Course overview
Natural, orange, time on lees, ageing in oak - what do these wine making options really mean? In this two-day course, you will be explore the myriad of different wine making options available to the wine maker for still, sparkling and fortified wines.
You will practice wine making tasks and run experiments hands-on. At the end of each day, you will taste flights of wines made by different methods and discussy our findings. This course is useful for the aspiring winemaker and for anyone who wants to delve a little deeper into how wine is made and how that influences the final taste of the wine.
You will learn
- Understand what terms like natural, orange, time on lees, and ageing in oak mean in winemaking Identify and compare the wide range of winemaking options used for still, sparkling, and fortified wines How to taste and analyse flights of wines made using various methods
There is no formal qualification associated with this course.
No entry requirements, however a keen interest in viticulture is essential.
You can progress to one of our other courses in viticulture and oenology.
