food and wine wine programs

Wine Studies at the Elizabeth Bishop Wine Resource Center

The Elizabeth Bishop Wine Resource Center is a facility at Boston University established for the study and promotion of wine and other spirits, in order to educate people about wine as a beverage (which, when consumed in moderation, can be part of an enjoyableand healthy lifestyle). The Center's purpose is to foster education programs at Boston University that explore all aspects of wine, including viticulture; enology; wine history, economics, distribution and marketing; the pairng of wine with food; and the psychological, physiological, and cultural phenomena of wine consumption.

Wine Studies Program

The Wine Studies Program is a four-level curriculum within the Elizabeth Bishop Wine Resource Center at Boston University's Metropolitan College. Personal enrichment is a benefit of all four levels, whereas receiving Boston University certification in Levels 2, 3, and 4 enhances one's opportunity to work in the wine industry. The knowledge obtained through these courses will prove invaluable, even for those already in the industry.

Students enrolling in Wine Studies courses should note that midterm and final exams are offered only on the dates specified in each description. All students, including those already in the industry, will benefit from the expertise of our instructors, Sandy Block, Bill Nesto, and Stacy Woods.

For more information, call 617-353-9852

Level 1: Fundamentals of Wine—An Introduction
Prerequisite: none

Suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of Level 1, students will be able to:

• Exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles and regions
• Correctly taste and classify wine attributes
• Understand general principles of food and wine pairing
• Comprehend the process of grape growing and winemaking

Ten Mondays, including exams: September 14, 21; October 5, 19, 26; November 2, 9, 16, 23, 30 (final exam); 6–9 p.m.

Tuition: $875

Level 2: A Comprehensive Survey of Wine, Spirits, and Beer
Prerequisite: none

This intensive survey is designed for the avid consumer and serious student of wine. Offering detailed knowledge of wine through tastings, lectures, and assigned readings, the course is also useful for those who wish to enter the wine trade, or those already in the industry who want to hone their knowledge. By the end of Level 2, students will be able to:

• Exhibit detailed knowledge of wine regions, grape varieties, and styles
• Demonstrate refined tasting ability
• Understand inherent characteristics of wine
• Identify broad categories of beer and spirits

Fifteen meetings, including exams: September 8, 15, 22, 29;
October 6, 16, 20, 27 (midterm); November 3, 10, 17, 24;
December 1, 8, 15 (final exam); 6–9 p.m.

Tuition: $1,300

Level 3: Mastering Wine—Skill Development
Prerequisite: a passing grade in Level 2
This interactive and dynamic course is the first step in the mastery of the world wine industry. Intensive independent research, group presentations, and wine tastings enable students to gain advanced knowledge of wine production, distribution, and consumption. By the end of Level 3, students will be able to:

• Identify wines accurately in blind tastings, including grape varieties and regions
• Appreciate the structure of the wine business at the local, national, and international levels
• Fully understand wine grape growing, vinification, and maturations, bottling, and quality control
• Comprehend the theoretical interaction and synergy between wine and food pairing

Fifteen meetings, including exams: September 2, 9, 16, 23, 30;
October 7, 14, 21 (midterm), 28; November 4, 13 , 18;
December 2, 9, 16 (final); 6–9 p.m.

Tuition: $2,550

Level 4: The Wine Trade: Global, National, and Local Perspectives
Prerequisite: a passing grade in Level 3
Students will complete mastery of the world wine industry through in-depth discussions and forums, research of current issues in the wine industry, interaction with experts in the field, and by tasting wines of exceptional quality. By the end of Level 4, students will be able to:

• Use their wine tasting skills to deconstruct and understand wine quality and origins
• Refine their wine vocabulary and comprehensive observations
• Effectively communicate about wine
• Speak and write confidently about current issues in the wine industry

Fifteen Thursdays, including exams: September 3, 10, 17, 24;
October 1, 8, 15, 22 (midterm), 29; November 5, 12, 19;
December 3, 10, 17 (final); 6–9 p.m.

Tuition: $2,550

Instructors

William Nesto, MW
In 1993, Bill Nesto attained certification as a Master of Wine from the London-based Institute of Masters of Wine. Former sommelier at the Ritz-Carlton, Boston, he is a contributing editor to Santé: The Magazine for Restaurant Professionals, and a regular contributor to Massachusetts Beverage Business. He also lectures and judges wine competitions in the United States and abroad.

Sandy Block, MW
Sandy Block attained certification as a Master of Wine from the London-based Institute of Masters of Wine in 1992. He is vice president of beverage operations at Legal Sea Foods and frequently lectures at local and national wine festivals. He is wine editor of the Improper Bostonian, a monthly columnist for the Massachusetts Beverage Business, and a contributor to the Quarterly Review of Wines, Boston Magazine, and many other publications.

Stacy Woods
A Certified Specialist in Wine (CSW) and a candidate for the Master of Wine designation, Stacy Woods has multifaceted experience in the wine industry. She has worked at every tier in the wine trade, and was most recently the wine and spirits division manager for Atlas Distributing.

Wine Events

Portugal's Porto Particulars and the Wines of the Douro
Discover the breadth and depth of one of Portugal’s most important and historic exports, Porto, along with the new sumptuous wines of the Douro. This is the first collaboration between the prestigious Instituto dos Vinhos do Douro e Porto (IVDP) and Boston University’s Elizabeth Bishop Wine Resource Center. More than fifty Portos will be available
for tasting, with experts describing the highly complex demarcations required by the Portuguese government on every bottle, and the characteristics that distinguish each wine.
$25
Thursday, September 24, 5:30–7:30 p.m.

Getting Your Hands Dirty at Westport Rivers
Spend a day at the beautiful Westport Rivers Vineyard & Winery with owners Bill and Rob Russell, and participate in harvest-time activities. After you have "gotten your hands dirty reaping in the grape harvest," you will taste Westport Rivers’ current releases paired with a lunch. Meets at Westport Rivers.
$90
Saturday, October 17, 10 a.m.–3 p.m.

Austrian Wine: West Meets East
Understand, taste, and see what words such as Wachau, Grüner Veltliner, Federspiel, Ausbruch, Kamptal, and Zweigelt signify. Bill Nesto, MW, will be your guide to the tastes and sights of Austrian wine country. Upon the breakup of the USSR, Austria found itself in the center of Europe instead of on its periphery. Grasping this opportunity, Austrian wine producers created a new industry combining the best techniques of Western European winemaking with local terroirs and indigenous grape varieties.
$20
Friday, October 30, 7–9 p.m.

New Rioja: The Bold Wines within Rioja Tradition with Bill Nesto
The red wines of Rioja are synonymous with consistency, quality, and value. Traditionally, these wines are crafted from a tapestry of different Rioja terroirs, indigenous grape varieties, and American oak barrels. During a recent trip to Rioja, Bill Nesto, MW, discovered bold, out-of-the-ordinary flavors arising from wines made by inspired, hard-working Rioja winemakers. Discover the flavor of “new” Rioja.
$20
Monday, December 14, 6–8 p.m.

Looking for a degree program?

Boston University Metropolitan College also offers a Masters in Gastronomy.