Sips & Bites: Orange vs. Red, Tasting Experimental Wines

In Spring 2022, The Robert Mondavi Institute at UC Davis offered viewers rare opportunity to taste experimental wines with industry experts. As a graduate researcher at UC Davis, Dr. James Campbell produced two wines that illustrate naturally occurring pigments’ effect on tannins. He joined Dr. Andrew Waterhouse ’77, director of the Robert Mondavi Institute Co-Editor in Chief of the Journal of the Science of Food and Agriculture, and Madeline Puckette, the co-founder of Wine Folly, to discuss the research project, followed by a guided tasting.

80 minutes