The World of Wine: Your Best Introduction to Wine, for Beginners, Intermediates & Enthusiasts

World of Wine Class raises its glasses with the last wine of the course

Course Summary

This course offers an enjoyable, clearly marked journey through the delightful, sometimes baffling, world of wine. In six weekly sessions we will immerse ourselves in the principal grape varieties and wine regions of the world. Novices to certified wine lovers will gain a better understanding of the many varieties and styles of wine, the principal wine-growing regions of the world, and the tastes, flavors and tactile sensations that define a wine. Participants will better understand their own wine preferences and develop their personal skills for

• tasting and describing wine
• matching wine with food
• selecting wines in restaurants and wine shops
• storing and serving wine with ease.

Each session features 8 to 10 wines and favors a relaxed, informative, and interactive style of learning.
                Fall Dates: six Mondays: October 6, 13, 20; November 3, 10, 17.
                Winter Dates: six Mondays: January 19, 26; February 2, 9, 16, 23.
                Fee: $415; $385 for WWS graduates and those in groups of two or more persons.
                Registration: call the WWS at 914-478-5197.

Course Description:

Wine Class 1: The World's Many Vineyards

Take off your shoes and get ready to stomp grapes. Not really– but we will jump into the vineyards of the world “with both feet.” We will taste wines from the world's 8 principal grape varieties: Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Pinot Noir, Cabernet Sauvignon, Merlot, and Syrah; and from the 8 major wine producing countries: France, Italy, Spain, Germany, United States, Australia, New Zealand and Chile. You will come away with a working knowledge of the major grape varieties and regional grape styles, and a better understanding of the concept of terroir and how different wines can be.

A blind tasting will help us remember and identify the characteristics of different varietals.

Wine Class 2: “What is that I'm tasting?” - All about Aroma, Bouquet, Taste and Flavor

You may have heard about the wine that's “presumptuous ... and without any breeding”...but how about wines described as, “crisp, concentrated, smooth, light, tannic, or oxidized”...terms that actually do mean something, when used correctly. Through comparing and contrasting wines (sounds like a school), we will explore the principal taste and flavor dimensions of wine, learn the vocabulary, and discover and refine our taste preferences.

We will also smell several defective wines to identify the most common wine faults: wines that are corked, oxidized, or affected by volatile acidity.

Wine Class 3: New World vs. Old World Wines

Europe has thousands of years of experience growing wine; while Long Island, for instance, has 30. Australia started exporting wine a few decades ago, yet it now exports more wine to England and the US than does France. How did this happen?

There is a difference between Old World and New World wines and it is not price. Taste for yourself – reds and whites from Italy, France, Spain, and Germany, versus reds and whites from the United States, Australia, New Zealand, and Chile. This session will recall some of the grape varieties and regions we explored in Class 1, but with the added sensitivity to aromas and flavors developed in Class 2.

What foods would these wines best match? We will explore what are some of the classic wine and food matches and the basic principles behind these matches.

Wine Class 4: The Wines of France

Whatever one thinks of French politics, all agree that France has long been the benchmark for fine wine. What is unusual is that France has so many fine wines from so many regions: Pinot Noirs and Chardonnays from Burgundy, Pinot Gris and Riesling from Alsace; Syrah and Grenache from the Rhone Valley, Cabermet Franc and Chenin Blanc from the Loire, and Cabernet Sauvignon and Merlot from Bordeaux...not to mention Champagne, Sauterne, and a host of other great French wines.

Hold on for a “Grand Tour” through the vineyards of France.

Wine Class 5: The Wines of Italy and Spain

Saying the names of Italian grapes and wines is almost as enjoyable as drinking them – the beautiful, multi-syllabic, round and full, Barolo, Nebbiolo, Prosecco di Valdobbiadene, Vernaccia di San Gemignano, Brunello di Montepulciano, etc. Drinking these wines will make you understand why Italy has overtaken France as the largest exporter of wine to the US. Spain has its own great wines, known both for their quality and their value. This is our Mediterranean session and you will feel the warm Mediterranean sun in each of these wines.

Wine Class 6: The Wines of the United States

Did you know that many think that Washington State's Cabernet Sauvignons are as good as Napa Valley's; and that there is world-class Riesling being produced in New York State's Finger Lake Region? All 50 states of the Union have wineries, but we will focus on California, Washington, Oregon and New York. Wine is BIG in the US and getting bigger. Find out the best regions, varietals, and producers the US has to offer – and why they rank among the best in the world.