Two weeks ago I returned home from The Symposium for Professional Wine Writers, held at the Meadowood Napa in St. Helena the week prior to Premiere Napa Valley. I’m still not sure what I was doing there, but no one kicked me out and I sure wasn’t going to say anything.
I’ve covered the wine industry for a decade, but always from the business end. Facts, figures, and farming trends? Yes. Distinguish a Pinotage from a Pinot noir? Not so much. So I didn’t hesitate when I recently had the chance to take the weeklong course “Mastering Wine I” at the Culinary Institute of America, Greystone.
Years of themed dinner parties, bake sales, Fourth of July picnics, and cookie swaps have left us feeling like kitchen veterans, and maybe just a smidge overconfident at the stove. A one-day class at the renowned Culinary Institute of America seems like the perfect learning vacation.