heat and the charm.

“We went after him again,” Nelson says. “We got him on campus and had him meet everyone and finally got him to accept. We knew he would be a great hire, and that’s why we wouldn’t take no for an answer.”

Plus, with a name like Vine, it just seemed too perfect for him not to be Purdue’s first enologist.

Vine’s legacy includes a wine appreciation course (FS 470) that is one of the most popular on campus. Since coursework includes sampling the wines of the world, FS 470 also is the only Purdue course that requires students to bring a driver’s license to prove they are 21 years old.

“About 10 percent of the students who enroll eventually drop out of the course when they find it’s no easy A,” says Ellie Butz, who took over the course this spring, following Vine’s retirement in December.

“Students learn the history of wine and study wine production and marketing principles, with an emphasis upon consumption responsibility,” Butz says. “And they learn to become educated consumers of wine.”

But more than that, the course exposes students to career opportunities, some of which didn’t even exist a few years ago.

Two former food science students are currently making their mark on the Midwest wine industry. Nancie Corum, BS ’02, is the assistant winemaker at St. Julian Wine Co., Michigan’s largest winery; Emily (Younce) Kennedy, BS ’00, is laboratory manager at Oliver Winery in Bloomington, Indiana’s largest winery.

Nelson himself has become an authority on wines. He estimates he has visited a few hundred wineries since his first meeting with Butler.

And Indiana’s wine industry is experiencing unparalleled growth.

“The Wine Grape Council we helped establish in 1991 has been a huge help to the industry,” says Butler. “Richard Vine put a lot of effort into helping people who were interested in starting a winery. He brought a professional attitude that, I think, helped our entire industry.”

Indiana wineries pour more and more

In 1989, Indiana’s nine wineries sold 40,000 gallons of wine, according to Jeanette Merritt, the Wine Grape Council’s marketing director. Last year, Indiana’s 31 wineries sold 500,000 gallons.

“The Indiana wine industry has just exploded in the past few years,” Merritt says.

That Purdue Agriculture helped provide the spark for that explosion is natural, according to Dean of Agriculture Randy Woodson.

“Indiana has a rich history in wine-making that dates back to the late 1700s, when we were on the western edge of wine production in the country. We are fortunate to have that legacy to build upon, and our work is paying off,” he says.

“This program has helped improve the overall quality of Indiana wines through education and science. In addition, we also have been able to introduce new hybrid grapes that thrive in our climate, which allows Indiana wineries to develop signature wines.”

Department growing on fruit of Vine’s labor

But the successful partnership first forged by Phil Nelson, Bruno Moser and Jim Butler 15 years ago is at a crossroads.

Because of the success of FS 470, and the impact former students such as Kennedy and Corum have made in the wine industry, the department is considering adding wine-making and fermentation courses to the curriculum. The missing key is the perfect instructor to build on the foundation Vine created.

The impact Vine has had on the Indiana wine industry cannot be underestimated, according to Suzanne Nielsen, food science department head.

“Richard really was a key player in building the Indiana wine industry,” she says. “The search to replace him has been under way for quite some time. But finding someone with experience, a good reputation within the wine industry, and who will be successful in the academic environment is not an easy task.”

Contact Nelson at pen@purdue.edu

Contact Vine at richard.vine@aa.com