Beverage Management Unit 1 Exam
Riddling or Remuage
Aged at a 45 degree angle with the neck down in racks Each bottle is turned by hand to move the yeast to the neck Modern gyropalettes are used to cut the process from 8 weeks to 8 days
Degorgement and Dosage
At this point the bottles are closed with a crown cap or beer cap The dead yeast cells are frozen in the neck and expelled A mixture of wine and sugar, known as the liqueur d'expedition is added to produce the desired level of sweetness and style
Piedmont
Barolo from Nebbiolo Barbaresco from Nebbiolo Barbera d' Alba Dolcetto d'Alba Branchetto d'Acqui • Off dry to sweet • Frizzante Gavi (Cortese di Gavi) Moscato d'Asti Asti (Asti Spumante)
Biodynamics
Biodynamics is a view of the land as a living system and the vineyard as an ecological self-sustaining whole Introduced in the teachings by Austrian philosopher Rudolph Steiner in 1924 Based on the same principles of organic farming, but going beyond • Using homeopathic mixtures that are applied as per the lunar phases and cosmic rhythms • Increasing the spiritual connection to the land
Champagne
Blends of Wines from Several Vineyards Carry Name of Shipper/Producer, Not Vineyard Grapes • Pinot Noir • Pinot Meunier Chardonnay Cool climate, one of the northernmost vine growing regions globally Noted by limestone and chalk Persistent threat of rain, frost and hail
BAC Is influenced by
Body size Age Gender Body fat Food
Major French Wine Regions
Bordeaux Burgundy Loire Valley Rhone Champagne Alsace
Level of sweetness
Brut Nature, no dosage Extra Brut Brut Extra Dry Sec Demi Sec Doux
Southern Italy
Campania • Southwest corner of Italy, location of Naples • Warm, sunny Med climate • Whites o Falanghina o Fiano o Grecco • Red o Aglianico, an age worthy wine, kept for three years before release
Burgundy Districts
Chablis Cote D'Or • Cote de Nuits • Cote de Beaune Cote Chalonnaise Maconnais Beaujolais
Regional breakdown
Chablis- whites made exclusively from Chardonnay Cote d'Or • Cote de Nuit is predominately Pinot Noir • Cote de Beaune is planted with both Pinot Noir and Chardonnay of high quality Cote Chalonnaise- value bottlings, including Aligote Maconnais- best known for whites from Pouilly-Fuisse, not Fume Beaujolais- reds from Gamay
Friuli - Venezia
Continental climate Land of Pinot Grigio Lambrusco of Emilia-Romagna • Red sparkling (frizzante or spumante) made by Charmat method o Secco (dry) or amabile (off dry)
Domaine vs. Negociant
Domaine: The whole process from growing the grapes to bottling and ageing the wine takes place at the Domaine itself Négociant: Merchants who do not own the vineyard land but will buy grapes and/or finished wine for blending and bottling under their own label
In many cultures, people associated intoxicating beverages with wisdom
Early Persians discussed all matters of importance twice • Once sober • Once drunk Saxons in ancient England opened their council meetings by passing around a large mug of beer Greeks held symposiums during hours of after drinking (drinking parties) Roman historian Pliny summed it up "In vino veritas" (in wine there is truth)
Old world labels
Europe • Appellation/place name • Grape implied
Amarone
Expensive and scarce due to difficult production methods Apassimento Method of hand harvesting bunches and drying on straw mats for up to 120 days, with 40% water loss Low temp, extended fermentation for approximately 2 months, compared to average 2 weeks Regular and Reserve- 2 years v. 4 years aging before release, high alcohol Flavors of black cherry, chocolate, fig, cinnamon.... There is residual sugar, although the high acidity masks the sweetness
Hang-time
Extending the "hang-time" (the delay of harvest) of the grapes has been a ten- to fifteen-year trend • It increases aroma and flavor development • Produces very ripe fruit or "fruit-forward" wine Certain producers have been criticized for too much hang-time: • Grapes can become overripe with a surplus of sugars • Can yield a wine that is higher in alcohol and can be excessively out of balance
The traditional method
First fermentation Assemblage of the cuvee Liqueur de Tirage Second fermentation in bottle Aging, Sur Lie Remuage a.k.a. riddling - sur pointe Degorgement Dosage with Liqueur d' Expedition
Beaujolais
Fresh, Light Red from 100% Gamay Beaujolais Nouveau Beaujolais Village Beaujolais Cru Use of stainless steel Carbonic maceration
German Wine Labels
Grape varietal Level of ripeness, quality level Vineyard name, vintage and style
White Wine Process
Grapes are picked (kept cool) Pressed (skins/stems removed) Juice put into tanks Yeast added Fermentation of juice begins (2+ weeks) Wine left to sit in contact with lees or not Wine racked off the lees
Base wine and assemblage
Grapes are typically hand harvested Quickly presses for minimal skin contact Low alcohol levels and high acidity Careful blended to create the cuvee, using numerous batches and vintages to create the "house style" Let to rest before the secondary fermentation
Red Wine Process
Grapes harvested in fall Grapes crushed (stems removed or not) Crushed grapes, juice, skins, seeds put into tank Yeast added Grapes go through fermentation Caps of skins are pushed down or pumped over
White Bordeaux
Graves is best known region for whites • Sauvignon blanc and Semillon Sauterne - dessert wine
Super Tuscans
IGT Super Tuscans • Bolgheri and Maremma regions • Blends with Syrah, Cab and Merlot Historically labeled as IGT due to lack of conformity Can be massive wine and fetch high price tags
World Sparkling Wines
Italian Sparkling Wines • Asti DOCG or Moscato d'Asti. Utilizes the Charmat Method to keep expressive fruit qualities • Prosecco with the same techniques • Lambrusco, also Charmat, uniquely mostly red wines • Franciacorta - Method Tradizionale, using Chard and Pinot Noir Spanish Sparklers • Cava DO o Classic method with heavy mechanization o Grapes Xaerl-lo Parellade Macebeo
German Wines
Known for Whites • Riesling, Muller-Thurgau, Gewurtztraminer and Silvaner Grapes Reds • Spatburgunder (Pinot Noir) Home to some of the world's coolest vineyards Steepest vineyards in the world Strong moderating influences from rivers Mainly stainless steel fermentation Dry to lusciously sweet Typically lower in alcohol Pradikat Cterogories • Kabinett • Spatlese • Auslese • Beerenauslese • Trockenbeerenauslese o Botrytis or noble rot
French Wine Paradigm
Known historically for producing the finest wines Fraud and disease caused wine shortages leading to system 1935 the Appellation d'Origine Controlee Designed a system of control for • Place designations • Grapes to be planted in regions • Techniques of production • At highest levels, even alcohol percentage and aging requirements
Topography
Lay of the land Referencing a vineyard's slope, aspect, and altitude • Slope refers to the degree of steepness or incline • Aspect is a term used to describe the direction in which a slope faces • Altitude or elevation refers to the vertical height of vineyard location
Business costs
Loss of liquor license Loss of revenue increase insurance cost
Harvest Methods
Mechanical (or machine) harvesting • More efficient • Often cost-effective • Addresses shortages and/or the expense and complications of a labor force • Well suited for large vineyards that lie on relatively flat terrain Hand harvesting • Offers more precise selection of grapes • More gentle process o Tends to do a better job of protecting the grape's juice content from oxidation due to damaged skins • Can pick in the presence of steep terrains • Greater care and judgment associated with the ability to determine the ripeness of a cluster of grapes
Southern Rhone
Mediterranean Climate Strong diurnal temp swings Cooling Mistral Winds Bush Vine training due to weather (Gobelet) Land of blends Single Village Appellations • Chateauneuf du Pape o Blend of local white varietals o Grenache based wines with a blend of 14 grape varities • Gigondas and Vacqueyras are a source of exceptional value • Tavel o Grenache based Rose wines
Marche
Mediterranean climate Dry, unoaked white wines Verdicchio • Most important appellation of Verdicchio dei Castelli di Jesi DOC
Can be liable for serving
Minor Intoxicated guest Or letting guest drive drunk
Blending
Mono varietals Blends Partial or fractional blending Different vineyards and or rows Oak program variance (pre or post aging) Rules and regulations
Austrian Wine
Most of the country is covered by the Alps, with the wine growing regions in the far eastern section Continental climate, moderated by the Danube River Dominated by: Gruner Veltliner and Riesling • Zweigelt • Baufrankisch • St. Laurent Qualitatswein and Pradikatswein, similar to Germany for their PDO o Neiderosterreich Includes Kremstal, Kamptal and Wachau All focused on high quality, dry wines, typically unoaked Wachau Classifications • Steinfeder- lowest alcohol and light bodied • Federspiel- 11.5% 12% • Samaragd- intense, rich wines, fully ripe at harvest
Burgundy Background and History
Napoleonic Code (1804) • Complex system of Inheritance Laws • Caused gradual fragmentation of vineyard ownership • Thousands of tiny vineyards each with many owners Rise of the "Négociant" vs Domaine • Almost 70% of wine bottled is sold by over 100 Negociants
Champagne Terms
Non-vintage vs. Vintage Champagne Blanc de Blanc or white of white, from Chardonnay only Blanc de Noir, white of dark, made from Pinot Noir and Meunier Cremant- sparkling from France, not in Champagne but Method Traditional Rose - pink colored Champagne from skin contact Clos- single parcel under single ownership Cuvee Prestige or Tete- top of the line!
Italy's Major Regions
Piedmont Tre Venezie • Trentino-Alto Adige • Veneto • Friuli-Venezia Giulia Tuscany Marches Southern and Sicily
Secondary fermentation and aging
Primary component to traditional method Base wine is bottled and the liqueur de tirage is added, a blend of yeast and sugar for the purpose of carbonation and increased alcohol Autolysis occurs, which is the breaking down of yeast cells Sur lie aged means the wine is rested on the spent yeast cells or lees This is done for a minimum of 15 months for N.V and 3 years for Vintage
Pruning
Pruning is the process of removing excessive grapes and foliage from the vine • Affects the yield and grape characteristics It forces a vine to exert more energy into its fruit rather than its foliage The objective is to maintain a balance between vegetative growth and fruiting, therefore making both an economical and a quality-oriented grape Summer Pruning: The process of removing excessive grape clusters and foliage from the grapevine • Green harvest Winter Pruning: The process of removing excessive canes or old growth • This type of pruning forces a vine to exert its energy into new growth buds and flowers for future grapes
New World
Rest of world • Varietal name • Colloquial
South of France
Rising star - many 1st generation winemakers Source of values France's largest wine region Total vineyard plantings rival U.S. Mostly Vin de Pays d'Oc • Languedoc • Roussillon
Tuscany
Sangiovese is the grape! (red) Vernaccia is the white grape Chianti DOCG • 8 subzones Chianti Classico DOCG • Small area within Chianti with stricter aging rules Brunello di Montalcino • Rosso di Montalcino Vino Nobile di Montepulciano
Veneto
Source widely available, cheap but good offerings. Few DOCG's Soave (Gargenega) Prosecco (Glera) Valpolicella • Amarone o Corvina o Rondinella
Bordeaux
Steeped history in trade Originally marshland, drained by the Dutch Maritime climate Can suffer from heavy rain, frost and hail Defined by right bank, left bank and enter deux mers Gravel, limestone, sand, clay Second largest region in size and production Considered to be one of the greatest wine producing regions Monastic history which contributed to the extensive study of the land's nuances, giving way to the concept of terroir French Revolution stripped vineyards from the Church and aristocracy Napoleon created the "Code of Inheritance", fragmenting the region forever Sloped shouldered bottle Types of Wines Produced o Pinot noir based reds Beaujolais is an exception... o Gamay Chardonnay based whites o Aligote exception
Benchmark Red Tasting
Tears or legs, a reflection of viscosity due to alcohol levels and/or residual sugar. Staining • A physical color staining of the glass, typical of warmer climates and new world wines • Both tears and staining typically increase with body Tannins- derived from mainly the skin, but also from the seeds and oak. An astringent and bitter quality, expressive in a tactile manner. NOT ACID Rim variation as an indicator of age
Location and Terroir
Terroir is a French concept that represents the multiple dynamics of the environment • Elements of distinction that reflect the way local influence is expressed in the wine • A driving force that separates artisanal wine versus factory-made mass-produced ones Terroir or "sense of place" • climate, fog, tradition, water, soil, and topography. • Modern discussion of microbiology and bacterial contributions
Annual Life Cycle of Grape
The grapevine is a deciduous plant • Loses its leaves in the fall • Dormant (below a temperature of 50°F) in the winter Harvest varies based on grape type and the given climate of that particular vintage • Northern hemisphere, grapes usually are harvested in the late summer or early fall (September or October) • Southern hemisphere, harvest time (six months ahead that of the northern hemisphere) occurs in the late winter to early spring (February or March)
Soil
The soil content is a mixture of minerals, organic matter, an particles that are of different sizes and textures • Acts to support the root structure of the grapevine • Influences the drainage levels and mineral and nutrient absorption • Influence a vine's exposure to light and warmth or coolness. Heat retention and reflection of sunlight Per the struggling vine philosophy, the following can occur: • Stress the vines • Keep vine vigor down • Produce small grape berries with thicker skins
Vineyard Hazards
There are many challenges in the vineyard that can influence the success of a grapevine's output • Microorganism Issues o Fungal Disease such as mildew and mold • Animals/Pest Issues o Phylloxera o Birds and Other Pests • Weather Issues o Wind, Rain, Frost and Hail
Vine Maintenance and Training
There are two broad types of grapevine training: • Bush vine or Gobelet training - Free standing • Guyot or Cordon training - On a wire trelli
Bordeaux, Burgundy and Champagne o How wines are named
Varietal name Generic name Brand name Place of origin • Appellation name
Northern Rhone
Varietals include: • Syrah • Viognier, Marsanne and Roussanne Major appellations: • Cote Rotie with Syrah only, allowing blending of 20% Vognier in Co-fermentation, reducing tannin and providing aromatic complexity • Saint Joseph, Crozes-Hermitage, Hermitage allowing 15% blending of Marsanne and Roussanne • Cornas, Syrah only • Condrieu, Viogner only
Site Selection of Varietals
Varieties thrive in many climates and soil • But each variety will have its own specific parameter • The length of the growing season is an essential consideration • Goal of climate and soil compatibility
Wines of Italy o Italian regulatory pyramid
Vini di Tavola - simple table wine IGT DOC DOCG
Harvest
When to harvest? • The individual grape variety, the ripeness factor, and the weather factor have the greatest influences The grower mainly checks for sugar levels, or brix • The brix level is necessary because a certain amount of sugar is needed for the yeast to produce alcohol during the fermentation • There must be sufficient flavor ripeness in the juice of wine grapes o Otherwise known as phenolic ripeness o Represented by a group of compounds that contribute color, aroma, flavor, and tannin to a grape
o Know how to deal with intoxicated guests
When/how to stop service Guest attempting to leave DD's Violent situations Illegal activities Visits from law enforcement
Yeast & Fermentation
Wild or ambient yeast • Unpredictable • No control of vigor, alcohol levels or timing Cultivated Yeast • Initial dose of sulfur dioxide to kill wild yeast • Hundreds of strains • Predictable for alcohol, flavor compounds, structure, etc..
