If you want to understand and analyze how white and red table wines are made but do not necessarily have a scientific or winemaking background, this course is for you. You’ll learn about the process from start to finish, from grape growing through harvest, fermentation, cellaring, blending, and bottling. You’ll also:

• Examine how wine is made and conduct a small-scale, hands-on fermentation in the classroom by preparing yeast, inoculating grape juice, and taking frequent “stem readings” as the juice becomes wine.


• Learn about key pieces of winemaking equipment, including when each is used and what it does.


• Study the parameters of aging, blending, chemical additions, and labeling, as well as government regulations.


• Visit a local winery for a “cook’s tour” of the cellar and its equipment with the winemaker.


• Study a few winemaking variations, including maceration carbonique, traditional methode champenoise, harvest and ice wines, and fortified dessert wines such as Port and Sherry.

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