| There are people who attend wine classes with | | | | these steps. It is the foundation of every wine |
| an agenda other than to learn about wine, and | | | | experience. |
| there's nothing wrong with that. A class is a great | | | | What Not To Do |
| way to meet other people, in particular, people | | | | So much of what you taste depends upon what |
| who also enjoy wine. It can be a fun night out for | | | | you smell. To be able to clearly identify the many |
| a small group of friends, and sometimes, towards | | | | aromas your nose must not be distracted by |
| the end of the class, when enough of it has been | | | | non-wine fragrances, such as perfume or cologne. |
| consumed to raise the volume of chatter louder | | | | If fragrances are applied heavily, you will not learn |
| than the instructor's voice, it can more resemble | | | | much about the wine when you stick your nose in |
| a Friday night happy hour than a serious | | | | the glass and smell nothing but Calvin Klein |
| classroom. But that's also part of its appeal. | | | | Obsession. If you feel that you cannot go out of |
| If your objective is to learn, attending a class on | | | | the house without a body fragrance, keep it to a |
| any subject can be a little intimidating, especially if | | | | minimum. Andif you don't wear perfume or |
| the subject is one that you always have struggled | | | | cologne, be sure to avoid sitting near someone in |
| with to understand. Whether it's the first day of | | | | class who does. Now, picture yourself walking up |
| first grade or the start of an adult education class | | | | to each person in a classroom and taking a good |
| to learn a foreign language, the adrenalin flows | | | | whiff of him or her. Just tell them that you're |
| just a little faster in anticipation of it. And the | | | | deciding where to sit. |
| composition of the students in a wine education | | | | Next in importance after utilizing your sense of |
| class is just like any other--some will appear to be | | | | smell when participating in a class is applying your |
| more knowledgeable than you while most others | | | | sense of taste. When you sip samples, your |
| will not be. | | | | entire palate will be coated with wine and your |
| But simply sounding wine-savvy is easy to do. | | | | tongue's ability to sense flavors and textures will |
| People in my classes do it often, probably without | | | | be greatly diminished if there is residue of other |
| realizing it. During the lesson on the proper steps | | | | flavors. I strongly urge people to avoid the |
| to taste like a professional, someone will throw | | | | following items within a couple of hours of taking |
| out terms or expressions that I know they don't | | | | a tasting class: gum, mints, toothpaste, beer, |
| really understand, but have obviously heard | | | | soda, hard alcohol, coffee and very salty or spicy |
| uttered from others. Take the word "earthy," for | | | | foods. Even ice-cold water can temporarily numb |
| example. Wine critics use it often as a descriptor | | | | your palate for a few minutes and make a fair |
| for some very fine wines made in Burgundy, | | | | evaluation impossible. |
| France, indicating an aroma of truffles, or | | | | Avoiding these items in advance of class gives |
| mushrooms, or when the aroma is reminiscent of | | | | the wine a clean chance of receiving your |
| the air on a cool morning in the woods. It has | | | | approval. People unfairly reject so many wines |
| happened that someone would use this word to | | | | without realizing that it's not the wine's fault. They |
| describe a wine in class and, invariably, everyone | | | | may have just eaten something that created a |
| would look at him or her in complete amazement, | | | | huge clash in flavor, and just because the wine |
| as if that student is a ringer--someone who | | | | was the last thing to enter their mouth, the wine |
| actually knows a ton about the subject and is in | | | | is blamed. |
| the class only to show off their expertise. | | | | If you ever had an experience when you tasted |
| It's not that "earthy" is a bad word to use--it's | | | | a wine once and absolutely loved it, then tried the |
| just that it is not one that a typical beginner | | | | exact same wine again at a later date and |
| would think of using. They must have heard it or | | | | absolutely hated it, I am confident the reason is |
| read it somewhere and remembered it. Fact is, | | | | related to a tainted palate at the time of the |
| when it comes to tasting and smelling wine, you | | | | second tasting. So, be fair to yourself and the |
| can really say almost anything when it comes to | | | | wine, even if you have breath and body aroma |
| what you detect. And who's to say that some | | | | that aren't exactly April fresh. In the end, you'll |
| people don't smell earth when they stick their | | | | get more from the class than those who do. |
| noses in the glass? It does sound good, and it | | | | The Classroom |
| does impress others in a beginner's class. The | | | | A wine class can be conducted almost anywhere. |
| point is not to be intimidated if someone uses an | | | | All that is needed is a fairly quiet environment to |
| "expert" word like earthy, instead of how a more | | | | aid concentration, good lighting, to observe color, |
| humble wine drinker once described it when asked | | | | and enough space for each setting to have up to |
| what comes to mind after a good sniff: "It smells | | | | six glasses. Usually the glasses will be arranged in |
| like dirt," which is also perfectly acceptable. | | | | a row across a white place mat. Samples are |
