COURSE CODE: OEVT1120 P
In this course, you will develop a basic knowledge of Viticulture in the Niagara region and other cool climate regions of the world. Actual field experiences to vineyards will focus on learning the various species of grapes as well as identifying different cultivars. An introduction to various viticulture techniques will also be reviewed within the vineyards themselves. Classroom activities will include history of viticulture both local and worldwide. Students will also learn some of the aspects of clonal selections and clonal qualities. Rootstock characteristics and their application in Ontario conditions will also be on the program. It is expected that 30% of the lectures will take place in the vineyard.
COURSE CODE: OEVT1121
You will learn all about making different styles of white and red wine, including the underlying chemical, biochemical and microbiological principles involved. You will also make a white and a red wine as a project, guided by your professor, applying all these principles. A tasting where you are one of the judges, will determine the best of these. There will also be ample opportunity to participate in the NC Teaching Winery winemaking program. You will investigate all aspects of winemaking technology and the role of equipment, as well as Winery Safety in the Ontario wine industry.
Wine Regions of the World – Old World
COURSE CODE: OEVT1421 P
This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Austria, Hungary and Greece. In Module II the student studied wines by weight and flavour, in this course he or she studies the same wines according to where they are produced, and is expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producers and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Non-appellation wines will also be studied such as Super Tuscans and Vin de Pays wines. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.Note: In order to meet the necessary requirements for certification from CAPS, you will be required to attain a minimum grade of a 70%.
Sensory Evaluation of Wines I
COURSE CODE: OEVT1122 P
In this course you will learn to critically evaluate a wine’s sensory properties, make a judgment on quality, and convey these impressions in a clear, unambiguous way. Topics covered include the physiology and psychology of sensory analysis; the elements of wine quality and how to assess them; description of wine and appropriate use of wine terminology; major wine styles and the influence of winemaking variables; common wine faults and wine and food matching. As the tasting of wine and related solutions forms an essential part of wine evaluation, the theoretical elements will be complemented by a series of practical tasting sessions which will be conducted during a class. Tasting wine regularly and thoughtfully whenever the opportunity presents itself will further assist you in developing your palate and confidence.
Introduction to Wine Chemistry
COURSE CODE: OEVT1126 P
In this course, you will apply laboratory methods to analyse musts and wines using procedures often encountered in winery laboratories. You will develop the techniques required to perform accurate analyses and become familiar with the principles of Quality Assurance in the lab. Chemical principles, reactions and important biochemical processes in enology will be discussed in class.
Winery Retail Sales
COURSE CODE: OEVT1326 P
In this course you will learn general principles of winery retail sales and their applications. Emphasis is on customer service as influenced by store layout, shelf management, merchandising, point of sale, and accessory sales. You will develop strategies to increase margins, to improve sales conversion ratios, and to tighten ‘bottom line’ management, while ensuring the excellence of a customer’s experience.