Rosé Sparkling and Champagne Class and Tasting

Rosé Sparkling and Champagne Class and Tasting

champagnerosestrip7pm   Monday November 28th at The Wine School at l’Alliance Française

Please join us for this third of our series of three classes focused on sparkling wines.

In Rosé Sparkling and Champagne, we will focus in on, taste, and discuss only Rosé Sparkling wines wines from around the world with an emphasis on Champagne. We’ll look at how they’re made (all methode champenoise), how they get their color (a variety of ways), their styles and nuances, where and from what grapes they’re made, as will pink fizz with food. We will taste through the diversity of dry Champagne as we look at a total of 15 wines.

The wines tasted will be served in Riedel Degustazione stemware and a selection of cheeses and bread will be served

The lineup includes:
Mercat Brut Rosé Cava, NV
Labet Rosé, Cremant de Bourgogne, NV
Lucien Albrecht Rosé Cremant d’Alsace, NV
Jansz Brut Rosé, Tasmania, NV
Roederer Estate Rosé Anderson Valley, NV
Mumm Napa Brut Rosé Sparkling, Napa, NV
Barons Rothschild Rosé Champagne, NV
Andre Clouet Brut Rosé Grand Reserve Champagne, NV
Jacques Picard Berru Brut Rosé Champagne, NV
Ch. de Bligny Brut Rosé Champagne, NV
Camille Saves Brut Rosé, Champagne, NV
Henriot Rosé Champagne, NV
Perrier Jouet Blason de Francé Rosé Champagne, NV
Bollinger Special Cuvee Rosé Champagne, NV
Billecart Salmon Brut Rosé Champagne, NV
Charles Heidsieck Brut Reserve Rosé, NV

Rosé Sparkling and Champagne will cost $70 per person (cash or check) or $73.68 (regular). To purchase your ticket, please contact Susan Coburn at 713-854-7855 or coburnsusan2@gmail.com.

L’Alliance Française is the French Cultural Center in Houston. Located at 427 Lovett Blvd., it is on the Southeast corner of Lovett and Whitney (one block south of Westheimer and two blocks east of Montrose).

If you buy a ticket and will not be able to attend, please cancel at least 24 hours before the class or you may be charged. Later cancellations will not be charged if we can fill the seat. This is often case as we regularly have waiting lists for these classes.

With over 35 years in the wine business and 30 plus years experience teaching about wine, Spec’s fine wine buyer Bear Dalton is one of the top wine authorities as well as the most experienced wine educator in Texas.

More Classes Coming Soon:
12/05/16 The State of Zinfandel (America’s great red)
12/12/16 Port
01/09/17 Pulling the Cork: What you need to know to more fully enjoy wine.
01/18/17 2014 Bordeaux Tasting at the Crystal Ballroom in Houston
01/19/17 2014 Bordeaux Tasting at Trinity Groves in Dallas

The Week in Wine

Here are some of the things that caught my eye and/or tickled my palate this week (ending 10/10/14) in wine.

From Spec’s Fine Wine (SpecsFineWine.com)
The Friday Fizz: BOLLINGER Grand Annee, Champagne, 2004
According to the Bollinger web-site, 2004 was a delicate year in Champagne. It started with a dry winter and spring but a cold, wet August. The grapes were picked during a warm “Indian summer.” With the 1976 vintage, “Bollinger Vintage” was renamed “Bollinger Grande Annee.” In 2004, it became “Bollinger La Grande Année.” I would say that 2004 was an eventful year for Bollinger which happens to have produced a Lovely vintage Champagne that has many years of improvement in from of it. As it ages, the sore can only go up. (Read More …)

The Daily Drinker: CASA GRAN del SIURANA GR-174, Priorat, 2012
“GR-174″ is the name of a well-known hiking path that crosses Priorat. Perelada (owners of Casa Gran Siurana) feel that this path is a great introduction to the rustic beauty of Priorat just as I feel that this wine (their entry level) is the best introduction (regardless of price) to the wine of Priorat. (Read More)

Upcoming Events:
10/14/14 – FUN WITH BORDEAUX: Four Chateaux – Four Verticals – Sixteen Wines
On Tuesday, October 14 at 7pm, please join me (Spec’s fine wine buyer Bear Dalton) at the Wine School at l’Alliance Française for a unique Bordeaux tasting featuring vertical selections from four of my favorite chateaux: Ch. d’Aiguilhe in Castillon, Ch. Lynch Moussas in Pauillac, Ch. La Croix St. Georges in Pomerol, and Gravette de Certan (the 2nd wine of Vieux Ch. Certan) in Pomerol. We will taste the 2008, 2009, 2010, and 2011 vintages from each of these properties. (Read More …)

10/16/14 – October Right Bank Bordeaux Dinner at Charivari
On Thursday, October 16th at 7pm, please join me, Bear Dalton, at Charivari Restaurant for our October Right Bank Bordeaux Dinner featuring twelve great Right Bank red Bordeaux wines from the 2011 vintage (starting of course with Champagne and ending with a favorite from Barsac) paired with Chef Schuster’s Autumnal seasonal offerings. (Read More …)

10/21/14 – WHAT YOU NEED TO KNOW ABOUT WINE: A Four Week Class focusing on the Essentials of Wine
Beginning at 7pm on Tuesday, October 21st (and running four consecutive Mondays), please join me at the Wine School at l’Alliance Française for WHAT YOU NEED TO KNOW ABOUT WINE. This four-week class will focus on tasting, enjoying, and appreciating wine even as you learn more about your favorite drink and maybe even which kinds of wine you like the most. This class will be held at l’Alliance Française located at 427 Lovett Blvd. (Houston, 77006). For all the details and complete list the wines to be served, click here.

