I returned to Kansas City, MO for the second phase of my participation in the Academy for Academic Leadership’s Institute for Teaching and Learning last weekend. Some of the time was spent with a few colleagues from my home institution — NYU — and I had the opportunity to dine out with them on several occasions. Knowing of my academic pursuits in wine, they deferred to me in all matters vinous, even to the point of waiting for me to arrive at the bar to advise them on which glass of wine to order.

On the first night, our group met at the hotel’s revolving restaurant to prepare for our project presentation. When in Rome…, so we all proceeded to order steak — KC Strip and fillet mignon — making my job very easy. I chose a Cabernet Sauvignon from Simi (Alexander Valley, Sonoma, 2004 vintage) and explained the match between tannin and protein. All expressed approval at the selection. The next night, thre of us headed to the well-regarded Fiorella’s Jack Stack BBQ, which practically begged for Zinfandel [Zen of Zin, California (specific details not recalled), 2004 vintage]. It was a terrific match with the sweet barbecue sauce and burnt ends (one of the house specialties) and ribs.

Of particular interest, my colleagues were hungry for wine knowledge, asking detailed questions. Perhaps their roles as scientists can account for some of their inquisitive pursuit. But, more likely, I think it is their true interest in learning more about wine. One colleague noted that she had never had so many wines before and bragged to another that she had learned about five grapes — all in three days! Regardless of motive, I was delighted to sate their appetite with my knowledge and keep the bottles flowing.