THE CATCH WIRE A quarterly newsletter Jordan College of Agricultural Sciences & Technology
Department of Viticulture & Enology Vol. 1, Issue 3
November 2013
In This Issue Chair’s Message
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Our Team
4
Associate Campaign Kicks Off
5
UPDATES Our Vineyard—Fresno State’s Outdoor Classroom
6
Wine Club Pairs with Alumni
8
Wine Marketing Enhances Curriculum
9
ALUMNI SPOTLIGHT Jim Wulf—Four Generations
10
CLUB NEWS & EVENTS Viticulture Club Fall Harvest BBQ Returns
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Making Leaders
14
Calling All Alumni
15
ACADEMICS Going Above and Beyond
16
V. E. PETRUCCI LIBRARY The New Library
18
FEATURE The Big Move
20
EVENTS Celebrate in French Tradition!
22
Preparing Students for Careers
23
Let’s Get Unified at Unified 2014
24
What’s Been Going On
25
Calendar—Where You Can Find Us
26
IN MEMORIAM—Remembering Friends Vince Bianco
26
Adrienne Iwata
26
Geno Nonini
26
Stephen Pessagno
26
NEWS BRIEFS
27
Table grape harvest in the Fresno State Vineyards
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C h a i r ’s M e s s a g e Why Our Library Matters When I interviewed for my position at Fresno State, one of the many positive impressions that influenced my decision to come to the Department of Viticulture and Enology was its library. I am a passionate supporter of libraries. I believe that the presence and health of a library speaks volumes about the value a community places on education, and the future. For me, seeing an embedded library in the Department was a powerful sign that the viticulture and enology community understood the relationship between education and the future of our industry. Having a library embedded in a department is special; that our library is entirely supported through private donations and the work of the Viticulture and Enology Alumni Association is doubly special. For many, a library is a collection of books and magazines, a few computers thrown in for internet access, and with a librarian to manage the collection and answer questions. As an educator, I see something different. A library to me is a portal of sorts, a portal into a world beyond rote knowledge. While reading and absorbing information are important if good grades are to be achieved, it is the development of the ability to connect complex sets of information and apply them to a complex world that demonstrates information literacy, or the ability to access, use, and evaluate information. Information literacy is essential for success in the 21st century. Our department is very fortunate to have a library embedded into our viticulture and enology program as it makes instruction at this complex level possible. You may wonder what training is required to be an embedded librarian. In today’s era of higher education, it is essential that librarians possess a Masters of Library and Information Science. This advanced degree combines a solid foundation in contemporary library practice and information science theory, information seeking and retrieval skills, and the use of information technology. Librarians trained to work at colleges and universities are also skilled in the development of instruction in information literacy, so in addition to serving as a resource for students to enhance their learning, our library serves as a resource for our faculty and staff to develop instructional material and to assist them in their research. The library is also open to the public and many of our industry members take advantage of this resource. This library, perhaps more than any other aspect of our program, has an impact at all levels of the department’s function. To truly understand this statement, this issue of the Catch Wire contains an article written by our librarian Britt Foster. In this article you will learn more about the modern embedded librarian and the tools that they provide to applied programs like ours. For me, my biggest goal at the moment is ensuring that our library and its services exist far into the future. In order to maintain the library in a capacity that provides these crucial services to our faculty and students, and provides the most value to our industry, we will need to increase our level of financial commitment. Because our library is supported solely through private donations, we are developing a variety of activities that will ultimately raise our library’s endowment to the $3 million mark. After reading Britt’s article I believe that you too will be convinced that our library matters! Jim Kennedy, Chair, Department of Viticulture & Enology Email: jakennedy@csufresno.edu
On the Cover
Crush season at the Fresno State Winery. Photo by Cary Edmondson
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Our Mission To train the future leaders in viticulture and enology through education and research To conduct solution-driven research for the grape and wine industry To disseminate knowledge and information to the grape and wine industry, and to the community
Campaigns Our V. E. Petrucci Library needs your support! Learn how you can partner with our department and the Viticulture and Enology Alumni Association to enhance the collection and patron services in our unique library. Give to the V. E. Petrucci Library today! Please visit us at: www.fre sn ost a te.edu /jc ast/ petruccilibrary/ Our Department’s annual Viticulture and Enology Associates Campaign is underway. Contributions are used to fund many of the necessary teaching and research activities and expenses that fall outside of university and/or grant funding. This campaign is an essential part of our ability to offer educational programs, and outreach to the grape and wine industry. Read more on page 5.
