Russell Moss joined the grape and wine team at Cornell as a lecturer in viticulture in August of 2018. Prior to coming to Cornell, he managed ultra-premium and luxury vineyards in New Zealand, Oregon, and Burgundy, and taught viticulture courses at Chemeketa Community College in Oregon. Mr. Moss launched his own boutique ultra-premium Oregon wine brand, Bocamo, in 2017. He is also a vineyard management consultant and continues to maintain a residence in Salem, Oregon. Mr. Moss holds a Bachelor’s degree in Viticulture and Enology from Lincoln University in New Zealand as well as a Master of Science in Horticulture (viticulture) and a Master of Life Science in Food Science and Technology (enology) from Virginia Tech.
To fully appreciate wine, you must first experience how to describe wines using sensory perception. In this course, you will be introduced to a standard evaluation protocol for wine tasting and determine what it takes to see, smell, and taste like a professional.
You will also discover important species and cultivars as you take a short journey through 8,000 years of historical wine periods. This grape-to-wine foundation will encourage your critical thinking on your journey toward becoming a wine professional. By the end of this course, your fundamental understanding and your practice in tasting will anchor your learning in subsequent courses, in your career, and at the table.
For this course, you will be asked to purchase five wines of global economic importance to help you refine your tasting technique.
How It Works
Who Should Enroll
- Aspiring winemakers
- Winery workers, assistant winemakers, and cellar hands
- Vineyard owners and managers
- Vineyard and wine marketers
- Wine distributors/retailers
- Home winemakers