Riesling & Rosé
Continuing with our heat-beating theme, Riesling and Rosé wines "chill" their vinous subjects into a comatose smile. Jane has assembled a dynamite line-up where even the most hardened "I only-drink-red types" might find solice.

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Now listing all courses through 2009. Download a schedule.

>>>> Download the 2009 Course Schedule (PDF)

American Wines ~ YEE-HAW!
Wednesday, July 22nd (AWS Wine Room in Roswell)
Instructor: Michael Bryan (with special guest Mary Ann Hardman of PCV)

Sure, you've had a California wine, and even perhaps a Washington, and Oregon wine. OK, just 47 more states to go! We have at least one winery in every state. Join us as we explore the best wines made in the US of A. Many of these have been medal-winners at national competitions. >>>> More Info

Certified Specialist of Wine Training Program (50% booked)
Sunday, August 2nd (AWS Wine Room, Roswell)
Instructor: Michael Bryan

Get the confidence that comes with having a "wine expert" credential. Includes 18 hours of training sessions, 250-page Study Guide, 270-page four-color binder of lecture slides, quizzes, and exam. OVER 100 enthusiasts have gained this credential through us since November 2007. >>>> More Info (Discounts for Trade)

For Beginners ONLY
Wednesday, August 5th (AWS Wine Room, Roswell)
Instructor: Michael Bryan

Sure you can drink it, but can you pair itй Can you speak itй Come to terms with it in a special tasting that helps you express yourself in the world of wines. Don't be left standing there holding the bottle--get more confidence and find more pleasure in every sip.

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Taste Like a Pro
Tuesday, August 18th (AWS Wine Room, Roswell)
Instructor: P. Kelly Wheeler

Join Kelly Wheeler for some in-depth cues, pointers, and methodologies for the proper analysis, evaluation, and ultimately the conclusion of wine's identity--blind.

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Wines & Cheeses (mentioned in 4/3/09 Wall Street Journal)
Wednesday, August 19th (AWS Wine Room in Roswell)
Instructor: Michael Bryan

Artisanal cheeses are no less labors of love than their wine counterparts. Location of pastureland, seasonality of milks, and aging all weigh heavily on the final taste experience. Join us for 8 pairings of wine & cheese. >>>> More Info

The Big FOUR
Tuesday, August 25th (AWS Wine Room, Roswell)
Instructor: Michael Bryan

The Big Four account for over 3/4 of the world's wine. You may like an Australian Shiraz, or a Chilean Cabernet once in awhile, but what the world is drinking most of the time is Italian, French, Spanish or American (Californian).
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Debbie Ruskin (far right) was one of only 3 ladies for a week-long immersion on Food & Wine Pairing, held at the Culinary Institute of America--Napa. For the final "test", she and a partner were given wine selections and had to create from scratch cuisine which would pair extremely well with the wines. Debbie is not only a credentialed instructor with AWS, but also the Chef for our event catering, having been a former restauranteur & catering operator.

