Cornell University
Cornell University, a private Ivy League institution and New York’s land-grant university, offers one of the most respected Viticulture and Enology (V&E) programs in the United States. Nestled in Ithaca, with research facilities in Geneva, Cornell combines world-class scientific research with deep regional engagement, playing a foundational role in the development of the New York wine industry—especially in the Finger Lakes and Lake Erie AVAs.
A Historical Anchor in American Wine Science
Cornell’s formal involvement in grape and wine research began in 1930, when the School of Horticulture launched its first program in viticulture and enology. The initiative was aimed squarely at supporting grape growers in New York’s challenging cool-climate regions. This legacy continues today through the College of Agriculture and Life Sciences (CALS), a hybrid public-private college that blends Ivy League prestige with the public mission of the State University of New York.
In 2008, Cornell introduced its undergraduate major in Viticulture and Enology—making it the first such program east of the Rockies at an Ivy League university. Today, Cornell stands out not only for its rigorous academics but also for its deep-rooted ties to the local wine industry and its commitment to solving regional challenges through scientific research.
Academic Offerings: From Undergraduate Minors to Doctoral Research
Cornell’s V&E program spans undergraduate and graduate levels:
Undergraduate students can pursue a Bachelor of Science in Viticulture and Enology or a minor requiring core coursework and electives in winemaking and grape production.
Graduate programs include a Master of Professional Studies (M.P.S.), a research-based Master of Science (M.S.), and a Doctor of Philosophy (Ph.D.). These tracks are housed within the departments of Horticulture and Food Science, allowing for specialization in viticulture or enology.
The curriculum emphasizes chemistry, microbiology, plant science, and sensory evaluation, supplemented by courses in business and economics. In-person instruction is centered on the Ithaca campus and the Geneva AgriTech campus, home to Cornell’s pilot vineyards, research labs, and bonded teaching winery.
Admissions and Costs
Admission is highly selective. Undergraduates must demonstrate strong academic backgrounds in science and math; transfers and graduate applicants should have coursework in biology, chemistry, and related fields. Graduate applications require a relevant degree, letters of recommendation, and a GPA of 3.2 or higher.
Annual tuition for New York residents in CALS is approximately $48,000; non-residents pay around $71,000. Graduate tuition averages about $46,658. The M.P.S. winemaking certificate through eCornell is a more accessible option, priced at $3,699 for a 3-month online program.
Faculty and Alumni: From Grape Genetics to Global Impact
Cornell’s V&E faculty includes over 50 researchers, extension agents, and instructors. Notables include Dr. Justine Vanden Heuvel (sustainable viticulture), Dr. Anna Katharine Mansfield (enology), and Dr. Hans Walter–Peterson (viticulture extension). Research areas range from vine breeding and rootstock development to wine chemistry and pathogen detection.
The alumni network is equally distinguished. Nova Cadamatre, the first female U.S. winemaker to earn the Master of Wine title, is a graduate. Others, like Lukas Dandy (Dr. Konstantin Frank Winery), Sabrina Lueck (Walla Walla Community College), and Danielle Noce (Hazlitt 1852 Vineyards), credit the program for preparing them to thrive in diverse roles across the wine industry.
Facilities, Partnerships, and Practical Learning
Cornell offers a state-of-the-art teaching winery in Stocking Hall and additional facilities like the Vinification & Brewing Technology Lab and the Cornell Craft Beverage Analytical Lab. Students work directly with more than two dozen grape varieties in campus vineyards and conduct sensory and chemical analysis in modern labs.
The Geneva campus supports robust extension and research programs, helping to address regional challenges such as frost risk, soil variability, and disease pressure. Cornell also works closely with leading wineries in the Finger Lakes and Lake Erie regions—including Ravines, Hermann J. Wiemer, and Dr. Konstantin Frank—providing internships, research sites, and advisory roles.
Distinctive Strengths and Considerations
Cornell’s V&E program is distinguished by its:
Deep expertise in cold-climate grape breeding and ice wine production.
Extensive research on sustainable vineyard management and disease resistance.
Interdisciplinary training in both viticulture and enology, plus food science and economics.
Emphasis on research-to-practice extension for growers and winemakers.
Yet the program isn’t without its trade-offs. While it offers world-class research and education, it lacks a dedicated Bachelor of Science in Enology alone, and some students may seek more immersive commercial winemaking experiences during their studies. Its geographic location, while ideal for cool-climate research, is not within a major tourism corridor, which can limit exposure to large-scale winery operations.
A Cool-Climate Powerhouse
Cornell’s Viticulture and Enology program is uniquely positioned to train the next generation of wine professionals. Its blend of academic rigor, practical application, and cool-climate specialization makes it a compelling choice—particularly for those looking to work in challenging growing regions. Whether through groundbreaking research, industry collaboration, or field-ready graduates, Cornell continues to shape the future of American wine, one vine at a time.