Wine class recommendations

Can anybody recommend a good beginning wine class in the Chicago area? I am considering taking the Chicago Wine School's "Basics" class, but I'm not sure whether there are better classes out there...thanks.

You will be happy with Patrick Fegan's (owner of the Chicago Wine School)classes.

I have not taken one personally, but have only heard good things.

I took a French Wine Basics class that was led by master sommelier Andrea Immer from the Fields Culinary Council studio in the Marshall Field's building downtown Chicago. Master sommelier Andrea Immer is pure joy to listen to. Not stuffy, right amount of humor/energy. I actually learned something and look forward to reading her book which was provided with the class. There were 11 wines we tried, from various regions of France along with a plate of various snack amounts of items such as smoked sausage, 3 different cheeses, mushroom mix, olive tapenade for which to contrast how the wines played off of the foods. I would/will go again when I can find the time.

website: http://target.com/fields_group/stores_s ... ncil.jhtml

Sam's Wine also has seminars and tasting events. They are more focused. The last two I have been to were on the Medoc and Burgundy - usually a small class and nice wine.

CWS appears to have good programs though I haven't tried them yet. Oh also, the Wine Discount Center has tastings and a few classes.

This might not be too helpful, but I would recommend NOT doing a Bin 36 class. We went to one a few years ago and were very disappointed. The instructor seemed ill-prepared and not very knowledgeable. I've heard similar reports from others about their classes.

A second bit of info, which is rather tangential and may be only slightly more helpful . . . Especially in the summer, most wine retail shops have free tastings on the weekends (Saturday and/or Sunday). It's a fun and surprisingly helpful way to get tastes of a lot of different wine. When my wife and I were first starting to get into wine we had a little "free tasting" circuit we would hit on the weekends and in hindsight I would say it really helped expand our knowledge and taste buds (not that they still don't have a ways to go . . . )

Cindy,
I have been buying and serving wines for/in the restaurant business for 15 years.

1. Check CHIC, Chicago Hospitality School. Professional coursework is always more informative and slower paced.
You won't learn much in one night , however, a 5 - 10 week class isn't too much to ask, is it...?

2. Buy: "Windows on the World Restaurant Complete Wine Course" by Kevin Zraly ( who had Andrea Immer's job before she did as Sommelier at that late, great restaurant) I have reccomended it to many, and all have found it well structured and informative in providing a beginning wine educational framework.

3. Drink. Go to wine bars and order something you have never tasted before. SIT AT THE BAR, and ask questions about the wines. Tip enough, and you will be amazed at how much information the staff will share with you, as well as plenty of free samples and tastes.

4. Notes. No need to fork out $25 for a leather-bound "wine notebook" just a couple of index cards will do. Write down wines you like, wines you would like to try, interesting labels, the name of that bottle of wine that the people at the next table are drinking, even. This gives you a chance to review what you thought in the clarity of the next day, and serves to reinforce your knowledge.

Hope this helps.

Cindy,

You could do well just to follow Bar Guy Brady's advice. In fact, I suggest his post should become a FAQ for anyone who wants to know a little bit more about wine.

I will however also suggest Patrick Fegan's Chicago Wine School classes. I am a graduate and have the certificate to prove it

I might also suggest that you evaluate exactly what it is that you want from a wine class. If you are looking for in-depth knowledge so that you can continue learning through out the process, then by all means look to CWS, CHIC, Kendall or various other programs associated with professional culinary school programs.

You can skip the Bin 36, Sam's and other wine stores, which are more focused on marketing and a bit of partying atmosphere....though they are fun to take to get your feet wet.

CWS has bread and wine and water...that's it. CWS provides handouts and lectures and then you taste comparison wines. E.g., you drink an American oaky chardonnay and then a French White Burgandy (made from Chardonnay grapes). This is the way to learn: style, grape qualities, geographic characteristics, etc.

Patrick also teaches several one night classes and you may wish to try one of these to get your feet wet. Or beg him to let you sit in on 15 minutes of a series class. BTW, I knew a little bit about wine before going to CWS, so I skipped the Basics and went straight to Varietals.

