I  run this course once a year, in the early New Year.

 

Details:

Duration
1 evening a week for 6 weeks / 8 – 10 benchmark wines each evening
Time
6.45-8.45pm (Evgs 1 & 2 may last a little longer).
Location
C-Space, 37-45 City Road, London EC1Y 1AT. This is immediately opposite the Bunhill Cemetery and Zebra Crossing, and right next to Wesley’s Chapel. A 3 minute walk from Old Street Tube, 7 minutes from Moorgate or Liverpool Street, and on numerous bus routes: 43, 76, 121, 141, 177 etc.
Price
£590 Inc Vat

Individual Evenings are available for £110 each.

NEXT COURSE DATES

Wednesdays: Jan 31; Feb 7, 14, 21, 28; Mar 7 2018

THE FINE WINE COURSE covers more advanced tasting technique, quality assessment and notemaking, based on the classic wines and wine regions of France. It differs from the Beginners Course in that each evening’s subject matter is narrower and can be explored at much greater depth; and because its best wines are very much more expensive. The typical retail price-range per evening is from £20 to £200 a bottle, with the top wines in the course costing closer to £300 a bottle. A fact sheet & map are provided for each region, and 8-10 wines are tasted on each occasion, 51 wines in all, illustrating a range of styles, France’s terroir concept and a full quality cross section.

THE COURSE IS UNUSUAL in that, along with younger examples, we show fully mature wines. These wines are increasingly rare and sought after in today’s market place. Seeing what they have to offer, how they develop with bottle age, and why one bothers to keep them, are fundamental to the appreciation and enjoyment of fine wine.

THE WINES You can see the scope and quality range in the list of wines, used for the 2017 course, below. There are variations each year of course, but this will give you a good idea.

THE EVENINGS
Whilst the individual evenings will concentrate on a key aspect of tasting (which the wines are particularly suited to illustrate), they will also stand alone as there is always an exploration both of variations of style within the region, as well as a range of clear different quality levels to illustrate France’s quality hierarchy, itself an excellent basis for ‘calibrating’ wines worldwide.

 THE FINE WINE COURSE CORE CONTENT

The main thing is to enjoy a wide range of fine French wine!

  • A benchmark style and quality selection of France’s classic wines.
  • The background to the French concept of terroir.
  • A thorough exploration of tasting technique for different styles of wine.
  • The distinction between objective assessment & personal preference.
  • The differences between ‘traditional’ &  ‘modern’ winemaking .
  • Variations of style within a region to give a broader picture.
  • Clear different quality levels to illustrate the French ‘calibration’.
  • Practising a wide range of vocabulary for noticing, and noting.
  • A detailed and orderly approach to observation and notemaking .
  • Blind Tasting practice.
  • Considering bottle age in relation to ‘maturity’ and ‘readiness to drink’ .
  • An indication of some of the best ‘brands’ and growers to look out for.
AS A GUIDE, THESE WERE THE WINES FOR THE 2017 COURSE:
Evening 1

CHAMPAGNE

  1. NV Taittinger Brut
  2. NV Charles Heidsieck Brut Res.
  3. 2008 Moet Chandon Grand Vintage
  4. 2002 Bollinger La Grande Année
  5. 1995 Charles Heidsieck Blanc de Millenaires

ALSACE

  1. 2010 Riesling (Trimbach)
  2. 2005 Riesling Frédéric Emile (Trimbach)
  3. 2014 Pinot Gris Zellberg (Ostertag)
  4. 2008 Gewurz. G.Cru Rangen (Z.Humbrecht)
  5. 2005 Gewurz. Furstentum V.T. (Weinbach)
Evening 2

LOIRE & BORDEAUX – WHITE

  1. 2010 Pouilly Fumé (Ch. de Tracy)
  2. 2008 Sancerre Les Culs de Beaujeu (Cotat)
  3. 2015 Dourthe La Grand Cuvée Sauvignon
  4. 2012 Smith-Haut-Lafitte; Pessac-Léognan
  5. 2009 Savennières Clos du Papillon (Baumard)
  6. 1988 Vouvray Moelleux  (Huet)
  7. 2005 Ch. de Fèsles Bonnezeaux
  8. 2001 Ch. de Fargues; Sauternes
Evening 3

RED BORDEAUX – CLARET

  1. 2004 Roc de Cambes; Côtes de Bourg
  2. 2004 Ch. Canon La Gaffelière; St Emilion
  3. 2000 Ch. Latour à Pomerol; Pomerol
  4. BLIND
  5. BLIND
  6. 2006 Ch. d’Issan; Margaux
  7. 2001 Pontet-Canet; Pauillac
  8. 1989 Pape-Clément; Cru Classé Graves
Evening 4

