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Intermediate Wine Course


             2012
      Copyright © Brian Jamieson
Tricia Christmas
        &
Brian Jamieson
Course aims

• To build on your experience of assessing,
  understanding and enjoying the wines of
  the world.
• To increase your confidence when
  selecting and offering wines.
• To have good fun!
Introductions

• Name
• Any favourite or memorable wine?
Course outline

                 Sessions
                 1.   Wines & winemaking
                 2.   Sth Australia
                 3.   Spain
                 4.   California & Oregon
                 5.   Viognier
                 6.   Vertical tastings
Structure of each session


• Some theory and information
• DVD clips
• Practical tasting
Wines & winemaking:
                Today’s plan
                1. Grapes
                2. Wine making
                3. Wine tasting
                4. Global wine
                   production
                5. Food & wine
                6. Seven wines to
                   taste
1. Chablis, Les Champs Blancs, Pascal
Bouchard, AOC, 2010
• Burgundy’s northern outpost
• Chardonnay
• Unoaked; fermented and matured in
  stainless steel
  – Colour: Light
  – Aroma: Citrus fruits (subdued), melon ...
  – Palate: Fruity, citrusy, slight creaminess ....
     • Fruit/acid balance?
     • Residual sugar?
Chablis
Grapes & Winemaking



        Tricia Christmas
Grape species and varieties
• European Vitis vinifera
  – Wine-making variety
  – Native to Europe; now universal


• American Vitis labrusca
  – Native to Nth America; doesn’t make
    palatable wine
  – Rootstocks saved European wine production
    in late-19th century Phylloxera epidemic; V.
    labrusca resistant to the Phylloxera weevil or
    nematode
Grape varieties




                  Any others?
What’s in a grape?
Simplified wine making!
    White         Red
How is quality & variety introduced?
    In Vineyard                 Post-harvest
• Grape variety             • Sorting
• Geology & soil            •   De-stemming
• Climate                   •   Crushing
• Aspect; slope             •   Fermentation
• Culture                   •   Filtration
  (pruning, training of
  vines, etc)               •   Blending
• Weather at harvest        •   Fining
• Time of harvest           •   Maturation
  (residual sugar levels)   •   Bottling/labelling
Wine tasting
1. Sight       Eyes

2. Aroma       Nose

3. Palate(taste) Mouth
1: Sight - Eyes
• Clarity
• Colour
  – rim
  – body; density of colour
• Suggestions of
  – production method – steel (pale) or oak
    (darker whites)
  – age of wine
  – grape variety
1: Sight – Age of wine
2. Aroma - Nose

• Fresh - Proceed
• Any mustiness – REJECT
  – One bottle in 20 corked
  – Including screwcaps!
  – Try the cork first for mustiness
• Aromas?
Types of Aromas
• Primary:
  – Grapes and terroir


• Secondary:
  – Fermentation products


• Tertiary:
  – Products of maturing and ageing
Essential wine aromas
• Fruity:
   – Citrus, lychees, red & black berries....
• Floral:
   – Rose, violet, acacia, honey....
• Vegetal:
   – Mushroom, pepper, pine, grass, vanilla....
• Animal:
   – Leather, musk, butter...
• Roasted:
   – Chocolate, smoke, roasted nuts....
Aroma exercise: 1

    • Pear
      – 10


    • Raspberry
      – 13


    • Butter
      – 47
Aroma exercise: 2
    • Aroma 1
      – Lemon


    • Aroma 12
      – Strawberry


    • Aroma 30
      – Green pepper

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2012 Intermediate Wine Course (1a): Winemaking

  • 1. Intermediate Wine Course 2012 Copyright © Brian Jamieson
  • 2. Tricia Christmas & Brian Jamieson
  • 3. Course aims • To build on your experience of assessing, understanding and enjoying the wines of the world. • To increase your confidence when selecting and offering wines. • To have good fun!
  • 4. Introductions • Name • Any favourite or memorable wine?
  • 5. Course outline Sessions 1. Wines & winemaking 2. Sth Australia 3. Spain 4. California & Oregon 5. Viognier 6. Vertical tastings
  • 6. Structure of each session • Some theory and information • DVD clips • Practical tasting
  • 7. Wines & winemaking: Today’s plan 1. Grapes 2. Wine making 3. Wine tasting 4. Global wine production 5. Food & wine 6. Seven wines to taste
  • 8. 1. Chablis, Les Champs Blancs, Pascal Bouchard, AOC, 2010 • Burgundy’s northern outpost • Chardonnay • Unoaked; fermented and matured in stainless steel – Colour: Light – Aroma: Citrus fruits (subdued), melon ... – Palate: Fruity, citrusy, slight creaminess .... • Fruit/acid balance? • Residual sugar?
  • 10. Grapes & Winemaking Tricia Christmas
  • 11. Grape species and varieties • European Vitis vinifera – Wine-making variety – Native to Europe; now universal • American Vitis labrusca – Native to Nth America; doesn’t make palatable wine – Rootstocks saved European wine production in late-19th century Phylloxera epidemic; V. labrusca resistant to the Phylloxera weevil or nematode
  • 12. Grape varieties Any others?
  • 13. What’s in a grape?
  • 15. How is quality & variety introduced? In Vineyard Post-harvest • Grape variety • Sorting • Geology & soil • De-stemming • Climate • Crushing • Aspect; slope • Fermentation • Culture • Filtration (pruning, training of vines, etc) • Blending • Weather at harvest • Fining • Time of harvest • Maturation (residual sugar levels) • Bottling/labelling
  • 16. Wine tasting 1. Sight Eyes 2. Aroma Nose 3. Palate(taste) Mouth
  • 17. 1: Sight - Eyes • Clarity • Colour – rim – body; density of colour • Suggestions of – production method – steel (pale) or oak (darker whites) – age of wine – grape variety
  • 18. 1: Sight – Age of wine
  • 19. 2. Aroma - Nose • Fresh - Proceed • Any mustiness – REJECT – One bottle in 20 corked – Including screwcaps! – Try the cork first for mustiness • Aromas?
  • 20. Types of Aromas • Primary: – Grapes and terroir • Secondary: – Fermentation products • Tertiary: – Products of maturing and ageing
  • 21. Essential wine aromas • Fruity: – Citrus, lychees, red & black berries.... • Floral: – Rose, violet, acacia, honey.... • Vegetal: – Mushroom, pepper, pine, grass, vanilla.... • Animal: – Leather, musk, butter... • Roasted: – Chocolate, smoke, roasted nuts....
  • 22. Aroma exercise: 1 • Pear – 10 • Raspberry – 13 • Butter – 47
  • 23. Aroma exercise: 2 • Aroma 1 – Lemon • Aroma 12 – Strawberry • Aroma 30 – Green pepper