PRESENTATION.on wooden comb idea innovation project
Basic wine knowledge
1.
2. An introduction to wine
Wine…
Because no great story started with someone eating the salad
3. Objective
• To understand what is wine
• To name 4 common white wine grapes, 4 common
red wine grapes and its associated flavor.
• To understand and name types and styles of the
wine
• To learn how correctly to present and serve the wine
5. Wine is fermented grape juice.
Grapes are crushed to release their sweet juice.
Alcoholic fermentation is needed to change
the grape juice into wine.
7. ALCOHOLIC FERMENTATION
Yeast eat sugar and convert it into alcohol (ethanol) and carbon dioxide gas.
The level of alcohol is measured by “alcohol per volume” (ABV)
In other words 10% ABV is 10 percent of the liquid in the bottle
10. Where wine grapes grow
Cool climate regions – closer to poles, Germany and Northern France, average temp is low and
sunlight can be weak. Cool climate regions typically grow white grapes
Warm climate regions – closer to Equator, Parts of Australia and California ,average temp is high
and sunlight intense. Grapes ripen consistently. Warm regions common to grow red grapes
11. How does the grape taste depends
on temperature and time!
12. • Grapes:
• Need enough sunlight and heat to
ripe
• Enough:
• Acidity drop, sugar increase
• Lack:
• Remain acidic and sour
• Too much:
• Overly sweet, too alcoholic &
flabby
• Cool climate:
• Mainly white
• High in acidity
• Lower in alcohol
• Refreshing
• Hot climate:
• Mainly red since black grapes need
more heat to ripe
• High in alcohol
• Rich in flavor
13.
14. Types of wine:
Types and styles of wine
• Still wine – these is what you would normally
think of when someone says wine. NOT
SPARKLING. Can be from 8% to 15% ABV. However
majority is 11.5 to 14 % ABV
• Sparkling wine– bubbly or fizzy, includes CO2 in
the bottle itself. Examples: Champagne, Cava,
Prosecco. They are made all over the world
• Fortified wines– added spirit for higher ABV
(normally brandy) . ABV IS 15% TO 22%. Sherry
and port are great examples
15. • Style of wine:
Color:
• Red
• White
• Rose
Sweetness:
• Dry: most red wine and majority of the white
are dry
• Medium: usually white or rose. Popular are
wine from Germany and rose from California
some Riesling, White Zinfandel(rose)
• Sweet: thicker and richer. Sautern , Riesling
Types and styles of wine
16. Wine characteristics
Acidity - Acids are what bring about sour and tart flavors of wine, and acid levels are typically higher in
grapes grown in cooler climates. Acidity may create a tingling sensation on your tongue, cause your
mouth to water, and a even produce a "rough" feeling on the roof of your mouth. Acidic wines tend to be
lighter in body than other wines. Chablis, chianti , Riesling, Sauv. blanc, pinot noir
Tannins- Tannins are natural substances — phenolic bitterness compounds — that
come from the skins and seeds of grapes and aging barrels. Tannins are found in red
wines, as these wines ferment with the skins. The level of tannins in a wine is
measured not by how it tastes, but by how dry the wine makes your tongue feel. But
unlike the dryness you find when tasting wine for sweetness, tannins literally feel dry
on your tongue. Bordeaux, Chianti is high on tannin, pinot noir is low
Alcohol- A product of fermentation — yeast eating the grape's natural sugars — alcohol level in a
wine is detected by smell and taste. Alcohol in wine can be identified by the feeling of heat in the back
of your throat and on the middle of your tongue. A higher level of alcohol will give the sensation of
burning your nose or palate. In the glass, alcohol content may be indicated by the presence of slow
“tears” or "legs" running down the glass after swirling (but these can also be from sugar or oak).
Chateauneuf-du-Pape wine with high level of Alcohol, White zinfandel is Low alcohol
Body- Body describes the overall weight of the wine and its style — light to bold. A number
of factors contribute to the body of a wine, including alcohol content, maturation method,
tannins, sugar and acids. Some grape varieties also tend to just produce wines with more
body. Light body – Pinot Grigio, Beaujolais, Medium body – Sancerre, Cote du Rhone, full
body- Cabarnet Sauvignon (california), Sauternes
17.
18.
19.
20. Chardonnay
• Keyword:
• Cold: green fruit (apple,lemon
•Warm : peach, pineapple
•Potential for oak: vanilla
Cold climate – high
acidity
warm climate –
medium acidity
Vanilla (oak)
21. Sauvignon Blanc
• Keyword:
•Cold: green fruit, grassy, green
bell pepper, asparagus ,lemon
•Moderate: stone fruit peach,
tropical fruit (passion fruit,
lychee), elderflower, mineral
HIGH ACIDITY + REFRESHING
22. Pinot Grigio / Pinot Gris
• Keyword: lemon, pear
• France: fuller body, rich and floral
•German: full body, balance with
slight sweetness
•Italy: light body, clean and crisp
CRISP + LIGHT + DRY
HIGH ACIDITY + REFRESHING
23. Riesling
• Keyword: Floral, lime, tropical fruits.