RHÔNE, NORTH & SOUTH

  1. 2009 Ch.Neuf du Pape Blanc (Beaucastel)
  2. Condrieu La Doriane (Guigal)
  3. 2010 Coudoulet de Beaucastel (C. du Rhône)
  4. 2001 Pegau Reserve (Ch-neuf-du-Pape)
  5. 2010 Crozes-Hermitage (Graillot)
  6. 2010  Cornas Les Ruchets (Jean-Luc Colombo)
  7. 2001 Côte Rôtie (Clusel Roch)
  8. 2001 Hermitage (Chave)
Evening 5

WHITE BURGUNDY

  1. 2014 Chablis (William Fèvre)
  2. 2014 Chablis 1er Cru Mtée de Tonnerre (W.Fèvre)
  3. 2008 Chablis Grand Cru Valmur (W.Fèvre)
  4. 2012 Bourgogne (Dominic Lafon)
  5. 2014 Puligny-Montrachet (Olivier Leflaive)
  6. 2008 Meursault (Darviot Perrin)
  7. 2008 Chass-Montr. 1er Cru Caillerets (JN Gagnard)
  8. 2008 Bât.Montrachet, Grand Cru (JN Gagnard)
Evening 6

RED BURGUNDY

  1. 2014 Fleurie La Madone (Aviron)
  2. 2009 Bourgogne (Camille Giroud)
  3. 2004 Volnay 1er Cru Champans (de Montille)
  4. BLIND
  5. BLIND
  6. 2004 Vosne-Romanée Aux Reas (A.-F. Gros)
  7. 2002 Chamb. Musigny 1er Cru Combe d’Orveaux (Bruno Clavelier)
  8. 2000 Bonnes-Mares Grand Cru (Drouhin Laroze)

Fine Wine Evenings Synopses

Evening 1

Regions: Champagne and Alsace

Tasting: Revision of Tasting Technique

  • Champagne & Tasting Sparkling Wines
  • Influence of black versus white grapes
  • Blanc de Blancs / Pure Chardonnay
  • Non-vintage versus vintage wines
  • Vintage versus ‘Luxury’ cuvées
  • Alsace & White wine tasting reminders
  • Riesling & Gewurztraminer
  • Dry, off-dry, sweet wines
Evening 2

Regions:     Loire and Bordeaux 1 (White)

Tasting:     Note-taking, general principles; acidity.

  •     Tasting Technique – an orderly pattern of observation.
  •     Sauvignon Blanc, Semillon, Chenin Blanc.
  •     Loire and white Bordeaux
  •     Vocabulary of acidity and alcohol.
  •     Different balances of white wine: bone dry to intensely sweet.
  •     The role of acidity in these different styles, grapes, origins.
Evening 3

Regions:     Bordeaux 2: Claret

Tasting:     Detailed anatomy of notemaking; tannin and texture.

  •     Tasting Techinique  – Anatomy of notemaking
  •     Cabernet Suvignon, Cabernet Franc, Merlot
  •     Bordeaux: Right Bank (Merlot +) v Left Bank (Cabernet +)
  •     The vocabulary of tannin, and texture
  •     Blind Tasting: comparing Style and Quality
  •     Classifications
  •     ‘extreme’ winemaking, winemaker as ‘interpreter’
  •     Bordeaux across the ages
Evening 4

Regions:     Rhône Valley , North and  South

Tasting:     ‘aroma’ versus ‘bouquet’, notions of ‘maturity’ & ‘readiness’

  •     Tasting Techique – aroma versus bouquet, tannin and texture
  •     [Marsanne / Roussanne] Muscat; Grenache, Syrah
  •     Southern Rhône, Northern Rhône
  •     Alcohol levels
  •     New oak ….. or not
  •     Notions of ‘maturity’, and ‘readiness to drink’
Evening 5

Regions:     Burgundy 1 (white)

Tasting:     Style versus quality.

  •     Tasting Technique – Style versus Quality versus Age
  •     Chardonnay
  •     White Burgundy:  Chablis, Mâconnais, Côte de Beaune
  •     Burgundy calibration: Village, 1er Cru, Grand Cru
  •     Oak impressions
  •     Terroir as quality and style
  •     Youth versus age
Evening 6

Regions:     Burgundy 2 (red)

Tasting:     Blind tasting; description versus assessment.

  •     Tasting Technique – a summary
  •     Pinot Noir
  •     Red Burgundy
  •     Blind Tasting – description / quality assessment / preference
  •     Burgundy classification: precision …. and incoherence
  •     Burgundy across the ages
Jan 31

Fine Wine Course – Winter 2018

31st January 2018 @ 6:45 pm - 8:45 pm
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