It’s long been said only 6 degrees of separation exist between you and any other person in the world.
Wine majors and more
These majors can lead to graduate studies or a career in winemaking:
Read what other alumni are doing .
Like the and keep up with our global wine family.
But in the global wine world, the relational fabric is even more tightly woven. In fact, some point to just 2 degrees of separation between ٺƵ’ acclaimed and anyone in the wine world — anywhere! They either went to school, taught or consulted at ٺƵ or have a relative, employee or close friend who did.
For this story, we identified more than two dozen people from our network of folks who are often no more than onehand-reach from ٺƵ and certainly no more than two.
If in your travels, you bump into someone else in the wine world who professes a close connection to ٺƵ, justpoint them in our direction. We’d be happy to add them to the fold.
Wine-world role: Winemaker,
Spot on the globe: Napa Valley, California
ٺƵ link: Alumna, bachelor’s ’83 in fermentation science
Why it’s mattered:
I wasn’t planning on a winemaking career. I found it at ٺƵ while studying biology. So the viticulture and enology program at ٺƵ has been the foundation of my life and my career. The program gives a technical background and the tools to move into the more physical aspects of the industry. The ongoing educational opportunities allow everyone to keep improving, and provide a great avenue even for people who don’t have the time for a more traditional four-year program.
Wine-world role: Winemaker, winery
Spot on the globe: Napa Valley, California
ٺƵ link: Alumnus, bachelor's '86 in fermentation science and master's '88 in food science,
Why it’s mattered:
My education at ٺƵ is at the center of the golden circle of my professional life. I learned to ask and to understand the “whys” of the world of viticulture and enology at ٺƵ. Knowing why allows everything else in life to fall into place. Interactions with throughout my career are threads that have helped to keep me centered.
Wine-world role: Winemaker and co-founder, with winegrowing husband Phillip Freese, of , Western Cape, South Africa
Spot on the globe: South Africa, plus consulting in California, Washington, Israel and France
ٺƵ link: Long and Freese both have deep ٺƵ roots: Zelma, graduate studies viticulture and enology in the late ‘60s; Philip, Ph.D. ’73 in biochemistry/biophysics. Zelma received ٺƵ Distinguished Alumni Award,‘09
Why it’s mattered:
I learned from ٺƵ faculty members the science of grape growing and winemaking, and the science and aesthetics of wine sensory work. Currently, I use the ٺƵ professors as resources, attend some of the great educational outreach wine and grape programs they provide on campus, and refer wine professionals and friends around the world to visit the viticulture and enology program and see the brilliant new teaching winery.
Wine-world role: Owner/operators of, one of South Africa’s top wine estates
Spot on the globe: Stellenbosch, South Africa
ٺƵ link: In 1988-89, both Jordans attended classes in the Department of Viticulture and Enology while working internships at Iron Horse Winery in Sonoma, California.
Why it’s mattered:
We would not be where we are today without our time at ٺƵ spent in the viticulture and enology department. I ascribe our success last year (2014) at receiving the Decanter International Trophy for the top chardonnay as well as receiving the International Wine and Spirit Competition International Trophy for the best bordeaux red blend, and also being awarded South African Producer of the Year as being due to the incredible knowledge we gained under all the professors we studied under at ٺƵ. – Gary Jordan
Wine-world role: Associate professor in microbiology at the Institute of Vine and Wine Sciences of the University of Bordeaux
Spot on the globe: France
ٺƵ link: Postdoctoral scholar in viticulture and enology
Why it’s mattered:
My work involves control of alcoholic fermentation and yeast selection. My current area of research concerns the investigation of non-Saccharomycesyeasts with a specific focus on yeast species of interest in enology, such as Torulaspora delbrueckiiand Metschnikowia pulcherrima.
Wine-world role: Winemaker, owner/co-founder winery
Spot on the globe: Napa Valley, California
ٺƵ link: Alumnus, master’s ’77 in viticulture and enology, guest speaker for viticulture and enology classes
Why it’s mattered:
Has it mattered? — Oh my goodness yes! First, there is the research and information, as well as the various workshops and publications; second, the relationships with the ever-accessible professors and staff; and third — all my ٺƵ colleagues with whom I am in regular communication.
Wine-world role: Associate professor of enology in the , School of Food Science, Washington State University
Spot on the globe: Pullman, Washington
ٺƵ link: Alumnus, bachelor’s ’96 in , Ph.D. ’03 in
Why it’s mattered:
I still think of my time at Davis as some of the best of my life. I owe quite a lot to the viticulture and enology program. I remember being a very young man and not really knowing what I was going to do with myself. Professor Doug Adams gave me a chance in his lab, and I took it. Doug is a wonderful teacher and fantastic mentor. I was incredibly lucky to be able to learn from all of the fantastic faculty members at Davis. They don’t just give students information and call it a day; they teach you how to critically think and solve problems. Ten years on, I have put a lot of that to practice in doing my own research in wine and grape chemistry at Washington State University.
