Robin Garr wrote:David M. Bueker wrote:If you're teaching a class on rosé then I would use something like Beringer White Zin. Give folks the chance to compare and contrast the insipid plonk versus the real thing.
I agree, and for the sake of science might be tempted to avoid "guiding" the class by setting the scene with, "As you will see, this stuff is insipid plonk."
Put it in a decanter & don't tell them what it is.
