Wine, Behind the Curtain, Part 3: From Grapes Into Wine

Episode Topic: Wine 101: Wine Basics

Most people enjoy a nice glass of wine with dinner, and some discuss the complexities of taste, but we're returning to basics. What is wine? How is it made? Let's start from the beginning and build a base of understanding to explore all things wine. Join us for a new series at the intersection of science and business in Wine, Behind the Curtain featuring Andrew Waterhouse ‘77, the Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis. The first episode–Wine 101: Wine Basics–is a conversation between Dr. Waterhouse and Notre Dame Professor Dr. Holly Goodson, a biochemist who teaches the science of fermentation and is an advisor to a commercial vineyard. We'll share how to experience your favorite bottle and what decisions or locations affect its flavor and aroma.

Featured Speakers: 

• Holly Goodson, Biochemist in the Department of Chemistry and Biochemistry at the University of Notre Dame, Consulting Biochemist for Ironhand Vineyard in the St. Joseph River Valley
• Andrew Waterhouse ‘77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis

Read this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/da28b3.

This podcast is a part of the ThinkND Series titled Wine, Behind the Curtain.

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