Planning Guide for Prospective Wineries in Iowa, Minnesota, Missouri, and Nebraska: Planning Guide for Prospective Wineries in Iowa, Minnesota, Missouri, and Nebraska
University of Nebraska-Lincoln Food Processing Center
Introduction: Introduction Information contained in this presentation is based upon the following:
Survey of 13 Midwest wine retailers
Survey of 20 Midwest wineries
Secondary research data
Wine Consumption Trends and Demographics: Wine Consumption Trends and Demographics
Wine Consumption: Wine Consumption U.S. per capita wine consumption is around 2.7 gallons
10 percent of Americans drink nearly 90 percent of the wine
Wine Consumption By Type of Consumer*: Wine Consumption By Type of Consumer* US Adult Population 192.4 Million
Core Wine Consumers (19.2 million) account for 86% of the table wine volume consumed in the US
Marginal Wine Consumers (28.9 million) account for 14% of the table wine volume consumed in the US
*Data from The Wine Market Council Consumer Research Study 2002
Core and Marginal Drinkers*: Core and Marginal Drinkers* Core
15% Drink wine daily, 48% drink wine a few times a week, and 37% drink wine weekly
Somewhat older than marginal drinkers; 51% are between the ages of 40 and 59
Live in the suburbs (42%), while 38% live in the city
85% Caucasian/white
High level of education (college graduate and post-graduate degree
Relatively high level of income (household income of $78,100)
*Data from The Wine Market Council Consumer Research Study 2002
Core and Marginal Drinkers*: Core and Marginal Drinkers* Marginal
52% drink wine two to three times a month, 30% once a month and 18% drink wine once every 2-3 months
Somewhat younger than core drinkers; 49% are between the ages of 30 and 49
Live in the suburbs (41%), while 33% live in the city
85% Caucasian/white
High level of education (college graduate and post-graduate degree
Relatively high level of income (household income of $63,800)
*Data from The Wine Market Council Consumer Research Study 2002
Core and Marginal Drinkers Wine Preferences*: Core and Marginal Drinkers Wine Preferences* Core
Favor red wine (48% of total consumption) followed by white wine (41 percent) and blush/rose wine (11 percent)
Merlot is the most frequent choice, followed by Chardonnay, White Zinfandel, and Cabernet Sauvignon
Marginal Wine Drinkers
Favor white wine (46% of total consumption) followed by red wine (35 percent) and blush/rose wine (19 percent)
White Zinfandel, is the most frequent choice, followed by Chardonnay, Merlot, and Cabernet Sauvignon
*Data from The Wine Market Council Consumer Research Study 2002
Wine Consumption Trends: Wine Consumption Trends
Wine Consumption Demographics: Wine Consumption Demographics
Wine Consumption Demographics*: Wine Consumption Demographics* Wine consumption is currently heavily skewed toward those over 35. Most Chardonnay, Cabernet Sauvignon, Zinfandel and Sauvignon Blanc drinkers in 2001 were between 35 and 44
Younger consumers drink more, however. They also tend to pay more when they drink. Only one quarter of wine purchasers in the U.S. are between 21 and 34. But among them, 21- to 24-year-olds are twice as likely as the average buyer to spend $20
* “Vintners Court Younger Crowd With Sexy, Splashy Marketing”, Wall Street Journal, April 24, 2003
Midwest Wine Consumption Comparison with Other States: Midwest Wine Consumption Comparison with Other States
Winery Pricing Study: Winery Pricing Study Data on 440 Wines Collected
Six Midwestern States: Nebraska, Iowa, Kansas, Missouri, South Dakota, and Colorado
Survey of Wine Retailers: Survey of Wine Retailers
Wine Retailer Survey: Wine Retailer Survey 13 retailers interviewed (both wine/liquor specialty stores and supermarkets)
Four Midwestern States: Nebraska, Iowa, Kansas, and Missouri
Retailers were screened to only interview those who carry wine produced in their state
Vast majority report that locally produced wine made up less than 5% of their sales
Retailers sold locally produced wine in order to support local wineries; Most did not require a minimum sales volume to stock
Wine Retailer Survey Consumer Perceptions: Wine Retailer Survey Consumer Perceptions The level of consumer interest in local wines was less than that of more established wine offerings but most retailers commented the interest was measurable.
Of all the different types of wines mentioned by retailers, sweet had by far the most potential according to the retailers (73%). Dry came in at (13%) followed by dessert and fruit with (7% each). White sweet wines have more sales potential that dry red wines.
