Introduction to Wine Basics (IWB-101)
2 hours • $75
This introductory class is designed for those wanting to develop a good foundation of wine knowledge and an understanding of how to taste wine.
You will learn about:
- Main styles of wine
- The most important wine grapes
- Key wine producing countries and regions
- How grapes are gown and wine is produced
- How to taste wine like a pro
- What to look for and why
- Matching food and wine
- Serving, storing, and buying wine
- The best way to buy wine in retail stores and restaurants
This course is taught in a classroom setting. You will receive a handout containing all the course material and lecture notes. We will taste 8 wines. For additional information or questions, please contact us at info@capitalwineschool.com
2013 Dates: Friday, June 14 (SOLD OUT); July 12; Aug. 9; Sept. 6; Sept. 27; Oct. 18; Oct. 25; Nov. 8; Nov. 22; Dec. 6
Time: 6:30-8:30 pm
Location: The Capital Wine School, 5207 Wisconsin Ave, Washington, DC
Essential (Blind) Wine Tasting Skills (BWTS-201)
2 hours • $95
Blind tasting wine is more than a parlor trick, or a way to impress your friends, it is the most effective way to develop your tastings skills. Learn to identify grapes and regions by color, acidity, residual sugar, tannin, alcohol, winemaking techniques, flavor, and aroma. These skills will help you improve your ability to assess, judge, describe, and buy wine (for both consumers and wine professionals). We will blind taste 12 wines, each followed by a debriefing and group discussion.
You will learn how to:
- Assess the main components of wine
- Recognize the main styles of wine
- Identify the most important wine grapes and blends
- Understand the impact of soil and climate on color, aroma, and flavor
- Recognize winemaking techniques
- Distinguish between typicity, quality and style
- Assess the components needed for extended aging
- Describe color, aroma, and flavor
- Make final quality assessments
For additional information or questions, please contact us at info@capitalwineschool.com
Offered: Several times per year
Dates: July 13, 2013 (5:30-7:30p); Aug. 30, 2013; Nov. 1, 2013; Dec. 13, 2013
Time: 6:30–8:30 pm (except July 13 class)
Location: The Capital Wine School, 5207 Wisconsin Ave, Washington, DC
Wine Basics: Comparing Grapes, Regions, and Styles (IWB-102)
3 Class Series – Each class 2 hours • $295
This class builds on what is taught in the Introduction to Wine Basics Class*. We examine the key factors that make each wine uniquely different. Each night you will taste and compare 10 wines that illustrate how the grape(s), climate, soil, and winemaking impact the taste and quality of a wine. We will taste a range of wines from around the world.
This class will focus on:
- How the grape expresses the conditions found in the vineyard
- The meaning of “Terroir”
- How to describe the aromas and flavors in wine
- How climate shapes the character of a wine
- The weather conditions that determine a “great” vintage
- The winemaking techniques that matter
*The Introduction to Wine Basics Class is not a prerequisite for taking this class.
Instructor: Jay Youmans CWE, MW
Dates: Mondays, July 8, 15, 22, 2013; or Sept. 9, 16, 23, 2013
Time: 6:30-8:30 pm
Location: The Capital Wine School, 5207 Wisconsin Ave, Washington, DC
Master Class in Detecting and Identifying Faults in Wine
2 hours • $100
Join Jason Whiteside AIWS and Jay Youmans MW for this rare and unique opportunity to smell and taste 23 different isolated flaws found in wine. This class is essential for wine buyers, wine judges, winemakers, importers, collectors, and wine writers. This course is limited to 20 participants. It will sell out quickly, so register early.
The presentation will include wine faults resulting from raw materials (such as grapes), to pre-fermentation and fermentation based flaws, and flaws associated with maturation and storage.
Some of these aromas are well known, such as TCA and acetaldehyde, while others are more obscure, such as geosmin and hexanol. We will break down Brettanomyces into its four individual most stinky parts ( 4-ethyl phenol, 4-ethyl guaiacol, isovaleric acid, and 2-acetyl tertrahydropyridine). At the end, there will be a blind sensory exam to test your abilities to identify these different flaws.
For additional information or questions, please contact us at info@capitalwineschool.com
Date: Tuesday, July 16, 2013; or Monday, Nov. 18, 2013
Time: 6:30-8:30 pm
Cost: $100
Location: The Capital Wine School, 5207 Wisconsin Ave, Washington, DC
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