With the start of the new semester underway, I met up with several of my colleagues from my previous employer. Prior to my departure, a few of us had started meeting up at a wine bar to hang out and discuss higher education issues. However, the impetus for our initial get-togethers was the trip I took to Kansas City, MO with two colleagues. On that trip, I had dined out with Maureen and Mijin, who both enjoyed the mini wine lessons I provided to them during the meal. Upon our arrival home, they asked if we could continue to meet up and talk about wine, to which I agreed. Thus began our impromptu group.

We made these plans several weeks ago and I had suggested that we meet at Terroir, since, at the time, I had not been there yet. In the intervening weeks, I actually went to Terroir with a wine colleague, but chose not to alter my plans with my friends.

Despite the September date, it was still the Summer of Riesling, but given the heat and humidity I was happy to select such a white. As it was just 5:00 PM, I was able to take advantage of the Happy Hour special and ordered the German Riesling of the two listed Rieslings from the Happy Hour menu. However, when the server began to pour the wine, I noticed that the bottle was not German and halted his pouring. Fortunately, the practice at Terroir is to pour a small amount for guests to taste before a full glass is poured, so only a little bit of wine was wasted.

The server went back behind the bar to retrieve the correct bottle of wine, but could not locate it. Accordingly, he offered me a similar German Riesling in its place, at the same $6.00 price. I tasted the wine and agreed to the substitution.

My friends arrived a short time later and solicited the server’s help to select one of the three red wines on the Happy Hour menuk, all of which were Spanish Monastrells (aka Mourvedre), but from different regions within Spain. He suggested the medium-bodied wine, which they both tasted and enjoyed. A third friend arrived somewhat later and joined in with a glass of the same. Around this point in the evening, I was ready for a second glass and ordered a taste of the Chinon, having tasted from my colleague’s glass back in August. It was as lovely as I remembered. And, again, I was very impressed with the servers’ knowledge of wine both through my direct interaction and what I overheard with other patrons.

We left the bar around 7:30/8:00 by which time there were several people waiting for our seats and a few more hanging out outside. It was quite a contrast to my initial arrival when I was the only one in the place. Clearly, the bar is well received and is doing brisk business.

While we spent a lot of time talking about wine, particularly in terms of my ventures in it since they last saw me, I didn’t actually do any "teaching." So, school may be back in session, but the students haven’t quite shown up just yet. 😉