Cider & Wine Vineyard to Glass

Catalog description

Viticulture and cider making are specialized forms of agricultural production that are popular and important to the economics of New York. Building upon the instructor’s expertise in wine and social science, this course will examine wine and cider globally with a focus on local producers. We will take an interdisciplinary approach, studying the history of production, the biological and ecological components, the embedded social and cultural meanings, and climate change’s local impacts on the present and future of wine in particular as New York adapts with new grape cultivars and migration of winemakers from other regions. Restriction: students must be 21 years of age when the course is offered. Prerequisite: ENVI 101 and ENVI 201. Offered every three semester.