How did 190X, “the barbecue class” start?
“Initially, it was a get-together, generally at a faculty member’s home, of students and winemakers,” said Linda Bisson, Former Chair and Emeritus Professor, Department of Viticulture and Enology. She continued, “but when it became bigger, as class sizes grew, that was impractical, so it was developed as a class with “themes” and speaker invitations driven by students, whose invites were rarely turned down”. Christian Butzke, Senior University Fellow for Innovation and Entrepreneurship and Professor of Enology, Purdue University and Former CE Specialist in Enology, UC Davis, remembers, “legendary winemakers came, talked about their journey, and shared their wine with students.”
What inspired the creation of this course, and what gap does it fill for students?
This course was developed to help bridge the gap between academic learning and the professional wine industry by giving students direct access to experienced industry professionals. While students gain strong scientific and technical knowledge in their major courses, they did not always have opportunities to engage in casual, meaningful conversations with people currently working in the field. VEN 190X addressed this need by inviting guest speakers to share their career journeys, insights, and advice in an approachable setting. The barbecue aspect created a comfortable and informal atmosphere where students could connect with speakers on a more personal level. This environment encourages open conversation, supports community building within the department, and helps students feel more confident networking as they explore different career paths after graduation.
How does this course connect classroom concepts to real-world industry practices?
Guest speakers discuss how concepts learned in courses such as viticultural practices (the VEN101 series), vineyard management (pests, diseases, soils, etc.), wine chemistry, wine production, wine microbiology, winery engineering, design, and operation, post fermentation processing, sensory evaluation, and wine business are applied in professional settings. Students hear how decisions are made across grape growing, wine making, marketing, and sales. This helps students see how academic knowledge translates into practical skills used in wineries, vineyards, laboratories, and other adjacent workplaces.
What type of guest speakers participate in 190X?
Guest speakers typically include winemakers, enologists, viticulturists, sensory scientists, and equipment, marketing, or technology leaders across businesses involved in the production of wine.
By the end of the course, what skills or experiences do students walk away with?
Students gain a better understanding of potential career paths within, and parallel to, the wine industry and build their professional communication skills. They also learn how to ask thoughtful questions, network with industry professionals, and connect classroom knowledge to real-world applications. The course helps students feel more prepared for internships, research opportunities, and future careers.
Is there a signature assignment, project, or experience that defines this course?
A key experience in this course is the opportunity for students to interact directly with guest speakers in a relaxed, low-key environment. Students help cook and prepare food for the barbecue, which creates a welcoming and informal setting where conversations feel more natural and less intimidating. By creating a comfortable atmosphere, students network more confidently and develop relationships that can support future internships and career opportunities.
How do students collaborate or engage with each other (or external partners) throughout the course?
Students engage through group discussions, question preparation, and conversations with guest speakers. They often work together to develop thoughtful questions and reflect on what they learned from each speaker. Interaction with external professionals allows students to practice professional communication skills and expand their industry network.
We asked Ben Montpetit, V&E Department Chair and the faculty lead for 190X, what do you find most rewarding about teaching this course, and what surprises students the most?
Ben shared, “One rewarding aspect of teaching this course is that it is completely student organized, which means I get to show up, listen to outstanding speakers and discussions, and enjoy the associated BBQ and wine that inevitably accompany the experience. It is also incredibly rewarding to hear the questions students ask and to see the depth and breadth of their thinking. They bring not only what they have learned in the classroom, but also broader generational perspectives on sustainability, technology, communication, and the enjoyment of wine. They are the future of the industry, and their curiosity and willingness to challenge convention are exactly the kinds of innovation the wine industry will need to remain successful and relevant.”
Ben further noted, “Students are often surprised by the ways people have leveraged their education and prior experiences to build successful careers connected to wine. They quickly realize that opportunities extend far beyond the roles of winemaker or vineyard manager into areas like research, sustainability, sensory science, consulting, hospitality, communications, technology, business, and finance. Students are also struck by the importance of networking, adaptability, and the ability to communicate effectively as a public speaker. Hearing firsthand career journeys from guest speakers often helps students recognize that there is no single path into the industry, which can be both surprising and inspiring.”
