Randolph Center, VT
Wine Science is the winter course in the Cold Climate Viticulture Series and will cover basic wine chemistry, nutrition, stability, and analysis.
The comprehensive four-session viticulture and enology program includes topics in vineyard establishment and management, grape and wine chemistry, and basic wine processing. The individual courses are designed to help growers with little or no previous grape-growing experience. Each session will provide seasonal skills needed to operate and manage a vineyard, and basic wine-making techniques. Hands-on experience in a vineyard, laboratory, and winery will be included.
This course is taught by John McCann, the co-owner and winemaker at North Branch Vineyards in Montpelier, VT. John holds engineering degrees from both Vermont Tech (1992) and the University of Vermont (1998). After graduating from UVM, John moved to Santa Maria, CA, and developed his passion in viticulture and enology living among vineyards and wineries. He returned to Vermont in 2004, and in 2007 he established North Branch Vineyards, a small winery that lies beside the North Branch in Montpelier. The winery produces unique wines using locally and regionally grown grapes.
Please note there is the option to take this course for academic credit. The cost is an additional $100.00 for one academic credit.
This course is offered through the Institute for Applied Agriculture and Food Systems at Vermont Tech. The Institute supports students, farmers and agricultural specialists with educational opportunities related to animals, plants, soils, food systems, sustainability, mechanical systems, and agriculture business management. These programs teach practical, hands-on techniques in diversified agriculture ranging from vegetable, fruit and berry production to dairy herd management to technical skills such as meat-cutting and welding. Vermont Tech is continually expanding the trainings being offered to meet agricultural workforce needs around the state.