Wine

Cork taint -

(pungent, unpleasant damp cardboard, or musty smell)

What is alcoholism

・Alcoholism (or alcohol dependence syndrome) includes many of the problems and behaviors associated with alcohol abuse. ・Craving: an irresistible urge (or compulsion) to drink, despite alcohol-related problems. ・Loss of control: inability to stop drinking once started. ・Physical dependence: withdrawal symptoms (nausea, sweating, shakiness, anxiety, increased blood pressure, seizures) when alcohol use is stopped. ・Tolerance: need for increasing amounts of alcohol to feel its effects. ・Alcoholism is not a moral weakness or character flaw. ・Alcoholism is a disease, a psychological and physical addiction to alcohol.

What is wine?

・An agriculture product produced from the fermented juice of fruit. ・A wine's personality is derived from several different stages throughout the production process.

Tasting and Evaluating Wine

・Appearance Clarity (clear - hazy) ・Indication of faults (e.g., dull, brown, haziness) ・Intensity (pale - medium - deep) ・Color ーWhite (lemon - gold - amber) ーRose (pink - salmon - orange) ーRed (purple - ruby - garnet - tawny) ・Nose ーCondition Clean - unclean ーIntensity Light - medium - pronounced ーAroma characteristics E.g., fruits, flowers, spices, vegetables, oak aromas, other ・Palate ーSweetness (dry - off-dry - medium - sweet) ーAcidity (low - medium - high) ーTannin (low - medium - high) ーBody (light - medium - full) ーFlavor characteristics E.g., fruits, flowers, spices, vegetables, oak aromas, other ーFinish (short - medium - long)

Tasting and Evaluating Wine Conclusions

・Balance ・Finish ・Intensity ・Complexity ・Expressiveness

Primary Food and Wine Tasting Interactions 4

・Bitterness in food ーIncreases bitterness in wine ・Chili heat in food ーIncreases the perception of bitterness, acidity, and alcohol burn ーDecreases the perception of body, richness, sweetness, and fruitiness in the wine ーThe intensity of the reaction increases the level of alcohol in the wine. ーAlcohol also increases the burning sensation of the chili.

What are the potential medical/health complications of alcohol abuse and alcoholism?

・Cancers of the liver, esophagus, throat, mouth and larynx. ・Liver cirrhosis ・Pancreatitis ・Loss of appetite ・Vitamin deficiencies ・Skin problems ・Impotence ・Obesity ・High blood pressure

Rioja Baja

・Continental Climate ・96 degree Fahrenheit Summer ・50 degree Fahrenheit Winter

Wine Making

・Fermentation ーWhen yeast feed on sugars of the grape juice, they produce alcohol, carbon dioxide and heat, changing the flavors of the grape juice into those of wine. ーWhite wine (120C - 220C) ーRed wine (200C - 320C) ーRosé wine (120C - 220C)

Maturation

・Takes place in barrels or large stainless steel vats ・It also takes place in the bottle after bottling ・Maturation with oxygen ーoak vessels ーallow small amount of oxygen to disolve in wine ・Maturation without oxygen ーstainless steel ーglass bottle

Primary Food and Wine Tasting Interactions 2

・Umami in food ーIncrease the perception of bitterness, acidity, and alcohol burn in the wine ーDecreases the perception body, sweetness, and fruitiness in the wine ・General rule ーSelect unoaked white wines ーAvoid wines with high levels of tannin or oak character

Vitas Lambrusca

-Table grapes -only native wine in America -Welch's Grape Juice -1800s plague -bug called Phylloxera got on these grabes, latched on to roots, and took nutrients from plants leading to its death. Wine industry almost wiped out. Thomas Munson, from Denson Texas, figured out bugs would not attatch to this variety of grapes.

Wine Making Process -White wines

1. Crushing 2. Pressing 3. Fermentation 4. Maturation 5. Bottling 2-4 weeks

Wine Making Process -red/rose wines

1.Crushing 2.Fermentation 3. Pressing 4. Maturation 5. Blending/Bottling

The alcohol content (abv) of table wines is usually between _________.

10% - 13%

what year did the spurrier tasting take place when did california wines beat french wines in blind tasting competitions

1976

The first step of the tasting process is:

Appearence

Rosé wine

Blend of red and white grapes

The ________ of a wine glass is designed to allow an amount of surface area appropriate to the wine.

Bowl

A wine's tannin causes ________ in mouth.

Dryness

The "New World" refers to the long-established tradition of winemaking within the European countries of France, Italy, Germany, and Spain.

False

American Oak is from

Missouri

What kind of grapes are used to make wine?