Check for...
Acceptable: driver's license, state ID card, military ID or passport Valid Altered, fake Of age Belongs to person at hand
Riserva
"reserve", legal defined. Usually indicated extended aging in cask then bottle and can denote lower yields and higher alcohol depending on the appellation
*Steps in evaluating the palate (how a wine tastes) Final conclusions
- Give your final answer - Decide on the following points before arriving to final conclusion o Grape variety or blend o Country Region Appellation o Appellation quality level, if appropriate - Vintage (be specific) o A final check of color of wine o Use theoretical knowledge of vintages o Add 6 months for southern hemisphere wines
Categories of Wine
- Table/still o 8-15% alcohol content o White, pink or red o Dry, sweet, or somewhere in between • Sparkling o 10-13% alcohol content o most prestigious type is champagne o dry, off dry, sweet • Fortified Wine o 15.5-22% alcohol content o Can be transformed into dry, off dry or sweet o If consumed prior to a meal it is known as an aperitif (dry, bitter) o If consumed after meal it is a digestif (sweet)
Four major types of Climates
-Maritime o Large bodies of water to moderate the temperatures throughout the year o Overall moist environment • Continental o Four distinct seasons • Mediterranean o Long, warm to hot growing seasons with mild winters, low moisture and low rainfall • Alpine o Influences of altitude
In all 50 states, a person is considered intoxicated if their BAC is _____ DUI and DWI are __________
.08+ interchangeable
The grapevines needs approx. __________hours of sunshine a growing season
1,300-1,500
o 7 Steps in the production process
1. Harvest and Pressing/Crushing 2. Fermentation 3. Malolactic Fermentation 4. Blending 5. Aging 6. Clarification 7. Bottling
In 2016, there were well over ______________ wineries in the US
10,000
Village Wine
100% of grapes are grown in and around the named Village
Single Vineyard Grand Cru
100% of grapes that make this wine come from one of the vest best vineyards in Burgundy
Single Vineyard Premier Cru
100% of the grapes that make this wine come from a specific vineyard
The European Renaissance
14th-17th centuries A resurgence of artistic and intelligent perspective and contributions The French revolution was a period of extreme social and political upheaval in French History
1981 withheld highway funds to states that did not increase legal drinking age to 21 by ..
1986 Awarded extra highway $ to states that implemented safe driving programs and strengthened drunk driving enforcement
Under the _________, each state has their independent right to define the scope and control the sale of alcohol
21st Amendment
Wine bottles have been standardized to generally contain ______ oz. of liquid ____ glasses
25.4 4-6
Cote d'Or
30 mile long escarpment Narrow ridge of limestone Hillside/slope/ridges Top vineyard sites are often in the middle section of the hillside Continental climate Red wines • Pinot noir Soil • Marl • Limestone Threats of frost, summer hail and excessive rain in the fall Use of French oak, often new
The vast majority of the grapevines are found in the parallels of _______ degrees north and south of the equator
30-50
Chablis
80 miles north of Cote d'Or and closer to Champagne than to the rest of Burgundy Cool continental climate Kimmeridgian clay and limestone 100% chardonnay Picking time is critical because of late season frosts No oak is used with lower tier wines but is often used with upper tier wines Seven vineyard designations Most have south/southwest exposure to maximize sunshine
Maritime climate
A climate influenced by a large body of water. Marked by mild temperatures but also involving fluctuations from year to year causing vintage variation
Champagne
A region and a type of sparkling wine Most famous sparkling wine in the world A blend of Pinot Noir, Pinot Meunier and Chardonnay while applying the méthode traditional technique as the manner of incorporating the wine's well known and alluring carbonation
Biodynamics
A view of the land as a living system and of the vineyard as an ecological self-sustaining whole It bans pesticides and artificial additives and strives for a self-contained sustainable farming system In which water and organic materials are recycled to regenerate the land
winemaker/specialist who converts a raw agricultural product into wine
A vintner or enologist
_____________ is the addition of tartaric acid to increase the acidity of the must to achieve improved balance in the resulting wine
Acidification
Licensed date
Allow for the distribution of alcohol through licensed third party companies
In 1978, the US implemented the officially designated grape growing areas - _______________________
American Viticultural Areas
_______________- an individual who studied the identification of grapevine botany
Ampelographer
Bunch Rot
Appear soft and watery In regions with high humidity, berries become covered in grayish growth of fungus
_______________ refer to a viticulture area that in most cases consists of numerous vineyards that all share similar distinctive geographical features that produce wines with shared characteristics
Appellations
Clones
Are identical genetic reproductions of a single vine
Crosses
Are vines of the same species combined to create new variety
Hybrids
Are vines of two or more different species combined to produce a new variety
o Torrontés (crisp and youthful)
Argentina Elevated sites Fermented and ages in stainless steel tanks Tree and tropical fruits and floral flavors/aromas Vinified dry and produced light bodied, medium to highly acidic with moderate levels of alcohol
Grüner Veltliner (crisp and youthful)
Austria Can range from a more austere - spicy, peppery version to ones yielding more stone fruit characteristics Aged in stainless steel tanks Citrus and tree fruits and vegetal Dry wine with medium plus to high acidity
o Preparation for bottling Capsules and labels
Bottles are finished off with labels to identify the wines, and also for the sake of enhancing attractiveness and increasing sales
Beverage Trends
Broad based trends are those that influence a larger % of people in the wider marketplace Localized based trends are influencing and capturing smaller niche markets within a localized area
Black Rot
Brown circular lesions on infected leaves Can destroy entire grape crop Biggest concern is inflection of young grape clusters
_____________ - in early spring, the vines emerge from dormancy as sap or weeping begin to rise in the canes (the vine branches)
Bud break
Margaux red
Cabernet Sauvignon and merlot
pauillac red
Cabernet Sauvignon and merlot
The foundation of the American wine industry began in _________ when Father Junípero Serra began spreading the Christian faith on behalf of the Spanish missionaries
California
_____________ is the practice of thinning and positioning the vine's leaves, shoots and fruit to gain such beneficial advantages
Canopy management
The simple sugars (glucose and fructose) are both made from three types of molecules
Carbon Hydrogen Oxygen
During the Middle Ages, much of the vineyard land in Burgundy was owned by the ...
Catholic Church's Benedictine and then the Cistercian monasteries • During the French Revolution, Burgundy's vineyards were taken away from the church and the aristocracy
___________ is the addition of sugar to must to increase the final alcohol content of the wine
Chaptalization
Continental climate
Characterized by strong annual variation in temperature due to the lack of proximity to significant bodies of water with moderating influences
The Sake, Cider, and Mead Segment
Cider (gluten free) Mead (honey wine) Sake (Japanese drink)
________ are a replication of an original or mother vine with the intention of duplicating its desirable traits and recreating those in another vineyard
Clones
• In 1904, the Emperor Napoleon instituted a new system of inheritance, requiring that estates be divided equally among male heirs (____________)
Code of Inheritance
Body
Compared to a certain viscosity or richness of mouthfeel
________________ is pivotal
Comprehensive and continuous training
Condrieu (Rich and Voluptuous)
Considered the most prestigious appellation where Viognier is the only permitted grape variety
Geqürztraminer (Silky and Smooth)
Contains pink to red skin but yields white juice with slight brassy color Citrus fruit, tropical fruit, bakeshop and floral aroma/flavor Ample alcohol content Cool moderate climates with slow long growing season for gradual development of aromatics and preserving of its somewhat deficient acidity levels
Cote de Beaune
Continental climate with wide range of microclimates from village to village and even vineyard to vineyard Soil • Marl • Limestone Chardonnay and pinot noir Oak, often new, is used from both red and whites
Maconnais
Continental climate, but slightly warmer and drier than the more northern regions Relatively large area with low lying hills and fairly flat farmland Chardonnay, pinot noir, gamay Mainly white wine production Little use of new oak aside from the wines of Pouilly-Fuisse
____________ have four distinct seasons with short, hot summers and cold winters
Continental climates
The Duero River Valley
Continental with challenging climate of very hot summers and cold winters and extreme diurnal shifts The high elevation and intense diurnal shifts allow the grapes to get very ripe while preserving natural acidity in spite of the hot summers Red wines Toro DO • Continental • Extremely hot, dry summers Rueda DO • Continental • Crisp, dry white wines
Alcohol Regulations and Liability
Counties can opt to be dry (signifying the ban of selling alcohol) Countries can be wet (making the sale legal) Countries can be moist (allow sale of beer, but not wine or spirits)
Pinot Blanc (Silky and Smooth)
Created from mutation of dark skinned Pinot Noir Tree fruits, citrus fruits, bakeshop and earth Dry white table wine Medium acidity Northernmost wine reached of the world
Sourness
Derives from drinks acidity level and sauces salivation
Viticulturev
Deriving from the Latin word for vine The viticulture aspects include: • Grapevines and wine grapes (site selection and grape varietals) • Location (climate, soil, water, and topography) • Grapevine maintenance and training (canopy management and pruning) • Common vineyard hazards (including microorganism, animals/pests, and weather-related issues) • Harvesting of the grapes (hang-time and methods of harvesting) Grapevines are genetically unstable when planting from seed • Creates a mutated variety • Therefore, grapevines around the world are created through a cloning process. o Clones are a replication of an original or mother vine with the intention of duplicating its desirable traits o Grafting is a method of plant propagation widely used to produce these cloned varieties throughout the world The predominant grape varietal is the most influential factor in determining the personality of any given wine The most successful wine grapes are grown in temperate climate bands • In the range from 30° to 50° north and south of the equator, although this is quickly changing
Swirl and Smell
Determining the aromatic components of the drink
Cote Chalonnaise
Directly south of Cote d'Or No hillside escarpments to protect the vineyards from east winds Continental climate Limestone Chardonnay, aligote, pinot noir Little to no new oak used for whites and reds 5 main villages
Powdery Mildew
Display white powder-like patches on leaves stems, and grapes Can grow well in both wet and dry regions Can kills leaves and defoliate the vine Quality suffers
The temperature differential between day and nighttime temperatures
Diurnal shift
The ________________ system was introduced in 1963 as a means of formalizing and protecting Italian wine appellations
Donominzaione di Origine Controllata
___________ - dried vines are cut back during winter pruning to assist in conserving their energy throughout the season
Dormancy
Drinking vs. tasting
Drinking is something people do as a diversion or pastime Tasting involves a completely different set of rules and professional jargon • Incorporates a sensory examination and evaluation of a drink
Sustainability
Economically viable, socially supportive and ecologically sound Minimal use of pesticides, herbicides, and chemical inputs, composting, practicing water conservation, using solar rower, use of recycles materials, incorporation of ethical business practices, utilization of wild yeasts and so on
Beverages are primary offerings
Establishments such as bars, taverns and nightclubs
whether cold or hot—can alter the grapevine's ability to perform its basic function of growing and ripening grapes
Extreme temperatures
Criminal liability for individuals
Fines, probation and possible jail time
_____________- when temperatures begin to reach into the mid 60s, the buds bloom and flowering occurs. It is during this phase that self-pollination and fertilization of the grapevine take place
Flowering
Full service restaurants
Food is the primary offering
*Steps in evaluating the nose of a wine Fruit Character
Fruit character • Ripe • Fresh • Tart • Baked • Stewed/cooked • Dried • Desiccated • Bruised • Jammy/preserves Non Fruit character • floral • vegetal • herbal • spices • animal • barnyard • petrol • fermentation • botrytis o honey, ginger, saffron, mushroom • leather, tobacco
__________ - fruit set will occur during summer as the grape's flesh and skin begin to develop as the flowers convert into green, hard berries. The berries continue to gain sugar and ripen throughout the summer
Fruit set
Racking
Gentlest and most common method for limiting the loss of desirable aspects in the wine Involves periodically draining the sediment or decomposing year cells (called lees) by transferring the wine from one container to another, leaving the sediment behind in the original container
Mosel-Saar Ruwer (Silky and Smooth)
Germany's most famous wine growing region Steep hillsides River banks Slate soil type
During alcoholic fermentation, yeast ...
