Vineyards and wine Formation

Course objectives

- to understand the french technical vocabulary for the vineyards and wine

- learn the cultivation techniques in the vineyard

- learn the processes for making wine

- discover the different wines of Burgundy

- be able to speak about the wines of Burgundy in any context!

Audience

Short course (4 weeks): It is necessary to have a basic level of French.

Long course (8 weeks) : Necessary to have some knowledge of wine and an intermediate level of French.

Offer 

Standard French lessons : from 8h to 16h/week

Wine course : half day/week of theory + half day/week of visits and tasting

Total :

Short course (4 weeks) : from 32h to 64h of language courses + 4 days on vineyards and wine 

Longer course (8 weeks) : from 64h to 128h of language courses + 8 days on vineyards and wine

Accommodation with host families upon request.

Possible participation in the harvest (between late August and mid September)

Internships "after training" may be possible, unpaid, in a vineyard in the region (period to be determined between the intern and the owner of the domain).

Prices

Wine course: 1 day per week (half day of theory + half day of visits and tasting):  400€/month

French course:  8h/week: 320€/month
                        12h/week:  400€/month
                        16h/week:  500€/month

Enrollments 

Up to two months before the start of the course.

Deposit required : 30% of total price.

Note : A minimum of  5 students is required for the course to take place.  The school will cancel a course if this number is not reached.  It is strongly recommended that interested students register as soon as possible so we can confirm the place as soon as possible.

Dates

Short course  (4 weeks): 13th June to 8th July 2016

Longer course (8weeks): 13th June to 5th August 2016

 


Download here


                                                           PROGRAM                         


Standard French lessons associated


Vineyards and wine Formation : THEORY

Short course  (4 weeks)

     Unit 1 : - 2h30 : Geological formations of the Cote d’Or, the establishment of viticulture, phylloxera, the clones, the location of the Burgundian vineyards

- 2h30 : AOC, creation of the different vineyard sites, classification of the cru system (Grand Cru, Premier Cru, Village, Bourgogne)

     Unit 2 : - 2h30 : Lifecycle of the vine (growing season, vegetative cycle, reproductive cycle, the root system)

- 2h30 : Traditional farming practices, pruning, summer work in the vines, working the soil

     Unit 3 : - 2h30 : Red wine making : managing the grapes, mechanical harvesting, vinification (macération, alcoholic fermentation, role of the yeast…) pressing.

                     - 2h30 : White wine making

     Unit 6 : - 2h30 : Wine tasting techniques : visual, smell, taste.  The aromas of Pinot Noir and Chardonnay.

     Unit 7 : - 2h30 : Matching food and wines



Longer course  (8 weeks)

     Unit 1 : - 2h30 : Geological formations of the Cote d’Or, the establishment of viticulture, phylloxera, the clones, the location of the Burgundian vineyards

- 2h30 : AOC, creation of the different vineyard sites, classification of the cru system (Grand Cru, Premier Cru, Village, Bourgogne)

     Unit 2 : - 2h30 : Lifecycle of the vine (growing season, vegetative cycle, reproductive cycle, the root system)

- 2h30 : Traditional farming practices, pruning, summer work in the vines, working the soil

     Unit 3 : - 2h30 : Red wine making : managing the grapes, mechanical harvesting, vinification (macération, alcoholic fermentation, role of the yeast…) pressing.

                     - 2h30 : White wine making

     Unit 4 : - 2h30 : Raising wines in barrels, ageing wine on lees, topping up, racking, malolactic fermentation, the role of bacteria.

                     - 2h30 : Wine faults, fining, filtration, bottling

     Unit 5 : - 2h30 : Grapevine diseases, pest control and its consequences, organic viticulture

                     - 2h30 : Biodynamic viticulture (compost, preparations, lunar calendar)

     Unit 6 : - 2h30 : Wine tasting techniques : visual, smell, taste.  The aromas of Pinot Noir and Chardonnay.

     Unit 7 : - 2h30 : Matching food and wines

     Unit 8 : - 2h30 : Review of the course

 

Vineyards and wine Formation : Excursions and visits

     Visit, unit 1 : Terroir : Vineyard visit, lecture on the surrounding contryside (hills, valleys, vineyard sites …)

     Visit, unit 2 : Visit a domain and meet the viticulturalist to talk about the production techniques and the impact on the harvest.

     Visit, unit 3 : Visit a winery and have a tasting at in the Côte de Beaune

     Visit, unit 4 : Barrel tasting at a domain in the Côte de Nuits

     Visit, unit 5 : Visit a biodynamic producer (compost, biodynamic preparations, lunar calendar…)

     Visit, unit 6 : Le nez du vin, Beaune (examples of different smells found in wine) + tasting at a domaine

     Visit, unit 7 : Picnic in the vines and visit Romanée Conti.

     Visit, unit 8 : Visit two different types of domains, traditional and modern


Throughout the year, it is possible to study french for 3 or 4 month and then do an internship of 2 or 3 months in a vineyard.