Wednesdays
7:30pm – 9:30pm
The Archstone Apartment
The Social Room
3003 Van Ness Street N.W.
Washington, D.C.
One block from the Van Ness Metro
$50.00 per class
September 23 – Wines of Spain
Sum up Spain? Easier to map movements into a beehive, at the turn of the last century Spain’s vineyards were humming. They most definitely still are, with intensive investment in the field and Bodegas- Spain’s word for anywhere wine is made, matured or sold. We will try twelve examples of one of the world’s truly energizing area’s being developed.
September 30 – Alsace & Germany
This is time of year you will smell wood smoke in the air, which always has us thinking about great meals. Many delicacies are eaten only in the fall, and some of the most perfect marriages are with Riesling, Pinot Gris, Pinot Blanc, and Gewürztraminer. All these white wines are often overlooked and many are excellent values. We will discuss recipes and food and wine combinations that will have you beating a path to the German Gourmet.
October 7 – Washington State & Oregon
The Pacific Northwest states of Washington and Oregon are quite often lumped together. They could not be more different. Oregon has a wet, maritime climate and long been noted for it’s Pinot Noir. Washington is a dry, semi desert wine area that has relatively recently become known for it’s muscular Bordeaux and Rhone varieties. We will try twelve exciting examples coming from Willamette Valley to Puget Sound.
October 14 – The best of Australia
Australia has the highest per capita wine consumption of any English speaking country. True, the average Aussie is not too discriminating when it comes to wine or other alcoholic beverages. We, however, will taste a dozen of the best available to Blokes and Sheilas in this hemisphere.
October 21 – Southern Italy and the Islands
Hot and largely hilly, with volcanic soils, Southern Italy is an ancient and prolific wine growing area. Jutting into the blue waters of the Mediterranean, The vineyards of Southern Italy receive very little natural moisture, and bake rather than bask in the unrelenting sunshine. Overproduction can be a problem, but well made wines are now widely available. We will try 12 examples from the heel of the boot, to the toe and beyond.
October 28 – Burgundy
Of all the Earth’s great Viticultural areas, Burgundy, especially the Coted’Or, is the most difficult to understand. The region is complex and its organization is abstruse. The wines can be superb but often they are disappointing. Yet when Nature, expert vine tending, and skilled winemaking converge in harmony, Burgundy can be the most exquisite of all wines. We will taste twelve examples, red and white, much of which is surprisingly affordable.
November 4 – Great Values in California
Although the modern era of California winemaking began only 30 years ago, viniculture in the Golden state already has passed through several dramatic periods of upheaval. First consumers endured heavy, flabby monstrous wines, which were interesting usually only to winemakers. Next came the dreadful dark age of “food wines”. Finally, winemakers have begun to both to match grape varieties with the proper sites and to practice less manipulative winemaking techniques. The resulting leap in quality has been impressive. We will taste 12 wines, white and red, which offer excellent value.
November 11 –The wines of Piedmonte
Piedmonte means “foothill” in Italian, and the best vineyards are situated on hillsides that provide good drainage and exposure to sun. It is a region dominated by two red grapes, Nebbiolo and Barbera and one white grape, Moscato. We will try twelve examples from fresh, dry Erbaluce di Caluso to complex, rich Barolo. As always, there will be extensive food talk.
November 18 – Champagne & Sparkling wines
Champagne is not a generic term for any sparkling wine, but the protected (vigorously) name of a sparkling wine produced from grapes grown within a specific legally defined area of northern France. A good way to remember this is : all Champagne is sparkling wine, but not all sparkling wine is Champagne. We will kick off the holiday season with twelve fine bubblies from around the world.
December 2 – 1st Call for Port!
“It should feel like liquid fire in the stomach, it should burn like inflamed gunpowder, should have the tint of ink, it should be like the sugar of Brazil and the spices of India” Written in 1754 by agents of the association of Port wine shippers, such a vivid account remains a fair description of a great after dinner wine. Ruby Port, Vintage Port, Tawny Port: What’s the difference between these and the other designations you see on Port labels? To understand Ruby, Vintage and Tawny Ports, join us for an enlightening evening of tasting and discussion of this venerable wine.
