Design an Introductory Red Tasting!

[Thomas]

Having been teaching classes about wine for years, I learned that novices are open to more than you might expect, and if you focus too narrowly, they walk away with narrow ideas.

The subtle learning inherent in using a variety of examples is that the novices learn there is more to wine than just those well-known names, and they learn it without having to be told.

I begin my classes to novices with a tasting of components: tartaric and malic acid, tannin, oak, sugar, butter, alcohol, SO2, et al., and then we move to real wine of all kinds.

[This message has been edited by foodie (edited 10-07-2003).]