Missed the Wine Curmudgeon’s El Centro wine class this semester? Never fear — you can take it in the fall, as well as a beer and spirits class next spring. Call me the adjunct instructor for the beverage program in the college’s well-respected Food & Hospitality Institute.
Not bad for someone who got a C in advanced reporting in college (a grade I’m still eager to dispute 30 years later, because I damned well did B work).
I wasn’t sure I’d be back after finishing this semester, given how strange the ways of academia are to someone who has worked for himself almost continually since 1991. For instance, I’m still not sure what went on at one faculty meeting, other than everyone kept using the word rubric. But Steve DeShazo, the institute’s director, and Swee-Hua Goh, my faculty team leader, apparently figured I did something right. Plus, most culinary schools these days are moving to a full beverage program, and they saw their school needed to as well.
For which I am grateful. Teaching the class was huge fun, and my students were a treat. I say this not just because they gave me the benefit of the doubt when I went off on one of my rants about wine scores or terroir, but because they wanted to learn about wine. Two students, who came into the class not having tasted much wine and not liking what they had tasted, figured out enough to know why they didn’t like it, and even found some they did. What more can a teacher ask for?
I’ll post more about registering for the 2015-16 fall and spring semesters this summer; the wine class is RSTO 1319. Until then, know that you can take both classes as continuing education students — $177 for 15 or 16 weekly classes, which includes tastings most weeks. As someone who has always preached value, that’s about as good as value gets.