Enology Student Spotlight: Karina Garcia

(March 8, 2023) - On #InternationalWomen'sDay, we toast our Fresno State students, alumni and supporters who dedicated to shaping the future of agriculture like Karina Garcia.

The senior enology student and Mexican-American from Modesto has reaped the benefits of the hands-on training from our Fresno State Winery, which has produced more than 20 types of fine wine annually from a wide variety of Central and Northern Coast vineyards the past two years. Besides the additional applied training from her classes, she has been active as an officer in our campus Enology Society, which will host welcome the public for several more Wednesday evening classes and tastings this spring that start at 6:30 p.m. and will feature alumni winemakers and guest lecturers. 

Learn more about her background, and what's ahead for the first-generation, university graduate-to-be in this recent interview.

 

Q: Talk about how you chose enology as your major?

“Growing up wine and winemaking hasn’t been a part of my life, but as the years have progressed, it has really captured my interest more and more. I really enjoy making wine and learning more about the winemaking process. I really like the dynamics of winemaking and the different tasks that come with it. We can be processing grapes one day, then be in the barrel room, and then the next day we are tasting our lots, and working in the lab. There’s a lot of different things we have to do everyday. I also like that enology has a great balance between science and chemistry and the art of winemaking.”

 

Q: Did you have any prior background in agriculture before you started at Fresno State?

“My dad hauls milk, so he has been in the dairy industry most of his life. So growing up, I wasn’t around vineyards too much. That’s one reason I picked Fresno State because of the enology department. Fresno State has a very hands-on facility that has really helped me progress in this industry."

 

Q: Have you been involved with any research on campus?

"In Dr. Pedroza's wine production class last fall, we helped do a study that was differentiating between two different yeast strands - Saccharomyces cerevisiae and Saccharomyces uvarum. We did different trials to see which was more sustainable for colder climates, and I was personally involved with the Albariño trial."

 

Q: Talk about which campus farm units you have worked at and the responsibilities and skills you have learned that you can apply to your career.

“As a volunteer at the Fresno State Winery last year, I learned a lot from the student assistant winemakers and the head winemaker. This year I’m an assistant winemaker and have been excited to further my knowledge. I have learned about all areas and techniques of winemaking production. Working with Tom (Montgomery, campus winemaker) has helped me gain more experience, and see how important his connections are with other wineries and vineyards and the importance of networking.”

 

Q: What areas of the winemaking have you learned the most about this year, or found the most appealing?

“Being able to follow the whole processing cycle has been amazing. Starting with processing the grapes from crushing/destemming, to pressing the must, and then managing the fermentation process has been an incredible opportunity. I’ve especially enjoyed working with barrels, such as topping barrels and adding SO2 to protect the wine from any spoilage that may occur."

 

Q: The campus winery produces so many types of wines - what are your recent favorites?

"My favorite is probably the Alicante Bouschet, and I really like its boldness and the concentration color. This year we also worked with Marsanne. It's a white varietal, and a new grape for us at the winery, and something I had never tried before. It's one of my favorite white wines and very refreshing." 

 

Q: Which classes have had the biggest influence on you while at Fresno State?

“The faculty members that have had a big impact on my college career have been Dr. Sun, Dr. Pedroza and William Whalen. They have taught me that working hard and understanding the science behind wine making is important to succeed in this industry.”

 

Q: Are you a part of any other clubs and organizations at Fresno State and involved in any noteworthy activities?

“I am an officer for the Enology Society Club for the 2022-2023 school year. I’m very excited to be a part of this club, which hosts tastings most Wednesdays where we will share wine, food, thoughts and other fun activities. I'm in charge of acquisitions and donations, and that has helped me understand a different side of the industry. Being able to understand the consumer point of view and what tasting notes they enjoy having in their wines. These Enology Society meetings also help us be more connected to the community.”

 

Q: What's your potential next career step(s), and what field and / or company would you like to work for after graduation?

“My next potential career steps after graduation would be to work as an intern at a winery in Paso Robles or Napa in order to grow in my career path.  I might prefer to work at a small or medium-sized winery initially so I could potentially focus more on the quality of wines, instead of quality at a bigger winery. I would also be able to use a broader variety skills and be involved in more parts of the winemaking process. I would also like to travel and experience different winemaking techniques from different countries, too.”