I apologize for the significant delay in responding. I am not particularly computer savvy and did not see you inquiry via our web site.

With regard to the “101″ classes, our instructor, a Master Sommelier who has completed all 23 levels (in order to be able to use that title), focuses on the characteristics to look for in a wine. It’s all about the sensory examination of wine. The color of wine and the aroma are two characteristics that should not be taken for granted. Elizabeth gets you to slow down and examine these aspects. She also has you examine the body or viscosity of the wine. Mostly, it’s a matter of taking time to explore and interpret the characteristic. Then it’s on to tasting. Examine the flavors and consider how they change at different areas of your palate.

What makes one white wine creamy and another dry and fruity? What is it about one red wine that makes it a fruit bomb and another that exhibits chocolate and coffee? Five different wines are examined individually for their characteristics and what sets them apart from the other.

There is some history of wines and a preliminary understating of the European organization of grape varietals, ie, in France, a white Burgundy is a Chardonnay to us and Burgundy is a Pinot Noir.

If these examples of the basics of wine appeal to you, then I suggest you would enjoy the 101 class. If you are beyond these basics, then you may wish to periodically check the newsletter or web page for announcements of subject specific classes.

I am more directly reachable via my email at info@cawineandcheese.com

Thank you,

Tom Dugan
California Wine and Cheese