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Step-by-Step Winemaking

Learn winemaking by actually producing wine at the Robert Mondavi Institute for Wine and Food Science Winery. This hands-on class is designed to give novice home and small-scale winemakers experience before the varietal harvest in September and October. Emphasis is on the actual process, rather than on theory of winemaking. Students will work with incoming fruit, crush red and white grapes, and press juice using traditional and non-traditional methods. In addition, cap management, yeast and malolactic inoculation, racking, filtration and bottling will be explored. It is recommended that students take Successful Home Winemaking for an introductory overview.

Lab space limits the class size; early enrollment is encouraged. Participants may want to wear a sweater or jacket during some of the sessions, as well as closed-toe shoes. It is recommended that you bring a bag lunch due to the facility location and limited food service on campus.

Note: You must be 21 years of age or older to enroll and attend.


Charles Brenneman is the winemaker for the UC Davis Department of Viticulture and Enology. He earned a fermentation science degree from UC Davis. He has worked in the cellars or production labs of Amador Foothill, Terre Rouge and Woodbridge wineries for several years. Brenneman recently returned to UC Davis as the manager of the teaching winery and department wine cellar.


Aug. 23 & 24: Sat., 8 a.m.-4:30 p.m. & Sun., 8 a.m.-4 p.m.


RMI Winery, Robert Mondavi Institute for Wine & Food, Old Davis Rd, U C Davis, CA