Red and White

World wine consumers chart

See Powerpoint 1

Palate

See Powerpoint 2 side 16 for tongue /taste bud anatomy

Old World VS New World

See slides 13-14 in Powerpoint 1

Fortified Wine Bottle

Tall shoulders and a larger bulge in the neck - capture sediment

Sparkling Wine Bottle

Thick glass, with gently sloping shoulders and a long neck

According to the International Wine & Spirit Research (2013), the country that consumes the most wine is:

United States

cross

a reproduction between two plants of the same species

varietal

a subspecies

sur lie aging

adding a substence to a wine to remove cloudiness

which of the following characteristics in a wine will not prolong its aging potential

alcohol

racking

allowing a wine to age in contact with its dead yeast

clone

an exact genetic copy

cabernet sauvignon

black currant mint bell pepper wet dog

syrah

blackberries, meaty, smoke, and black pepper

merlot

blueberries, cherries, chocolate, spice, and vanilla

the international white grape variety that has the heavisest body and lowest acidity is the

chardonnay

pinot noir

cherries, cranberries,earth spice, and barnyard

battonage

clarifying a wine by moving it away from sediment

the specific type of alcohol found in wine beer and spirits is

ethanol

The more stress a grapvine is under the more grapes it will produce

false

california has dominated american wine production since the gold rush began in 1849

false

sparkling wines made using methode champenoise will ultimitaley go through two separate fermentations: one in bulk and one in the bottle

false

the tannis found in wine grapes serve to balance out the sugar in resulting wines

false

The tip of the tongue is the tasting zone for bitterness.

false-back of tongue

riesling

floral depends upon terroir

attatching a plant to the rootstock of another is called

grafting

which procedure effectivly solved the problem of phylloxera

grafting

sauvignon blanc

grapefruit grassy herbal and hints at cat urine

A vintage date on a bottle of wine signifies the year the

grapes were harvested

pinot grigios/gris

green apple citrus mineral

if a winemaker is producing a top quality wine which method would he or she most likely select to harvest the grapes

hand harvesting

BAC calculator

http://dui.drivinglaws.org/calc.php#

phylloxera is an

insect

wine and wine grapes origins lie in

iran and iraq

grapes grown in a warm climate will produce wines with _______ than a wine from a cool climate

less acid and more alcohol

who discovered the role of yeast in fermentation

louis pasteur

botrytis is a

mold that attacks grapes and concentrates on their sugar content

The third step the tasting process is:

palate

chardonnay

pear pineapple buttery oaky spicy

which of the following is not a specific characteristic of wine groups

pest resistince

the international red grape variety with the lowest amount of tannis thinnest skin and highest acidity is the

pinot noir

the stage of the winemaking process during which solids are separated from liquids is called

pressing

which of the following does not have an impact on the flavor of wine

price

the primary difference between the production of red wine and white wine is that

red wines are fermented with their skins while white wines are fermented without skins

hybrid

reproduction between two plants of different species

the only international grape variety to have originated outside of france is

riesling

the ancient culture that spread wine throughout europe was the

romans

the scientific name for the yeast used in wine fermentation is

saccharomyces cerevisiae

another name for the syrah grape

shiraz

fining

stirring up sediment and dead yeast cells

the correct formula for fermentation is

sugar+yeast=ethanol+carbon dioxide+heat

which international red grape variety originated in the warmest climate and shows characteristics such as medium tannis acidity and body

syrah

fortified wines are made stronger by

the addition of high proof brandy

who kept a wine culture alive in europe during the dark ages

the catholic church

outside the champagene region of france methode champenoise is more correctly called

the charmat method

The best way to remember a wine's personality is to make an association of the aromas and flavors.

true

The older the vine, the better the quality of the wine, in most cases, if the vines are healthy.

true

Wine can be produced from any fruit not just grapes

true

all wines should be clear

true

although grapevines are in a period of prime production between ten and thirty years of age they can live well over one hundered years

true

baccuhs was the roman god of wine

true

terroir when refering to wines ddescribes the unique taste of a specific place

true

the art and science of growing grapes is called viti culture

true

the first people to plant wine grapes in the americas were spanish missionaries

true

the juice of wine grapes is sweeter than the juice of any other fruit

true

the scientific name for the wine grape is vitis vinifera

true

the warmer fermentation the faster the yeast ferments

true

the words gris and grigio both mean gray

true

white wines can be produced from red grapes

true

the name of the genus made up of grapes is called

vitis

What latitude is wine grown at?

