Narrator: This is Science Today. Viticulturalists at the University of California, Davis, have experimental vineyards, so they can better study wine grapes and understand different wine cultivars. Viticulture and enology expert Matthew Fidelibus says this is done to help growers improve quality and yield. But what about taste?
Fidelibus: So, regarding flavors of the different varieties, we have done mostly descriptive type work on the fruits themselves with the assumption being that if we're delivering good quality fruit, that we can describe what those qualities are, then the winemakers can take it from there.
Narrator: But in their experimental wine lots, Fidelibus and his colleagues have a selection trial of syrah and of the syrah selection. Using the best of those, they brought them to UC Davis and had wines made from them.
Fidelibus: So, the wines will eventually be subjected to sensory analysis. Actually, I think that we will have an educational wine tasting of those selections, so we'll talk about the research we've done with the clones and then people will be able to taste the wines from those clones.
Narrator: For Science Today, I'm Larissa Branin.