What happens at a winery?
Grapes are harvested, sorted, crushed or pressed, and fermented. Wine is then aged, clarified, tested, bottled and stored. Cellar workers clean tanks and barrels, move hoses, run pumps and take samples, while winemakers decide when to harvest, blend and bottle.
Harvest, called crush, is the busiest time and can bring long hours for several weeks.
Vineyard decisions such as pruning, irrigation and harvest timing shape what comes into the cellar, so winemakers spend time in the rows too. Many wineries hire extra seasonal help for crush, so ask about short term positions.
What jobs exist in winery production?
Wineries employ cellar workers, assistant winemakers, winemakers, lab technicians, bottling crew, tasting room staff, vineyard workers and managers. Related jobs include viticulturist, vineyard manager and equipment technician.
Smaller wineries often combine roles, while larger ones divide them.
Seasonal roles are common, so many people work in several regions or switch between harvest jobs and other work during slower months. Titles shift between wineries, so ask what each person actually does each day.
- Cellar worker or cellar master
- Assistant winemaker or winemaker
- Lab technician running chemical tests
- Bottling and packaging crew
- Vineyard worker or viticulturist
- Tasting room and hospitality staff
What are the age and legal rules?
Alcohol laws set minimum ages for drinking and sometimes for working around alcohol. Rules differ by state and by role. Check your state alcohol agency and the Department of Labor Wage and Hour Division before you seek a job, and ask employers which tasks are open to younger workers.
This guide is for career planning only. Nobody under the legal drinking age should drink alcohol.
Employers set their own rules about who handles alcohol, so ask early and plainly what tasks are open at your age. Wine regions often have their own state rules, so read the agency pages for your state.
What education and skills help?
Chemistry, biology, plant science and math are core. Many winemakers hold degrees in enology, viticulture, food science or a related subject, and universities in major grape-growing states offer these programs. Others learn through seasonal work and community college courses.
Use College Navigator to compare programs and the BLS Occupational Outlook Handbook for current outlook on related roles. Physical stamina, patience and cleanliness matter as much as science.
Language skills and basic Spanish can help in some regions, since teams are often mixed and clear communication supports safety. Ask programs which wineries employ their students during harvest.
- Plant science and soil knowledge
- Chemistry for fermentation and testing
- Math for blends and volumes
- Stamina for harvest and cellar work
- Careful cleaning and record keeping
How can a high school student explore this field?
Take biology, chemistry, math and agriscience. Join FFA or 4-H projects involving plants, horticulture or soils. Learn how grapes are grown, since vineyard decisions shape the wine. Extension offices in grape-growing states publish free guides.
Ask your teacher about visits to vineyards and about guest speakers who work in viticulture or enology.
Horticulture, greenhouse and soil science classes give you a head start on viticulture, even if your school has no wine program. Visiting a vineyard in different seasons shows how much the work changes.
What are the working conditions?
Winery work is physical. You lift hoses and bins, climb ladders, work in wet and cold cellars and handle cleaning chemicals. Fermentation produces carbon dioxide, which can build up in enclosed spaces and is dangerous. Safety training and procedures matter greatly.
OSHA and NIOSH publish workplace safety information. Never enter a tank or confined space without training and authorization.
Heat, cold and long hours in the cellar tire people out, so good boots, steady habits and teamwork matter.
How do I build a realistic path?
Start with science courses, then seek vineyard or cellar work when you meet the age requirements. Seasonal internships at wineries and vineyards are common and teach quickly. Compare paths in vineyard management and winemaking, since they use different skills.
Winery ownership is costly and regulated, so gain experience first and talk with small business advisors before investing.
Keep a record of every task you learn, from running a pump to testing sugar. The list becomes a strong resume. Talk to a vineyard worker and a cellar worker, since their days feel very different.
Your next steps
- Winery production links vineyard work and cellar work, with harvest as the busiest season.
- Jobs include cellar, lab, bottling, vineyard and tasting room roles.
- Age and alcohol rules vary by state, so check the official agencies.
- Confined spaces and fermentation gases require formal safety training.
- Harvest is intense, so ask about hours and housing before taking seasonal work.
Sources and further reading
Last reviewed: November 12, 2026. Written by the Ag Jobs & Careers Editorial Team. See our editorial policy.