WHAT IS WINE?
Wine is an alcoholic
beverage made with the
fermented juice of grapes.
•The difference between
two popular drinks, wine
and beer, is that brewing
beer involves fermented
grains.
•The difference between two
popular drinks, wine and
beer:
•Beer involves fermented
grains.
•Wine is made from fruit
TYPES OF FRUIT USED IN WINE
MAKING
•Grapes
•Apples
•Cranberries
•Plums
DIFFERENCES BETWEEN WINE
G R A P E S A N D TA B L E G R A P E S
Table Grapes Wine Grapes
What Are Wine Grapes?
Wine grapes are different than table grapes:
• They are smaller, sweeter, and have lots of
seeds.
• Most wines originate from a single species
of vine that originated in
the Caucasus called Vitis vinifera.
Vitis vinifera is a Latin term that translates to
"common grapevine" in English. It refers to the
species of grapevine that is most widely cultivated
for producing wine, table grapes, and raisins.
The term breaks down as follows:
•Vitis: Latin for "vine."
•Vinifera: Derived from Latin words vinum (wine)
and ferre (to bear or produce), meaning "wine-
bearing."
The Origin of the term “Vintage”
Wine grapes take an entire season to
ripen; thus, wine production happens
just once a year. Hence, the origin of
the term vintage. Vint stands for
“winemaking” and age for the year it
was made.
The Origin of the term “Vintage”
Wine grapes take an entire season to
ripen; thus, wine production happens
just once a year. Hence, the origin of
the term vintage. Vint stands for
“winemaking” and age for the year it
was made.
Non-Vintage (NV) Wine
Typically, this is a blend of several
vintages together; and in the case of
Champagne, it will say “NV” which
stands for “Non-Vintage.”
Non-Vintage (NV) Wine
Typically, this is a blend of several
vintages together; and in the case of
Champagne, it will say “NV” which
stands for “Non-Vintage.”
S I N G L E - VA R I E TA L W I N E
•A single-varietal wine is made primarily
with one type of grape.
•It’s common to see the name of that
grape variety on the wine’s label. For
example, a bottle of Riesling is made
with Riesling grapes.
S I N G L E - VA R I E TA L W I N E
•It’s useful to note that each country has
different rules for how much of the
variety should be included to be labeled
as a varietal wine.
Percentage of grapes required to be labeled as a
single-varietal wine.
•75% USA*
•85% Most winemaking countries, including EU
(Italy, France, Germany, Austria, Portugal, Spain,
and Greece), New Zealand, Australia, Chile,
Argentina, and South Africa.
*Oregon requires 90% of the variety
WINE BLEND
• A wine blend is a wine made with a blend of
several grape varieties.
• Blending is a traditional winemaking
method, and today several famous wine
blends come from classic winemaking
regions.
WINE BLEND
• Most wine blends are mixed after the
fermentation (and aging) is complete.
• It is called a field blend when grapes are
blended and fermented together.
• A famous example of a field blend is Port
wine.
T H E TA S T E O F W I N E
ACIDITY:
• Wine as a beverage lies on the acidic end of the
pH scale, ranging from as low as 2.5 (lemon) to as
high as 4.5 (greek yogurt). Wine tastes tart.
SWEETNESS:
• Depending on what style of wine you
drink, sweetness in wine ranges from
having no sugar to sweet like maple
syrup. The term “dry” refers to a bottle
of wine without sweetness.
ALCOHOL:
•The taste of alcohol is spicy, palate-
coating, and warms the back of
your throat.
•Wine’s average range of alcohol is
about 10% ABV (alcohol by
volume) to 15% ABV.
ALCOHOL:
• few exceptions:
• Moscato d’Asti is as low as 5.5% ABV, and
Port is fortified with neutral brandy upping it
to 20% ABV.
TA N N I N :
•Tannin is in red wines and
contributes to the astringent quality
of red wine. Put a wet, black tea bag
on your tongue for a great example
of how tannin tastes.
AROMA COMPOUNDS:
• Within the tiny minutia of wine (the
phenols, esters, higher alcohols, acids,
etc.), you’ll find the complexities of the
wine’s flavors and aroma.
1. Phenols
•What they are: Phenols are compounds found in
grape skins, seeds, stems, and oak barrels. They
include tannins and anthocyanins (responsible for
color).
•How they affect wine: Phenols influence taste
(bitterness and astringency), color (especially in
red wines), and mouthfeel (dryness or
smoothness).
2. Esters
•What they are: Esters are volatile compounds
formed during fermentation when alcohols react
with acids.
•How they affect wine: Esters are responsible for
many of the fruity and floral aromas in wine. For
example, esters contribute to the scents of apple,
pear, and banana in certain white wines.
3. Higher Alcohols
•What they are: These are alcohols (other than
ethanol) produced during fermentation. They
include compounds like isoamyl alcohol and
propanol.
•How they affect wine: Higher alcohols can add
aromas and flavors, sometimes with notes of spice,
herbs, or fruity characteristics. In excess, they can
lead to off-flavors, but in balance, they enhance
complexity.
4. Acids
•What they are: Acids like tartaric, malic, and citric
acids are naturally present in grapes and play a
significant role in wine’s structure.
•How they affect wine: Acids provide freshness
and crispness to wine. They also enhance balance
by counteracting sweetness and influencing the
wine's aging potential.
AROMA COMPOUNDS:
• Another contributing factor to wine’s
aromas is aging.
• Nearly all red wines are aged in oak,
which contributes an oak barrel’s flavor
compounds (like vanilla) and acts as a
conduit to expose the wine to oxygen.
AROMA COMPOUNDS:
• Oxidation and aging produce a range of
unique flavors in wine, including
nuttiness and dried fruit/flower flavors.
AROMA COMPOUNDS:
• Within the tiny minutia of wine (the phenols, esters, higher alcohols, acids, etc.), you’ll find the complexities
of the wine’s flavors and aroma. Each grape variety exhibits aroma compounds at different levels. This is why
some wines smell like berries and others smell like flowers. Another contributing factor to wine’s aromas is
aging. Nearly all red wines are aged in oak, which contributes an oak barrel’s flavor compounds (like vanilla)
and acts as a conduit to expose the wine to oxygen. Oxidation and aging produce a range of unique flavors
in wine, including nuttiness and dried fruit/flower flavors.
