Introduction to Winemaking
Arrive Date: June 28, 2020 End Date: July 25, 2020
This program introduces students to winemaking and covers grape types, grape production, fermentation science, wine styles, alcohol and health, sensory evaluation, wine history, and an overview of the major wine regions of the world. We will use the opportunity of being in France to visit many of the major French wine regions, including Alsace, Burgundy, Beaujolais, the northern and southern Rhone Valley, and Provence. These trips will include visits to wine producers as well as special tastings and meals. Additional side trips are scheduled to explore local history and sites of interest such as olive oil mills, barrel making operations, and distilleries.
Taught in: English
Max Enrollment: 22
Program Coordinator: Sarah Wiens
Viticulture and Enology (VEN) 3. Introduction to Winemaking (3 units)
Viticulture and Enology (VEN) 199. Special Study for Advanced Undergraduates (3 units). Available only for students who have already taken VEN 3.
Viticulture and Enology (VEN) 198. Directed Group Study (5 units, P/NP)
- Visit some of the famous wine regions of France.
- Learn about the grapes of each region and taste the local wines.
- Learn about the various production techniques by visiting wineries, large and small.
- Learn about the history and geography of wine and winemaking around the world.
- Learn about how wine is used in the context of food in a country where their appropriate juxtaposition is a cultural art form.
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- Bio Sci 2A on the Emerald Isle (Summer Abroad)
- Bio Sci 2B in Dublin (Summer Abroad)
- Bio Sci 2C in Edinburgh (Summer Abroad)
- Viticulture and Enology in Australia (UC Davis Exchanges)
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- Other Summer Programs in Europe