The Wine Foundation Program, Third Class
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Recap the CULTURAL and NOT TERRIOR differences between the OLD/NEW worlds.
Recap the idea of varietal fingerprints.
In each flight, make sure to include enough time to let the students work through the fingerprint tasting.
Barn & Roses
1. Marchal 2004 Bourgongne, France
2. Dobbes 2003 “Grande Assemblage” Pinot Noir, Oregon
Recap the idea of balance in white wine (acid/alcohol/sugar) and add a third component: tannin.
The infamous Lemonade/Tea Tasting (Side by Side, and then together): this gives a very good idea of how all elements of a red wine can either be in balance or not in balance.
Introduce new concept: Tannin.
Rosemary & Thyme
1. Bonny Doon 2004 “Clos de Gilroy” Grenache, California
2. Borsao 2004 “Tres Picos” Garnacha, Campo De Borja (SP)
New Concept: Esters. Polyphenols (specifically Condensed Tannins) + Fermentation = Esters
Esters are the flavor of wine (minus your basic acid and tannin flavors)
Graphite & Green Pepper
1. Ch Marquis D’Alesme 2003 Grand Cru Classe Margaux (FR)
2. Famiglia Bianchi 2004 Cabernet Sauvignon, Mendoza (CH)
New Concept: Aging Red Wines
New Concept: Each Varietal has a distinct body/acid/tannin level.
Old Meat & White Pepper
1. Radford Dale 2003 Shiraz, Stellenbosch (SZ)
2. Guigal 2003 Crozes-Hermitage (FR)
Tar & Roses
Travaglini 2001 Gattinara (IT) (not in Wednesday Class!)
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