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Winkler Dinner

May 20, 2017

The Winkler Dinner is an annual fundraiser hosted by the student group DEVO (Department of Enology and Viticulture Organization). Proceeds from the dinner support DEVO’s activities throughout the year, including educational wine tastings, immersion trips to various wine regions, and the DEVO International Fellowship, a new scholarship granted to one outstanding undergraduate and one outstanding graduate student from the Department of Viticulture and Enology.  Consisting of five courses, each prepared by individual chefs and paired with wine, the dinner is accompanied by live and silent auctions and music in the Good Life Garden.

Advanced Mead Making

June 19-22, 2017

The mead industry is the fastest-growing segment of the beverage market. Advanced Mead Making is a 4 day short course designed for those who have been making mead for at least three years and have completed approximately 30 fermentations. This is the ideal course for anyone planning to open their own meadery, or hoping to learn how best to run an existing meadery. The Center has collaborated with leading meadmakers to design a course that addresses the most important problems and questions mead makers face. Hosted by the Honey and Pollination Center at the Robert Mondavi Institute.

Sensory Evaluation of Olive Oil Certificate Course Parts I & II

June 26-29, 2017

The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. The lessons are useful for tasters at any level of experience. Attendees receive the Olive Oil Defects Wheel, a booklet with presentations, and a flash drive with presentations and supplemental materials (part II). Hosted by the UC Davis Olive Center at the Robert Mondavi Institute.



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