This is remote access video of a WineSkills workshop.

The first part of this workshop will enable you to recognise the different features of soil fertility & health. Then, through the evaluation of practical methods for measuring vine nutritional requirements, this session will enable you to design an effective and sustainable vine nutrition strategy.

This course is particularly suitable for vineyard managers and senior vineyard staff, as well as people interested in this key area of viticultural science.

(While this course shows course dates, there are no course dates as it is an ongoing readily available video link)

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

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

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.

The aims of this course are to provide a good level of knowledge and understanding of vinegrowing (viticulture) to those who wish to start growing grapes, work in a vineyard, enter the wine trade, or who have a strong interest in the world of wine.

During the course, vinegrowing theory is introduced in the morning classroom sessions, then put into practice during the afternoon session in the vineyard.

This course course follows the vinegrowing calendar and allows a good understanding of vineyard activities over an eight month period.

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.