CleverRoot

■cr IMAGINE THIS PERFECT PAIRING: A rich, fruity red served with citrus-topped grilled beef. The zest of the orange and lemon tingle in your mouth, complementing the juicy meat.But this is different from your typical wine pairing—the "red" is instead a melomel, a type of mead that synthesizes fresh fruit, honey, yeast, and water. Judging by how quickly meaderies are setting up shop in the United States (one opens roughly every three days), restaurants will undoubtedly be adding more meads to their table offerings. And now, the University of California, Davis—an institution known for helping develop some of the world's finest vintners and viticulturists—is rec- ognizing its potential, too."It's time to become familiar with the many different flavors of mead," says Amina Harris, Director of the Honey and Pollination Center at UC Davis' Robert Mondavi Institute. The center, which hosts courses throughout the year in conjunc- tion with the Department of Viticulture and Enology, will offer a special two-day event devoted entirely to mead titled "The Styles and Nuances of Mead" on February 9–10. Sommeliers, restaurateurs, writers, and mead makers will be able to expand their knowledge of this ancient beverage through a combination of lectures, tastings, and pairing exercises, as well as a five-course dinner that will facilitate an advanced understanding of mead styles. Amy Hoopes, President of Wente Vineyards and a frequent present- er at UC Davis, will return for the symposium to share her insights on the mead category and its future. "The mead industry is serious about not only the beverage, but also about branding and marketing it," Hoopes explains. "Mead makers are looking for lessons in success from the wine industry." UC Davis has demonstrated its investment in mead by conduct- ing several research projects in the past two years. One study, with results to be published later this year, examines the various nutrition levels in honey that may affect a successful mead fermentation; yet another focuses on melomels and yeast varieties under the direction of Chik Brenneman, the university's winemaker. That study utilizes recipes from mead makers Ken Schramm, author of The Compleat Meadmaker and winner of the coveted "Brewer of the Year" from the American Homebrewers Association, and Petar Bakulic, President of the Mazer Cup International Mead Competition. Initial results will be presented during the short course. To learn more about honey and mead or to register for the course, visit honey.ucdavis.edu/events/the-styles-of-mead. EDUCATION AT UC DAVIS, MEAD IS A SWEET COURSE FOR STUDENTS TO DIGEST Author and mead maker Ken Schramm supervises Luciana Turkovich of Turkovich Winery in Winters, CA, during a recent Mead Makers Bootcamp in the UC Davis Winery. The University of California, Davis, has been involved in mead research for the past two years. One recent study, with results to be published later this year, explores the various nutrition levels in honey that may affect successful mead fermentation. It's Fermented, Honey w i n t e r 2 0 1 8 | 3 1 by Amina Harris

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