This year’s selection of student-made and UC Davis-labeled wines is now available. The next sale date is Friday, June 26, from 12:00 to 2:00 pm, with more dates throughout the summer and fall. Six wines were created by viticulture and enology students as part of the post-fermentation class held each spring.
Fifty years ago, a blind tasting in Paris quietly rewrote the story of California wine. On May 24, 1976, a panel of nine French judges, convinced that California wine could not compete with Bordeaux or Burgundy, scored it higher than both. The Judgment of Paris put Napa Valley on the map and changed the way the world thought about American winemaking.
On April 26, 2026, the Sensory Theater at the Robert Mondavi Institute filled with students, alumni, researchers, and industry leaders for the 3rd Annual Women+ in Wine Symposium, titled Rooted and Rising: Lessons in Resilience for a Changing Wine Industry.
On a warm May evening, more than 20 alumni-affiliated wineries and wine organizations filled the courtyard at the Robert Mondavi Institute for the second annual UC Davis Alumni Wine Showcase. Organized by the Department of Viticulture and Enology, the Cal Aggie Alumni Association, Aggies Uncorked, and the Robert Mondavi Institute, the sold-out event brought graduates back to the place where many of them first learned to read a fermentation curve or build a blend.
The University of California, Davis, Department of Viticulture and Enology will begin this year’s wine sales June 16 from noon to 4 p.m. The wines are made by students, faculty and staff from grapes they grow on campus and at the Oakville research station in Napa Valley. Six new student-made wines will be released as well as three new UC Davis wines.
The academic year is coming to a quick end with students preparing for final exams and commencement ceremonies on the horizon. The Robert Mondavi Institute closes out the term with two amazing sold-out events.
On May 11, 2026, certified sommelier, debut author, and change agent in the world of wine and beverage, Cha McCoy came to UC Davis with a mission to reframe how we think about wine, food, and who gets a seat at the table.
Spring is slowly unfurling in Davis with grapevines and olive trees starting to bloom around the Robert Mondavi Institute. It feels appropriate that the monthly newsletter is filled with news about wine and olive oil.
Students are finishing their finals and next week is spring break! I always look forward to the spring quarter and am excited to share two events that showcase UC Davis alumni.
Long before Napa, Bordeaux, or Tuscany became synonymous with great wine, people cultivated grapes and fermented wine.
At a recent Sips and Bites event, UC Davis Ph.D. candidate Arpa Boghozian guided guests through that deeper history. The tasting explored four ancient wine cultures, Lebanon, Greece, Georgia, and Armenia, pairing each wine with the traditions and techniques that shaped it.
