UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. The following courses will take place January-March 2013 in Davis, unless otherwise indicated.

Current Wine and Winegrape Research

Enjoy a full day of brief presentations from highly regarded researchers on some of the most exciting new and broad-reaching research on issues relating to winegrapes and enology. Topics include: work on grapevine breeding and evaluation, cultural practices, disease and insect pest control, and enology. Immediately following this unique forum is a wine reception, co-sponsored by the American Vineyard Foundation and the National Grape and Wine Initiative, where you can meet the researchers.

*     Feb. 21: Thurs., 9 a.m.-5:30 p.m.

*     $49. Includes lunch, wine reception that starts at 4:20 p.m. and course materials. Supplemental funding from the American Vineyard Foundation allows us to offer this conference at a reduced fee. Enroll in section 123VIT203.

*     Note: You must be 21 years of age or older to enroll and attend.

Tasting Room Design and Management

Make your tasting room more profitable and memorable with this practical, experience-driven course. Craig Root, a 30-year industry veteran and tasting room consultant, will give you ideas for achieving tasting room perfection. Learn how to create a profitable wine club and explore tasting strategies, special events tips, and how to improve your tours and trade relations.

*     Feb. 13: Wed., 9 a.m.-4:30 p.m.

*     $195. Includes course materials and lunch. Enroll in section 123VIT204.

*     Note: You must be 21 years of age or older to enroll and attend.

Managing the Small Vineyard I

The Small Vineyard Series is a quarterly series of one-day classes designed for home and small commercial winegrowers. This is the first of two classes focusing on vineyard management practices. It covers many of the vineyard activities occurring during the winter and spring months including planting new vineyards, training young vines, and principles and practices of pruning.

*     Feb. 9: Sat., 9 a.m.-4 p.m.

*     $175. Includes course material and lunch. Enroll in section 123VIT205.

Introduction to Wine Chemistry

Designed for individuals with a winemaking background but no formal training in chemistry, this weekend program provides insights into the interplay of chemical reactions that occur in wine and winemaking. Learn about the importance of pH chemistry in winemaking, titratable acidity, buffer capacity and equilibriums in wine, fermentation end products (including ethanol and volatile acidity) and other critical topics associated with wine chemistry.

*     Feb. 23-24: Sat.-Sun., 8:30 a.m.-4:30 p.m.

*     $280. Includes course materials and two box lunches. Enroll in section 123VIT207.