Glucose
_______ in the vineyard is the technique of securing a vine to rootstock
Grafting
__________ is a method of plant propagation widely used to produce these cloned varieties throughout the wine industry
Grafting
o Sauvignon Blanc (crisp and youthful)
Greek skinned grape variety that originated from southwestern France Grassy, herbs and asparagus Ctrus fruits and tropical fruits Cat pee like order when grapes lack sun or are harvested early • Loire Valley Style o Fragrant, zingy freshness o Cut grass, fresh herbs, grapefruit, gooseberry, wet stone and smoke o Produced in either stainless steel or neutral oak in order to maintain the wine's natural crisp malic acid and preserve wine's youthfulness • Bordeaux Style o More rounded and luscious o Almost medium plus in body
Reading the Guest
Green • Normal behavior to mild intoxication Yellow • Mild to moderate intoxication Red • Sever to extreme intoxication
Northwestern Spain - Meseta Green Spain
Green Spain because relatively high rainfall for Spain results in lush vegetation Close to Atlantic Ocean Numerous rivers Humid Maritime Granite, alluvial and slate Stainless steel fermentation Crisp, dry, aromatic white wine
Pinot Grigio/Gris (crisp and youthful)
Gris means gray, in which the skins yield a brassy colored white grape juice Light body and high acidity Fruit forward Small amount of acid Light to medium body and medium acicity with moderate alcohol content Subtle, somewhat light to fairly aromatic nuances that include citrus fruit, bakeshop and mineral Harvested early to ensure a successful crop prior to any inclement weather Aged in either stainless steel or neutral oak barrels Aromatic intensity Extended hang time Greater intensity and contain a medium body with medium acidity Thrived in cooler regions
o Laws such as "____________" were designed to restrict possible violence and damage potentially caused by alcohol abuse
Hammurabi's code
________ have been banned in approx. half all states across the country
Happy hours The practice of binge drinking during short time periods could create a greater risk of drinking and driving
Region 2
Hear indexes of 2,501-3000 degrees
Region 4
Heat index of 3,501-4,000
Region 3
Heat index ranges from 3,001-3,500
Dram Shop and Common Law Liability
Holds beverage manager responsible, under certain conditions, for the actions of his or her intoxicated patrons The "dram" or drink shop laws have become more rigorously enforced over the part 20 years Must provide "reasonable care"
Region 5
Hottest temperature Heat index of 4,001 or higher
EU Standardization
In 2009, a EU wine quality designation was put into effect with the intention of raising quality and achieving more uniform standards across all member countries 2 quality categories • Wines with geographic indication o 80% of all French Wines • Wines without geographic indication o 20% of all French Wines
Bud break:
In early spring, the vines emerge from dormancy as sap (or weeping) begins to rise in the canes • Bud break occurs where shoots begin to swell and open
__________________ - grape varieties that have always been thought to be connected with specific locations or homelands
Indigenous grape varietals
Pruning
It forced a vine to exert more energy into its fruit rather than its foliage Diverts the energy from roots and wines into the fruit If the amount of pruning is decreased, a greater quantity of less concentrated fruit will be produced Less pruning can create larger sized grape berries with thinner skin and more juice
The Role of Fermentation
It is the chemical process that breaks down organic materials and converts them into alcohol All alcohol is produced using the initial method of fermentation Louis Pasteur The biochemical process in wine, beer or spirit is the result of a chemical reaction that turns sugar into an alcoholic beverage Yeast interacts with sugar to create ethyl alcohol and carbon dioxide Requires 3 basic ingredients • Water o Predominant ingredient in any alcoholic product, through its composition varies greatly from source to source • Yeast o Single celled organism that lives and thrives on simple sugar o The most common species is Saccharomyces cerevisiae o Any strain of yeast used for fermentation must be alive Though it is very hard to kill • Heating above 137 degrees is deadly to yeast • Sugar o Fructose, maltose and glucose are the main sugars used in fermentation Fructose and glucose for grape juice Maltose for beer Glucose for vodka
Wines of Italy
Italy is only three fourths the size of California Etruscans were early inhabitants of Italy who had been cultivating grapes for well over two thousand years ago 80% of land is mountains or hilly and has close proximity to ocean Cool, alpine, continental climate, which maintains more of a Mediterranean type climate Over 400 authorized grape varieties Passito - ancient method of drying grapes
Less Contact
Lees contact is often used in cool climate growing regions for the purpose of deriving more expressive aromas and flavors when working with grape varieties that are rather subtle in these respects • Aromas such as o Bread dough o Yeast o Toast o Subtle white flowers o Nuts
Downy Mildew
Light green to yellow spots scattered across the lead Spots appear greasy and are commonly referred to as oil spots Biggest concern is lead infection
Loire Valley
Longest river in France Atlantic coast Cool and wet maritime Affected by proximity to the Atlantic Ocean Gravel and sand over schist and granite Melon de Bourgogne grape variety Sur lie The technique of aging wines on the remains of post fermentation yeast cells to add complexity and richness to the finished wine
______________- An item that is strategically sold by an operation that has a reduced to no margin between the cost of its ingredients and its selling price
Loss leader
________is an organization that began in 1980, from a handful of mothers with a mission to stop drunk driving
MADD
_________ describes the overall climate of a specific region
Macroclimate
Sparkling Wine Bottle
Made from a very thick glass, with gently sloping shoulders and a long neck Large punt or indentation in the bottom of bottle, to assist to durability
The mid-central and southern sections of France
Maintain a Mediterranean climate In warmer and hotter southern climates, grapes ultimately have the capability of producing wines with higher alcohol levels, riper fruit and denser medium to full bodied red wines • Rhône Valley o Produces mostly red wines o This soil works to absorb the heat of the sun during the day, while keeping the vines warm at night and continuing the grapes ripening and development process • Languedoc Roussillon (west) and Provence (east) o Located in southern France, these wine regions border the Mediterranean Sea o Majority of production is blended red wines
Steps to making Champagne
Making the base still wine Assemblage of the Cuvee - Assembling the blend Secondary fermentation - creating bubbles Sur lie aging Riddling - removal of sediment part 1 • By hand • By machine Disgorging - removal of sediment part 2 Dosage
The Western section of France
Maritime climate of mild winters and cool summers, created from the moderating influence of the Atlantic Ocean The moist and cool climate ultimately create inconsistency and significant vintage variation for the wine from year to year
__________________ have large bodies of water to moderate the temperatures throughout the year by keeping cool summers and mild winters and overall a moist environment
Maritime climates
Estate Bottled
Meaning that 100% of the wine came from the grapes grown in a vineyard
Methods of Harvesting
Mechanically or by hand
________________ have long, warm to hot growing seasons with mild winters, low moisture, and low rainfall
Mediterranean climates
___________ refers to a smaller area such as the vineyard or appellation
Mesoclimate
Franciacorta
Metodo Classico from Lombardy
___________ is what exists within a few rows of a vineyard
Microclimate
Chenin Blanc (Silky and Smooth)
Most versatile of all white wine varieties Tropical fruit, tree fruit, floral bakeshop and mineral aroma and flavor Varying range of dryness and sweetness Always contains medium to high acidity
Must adjustments
Must is unfermented grape juice
German Bottle
Narrow, thing and tall and maintains a very gently sloping shoulder Most frequently used for white wines
Véraison:
Near the middle to end of summer • The green berries begin to change color and become recognizable as grapes Toward the end of the summer to early fall, depending on grape varietal and climate, the grapes are at the optimal level of ripeness • Level of sugar and acid • Flavor, phenolic ripeness
_____ oak barrels will impart the most flavor to a wine
New
Reserve or Vintner's Reserve
No legal meaning
Categories of Champagne
Non-Vintage • Will not indicate a year on the label since it is made from a blend of several vines from different years Vintage • Only produced in years when the grapes are of exceptional quality • Vintage years are rare (3 times a decade) • The wine is released at least 3 years after harvest • Gaines depth and complexity through aging process • Pensive and considered to be prestigious • Priced 3x higher than non-vintage Prestige Cuvée • Unofficial term • Refers to superior quality selection to identify a producer's best or most prestigious wine Grower Champagnes • Unique in that the wine is produced by same estate that owns the land • Aren't necessarily better or worse than others • Perception of having a greater sense of connection to the land
Champagne
Northern France 90 miles northeast of Paris Cool continental Often cloudy and unpredictable weather One of the coolest, most northerly wine growing regions in the world Limestone and chalk Vine roots can dig deep in these soils, white provide good drainage Soil maintains a relatively constant temperature throughout the year Chardonnay Pinot noir Meunier The northern location means that the growers in Champagne face persistence threats of rain, frost and hail BLENDS
Fruit Set:
Occurs during summer • The grape's flesh and skin begin to develop as the flowers convert into green, hard berries
Flowering:
Occurs when temperatures begin to reach into the mid-60s • The buds bloom and flowering occurs • Self-pollination and fertilization of the grapevine
Vieilles Vignes
Old wine
Wines of the Old and the New World
Old world • Tradition and Terroir "sense of place" are two significant and defined influences for the Old World New World • References the significant countries that have relatively brief history and culture associated with grape growing and wine production o US, Australia, Argentina, Chile, South Africa, and New Zealand o Emphasize science o Hang time Leads to riper fruit and higher sugar content that leads to a fruit forward wine with ample alcohol
_____ oak barrels will impact little flavor to the wine, eventually becoming essentially neutral and no longer contributing flavor or aroma by their fourth to six year of use
Older
The Effects of Prohibition
On Jan 16, 1920, Congress passed the 18th Amendment (Volstead Act) to the Constitution that made the production, transportation and sale of alcohol illegal in the US Continued for 14 years until Dec 5, 1933 when the 21st Amendment, the repeal of prohibition, went into effect The temperance movement had sympathizers at the highest levels of government during the Civil War The anti-alcohol movement was unrelenting in the American society until 1917 when World Was I began The prohibition was at least partially responsible for the Great Depression Crime and corruption related to Prohibition were widespread • Bootlegging The alcohol that was successfully brought across the border was usually sold at a speakeasy bar (illegal bar) • To enter, customers usually has to use a secret password
Canopy Management
Once a grapevine has developed a stable root system (3 years), the vine's canopy (stems, leaves and fruit clusters) will need to be managed and adjusted
Wines of Germany
One of the northernmost and coolest wine producing countries in Europe Due to its cold northerly location, white grapes are most prized and account for roughly 64% of production vs. 46% for red wine grapes Because of the cool continental climate, red wine grapes do not flourish to the degree that white wine grapes do 100 sunny days a year • Grapes must rely on maximizing the sun's rays through the angle via the steep hillsides
The French Paradox
One of the phenolic compounds found largely in grape skins is resveratrol that has beneficial effects on cholesterol levels and cancer preventative qualities
Organic Viticulture
Organize grapes utilize agriculture practices that exclude the use of synthetic fertilizers, pesticides, herbicides, and fungicides along with any GMOs
Filtering
Passes wine through tubes and filters containing a fine mesh filter with small holes Common in large scale production
Dram Shop
Personal and business liability
Glassy Winged Sharpshooter
Pest Have caused widespread disease by passing on a bacterial infection known as Pierce's disease Can cause death of vine At minimum, vine's leaves will turn yellow and fruit will wilt
Burgundy glass is made for the ...
