I am choosing to take this class for a few different reasons. The first reason centers around enhancing my experience when consuming wine. I hope that with a greater understanding of the wine industry will also come a greater appreciation and enjoyment of wine.
Second, last year I realized that wine can have a considerable overlap with my first passion: travel. After a 5 month trip around the world pre-GSB, I realized upon reflection that many of the highlights of the trip centered around wine. From Chile to New Zealand to Slovenia to Italy, wine provided an amazing opportunity to connect with local people and local businesses. I'd love to bring some real, concrete knowledge of wine to my future travels to enhance these experiences even further.
The last reason centers around achieving my #lifegoal of retiring somewhere in Sonoma County on a vineyard property. Ideally, taking this class will allow me to fit in and find happiness among the geriatric, wine-loving community one day. Here's hoping!
All good reasons! I have also found myself driving through Sonoma thinking it would be an awesome place to retire :)
ReplyDeleteOut of your travel destinations, which did you think had the best wine?
Would definitely say the best wine from the trip was on the Italian/Slovenian border. I think the region is called Friuli - at least on the Italian side - and the more specific area was called Collio or Goriška Brda depending on which side of the border you're on. Specific highlights were Kabaj (we stayed on their beautiful property) and Edi Simcic. The amazing thing was how many times you cross the border without even noticing. The main way to tell which country you were in was how well the locals spoke English. Pretty much without fail, if you were on the Slovenian side the locals spoke English flawlessly, and on the Italian side not so much - one of the reasons I think Slovenia is poised to emerge as a tourist destination.
DeleteAnother highlight of the region was "orange" wine, which I'd never had before. It's white wine, but I think they leave the skins in for longer than normal, which creates an orange tinge to the wine. It's definitely different but tasty!
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