Wine Flight features ‘Alternative Whites’

The Gunrock Pub's next Wednesday Night Wine Flight is set for Aug. 5, with a program titled "Alternative Whites," inviting people to “be bold!” — by exploring the white wines down the aisle from the Chardonnay.

Wednesday Night Wine Flights are co-sponsored by the Gunrock Pub and the Cal Aggie Alumni Association’s Vintage Aggies Wine Club.

The wine tastings are scheduled from 5 to 6:30 p.m. the first Wednesday of the month. Admission is $10, and no reservations are needed. The Gunrock Pub is on the south side of the Silo.

Wine selections are made each month according to a different theme, and the featured wines are available for purchase at discount prices. Retired UC Davis enologist Walter Winton serves as “resident wine expert.”

Summertime Wednesday Night Wine Flights are scheduled to wrap up with “Stock Your Cellar,” an evening of good deals during inventory reduction time. Many of the wines will be from previous tastings, the organizers said.

Sensory Evaluation of Olive Oil

Looking to become an olive oil connoisseur? Consider signing up for Sensory Evaluation of Olive Oil, a UC Davis Olive Center course aimed at training olive oil producers, food professionals and consumers in the evaluation of olive oil sensory attributes and characteristics.

The noncredit course is divided into two parts, and people are welcome to attend one part or both, Sept. 18 and 19, in the sensory theater at the Robert Mondavi Institute for Wine and Food Science.

The course leaders: Paul Vossen, a UC farm adviser who directs the Cooperative Extension Olive Oil Sensory Panel; and Alexandra Kicenik Devarenne, olive oil consultant, educator and taste panel member.

Sept. 18 (8 a.m.-4:30 p.m.) — Focusing on the basics of olive oil sensory evaluation, perfect for anyone new to tasting olive oil or those requiring a refreshment of their tasting skills.

Sept. 19 (8:30 a.m.-4:30 p.m.) — Focusing on more advanced topics in olive oil sensory evaluation; no prerequisites needed.

The two-day program includes tastings, of course, and covers these topics:

• Basics of olive oil sensory evaluation

• How to identify sensory defects in olive oil

• Role of maturity and variety in oil flavor and style

• Sensory evaluation as a science

• Overview of processing alternatives and their effects on oil style and positive characteristics

Organizers said course participants must not wear any strongly scented perfumes, deodorants or hand creams, and the participants must refrain from smoking during the tastings.

Online registration: If you sign up prior to Sept. 1, the fees are $250 for either Sept. 18 or Sept. 19, or $450 for both days. Starting Sept. 1, the fees go up to $275 for a one-day enrollment and $495 for a two-day enrollment.

More information. Or, contact Nicole Sturzenberger, (530) 754-9301 or ndsturzenberger@ucdavis.edu.

Savoring Heirloom Tomatoes

Heirlooms are more than just funny-looking tomatoes, says Capay Organic farm manager Thaddeus Barsotti, among the speakers scheduled for Savoring Heirloom Tomatoes (formerly titled Understanding Heirloom Tomatoes), a half-day seminar sponsored by the Robert Mondavi Institute for Wine and Food Science.

Organizers said Professor Emerita Ann C. Noble of the Department of Viticulture and Enology will lead a session titled "Savoring Heirloom Tomatoes," as well as a tasting session.

The program also lists a presentation titled "tomatoes: A Superfood for Optimal Hewalth," by Clare M. Hasler, a nutritionist and the RMI's executive director.

A reception will round out the day, organizers said.

The program is scheduled from 1 to 5 p.m. Sept. 26 in the RMI’s sensory theater. The cost is $75, with a $10 discount for UC Davis affiliates. Reservations are requested by Sept. 11, and can be arranged by contacting Karin Hiolle, (530) 754-6349 or khiolle@ucdavis.edu.

Checks made payable to UC Regents should be sent to Karin Hiolle, Robert Mondavi Institute for Wine and Food Science, 392 Old Davis Road, Sensory Building, Room 1021, University of California, Davis 95616.