Wine
Cork taint -
(pungent, unpleasant damp cardboard, or musty smell)
What is alcoholism
・Alcoholism (or alcohol dependence syndrome) includes many of the problems and behaviors associated with alcohol abuse. ・Craving: an irresistible urge (or compulsion) to drink, despite alcohol-related problems. ・Loss of control: inability to stop drinking once started. ・Physical dependence: withdrawal symptoms (nausea, sweating, shakiness, anxiety, increased blood pressure, seizures) when alcohol use is stopped. ・Tolerance: need for increasing amounts of alcohol to feel its effects. ・Alcoholism is not a moral weakness or character flaw. ・Alcoholism is a disease, a psychological and physical addiction to alcohol.
What is wine?
・An agriculture product produced from the fermented juice of fruit. ・A wine's personality is derived from several different stages throughout the production process.
Tasting and Evaluating Wine
・Appearance Clarity (clear - hazy) ・Indication of faults (e.g., dull, brown, haziness) ・Intensity (pale - medium - deep) ・Color ーWhite (lemon - gold - amber) ーRose (pink - salmon - orange) ーRed (purple - ruby - garnet - tawny) ・Nose ーCondition Clean - unclean ーIntensity Light - medium - pronounced ーAroma characteristics E.g., fruits, flowers, spices, vegetables, oak aromas, other ・Palate ーSweetness (dry - off-dry - medium - sweet) ーAcidity (low - medium - high) ーTannin (low - medium - high) ーBody (light - medium - full) ーFlavor characteristics E.g., fruits, flowers, spices, vegetables, oak aromas, other ーFinish (short - medium - long)
Tasting and Evaluating Wine Conclusions
・Balance ・Finish ・Intensity ・Complexity ・Expressiveness
Primary Food and Wine Tasting Interactions 4
・Bitterness in food ーIncreases bitterness in wine ・Chili heat in food ーIncreases the perception of bitterness, acidity, and alcohol burn ーDecreases the perception of body, richness, sweetness, and fruitiness in the wine ーThe intensity of the reaction increases the level of alcohol in the wine. ーAlcohol also increases the burning sensation of the chili.
What are the potential medical/health complications of alcohol abuse and alcoholism?
・Cancers of the liver, esophagus, throat, mouth and larynx. ・Liver cirrhosis ・Pancreatitis ・Loss of appetite ・Vitamin deficiencies ・Skin problems ・Impotence ・Obesity ・High blood pressure
Rioja Baja
・Continental Climate ・96 degree Fahrenheit Summer ・50 degree Fahrenheit Winter
Wine Making
・Fermentation ーWhen yeast feed on sugars of the grape juice, they produce alcohol, carbon dioxide and heat, changing the flavors of the grape juice into those of wine. ーWhite wine (120C - 220C) ーRed wine (200C - 320C) ーRosé wine (120C - 220C)
Maturation
・Takes place in barrels or large stainless steel vats ・It also takes place in the bottle after bottling ・Maturation with oxygen ーoak vessels ーallow small amount of oxygen to disolve in wine ・Maturation without oxygen ーstainless steel ーglass bottle
Primary Food and Wine Tasting Interactions 2
・Umami in food ーIncrease the perception of bitterness, acidity, and alcohol burn in the wine ーDecreases the perception body, sweetness, and fruitiness in the wine ・General rule ーSelect unoaked white wines ーAvoid wines with high levels of tannin or oak character
Vitas Lambrusca
-Table grapes -only native wine in America -Welch's Grape Juice -1800s plague -bug called Phylloxera got on these grabes, latched on to roots, and took nutrients from plants leading to its death. Wine industry almost wiped out. Thomas Munson, from Denson Texas, figured out bugs would not attatch to this variety of grapes.
Wine Making Process -White wines
1. Crushing 2. Pressing 3. Fermentation 4. Maturation 5. Bottling 2-4 weeks
Wine Making Process -red/rose wines
1.Crushing 2.Fermentation 3. Pressing 4. Maturation 5. Blending/Bottling
The alcohol content (abv) of table wines is usually between _________.
10% - 13%
what year did the spurrier tasting take place when did california wines beat french wines in blind tasting competitions
1976
The first step of the tasting process is:
Appearence
Rosé wine
Blend of red and white grapes
The ________ of a wine glass is designed to allow an amount of surface area appropriate to the wine.
Bowl
A wine's tannin causes ________ in mouth.
Dryness
The "New World" refers to the long-established tradition of winemaking within the European countries of France, Italy, Germany, and Spain.
False
American Oak is from
Missouri
What kind of grapes are used to make wine?
