Tag Archives: wine education

Winebits 410: Judgment of Paris, wine education, wine production


judgement of parisOnly 40 years? The 40th anniversary of the Judgment of Paris, when California wines bested their French counterparts in a taste-off that established the former as world class, comes next year, and plans are being made to celebrate it (though, apparently, only in the U.S.). How about a congressional lunch next spring with wine from all 50 states, including two of the California wines that won? Or a vertical tasting with some of the winning wines. It’s almost impossible to underestimate how important the Judgment of Paris was in helping California wine take its place as some of the greatest in the world, and it’s no coincidence that so many of the French critics who took part still refuse to accept the results.

Not enough education: A Chilean wine expert who thought the world needed more wine education is surprised at how much he underestimated the market for his business. Raul Diaz told the drinks business trade magazine that “there is increasing demand for training that strikes a balance between being informative without being too intimidating or ‘know it all.’ ” Sound familiar? One of the moatr frustrating things about the wine business’ lack of interest in education is that not only ignore how much moe wine it would help them sell, but that they could make money with it. But, as I always note, I’m a lousy businessman.

Italy back on top: World wine production estimates for 2015 are in, and the Italians have regained their place as the top wine producing country in the world, replacing the Spanish, who were tops in 2014 after a record harvest. France was second and the U.S. fourth, as the experts think world production will increas two percent this year. That’s an impressive number given declining consumption in Europe, the drought in California, and financial woes in Australia.

The Wine Curmudgeon’s fall 2015 wine education extravaganza

wine education

Have Curmudgeon-mobile, will travel.

Take your pick. All provide wine education as only the Wine Curmudgeon can  — which means that if you’re stuffy, hung up on scores, or think wine is not supposed to be fun, you should probably look elsewhere:

• My wine class, also open to non-credit students, at Dallas’ El Centro College. We’ll cover the basics, including how to spit, the three-tier system, restaurant wine, and how wine is made, plus at least 10 tastings focusing on the world’s wine regions. Cost is $177, which is a great deal if only for the tastings. But you also get my incisive commentary and occasional rant, which means the school is practically giving the class away. We’ll meet 7-8:50 p.m. on Thursday between Sept. 3 and Dec. 17. Click the link for registration information.

• The annual Texas wine panel at the Kerrville fall food and wine festival, 3:30 p.m. on Sept. 5. This is always one of my favorite events, not just because I hear some terrific folk music, but because the audience appreciates Texas wine and wants it to be better.

• The southwest chapter meeting of the American Wine Society in Arizona, on the last weekend of October, where I’ll talk about U.S. regional wine.

• The American Wine Society’s national meeting Nov. 5-7 in suburban Washington, D.C., where I’ll give two seminars. Not coincidentally, conference registration begins this week. I’m doing “The Texas Revolution: How the Lone Star state learned to love grapes that weren’t chardonnay, cabernet, and merlot” at 4:45 p.m. on Nov. 6, and “Five U.S. wine regions you probably don’t know, but should,” at 11 a.m. Nov. 7. The latter will look at wine regions, including one in California, that deserve more attention than they get. 

And, perhaps the most fun part of all — the Wine Curmudgeon’s latest marketing effort, which will allow me to spread the gospel of cheap wine anywhere I drive. Yes, a personalized Texas license plate that says 10 WINE.

Wine Curmudgeon will return to El Centro, and not just for wine


el centro wineMissed 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.

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