The Chemistry of Distinctive Wines

Discover how winemakers create distinctive wines, such as sherry, aged oak Chardonnay, or New Zealand-style Sauvignon Blanc. We will taste six wines and reveal the chemical compounds responsible for their distinctive flavors as well as the grape varieties or winemaking practices that produce those substances. In some cases, we will address some other impacts of those compounds.

PROGRAM SCHEDULE:

6:00 pm: Lecture and tasting.

7:00 pm: Reception with appetizers and refreshments.

8:00 pm: Event ends.

TICKET PRICES:

General Admission: $30.00

Faculty/Staff: $25.00 (Discount Code: ONDWPWBXZD)

Student: $20.00 (Discount Code: TARKGNJNKN)

SPEAKERS:

Andrew Waterhouse, Ph.D., is professor emeritus of Enology at UC Davis. He received his bachelor's degree in chemistry from the University of Notre Dame in 1977. Having completed his Ph.D. and a postdoctoral research appointment at UC Berkeley, he joined the chemistry department at Tulane University in 1986. In 1991, he joined the Department of Viticulture and Enology at UC Davis, where his research program has explored various aspects of phenolics. He has won the Medical Friends of Wine Research Award, a UC Davis Chancellor’s Fellow award, holds an honorary doctorate from the University of Bordeaux, and has been named one of the most highly cited researchers in agriculture by ISI. In addition to his research and teaching, Professor Waterhouse served as director of the Robert Mondavi Institute and as Co-Editor-in-Chief of the Journal of the Science of Food and Agriculture, and has chaired numerous national and international symposia.

Liang Chen, Ph.D., is an assistant professor of wine chemistry in the Department of Viticulture and Enology at UC Davis. He earned his Ph.D. from the University of Adelaide in Australia, focusing on the chemistry of the tropical-smelling volatile molecules known as varietal thiols, working primarily with Sauvignon blanc wines from the Adelaide Hills region. He then joined the Institut des Sciences de la Vigne et du Vin (ISVV) at the University of Bordeaux, in France, and served as a postdoctoral scholar in enology. His research at ISVV centered on understanding the molecular basis of the characteristic aging bouquet of premium classic Bordeaux red blends. He also contributed to the chemical analysis of wines that had been on board the International Space Station (ISS) as part of Mission WISE. In March 2023, he joined E. & J. Gallo Winery as a research scientist, before joining the UC Davis faculty.

VENUE & PARKING:

This event will be in-person at Silverado Vineyards Sensory Theater at the Robert Mondavi Institute, Sensory Building. Parking is available at the Gateway Parking Structure. Parking payment is enforced on weekdays. There are three options for parking payment:

UC Davis uses AggiePark via the AMP app – please be sure to download the app ahead of time and set up your profile. Select the zone which you parked using the map or icon in the top right corner of the app. This is the preferred and easiest method.

If you do not have a smartphone to download the app, you can also sign up for an account online and follow the steps on the website: https://aimsmobilepay.com/

Alternatively, permit machines in the Gateway Parking Structure accept credit cards for hourly parking. The cost is $3 per hour and you will need to enter your license plate number into the machine to purchase a permit. Machines are located on the east side of the [arking structure, at street level between the Manetti Shrem Museum and the Mondavi Arts Center.

About:

This event is part of the Sips and Bites series, which explores the stories behind foods and drinks with winemakers, brewers, and culinary innovators with tastings and conversations about what inspires them to make their wines, beers, and foods.

Questions?

If you have questions about this event, please email [email protected].