Issue link: http://digital.copcomm.com/i/86618
tribute to a wine's ability to age, physical properties of the aging process, storage considerations and "drinking windows" for New and Old World wines. Her blind tasting challenged educators to identify age-worthiness in four dif- ferent Pinot Noirs with the premier cru Burgundy exam- ples showing more concentration, astringency and tighter tannins proving worthy of the cellar. To demonstrate wines that had aged successfully, Downey chose older vintages of Château Pichon Lalande, La Gomérie and Stag's Leap. Tracy Kamens, Ed.D, CWE wants more edu-tainment in wine education. Beyond Classes with Glasses When it comes to studying wine, Tracy Kamens, Ed.D, CWE, DWS is an advocate of edu-tainment. In her classes she uses kinesthetic exercises such as drawing, forming groups and catching objects to get students up out of their chairs and retrieving informa- tion spontaneously. Kamens outlined two basic approaches to teaching: andragogy, learner-centered instruction best defined as the "guide on the side," and pedagogy, content-driven instruction or the "sage on the stage." Her model for teaching adults takes into consideration different learning styles; she uses more visual information, which helps drive information, and the understanding that adults are motivated when they can use what they learn to solve immediate problems. "The most effective teachers know when to use both methods," said Kamens. Saké Pairing Redefined Whether they're made from grapes or rice, low-acid beverages can be tricky when it comes to food pairing, and saké has the added challenge of being identified with a singular cuisine. Oregon craft sake producer Momokawa's Liloa Papa and saké guru Randy Caparoso dished up five unique sakés paired with the cross-cultural cuisine of Sacramento chef Joshua Wilder Oakley of Tango & Stashe. "Lactic acid is a by-product of saké production that creates creamy, nutty flavors," said Caparoso. "These wines have more amino acids and umami flavors, so they pair well with earthy, creamy foods like soft, ripened cheeses." As was the case with Momokawa's G-Joy, an undiluted junmai ginjo, which was a fresh take on wine and cheese pairing. Oakely emphasized Peruvian dishes, including a complex beef stew paired with Yoshinogawa Junmai Ginjo Winter Warrior, which mirrored the rich umami flavors, and a pineapple jam-filled cookie with a Momokawa Nigori. The take away: Saké isn't limited to Asian foods, so focus on pairings such as mushroom risotto that mirror the earthy flavors of these wines. YOUR CUSTOMER'S TASTEBUDS WILL THANK YOU. Grape varietal specific shapes; starting at $5.95 per glass. Available through your distributor or at riedelop.com. XL Pinot Noir Glass Height: 9" Capacity: 30 oz.