Yesterday, students learned about a beverage that is perhaps not as common on college campuses as Natty Light.

The Philomathean Society kicked off its ninth annual wine class last night. An instructor from the Wine School of Philadelphia spoke about North American wines as part of this year's "Wines Around the World" course, which features six weekly two-hour classes highlighting wines from each continent.

The Philomathean Society has offered the wine course every second semester since 2001 as an alternative to the school's popular wine tasting preceptorial, which received 870 applications for 21 spots this year.

Organizers called the event a service to the senior class.

"People come together over a bottle of wine," said Wharton and College senior Zach Fuchs, who helped organize the event. "It's got a rich character that goes back thousands of years."

Last night's session covered the history of North American wines and featured samples from many of the country's best-regarded wine-growing areas. Students tasted wines from places like the Willamette and Columbia valleys.

Wine School instructor Collin Flatt explained the taste differences between several wines, including Pinot Noir and Zinfandel, which he described as "the malt liquor of wine." He suggested that budding wine connoisseurs "keep copious notes" to advance their wine education.

"It's a written culture. It's a history thing, and that's what makes wine different from beer," he said. "The more you drink, the more you'll learn."

Flatt also exposed several widely held misconceptions about the beverage, including the myth that red wine should be kept at room temperature. For optimal enjoyment, he said, it should be refrigerated and then removed an hour before drinking.

Students said they enjoyed the opportunity for wine and discussion.

"I know a little something about beer, but I don't know much about wine, and this is a great opportunity," said College senior David Marcou.

College senior Barbie Coons, one of the event's organizers, agreed.

"I found out why the barnyard taste of Pinot Noir is so fantastic. It's an opportunity to enrich your understanding of a beverage we all know and love," she said.

Next week's session will feature wines from Australia.