- Enology
The Enology concentration offers students the theory behind winemaking practices along with an intense, hands-on experience in fall and spring winery operations. The program includes an introduction to wine chemistry and wine lab analysis. SRJC's Enology concentration is an interdisciplinary academic/occupational program between the College's outstanding Chemistry and Agriculture/Natural Resources Departments. The Enology emphasis prepares students for entry- and mid-level positions such as wine laboratory assistant, cellar master, assistant winemaker, winery education director, wine quality control specialist, and sensory evaluation personnel.
- Wine Marketing
In Wine Business and Marketing, students learn many aspects of wine business sales and marketing to effectively market and promote wine, including solid agriculture business classes: computer applications, wine business management, sales and communications, marketing and wine sales and distribution. This program prepares students to pursue a variety of possible wine industry jobs that range from sales representative, direct sales manager, and regional sales manager to wine advertising sales, fine wine sales representative, public relations and marketing coordinator, and wine merchandiser.
- Wine Hospitality and Direct Marketing
This program concentration gives students a thorough understanding of wines produced locally, regionally, and internationally. Students learn the components of tasting wines, judging wines, and pairing wines with different foods.
The courses are combined with wine industry event planning, consumer direct wine sales and marketing, and service and hospitality to prepare students for specific job opportunities that include wine consultant, server, tasting room representative, wine sales specialist, wine educator, wine club administrator, and winery and restaurant event staff.
- Wine Cellar Worker
Teaches students, through hands-on experience, the theory and practices used in the production of wine, including basic grape growing practices and vineyard decisions, steps in the winemaking process from harvest to bottling, basic wine lab analyses, and use of winery production equipment.
Looking for the current Wine Studies class schedule? Head to classes.santarosa.edu
WINE 1 - INTRODUCTION TO VITICULTURE, WINEMAKING, WINES OF THE WORLD
Survey of world viticulture and wine industries. Course includes: history of viticulture; grapevine anatomy; worldwide grape and wine production and consumption; and world wine regions.
Recommended Preparation: Eligibility for ENGL 1A or equivalent.
Prerequisites: None.
Transfer Credit: CSU;UC.
3 Units/3 hours lecture. Grade Only.
WINE 3 INTRODUCTION TO ENOLOGY
An introduction to the process and science of winemaking, including history, with an emphasis on the California industry.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Must be age 18 or older.
Transfer Credit: CSU; UC.
(Formerly WINE 53) 4 Units/3 hours lecture, 3 hours laboratory. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 42.1 FALL WINERY OPERATIONS
Operations of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. Includes general cellar practices.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Must be age 18 or older.
Transfer Credit: CSU; UC.
2 Units/1 hour lecture, 3 hours laboratory. Grade Only.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 42.2 SPRING WINERY OPERATIONS
Operations of a commercial winery for the spring season including handling and storage of new wines, maintenance of wines from previous vintages, general cellar practices, and applied wine microbiology.
Recommended Preparation: Eligibility for ENGL 1A or equivalent.
Prerequisites: Must be age 18 or older.
Transfer Credit: CSU; UC.
2 Units/1 hour lecture, 3 hours laboratory. Grade Only.
WINE 55 LAB ANALYSIS OF WINES
An introduction to winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.
Recommended Preparation: Course Completion of CHEM 3A AND CHEM 3AL; OR CHEM 1A; OR CHEM 8; OR CHEM 42; OR CHEM 60.
Prerequisites: Course Completion of CHEM 1A OR CHEM 8 OR CHEM 42 OR CHEM 60.
Transfer Credit: CSU.
(Formerly WINE 55A) 3 Units/2 hours lecture, 3 hours laboratory. Grade Only.
WINE 56 INTRODUCTION TO AGRICULTURE BUSINESS AND MANAGEMENT
This course provides an overview of the business and economic aspects of the agriculture industry. Introduction to the economic aspects of agriculture and the implications for consumers and other sectors of the food system. Principles of management and decision-making in agribusiness.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: None.
