This unique, ½ day seminar reviews and discusses the most important numbers and calculations in winemaking - impacting decisions from harvest to bottling - and will be of interest to those who want to increase their competence in winemaking. Wine is fascinating. Across the globe - terroirs and languages vary; however, the use of numbers in winemaking is universal. Through the lens of our instructor, who has made wine for over a quarter century in four countries, many of the numbers that surround the grapes, juice, and wine during harvest, fermentation, aging, and bottling will be discussed. What is potential alcohol? How is it calculated? Nutrients for yeast? What is coarse filtration? Did you say parts per trillion?