Last night we hit the ground running. First, to let us get a sense of how important the serving temperature is to drinking wine, we did two blind taste tests, one with a red and one with a white. For both wines we had two glasses; one had wine served at the proper temperature, and the other had the same wine at a higher temperature. The difference was shocking. I already knew that the temperature was crucial, but the particular wines our instructor chose were really dramatic examples. One was a riesling, the other a Chateauneuf-du-Pape (my favourite appellation ever, basically).
|La Celestiere, Chateauneuf-du-Pape, France|
$38.95 at the LCBO
This much is evident from the first class:
1. There's no going back. What is once learned can never be unlearned, and I know that I will no longer be satisfied with some of the wines that I previously didn't mind.
2. My friends and family are going to be annoyed with me.
3. I'm going to have to figure out a way to drink, without comment, wine that people serve because they like it and they're being generous and kind to their friends. The instructor said that he takes two bottles of wine with him to dinner parties - one for the hosts, of what they like, and one for him, that he likes. I think that's somewhat rude and can't imagine myself doing it. It's also rude to try to educate people without them expressing interest, so there's no way I'd hoist wines on someone that they didn't like just to try to 'show them the light'. There's a balance to achieve here.
4. My average expenditure on wine is going to increase. Damn.