We all want to learn more about wine - what to cook with - what to drink with what. I know the cooking part, and it in no way involves the salted, unpalateable "cooking wine" that you will find in grocery stores in Mn. If you were teenager and drank it in a miguided quest to get high, you know what I mean.
It is good to have a friend who was in the wine making business, just as it is good to have a friend who is a chef. You have access, then, to a specialized body of knowledge based on years of experience. It is hands on learning and better in the same way that the food network works better than a book.
A cooking class is better in that way too. You get hands on experience as you participate. You get to see exactly how a chef does it,why and you can get answers to your questions. You will get "insider" information. You get to learn that cooking is as much art and process as it is recipe and chemistry. You get to share in the genuine passion and creative joy of your instructer. He will laugh and have fun and so will you.
He will tell you the history and the story behind every recipe, and believe me, every recipe has a story.
You will eat well and drink nicely paired wines - chardonnay w/ the garlic and parsley chicken, sauvignon blanc w/ herbed saute`ed walleye, and a Spanish tempranillo ( like pinot) w/ the bayou pasta.
Wish you were there.
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