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  • *DELAYED* Methods of Modern Winemaking

*DELAYED* Methods of Modern Winemaking

  • Tue, May 11, 2021
  • Tue, May 18, 2021
  • 3 sessions
  • Tue, May 11, 2021, 5:30 PM 9:30 PM (ADT)
  • Sun, May 16, 2021, 10:00 AM 6:00 PM (ADT)
  • Tue, May 18, 2021, 5:30 PM 9:30 PM (ADT)
  • Blomidon Estate Winery
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After the successful completion of the ‘Methods of Wine Production’ course, students will have developed an in-depth knowledge of the techniques required to produce wines. The course focused on both viticulture and vinification practices. Students will gain insight into the practice of winemaking and the tools at the disposal of the winemaker by participating in the process and classroom study. During the course, students will study the production processes at each stage and how these can affect the nature and quality of the product. The learning experience is enriched by on-site visits to a vineyard and winery.

There is a mandatory exam to complete this module.

This course runs each spring. 

Syllabus of Course Content:


  • Vinifera, labrusca, hybrids, clones
  • Propagation, grafting, rootstocks
  • Vine life cycle
  • Site selection and new vineyard development
  • Vine management and influences on wine quality


  • White and red winemaking process
  • Microbiology of winemaking: yeasts, malolactic, spoilage
  • Stylistic tools: chaptalization, deacidification, lees
  • Production of sparkling wines, icewines
  • Post Fermentation: oxidation avoidance, protein and tartrate stabilization, and aging

For Spring 2021 the class locations are as follows

Tuesday May 11 - Shuck Seafood + Raw Bar: 5120 Salter Street Halifax

Sunday May 16 - Field Trip to Blomidon Winery, Canning with winemaker Simon Rafuse

Tuesday May 18 - Shuck Seafood + Raw Bar - 5120 Salter Street Halifax

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