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Cornell University School of Continuing Education and Summer Sessions

The following information pertains to the 2018 program. If you would like to be notified via e-mail when information is available about the next offering of this program, please subscribe to the Professional Studies announcement list

Cornell University Viticulture and Enology Experience (CUVEE)

August 5-10, 2018


(Subject to change.)

Sunday, August 5

  • 6:00 p.m.: Welcome reception/hors d'oeuvres; introductions; goals and plans for the class (Statler Hotel)

Monday, August 6

  • 8:00 a.m.: Breakfast (Stocking Hall, Dairy Bar)
  • 8:30 a.m.: Overview of program; grape production around the world (Stocking Hall Auditorium)
  • 9:45 a.m.: Break (Dairy Bar)
  • 10:15 a.m.: Effects of climate and soils on grapes and wine; terroir, the magical concept; vertical tasting and discussion of wines from different world regions (Stocking Hall Auditorium)
  • Noon: Lunch (Stocking Hall Atrium)
  • 1:15 p.m.: How grapes grow; the structure and growth of the grapevine; pruning and training (Stocking Hall Auditorium)
  • 2:00 p.m.: Walk or bus to Cornell Vineyard; grapevine structure; hands-on vineyard work (Cornell Orchard)
  • 3:30 p.m.: Walk or bus to Stocking Hall; break (Dairy Bar)
  • 4:00-5:00 p.m.: Sensory evaluations/intro to aroma wheel; tasting of wines from viticultural trials (Stocking Hall Auditorium)
  • Evening: Free

Tuesday, August 7

  • 8:00 a.m.: Breakfast on your own
  • 8:30 a.m.: General winemaking procedures: grapes to wine (Stocking Hall Auditorium)
  • 9:30 a.m.: Harvest decisions and prefermentation procedures (Stocking Hall Auditorium)
  • 10:15 a.m.: Break (Dairy Bar)
  • 10:30 a.m.: Must and wine adjustments: sugar and acid analyses and tasting
  • Noon: Lunch and experiencing the scent garden at Plantations
  • 1:30 p.m.: Wine microbiology and fermentation basics (Stocking Hall Auditorium)
  • 2:30 p.m.: Wine chemistry and flavor (Stocking Hall Auditorium)
  • 3:15 p.m.: Break (Dairy Bar)
  • 3:30 p.m.: Wine flavor/aroma ID exercise (Stocking Hall Auditorium)
  • 4:30 p.m.: Wine tasting (Stocking Hall Auditorium)
  • Evening: Free

Wednesday, August 8 (field trip to industry)

  • 8:00 a.m.: Box breakfast on route to Wagner Vineyards (meet in Statler Hotel lobby)
  • 8:45 a.m.: Visit commercial vineyard with John Wagner, vineyard manager; observe vine training (Wagner Vineyards)
  • 10:30 a.m.: Travel to New York State Agricultural Experiment Station, Geneva
  • 11:15 a.m.: See training and pruning systems and practice vine grafting (Experiment Station)
  • 11:45 a.m.: Travel to Fox Run Vineyards
  • Noon: Lunch (Fox Run Vineyards Barn)
  • 1:00 p.m.: Tour of Fox Run Vineyards followed by tastings
  • 2:15 p.m.: Travel to Wiemer Vineyard: Tasting and overview of operation
  • 3:30 p.m.: Anthony Road Vineyard: tour and overview of vineyard, garden, winemaking operation, and tastings
  • 5:00 p.m.: Travel to dinner destination (TBD)
  • 5:30 p.m.: Reception at Anthony Road Vineyard
  • 6:00 p.m.: Dinner
  • 8:30 p.m.: Return to Cornell

Thursday, August 9

  • Breakfast on your own
  • 9:30 a.m.: The economics of vineyards and wineries with industry experts (Stocking Hall Auditorium)
  • 10:30 a.m.: Break (Dairy Bar)
  • 10:45 a.m.: Panel discussion on the business of wine with industry experts (Stocking Hall Auditorium)
  • Noon: Lunch with panelists (Statler Hotel, Taverna Banfi)
  • 1:30 p.m.: Travel to Six Mile Creek Vineyard (Van pickup in front of Statler Hotel)
  • 1:45 p.m.: Tour winery (Six Mile Creek Vineyard)
  • 3:45 p.m.: Return to Cornell
  • 4:00 p.m.: Flavor interactions exercise (Statler Hotel, Taylor Room)
  • Evening: Free

Friday, August 10

  • Breakfast on your own
  • 9:00 a.m.: Maceration and postfermentation practices (Stocking Hall Auditorium)
  • 10:30 a.m.: Break (Dairy Bar)
  • 11:00 a.m.: Tour of teaching winery and blending trials (Stocking Hall, Teaching Winery)
  • 1:30 p.m.: Lunch (Stocking Hall Atrium)
  • 2:30 p.m.: Wine spoilage and prevention procedures: wine spoilage odors (Stocking Hall Auditorium)
  • 3:30 p.m.: Break (Dairy Bar)
  • 4:00 p.m.: Judging wine blends (Stocking Hall Auditorium)
  • 6:30 p.m.: Reception (Statler Hotel, Taylor Room)
  • 6:45 p.m.: Dinner