Wine basics and grape varietals presentation final
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Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
Wine basics and grape varietals presentation final
- 1. Wine Basics and Grape Varietals
- 2. What is wine? -Wine is fermented grape juice. - Fermentation is the process by which the sugars from crushed grapes are eaten by yeast to create alcohol and carbon dioxide (CO2).
- 3. Three Major Categories Table Wine: Ranging from 8 to 15 percent alcohol Sparkling Wine: Ranging from 8 to 12 percent alcohol plus CO2 Fortified Wine: Ranging from 17 to 22 percent
- 4. Who are the top producers? 1. France 2. Italy 3. Spain 4. United States 5. Argentina 6. Australia 7. South Africa 8. Germany 9. Chile 10. Portugal
- 5. The most important factors in winemaking: Geographic location Soil Weather Grapes Vinification (actual winemaking process)
- 6. Problems in growing grapes & winemaking Problem Results In Solutions Not enough sun Under ripe, vegetal, high acid, low sugar Addition of sugar to the must (fresh grape juice-during fermentation) Too much sun Overripe, high alcohol, prune character Amelioration (addition of water to must) Too much rain Thin, watery wines Move vineyard to drier climate Frost Reduced yield of quality grapes Protection methods: wind machines, flaming heaters Phylloxera Dead vines Graft vines onto resistant rootstock Mildew Rot Spray with copper sulfate High alcohol Unbalanced wine De-alcoholize(reverse osmosis)
- 7. Age or Not to Age? Most wines are made to be consumed within that first year. Less than 1% of the world’s wine should be aged more than five years. (Which still represents quite a bit. That’s more than 35 million bottles each vintage.) Factors that make a wine ageable: - The color and the grape - The vintage - Where the wine comes from - How the wine was made (vinification) - Storage conditions
- 8. Tasting Wine 5 Basic Steps in Wine Tasting Color Swirl Smell Taste Savor
- 9. Color The best way to determine color of your wine is place the glass – at an angle - over a white background. (Napkin or blank sheet of paper) Color will tell you: ◦ If it’s an older wine ◦ Different grape variety give different colors ◦ If the wine was aged in wood
- 10. Swirl Swirling the wine allows more oxygen to the wine. This action also releases the wine’s aromas and “opens up” the wine.
- 11. Smell Smelling the wine is the most important part of wine tasting. The nose will identify more scents than the tongue will pick up tastes. When smelling: ◦ Smell your wine at least three times. This will give you more information each time ◦ Think about what you smell. Is it fruit, wood, metallic, mold, spice? ◦ Every descriptor leads you to finding out what you’re drinking.
- 12. Taste What to look for when tasting: ◦ Sweetness: On the tip of the tongue- it will be sensed right away. ◦ Acidity: On the sides of the tongue, cheek area, and the back of the throat- white wines tend to have more acidity. ◦ Bitterness: Tasted on the back of the tongue. ◦ Tannin: More of a sensation than an actual taste. This will be more apparent in red wines and wood-aged white wines. It can sometime dry out your mouth when there’s a heavy presence. ◦ Fruit Characteristics: These are smells, not tastes. The weight of fruit will be felt in the middle of the tongue. ◦ Aftertaste: How long does it last? Is it quick or does it hang out for awhile?
- 13. Savor Reflecting on the wine and your impressions of the wine: ◦ Was the wine light bodied, medium, full? ◦ Did you enjoy what you tasted? Was it worth the price? ◦ What foods would go well with the wine? ◦ Was there balance throughout your experience? ◦ Is this style something you would purchase again?
- 14. Wine & Food A few pairing guidelines: ◦ Make the wine the superstar. The wine should never have to fight with the food. ◦ Never pair bitter with bitter. High tannic wines pair well with fat and savory dishes not bitter veggies. ◦ The wine should be sweeter. When choosing your dessert, make sure it’s not any sweeter than the wine you’ve chosen. It will cause more tartness in the wine. ◦ The wine should be more tart. There should be more acidity in the wine than the food. Otherwise the will taste bland.
- 16. Pinot Noir Common flavors/aromas: cherry, cranberry, raspberry, tobacco, cola, caramel, vanilla, clove, mushroom Clusters are small and difficult to ripen evenly. Yields light to medium bodied wine Tannin: Medium Low Acidity: Medium High Usually sees French oak Great places for Pinot Noir: France (Burgundy), U.S. (Oregon, California), Northern Italy (aka Pinot Nero), New Zealand Food Pairings: duck, salmon, roasted pork, ham, mushroom risotto
- 17. Grenache Common flavors / aromas: strawberry, black cherry, raspberry, citrus rind, cinnamon, anise Tannins: Medium Acidity: Medium Was used in the 17th century to blend with Pinot Noir before it was illegal Yields medium to full bodied wines Great places for Grenache: France, Spain, and U.S. Food pairings: roasted meats and vegetables, heavier stews, higher alcohol Grenache can help tame spicy foods.
