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Michael Keba

Michael Keba has been ingrained with science since a young age. Raised on a diet consisting of chemistry sets, electronic kits, and construction tools; Michael has always been interested in the ways things work. He grew up in the quiet suburbs outside Los Angeles, California were he lived a somewhat typical "So Cal" lifestyle; spending long summers at the beach and playing football for his high school team.

Michael has dibbled and dabbled in many areas. He likes to explore the world around him and always enjoys a challenge. Some of his accomplishments include:

  • NAUI scuba certification (at age 12)
  • ACE certification as a personal trainer
  • Emergency medical technician (EMT) training
  • Public Relations director for his fraternity

Michael is 19 years old and in his second year at the University of California, Davis. He is finishing his prerequisite classes so he can fully immersed in the school's world class Viticulture and Enology program. Enticed by the possibility of never having to work in an office cubicle and the opportunity to work all over the world, he believes that winemaking will be the perfect outlet for his curious nature and knack for science. Michael is highly motivated and is determined to use his talents to make a name for himself.

 

 Columns written by Michael Keba


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Getting a Wine Internship

Written By: Michael Keba on Friday, April 4, 2008

A look into what kind of wine internships are available. Michael Keba visits the UC Davis career fair.

A couple of weeks ago, I attended UC Davis's Internship and career fair. It was a rather large-scale event attended by almost 200 different companies, and covered the entire floor of the basketball pavilion. Thousands of students from freshmen to graduates walked the rows looking for jobs. Fortunately for me, the wine industry made an...read more

 

Syrah In My Closet: Start the Presses

Written By: Michael Keba on Wednesday, February 20, 2008

Wine 101 - Pressing wine is a precise and crucial element of the wine making process. It's also a tough task for a single college winemaker to handle.

It took about a week and a half for the fermentation to come to a halt. My vat of purple pulp stopped bubbling carbon dioxide, signaling the time to proceed with pressing. Unfortunately, I was suffering a severe time crunch when this happened. My infant wine had to be neglected until I found some spare time the next weekend to nurture it...read more

 

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Working My Way Up

Written By: Michael Keba on Friday, January 25, 2008

Wine 101 - Mo Money Mo Money

I am no longer unemployed! Yes, that is correct, I have a job. The process required was harder than I had originally imagined. I had to get in some people's faces, leave a steady stream of e-mails, visit many offices, and put myself in somewhat awkward situations. During this process, I utilized some advice from the successful entrepreneur...read more