Wines of California

Michael As Angelika already pointed out, I also took a class, after Angelika has been going in and out of Berkeley University as if she were at home there. The course is called "Wines from California and Europe." On Tuesdays from seven to ten in the evening, the teacher first shares interesting facts about winemaking, such as where the individual wine regions are located, until it finally gets down to business and the students taste five different wines. This is done following a strict procedure: first, we determine the color ("straw-gold" or "straw-yellow"?), then the "nose" (white wines usually smell either of tropical fruit or flowers, red wines of black currants, and in both cases, there can be "wood" in the "nose," which means you perceive the barrel wood as an oak wood scent), and finally the components of taste, the body (weight), acid level, texture, and who knows what else. Recently, as part of the "fruity wines of Europe," a German Mosel wine was featured, and when asked about the "nose," a cheeky American exclaimed, "Horrible, liverwurst!" That made everyone laugh a lot. By the way, the most expensive wine that has been featured so far, a French "Sauternes," a delicious dessert wine, cost a whopping 42 dollars, which is 76 marks per bottle! Fortunately, the samples are included in the course fee.