Chapter 8 wine.ppt123123123123123123213123123
- 1. Chapter 8: Wines Chapter 8: Wines
- 2. Objectives: Objectives: After discussing this chapter, you should able to: ◦ Define what is wine. ◦ Discuss briefly the history of wines. ◦ Categorize and classify wines. ◦ Enumerate wine major producing countries. ◦ Read the label of wines. ◦ Discuss factors affecting the quality of wine. ◦ Discuss the process of making still wines.
- 3. Definition and terms Definition and terms Wine- an alcoholic beverage made by fermenting fruit juices particularly grape juice. Wine terms: ◦ Vin (vahng)- French ◦ Vino- Italian, Spanish and Portuguese ◦ Wein (ven) - German
- 4. History History Grapes have been grown from time immemorial, in 1870 the fossilized remains of a grape precursor of a grape vine thought to be 50 million years old were found in Cézanne, France. From evidence found in middle east, the discovery appears to be a happy accident. Apparently some grapes left in jugs exude some grape juice, which then began to ferment under the heat of the sun.
- 5. History History Later the Greeks introduce the grape vines to Italy. The Romans in turn exported the concept to the countries under their rule, to France about 500BCE, along the Mediterranean trade route westward to Spain and Portugal, then north to Germany, Switzerland, and along the Danube. Through countless empires and invasions, grapevines were planted and prosper around the world. With the spread of Christianity, religious orders were instrumental in the development of tools and techniques for growing grapes and making wines.
- 6. 18 18th th century wine vessel century wine vessel
- 7. Categories of wines Categories of wines Still wine/table wine- a wine with out carbon dioxide. Types: ◦ Unfortified still wine- wine with out added alcohol, with 4-14% alcohol volume. ◦ - red wine ◦ - rose wine ◦ - white wine ◦ - flavored wine ◦ Aromatic wines
- 10. White wines White wines Dessert wine Ice wine
- 12. Categories of wines Categories of wines ◦ Fortified still wine- wine with added alcohol, with 15-30% alcohol volume. ◦ - dry fortified ◦ - sweet fortified ◦ - aromatic wine/vermouth
- 13. Fortified wines Fortified wines Port wine Sherry wine
- 14. Aromatic wines/vermouths Aromatic wines/vermouths Vermouth/Martini Other vermouth brands
- 15. Categories of wines Categories of wines Sparkling wine- wine that contains carbon dioxide. Sparkling wine terms: ◦ France- vin mosseaux: Champagne ◦ Italy- vino spumante ◦ Spain and Portugal- vino spumante/Cava ◦ Germany- schaumwein
- 16. Sparkling wine: Champagne Sparkling wine: Champagne
- 18. Factors affecting the quality of wine Factors affecting the quality of wine The types of grapes used The types of soil- chalky, sandy, lime soil The climate- warm sunny day, cool nights The skill of the wine maker
- 19. Varieties of grapes Varieties of grapes White grapes Chardonnay Chenin blanc Merlot Riesling Sauvignon blanc Trebiano Red grapes Cabernet sauvignon Gamay Muscadet Nebbiolo Pinot noir Syrah
- 20. Barbera Barbera The high-in-acid Barbera Grape of north-western Italy is a chameleon-like grape which changes considerably according to yield. As an everyday variety, it is a juicy glugger but it can metamorphose into a concentrated, rich, plumy and cherryish wine with undertones of sweet vanilla and spice when aged in small new casks. In Argentina, it tends to the former style with a little less acidity thanks to plentiful Andean sunshine.
- 21. Cabernet Franc Cabernet Franc The distinct relative of Cabernet Sauvignon, can produce deliciously perfumed, supple, raspberry and blackcurrant-infused red wines in Bordeaux, while further north in the cooler regions of the Loire Valley and in north-eastern Italy, it produces a wine which tends to become more herbaceous in style. It is often described as having the aroma of pencil shavings.
- 22. Cabernet Sauvignon Cabernet Sauvignon Covers a wide spectrum of aromas and flavors. It tends towards herbaceousness when not fully ripe with capsicum and grassy undertones, but as it ripens it tends towards the flavor of blackcurrant and, when very concentrated cassis. In California and Chilean cabernet, you can often spot mint or eucalyptus. Its affinity with oak lends secondary characters with a range of vanilla, cedar, sandalwood, tobacco, coffee and spicy notes.
- 25. Gamay Gamay The Beaujolais grape, is the gluggiest of all grape varieties, partly because of the carbonic maceration or whole berry fermentation method used, which helps to preserve the naturally refreshing juiciness of the variety. Carbonic maceration is responsible for a variety of aromas and flavours ranging from bubblegum and banana through to strawberry and cherry.
- 26. Gellewza Gellewza The other half of Malta's indigenous grape varieties, it is a quintessentially Mediterranean red grape variety which does best as a low yielding bush vine. It produces fruity, soft, aromatic, warming, wines with a perfumed, strawberryish palate.
