Page 6
THE BATTALION
WEDNESDAY, OCTOBER 22, 1980
KAMU to hold wine tasting
Bias towards imported wine mostly ‘snobbery— expert
By DEBBIE NELSON
Battalion Staff
Winetasters don’t often show up in
College Station. Harvey Posert of
California’s Robert Mondavi Winery
is the exception.
Posert, public relations director,
is in the Brazos Valley to assist
KAMU television with its first wine
tasting party Thursday night from 7
to 9 in the Aggieland Inn.
“There’s still some snobbishness
to thinking imported wine is better;
really, what you like is better,’’
Posert said. Seventeen California
and one Texas winery will De repre
sented in the 50 wines at the tasting.
Wine tasting is an experience for
all the senses, Posert said. Tastes of
bitter, salt, sour and sweet confront
the palate, while the nose has “an
infinite number of reactions. ”
“There’s an old saying,” Posert
said. “Sell wine with cheese; buy
wine with bread.” Wines usually
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cheese, Posert explained, but cheese
masks the taste of the wine, so a “real
taster” eats bread or crackers to clear
his palate, or simply drinks water
before tasting the next wine.
In wine tasting, traditional rules
apply. Taste white before red and
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dry before sweet. Then follow a
three-step process for tasting.
Sight — Hold the glass to the
light, examining the wine for clarity.
Smell— Twirl wine in glass, snif
fing the wine for aroma and bouquet.
A wine-tasting booklet for the
KAMU tasting explains: “Aroma is
grape fragrance; bouquet, the more
subtle fragrance that comes later,
from fermenting and aging.”
Taste — Sip the wine and roll it
around with your tongue. Then clear
your palate and move on to the next
wine.
Although some people are profes
sional wine tasters, Posert said, “In
the beginning, it’s whether you like
it or not.”
He said, “Sometimes an absolute
professional can be faced blindfolded
with a heavy, rich, white wine and a
light red wine and won’t be able to
tell the difference. It’s an art, not a
science.”
Posert once presented California
wines at the U.S. Embassy in Paris.
“Their first thought was the wines
were very well made,” Posert said,
“although the tastes were not in a
large part the traditional French
wine tastes.”
At that time, Posert was public
relations director for the Wine Insti
tute, an organization promoting
California wineries, of which there
are about 600. Two months ago, he
took a position as public relations
director for Robert Mondavi
Winery.
Posert has promoted wine for 15
years, since he moved to California
from a newspaper job in Memphis,
Tenn. Now 50 years old, Posert
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COURSE
TIME
FEE
COURSE LENGTH
INSTRUCTOR
MONDAY
Bartending
6:00-7:00
$8.00
4 weeks
Tommy Ruddock
Bartending
7:00-8:00
$8.00
4 weeks
Tommy Ruddock
Dancercise
5:30-6:45
$7.00
5 weeks
Julia Mashburn
Intermediate Guitar
$2.50
5 weeks
Greg Hargis
Videotape Productior
i 8:00-10:00
$2.00
4 weeks
Kenneth Mays
TUESDAY
Dancercise
5:30-6:45
$7.00
•: we^ks
Julia Mashburn
Beg. C&W Dance
6:30-7:45
S12.00
5 weeks
Taylor & Brown
WEDNESDAY
Dancercise
Dating, Engagement,
5:30-6:45
$7.00
5 weeks
Julia Mashburn
& Marriage 7 :30-8:30
Effective Communication
$2.00
5 weeks
Hubert Beck
for Women
THURSDAY
7:00-9:00
$4.50
4 weeks
Karen Wilson
Advanced C&W Dance
6:30-7:45
$12.00
5 weeks
Taylor & Brown
Beg. Guitar
5:30-6:30
$7.00
5 weeks
Kevin Donahue
Dancercise
FRIDAY
5:30-6:45
$7.00
5 weeks
Julia Mashburn
Beg. C&W Dance
6:30-8:00
$12.00
5 weeks
Taylor & Brown
OTHERS
Rockclimbing
(See Brochure)
$4.00
David Hinz
Defensive Driving
(See Brochure)
$15.00
Col. Goldsmith
Canoeing
CPR
Urban Kicker
(See Brochure)
(TEA)
(TBA)
$14.00
Mike Ryan
Horowitz & Woodruff
Joe Parrinello
Dancin’
(TBA)
Joe Parrinello
Judo
(See Brochure)
$ 2.00
Judo Club
seems to enjoy his work.