Are locally produced wines priced accordingly? Yes, 92% of retailers felt the price of these wines was appropriate.
Wine Retailer Survey Promotional Strategies: Wine Retailer Survey Promotional Strategies Retailers suggested four ways of promoting local wines at retail level. These included:
In-house tasting sessions (53%)
Point of sale/signage (27%)
Advertising in local media (13%)
Inviting customers to visit the vineyard (7%)
Wine Retailer Survey Promotional Strategies: Wine Retailer Survey Promotional Strategies
Should locally grown wine be cross-merchandised with other locally produced products?
61% of retailers surveyed believe cross merchandising would be an effective way to promote local wines, and 31% believe it might be. Small retail outlets are more likely to cross-merchandise. Local wine is cross-merchandised with local gourmet food items and salsas.
Wine Retailer Survey Obstacles to Selling Local Wine: Wine Retailer Survey Obstacles to Selling Local Wine Retailers identified four obstacles which local wineries must overcome in order to be successful. These include:
Inferior quality compared to the more established wines (46%)
Strong competition from more popular wines (23%)
Difficulty getting consumers to recognize their product (16%)
An inferior image (15%)
Wine Retailer Survey Opportunities For Selling Local Wine: Wine Retailer Survey Opportunities For Selling Local Wine Retailers are interested in adding more locally produced wines
Forty-two percent of retailers said they are likely to add more local wines to their retail outlets
An additional 25% of retailers said they would like to add more local wines but that will be more selective of the local wines they choose
Twenty-Five percent of retailers said they were less likely to add more local wines
Survey of Wineries: Survey of Wineries
Introduction: Introduction Survey of 20 Wineries in the Midwest United States
10 phone surveys
10 personal interviews
Wineries in Iowa, Missouri, Nebraska & Wisconsin
5 wineries in each state
Winery production ranged from 200 gallons to 20,000 gallons wineries
Grape Production Issues: Grape Production Issues Issue #1
Pest Control
Issue #2
Herbicide Drift
Issue #3
Weather
Issue #4
Capital Costs
Pest Control: Pest Control Grasshoppers
Big issue in Midwest, especially during dry conditions
Some respondents estimated that grasshoppers alone decreased their production by at least 10-15%.
Rabbits & Deer
Cause year round damage to vines
Rabbits are a particular problem for young vineyards
Strip bark and consume young tender vines.
Weeds
Can easily Choke out vines
Reduces availability of nutrients, water & sunlight
Pest Control Solutions: Pest Control Solutions Grasshoppers
Spraying, but must be careful during pollination and harvest
Rabbits & Deer
Fences, traps & commercial deterrents
Weeds
Best to pull them
Very little room to use herbicides. Will kill weeds & vines
Herbicide Drift: Herbicide Drift (2,4D)
Biggest issue in Midwest
can drift a significant distance (over 1 mile)
Many vines are especially susceptible to 2,4D
2,4D is a popular farming herbicide because of its breadth of use
Causes leaf blistering and die off
Solution
Many wineries reach agreements with neighboring farmers
Work with state wine producer groups to identify resistant varietals
Weather: Weather Issues with rainfall
Too much rain can drown out vines
Rain during pollination reduces fertilization rates
Pollinating insects are less active
Rain can wash pollen off
Rain during harvest, increases water in grapes
Drought
Must consider your average yearly rainfall
Many wineries incorporate drip irrigation systems to insure adequate moisture & fertilization
Weather: Weather Over-Wintering issues
In Minnesota and Wisconsin many vines are buried
Many areas in Midwest get too cold in winter and can kill off vines
Capital Costs: Capital Costs Typically takes $2,000 to $4,000 per ACRE of grapes
Costs due to trellising, irrigation/watering, weed control related expenses (labor & materials)
Grape Growing is very labor intensive
Labor typically accounts for 50% of total expenses
Some vineyards donate wage equivalents to non-profit groups in exchange for harvesting
Ex. Several wineries “hire” their local high school football teams to pick grapes.
Winemaking Issues: Winemaking Issues Issue # 1
Handling Low pH Levels, High acid grapes
Issue # 2
Pest control (Birds, Rot, Rabbits, etc.)
