INCLINE VILLAGE, Nev. — Winemaker Stephen Tebb from Robert Craig Winery will discuss the science and art of winemaking from the soil to the glass.

With an emphasis on mountain-grown fruit, he will discuss how the geology, geography and climate affect the type and style of wine produced. Stephen will go through the various stages of wine production from harvest parameters to fermentation dynamics to cooperage determinations and ultimately bottling considerations.

Guests will also learn how to taste wine like an expert. Wine tasting is the sensory examination and evaluation of wine. This evaluation is an important part of winemaking, particularly during the process, but also after the final product goes onto the store shelf or into your glass.

With examples of mountain-grown wines at hand, guests will learn about the sensory evaluation of wine and the terminology used to describe the range of perceived aromas, flavors and characteristics unique to each.

Wine tastings include:

• 2009 Robert Craig Durell Vineyard Sonoma Valley Chardonnay

• 2007 Robert Craig Mt. Veeder Napa Valley Cabernet Sauvignon

• 2007 Robert Craig Spring Mountain Napa Valley Cabernet Sauvignon

• 2008 Robert Craig Howell Mountain Napa Valley Zinfandel

To reserve your seat, please call 775-881-7560, ext. 7474 or e-mail lkburns@ucdavis.edu.

Upcoming events

• July 21, Science of Beer Lecture, with Charles Bamforth, UC Davis Department of Food Science and Technology. Dr. Charles Bamforth, UC Davis Anheuser-Busch Endowed Professor, will present the complicated science and subtle art behind beer brewing, its importance in the development of civilization, and the health benefits to be found from its consumption, accompanied by an informal beer tasting event.

• August 11, Science of Cheese Lecture, with Moshe Rosenberg, UC Davis Department of Food Science and Technology. Dr. Moshe Rosenberg, UC Davis Professor and Specialist of Dairy Engineering and Technology uncovers many of the basic scientific underpinnings of cheesemaking, including the roles of coagulating factors like acid and rennet, the process behind processed cheese, cheese terroir, how to tell when cheese is spoiled, what makes stinky cheeses stinky, and other fun facts.

• August 13, Children's Environmental Science Day. This free community event for children (ages 6 plus) and their families includes hands-on science activities designed to create an awareness of the unique ecology of Lake Tahoe and teach about the various areas of environmental science.

Visit http://terc.ucdavis.edu/calendar/ for additional information.