Join Our E-List
Our Viticulture
&
Enolog y Team
Faculty and Instructors
Staff
Jim Kennedy, Faculty Chair
Sarah Boyle, Office Manager, Winery
Grape and wine phenolic chemistry, with an emphasis on tannins William Edinger, Lecturer Microbial wine spoilage, development of improved and automated detection and enumeration of wine microorganisms
John Giannini, Winemaker & Lecturer
Andrea Cortes, Outreach and Events Coordinator Assistant Geoffrey Dervishian, Viticulture Associate Mechanical canopy management, crop load and irrigation stress on yield and fruit quality in the SJV
Britt Foster, Librarian, V. E. Petrucci Library
Winemaking, winery equipment and operations, production
Ryan Hessler, Assistant Vineyard Manager
Sanliang Gu, Faculty
Carrie Irby, Accounting Technician
Ricchiuti Chair of Viticulture Fruit quality improvement, plant nutrition, plant-water relations, cold hardiness, cultivar evaluation, trellis systems and canopy management Kaan Kurtural, Faculty
Raisin, table, and wine grape production
Jayne Ramirez, Administrative Assistant to the Chair and Director, and Office Manager Mark Salwasser, Vineyard Manager
Terri Stephenson, Sensory Lab Manager
Precision viticulture, whole grapevine physiology, mechanization of canopy management practices, vineyard efficiency
Shayne Vetter, Winery Intern
Wine chemistry, quality improvement research, microbial wine spoilage
Jim Coleman, IAB Chair, E & J Gallo Winery John Crossland, Vineyard Professional Services Nat DiBuduo, Allied Grape Growers
Cathy Ference, Treasury Wine Estates Fred Franzia, Bronco Wine Company Glen Goto, Raisin Bargaining Association Hal Huffsmith, Sutter Home Vineyards
Raisin, table, and wine grape production
Bronco Viticulture Research Chair
Hend Letaief, Faculty
Viticulture & Enology Industry Advisory Board
Cynthia Wood, Outreach and Event Coordinator Yi Zang, Postdoctoral Research Associate
Dianne Nury, Vie-Del Winery Michael Othites, Constellation Wines, US
Rick Stark, Sun-Maid Raisin Growers
Susan Rodriguez, Research Fellow & Lecturer
Red wine grape quality, cultural practices for red wine grapes in warm climates
Brian Vos, The Wine Group
Wine microbiology, wine sensory evaluation, grape rot quantification
Viticulture and Enology Emeriti
Ryan Zaninovich, VB Zaninovich & Sons
Kevin Smith, Winery Marketing & Lecturer Winery business and marketing Roy Thornton, Faculty Wine microbiology, wine yeast genetics and physiology, manipulation of wine flavor, and quantifying microbial rot on wine grapes Sonet Van Zyl, Faculty Table and raisin grape production and marketing, industry focused research for California’s table grape and raisin industries
Sayed Badr, Professor Emeritus of Viticulture, and former chair, Plant Science Department Kenneth Fugelsang (FERP), Professor Emeritus of Enology
Barry Gump, Professor Emeritus of Chemistry
Viticulture & Enology Newsletter Editorial Staff
and former Adjunct Faculty of Enology
Britt Foster
Carlos J. Muller, Professor Emeritus of Enology
Vincent E. Petrucci, Professor Emeritus of Viticulture, and former Director, Viticulture & Enology Research Center Robert L. Wample, Professor & Chair Emeritus of Viticulture, and former Director, Viticulture & Enology Research Center
Visit our web site for a listing of adjunct faculty.
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Jim Kennedy
Cynthia Wood Contact: 559.278.2089 http://fresnostate.edu/jcast/ve
Annual Viticulture & Enology Associates Campaign We are excited to inform you that we recently kicked off our annual Viticulture and Enology Associates Campaign, designed to help us realize our goal to ensure quality delivery of teaching and research activities. The campaign to date has contributed greatly to our success by providing materials, supplies, and activities for enrichment not covered by state funding, such as instructional field trips, providing essential instrument repairs, increasing research capacity and assisting in extension and outreach programs.
In order to keep up with the growth in activities around the department, our facilities are undergoing significant change. This spring, a 20-acre block in our vineyard was replanted, with support coming from a number of industry contributors (see pages 6-7). In addition, the Viticulture and Enology Research Center (VERC) is undergoing a major upgrade of one of its laboratories. This is the first remodel within VERC in several decades and this lab upgrade will enhance our research capabilities. We also saw a reorganization of our administrative, library and outreach areas to improve work functions and to better serve you!
As our department grows, so too does the idea that we can do even greater things going forward! The areas below represent the growth that we have experienced over the past year:
In the year ahead, we see tremendous opportunities to increase the impact of what we do and your contributions will help achieve this vision. Specific goals for the coming year include:
Recently hired business and marketing lecturer, Kevin Smith, has developed courses in wine business and marketing. Kevin is also managing the marketing efforts of the Fresno State Winery and is making valuable contributions to our educational effort.
Ryan Hessler joined the farm staff as a viticulture technician and is providing much needed operational support.
Our newest faculty member and wine chemist, Dr. Hend Letaief brings an international perspective and expertise to Fresno State and has already had a positive impact on our students.
Academically, our department is flourishing. We have over 150 students in the program. Our students are finishing the program in record numbers and are enjoying a positive employment outlook.
Our graduate research program continues to expand, and with it, new research findings.
The student-led organizations are humming with energy and one of our pride points has been their level of leadership. Our Viticulture Club, for example, has revitalized the Fall Harvest BBQ (November 16th at Engelmann Cellars, Fresno).
The department newsletter The Catch Wire is available on our department webpage and is a great resource for department updates.
Upgrading of our research winery and cold room facilities (these have not been upgraded in decades).
Increasing the impact of our library and the number of outreach activities; from educating students to conducting industry-relevant research and extending new knowledge to the industry.
If you wish to contribute to the Viticulture and Enology Associates Campaign, visit the Department of Viticulture and Enology’s web site shown below and click on “Development.” Print and fill out the pledge form, and mail your contribution to our office. Please remember that your contribution is tax deductible to the extent provided by Federal, State and Local Law. On behalf of all of us in the Department of Viticulture and Enology at Fresno State, we are grateful for your continued support of our teaching and research program and look forward to a fruitful partnership!
Visit: http://www.fresnostate.edu/jcast/ve
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Updates
Our Vineyard Fresno State is known for being the premier institution for hands-on training opportunities in the university’s vineyard. Throughout the year, our vineyard team and students are busy managing over
Ag, Vintage Nurseries, Jim’s Supply, OFR Inc., Eurodrip, Agri-Valley Irrigation, Texas Environmental, and Mid-Valley Labor Services. Our department is grateful to these industry supporters for helping us take the first step in improving the vineyard for our teaching, research, and production programs.
120 acres of vines located on the Fresno State campus. This year’s harvest season began in June with our delicious table grapes, and concluded the end of October with our wine grape harvest.
The vineyard redevelopment plan is an ongoing project in the Fresno State Vineyards. Plans are already beginning to come together for the next phase which will focus on enhancing our raisin and
“Overall, the harvest went very well this year,” said Mark Salwasser, vineyard manager. “We were pleased that the production in our table grapes was up a little, with very good quality,”
table grape acreage. Our department’s goal is to be able to train our students and the industry in instructional and demonstration plots that mirror current practices and varieties as well as state-of-the-
“The 20 acres of French Colombard winegrapes that were planted earlier this year are also doing well,” he said. Passersby can’t help but notice these healthy vines that are now being trained on the wire
art systems and equipment. “The vineyard remains an essential component of our instructional program,” said Jim Kennedy, department chair. Our vineyard managers play an important role
(photo on page 7). Generous donations of materials, equipment and labor from industry partners made this new planting possible. Contributors included West Coast Grape Farming,
in helping train our students in this unique outdoor classroom.
a division of Bronco Wine Wine Company, Pistoresi
Assistant vineyard manager, Ryan Hessler, assists a student in Dr. Sonet Van Zyl’s viticulture class. The class received real-world experience mowing weeds in the campus vineyards.