Red and White
World wine consumers chart
See Powerpoint 1
Palate
See Powerpoint 2 side 16 for tongue /taste bud anatomy
Old World VS New World
See slides 13-14 in Powerpoint 1
Fortified Wine Bottle
Tall shoulders and a larger bulge in the neck - capture sediment
Sparkling Wine Bottle
Thick glass, with gently sloping shoulders and a long neck
According to the International Wine & Spirit Research (2013), the country that consumes the most wine is:
United States
cross
a reproduction between two plants of the same species
varietal
a subspecies
sur lie aging
adding a substence to a wine to remove cloudiness
which of the following characteristics in a wine will not prolong its aging potential
alcohol
racking
allowing a wine to age in contact with its dead yeast
clone
an exact genetic copy
cabernet sauvignon
black currant mint bell pepper wet dog
syrah
blackberries, meaty, smoke, and black pepper
merlot
blueberries, cherries, chocolate, spice, and vanilla
the international white grape variety that has the heavisest body and lowest acidity is the
chardonnay
pinot noir
cherries, cranberries,earth spice, and barnyard
battonage
clarifying a wine by moving it away from sediment
the specific type of alcohol found in wine beer and spirits is
ethanol
The more stress a grapvine is under the more grapes it will produce
false
california has dominated american wine production since the gold rush began in 1849
false
sparkling wines made using methode champenoise will ultimitaley go through two separate fermentations: one in bulk and one in the bottle
false
the tannis found in wine grapes serve to balance out the sugar in resulting wines
false
The tip of the tongue is the tasting zone for bitterness.
false-back of tongue
riesling
floral depends upon terroir
attatching a plant to the rootstock of another is called
grafting
which procedure effectivly solved the problem of phylloxera
grafting
sauvignon blanc
grapefruit grassy herbal and hints at cat urine
A vintage date on a bottle of wine signifies the year the
grapes were harvested
pinot grigios/gris
green apple citrus mineral
if a winemaker is producing a top quality wine which method would he or she most likely select to harvest the grapes
hand harvesting
BAC calculator
http://dui.drivinglaws.org/calc.php#
phylloxera is an
insect
wine and wine grapes origins lie in
iran and iraq
grapes grown in a warm climate will produce wines with _______ than a wine from a cool climate
less acid and more alcohol
who discovered the role of yeast in fermentation
louis pasteur
botrytis is a
mold that attacks grapes and concentrates on their sugar content
The third step the tasting process is:
palate
chardonnay
pear pineapple buttery oaky spicy
which of the following is not a specific characteristic of wine groups
pest resistince
the international red grape variety with the lowest amount of tannis thinnest skin and highest acidity is the
pinot noir
the stage of the winemaking process during which solids are separated from liquids is called
pressing
which of the following does not have an impact on the flavor of wine
price
the primary difference between the production of red wine and white wine is that
red wines are fermented with their skins while white wines are fermented without skins
hybrid
reproduction between two plants of different species
the only international grape variety to have originated outside of france is
riesling
the ancient culture that spread wine throughout europe was the
romans
the scientific name for the yeast used in wine fermentation is
saccharomyces cerevisiae
another name for the syrah grape
shiraz
fining
stirring up sediment and dead yeast cells
the correct formula for fermentation is
sugar+yeast=ethanol+carbon dioxide+heat
which international red grape variety originated in the warmest climate and shows characteristics such as medium tannis acidity and body
syrah
fortified wines are made stronger by
the addition of high proof brandy
who kept a wine culture alive in europe during the dark ages
the catholic church
outside the champagene region of france methode champenoise is more correctly called
the charmat method
The best way to remember a wine's personality is to make an association of the aromas and flavors.
true
The older the vine, the better the quality of the wine, in most cases, if the vines are healthy.
true
Wine can be produced from any fruit not just grapes
true
all wines should be clear
true
although grapevines are in a period of prime production between ten and thirty years of age they can live well over one hundered years
true
baccuhs was the roman god of wine
true
terroir when refering to wines ddescribes the unique taste of a specific place
true
the art and science of growing grapes is called viti culture
true
the first people to plant wine grapes in the americas were spanish missionaries
true
the juice of wine grapes is sweeter than the juice of any other fruit
true
the scientific name for the wine grape is vitis vinifera
true
the warmer fermentation the faster the yeast ferments
true
the words gris and grigio both mean gray
true
white wines can be produced from red grapes
true
the name of the genus made up of grapes is called
vitis
What latitude is wine grown at?