•FIT WITH MOST TYPE OF FOOD
•France: very dry with cleansing
acidity
•German: Kabinett, Spätauslese,
Auslese - “trocken” “halb trocken”
Have all levels of the sweeatness
AROMATIC + FRUITY+ ZESTY
24.
25. Cabernet Sauvignon
• Keyword: deep color, strong
aroma, black fruit (black currant, &
herbaceous (bell pepper, mint,
vanilla(Oak))
•Used in Bordeaux
HIGH TANNIN + HIGH ACIDITY+
INTENSE FRUIT
Australia
26. Merlot
• Keyword:
•New world + many Bordeaux: black
fruit (black plum, black cherry, black
berry)
•Traditional Bordeaux style: red fruit
character(raspberry, strawberry), and
herbal note
•Med in Tannin, med in Acidity
27. Pinot Noir
• Keyword: strawberry, raspberry,
black cherry
•Used for red Burgundy
•High Acidity low tannin
28. Shiraz
• Keyword:
• France (Rhone Valley): blackberry
& black pepper
• New world: liquorish , blackberry
& black pepper
HIGH TANNIN + MEDIUM ACIDITY
•Full body, medium plus to high tannin,
medium acidity
29.
30. Examples of wine made from principal grape
varieties
Champagne – Grape: Chardonnay, Pinot Noir, Pinot Meunier. High acidity, green
apples, citrus and bread aromas
Sancerre– Grape: Sauvignon Blanc. High acidity, green apples, grass. Typically
unoaked
Chablis– Grape: Chardonnay. High acidity, green apples, citrus. Unoaked
Burgundy white– Grape: Chardonnay. Dry, med bodied, riper flavors then Chablis.
Citrus, peach (stone fruits)
Burgundy Red– Grape: Pinot Noir. Dry, low in tannins and light bodied with High
acidity . Rasberry, Red cherry, vanilla and cloves from Oak
Bordeaux – Grape: Cabernet Sauvignon and Merlot. Dry, med to full body, high acid
and tannin . Balck fruits and cedar notes from Oak
31. Other Examples of wine
Prosecco – light body, sparkling, pear and floral
Cava– dry, sparkling, pear and citrus
White Zinfandel– rose, unoaked, low alcohol, med sweetness, raspberry and strawberry
Beaujolais– dry, light body, unoaked, low tannins, cherry raspberry
Cotes du Rhone – Dry, med body, red fruit (strawberry, plum), peppery flavours, can be oaked or
not
Chianti – Grape: Sangiovese is major. Dry, med body, high acid and tannin, plum and red cherry,
clove notes from Oak
Rioja –. Dry, med to full body, strawberry, vanilla notes from Oak
Chateauneuf-du-Pape – Dry, full body, high ABV% strawberry, clove notes from Oak
Sauternes – Sweet white wine made in Bordeaux, full body, balancing high acid, apricot, honey,
vanilla
Sherry – Fortified wine, can be dry, sweet or medium
Port – Fortified wine, Sweet, high ABV%, typically red, full body, high tannins, blacberry
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41. Step 1: Apperance
• Clarity & color. Wine should appear
clear and brilliant versus cloudy and dull.
Slightly tipping the glass may give you a
better view.
• After you have swirled the wine, notice
the legs (also known as tears) that form
on the inside of the glass and stream
down.
•'Good legs' (a high number) may indicate
a thicker body and a higher alcohol
content and/or sweetness level.
42. Step 2: Aroma
• Swirled the wine, place your nose into the
glass and inhale deeply to draw its bouquet
deep into the nose.
•Think about the scents you are inhaling and
try to identify them. What do they remind
you of ?
43. Step 3: Taste
•Take a decent sized sip of the wine and swish
it around in your mouth for 15-30 seconds
before swallowing.
•Notice the initial taste of the wine as you
take it in.
•Keep in mind the four basic components of
wine:
• Acidity
• Alcohol
• Sweetness
• Tannin
•Swallow the wine and notice its aftertaste.
44. Wine World
Aromatic : perfumed, fruity scents
Balanced : all elements are in perfect harmony
Body : the alcohol contained in the wine.
Complex : wine with many kinds of aromas
Crisp : acid feeling, refreshing , clean flavor
Dry : definitely not sweet
Easy-drinking : light and easy, no edging flavors
Earthy : smell and taste of damp earth
Fruity : with plenty of pleasing fruit flavors
Grassy : fresh cut grass, lime zest.
Mineral : taste of rock.
