The 19th Annual Wine Executive Program will take place at UC Davis this March 24-28, 2019. It’s a fantastic collaboration between the Graduate School of Management and the Department of Viticulture and Enology. Both departments are highly regarded in their respective fields, which makes the program so great. It blends both the science of grape growing and wine making with the business aspects needed to be successful in today’s competitive wine market (accounting, marketing, management theory, etc.).

This past fall was a busy one for the UC Davis V and E Extension Team.  On November 30, 2018, we traveled to Escondido, CA in San Diego County to meet growers and vintners in Southern California.  To determine the most relevant topics to present, we worked closely with Carmen Gispert, the Viticulture Farm Advisor for Riverside, San Diego, and San Bernardino counties.  We were excited to have such a great turnout, with 101 people attending.  David Block gave an introduction to winery design, focusing on important considerations for quality through cleanability.  Anit

The Soils and Climate in Viticulture class presents essential principles of soil science and climate for viticulturists and winemakers, to help prepare them to sustainably manage vineyards and soils during their careers. The emphasis is on material that will be useful to these future professionals for optimizing grape production in vineyards, understanding environmental impacts, and developing sustainable practices. This 3-unit class is taught during the winter quarter by Dr. Jean-Jacques Lambert.

Gary Adrian is a fourth-year undergraduate student majoring in Food Science & Technology. Born and raised in Jakarta, Indonesia, he moved to the United States in September 2015 to pursue higher education at UC Davis. From a young age, Gary has always been fascinated by how food connects people and how it serves as an integral component in many festivities. Growing up around diverse, vibrant, and flavorful Indonesian cuisine, he knew that he wants to have a career in a food-related industry that brings people together.

One of the Department's more popular courses for non-majors and a required course for majors is VEN003, also known as Introduction to Winemaking. The curriculum includes an overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and finally, the sensory evaluation of wine. Throughout the regular academic year, the course is taught to hundreds of UC Davis students, who want to learn more about wine. 

Are you interested in building a solid foundation in key business areas?

One of the Department's more popular courses for non-majors and a required course for majors is VEN003, also known as Introduction to Winemaking. The curriculum includes an overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and finally, the sensory evaluation of wine. Throughout the regular academic year, the course is taught to hundreds of UC Davis students, who want to learn more about wine.