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Updates F r e s n o S t a t e ’s O u t d o o r C l a s s r o o m
Industry Investment Continues Thank you to the first vineyard redevelopment project contributors: West Coast Grape Farming, a division of Bronco Wine Company, Agri-Valley Irrigation, Eurodrip, Jim’s Supply, OFR Inc., Mid-Valley Labor Services, Pistoresi Ag, Texas Environmental, and Vintage Nurseries
Vine Growth in the French Colombard
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Updates
W i n e C l u b Pa i r s w i t h A l u m n i The Fresno State Winery re-launched its wine club earlier this year with a great response from the public, alumni, and wine enthusiasts alike. The wine club includes several traditional benefits such as
announcements, to name a few. As a benefit to the partnering wineries, our plan is to promote alumni wines through the Fresno State Alumni Association, reaching nearly 85,000 graduates. There will also be a page dedicated to alumni wineries on the Fresno State Winery website.
discounts on wines, exclusive access to some wines and priority invitations to limited winemaker’s dinners.
Online visitors will be able to plan their wine vacations by discovering partnering Alumni Wineries organized by region.
Knowing how wine enthusiasts enjoy following students as they grow into full-fledged winemakers and vineyard managers, the winery is seeking to complete the benefit package for it members by partnering with alumni wineries.
This is a great opportunity to not only give back to the Fresno State wine community, but also add a rich layer of exposure to alumni wineries through the vast alumni network of university graduates from Fresno State. Knowing the market demographics that show
We are looking for alumni who have key roles at their winery and are able to provide a benefit to the Fresno State wine program supporters. Benefits may include discounts on tastings, discounts on wines,
or
inclusion
in
limited
release
a positive pairing between higher education and wine consumption, this represents a true target market for Fresno State alumni wineries.
wine
Join the Wine Club at www.FresnoStateWines.com
Receiving grapes in the Fresno State Winery—Crush Season 2013
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Updates
W i n e M a r ke t i n g E n h a n c e s C u r r i c u l u m Fresno State has a solid reputation for its rigorous coursework, unique facilities, and hands-on training in our commercial winery and vineyards. An added dimension of what it means to learn outside the classroom is the recent integration of wine business and marketing aspects of the Fresno State Winery into our curriculum. This semester students in Kevin Smith’s wine marketing class are receiving credit for representing Fresno State wine at community events such as the Big Fresno Fair, helping prepare wine club shipments, pouring wine at the Bulldog Foundation’s Touchdown Room prior to each home football game, and writing marketing plans for several local wineries. Many students will also be volunteering in the winery’s new tasting room that opened November 7 at the Gibson Farm Market on campus. Weekly tastings will be offered to the public on Thursday and Friday from 2 p.m. to 6 p.m. and on Saturday-Sunday from 1 p.m. to 4 p.m. Four wines will be featured for a
Department of Viticulture and Enology student Derick Webb manages the new tasting room at the Rue and Gwen Gibson Farm Market on campus
$3 per person tasting fee. Derick Webb, a student in the Department of Viticulture and Enology, will manage the tasting room under the direction of Kevin Smith. Individuals must be 21 years of age or older to taste wines. “Our students are receiving real-world lessons in understanding how producing and selling wine goes hand-in-hand,” said Smith. “What better way is there than to have students who may have been involved in the production of the wines promoting our wines to consumers?” It’s a good thing!
Tasting Room Grand Opening—November 7 at the Farm Market
The Fresno State Winery gets a visit from ESPN film crews, resulting in national television coverage during the Fresno State vs. Boise State football game in September. Go Dogs! Go Fresno State wine! 9
Alumni Spotlight
J i m Wu l f work and efforts. He even took us to a nice dinner at Hollywood’s Moulin Rouge on Sunset and Vine!”
Not long ago, we got the chance to catch up with one of our viticulture alums who has been an active supporter for over five decades. Jim Wulf, who received his B.S. degree from Fresno State in 1956,
To this day, only a few of these original vines where Jim’s student project was remain, under an arbor that was built with a donation by Petrucci.
spoke fondly when he recalled the days he was one of Dr. Vincent Petrucci’s first viticulture students. He and four of his friends, Elmer Lehman, Pete Christensen, Ralph Durant, and Greg Ekezian
Jim’s commitment to Fresno State and the viticulture and enology program began in the 1950s as a student when he served as the Viticulture Club’s vice president. As an alumni of this institution, Jim served as president of the Viticulture
were known “back in the day” around the vineyard as “the co-op.” All five friends were enrolled in the student vineyard project course, a hands-on training
Alumni Club at a historical time when the organization joined with the enology alumni group to become the present day “Viticulture and Enology
course that continues today at Fresno State where students are assigned their own acreage to manage in the campus vineyards. Jim recollects that
Alumni.“ He also served as president during the 20th “A Celebration of Wine” fundraiser for the V. E. Petrucci Library. Other university
one particular year back in the ‘50s, Petrucci allowed them to combine their efforts and form their own “coop.” Each of them was responsible for
service includes Fresno State’s Ag Foundation Board (14+ years) and the Ag One Board (15+ years) where he served as Chairman, and President,
doing their share of the work, which included all cultural operations such as thinning and girdling for the Table Thompson acreage (northeast corner of Cedar and Barstow)
respectively. In fact, Jim was a member of the Ag Foundation Board when the university received licensing and approval of the Fresno State Winery in the late 1990s. He recalls, “Carlos Muller was an
and the Palomino (near Bullard and Cedar). Once the students harvested and packed the grapes, Petrucci took them to sell their grapes at the outdoor market
unsung hero during this important period of time. People didn’t know how much he did. He kept a low profile, yet was very instrumental in getting the
in downtown Los Angeles. So how did they fare? Jim said that he recalls making about $1500 that season after expenses. “Table grapes were good money,” said Jim. “The year before I had my own 5-acre
winery licensing approved through the Ag Foundation for the future of the enology students and program.”
