Weekly Course Content

WEEK ONE
We begin with the white wines of France. Sip a Sancerre or a Pouilly-Fume from the Loire Valley, a Chablis, Meursault or Puligny-Montrachet from Burgundy. Learn which grape varieties have which characteristics as we move on to Rieslings from Alsace, to Graves and the sweeter Sauternes of Bordeaux. Should you only serve Sauternes with dessert? Any other questions before we sail to...

WEEK TWO
The United States where we'll be exploring the art of tasting wine: The wines from California and those from the transcontinental rivals in New York's wine-growing regions. You study the color. Is it nearly colorless? Straw color? Do you detect a tint of green? You swirl. You sniff. Now you know why they call it the wine's bouquet. And with such wisdom on the tip and other parts of your tongue...

WEEK THREE
You're back in Europe among the white wines of Germany. Taking a Rhein journey. Moseying down the Mosel. Is it really possible to read a German wine label? Meanwhile, the inside story on sending back an unsatisfactory bottle. When you should do it, and why and how. Have you the notion to invest in wine? Then listen carefully. Here are a few tips and the chance to discuss the matter as we...

WEEK FOUR
Begin our study of the legendary red wines of France. Burgundy first. Blame Napoleon if you have trouble understanding the complexities of this fabled region. All those tiny holdings and why are some of the wines labeled Villages? Is Grand Cru grander than Premier? Shall we discuss Beaujolais? Let us move south into the Rhone Valley now and wines of intensity, body and depth. A Hermitage, a Chateauneuf du Pape - now taste number four again. Is the fruit balanced with the acid? Are you getting tannin? Let us stay among the masters.

WEEK FIVE
We move west into Bordeaux...classics of the 1990s and the great 2000, 2003, and 2005 Bordeaux. Our tastings become more challenging with the classics of the 1990's. Powerful, elegant, distinctive bouquet, big and sturdy...rich, fruity taste of black currants. Does the St. Emilion need more age? Has the Pauillac begun to fade? What's all this mystery about appellation controlee and classifications that date back almost 150 years? It will all become clear.

WEEK SIX
Your palate, your tongue, they too are becoming educated, no? Good, for now we are back in California - this time for the reds. Reds that are winning awards in European tastings, heating up the French vs. American controversy. Are California Cabernet Sauvignons equal to, better than the wines of Bordeaux? How do you compare Pinot Noirs with Burgundies? Should they be compared? Everyone has an opinion. Especially me. What about the California labels with their Proprietor's Reserve, Special Selection, Carneros District - what secrets do they express?

WEEK SEVEN
Yes, I was an early champion of the California wines and remain one. Yes, I love and live amongst the New York vineyards. But... There is still a special magic, for me, about the history and heritage of European wines. So let us return to the vineyards of southern Europe and see what the warmer regions have to offer. And plenty they have. More wines came to America last year from Italy than any other country. Let us try Tuscany's contributions to the table. And then the Piedmont greats. Let us not forget Spain and the famous Riojas and the art of long aging in oak. Are the old wine making methods still being used? Are they changing? Try the Barolo again. Isn't it marvelous?

WEEK EIGHT
In a word: Celebration. In two words: Champagne, Port. Unique wines, completely different from each other. Sip the bubbly. Can you distinguish between the vintage and the non-vintage? Try again. Which do you like better? Don't answer too fast. How is it that a vintage Port costs more than a Ruby? Let us talk, too, of soleras and bodegas and the methode champenoise. Let us talk about bargains and journeys and auctions and always let us talk the good talk about the good taste of wine. And let us talk about graduation. You passed. Congratulations! Voila, your certificate.

And Once The Course Is Done, What Comes Next?
Well, let's just say once you graduate, you'll hear about a marvelous new way to put all your knowledge to work (or, rather, to play). In the meantime, may all the veritas of vino be yours.