Established on the Davis campus in 1935 following the repeal of Prohibition, the Department of Viticulture & Enology at the University of California, Davis combines the sciences of viticulture (cultivation of grapevines) and enology (the study of wine and winemaking) in a single research and teaching unit that encompasses all of the scientific disciplines that impact grape growing and winemaking: chemistry, genetics, microbiology, chemical engineering, horticulture, biochemistry, plant physiology, and sensory science. The department is celebrating its 140th anniversary in 2020.

In addition to undergraduate, graduate, and extension academic programs, the department provides a number of enology and viticultural services and resources to the public.