• Seems to be No End for Uses of Wine Barrels--Now Even Beer!
  Used Sherry barrels invariably find themselves holding single malt scotch. Balsamic vinegar in Emilia-Romagna will rotate through a solera-like system of various types of barrels, some being of the oaky-wine variety. Now, hand-crafted beer is taking a turn...and it is carrying with it a vintage too! >> More
• Save the Date: French Wine Society's 2nd Annual Conference
  Join wine professionals and wine educators at the second annual French Wine Society Conference, Oct. 4-7, 2009 at the French Embassy in Washington, D.C. The high-caliber seminars, workshops and tutored tastings will be joined by the Cheeses of France Academy. >> More Info & Conference Overview
• California is the Heartbeat of America's Golden Age of Wine
  While wineries outside of California have been growing at a steady pace, California is still the "King", currently standing at 2,800 wineries--more than half of the aggregate wineries from 49 other states. If you combine grape growers with the wineries in CA, you reach 4,600 entities growing grapes--a whopping 48 of the 58 counties grow our precious little squashable taste nuggets. And to the think the first wine grapes (for sacremental wine) planted in CA were in 1769.
• Gallup Poll States: Drinking Habits Steady Amid Recession
  Despite some anecdotal reports of a surge in drinking accompanying the economic recession, Gallup's annual update on alcohol consumption finds little change in Americans' drinking habits. The percentage of U.S. adults who consume alcohol is fairly steady at 64%, and there has been little change in self-reported drinking volume. >> More
• DNA "Markers" Applied to Wine Packaging to Foil Fraud
  With counterfeiting an increasing concern for premium wine producers, Paumanok Vineyards in Aquebogue is partnering with Applied DNA Sciences of Stony Brook, N.Y., to guarantee the authenticity of its wines. Applied DNA Sciences will use one of the unique complex codes embedded in plant DNA to mark the labels of three premium wines in such a way that they cannot be removed or copied. These markers will be added to the ink when the labels are printed, and they can be checked for authenticity at any stage along the shipping pipeline. >> More
• North Carolina Widens Southeastern Leadership Role in Winemaking
  Officials on May 1 broke ground for the Shelton-Badgett North Carolina Center for Viticulture and Enology at Surry Community College. The $5 million complex is named for the family of Charlie and Ed Shelton, owners of Shelton Vineyards. When completed, the center will house a bonded winery, classrooms for a variety of viticulture and enology curricula and continuing-education courses, instructor offices, a resource library and conference room, a teaching laboratory, climate-controlled wine storage and a 4,000-sqare-foot special events hall. >> More

Jane's Monthly Dozen: Riesling & Rosé
by Jane Garvey

Consumers are beginning to catch on to Riesling and Rosé, especially to the inimitable food flexibility they offer. Winemakers know how true this is, but consumers have been a bit slow to get it.

Even recently, at Tobin James in Paso Robles, I had to hornswaggle two women into trying the excellent Syrah-based dry rosé. “It’s refreshing,” I told them. Some time later, we agreed that I would try the Petite Sirah (I hadn’t liked its “fruit bomb” description) if they would sip the rosé. Both women were stunned. Clearly forgetting what I had said earlier, one of them exploded: It’s so refreshing!!!

Bingo!!!

Both Riesling and rosé should be refreshing. Both should show fine fruit characters, although obviously they will be different. Both should exhibit good acdity and balance. Both will embrace a wide variety of foods and bring a high level of satisfaction to the table. Although representing many moderate price points, each category is gaining such enthusiastic following that prices are rising. For Riesling that’s a recovery, as in the 19th century it cost more than Bordeaux. That’s what a couple of wars will do for your product.

While many people think of drinking rosé only in warm weather, I refuse to give it up in chillier moments. If I’m eating fajitas and there’s a blizzard going on out there, why am I obliged to change my wine? It’s ideal with Mexican and Southwestern fare. Recently dining at Nava, I called ahead to see what they offered in the genre. Nada. So I took my own, paying a $15 corkage fee for the privilege. Well worth it. And I don’t care what the weather’s doing. It was splendid with the smoked shrimp queso fundido and the lamb chops with an intriguing “succotash.”

Besides, in winter we have the southern hemisphere rosés arriving freshly bottled, so why should we wait several months to drink them when they’re not as fresh as when they arrived. That makes no sense either. The beauty of the Bodegas Melipal Malbec rosado with Thai food is so compelling, it would be ridiculous to wait six months to drink it.

Both Riesling and rosé may be made still and sparkling, sweet, semi-sweet and dry. And all have their roles to play. Along with other bubble enthusiasts, I adore brut rosé Champagne and sparkling wine, ranking them above their siblings. Sparkling Riesling, which Germans call sekt, is a delightful business, lovely with Asian fare and sushi.

Serve these still wines in tall tulip-shaped glasses. Riedel makes a glass appropriate for each type, and if you become a fan, it might be worthwhile to acquire a few of each sort. The proper temperature for these wines is roughly cellar temperature, or about 55єF/13єC. Sparkling wines should be served in tall tulip-shaped glasses at about 45єF/8єC.