Pinot noir grape varietal
Service of Still Wine
Present bottle in full view of label to host Cut off capsule Remove upper portion of capsule Place capsule in apron pocket Insert point of corkscrew just off center Twist once clockwise Continue to turn until almost fully inserted Attach level onto rim and apply pressure with one hand With other hand lift firmly but slowly Place cork on small plate on the right hand side of host Pour 1 oz. into host's glass Once approved, proceed with pouring wine into glasses of all guests (ladies first)
Loire Valley
Primarily known for their extraordinary single varietal white wines but also produced single varietal red wines, dessert wines and sparkling wines
Decanting wine
Process of carefully transferring wine from its original bottle into another serving container (a decanter) • A glass vessel used to receive a wine during the elaborate decanting process o Associated with upscale restaurants and expensive wines
Bordeaux
Produced blended red wines of Cabernet Sauvignon, Merlot, Cabernet Franc, etc. and white wines and dessert wines
Alsace
Produced mostly single varietal white wines from grapes that are of German origin but the wine is made in the dryer French style Riesling Gewürztraminer Pinot Blanc Pinot Gris
The process of removing excessive grapes and foliage from the vine for affecting yield, which influences character development in the grapes
Pruning
________________- windy, rainy, poor weather on one side of a mountain, opposite sunny and dry conditions on the other
Rain Shadow Effect
Declaration of Sulfites
Required on all wines that contain 10 or more parts per million of sulfur dioxide
____________ is critical for protecting your guest, business and community
Responsible alcohol service
North central Spain Rioja
Rioja - High profile red wine - Pyrenees Mountains - Continental - Rain shadow Three sub regions within Rioja • Alavesa • Alta • Baja
____________ is crucial to the success of every restaurant/bar
Risk management
Champagne styles
Rose Blanc de blancs Blanc de Noirs
Harvest begins in ______ and may go into _____
September October
Location and Geography
Site selection • Where will the grapes be grown? Goals • Large or small scale production? Regional laws Financial considerations
_______ is noted for absorbing the warmth and heat throughout the day and reflecting that warmth at night to allow the grapes to continue their ripening
Slate
Fining
Some fining agents can include eggs whites, bentonite clay, bull's blood, gelatin, isinglass that is a gelatin like substance
Beaujolais
South of Maconnais 35 miles long Semi-continental; warmer than rest of Burgundy Schist and granite (in north) Sandstone and clay (in south) Chardonnay and Gamay Hillside vineyards with low yields in north Flatter plains in south Carbonic maceration Stainless stell Used or older French oak barrels
Burgundy
Specializes in single varietal white wines based on Chardonnay and single varietal red wines made primarily from Pinot Noir with smaller amount of Gamay-based wines from the south
Bordeaux Bottle
Straight sides with steep, tall shoulders Most common shape used for red wines around the world
Burgundy Bottle
Sturdy and heavy with shallow, gently sloping shoulders
Fortified Wine Bottle
Sturdy, bulky bottle that often has tall shoulders and a larger budge in the neck to help capture or hold back the potential of sediment
The northeastern section of France
Subject to a continental climate that consists of 4 distinct seasons with short summers and harsh winters Creates less ripe, moderate to highly acidic grapes, prevalent mineral qualities with moderate levels of alcohol
What is alcohol?
Sugar + H20 + yeast = ethanol, CO2 and energy (heat)
Riesling (Silky and Smooth)
Suitable for extended aging Standalone varietal Two broad styles • French • German The density and body increase with greater levels of sweetness providing an effective pairing with more robust, fatty, spicy or sweet food items Known for producing some of worlds more celebrated dessert wines • Late harvest wine • Rot wine • Ice wine Highly aromatic Tree fruits, tropical fruits, citrus fruits, bakeshop, minerals Youthful Dry to sweet Light to full body
High desert climate
Summers generally hot and dry. Daytime temperatures high but dramatically drops are often experiences overnight
Carbonic Maceration
Tanks filled with the whole berries are blanketed under CO2 gas
_______ is classified as a phenolic compound found in a grape's skins, seeds and stems that aid to aid red wine in providing structure, texture and ageability
Tannin
Malolactic Fermentation
Tart malic acid, natural in grapes, are concerted to softer tasting lactic acid
Typicity
Term used to describe a wine that reflects or expresses its typical or classic personality traits and thus exhibiting its signature characteristics of the grape it derives from
___________ is a French concept that represents a sense of place
Terroir
an element of distinction that reflects the way local influence is expressed in the wine
Terroir
History and Development of French Wine Law
The Appellation d'Origine Control (AOC) was created in 1935 in response to widespread fraud in the wine industry • Government based In 1905, legislation was enacted to prevent the misrepresentation of products
The Middle Ages
The Catholic church was one of France's largest vineyard owners
Modern Wine Laws: The European Union
The EU is the world's largest wine economy with 27 member states Have created 2 important designations that existing individual wine classifications systems can fall under • Protected designation of origin • Protected geographical indication
Viticulture
The art and science of vine growing
The Role of Alcohol in Religion
The ceremonies, according to both the Biblical and Christian tradition, teach that alcohol is a gift from God that makes life more joyous, yet gluttony, that leads to intoxication is a sin Dom Pierre performed great volumes of research and contribution on the subject of sparkling wine • He promoted low yielding vineyards to achieve better quality of grapes and the practice of pressing the grapes as close to the vineyards in order to minimize any color contact with the juice The Trappist Order, a monastic group, became illustrious for their crafted beers
Deductive tasting method: o Why should you use this method o This method will help you o How to learn the method
The deductive tasting method requires that you taste wine with purpose and pay attention to what is being tasted Form valuable taste references Improve your palate and your ability to taste Improve your ability to describe and sell wine Help you understand classic and new wine and help connect regions and grapes Learn cause and effect; how and why a specific wine comes to taste as it does Master the vocab and format used Record your impressions of each wine
Diurnal shifts
The difference between average daytime high and nighttime low temperatures. This is important for the ripening of grapes and balancing of acidity and sugar
Aspect
The direction in which a slope faces
transfer method
The entire contents of the bottle are empties into a large pressured tank for bulk clarification and then finally transferred back into another bottle
The Essential History of Alcohol
The human consumption of alcohol began unintentionally around 10,000 years ago In all probability, alcohol originated from the storage of overripe and decaying fruits • Overtime, the sweetened fruit was affected by airborne yeasts, which initiated fermentation and ultimately the fruit was transformed into an intoxicating product Archeological evidence dates the intentional production of beer and wine to the first civilization that around 6000 B.C. in Mesopotamia and Egypt The origins of distillation of spirits is far more recent and is traced to Middle East or China at about 700 A.D Alcohol was used as a source of philosophical enlightenment, social lubrication and symbolic of many religious or political rituals
*Steps in evaluating the sight of wine Concentration of Color
The intensity or depth of the wine's color White wines • Color concentration can be affected by the following factors o Age of the wine Young whites wines are light and bright in color White wines deepen in color with age, turning gold, then amber, and eventually brown o Oxidation Barrel use in fermentation or aging As wine ages in barrel, it is exposed to oxygen through the pores of the wood staves, oxidizing the wine and deepening the color Age: over time, wines become exposed to small amounts of air in the bottle o Purple, ruby, or garnet Red Wines • Grape variety o Dark or light • Color extraction o Winemaker has a hand in how much color is extracted from grapes • Age o Wines lighten as they age • Scale o Pale/medium/deep o Describe the concentration Steps in evaluating the sight of wine evaluating color
The Greeks and Romans
The significance of wine in their culture can be illustrated initially by looking at the ancient meaning of the term symposium (to drink together) The importance of wine in Greek life was celebrated each year by a festival to honor Dionysus • The participants would sacrifice live animals, drink wine and watch plays Greek wine was widely known and exported throughout the Mediterranean basin, as evidence of the several amphorae has been found throughout the area They sound the environment so favorable to growing grapevines that they called it Oenotria (land of wine)
*Preparation for bottling Filtration
The wine is passed through a series of filters to extract yeasts and other microbes, providing stability and assuring that the wine does not re-ferment
Wines of Spain
This country maintains more vineyards than any other country in the world, yet is only the third largest wine producer Overall, dry warm air Well over 600 varieties
Code of Inheritance
This system leg to the fragmentation of Burgundy's vineyards
Anjou-Saumur
To the east of Pays Nantais Maritime/continental Humid White - chenin blanc Red - cabernet franc Dry red wines
Referencing the land's surface and shape, lay of the land
Topography
Allowing Aeration
Tradition holds that red wine must be allowed to breathe • Be exposed to a small amount of oxygen prior to serving to facilitate to repressed aromas and flavors
Trends and Fads
Trends have a more sustainable nature due to a foundation that grew from a consumer need or movement from some type of external influence Fads are similar a cute or novel idea/concept • One and done
The French Paradigm
Understanding European Wine Law The French label their wines by reference to where the grapes are grown
Cold stabilization
Used largely in white wines to remove excess tartaric acid that would otherwise later form potassium tartrate crystals, or tartrates Tartrates have the appearance of shards of glass, but are completely safe and edible Is accomplished through chilling a wine down to 40 degrees, causing the tartaric acid to crystalize, which allows the wine to then be racked, leaving the crystals behind
Flavors imparted to the wine from the barrel
Vanilla Oak Toast Spice Coconut
Northeastern Spain - Catalonia
Vicinity of Barcelona Sparkling wine - traditional method Pyrenees Mountains Mediterranean Priorat DOCa • Very rugged area few miles from Mediterranean Sea but completely isolated and surrounded by mountains • Hot and dry • Stony schist soils, with best vineyards situated on black slate and quartzite • Low yields due to climate • Vines must dig deeply for water due to nature of soil • Intense, concentrated, dry red wines
_________________ - near the middle to end of summer, vérasison occurs, where the green berries begin to change color and come recognizable as grapes
Véraison
Typical New World Wine Label
Who • Name What • Grape type Where • Geographical location When • Vintage year
Typical Old World Wine Label
Who • Name What • The what is also the where Where • Geographical location When • Vintage date How • Level of quality • Grand Cry
Méthode Rural
Wine is bottled prior to completion of the first fermentation, allowing for a slight degree of carbonation
Degree of dryness or sweetness derives from ...
a drink's quantity of residual sugar remaining after completion of fermentation or which the addition of sugar after distillation
Clos
a plot of vineyard land traditionally surrounded with dry stone walls
carbonic maceration
a process where grapes are fermented whole in closed containers to contain the carbon dioxide. the process produced color without extracting much tannin
au reaux
a term that Dr. Nelson made up to condo students who did not commit enough time to study this material
Cremant
a term used for all sparkling wines in France grown outside Champagne that are produced by the method champenoise
Phylloxera
a tiny aphid like organism, native to the US, caused one of the most infamous pest outbreaks in the history of the wine industry Early 1860s Feed on vine's roots and leaves, causing them to starve and eventually the plant died, driving the pests in search of new live hosts and spreading relentlessly through entire Viticultural regions
Classico
a traditional, theoretically superior vineyard area within a DOC or DOCG
o Vines will continue to grow unless ..
a vineyard manager controls the growth and basically tells the vine what to do. Vines are trained to grow in specific ways to control the vine's production of grapes, leaves and wood
Grapevines need
abundant sunshine
sur lie aging
allowing the wine to rest in contact with the dead yeast cells remaining after fermentation
During the Greek and Roman periods, wine was originally transported in a two handled vessel called an ...
amphora
malolactic fermentation
an elective process in winemaking whereby sharp malice acids are converted to softer lactic acids
Too much rain and the flavor will literally ...
be washed away and the bloated grape will produced diluted wine
chablis
chardonnay
Castillo
chateau
Azienda
company
Older barrels that are no longer imparting wood based aromas or flavors can..
continue to contribute oxidative flavor and textural effects to the wine
Viticulture refers to the study and practice of ...
cultivating grapes
Beer's beverage alcohol market share has __________ due to increased market share in other alcoholic beverages such as ciders or malt beverages
decreased
Superiore
denotes higher level of alcohol or longer aging depending on the appellation
Bitterness
derives from a drink's tannin that causes a drying sensation
The personality of any given wine is fundamentally
determined by three significant factors: Grape(s) used to make the wine Growing location Vinification techniques
Passito
dried grapes for sweet wine
Green harvest
dropping or cutting grape bunches off of vine before harvest to focus the vine's energy on fewer, higher quality bunches
Secco
dry
In moderate doses, ___________ has beneficial effects but in large amounts, it is toxic and can be fatal
ethanol
Post Prohibition
for the very first time in history, business opportunities for US citizens were directly created Today, wine is produced in all 50 states • California maintains well over 90% of US wine production o Followed by Washington State, NY, and then Oregon
Nicholas Longworth is considered the ... He owned the first commercially successful winery in the ...
