In May of 2006, Thermo Electron Corp. (Waltham, MA) and Fisher Scientific International Inc. (Hampton, NH) announced that both companies' boards had unanimously approved a merger. Under the agreement, the two firms will join to form Thermo Fisher Scientific Inc., and will be a leading provider of laboratory products and services. They are expected to achieve revenues of more than $9 billion in 2007.
The Maynard A. Amerine Endowed Chair in Viticulture and Enology, Department of Viticulture and Enology, College of Agricultural and Environmental Sciences.
This is the first endowed chair position to be funded at UC Davis. It was established by Ernest Gallo via the Ernest Gallo Educational Trust, in 1978. Mr. Gallo was an active trustee minding the fund for many years. Mr. Gallo passed away in March of 2007, at age 90.
The Enology Research Endowment Fund was established in honor of four impressive V&E faculty members upon their retirement in 1992. The "Big Four" of V&E included: George Cooke, Vernon Singleton, Cornelius Ough, and Ralph Kunkee. Their specialties embraced every aspect of the world of V&E, respectivley they were: a plant pathologist, a chemist, a fermentation specialist, and a microbiologist. Faculty, staff, and industry leaders donated to this fund to honor the talent that had served so long and with such distinction.
Dennis and Judy Groth had been married for twenty years when they bought “the farm”-a vineyard, farmhouse, and a barn on 121 acres called Oakcross Vineyards. Dennis had worked up to become a partner at Arthur Young & Company, one of the key architects of Atari; when Atari was sold in 1984, the Groth’s moved their family to Napa and have enjoyed making fine wines ever since. The Groth’s claim to have begun as serious wine consumers rather than grape farmers, and it was their love for Napa Valley Cabernet Sauvignons that encouraged them to try producing a quality wine.
David Gallo, son of Ernest Gallo, passed away in 1997. David's son, Chris established this endowment to honor the memory of his father. The Gallo legacy of philanthropy continues through this generous gift.
This scholarship is available to all V&E students in good standing, including incoming or continuing community students and other transfer students, with no residency restrictions. This gift may also be used to help students participate in internships, special meetings, programs or activities supplemental to their regular academic program.
David R. Bennion was a research scientist at Stanford Research Institute along with his Ridge Vineyards co-founders, Hewitt Crane, Charles Rosen, and Howard Zeidler. He made wine from their grapes from 1959-1970; it was in 1967 that Bennion left research to pursue his passion as a winemaker on a full time basis. Ridge Vineyards placed fifth at the 1976 Judgement of Paris wine tasting. On the 30th anniversary, a retesting was held. In this blind tasting, the US and UK judges ranked Ridge Monte Bello number one among all the wines tasted.
Curtis J. Alley was lecturer and specialist in the Department of Viticulture and Enology. He wrote extensivley for agricultural and wine industry publications relating to his findings in the propagation of rootstocks, grafting, and the development of virus-free grape varieties which could be grown successfully in various regions of California. He served in the US Army Air Corps in World War II, was a member of the American Society of Enologists, and the International Plant Propagators Society. Dr.
Originally founded in 1703 as the Ordre de la Boisson and resurrected under its current name in 1934, the Confrerie des Chevaliers du Tastevin is an exclusive club of Burgundy wine enthusiasts. The primary goal of the organization is: "To hold in high regard and encourage the use of the products of Burgundy, particularly her great wines and her regional cuisine. To maintain and revive the festivities, customs, and tradtions of the Burgundian folklore, and to encourage people from all over the world to visit Burgundy."
The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The Chaîne is based on the traditions and practices of the old French royal guild (corporation in french) of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Ayers" has been traced back to the year 1248.