Carignane project and made about $700.” He’s not sure if any other students ever created a co-op at Fresno State, but his experience was something he will never forget. “Professor Petrucci cared about his
Over the years, Jim has continued to work in the ag industry, retiring from Chevron Chemical in 1990 after 33 years. He received numerous awards for his service and dedication to agriculture, including the 1990 Outstanding Viticulture Alumni award. Jim has
students and always took care of us. I feel the trip to Los Angeles was a team reward for all of our hard
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Alumni Spotlight
Fo u r g e n e r a t i o n s — T h e Wu l f s been married to his wife, Marjorie, for over 57 years. His son, Paul, graduated from Fresno State in 1980 with a Ag Business degree and like his father, was a student of Petrucci. Paul currently works as an
Their first crush was ten years ago and they grow certified organic Syrah, Viognier, and Pinot Grigio. “I feel a loyalty to Fresno State’s viticulture and enology program,” said Jim. “So many people have volunteered to help make this program grow and become better. These are the reasons I’ve been
executive for J.R. Simplot Company. And the Bulldog loyalty doesn’t stop there! In 2013, Paul’s son (Jim’s grandson) also graduated from the Department of Viticulture and Enology, making three generations of
involved. It’s a positive thing!” We thank Jim for his past service and look forward to his continued support and guidance in the years to come.
Wulfs who have walked the viticulture halls and vineyard rows! Who knows? Maybe Josh’s son will someday be a Fresno State Bulldog too! Today, fathers and son are also involved in a small wine operation in Madera called J. Wulf Cellars.
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C l u b N e w s & E ve n t s
Viticulture Club Fall Har vest BBQ Returns Have you heard? The Annual Viticulture Club Fall Harvest Barbeque will be held on November 16, 2013 at 5 pm at Engelmann Cellars in Fresno. In its 61st year, the BBQ remains one of the most
Under the leadership of Patrick Tachella, president, and a great team of officers, the club continues to be involved at many events this year, above and beyond their annual activities such as the BBQ, FFA
popular fundraisers for our students and program. Last year’s event marked the largest attendance on record for this annual event (400+ persons!) and tickets are sold out again this year! Through attendance, charitable donations, and attendee participation in the silent and live auctions, the club is able to raise funds to support their activities and events for the coming year. The event is also a great way to reconnect with friends and meet our current students. 2013-2014 Viticulture Club Officers. Top row: D. Webb, P. Tachella, A. Phillips; Bottom row: J. Chenoweth, D.Michue, E. Palumbo. Not photographed: K. Williamson and faculty advisor, Dr. S. Van Zyl
contests, and educational field trips that allow students to meet with industry to learn about the diversity of the grape growing regions in California. Jacqueline Chenoweth, secretary, reports that members have been working together this year to help set up and pour wine at numerous events including the alumni organization’s “A Celebration of Wine,” the Children’s Hospital annual fundraising event, the Jordan College of Ag’s welcome back BBQ, the Greek Fest, and the Fall Cornucopia in Fresno. Other community service projects include a
If you don’t already know, the Viticulture Club is proud to be the oldest recognized student organization at Fresno State. If you have the chance to meet one of their members, you will quickly see that these students value the support they receive
clean-up of the late Jack C. Catich’s estate, a former local geologist who was a hobby winemaker. His best friend and heir to his estate generously donated some of the items to the club from his home winery.
and are very interested in finding ways to connect with our alumni and industry throughout the year. This active group of students understands the hard work of the members who came before them and
In addition to the support they provide to the V. E. Petrucci Library through their annual 5K run in the vineyard each April, another major project that this year’s club has identified is the greenhouse
they strive to give back as well as to receive.
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C l u b N e w s & E ve n t s renovation project. “We are getting plans together to develop a new greenhouse within the
continues, and we look forward to meeting many of our alumni at out BBQ and other events throughout
department that we hope will become an integral part of the department’s curriculum,” said Chenoweth. The club’s plan and vision for this fundraising project will be shared on Nov. 16 at
the year.” Find us on Facebook!
the Fall Harvest BBQ with the hope that fellow industry members will help them accomplish their goal. The club proudly consists of both viticulture and enology students that are passionate about joining the industry. “By supporting the Viticulture Club, you are not only helping to invest in the future of our club and our students but are also recognizing the hard work of the members that came before us, beginning in 1952,” Tachella said. “The tradition
V. Petrucc i (middle row, far le members ft) with h (1950s) is viticult ure stude nts and cl ub
Est. 1952—The Viticulture Club
Several students pose during the Viticulture Club’s first meeting of the 2013 fall semester. 13
C l u b N e w s & E ve n t s
Making Leaders The Enology Society is an organization that promotes the education of wine and the wine industry through organoleptic evaluation, lectures and tours. Its members are primarily upper-division enology students (21 and over) as well as members of the community with an interest in wine. Each semester, the Enology Society provides a series of educational meetings and relies on support from alumni winemakers and various wineries to support these activities. Many enology alums will recognize the historic sign shown in the photo that is still proudly displayed at meetings. The annual Enology Society Budbreak Bash will be held on March 21, 2014 to help raise funds to support their mission. The Viticulture Club is the oldest student club on the Fresno State campus and is committed to serving the Department of Viticulture and Enology and the grape and wine industry while providing learning and networking opportunities for its student membership. The Viticulture Club is presently attempting to gather a list of all former Viticulture Club officers and their years of service. If you were an officer, or know someone who was, please send an email (with the year of service) to the attention of Jacqueline Chenoweth at
HELP
fresnostatevitclub@gmail.com. We appreciate your input and assistance so we can recognize these former student leaders. Thank you.