Issue # 3
Maintaining/Improving Quality and Consistency across wineries
Issue # 4
Lack of experienced winemakers
Issue # 5
Capital Costs
Low pH Levels: Low pH Levels Almost all respondents indicated importance of knowing how to deal with highly acidic grapes
Conditions in Midwest create highly acidic grapes
High acidity affects fermentation process, kills off yeast
Maintaining/Improving Quality and Consistency across wineries: Maintaining/Improving Quality and Consistency across wineries Winemaking requires a highly sanitized environment
Area must be scrubbed regularly
Equipment must be cleaned constantly during production
Remember you are making a food product
Very easy to contaminate wine
Maintaining/Improving Quality and Consistency across wineries: Maintaining/Improving Quality and Consistency across wineries Solution
Constant Cleaning and attention to winemaking environment
Technology
Inexperience can be overcome by technology
Technology is expensive
Typically normal equipment costs are about $5 per gallon of wine.
The next slide illustrates an innovative assurance program in Canada
Assuring Wine Quality Vintners Quality Alliance (VQA): Assuring Wine Quality Vintners Quality Alliance (VQA)
Rigorous quality assurance program for Ontario, Canada’s premium wines
VQA Ontario establishes, monitors and enforces a system of quality standards and verification of product origin for Ontario wines. Participation in the VQA appellation system is voluntary but only those wines approved by VQA Ontario may bear labels with regulated terms and descriptions.
Goal to bolster public perceptions about the vintner’s wines. VQA Ontario also plays an educational role and works with the grape and wine industry, governments and the public to promote the value and benefits of VQA-approved products.
For more information: http://www.vqaontario.com
Lack of experienced wine makers: Lack of experienced wine makers Few professional winemakers in the Midwest
Normally hired from wineries in California & New York
Full-time winemakers typically earn $30,000 to $40,000/ year
Some wineries in Nebraska & Missouri share their winemakers with several neighboring wineries
Choosing a Winemaker: Choosing a Winemaker Two options
Hire a Winemaker (Full-time v. Part-time)
Do it yourself
Questions to ask yourself
Can you afford one?
If not, go to a winemaking school (check with your local wine/grape grower organization)
How much wine do you plan on making?
Is it worth hiring a wine maker for the amount of wine your making?
Are there other wineries in your area that are looking into hiring a winemaker?
Possibility to share winemakers
Capital Costs: Capital Costs Capital costs to keep in mind
Equipment costs can be high
Typically $5 per gallon produced
Sanitation costs
Grapes cost average of $0.50 per pound or $1,000 per ton
Staffing a retail space
Facilities and Administrative Costs
Do not Forget to factor in your time!!!
Top 3 Competitions for New Wineries: Top 3 Competitions for New Wineries Indiana State Fair
Indy International Wine Competition
Jerry D. Mead’s New World International Wine Competition
Florida State Fair
Wine Competition
Top Honors/Awards of Competitions: Top Honors/Awards of Competitions Given to Gold Medal Winners:
Best of Class
Best of Varietal
Best of Price Class
Best of Show
Other Awards: Other Awards Want to accumulate as many of these as possible
(Criteria varies across competitions)
Gold Medal
presented to a wine exhibiting perfect character (for its varietal or type), balance and structure, and containing exceptional qualities and complexities.
Silver Medal
awarded to a wine showing superb balance and character for its varietal or type. This wine is considered to be extremely well crafted.
Other Awards: Other Awards Bronze
awarded to a wine that has very good character, quality and style for its variety or type. This is wine that has been well made.
“Best of the East” Competition
Awarded by Vineyard & Winery Management, Inc. at annual Wineries Unlimited Trade Show
Slide47: Wine
According to respondents:
Semi-Sweet and Sweet wines are more popular than drier wines
Whites & Blushes are more popular than reds
Mead and fruit wine are another popular product
Takes 3-4 months to make a batch
Allows winery to increase volume without reducing wine production
Mead can be produced while wine is aging
Wine: 1 batch yearly – 3 months time between harvest & barreling/bottling
Mead: 3 batches yearly – 3 months time between start & bottling Successful Products
Slide48: Juice
Does well in some areas, seems to do better in more heavily populated areas
Young families with children
Respondents noted that you should not expect significant revenue from juice.
Wine related products
Corkscrews
Wine Preservation products
Vacuums, seals, sprays, etc. Successful Products
Slide49: Locally Produced Products
Cheeses and Sausages
Locally Baked Bread
Locally Smoked Fish or Meats
Cross-sell them as:
Individual Items
Gift Baskets
On-site Picnic Basket
Successful Products
Slide50: Non-Wine Related Products
Shirts
Hats
Baking Mixes
Cards
Important Note:
Several respondents noted that local customers were less likely to buy wine related products than tourists
The next two slides summarize findings from a Michigan State study linking tourism to local wine sales Unsuccessful Products
Key Findings From a Michigan State Study*: Key Findings From a Michigan State Study* There is a strong relationship between tourism and wine consumption.
