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.

Smell, not taste

Online Introduction to Wine and Winemaking Whether you're interested in a career in the wine industry or are just a devoted oenophile, 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. 3 and complete by March 25. Passwords issued starting Jan. 7.

* $685. Enroll in section 123VID251.

Introduction to Sensory Evaluation of Wine

Novice oenophiles, 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. 23-24: Sat.-Sun., 9 a.m.-4 p.m.

* $550. Includes two lunches and all wine. Enroll in section 123VIT202.

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

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 23-24: Sat.-Sun., 9 a.m.-4 p.m.

* $550. Includes two lunches and all wine. Enroll in section 123VIT206.

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

Health and Safety for Winery Operations

An Overview Make your workplace safer by learning best practices and OSHA requirements relevant to winery operations: hazard identification, employee training and written records documenting compliance. Take home information vital for winery managers and their safety representatives.

* Feb. 21: Thurs., 8:30 a.m.-5 p.m.

* $340. Includes course materials and morning refreshments. Enroll in section 123HSD516.

To request more information or to enroll, call (800) 752-0881, email extension@ucdavis.edu or visit our website: www.extension.ucdavis.edu/winemaking.