DOBSON — From growing the grapes to serving the wine, Surry Community College’s Viticulture and Enology program will offer an array of workshops this summer to teach students about vineyard and winery management.
Canopy Management Shoot Thinning will be the topic of a workshop on May 6 from 12:30 to 3:30 p.m. Students will learn about the importance of shoot thinning in the vineyard. Participants will discuss timing and techniques related to shoot thinning, and practice in the Surry Community College campus vineyard. Gloves, hat, and a bottle of water are recommended. Those attending the workshop will meet at the Shelton-Badgett North Carolina Center for Viticulture & Enology, Surry Community College, 630 S. Main St., Dobson. Advanced registration and payment of $30 are required.
Tasting Room Etiquette for Tastings and Serving Wine will be discussed in a workshop on May 24 from 6 to 9 p.m. SCC is offering certified sommelier basic training for potential and current employees of winery tasting rooms with an emphasis on wine varietals, styles, flavor and aroma profiles along with customer relations. The class will focus on the knowledge and etiquette to equip the patron and staff for an educated, enjoyable tasting experience. The workshop will meet at The Pilot Center, 612 E. Main St., Pilot Mountain. This workshop is available free of charge through Surry-Skill UP. Advanced registration is required.
SCC Vineyard and Winery Summer Workshop will be June 7 from 9 a.m. to 3 p.m. Topics covered will include winery harvest preparations and equipment maintenance, as well as vineyard summer canopy management and quality enhancements. Those attending the workshop will meet at the Shelton-Badgett North Carolina Center for Viticulture & Enology, Surry Community College, 630 S. Main St., Dobson. This workshop is available free of charge through Surry-Skill UP. Advanced registration is required.
For questions and registration, call 336-386-3618.