FYI, a graduate of three or four of his courses owned the now-defunct Wine Crier (had a great concise selection), you will get lots of knowledge quite quickly. You will then be able to cut through a lot of the BS marketing that goes on at restaurants, bars and liquor stores (all places that have tastings).

Whether you take the class or not, pick up Zarely's WOTW book, the best $25 you will spend (including buying wine)...it is a concise manual to train waitstaff (some with limited education) on an impossibly large collection of wine (WOTW had over 5,000 individual wines). Reading this book cover to cover (I think less than 100 pages) will put you light years ahead of most people. I have purchased more than 10 of these for friends and family.

...and finally, drink! Find friends to drink with and share the expense, find places to go and try wines, hit the free tastings.

....and now really finally, keep it fun. I find nothing worse than wine snobs. I wouldn't deconstruct, criticize or comment on a host's choice of flowers, table setting or food and I don't think it is any more appropriate to do so for their choice of beverage, even if you happen to have some knowledge in the area.

People also like to talk about other things at a party. Keep your in-depth analysis of oak and tannin and terroir to tastings and purchases, this should be the advance work in selecting a wine for a party, not the topic of conversation at a party. The only thing that should be heard at a party is "Wow, where did you find this?" To which you will reply (with a wink) "Oh, its just something I picked up!"

Hope you have as much fun.

Thanks for all the advice. I will definitely pick up that book. I'm going to start out with the CWS Basics class, based on all the feedback I've received. And I'll try to keep the snobbery to a minimum... I agree, there is nothing more tedious than a pedantic wine (or food!) snob. Cheers!

I should also add that Today's (Friday, July 2) Wall Street Journal in the Tasting Column reviews two books, which may be a bit advance for a beginner. However, their weekly column is usally good.

I would also reccomend reading their book, The WSJ Guide to Wine. I would read it from a library, since you can probably read it in a long afternoon...and I think it is pricey at over $25 for what you get. It is some nice folksy down to earth reading and some practical applications of the wine culture, such as when and when not to visit a winery, what to ask for, what to expect, how to enjoy the experience, etc.

pd

Just a heads up that the Chicago Wine School is hosting its "The Basics" class for 5 weeks starting mid-September at the 404 Wine Bar. I've heard good things about this class.

404 Wine Bar
2856 N. Southport

Course is $170.00

Contact Chicago Wine School for more information. 312-491-0284 or [email protected]. Their web site is http://wineschool.com.

Enjoy!

Believe it or not, I took a fantastic wine class at none other than my local community college (C.O.D.)...

It was a full semester class that was part of their culinary program and along with learning about various types of wines, grapes, etc. we tried on average about 8 different varieties each week. Very nice selection ranging from the very affordable to vintages straight from the professor's private collection. The textbook for the course was none other than Zraly.

The course I took focused on US wines, but they also have classes that focus on different areas such as France, South America, etc. It's worth looking into the courses that your local community college might offer. It was very reasonable and didn't have that "infomercial" feel that taking a course in a restaurant or wine bar might have.

I'd also recommend Webster Wine Bar. The owner, Tom MacDonald, is very good, and most of the staff I have encountered were also very good. They do organized tastings on weeknights - for example they might do Wines of Southern Spain. - you pay a fee and taste all the wines, they usually make food that theoretically goes with those wines. They give you a sheet with name and description and you can take notes. They also do wine classes. It's a nice place. And you can just go there and taste whatever looks good on their list
http://www.websterwinebar.com/

If you are in the 'Burbs, The Wine Cellar in Palatine has focused tastings (in addition to the usual tastings when distributors come and pour their wines to market them). The owner, Larry Kaplan, is really good at matching food and wine (for example) and if you are into those hard-to-find cult wines, Larry often has them.
http://www.thewinecellaronline.com/

Again, I would point out that there is a difference between the commercial wine tastings and an educational based class at a school or culinary institute. I think taking a basic class helps cut through a bunch of the confusion, much of which merchants rely upon for upselling.

That being said...I have high regard for Webster wine bar and their operations. I think they provide good value.

I don't know much about the other place.

pd

I have never been but Webster Wine Bar has what looks to be a good line up.

Feast has great and reasonable tastings.

Mas has a Thursday night wine dinner.

The Chicago Wine School is extremely information from tasting wine all the way down to the grapes.