Wine Education—The Enology Society’s First Meeting of the Semester
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C l u b N e w s & E ve n t s
Calling All Alumni If you attended Fresno State or are an alumnus of our viticulture and enology program, you probably
prove and share this network our alums, To accomplish this, we need you to get involved in
look back on your days as a student with pride and maybe even some nostalgia. Most alums feel their academic experience was an important time in their lives as they learned and worked towards fulfilling
the VEAA. As we evolve, your input is crucial. If you haven’t become a member, please consider doing so today. Maybe you will consider serving as a regional director on the VEAA board, or help us
their dreams of someday working in the wine and grape industry. In addition to the coursework, the faculty and staff have the pleasure of watching our students also enjoy university life—making
locate other alumni. Maybe you would like to be a part of planning new and exciting social events and regional activities to help build the network of VEAA members.
friends, being a part of student organizations, becoming future leaders of the grape and wine industry. Some of these relationships become life-long and per-
JOIN TODAY Join today! Let's make a difference together! Over the years, our alumni
sonal friendships, while others grow into
have played a significant role in supporting the educational experience of our students. Through dedication and giving of time and resources, many opportunities for success are
THE VEAA’S ROLE important business colleagues that can be called upon in the professional world. Regardless of the era or degree, alumni of the viticulture and enology program share a common sense of accomplishment and pride of being part of something bigger—a part
made possible because of the viticulture and enology program's strong ties with alumni and industry. At the VEAA Annual Dinner and Meeting, traditionally held in February, we would love to see
of a collective “viticulture and enology alumni group.”
a large number of new VEAA members and faces. A report on the V. E. Petrucci Library will be given, and election of officers will be held.
So who is this larger group of viticulture and enology alumni? It is officially called the “Viticulture
ELECTIONS
and Enology Alumni Association,” or the “VEAA.” If you didn’t already know, the Department of Viticulture and Enology works closely with
The VEAA is seeking nominations for the office of President and Vice President, beginning in February
the VEAA to help strengthen the programs and activities for today’s students and continues to be a major contributor to the V. E. Petrucci Library.
2014 (two-year terms). There are also many opportunities to serve as regional Directors on the Board. To participate in the election, members must be in good standing, with VEAA dues paid. If
Together, the Department and VEAA strive to keep our alumni connections alive long after graduation. We work diligently to build and maintain a network of our alums who are making an impact around the nation and world. Our goal is to be able to im-
interested, please contact VEAA Secretary Cynthia Wood or President Robert Wample. www.fresnostate.edu/jcast/ve/industry-alumni/alumni-association.html
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Academics
G o i n g A b ov e a n d B e yo n d When it comes to learning, Fresno State goes above and beyond the traditional classroom. At any given time, students can be found working in our unique facilities or learning from an industry expert, whether on- or off-campus. “We are committed to providing an environment that promotes a well-rounded learning experience for our students so they are wellprepared when they enter the
viticulture course got a special visit and lecture on raisin production from former instructor Dr. Vincent Petrucci, also known as the father of our Fresno State’s viticulture and enology program. Field trips are another way that our faculty keep our students in front of the industry. Van Zyl’s viticulture class made several off-campus trips this fall including a visit to a DOV (dried-on-the-vine) vineyard, and a visit with raisin grower and Fresno State alum Randy Rocca to learn about the continuous raisin tray system on his
Kennedy and his graduate student
grape and wine industry,” said Dr. Jim Kennedy, chair of Learning the department. Some of the ways we enhance our students’ academic careers are through guest speakers, field trips, activities such as our Resume Workshops and Career Fairs, and hands-on employment within our own department and research center. Each fall, Dr. Roy Thornton’s seminar course exposes students each week to a variety of industry speakers and topics, intended to promote
family’s ranch. They also had the opportunity to tour the world renown Sun-Maid plant to learn about the
f ro m i n d u s t r y importance and production of raisins grown in the San Joaquin Valley.
A visit to Rocca Ranches
In October, our colleagues at E & J Gallo Winery rolled out the red carpet for Dr. Hend Letaief’s winery production class by giving them a private tour of the
critical thinking and an awareness of how our industry fits into the global market. Earlier this semester, students in Dr. Sonet Van Zyl’s
Dr. V. Petrucci back in the classroom again
Enology students tour the Gallo Livingston facilities
Gallo Winery facilities in Livingston, CA. Following the tour, students enjoyed a delicious lunch and the opportunity to meet members of the Gallo winemaking team. 16
Academics We remain grateful to our industry partners who continue to allow us to expose our students to their knowledge and facilities throughout the year. On campus, our faculty also continue to find creative ways to incorporate our unique grape and wine facilities into the curriculum. Beyond reading about various aspects of growing grapes and making wine, our students get to experience these practices whether it is rolling raisin trays, thinning table grapes, or creating blends in the winery. During harvest, Dr. Letaief worked with our department’s event planner to coordinate a night harvest gathering for her wine
Students learn to roll raisin trays at Fresno State
production students. Students met long after dark in the Fresno State Vineyards to watch the harvester and learn about mechanical harvesting of wine grapes. Thanks to Mark Salwasser and his vineyard team, the night harvest activity may become an annual activity for the department. Students who are interested in getting an in-depth look at real issues
Dr. Letaief and some of her students gather for a night harvest in the Fresno State vineyards
facing the grape and wine industry may seek employment through the Viticulture and Enology Research Center. By getting involved in research under the direction of a faculty researcher, undergraduate and graduate students alike may find themselves in vineyards and Graduate students gain valuable experience through grape and wine research
wineries on– and off-campus throughout the state gathering data, analyzing data in our research labs, or ultimately presenting research findings at industry meetings. These student research positions are
All of these collective benefits are what makes Fresno State unique—the place to be for students
primarily funded by grants or industry assistantships through our research center.
who desire hands-on learning in the fields of viticulture and enology.
An undergraduate student assistant works on a table grape research project
17
V. E . Pe t r u c c i L i b r a r y
The New Librar y “The
starting point is a question.”
for patrons to use, and we allow students to eat and encourage them to talk— though quiet spaces are available for studying students. Libraries recognize and make space for all kinds of learning.
—Alberto Manguel, The Library at Night As we ease into October, the V.E. Petrucci Library is full of students comparing notes for entomology midterms, working in groups to write up marketing plans for local wineries, and quietly poring over soil science textbooks. The semester has been set on its track, and the hum and vibrancy of the library has an energy very different from that of summer. It’s a reminder that the library is not just a place, but a tool, and one that is meant to be used.