・50n-30n ・30s-50s
Umami
・A savory taste ・Usually present with other tastes or with other flavors *Compare the taste of a raw mushroom, with one that has been microwaved for 30 seconds.
Environment
・A vine needs carbon dioxide (CO2), sunlight, water, warmth, and nutrients to grow grapes ・Climate ーDescribes temperatures, rainfall, sunshine ーDetermined by latitude, altitude, and the oceans ーDivides wine regions into 〜Hot - more alcohol, fuller body, more tannin, less acidity 〜Moderate 〜Cool - less alcohol, lighter body, less tannin, more acidity -See Slide 22 Powerpoint 2 for Latitude, Altitude, and Water ・Weather - affect wine's style and quality ・Temperature Rain, hail, wind, frost ・Sunlight ーSource of energy ーRegions far away from equator - slopes ・Water ーCome from rain, ground, or irrigation ーSoil: Gravel or chalk (drain water quickly) ・Warmth ーNeeded for the production of sugars ーTemperature zone: Between 300 - 500 from equator ーSoil - absorb or reflect warmth ・Nutrients ーProvided by the soil ーAffect quality of wines
Aroma and Flavor Characteristics Spice/Vegetable
・Underripeness ( green bell pepper (capsicum), grass, white pepper, leafiness, tomato, potato ) ・Herbaceous ( grass, asparagus, blackcurrant leaf ) ・Herbal ( eucalyptus, mint, medicinal, lavender, fennel, dill ) ・Vegetable ( cabbage, peas, beans, black olive, green olive) ・Sweet Spice ( cinnamon, cloves, ginger, nutmeg, vanilla ) ・Pungent Spice ( black/white pepper, )
World Wine Consumption (2013)
・United States ・France ・Italy ・German ・China
Wine Bottles
・Used to reflect an early appellation system ・Today - assist understanding the grapes or particular style of wine that might found within ・Standard: 25.4oz (750ml) ・See slide 17 Powerpoint 1 for anatomy of wine bottle
Grape Growing
・Vineyard Activities ーVineyard care ーYields ーPest and disease control ・Harvest ーMachine-harvested ーHand-harvested
White wine
・White grape (any shade between green and amber-yellow) ・Red grape (skins removed)
YOUTUBE VIDEOS
・https://www.youtube.com/watch?v=PoPyJNSdLrI ・https://www.youtube.com/watch?v=jRVUhtd_O1M ・https://www.youtube.com/watch?v=4UJmB3EqhU0 ・https://www.youtube.com/watch?v=M4W9fYgnGKM ・https://www.youtube.com/watch?v=x1kD6-izWtY
Other Important Red Varietals
ーAglinacio ーBarbera ーBlaufrankisch ーCarigan ーCarmenere ーCinsaut ーCorvina ーDolcetto ーGamay ーLambrusco ーMalbec ーMourverde ーNebbiolo ーPetite Sirah ーPetit Verdot ーPinotage ーSangiovese ーTempranillo
Other Important White Varietals
ーAlbarino ーAligotae ーArneis ーChasselas ーChenin Blanc ーCortese ーFurmint ーGewurtraminer ーGruner Veltliner ーMarsanne ーMelon De Burgogne ーMuller- Thurgau ーMuscadelle ーMuscat ーPalomino ーPinot Blanc ーProsecco ーRoussanne ーSemillom ーViognier
Sauvignon Blanc
ーCommon Alias: Fume Blanc (California) ーOrigin: (Disputed) both Bordeaux and the Loire valley in France Claim to have its origin ーPreferred Climate: Temperate to Cool ーBody: Light to Medium ーAcidity: Medium to High ーStyle: Almost always made into dry table wines ーAging Regime: Can be aged in oak or stainless steel depending on the winemakers preference. Most French styles are made without the presence of oak. ーVarietal Characteristics: Grapefruit, tropical fruits, gooseberries, freshly cut green grass, herbs, and cat urine.
