Doug Frost is a bona fide treasure in the wine world. As a Master of Wine and a Master Sommelier -- that's an extremely rare combination of achievements -- he's got highly developed senses and a brilliant way of teaching the intricacies and boosting the pleasures of this life-affirming liquid. On Monday he joined the Gang of Pour group of Kansas City somms and restaurateurs (and somewhat educated observer-participants such as me) for a session on blind tasting. In blind tastings, of course, wine bottles remain in brown paper bags or otherwise hidden and tasters try to figure out what's in the glass. It ain't easy, but Doug has a way of making it logical and breaking it down to the elements that help you learn your way.

The Gang of Pour sessions now meet every two weeks at the lovely Ca Va bubbles spot in Westport and are open to KC bar professionals. This one was illuminating, exhilarating and rather difficult. Future sessions, led by a variety of wine pros, promise to be equally enjoyable.

Doug follows a consistent procedure, tied to the grid sheets used in sommelier certification exams. So we go through a fairly specific list of wine characteristics (color, hue, intensity, aromas, tastes, structural qualities) in order to get to a logical place in identifying each wine. Describe the floral and vegetal notes. Is this a warm climate wine or a cool climate wine? And why? How do you describe the levels of acid, tannin, and alcohol -- low, moderate, moderate-plus or high?

Doug spent a good part of the first hour of the session walking through each incremental step as it applied to a certain white wine. Then my classmates (about 20 of us) and I blasted through five more wines -- a second white and four reds -- having about four minutes each to make our IDs. For the record, I was mostly humbled, though I felt fairly good about some of my sensory responses, especially in analyzing structure. In the end, I did nail two of the six wines: an Australian Shiraz and a New World Pinot Noir (it was from New Zealand, but I couldn't get past New World, though probably would have landed on Oregon instead).

I've been learning from Doug for more than 20 years. He is not only incredibly on top of everything, he's got a great sense of humor, he's brutally frank, and he's totally committed to making wine drinking both fun and rewarding.