The Librarian In librarianship, there is a trend towards something called “embedded librarianship.” The idea is to put librarians where patrons need them, rather than ask patrons to come to the librarian. This service model is leading to many innovations, including text message reference (don’t we all always have our phone in our hand?) and using technology to place library resources like the library catalog directly in online courses.
The Library As Place The library’s role as a place, though, shouldn’t be diminished. The idea of a space dedicated to independent or communal self-directed learning is now a rare thing—even the internet is a marketplace, one of the disadvantages the internet has when compared to a library. No expectation to perform, no expectation to buy (not even coffee for the right to a plug and some table space): only opportunity.
At the V.E. Petrucci Library, our viticulture and enology students, faculty, and staff have the benefit of face-to-face interaction with an embedded librarian,
Britt Foster MLIS, Librarian —V. E. Petrucci Library and I, as a librarian, have the benefit of constant interaction with my patrons. All folded into the Department of Viticulture and Enology, I hear my student’s conversations on their way to and from class and participate in all faculty meetings. This gives me an intimate understanding of my patron’s needs, which allows me to select resources and design services in line with course work, industry trends, and student interests.
Having worked in public and academic libraries, with patrons from toddlers to graduate students, I’ve come to believe this kind of space is critical for development, at whatever stage the learner may be in. A review of studies examining the link between student learning and libraries by the Association of College and Research Libraries (ACRL) reported many positive links between student interaction with libraries and academic success (The Value of Academic Libraries: A Comprehensive Review and Report, 2010). In the new V.E. Petrucci Library, we’re working to make the library as comfortable as possible, to encourage long stays and deep interaction with resources and fellow students (for more on our new space, see pg. 20). We keep school supplies on hand, like tape and staplers, free
Currently, we’re working on an initiative to teach students information skills absolutely necessary in the 21st century— the Information Age. We’re tying lessons on finding, evaluating, and using information directly to the viticulture and enology coursework, so students learn these skills in tandem with the skills they need as professionals. Studies examining information literacy skills taught in upper-division, 18
thinking about this quote from author and pilot Antoine de Saint-Exupéry: “If you want to build a ship, don't drum up people to collect wood and don't assign them tasks and work, but rather teach them to long for the endless immensity of the sea.” We can teach students how to use the library catalog, but they must have the desire to find a book for the skill to have relevance. Working from our students’ interest in vines and wines, to demonstrating the value of library and information resources to their interest, the skills to access these resources will become important to our students— and they’ll use these information skills in the classroom, and then, in the workplace and for the rest of their lives.
discipline-specific courses have shown this to be an effective way to teach information literacy, and information literacy is essential for life-long learning (Bowles-Terry 2012, Mery, Newby, and Peng 2012, Rosenblatt 2010).
References Association of College and Research Libraries. 2010. Value of Academic Libraries: A Comprehensive Research Review and Report. Researched by Megan Oakleaf. Chicago: Association of College and Research Libraries.
A Culture of Inquiry This idea of life-long learning permeates what we do in the Department of Viticulture and Enology. We want our students not only to be successful as students, but as professionals and as industry leaders.
Bowles-Terry, Melissa. 2012. "Library Instruction and Academic Success: A Mixed-Methods Assessment of a Library Instruction Program." Evidence Based Library & Information Practice no. 7 (1):82-95.
When I worked as a children’s librarian, I would watch first graders pull book after book off the shelves: fairy tales, poetry, maps, animal books. At that age, they have such a thirst for knowing— everything is new, and everything is fascinating. We want the V.E. Petrucci Library to inspire the same passion in our students, to ignite the spark or fan the flame of a student’s interest in their field. Our challenge is to connect these hard-to-quantify skills— passion, enthusiasm, curiosity— to tangible academic and professional achievement. This library intends to achieve this through creating a culture of inquiry: by providing a space dedicated to exploration and learning; through exceptional service from the librarian designed to encourage student engagement; by working with instructors to expose students to the richness of information and its potential as a tool.
Mery, Yvonne, Jill Newby, and Ke Peng. 2012. "Why One-shot Information Literacy Sessions Are Not the Future of Instruction: A Case for Online Credit Courses." College & Research Libraries no. 73 (4):366377. Rosenblatt, Stephanie. 2010. "They can find it, but they don't know what to do with it: Describing the use of scholarly literature by undergraduate students." Journal of Information Literacy no. 4 (2):5061.
As the library collaborates with our faculty to contribute to the Department of Viticulture and Enology’s immersive educational program, I’ve been 19
Fe a t u re
T h e B i g M ov e This summer, the Department of Viticulture and Enology experienced a big change! With our pro-
the chair/director, his assistant, the accounting manager, and supply room are now conveniently located
ject manager and administrative assistant Jayne Ramirez at the helm, our staff and students worked together to seamlessly and successfully relocate the working areas within the administrative team.
near the main entrance and reception area of the building. The headquarters for outreach and events has been relocated one office west, to the former chair/director’s office, allowing additional work space and a work station for an assistant. The biggest change has been the expansion of the V. E. Petrucci Library. Originally located near the main lobby, the library is housed in the area that once held the administrative staff and supply room. Our students are now able to enjoy much needed study space, computer stations, library stacks, and direct access to our librarian. For some, it is their “home away from home” as they take advantage of the improved study space for individual and/or group sessions.
Improved work flow and customer service for our students and patrons Librarian Britt Foster and student assistant Cindy Garcia placing the books on the new shelves that were donated to the V. E. Petrucci Library by Fresno State’s Henry Madden Library
The areas included the chair’s office, the administrative support and accounting offices, the outreach and events program, and the V. E. Petrucci Library. “Based on a review of space and responsibilities earlier this year, Jayne Ramirez had an idea that would improve the overall efficiency of our programs and the services we provide to the students and individuals who visit us,,” reported Jim Kennedy, department chair. The plan called for an improved utilization of our work areas, taking into consideration the needs and services each area provides. As a result, the department's primary administrative office staff, i.e.
Boxes anyone? Jayne Ramirez, administrative assistant and “project manager” coordinated all of the logistics for our big move!
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To Serve You Better!
