Oct 7, 2011
First-year students from the Canadian Food and Wine Institute’s Wine and Viticulture program were out in the college’s vineyards in the early morning hours of Oct. 7 harvesting Baco Noir. The students joined their professor Thomas Shultz and Winemaker Terrance Van Rooyan, while assistant winemaker Gavin Roberson – a recent NC graduate – prepared the crusher/de-stemmer to receive the grapes and process the juice.
Harvesting Baco Noir in the fall and the icewine grapes in the winter gives Niagara College students the opportunity experience the process.
The Canadian Food and Wine Institute, has 40 acres of vineyards on NC’s Niagara-on-the-Lake campus.