What is in this article?:
- UC Davis sets table for winter wine courses
- Additional courses
- UC Davis Extension announces winter courses in viticulture, wine business and wine appreciation.
- Courses for novice and experienced grape growers, winemakers and wine lovers.
- Courses will take place January–March 2012 in Davis, unless otherwise indicated.
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 2012 in Davis, unless otherwise indicated.
Online Introduction to Wine and Winemaking
Whether you’re interested in a career in the wine industry or are just a devoted enophile, you can take this unique, self-paced course at home, at your convenience. Utilizing an interactive, web-based educational environment, become acquainted with the history of wine, the international wine industry, wine and health issues, and the fundamental processes involved in winemaking.
• Enroll now through Jan. 5 and complete by March 26. Passwords issued starting Jan. 9.
• $685. Enroll in section 113VID251.
Introduction to Sensory Evaluation
Novice enophiles, enhance your critical tasting ability, and learn basic aspects of sensory evaluation often overlooked in most wine tastings. Study the different components of wine appearance, aroma and flavor. Participate in tastings of doctored wines in blind and known tastings.
• Feb. 18–19: Sat.–Sun., 9 a.m.–4 p.m.
• $550. Includes two lunches and all wine. Enroll in section 113VIT202.
Descriptive Analysis of White and Red Table Wines
Smell—not taste—is the human sense that detects the overall flavor in wine. By training your sense of smell and your brain, you can leap from vague hedonic impressions of wine to more intellectual, analytical responses. Scheduled by popular demand, this intermediate-level course is offered to give students who have taken the introductory class a chance to further expand their wine vocabulary and wine tasting abilities.
• March 17–18: Sat.–Sun., 9 a.m.–4 p.m.
• $550. Includes two lunches and all wine. Enroll in section 113VIT206.
Recent Advances in Viticulture and Enology (RAVE)
The transformation of grapes into wine is a microbially orchestrated process, which can enhance grape varietal qualities and add complexity, or be a source of spoilage. Exploitation of microbial populations and their behaviors is crucial to successful winemaking. Learn about the latest research on the microbes of wine and gain insights into astute management practices.
• March 15: Thurs., 8:30–5 p.m.
• $220. Includes lunch. Enroll in section 113VIT201.
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. 14: Tues., 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 Viticulture Consortium West allows us to offer this conference at a reduced fee. Enroll in section 113VIT203.