Flavors of Chemistry:
The Chemistry of Wine and Cheese
including wine and cheese tastings
October 1, 2016 2-6pm
Activities and Recreation Center
UC Davis Campus
We are pleased to announce the return of a very popular event from last year: our Flavors of Chemistry event. Professor Moshe Rosenberg, Professor and Specialist in Dairy Engineering and Technology in the Food Science and Technology Department at UC Davis, will speak on the topic of “The Chemistry of Cheese.” He will be followed by Professor Andrew Waterhouse, Professor of Enology in the Department of Viticulture and Enology at UC Davis, speaking about “The Chemistry of Wine.” Their talks will be followed by a selection of wine and cheese pairings.
One of the cheeses: Krauterschatz Austrian Cheese by Alma. The word Krauterschatz is German for “herbal treasure.” This “dairy treasure” from Austria is a raw cow’s milk cheese from Alma Dairies whose rind is coated with a melange of eight dried, organic herbs native to the Austrian Alps.
One of the wines: Nobles Rives Cave de Tain Crozes Hermitage, 2014. The syrah grapes used in this wine creates a cuvee with a deep, garnet color and a flavor that is balanced in sweetness and tannins. Notes of dark berries predominate with hints of spices and cured meat.
Come hear about how chemistry relates to the flavors of this cheese and wine and others before tasting them all.
This event will bring together members of four ACS Local Sections: Santa Clara Valley, California, Sierra Nevada, and Sacramento.
The District VI Director of ACS, Dr. Paul Jagodzinski, will attend and also briefly address the attendees.
In addition, the Sacramento Section will honor its 50 and 60-year members of ACS.
Parking on the UC Davis campus is free on weekends.