Orange vs. Red: a Tasting of Experimental Wines, April 13

Photo courtesy of Robert Mondavi Institute for Food and Wine Science.


Experience a rare opportunity to taste experimental wines with industry experts and graduate researcher James Campbell, who produced two wines that illustrate naturally occurring pigments’ effect on tannins. The event opens as Campbell discusses the research with Dr. Andrew Waterhouse, a professor in the UC Davis Department of Viticulture and Enology, and is followed by a guided tasting with Madeline Puckett, co-founder of Wine Folly and master sommelier, and Dr. Hildegarde Heymann, Ray Rossi Endowed Chair in Viticulture and Enology at UC Davis. The event is part of the Robert Mondavi Institute for Wine and Food Science, Sips and Bites series.

Attendees will taste and compare the following wines:

  • UC Davis Experimental Skin Fermented Sauvignon Blanc 2019
  • UC Davis Experimental Skin Fermented Sauvignon Blanc with Grape Pigments 2019
  • Navarro Vineyards Blanc de Noir 2020
  • Navarro Vineyards Pinot Noir 2019
  • Three by Wade Cellars Chenin Blanc 2020
  • Three by Wade Cellars Sauvignon 2020

Orange vs. Red: Tasting Experimental Wines
Wednesday April 13, 6– 7:15pm on Zoom
Cost: $70 for the tasting kit
Info and registration here.