Oddly, he said he didn’t have a
bottle of wine in his house until he
started promoting wine 15 years ago.
Since then, he is a hearty wine sup
porter.
Wine has grown in popularity in
the past 10 years, Posert said. “Texas
wine consumption has doubled in
the past decade and has become an
important market for wine.”
Americans now drink two gallons
of wine per capita per year. Or 10
bottles of wine per person. California
produces seven of those bottles of
wine, other states produce one and
foreign countries produce the other
two.
A common misconception about
wine is that it must be aged many
years before sale. But Posert said
Mondavi wines (of which there are
about 12) are aged anywhere from
several months to five years.
This year was an exceptional one
for California vineyards. “You take
what God gives you ... this year is the
best one in five to ten years.”
Wine-making is a natural process
of squeezing the juice out of grapes
adding yeast for fermentation and ag
ing the wine.
During the aging process, wine
tasters savor the fate of the wines.
“The decisions they make about
the wines are very important —
which ones should be sold soon (and
often inexpensively) or put into
blends, and which wines show such
promise that they should be put
aside and handled individually.”
Posert extended an invitation to
the public to attend the wine tasting
Thursday night.
“If you’re interested in wine at all
in Bryan-College Station, Thursday
evening that tasting is a place where
you’ll be able to taste a range of wines
and talk to winery representatives.
“And it may not happen again
soon.”
Tickets at $5 per person may be
obtained from members of Friends
of KAMU or by calling 845-5611.
The following area merchants also
have tickets: Hastings Books and Re
cords, Prioriteas, First National
Bank, Youngbloods, City National
Bank and the Aggieland Inn.
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TUCSON, Ar
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Richard Huff,
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Staff photo by Georg*
“There’s still some snobbishness to thinking imported wineis
better; its really, what you like is better.” Harvey Posertd tht campaign.
California’s Robert Mondavi Winery will be at the Aggielatl
Inn Thursday night from 7 to 9 for a wine tasting
benefitting KAMU television.
iReag
Honor guard drillinfdsis
Today marks the end of the second
day of drills for 72 juniors who were
selected to replace graduating
seniors in the Ross Volunteers.
The group, the oldest student
organization at Texas A&M Univer
sity, serves as the governor’s official
honor guard.
Under the instruction of the senior
RVs, the new volunteers are prepar
ing for two parades in December —
one in Bryan and another in Conroe
— and Mardi Gras in the spring.
Physical and mental conditioning are
the goals of the 90-minute drills held
twice each week.
In addition to drill instruction,
Cmdr. Roy Brantley said the juniors
United Prc
are receiving training in etiqi4,
and leadership skills. ^ -eagan Tuesday
“We are promoting merer ar . erS ianc , ini
ever this year the soldier, state® n ! IS ’ sa ' l . n F e
knightly gentleman image," B® “son
ley ScllG. I . r j r
rpi . i t : Cain freedom toi
The senior RVs selected VT fi
ii .i. . ■I believe tr
juniors based upon their cnanfl . i.
traits, academic and militarystu ? ( rei ,^ n '[\i
1 t’ X* j. • i- ituation and tr
mg at Texas A&M, discipline , ,
i 1 • i il JtLIl IIICIC 5L/ Iv
cord and social graces, Brantleys)
The honor guard, named afterl
|nddisgrace,” R
first president of Texas
lege, Lawrence Sullivan Ross . idat hocrit
not select a new commander to af a ra ii,
place Brantley until the end)
Y ear- Biate as a campa
he dec
ould handle tl
“I may have
Cashmere Sweaki™} talk a a out
old reporters,
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uiet diplomacy
The hostages
nilitants who
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