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56 / the tasting panel / january/february 2017 Another very valuable WSG asset on lend to CAC is Maurizo Broggi, creator of the Italian Wine Scholar program. Broggi will serve as a principle for the entire tour, working in conjunc- tion with the local guest sommeliers/ headmasters. Originally a sommelier and wine consultant for various cosorzi in Italy, Broggi also spent a number of years in China as a wine ambassador in Hong Kong. During this time, he earned the Diploma in Wine and Spirits (with Merit) from the Wine & Spirits Education Trust. He was also awarded the Decanter Scholarship for top Advanced Level graduate in Asia. His other wine credentials include the French Wine Scholar with Highest Honors, Certified Specialist of Wine from the Society of Wine Educators and Certified Sommelier from the Court of Master Sommeliers. Says Broggi, "Each one of the 20 regions of Italy has its own traditions, grapes and wine styles. This makes Italian wine study akin to tackling the wines of 20 different countries. The sheer volume of information can be overwhelming. There are more than 300 native grapes and more than 400 wine appellations. Only by putting the regions and their wines into geo- graphic, historic and cultural context can you master the wines of Italy. It can be a daunting task, but at the same time extremely rewarding." The WSG partnership might be biggest update in the CAC program, but there are others too. This year som- meliers and the like will have plenty of time to get to work before dinner starts. "It's a shorter program but with more seminars," says Leicht, "so we're looking at a 9 a.m. to 3:30 p.m., because we realized that a lot of our audience needs to get to service." Interestingly enough, the final benefit of the CAC/WSG partnership won't be realized until after this coming semester. Says Leicht, "Because we're now involved with the Wine Scholar Guild and really tightening our focus this semester on Italian wine, this will open up the potential to offer additional CAC sessions and other semesters to center on non-Italian Cru Artisan wines throughout the year. So for instance, we'd offer something like a CAC 'study abroad program' where we actually hold campus in the vineyards of the Pacific Northwest with Pacific Rim's winemaker, Nicolas Quille." The biggest changes in the cur- riculum will include a focus on Italian terroir and more deserved attention to Marsala. Says Leicht, "The Digging In seminar is what I see as the heart of the curriculum, because the somms who have been fortunate enough to come with us on the enrichments trips via the Guild of Sommeliers say to me that the whole world of Italian wine is so much more challenging to them. Of course, the best way to really learn about Italy is to visit, but the next best way is to have the winemakers come explain it to you in person. This is a 90-minute seminar with five winemakers from five different regions who will really be focusing on the very unique terroirs that make up Italy. For this seminar, we're also going to prepare more of a lunch pairing. We'll have a little heavier portion with all those wines. When you have ten wines to taste through, you've got to have food." As for Marsala, Leicht continues, "The fact is, we've received such great recep- tion about the Marsala from seminars in the past that we decided to separate it out and give out and give the lovely Benedetta [Benedetta Poretti, family proprietor, Florio] a chance to strut her stuff and show all of us how special Marsala can be in a modern context." To learn more about the details and wines of this year's curriculum, see the syllabus included here. And upon reviewing it, consider the components of Cru Artisan College that aren't apparent from the text: the volatile chemistry of Italian winemakers and the insane amounts of wine, food, learning and fun. Says Leicht, "When you put five winemakers in a room, you're going to have 25 opinions, but when they get together, magic hap- pens. The results become greater than the sum of its parts." Talking Amarone and Brunello in Atlanta (left to right): Lars Leicht; Christian Scrinzi, Chief Winemaker, Bolla; Andrea Sartori, family proprietor, Sartori di Verona; Guest Headmaster Eric Crane, Director of Training & Business Development, Empire Distributors; and Gabrielle Pazzaglia, Castello Banfi Cellar Master. PHOTO: RYAN STONE