The American Vineyard Foundation (AVF) is awarding five grants to graduate students who are continuing viticulture and enology research at UC Davis and Fresno State University.

In the Sensory Theater at the Robert Mondavi Institute for Food and Wine Science, Viticulture and Enology professor Susan Ebeler leads a seminar on Stinky Cheese and Roasted Coffee: Understanding What Makes Food Taste the Way it Does.

While a few winemakers have consciously adopted a Luddite-like anti-technology position, most recognize that science and technology have led to better wines. Few places have done more to further the science of winemaking than the University of California, Davis, and its research and teaching winery and new sustainable research facilities are already perfecting many old processes as they test new ideas.