Captured Event

September, 25 2002 - American Wine Society Takes a Tour of Spain

What: Exploration of the flavors, wines, culture and art of Spain

Where: Denver Art Museum

When: September 25, 2002

Beneficiary: Denver's American Wine Society

Speaker: Ken Fredrickson, Master Sommelier/Adega Restaurant and Steve Lewis of Giuliana Imports in Boulder

Catering: Bistro Boys Catering

Quote of the evening: Kenneth Fredrickson on a meaty red wine: "Get a good mouthful and a good chew."

Menu: Lemon zest mascarpone cheese and fig marmalade crostini; green apple and gingered goat cheese mousse on endive; Spanish chicken fritters with cilantro chile sauce; puff pastry stuffed with wild mushroom, spinach, roasted pepper and manchego cheese; rainbow vegetable and beef skewers with a lime, garlic and oregano mojo

Attendance: 120

Attire: Business casual

Special Thanks: Denver Art Museum

Information: Joe Hubbard @ 720. 931.7350 or go to the site, www.americanwinesociety.com

Event Coordinator: Joe Hubbard

Board of Directors: Joe Hubbard, Chairman; Patrick Gibbs, Treasurer; Shawna Clark, Secretary

Blacktie Photos by: Stacy Ohlsson and Gary Pirosko

Ken Fredrickson, left, one of the youngest Master Sommeliers, and Joe Hubbard, Chairman of Denver's American Wine Society
View all photos

By Blacktie Staff

Stacy Ohlsson & Gary Pirosko

Denver's Chapter of the American Wine Society may be a newcomer to the wine scene, but their monthly tastings are already on the top of many wine lovers’ list of don't-miss parties. On September 25, at the Denver Art Museum, over one hundred members and guests met to mingle, check out Spanish art and to taste a fabulous bouquet of Spanish wines.

The event started with a tour of the fourth-floor galleries of the New World Department: Pre-Columbian traditions before the arrival of the Spanish, and art from the Spanish Colonial era onward. The Spanish Colonial collection included paintings, silver, Santos, and other art objects, which covered the broad geographic areas of Latin America, with the art of Bolivia, Peru, Ecuador, Mexico, and the Southwestern United States represented.

Afterwards, the tasting began, and patrons were fortunate enough to have to the knowledge of Ken Fredrickson, Managing Partner for Adega Restaurant, and distributor Steve Lewis, President of Giuliana Imports. Adega is Denver's hottest new restaurant with over 800 bottles on the menu and 60 wines by the glass. Steve's knowledge of the regions and varieties in Spain helped paint a picture for the audience as to where these wines come from and what conditions are needed to create the distinct flavors.

Master Sommelier Ken Fredrickson instructed everyone to concentrate on appearance, aroma and bouquet, taste and texture, i.e. nose and palate. Aroma is the primary characteristic, which is a result of time and aging. Taste can be broken down into sweet, sour, bitter and salt.

First up was a sampling of Marques de Gelida 1997 Brut, a "Cava" made with 15 percent Chardonnay grapes. This sparkling wine is relatively inexpensive even though it goes through the "method champenoise" as more expensive champagnes do, using only the first pressing of grapes and fermenting in the bottle. Master Sommelier Ken Fredrickson proclaimed that the Gelinda was "a beautiful wine at a very inexpensive price.”

The next wine, Vina Godeval 2001, comes from the northwestern part of Spain in an area similar to the forests of Oregon. The growing season there is not long but the region is very nice for white grapes. Fredrickson rated the Godeval as an 18 out of 20; it goes well with clams, shellfish and other seafood.

A third wine, Basa Rueda 2001, is produced from grapes that are harvested at dawn to avoid the heat. At around $18, this wine is "The greatest white value" even when compared to wines at five times the price. A medium-bodied white wine that goes well with Thai chicken or seafood stew.

Muga Reserve Rioja unfiltered 1998 was next; it comes from an "anti-technology winery" in north-central Spain. The fermenters in this winery are all made from wood and no filters are used. This is a traditional wine from Spain made by skilled wine producers. The soft cherry-red color, bordering on Cranberry, showed little change in rim variance. At $14 to $18 dollars a bottle, Mr. Fredrickson feels, “That this may be the best wine value in the country.”

Teofilo Reyes R.D.D. 1999 is made by a master who lives in a hot and dry region of the Iberian Peninsula in a windmill. This wine is "Oaky, ripe, bacony and heady.” Master Sommelier Fredrickson claimed this wine as "ridiculously good.” It goes well with pork chops or pasta.

Finally, Finca Allende Calvario Rioja 1999. "This is not your grandmother's Rioja!" Refined versus traditional. American Oak versus French Oak. At around $70 a bottle, this was the most expensive wine offered.

Special thanks to Bistro Boys who catered the event with Spanish "Tapas,” which complemented the wines beautifully.

The American Wine Society events are some of the most educational and social events in Denver. Whether you are a neophyte or a wine expert you are welcome to attend at least two events before becoming a national member.

The next tasting is Pinot Noir, the National Tasting Project, scheduled for October 24, 2002. November's tasting will feature a silent auction including dinner for four in the kitchen at Adega Restaurant and dinner at Morton's paired with hockey tickets on the glass. Proceeds go to the Denver Mile High Rotary Foundation.