Tennessee’s winemaking roots stretch back to the 1800s, when Swiss and German immigrants planted vineyards in the Cumberland Plateau. Like much of the South, the state’s early wine industry was wiped out by Prohibition and didn’t begin its modern revival until the 1980s. Since then, the number of wineries has grown steadily—now exceeding 70—and with it, a strong interest in formal wine education.
The backbone of professional training is the Tennessee Viticulture and Enology Center at Motlow State Community College in Tullahoma. Established in 2018, it offers workforce development, laboratory services, and workshops for vineyard managers and winemakers across the region. The Center partners with the Tennessee Farm Winegrowers Alliance and the University of Tennessee Institute of Agriculture, which provides technical guidance on grape production and pest management.
For hospitality and certification training, Tennessee residents often study through WSET-approved programs in nearby states or online with the American Wine School and National Wine School. Meanwhile, local wine shops and wineries—from Knoxville to Franklin—regularly host tasting classes and introductory wine courses.
