Vaslin and Bucher presses.
EDUCATION:
BACHELOR OF SCIENCE, Fermentation Science, UC Davis, 1983.
MASTER OF SCIENCE, Food Science, UC Davis, 2004 (Sensory Science Emphasis)
(Thesis: Effect of American Oak Barrel Provenance on Wine Sensory Attributes)
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| PRESENTATIONS:
“The Effect of American Oak Provenance on Wine Sensory Attributes”; Exit seminar for Master’s degree in Food Science, UC Davis, Davis, CA 2004.
“Application of the R-Index in Determining Acceptability of Natural Bark Corks for Use as Wine Closures” presented at the 53th Annual Meeting of the American Society for Enology and Viticulture, Portland, Oregon, June 2002.
“Effects of American Oak Barrels from Various Regional Sources on the Sensory Attributes of Wines” presented at the 53th Annual Meeting of the American Society for Enology and Viticulture, Portland, Oregon, June 2002.
“What Sensory Consultants Can do for the Wine Industry” presented at the 50th Anniversary Meeting of the American Society for Enology and Viticulture, Seattle, Washington, June 2000.
“Winery Response to the Development of an Independent Sensory Facility for the Wine Industry” presented at Chemical Senses Day, Santa Rosa, CA, Feb 26, 1999.
“Managing the Winery Laboratory” organized in cooperation with Vineyard and Winery Management Magazine, Santa Rosa, CA, February 23, 1999.
“Descriptive Analysis of Four California Sparkling Wines and Comparison with Published Descriptions” presented at the Sensory Evaluation Forum at the American Society for Enology and Viticulture Annual Convention Reno, NV, June 1986.
PARTIAL LIST OF PUBLICATIONS:
“The Effect of American Oak Provenance on Wine Sensory Attributes”; Thesis for Master’s degree in Food Science, UC Davis, Davis, CA 2004.
“Sparkling Wine” in Fermented Beverage Production, 2nd Edition, Andrew Lea and John Piggot, Editors, Kluwer Academic/Plenum Publishers, 2003.
“The Sparking Wine Aroma Wheel”, copyright AC Noble and PA Howe, 1988.
The following series of technical articles appeared in
Vineyard and Winery Management Magazine:
Sulfur Dioxide: Some Forms of SO2 are More Free than Others May/June 2002.
Making Reference Materials in Water for Winery Lab Procedures Jan/Feb 2002.
Are Your Lab’s Analytical Results Wrong? Nov/Dec 2001.
References, Standards, and Controls Sept/Oct 2001.
Getting a Wrong Number Can be a Good Thing May/June 2001.
Debunking a Few Common Myths about Brix Nov/Dec 2000.
How to Successfully Fudge Analytical Results Sept/Oct 2000.
Volatile Acidity: The Most Difficult Analysis? July/Aug 2000.
Density and Specific Gravity: Pycnometry and Hydrometry March/April 2000.
Spectrophotometric Analyses in the Winery Laboratory Nov/Dec 1999.
A Quick Start Guide to Running Controls Sept/Oct 1999.
What a Good Lab Technician Should Know July/August 1999.
Analysis of Titratable Acidity: A Worked Example March/April 1999.
Glassware Jan/Feb 1999.
Thermometers and Balances November/December 1998.
Method Validation September/October 1998.
Appropriate and Relevant Analyses July/August 1998.
Analytical Quality in the Winery Laboratory May/June 1998.
| | MEMBERSHIPS:
AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE (ASEV): Member from 1983;
President, 2006-2007.
CALIFORNIA ENOLOGICAL RESEARCH ASSOCIATION (CERA): Co-founder, 1984;
Honorary Lifetime Member; President, 1985; Emeritus Webmaster, current.
NAPA VALLEY WINE TECHNICAL GROUP: Member from 1988.
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC): Member from 1997.
INSTITUTE OF FOOD TECHNOLOGISTS (IFT): Member from 1995.
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