founding father of American wine US in Cincinnati, Ohio
beaujolais
gamay
pessac leognan
graves
• Smaller the barrel, ______ the flavor imparted
greater
Production process of champagne
harvest pressing first fermentation Cute assemblage second fermentation aging remuage degorgement dosage bottling/corking
Poggio
hill
Vin Santo
holy wine, sweet, made in Tuscany from Trebbiano and Malvasia
Vineyard architecture
how the wines in the vineyard are specifically laid out • Vine spacing • Vine training
An _______________ if often referred to as a classic variety or noble variety which has both a long established reputation and adaptability for producing high quality win throughout the world
international grape variety
Classico
just from a specific DOC(G)
In the northern hemisphere, grapes usually are harvested in the ...
late summer or early fall
Margaux
left bank
pauillac
left bank
st. estephe
left bank
Frizzante
lightly sparkling
Riserva
longer aging
The grapevine is a deciduous plant that ...
loses its leaves in the fall, becomes dormant in the winter and follows the basic process of bud break, flowering, fruit set, summer pruning, and vérsaison throughout the spring and summer
Region 1
lowest temperature Heat index of less than 2,500 degrees
Italy
made up of 20 independent regions o The largest producer of wine in the world o Climates span from northern continental to warm Mediterranean in the South o Over 1,500 registered varieties, with hundreds of those being indigenous o Close to 1 million registered vineyards
The soil content is a mixture of ...
minerals, organic matter and particles that are of different sizes and textures that acts to support the root structure of the grapevine
Monopolo
monopoly Single ownership, less common than you'd think
All Champagne is sparkling wine, but ...
not all sparkling wine is Champagne
Checking ID
o "we ID everyone under 40" o Training, doormen, wristbands, re-card at bar
Legal definition of a drink
o 12 oz. beer (5%) o 5 oz. wine (12%) o 1.5 oz. 80 proof o 1 oz. 100 proof
Do not serve a guest more than...
o 3 drinks in first hour o 2 drinks in second hour o 2 drinks in third hour
Southern Rhone Valley
o 30 mile gap between North and South o Mediterranean o Mistral wines serve to cool the area o Hot summers o Flatter plains o Scrubland o Broader lowlands descending toward Mediterranean Sea o Alluvial clays o Bush wine training
American Substance Abuse
o 48% of adult Americans are drinkers o 22% are former drinkers o 30% never drank
Emilia-Romagna
o A large region extending from heart of north central Italy eastward to the cost of the Adriatic sea o Continental o Broad, vast plains and intensive agriculture and viticulture o Considered the breadbasket of Italy
Types of Oak
o American Bold, more intense flavors of vanilla, baking spices, dill, coconut o French Subtler aromas of vanilla, toast, spice o Other Slavonian, Hungarian
Alsace
o Among France's most distinctive wine regions o Northeastern corner of France along border with Germany o Nestled between Vorges Mountains to the west and the Rhine River to the east o Cool continental o Dry, sunny summers o One of the driest regions in France o Vineyards are planted on rolling foothills o Tremendous diversity in soil across region because of ancient geologic activity with various soil types including marl, limestone, gneiss, schist, sandstone, granite, clay and volcanic soils o Long cool dry growing seasons
Silky and Smooth Wines
o Appear pale to medium color intensity with stray yellow to golden yellow o Yield grater mouthfeel due to slight potential for residual sugar remaining after fermentation process
Current trends
o Beers from small, regional breweries, or microbreweries and craft brews o Nonalcoholic offerings: mineral waters, soft drinks, flavored teas, juice drinks, and even no-alcohol beers and mocktails. o Coffee and tea markets show continuous growth o Premium or call spirits are trending o Ethnic beverages such as Sake and Pisco
History of alcohol
o Beverages have played a huge role in the evolution of society from ancient times to current day o Human consumption began around 600 B.C. o Most likely from grapes, honey or apples o Intentional production arose around 6000 B.C. Mesopotamia and Egypt
Trentino - Alto Adige
o Border of Austria and Switzerland o Two distinct cultures with two nearly autonomous regions o Continental with cold winters and surprisingly warm summers o Mountainous and rolling foothills o Pinot grigio, SVB, pinot bianco o Merlot, lagrein
Alcohol in religion
o Both joyous and drunkenness appear in literal and poetic passages throughout the bible o Mythological and religious figures symbolized wine Greek god Dionysus Roman god Bacchus o Drinks became used in Catholic and Jewish rituals Passover, weddings, Shabbat, the circumcision ceremony Kosher wines o Monks in France became famous for their viticulutal and vinifcation skills o The Trappist Order, a monastic group The monks became illustrious for their crafted beers Used by early church as both medicine and to sterilize wounds
o Preparation for bottling Packaging
o Bottle o Tetra pak o Keg o Can
• 7 levels
o Brut nature o Extra brut o Brut o Extra dry o Dry o Demi-sec o Doux
Vineyard Management
o Canopy Management o Irrigation o Pest and Vine disease o Phylloxera o Fertilizers o Anti-Fungal Treatments
Burgundy is broken up into 5 sections from north to south
o Chablis o Cote d'Or o Cote Chalonnaise o Maconnais o Beaujolais
o Preparation for bottling Closures
o Cork with many variations o Screw cap o Glass stopper
Rhone Valley
o Discussed as the Northern and Southern Rhone o Disparate quality, very regionally driven o Ranging from lush forest and orchard fruit of the North to arid, herbal scrub of the South o Southern facing vineyards along the river o Warming due to reflecting sun from the Rhone River
Control state
o Distribute part of all of the alcohol through state operated liquor stores A liquor license may be revoked or suspended 2 primary classifications of establishments that serve alcoholic beverages
Wine Label Terminology in Burgundy
o Domaine o Negociant o Clos o Monopolo o Village Wine o Single Vineyard Premier Cru o Single Vineyard Grand Cru
Bordeaux glass
o Expansive bowl and large surface area o Made specifically to watch and hold aromas as well as promote a great degree of aeration, helping the drinker maximize the enjoyment of the wine
Rich and Voluptuous Whites
o Extended hang time to a further sugar and flavor ripeness o Likely that these wines may have experiences an enhanced practice of lees aging called sur lie aging o Another technique sued is battonage where the wine is stirred with its lees in order to accentuate the process of lees aging
Tuscany (central Italy)
o Extends from Ligurian Sea in west to the foothills of the Apennine Mountains in the east o Maritime influenced on the coast and more continental inland
Screw Cap
o First appeared in the 1970s o Cheap o Easy to open o Easily re-sealable o Limit passage of oxygen
• Threats - forces of nature
o Frost/freeze o Hail o Strong winds
*Steps in evaluating the palate (how a wine tastes) Evaluating and describing flavor elements
o Fruit flavors o Fruit character o Non fruit flavors o Earth o Mineral o Oak indicators o Any new flavors o Has the wine changed on the palate
What is not allowed?
o Gambling o Prostitution o Drinking games o Drugs o Discrimination Race, color, gender, etc. Not serving a pregnant woman
Mosel
o Germany's oldest winemaking region o Riesling o Northern limit of viticulture o Cold and continental o Slate that is porous yet heat retaining o Riesling o Long growing season to achieve ripeness o Residual sugar left in wine to counter balance intense acidity
Austria wine factors
o Grape growing has existed in Austria for thousands of years o Less than 1% of the worlds fine wines o Quality exceptionally high o Central Europe, southeast of Germany and northeast of Italy o Climate is continental with cold winters and very warm summers o Rolling foothills east of the alps o Steep terraced vineyards overlooking Danube River o Either very dry or very sweet o New oak is rarely used
When to pick could depend on...
o Grape maturity o Sugar ripeness o Physiological ripeness o Tannin ripeness
Warm climate
o Grapes ripen fully o More sugar is produced o Acidity is lower o Higher alcohol potential o Flavors are more ripe, lush, juicy
Cool climate
o Grapes ripen slowly and moderately o Less sugar is produced o Acidity remains high o Less alcohol potential o Flavors are more tart and lean; less ripe and juicy
Hand harvesting vs. mechanical harvesting
o Hand harvesting is labor intensive and slower than harvesting by machine but can permit greater selectivity regarding the choice of grape bunches o Mechanical harvesting can be quite economical and also rapid, which can enhance quality if a crop is being grown in a hot region or is being threatened by an incoming storm
Process forRed wine
o Harvest/crushing o Fermentation (with skins) o Malolactic fermentation (usually) o Blending o Aging o Clarification o Botting
Process for White wine
o Harvest/pressing o Fermentation without skins o Malolactic fermentation (possibly) o Blending o Aging o Clarification o Bottling
Bin size: small vs. large
o Harvesting by hand into small bins enables careful selection of what goes to the winery o Smaller bin also limits the number of clusters that can be contained, and by extension, the weight of the fruit o In large bins, greater weight can result in bursting berries or clusters at the bottom of the bin, compromising quality and conceivably beginning the fermentation process prematurely
Spiciness
o Heat sensation o Higher alcohol content, higher sensation of spiciness
Wines with geographic indication
o IGP indicazione geografica protetta includes IGT indicazione geografica tipica o DOP Denominazione di Origine Protetta Included DOC and DOCG o A producer may choose which term to use depending on one's classification within the old system, meaning producers in a traditional DOCG zone most likely will not use the DOP acronym
*Steps in evaluating the sight of wine Secondary color and hues
o In white wines, secondary colors to look for include Silver, green, copper o In red wines, secondary colors to look for include Ruby, garnet, orange, brown, blue
Sicily (southern Italy)
o Island to west of the mainland Italy in the Mediterranean sea o Mediterranean climate, but with important local variations o Near the sea, hot inland becoming much cooler at higher elevations o Rolling hillsides o Flatter areas near coast o Variety of soils o Well drained volcanic soils
Large barrels vs small
o Large barrels Will impact less flavor to the wine, as lower % of liquid is in surface contact with the barrel's wood o Small barrels Will impart more flavor to the wine as a higher % of liquid is in contact with the barrel
Rheinhessen
o Large, sprawling wine area o Continental o Flat, fertile farmland o Red sandstone mixed with slate
Spain
o Largest planted acreage of any wine producing country o 3rd in global production o A variety of climates depending on location Cool maritime in the north to arid warm in the center of the country and to the south o Mountainous with interior, raised plateau called the Meseta
Cork Closure
o Natural material o Bark of tree that has been used as the primary closure since the late 17th century o Authentic wine corks are made from the bark of an evergreen oak tree, predominately found in Portugal, Spain, North Africa, and other Mediterranean countries o Flexible, elastic, lightweight and natural o When cork is wet, it swell to form a tight hermetic seal within the neck of the bottle o Most corks average about 1 ¾ inches in length, but the size can vary from 1 ½ inches to 2 ½ inches o Larger corks are reserved for wines that will age well
Financial considerations with barrels
o New oak barrels are extremely expensive o Alternatives such as oak chips or planks can be used for inexpensive wines that cannot support the cost of expensive barrels
Wine regions in Austria 3 sub regions
o Niederosterreich - Largest wine growing region - Focus on dry, unoaked, high quality expressions of Fruner Veltliner and Riesling o Three important sub regions Kremstal DAC Kamptal DAC Wachau
Lombardy
o Northeast of milan in the foothills of the alps near the famous lakes Como, Iseo and Garda o Cool continental o Mountainous and rolling foothills o Chardonnay, pinot bianco o Pinot nero, Nebbiolo
Veneto
o Northeastern Italy in the foothills of the Alps extending eastward to the border of the Adriatic Sea o Continental with warmer maritime climate near coast
Friuli Venezia Giulia
o Northeastern Italy, extending eastward to the border with Slovenia o Continental o Pinot grigio, sauvignon, friulano, merlot o Mostly unoaked whites and reds
Piedmont
o Northwestern Italy, bordering France and Switzerland o Food of the mountain o Continental with rain shadow effect from the Alps protecting the wine region o Mountains and rolling foothills o Limestone and sand o Moscato, cortese, arneis o Nebbiolo, barbera, dolcetto, branchettoo
Early alcohol
o Often combined with herbs o Used as medicines and tonics Bread and ale or wine were the staples of meals Milk could cause milk sickness (tuberculosis) • Beer, ale and wined were disease free and tasty • Societies that preserved food with salt, washed it down with a diet of fermented starches
Marches
o On the eastern coast of Italy along the Adriatic sea and extending westward into the foothills of the Apennine Mountains o Mediterranean o Dry, unoaked white wines
Aging Can be conducted in one of 3 ways
o Oxidative Wood Barrel aging • The process of holding the wine in wood for a maturation period of months to years Wood influences • Used to store and age most red wines and many full bodied white wines o Reductive Aged in stainless steel • Used mainly for aromatic white wines whose primary aromas/flavors and youthful crisp acidity are intended to be preserved • Doesn't truly age the wine o The Cooper and the Barrel Coopers are skilled technicians, fashioning barrels from raw wood through many processes The cooper cuts the staves or slats of the barrel and allows them to dry before adhering them together
History of Wine
o People around the world fermented anything that worked Honey, grapes, grains, dates, rice, sugarcane, milk, palms, peppers, berries, sesame seeds, pomegranates. o Almost all of the world's wines (from grapes) can be traced to a single Eurasian grape species, Vitis vinifera. o The Egyptians, Phoenicians, and Chinese were all tending their vines at about the same time. It is believed that the ancient Greeks got their viticulture knowledge from the Egyptians. o Greek wine was widely known and exported throughout the Mediterranean basin Evidence of the several amphorae (wine vessels) has been found throughout the area o The Greeks most likely introduced vitis vinefera Produced wine in their numerous colonies in modern-day Italy, southern Italy and their islands, southern France, and Spain o The Romans were pioneers of large-scale production Largely responsible for spreading the influence of the vine through their conquests and colonization
The Science of Fermentation
o Precedes human history o Breaks down organic materials o Louis Pasteur French chemist and biologist Studied fermentation
Past Century
o Prohibition and the 18th Amendment of 1920 o Speakeasys, saloons, joint, and moonshine. o 21st Amendment and repealing Prohibition o Paris Spurrier Tasting of 1976, catapulting U.S. wines o Wines bars, microbreweries, craft breweries, gastropubs, sporting events, tasting stations and airport bars. o Celebrity branded spirits o Craft cocktail movement and "farm to bar" o Drink local
3 major grape components
o Pulp Located on the inside of juice, where juice is found 75% of grape by weight Plays role in providing not only the sugar for yeast but also the acid, which is present in the juice and is pivotal to giving both red and white wines a lively structural sensation A wine without acid falls flat (inadequate acid) on the palate and has a difficult time standing up to food when they are paired together o Skin Located on the exterior of the grape, where the tannin, flavor and color can be found 20% of the grape by weight Plays role in the style and structure of a red wine • Tannin is a compound that causes the same dry feeling on the tongue and around the gum line that one feels after drinking black, heavily steeped tea o Seeds/stems Seeds found on inside of grape while stems are found on the outside 5% of grape by weight
Clarification 4 common methods
o Racking o Cold stabilization o Fining o Filtering Passes wine through tubes and filters containing a fine mesh filter with small holes Common in large scale production
Pflaz
o Relatively southerly latitude with sunny and dry climate, making this one of the warmest growing areas in Germany o Limestone o Focus is on dry wines
Opportunities in Beverage
o Retail specialist o Sommelier, wine, sake and tea! o Cicerone o Mixologist o Brand Ambassadors o Barista o Nightclubs, airports, sports venues, resorts, bevcentric travel.....o Retail specialist o Sommelier, wine, sake and tea! o Cicerone o Mixologist o Brand Ambassadors o Barista o Nightclubs, airports, sports venues, resorts, bevcentric travel.....
