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Rich R
 
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Default Been asked to do a wine course

Here where I live my friends and family come over for food and wine. They
love the wine I put on the table. For aperitifs, I put out Prosecco. With
Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
cheapskate when it comes to wine. Now I have been asked to do an Adult Ed
wine course. Tried to do an out outline. Any ideas how you might teach wine
101?

Rich


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Vino
 
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Default Been asked to do a wine course

On Tue, 18 May 2004 23:35:24 GMT, "Rich R" > wrote:

>Here where I live my friends and family come over for food and wine. They
>love the wine I put on the table. For aperitifs, I put out Prosecco. With
>Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
>cheapskate when it comes to wine. Now I have been asked to do an Adult Ed
>wine course. Tried to do an out outline. Any ideas how you might teach wine
>101?
>

Just go out and speak your mind. "Wine's not rocket surgery", as you
said a few threads back,

Vino
To reply, add "x" between
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  #3 (permalink)   Report Post  
Rich R
 
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"Mathew Kagis" > wrote in message
news:g6Cqc.12258$RM.104@edtnps89...
>
> "Rich R" > wrote in message
> . ..
> > Here where I live my friends and family come over for food and wine.

They
> > love the wine I put on the table. For aperitifs, I put out Prosecco.

With
> > Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
> > cheapskate when it comes to wine. Now I have been asked to do an Adult

Ed
> > wine course. Tried to do an out outline. Any ideas how you might teach

> wine
> > 101?
> >
> > Rich
> >

> Rich: If you take this on.... I'd recommend that you ask for 'The

Southby's
> Wine Encyclopedia' as the class text book....
>
> Good Luck
> Mathew
>

Matthew,

Thank you for the personal email and the outline. I'm a little wary of
opening an attachment these days, but knew I could trust you. I will use
your information.

Rich


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Rich R
 
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Default Been asked to do a wine course

Think I figured it out thanks to Matthew and some others.

1. People need to become confident wine buyers for at home and at
resturants. Just like like any field of inquiry, the vocabualry is
critical. So, here is my outline:

2. Light, medium, and full. For tastings I'm doing on the white side:
Reisling, Sauvignon Blanc, and Chardonnay. On the red side, Pinot Noir,
Merlot, and Cabernet Sauvignon.
This will demonstrate body.

Then my next class will be on "Oaky", "Crisp", and "Fruity"

Then my next class will be on "Buttery", "Grassy", "Spicey", and maybe
"Floral".

Finally I will teach how to read a wine label and pretty much predict how
the wine will taste. That's how I do it. Any adjustments I need to make? Not
doing "Dry vs. Sweet" at this time.

Rich


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jcoulter
 
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Default Been asked to do a wine course

"Rich R" > wrote in
:


Sounds like as good an idea as any to me. I would want to make
sure that they know that you can find some of the ranges within
a varietal. such as Crisp- Chablis And Buttery your favorite
malo lactic monster.

Add mineral notes Oh lord I am starting to feel your pain! Good
luck





  #6 (permalink)   Report Post  
dick
 
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Default Been asked to do a wine course

Quick thought on the serious side. When many of us got started with wine it
was not at the level of product price and quality that we drink today.

In my case it was the Meteus Rose, Lancers.....1972 starting.

That said wine is not about snobbery or taking meticulous notes.

-Its about appreciating and enjoying the wine before you.
-When pairing wine with food many might think that is snobbery. But the
reality is we pair food with food all the time. Burger with Fries, Steak and
Potato, Fish and Chips, Soup and salad.....
-Some foods pair and taste great together and pair well. The same with
wine.
-When it's 100 degrees outside and humid you might find your tastes in food
change to the lighter side. Some wines work better with ligher food.

All this said I hope that the understanding your group has is to enjoy great
food, wine and the company served with. Cause life is to short to drink
cheap wine!

Enjoy our class. I did one several years back and had fun. I told all the
people that wine was about sensory perceptions. That you can look at it and
see color, clarity etc...then I said you can smell the wine for the
nose...obererve different florals, fruit...etc.

Then I said if you use the right glasses you can even hear with wine...then
lift glass to ears...you might note the room all does this...just hold yours
there and listen. Eventually a bold person will say...I don't hear
anything. Others might join in...its great because you can say...just
wanted to see how gullable you all are.

Enjoy.

"Rich R" > wrote in message
. ..
> Here where I live my friends and family come over for food and wine. They
> love the wine I put on the table. For aperitifs, I put out Prosecco. With
> Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
> cheapskate when it comes to wine. Now I have been asked to do an Adult Ed
> wine course. Tried to do an out outline. Any ideas how you might teach

wine
> 101?
>
> Rich
>
>



  #7 (permalink)   Report Post  
Rich R
 
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"Rich R" > wrote in message
. ..
> Here where I live my friends and family come over for food and wine. They
> love the wine I put on the table. For aperitifs, I put out Prosecco. With
> Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
> cheapskate when it comes to wine. Now I have been asked to do an Adult Ed
> wine course. Tried to do an out outline. Any ideas how you might teach

wine
> 101?
>
> Rich
>

Thanks for all the great replies. At the end of day, I firmly believe that
wine tasting is a quest for quality, whether it's in USD 10 or USD 100 price
range. Wine has brought great pleasure to my life. Not so much as a beverage
(I prefer vodka) but as friend with food.

