The Art of Wine Making

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Learn to make wine with Bill Cox

Take a saunter through your garden, visit a local fruit stand, or make a trip to the grocery store, and you’re almost ready to make homemade wine.

One of the excellent classes in the fall line-up at the Harris Arts Center is “The Art of Wine-Making” taught by Bill Cox. “This is not a class about making wine out of your bathtub,” Cox says. “This is also not a class to teach you how to be a wine snob. This is an introductory class to teach you how to make competition-level table wines.”

The class focuses on “craft wines,” which are non-commercial, fruit wines produced for personal consumption. Class sessions include recipe-construction, fermentation, racking and bottling. Participants in the class can expect entertaining, informative, and hands-on sessions in which they make “in the neighborhood of 15 bottles of wine to take home … just in time to give a bottle as a gift for the holidays,” says Cox.

Cox is a founding member of Z.I.N.G. (Zymurgical Initiative of North Georgia) and the Cartersville Corks and Caps, nationally-registered, local brewclubs in the area. He has held memberships in wine organizations such as The American Wine Society and Cellarmasters of Los Angeles, and has been brewing craft wines and beers for years. He has won many awards in regional, national and international competitions.

Cox emphasizes fun, creativity, and variety in his wine-making. “This will be an enjoyable and informative class that gives participants wine and an experience they’re pleased with,” says Cox. The class meets on six Thursdays from 6:00-7:30 PM: Oct. 4, 18, and 25; Nov. 8 and 29; and Dec. 6. The final session is a wine and cheese “Gala Event.” The cost is $90 for HAC members and $100 for non-members; one must be 21 or older to participate. Some materials will be provided for students, and some will need to be rented or purchased.

Register for class at the HAC on 212 South Wall Street in downtown Calhoun or by calling 706-629-2599. Registration ends October 2.