Transfer Credit: CSU.
3 Units/3 hours lecture. Grade Only.
WINE 70 BEGINNING WINE SENSORY ANALYSIS
An introductory wine sensory course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise useful at all levels of the wine industry. Course includes tasting many Sonoma County wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.
Recommended Preparation: Course Completion of VIT 1 OR WINE 1; AND Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: CSU.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 101 WINE SALES
This class examines the business of wine sales and distribution, reviewing the role of brokers and distributors. Topics will include the costs of distribution including margins, mark-ups, freight and taxes. Regional market variation is covered including the differences between retail and restaurant sales. This course covers import and export of wines.
Recommended Preparation: Course Completion of WINE 1 OR VIT 1; and WINE 3.
Prerequisites: None.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
WINE 102 WINE MARKETING
A practical approach to marketing wine. Includes market analysis, planning, the development of a marketing plan, and strategies for successful product placement and sales.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: None.
Transfer Credit: None.
(Formerly AG 177) 1.5 Units/1.5 hours lecture. Grade or P/NP.
WINE 103 WINE DIRECT TO CONSUMER SALES
An introduction to and overview of the sales and marketing of wine and the winery directly to consumers. The course will include information on special events, creation and management of wine clubs, tourism, building connection with customers and internet marketing. The focus is strictly on the aspects of marketing and selling wine directly to consumers.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR VIT 1; and WINE 3.
Prerequisites: None.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
WINE 109 WINE CLUB CREATION, MAINTENANCE AND PROMOTION
Course covers the essentials of creating and maintaining a wine club, including club infrastructure; traditional and social media communication with members; hosting club events; preparing marketing and public relations plans and materials.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: None.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
WINE 110 ADVANCED WINE SENSORY ANALYSIS
Professional wine competition organization, methodology, and awards. Critical evaluation of selected varietal wines with regard to wine judging competitions hosted by professional wine judges. An advanced sensory course for wine industry personnel and trade. Students should bring six matching wine glasses to every class session.
Recommended Preparation: Course Completion of WINE 70 and Course Completion of WINE 1 OR VIT 1; AND Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
(Formerly AG 170) 1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 111.1 SONOMA AMERICAN VITICULTURE AREAS-NORTH COUNTY
This class is an investigation of Northern Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Northern Sonoma County and the wines they produce will be examined in detail. Sensory evaluation of selected wines from each region will be explored. Northern Sonoma County winery guest presentations and field trips are a major component of this class. Students should bring six matching wine glasses to every class session.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
Formerly WINE 111) 1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 111.2 SONOMA AMERICAN VITICULTURE AREAS-SOUTH COUNTY
This class is an investigation of Southern Sonoma County's winegrowing regions. The most important American Viticulture Areas (AVA) of Southern Sonoma County and the wines they produce will be examined in detail. Sensory evaluation of selected wines from each region will be explored. Southern Sonoma County winery guest presentations and field trips are a major component of this class. Students should bring six matching wine glasses to every class session..
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 112 WINE REGIONS OF CALIFORNIA
This class is an investigation of California winegrowing regions outside of Sonoma County. Diverse wine areas beyond Sonoma will be covered, including the counties of Napa, Mendocino, Amador, El Dorado, Santa Cruz, Monterey, San Luis Obispo, and Santa Barbara.
Recommended Preparation: None.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
(Formerly AG 174) 1.5 Units/1.5 hours lecture.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 116 WINES OF ITALY
An introductory examination of the major wine regions of Italy, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 117 WINES OF FRANCE
An introductory examination of the wines of France. Each week, this course will examine a different region and related grape or group of grapes and the resulting wine(s).
