Richard Betts – Become a Great Wine Taster

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Richard Betts – Become a Great Wine Taster

21 Video lessons in HD
7h 54m of class content
Exclusive bonus content

LESSONS
DAY 1

1. Intro To Becoming A Great Wine Taster

2. Mapping Your Desires

3. Tasting Wine: Context & Method

4. Exploring Varietals: Whites With Oak

5. Tasting: Comparing Whites With Oak

6. Exploring Varietals: Whites Without Oak

7. Tasting: Comparing Whites Without Oak

8. How Wine Is Grown & Made

9. How Wine Is Shipped & Sold

10. Wine Q & A
DAY 2

11. Caring For Wine

12. How To Open A Bottle Of Wine & Champagne

13. How To Serve Wine Properly

14. How To Pair Wine

15. Exploring Varietals: Tasting Reds With Lighter Skin

16. Tasting Method: Smelling The Light Skin Reds

17. Tasting Method – Lighter Skin Reds Conclusion

18. Exploring Varietals: Tasting Reds With Darker Skin

19. Tasting Method – Darker Skin Reds Conclusion

20. How To Shop For Wine

21. Blind Tasting – Testing Your Skills
CLASS DESCRIPTION
Wine For Everyday Life.
Do you cower when presented with the wine list? Feel at a loss while walking the wine aisle? You are not alone! Many of us struggle to differentiate between the subtleties of the world’s oldest beverage. But wine is not destined to be difficult! Join Master Sommelier Richard Betts for a fun and informative guide to buying, tasting, and enjoying wine.
Become a Great Wine Taster is your guide to wine varietals, trends, and tastes. You’ll learn Richard’s “wine is a grocery, not a luxury” approach to wine while exploring the differences between regions and the history behind them. Richard will teach a simple method for looking at, smelling, and tasting each wine so you understand the nuances and the provenance of the drink in your glass. You’ll study the important factors and features of winemaking by exploring ideas through related varietals. Richard will discuss:

Chardonnay and Sauvignon Blanc – the impact of climate and oak
Riesling, Viognier, Gewurztraminer and Zinfandel – balance, sweetness, and alcohol content
Pinot Gris / Pinot Grigio, Gruner Veltliner, and Chenin Blanc – important grapes, small subtleties
Cabernet Sauvignon and it’s subjects – regional expression of the ubiquitous reds
Pinot Noir – temperamental grapes and growing in France, California, Oregon and Australia
Tempranillo, Sangiovese and Nebbiolo – wine production in Italy and Spain
Syrah/Shiraz, Grenache and friends – blends and winemaker’s intent

You’ll also learn about the unique ways we modify wine, like making it sparkle, heating it, turning it into Port, and so much more! This class will help you get more comfortable with wine, remove much of it’s mystery, and show you how to integrate it into your everyday life.
Pair your appreciation for wine with knowledge in this accessible and educational class. Join Richard for Become a Great Wine Taster and never fumble over wine selection again.
RICHARD BETTS
Recognized as one of the leading authorities on wine, spirits and dining, Richard, a Master Sommelier, is credited with creating some of the most influential wine and spirit brands hailing from three continents and five countries. From the wild southwest of Tucson, Arizona Richard managed to escape the old pueblo and complete his undergraduate studies at Occidental College in Los Angeles. Along the way, a sabbatic in Italy opened the door to the wonders of food, wine, and a pedestrian lifestyle (that’s to say, one uses their feet often.) During this time, the wine bug bit and Richard began to appreciate wine as the Europeans do, which is, as he says: “as a grocery and not a luxury.” Upon return to the States Richard continued along the prescribed path of environmental law which included; a stop at Skadden Arps, a sojourn on Capitol Hill clerking for the honorable Dennis DeConcini (D, AZ) and a graduate thesis at Northern Arizona University. Despite managing to gain admittance to law school, the consumption of a bottle of regular old Chianti, changed Richard’s mind, direction and, ultimately, his parents’ enthusiasms. Thus, the JD was forsaken and he jumped head-long into the world of food and wine. Richard’s first job in wine was as sommelier of Chef Janos Wilder’s restaurant where they won a James Beard Foundation award in 2000. In June of 2000 Richard joined the Little Nell in Aspen, Colorado and continued to build the WineSpectator Grand Award winning wine list. During this time Richard garnered a second M.S. and the “Krug Cup” by passing the Court of Master Sommelier’s Master’s Exam on the very first attempt – becoming only the 9th person to do so and one of only 200 Master Sommeliers recognized in the world today. In the wake of his post-MS myopia Richard founded his first wine company, Betts and Scholl with partner Dennis Scholl. His first vintage of “the OG” Barossa Valley Grenache (2001) gained recognition as the “Star Selection” of the Best New Wineries in the World for 2004 from Food and Wine magazine. Since then his wines have won top praise from national publications including the WineSpectator and the International Wine Cellar, among others. Richard also created and co-founded Scarpetta Wines in 2006 and Sombra Mezcal in 2007. In 2009 Richard sold his interest in Scarpetta Wines and he and Dennis sold Betts and Scholl to Castle Brands, a public company. Today, Richard is guiding Sombra Mezcal and his newest wine projects “Saint Glinglin” from Bordeaux and “my ESSENTIAL” from California and Provence. He is also the author of the New York Times Best Selling “The Essential Scratch and Sniff Guide to Becoming a Wine Expert”, a kids book for adults (October 2013.) His next collaborative book is “The Essential Scratch and Sniff Guide to Whiskey” coming Fall, 2015. Today Richard travels extensively and does the laundry in Boulder, Colorado.