How to Pass the CSW: How Well do You Know France?

map france citiesI love maps, because they make me dream of travel!  Someone once said “maps are the foreplay to travel.”  I don’t know where I heard that, so I can’t credit the source, but it’s a great line and I wish I had said it first!

Being a wine person, maps also make me dream of wine – or have nightmares about the study of wine.  

I think we would all agree that understanding a region’s geography sets the groundwork for really understanding their wines. Note that I said “really understanding” and not just memorizing lists of rivers, towns, and grapes.  If you are a regular reader of The Bubbly Professor you know that in my classes, I try to  emphasize learning – emphasizing understanding, context, and meaning – as opposed to just “memorizing factoids” or “trying to pass a test.”

In an attempt to help those of you who are studying – and hopefully, really learning – about wine for the CSW Exam or other wine certification, I’ve put together a set of map exercises.  I’ll give you a blank map and you get to fill in the rest! 

This first exercise might just be the hardest, as I’ve chosen to head straight to “ground zero” for wine study and head to France! If you take some time to do this exercise, trust me, doing some research and referencing a good map will go a long way to your understanding of the geography of France.  However, the act of actually drawing in the towns, rivers, mountain ranges and wine regions on the map takes this activity from passive learning (looking at someone else’s work) to active (drawing it yourself) and turns it into a “whole brain learning” experience.  Trust me, this exercise will increase your retention and understanding of the geography of France, laying the groundwork for understanding the geography of the wines produced there. Note that I did not say it would be fast or easy, but I guarantee it will be a worthwhile way to spend an evening.  (Perhaps a good swap for a night of watching re-runs of Mad Men???)

BeaujolaisIf you dare, click here to download the So You Think You Know France ExerciseEnjoy the study session, and let’s see just how much we know – or have yet to learn – about the geography of France!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texasmissjane@prodigy.net

Bubbly Disclaimer:  This is my own personal advice and should not be considered as “official” advice from any school or organization. I hope the materials here on The Bubbly Prof help you out with your wine studies, and that you are successful in your certification endeavors.  Cheers!

Mad Libs for Wine!

It never fails…the first time I stand in front of a new wine class and describe a white wine as having aromas of “lemon, lime, green apple, and apricot” I get either a sea of blank stares or an uncomfortable laugh track.  A few weeks into the class, however, my students are begging me to teach them how to “impress their friends and annoy their enemies” by crafting an impressive sounding wine description.

My response:  “You mean one like this?”

“Craggy Range Sauvignon Blanc 2010 is a dry, medium-bodied white wine.  The nose reveals the fruity, floral, and  mineral aromas of lemon, lime, green apple, gooseberry, orange blossom and wet stones.  This wine is herbal and fruity on the palate, with lively acidity; followed by a refreshing, slightly bitter lemon-peel finish.”

And then, in the course of an hour, I teach them to use “Mad Libs for Wine” – in other words, a fill-in-the blank template that allows even beginners to create an accurate (and yes, impressive sounding, if you’re into that) description of any wine.  We just take ten simple facts about the wine and string them together into a few sentences.

Try it for yourself!

The WineSpeak 101 Description Template:

To write your own wine description, use the WineSpeak 101 descriptor crib to fill in the blanks on this template.  Your completed description will characterize the wine using the following basic facts:

  • Name of the Wine 
  • Level of Sweetness
  • Mouthfeel – aka “Body”
  • Type of wine (the easiest, but your customer needs to know!)
  • Aroma   Categories
  • Specific  Aromas
  • Flavor  
  • Acidity for white wines, tannin level for reds 
  • Finish  – length 
  • Finish  – description 

 ___________________________________ (Name of the wine) is a _______________ (Sweetness),

 __________________________________ (Mouthfeel) ,   _______________________ (Type of) wine. 

 The Nose reveals the ____________________________________________ (Aroma Categories) aromas 

 of ____________________________________________________________ (Specific Aromas) .

This wine is ___________________________________________________________ (Flavors) and 

____________________________________________ (Acidity or Tannin, or both) on the palate, followed by a  

_____________________ (Finish – Length) , __________________________ (Finish – Description)  finish.

As you can see, it’s not exactly a party trick, but if you know your way around the typical wine vocabulary, it’s easy to put together a meaningful wine description.  My students are amazed at how well they can discuss their impressions of a wine after just a few practice sessions.  This technique works so well that I wrote an entire textbook on “WineSpeak 101” a few years ago, and still use it today in my teaching.

Please…try it for yourself and enjoy your studies!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…missjane@prodigy.net

Instructional Design for Wine Online

In a previous post, we discussed the unique opportunities and challenges of teaching wine in an online format.  The bottom line is…this is an in-depth style of wine study that aims to go far “above and beyond” the mere memorization of grape types and places of origin. If you’d like to read the original post, you can find it here:  https://bubblyprofessor.com/2012/03/03/you-teach-wine-online/

 In this post, I’d like to share with you some of the written assignments I have used in various versions of Miss Jane’s Online Wine Class.  These types of assignments are challenging to create and assess, for the following reasons:

  • They must be preceded by class activities that introduce, demonstrate, and offer practice in the general knowledge base and the particular skill set that will be used.
  • They must be perceived as being highly relevant to the “real world” of the hospitality industry as opposed to being merely “busy work.”
  • They must be adaptable to objective grading criteria via a pre-posted, assignment-specific grading rubric.
  • They must be either impossible to plagiarize (as in mathematical calculations) or be certified “plagiarism free” via a service such as “turnitin.com.”
  • They must be revised every block!

