We all like to drink wine, but what about learning about wine? How much do any of us know, beyond if we like red, white or pink, and maybe the region it’s from? Back in college, my friends and I used to pick wines by deciding if we thought the label was pretty or not. I’d like to think my tastes have matured since then, so when the chance to attend a class at Vero Wine Bar arose, I jumped at the opportunity.
In the past, I have learned about the health benefits of wine, the difference between regular and organic wine, and how to cook with wine.
Named “The Romance of Wine,” Vero's class served six different types of wines, each glass preceded by a short lecture about the type of wine, how it was made, and how we should go about tasting it.
I always knew I was supposed to smell wine before sipping it, but I didn’t know that there were two steps to smelling. First, inhale from just outside the glass in a long, slow breath. Then inhale sharply from inside. I did, and I was surprised by the difference I noticed.
Attendants of the class were also served various appetizers, paired with the different wines for maximum taste and flavor. Acidic wine, for example, should be paired with dried fruit, and I enjoyed some dried citrus fruits while sipping on a glass of Brut Rose from Alsace, France. I thought the Eric Montintin Sauvignon tasted too strongly of minerals, but when I nibbled on another slice of dried fruit between sips, I enjoyed it much more.
I have always enjoyed red wine more than white, and I loved the Argyle Pinot Noir from Willamette Valley, Oregon as well as the Bodegas Breton “Lorinon” Rioja Tinto Crianza. These two were served with a plate of various cheeses and crackers, all of which tasted delicious with the rich juice tastes of the red wines.
The sommelier also explained how to successfully pair wine and food, an explanation I found to be very interesting (and, I’m sure, useful for future dinner parties). A bad pairing, we were told, doesn’t bring out any new flavors in the food or the wine, while a good pairing brings out new flavors that weren’t tasted before. When dining on Italian food, people should pay more attention to the type of sauce than the meat in the food when deciding on a glass of wine to accompany their meal.
The third red wine was a L De Lyeth Zinfandel from Sonoma County, California, and the class was rounded off with the Heitz Cellar Ink Grade Port from Napa Valley, California. I was not a fan of the port, but I did enjoy the chocolates that were served with it. I’ll admit, I didn’t take much time to evaluate whether the port brought out new flavors in the chocolate, or vise versa.
I left the class excited about my new knowledge and looking forward to sounding educated and classy at my next dinner out with friends. I would recommend Vero’s classes to anyone looking to enjoy a leisurely afternoon of delicious food and drink.
