Lee Romano Sequeira from OfftheVinePr.com, who’s currently working on her WSET Level 3 in Wines, chats with Jay Youmans MW, founder of Capital Wine School.
Part 1: The Journey & Philosophy
LRS: You’re one of only a few Masters of Wine in the U.S. — what inspired you to pursue such a rigorous path, and how did that journey shape you personally and professionally?
JYMW: I had been in the wine business for a while, working in restaurants and then in wholesale distribution. I wanted to learn more and develop my tasting skills.
Passing the Mater of Wine exam certainly opened a range of professional opportunities for me, but, more importantly, the program taught me the value of critical thinking. In becoming an MW you learn to look at wine differently. You learn to analyze and question conventional wisdom; to consider all the possibilities.
Blind tasting wine is particularly humbling. But it is not about learning to be right, it is about adopting an approach in assessing a wine.
LRS: When you founded Capital Wine School, what was the gap you saw in wine education that you felt needed to be filled?
JYMW: When we got started, there were very few wine schools around the USA and none in Washington, DC. I thought our students would largely be wine professionals, but we quickly found out that 80-90% of our students were people not employed in the wine trade. The gap we discovered was a lack of real education for wine consumers.
LRS: How has your philosophy on wine education evolved since the early days of the school?
JYMW: Our goal has always been to offer high quality wine education without pretention or snobbery, but learning about wine has to be enjoyable as well. Our instructors do a great job of making the classes fun.
Part 2: Behind the Scenes at Capital Wine School
LRS: What do you think sets Capital Wine School apart from other wine education programs — not just in content, but in culture and experience?
JYMW: We have some of the most experienced and credentialed teachers in the country. Most of our instructors have completed the WSET Diploma and the WSET Certified Educator program. A number of our teachers are Masters of Wine, or in the process of becoming a Master of Wine.
Everyone has industry experience, and knows how to teach and communicate about wine. We also use high quality wines from benchmark producers from around the world.
LRS: What’s something most people don’t realize about what goes into designing a wine class or certification course?
JYMW: There is a ton of work that goes into developing a course or class. You have to know the subject and be current on the region or grapes you are discussing. More importantly, you must know the benchmark producers and the producers that are trending and raising the bar in terms of quality. Then you have to locate the tech notes on how all the wines was made…
LRS: You work with students at all levels — from casual wine drinkers to professionals. How do you tailor the experience to meet such a diverse range of learners?
JYMW: In the certification courses there is an expectation about the depth of knowledge required, but in the recreational courses you need to be more adaptable. That is where experience comes into play. In every class there are students with varying degrees of wine knowledge. You find a way to challenge the more experienced students while bringing newer students up to speed. We never dumb things down, but the gifted teachers find a way to explain complicated subjects to anyone.
Part 3: The World of Wine Today
LRS: How do you think the role of formal wine education is changing in an era where TikTok sommeliers and Instagram influencers are shaping how people learn about wine?
JYMW: TikTok, Instagram, YouTube, and other platforms are great for our business. These formats are developing the appetite for more learning and understanding. As an old friend of mine once said: “No body really learns anything about wine until they taste it”.
LRS: Are there any trends in the wine world right now that you’re particularly excited about — or skeptical of?
JYMW: I am intrigued with the wines and grapes of Eastern Europe and the Balkans. I can’t get enough of wines made from grapes such as Chenin Blanc and Mencia.
I am fascinated with the Natural Wine movement. I know this is a polarizing topic among many wine professionals. I truly admire the passion shown by the producers and younger consumers in this space.
My hope is this trend will push more conventional producers to rethink use of additives and treatments common in domestic wine production. We need complete transparency with regard to wine labels and winemaking practices.
LRS: Sustainability and climate change are big topics in the wine industry — how do you incorporate those into your classes and curriculum?
JYMW: Climatic change and sustainability are a topic of discussion with most of the wines we taste. I am excited about the global expansion of Organic, Biodynamic, and sustainable practices in grape growing. Over the last two years I have spent time in Bordeaux, Bourgogne (Burgundy), and Champagne. These regions are rethinking their practices in both the vineyard and winery and how they can minimize their impact on climate change.
Part 4: Tasting, Teaching, & Mastering Wine
LRS: You’ve evaluated tens of thousands of wines — what keeps your palate curious and engaged?
JYMW: Wine for me is like music. The number of interesting songs, artists, and genres are limitless. Your taste in wine, like your taste in music, change and evolve. There is so much to explore and experience. There is always something new to try.
LRS: What’s the biggest misconception people have when they start learning how to taste wine professionally?
JYMW: When consumers taste wine, they draw a conclusion as to whether they like the wine or not. Wine professionals must learn to identify levels of quality in all wines, whether they like it personally or not. The biggest misconception people have is that we all taste and experience the same things in wine. We do not. The objective is to learn a common language about wine, so we can better communicate our opinions about wine quality.
LRS: Do you have a favorite “a-ha” moment you’ve seen from students during a tasting class — when something finally clicks for them?
JYMW: We host lots of classes involving blind tasting. They key to blind tasting and identifying a wine is to take your observations and make an educated guess. Often it is not just flavor or aroma that help you ID a wine, it is often the structural elements such as acidity, sweetness, tannin, and alcohol. It is really cool to see the light go on when a student connects the dots…
Part 5: Personal Sips
LRS: Is there a wine that changed your life — or at least changed the way you understood wine?
JYMW: Everyone has their epiphany wine, mine was a 1979 La Tache. A Grand Cru red burgundy from the Domaine de la Romanee Conti. I was working at a wine bar in Winston-Salem, NC and we were pouring this wine by the glass. It blew my mind (BTW, we were charging $12 a glass. Look up the current value for this wine now!).
LRS: What’s your go-to wine on a quiet evening at home — and what’s your guilty pleasure wine pairing?
JYMW: Right now, my go to mid-week wine would either be a South African Chenin Blanc, or and Oregon/Sonoma Coast Pinot Noir.
My guilty pleasure pairing would have to be a costly Vintage Champagne from one of my favorite producers paired with crab cakes.
LRS: If you could share a bottle of wine with any historical figure, who would it be — and what would you pour?
JYMW: Easy, it would have to be Thomas Jefferson, he spent a fortune on wine. He tried desperately to produce wine in Virginia without any results. I would pick a red blend from Virginia. It would be interesting to see what he thought of the wine.
Bonus Rapid Fire Round
Red, white, or sparkling?
I am going to cheat and say all three.
Old World or New World?
Both.
Blind tasting: thrilling or terrifying?
Thrilling when you are right.
Best wine city in the U.S. right now?
Washington, DC — I am a homer)
Desert island wine grape — you can only pick one.
Sauvignon Blanc because you will likely be eating a lot of seafood.
What a fantastic interview, Jay—I’m suddenly dreaming of a glass of something absolutely divine!