| With a beginner's class, keep in mind that anyone | | | | poured in each glass, 1-2 ounces apiece, starting |
| who sounds like they know more than you has | | | | on the left with the lighter wines, then progressing |
| chosen to attend the same beginner's class. It's | | | | to heavier ones on the right. |
| like a situation that sometimes happens when I | | | | Because the objective in the class is to evaluate, |
| play golf. I am just an average golfer, who plays | | | | compare, and then discuss conclusions with the |
| only several times a year, usually at friendly golf | | | | instructor, everyone needs to be on the same |
| tournaments for charities, organized by a local | | | | page when it comes to tasting. You can't be on |
| association. But when I just go out and golf with | | | | sample number two while everyone else is sipping |
| my wife it is inevitable that someone playing | | | | number three. Be sure to keep wines in the order |
| behind us is significantly better than either one of | | | | in which they were poured, and if you think you |
| us. When we see him waiting impatiently as we | | | | moved a glass out of order, be sure to let the |
| hack away needing five, six, (yes, sometimes | | | | instructor know. Otherwise, you'll be even more |
| more) strokes to finish the hole, the natural | | | | confused about wine when you leave class than |
| reaction is to think we're not good enough and | | | | when you arrived. |
| that we are slowing down his game. But we | | | | Taking notes is encouraged when learning to |
| choose to play at the easiest, most basic courses | | | | taste, and I don't mean just notes on what the |
| in our area. I would never even attempt to play | | | | instructor says. It's a good idea to start writing |
| at a professional course where I really would feel | | | | down your thoughts on what you taste. At the |
| bad about holding up better players behind me. | | | | very least, for classroom experiences and any |
| But on an elementary, easy-rated course, it's the | | | | other times you drink wine, write down the name |
| impatient guy behind me who chose the wrong | | | | of the producer and the region where it comes |
| course for his level of ability, not us. | | | | from. Get into this habit. This information alone is |
| The same holds for basic wine classes. If this is | | | | helpful in building your mind's "wine database." Even |
| your first class and you choose one that is | | | | if you don't jot down detailed tasting notes, you |
| designed for beginners, then you should never | | | | will subconsciously associate the wine with either |
| feel uncomfortable asking questions or admitting | | | | pleasure or disappointment. Being able to go back |
| that there is something you don't understand. My | | | | and identify that wine, its region and producer, is |
| old instructor at the Chicago Wine School used to | | | | invaluable in your education process. |
| say that there are no stupid questions at his | | | | I'm a strong believer in looking at the labels of the |
| school. Then he would add, "Well, there has only | | | | wines I taste. It makes a good visual impression |
| been only one stupid question in all the years of | | | | that stays with me. If you are at a restaurant |
| the Chicago Wine School that is still asked every | | | | and happen to like the house wine being poured, |
| now and then." Inevitably, someone would have | | | | ask the server to bring the bottle out so that you |
| the courage to ask what the stupid question was. | | | | can read the label. Do the same when enjoying a |
| Patrick Fegan, the Director, would wryly respond, | | | | bottle at a friend's house. Keep building your |
| "The only stupid question comes from people who | | | | database. Look at labels, take names. |
| call the school and ask me if we teach wine | | | | In class, you'll likely be asked to describe what |
| classes here." | | | | you taste and smell because that is the essence |
| Maybe you just don't smell or taste the same | | | | of the process of learning to taste, rather than |
| aromas or flavors that most other students are | | | | simply drinking wine. But writing down what you |
| experiencing. Maybe you detect licorice while | | | | taste and smell makes a better "imprint" in your |
| others get black cherry. You're both right. That's | | | | mind and helps to trigger other descriptive words. |
| perfectly OK. Take your time. Be a beginner and | | | | Even better, save your class notes on each wine |
| enjoy it. Some of the best questions and | | | | that you taste and refer to them the next time |
| comments in the classes I've taught have come | | | | you taste one of the same type. Over time, and |
| from the people with the least amount of wine | | | | after jotting down thoughts as you taste, you'll |
| knowledge or experience. Just as playing golf | | | | see for yourself how chardonnay, for example, |
| should not be rushed, neither should the process | | | | will exhibit certain characteristics consistently, |
| of learning and savoring wine. | | | | every time you taste chardonnay and regardless |
| Relax. Here's What To Expect: | | | | of where it came from. Other characteristics will |
| Every class that I've ever attended or am aware | | | | come not so consistently. |
| of involves tasting wine. Classes for beginners will | | | | You then decide which traits you prefer over the |
| always include tasting because their purpose is to | | | | others. Your virtual wine database will begin to |
| teach the essence of wine--the complete process | | | | alert you to what stands out as a pleasant trait |
| of tasting, from observing color to describing | | | | or unpleasant. After time, refer to your previous |