Wine-world role: Professor of enology in the
Spot on the globe: West Lafayette, Indiana
ٺƵ link: Served on the ٺƵ faculty from 1993 to 2002 as UC Cooperative Extension enologist in the Department of Viticulture and Enology
Why it’s mattered:
I started my professional career in the wine industry in the Department of Viticulture and Enology, and I owe most of it to my colleagues at ٺƵ who mentored and supported me. Today, I have ongoing connections to winemakers and winegrowers, former grad students and wine scientists on all six continents.
and John Franzia
Wine-world role: John is co-president of .; daughter Carol is Bronco’s winemaker
Spot on the globe: Ceres, California
ٺƵ link: Alumni: John, bachelor’s ’62 in agricultural production; Carol, bachelor’s ’86 in fermentation science
Why it’s mattered:
Both of us went to ٺƵ for the opportunity of an excellent education. The knowledge we gained gave us an understanding of the relationship between growing quality grapes and making quality wines. We still enjoy working with the faculty at ٺƵ and are involved in research trials with them whenever possible. — Carol Franzia
Wine-world role: Associate professor in Department of Nutrition and Food Science, University of Barcelona, and principal investigator, , a Spanish research institution focused on nutrition and obesity
Spot on the globe: Barcelona, Spain
ٺƵ link: Postdoctoral position completed in ’96 in viticulture and enology; friendships and research collaborations continue
Why it’s mattered:
I think my postdoc at ٺƵ totally changed my life. It allowed me to meet some very open-minded people who had created an exceptionally dynamic and interactive environment where you could freely discuss anything related with viticulture and enology. It was where my interest in polyphenols and health started. So, thanks to that stage in ٺƵ, I am now an active professor with an intensive teaching, administrative and research program.
Wine-world role: Owner-operator of wine holding company in China, Korea and Japan; wine import/distribution company in China; and
Spot on the globe: Greece and Asia
ٺƵ link: Alumnus, master’s ’00 in viticulture and enology
Why it’s mattered:
The viticulture and enology program at ٺƵ has endowed me with a critical thinking about winemaking, as well as an exposure to the traditions of many different wine regions around the world through the faculty’s excellence and the diversity of the student body. This educational experience has helped me make the most of the five-generation legacy of my family’s business to deal with technical and non-technical challenges across the board of the supply chain — from the root system of a vineyard in a remote wine region to a high-end restaurant in a global metropolis.
Wine-world role: Vice President of Winegrowing,
Spot on the globe: Modesto, California
ٺƵ link: Alumnus, master’s ’84 in food science and technology, with a viticulture and enology emphasis; chair of the Department of ; and recipient of the
Why it’s mattered:
Before I came to ٺƵ, I did not fully appreciate that winemaking exists at the very interface of art and science. I got a big head start at Davis by learning scientific method, objective reasoning, problem-solving, how to taste wine and foundational wine science. Over time, ٺƵ opened many doors for me and provided an opportunity to quickly gain new friends and colleagues within the wine industry.
Wine-world role: Associate professor in the , studying the physiology of fermentation, with a focus on the yeast Saccharomyces cerevisiae.
Spot on the globe: Corvallis, Oregon
ٺƵ link: Alumnus, bachelor’s’79 in fermentation science, master’s ’83 in food science/enology, and Ph.D. ’89 in microbiology
Why it’s mattered:
The V&E program provided a wonderful introduction into the fascinating world of wine and led to my ongoing love affair with the yeast Saccharomyces cerevisiae.
Wine-world role: Professor of enology and wine researcher with the , a public university
Spot on the globe: Talca, Chile, in the heart of Chile’s agricultural region
ٺƵ link: Alumnus, master’s ’03 in viticulture and enology, ’06 in food science; wife Carolina Rubio is also an alumna, master’s ’06 in viticulture and enology
Why it’s mattered:
The viticulture and enology department had a tremendous influence in my life and career, mostly because of the wonderful people I met. This is a place in which I found the education I wanted, world-class science, innovation, leadership, and long-lasting friendships. What else could I ask for?
Wine-world role: Wine scientist and head of sensory department at
Spot on the globe: St. Helena, California
ٺƵ link: Alumnus, PhD. ‘92 in agricultural and environmental chemistry
Why it’s mattered:
All of my postgraduate career can be said to have been directly influenced by my time at ٺƵ. I still maintain very close connections with the faculty in the Department of Viticulture and Enology and actively publish research with my colleagues there.
