The Kishwaukee College Continuing Education department is offering two online wine appreciation classes in November. Both classes will provide an overview of wines, their grapes and regions, and will be taught by certified sommeliers from Geneva Wine Cellars.
German Wines: Thursday, Nov. 4 (6 pm-7 pm)
Explore the history of German wines, vineyards and wine regulations, as well as how climate and geography influence the wines. Understand the different ripeness levels of riesling, Germany’s most famous native grape. Discover other grapes such as pinot noir, Germany’s top red variety, weissburgunder (pinot blanc) and grauburgunder (pinot gris). Learn how to read a German wine label so you can confidently choose wines when shopping or dining.
The instructor, Timothy Campbell, is a certified sommelier through the Court of Master Sommeliers and recently passed the Wine and Spirit Education Trust (WSET) Level III Award in Wines. As a beer aficionado, he passed the first level of the Cicerone Certification program. In addition to being a sommelier and wine buyer at Geneva Wine Cellars, Campbell also teaches Introduction to Wine classes.
French Wines: Wednesday, Nov. 10 (6 pm-7 pm)
Learn the differences between Bordeaux and Burgundy. Explore the Rhone and Loire valleys and the Alsace region bordering Germany. Discover the home of your favorite grapes like cabernet sauvignon, merlot, chardonnay, sauvignon blanc and more, as well as how to read a French wine label.
The instructor, Liz Kowal, is a certified sommelier through the Court of Master Sommeliers and teaches a Wine Knowledge and Appreciation Certificate program. She has participated in and won many prestigious wine competitions while continuing to take advanced wine certifications — most recently passing Unit 2 of the Italian Wine Scholar Program with honors. Liz is also a sommelier and wine buyer at Geneva Wine Cellars.
Register for the courses at www.kish.edu/personalenrichment. For more information on the wine courses, contact Melissa Gallagher at mgallagher1@kish.edu.