This past Wednesday (02/01/12) we had the opportunity to visit UC Davis in California.
- the academic and Master of Wine approaches to wine evaluation
- a practical session showcasing and contrasting the sensory approach to tasting and the Master of Wine blind tasting
- a presentation by a Master of Wine on the current state of the US wine market, and wines, in the global context
- presentations by UC Davis Faculty highlighting current research areas and hot topics
- the academic viewpoint on teaching sensory perception at the Graduate level: sensory science and the aesthetics of quality wine
- The Sustainable Winery: an exploration of the world’s only LEED platinum winery at UC Davis and Masters of Wine discussing on the issue of sustainability from a commercial perspective"
The 34,000-square-foot facility, funded entirely by private donations, includes the Teaching and Research Winery and the August A. Busch III Brewing and Food Science Laboratory. It is designed to LEED Platinum building and construction standards — the highest certification granted by the U.S. Green Building Council. LEED stands for Leadership in Energy and Environmental Design and is the hallmark of sustainability in the architecture and construction world.
It houses the world’s first LEED Platinum winery, first LEED Platinum brewery and first LEED Platinum food processing pilot plant and milk-processing lab. It is the first LEED Platinum building on the UC Davis campus and only the third built by UC. (The other two are UC Davis’ Tahoe Center for the Environmental Sciences in Incline Village, Nev., and UC Santa Barbara’s Bren Hall.)
- Develop real-time “footprints” that quantify the energy and water use of an advanced teaching and research facility;
- Demonstrate the use of a photo-voltaic-hydrogen fuel cell hybrid for generating self-sustainable energy;
- Produce metrics that quantify the operations of a self-sustainable winery and brewery complex that uses a rainwater recovery and re-use system;
- Demonstrate how carbon dioxide can be captured and sequestered in a winery to prevent contributing to global climate change; and
- Develop dynamic models based on climatic conditions and actual energy use in a LEED Platinum research facility. With regard to brewing, we continue to investigate alternative procedures that enable the production of beer with reduced inputs of water and energy and with reduced need to deal with co-products.
Phrase of the day (2): "Water in the winery: Use as little as possible. Use it as effectively as possible" Roger Boulton
I plan to cover the other topics of the program after we're done with the MW seminar here in Napa.