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Media Relations

Wine not? Develop your palate with tips from IUSB’s wine expert

When a restaurant's wine list is longer than its menu, do you feel excited at the prospect of choosing a winner or intimidated by the unfamiliar names and categories?

If you're among those who suffer from wine-list paralysis, it's time you met Bill Wilson, creator of the popular "Wine for Newbies" podcast. He teaches an eight-week course at IU South Bend called "Wine Appreciation 101."

"My goal is to get my students to the point where they feel comfortable in a wine shop or at a restaurant because they know what they prefer in a wine," Wilson said.

Wilson's class takes a tour through the "Big Six" grapes: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon. Along the way, students learn about the process of wine making, how to detect different flavors and aromas, and most importantly, how to find wines they like.

"The most important question with respect to any wine is whether you like it. If I say it's a good wine, that doesn't mean you have to like it. Life is too short to drink stuff you don't enjoy," he said.

Wine advocate

An IU law alum who now practices in South Bend, Wilson first became acquainted with wine while representing Indiana wineries in their bid for interstate shipping rights. Although their initial victory was reversed in the federal appeals court, Wilson's encounters with wine reviewers and enthusiasts sparked his interest.

Eager to learn more, Wilson began browsing the shelves of his local wine shop. He remembers the indecision he felt before choosing a bottle.

"Imagine going into a wine shop and being confronted with 30 different Cabernet Sauvignons from California and having no idea where to start," he said.

As Wilson developed his new hobby, he recognized a natural progression from sweeter wines toward drier and more arresting varietals. He realized that many people are initially turned off by the flavor of drier reds, but by starting with softer wines they can identify qualities they like as they move gradually toward more intense or tannic flavors.

"Many people are introduced to wine through White Zinfandel, and if the next thing they try is a really dry red, it can be unpleasantly overwhelming," he said. Instead, Wilson starts students on Riesling, a sweet white wine that pairs well with many foods.

Tips for tasting

During a typical class, students taste four different bottles of that week's featured grape from various locations around the world.

"Bringing in wines from different regions show how much flavors can vary depending on growing conditions, and how winemakers can affect the taste through their decisions," Wilson said.

Students compare notes on their tasting experience, with Wilson's number one rule in effect: There are no right and wrong answers.

"Everyone's olfactory senses are different. If you taste something and I can't sense it, that doesn't mean one of us is wrong and one of us is right," he said.

Often, however, students detect similar flavors and aromas in each wine, Wilson said.

"Usually there's one person in the room who hits on something they taste like plums or cherries, and you can almost see the light bulbs going on as everyone says, 'Yes, that's what it is!'"

Wilson said his classes, like his podcasts, are devoted to helping "newbies" through the transition from first-time taster to confident wine consumer.

"Not all of the students become true wine enthusiasts, but they all enjoy it, and they especially enjoy the self-confidence in their knowledge they've developed by the end of class," he said.

Tips on beginning your wine journey

Along with downloading Wilson's free podcasts at http://www.winefornewbies.net, try his tips below to ease yourself into the world of wine.

• Start sweet. If you are new to wine, hold off on dry reds like Shiraz, Zinfandel and Cabernet Sauvignon. These wines have more of the tannins from the grape skins, which create an astringent, puckering sensation in the mouth. Begin instead with Riesling, a sweet and versatile white, or with Pinot Noir, a lighter and more approachable red. These wines are also good picks for the dinner table, Wilson said: "Riesling and Pinot Noir are probably your safest bets for pairing with just about any food."
• Go shopping. Once you feel comfortable with Riesling and Pinot Noir, "get yourself to a good wine shop and tell them, 'I enjoyed this particular Riesling, and I'd like to expand my horizons,'" Wilson suggested. If your budget allows, ask the proprietor to build you a case of representative wines from different regions.
• Take notes. As you sip your purchases, jot down your impressions of each wine. "Even just writing down a word or two will help trigger your memory of that wine," Wilson said.
• Prompt your vocabulary. If you get stuck trying to identify distinct aromas and tastes, try using a tasting tool that lists different fruits, spices, herbs and other flavors you may detect in a wine (download one free from http://www.vinography.com). Wilson also prompts students to describe the overall character of the wine -- is it big and bold, or perhaps subtle and nuanced? The "mouthfeel" of the wine can be another descriptor of its character. For example, it may feel dry, smooth, delicate or heavy.
• Attend tasting events. Keep an eye out for tasting opportunities at restaurants, wine bars, shops and seminars. Wilson frequents his local wine shop's free weekly tasting. "In the course of an hour I can try six to eight different wines," he said. He also attends the annual Epcot Food and Wine festival each year, at which he has tried as many as 70 wines in one night. In such circumstances, remember to try just a sip and pour the rest into the bucket provided for that purpose.
• Find a tasting group -- or start your own. Ask the manager at your local wine store if anyone knows of an existing wine group. "There's going to be at least one person on staff who is a wine geek and will know of others," Wilson said. Alternatively, creating your own wine group is as simple as getting together a group of friends who are willing to meet once a month. Try having each attendee bring a different bottle of a specified grape like Merlot or Pinot Grigio. Add an element of drama by keeping the wines covered until after everyone has voted on their favorite.
• "Drink what you like and keep trying new things," Wilson said. This simple maxim will ensure an ever-expanding sphere of wine appreciation.

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