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Wednesday, May 10, 2006
The best Wine 101 class EVER
What is it that you want to know most about wine?
That question was posed by a reader of Food & Wine Magazine’s June edition, and it piqued my curiosity. I’d like to hear from you: What kinds of things would you like to learn about wine? What kinds of topics do you think your friends would be interested in?
And to you retailers and restaurant folks: What do you think your customers want to know about wine? What has worked — and not worked — in your Wine 101-type events?
Speaking of the excellent Food & Wine magazine, Lettie Teague writes in the June issue on Rosé: Underrated or Overhyped? Teague mostly concludes: overhyped.
First of all, perhaps Teague should come to Dayton, because she must not have access to the fresh and vibrant and engaging rosés we are fortunate enough to have on our shelves here in our little slice of wine heaven in Ohio. In fact, in her article she states that many of the three dozen wines she purchased were older vintages and tasted over the hill. Well, um, yeah.
(Note to local retailers: if you’ve got aging pinks on your shelf, and they’re not among the handful of rosés that age or at least hold well, do yourself and your customers a favor: take ‘em off the shelf. Save them in the back room and sell them to the next customer who comes in and expresses a preference for well-aged rosé. Yes, it may be a while. But you’ll find comfort in knowing you’re doing the right thing.)
Lettie rarely gets it wrong. This time, she got it wrong.
And before we leave Food & Wine magazine, note on the magazine’s home page that editors have a feature called “Blog Watch” that presents the “Top Five Blog Posts of the Week.” Sure hope they’re reading Uncorked and Wine Sediments, as well as WellFed.net’s food blogs. We could be famous someday!
Of course, the New York Times is already famous, especially its wine blog author Eric Asimov, who weighs in this week with an entry entitled Judging Merlot but could have been titled “Slamming California Merlot.” The piece stands in contrast to my Wine Sediments colleague and Fermentation author Tom Wark’s piece last month on merlot. Or maybe not.
By the way, Wark writes today on WineSed on how he broke into the wine business — and how you can too. Just in case you’re looking for a career change.
Maybe you can teach one of those Wine 101 classes. What do you think the best Wine 101 class would include?
Thanks for reading and commenting, and cheers!
Mark Fisher
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