Associate Professor, Special
970-434-3264, ext 202 office
Elucidation of wine aromatic compounds, particularly aroma profiles that are uniquely associate with identification of grape varieties, terroir specificities, horticultural practices, wine-making practices, and consumer recognition of wine styles.
Courses I Teach:
HORT 277 – Introduction to Enology
HORT 477 – Enology History and Winemaking