FormatOnline + in person
Duration2 Weeks
Sessions4 live, 2 hours each
BatchMax 20
Fee₹5,000
Who it is for
Is this for you?
- Grape growers who want to make their own wine
- Brewers and distillers adding wine to their skills
- Wine lovers ready to make a first small batch
By the end
What you walk away with.
- Read sugar, acid and pH at harvest and decide when to pick
- Run a white and a red fermentation at the right temperatures
- Manage malolactic, sulphur, fining and cold stabilisation
- Plan bottling for a wine that holds up in Indian heat
Your instructors and point of contact
Who teaches this course and who to ask.
Syllabus
Week by week.
2 weeks. Two live sessions every weekend and one assignment a week.
Week 01. Grapes and fermentation
- Ripeness: sugar in Brix, acidity and pH, plus why harvest timing decides the wine
- Indian vineyards: Nashik and Karnataka, plus harvesting in the dry season
- Crushing, pressing and the difference between red, white and rose making
- Fermentation: whites cool, around 12 to 18 °C (54 to 64 °F); reds warmer on their skins, with punch-downs or pump-overs
Assignment: Plan the harvest numbers and fermentation schedule for one red and one white.
Week 02. Finishing the wine
- Malolactic fermentation and when to block it
- Sulphur dioxide: why, how much and when
- Fining, filtration and cold stabilisation against tartrate crystals
- Barrel or tank ageing, bottling and storing wine in a hot country
Assignment: Write a cellar plan from end of fermentation to bottle.
How it runs
Format and terms.
- Schedule
- Live on Saturdays and Sundays, 12:00 PM to 2:00 PM IST. Timings may shift by mutual agreement with the cohort.
- Batch size
- Maximum 20 students, so every question gets answered.
- Included
- Session recordings, presentation decks, weekly assignments and the learning kit.
- Certificate
- Certificate of Completion once every assignment is in and you have attended at least 80% of live sessions.
- Beyond the screen
- Recommended microbrewery visits, so you see the kit you are studying.
- Fees
- Paid in full at sign-up. No discounts apply. A package of courses cannot be changed once confirmed.
Want the full flight? All 27 courses together run to 71 weeks. You choose your package when you enrol. Compare all 27 courses and read the refund policy before you pay.
Keep reading
Read before you start
Wine
How wine is made, from vineyard to bottle
Beer can be brewed any week of the year. Wine gets one go. It starts in a field.
Wine
India's wine regions: Nashik, Nandi Hills and beyond
India grows wine grapes in the tropics, which should not work. Here is how growers make it work.
Wine
Grape varieties every new joiner should know
Nine grapes cover most of what you will see on a wine list or a sales report. Here is what each one tastes like.
Recommended reading
Every guide for this course.
49 free guides on the topics this course covers. Read any of them before the first session.
Wine 39
- Becoming a wine sommelier in India: training and first jobs
- Building a wine list for an Indian restaurant or brewpub
- Cellar hygiene in a small winery: stopping spoilage before it starts
- Choosing wine glasses without buying a full cabinet of them
- Cork, screw cap or synthetic closure: how each one affects wine
- Decanting wine: when it helps and how to do it at home
- Designing a wine label that stands out on Indian store shelves
- Growing wine grapes in a tropical climate with double pruning
- Fruit wines in India: jamun, mango, pineapple and the rules
- How long an opened bottle of wine lasts and how to keep it fresh
- How sparkling wine gets its bubbles
- How winemakers blend wine across varieties and barrels
- Late harvest and dessert wines: how the sweetness is kept
- Malolactic fermentation in wine and what it does to flavour
- Natural, organic and biodynamic wine: what the words really mean
- Oak barrels, chips or staves in winemaking and what each costs
- Orange wine explained: white grapes made the way reds are made
- Ordering wine at a restaurant in India without the stress
- Red wine maceration: getting colour and tannin out of the skins
- Sulphites in wine: why they are added and who should worry
- Sweetness, acidity and tannin in wine
- Why the same wine tastes different from one vintage to the next
- Wine and cheese pairing for beginners, with Indian cheeses too
- Wine pricing and restaurant mark-ups in India, explained
- Serving wine at the right temperature in an Indian summer
- Starting a tasting room and wine tourism at a small Indian winery
- WSET wine qualifications compared, level by level
- Common wine faults, for quality and supply teams
- Old World and New World wine
- Pairing wine with Indian food
- Wine storage and the cold chain in Indian heat
- Winery KPIs: yield per tonne, losses and cellar stock
- Reading a wine label
- Tasting wine without the jargon
- Harvest and vintage: why wine planning runs on one crop a year
- India's wine regions: Nashik, Nandi Hills and beyond
- Grape varieties every new joiner should know
- Red, white, rosé and sparkling: how each wine is made
- How wine is made, from vineyard to bottle
Drinks business 4
Consultancy 2
Save your seat in Winemaking.
Cohorts cap at 20. Enrol now or ask us on WhatsApp.