My Advice to Aspiring Wine Educators

I get asked all the time, during classes, at wineries, in e-mails, and via just about every medium possible, “How do I get your job”? Well, I really want to answer by saying something like, “Study for twenty years, write a book, learn instructional design…”  But I’ve long since learned that’s not the answer people are looking for.

And it’s a good question, and since so many of you asked, here’s my real answer:

  • Know your stuff.  Enough said.
  • Spend just as much time studying and mastering presentation techniques, public speaking skills, and audience management as you do studying wine.  As a matter of fact, spend more time studying them.  Knowledge is everywhere in our society…every student in your audience has all the information you are going to spill forth for them readily available on the little e-gadget they have in their pocket.  They don’t need you to provide them with information…they need you to provide them with a way to understand, remember, and be engaged with the information.
  • Develop your own style of teaching and work at perfecting it.  Don’t beg or borrow other people’s teaching materials…look inward and produce your own.  I can’t tell you how many times I’ve had other educators e-mail me asking if they can have my power point presentation.  My only thought is “Why would you want to use my materials”? Can you really speak from the heart using someone else’s presentation?  Trust me, you will do a much better job at presenting using materials that are your own. 
  • Create opportunities to engage your class.  People who don’t undestand how to engage an audience think that it only has to do with energy or activity.  Points of engagement should be pre-planned, practiced, and executed at regular intervals in any class. 
  • Develop a skill or gimmick for remembering and using people’s names.  Draw yourself a room diagram with people’s names on it, write short descriptors (for your eyes only) of individuals on your class list or roster, or have people wear name tags.  The sound of one’s own name is the most engaging thing known to humankind.  If you have a large group, make sure you know and use the names of everyone in the front row.
  • Become an expert at A/V.  If you are going to be using projectors or microphones, be able to hook them up, break them down, turn them on and trouble shoot.  Nothing will throw you off your game faster than having to leave your area to go find a techie.
  • Arrive at your location an hour early.  No excuses.  Get set up, find your wines, figure out who is going to be in your audience, relax, and be ready to greet everyone at the door as they enter.  Introduce yourself to every attendee (or at least the first 25 if you have a big group).  Make small talk with your students in the time you have before class begins, and by the time you start you’ve already made friends.
  • If you are going to use Power Point, Keynote, Flip Charts or slides, study up on the latest research and advice concerning their use. One of the quickest ways I can detect an amateur is the use of wordy, detailed, or complicated visuals.  Same goes for handouts.
  • Don’t make excuses. If you are a good teacher, you can teach your subject with or without a projector, in a wine bar or a lecture hall, with the exact wines you ordered or with the wines they delivered by mistake. 
  • To get started; give one class for free at a wine bar, winery, or tasting society.  After that, you should be able to start to charge for classes.  If not, perhaps you need to practice some more.  Don’t go on too long giving it away…there are far too many “wanna be” wine educators out there who are willing to charge nothing for their services.  If you are providing a valuable service, you deserve to be paid. 
  • If attendees are answering questions or describing wines, find what’s right in every contribution.  No one should ever be embarassed or belittled for speaking up in class. Appreciate everyone’s attempts to answer your question or participate in your class even if they are technically “not correct”. 
  • Don’t get drunk in public.  Ever.  Especially not at your own events.  As a matter of fact, as long as you have the floor, the microphone or the name on the marquee, you should only take a sip or two of any wine that you are presenting; that’s all you need. (Ok, after the class is over go ahead and have a glass of wine to unwind while chatting up your students.  But JUST ONE.  End of rant.)
  • Don’t quit your day job.  Very few people make a living teaching wine classes. However, there’s nothing wrong with working the floor of a retail wine shop, pouring wine  samples in a grocery store, or waiting tables to to make ends meet.  While working at a retail store might not be your dream job, a job at a retail store (or restaurant or grocery store) just might lead to many opportunities to teach if you are willing to “make it happen”. 

And here’s my best advice:  Always keep growing.  Develop new teaching skills and new teaching materials constantly.  Appreciate the people, the surroundings, the wine, and the opportunity to share your passion.  Have fun, and if you can snag a full-time job with benefits that has anything to do with wine….take it.

The Bubbly Professor is “Miss Jane” of Austin, Texas

The Truth About Learning Styles (Again)

You’ve heard it before and you’ll hear it again…there are three basic learning styles, and everybody has one that they prefer.  Visual learners learn best by seeing information (graphs, maps, and pictures) , auditory learners learn best by hearing (speeches, lectures, recordings) and kinesthetic learners learn by doing (or touching, or manipulating materials).  You’ve probably taken a cute little test or quiz to determine your preferred learning style, and if you are a teacher you’ve been told to vary your lesson plans and teach to all three learning styles.

Before we try to credit or discredit this theory, let’s look at some known facts about cognition and memory.  First, people do differ in their visual, auditory, and kniesthetic memory abilities.  Certain people are better able to remember visual memory applications.  If ask you to visualize a pine tree, the Empire State Building, or the Mona Lisa; I am asking you to use your visual memory.  If I ask you to listen to three different recordings and  identify which one is Barak Obama’s voice, I am asking you to draw upon your powers of auditory memory. If I ask you to show me how to swing a baseball bat you would utilize your kinesthetic memory.  As I sure you realized at a very young age, certain people are just plain better at recalling visual images and certain people have excellent auditory acuity.  Of course, to the chagrin of many of us, some people are just great at remembering and re-enacting the perfect baseball bat swing, and some of us never seem to master it. 

