The subject of this thesis is to conduct experiments with a viticultural aspect that can be used in school especially in chemistry classes.The aim of this paper is to generate immediately usable experiments, which are planned and explained in detail with all of the background knowledge that the teacher needs. To integrate the experiments into the context of school, worksheets that contain information for the pupils, instructions and experimental protocols have been added to each experiment.The most important aspect of every single experiment is the referring to the field of application in lower grade and upper class. Furthermore, to cover the didactical aspect, the basic concepts and competence oriented teaching for a-levels and lower grades have been added as a specific description at the end of every experiment.The paper is split up into three main parts. The first one is a short didactical part that contains the main information about the basic concepts and an explanation of competence oriented teaching. The second part is dedicated to the history of wine mainly from Austria, and contains an organic introduction of the vine branch. The most important part of the thesis is the last one, including experimental arrangements and elaborations to the topics soil, grape, processing of wine, must and wine. A demonstration of some of the experiments in the lower grade and upper class, and an experiential report including pictures complete the thesis.