Nowadays young people who have the foresight to actually plan a career in wine can choose from a plethora of study programmes that focus on different academic aspects of wine. Not so long ago, however, there was hardly any professional wine education available.

It is thanks to unorthodox devotees like Alan Robb Hickinbotham, for example, that there are now professional wine courses around as organised by universities, colleges and qualified independent lecturers.

You will be struggling to find mention of him in any of the oenology history books. And yet, in 1932 Australian Alan Robb Hickinbotham, or 'Hick' - as he was more affectionately known - established the very first oenology diploma course at Roseworthy Agricultural College (now Adelaide University).

Hick joined Roseworthy in 1929. At the time, viticulture and oenology were included in the agriculture curriculum but only as an optional subject taken in the third year. This was the time of the Depression and soon Hick's viticulture and oenology scholars became headhunted by wineries who could no longer afford hiring French or German trained winemakers. Soon the 12 monthly ?cadetship? was further developed as a two-year ?Diploma of Oenology?.

One of Hick's first?s cadets was Ray Beckwith, a young man who was to become instrumental, together with winemaker Max Schubert, in overseeing the birth of Grange Hermitage. Hick was much liked by his dedicated ex-students and earned the respect of the wine industry for his frank pragmatism. He was involved in many industry 'firsts'.

The use of the glass electrode pH meter at Penfolds has been attributed to his foresight and expertise, and its widespread implementation has helped Australia?s wines gain international recognition. Hick fought his battle with most Australian winemakers who wrongly believed that malolactic fermentation did not occur in Australia?s red wines. As early as 1932 he was warning of salt build-up in the soils in many South Australian vineyards and gave advice on how to remedy it. In an article in 1947, he suggested the industry should look at planting grape varieties from other countries with similar terroirs. The recent plantings of nebbiolo, barbera, dolcetta and sangiovese go to show that Australian winemakers are now embracing this idea ? some 50 years on.

In the same pioneering spirit as Hick?s, wine institutes and colleges all over the world have meanwhile made wine education more accessible. The Mediterranean Campus of the European Wine Academy is one such leading institute. It explores new, unorthodox avenues like the modern teaching method called ?distance learning? or ?e-learning?. The professional wine courses series at the Wine Business School of the Mediterranean Campus are designed to reach any student anywhere as long as he or she has the interest, a computer and an Internet connection.

Inspired by free thinkers such as Alan Robb Hickinbotham, wine professionals are being shaped in many different disciplines of wine, and in modern ways, too, by utilising up-to-date technologies and effective methods such as distance learning. Probably not even ?old Hick? could have foreseen this way of learning about wine.

About The Author Georges Meekers is a well-respected wine writer and wine educator based in Europe. He contributes to trade publications and sits as a judge on wine tasting panels. He can be contacted via www.winecampus.org. View their website at: www.winecampus.org

Wine Grape



The variety of grape(s), aspect (direction of slope), elevation, and topography of the vineyard, type and chemistry of soil, the climate and seasonal conditions under which grapes are grown, and the local yeast cultures all together form the concept of "terroir." The range of possibilities lead to great variety among wine products, which is extended by the fermentation, finishing, and aging processes. Many small producers use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir.
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Aging Wine



Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent (primarily in stocks and braising) in which its acidity lends balance to rich savory or sweet dishes. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10�14% alcohol. (Alcohol percentages are usually by volume.) The ap�ritif and dessert wines contain 14�20% alcohol, and are fortified to make them richer and sweeter than the light wines.
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Chianti Region



Be careful about temperature. I drink white wine around 48-55� F and red wine around 60-65� F. If you drink wine that's too warm or too cold you lose all the fruit flavors and the complexities of the wine.
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Wine Cup



The first lesson of collecting wine is to buy what you like. The market could go south, wine could not appreciate the way you feel it might, but in the end if you have wines you love, you haven't lost everything. Spend some time figuring out what you personally enjoy. Try different wines, and read web reviews and talk to friends for for best buy suggestions. Visit wineries and learn about how wines are made.
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Temecula Wine Events

Featured Temecula Event: Flamenco Fridays at Miramonte Winery. Only a $5 cover, and that includes your initial wine tasting. Come early if you want to get a table. $5 tapas plates provided by Volker Lutz, owner and head chef of European Cafe and Vineyard Gourmet Catering. Music provided by the incomparable Jeffrey Briggs and Michael Murphy, both renowned Classical and Latin guitarists. Come enjoy delicious gourmet tapas, beautiful sunsets, panoramic valley views, and some of the best live music around. No cover charge for wine club members.

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