I have been collecting and drinking wine for a while now. I am not an expert, but I know what I like.
I started by having tasting dinners with friends, none of whom were much more expert than me. I also read books, some of which now seem off the mark, and magazines like the Wind Spectator. My wine knowledge took a quantum leap when I started going to wine classes and more directed tastings. No book or magazine can educate your palate, unless you have a taste for paper. Most wine stores have some kind of program. There used to be and possibly still is a very prestigious wine school in your area called L'Ecole du Vin run by Anita La Raia <[EMAIL PROTECTED]>. You might want to check out <http://www.localwineevents.com/>. They have information on classes and tastings. PS. The 2000 Bordeaux are fabulous, but even the midrange chateaus are pricey and you won't be drinking the good ones for at least 10 years. The 2001 California reds, particularly cabernets and syrahs are bound for glory, as well, but may be approachable sooner. PPS. If you decide to become a collector, don't be afraid to fax the cult wineries and ask to be put on their mailing lists. Sooner or later you will get on. Good luck and bon appetit, Cary Cary Gordon The Cherry Hill Company At 02:09 AM 9/15/2003 -0400, you wrote: >I could really use some practical help from those of you who are familiar >with wines. I didn't drink alcohol for the longest time, so as I began >studying cuisine many years ago I fell behind on the subject, and now I'm >feeling the crunch. > >We enjoyed fine wines in the house growing up (at fifteen I was lucky enough >to decant and share with a friend a lovely bottle of 1961 Chateau Margeaux, >which I recently saw on a restaurant wine list for $1,000.00 per bottle), >but my father died when I was 13 so unfortunately I didn't have enough time >to learn everything from him. > >If I am to go further into cuisine then I must learn more about the finer >points of wines, wine tasting, and planning the evening's array of potables >around a multi-course menu. > >Can anyone here with practical experience on the subject point me in the >right direction? Books, DVDs, targeted short-term courses at culinary >schools, etc? > >I'd really appreciate your help. Thanks in advance! :) > >Respectfully, > >Adam Phillip Churvis >Member of Team Macromedia ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/lists.cfm?link=t:5 Subscription: http://www.houseoffusion.com/lists.cfm?link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5 Signup for the Fusion Authority news alert and keep up with the latest news in ColdFusion and related topics. http://www.fusionauthority.com/signup.cfm