Rich


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jcoulter
 
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Default Been asked to do a wine course

"Rich R" > wrote in
:

>
> "jcoulter" > wrote in

message
> ...
>> "Rich R" > wrote in
>> :
>>
>>
>> Sounds like as good an idea as any to me. I would want to

make
>> sure that they know that you can find some of the ranges

within
>> a varietal. such as Crisp- Chablis And Buttery your

favorite
>> malo lactic monster.
>>
>> Add mineral notes Oh lord I am starting to feel your pain!

Good
>> luck

> J. Coulter, you are right. Mineral would be another

tasting. How about
> Chablis and some Sancerre to demonstate this. I don't see

any red as
> demonstrating a mineral taste. But see how this starts to

hurt the
> brain? New world wines are ruling the wine world. And it is

pretty
> much about the grape and climate.
>
> Thanks,
>
> Rich
>
>
>


FWIW It is supossedly the manganese that gives
Moulin a Vent its particluar qualities.
  #9 (permalink)   Report Post  
Mark Lipton
 
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Default Been asked to do a wine course



Rich R wrote:

> Here where I live my friends and family come over for food and wine. They
> love the wine I put on the table. For aperitifs, I put out Prosecco. With
> Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
> cheapskate when it comes to wine. Now I have been asked to do an Adult Ed
> wine course. Tried to do an out outline. Any ideas how you might teach wine
> 101?


Rich,
I am coming to this topic rather late, but if your audience is assumed to
have NO knowledge of wine I would give them a class that looks like this:
1. Grapes
a. white
b. red
2. Regions
a. France
b. Italy
c. US
d. Spain
e. Germany
f. Austria, Australia, NZ and SA
3, Types of wine
a. Dry red
b. Dry white
c. Off-dry white
d. Late harvest wines
e. Botrytized wines
f. Sparkling wine
g. Fortified wine
4. Vinfication
a. Fermentation
b. Malolactic fermentation
c. Aging
d. Additions (acid, sugar, sulfites)
5. How to taste/consume wine
a. Oxygen and wine flavors
b. Proper wine glasses
c. Serving temperature
d. How open/serve wine
e. Food and wine
6. Versions of popular grapes
a. Chardonnay (California, Australia, New Zealand, Oregon, Cote D'Or,
Chablis)
b. Sauvignon Blanc (Loire, Bordeaux, New Zealand, California)
c. Pinot Gris (Alsace, Friuli, Oregon)
d. Riesling (Germany, Alsace, Austria, New Zealand)
e. Cabernet Sauvignon (Bordeaux, California, Italy, Spain, Australia)
f. Pinot Noir (Burgundy, Oregon, New Zealand, California)
g. Syrah (Rhone, Australia, California, Chile)

To me, comparitive tasting is the surest way to drive home the message of
terroir, the role of the grape and the winemaker in producing the finished
product. You could also add an "International Style" to your tasting list to
demonstrate how vinification can drown out all other factors in producing the
final product.

Mark Lipton


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Rich R
 
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Default Been asked to do a wine course


"Mark Lipton" > wrote in message
...
>
>
> Rich R wrote:
>
> > Here where I live my friends and family come over for food and wine.

They
> > love the wine I put on the table. For aperitifs, I put out Prosecco.

With
> > Beef I do Minervois. For Provence dinners, maybe Bandol rose. I am a
> > cheapskate when it comes to wine. Now I have been asked to do an Adult

Ed
> > wine course. Tried to do an out outline. Any ideas how you might teach

wine
> > 101?

>
> Rich,
> I am coming to this topic rather late, but if your audience is assumed

to
> have NO knowledge of wine I would give them a class that looks like this:
> 1. Grapes
> a. white
> b. red
> 2. Regions
> a. France
> b. Italy
> c. US
> d. Spain
> e. Germany
> f. Austria, Australia, NZ and SA
> 3, Types of wine
> a. Dry red
> b. Dry white
> c. Off-dry white
> d. Late harvest wines
> e. Botrytized wines
> f. Sparkling wine
> g. Fortified wine
> 4. Vinfication
> a. Fermentation
> b. Malolactic fermentation
> c. Aging
> d. Additions (acid, sugar, sulfites)
> 5. How to taste/consume wine
> a. Oxygen and wine flavors
> b. Proper wine glasses
> c. Serving temperature
> d. How open/serve wine
> e. Food and wine
> 6. Versions of popular grapes
> a. Chardonnay (California, Australia, New Zealand, Oregon, Cote D'Or,
> Chablis)
> b. Sauvignon Blanc (Loire, Bordeaux, New Zealand, California)
> c. Pinot Gris (Alsace, Friuli, Oregon)
> d. Riesling (Germany, Alsace, Austria, New Zealand)
> e. Cabernet Sauvignon (Bordeaux, California, Italy, Spain, Australia)
> f. Pinot Noir (Burgundy, Oregon, New Zealand, California)
> g. Syrah (Rhone, Australia, California, Chile)
>
> To me, comparitive tasting is the surest way to drive home the message of
> terroir, the role of the grape and the winemaker in producing the finished
> product. You could also add an "International Style" to your tasting list

to
> demonstrate how vinification can drown out all other factors in producing

the
> final product.
>
> Mark Lipton
>

Thanks Mark,

Your outline was much more than I expected. I will use many of your points.
After much thought I am thinking of drinking first. Let's get to know "body"
, "oaky", "spicey", et al. The point I want to get across to my students is
that wine tasting is a never-ending quest for quality. And that they can
become confident wine buyers. Whether they are at the USD 10 a bottle or USD
75, there are great wines at every price point.

Why don't you do a wine course?

Rich


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