# Vineyard and Winery Technology (VWT) courses Napa Valley College · 2026-2027 Catalog · 35 courses Source: https://catalog.napavalley.edu/courses/vwt/ "Offered" lists sections in this catalog year's class schedules: Fall 2026, Spring 2027. ### VWT-130 — General Viticulture - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** UC, CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md); Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Introduction to grape growing, including: history, varieties and rootstocks, anatomy and physiology, climate, soils, propagation, planting and vine training, cultural practices, common grapevine pests and diseases. ### VWT-132 — Vineyard Soils, Fertilizers & Irrigation - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Introduction to basic principles of soil science, mineral nutrition and plant/water relationships for North Coast grape production. ### VWT-134 — Vineyard Pruning - **Units:** 1 - **Hours:** 15 hours lecture; 6 hours activity; 21 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) This course provides an introduction to the theory and practice of pruning grapevines. Lectures explain vine responses to pruning and introduce terminology. Laboratory consists of pruning and vine-training field work. ### VWT-136 — Wines of the World - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** UC, CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) - Limitation on enrollment: Student must be at least 18 years of age. Introduction to world wine regions, including history; viticulture practices; winemaking styles. Sensory evaluation of representative wines. Laboratory materials fee. ### VWT-137 — Wines of California - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age. Introduction to the wines of California, including history, viticulture practices and winemaking styles. Sensory evaluation of representative wines. Laboratory materials fee. ### VWT-140 — Cultural Appreciation of Wine - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Limitation on Enrollment: Student must be at least 18 years of age. A survey of wine and its role in religion, art, culture and society from pre-history to the modern day. Sensory evaluation of representative wines. Laboratory materials fee. ### VWT-147 — The Greatest Wines of the New World - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the greatest wines of the new world, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course. ### VWT-150 — The Wines of the Napa Valley - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** UC, CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the varietal wines, blends and wine styles of the Napa Valley, including sparkling, white and red table, dessert and fortified wines. Includes sensory evaluation of representative wines. Lab fee. ### VWT-151 — The Wines of France - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** UC, CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the wines of France, including sparkling, white and red table, dessert and fortified wines. Includes sensory evaluation of representative wines. Lab fee. ### VWT-152 — The Wines of Italy - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** UC, CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the wines of Italy, including sparkling, white and red table, dessert and fortified wines, this course includes sensory evaluation of representative wines and a lab fee. ### VWT-153 — The Wines of Spain and Portugal - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** UC, CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the wines of Spain and Portugal, including sparkling, white and red table, dessert and fortified wines. Includes sensory evaluation of representative wines. Lab fee. ### VWT-154 — The Wines of Germany and Austria - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** UC, CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the wines of Germany and Austria, including sparkling, white and red table, dessert and fortified wines. Includes sensory evaluation of representative wines. Lab fee. ### VWT-160 — Wine Hospitality - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age to enroll. This course provides an introduction to Wine Hospitality including wine history, a background on grape and wine production, local history, and communication. There is a focus on how to communicate with customers about wines. ### VWT-170 — European Viticulture - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules - Limitation on Enrollment: Student must be at least 18 years of age. A survey of the winegrowing beliefs, practices, academics, and governmental regulations encountered in the most historic viticultural areas in the world. ### VWT-172 — Laboratory Analysis of Musts & Wines - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md); Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) An introduction to winery laboratory practices, including basic principles, techniques and common methods of analysis for musts and wines. Students learn laboratory methods used to determine when to add amendments to wines and how to stabilize and clarify wines. ### VWT-173 — Sensory Evaluation of Wine - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md); Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Limitation on Enrollment: Student must be at least 18 years of age. Introduction to wine sensory evaluation, including statistical analysis of trials; study of wine styles; sensory testing techniques; identification of wine traits. Sensory evaluation of representative wines. Laboratory materials fee. ### VWT-180 — Fundamentals of Enology - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md); Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) An introduction to the science of winemaking, including grape maturation, harvesting, fermentation, wine development, blending, filtration and preparation for bottling. Students learn the winemaking options available to create different wine styles. ### VWT-190 — Viticulture & Winery Technology WOEX 1 - **Units:** 2 - **Hours:** 108 hours work experience; 108 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 2 sections (/c/napa-valley-college/schedule/fall-2026/vwt.md) Supervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling. ### VWT-191 — Viticulture & Winery Technology WOEX 2 - **Units:** 2 - **Hours:** 108 hours work experience; 108 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Supervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling. ### VWT-229 — Summer Vineyard Operations - **Units:** 1 - **Hours:** 12 hours lecture; 12 hours activity; 24 hours total - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules Vineyard practices for the summer season. This class will operate in the NVC Student Vineyard, with an emphasis on the practical applications of viticulture theory. ### VWT-230 — Fall Vineyard Operations - **Units:** 3 - **Hours:** 36 hours lecture; 36 hours activity; 72 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) Vineyard practices for the late summer, fall, and winter seasons. This class operates at the NVC Student Vineyard, with an emphasis on the practical applications of viticulture theory. ### VWT-231 — Spring Vineyard Operations - **Units:** 3 - **Hours:** 36 hours lecture; 36 hours activity; 72 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Vineyard practices for the winter and spring seasons. This class operates in the NVC Student Vineyard, with an emphasis on practical applications of viticulture theory. ### VWT-232 — Vineyard Management - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) A survey of vineyard management practices, this course includes: annual farm plans and budgets; labor management and supervision; crop sale contracts, and legal compliance. ### VWT-233 — Advanced Viticulture - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Prerequisite:** Completion of VWT-130 with a minimum grade of C. - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Advanced course in viticulture, including more in depth study of rootstocks, grapevine propagation, cover cropping, grape development, and new technologies in precision viticulture. Study of viticultural impacts on grape and wine quality. Sustainable farming practices are emphasized. ### VWT-234 — Integrated Pest Control for Grapes - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Advisory:** Completion of VWT-130 with a minimum grade of C. - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) Introduction to the theory and practice of integrated pest control in grape growing including biology and control of common insects and disease problems of North Coast vineyards. ### VWT-241 — Wine Marketing - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) - Condition on Enrollment: Student must be at least 18 years of age. Introduction to wine marketing methods, to basic approaches to packaging, and the advertising and promotion of wine. ### VWT-270 — Advanced Winemaking - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Prerequisite:** Completion of VWT-172 and VWT-180 with a minimum grade of C. - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Condition on Enrollment: Student must be at least 18 years of age Advanced course in winemaking, including development of winemaking style, experimentation in production practices and enhancement of wine quality. Course provides essential skills for a career in commercial winemaking. ### VWT-271 — Winery Management - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Fundamentals of winery management including the preparation of annual plans and budgets; labor management; legal compliance, and record-keeping. ### VWT-272 — Fundamentals of Wine Chemistry & Microbiology - **Units:** 3 - **Hours:** 54 hours lecture; 54 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) Chemistry and microbiology of winemaking, this course includes: the use of enzymes and yeasts; fermentation management; wine micro-organisms; phenols; aging; flavor development, and wine stability. ### VWT-275 — Winery Compliance and Recordkeeping - **Units:** 1 - **Hours:** 18 hours lecture; 18 hours total - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules This course provides an introduction to federal, state and county laws and regulations for California wineries. Topics include: bonded winery establishment; winery operations recordkeeping; label compliance; government reporting. ### VWT-280 — Fall Winery Operations - **Units:** 3 - **Hours:** 36 hours lecture; 36 hours activity; 72 hours total - **Prerequisite:** Completion of VWT-281 with a minimum grade of C. - **Advisory:** Completion of VWT-172 with a minimum grade of C. - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) - Condition on Enrollment: Students must be at least 18 years of age. Winery operations for the fall season, including grape maturity monitoring; grape harvesting; fermentation, handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Class operates the Teaching Winery. ### VWT-281 — Spring Winery Operations - **Units:** 3 - **Hours:** 36 hours lecture; 36 hours activity; 72 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) - Condition on Enrollment: Student must be at least 18 years of age. Winery operations for the winter and spring seasons, including handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Class operates the Teaching Winery. ### VWT-283 — Cellar Master Operations - **Units:** 0.5-3 - **Hours:** 9-54 hours lecture; 9-54 hours total - **Advisory:** Completion of VWT-172 with a minimum grade of C. - **Transfers to:** CSU - **Offered:** not on the Fall 2026, Spring 2027 schedules Advanced course in cellar operations investigating leadership skills required for cellar supervision including winery planning, coordination, directing resources, and measuring outcomes to produce wines consistent with winery goals and winemaking protocols. ### VWT-290 — Viticulture & Winery Technology WOEX 3 - **Units:** 3 - **Hours:** 162 hours work experience; 162 hours total - **Transfers to:** CSU - **Offered:** Fall 2026, 1 section (/c/napa-valley-college/schedule/fall-2026/vwt.md) Supervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling. ### VWT-291 — Viticulture & Winery Technology WOEX 4 - **Units:** 3 - **Hours:** 162 hours work experience; 162 hours total - **Transfers to:** CSU - **Offered:** Spring 2027, 1 section (/c/napa-valley-college/schedule/spring-2027/vwt.md) Supervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling.