For many Brandeis students, alcohol consumption means vodka from plastic bottles and beers with dubious nicknames. Even students who venture past the boxes and jugs of wine at the liquor store still often settle for candy-sweet kosher wines and mass-marketed Australian imports. This makes sense, of course, as students barely have the cash to pay for textbooks, never mind purchase pricey bottles du vin. Liquor is treated as a drug to be consumed for its socially lubricating effects, and drinking is to be as quick and cheap as possible.In stark contrast, Brandeis' Oenology Club offered its first event of the semester this past Sunday, titled "The Appreciation of Red Wine." Retired Prof. Stephen Gendzier (RECS) offered his insights into the world of wine to an intimate group of 25 students who coughed up the $10 charge to attend. In a rare opportunity, students tasted wine for, as Gendzier described, its "savoring and seducing" qualities, as opposed to its ability to inebriate. As Gendzier set out to prove, wine has the ability to excite the palate, not just dull the senses.

Along with six different varieties of reds, Gendzier provided a collection of four cheeses, a white dessert wine and a wealth of information that exhibited his passion for the topic. Accompanying him was his wife Rhea, who chimed in with her own tidbits of information, such as recommended pairings of food with wine and the basics of making the perfect duck confit.

There is no doubt that the world of wine, with its uncountable number of varieties, growers, distributors and hard-to-pronounce French names can be intimidating. Gendzier did his best to counter this throughout the evening with jokes and personal anecdotes; nevertheless, most students sat timidly in their chairs, quietly responding to Gendzier's questions. It was not until later, after the wine began flowing, that students began to loosen up.

The tasting was certainly a Francophile event, reflecting the professor's own background in French cultural studies. However, the eclectic assortment of French cheeses, while delicious, seemed mismatched with many of the flavor-heavy red wines that were served. Moreover, after a few glasses of wine, the subtle differences between a Bordeaux and a Cabernet Sauvignon can be difficult to discern, much less appreciate.

When a German Riesling, which is a sweet dessert wine, was served to complete the evening, students were enchanted by the taste and finished off the bottle, something that was not done with any of the others. There is no doubt that after sampling six powerful reds, the Riesling served as a pleasant, welcome contrast.

However, the most important advice of the night was Gendzier's message to drink what you like. Although a hefty knowledge of a wine list and the ability to call a waiter out on a glass of Beaujolais served warm may impress a date, true enjoyment should be found in drinking a glass of wine that you personally enjoy. Wine is meant to complement food and life, not replace it.

Unfortunately, this message may have been lost in Gendzier's discussion of the 2,600 bottles in his wine cellar and participants' attempts to find the perfect adjective to describe a Pinot Noir. Sometimes, if you are with the right friends, wine from a jug can be a lot more enjoyable.