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Basic wine knowledge
- 2. An introduction towine Wine… Because no great story started with someone eating the salad
- 3. Objective • To understandwhat is wine • To name 4 common white wine grapes, 4 common red wine grapes and its associated flavor. • To understand and name types and styles of the wine • To learn how correctly to present and serve the wine
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- 5. Wine is fermentedgrape juice. Grapes are crushed to release their sweet juice. Alcoholic fermentation is needed to change the grape juice into wine.
- 6. Pulp Skin • Juice • Nopigment • Pigment • Tannins Grapeparts
- 7. ALCOHOLIC FERMENTATION Yeast eatsugar and convert it into alcohol (ethanol) and carbon dioxide gas. The level of alcohol is measured by “alcohol per volume” (ABV) In other words 10% ABV is 10 percent of the liquid in the bottle
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- 10. Where wine grapesgrow Cool climate regions – closer to poles, Germany and Northern France, average temp is low and sunlight can be weak. Cool climate regions typically grow white grapes Warm climate regions – closer to Equator, Parts of Australia and California ,average temp is high and sunlight intense. Grapes ripen consistently. Warm regions common to grow red grapes
- 11. How does thegrape taste depends on temperature and time!
- 12. • Grapes: • Needenough sunlight and heat to ripe • Enough: • Acidity drop, sugar increase • Lack: • Remain acidic and sour • Too much: • Overly sweet, too alcoholic & flabby • Cool climate: • Mainly white • High in acidity • Lower in alcohol • Refreshing • Hot climate: • Mainly red since black grapes need more heat to ripe • High in alcohol • Rich in flavor
- 14. Types of wine: Typesand styles of wine • Still wine – these is what you would normally think of when someone says wine. NOT SPARKLING. Can be from 8% to 15% ABV. However majority is 11.5 to 14 % ABV • Sparkling wine– bubbly or fizzy, includes CO2 in the bottle itself. Examples: Champagne, Cava, Prosecco. They are made all over the world • Fortified wines– added spirit for higher ABV (normally brandy) . ABV IS 15% TO 22%. Sherry and port are great examples
- 15. • Style ofwine: Color: • Red • White • Rose Sweetness: • Dry: most red wine and majority of the white are dry • Medium: usually white or rose. Popular are wine from Germany and rose from California some Riesling, White Zinfandel(rose) • Sweet: thicker and richer. Sautern , Riesling Types and styles of wine
- 16. Wine characteristics Acidity -Acids are what bring about sour and tart flavors of wine, and acid levels are typically higher in grapes grown in cooler climates. Acidity may create a tingling sensation on your tongue, cause your mouth to water, and a even produce a "rough" feeling on the roof of your mouth. Acidic wines tend to be lighter in body than other wines. Chablis, chianti , Riesling, Sauv. blanc, pinot noir Tannins- Tannins are natural substances — phenolic bitterness compounds — that come from the skins and seeds of grapes and aging barrels. Tannins are found in red wines, as these wines ferment with the skins. The level of tannins in a wine is measured not by how it tastes, but by how dry the wine makes your tongue feel. But unlike the dryness you find when tasting wine for sweetness, tannins literally feel dry on your tongue. Bordeaux, Chianti is high on tannin, pinot noir is low Alcohol- A product of fermentation — yeast eating the grape's natural sugars — alcohol level in a wine is detected by smell and taste. Alcohol in wine can be identified by the feeling of heat in the back of your throat and on the middle of your tongue. A higher level of alcohol will give the sensation of burning your nose or palate. In the glass, alcohol content may be indicated by the presence of slow “tears” or "legs" running down the glass after swirling (but these can also be from sugar or oak). Chateauneuf-du-Pape wine with high level of Alcohol, White zinfandel is Low alcohol Body- Body describes the overall weight of the wine and its style — light to bold. A number of factors contribute to the body of a wine, including alcohol content, maturation method, tannins, sugar and acids. Some grape varieties also tend to just produce wines with more body. Light body – Pinot Grigio, Beaujolais, Medium body – Sancerre, Cote du Rhone, full body- Cabarnet Sauvignon (california), Sauternes