Here’s one other thing we need to consider:  not all of our memories are mere sights, sounds, or movements.  Most of what we “know” is wrapped around meaning.  In other words, we remember things based on what they mean to us.  If a friend tells you a funny story about a co-worker who called in sick and three hours later was seen on TV, cheering on the home team at the noontime baseball game, you would remember the meaning of the story. 

I would remember the meaning of this story as “Somebody lied, somebody got caught, with technology these days you can’t get away with much, I’m so glad it wasn’t me, but it’s pretty funny that it was her!”  Most people would probably think the same thing about the story, or perhaps the “meaning” of the story would vary depending on whether or not you were friend or foe to the person involved.

I would also remember the visual elements of the story, such as the way my friend looked as she was telling it to me, or my visualization of what the TV broadcast would have looked like.  I would also remember the auditory elements such as what my friend’s voice sounded like as she told me the story.  I would also remember the kinesthetics of the moment, such as whether we were walking, sitting, or standing.  But the most important part of the story, the meaning, has a life of its own.

This part of the ”learning styles” theory makes sense:  some people are better at certain types of memory than others. But the main, predictive element of the theory is that students will understand and retain information better (learn better) when the delivery of new material matches their cognitive style.  Let’s say we are teaching a class of 30 adults.  We’re giving a basic introduction to wine production.  We have a list of 30 vocabulary words we want the students to grasp. (Brix, Must, Crushing, Pressing,  Pomace, Racking, Fining, Acidification, Chaptalization, Malolactic Fermentation, Cap Management, Autovinification. Malic Acid, Lactic Acid, pH, Tannin, Sterile Filtration, Aging, Maturing, Blending, Carbonic Maceration….you get the picture!)

Let’s say we divided the vocabulary words into three lists of ten words each. For one list, we presented the information verbally…we read the vocabulary words and recite the definitions several times.  For another list, we present the information visually…we write the words and definitions on the board (or use power point slides).  For the third list, we somehow have our students act it out or use gestures to accompany definitions. If the predictive part of the “learning theory” holds true, the “visual learners” in the group would remember more of the words written on the board and the “auditory learners” would remember more of the vocabulary words that were recited.

Here’s where the theory takes a dive:  dozens of studies have been conducted along these general lines, and the theory is NOT supported.  Using a student’s preferred cognitive modality does NOT give that student an edge in learning new material.

How can that be?  Because what is being taught – the new material we want the students to grasp – is not necessarily visual, auditory, or kinesthetic information…it’s meaning.  If we wanted students to recall visual information, for instance, the way the grapes should look like when they are ripe, presenting that information visually is the only way to go.  Use an actual bunch of grapes or a good picture.  Just imaging trying to describe what something should look like using just your words. “Um…they’re purple, but sometimes kind of blue, and they are grouped together in a bunch with a stem, like a bunch of grapes at the grocery store, only smaller.  And tighter. And bluer. Sort of.”  It sounds funny to even try.

The same holds true for auditory information.  It must be transmitted via sound (I know it sounds a little goofy when stated like that – sorry)! If we wanted students to know how the batch of fermenting must should sound, an audible recording (or the real thing) is the only possible way to impart that information. Imagine trying to describe it using words.  “Oh you know, it should kind of sound like soda being poured into a glass, but then it stops everyone once in a while and goes sh-h-h-h-h-w-o-o-o-f.” Same with trying to teach a group of people what it feels like to crush grapes with your feet.  You just can’t tell them…you’d better go get a bus tub, some grapes, and tell everyone to wear slip-off shoes.

Remember what we are trying to teach here with our list of 30 vocabulary words…it’s not visual, auditory, or kinesthestic information only; it’s meaning. Presenting information via the visual channel has not been proven to give a “visual learner” any advantage in learning anything besides visual representations.  The same holds true for auditory and kinesthetic “learners”.  An auditory learner might very easily remember the sound of your voice while you were reciting the vocabulary words (and can probably imitate you quite well behind your back), but “the sound of the teacher’s voice” is most likely not one of your leraning objectives.

So if the “learning styles” theory is really quite wrong, why does it seem so right?  This theory is ultra- well entrenched in the literature and philosophy of education.   A quick google search of “learning styles” will deliver hundreds of pages on learning styles from the websites of well-respected universities.  A page with the VARK questionnaire on “What’s Your Learning Style?” tells me that over 25,000 people have taken their quiz this month.  I’ve been to several wine-and-food related educational conferences where a session on “learning styles” was offered. It’s almost one of those things that we just want to believe, or believe because everybody else believes, like “people believe 10% of what they read, 20% of what they hear….” which, by the way has also never been proven. And, of course, we have to concede that a small portion of the theory is true.  The fact that people vary in their visual memory ability is obvious.  Some of my students can memorize that wine map of Italy after just one look.  Others have to study for weeks.  They same holds true for the auditory and the kinesthetic.  But we can’t make the mistake of a false correlation between the natural ability of visual memory to an overall superiority of using the visual channel for learning the meaning of things, or for that matter, the learning of anything is isn’t visual.

