Viticulture and Enology Program Graduate Spotlight

Bryan Weil
Bachelor of Science, Enology Option of Food Science & Technology
Class of 2008

When Bryan Weil began taking classes as an electrical engineering major in 2000, he would not have predicted that eight years later he’d be tasting wine 50 times a day as part of his job. In June, Bryan started a job as a production enologist at Hogue Cellars, the second largest winery in Washington. As a production enologist, Bryan evaluates the wine inventory weekly, ensures that standard operating procedures (SOPs) are being followed in the cellars, places work orders for moving wine, and coordinates bottle preparation. Bryan will likely hold this position through two vintages, at which time he will be promoted to assistant winemaker. In February, Constellation (Hogue Cellars’ parent company) is sending him to work in a winery in New Zealand for 2-3 months as a vintage assistant. Bryan became qualified for this great opportunity through a series of occupational and educational experiences.

Bryan discovered his calling during his two years in the culinary arts program at Linn-Benton Community College. It was there he took his first wine and food pairing class. While at Linn-Benton, he also worked in Dayton at the Joel Palmer House, as a wine steward, and in the tasting room at Domaine Serene. With a passion for food and wine, Bryan decided to pursue a career in winemaking. In order to become a winemaker, he was encouraged by those at Domaine Serene to get a bachelor’s degree. So after his experience in the culinary arts, Bryan enrolled in the Food Science & Technology Department at OSU, majoring in enology and viticulture.

Bryan graduated from OSU in June 2008. He has nothing but positive things to say about the Viticulture and Enology (V&E) program. He found himself in a tight knit family, “They take you in… professors, students, office staff, everybody. Each person had something special to give to the program. There was a real passion about the industry.”

One of the most worthwhile experiences Bryan had while at OSU was interning at Tyee Wine Cellars in Corvallis. Because Tyee is relatively small, producing 2000 cases annually, Bryan experienced various parts of the industry, from the vineyard to the cellar to the tasting room. Being able to relate what you are learning in school to your job was invaluable, “You can ask your professors practical questions, like ‘why was I doing this at my job?’.” The enology program was also flexible, and allowed for creativity. Bryan and five other OSU students made eight barrels of Pinot noir as an independent project.

Life in Washington is busy so far. While Bryan misses the friends and football of Corvallis, he’s enjoying the opportunity and challenges at Hogue, a winery that produces 600,000 cases of wine annually. Also, working for the largest wine company in the world allows room for a lot of professional growth. When asked about the future, Bryan expressed possible interest in graduate school, or eventually being able to combine his culinary and winemaking passions in a winery/restaurant or catering business. But for now, he is concentrating on excelling at Hogue. And of course, he’s drinking wine. His current favorite is Washington Malbec.
 

Alex Cabrera

Bachelors of Science, Viticulture Option of Horticulture

Class of 2007

Alex Cabrera, a recent Viticulture Undergraduate Program graduate, was inspired to pursue an education into viticulture after having exposure to Peruvian pisco, a clear, unadulterated brandy made from distilled wine. He had his first viticulture experience working at his extended family’s pisco business in Peru, doing back-breaking work with pergola trellised grapes several summers ago. Originally a student of biochemistry and biophysics program at OSU, Alex decided to switch to the Viticulture and Enology program to pursue the science and art of grape growing and wine making that he was so fascinated by while working in Peru as well as reading the literature.

When asked what he liked most about the OSU Viticulture and Enology program, Alex replied “The staff. The fact that several professors and instructors in both the horticulture and food science departments were always there outside of the classroom to answer my many questions and give advice greatly helped my learning.”

Alex graduated this March from OSU. He has taken a position as an assistant vineyard manager at Abacela Vineyards and Winery located outside of Roseburg in the Umpqua AVA. Alex was an intern at Abacela Vineyards and Winery during the summer of 2006, where he gained a great deal of experience working with over 20 winegrape varieties. Alex believes that this internship helped him to start understanding both the science and art of grape growing, reinforcing the knowledge gained in the classroom with practical vineyard experience.

“I was very lucky to have a great boss and teacher, Earl Jones, as well as working alongside a very qualified staff,” Alex explains.

Alex Cabrera graduated from the Viticulture option this March. He has chosen to stay with the Oregon winegrape industry to due the focus on quality and precision in grape production.

Evan Bellingar
Bachelor of Science
Class of 2006

Originally from Bellingham Washington, Evan has enjoyed his journey at OSU. While studying grape production and winemaking, Evan has worked as the Student Vineyard Manager at OSU’s Woodhall Vineyard. His responsibilities have included basic vineyard management and maintenance as well as interacting with University Researchers to help manage their projects.

Upon graduation, Evan will begin working full time for Advanced Vineyard Systems Inc, a premier vineyard design, development, and management company. Evan will work as a Site Manager overseeing crews as they develop and manage vineyard land in the North Willamette Valley. “I’m looking forward to being in the heart of the industry” Evan shares. “I look forward to learning from the people who have made this industry so successful.”

When asked about his experience as a student at OSU, Evan replies “I was so excited my Junior year when I found out about the Viticulture and Enology option OSU offered. This is what I’d always wanted to do!” As a Horticulture student, Evan has enjoyed the small class sizes, the accessibility to faculty and resources, and the fact that “the faculty seemed interested in my success”.

In the future, Evan hopes to be growing grapes and making wine of his own. Until then, he is looking forward to learning as much as he can while enjoying “being a part of the highest quality Pinot noir production in the world”.