The next is scheduled for next week, with Summertime Wines as the theme. The May 6 event was supposed to be the last of the monthly wine tastings until the fall.
"But, due to the popularity and interest, we have expanded the program to include four summer dates," said Robin Clement, marketing and project specialist for Sodexo, the company that runs the Gunrock Pub and all other Davis campus food services except the Coffee House.
The Gunrock Pub occupies the restaurant formerly known as the Silo Café & Pub (the entry is on the Silo's south side). Sodexo and the university gave the café a makover during winter break, and the restaurant reopened as the Gunrock Pub in January.
The Wednesday Night Wine Flights began the same month as a collaboration between the Gunrock Pub and the Cal Aggie Alumni Association’s Vintage Aggies Wine Club. The wine tastings are scheduled from 5 to 6:30 p.m. the first Wednesday of the month. Admission is $10, and no reservations are needed.
Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired ٺƵ enologist Walter Winton serves as “resident wine expert.”
Here are the dates and themes through summer:
May 6—Summertime Wines, described as “patio sippers” such as pinot gris and Viognier.
June 3—Vintage Aggies Wine, including some of the wine club's featured wines—all of which are made by Aggie alums. Clement said some of those winemakers will be in attendance to talk about their products.
July 1—Wines With Barbecue, just in time for the Fourth of July! Instead of a full barbecue, this program features barbecue samples—and wines that complement the lively and diverse flavors. "Whether it’s ribs that need a big zinfandel to really sing, or a zingy sauvignon blanc to pair with grilled salmon, we’ll share a lineup that makes the most of the season."
Aug. 5—Alternative Whites, offering an opportunity to "be bold!"—by exploring the white wines down the aisle from chardonnay. Alternative white varietals comprise one of the fastest growing wine trends. These “aromatic” whites are naturally appealing and are extremely food-friendly. "Who knows, you might just find your next favorite here."
Sept. 2—Stock Your Cellar, an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings.
Clement noted how the wine tastings can serve double duty, as social events for campus units while at the same time welcoming the general public. In March, for example, Staff Assembly offered discount admission for employees wearing their Staff Assembly pins. And in April, the High Energy Frontier Theory Initiative reserved tables for a number of people who had come to ٺƵ for a conference.
The School of Education, Clement said, is considering a Wednesday Night Wine Flight as a meet-and-greet opportunity for faculty and graduate students. "We’ve even had some development outreach opportunities being discussed," she said.
"These partnerships are a great way for campus departments to host fun and special events and keep the costs down," said Clement, noting that there are no room reservation or setup fees.
For more information on partnership opportunities, contact Clement, (541) 383-8154 or rgclement@ucdavis.edu.
Other food and beverage events around campus cover the gamut from brunch to beer to backyard berries:
• —With Suzanne Ashworth, owner of West Sacramento’s Del Rio Botanical Farm. 11 a.m. May 10, Good Life Garden, $65. Register at , or call Kira O’Donnell, (530) 681-6412.
• Cheese Loves Beer: Mastering the Marriage—With Charles Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences; Moshe Rosenberg, a food science professor and Cooperative Extension specialist in dairy science and technology; and Clare M. Hasler, a nutritionist and RMI executive director. Co-sponsored by Slow Food Yolo. 1-4 p.m. May 16, RMI's Sensory Theater. $75. Register with Kim Bannister, (530) 754-6349 or kbannister@ucdavis.edu.
• —A backyard gardening seminar with Chuck Ingles, a Sacramento County farm adviser, and Ed Laivo of the Dave Wilson Nursery. 9 a.m.-2 p.m., RMI's Sensory Theater and Good Life Garden. $35 with box lunch, $25 without. Register at , or call Kira O’Donnell, (530) 681-6412.
• —Featuring food from the greater Sacramento region, and the farmers and food artisans behind the food, who will discuss their products during dinner. This event is all about "eating locally, healthfully and zestfully," a celebration of the locavore movement, which encourages people to fill their larders locally—by maintaining backyard gardens, and by patronizing farmers markets, bakers, butchers, cheesemakers, wineries, etc. Advocates say fresh, locally grown food is tastier and healthier, and it need not be transported far, thereby saving fuel and limiting environmental impacts. 6 p.m. June 20, Good Life Garden. $125. Register at , or call Kira O’Donnell, (530) 681-6412.
• —Roll up your pant legs, take off your socks and start stomping in a vat of squishy, fragrant grapes. The juice will go to the university’s pilot winery, where Chik Brenneman of the Department of Viticulture and Enology will guide the conversion of juice to wine. When it is ready, the stompers will gather for a family-style dinner. Aug. 29, time to be announced, ٺƵ Winery. $100. Benefitting ٺƵ' viticulture and enology programs. Register at , or call Kira O’Donnell, (530) 681-6412.
• —One-day seminar blending the science, history and romance of cheese production, and exploring cheeses from various countries, proper storage, serving practices and more. Program includes cheese tasting, of course, plus a box lunch featuring local ingredients. 9 a.m.-4 p.m. Oct. 17, RMI's Sensory Theater. $170. Register at , or call Kira O’Donnell, (530) 681-6412.
• —Discussion, and caviar and vodka tastings. With Peter Struffenegger of Sacramento's Sterling Caviar. Nov. 14, time and location to be announced. $95. Register at , or call Kira O’Donnell, (530) 681-6412.
• —With Charles Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences. This program will explore the relationship between beer and spicy foods. An international array of lagers and ales will be accompanied by vibrant dishes from Mexico, India, Thailand, China and Vietnam, for group tastings and discussion. Dec. 5, time and location to be announced. $95. Register at , or call Kira O’Donnell, (530) 681-6412.
• —With Professor Roger Boulton, who holds the Stephen Sinclair Scott Chair in the Department of Viticulture and Enology, and Sacramento grocer and wine merchant Darrell Corti. This event had been scheduled for May 2, but has been postponed. New details—date, time, place and cost—have yet to be announced. More information: , or call Kira O’Donnell, (530) 681-6412.
From the Olive Center
• —An advanced sensory course for growers, processors, chefs, marketers and consumers. Presented by the ٺƵ Olive Center, UC Cooperative Extension and Santa Rosa Junior College. With Richard Gawel, Australian Olive Association taste panel leader; Margaret Edwards, New Zealand olive oil producer; Paul Vossen, UC farm adviser and olive oil consultant; Alexandra Kicenik-Devarenne, California olive oil consultant and educator; and Dan Flynn, executive director, ٺƵ Olive Center (at the RMI). 8 a.m.-4:40 p.m. May 20, Dutton Pavillon, Shone Farm, 6225 Eastside Road, Forestville, $285. More information: , or contact Nicole Sturzenberger, ndsturzenberger@ucdavis.edu. Register at .
• —Presented by the ٺƵ Olive Center in collaboration with ٺƵ’ California Institute of Food and Agricultural Research, the Culinary Institute of America, and others. June 21-23, ٺƵ and Napa Valley. Registration and more information: .
10 a.m. to 2:30 p.m. every Wednesday through June 3. It is a project of , a unit of , and other campus and community organizations.
Media Resources
Dave Jones, Dateline, 530-752-6556, dljones@ucdavis.edu