It feels like we just returned to campus in the fall, but we are fast approaching the end of the academic year with commencements in early June. It has been wonderful to see the Robert Mondavi Institute alive with in-person celebrations.

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Growing Olives for Oil class – July 15-16

Summer Youth Olive Education, Aug. (TBD)

Olive Oil Master Milling class – Sep. 15-17

Table Olive class – Oct. 21-22

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

Spring has sprung, and it's hard to believe we are almost to May. But I'd like to take a moment to reflect on 2021 and share our Year in Review publication that highlights our achievements. I am proud of the outreach events my staff, collaborators, and I have offered on various topics.

If you’re a wine drinker like me, you probably have some fundamental knowledge about grape varieties. For example, Sauvignon Blanc makes white wine and Pinot Noir makes red wine, right? Well, it depends!

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

A complex, but easy-drinking Scottish export ale, with a copper hue and hints of caramel, was crowned the top beer at this year’s Iron Brew competition.

Next week, the Spring semester starts, and for the first time since March 2020, students and staff are on campus and can forgo face coverings. The mask requirement change is a significant milestone for the college and our community, taking small steps back to normal. However, we are still committed to supporting one’s personal choice to wear a mask and will remain flexible in light of COVID developments.

The recent increase in research on the benefits of eating plant-based meals for environmental reasons and personal health and wellness has led to a rise in vegan, vegetarian, and flexitarian diets, prompting consumers to reach for plant-based meat alternatives instead of conventional meats. These plant-based meat alternatives were explored in the Robert Mondavi Institute’s recent forum “Diners, Drivers, and the Design of Meat Alternatives,” featuring Dr.

Being a wine enthusiast, I eagerly research the terroir, or sense of place, of each wine I drink. Whenever I open a bottle, I want to dig deeper than general facts about the region where the wine came from. I enjoy reading any information I can find about the vineyard’s soil, climate, or terrain, in addition to the specific practices, the winemaker implemented when crafting the wine. I’m a sucker for the wineries that list all sorts of details on the label or the website; I feel so much more connected to these wines. When I drink them, I can appreciate what made them this way.

As someone who has studied viticulture and enology in both my bachelor’s and my current master’s program, I have learned that most grape-growing and winemaking is problem-solving. It’s up to the grape-grower and winemaker if they want to problem-solve proactively or reactively (or both), but trust me, the problems will come eventually and need solving—and you simply can’t prepare for them all.

Even though we are experiencing a cold snap in Davis this week, you can feel that spring is just around the corner. We are ramping up for a busy spring with many upcoming events.

There is still time to register for tonight's Walt Klenz series with Martha Stoumen. They will be discussing the rising popularity of natural wines, farming, production, and the business behind these low-intervention wines.

From UC Davis News and the UC Davis Library

World-renowned celebrity chef Martin Yan’s collection of nearly 3,000 cookbooks, his first wok, thousands of photographs and other media will be the main ingredients in an archive to be established in his name at the University of California, Davis.

It’s hard to believe we are entering our third year of the pandemic. I’m proud of the Institute’s ability to remain flexible and innovative as we’ve continued to adapt to the ever-changing landscape. 
 

As a viticulture and enology student, I have become accustomed to the process of wine tasting through my years of study and practice. The process has remained romantic while becoming systematic to me--I see, swirl, sniff, sip, savor the wine. During the Robert Mondavi Institute’s Sips and Bites event “Exploring the World of Artisanal Tea,” I learned that this same tasting approach also applies to tea, the most consumed prepared beverage in the world.

As we look back on 2021, we acknowledge that another year during a pandemic has been challenging, but there are glimmers of hope.

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

Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs. 

These plastic-free, “jelly ice cubes” do not melt, are compostable and anti-microbial, and prevent cross-contamination.