English Wine and Sustainability:

Level 5 15 credits

This module has a distinct focus on the English wine industry. Students will examine the history, establishment and structure of the English wine production business. Also investigated will be key producers and recent developments in the industry. The various areas of sustainability and its growing importance to the wine business will also be studied with a particular focus on the English wine industry.

Food & Wine:

Level 4 / 15 Credits

This module aims to provide students with the knowledge and understanding of wine’s relationship to the UK on-trade industry. Students will analyse the key on-trade channels for wine and how products are successfully listed and marketed in bars, hotels and restaurants. The module will also include a number of practical exercises to investigate the principles of food and wine matching.

What are the common wine faults, how are they identified, what are their causes and how are they corrected?

Course content

WineGB’s Training and Education survey ranked sensory evaluation within the top training needs, reflecting the increasing number of English and Welsh wines entering the market.

It is invaluable to be able to spot wine faults and understand why they occur.

This course will bring you the theory of specific wine faults, including a practical application through a tutored tasting.

You will examine faults and their underlying causes, as well as learning the winemaking techniques, and/or storage conditions, to prevent and correct the faults

Aims

Learn to identify faults and taints, and their underlying causes in wines. 

Apply these skills to a winetasting guided by professional winemaker and wine lecturer, Sarah Midgley.

Outcomes

By the end of this course students will be able to:

• Describe off flavours and aromas in wine
• Define specific faults in wine including: Brettanomyces, volatile acidity, light strike, TCA, reduction and oxidation 
• Understand the underlying causes of common wine faults
• Suggest preventative measures against common wine faults
• Recommend corrective actions for faulty wines
• Assess finished wines for faults

Introduces the winemaking theory relating to the key winery operations: tirage, secondary fermentation, disgorging and dosage.

• Tirage and secondary fermentation
• Maturation and lees aging
• Riddling and disgorging
• Dosage

The aims of this intensive and technical three day course are to provide a good level of knowledge and skills in traditional method sparkling winemaking to those who are making and selling sparkling wine.
Day one of the course will introduce the winemaking theory relating to the key winery operations: tirage, secondary fermentation, disgorging and dosage.
Day two focuses on the start of the secondary fermentation in greater detail, and will involve practical activity related to tirage, including the preparation of cultures and adjuvants.
Day three will complete the range of operations specific to sparkling wine with practicals and demonstrations associated with disgorging and dosage.

The aim of this five-day intensive course is to provide a good level of knowledge and understanding of vinegrowing to those who wish to start growing grapes, work in a vineyard, enter the wine trade, or have a strong interest in the world of wine.

Each day, vinegrowing theory is introduced in the morning classroom session, then put into practice in the afternoon in the vineyard.

It is based on the seven-day Principles of Vinegrowing course, and enables students to gain a good level of knowledge and understanding of vineyard activities over a short, intense, period of time.

IF YOU ARE LAUNCHING A NEW ENGLISH WINE BRAND, OR WANT TO SELL MORE WINE, THIS IS THE COURSE FOR YOU.

Delivered by Plumpton’s specialist Wine Business lecturers, Paul Harley and Tim Andrews, it will enable you to identify and understand your potential customers and develop the best brand, packaging and routes to market for your wine.  There will be a focus on wine tourism and consumer behaviour, which will enable you to maximise your sales margins.

This workshop is particularly suitable for medium-sized English and Welsh wine producers, both new and established.

The aims of this one week intensive course are to provide a good level of knowledge and understanding of winemaking (oenology) to those who wish to start making wine, work in a winery, enter the wine trade, or have a strong interest in the world of wine. 

During the course, winemaking theory is introduced in the morning classroom session, then put into practice during the afternoon session in the winery.
It is based on the seven-day Principles of Winemaking course, and allows a good understanding of winery activities over a short, intense, period of time.

Through lectures, seminars, guided tastings and site visits, students will gain knowledge and a detailed understanding of how viticultural and oenological decisions can affect the quality of sparkling wines produced with different techniques.

Wine Component Analysis:

Level 4 / 15 Credits

This module will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to the basics of sensory perception. By the end of the module students will be comfortable recognising common wine components, aromas and flavours, including some key faults.

Elevate your vineyard management skills with our Advanced Principles of Vinegrowing – Winter Operations course starting on November 25th. Over three days, explore and learn vital winter tasks such as pruning, frost protection, and soil health management to ensure vineyard success year-round. Ideal for vineyard managers, vineyard workers, winemakers, and viticulture enthusiasts seeking to advance their winter vineyard care knowledge and practical skills. Upon successful completion, receive a Certificate of Achievement in Winter Vineyard Management. Register today to kickstart your journey towards mastering winter vineyard strategies!

English Wine & Tourism:

Level 5 / 15 Credits

This module will focus on the emergence of tourism as a key element of business strategy for both wine producers and their wider production communities and regions.
Students will study the history and recent developments in the field of oenotourism factoring in the importance of products and services offered, tourist consumer behaviour and establishing an effective cellar door. This will result in students identifying an issue impacting the tourism industry and making recommendations as to how to solve the problem identified.

A three-day intensive theory course with exam on the morning of the fourth day delivering an introduction to the world of wines. This course is designed for those with a keen interest in wine and other beverages, who wish to gain employment in drinks-related industries.