Society Of Wine Educators

The Musings of Ron Kapon: Society of Wine Educators Conference 2011

I arrived in time for the opening luncheon and seminar sponsored by Wines of Portugal. The guest chef was from Lisbon and the presenters represented Women Winemakers and the regions of Porto and Madeira. At this point it got tricky for me. There were 3, 4 or 5 seminars scheduled at the same time and it was very difficult to choose. My first seminar was entitled “Taste, Flavor and the Unique Power of Scent" with Rachel S. Hertz, PH.D, discussing aroma and smell. I did not attend sessions dealing with Champagne, German wines or the wines of Southwest France and I also missed my favorite all time speaker Kevin Zraly.

There was a break before my next session and I went to listen to Eric Orange, the CEO (and old friend) of Local Wine Events. Having been to Chianti Classico a few months ago I choose that tasting, led by Michael A. Schaefer, rather than Scotch Whisky, the Wines of Greece, wine and cheese pairings and wines from volcanic sites. The first night's gala was Creative Cocktails with demonstrations, food and top spirit professionals. It was good to see Jonathan Pogash mixing cocktails made with Ferrand Cognac. Day two started with a continental breakfast and my first session was Terroir in a Teapot. Michael Harney, the CEO of Harney Tea, had lectured at my spirits class at Fairleigh Dickinson University last semester and converted me to a tea drinker. The other session included: Using Turning Point response systems with PowerPoint, Talking to Millennials, Teaching taste and the use of sauces as flavoring agents. Next I chose Rules of Engagement with Jane Nickles because I loved her seminar last year in Washington DC. She spoke of presentation as the most important business communication tool. My other choices would have been: Rhum Clement, a discussion of alcohol consumption and metabolism or climate changes in the glass. After lunch I choose Wine Communicators with Harriet Lembeck leading a panel that included Florence Fabricant (NYTimes), Tyler Coleman (Dr. Vino) and Gloria Maroti Frazee (Wine Spectator). I knew three of the participants but had to miss Blanc de Blancs Champagne, the Ancient Wine Trail in Italy, Pisoni Pinot Noirs and the Synergies between the kitchen and the bar.  My next afternoon session was After Dinner Drinks. Other offerings at the same time included: Wine, Bread & Cheese, New Italian wine regulations and Chilean wines. My last afternoon tasting was The Legend of Sassicaia.

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