GEO 03 W — The Geology and Wines of California and France
To participate in tasting discussions, students will spend approximately $160–$200 on Californian and French wines. Students will taste the wines in advance of the optional online videoconferencing sessions (which will be recorded and posted). During these sessions, students will compare notes with the instructors and invited winemakers to discuss their experiences with the terroir, grape varieties, winemaking styles, and taste sensations.
David G. Howell, Former Research Geologist, US Geological SurveyDavid G. Howell is a fellow of the American Association for the Advancement of Science and the Geological Society of America. He has been working with Napa Valley vintners for more than thirty years and is the co-author of The Winemaker’s Dance: Exploring Terroir in the Napa Valley. Along with Doug Posson, Howell leads wine and geology tours in California and France. After retiring from the US Geological Survey, Howell was an adjunct professor in Stanford’s School of Earth, Energy & Environmental Sciences from 2005 to 2009. He received a PhD from UC Santa Barbara and has authored more than 150 scientific articles.
Douglas Posson, Owner, Hexagonvins; Former Regional Director, US Geological SurveyDouglas Posson gathers and compiles data and information on wines. He is a co-founder of the US Global Change Research Program, and led the US Geological Survey’s Arctic data team that received the Presidential Design Achievement Award from the National Endowment for the Arts. Visiting France annually for the past thirty-five years, he has explored the geography, terroir, food, and especially the wines, in Alsace, Burgundy, Beaujolais, Champagne, the Rhône, Provence, Languedoc, Roussillon, the Loire, the Southwest, and Bordeaux.
Textbooks for this course:
(Required) Karen MacNeil, The Wine Bible (ISBN 978-0761180838)