Debate Between Cork and Screw Cap
o Romance surrounding the opening of a bottle of wine seal with a cork closure o Cork is tradition/symbolic
Rhône Valley
o Runs along narrow band on both sides o Continental o Mistral wines o Steep hillside vineyards o Granite, schist o Vineyards planted on steep slopes overlooking river o Co-fermentation
Right bank
o Saint-Emillon Along Dordogne River near town of Libourne Soil properties vary • Large bed of silt, clay and gravel • Limestone plateau • Sand Merlot, cabernet France, AOP for red wines only o Pomerol AOP Along Dordogne River Very small appellation - 3 sq miles Sand, clay, gravel, subsoil of iron pan and rich clay Merlot and cabernet franc based blends Red wines only
• The most significant 6 grapes
o Sauvignon Blanc o Riesling o Chardonnay o Pinot Noir o Merlot o Cabernet Sauvignon
Spirits advancement
o Scots and Irish distilled grain into whiskey. o The French distilled wine to make brandy. o A Dutch doctor's experiments produced gin, which is flavored with the juniper berry. o In Russia and Poland the distilled spirit was vodka from grains and potatoes o In the West Indies rum was made from sugarcane and molasses o While in Mexico, Spaniards distilled the Indians' native drink to make mescal, the great-grandfather of today's tequila
Rheingau
o South of mosel on the rhine river with a backdrop of the taunus Mountains o Continental and slightly warmer o Mixture of slate and others o More reliable ripeness than the Mosel
Campania
o Southern Italy o Extending from the Mediterranean sea into the mountains to the east, near Naples and the Amalfi Coast o Sunny and warm o Combination of relatively low lying areas near the sea but also very rugged terrain in the mostly volcanic mountains in the east o Alluvial sediments, volcanic soils in the mountains to the east and on the famous Mount Vesuvius
Preservations Options for Wine
o Sulfur's antimicrobial and antioxidant properties assist in preventing a wine from re-fermenting within a bottle and prohibit oxygen exposure throughout the winemaking and bottling processes o The max limit of sulfites that a wine can contain is 350 ppm with most averaging around 125 ppm o Even if a wine states "no sulfites", it still may contain them, but less than 1 ppm of wine
Beer in the US
o The Dutch West Indies Company opened the first American brewery in 1632. o European immigrants brought beer and a strong thirst o By the mid-nineteenth century, brewing dynasties began in the United States, such as Stroh, Miller, and Busch. o The Germans brought with them a different brewing style called a lager. Its name comes from a German word for storage or storehouse
Loire Valley
o The Loire is the longest river in France o Originating in the Massif Central, meandering 629 miles to the Atlantic Ocean o Distinct micro climates, growing conditions and wine styles o Known as the "garden of France" o Sancerre Sauvignon Blanc whites and Pinot Noir reds o Pouilly-Fume Only whites from S.B. Don't confuse with Pouilly-Fuisse o Savenniere, Vouvray, Touraine Coteaux du Layon Chenin Blanc Whites Cab Franc Reds o Chenin Blanc in Loire Valley Savennieres • Always dry Vouvray • Sec dry • Demi-sec off dry • Moelleux sweet dessert style • Petillant Coteaux du Layon • Always sweet o Bonnezeaux AOP and Quarts de Chaume Late harvest, botrytis affected grapes o Chinon and Bourgeuil Continental climate • Sauvignon Blanc whites and Cab Franc Reds • Known for their green bell pepper quality • Soft tannin structure, unlike Bordeaux o Pays Nantais Muscadet • Muscadet a.k.a Melon de Bourgogne • Cool Maritime Climate Sur Lie aging Muscadet Sevre et Maine AOP
Left bank
o The Medoc Most renowned red wine area North of the city Gravel, with great moisture draining properties Cabernet sauvignon based blends Red wines only o Graves South of the Medoc and directly south and around the city of Bordeaux Gravel Sauvignon Blanc, Semillon, Cabernet Sauvignon, Merlot, and Cabernet Franc Dry whites, and reds New French oak o Entre Deux Mers "Land between two seas" Very fertile silt Sauvignon Blanc Semillon Muscadelle Dry white wines only Little to no oak Stainless steel
History of beer
o The Sumerians are said to have discovered the beer fermentation process, they had a goddess of brewing, Ninkasi. o Just about every civilization has made some type of beer, from whatever grain or root or plant was available in abundance. o The French chemist Louis Pasteur discovered in the late 1800s that, like milk or cider, beer could be heated to sufficient temperature to kill harmful bacteria o This process of pasteurization enabled beer to be bottled for shipment. He also contributed to the isolation of yeast strains, allowing controlled fermentation
History of Spirits
o The origin of distillation of spirits is traced to Middle East or China at about 700 A.D. Creation of an apparatus known as a still was used to extract and concentrate the alcohol Creates what became known as a distilled spirit o The process of distillation—first heating, then cooling and condensing liquids to extract and concentrate their alcohol content—was known in crude form even in ancient times. o Distilled spirits made from fermented liquids are much more potent than the original liquids. o The first ones were called aqua vitae (water of life) and used as medicines, but they were quickly used as intoxicating beverages
Beginning of U.S. wine
o The spreading of Christian faith on behalf of the Spanish missionaries Missionaries traveled north from Mexico and eventually in 1776, set up the Chapel at Mission San Juan Capistrano located in Southern California The Criolla or "Mission grape" was first planted at the chapel's vineyard in 1779 out of necessity for sacramental purposes In 1783, the first wine was produced in Alta California from the Mission's winery
Phylloxera
o This aphid feeds on the roots of grapevines causing the vine to starve and thus preventing fruit development
European Renaissance
o This was an age of exploration Artistic and intelligent growth Europe became much more prosperous o The French Revolution (1789-1799) was a period of extreme social and political upheaval in French history Brought about many changes to land ownership and wealth distribution o The period of the 18th and 19th centuries marked an era where the "Old World" references the long-established tradition of winemaking Within the European countries of France, Italy, Germany, Spain, and others
Touraine
o To the east of Anjou-Saumur o Continental - less maritime influence as vineyard locations shift inland toward the east o Soft, limestone o Chenin Blanc o Cabernet franc
Toast level
o Toasted inside during the coopering process o Light o Medium o Heavy
Yield Measured in a few ways
o Tons of grapes per acre (US) o Hectoliters per hectare (Metric) o Pounds or kilos per vine
Fast Forward
o Turn of 19th century, a growing number of people in the United States sought to curb the use of alcoholic beverages. At first this movement went by the name temperance and its target was "ardent spirits" (distilled spirits), but proponents soon included beer and wine and expanded their goal from temperance, or moderation, to total prohibition
• Wines without geographic location
o Vino o These are generic wines that can be blanco, rosso, or rosato and labeled with or without a vintage
Prohibition
o While the Prohibition movement gave some women their first taste of political activism, it was also an expression of religion and ethics The Eighteenth Amendment, prohibited the "manufacture, sale, transportation, and importation of intoxicating liquors." In 1933 Congress passed the Twenty-first Amendment, repealing the Eighteenth o The church was the only customer o Spirits makers forced into the shadows o Decades of set-back for U.S wines globally and domestic o Concentrated the beer market, eliminating competition from small breweries o Created a landscape for future tax strangling
• Grape varieties of Burgundy
o White Chardonnay (the main variety) Aligoté (small plots) o Red Pinot noir (the main variety) Gamay (grown primarily in Beaujolais)
The Big 6
o Whites Riesling Sauv. Blanc Chardonnay o Reds Pinot Nior Merlot Cab. Sauv.
Middle Ages
o Widespread wine production with the Christian Church became a staunch supporter of the wine production Necessary for celebration of the Catholic Mass Monks were the preservers of civilization—and for all things sacred o Catholic Church was one of France's largest vineyard owners Contributed many advances in viticulture and enology
Wine tasting basics
o Wine can be a complex beverage! The only way to truly learn is perform what we call a "Sensory Analysis" Sight- what the wine looks like Nose- what the wine smells like Palate- what the wine taste like o Steps Pour Appraise the appearance Focus on the wine's color Assess the nose Taste evaluation
Amabile
off dry
cote chalonnaise red
pinot noir
cote de nuit red
pinot noir
macon village (red)
pinot noir
Tenuta
property
The beverage manager's responsibility is to ...
protect the reputation of the establishment and to limit person and organizational liability by reducing the number of injuries and deaths associated with inappropriately serving alcohol
o Sugars present in wine grapes are stored in the .... Once the grapes are pressed, the sugars of glucose and fructose are the... ____ fermented at faster rate
pulp along with water, acids and flavor compounds main fermentable sugars made desirable for the yeast Glucose
Rosso
red
Phenolic ripeness
represented by group of compounds that contribute color, aroma, flavor and tannin to a grape This kind of ripeness allows the tannins to become softer as the growing season progresses Phenolic ripeness often trails sugar ripeness, but is important for allowing the maximum flavor of the grape to be obtained
Pomerol
right bank
st. emillion
right bank
Rosato
rose
graves white
sauvignon blanc and semillion
white bordeaux
sauvignon blanc and semillion
Grape growing merges ....
science and art through the expertise of farming
Winemaking or Vinification begins with the...
selection of grapes, which are then transformed through a series of events that concludes with the stimulating and evocative liquid known as wine Patience is the most important attribute
white wine - the juice is ...
separated from the skin and seeds immediately after being pressed
Bricco
slope
o Pre-fermentation factors
sorting de-steeming crushing fermentation
Spumante
sparkling
The term ________________ is a generic one used to identify any table wine with the addition of its obvious effervescence, or CO2
sparkling wine
Managers should involve ....
staying in touch with the latest fashions and innovations that allows their analytical skills to identify and implement the appropriate strategies that incorporate trends or fad successful within their given establishment
Throughout growing season, grower mainly check for ________
sugar levels, or brix
During fermentations, yeasts interact with....
sugars to credit ethyl alcohol and carbon dioxide
The number of __________ a vineyard or wine region received in a given vintage year or growing season
sunshine hours
Dolce
sweet
Most grapes thrive in ___________
temperate climates
chaptalization
the addition of sugar to the grape juice to encourage adequate fermentation
The soil influences ...
the drainage levels and quantity of mineral and nutrient absorption certain soils can retain hear and/or reflect it back to the vine, which is an important consideration that affects the ripening of the grape
Dormancy:
the dried vines are cut back during winter pruning to assist in conserving their energy
The fundamental distinction between white wines vs. rose and red wines Is the use or lack of ...
their respective grape skins throughout the fermentation process
Domaine
these are producers that own the vineyards they are producing wine from
Grapevines should be located where ..
they receive the best possible access to sunlight
maceration
this process refers to cooling the fermenting juice to allow fermentation thereby allowing the juice to remain in contact with the grape skins for a longer period of time
terroir
this term refers to the expression of soil and climate in a wine
1999 states lost federal highway funds if did not lower BAC standard from .10
to .08
Metodo classic
traditional method sparkling wines
Superiore
typically higher quality, but only implied higher alcohol
A __________ is the place where a vine is conceived and may consist of several plots or parcels of land that are characterized by their geographical, climatic and geological elements
vineyard
Vigneto
vineyard
Slopes facing sun during day are the ________, vice versa
warmest
Bianco
white wine
Recioto/passito
wine made from dried gapes , most often sweet
Negociant
wine merchants who buy grapes and or finished wines for blending and bottle under their own labels
If there is limited sugar, there ..
won't be much alcohol expelled by the yeast
If barrel has never been used before, .. • By the time a battel is _____ years old, it is virtually neutral in its influence on the taste of wine
wood will yield grater aromas and flavors
The body breaks down alcohol at a rate of ..
