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By Patricia Howe

Patricia Howe Wines (Winemaker & Owner) Patricia Howe received a B.S. in Fermentation Science in 1983 and an M.S. in Food Science in 1995, both from the University of California, Davis. The topic of her thesis for the M.S. was “Effect of American Oak Barrel Provenance on Wine Sensory Attributes.” She subsequently earned a Ph.D. in Food Science from Cornell University in 2015. Her winemaking experience includes technical winemaking positions at Domaine Chandon and Seagram’s Chateau and Estates, along with international work in both France and Australia. After working for nearly 20 years at both Domaine Chandon and Mumm Napa Valley, including production time at Moet Chandon in France and Domaine Chandon in Australia, she has a strong bias towards traditionally made sparkling wines. Patricia’s experience in education includes working as the Teaching Laboratory Manager in the UC Davis Department of Viticulture and Enology and teaching Wine and Juice Analysis at Napa Community College. She is published widely in many of the wine trade magazines on technical, analytical, and sensory topics, and she is the co-copyright holder, with Dr. Ann Noble of UC Davis, of the Sparkling Wine Aroma wheels. Patricia also has previous experience in commercial lab management, having owned and operated a sensory testing and consulting lab in Napa, CA. Her analytical skills are reflected in her current position as Senior Director, Quality, for Constellation Brands. Other accomplishments include co-founding CERA (California Enological Research Association) and serving as president of the ASEV (American Society for Enology and Viticulture). She owns perhaps the smallest free-standing bonded winery in the U.S., Patricia Howe Wines, which has an annual production of 120 cases. Patricia Howe Wines produces sparkling wine, made in the traditional method of Champagne, and Pinot Noir.

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