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.

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. 

Caviar is known as a delicacy worldwide. Although rightfully expensive due to its 6-10 year long production time and very short six-week shelf life, Tsar Nicoulai Caviar is a company willing to turn these tides. Davis community members paired sparkling wines from Domaine Carneros and sturgeon dishes while discovering the close relationship UC Davis has with this unique industry.

It has only been a month since our last newsletter, but there is so much news to share from both departments and across the UC Davis campus.

For those who knew and admired Anita Oberholster, there will be a celebration of life on Monday, May 12, from 2:00 to 5:00 pm to honor and remember her. Please join us at the UC Davis Conference Center to share memories and stories or join the livestream if you cannot attend in person.

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.

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.