An Evening of Wine and Wit

You are invited to a wine tasting event in collaboration with J.A. Balistreri Vineyards. This event will allow you to partake of fabulous wine, while enjoying a sneak peak at what Next Stage will bring you this year.

Balistreri Vineyards is a family owned and operated winery, and like Next Stage, they are dedicated to bringing you a high quality product. The winery was licensed in 1998 and released their first vintage in February of 2000. Their wines are comprised of varietal grapes purchased from growers in Western Colorado. Select wines of Cabernet Sauvignon, Merlot, and Muscat are produced with grapes from their own Denver Vineyard.

For more on Balistreri Vineyards, visit http://www.balistreriwine.com/

We are excited for this partnership and hope you will come and enjoy the evening with us.
The evening events include:
Wine Tasting
Vignettes from our coming year
and a Silent Auction for Nights stay at the Magnolia Hotel, Dinner at Il Vicino and more...

February 28, 2009 (For ONE night only!)
Cost: $10
At the door

Doors open at 7:00pm
Show Starts at 7:30pm

Vines Wine Bar in Parker CO

¨ Vines is offering 3 wine tastings in the next month

Wednesday 2/18 – Wine Down Wednesday Monthly Wine Tasting Social – 6-8pm, $10 for Members, $25 for Non-Members

¨ Sunday 3/15 – FREE Monthly Wine Tasting conducted by a Sommelier– 4-6pm

¨ Wednesday 3/18 – Wine Down Wednesday Monthly Wine Tasting Social – 6-8pm, $10 for Members, $25 for Non-Members

Cool River - Fisher Vineyards - January 26, 2007

Please join us on January 26 at 6:30 PM for a very special evening of wine and food as Cool River welcomes Whitney Fisher, winemaker for Fisher Vineyards. We will be pairing five wines with a five course meal prepared by Chef De Cuisine Lytisha Mullings
The cost of the event is $100 per person inclusive of tax and gratuity. Seating is limited so please call 303-771-4117 to make your reservation today!

Heritage Hills Wine & Spirits Annual Fall Wine Tasting

Heritage Hills Wine & Spirits Annual Fall Wine Tasting
Nov 11, 2006 (Sat) @ 6-9pm

Place: Sonoma'z Grill in the Denver Marriott So...

City: Lone Tree
Cost: $30 per person in advance / $35 at the d...

Type:Combo Event

Usher in the Holiday Season by sampling some of our best new arrivals! Over 65 wines from around the globe will be poured.

Cheese and Wine Pairings - Visit France

Cheese and Wine Pairings - Visit France
Date: Nov 09, 2006 (Thu)
Phone: 303 861 4626
Time: 7pm - 9pm
Cost: $75

Place:
A Cook's Kitchen
850 Ogden Street
Denver, CO 80218

“Instant Wine Savvy 101”

Denver International Wine Festival-Educational Series!
enver International Wine Festival-Wine Savvy 101 by The Wine Diva!
Date: Nov 04, 2006 (Sat)
Phone: 303 664-5700 or 866 946-3268
Time: 10am
Cost: $25 per person(requires festival ticket)

Place:
The Mile High Station
2027 W Colfax Ave Denver, CO
“Instant Wine Savvy 101”
Guided Tasting/Seminar:
Presented by Christine Ansbacher,
Author & Wine Educator known as “The Wine Diva”
At last, immediately-useful tips to help solve dilemmas when you buy, store, pair and share wine. Christine doesn’t reel off the usual “vino babble” about soil, climate and how a wine tastes like blueberries with a whiff of smoky bacon fat and tar. Instead, she shares practical wine know-how that wine lovers of every level can appreciate. Her insider secrets and ingenious shortcuts will save you time, money and aggravation so you get the most out of your wine experience.
For example:
•Three ways to make a $10 Cabernet taste like a $30 bottle
•Foolproof wines to help you pair with flair
•Good values and smart splurges at restaurants and wine stores
•Why it’s a bad idea to store your wine in the refrigerator
•Five problems that should make you say to the waiter, “Take back this wine and bring me another bottle.”
•How to avoid the dreaded “red wine headache” as well as instant fixes for red wine stains on clothing and on your teeth
•Five products to save leftover wine so it’s really fresh many days later
THIS IS A SEMINAR/GUIDED WINE TASTING.
(Limited to 50)
PLEASE NOTE:
This seminar/guided tasting is being conducted at the Denver International Wine Festival. You must be a ticket holder of the DIWF to attend this optional educational seminar/guided tasting.

Denver International Wine Festival-Grand Tasting

Denver International Wine Festival-Grand Tasting
Date: Nov 04, 2006 (Sat)
Phone: 303 664-5700 or 866 946-3268
Time: 11am to 6pm(VIP), 2 to 6pm(General Admission)

Cost: $120 VIP/ $75 General Admission

Place:
The Mile High Station 2027 W Colfax Ave Denver, CO 80204

Beaujolais Wine Festival 2006

Beaujolais Wine Festival 2006
Date: Nov 16, 2006 (Thu)
Phone: 303 695 7818
Time: 6pm to 10pm

Cost: $50, $45 for parties of 10 or more
Place:
1770 Sherman Street Event Complex1770 Sherman StDenver, CO 80203

Heritage Hills Wine & Spirits Annual Fall Wine Tasting

Heritage Hills Wine & Spirits Annual Fall Wine Tasting
Date: Nov 11, 2006 (Sat)
Phone: 303-790-0133
Time: 6-9pm
Cost: $30 per person in advance / $35 at the door; A portion of the proceeds to benefit Gabby Krause Foundation, a local charity for children's cancer

Place:
Sonoma'z Grill in the Denver Marriott South at Park Meadows10345 Park Meadows DriveLone Tree, CO 80124

Cool River & Australian Wines Sept 20th

Cool River is proud to host an evening of Australian Wines on September 20 at 6:00 PM. We will start with a tasting of seven Australian Wines. At 7:00 PM we will sit down for a four course meal paired with d'Arenberg Wines. We will be serving the Hermit Crab Viognier/Marsanne, The Derelict Grenache, The Dead Arm Shiraz and the Noble Riesling
The Price is $85 per person inclusive of tax and gratuity. Space is limited so please call 303-771-4117 for reservations

Wine Definitions: Taste

Wine Definitions: Taste

Barnyardy: Smell of farm animals. Negative.

