Viticulture & Enology

The Art, and Science, of Wine Tasting

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. 

California’s Caviar, Sparkling Wine, and Future of Sustainable Luxuries

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.

February 2025: Letter from the Director

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.

A Journey Through France with UC Davis Alumni

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.

Navigating the "No Safe Level" Debate: Insights from Ed Matovcik

On October 22, 2024, Ed Matovcik, Vice President of Public Affairs at Constellation Brands (owner of well-known wineries like Robert Mondavi Winery and Opus One), spoke at the Robert Mondavi Institute for Wine and Food Science about the ongoing debate about alcohol and its health effects. With decades of experience advocating for the wine industry in both Washington, D.C. and Napa, Matovcik is deeply involved in various organizations that support the wine industry and those who work in wine. 

Endowed Professorship in Food, Wine and Culture Established at UC Davis

From the College of Agricultural and Environmental Sciences

Food and wine are more than just great flavors – they reflect the stories of communities and traditions. Darrell Corti, a Sacramento food and wine expert, has spent a lifetime sharing those stories, enriching California’s culinary landscape with his introduction of new tastes, ingredients and varietals.