Blog

From the College of Agricultural and Environmental Sciences

Nestled among the rolling hills of Napa Valley and surrounded by award-winning wineries like Opus One and Robert Mondavi lies a gem of the research and winemaking world: Oakville Station.

Wine is more than just a drink. It tells a story in every glass. But in a world of Dry Januarys and Sober Octobers, what happens to the art of wine journalism? Karen MacNeil, a leader in wine education, explored this topic in her lecture, Nothing Left to Say, at the Robert Mondavi Institute on March 13, 2024.

The new year is usually a time for hope and looking forward to the future. Instead, the loss of a dear colleague and the destructive wildfires around Los Angeles consume our thoughts.

From the College of Agricultural and Environmental Sciences

Anita Oberholster, a wine chemist and professor of Cooperative Extension in the Department of Viticulture and Enology at University of California, Davis, died Saturday after a long battle with cancer. She was 50.

Having seasonal fruits and vegetables like avocados and raspberries stocked year-round in your grocery stores seems like an agricultural triumph. However, three world-renowned chefs may disagree. On December 5, 2024, Savor: Open Kitchens inspired audiences, sparked curiosity, and encouraged a new perspective on their next meal. The event showcased how food choices impact traditional cuisines, country economies, and overall food waste in America.

From the College of Agricultural and Environmental Sciences and UC Davis News.

The campus is quiet this week as the students enjoy the winter break. It's that time of year when we begin to reflect on the past 12 months and plan for 2025.

In November, the Cal Aggie Alumni Association (CAAA) embarked on a wine trip that took enthusiasts on an extraordinary journey through France’s most iconic wine regions. Blending education, culture, and camaraderie, the trip left an indelible mark on all who participated. Among the participants was Ned Spang, director of the Robert Mondavi Institute for Wine and Food Science, who shared his reflections on this immersive experience.

The days feel shorter, and the rainy weather has arrived for winter. We settle into this cozy season thinking about how grateful we are to our supporters, partners, and student workers who help bring food and wine programs to you and all our attendees who learn and have fun with the institute. We have exciting upcoming events, news, and videos this month.

Strawberries are known for their vibrant color, juicy texture, and sweet flavor. With more than 100 different varieties of strawberries, UC Davis put four to the taste test! The community gathered to try four varieties or cultivars from the UC Davis Strawberry Breeding Program and voted on their favorite by the end of the night. After the event, Guittard Chocolate Company donated chocolate to pair with the strawberries.