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As dean of ��ɫ����'s College of Education, Anna Ortiz is known for her dedication to student success and her commitment to advancing multicultural learning. But, as it turns out, she isn’t just shaping minds — she's shaping palates, too. 

A certified sommelier, Ortiz runs her own wine club and, for the past two years, has collaborated with the College of Health and Human Services to teach hospitality students the art of wine tasting and presentation. Each semester, Ortiz’s three-hour guest lecture culminates in CHHS’ semiannual Beach Culinary and Wine Excellence Series, an initiative led by her friend and fellow dean Monica Lounsbery. The event gives students practical, hands-on learning, Lounsbery said, and Ortiz is integral to its success. 

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“Our students have had the amazing privilege of working with and learning from Dean Ortiz,” Lounsbery said. “She is an incredible campus leader and an excellent educator — who just happens to really love wine. We are lucky to have her.” 

With the holidays approaching, we caught up with Ortiz to learn how she brings her passion for wine to the classroom and to gather her expert recommendations on the best wines to bring to this season’s holiday gatherings.  

First, I have to ask: Am I the only one surprised to hear that ��ɫ����’s resident wine expert is also dean of the College of Education?  

No, I think people are constantly surprised when they hear me start talking about wine. I also get a lot of comments like, “I didn’t know you were so funny.” I don’t know how to take that. I guess deans have a reputation for being serious academics, but I love talking about wine and could talk about it forever — especially when folks are eager to learn. 

You should definitely take that as a compliment. So, what is a sommelier? 

Generally, a sommelier is a wine professional who works in the restaurant and bar industry, helping guests select wines that go with their meals and then serving that wine. A Certified Sommelier is someone who has passed the second level in the Court of Master Sommeliers. I have that certification. The highest level is the famous Master Sommelier. These certifications require passing a test of “theory” — very loosely defined in this academic’s opinion — as well as blind tastings and an oral examination. 

I guess deans have a reputation for being serious academics, but I love talking about wine and could talk about it forever.

What made you get certified? 

I grew up near Napa Valley and my mother’s family came from Napa, so driving by wineries was something that just happened. I’ve been interested in wine since I was an undergrad at UC Davis but not interested enough to actually major in it. I started consulting with restaurants and wine bars and wanted to expand that, but people kept asking for my certification, so it made sense. Once I had the certification — which was harder than writing my dissertation — I fell out of love with consulting and decided to start my own business, My Wine Advisor. I focus on education, holding classes in my home and in the homes of my clients. I have a small monthly wine club and sell wine to club members and other private clients. 

As a guest lecturer for , I teach a three-hour hospitality management class every semester. The class covers the basics of wine varietals, and how to evaluate, describe and serve wine. Students then have an assignment where they write their own tasting notes, and students volunteer to present those wines at the culminating culinary and wine event. 

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Wine can be such a personal experience. How do you help students develop their own ‘wine style’ or tasting preferences? 

I try to stress that there is no “right” wine and that we should drink what we love. I do share that a wine palate is a developmental experience. Usually, we start out liking sweet wines and then, as our palettes mature, we like drier, more complex wines. I also emphasize that the most important element of wine appreciation is the “nose,” or aromas of the wine. That is where we experience all the beautiful things. I also emphasize that wine is usually better with food, and discovering food and wine pairings is one of the most exciting parts of learning about wine.

Could you share a few tips that can help us all feel a little more like pros? 

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First, make sure you have a big glass and only put three ounces or so in the glass. From there, I call it the seven S’s — the proper way to taste wine. First, we see: What color is it? Is it clear or cloudy? With practice, you can tell the varietal and age just by looking at the wine. Second, we smell: Stick your whole nose in the glass. Give it a big swirl: This aerates the wine and brings out so many more of the aromas. Smell it again: You will get so much more on the nose with that swirl. Next, sip it, and swoosh it all over your mouth: Notice what you feel in different parts of your mouth. Finally, swallow it — or spitit if you really want to look like a professional — and pay attention to the finish: What does it taste like? How long does it last? Do this in a tasting room or restaurant, and you will be taken seriously — and you will get the most out of the wine.  

With the holidays right around the corner, I wonder if you have any favorite “crowd-pleaser” wines that pair well with traditional holiday dishes. 

So much depends on personal taste and what the crowd expects. But here is what I serve: I start with a sparkling wine. I prefer the Mumm Napa line that you can get at any Ralph’s or Von’s, usually for $20 or less. For Thanksgiving, I love pinot noir. One that is relatively easy to find is The Four Graces out of Oregon, usually in the $25 range. Another excellent pinot for the same price is The Paring out of Santa Barbara County. For whites, I prefer pinot gris. Those are harder to find, but you can usually find an Albrecht, which will satisfy those who like a little sweeter wine, at Total Wine for under $25. A sauvignon blanc is always a good call, and I would choose one from California. My wine club members just got a Materra from Napa Valley, which is in the $30 range. For the December holidays, I go to a cabernet sauvignon. You can spend hundreds of dollars on a cabernet, though, so look to a red blend that has cabernet in it — such as the Chapplett Mountain Cuvée, which is well worth the $40 price point. 

What impact do you hope to make, both for the students and the broader campus community, by bringing your mastery of wine to the classroom? 

For students, I hope that I inspire them to learn more about wine and to make it an important part of the service they will provide their future guests, but also just to make it a wonderful part of their lives. Wine takes you to beautiful places, helps you understand different cultures, and even introduces you to geology, geography, chemistry — all the science that goes into growing grapes and making wines. My love of wine has taken me places I never knew existed, and there I find regional passions for food, wine and living. I have met amazing people whose families have made wine for decades or centuries. Wines always have a story.