Beer and wine have remained distinct and very different beverages, made from grain or grapes respectively.  In fact, breweries cannot ferment simple grape juice or sell wine according to US law.  And of course, consumers consider one or the other during happy hour.  The Bruery is challenging this

Dr. Andrew Walker, Louise Rossi Endowed Chair and professor in Viticulture and Enology, is without a doubt one of the most respected geneticists in the nation.

Cafe Ohlone (mak-‘amham) co-founders Vincent Medina and Louis Trevino discuss their efforts to strengthen Ohlone culture through food.

Picnic Day is one of UC Davis’ most revered traditions and serves as the university’s annual Open House for prospective and current students, families, alumni, staff, faculty, and the greater Davis and regional communities. Due to the COVID-19 pandemic, 2021 Picnic Day is going to be virtual.

What is mead’s story? Mead is the fermented beverage made from honey and is a prehistoric drink dated back to 7000 BC.

As our world slows down to combat Covid-19, businesses are forced to adapt to rising digital experience expectations. Wine consumption has significantly increased, and online sales have exploded.

The growing human population is increasing demand for food, and rising incomes are raising demand for meat.

Of all the senses, smell may be the most poorly understood. What are smells and why are they so evocative?

How are different types of chocolate made, and why do the same chocolates sometimes taste different? Join us for a conversation and chocolate tasting with two generations of UC Davis alumni chocolate scientists!

Bread is one of mankind’s oldest sources of nourishment, but what makes some loaves so healthy?

While traditional brandy is distilled with grapes and then aged, fruit brandy—or eau de vie, which translates to “water of life”—is distilled with fruits other than grapes, and promptly bottled to preserve the fruit’s aroma and freshness.

Climate change is making it increasingly difficult to grow grape varieties like Chardonnay and Cabernet Sauvignon, which some experts fear may eventually go extinct.

In the crowded landscape of Napa Valley wineries, Steve and Jill Klein Matthiasson have carved out a unique place for sustainably-produced wines.

Understanding grapevine genomes could be the key to a sustainable future for vineyards around the globe.

Varietal honeys can be as varied and distinct as glasses of Cabernet Sauvignon and Pinot Noir.