by The Foodist
For the last three weeks I've been neck deep in wine. Normally I wouldn't make it sound like a chore, but in this case I can say without a shadow of a doubt, that wine class is the hardest, most academically challenging, study-intense class at the CIA. But its not to say it wasn't worth it.
I am a little frustrated though with the short amount of time allowed for the class. The information given in the class is overwhelming for someone like me. I'm far more of an kinesthetic learner, hence being in culinary school and wanting to be a chef, so to be sat in front of a book and required to memorize powerpoints for three weeks doesn't do it for me.
Regardless of my struggle in the class I have to say I'm only more interested in wine. Instructors Michael Weiss and Stephen Kolpan do an excellent job of stating the basics in a straight-forward manner. Their passion and wealth of information is prevalent in every class. Given the fact that I studied till my brain felt as though it was melting out of my ears and I just barely squeezed by in the class, I give these gentlemen plenty of Kudos'.
We tasted close to 60 wines in the total three weeks of class and I've reinforced the fact that I love Champagne and Sparkling wines, and found a new love in the world of wine and her name is Sherry.
We ate lunch at St. Andrews Cafe for a food and wine pairing project. During the desert course we were served a Pedro Ximenez, "San Emilio," Lustau, Jerez, Spain NV. The wonderful warmth and hints of sweetness in the sherry were the stuff dreams are made of. I have always steered clear of Ports and Sherries because of the heavy alcoholic aroma, but after that lunch I've been trying sherries at every chance.
If I had my choice I'd go back go back and study harder for wines (Though I'm not exactly sure my brain could handle that) and walk away feeling as though I learned allot more then I have, but given the fact that I have found a new love in Sherry it really didn't end up that bad.
Now if I could just get past the tannic taste of red wines.