Sharon Fenchak: The Science of Winemaking

Name: Sharon Fenchak

Preferred Pronouns: She/Her

Hometown & Current Town: Cresson, PA/Arden, NC

Graduation Year: BS 1997

Major: BS Food Science

Additional Degrees & Institutions: University of Georgia, MS Food Science; Western Carolina University, MBA, 2016

Current Professional Title: Executive Winemaker

Name of Employer: Biltmore Company

Brief Description of Your Role: I handle everything from purchasing the grapes to managing our vineyard located on the Biltmore property. We get a lot of fruit from California and Washington. A lot of my job focuses on relationships with growers and consultant winemakers. We are trying to source the right fruit for what we need at the winery and at the right price. Understanding the grape market is very involved. Having good relationships is vital to finding good deals and finding the fruit that we want. I get to work with some amazing growers and winemakers.

The other part of my job is going through the process here in North Carolina of fermenting, barrel aging, fining, blending, bottling, and everything else you have to do to make wine. I also do a lot with marketing and sales to make sure we're on the same page when it comes to forecasting what we might want to sell, as well as public relations.

You do a lot of different things in this role. You could be in the cellar covered in grapes and juice and then be at a wine dinner, all in the same day. It's a very hands-on job.

Why did you choose Penn State?

I'm from Pennsylvania and everyone loved Penn State. I grew up going to football games. My mom was a Penn State graduate, having gotten her graduate degree after having four children. That was a big influence for me and very inspirational.

I think it was the football, the culture, the fun, the ice cream, and the beautiful campus. I loved looking up at Old Main under the big trees.

What inspired you to pursue your degree?

I was in the Army first before I went to school. I originally looked at plant science. My dad was a coal miner but we had this side greenhouse business and I loved plants.

My big push for food science came from the time I spent in Italy when I was in the military. I got to visit many wineries while there and fell in love with wine and the romance around it. The idea that I could be sitting around the table drinking wine all day if I was a winemaker sounded amazing.

I soon realized that becoming a winemaker is actually really hard work and you have to take a lot of hard sciences like microbiology. My plant science knowledge was actually really helpful. I also interned at Epcot with Disney where I worked with the greenhouses and that's where I learned a lot about plant nutrition. It changed my interest in plants and helped me a lot throughout my career.

How long were you in the Army?

I was in the Army for six-and-a-half years. I did two-and-a-half in regular Army and then four years in the Reserves. I would drive to Johnstown for drills. I worked in satellite communications.

When you are enlisted in the military, you're not making a ton of money, but getting to visit wineries in Italy while being stationed there was an opportunity I'm glad I was able to take advantage of on a budget. That was a life-shaping experience for me.

What clubs, organizations, or leadership roles were you involved in?

I was part of the Penn State Veterans program and the Army Reserves. I was also in the Food Science Club. I did spend a lot of time studying as food science is not an easy program. Having been out of school for a couple years, I had to get back into the mindset of being a student. Being in the Army changes your perspective on what you think is important.

What is a favorite Penn State memory?

My family and I often went to the bowl games. One of the best was going to the 1995 Rose Bowl against Oregon. I remember the parade, hanging out with all the Penn Staters and my family. We continued that tradition for many years. It was all really special. These memories really solidified my love for Penn State. It's such a big family.

How has your Penn State education influenced your career?

The education at Penn State was top-notch. The classes challenged me to learn and grow. I still have all my books. I still often look at a food chemistry or food engineering book. My Penn State education also helped me learn to problem solve. I know I have the base knowledge to always figure something out.

My education has allowed me to accomplish many things and solve many problems. Working in food production, there's often equipment that breaks down. I'm able to think through the process to help fix things and keep things moving. Penn State helped me learn to do that type of thinking.

Can you talk about your career path and how you ended up in your role with the Biltmore Company?

I started at Biltmore in 1999 as an assistant winemaker after I graduated from the University of Georgia with my master's degree. I did a research project there on wine haze. I learned a lot about wine and wine research at UGA.

I was on a path to continue in academia, but had been working in wine while pursuing my degree. An old boss encouraged me to apply for the job at Biltmore. I decided to apply and got the job. I accepted the role as assistant winemaker with winemaker Bernard Delille. We worked together for 18 years before he retired, and I moved into his role.

I got promoted to Director of Winemaking in 2003. I then went back to school for my MBA to learn the business side of things.

A lot of my team members have been with me the entire time I've been here. That's really special to have those people grow with you.

What are one or two of your proudest accomplishments in which your Penn State education played a role?

We have come up with a few new sparkling wines in my time here. I think the science piece of that was really important. Making sparkling wine is more complicated than still wine. You're using microbiology, science, and math. When you have a sparkling wine that turns out well and see people enjoy it, it's really pleasing.

We have an anniversary red sparkling wine for the Biltmore Winery 40^th anniversary, which is the first red sparkling wine we've released this year from our vineyard fruit. That was fun to do.

Another example is when you have an employee move on to something bigger and better, the fact that the team helped shape that and make that possible is important. I'm proud of the team we have here and how much we accomplish. We're a family and we watch out for each other.

What has been the best advice you've ever received?

Don't wait too long to have fun!

In all seriousness, though, in winemaking, the idea of being true to the grape has guided me in my work. Being respectful of the fruit has helped me make a better bottle of wine. You have to appreciate what you have and help the fruit express itself in the best way so the wine can perform to its full potential. My job is to interpret that and help the grape become the best wine it can be. You can't be a lazy winemaker. You have to be in it and passionate about it.

This idea is also true of people, not just grapes. As a leader, you need to help people become their best and reach their full potential.

What collegiate advice or professional development tip would you give to a current student?

Follow your passion. If you follow your passion, you're never going to feel like you're working that hard. You're going to be enjoying it and in the moment. If work is a struggle every day, it might not be the best fit. Life is short and we do spend a lot of that time working.

I think a lot of people on our team like producing a product, something they can taste, and they're proud of it. Being proud of what you're doing is important. That brings a lot of fulfillment.

 Find what excites you and pursue it!

Why are you proud to be a Penn State Ag Sciences alum?

I feel like the education and support I received was phenomenal. The strong alumni network and connections I've made with other alumni has been great.

I know Penn State has gotten more into wine. I'm really happy and proud to see that.