Wineries should investigate and take advantage of opportunities for cooperative marketing & packaging with lodging establishments, local convention & visitor bureaus.
Persons that have visited wineries generally have higher household incomes than other travelers.
There is an exploitable association between agricultural tourism & winery tourism. Wineries should cooperatively market with other agricultural tourism attractions and agricultural product and food festivals.
Wine drinkers have a higher propensity to travel and use the Internet than non-wine drinkers.
* “A Marketing and Economic Analysis of Michigan’s Wine Industry and Winery Tourism”, Michigan State University eatal, 2002
Key Findings From a Michigan State Study*: Key Findings From a Michigan State Study*
It is crucial that staff be trained in customer service and point-of-purchase marketing.
Wineries should maintain relationships with winery tourists after they return home through various methods including email newsletters and promotions, thank you notes and cards to persons who purchase wine on their trips, information on where they can buy the wineries’ wines, and a web-site that keeps persons informed about changes in the winery, new products and special events in which the winery will participate. Wineries must track their customers and develop customer databases.
* “A Marketing and Economic Analysis of Michigan’s Wine Industry and Winery Tourism”, Michigan State University eatal, 2002
Suggestions for Improving On-Site Sales: Suggestions for Improving On-Site Sales Rule of Thumb
The longer people stay the more they spend
Suggestions
Offer Wine Tasting
expect costs to be 7% of sales
Provide Sitting Areas
Tables, Gazebos, etc.
Offer Restaurant/On-site Food Service
Provide On-Site Entertainment
Provides additional reason for visit
Suggestions for Improving On-Site Sales: Suggestions for Improving On-Site Sales Lower Prices
Many wineries indicated an increase in volume after they decreased prices when the novelty of their winery wore off.
Newsletters
Allows winery to maintain contact with buyers and helps build repeat buyers and customer relationships
Allows for direct marketing
Suggestions for Improving On-Site Sales: Wine Trail
Nebraska Wine and Grape Grower Association
Awarded State Grant to Develop Nebraskan Wine Trail
Missouri also has established trails
Serves to cross-promote all wineries in your region and increase tourism/visitor draw
Can visit more than just one winery
For ideas
Look up and/or visit California, New York and Texas wine regions Suggestions for Improving On-Site Sales
Examples of Successful On-Site Sales Promotion: Examples of Successful On-Site Sales Promotion Festivals
Cuthills Winery, Pierce Nebraska
Wine & Wings Festival
Blues Festival
Winery sells up to one-third of its production
James Arthur Vineyards, Raymond Nebraska
Renaissance Festival
Over 5,000 visitors on Saturday May 24, 2003
Examples of Unsuccessful On-Site Sales Promotion: Examples of Unsuccessful On-Site Sales Promotion Radio
High cost, limited return
Dinners
Examples:
Murder Mystery, Wine Maker’s Dinner, etc.
Low population area
Only seems to be good for once a year
Good 1st time attendance, then poor attendance
High population area
Does well year round
monthly occasions seemed to be the best timing.
Suggestion for Improving Off-Site Sales: Suggestion for Improving Off-Site Sales Direct Marketing
Use Names and Addresses Provided in Guest/Visitor Sign-in Books
Mail Newsletters
Announce new varietals, events, etc.
Use the Internet
Web sales account for up to 20% of sales
Suggestion for Improving Off-Site Sales: Suggestion for Improving Off-Site Sales Tap Local Markets
Approach local food and alcohol businesses
Several wineries have their product in local grocery stores
Had to repeatedly meet with grocery representatives
Most have to distribute and stock their wines themselves
Suggestion for Improving Off-Site Sales: Suggestion for Improving Off-Site Sales Tap Local Markets
Attend Local Fairs/Festivals
Example
Nebraska Wine and Grape Grower’s Association bought booth at Nebraska State Fair
Several wineries manned the booth and cross-promoted all Nebraska Wineries
Offered Wine Tasting
Sold Product
Location, Location, Location: Location, Location, Location Choosing a Location is Very Important
Ideal Location
Has Grape Vines Visible
Adequate Access & Parking
Paved Road Better than Dirt Road
Look at traffic level
How many cars drive by in a day? (Check with Department of Roads)
How easy is it to find your winery?