Department of Viticulture and Enology Administration Reorganization Project July 2013
Cynthia Wood
Carrie Irby
Student
Andrea Cortes OUTREACH Assistant
Britt Foster
Jayne Ramirez
Dr. Jim Kennedy
In the short amount of time the department has been set up in its new layout, patrons, faculty, students and
handles confidential paperwork on a daily basis; and we have created additional space for our growing
staff from around campus walk through the building and say it works, reported Ramirez. “This is exactly what I was trying to accomplish: an area that makes sense with regards to customer service, work flow,
outreach program,” she added. Kennedy is also pleased with the outcome of this project and, along with the rest of the staff, gives Jayne kudos for all of her hard work and planning. “We are enjoying our ability to serve our students, colleagues, alumni, and industry partners more efficiently, said Kennedy. “Our building is the same,
and proper use of building space,” she said. “I am pleased that the reorganization provides an open layout for our library; Dr. Kennedy and I are now easily accessible to those who come into the building for meetings or questions; there is a private work area for our research support assistant who
we’ve just enhanced our customer service.” Come and see us in our new spaces!
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E ve n t s
C o m e C e l e b r a t e i n F r e n c h Tr a d i t i o n !
For more info, call 559 278-4867 or visit www.FresnoStateWines.com
Le Vin Nouveau, the Fresno State Winery’s annual tribute to a French fall wine tradition, will be held
—The 2013 Nouveau Rouge offers violet aromas and fresh berry and cherry flavors that will complement your holiday feast.
from 5:30 to 7:30 p.m. on Thursday, November 21.
The $20 admission includes an exclusive tasting of the
“According to tradition, at one minute after midnight on the third Thursday of each November, winemakers in France release their first vin-
2013 Nouveau wines and other selected wines. Attendees are sure to enjoy the pastries from local French bakery, La Boulangerie, and light hors d’oeuvres from the Painted Table, located
tage of the year, Beaujolais Nouveau, with much celebration,” said Jim Kennedy, chair of the Viticulture and Enology Department. The winery,
in Fresno’s Tower District. “Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration—also called
the first bonded commercial winery to operate on a university campus in the nation, is one of only a handful of wineries outside France to produce Nouveau-style wines.
whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. These wines are not meant for long term aging and are best
“These wines are some of the most interesting wines we make,” says Fresno State winemaker, John Giannini. “Students in our production class produce these wines in less than eight weeks when most
enjoyed within the first year of release when they are fresh and lively,” said Giannini. The event is hosted by Fresno State Winery, members of the Enology Society, and faculty and staff from the
wines take 12 months or more. Even better is the fact that these wines pair perfectly with many holiday entrees.”
Department of Viticulture and Enology. Details are available on the Fresno State Winery’s website and Facebook page. Tickets can be purchased online.
—The 2013 Nouveau Blanc is a profusion of crisp fresh flower aromas with melon and citrus flavors. Giannini recommends serving chilled with your favorite holiday hors d’ oeuvres and meals.
Guests must be at least 21 years old to attend. Visit www.FresnoStateWines.com or call 559 278-4867. For full story, visit www.FresnoStateNews.com. 22
E ve n t s
Preparing Students for Careers In a previous issue of The Catch Wire we acknowledged an impressive line-up of alumni and industry friends who volunteered to be a part of our first Viticulture and Enology Resume Workshop that was held in December 2012. As we approach the second workshop on December 2, we are pleased to report that once again that several industry reps have agreed to meet one-onone with our students to critique their resumes and give them valuable career advice. Students who took advantage of the resume workshop last year reported that this was one of the most useful programs they have experienced at Fresno State. After receiving advice from experts who work in the grape and wine industry, students left feeling informed and better prepared for their futures. The willingness of our alumni and friends who give of their time and skills is a testament to our program and to their loyalty and interest in our students. We are grateful to them for helping prepare our students for careers in the grape and wine industry.
Many students will soon be meeting face-to-face with potential employers at the Department’s Viticulture and Enology Internship and Career Fair on February 19, 2014 at Fresno State.
Career Fair Employer Registration Open
Resume Workshop Returns
Alumni and industry representatives will meet with students to critique their resumes at the Department’s second annual Resume Workshop on December 2, 2013.
Employers who wish to participate in either of these career building events should visit http://www.fresnostate.edu/jcast/ve/news-events/careerfair2013.html or email cynthiaw@csufresno.edu.
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E ve n t s
L e t ’s G e t U n i f i e d a t U n i f i e d 2 0 1 4 BOOTH #1030 The Department of Viticulture and Enology will return to the Unified Wine and Grape Symposium in 2014. Be sure to come and see us in booth #1030 on the main floor of the Sacramento Convention Center Exhibit Hall on January 29-30.
VISIT US IN 2014 AT BOOTH #1030
The Viticulture and Enology Alumni Association and Department of Viticulture and Enology look forward to seeing many of our alumni and industry colleagues during this annual professional meeting. We encourage attendees to take a moment to drop by our booth and our annual reunion on Wednesday, January 29th at the Hyatt Regency. We look forward to seeing you there! Unified Wine & Grape Symposium—Sacramento
JOIN US IN SACRAMENTO 24
E ve n t s
W h a t ’s B e e n G o i n g O n As expected, the past several months and fall semester have been full of work and activities for our hard working faculty and staff. In addition to a busy harvest and crush season with longer than normal work days, our research programs have also been in full swing — often traveling miles to collect data or harvest fruit in vineyards throughout the Valley. During the big move (see page 20), our administrative team also continued to keep up with many projects and events, while planning for what is on the horizon.
In July, Dr. Jim Kennedy travelled to Sonoma County to attend the Ag One North Bay Alumni and Friends reunion where he was able to connect with many of our former students.
Faculty, staff, and students attended UC Grape Day at the Kearney Ag Center. The next Grape Day will be held at Fresno State in August 2014.
The department’s fall seminar series offered over thirteen different grape and wine industry topics and presenters each week on campus. This series is also open to the public.
In September, we hosted a welcome reception to introduce our newest faculty member, Dr. Hend Letaief, to the campus and the community. We have been busy planning and Faculty, Drs. Hend Letaief and promoting our new Sonet Van Zyl attended the 2014 Global Wine Jordan College of Ag BBQ Industry Internship program to students at various North American colleges and universities. Dr. Kennedy traveled to Croatia and Italy to meet with participating growers and organizations on behalf of the university.
