White Paper. With a global market thirsty for drinkable, lighter wines, how can the traditional wine region of la Rioja compete for its slice of the fresh white wine market?
Rioja Wine Educator Training
Arnica travels to Spain as part of the 2018 la Rioja Wine Educator program.
Tasting Labels: the Impact of a Label on the Sensory Experience of Wine
Darcen is currently exploring how culturally identifying with a wine label through visual sensory cues influences the perceived sensory taste of the wine. He has hosted sensory panels and preliminary research suggests that yes! we do taste our wine labels.
Sustainability Best Practices: from Tuscany to the Okanagan
Through first-hand engagement with sustainable methods of rural production in the wine industry of Tuscany, Darcen identified sustainable best practices and analyzed the transferability of these concepts and methods to the Okanagan region of British Columbia.
Smoke Taint Research
Darcen and Arnica have been working with Matt Noestheden, a biochemist at UBCO on smoke taint research. With increasing forest fire activity throughout North American wine regions, this research is important for wine regions and climate change adaption.
Sustainable practices in the Tuscan Wine Industry
In May 2018, Darcen travelled to Tuscany to conduct research on sustainability practices int he ancient Tuscan wine industry. Darcen’s research in Tuscany is now being submitted for publication in Academic journals.
What do 19-34 Years Olds Like to Drink?
Wine consumers between the ages of 19-34 have become an important force in the market for wine, now consuming and purchasing more wine than any other generation. Darcen is currently working on a study that seeks to determine the sensory attributes (descriptive terms) that drive a positive sensory experience of red wine in 19-34 year olds.
