Top 12 Rose of 2017 at Capital Wine School

Want to get educated on wine? One of the best places in DC you can go is Capital Wine School.

cws_web3

It’s located in Friendship Heights and run by Jay Youmans, MW. They have a wide variety of classes, which makes it tough to pick which one to take.

This summer I decided on the Top 12 Rose of 2017. It was originally only supposed to be 10, but darn, Jay added two more.

Over the course of the evening, we sipped, talked, and learned a lot. Some of the brief wine notes I scribbled:

  • Rose has had double digit growth over the past 14 years, with 8-9% in 2016 alone
  • Champagne is the best marketed ‘brand’ in the world
  • Champagne is the only places allowed to blend
  • ‘Most Rose is not for contemplation’ – just open them and enjoy
  • Half of Rose consumed in the US is French
  • Drink Rose young
  • Drink Rose at 55-60 degrees
  • New world wines will be screw tops, French will have corks

The Roses we tasted are below with my comments. And a link to Jay’s presentation is in the picture below.

cover

 

  • NV Billecart-Salmon Brut Rose Champagne – France – $75. 50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier. This was a nice way to start class off. But, not worth $75/bottle.
  • 2016 Miraval Cotes de Proven Rose – Provence, France – $22. Cinsault, Grenache, Syrah, Rolle (White). This is Brad Pitt’s wine (if you’ve seen it before). It’s the #2 brand in the US. Lemon, melon, medium acid. It’s good, but I don’t like saying that since it’s a celeb’s wine.
  • 2016 Chateau d’Esclans “Whispering Angel” – Cotes du Provence – France – $20. Cinsault, Grenache, Syrah. #1 selling Rose in the US. Tiny bit of oak at finish.
  • 2016 Chateau de Bregancon Cru Classe – Cotes du Provence – France – $25. 50% Grenache, 50% Cinsault. Deeper body, peach, aged in oak casks. Can get it at MacArthur Beverages in DC.
  • Domaine Ott – Chateau de Selle – Cotes de Provence, France, $45. Cabernet Sauvignon, Grenache, Cinsault, Syrah. ‘Creamy nose’ – like an oaked chard. Not good! It’s ‘getting old’ – you need to drink Roses young. Why $45?
  • 2016 Famille Bougrier Rose D’Anjou – Loire Valley, France – $12. 70% Gamay, 40% Grolleau – 16g/l = 1.6% sugar. Very pink, very sweet. Tasted like cotton candy. Not one I’m headed to the store to buy.

img_8642

  • 2016 Jean Reverdy Sancerre Rose (Les Villots) – Loire Valley, France. $18. 100% Pinot Noir. Sancerre MUST use Pinot Noir. Crisp. One of my favorites of the night.
  • 2016 Domain de la Mordoree-Tavel-Rhone Valley  — France – $32. 60% Grenache, 15% Clairette, 10% Syrah, 10% Cinsault, 5% Bourboulenc (white). Raspberry color, fairly dark. Super fruity nose, oh wow, flavors jump in the mouth.
  • 2016 Stobi Rose — Tikves, Macedonia. $12. 80% Rkatsiteli, 20% Vraec. Floral and lychee nose. Subtle grapefruit taste. Just so unique. Another one of my favorites of the night.
  • 2016 Early Morning Rose – Virginia – Madison, VA, $24. 60% Merlot, 25% Syrah, 10% Cabernet Franc, 5% Malbec. A bit tasteless then a bit of bitterness.
  • 2016 Francis Ford Coppola “Sofia” – Monterey, CA, $22. Syrah, Grenache, Pinot Noir. Dark, nice nose – roses, strawberries. It’s the one that comes in a bowling pin bottle. This wine came about as a mistake from Sutter Homes. Was supposed to be a white wine, then this happened.
  • Mystery Wine – was a bit sweeter. Ended up being the Underwood Rose in a can.

Such a fun class and night. If you’ve never been to this school, add it to your list!

 

 

 

 

Wine Class/School

Last week I has my first, of five, classes with the Capital Wine School for the Wine & Spirit Education Trust (WSET) Level 2 Award.  Going to school for wine?  What more could one ask?  There are a variety of people in the class, from wine distributors looking to learn about products, caterers, retirees pursuing their passions of wine and getting background for potential work in wine stores and others of us just learning more about wine for kicks.

During the first session, we learned about various elements of wine, from environment to storage.  But the primary focus was the Systematic Approach to Tasting Wine.  Before you taste the wine, you have to analyze several aspects of it, with specific, pre-identified terms for each level.

Appearance — clarity, intensity, color.  For this, you always want to have the wine against a white background.

IMG_1569

Nose — condition, intensity, aroma characteristics (you use the characteristics below).  Swirling is optional, personal preference, but what do you have to lose?

Next, the fun part — tasting the wine!  They like to call it palate. There are several areas to determine/analyze here — sweetness, acidity, tannin, body, flavor characteristics, finish.

For the Aroma and flavor characteristics, there are many of them to base it/them on:

Floral/fruit — floral, green fruit, citrus fruit, stone fruit, tropical fruit, red fruit, black fruit, dried fruit

Spice/Vegetable — underripeness, herbaceous, herbal, vegetable, sweet spice, pungent spice

Oak/other — simplicity/neutrality, autolytic, dairy, oak, kernel, animal, maturity, mineral

Conclusions — quality

What was interesting to learn while doing this is that you have a blank palate — you do not lean a certain way.  It is what is present in the wine.  You might not like the wine, but it’s the flavor, aromas, characteristics, x,y,z that are there.  You analyze that wine to present it to the innocent bystander who is looking for a ‘wine that will pair with ‘this” or a wine with ‘x flavors.’

We tasted 6 wines last week.  They provide you with spit/dump buckets and water so you could keep going strong.

#1  2012 Mara White Grass Sauvignon Blanc

IMG_1567

#2 2010 Robert Mondavi Chardonnay

IMG_1568

#3  2011 Karl Erbes Urziger Wurzgarten Riesling Kabinett

IMG_1571

#4 2011 Henry Fessy Morgon Cru Beaujolais

IMG_1573

#5  2010 Cousino-Macul Antiguas Reservas Cabernet Sauvignon

IMG_1574

#6 2011 Bodegas Volver Tarima Mourvedre (Monastrell)

IMG_1575

As mentioned earlier, it was tough to say, ‘this was a good wine,’ because there are a few that I put personal notes about what NOT buy at the store.  But it is so neat to start learning about what goes into what sommeliers learn when they provide you all the info on the grapes we enjoy.

Class #2 is later this week.  So, more to come.