・50n-30n ・30s-50s

Umami

・A savory taste ・Usually present with other tastes or with other flavors *Compare the taste of a raw mushroom, with one that has been microwaved for 30 seconds.

Environment

・A vine needs carbon dioxide (CO2), sunlight, water, warmth, and nutrients to grow grapes ・Climate ーDescribes temperatures, rainfall, sunshine ーDetermined by latitude, altitude, and the oceans ーDivides wine regions into 〜Hot - more alcohol, fuller body, more tannin, less acidity 〜Moderate 〜Cool - less alcohol, lighter body, less tannin, more acidity -See Slide 22 Powerpoint 2 for Latitude, Altitude, and Water ・Weather - affect wine's style and quality ・Temperature Rain, hail, wind, frost ・Sunlight ーSource of energy ーRegions far away from equator - slopes ・Water ーCome from rain, ground, or irrigation ーSoil: Gravel or chalk (drain water quickly) ・Warmth ーNeeded for the production of sugars ーTemperature zone: Between 300 - 500 from equator ーSoil - absorb or reflect warmth ・Nutrients ーProvided by the soil ーAffect quality of wines

Aroma and Flavor Characteristics Spice/Vegetable

・Underripeness ( green bell pepper (capsicum), grass, white pepper, leafiness, tomato, potato ) ・Herbaceous ( grass, asparagus, blackcurrant leaf ) ・Herbal ( eucalyptus, mint, medicinal, lavender, fennel, dill ) ・Vegetable ( cabbage, peas, beans, black olive, green olive) ・Sweet Spice ( cinnamon, cloves, ginger, nutmeg, vanilla ) ・Pungent Spice ( black/white pepper, )

World Wine Consumption (2013)

・United States ・France ・Italy ・German ・China

Wine Bottles

・Used to reflect an early appellation system ・Today - assist understanding the grapes or particular style of wine that might found within ・Standard: 25.4oz (750ml) ・See slide 17 Powerpoint 1 for anatomy of wine bottle

Grape Growing

・Vineyard Activities ーVineyard care ーYields ーPest and disease control ・Harvest ーMachine-harvested ーHand-harvested

White wine

・White grape (any shade between green and amber-yellow) ・Red grape (skins removed)

YOUTUBE VIDEOS

・https://www.youtube.com/watch?v=PoPyJNSdLrI ・https://www.youtube.com/watch?v=jRVUhtd_O1M ・https://www.youtube.com/watch?v=4UJmB3EqhU0 ・https://www.youtube.com/watch?v=M4W9fYgnGKM ・https://www.youtube.com/watch?v=x1kD6-izWtY

Other Important Red Varietals

ーAglinacio ーBarbera ーBlaufrankisch ーCarigan ーCarmenere ーCinsaut ーCorvina ーDolcetto ーGamay ーLambrusco ーMalbec ーMourverde ーNebbiolo ーPetite Sirah ーPetit Verdot ーPinotage ーSangiovese ーTempranillo

Other Important White Varietals

ーAlbarino ーAligotae ーArneis ーChasselas ーChenin Blanc ーCortese ーFurmint ーGewurtraminer ーGruner Veltliner ーMarsanne ーMelon De Burgogne ーMuller- Thurgau ーMuscadelle ーMuscat ーPalomino ーPinot Blanc ーProsecco ーRoussanne ーSemillom ーViognier

Sauvignon Blanc

ーCommon Alias: Fume Blanc (California) ーOrigin: (Disputed) both Bordeaux and the Loire valley in France Claim to have its origin ーPreferred Climate: Temperate to Cool ーBody: Light to Medium ーAcidity: Medium to High ーStyle: Almost always made into dry table wines ーAging Regime: Can be aged in oak or stainless steel depending on the winemakers preference. Most French styles are made without the presence of oak. ーVarietal Characteristics: Grapefruit, tropical fruits, gooseberries, freshly cut green grass, herbs, and cat urine.

Chardonnay

ーCommon Alias: Morillon (Austria) ーOrigin: Burgundy, France ーPreferred Climate: Grown in almost every growing condition possible, although the best wines are grown in temperate to cool climates. ーBody: Medium to Full ーAcidity: Low to medium depending on the style ーStyle: Almost always made into dry table wines ーAging Regime: Almost always aged in oak ーVarietal Characteristics: Old World Style: citrus, green apples, olives, nuts, minerals; New world style: pears, apple pie, pineapples, toffee, butter, vanilla, and spice

