Bringing the Wine Industry to the Next Generation
What a lot of us may not realize is the amount of time that is spent by our employees exploring the various ins and outs of the wine industry. An example of this is in the academic vein. As an instructor in modern biochemical methods for the laboratory, Faye Walker strives to foster scientific knowledge as well as inquiry-based reasoning tactics. Unfortunately, a strict curriculum does not always allow her to bring immediate, relevant applications of science to the forefront during lectures or labs. She chose to make a course where this would be possible--one that was focused on the scientific processes of winemaking.
Starting with an explorative seminar at Univ. of Calif. at Santa Barbara in 2024, the aim of this class was to give students a better appreciation of both enology and STEM. It provided a link between the types of techniques that they practice in an instructional lab setting and the use of scientific methodologies in a product that is relatable and relevant to their own lives. The material covered grape growing conditions, viticultural interventions, winemaking processes, and historical perspectives. The subject matter has grown and expanded, so that two courses are now offered each year.
The educational journey begins with an introduction to the localities, regions, and countries that have led to modern wine practices. Next is a scientific overview of viticulture, particularly in reference to our regional practices with Pinot Noir. What follows is a topographical tour of Europe and America in terms of climate and weather, which wield a profound influence on grapevines. Sensory evaluation and the topic of wine consumption follow. Finally, students specifically see Santa Barbara’s wine country has gained recognition and a renowned reputation for specific grape varieties.
A large part of this is engaging with the viticultural lands of Santa Barbara County and the local purveyors who earn their living there. The class culminates in a visit to agricultural and industrial sites to see the specific geographic and climatic features that
make this area so Pinot-friendly for motivated winemakers. The primary aim in any educational setting is to foster learning for our students. What better way than to give them a real-world, hands-on journey to the kinds of places where these processes take place?
To this end, winemaker Norm Yost has been meeting with various groups of students over the years. Students hear his thoughts and struggles, understand how he must be proactive as well as reactive in this line of work, and listen to stories that excite and energize. The more that all of us learn about wine, the more that we want to know how they made the journey from grape to bottle. Wine is expressive; this is just one way in which it speaks to us.
