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Various wine glasses and information packets scatter the tables at Radio Maria in Champaign, Sunday, January 20, 2007, for the Wine 101 class that takes place there every other week. (Tom Root)

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Radio Maria »
Address: 119 N. Walnut St. Champaign, IL 61821
Phone: (217) 398-7729
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Radio Maria, located at 119 N. Walnut St. in downtown Champaign, has become a staple restaurant throughout the influx of fusion cuisine eateries that CU has taken on in the last few years. But more than exotic course selections and tantalizing entrees, Radio Maria offers more to this town than most others places like it: appreciation of fine beverages. Aside from the 27 beers on tap, the selection of 65 bottled beers, an extensive cocktail menu, and some 300 wines, Radio Maria holds special events that promote both the education of and appreciation for good drink. Most recently, I was lucky enough to attend a Wine 101 cradiolass at the restaurant. Held by Sommelier David Bohula, the class covered everything that is wine. From basic viticulture to a blind taste test, I’ve come to learn that wine is not just a drink: it is both science and art.

The event started promptly at 6 p.m., and the group of 24 was seated in the private back room where an 18-page packet of wine information awaited each guest. Admittedly, sitting at a table with six strangers can be a little awkward at first, but as wine glasses were filled and refilled, all became friends and connoisseurs alike.

Bohula kicked off the night prepping the group with some information on viticulture, also commonly known as wine growing. Bohula said that the most important part of wine production is the quality of fruit used and the care it receives, which no doubt determines the quality of the final product. Bohula also pointed out that the grapes used for wine making are quite different than common table grapes. He said that wine grapes are much sweeter with much thicker skins, and that there are over 5,000 different grapes used in wine making. Each different grape yields a different wine like a merlot, zinfandel, or chardonnay.

The sommelier continued the lesson touching on how variation in climate, viniculture (the wine production process), and winery techniques all play a huge part in the specific taste and texture of a wine. The next move was on to the blind taste test, where each guest tried three white and three red wines in order to try their hand at being a sommelier.

The blind taste test is a six-step process which includes noting the appearance, scent, taste, finish, a primary conclusion, and a final conclusion on what the wine is, which includes the region and actual year the wine was made.

To begin a blind taste test, tip your wine glass angling the liquid inside which will allow you to note the color of both the center of the wine and the rim of the wine, as well as how reflective it is. This is also when you get to swirl the wine and note the “legs” of the liquid which can either run down the glass quickly or slowly, and can be thick or thin. This helps to determine how much alcohol content is in the wine.

Step two is marking the wine’s smell. Here, it is imperative to swirl the wine in the glass because moving the liquid allows specific aromas to be released that help with identifying the wine. Aromas can range anywhere from fruity, to nutty, and even to a chemical scent. However, Bohula said that if a wine smells like a chemical, it is most likely corked, meaning it has gone bad. That is why at restaurants servers open the bottle of wine and allow you to sample it in order to make sure the wine is still good.

In step three, you get to sample the wine noting distinct flavors such as honey, almond, or citrus. This step also includes noting the sugar and alcohol content of the wine. Step four deals with the finishing flavors of the wine. Here, you are to note any differences in flavor at the end of the tasting than the initial flavor on the palate.

Step five and six are designated for pros only. In these steps you are to determine where exactly the wine is from. This includes deciding whether the wine is from the old world or the new world, what climate the grapes were raised in, the country of origin, and the year it was made.

Although I certainly could not conclude which wine was which, and rarely noted the correct aromas or flavors of the wine, I came away from the Wine 101 class knowing a few things: I’ll probably never be a sommelier, or even a connoisseur, but I like wine and it’s a good thing that there’s a place in town that can satisfy my hankering and even teach me a little something along the way.

To find out about more events at Radio Maria Restaurant visit RadioMariaRestaurant.com.