- 18. Merlot Common flavors/aromas: plum, blueberry, cherry, cedar, vanilla, mocha Tannin: Medium Acidity: Medium Most planted grape in France Generally yields more of a softer and more supple wine Commonly blended with Cabernet Sauvignon to add more body Great Places for Merlot: France (Bordeaux), Italy (Toscana), United States(Washington, California), Australia(South),Chile, and Argentina Food Pairings: herbed chicken, roasted tomato pasta, pork
- 19. Sangiovese Common flavors/aromas: tart cherry, red plum, tomato, fig, roasted pepper, smoke, dried roses Tannin: High Acidity: High Typically sees light oak aging Grand majority is planted in Italy Food Pairings: Rich roasted meats, pizza, cured sausages, and hard cheeses
- 20. Cabernet Sauvignon Common flavors/aromas: black currant, blackberry, black cherry, licorice, vanilla, black pepper Tannin: Medium(+) Acidity: Medium(+) Know as “King Cabernet” of red grapes Cabernet grapes love warm climates and tend to be ideal for aging. Great places for Cabernet: France, Chile, United States, and Australia Food Pairing: charred mushroom burger, high fat and umami dishes, braised short ribs
- 21. Syrah Common flavors/aromas: boysenberry, blueberry, pepper, mint, chocolate, licorice, herbs, allspice Medium to high usage of oak aging Tannin: Medium(+) Acidity: Medium(+) Shiraz and Syrah are the same grape. The U.S., France, and other countries it’s Syrah. In Australia it’s called Shiraz. Great Places for Syrah: France, Australia, Spain, Argentina, South Africa, United States Food Pairing: blue cheese, bbq, roasted vegetables, roasted game
- 22. Malbec Common flavors/aromas: blueberry, blackberry, violets, plum, raspberry, mocha, tobacco Tannin: Medium Acidity: Medium Often used in blending other reds(such as Merlot and Petite Verdot) Argentina’s signature grape Great place for Malbec: Argentina, France, United States Food Pairing: leaner red meats, buffalo burgers, dark meat poultry, semi-firm goat’s milk cheese, roasted vegetables
- 24. Pinot Grigio Common flavors/aromas: lime, green apples, lemon, nectarine, almond, honeysuckle Acidity: Medium High-High Also known as Pinot Gris Great places for Pinot Grigio: Italy, United States, Germany Food Pairing: Tilapia, Scallops, poultry, fresh vegetables and salads
- 25. Riesling Common flavors/aromas: apricot, pineapple, lemon, peach, apple, lime, honey, petrol, citrus blossom Acidity: High Aging some Rieslings will give off rubber/petrol/diesel aromas Rarely blended with other grapes Also known as “Rhine Wine” being that it’s most planted in the Rhine Valley, Germany Great places for Riesling: Germany, Australia, United States, France Food Pairing: chicken, shrimp, crab, spicy dishes, roasted vegetables
- 26. Sauvignon Blanc * Common flavors/aromas: pear, kiwi, passionfruit, white peach, nectarine, gooseberry, grass, basil (If oak aged-vanilla, pie crust, coconut) * Acidity: Medium-Medium High * Sauvignon Blanc is commonly blended with Semillon and Muscadelle in White Bordeaux. * Great Places for Sauvignon Blanc: France, New Zealand, Italy, United States, Chile *Food Pairing: poultry, pork, cod, redfish, halibut, goat’s milk cheese, sautéed green veggies
- 27. Chenin Blanc * Common flavors/aromas: passionfruit, pear, peach, apple, mango, honey, hay, burnt sugar (If oak-aged: butterscotch, buttered popcorn, nutmeg * Acidity: Medium High- High * Ranges from dry- sweet * Great Places for Chenin Blanc: South Africa, France, Argentina, United States * Food Pairings: veal, trout, chicken, turkey, pork chop, triple-cream brie, herb-crusted goat cheeses
- 28. Moscato * Common flavors/aromas: apricot, peach, nectarine, meyer lemon, orange, perfume, jasmine, honeysuckle * Acidity: Medium * Yields highly aromatic sweet wines with lower alcohol levels * Also known Muscat or Muscat Blanc *Great Place for Moscato: Italy, United States * Food Pairing: Chinese and Vietnamese dishes, bbq pork, poultry
- 29. Gewurztraminer * Common flavors/aromas: grapefruit, pineapple, cantaloupe, rose, honey, ginger * Acidity: Medium Low * Only about 20,000 acres planted worldwide * Great Places for Gewurztraminer: France (Alsace), United States( California) * Food Pairings: duck, chicken, roasted vegetables, soft cow’s milk cheese, dried fruits
- 30. Chardonnay * Commons flavors/aromas: pineapple, guava, mango, citrus, green apple, celery leaf, beeswax, (If oak-aged: vanilla, baked tart, butter, crème brulee * Acidity: Medium low (oaked-warm climate), Medium high(unoaked cool climate) * Some Chardonnays taste creamier because of malolactic fermentation. * Malolactic Fermentation is the process in winemaking in which tart-tasting malic acid is converted to softer-tasting lactic acid. This takes place after the primary fermentation. * Great Places for Chardonnay: France, United States Food Pairing: chicken, turkey, pork loin, soft – semi soft cow’s milk cheese and goat cheese
- 31. Thank You! David Nicholas Beer/Wine Manager Fairfield Market 28550 HWY 290 Cypress, TX 77433 s6567w@heb.com
- 32. More Interest in Wine? Grapes and Wines by Oz Clarke & Margaret Rand Windows to the World-Complete Wine Course by Kevin Zraly Oldman’s Guide to Outsmarting Wine by Mark Oldman The World Atlas of Wine by Hugh Johnson & Jancis Robinson