Three Up-Coming Events

Check it out. Here is your chance to drink while you learn about Dry French Rosé, Bordeaux and Adventurous food, and the wines of the whole of Burgundy.

7/7/2014 – REVEALING ROSÉ
Spec’s and the Wine School at l’Alliance Française invite you to join Spec’s fine wine buyer Bear Dalton for “Revealing Rosé” at 7pm on Monday, July 7th at l’Alliance Française. Why Rosé? And why now? Because there is no better and more refreshing wine to drink this time of year. And our Texas Rosé drinking season is up and running. Topics of discussion will include vintages, types of Rosé, Rosé and food, and the grape varieties and techniques used to make the wines. Fifteen pink wines will be tasted and bread and a selection of fine cheeses will be served.
For a list of the wines and more information, please click here.

7/14/2014 – An ADVENTUROUS BORDEAUX DINNER
On Monday, July 14th at 7pm, please join me, Bear Dalton, at Charivari for a 2011 Bordeaux Menu featuring eleven great Bordeaux wines from the under-rated 2011 vintage with a foodie’s dream menu. Normally for these dinners at Charivari, I pick the wine and then ask Chef for a menu. In this case, Chef Schuster sent me a great adventurous menu and I then selected wines to pair with it. I am prepared to be dazzled.
For a list of the wines and more information, please click here.

7/15/2014 – A BURGUNDY MASTER CLASS
Please join Spec’s fine wine buyer Bear Dalton for this three-week in-depth look at the Chardonnay and Pinot Noir wines of BURGUNDY. We will examine the intricacies and differences to be found in an area with hundreds of legally delimited vineyards split into tiny plots famed by thousands of producers large and small. This class is appropriate both for those developing their interest in Burgundy and as a refresher for those who want to organize their tasting and thinking about or better understand Burgundy. We will discuss appellation, heirarchy, terroir, tradition, style, technique, and personality. The wines tasted will be served in Riedel Degustazione stemware. A selection of cheeses and bread will be offered during each class.
Week 1 (7/15/14): “The Last Stuff you Think About When You Think About Burgundy” -We will introduce Chardonnay and Pinot Noir and taste and talk about Burgundy’s appellations outside the Cote d’Or. Additional topics will include terroir, vintages, and burgundy and food. Twelve wines will be tasted.
Week 2 (7/22/14): The Cote de Beaune – We will taste and talk about the wines from the southern half of Burgundies famed Cote’dOr – The Cote de Beaune. We will get in depth on terroir and exposure and why the wines taste as they do. We will taste regional wines, village wines, 1er cru wines and grand cru wines. A total of twelve wines (6 white and six red) will be tasted.
Week 3 (7/29/14): The Cote de Nuits – We will taste and talk about the wines from the northern half of Burgundies famed Cote’dOr – The Cote de Nuits. We will get in depth on terroir and exposure and why the wines taste as they do. We will taste regional wines, village wines, 1er cru wines and grand cru wines. A total of twelve wines (1 white and 11 red) will be tasted.
For all the details and the list of wines to be tasted, please click here.

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