Dates: July 25-August 6 (Online: July 25-August 2, Field Days: Aug 3-6)
This seminar course is designed to introduce students to wine-making, starting with varietals and grape-growing, through the wine-making processes of bottling and aging. Emphasis will be given to understanding the types of varieties of grapes, wine-making styles, decisions about harvesting, sorting, fermentation, aging, bottling, to point of sale.
The course is taught in a hybrid format, with online readings and short assignments which prepare participants for an intensive, 4-day field course in Oregon wine country. The course can be taken for credit or not for credit (see below).
Course Structure: Online Portion, July 25-August 2, Field Days: August 3-6(9:00 am – approximately 5 pm).
Course Information: Field trips will meet at vineyards and wineries, with students driving cars individually, and socially-distanced spacing at site. Students should come prepared for outdoor weather, as well as cooler indoor, winery conditions, including sturdy walking shoes and boots, hats, sunscreen, water bottles and lunch. You will be required to bring masks, and hand sanitizer with you.
Course Instructor: Jeff D. Peterson, Ph.D. and Toni Ketrenos, dipWSET.
Visit the Linfield Summer Wine Courses page for additional courses.