Vineyard and Winery Technology
35 courses · Napa Valley College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
VWT-130 General Viticulture
- Units
- 3
- Hours
- 54 hours lecture; 54 hours total
- Transfers to
- UC, CSU
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.