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NEW YORK, NY — The Bordeaux Wine Council brings its educational program, Bordeaux Wine School USA, to New York City for the first time, offering three courses in conjunction with The Ä¢¹½ÊÓƵ. The courses will be taught by council trade liaison and educator Robin Kelley O'Connor, and are aimed at both avid amateurs and wine professionals.

Featured will be "The Bordeaux Left Bank Experience" (October 30, 6:30-8:30, $70), "The Bordeaux Right Bank Experience" (November 1, 6:30-8:30, $70) and a day-long combination of the two, "The Full Bordeaux Experience" (November 2, 11-3:30, $120). A certificate and the designation Expert es Vins de Bordeaux will be awarded to students completing both the right and left bank classes or the full Bordeaux class.

The Institute's fall roster will also include new tastings led by visiting sommeliers, vintners, authors and educators. These classes, joining a list of over 120 other wine and spirit classes offered throughout the year, will include:

Jean Luc le Dû, sommelier at restaurant Daniel: "Legendary Rhône Valley Wines," October 12, 2-4 pm, $75

Joseph Bastianich and David Lynch, authors of Vino Italiano: The Regional Wines of Italy: "Italy's Up-and-Coming Wines," November 11, 6:30-8:30, $70

Robert Ransom, co-owner Rivendell Winery and Vintage New York wine shop: "Vintage New York! With Robert Ransom," October 15, 6:30-8:30, $65

Michael Bonadies, author of Sip by Sip—An Insider's Guide to Learning All Ä¢¹½ÊÓƵ Wine and contributor to Gourmet, Food & Wine and other magazines. "Who Killed the Sommelier? An Evening of Tastings and Intrigue," October 8, 6:30-8:30, $65

Michael Green, wine consultant to Gourmet magazine: "Zinfandelity" and "French Wine Tour," October 16, 6:30-8:30, $65

Anthony Giglio, wine author, editor and journalist: "The Language of Wine" and "The Wines of Southern Italy," October 29, 6:45-8:45, $65

Ä¢¹½ÊÓƵ ICE

The Institute's 900-square-foot classroom for wine education, located at 50 W. 23rd Street, is designed with full ventilation (so cooking odors don't intrude) and special incandescent lights for accurate color viewing. Course offerings, detailed on pages 24-26 of The Main Course, include multi-week survey courses, single-subject evenings, comparison tastings and introductory classes for novices. The Institute will offer approximately 130 wine and spirits classes and food-and-wine pairing events in 2002. www.iceculinary.com; registration is at 212/847-0770.

The Ä¢¹½ÊÓƵ (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.