We held our last wine appreciation class last evening with a food and wine pairing exercise. Here are some pics.
Dr. Jim Baker, Vice President for Research & Economic Development and International Programs and Dandan Liu, China Operations Specialist, visited the Mountain Grove Campus to meet with Center for Grapevine Biotechnology students as well as visitors from the Ningxia Forestry …
Xinyi Zhang’s research treatments on canopy management plots in the field follow through to the winery as well. Xinyi, with Caleb’s help, is pressing wine fermented on the skins from each treatment plot she managed in the vineyard. She will make Norton wine from …
Earlier in the day, Chen was helping the field crew pick peaches in this hot weather. Now that peach picking is finished for the day, he uses liquid nitrogen to freeze grape tissue and grind it for DNA extraction.
Our crew was picking blackberries yesterday from the cultivar/selection trial directed by Dr. Martin Kaps. The majority of the different types (both thorny and thornless) were bearing fruit. The cultivars include Apache, Arapaho, Chester, Chickasaw, Kiowa, Natchez, Navaho, Ouachita, Prime-Jim, …
We had a wine and food pairing exercise for the last Wine Appreciation for Consumers class.
Raul and Chen, the two undergraduate student interns who are working at the Mountain Grove Experiment Station this summer, went with me to visit Mr. Ken Meyer’s vineyard in Mount Vernon today. We all benefited from Raul’s experience in vineyard …
The last Wine Appreciation for Consumers class for the semester was held last evening in Karls Hall in Sprinfield. In the first flight we investigated particular taste pairs and in the second flight we explored three wine and food pairing approaches. …
We held the last Wine Appreciation for Consumers class last evening in Springfield. This is the first time the course was offered and it went pretty well considering it was our first go. We ended with a wine and food …