On May 24, the Tuscan Ballroom in Joy Burns smelled of oak and citrus as Fritz’s School of Hospitality Management’s annual DU Vin Wine festival commenced. Armed with a press pass, an empty stomach and a quarter’s worth of wine knowledge from DU’s coveted Wines of the World class, I set out to find the best pours of the day.
Here are the top five wines that earned a permanent spot in my memory, and my notes app.
- Kosmic Kitty Pinot Grigio 2023 – Castle Rock Winery, Santa Rosa, CA.
Welcome champagne flute aside, this was my first stop among all of the vendors.The crisp acidity highlighted the hibiscus and honey notes, making my first sip of wine feel like a firm handshake from a good host, exactly what I wanted to start the event strong.
- Torrontés 2025 – Piatelli Vineyards, Cafayate Valley, Argentina
I am normally a red-wine lover, but yet another white landed in second. High-altitude vineyards produce grapes that give off powerful and bold flavors, and this was the perfect representation of that. Dazzling rose petal and mineral aromas gave way to hints of tropical fruit on the palate, with a vibrant acidity that kept me wanting more.
- Gravel Road Pinot Noir 2022 – ROCO Winery, Villamette Valley, OR.
Paired with a handful of truffle fries — which I returned to an embarrassing number of times — this deep, velvety Pinot Noir was the afternoon’s standout red. Notes of dried cherry and baking spices led to a long, smooth finish. I was hesitant with its age, but it went down like butter without a single flaw.
- San Simeon Sauvignon Blanc 2025 – Riboli Family Wines, Paso Robles, CA.
Bright and structured, this sauvy-b hit my palate with peach and lime zest before giving way to a clean mineral finish. It was simple yet refreshing, a well-balanced white that easily earned its way into my top five.
- Langhe Nebbiolo 2023 – Giovanni Rosso, Piedmont, Italy
My palate surprised me a few times at the festival. Nebbiolo isn’t usually my thing, but this one challenged my preconceptions. Delicate tannins balanced nicely with the intense notes of cedar and wild strawberry, making it dangerously easy to revisit anytime my glass was empty.
Wine aside, DU Vin had much more to offer. From live music from student musicians and interactive games, to charcuterie stations and educational seminars, attendees couldn’t possibly run out of things to do.
One notable non-wine vendor was Kimberly Bannick, founder of Toute Douceur, who brought a variety of sweet treats to pair with beverages. Her smoked-salt honeycomb was a unique highlight of the afternoon, adding a savory depth that complemented a bubbly rosé quite nicely.
“I love the chemistry between wine and candy,” said Bannick.
Education and immersion were key pillars of the festival. Although Bannick described herself as self-taught, she said the learning never really stops.
“Any kind of education will always expand your opportunities,” she said. If flavored candies and handcrafted confections pique your interest, look out for a Toute Douceur storefront opening in Morrison this July.
Also drawing a crowd was Owen Locke, a DU alum who also serves as co-founder of Locke + Co. Distilling. Locke has been making whiskey since he was 15, and his processes have grown with him. He finishes his spirits using aspen wood, a method that sets his product apart.
“The aspen wood acts like a big filter,” he explained, “which makes us unique, because it’s so smooth.” His booth featured DU-branded bottles, a nod to his time at the Daniels College of Business. When asked about the role of education at events like this one, Locke said it’s a huge part of his business.
“We are constantly educating people on whiskey, the industry and the uniqueness of our products,” said Locke.
As far as being back on campus and working with student organizers, Locke said he loved the chance to model what’s possible.
“You can take that risk, go out there and chase your dreams. And DU is here to help you,” he said.
The Fritz students running the show got a chance to see all of their hard work come to fruition. Rosie Ayala, a fourth-year hospitality management student and a member of the logistics team, said the class pulled in 315 tickets and grossed $10,000.
Her team handled everything from table setup and entertainment to the full run of show, including booking a student band and an aerialist serving champagne as attendees entered the festival.
“I can host an event with 300-plus people and be okay,” Ayala said. “I have so much more confidence in the events field thanks to DU Vin.”
That confidence and comfort translated to the guests as well. Liz Woxland, a fourth-year studying environmental science, said she came out to support friends in the program and left pleasantly surprised.
“It’s not as prestigious as you would think,” Woxland said. “I feel very comfortable asking questions and learning about wine.”
Vendors, attendees and student organizers alike left the festival in good spirits, after yet another successful DU Vin.
