If you enjoy wine and want to expand your knowledge, you're in luck. Amy Mumma, World Wine Program coordinator and instructor at Central Washington University in Ellensburg, is holding a series of classes just for consumers.
You will learn about some of the best values in wine, how to pair it with cheese and sip and savor a vertical tasting of a special Washington wine.
Mumma is a popular speaker and well-known in the wine community for her expertise.
The classes will run from 5:30 to 7:30 p.m., Friday evenings, at the Mary Grupe Center on the CWU campus. Dates are Oct. 21, great value wines; Feb. 10, Washington wine vertical; and April 20, wine and cheese.
Cost is $39 per class or $99 for all three. Preregistration is required. Go to www.worldwineprogram.org or call 509-963-1504.
If you want to attend, sign up now. These classes will fill up quickly.
Cook-off results
HERMISTON -- Winners of the Chuckwagon Cafe's Dutch Oven Cook-off on Sept. 24 were two first-time participants. The People's Choice award, a plaque and $100, went to Terry Winters of Stanfield. Honorable mention, a certificate and a $50 gift certificate to the Chuckwagon Cafe, went to Tony Yzaguirrie of Hermiston.
Boy Scout Troop No. 679 of Hermiston and Umatilla High School's track teams received $1,281 from the auction; and the troop and Umatilla High sports programs made a total of $1,575 from the concession stands and raffle.
Field to Plate
The Saturday Field to Plate tour to Sunheaven Farms with Cathleen Williams of Kennewick and Debbie Toner of Richland has been canceled. If you were signed up and have not been contacted, call 947-1316.
Williams and Toner enlisted help for the tours from Fields of Grace, a nonprofit group who glean farmers' fields for area food banks, and in return have given the nonprofit $1,000.
New read
The book: The Food Lover's Guide to Wine by Karen Page and Andrew W. Dornenburg.
Cost: $35
Best for: An encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics -- from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers. The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com.
