Never too old to learn!

[Dogwalker]

I must report that my trip through the "University Wine Course" is proceeding slowly but with great interest. I found it very interesting to learn about the "degrees Brix and its relationship to the amount of alcohol produced during fermentation. The less sugar the more alcohol and the less sweet and drier the wine.
I don't think I'll ever have the depth some of you older (ha-ha, just kidding)folks have but it really fun to pick up these little nuggets I find on the board.
I also must admit for someone who use to consider "red wine" as colored Draino, I'm really enjoying some of the reds I'm drinking my way through. My latest choice is a wine from South Africa, a Capelands Pinotage. A nice bright red wine with good body and finish. The kind of wine that, as I call it, "taps your shoulder instead of slapping your face to get your attention."
Even stranger is I'm enjoying them (red) at room temp. You guys sure have an effect on people.
Best wishes, Chuck