Chardonnay
ーCommon Alias: Morillon (Austria) ーOrigin: Burgundy, France ーPreferred Climate: Grown in almost every growing condition possible, although the best wines are grown in temperate to cool climates. ーBody: Medium to Full ーAcidity: Low to medium depending on the style ーStyle: Almost always made into dry table wines ーAging Regime: Almost always aged in oak ーVarietal Characteristics: Old World Style: citrus, green apples, olives, nuts, minerals; New world style: pears, apple pie, pineapples, toffee, butter, vanilla, and spice
Pinot Gris/ Grigio
ーCommon Alias: Rulander (Germany/ Austria) ーOrigin: Burgundy, France ーBody: Light to Medium ーAcidity: Medium to High ーStyle: Mostly produced into dry table wines ーAging Regime: Wines labeled Pinot Gris will usually be aged in oak barrels while those labeled Pinot Grigio are aged in stainless steel or neutral barrels. ーVarietal Characteristics: Pinot Gris: ripe apples, peaches, almonds, cream; Pinot Grigio: green apples, citrus, minerals, and spice
Pinot Noir
ーCommon Aliases: Spatburgunder (Germany) Pinot Nero (Italy) ーOrigin: Burgundy, France ーPreferred Climate: Does best in temperate to cool climates ーBody: Light to Medium ーPigmentation: Thin ーTannins: Low ーStyle: Dry red table wines ーVarietal Characteristics: Cranberries, cherries, wet earth, tobacco, leather, smoke, spice, and barnyard.
Cabernet Sauvignon
ーOrigin: Bordeaux, France ーPreferred Climate: Grown in almost every region but preferred is temperate to warm climates ーBody: Full ーAcidity: Low to medium ーPigmentation: Thick ーTannins: High ーStyle: Dry red table wines ーVarietal Characteristics: Black currants, plums, black cherries, mint, bell pepper, cedar, vanilla, and musty/wet dog.
Merlot
ーOrigin: Bordeaux, France ーPreferred Climate: Widely grown in many climates due to its popularity, although it does best in temperate to warm climates. ーBody: Medium to full ーAcidity: Low ーPigmentation: Thick ーTannins: Moderate to high ーStyle: Dry red table wines ーVarietal Characteristics: Blueberries, black cherries, plums, chocolate, spice, cedar, and vanilla
Riesling
ーOrigin: Germany ーPreferred Growing Climate: Cool to cold ーBody: Ranges from very light in a dry style to thick and syrupy in a dessert wine ーAcidity: Very high ーStyle: Most tend to be dry to slightly sweet table wine, with the sweetness being used to mask acidity. ーAging Regime: Almost always aged in stainless steel should not have characteristics of oak. ーVarietal Characteristics: Riesling is a grape that very effectively translates terroir, such that it does not have consistent varietal characteristics. It can range from heavily fruity to intense minerality. Younger rieslings tend to show floral notes while older ones give hints of honey and petrol.
Syrah/ Shiraz
ーOrigin: The Rhone Valley, France ーPreferred Climate: Warm to hot Climates ーBody: Medium ーAcidity: Medium to Low ーPigmentation: Medium to Thick ーTannins: Moderate ーStyle: Dry table wines ーVarietal Characteristics: Blackberries, raspberries, jam, leather, black pepper, smoke, and meaty/gamey
International Grape Varieties
ーWith thousands of varities of grapes most grape varietals are never taken out of their native soil. ーWith the expansion into the new world, a select few grapes had to be migrated because no native Vinifera vines existed. ーThese grapes capable of producing world-class wines being grown widely around the world as International Grape Varieties. ーThese 8 grapes are Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay, Pinot Noir, Syrah/Shiraz, Merlot, and Cabernet Sauvignon
Aroma and Flavor Characteristics -Floral//Fruits
・Floral (blossom, rose, violet) ・Green Fruit (green apple, red apple, gooseberry, pear, grape) ・Citrus Fruit (grapefruit, lemon, lime (juice or zest?)) ・Stone Fruit (peach, apricot, nectarine) ・Tropical Fruit (banana, lychee, mango, melon, passion fruit, pineapple) ・Red Fruit ( redcurrent, cranberry, raspberry, strawberry, red cherry, plum ) ・Black Fruit ( redcurrent, cranberry, raspberry, strawberry, red cherry, plum) ・Dried Fruit (ig, prune, raisin, sultana, kirsch, jamminess, cooked, baked, stewed fruits, preserved fruits )
Wine production by country 2013
・France ・Italy ・United States ・Spain ・Chile
Glassware
・Glassware/Stemware ・Three parts ーBowl ーStem ーFoot ・Construction and shape of a glass - improve the aromas and flavors of a wine. ・Hold the glass by stem - avoid smearing the glass and warming the wine ・See powerpoint 1 slide 22 for anatomy of glassware
Preparation for Tasting
・Ideal tasting room ーOdour-free ーGood natural light ーWhite surfaces ・Tasting palate ーClean ーUnaffected by tobacco, food, coffee, gum, or toothpaste (Hayfever, colds, fatigue - affect your ability to judge wines) ・Glasses
Factors Affecting Cost
・In the vineyard ーE.g., vineyard land, vineyard work, labor, equipment, yield size ・In the winery ーE.g., winery equipment, barrels, storage facilities ・Packaging, distribution, and sale ーE.g., exchange rate, packaging, transportation, distributor, retailer, marketing, consumer expectation
How Do I Know if I, or Someone Close, has a Drinking Problem?
