The Musings of Ron Kapon:

Red, White and Bubbles was the name of the Society of Wine Educators 34^th Annual Conference. This year it was subtitled: A Capital Perspective on Wine, held in Washington DC July 28-30, 2010. Our nation’s capital and the heart of American politics has historical monuments and landmark buildings yet the conference was so engrossing to me that I never left the Hamilton Crowne Plaza Hotel and adjacent Almas Temple Building where all the seminars, meals and tastings were held. I already have another trip planned as a tourist. I decided not to drive since I was unfamiliar with the city of Washington. Amtrak took 3 1/2 hours, was comfortable and cost less than $50 one way (purchased in advance). On the way home I chose the bus which took 5 hours yet only cost $21. It was crowded and much less relaxing. When I figured the cost of gas, tolls and hotel parking I actually saved money.

Pre-conference events included a Wine Academy of Spain Intensive course and the Certified Specialist of Spirits (CSS) Intensive course and exam. There is also a Certified Specialist of Wine (CSW) preview and exam and the Certified Wine Educator (CWE) preview and exam. The CSW is the prerequisite for the CWE Exam.

The Society of Wine Educators was founded in 1974; I joined in 1984. When I was invited to attend the 34^th annual conference I checked the list of past sites and realized I have only attended 5 conferences. Most have taken place on the west coast and the cost of attending has increased a great, great deal. Editors Note: I was comped the full conference fee of $740, which included all sessions, lunches and evening events. One could also register for one day or just the seminars. The hotel had a special conference rate of $129 per day.

I arrived in time for the opening function, "A Toast to the Town," a Capital Champagne luncheon and seminar conducted by Mary-Ewing Mulligan MW (one of 4 female Masters of Wine in the US) and husband Ed McCarthy. They presented 6 Champagnes along with a Baedeker slide presentation. Ed and Mary together have authored 10 Wine For Dummies books with Ed going solo on Champagne For Dummies.

There were non-stop seminars that were followed by short breaks, including bonus sessions all three days and interspersed by a sit-down lunch tasting. Each night there was a buffet, wine suppliers on two nights and spirits companies the third. Half of the seminars were in the Hamilton Crowne Plaza Hotel and the other half, plus meals, were in the adjacent Shriners Temple/Conference Center. Break time gave me a chance to relax for a few minutes and freshen up in my hotel room. This was a marathon three day affair but worth every minute.

There were always four seminars to choose from, two in each building. I attended the following: Wine Literature with Paul Wagner; Master Food & Wine Seminar: The Good, The Bad & The Ugly with Jennifer Simonneti-Bryan MW and Ken Arnone, Certified Master Chef; A Washington Debate: Does the Price of Wine Reflect its Quality (with a four-person panel). One of the bonus sessions was conducted by Richard Peck and dealt with Social Media. Beverage Management 101 was led by San Diego’s The Grand Del Mar Hotel’s wine director Jesse Rodriguez and James Tidwell, MS for the Four Seasons Resort in Irving Texas. Jane Nickles conducted The Rules of the Brain, which stimulated my brain. Combining Seafood and Wine: Fishing for the Perfect Pairings with Jerry Comfort. I moved to the spirits side and chose the Bourbon seminar and tasting led by Craig Beam, the Master Distiller from Heaven Hill Distilleries. Monika Elling led the Crisp & Cool tasting with The Latest and Hottest Aromatic White Varietals of the World. The one bummer lecture was The Law & Order of Good Teaching with Rebecca Mercer-White. It sounded like a good event but unfortunately she was not a wine person and lacked teaching skills. It was boring, hard to follow or hear and the overhead slides were impossible to read. One clinker did not deter me from Ed Korry’s Teaching Others How to Teach, followed by a tasting conducted by Bob Midyette of Royal Caribbean International and Matthew Sharp from Pasternak Wine Imports showing how the Lafite Experience works on cruise ships. The final seminar was a fun Iron Sommelier Competition led by Rick Schofield with two contestants matching wines with Mac & Cheese, Sliders, Ribs and pizza. It was a great way to end the conference.

In most cases I chose a seminar that dealt with teaching techniques rather than a straight wine tasting. I could have picked a tasting of rare Napa Valley wines, South Africa, New Zealand, Rioja, southern Italy, Washington State, Sake, Château Lagrange, Argentinean Malbec, Portugal, Riesling, Gruner Veltliner, Virginia wines, Tuscany, US sparkling wines, Spain, Scotch Whisky, Sonoma County or Amarone. All I had to do was figure how to be in two places at the same time. That is a skill I must practice for next year's conference in Providence, RI.