On The Road To Becoming A Master Of Wine: First On-Ramp; Scoring A Steak Dinner

I am still taking the wine course, Level 2, given by Bill Nesto and Sandy Block, at the Elizabeth Bishop Wine Resource Center at Boston University. At this point I am a little over halfway through. Study materials include The World Atlas of Wine by Hugh Johnson, which we are expected to read in its entirety, and a fairly thick red binder that serves as a study guide. That, along with three-hour lectures from 6PM to 9PM, weekly for fifteen weeks, is a fair amount of information to absorb.

A few weeks ago we had the mid-term examination which counts for 30% of the final grade. The test had a total of 48 questions and we had 45 minutes to finish. It consisted of, primarily, multiple choice questions, a process question and a few map questions. There was also a tasting part; we were asked to identify the variety of grape, or type of wine, from three different glasses of wine.

I believe in positive reinforcement. That is how I train my dog. I also like to give it a go.The class was to go over each question when the test was completed and we could ask questions if we had any. This meant I would know how many answers I got right and/or wrong, right then and there. Very convenient, because, before the test I came up with a reward structure that I hoped would motivate me additionally to do well on the test. I set for myself, with regards to taking the test, the following instructions:

• Don't think you know everything.
• Take your time.
• Reread questions and go over the test once after completing it.
• Take your time!!!

The reward structure went like this:

• 0 questions wrong = Steak dinner with a bottle of wine at nice restaurant.
• 1-3 questions wrong = Meal and glass of wine at inexpensive restaurant.
• 4-5 questions wrong = Burrito.
• 6+ questions wrong = Go home, have leftovers.

I felt confident of at least a burrito at the end of the exam. There were three questions that I had to spend some time with, painstakingly examining each choice and I went over the process question a few times to be sure I wasn't missing something. As it turned out, I scored 100%. A steak dinner it was then.

I hadn't thought this part out. Where to eat? While heading into Boston, I decided, quite quickly, that if I am going to have a good steak I may as well go to a good steak house. They should know their steak and hopefully they know their wine. Boston may not be the steak house capital of the world, but they have their share; Capital Grille, Smith & Wolensky, Morton's, Ruth's Chris, Grill 23. The Grill 23 is an exclusively Boston restaurant, which in itself, has appeal to me, as I generally avoid chains. That, and that there was a spot three cars from the door clinched it for me.

I sat at the gorgeous bar, which I practically had to myself; it was 9:30PM, after all. I have been to some trade tastings but have never dined here. I ordered a flat-iron steak and, in a convenient half-bottle size, a 2005 Chateau de Pibarnon, from Bandol.

I hadn't been eating long when a young couple came in, sat a few chairs away from me, and asked for the wine list. They poured over it with a seemingly rapturous intensity. The wine list at Grill 23 is packed with gems of all sorts. I thought they were going to order something quite interesting and tasty. I casually tried to listen in to their exchanges as they pointed to various entries on the list, but couldn't make anything out. I am always curious what wine other people buy, but I gave up trying to eavesdrop. I figured all would be revealed when the bottle arrived. After about twenty minutes they called over the bartender. They had a brief exchange, the bartender said "I'll get the wine director," and left. Now I REALLY thought they were getting something exciting, perhaps something expensive, perhaps one of the La La's (La Mouline, La Turque, La Landonne) or a DRC or a first or second growth Bordeaux or a cult Cab. I think, however, we all know where this story is going to end.

The bartender came back, accompanied by the "Wine Director" who was dressed in a white restaurant smock and looking very professional. The couple then proceeded to ask their question. "What's the difference between the Turley Old Vines Zin and the Merryvale Starmont Cab?" I wanted to blurt out, "20 bucks!" but instead I poured the remainder of my wine into the glass, took a sip, and had the disappointing feeling of being cheated by this couple. The "Wine Director" started to describe the wines. I didn't hear the entirety of the exchange, but it was brief. He said something about the Turley having dried fruit, prune-y flavors accompanied by high alcohol. The Merryvale he described simply as having dusty fruit from the flat floor of Napa Valley, while sweeping his arms and hands in front of him, like an umpire making the "safe" sign. I guess the thought of drinking alcoholic prune juice didn't sound as good as dusty fruit and they ordered the Merryvale. I imagine that, on a subliminal level, they thought it was the safe choice.

When I asked for my check a few minutes later, I asked the bartender, "So, that was the Wine Director?" He responded, "No, I couldn't find a wine associate; that was a waiter." Ah, well that explained the less than enticing description of either wine. You'd think a restaurant of this caliber would have a handy wine expert on deck at all times. Or perhaps they could enroll their waitstaff in the Level 1 Wine Course at BU, with the added incentive of a free steak dinner for doing well.