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Five glasses on the table. Various shades of deep red. Aromas fill the immediate space, a mélange of fruity bouquets. After a brief swirl, one glass is gingerly brought to the lips. Soft but full-bodied as it blankets the palate. Pleasant. But it’s time to spit. A bite of green apple or rare roast beef and it is time to move on to the next wine. An open mind, as well as an open palate, is key to judging wine. How does one become a wine judge? What makes a winning wine? When selecting a wine, what would they tell the basic consumer to look for? The world of wine, from growing grapes to determining the best of the best at wine competitions, is fascinating. The L.A. County Fair’s Wines of the World competition assembles some of the most prestigious international judges. Look at their backgrounds. Hear their engaging stories.
Peter Marks
Curator of Wine
COPIA: The American Center for Wine, Food & the Arts
(707) 265-5925
pmarks@copia.org
Rebecca Chapa
Tannin Management
Wine by the Class
(415) 751-0247
chapz@earthlink.net
Peter M. F. Sichel
(212) 628-9699
PMFSichel@aol.com
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