Rich : intense, concentrated, deep
Smooth or soft : mild tannins or low acidity
Spicy : taste of cinnamon, cloves or pepper
45. Standard sentence
DB Semillon Chardonnay 2008 is a medium BODY
WINE, with the NOSE of oak and vanilla, rich fruit
flavor on the PALATE and a refreshing FINISH
…….. (wine) …. (vintage) is a ….. BODY wine, with
the NOSE of ……………, ……… on the PALATE and a
……………… FINISH
46. Dessert Wine
• Use grapes which naturally contains more sugar:
Muscat, Semillon, Riesling
• Remove the number of branches so that, the sugar
from the leaves concentrate to the grapes
• Remove water to concentrate sugar:
•In warm climates, by air drying the grapes to
make raisin wine
•In frosty climates, by freezing out some of the
water to make ice wine
•In damp temperate climates, by using a fungal
infection (botrytis cinerea) to desiccate the
grapes with noble rot.
Grape juice is the water sugar and acid
Pigment means color
Tannins-dry sensation on the pallet
Fermentation continues until the yeast have eaten all of the sugar
or level of alcohol is very high so east died inside , ABV has to be around 15%
Pruning is cutting off the part of vine bush which is not required for the next year
Budbreak – appearance of the first buds
Flowering – flowers appears from the buds which will later turn into the grape
Fruit set- grapes begin to form
Canopy management - canopy management is important is that its techniques help to manage the exposure of the vine’s leaves and fruit to the sun
Crop Thinning – removing not establish grapes from the bush
Veraison (grapes ripen period)– 40-50 days after fruit set, grapes start ripening and changes the color
Harvest –in different regions different month starting fro Aug to October, grapes is removed from the bush and delivered to the wine house to proceed with wine production
Point the country on the map and ask which country is this
Ask if the observe anything interesting in location of the countries?
Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes grow beyond this range and minor amounts of wine are made in some very unexpected places.
In 2014, the three largest producers of wine in the world were, in order, Italy, Spain, and France (see list of wine-producing countries for a complete rank).
the main difference between free-run and pressed juice is that pressed juice often has lower acidity levels
Pressing in red wine done after the fermentation in order to get the pigment out which is not required for white,
for rose after few hours of fermentation the wine is drained in order to get the rose color , fermentation carry on without the skin
Still wines can be named
Medium or sweet wines can be done in 2 ways -1) yeast die when alcohol reaches 15% 2) or unfermented grape juice added
Refer to hand out
Not an aromatic variety
Delicacy of fruit makes it suitable for expressing oak & yeast as well as minerality
Sancerre wine named after region in france made off Sauv blanc
Ask in which white wine this grape is used?? champagne
Ask country about all wines
Appelation: legal designations that protect the quality of the wine and keep it constant. They also guarantee the origin, name, quality of the grapes and wine making method (i.e.: France: AOC: Appelation de origin controlle, Italy: Denominazione di Origine Controllata
Vintage: when a year is printed on the wine lable (or on a small label at the neck), the wine is a vintage wine. Vintage wine are of better quanlity than non-vintage wine, as the quality of the different years can be different for each wine. Non vintage wine can be a mixture of many vintage. The service staff should always know which years were good for which wine.
Producer name: the name of the wine merchant or importer. Top wines are always bottled where they are produced. To know, you can compare the location of the company with the origin of the wine.
ALC content:
Colors of white wines range from green to yellow to brown. Red wines begin purplish in color, become lighter, and then change to a brown color as they mature.
Colors of white wines range from green to yellow to brown. Red wines begin purplish in color, become lighter, and then change to a brown color as they mature.
The smell of the wine is extremely important to its overall taste. This is because your taste buds can only detect four distinct tastes (sweet, salty, sour, and bitter), whereas the nose can detect thousands of aromas that give us a vast number of flavors.
Light body – less tannin, Semillon, Pinot Grigio
Medium body: more tannin – medium alcohol content - Shiraz, Merlot, Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc,
Full body: Cabernet sauvignon, Valpocicella,
To simplify, I have heard a light-bodied wine compared to water or skim milk; a medium-bodied wine compared to 2% or whole milk; and a full-bodied wine compared to heavy cream.
At such temperatures (−7 °C ), some of the water in the grapes freezes out, but the sugars and other solids remain dissolved in the remaining juice. If the grapes are pressed whilst frozen a very concentrated must can result, which needs special yeast and a long time to ferment. The resulting wines are very sweet but with lots of balancing acidity. The minuscule yields mean that they tend to be very expensive.
But not just any mould, Botrytis cinerea (noble rot) sucks water out of the grape whiltes imparting new flavors of honey and apricot to the wine. Under wrong condition, too dampen -> it may release some “grey rot” .it may also release metabolites that can retard fermentation