・Inability to control drinking - it seems that regardless of what you decide beforehand, you frequently wind up drunk. ・Using alcohol to escape problems. ・A change in personality ・A high tolerance level - drinking just about everybody under the table. ・Blackouts - sometimes not remembering what happened while drinking. ・Problems at work or in school as a result of drinking. ・Concern shown by family and friends about drinking.
Acidity in food
・Increase the perception of body, sweetness, and fruitiness in the wine ・Decreases the perception of acidity in the wine ・General rule ・Avoid pairing wine with less acidity
Rias Baixas
・Known as the Ireland Of Spain ・32 degree Fahrenheit Winter ・86 degree Fahrenheit Summer ・Maritime Climate
Table Wine
・Make to be drunk at table with meals ・Alcoholic content: 8% - 15%
German Wine Bottle
・Narrow, thin, tall, with a gently sloping shoulder ・White wine Riesling,Gewurztraminer,Pinot Gris
History facts:
・Originated: 6000BC, Middle East ・Nowadays - America's most preferred alcoholic beverage? ・World wine producers (2006) -See Powerpoint 1 for chart-
Grape Variety
・Particular vines with desirable characteristics (E.g., pleasant flavor, high yields, resistance to disease) ・Determines a large part of the character of a wine ーFlavor ーColor ーLevel of sugar (Brix) ーAcidity ーTannins
Grapes
・Pulp Juice, acid, sugar, flavor ・Skin Tannin, flavor, color ・Seeds and stems Bitter component (if crushed or used in excess)
Glassware types
・Red ・White ・Sparkling ・Sprits ・Fortified
Red wine
・Red grape (range from blue to deep purple-black) ・Blend of red and white grapes
What is alcohol abuse
・Refers to a pattern of drinking associated with one or more of the following: ・Failure to fulfill major obligations at work, home, or school ・Drinking while driving a car, operating machinery, or in other physically dangerous situations ・Legal problems, such as arrests for drinking while intoxicated or physically harming someone while drunk. ・Ongoing alcohol-related problems in relationships
Primary Food and Wine Tasting Interactions 3
・Salt in food Increases the perception of body in the wine Decreases the perception of bitterness and acidity in the wine *Salt can make tannic wines seem more palatable
Aroma and Flavor Characteristics Oak/Other
・Simplicity/Neutrality ( simple, neutral, indistinct) ・ Autolytic ( yeast, biscuit, bread, toast, pastry, lees) ・ Dairy (butter, cheese, cream, yoghurt ) ・ Oak ( vanilla, toast, cedar, charred wood, smoke, resinous) ・ Kernel (almond, coconut, hazelnut, walnut, chocolate, coffee ) ・ Animal ( leather, meaty, farmyard) ・Maturity ( vegetal, mushroom, hay, wet leaves, forest floor, game, savory, tobacco, cedar, honey, cereal) ・ Mineral (earth, petrol, rubber, tar, stony/steely, wet wool )
Oak Flavors
・Staves (small plaks) or chips (larger splinters) added ・Oak essence ・Oak Barrels ーFrench/European Oak more expensive and gives more subtle, toast, and nutty flavors and smoother tannins ーAmerican Oak cheaper, gives sweet coconut and vanilla but harsher tannins
Bordeaux Wine Bottle
・Straight sides with steep, tall, shoulders - to hold back the sediment ・Most common shape for red wine Cabernet Sauvignon,Merlot,Zinfandel ・White wine Sauvignon Blanc,Semillon,Pinot Grigio
Burgundy Wine Bottle
・Sturdy, heavy, with shallow gentle sloping shoulders ・Red wine Pinot Noir,Gamay,Syrah ・White wine Chardonnay,Sauvignon Blanc
Alcoholic Fermentation
・Sugar+Yeast= Heat ・Alcohol+Heat+Carbon Dioxide
Primary Food and Wine Tasting Interactions 1
・Sweetness in food ーIncrease the perception of bitterness, acidity, and the burning effect of the alcohol in the wine ーDecrease the perception of body, sweetness, and fruitiness in the wine ・General rule ーSelect a wine that has a higher level of sweetness
Categories of Wine
・Table ・Sparkling ・Fortified
Forified WIne
・Table wine as base, with additional alcohol ・Alcohol content: 17% - 22%
Sparkaling WIne
・Table wine as base, with the addition of large amounts of CO2 ・Alcohol content: 10% - 13%