In week one, we got a basic introduction into the wine
production process, and in week two we learned all about what can destroy the
grapevines during that process– namely, pests and disease.
Did you know that in the 1850s botanists brought American
grapevines (and their native diseases) back to Europe and ended up wiping out a
significant portion of the vineyards all across the continent? Our instructor,
Heath Hiudt, told us that anywhere between two-thirds and nine-tenths of French
vineyards were completely wiped out in the 1860s. However, this was something
of a blessing in disguise because out-of-work French wine experts dispersed to
Italy, Spain and other European countries, bringing their wealth of wine
production knowledge across the border and ultimately spreading the art of
winemaking.
As a nature geek, I realize that not everyone may be as into
talking about crop-destroying bugs as I am. (Seriously!) However, we also
touched on several practical, service-oriented tips for those members of our
class who would be working in the industry. How to store wine, how and when to
decant, to whom you should pour first – next time I dine at a high-end
restaurant I will definitely be keeping a close eye on the sommelier.
The lectures are really interesting, but my favorite part of
the classes is the tasting sessions. As a “hands on” learner, I’ve found the
class discussions to be the most helpful when it comes to developing a more
refined palate and acute sense of smell. One thing that’s great is that Heath
encourages lots of dialogue among the rest of the students – it’s very much a
group conversation during the tastings versus a one-way lecture. Some of the
best insight I’ve gotten when it comes to tasting notes has been from other
students in the room – it’s so interesting to see how everyone smells and
tastes the different qualities in each of the samples we experience.
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