Bite: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.

Bitter: One of the four basic tastes. Considered a fault if the bitterness dominates the flavour or aftertaste. A trace in sweet wines may complement the flavours. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. A fine, mature wine should not be bitter on the palate.

Buttery: It refers to both flavour and texture or mouthfeel.

Chewy: Describes rich, heavy, tannic wines that are full-bodied.

Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.

Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.

Earthy: Describes a wine that tastes of soil, most common in red wines. Can be used both positively (pleasant, clean quality adding complexity to aroma and flavour) and negatively (barnyardy character bordering on dirtiness).

Flinty: Describe the aroma or taste of some white wines; like the odour of flint striking steel.

Fruity: Describes any quality referring to the body and richness of a wine, i.e., "appley," "berrylike" or "herbaceous." Usually implies a little extra sweetness.

Grapey: Describes simple flavours and aromas associated with fresh table grapes.

Green: Tasting of un-ripe fruit. Not necessarily a bad thing, especially in a Riesling.

Heady: Used to describe the smell of a wine high in alcohol.

Herbaceous: The taste and smell of herbs.

Murky: Lacking brightness, turbid or swampy.

Musty: Having a mouldy smell.

Oaky: Describes the aroma and taste of oak.

Oxidized: Describes stale or 'off' wines.

Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'

Perfumed: Refers to a delicate bouquet.

Smoky: Describes a subtle wood-smoke aroma.

Spicy: Describes the presence of spice flavours such as anise, cinnamon, cloves, mint and pepper, often present in complex wines.

Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerine.

Tannin: Describes a dry sensation, with flavours of leather and tea.

Tart: Sharp-tasting because of acidity. See also 'Acidic.'

Toasty: Describe a hint of the wooden barrel. Usually associated with dry white wines.

Velvety: Having rich flavour and a silky texture.

Zesty: A wine that's invigorating.

Wine Definitions: Character

Wine Definitions: Character

Acrid: Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.

Assertive: Upfront, forward.

Attractive: A lighter style, fresh, easy to drink wine.

Balanced: Indicates that the fruit, acid, wood flavours are in the right proportion. A wine is well balanced when none of those characteristics dominates. Wine not in balance may be "acidic," "cloying," "flat" or "harsh."

Big: A wine that is full-bodied, rich and slightly alcoholic tasting.

Character: A wine with top-notch distinguishing qualities.

Crisp: Denotes a fresh, young, wine with good acidity.

Cutting Edge: Stylistic, hip.

Closed: Describes wines that are concentrated and have character, but are shy in aroma or flavour.

Complete: A full-bodied wine rich in extracts with a pronounced finish.

Complex: Describes a wine that combines all flavour and taste components in almost miraculous harmony.

Delicate: Used to describe light- to medium-weight wines with good flavours.

Dense: Describes a wine that has concentrated aromas on the nose and palate, desirable in young wines.

Depth: Describes the complexity and concentration of flavours in a wine. Generally refers to a quality wine with subtle layers of flavour that go "deep." Opposite of 'Shallow.'

Developed: Refers to the maturity of a wine.

Elegant: Describes a wine of grace, balance and beauty.

Empty: Flavourless and uninteresting.

Fading: Describes a wine that is losing colour, fruit or flavour, usually as a result of age.

Flabby: Lacking acidity on the palate.

Flat: Having low acidity; the next stage after flabby; or refers to a sparkling wine that has lost its bubbles.

Full-Bodied: Fills the mouth. Opposite of 'thin-bodied.'

Graceful: Describes a wine that is subtly harmonious and pleasing.

Neutral: Describes a wine without outstanding characteristics, good or bad.

Pedestrian: Plain.

Potent: Describes a strong, intense, powerful wine.

Robust: Describes a full-bodied, intense and vigorous wine; possibly inflated.

Round: Describes a well-balanced wine in fruit, tannins and body.

Seductive: A wine that is appealing.

Short: Describes a wine that does not remain on the palate after swallowing.

Simple: Describes a wine with few characteristics that follow the initial impression. Not necessarily unfavourable; often describes an inexpensive, young wine.

Soft: Describes a wine with low acid/tannin, or alcohol content with little impact on the palate.

Supple: Describes a wine with well-balanced tannins and fruit characteristics.

Thin: Lacking body and depth

Wine Definitions: Basic

Wine Definitions: Basic

Acidity: Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity.

Aftertaste: The taste or flavours that linger in the mouth after the wine is tasted, spit or swallowed. May be "harsh," "hot," "soft," "lingering," "short," "smooth," or nonexistent. See also 'Finish.'

Aroma: Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."

Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.

Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.

Finish: The taste that remains in the mouth after swallowing. A long finish indicates a wine of good quality.

Legs: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.

Length: The amount of time the sensations of taste and aroma persist after swallowing.

Mouthfeel: How a wine feels in the mouth and against the tongue.

Nose: See 'Aroma'

Palate: The feel and taste of wine in the mouth.

Quaffer: A wine to drink (not sip).

WineOs

WineOs