Resources for Becoming a Professional Winemaker

Resources for Becoming a Professional Winemaker

http://traffic.libsyn.com/winemakersacademy/bonus.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android | RSSMany home wine makers either start out wanting to go pro or decide to go that way soon after making their first few batches. After recording the last podcast with Holly Wells and John Garlich of BookCliff Vineyards Holly stuck around to share some great resources for those wanting to go down the path of professional winemaking. Holly’s Wine Industry Resources UC Davis Viticulture & Enology Jobs (VENJobs) Winejobs.com WineBusiness.com Walla Walla Enology & Viticulture Program Wine & Spirit Education Trust “If you’re passion is there just follow it and it will take you great places” – Holly Wells Things To Think About Before Going Pro Becoming a professioal winemaker sounds inherently awesome when you first think about it. After all, who wouldn’t want to get paid to make wines? The upside to professional winemaking could be amazing. Great wines, going to festivals, hosting tastings and club dinners. What’s not to like? Aside from these amazing benefits and the fun you could have as a professional winemaker there are, however, a few things you should think about though before going too far down this rabbit hole. Here are a few truths you’ll have to grapple with: You’re no longer making wine for fun but to put food on the table. Experimenting with your wine all of the sudden becomes very risky. You may have to make wines that sell and not only wines you personally enjoy. Professional quality wines require attention to detail and professional grade equipment. Let’s dig a little deeper into each of these. The very definition of a “professional winemaker” is someone who gets paid to make wine. Their livelyhood is dependent producing good wine and being able to sell it. Making wine is one thing. Convincing people to shell out their hard earned pay for your wine is another challenge altogether. Also consider that your table is not the only one you’re putting food on. Most wineries have employees whose income is dependent upon how well your wine is made and how well it sells. If either falls through they will be looking to you. This brings us to the third thing to think about… you may have to make what sells and not necessarilly only what you like to make. Sure, you may have a following of customers that will love a good jalapeno peach chardonnay. But chances are that’s not what the majority of people walking into the tasting room are looking for. You may cater to whomever you please if it’s your winery, however, you do have to undstand the sales potential of different wines before you commit to making hundreds or thousands of gallons of it. As John pointed out during the interview in episode 15, you may have to do a bit of studying or get some training to go from making wine at home to making wine at the scale required for small wineries. It’s also a good idea to brush up on the legal requirements regarding sulfites, sweetening, labeling, etc. None of this is meant to scare...

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