Finally, a lot of the evidence surrounding learning styles is guilty of what is known as “confirmation bias.”  Once we believe something, we interpret ambiguous situations as being consistent with what we believe.  Suppose, for instance, that you discover that your students score better on tests when you provide them with a handout after your lecture.  You assume that while your lecture might be reaching the auditory learners, the handout reaches the visual learners so that class as a whole performs better.  You feel good about your class and your ability to teach to “the different learning styles.”  What actually happened, however, was more likely the fact that some of your students used the handouts to read the material and study after class, thus exposing themsleves to a repetition of the material.  Using a lecture and a handout is just a better way of teaching than relying on a lecture alone.

Even better, of course, is the student who actually listens to your lecture, reads the book, studies the handout and engages in some discussion or other use of the information. That’s a good way of teaching meaning, and if your classes motivate the students to do just that, you’ve done a good job teaching – to any learning ability and any learning style.

If you’d like more information on learning styles, you can see my previous post on learning styles:http://bubblyprofessor.com/2012/01/28/train-the-trainer-are-you-a-visual-or-a-verbal-learner/

I also highly recommend Daniel T. Willingham’s book, Why Don’t Students Like School?   (Jossey-Bass, San Francisco, 2009). It has a wonderful chapter called “How Should I Adjust My Teaching for Different Types of Learners?” that discusses  and debunks the three “learning styles” as well as many other theories of “multiple intelligences”. 

The Bubbly Professor is  “Miss Jane” Nickles of Austin, Texas.

Week One, Day One: The Introduction to Wine Class

Next week starts a brand new semester and among the classes I’ll be teaching this block is my sentimental favorite – The Introduction to Wine Class.  I offer Professional Wine Studies, Wines and the Culinary Arts, and Wine and Food Pairing as well as semester-long looks at both Old World Wines and New World Wines, but the introductory class remains my favorite.

It’s great to see wine newbies go from “What is Wine” to “The Legend of Sassicaia” in just over 12 weeks.  I always like to start Week One/Day One simply enough with “Wine, Defined.”  I am sure that every wine educator out there has their preferred version of the answer to the question, “what is wine”?   My is quite simply, “Wine is a beverage produced by the fermentation of fruit, mainly grapes”.  Of course this answer leads to many questions and further disucssions…what is fermentation, why grapes, and “can you make wine from Welch’s Grape Juice”?  Of course, the answer is yes…it just won’t taste very good!

And it never fails, within the first ten minutes of class someone will mention the following subjects:  Boone’s Farm, Four Loko, Sangria, Hellow Kitty Wines, Prison Wine, Mad Dog 20/20, Saké, Arbor Mist Blackberry Merlot, Thunderbird, Mimosas, Cristal, and Ace of Spades.  Fellow wine educators, I bet you have your own list, I would love to hear about what your students ask on day one!

And somehow, we get through it all.  I like to have a basic “learn how to taste” session on Week One/Day One as well, both to get the class off to an engaging start and also to lay the ground work for the more detailed, directed tastings we will have as the class progresses.

My introduction to sensory evaluation class is admittedly quite technical.  I tell the students what the wines are, but I ask them not to focus on that one particular wine but rather to use the wine at hand to learn about the sensory evaluation of  “every wine or any wine.” 

I use just three wines; an unoaked, crisp Chardonnay (A Macon-Villages is ideal), followed by a simple yet sweet white wine (I’ve been using Flat Creek Estate Muscato D’Arancia), and finish with Sterling Vineyards Napa Valley Cabernet Sauvignon. 

The basics of sensory evaluation class that I teach on Week One/Day One does not follow the basic steps of wine tasting.  We will get to all the expected steps (sight, swirl, sniff, snort, whatever…) in the course of the session, but not exactly in that order.  I tell the students that we are going to do approach the wines in the proper order (dry before sweet, white before red, light before heavy) and that we will let each wine “reveal” its secrets to us – in other words, each wine has something special to teach us. I choose my flight of three to include a wine that perfectly shows acidity, one that has sweetness, one with bitterness and tannin, and make sure that within the set of three, each of the major aroma families is there in an easy-to-recognize manner.  I want the class to be chock-full of “a-ha moments.”

Then I launch right in, teaching what I call “The Nine Elements of Wine Flavor.”  The nine elements are: Acidity, Sweetness, Bitterness, Tannin, Umami, Aroma, Body, Balance, and Alcohol.  I told you it was technical!  It does start off quite scientific, with discussions of pH, IBU’s, R.S. and ABV, but by the time we add aroma to the mix I make sure the step off the path of “paralysis by analysis” and let the students just relax and enjoy the flavor of the wine.  And somehow, it all comes together in the end.

If you’d like a copy of my handout about “The Nine Elements of Wine Flavor” just send me an email request to”  missjane@prodigy.net .

The Bubbly Professor is “Miss Jane” of Austin, Texas.

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