Updates in the Wine Department

The Wine Studies Curriculum

All students, including those already in the industry, will benefit from the expertise of instructors Jacquelyn Groeper and Ara Sarkissian.

Offered through the Elizabeth Bishop Wine Resource Center

The Elizabeth Bishop Wine Resource Center was established in 1996 to promote the development of educational programs exploring all aspects of wine, including viticulture; enology; winemaking; wine history; economics; distribution and marketing; pairing with food; and the psychological, physiological, and cultural phenomena of wine consumption. The center also covers programs in beer and spirits.

Certificates in Wine Studies

The four-level Wine Studies curriculum at BU’s Elizabeth Bishop Wine Resource Center is open to industry professionals seeking deeper expertise, students who want to explore wine in the broader cultural context of food and cuisine, and people who wish to enter the wine trade. A certificate in Wine Studies is achieved upon successful completion of each level. These courses may be taken for units toward the MA in Gastronomy.

  • Level 1: Fundamentals of Wine—An Introduction
  • Level 2: A Comprehensive Survey of Wine
  • Level 3: Grapevine Varieties and Their Varietal Wines
  • Level 4: The Wine Trade—Global, National, and Local Perspectives

Introduction to Wine Making

This hands-on course is designed to teach students how to make quality artisanal wines for home use and will also serve as a basis for those who wish to pursue subsequent enological studies. Lectures will give students the theoretical knowledge necessary to assess harvesting parameters, process and vinify grapes, and mature, chemically analyze, stabilize, bottle, and label the resulting wine. Students will make wine in collaboration with instructors.

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