Pinot Gris/ Grigio

ーCommon Alias: Rulander (Germany/ Austria) ーOrigin: Burgundy, France ーBody: Light to Medium ーAcidity: Medium to High ーStyle: Mostly produced into dry table wines ーAging Regime: Wines labeled Pinot Gris will usually be aged in oak barrels while those labeled Pinot Grigio are aged in stainless steel or neutral barrels. ーVarietal Characteristics: Pinot Gris: ripe apples, peaches, almonds, cream; Pinot Grigio: green apples, citrus, minerals, and spice

Pinot Noir

ーCommon Aliases: Spatburgunder (Germany) Pinot Nero (Italy) ーOrigin: Burgundy, France ーPreferred Climate: Does best in temperate to cool climates ーBody: Light to Medium ーPigmentation: Thin ーTannins: Low ーStyle: Dry red table wines ーVarietal Characteristics: Cranberries, cherries, wet earth, tobacco, leather, smoke, spice, and barnyard.

Cabernet Sauvignon

ーOrigin: Bordeaux, France ーPreferred Climate: Grown in almost every region but preferred is temperate to warm climates ーBody: Full ーAcidity: Low to medium ーPigmentation: Thick ーTannins: High ーStyle: Dry red table wines ーVarietal Characteristics: Black currants, plums, black cherries, mint, bell pepper, cedar, vanilla, and musty/wet dog.

Merlot

ーOrigin: Bordeaux, France ーPreferred Climate: Widely grown in many climates due to its popularity, although it does best in temperate to warm climates. ーBody: Medium to full ーAcidity: Low ーPigmentation: Thick ーTannins: Moderate to high ーStyle: Dry red table wines ーVarietal Characteristics: Blueberries, black cherries, plums, chocolate, spice, cedar, and vanilla

Riesling

ーOrigin: Germany ーPreferred Growing Climate: Cool to cold ーBody: Ranges from very light in a dry style to thick and syrupy in a dessert wine ーAcidity: Very high ーStyle: Most tend to be dry to slightly sweet table wine, with the sweetness being used to mask acidity. ーAging Regime: Almost always aged in stainless steel should not have characteristics of oak. ーVarietal Characteristics: Riesling is a grape that very effectively translates terroir, such that it does not have consistent varietal characteristics. It can range from heavily fruity to intense minerality. Younger rieslings tend to show floral notes while older ones give hints of honey and petrol.

Syrah/ Shiraz

ーOrigin: The Rhone Valley, France ーPreferred Climate: Warm to hot Climates ーBody: Medium ーAcidity: Medium to Low ーPigmentation: Medium to Thick ーTannins: Moderate ーStyle: Dry table wines ーVarietal Characteristics: Blackberries, raspberries, jam, leather, black pepper, smoke, and meaty/gamey

International Grape Varieties

ーWith thousands of varities of grapes most grape varietals are never taken out of their native soil. ーWith the expansion into the new world, a select few grapes had to be migrated because no native Vinifera vines existed. ーThese grapes capable of producing world-class wines being grown widely around the world as International Grape Varieties. ーThese 8 grapes are Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay, Pinot Noir, Syrah/Shiraz, Merlot, and Cabernet Sauvignon

Aroma and Flavor Characteristics -Floral//Fruits

・Floral (blossom, rose, violet) ・Green Fruit (green apple, red apple, gooseberry, pear, grape) ・Citrus Fruit (grapefruit, lemon, lime (juice or zest?)) ・Stone Fruit (peach, apricot, nectarine) ・Tropical Fruit (banana, lychee, mango, melon, passion fruit, pineapple) ・Red Fruit ( redcurrent, cranberry, raspberry, strawberry, red cherry, plum ) ・Black Fruit ( redcurrent, cranberry, raspberry, strawberry, red cherry, plum) ・Dried Fruit (ig, prune, raisin, sultana, kirsch, jamminess, cooked, baked, stewed fruits, preserved fruits )

Wine production by country 2013

・France ・Italy ・United States ・Spain ・Chile

Glassware

・Glassware/Stemware ・Three parts ーBowl ーStem ーFoot ・Construction and shape of a glass - improve the aromas and flavors of a wine. ・Hold the glass by stem - avoid smearing the glass and warming the wine ・See powerpoint 1 slide 22 for anatomy of glassware

Preparation for Tasting

・Ideal tasting room ーOdour-free ーGood natural light ーWhite surfaces ・Tasting palate ーClean ーUnaffected by tobacco, food, coffee, gum, or toothpaste (Hayfever, colds, fatigue - affect your ability to judge wines) ・Glasses

Factors Affecting Cost

・In the vineyard ーE.g., vineyard land, vineyard work, labor, equipment, yield size ・In the winery ーE.g., winery equipment, barrels, storage facilities ・Packaging, distribution, and sale ーE.g., exchange rate, packaging, transportation, distributor, retailer, marketing, consumer expectation

How Do I Know if I, or Someone Close, has a Drinking Problem?

