Maybe there is something to this teaching business.
My first class at the Dallas Cordon Bleu took its final Friday, and the results were impressive. The test was simple: Match a five-course meal with wine, and I used dishes that these first-year students had either learned or that had simple ingredients and techniques, like pot roast instead of Beef Wellington.
Their job was not to pick a right or wrong wine. Instead, it was to pick a wine and explain why it went with the dish. In this respect, there were no right or wrong answers. If someone could make an argument for white zinfandel with pot roast, they got full credit. That no one tried to do that also struck me as a good sign.
After the jump, the menu and a look at their choices: