Wednesday Night Wine Flight

The Francis Ford Coppola Winery will be featured at the next Wednesday Night Wine Flight, the organizers announced.

"Come experience the winemaking style of UC Davis alum Corey Beck and the fine wines from Francis Ford Coppola Winery," a e-mail announcement states.

Organizers said UC Davis alum and associate winemaker Tondi Bolkin will be on hand to pour the Francis Ford Coppola Director's Cut — with the "Director's Cut" name being a reference to Coppola's other career as a filmmaker.

The wine tastings are scheduled the first Wednesday or every month, which means the next one is set for June 2. They take place from 5 to 6:30 p.m. at the Gunrock Pub on the south side of the Silo.

The pub and the Cal Aggie Alumni Association’s Vintage Aggies Wine Club sponsor the tastings. The cost is $10, and reservations are not needed.

Last of the Centennial Blend

The UC Davis olive oil that is now on sale at the campus bookstore is the last time the Centennial Blend label will be used.

The Olive Center introduced the blend during the UC Davis Centennial, 2008-09, and produced another bottling for 2009-10. The blend commemorates the 100-year partnership between UC Davis and California’s olive growers and processors.

That very partnership led to the donation of super-premium olive oil that went into the Centennial Blend with oil from the olives off of UC Davis' trees.

The blend comprises Spanish, Greek and Italian varietals. "This well balanced blend contains a bouquet of green apple with aromatic grassy flavors and a hint of banana and ripe olives," according to the Olive Center.

Proceeds from Centennial Blend sales go to the Olive Center for research and education.

The 250-milliliter bottles are on sale for $10 per bottle or $99 per case of 12, while supplies last. Order online.

Super symposium on olive production

The Olive Center and the California Olive Oil Council announced that they are presenting the largest symposium ever dedicated to super-high-density olive oil production.

Organizers said university and industry experts will present overviews on various topics and participate in panel discussions during the June 29-30 symposium at the UC Davis Conference Center.

“Super-high-density” refers to a huge increase in the density of olive tree plantings, from 75 to 100 trees per acre without irrigation to a typical 670 or more per acre with irrigation, said Dan Flynn, the Olive Center’s executive director. With super-high-density orchards, growers can bring in mechanical harvesters and dramatically cut production costs.

The practice began a little more than a decade ago and has become the driving force of growth in the olive oil industry in California.

In a survey report six months ago, the Olive Center painted a picture of a young but vibrant industry, well positioned to develop olive oil into one of the state’s major agricultural commodities in the coming years.

Indeed, more than 80 percent of the state’s olive oil acreage is super-high-density — putting California in position this year to surpass France in olive oil production for the first time, according to the symposium announcement.

The symposium details and costs:

• June 29 — Introduction to Super-High-Density Olive Production, for people who are considering the practice or just want to know more. Topics: cost and return, the prospects for super-high-density production in a competitive market, orchard installation and management, harvest and post-harvest. $95 prior to June 1, $125 June 1 or later.

• June 30 — Advanced Issues in Super-High-Density Olive Production, for people who are operating a super-high-density orchard or who attended the introductory program. Topics: irrigation, fertilization, pest and disease control, harvest, transport and processing, and post-harvest. $250 prior to June 1, $275 June 1 or later.

Registration and more information.

For more information, contact Nicole Sturzenberger, ndsturzenberger@ucdavis.edu.

Earlier coverage: "Super-High-Density Olive Sector Thriving in California, Study Finds" (Nov. 20, 2009)

Meat Lab open for business

The UC Davis Meat Lab, a teaching and research unit in the Department of Animal Science, is open to the public twice a week for meat sales: beef (from ground beef to filet mignon and cuts in between), pork and lamb, link sausage, variety meats (ox tail and beef heart, for example) and Aggie speciality products (prime pork roast, seasoned tri-tip, thin sliced beef for stir fry, thin cut beef for carne asada and beef hanging tender).

Of course, your dog would enjoy any of the above, but the lab also sells treats specifically for Fido.

The lab is in Building C at the Cole Facility across from Meyer Hall on La Rue Road at the south edge of campus. Public sale hours are 1 to 5:30 p.m. every Thursday and Friday.

More information, including a price list. Sales are by cash or check only. The telephone number is (530) 752-7410.