Wine Workshops

First Crush wine workshops are one-day classes held at the beautiful facilities at our new location at Silver Horse Winery. Occasionally the workshops will be held at other locations depending upon the content of the class. Each of our wine workshops will focus on a different component of viticulture and the winemaking process. Each winemaking and viticulture segment of these fun and interactive classes will coincide with what is actually taking place in vineyards and wineries at the time they are held, allowing participants to take part in some of these "behind the scenes" events in the winemaking industry.

You can register and attend individual wine workshops or purchase one of our wine workshop packages, which includes admittance to four of our monthly wine workshops, as well one of our blending workshops. You may sign up to join in the winemaking process and begin creating your first First Crush vintage anytime during the workshop series.

Berry 2 Bottle University - 2011 Winemaking Workshop Course Listing

2011 Workshop Schedule
	Enology/Winemaking	Viticulture/Grape Growing
January	*While my vines gently sleep*
	Secondary Fermentation: Find out what malolactic fermentation means, how it impacts wine taste and development. Includes an overview of how to test for it. If wines have completed malolactic fermentation, you’ll get to help rack some wine. If not, there will be a simulated racking demonstration.	Terroir: Find out what terroir really means, and learn about the elements of terroir that you cannot change. Includes an overview of the Paso Robles terroir. Viticulturist, Lowell Zelinski
February	*Pruning & Palate Building*
	Wine Workout 101: In the winery, a lab class on wine sensory evaluation to help us learn to taste for wine constituents such as acidity, astringency, sweetness, balance and varietal components.	Vine Grooming 101: In the vineyard, it's pruning time! Learn how (and why) to prune. We'll talk about how to evaluate vineyards for yield potential (from previous year) to determine pruning levels and how pruning affects crop load, and then go into the vineyard and let you prune some vines. (It's not as simple as you might think.) Viticulturist, Lowell Zelinski, Ph.D.
March	*It’s all in the name*
	The name game: In the winery, you’ll learn how to read wine labels, find out about labeling laws and guidelines and other labeling considerations.	Terroir II: The second part of Terroir with viticulturist Lowell Zelinski, Ph.D. You’ll find out about the things you can change (prior to planting) and how it impacts vineyard growth and development, as well as how vineyards are planted to compliment their site.In the winery, we’ll learn about blending considerations, how to taste and evaluate wines and prepare wines for the blending process.
April	*Blends & Buds*
	The art of blending. Blending is the artistic side of winemaking. In the winery, it’s time to blend the wines. You’ll learn about blending considerations, how to taste and evaluate the varietals before blending, and then use all of the tools winemakers use to create your own blend.	Buds are a breakin’! Bud break in the vineyard is critical time. New roots are forming and the new buds are bustig out. You’ll learn about how we get the vines off to a good start, see the beautiful young buds, and hear about the important considerations and decisions for this critical period. Viticulturist, Lowell Zelinski, Ph.D.
May	*Shoots & Bottles*
	Bring closure to your wine: You’ll get to look at different types of bottles, corks and closures and talk about the pros and cons of each. Then you'll get to help bottle, cork and foil some wine.	Thins shoots and leaves. Learn what this means, as well as how to shoot thin the vineyard. You’ll also find out why we do it and how it impacts fruit ripening.
June	*Blooms & Barrels*
	To oak or not to oak? Learn what a difference a barrel can make. Find out how barrels are made, learn about the different types of oak and oak alternatives, and taste how different types of oak influence wine taste by tasting wines aged in different types of oak.	Blooms are bustin’ out all over! Find out what this means and what needs to be done in the vineyard. You’ll learn about fruit set, tissue sampling, fertility decisions, early yield estimates, and shoot positioning. Then you’ll get to learn how to collect petioles.
July	*Yeasts & Yields*
	The Culture Club. Harvest is just around the corner so it’s time to start thinking about how you’re going to ferment your wine. With thousands of yeasts to choose from, this can be a daunting decision. This is an introduction to wine yeasts, and an overview of their impact on primary fermentation.	Veni, vidi, veraison. I came, I saw, I ripened. Veraison is the pivotal turning point in fruit ripening and development. Veraison is the stage of fruit development when enough sugars have accumulated that the berries start to soften and change color and begin the final phase of ripening. You’ll get to observe veraison in the vineyard and find out how we estimate yields.
August	*Brix & Bins*
	Bin there, wine vat: Bins are the backbone of wine grape harvest. Do you know the difference between a picking bin, a half ton and a fermentation bin? Learn about all of them as well as find out what’s taking place to get ready for the fruit to start rolling in.	Sugar, Sugar: Find out what Brix means, and why it’s one of the most important components of winemaking. You’ll get to learn how to use a refractometer, and see how our vineyard management decisions throughout the year have paid off.
Sept./Oct.	HARVEST TIME!!!!!
	If you really want to find out what winemaking is all about, you MUST experience a wine grape harvest! Join First Crush for a spectacular, fun and exciting harvest escape in September or October.
November	*The French Connection*
	Post-harvest is a time for celebrating in both the winery and the vineyard. In France, it’s the month that the young wines are rushed to the marketplace so wine lovers can get a taste of the nouveau cru (new vintage). You’ll experience the rare opportunity to be among the first to taste the Paso Robles nouveau cru (new vintage). You’ll also get to enjoy a Beaujolais Nouveau tasting, French cheeses and pastries.
December	*Christmas Wrap*
	The season may be over, but just like rust, winemakers and grape growers never sleep. It’s time to start thinking and planning for the new year, but it’s also time to celebrate the season. In keeping with the holiday spirit, we’re going to wrap up the 2011 vintage with a special holiday wine tasting party after we do a vintage wrap-up and talk about the growing season, the vintage quality, and preview what we do to start planning for 2012. You’ll get to taste some delicious, local ports and dessert wines along paired with artisan cheeses and gourmet desserts.