Universities for Food Lovers
From prize vineyards to massive crawfish boils, colleges across the country are luring students with food- and wine-centric courses, programs and perks.
Many of the country’s best winemakers are trained at UC Davis’ viticulture and enology program. While there are classroom sessions, much of the instruction takes place in the field. Students have access to 120 acres of vineyards on campus, as well as the 40-acre Oakville Experimental Vineyards in Napa where Cabernet Sauvignon, Merlot, Petite Sirah, Syrah and Zinfandel grow in conditions similar to those of top California wineries. The on-campus cellar is a wine lover’s dream. It holds over 70,000 aging bottles from the 1930’s to modern day, including each vintage of the wines made by Davis students. wineserver.ucdavis.edu