Event Canceled: We regret to inform you that due to unforeseen circumstances, we are unable to proceed with the event on February 1. We hope to reschedule and will update you accordingly. No action is required by registrants at this time.
In partnership with the University of Notre Dame Alumni Association, we are proud to be part of the ThinkND virtual series exploring wine, beer, and spirits.
In partnership with the University of Notre Dame Alumni Association, we are proud to be part of the ThinkND virtual series exploring wine, beer, and spirits.
In partnership with the University of Notre Dame Alumni Association, we are proud to be part of the ThinkND virtual series exploring wine, beer, and spirits.
The Ghvino Forum is a celebration of 8,000 years of living wine culture in Georgia, where the origins of wine, uninterrupted Qvevri wine-making tradition and unique varietal distinctiveness evolved into the elegance of modern-day wine making.
On November 10, 2022, Kristy Portillo, Ben Rupchis, and UC Davis alumna Erika McKenzie-Chapter of Pennyroyal Farm, shared the unique student learning opportunities, innovative husbandry research, and delicious cheese being made at the Goat Barn.
In partnership with the University of Notre Dame Alumni Association, we are proud to be part of the ThinkND virtual series exploring wine, beer, and spirits.
Sustainable Sourcing and Scaling in the Wine Industry
On October 6, 0222, we welcomed Jeff O'Neill to the Walt Klenz lecture on wine business. O’Neill Vintners & Distillers is the tenth-largest winery in the US. They control every part of the wine, from grape to bottle.
Summers in the Sacramento Valley bring an abundance of juicy peaches, sun-warmed tomatoes, and ripe berries. With local farmers, UC Davis Dining Services brings you fabulous treats made from the freshest produce. Every day they serve students with their healthy initiatives and innovative menus.
On April 13, 2022, we offered a rare opportunity to taste experimental wines with industry experts. As a graduate researcher, Dr. James Campbell produced two wines that illustrate naturally occurring pigments’ effect on tannins. He joined Dr.
Recent advancements in plant-based meats have led to alternatives that are so close to the real thing that it's hard to tell the difference, and consumers are eating it up. Dr.
