Their trip began in Napa Valley, CA, where they explored the Oxbow Market and Reynold’s Family Winery, which hosted the students’ introduction to the art of blending wine.

The second day included an exclusive tour of the Trinchero Winery at Napa Valley, where they were invited into the private cellars and tasted several fine wines. Trinchero sponsors the students’ certification tests for their CSW.

Elyse at Napa Valley hosted students the third day and taught them about wine mixing in the facility’s laboratory. Afterward, the students toured Duckhorn Vineyards.

On day four, they traveled to Sonoma County where the group visited Mauritson Family Wines. After professional and pedagogic tastings at Mauritson, they toured the famous Joseph Swan Vineyards. This small winery produces only five thousand cases but provides excellent wines and is successful despite the company’s relatively small size. Chef Mark exclaims that owner and winemaker Joseph Swan is an “absolute legend” in the field. 

The most tactile learning day followed next, as La Crema Winery taught the students about regenerative farming. They learned about the value of sustainability in the wine industry and walked through the vineyards to see the composting process. That afternoon, they visited Armstrong Redwoods in Guernville, CA.

On the sixth day, the group had "a wonderful experience," per Chef Mark, at the Martin Ray Vineyards. The students then took time to sightsee in San Francisco, exploring a world-class art museum, Fisherman's Wharf and more, until their journey back to New Orleans. 

Chef Mark commented that the trip had many “educational components with behind-the-scenes access” and hands-on learning in winery labs that truly elevated their experience and gave the students expert insight into the winemaking industry. He hopes that the trip inspired and encouraged some students to take the sponsored test to become Certified Specialists of Wine.

Dr. Bridget Bordelon, associate professor and Lester E. Kabacoff chair in hospitality management commented, “The California wine education trip is the perfect expression of experiential learning. Watching hospitality and tourism students walk through vineyards, talk to winemakers and gain confidence is rewarding. Some of our students might choose a career in food and beverage, and others might use it as a stepping stone. As an educator, this trip inspires me to always encourage travel, learning and saying 'yes'!”

To participate, you must be 21 years or older and must have either taken the wine course, HRT 4319: Wines of the World or be enrolled in it in the fall.