| what you taste, to thinking about whether or not | | | | notes to see which regions are producing the |
| it pleases you. | | | | chardonnays that regularly possess the preferred |
| In my classes, I sometimes start out by asking a | | | | traits and I guarantee you'll never drink a |
| very simple question: "By a show of hands, how | | | | restaurant's house white wine again without asking |
| many people here drink wine?" It's an odd | | | | first what type it is and where it comes from. |
| question to ask a wine tasting class. Obviously, | | | | With a little practice and minimal wine knowledge, |
| the response one expects is a raised hand from | | | | you'll be able to smile with a polite request, "Do |
| nearly everyone. And that is precisely what | | | | you happen to have a lightly oaked chardonnay |
| happens. But then I pose the follow-up question: | | | | from the Sonoma side of Carneros?" |
| "Now, by a show of hands, how many people | | | | Who Teaches About Wine? |
| here taste wine?" Here is when everyone looks | | | | Wine classes are like people. They come in all |
| at the others around them and looks back at me | | | | different shapes and sizes and personalities. And |
| like maybe I've lost my mind. "Did he just ask the | | | | just like it's nice to have met a variety of people |
| same question in a different way?," people are | | | | in your life, the same holds true for classes. |
| wondering. But these two questions presented | | | | There are classes that focus on specific countries |
| back to back serve as good shock therapy. | | | | of origin, like Italy, for example, which has |
| Students instinctively react as if I asked the same | | | | hundreds upon hundreds of grape varieties that |
| question twice until they take a moment to think | | | | are unique to Italy. There are classes that focus |
| about it. My point is this: anyone can drink wine, | | | | on a single grape variety, such as cabernet |
| but trained drinkers taste wine. Drinking is simply | | | | sauvignon, arguably one of the world's finest. A |
| the process of consuming, and nothing more than | | | | class like this could compare cabernet sauvignon |
| that. Tasting wine involves a thought process, | | | | from a variety of countries or a variety of |
| and, if the wine is remarkable, the added bonus of | | | | regions in California. There are classes that |
| savoring it. | | | | explore differences in vintage years within a single |
| A good class for the novice will focus on tasting, | | | | region, using a single grape. The possibilities for |
| not drinking. It will help you understand the | | | | different class subjects are endless. Trying as |
| reasons for observing a wine's color, swirling it in | | | | many as possible is not only fun, but a valuable |
| the glass, smelling it. Most important, perhaps, it | | | | education as well. |
| will assist you in finding the words to describe | | | | Class instructors can have credentials ranging |
| what you smell and taste. When you start thinking | | | | from college professor to sommelier to distributor |
| about wine as you drink it, not only do you begin | | | | sales manager. And although the basics of the |
| to enjoy it at a new level, you automatically start | | | | tasting process can be taught by any one of |
| building a "virtual wine database" in your mind. | | | | them, their perspectives are different. In the |
| From this memory bank, you will withdraw some | | | | examples above, the professor tends to be more |
| of that saved information upon future tasting | | | | analytic from a scientific standpoint and able to |
| experiences. You will start comparing wines that | | | | answer questions about chemical compounds in |
| you've tasted in the past with the one in front of | | | | the wine and the flavors that they produce. The |
| you at the moment. And you will learn to | | | | sommelier has probably tasted thousands of |
| compare them fairly and consistently, which leads | | | | wines and is current on what is popular today. |
| to more cost-effective buying, better enjoyment | | | | Someone who sells or distributes wine will have |
| of food, and more meaningful conversations with | | | | thorough knowledge of his or her brands and how |
| other wine lovers. | | | | they compare to one another and competing |
| I admit that sometimes I will just drink wine and | | | | brands. |
| not think about it. The reason is usually because it | | | | Every one of these possibilities for wine |
| is not compelling enough to think about. But the | | | | instruction is valuable for basic wine education. In |
| vast majority of the wine I consume is | | | | fact, I encourage you to take basic classes from |
| tasted--seen, swirled, sniffed, sipped, swallowed | | | | as many of these various experts as you can. |
| and savored: also known in some classes as the | | | | You can learn a lot by simply listening to the |
| six "S's" of proper tasting. I've applied these basic | | | | words they use to describe wines, and you can |
| steps of tasting ever since I learned them in my | | | | start building that other virtual database in your |
| very first class on basic wine tasting in 1994. | | | | head that collects descriptive words about wine. |
| And with practice, you will get better at it until it | | | | Then, above the clamor of chatty wine lovers at |
| becomes automatic. Sometimes I catch myself | | | | the end of class, you'll sound like the ringer when |
| swirling and sniffing my orange juice or sparkling | | | | you describe the wine as " having an earthy |
| water, which can be embarrassing. But when you | | | | elegance." And you'll mean it. |
| take your first tasting class, be sure to learn | | | | |