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Former Alain Ducasse sommelier Dilek Caner condensed her eight-week seminar into a compact series of practical lessons: How to identify what you’re tasting is her recommended first step towards understanding wine. She defines the flavors of varietals by the old "compare and contrast" method, so mistaking floral notes for grassy flavors becomes nearly impossible when you're alternating between a flowery Riesling and a truly herbaceous Sauvignon Blanc. Buying strategies are also covered—the art of ordering off wine lists and grilling sommeliers. An additional plus is the size of the class: Small. Which means you better not mind being stared at when you sneak a sliver of Gruyère from the center of the table. — Alexandra Vallis