Course DescriptionThis course covers viticulture and enology with an in-depth look at the well-known or classic grape varieties one typically encounters in tasting quality wines in all parts of the world. Viticulture topics include what makes a good vineyard site, planting a vineyard, cultivars, management of the vine, harvesting decisions, and viticultural philosophies. Winemaking topics include grape reception, fermentation techniques, vessels, post-fermentation processes, bottling, and QAQC. This course provides the groundwork necessary to enroll in Vintage II or Vintage III.
Students must be 21 to enroll in viticulture, enology, and other courses where wine or other alcoholic beverages are studied and served.