Michigan State viticulture students learning in northwest region

As Michigan grows and matures as a wine destination, there's also an increase in interest in professional education in viticulture, or grape-growing, and as any Michigander might expect, that's blossoming at the traditional home of agriculture education in the state, Michigan State University.

MSU's viticulture students are coming to see where the action's at, by studying in northern Michigan among the vines of the Leelanau and surrounding areas.

The university maintains vineyards in both Southwest and Northwest Michigan, in which students can do fieldwork and see for themselves the skills and knowledge needed to make great Michigan wine. One of their professors, Paolo Sabbatini, started out as a student himself, all the way from Italy, home of great winemakers.

Now the research and extension viticulturist for MSU statewide, Sabbatini says the local vineyards are invaluable to students' learning--especially when they are exposed to the actual work a vintner must do, and find out it's not all wine tastings and sunny days.

"There's a romantic notion about being a wine connoisseur that draws some people to viticulture," he says. "So I invite them to work the harvest, which can be 12-hour days. If they come after the first day, then I know that they are serious, and they want to be part of the program."

The students learn about vine physiology in cool climates like ours, and environmental and cultural factors that have an effect on growth, yield, and varieties. Student Jake Emling, from Gladstone in the Upper Peninsula, went from the viticulture program to an internship at Old Mission Peninsula's Chateau Chantal, to study in southern France.

"I've always wanted to work in plant science, but I didn't want to spend the majority of my time in a lab and sitting at a bench," he says. "Growing up in the U.P., I was always outside. I got bitten by the wine bug at Michigan State, and the viticulture program allows me to exercise my science background but work hard outside."

That sounds like just the kind of attitude the next generation of Michigan winemakers should start with.

Writer: Sam Eggleston
Source: Paolo Sabbatini, Michigan State University