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 119 AN EXAMINATION OF PINOT NOIR
An examination of Pinot Noir--from growing the grape to the wine in the glass. This intensive course will consider and taste the diversity of Pinot Noir wine styles from the most important regions of California, Oregon, Europe and the southern hemisphere.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 121 WINES OF SPAIN
An introductory examination of the major wine regions of Spain, grape varietals grown there, and the wines produced. This course will also explore the importance of wine in Spanish cuisine and culture and the stature Spanish wines have achieved worldwide..
Recommended Preparation: None.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 123 CAUSATION AND DETECTION OF WINE FAULTS
An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1 Unit/1 hour lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 124 CABERNET SAUVIGNON AROUND THE WORLD
This class is an examination of Cabernet Sauvignon and the wines in which it plays a key role around the globe. While this grape is noted prominently on many wine labels, it often plays an important incognito role in the most famous Bordeaux-style blends. In this intensive course, we study and taste a diversity of wine styles from the United States, Europe and the southern hemisphere.
Recommended Preparation: None.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 128 DEVELOPING AND MAINTAINING WINE SOCIAL MEDIA CAMPAIGNS
Learn to build a team to create an effective social media campaign. Learn to use all major social media platforms to promote wine, winery events, and wine brands. Learn basics of wine branding and how to identify target audiences for wine social media campaigns. Learn to develop metrics for measuring effectiveness of wine social media campaigns and how to integrate social media campaigns into existing wine marketing strategies.
Recommended Preparation: Eligibility for ENGL 1A or equivalent and CS 57.11 and Course Completion of VIT 1 OR Course Completion of WINE 1.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
WINE 130 WINE SERVICE AND HOSPITALITY
A comprehensive exploration of wine service covering the pragmatic concerns of selecting, serving, decanting, storing, transporting, handling and displaying wine in restaurant, tasting room, and private venues. Appropriate for hospitality professionals and wine aficionados.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 131 WINE INDUSTRY EVENT PLANNING
An introduction to planning, organizing, and managing wine industry events. Students will gain practical as well as classroom experience by participating in the organization and execution of a public wine tasting.
Recommended Preparation: Course Completion of WINE 1 OR VIT 1.
Prerequisites: Minimum Age 18 or older.
Transfer Credit: None.
(Formerly AG 178) 1.5 Units/1.5 hours lecture. Grade or P/NP.
Students will be tasting wine in this course. Legal Age requirement for the Sip and Spit Law is minimum age of 18.
WINE 132.1 TASTING ROOM OPERATIONS
Development of skills to work in a wine tasting room. Students rotate through stations in the student-run wine tasting room at Shone Farm, developing skills in customer service (at a tasting bar and at a sit-down table), customer relationship management (CRM), closing sales, giving tours, merchandising, responsible alcohol service, and current operating software systems such as, wine club, CRM and point of sale (POS).
Recommended Preparation: Eligibility for ENGL 100 or ESL 100 or equivalent AND Course Completion of WINE 1 (or VIT 1), WINE 3 (or WINE 42.1), AND WINE 111.1 (or WINE 111.2)
Prerequisites: Minimum Age 21 or older.
Transfer Credit: None.
2 Units/1.25 hours lecture, 2.50 lab. Grade or P/NP.
Students will be pouring wine in this course. Legal Age requirement is 21.
WINE 132.2 TASTING ROOM MANAGEMENT
Development of skills to manage a wine tasting room including hiring, training and firing, personnel management, budgeting and monitoring fiscal performance.
Recommended Preparation: Eligibility for ENGL 100 or ESL 100 or equivalent AND Course Completion of WINE 1 (or VIT 1), WINE 3 (or WINE 42.1), AND WINE 111.1 (or WINE 111.2)
Prerequisites: Course completion of WINE 132.1 or one year experience working in a commercial wine tasting room; AND minimum age 21 or older
Transfer Credit: None.
2 Units/1.25 hours lecture, 2.50 lab. Grade or P/NP.
Students will be pouring wine in this course. Legal Age requirement is 21.