Is your establishment Disability Friendly?
Location, Location, Location: Has Natural Beauty
Les Bourgeois Winery and Vineyard, Missouri
Winery has restaurant & is located on a bluff that overlooks Missouri River (see next slide)
Close to a tourist attraction or population center
Allows tourists to get away and relax
Population center needed to provide a base market for you to develop loyal, regular customers and provide revenues between tourist season(s)
Many respondents suggested finding an old structure (barn, shed, etc.) and fixing it up
Noted that visitors responded positively to a historical appeal (i.e. they enjoyed a story)
“This structure was once owned by … “ Location, Location, Location
Slide63: Known for its spectacular bluff top view of the Missouri River Valley, Les Bourgeois Winery and Vineyards is one of Mid-Missouri's premier cultural and recreational attractions.
A family owned and operated winery, Les Bourgeois offers visitors a taste of some of the Show-Me State's finest award-winning wines, exquisite bistro cuisine and beautiful scenery
Source:
www.missouriwine.com
Best Practices: Best Practices Based on the respondents:
Regarding your location and products
Pick your location carefully
Must have something “special”
Beautiful landscape
Close to a tourist draw (National/State Park, City, etc.)
Find something that you are “good” at
Mead, Particular Grape Varietal, Customer Service
What makes you different from other wineries?
What would a visitor find appealing about your winery?
Best Practices: Best Practices Based on the respondents:
Decide how much wine you want to make
Majority of respondents suggested starting small and growing your business
Lower start-up costs
Mistakes and experimentation are less expensive
Take time to assess supply & demand in your area
Smaller volume allows you to focus on quality
Quality of the wine is very important
Best Practices: Best Practices Based on the respondents:
Production:
Spend the money to put in irrigation
Expensive, but can pay for itself during a drought
Helps to maximize yields
Keep weeds down!
Can significantly reduce yields
Spend time researching your climate, soil makeup and varietals
Will save you money in the long run
Best Practices: Best Practices Based on the respondents:
Winemaking:
Keep your production and equipment clean
Educate yourself
Go to winemaking school even if you have a winemaker
Try a lot of wine, there are many different styles and varietals
Buy the best equipment that you can afford
Best Practices: Best Practices Based on the respondents:
Regarding Customer Service:
Hire good people
Provide great customer service
Provide tours of your facility
Many tourists regard a winery tour as a must and expect the guide to be knowledgeable
Educate your customers
Make sure they learn something about your winery
Best Practices: Best Practices Based on the respondents:
Promotions:
Know your market and tailor events to them
Who is your customer? Be specific!
What do they want?
Make sure that you make money on your promotions
Did you bring in more revenue than you spent?
Spend the time organizing your events
Planning is everything
Best Practices: Best Practices Based on the respondents:
Promotions:
Use the Internet
Increases your market and can have a significant effect on your revenues
Talk with your local retailers and restaurants
Allows you to diversify your revenue streams
Increases the awareness of your winery
Develop cross-promotional relationships with related industries
Tourist oriented
Bed & Breakfasts
Local value-added producers
Midwest Regulatory Environment: Midwest Regulatory Environment Most respondents indicated that their states had done well to develop an environment where the wine industry could grow
However, some noted that volume restrictions and lack of a check-off program were hindering their state’s development
Helpful State Regulation: Helpful State Regulation Tax Subsidy
Most states have subsidies that allow a winery to pay less state alcohol tax if they use a certain percentage of product from in-state suppliers
Helps ensure/encourage local production of grapes and fruits
Helpful State Regulation: Helpful State Regulation State Funding Opportunities
Provides opportunity for wineries and other wine & grape associations to access additional funding for promotional activities
Typically come in the form of Value-Added grants or Initiatives
Encourages cooperation between producers within the state
Suggestions for Improvement: Suggestions for Improvement Provide more funding for enology & viticulture training workshops
Many respondents indicated that current prices for these workshops are high and are a barrier to attendance
Spending more monies on educating “row-crop” farmers about Herbicide Drift
Especially 2,4D
Suggestions for Improvement: Suggestions for Improvement Assist with matching cultivar selection to state’s “Terroir”
Terroir (Tear-Wah)
French term with no direct English Translation
Refers to how the climate, soil, landscape and other environmental factors come together and give the wine character/ identity
Sometimes referred to as the “soul/essence” of the wine
“Ideal” Regulatory Environment: “Ideal” Regulatory Environment State promotes its wine industry
Locally through assistance with industry promotional brochures/marketing
Nationally through tourism literature
Encourages industry development
State alcohol tax breaks
Good for wineries, grape growers and state fruit growers
“Ideal” Regulatory Environment: “Ideal” Regulatory Environment Provide funding for agritourism research
Provide competitive grants to provide monies for the marketing research of the states wine regions
Provide additional funding for Viticulture/Enology research
To reduce workshop prices
Increase spending on varietal feasibility research
“Ideal” Regulatory Environment: “Ideal” Regulatory Environment Initiate regular discussions about value-added industries
Provides opportunity for state officials to learn first hand about the environment that producers and wineries perceive
Spend as much time and money promoting wine industry as they do other agricultural industries