Wine-world role: Founder, owner and winemaker for and Fiddlestix Vineyard, a small winery and vineyard committed to producing pinot noir and sauvignon blanc from California’s Santa Barbara County and Oregon’s Willamette Valley as well as, more recently, grüner veltliner, a white varietal originating in Germany
Spot on the globe: Davis and Lompoc, California
ٺƵ link: Graduate studies ’81 in food science with an enology emphasis; guest lecturer on winery and vineyard business structure and operations, and on pinot noir production.
Why it’s mattered:
I am a believer in multi-faceted education. The more you know, the better are your skills as a decision maker. My hands-on experience has been greatly enhanced by my formal education. It allows for more astute recognition of problems and successes, enhances response time and knowledge of solutions, and offers connections to brilliant minds in the research field.
Wine-world role: Vice president, Polyphenolics and Concentrate, a division of
Spot on the globe: Madera, California
ٺƵ link: Alumnus, bachelor’s ’87 in chemistry; Ph.D. ’95 in agricultural and environmental chemistry
Why it’s mattered:
I would not be in my current position had I not attended ٺƵ. I use my training every day and am still very close to my colleagues in the Department of Viticulture and Enology.
Wine-world role: Professor of oenology, heads the newly formed
Spot on the globe: Australia
ٺƵ link: Research collaborations with several professors; sabbatical leave and graduate student exchanges
Why it’s mattered:
I have a long association with ٺƵ, beginning with my interactions with Professor Cornelius Ough when he undertook sabbatical in Adelaide in 1990 when I was a Ph.D. student at the Australian Wine Research Institute. Through interactions or awareness of the research activities of the likes of professors Dave Block, David Mills, Linda Bisson and Roger Boulton, I have been able to extend my own research, participate in joint projects and to begin develop future collaborative project ideas.
Wine-world role: Head winemaker at , which also owns Galil Mountain Winery
Spot on the globe: Israel
ٺƵ link: alumnus, bachelor’s degree ’88 in fermentation science; four of the group’s eight winemakers are ٺƵ alumni
Why it’s mattered:
It could be argued that our winery started because of ٺƵ. [In the 1970s ٺƵ Professor Cornelius Ough urged the planting of vineyards in the Golan Heights and the subsequent establishment of a winery.] Looking back, I think a key to the education we received is that not only were we taught the knowledge of winegrowing and winemaking; maybe more importantly, we were taught to think critically about the entire process, enabling ongoing independent education, enrichment and improvement.
Wine-world role: Chair of the in Neustadt Germany
Spot on the globe: Neustadt, Germany
ٺƵ link: Alumnus, master’s ’90 in food science; hired ٺƵ alumni; stays in touch with classmates
Why it’s mattered:
My graduate studies at ٺƵ had a tremendous impact on my career and gave me a wonderful initiation to the world of science. First of all, I learned how to plan and execute decent research, how to write scientific papers or grant proposals, and, most important, to be excited and curious about scientific questions. ٺƵ acted also as a door-opener for many international contacts with former classmates as well as many scientific or winemaking-related colleagues.
Wine-world role: Winemaker, overseeing five wineries
Spot on the globe: Napa Valley, California, and the McClaren Vale, Australia
ٺƵ link: Alumnus, master’s ’98 in viticulture and enology
Why it’s mattered:
From an academic and professional side, the knowledge imparted to me across all of the subjects and classes I studied in have again and again served me in accomplishing my viticultural and winemaking goals. The doors that a master’s degree from ٺƵ has opened for me have been innumerable.
Fernando Buscema
Wine-world role: Technical director, and executive director,
Spot on the globe: Argentina
ٺƵ link: Alumnus, master’s ’12 in viticulture and enology; research collaborations and friendships continue
Why it’s mattered:
My time at ٺƵ has changed my life. ٺƵ is recognized as the Harvard of viticulture and enology. It has opened a lot of doors for me and allowed me to connect with the brightest people in the field.
Yasushi Fukuda
Wine-world role: Vice president for global supply chain integration,
Spot on the globe: Illinois and Japan
ٺƵ link: Alumnus, master’s ’92 in food science, with enology emphasis
Why it’s mattered:
It helped me a lot for global business, especially all supply chain activities, including alcohol fermentation, distillation, inventory management, production, quality assurance and procurement. Wine, brandy, whisky and other alcohol drinks are significantly correlated for my business purpose.
Wine-world role: Director of winemaking, , responsible for and Folie a Deux wines
Spot on the globe: St. Helena, Napa Valley, California
ٺƵ link: Alumnus, master’s ’96 in food science with an enology emphasis
Why it’s mattered:
My education at ٺƵ has helped me understand what happens during the winemaking process at a chemical, biochemical, physical and microbiological level. This has proven to be particularly helpful when considering which products and processes I might want to integrate into my winemaking approach.