Cornell experts lead hands-on summer program in grape growing and wine making
School of Continuing Education and Summer Sessions, May 9, 2016
Wine enthusiasts can explore the science of growing grapes and making wine this summer at the Cornell University Viticulture and Enology Experience (CUVEE) from July 31 to August 5, 2016.
In this intensive program, Cornell fruit crop physiologist Alan Lakso and wine microbiology researcher Kathleen Arnink will mentor participants in the field and in the classroom as they work vines, make and evaluate wines, and learn about:
- key agricultural practices of growing grapes,
- the effects of climate and terroir on grape and wine flavors,
- the importance of microbiology to wine making, and
- the business and marketing aspects of running a vineyard or winery.
CUVEE is designed for wine enthusiasts, restaurateurs, chefs, sommeliers, wine merchants, and anyone with a keen interest in understanding the science behind growing grapes and making wine.
“CUVEE is a great balance of overview and details for folks who are serious about wine,” said past participant Erika Frey. Another past participant, John Ward, described the program as "practical, down-to-earth, and very hands on. A nice balance between field and classroom and as much tasting as one could ever wish for."