During the second week of class, having had just two lectures to learn about safety and sanitation, Trent Ball’s students were already gaining practical experience, crushing Syrah and pressing Rousanne grapes from Washington State’s Horse Heaven Hills. “Is this hopper backwards?” “Do I need to sanitize these shovels and forks?” “Do I have this hose hooked up right?” As crush began on a Tuesday night in late-­September, Ball answered a barrage of student questions while he operated a forklift, dumping bins of grapes into the press and crusher/destemmer. In between answering questions, he gave practical tips and advice to students. […]