½ oz an hour
Terms for German Wines
• "Classic" logo next to the grape name = guaranteed to be uncomplicated, dry wine. • VDP- Verband Deutscher Pradikatsweinguter, an association of top producers controlling standards • GG- Grosses Gewachs, top dry wines from VDP • Schloss- castle where grapes are grown and vinified • Trocken- dry • Halbtrocken- off dry
Blanc de Noir
• "From white to black" • 100% Pinot Noir and/or Pinot Meunier grapes • Considerable body • Some fruit qualities • Some structure of tannin • Possibly tinge of pink color
Blanc de Blanc
• "from white to white" • Made from 100% Chardonnay • Considerable acidity to wine • Lean and crisp • Light bodied • Pale • Certain delicacy
*Steps in evaluating the sight of wine Tearing
• "legs" • Thin vs. thick • Light/medium/heavy
*Steps in evaluating the palate (how a wine tastes) Age range
• 1-3 years, 3-5 years, 5-10 years, 10+ years • Consider these elements when trying to answer that last question i. Color ii. Rim variation iii. Youth vs. vinous aromas and flavors iv. Quality of texture and finish
White wine style categories
• 24 major white wine grapes • 2 most significant o Riesling o Sauvignon Blanc o Chardonnay
Serving temperature for Sparkling wine
• 40-45 degrees
Serving temperature for white wine
• 45-55 degrees
Degorgement
• After a week-month period, the dead yeast cells are ready for removal through the degorgement process • Removes the sediment or lees from the neck of the bottle without having to remove the wine • The wine is clarified, but also completely dry, with no residual sugar remaining
*Steps in evaluating the sight of wine Color
• Age • Storage conditions • Possibly grape variety • Straw, yellow, gold, amber • Purple, ruby, garnet
Crisp and Youthful wines
• Appear watery to pale in colored • Fruit, mineral and floral aromas and flavors • Fresh, clean, crisp, lively • Light medium body • Moderate alcohol % • Best consumed in youth
The process of beginning to access a wine starts with identifying its two broad components
• Aroma/flavor • Structural components
Cool climate whites
• Aromas and flavors associated with tree fruits • Minerals/chemicals such as wet stone nuances
Warm Climate Whites
• Aromas and flavors associated with tropical fruits
Two broad types of grapevine training
• Bush Vine Training o Allow the grapevine to grow similar to the shape of a bush • Guyot or Cordon Training
Blending
• Can take place immediately after fermentation or delayed until clarification • Blending or lack thereof should not be thought of as good or bad
Level of toast
• Charred on the inside • Seasoning • Light toast contributed subtle aromas and flavors to the wine • Medium and heavy toast contribute greater intensity of aromas and flavors to wine
Climate, topography, and soil in Burgundy
• Climate o Continental • Topography/aspect o Rolling hills o Slope • Soil o Burgundy - calk, calcareous clay, marl, limestone o Beaujolais - granite
Terroir contains four basic elements that intersect in intricate complexity
• Climate • Water • Soil • Topography
Rosé
• Combined the fruitiness of red wine and the crispness/freshness of white wine • Pink color signifies some use of black-purple grape varieties that were incorporated in the production process
Dosage
• Commonly, not always, given a dosage of liqueur d'expédition, a mixture of sugar and wine • This sweetening agent is used to adjust the desired degree of dryness/sweetness and replenish the small amount of wine lost during dègorgement
Harvest
• Conducted earlier than many other grape growing area • Grapes maintain a greater level of acidity • Allows the grapes to contain lower amounts of natural sugar levels and therefore achieve lower amounts of initial alcohol
Fermentation
• Converts grape juice into wine • Involves the metabolic process of yeast consuming a sugar source and producing a byproduct of alcohol, carbon dioxide, and heat • Yeasts o The alcohol levels produced during fermentation depend primarily on the quantity of sugar present in the grapes o Rose wine Methods • Saignée o Constructed from the use of red grape skins being induced to bleed some slight red color through several hours of contact time between the juice and skin • Press method o Even briefer contact time of juice and skins o Grapes are pressed and as the juice is released and separated from the skins, it picks up a very light, pale pink color • Blending red and white wine together o Red wine Allowed to ferment with the presence of grape skins - the release of carbon dioxide produced during fermentation pushes a thick layer of the purple skins, pulp, stems, and seeds to the surface of the fermenting vessel forming a cap
Temperature definitions
• Cool • Moderate • Warm • Hot
See
• Determine visual components • Clarity, color hue and color intensity o Clarity is a measure of its degree of clarification during production process o Intensity is determined by amount of color pigment derived from fermentation o Hue is largely indicative of its evolution through unintentional or intentional effects of oxygen
*Steps in evaluating the palate (how a wine tastes) Climate
• Did the grapes grow in a cool, moderate, or warm climate • Why did you answer as you did? Give reasons • Do your reasons make sense based on your tasting descriptors • Cool climate potential reasons o Acidity is elevated for the grape variety o Alcohol is more restrained o The fruit smells and tastes somewhat tart o The wine feels linear on the palate • Warm climate potential reasons o The acidity is restrained for the grape variety o Alcohol is elevated o The fruit seems ripe, maybe even jammy o The wine feels around and lush on the palate
Sip and Savor
• Discerning the flavor and structural components • Retronsals passage • Carbonation o Refers to the bubbles present in sparkling wine and beer o The bubbles act to transport the aromas upward toward the nose and once in the mouth, the bubbles act to provide a textural sensation that livens and refreshes the palate
Viognier (Rich and Voluptuous)
• Distinctive straw yellow golden yellow wine with rich, full body • Fashionable • Highly intense and aromatic grape varietal • Predominately dry • Sweet late harvest desserts wines made in select location
Some important properties of various soil types are
• Drainage of water • Water retention • Sun reflection
The process of assessing a wine's structural components is the main source of determining a wine's style and its corresponding category
• Dryness/sweetness • Acidity • Tannin • Body • Alcohol
*Steps in evaluating the nose of a wine Earth and mineral character
• Earth (living earth) o Forest floor o Compost o Mushroom/truffle o Potting soil o Fresh tuned earth • Mineral (Non-living earth) o Wet stone o Limestone o Chalk o Slate o Flint
Warm Climate Reds
• Encourage dried and stewed fruits
Terroir
• Entire set of factors that influence the development of the vine's fruit and the characteristics the fruit will show once vinified
Barrel Aging
• Evaporation of excess water • Oxidation causes color change in wine o White wines darken from pale yellow to gold o Red wines tend to lighten in color
Ah-So
• Exclusively used for older wines with more fragile cork • Double pronged device that is inserted in the neck of a wine bottle that extracts the cork by graphing onto its sides
Chardonnay (Rich and Voluptuous)
• Extremely adaptable to different climate • Fairly neutral in flavor/aroma • Usually adaptable to both its surrounds and techniques • Cool climate • Tree fruits, citrus fruits, earth, tropical fruits, bakeshop • Can range from medium to full body o Champagne o Cote de Beaune o Chablis
Fermentation definition: the equation
• Fermentation is a chemical reaction whereby sugar from ripe grape juice plus yeast ambient in the air or inoculated by the winemaker yields alcohol and CO 2 as well as flavors, aromas, and heat
Examples of soil types
• Granite • Limestone/chalk • Marl • Schist • Clay • Sand • Silt • Gravel
Sémillon (Rich and Voluptuous)
• Greenish skinned grape • Produced both dry and sweet wines • Citrus fruit, tropical fruits, tree fruits, garden and bakeshop • Soft, full, sometimes even oily texture with low to moderate acidity
Pump Method
• Incorporated CO2, into the base wine as it is being bottled • Inexpensive method often associated with producing a low quality fruit style sparkling wine
*Steps in evaluating the sight of wine Color extract and staining
• Intense extraction of color or staining of color on glass can occur as a natural by-product of o A warm climate o Highly pigmented grape varieties • Scale o None/light/medium/heavy
*Steps in evaluating the sight of wine Clarity/visible sediment
• Is the wine clear or does it contain any solid matter • Solids in wine often have to do with winemaking techniques or the age of the wine • Wine making technique o Has the wine been filtered before bottling? • Age o Aged wines can precipitate sediment over time o Youthful, highly extracted wines may also contain sediment, but young wines often have no sediment • Scale o Clear/hazy/turbid Sediment and particles in wine Sediment in red wines • Color pigment and tannin precipitate or fall out as red wines age o The presence of sediment is a primary reason to decant ages red wines • Sediment also can be found in young unfiltered red wines. White wines can have sediment as well • Visible tartrates o Tartaric acid crystals sometimes fall out of solution and res that the bottom of the bottom. They are perfectly safe to consume and are part of the natural process of winemaking • Tartrates are often removed before bottling by one of two methods o Filtration o Cold stabilization
Sicily
• Island to the west of the mainland, left of "the boot" • Major zone of Mt. Etna DOC o Hot region, but cooler conditions at higher elevations on Mt Etna o Known for their reds, Nero d'Avola and Nerello Mascelese o Volcanic soils • White o Carricante
Size and Shape of Vessel
• Large - 1000+ liter • Small - 225 liter • Egg shaped
Bottling/corking
• Legally required to be closed with a cork • Corks largest than regular corks • Highly compressed
Aging
• Lengthy process • Minimum of 15 months for non-vintage • 3 years for vintage
Topography examples
• Local elevation/attitude • Steeper hillsides • Valley floor
Grape production varies depending on a variety of factors Factors of production include:
• Location/geography • Climate • Topography/aspect • Soil • Grape varieties planted • Viticultural practices • Harvest • Yearly weather • Vintage variation • Terroir • Regional wine laws • Historical background
Traditional Blend
• Made from a blend of three grape varieties o Chardonnay o Pinot Noir o Pinot Meunier
First fermentation
• Maintaining a cool temperature throughout process is essential to preserve the youthful, crisp, and acidic nature of the wine
Charmat or Tank Method
• Mass producing technique • Base wine undergoes secondary fermentation in a pressurized tank or autoclave • Inexpensive and it intended for wines that are not meant for long aging • Created light, easy to drink, fruit forward style of wine
In ideal circumstances, the vine will experience:
• Maximum sunshine to develop a grape's sugar and flavor ripeness • Cool nights to help preserve a grape's acidity
Italian Sparkling Wines
• Moscato • Prosecco • Lambrusco • Franciacorta
German Regions
• Mosel- oldest wine making region known for purest expression of Riesling o Cold, continental climate o Steep vineyards tempered by sun reflection on Mosel River • Rheingau- Riesling and Spatburgunder, more southern and great sun reflection from the Rhine River • Rheinhessen- largest wine region with most acres under vine. Mixed quality • Rfalz- warmest growing region with dry, sunny conditions, easy ripening
Second fermentation
• Méthode Champenoise is the classic and original manner in which bubbles were imparted into a sparkling wine • The carbon dioxide will be trapped in the bottle and create the characteristic bubble formation associated with sparkling wine
*Steps in evaluating the nose of a wine Wood/oak
• Oak, especially when heated over fire to form staves for a barrel, has a distinct aroma • Wine fermented and/or stored in oak has a different nose than wine that has never been in barrel • It is important to be able to identify the aromas that come from oak before assessing more specific details such as the type of oak, the size and age of the barrels, and the amount of time the wine has spent in them • These are some of the descriptors used to describe oak character o Cedar o Toast o Smoke o Dried baking spices such as cinnamon, clove, allspice, and nutmeg o Vanilla o Dill o Coconut o Sawdust
Crushing
• Often crushing and destemming are performed in a single mechanized stage in the vinification process. The stems are removed and the grapes are crushed to release their juice to begin fermentation. Optimally, this is a gentle process, as too much force can release unwanted bitterness and tannins from the grapes
Wine Regions of France
• One of the oldest wine producing countries • Three broad areas on the basis of grape varietals • 8 significant French wine regions that specialize in certain grape varieties that are known for producing world class wine
*Steps in evaluating the sight of wine Gas bubbles
• Only mention gas if you actually see it in the wine o Evaluating the nose or aromas of wine The human sense of smell accounts for 85% of our awareness of flavor, so while it may sound paradoxical, wine tasting involves your more even more than your mouth Smelling technique • Swirl the wine in the glass by using the stem o Helps release the aromas from the glass into the air • Take one deep sniff or a few short sniffs • Pause after each sniff to evaluate the aromas of the wine