The department recently hosted a visit from the Sweet and Fortified Wine Association, a nonprofit organization Uzbekistan Delegation visit whose purpose is to educate the American public with regard to sweet and fortified wine. A delegation comprised of agricultural leaders from Uzbekistan also visited the department. Faculty and staff spent time with these groups, giving presentations and tours to their respective members.
Our outreach staff and our faculty have been meeting with industry representatives from various wine growing regions to assess the needs for upcoming educational events for the grape and wine industry in 2014 and beyond.
Dr. Kaan Kurtural was named the “Jordan College of Ag Faculty Member of the Game” sponsored by Actagro and was recognized during the Fresno State home football game on November 2 in front of thousands of Bulldog fans.
These are but a few of the highlights and activities that remain a part of our program’s success. As we strive to fulfill our core mission and goals, our faculty, staff, and students remain actively involved in activities such as these that connect us with the industry we serve. Looking ahead to 2014, we are already preparing for another productive year full of many more opportunities to serve our students and industry. Be sure to read our e-news updates for details.
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E ve n t s
C a l e n d a r — W h e r e Yo u C a n F i n d U s
November 8—Sonoma Grape Expo, Cloverdale
November 12—Tree & Vine Expo, Turlock
November 14— Grape, Raisin & Nut Expo, Fresno
January 29—Fresno State Alumni & Friends Reunion, Hyatt Regency Sacramento (page 24)
February 1—FFA Vine Pruning Contest, Fresno State
November 14—Wine & Grape Expo, Napa
November 16—West Coast Farming / Bronco Workshop, Fresno State
February 19—Viticulture & Enology Career Fair, Fresno State (page 23)
November 16—Viticulture Club Fall Harvest BBQ, Engelmann Cellars, Fresno (page 12)
March 21—Enology Society Spring Budbreak Bash, Fresno/Clovis area
November 21—Le Vin Nouveau, Fresno State Winery (page 22)
April 12—FFA Vine Judging Contest, Fresno State
December 2—Viticulture & Enology Resume Workshop, Fresno State (page 23)
April 27—Papa Petrucci 5K Vineyard Run for the V. E. Petrucci Library, Fresno State
May 15—Viticulture & Enology Graduation Dinner, Fresno State
January 28-30—Unified Wine & Grape Symposium, Booth # 1030 (page 24)
IN MEMORIAM VINCE BIANCO 1960-2013. Fresno State alumni and grape grower Vince Bianco passed away suddenly
GENO NONINI 1927-2013. Geno Nonini passed away in September of this year. He was a an enthusi-
in Delano at the age of 52. Services were held in Bakersfield in August. He was a friend to many, and always shared his wit or a laugh with others. A former viticulture student of V. Petrucci, Vince lived and
astic supporter of Fresno State and its viticulture program, and served on the Viticulture and Enology industry advisory board. He and his wife, Margueritte, also dedicated many years of service to the Viticul-
worked in the south valley (Bakersfield/Delano area). He will be missed by many friends and alumni of this program.
ture Alumni Club. Together they owned Geno's Nursery in Madera and were married for 59 years. Margueritte passed away in May of this year.
ADRIENNE IWATA 1947-2013. Our friend and
STEPHEN PESSAGNO 1958-2013.
former wine chemistry lecturer in the Department of Viticulture and Enology passed away this summer in Modesto. Her career in the wine industry spanned 30 years. We will always remember her contribu-
memorial was held in August to celebrate the life of Stephen Pessagno, winemaker and Fresno State alum (1986). Stephen passed away peacefully in his home this summer at the age of 55. He was the co-founder
tions to our program as she brought her industry experience and knowledge to the classroom at Fresno State.
of Pessagno Vineyards in Monterey County and an advocate of the River Road Wine Trail.
26
A private
News Briefs Meet Yi
Zhang.
Dr. Zhang joined the
Faculty Vacancy #12034. The filing deadline
Department of Viticulture and Enology in September 2013 as a Post-doctoral Scholar and Research Associate. Previously, Zhang conducted research projects in Ohio on increasing the
for individuals to apply for the faculty Winegrape Production Assistant Professor position in the Department of Viticulture and Enology is November 15. For full consideration, applicants
freezing tolerance of premium wine grapes by applying abscisic acid, a plant growth regulator.
should submit all application materials by this date. An earned doctorate (Ph.D.) in Botany, Plant Science, Plant Physiology, Horticultural Science,
His research paper was published on AJEV and was awarded the 2012 Best Paper of the Year.
Pomology, or related discipline is required for appointment to a tenure track position. Postdoctoral experience is preferred. Qualifying degrees must be from an accredited institution or
Zhang received his Ph.D. degree from Department of Horticulture and Crop Science at Ohio State University in December 2012. After
foreign equivalent. jobs.csufresno.edu.
TIPS Training at Fresno State.
completed a TIPS training and certification course through Health Communications, Inc. TIPS represents “Training for Intervention Procedures,”
Kaan Kurtural at Fresno State on optimizing the vineyard mechanization combined with other cultural practices. His goal is to improve the quality of grapes and wine in San Joaquin Valley.
Scholarship
Award
This fall,
students in Kevin Smith’s wine marketing course
graduation, he operated a boutique winery at Napa Valley for a group of Chinese investors and specialized at vineyard management and wine marketing in China. He is now working with Dr.
AVF
For details, visit: http://
and teaches individuals who serve alcohol how to deal with alcohol-related challenges including
Recipient.
Congratulations to Fresno State graduate student, Clinton Nelson, for recently receiving a
reducing the risk of incidents and preventing underage or intoxicated patrons. Thirty-six students can now add TIPS certification to their resumes while the Fresno
student scholarship through the American Vineyard Foundation. Nelson is working with
State Winery is confident that they are prepared to create a safe and positive environment when promoting and serving wine to the public. For more information about the TIPS program, visit:
Dr. Kaan Kurtural on cultural practices and management of red varieties in the San Joaquin Valley, providing guidelines for commercial growers to improve grape quality and
www.gettips.com.
growing efficiency while maintaining or improving yield. Read more at www.avf.org.
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