From Drinks Business:
NEW REFERENCE DATES HAUT-BRION TO 1500s
A new historical reference mentions Bordeaux first growth Haut-Brion in 1521, over 100 years before Samuel Pepys’ famous diary entry. The famed English diarist mentioned drinking “Ho Bryan” in 1663 and the estate is mentioned in the cellar book of Charles II in 1660 but the new shows that the estate was in existence over a century before, with two documents from the early 16th century noting orders of wine from a Pessac estate called “Aubrion”.The documents were uncovered in the Gironde Departmental archives by art historian Laurent Chavier as part of the “Historical Challenge” laid down by the estate’s owner, Prince Robert of Luxembourg, in May of last year. The challenge was for a researcher to uncover a reference to the estate that pre-dated the 1660 mention. (Read More …)

PASO ROBLES DIVIDES TO CONQUER:
The Californian wine region of Paso Robles has been granted permission to set up 11 new distinct appellations within its borders.
The ruling was passed by the Alcohol and Tobacco Tax and Trade Bureau (TTB) – a subsidiary of the US Treasury – in Washington DC on Thursday (October 9) to create the 11 appellations. The 59 members of the Paso Robles American Viticultural Area Committee, a trade body of the area’s winemakers, petitioned for the change in 2007, but it wasn’t until September 2013 that federal regulators issued the proposal to the TTB. In a press statement, the TTB is said that the new regulation is “in response to a petition from an association of local vintners and grape growers. TTB designates viticultural areas to allow vintners to better describe the origin of their wines and to allow consumers to better identify wines they may purchase.” Stacie Jacobs, chief executive officer of Visit San Luis Obispo County, told the San Luis Obispo Tribune that all districts will remain a part of the larger Paso Robles American Viticultural Area, but winemakers will now be able to label their wines with these more specific areas, which will help promote tourism in the wine region. “The new 11 AVAs give wine tourists an even greater knowledge base and interest in further exploring the wines of Paso Robles.” (Read More …)

Wine Humor:
Anosmia Dogs and Other Failed Master of Wine Dissertations

One of the requirements for becoming a Master of Wine is an original and rigorous research paper of between 6,000 and 10,000 words. The words must be placed in sentences, or it doesn’t count. There is no similar requirement for becoming a Master Sommelier, though they are asked to write an original limerick — said to be the hardest part of the exam, after the colonoscopy. As far as I know, the great unwashed public isn’t privy to the dissertations produced by MWs. However, as Commander of Wine, I have uncovered several dissertations that didn’t pass muster. As brilliant as some of these papers are, they were not good enough to gain their authors acceptance into fine wine’s version of contestants on “The Bachelorette,” the Institute of Masters of Wine. (Read More …)

From Wine Searcher
Bordeaux’s Crus Bourgeois Say “Oui” to a New Classification
Médoc producers agree to another attempt to reclassify their châteaux, after several previous failures.
Bordeaux’s cru bourgeois wineries have announced an ambitious project to launch a new classification, seven years after the last attempt dissolved in acrimony and lawsuits. The latest attempt to bring in a classification system for the 250-plus properties currently holding cru bourgeois status comes after five years of strict quality control and tireless promotion under the banner of the Alliance des Crus Bourgeois du Médoc. “On September 16, we took a blind vote with our members during an extraordinary general meeting; there were 78.1 percent ‘yes’ votes,” said Frédérique Dutheillet de Lamothe, director of the alliance. Their goal is to have the new classification in place by the time the 2014 vintage hits the stores, which means 2016 – just two years away, which Dutheillet de Lamothe admits is an ambitious target for a group with something of a history of disagreement. (Read More …)

Champagne Friday: BOLLINGER La Grande Annee 2002

Bollinger.LilyBollinger
Grande Annee.
Barrel-fermented vintage Champagne.
Aged over 9 years on the yeasts.
The Champagne of James Bond.
The Champagne of Lily Bollinger (see quote below).

BOLLINGER La Grande Annee Brut, Champagne, 2002 ($126.99)

A 12.3% alcohol blend of 6% Pinot Noir and 34% Chardonnay from all Grand and Premier Cru vineyards. 100% underwent primary fermentation in small oak casks. Disgorged November of 2012 so over 9 years on the lees.
bollingerGrandeAnnee2002Gold-straw in color and fully-sparkling; dry, medium-full-bodied with fresh acidity and scant (but present) phenolics.  Lovely, rich, developed. Supple feel. Fine mix of toasty layered red fruit and citrus but the complete integration of the whole including the toasty-yeast and mineral terroir is the amazing thing here. Stunningly good Champagne that continues to develop in the glass for as long as you can keep some in your glass. BearScore: 98+.

CHAMPAGNE QUOTE:
(A rerun of maybe the best Champagne quote ever)
I only drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not in a hurry and drink it when I am, otherwise I never touch the stuff unless I am thirsty. – Madame Lily Bollinger