August Prof & A Pint: Exploring CA Wines: A workshop Involving Art, Science, Swirling, and Sipping
Wine is a complex liquid comprised of many bioorganic and bioinorganic compounds in a 12.5% alcoholic solution with a pH range of 3-4. Wine quality assessment and winemaking methods have been in place for many centuries. Nowadays, contemporary approaches to winemaking are quite scientific as many aspects of this complex drink appear to be understood. For example, a fascinating book, “Understanding Wine Chemistry,” by Waterhouse, Sacks, & Jeffery was recently published in 2016. Decades ago, Wired Magazine reported on the Grapes of Math (GoM) in a comprehensive article that showed how that consulting companies employ emerging science exist to help winemakers craft award-winning wines. In this wine-centric event, we will explore principles of winemaking and wines through sensory evaluations and correlating this with wine molecules. Different flavor outcomes achieved in winemaking as a function of grape variety and the terroir differences of vineyards in California will be illustrated.
To accompany this talk you may purchase an optional wine flight. It will include 2oz pours of 5 wines from Prof. Crews' own Pelican Ranch winery. All proceeds benefit the UCSC Alumni Association Scholarship Fund. Appetizers and meals will be available off the regular Forager menu.
$10 until Wednesday, July 24
$15 starting on Thursday, July 25
Phillip Crews, PhD, currently holds the title of Distinguished Research Professor of Chemistry at UC Santa Cruz and is involved in marine natural products chemistry research. Highlights of his past academic training include the BS degree from UC Los Angeles, the PhD degree from UC Santa Barbara, and appointment as an NSF Postdoc Fellow at Princeton University. Apparently, he finds life in California to be irresistible as his entire independent professional career, rising through the ranks from Assistant Professor to Full Professor, has been on UC Santa Cruz campus. The isolation and study of bioactive constituents from tropical sponges persists as a core interest. This work has been described in more than 240 publications and the lab enjoys current support from grants funded by the NSF and NIH. More than 100 students (PhD & postdocs) have been trained in the Crews lab. Finally, another abiding interest focuses on the secondary metabolites created during the fermentation of Vitis vinifera fruit!
Monday, August 12, 2019 at 6:30pm to 8:00pm
Forager Tasting Room and Eatery 420 South 1st St. San Jose, CA 95172