・Inability to control drinking - it seems that regardless of what you decide beforehand, you frequently wind up drunk. ・Using alcohol to escape problems. ・A change in personality ・A high tolerance level - drinking just about everybody under the table. ・Blackouts - sometimes not remembering what happened while drinking. ・Problems at work or in school as a result of drinking. ・Concern shown by family and friends about drinking.

Acidity in food

・Increase the perception of body, sweetness, and fruitiness in the wine ・Decreases the perception of acidity in the wine ・General rule ・Avoid pairing wine with less acidity

Rias Baixas

・Known as the Ireland Of Spain ・32 degree Fahrenheit Winter ・86 degree Fahrenheit Summer ・Maritime Climate

Table Wine

・Make to be drunk at table with meals ・Alcoholic content: 8% - 15%

German Wine Bottle

・Narrow, thin, tall, with a gently sloping shoulder ・White wine Riesling,Gewurztraminer,Pinot Gris

History facts:

・Originated: 6000BC, Middle East ・Nowadays - America's most preferred alcoholic beverage? ・World wine producers (2006) -See Powerpoint 1 for chart-

Grape Variety

・Particular vines with desirable characteristics (E.g., pleasant flavor, high yields, resistance to disease) ・Determines a large part of the character of a wine ーFlavor ーColor ーLevel of sugar (Brix) ーAcidity ーTannins

Grapes

・Pulp Juice, acid, sugar, flavor ・Skin Tannin, flavor, color ・Seeds and stems Bitter component (if crushed or used in excess)

Glassware types

・Red ・White ・Sparkling ・Sprits ・Fortified

Red wine

・Red grape (range from blue to deep purple-black) ・Blend of red and white grapes

What is alcohol abuse

・Refers to a pattern of drinking associated with one or more of the following: ・Failure to fulfill major obligations at work, home, or school ・Drinking while driving a car, operating machinery, or in other physically dangerous situations ・Legal problems, such as arrests for drinking while intoxicated or physically harming someone while drunk. ・Ongoing alcohol-related problems in relationships

Primary Food and Wine Tasting Interactions 3

・Salt in food Increases the perception of body in the wine Decreases the perception of bitterness and acidity in the wine *Salt can make tannic wines seem more palatable

Aroma and Flavor Characteristics Oak/Other

・Simplicity/Neutrality ( simple, neutral, indistinct) ・ Autolytic ( yeast, biscuit, bread, toast, pastry, lees) ・ Dairy (butter, cheese, cream, yoghurt ) ・ Oak ( vanilla, toast, cedar, charred wood, smoke, resinous) ・ Kernel (almond, coconut, hazelnut, walnut, chocolate, coffee ) ・ Animal ( leather, meaty, farmyard) ・Maturity ( vegetal, mushroom, hay, wet leaves, forest floor, game, savory, tobacco, cedar, honey, cereal) ・ Mineral (earth, petrol, rubber, tar, stony/steely, wet wool )

Oak Flavors

・Staves (small plaks) or chips (larger splinters) added ・Oak essence ・Oak Barrels ーFrench/European Oak more expensive and gives more subtle, toast, and nutty flavors and smoother tannins ーAmerican Oak cheaper, gives sweet coconut and vanilla but harsher tannins

Bordeaux Wine Bottle

・Straight sides with steep, tall, shoulders - to hold back the sediment ・Most common shape for red wine Cabernet Sauvignon,Merlot,Zinfandel ・White wine Sauvignon Blanc,Semillon,Pinot Grigio

Burgundy Wine Bottle

・Sturdy, heavy, with shallow gentle sloping shoulders ・Red wine Pinot Noir,Gamay,Syrah ・White wine Chardonnay,Sauvignon Blanc

Alcoholic Fermentation

・Sugar+Yeast= Heat ・Alcohol+Heat+Carbon Dioxide

Primary Food and Wine Tasting Interactions 1

・Sweetness in food ーIncrease the perception of bitterness, acidity, and the burning effect of the alcohol in the wine ーDecrease the perception of body, sweetness, and fruitiness in the wine ・General rule ーSelect a wine that has a higher level of sweetness

Categories of Wine

・Table ・Sparkling ・Fortified

Forified WIne

・Table wine as base, with additional alcohol ・Alcohol content: 17% - 22%

Sparkaling WIne

・Table wine as base, with the addition of large amounts of CO2 ・Alcohol content: 10% - 13%