Why I am taking this class

Although quite naive about wine, I am not ignorant of the universal truth that wine knowledge immediately grants one a certain gravitas at any fine dining situation. The same way that the expert in pro football receives a certain level of deference during a Super Bowl watching party, the member of the group who can expound the benefits of the vintage and grape on the menu ensures his/her almost instant status advancement. While I am not seeking to move to the front of the line with the Somms or former chefs, I would like to at least be able to join in the conversation. Although I am not usually up to date on the starting lineups of NFL teams that compete in the Super Bowl, since I played football growing up, I know the rules, the positions and can usually catch up on the current state, thanks to this background and foundation.
I want to be able to speak intelligently regarding the terroir, the regional differences, the characteristics of key years and at least have the basic fruits and nuts that are used to describe the taste of wine.
However, as with anything in my adult life, I find that I grasp concepts better when I understand the business reasons behind the functioning of the industry. Just as my GMIX in Australia helped me gain a greater appreciation for surfing, by working at a surfboard factory, I know that the guest speakers and lectures will bring greater depth to my understanding of why wine is produced using a certain process or why distribution follows specific patterns.