For more than 30 years, Dr. David Pope, emeritus faculty in the Department of Materials Science and Engineering, has hosted a wine tasting event for the senior class. This tradition offers students an experience that extends beyond the classroom, combining the appreciation of wines with insights into the art of wine tasting. During the event, attendees are guided through various wine pairings, learning how to taste, compare, and appreciate different wines, as well as understanding how certain wines complement particular foods.
The event features a curated selection of wines from around the world, categorized into white and red varieties. The white wines include a range of Rieslings (dry vs. off dry), Sauvignon Blancs (fruity vs. grassy), and Chardonnays (unoaked vs. oaked), with wines sourced from regions such as New York, Germany, New Zealand, France, and California. The red wines explore Pinot Noir vs. Cabernet Sauvignon (light vs. substantial) and the contrast between mass-produced Malbec and a smaller producer’s offering. Each wine was thoughtfully paired with different foods to enhance the tasting experience, such as mixed nuts, salad, a Middle Eastern platter, and pasta dishes.
Throughout the event, Dr. Pope not only provides expert guidance on wine tasting techniques but also fosters an environment where students can deepen their knowledge of wine appreciation. By pairing wines with specific foods, participants learn how to discern the flavors and nuances that emerge when different wines interact with various ingredients. This long-standing tradition allows students to explore the cultural and sensory aspects of wine, leaving them with lasting memories and new skills they can apply in future culinary experiences.