- 20. Chardonnay • Keyword: • Cold:green fruit (apple,lemon •Warm : peach, pineapple •Potential for oak: vanilla Cold climate – high acidity warm climate – medium acidity Vanilla (oak)
- 21. Sauvignon Blanc • Keyword: •Cold:green fruit, grassy, green bell pepper, asparagus ,lemon •Moderate: stone fruit peach, tropical fruit (passion fruit, lychee), elderflower, mineral HIGH ACIDITY + REFRESHING
- 22. Pinot Grigio /Pinot Gris • Keyword: lemon, pear • France: fuller body, rich and floral •German: full body, balance with slight sweetness •Italy: light body, clean and crisp CRISP + LIGHT + DRY HIGH ACIDITY + REFRESHING
- 23. Riesling • Keyword: Floral,lime, tropical fruits. •FIT WITH MOST TYPE OF FOOD •France: very dry with cleansing acidity •German: Kabinett, Spätauslese, Auslese - “trocken” “halb trocken” Have all levels of the sweeatness AROMATIC + FRUITY+ ZESTY
- 25. Cabernet Sauvignon • Keyword:deep color, strong aroma, black fruit (black currant, & herbaceous (bell pepper, mint, vanilla(Oak)) •Used in Bordeaux HIGH TANNIN + HIGH ACIDITY+ INTENSE FRUIT Australia
- 26. Merlot • Keyword: •New world+ many Bordeaux: black fruit (black plum, black cherry, black berry) •Traditional Bordeaux style: red fruit character(raspberry, strawberry), and herbal note •Med in Tannin, med in Acidity
- 27. Pinot Noir • Keyword:strawberry, raspberry, black cherry •Used for red Burgundy •High Acidity low tannin
- 28. Shiraz • Keyword: • France(Rhone Valley): blackberry & black pepper • New world: liquorish , blackberry & black pepper HIGH TANNIN + MEDIUM ACIDITY •Full body, medium plus to high tannin, medium acidity
- 30. Examples of winemade from principal grape varieties Champagne – Grape: Chardonnay, Pinot Noir, Pinot Meunier. High acidity, green apples, citrus and bread aromas Sancerre– Grape: Sauvignon Blanc. High acidity, green apples, grass. Typically unoaked Chablis– Grape: Chardonnay. High acidity, green apples, citrus. Unoaked Burgundy white– Grape: Chardonnay. Dry, med bodied, riper flavors then Chablis. Citrus, peach (stone fruits) Burgundy Red– Grape: Pinot Noir. Dry, low in tannins and light bodied with High acidity . Rasberry, Red cherry, vanilla and cloves from Oak Bordeaux – Grape: Cabernet Sauvignon and Merlot. Dry, med to full body, high acid and tannin . Balck fruits and cedar notes from Oak
- 31. Other Examples ofwine Prosecco – light body, sparkling, pear and floral Cava– dry, sparkling, pear and citrus White Zinfandel– rose, unoaked, low alcohol, med sweetness, raspberry and strawberry Beaujolais– dry, light body, unoaked, low tannins, cherry raspberry Cotes du Rhone – Dry, med body, red fruit (strawberry, plum), peppery flavours, can be oaked or not Chianti – Grape: Sangiovese is major. Dry, med body, high acid and tannin, plum and red cherry, clove notes from Oak Rioja –. Dry, med to full body, strawberry, vanilla notes from Oak Chateauneuf-du-Pape – Dry, full body, high ABV% strawberry, clove notes from Oak Sauternes – Sweet white wine made in Bordeaux, full body, balancing high acid, apricot, honey, vanilla Sherry – Fortified wine, can be dry, sweet or medium Port – Fortified wine, Sweet, high ABV%, typically red, full body, high tannins, blacberry
- 41. Step 1: Apperance •Clarity & color. Wine should appear clear and brilliant versus cloudy and dull. Slightly tipping the glass may give you a better view. • After you have swirled the wine, notice the legs (also known as tears) that form on the inside of the glass and stream down. •'Good legs' (a high number) may indicate a thicker body and a higher alcohol content and/or sweetness level.
- 42. Step 2: Aroma •Swirled the wine, place your nose into the glass and inhale deeply to draw its bouquet deep into the nose. •Think about the scents you are inhaling and try to identify them. What do they remind you of ?
- 43. Step 3: Taste •Takea decent sized sip of the wine and swish it around in your mouth for 15-30 seconds before swallowing. •Notice the initial taste of the wine as you take it in. •Keep in mind the four basic components of wine: • Acidity • Alcohol • Sweetness • Tannin •Swallow the wine and notice its aftertaste.
