Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
January 28, 2026
1:15 pm - 2:45 pm
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
Flavored wines, classified as Other Than Standard (OTS) under TTB regulations, are redefining how the wine industry connects with today’s consumers.
This session will explore how producers are bridging traditional winemaking practices with new product innovation to create engaging, high-quality flavored and infused wines. Speakers from across the industry will share insights on product development, flavor integration, scaling challenges, market trends, and sales performance. Attendees will learn how flavor experts and winemakers are pushing boundaries and opening new avenues for growth in this dynamic and fast-evolving category.
The session will also include a tasting of selected flavored wines, giving attendees the opportunity to experience firsthand the diversity and potential of this dynamic and fast-evolving category.
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Moderator
Steven Kukesh
Delicato Family Wines, California
Sessions:
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
Steven Kukesh, Director of Winemaking Research & Development at Delicato Family Wines since 2015, brings over 15 years of research winemaking expertise to the industry. A graduate in Biological Sciences from California State University, Stanislaus, Steven’s commitment to winemaking is reflected in his leadership. Upon joining Delicato, he undertook the task of building the research program from scratch. Since then, he has collaborated with the entire winegrowing team to implement a diverse array of projects spanning processing, ingredients, equipment, and vineyard evaluations, ensuring a comprehensive approach to advancing winemaking practices while prioritizing wine quality. Steven has also introduced a sensory program, both internally and externally, and has spearheaded product development initiatives.
Speakers
Leah Chapin
Tāst Innovation, Oregon
Sessions:
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
To be announced.
Troy Krutal
Robertet Group, New Jersey
Sessions:
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
To be announced.
Alexandra Nicoletti
Robertet, New Jersey
Sessions:
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
As a Certified Flavor Chemist with 14 years of professional experience, I am passionate about the art and science of flavor creation. I studied at Rutgers University earning my bachelor’s degree in food science. I have developed an expertise in flavor creation covering many different tonalities including diverse fruit and indulgent flavor profiles. My skillset encompasses an extensive range of product categories such as beverage, dairy, and sweet applications, and I continually aim to deliver distinctive taste profiles that enhance consumers’ experiences.
I had the opportunity to advance my leadership and mentorship skills through a two-year Emerging Leader Program. I find guiding flavor trainees to be an especially fulfilling part of my role. My professional contributions have received public recognition, notably in New York Magazine’s feature, “The Group Portrait: America’s Tastemakers Across the River a quiet industry determines the flavors of our foods.”
Beyond my life in the lab, I am deeply interested in food, cocktails, and wine, and I draw creative inspiration from international travel with my fiancé. Exploring diverse cultures shapes and inspires my approach to flavor creation, fueling my excitement for opportunities that challenge my innovation.
Rob Warren
Oliver Winery, Indiana
Sessions:
Bridging Tradition with Innovation: Flavored Wines and the Evolving Wine Landscape (tasting session)
Rob Warren, Vice President of Winemaking, Oliver Winery, Bloomington, Indiana
“Winemaking is the perfect mix of science and art—creative, mathematical, deliberate.”
Born and raised in Ontario, Canada, Rob Warren discovered his passion for wine while studying geology at Brock University. That curiosity led him to pursue a postgraduate degree in Enology and Viticulture and launch a 25-year career that’s taken him from boutique wineries in Canada and Virginia to large-scale operations producing more than a million cases a year.
Today, as Vice President of Winemaking at Oliver Winery, Rob blends deep technical expertise with an artist’s intuition. He’s known for crafting wines that celebrate real fruit and authentic flavor—approachable, expressive, and never over-worked. With a philosophy of minimal intervention and maximum flavor, Rob continues to redefine what modern, fruit-forward winemaking can be.