Have you ever wondered how sake is made? We asked experts in the field what’s brewing for this traditional Japanese beverage. From new innovative flavors to getting more sake in local stores, our panelists hope it will be the Bay Area’s next big hit!

UC Davis is gearing up for the end of the quarter, and our final Savor for the academic year is next week.

The Robert Mondavi Institute courtyard came alive at the UC Davis Alumni Wine Showcase. UC Davis alumni winemakers gathered to pour, connect, and celebrate their shared foundation in the Department of Viticulture and Enology. The event showcased the strength of the UC Davis wine network, from icons like Schramsberg Vineyards, Silver Oak Cellars, St. Francis Winery & Vineyards, and Williams Selyem, to rising stars like Great Bear Vineyards, Eco Terreno, Forgotten Union Wines, and others.

Climate change is still an ongoing and pressing issue, especially for the agricultural industry. At UC Davis, community members listened to four experts in the field of regenerative agriculture to find that the solution is right under our noses…or, in this case, under our feet.

The Robert Mondavi Institute and the whole UC Davis campus have been buzzing with activity in the last week.

From the College of Agricultural and Environmental Sciences

When Alexandra Leite arrived on the UC Davis campus as a viticulture and enology major last year, it was a bit intimidating navigating her new world.

But when she was teamed up with an upper-division mentor through the Davis Enology and Viticulture Organization, or DEVO, all the possibilities of the major opened up as she met other students and attended events.

From the College of Agricultural and Environmental Sciences

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.

From the College of Agricultural and Environmental Sciences

The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.

Winter academic quarter wraps up today, and the first day of spring brings new activities on the horizon that feature many students and alums.

Have you ever wondered how winemakers and sommeliers seem better at tasting wine than everyone else? It’s not magic. It’s exposure. Over time, they sharpen their senses and learn to taste with intention. 

At a special student-led event, UC Davis Ph.D. candidates Arpa Boghozian and Lik Xian showed us that anyone can develop these skills. With the right approach, we can train our senses to experience wine on a whole new level.