Presented by Escarpment Laboratories and Paradise Grapevine, the Holy Waters Symposium is a two day program of technical, scientific and sensorial seminars that explore some of the most relevant and least understood topics facing producers and consumers of wine and beer today. Leading professionals from around the world will gather in Toronto to address challenges and present ideas and solutions in the pursuit of creating better wine and beer. See the full list of presenters and topics below

Tasting Terroir

Brenna J. Quigley, MSc - Geologist, Illustrator and Terroir Specialist

Terroir is one of the most important, yet least understood, terms in the world of wine. This talk will dig into the science behind terroir and explore how the geologic history of a region can influence the taste of the wines you drink.

THP, the mouse in the room

Richard Preiss, MSc - Microbiologist at Escarpment Laboratories

"Mouse taint" is widely considered a flavour defect which can impact the flavour of both sour beers and natural wines. This flavour is a result of the production of tetrahydropyridines (THPs) by lactic acid bacteria and/or Brettanomyces. In this presentation, the current state of scientific knowledge surrounding THP ("mouse taint") will be presented and discussed. Practical suggestions for mitigating THP in mixed microbial beverages will also be presented.

Under the ‘Velo de Flor’

Caitlin Ferguson - Sherry Educator and wine importer at Bogie's Best Imports

An exploration of the fascinating process of ‘biological ageing’ when wine is aged under a living layer of yeast cells - ‘velo de flor’ in Andalusia, Spain. By tasting a selection of wines from the Jerez region, we will discover how flor yeast alters the character of wine and discuss how flor is helped along the way by human interaction, climate and even architecture to create a truly unique wine!

Sulphur and low intervention winemaking

François Morissette - Vigneron at Pearl Morissette

The revival of natural fermentations has popularised wine with a new generation of drinkers that demand natural, low intervention and sulphur free wines. Sulphur has become a contentious topic, but what do we actually know about this element, it’s forms and its uses? François Morissette, vigneron and owner of Niagara’s pioneering winery Pearl Morissette, discusses the use of sulphur in the production of low intervention winemaking.

Modern Piquette

Todd Cavallo - Owner and Winemaker at Wild Arc Farms

A discussion of the history, economic significance, and chemistry of piquette, a low alcohol wine product made from spent grape must. We'll take a look at piquette's historical role in the vineyards of 19th century Europe, and how it's resurgence makes sense in the current marketplace. There will also be a dive into the roles of pH, alcohol, yeast, and Lactic Acid Bacteria in the production of modern Piquette.

Wild Production

Ehren Schmidt - Master Blender and Brewer at Mikkeller Baghaven

Join Ehren Schmidt, Master Brewer/Blender/Yeast Scientist at Mikkeller Baghaven, for an overview of the fermentation and production of their spontaneous and wild ales. Topics include the use of indigenous yeast, fruiting techniques, spontaneous fermentation, maintaining wild cultures, blending and more.

Removing Context - An Unguided Tasting

Amy Blake, MSc - Senior Research Technician at Vineland Research and Innovation Centre

Svetlana Atcheva - Partner and Brand Ambassador at Pearl Morissette Centre

Lexi Wolkowski - Sommelier at Burdock

Open your mind and taste without the obstruction of context during a blind tasting with Svetlana, Lexi and Amy as they discuss their methods and techniques for objectively analysing wine. Only by completely removing context are you free to taste without preconceived sensory expectations, you may be very surprised by what you find.