This course covers all the fundamentals of enology (winemaking), beginning with winery hygiene protocol leading into a full emersion winemaking experience from primary fermentation through bottling. Each student will make their own wine of choice to take home with them at the end of the class. Each class will include all the wine processing work embellished with the history, geography, chemistry and biology of wine making. Each class will include wine tasting and food pairing experience after all the wine processing work is completed. The last two classes are designed to cover knowledge of wine judging and a very basic discussion of all federal and state legal aspects of winery operations, wine labels and winery bookkeeping basics. The course materials for this class will be provided to each student electronically.
This course is taught at a working commercial winery with all equipment and materials provided as part of the class. The class consists of meeting 10 times over a period of 10 weeks. Each time the class meets, the class length will be approximately three hours. At the class conclusion, each student will have a general knowledge of winery operations and the steps in producing wine. Each student will also have a good understanding of how to taste, pair and judge wine at course conclusion.
Classes will be held at Bacchus Winery. To Register, please contact:
6320 Five Mile Centre Parke Suite. 315
Fredericksburg, VA 22407