VEN 130Fundament-Viticulture/Enology

Catalog

This couse provides an overview of viticulture and enology for tasting room staff. Topics include terroir, climate impact on production/quality, NC-specific wine characteristics, acidity, balance, and body. Upon completion, students should be able to use knowledge of key concepts in viticulture and enology to engage with diverse growers and consumers in order to communicate clearly and succinctly with potential customers about basic wine and grape production.