- 44. Wine World Aromatic :perfumed, fruity scents Balanced : all elements are in perfect harmony Body : the alcohol contained in the wine. Complex : wine with many kinds of aromas Crisp : acid feeling, refreshing , clean flavor Dry : definitely not sweet Easy-drinking : light and easy, no edging flavors Earthy : smell and taste of damp earth Fruity : with plenty of pleasing fruit flavors Grassy : fresh cut grass, lime zest. Mineral : taste of rock. Rich : intense, concentrated, deep Smooth or soft : mild tannins or low acidity Spicy : taste of cinnamon, cloves or pepper
- 45. Standard sentence DB SemillonChardonnay 2008 is a medium BODY WINE, with the NOSE of oak and vanilla, rich fruit flavor on the PALATE and a refreshing FINISH …….. (wine) …. (vintage) is a ….. BODY wine, with the NOSE of ……………, ……… on the PALATE and a ……………… FINISH
- 46. Dessert Wine • Usegrapes which naturally contains more sugar: Muscat, Semillon, Riesling • Remove the number of branches so that, the sugar from the leaves concentrate to the grapes • Remove water to concentrate sugar: •In warm climates, by air drying the grapes to make raisin wine •In frosty climates, by freezing out some of the water to make ice wine •In damp temperate climates, by using a fungal infection (botrytis cinerea) to desiccate the grapes with noble rot.
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Editor's Notes
- #5 Ask people in the class??
- #7 Grape juice is the water sugar and acid Pigment means color Tannins-dry sensation on the pallet
- #8 Fermentation continues until the yeast have eaten all of the sugar or level of alcohol is very high so east died inside , ABV has to be around 15%
- #9 Pruning is cutting off the part of vine bush which is not required for the next year Budbreak – appearance of the first buds Flowering – flowers appears from the buds which will later turn into the grape Fruit set- grapes begin to form Canopy management - canopy management is important is that its techniques help to manage the exposure of the vine’s leaves and fruit to the sun Crop Thinning – removing not establish grapes from the bush Veraison (grapes ripen period)– 40-50 days after fruit set, grapes start ripening and changes the color Harvest –in different regions different month starting fro Aug to October, grapes is removed from the bush and delivered to the wine house to proceed with wine production
- #10 Point the country on the map and ask which country is this Ask if the observe anything interesting in location of the countries?
- #11 Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range and minor amounts of wine are made in some very unexpected places. In 2014, the three largest producers of wine in the world were, in order, Italy, Spain, and France (see list of wine-producing countries for a complete rank).
- #14 the main difference between free-run and pressed juice is that pressed juice often has lower acidity levels Pressing in red wine done after the fermentation in order to get the pigment out which is not required for white, for rose after few hours of fermentation the wine is drained in order to get the rose color , fermentation carry on without the skin
- #15 Still wines can be named
- #16 Medium or sweet wines can be done in 2 ways -1) yeast die when alcohol reaches 15% 2) or unfermented grape juice added
- #18 Refer to hand out
- #21 Not an aromatic variety Delicacy of fruit makes it suitable for expressing oak & yeast as well as minerality
- #22 Sancerre wine named after region in france made off Sauv blanc
- #28 Ask in which white wine this grape is used?? champagne
- #32 Ask country about all wines
- #33 Appelation: legal designations that protect the quality of the wine and keep it constant. They also guarantee the origin, name, quality of the grapes and wine making method (i.e.: France: AOC: Appelation de origin controlle, Italy: Denominazione di Origine Controllata Vintage: when a year is printed on the wine lable (or on a small label at the neck), the wine is a vintage wine. Vintage wine are of better quanlity than non-vintage wine, as the quality of the different years can be different for each wine. Non vintage wine can be a mixture of many vintage. The service staff should always know which years were good for which wine. Producer name: the name of the wine merchant or importer. Top wines are always bottled where they are produced. To know, you can compare the location of the company with the origin of the wine. ALC content:
- #42 Colors of white wines range from green to yellow to brown. Red wines begin purplish in color, become lighter, and then change to a brown color as they mature.
- #43 Colors of white wines range from green to yellow to brown. Red wines begin purplish in color, become lighter, and then change to a brown color as they mature. The smell of the wine is extremely important to its overall taste. This is because your taste buds can only detect four distinct tastes (sweet, salty, sour, and bitter), whereas the nose can detect thousands of aromas that give us a vast number of flavors.
- #46 Light body – less tannin, Semillon, Pinot Grigio Medium body: more tannin – medium alcohol content - Shiraz, Merlot, Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc, Full body: Cabernet sauvignon, Valpocicella, To simplify, I have heard a light-bodied wine compared to water or skim milk; a medium-bodied wine compared to 2% or whole milk; and a full-bodied wine compared to heavy cream.
- #47 At such temperatures (−7 °C ), some of the water in the grapes freezes out, but the sugars and other solids remain dissolved in the remaining juice. If the grapes are pressed whilst frozen a very concentrated must can result, which needs special yeast and a long time to ferment. The resulting wines are very sweet but with lots of balancing acidity. The minuscule yields mean that they tend to be very expensive. But not just any mould, Botrytis cinerea (noble rot) sucks water out of the grape whiltes imparting new flavors of honey and apricot to the wine. Under wrong condition, too dampen -> it may release some “grey rot” .it may also release metabolites that can retard fermentation