Written Assignment:  Design a 25-item wine list for a fine dining restaurant.  A wholesale wine catalogue and the restaurant’s menu are both available on the class portal. Format the wine list exactly as it would be presented to the customer, including categorizations and pricing.  Include both by-the-glass and bottle pricing along with a spreadsheet that shows your calculations for each price. Include each item’s contribution margin and beverage cost percentage in your spreadsheet.  In an accompanying memo, explain how you selected your wines, how they support the concept of the restaurant, how you chose to categorize the wines, and how you expect your list to maximize sales and profitability.

Written Assignment:    Design a wine tasting event patterned after a  famous wine competition.  Begin by reading the instructor’s article on “The Judgment of Paris,” located on the class portal.  Next, do some research and find another example of a paradigm-shifting wine competition, challenge, or controversy.  You can use a historical event, a current event, or a widely publicized “challenge” of sorts from a magazine or television show.

Next, design a proposal for a wine tasting event billed as a “re-match” or “re-enactment” of your chosen subject.  Design your proposal, to be pitched to the General Manager of a big city hotel, to include a proposed tasting lineup, event timeline, budget, pricing structure, breakeven point in customer attendance, and a press release.   

Written Assignment:  Design a one hour wine and food training session to be delivered to the staff of a casual dining restaurant.  Use the wine list and menu provided on the class portal. (Note:  this is a simplified menu of 8 food items and 8 wines.)  Assume that your audience is comprised of mostly novice servers and bar staff.  Design a minimum 15-slide power point deck that defines the basic principles of food and wine pairing as discussed during this week’s chat sessions.  (Watch the recordings if you were unable to join us live.)  Be sure and include specific examples of suggested pairings using the menu and wine list, and discuss why the pairings are recommended.  Include your speaker’s notes in the notes section of your power point presentation.  (Just for fun, I’ve often rotated this assignment with a similar beer and food pairing session.)

 I hope you have enjoyed my little series on wine education online! If you have any questions, feel free to contact me at missjane@prodigy.net

 

 

You Teach Wine Online?

Many of my colleagues- and most of my friends – find it quirky that I teach wine classes online.  Just about every time the subject comes up, I get asked, point-blank, “How does that work”?  The simple answer is that I teach an academic, theory-based professional wine studies course…not the type of wine tasting class one might take at the local wine bar.

Of course, most people still don’t get it.  However, I can tell you that online wine courses are big business.  Over the past five years I have taught up to three online wine courses at a time, each worth three college credits and lasting between six and eleven weeks, and they’ve all been full, most with a waiting list of students eager to join.

The basics of my online wine class, like all the other online classes I teach, revolves around reading, online chats, individual and group assignments, and discussion forums.  Here is a typical week worth of classroom assignments and activities:

  • Two or three chapters of assigned reading in a text book or other assigned readings.
  • Two or three “online chats” which resemble the “webinars” that most of us are familiar with.  I design the visuals, provide a lecture, and using teleconferencing or the platform’s  chat function, create an interactive classroom for about an hour at a time (it’s exhausting).  These are recorded and available for viewing on the online class platform.
  • One or two discussion forums where I post a discussion topic and students can, over the course of the week, post their ideas and opinions. Facilitiating an online discussion is certainly a learned skill.
  • An individual or group written assignment. Feedback on written assignments in a online classroom is paramount, and assignment-specific rubrics need to be designed and made available to students at the beginning of class. 

Ok, I still know what you are thinking…”but how do you teach wine online”?  In this type of class, it is not about tasting (although it can be done, more on that at a later date).  To give you a better idea of how this works, here are some examples of discussion forum topics I have used in teaching wine online.

Discussion forum topic:  A customer in your fine dining restaurant orders the following three-course meal:  Scallop Ceviche with Candied Jalapeno, Roast Pork Loin with Apricot Glaze served with Couscous and Grilled Asparagus, followed by a cheese plate with Gorgonzola, Brie, and Manchego Cheeses.  Your customer is dining alone, and would like you to suggest one bottle of wine that would go well with all three courses.  What wine would you recommend to him and why?

Discussion forum topic: A customer in your wine bar has just “discovered” Chianti and it is his “new favorite wine”.  He requests a glass of Chianti, but you do not carry Chianti, or any Sangiovese-based wine for that matter.  What wine would you recommend to him and why?  Be sure and describe  the attributes that your chosen wine has in common with Sangiovese-based wine, how it differs from a Sangiovese-based wine, and what it is about this wine that you feel would appeal to your customer.

Discussion forum topic:  You are the food and beverage director of a large resort hotel.  You are holding a training session for six new servers and are discussing the wine list.  One of your new recruits is surprised that your wine list includes a large selection of rosé.  She wrinkles her nose and says something like “that’s what my mom drinks – it’s like Kool-Aid!  I thought this was a fancy place”!  How would you address her comment? 

Stay tuned later this week for further discussion of teaching wine online, including examples of individual and group project assignments.  In the meantime, if you have any questions about online teaching, contact me at missjane@prodigy.net