Iowa Regulatory Contacts: Iowa Regulatory Contacts
State of Iowa,
Alcoholic Beverages Division
http://www.iowaabd.com/
Phone: (866) 469-2223
Missouri Regulatory Contacts: Missouri Regulatory Contacts
Jim Anderson, Program Coordinator
Missouri Grape & Wine Program
1616 Missouri Blvd.
P.O. Box 630
Jefferson City, MO 65102
Phone: (573) 751-6807
Fax: (573) 751-2868
Nebraska Regulatory Contacts: Nebraska Regulatory Contacts Nebraska Liquor Control Commission
301 Centennial Mall South 5th Floor P.O. Box 95046 Lincoln Nebraska 68509-5046
Phone: (402) 471-2571 Fax: (402) 471-2814 Wisconsin Regulatory Contacts: Wisconsin Regulatory Contacts Wisconsin Department of Revenue, Alcohol & Tobacco Enforcement
Address:
P.O. Box 8933
Madison, WI 53708-8933
Phone: (608) 266-2776
Fax: (608) 261-6240
Email:
[email protected]
Web: http://www.dor.state.wi.us
Iowa Production Contacts: Iowa Production Contacts Dr. Paul Domoto, Professor, Dept. of Horticulture
Address:
245 Horticulture Hall, Iowa State University
Ames, IA 50011
http://viticulture.hort.iastate.edu/info/info.html
Phone: (515) 294-0035
Missouri Production Contacts: Missouri Production Contacts Dr. Murli Dharmadhikari, Director
or Tavis Harris, Enology Technician
Mid-America Viticulture and Enology Center/ Southwest Missouri State University Fruit Experiment Station
9740 Red Spring Road
Mountain Grove, MO 65711
Phone: (417) 926-4105
Nebraska Production Contacts: Nebraska Production Contacts Dr. Paul Read, Professor of Horticulture
377J Plant Science Hall Department of Agronomy and Horticulture University of Nebraska-Lincoln P.O. Box 830724 Lincoln, NE 68583-0724
Phone:402/472-5136
Fax:402/472-8650
Wisconsin Production Contacts: Wisconsin Production Contacts Teryl R. Roper, Professor of Horticulture
Address:
Room 479
Department of Horticulture
1575 Linden Drive
Madison, WI 53706
Phone: (608) 262-9751
Iowa Wine Making Contacts: Iowa Wine Making Contacts Dr. Lester Wilson, Professor, Dept. of Food Science and Human Nutrition
Address:
Iowa State University
Ames, IA 50011
http://viticulture.hort.iastate.edu/info/info.html
Phone: (515) 294-3889 or (515) 294-9425
Missouri Wine Making Contacts: Missouri Wine Making Contacts Dr. Murli Dharmadhikari, Director or Tavis Harris, Enology Technician
Mid-America Viticulture and Enology Center/ Southwest Missouri State University Fruit Experiment Station
9740 Red Spring Road
Mountain Grove, MO 65711
Phone: (417) 926-4105
Nebraska Wine Making Contacts: Nebraska Wine Making Contacts Dr. Paul Read, Professor of Horticulture
Address:
377J Plant Science Hall Department of Agronomy and Horticulture University of Nebraska-Lincoln P.O. Box 830724 Lincoln, NE 68583-0724
Phone:(402) 472-5136
Fax:(402) 472-8650Wisconsin Wine Making Contacts: Wisconsin Wine Making Contacts Wisconsin Winery Association
Address:
7600 Terrace Avenue, Suite 203
Middleton, WI 53562
Phone: (608) 831-1155 or
(866)947-9643
Email:
[email protected]
Website: www.wiswine.com