Whether you are new to wine, or consider yourself an aficionado, Wine Demystified: A Practical Guide offers an insightful and entertaining look into the world of wine. It's not about memorizing mundane wine facts - it's about learning to analyze and detect the complexities and mysteries of wine in order to make your life richer. So break out of your wine rut and learn how to take calculated chances when it comes to wine. After this course, you will be the smartest person at the table when it comes to wine.
Imagine having your own personal sommelier... well now you do. Through the unique Sympoz platform, you will be able to interact directly with Keith Goldston, your expert instructor. A self-confessed wine geek, Keith is one of the world's youngest Master Sommeliers, and received that organization's highest award, the Krug Cup. Hailed by Wine Spectator as "a wizard at matching food with interesting wines," Keith has more than 19 years experience working for award winning restaurants & wineries including Domaine Chandon, Masa's, Spago, and Picasso. Beyond the buzz, however, Keith is flat-out funny & interesting - the kind of guy who will crack open a beer while talking about viticulture, or offer up Michael Jackson analogies for your Pinot Noir.
Wine Demystified: A Practical Guide begins with a straightforward explanation of how the winemaking process affects what ends up in your glass - exploring the different regions and techniques that determine wine's characteristic flavor and personality. The second section of the course tackles the nuts-and-bolts of drinking wine: from wine tasting and food pairing to equipment. The third and final section of the course offers a deep-dive into 12 varietals - including marquee favorites like Cabernet Sauvignon and Pinot Noir and lesser known gems, like Rioja, Gruner Veltliner and Pinot Gris - plus a special section on sparkling wines.
This class is not about memorizing mundane wine facts - it's about learning to analyze and detect the complexities and mysteries of wine in order to make your life richer. So break out of your wine rut and learn how to take calculated chances when it comes to wine. After this course, your friends will be handing you the wine list.
In March 2001 Keith Goldston became America's 47th Master Sommelier. He is the proud recipient of the illustrious Krug Cup trophy, passing all three parts of the exam (theory, tasting and practical), on the first attempt. This feat had not been accomplished in over 10 years.
Although Keith is currently one of the world's youngest Master Sommeliers, he brings with him more than 19 years experience working for a variety of prestigious and award winning restaurants & wineries including Domaine Chandon, Masa's, Spago, and Picasso. Wine Spectator has called Keith "a wizard at matching food with interesting wines".
Since passing the Masters Exam Keith has been involved in a variety of projects, many of them with star Chef Charlie Palmer. Keith has worked at Charlie's Las Vegas restaurants; Charlie Palmer Steak and Aureole with its "wine tower" and digital wine list featuring over 4000 different wines. Keith was also hired to open Charlie Palmer Steak Washington D.C. For Charlie Palmer Steak DC, Keith created the "all-American wine list"; offering over 800 wines all exclusively produced in the U.S.A. Keith and Charlie also teamed up to produce a series of private-label wines, where Keith was able to craft the blends with top winemakers in Sonoma. Keith loves to educate and lecture and over the last two years he has had the privilege to teach over 1500 students.
Keith teaches classes at COPIA & the Culinary Institute of America plus travels to exotic locations such as Seoul where he lectured at the Korean Wine Academy and represented the U.S.A. as a wine judge in Korea's first international wine competition. Recently Keith packed his bags for India to help with the opening of India's first wine bar, "The Tasting Room" in Mumbai as well as providing extensive staff training for India's top two hotel groups, the Taj and Oberoi. Keith is a regular fixture at the Court of Master Sommeliers Courses, teaching and testing aspiring sommeliers in the ways and standards of the Court.