Alsace
• Only region in France with Varietal Labeling • Land of white wines o Riesling, Gewurztraminer, Muscat, Pinot Gris, Pinot Blanc, Sylavaner o Red: Pinot Noir • Unique Rain Shadow Effect o Dry, sunny summers due to protection from Vosges Mountains o One of the driest regions in France o Long growing season with riper grapes o Higher alcohol potential with fuller bodied wines • Blending of white wines o Edelzwicker: any varietals, without rules o Gentil: superior quality, must be Riesling, Muscat, Pinot Gris and Gewurztraminer by 50% Must be vintage Must meet conformity standards • Cremant d'Alsace • Grand Cru AOP • Late Harvest Sweet Wines o VT, Vintage Tardive and may be botrytis o SGN, Selection of Noble Grains Both are single varietal wines
Vinification Factors
• Pre-fermentation factors • Fermentation • Types of winemaking • Fermentation vessels • Aging and maturation • Important terms • Preparation for bottling • Packaging
Corkscrew
• Primary tool • Metal spiral called the worm, lever used for attaching on to the neck of the bottle, and a small hinged knife that is housed in the handle end for removing the foil that wraps around necks
Summer pruning
• Process of removing excessive grape clusters and foliage from the grapevine for influencing yield, which affects aroma/flavor and structural development in the grapes • Forces a vine to exert more energy into its fruit rather than its foliage
Malolactic Fermentation
• Process used in winemaking that converts the naturally present tart "malic acid" into softer "lactic acid" • Based on a biochemical reaction that historically would occur unknowingly; now this process is intentionally induced through the use of modern vinification techniques
Cool Climate Reds
• Promote red and black fruits
Climate moderators
• Proximity to water bodies of water can cool or warm a region • Mountains • Rain shadow • Altitude/elevation • Wind
Pressing
• Quickly after harvest • Hand harvested • Pressed gently with a wide device to prevent the juice taking excess time traveling through skins and to limit juice and skin contact • Juice is then placed in stainless steel tanks
Grapevines receive their necessary water supply in one of three ways
• Rainfall • Irrigation o Artificial application of water delivered to the land in order to assist In the production of its associated crops o Allows the grape farmer more control over the product and has helped to lessen the significant vintage variations in many wine regions • Underground aquifer
Grapevines receive their necessary water supply in one of three ways:
• Rainfall • Irrigation • Underground aquifer
Wine glasses can be divide into 4 types
• Red o Large rounded bowl o Wider surface area • White o Tulip shaped o Small to moderately sized bowl o Generally narrow o Slightly inverted tapered lip • Sparkling o Exude elegance o Flute and tulip More suitable stemware for sparkling wine Tall, slender, and designed to bring the aromas toward the nose Length of flute allows the preservation of carbonation as it slowly rises to the surface, through its narrow surface opening o Saucer/coupe Considered an inferior options from a functional standpoint as it causes a faster rate of bubble dissipation Large surface area that makes it difficult to drink from • Fortified o Generally small and capable of holding about 2-4 ounces o Resembles a mini white wine glass • Also, tumblers (without stem)
The Winkler System
• Regions are numbered somewhere on a scale of 1-5 with higher numbers representing hotter regions and lower numbers equating to cooler regions
De-stemming
• Separating the stems from the berries in the clusters • Winemakers can elect against doing this, the retention of stems for subsequent stages in the winemaking process alters the flavor and styles of finished wines
Serving temperature for red wine
• Should NOT be served at room temperature • 55-65 degrees
Size of barrel • Smallest - __ gallons • Largest - ________ gallons
• Smallest - 5 gallons • Largest - thousands of gallons • Smaller the barrel, greater the flavor imparted
Six external variables
• Social and cultural trends • Political and legal trends • Economic trends • Environmental trends • Technological trends • Demographic and labor market trends
Germany
• Some of the worlds coolest vineyards • Cool and continental with strong moderating influences from rivers and mountain ranges • Rolling hills with rivers and steep hillside vineyards on river banks • Varies depending on region • Generally planted on steep, south facing hillsides maximizing sunlight and warmth to achieve ripeness in the grapes • Long, cool growing season • But grapes often struggle to fully ripen • Vast majority of wines fermented in stainless steel or large oak casks
Bordeaux
• Southwestern France, inland from the Atlantic Ocean • Maritime climate o Moderated by its waterways and its proximity to the coast o The region can suffer from rain and frost • A large pine forest along the cost to the west protects the region from hard storms and wines from the Atlantic • Two rivers divided the area into 3 sections o Left bank Gravel o Right bank Gravel, limestone, sand o Entre-deux-mers Iron pan under sand and clay • Whites o SVB o Semillon o Muscadelle • Reds o Merlot o Cabernet franc o Cabernet sauvignon • This region suffers from rain at harvest and frost • A Bordeaux chateau is an estate under a single ownership
Regardless of origin, all sparkling wines share the similar characteristics
• Substantial acidity • Effervescence
Mediterranean climate
• Summers are hot and dry, aside from the immediate coastal areas. Along the coasts, summers are mild due to proximity to cold water currents, but storms can also result as a consequence
*Steps in evaluating the palate (how a wine tastes) Evaluating and describing structure and other elements on the palate
• Sweetness/dryness (presence or lack of residual sugar in the wine) o Bone dry/dry/off dry/medium sweet/sweet/lusciously sweet • Phenolic bitterness (white wines) o Yes or no (does the wine taste bitter) • Tannin (red wines) o Sensed as astringency or bitterness, tannin comes primarily from the skin and sometimes the seeds of the grape and is present in all red wines Low/medium, medium/medium, medium/high • Acidity o Focus on the salivary glands and the finish o Does the wine taste refreshing or is it overly tart o Does it have enough acidity or does it taste flabby and unfocused Low/medium, medium/medium, medium/high • Alcohol o Sensed as heat in the nose, throat and chest Low/medium, medium/medium, medium/high • Body o Body is the feeling of weight of the palate Light/medium/full • Texture o Lean/round/creamy/other textures • Balance o Do any of the above listed elements dominate the others? • Length/finish o How long do the wine's flavors stay on your palate after swallowing o Do the flavors remain constant or do they change o What is the quality of the finish (tart, bitter, astringent, smooth, or silky) Short/medium, medium/medium, medium/long • Complexity o Refers to the number of aromas and flavors in the wine and how they react with each other Low/medium, medium/medium, medium/high • Theoretical deduction o The conclusion Initial • Possible grape varieties • Old world or new world
Grape skins components
• Tannins o Lend structure but also astringency in red wines • Color o Each grape variety provides different intensity and hue of color from molecules located in the skins of grapes • Flavor o The most important aromas and flavors are located in the skins of the grapes and are unique to each variety
Cuvee assemblage
• The blending • Blend dozens of wines from conceivably various vineyards and from several years to ultimately create an integrated wine
Remuage
• The bottles are cellared and inverted into racked, called puîtres, at an angle of 45 degrees with the intention of encouraging the yeast to travel toward the neck of the bottle • The gradual process of rotating and tilting the bottle o Each day, over a 6-8 week period, the bottles are given a gentle shake or riddled, a quarter turn with the aim of encouraging gravity to pull the lees toward the neck of the bottle
Hang Time
• The delay of harvest, with the expectation of increasing aroma and flavor development • Produces very ripe fruit that yields a fruit forward quality in the finished wine and ample supply of alcohol
* Steps in evaluating the nose of a wine Clean or faulty
• The first step in evaluating a wine's nose is determining if the wine smells clean or faulty • Beware of the following possible flaws in the smell of a wine o Trichloroanisole (TCA) / Cockiness This chemical compound makes the wine smell like wet, moldy cardboard or musty old newspaper It can be caused by corks, barrels, or an entire winery that has been tainted with the TCA compound o Oxidation Oxidized wines have more muted and dried out aromas than fruit scents. They also can develop bitter flavors with continued exposure to air Oxidation is caused by age or by poor storage conditions A wine that has been aged too long or stored poorly will undergo a breakdown of color, flavor and aroma due to excessive exposure to oxygen o Volatile Acidity Referring to the presence of acetic acid giving a wine vinegary aromas Main component is vinegar o Ethyl Acetate o Excess Sulfur Dioxide o Brettanomyces o Hydrogen Sulfide • Intensity of aromas o Low, moderate, high (powerful) • Age assement o Youthful o Developing o vinour
The personality of any given wine is fundamentally determined by 3 significant factors
• The grapes used • The growing location • The wine making process, called enology
Labeling
• The labeling system is based largely on geography • Most French wines are labeled by the name of the place or appellation where the grapes are grown, rather than by varietal labeling o Appellation refers to a Viticultural area distinguished by geographical features that produce wines with shared characteristics
Structural components
• The mouthfeel sensations associated with the beverage • Physical sensations detected on tongue, gums and back of throat
Aromal flavor components
• The smells associated with a beverage • Detected through nasal cavity
*Preparation for bottling Fining is done to clarify the wine for attractiveness
• This can be done by cold stabilization A process that causes tartrate crystals to precipitate out of the wine at very low temperatures
*Steps in evaluating the sight of wine . Rim variation
• This is the color different between the wine at its core and the wine at its edge • Often indicates age • The older the wine, the more variation there is likely to be • Youthful red wines may also show a slight rim variation with bright pink almost fuchsia - like hues at the edge
Sight
• Tilt glass away from you at 45 degree angle • Use white background • Hold by stem
Winter pruning
• Trims off excessive canes or old growth to avoid diverting a vine's energy in producing new growth when springtime arrives • Forces a vine to exert its energy into new growth buds and flowers for future grape clusters
Harvest and Pressing/Crushing
• Two methods o Hand harvest More selective Higher labor cost o Machine harvest Highly efficient • After the harvest, the grapes are transported to a vinery and prepared for primary fermentation through an initial sorting process • Freshly picked and sorted bunches of grapes are places in the crushing and de-stemming machines. • Regardless of wine type, there are several methods used to expel must, or unfermented grape juice o Mechanical crusher-stemmer o Crank operated press o Balloon press
Labeling Wine - Four methods
• Varietal based • Geographically based o Most European wines • Generic o Poor quality wines o Jug wines • Proprietary based o One that uses a branded name under the producer's portfolio of products
Pulp components
• Water o Majority resides in the pulp of grapes • Sugar o Increases as grape ripens • Acids o Decreases as grape ripens • Seeds/pips o Can give bitter flavors if pressed
Sorting
• When grapes arrive at winery, they are sorted to remove excess leaves, branches, damaged fruit or other unwanted items that came from the vineyard • Can be done by hand, either cluster by cluster or even down to selecting single grapes from clusters
Type of wood
• White oak (most common) o Only the upper part of trunk is used to make barrels Two barrels a tree o American oak has bigger grains that allow greater passage of oxygen and so contributes stronger, more significant aromas and flavors to a wine o French oak has smaller, tighter grains to permit less flow of oxygen and thus maintains more subtle aromas and flavors than American oak
*Steps in evaluating the nose of a wine Describing fruit aromas in wine
• White wine fruit descriptors o Citrus Lemon, lime, orange, grapefruit, tangerine o Apple/pear Green, red, or yellow apples, pears o Stone/pit fruit Peach, nectarine, apricot o Tropical fruit Pineapple, mango, papaya, passion fruit o Melon Cantaloupe, honeydew • Red Wine Fruit Descriptors o Red fruits Cherry, raspberry, red plum, cranberry, strawberry, pomegranate o Black fruits Blackberry, black cherry, black plum, blackcurrant o Blue fruits Blueberry, boysenberry
Colors of wine
• White, rosé, red • Rosé wines are made either from a blend of red and white or from the more common process known as the French Saignée method, allowing some of the color from red grape skins to bleed into the fermenting juice, creating a pinkish color
Vessel Material
• Wood • Stainless steel • Concrete
