CAPS - Atlantic
Methods of Modern Winemaking
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. This course is taught by Simon Rafuse of Blomidon Wines.
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Schedule
Schedule
Wednesday April 23 - 5pm-8pm
Wednesday April 30 - 5pm-8pm
Sunday June 1 - 9am-5pm
Vineyard Tour - on site in Wolfville area
Final Project due Sunday June 1
Evaluation Criteria
Evaluation Criteria
Note 1: In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.
Note 2: Participants must achieve a minimum of 70% (collectively) on the tasting components to successfully pass this module.
Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.
Note 4: Participants are expected to attend all examination days.
Note 5: Students have four years to complete the program starting from when they start Sensory Development & Wine Styles.
Location
Location
Port Experience Room, 5485 Clyde Street
