Today's class started out in a very hectic manner, especially for a recently semi-retired guy.
I had two wonderful clients for a wine tour that I was guiding (my part time job which actually uses some of my wine knowledge) and we ended up going a bit late. By the time I dropped them off, dropped the van off and scooted over to BCIT, it was 6:10pm. Why was that a big deal? Lynne, our instructor, is now holding a study session for the first half hour of every class where she puts questions on the board and we try to write down the answer - closed book - and that starts at 6pm sharp!
As it turned out, I had time to answer the questions - except for one. It was, "Name the seven wine faults and odours that they produce". I could name 'cork taint or TCA' (smells like damp cardboard) and 'volatile acidity' (smells like nail polish remover or vinegar) but that was about it. Of course, there was also Brettanomyces (smells meaty or like a bandaid), Reduction (rotten eggs), Out of Condition (stale), Oxidation (dried fruit), and Sulphurt Dioxide (acrid, sharp smell).
Then we went over all the things to do with growing vines including grafting, planting, crossing, and what the vines need (heat, sunlight, CO2, water and nutrients) as well as other things in the growing environment. We also looked at all the parts of the vine and how to prune wine vines - which got a bit complicated - especially as I don't really know how to prune a tomato plant or even flowers!
We talked about the different climates; Continental (biggest difference between hot and cold months, generally cooler temperatures overall - think - the Okanagan), Maritime (low difference between hot and cold months, generally cool to moderate temperatures overall - think Bordeaux or coast of California) and Mediterranean (low difference between hot and cold months, generally hotter temperatures overall - think Southern Rhone or Chile).
It was a lot of information to take in but, luckily, it builds on knowledge that I already have from WSET 2.
For tastings, I sat with Owen again and we had some new people including an English woman, Sarah, who was very nice - although at one point I thought her glasses were mine and I accidentally stole them. We'll see how friendly she is next week after the 'sticky fingers' glasses incident....
There were eight wines for this class. Most were the same wine grape with more subtle differences. One side benefit from WSET 2 - I now realize that I can tell most of the grape varietals from taste! Great party trick....
The first pair were two Chardonnay wines - one was higher quality than the other but both were from the same company. I always struggle with Chardonnay, I think because I'm not overly fond of it and, when I do drink it, prefer the oaky, slightly sweet version rather than the steely, mineral wine that is so valued.
The second was a 2011 Jean Marc Brocard Grand Cru Chablis ($120). It had grapefruit and lemon peel on the nose and lemon and creaminess (from lees stirring) on the palate. It also had some oak. Overall, it was balanced, had a long finish and was complex so was rated as very good. It was also rated ready to drink. Grand Cru wines in Chablis are the best wines to be had.
I faired better on the second pair. This time we were looking at the same grape from the same country but one was grown on a flat area (where there's not the best drainage and sunlight is not as strong) while the better one was grown on the a steep slope with excellent sunshine.
The second Riesling was a 2011 J. J. Prüm Bernkasteler Badstube Auslese ($92). This glorious wine was both delicate and strong at the same time. The Germans have a sweetness system called the Pradikat and an Auslese wine is a fairly sweet wine - but not cloying at all. It would be a nice match for cheese, Asian food (especially Thai or Chinese) and dessert. There were lots of wonderful aromas (mineral, grapefruit, lemon peel, honey) and tastes and this wine was outstanding! You can drink this wine now but it will only get better with age!
The next two wines were supposed to be a comparison between a cool climate and a warm climate but in one of those 'mwa mwa mwaaaa" moments, the second wine had cork taint! We did have to taste it (yuck) and it was the cheaper one that was made in the warm climate (California) but that's all I got on it so I won't give any more information about that wine.
The cooler climate wine was a 2013 Olivier Leflaive Volnay Pinot Noir ($92) from Burgundy (Volnay is near Pommard in the Cote d"Or and has struggled in the past few years from grapes being wiped out due to hail). This pale garnet wine was full of red fruit and was high in acidity - so much so that I thought it seemed a bit astringent. Perhaps it needed some age? It was a good wine overall as it had good length and complexity.
The final two wines were both the same blend.
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| Courtesy Shopify |
The first was a good wine. It was a 2015 Grand Bateau (made by Chateau Beychevelle - although you can't tell from their website) Merlot blend from Bordeaux ($24). There was some red fruit on the nose, high acid, medium tannins, and medium body. Not a terrible wine but not overly balanced or complex.
The second was much better. It was a 2010 Chateau Bonalgue from Pomerol ($115). It was complex with red currants, green pepper, coffee, leather, black cherry, vanilla, plum, chocolate and fig flavours and aromas. Do I need to say more than it was COMPLEX? I had a struggle telling what grape this one was, but then we were told it was a Bordeaux blend. Most of the class thought it was from the Left Bank (Cab Sauv dominant) but I could tell it was a Merlot based, velvety Right Bank wine. Also, I had had a Left Bank style wine from Township 7 just a couple days previous and remembered the difference!
I am enjoying the course very much (especially the wine tastings) and look forward to next week's class!