Summer 2018

Belinda Chang ’95 is a Chicago-based sommelier and restaurateur and a three-time James Beard Award nominee (for her wine service in San Francisco and New York City and for …
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As a Latino-American, I always dreamed of studying abroad in Spain. It seemed like a suitable second home for me, where the culture shock of my first trip to Europe …
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On storied Mount Veeder in Napa Valley, Segassia Vineyard’s cabernets have routinely scored a minimum of 93 points on Wine Spectator’s scale, meaning they’re in the “outstanding” or even higher …
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Though he didn’t realize it at the time, Brock Wagner ’87 made Texas craft beer history in 1993 when he and Kevin Bartol ’81 started Saint Arnold Brewing Co. …
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Small family wineries are being gobbled up by huge producers and most wine that is produced contains sugars, additives, pesticides and chemicals. Small family wineries are swimming upstream against the …
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As Highway 290 wends its way toward the busy Central Texas tourist town of Fredericksburg, it becomes increasingly clear that the Texas wine industry is booming. Tasting rooms and …
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A campus full of smart people who play as hard as they work is bound to breed skilled microbrewers. We asked some of Rice’s most successful professional brewers for …
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Aguas Frescas

Literally “fresh waters,” these fruit-forward, colorful drinks are commonly available in Mexican restaurants and some grocery stores. Popular flavors include cantaloupe, mango and watermelon. And when the …
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Nine years after earning his MBA at Rice’s Jones Graduate School of Business, Chris Campbell ’01 and co-founder Steve Williams teamed up to create Chameleon Cold-Brew in Austin. Cold-brew coffee’s …
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While at Rice, Gabriella Buba ’16 turned her Baker College room into a tea lab. “My Rice roommates could tell you stories,” Buba jokes, referencing her experiments making kombucha …
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