When it comes to learning about a neolithic winemaking practice, two classes of students eagerly kicked off their shoes and jumped in with both feet.
A lively group of first-year students – about 25 from the Winery and Viticulture Technician program, led by wine professor Gavin Robertson, and about 30 from the Beverage Business Management program, led by professor Peter Rod – clapped and cheered each on as they took part in the annual grape stomp at the Niagara College Teaching Winery on the afternoon of September 28.
Divided into small groups, each raced against the clock as the stomp turned into playful competition to find out who could squeeze the most juice from the grapes that they had just picked from the campus vineyard.
“Squishy, sticky and super fun,” was how Winery and Viticulture Technician student Brad Gillespie described the experience as he sprayed off remaining grape skins from his feet and calves with a hose after his turn at the stomp. Gillespie, who recently switched his educational focus from beer to wine, noted that it was his first time participating in a grape stomp.
“I would do it again and I’d recommend others try it out as well,” he said. “It’s cool to do something in the modern day that people did thousands of years ago and see how labour intensive it actually is.”
“It was a lot of fun,” said Winery and Viticulture Technician student Alannah Gelinas, who gained a new appreciation for modern techniques. “It must be so tiring to do this all the time!”
Student Rob O’Donnell, who recently graduated from a Business – Marketing program before enrolling in the one-year Beverage Business Management this fall, said he was drawn to the hands-on learning aspect of the program. He was surprised at just how much exertion it took to stomp the grapes. After his turn at stomping, he checked his heart rate displayed on his device as 145 beats per minute.
“I’m super out of breath! I did it for my team though,” he said.
Before stomping, he enjoyed being in the vineyard with his classmates and learning about the different grape varieties.
“It’s something, new, something fun,” he said.
Robertson’s students began with preliminary information in class before they picked grapes in the vineyard and transported them to the Teaching Winery crush pad for weighing before the stomp activity began.
“They’re learning but it’s mostly a fun experience for the students,” said Robertson. “The juice from the grape will be compared with others in a future lab.”
Rod noted that his students will be revisiting wine production later on in the term following and spirits production.
“This is really a fun experience for the students, to get them involved,” said Rod. “I also did some lecturing out in the field. We’re looking at different varieties and talking about cover crops and netting – the education never stops.”
