$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.

Bordeaux is by far the largest fine wine region of France. From this exalted area in South- Western France comes some of the most profound, intricate, and sumptuous red wine, dry white, and sweet white wine produced on earth. At the top level, Bordeaux has set the standard for wines which are complex, collectible, and extraordinarily long-lived which are usually, but not always, very expensive.

During four weeks this fall we will examine and taste the fine wines of this famous area. We will focus on both the high profile, hard to find and afford estates as well as on high quality, overachieving producers who make excellent yet affordable wines. Altogether, we’ll taste and analyze more than fifty wines, including all five First Growths, Chateau Petrus, and many superb Sauternes, as well as a number of fine wines, which offer outstanding value. All of the wines will be from excellent vintages both young and mature.

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7:30pm – 9:30pm
Mondays
$650.00

L’Enfant Plaza Hotel
480 L’Enfant Plaza, S.W.
Washington, D. C. 20037
Abundant free street parking
Metro – L’Enfant Plaza

The flagship of our educational efforts this comprehensive 9-week class, offered 3 times yearly, is designed to provide a solid, rigorous understanding of wine and food. This unique course, has educated more people about wine in Washington than any other wine course. Graduates of the Wine Captain’s class staff many of the D.C. area’s finest restaurants.

Offered three times per year. Missed classes may be made up in a subsequent session.

Groups we have done tastings for this year alone:

• Holland & Knight
• Capitol One
• Skadden Arps Slate Meagher and Flom
• Eason Associates
• Smithsonian Associates
• Heart’s Delight
• Areva

Wine Dinners – We have been involved with food professionally for than 30 years. Below is a sample menu; let us customize one for you.

3 Passed Hors D’oeuvres

Spicy Fresh Shrimp

Beef on Crisp Toast Points with a Red Pepper Glaze

Mini Roquefort Napoleons

Heavy Hors D’oeuvres Buffet

Filled Bread Ring ~ Fresh Yeasty Bread with a Herb and Cottage Cheese Filling ~ The Center Ring is filled with Radishes, Olives and Cherry Tomatoes

Classic Cheese Display ~ Three Large Cheeses ~ all very wine friendly

English Cheddar, 3 year Old Gouda and Morbier – With Sliced Baguettes and Crackers

Roast Turkey Breast with Mini rolls, Salsa, Spicy Mustard & Tarragon Mustard

Baked Penne Marinara with Fresh Tomato Sauce

Mini Dessert Buffet

Mini Bite Size Cheesecakes Topped with Lemon Curd and Raspberry Sauce

Strawberries with Whipped Cream and Chocolate Sauce

Chocolate Mini Madeline’s

Assortment of Sparkling, White, and Red Wines for warm weather.