- 27. Grenache Grenache This light colored grape is a quintessentially Mediterranean red variety and as a result it often mingles the classic Mediterranean garrigue scents of thyme, fennel and rosemary with white pepper and its warming, raspberryish fruit flavors. It tends to be low in tannin and hence soft and supple and at its apogee in Chteauneuf- du-Pape, it takes on heady aromas and spicy, robust fruit flavors which can border on the raisined.
- 28. Malbec Malbec Harsh and rustic in its homeland of south-west France, the Malbec Grape is often improved in Cahors by the addition of the softening Merlot grape. It really comes into its own however in Argentina, where it becomes altogether smoother and lusher with all sorts of plumy, red berry and earthy fruit flavours like raspberry, mulberry and blackberry allied to tar, leather and game-like characters.
- 29. Merlot Merlot The soft texture of the Merlot Grape helps to give it a deliciously plummy, almost fruitcake-like flavour and a mellow smoothness which makes it more approachable than its sister grape, the Cabernet Sauvignon. Like cabernet it can be a little grassy and bell-pepper- like from cool climate regions and it develops blackcurrant, blackberry, chocolate and spice- like characters when fully ripe. Chilean Merlot often produces juicy reds with blackcurrant pastille flavours.
- 30. Merlot Merlot
- 31. Mourvedre Mourvedre The Mouvedre Grape is a darker, thicker-skinned variety than its Mediterranean counterpart, Grenache, producing a firm-structured, often tannic, brambly, blackberryish red with notable funky, meaty and animal-like characters. More often than not it's blended with other southern French varieties. It can be spicy and it ages, develops the aged meat character of game or even wet fur.
- 32. Nebbiolo Nebbiolo Northern Italy's thick-skinned Nebbiolo Grape of Barolo and barbaresco fame is one of the most delightfully aromatic of red grape varieties and for that reason sometimes compared to Pinot Noir, but the aromas and flavours are very different. Structured by high acidity and no shortage of tannin, Nebbiolo's bouquet encompasses violet, smoke and rose-like perfumes, with flavours of truffle, fennel, liquorice and, most famously, tar.
- 33. Pinot Gris Pinot Gris A difficult grape to grow and equally hard to make. The Pinotage Grape comes in a range of red wine styles from simple everyday glugger to the more serious structured reds. It is known for its characteristic burnt rubber character which most growers try to eliminate, and, when successful, produce a wine with a range of plum, cherry, blackberry and banana flavours. With oak cask maturation, it can become smoky and spicy.
- 34. Pinot Noir Pinot Noir One of the most sensuously fragrant red grapes in the world with a variety of scented aromas based on red berry characters closest to raspberry and strawberry, and often tingled with incense and cola-like spice. It can be a little minty and vegetal but when ripe usually tastes of raspberry as well as cherry and, when exotic, loganberry, mulberry and fraise fu bois. If overripe, it becomes jammy. As it matures in bottle, it often develops silky textures and alluring overtones or truffles, game and leather.
- 35. Sangiovese Sangiovese Sangiovese Grape, the main Chianti grape, produces a variety of styles from youthfully lively young reds with juicy, cherryish flavours with mouthwatering acidity to the richer, more concentrated, long-lived, oak-aged style with dark cherry, plum, savoury and herby, bayleafy flavours. Tinged with tea, and spices picked up from oak cask maturation, Sangiovese wines as they mature can develop gamey, leathery, almost animal characteristics.
- 36. Syrah/Shiraz Syrah/Shiraz These grapes produce dark red wines whose purest incarnation in the northern Rhne produces a wine with memorable aromas which can be smoky, floral, peppery, minty or spicy and often linked to a kind of medicinal or creosote-like character. Cool climates, whether northern Rhne or Victoria and parts of Western Australia, bring out the mint, pepperiness and the spice in the Syrah, while the warmer it gets the more it changes from raspberry to blackberry, becoming chocolatey and, with age, tarry and gamey.
- 37. Tempranillo Tempranillo The mainstay of Rioja and a host of other Spanish reds, the Tempranillo Grape is a versatile grape which is equally well used to making juicy young strawberryish reds as well as more serious, oak-aged reds with a veneer of vanilla, liquorice and tobacco spice characters overlaying the strawberry flavours. Like Sangiovese, it can be very savoury, a quality often defined as tobacco leaf, and it becomes leathery with age.
- 38. Zinfandel Zinfandel In its pink incarnation, the Zinfandel Grape, sometimes known as white Zinfandel, tends to be light, sweetish and bland. Take it seriously though and it produces powerfully- constructed, brambly, reds with raspberry and blackberry-like flavors and plenty of tannins and spice. It is believed to be the same grape, or virtually the same grape as southern Italy's primitive, which is equally capable of producing heady, robustly spicy reds.
- 39. Albarino Albarino Albarino, arguably Spain's best white grape variety, is sometimes referred to as Spain's RIESLING, as much because it resembles the citrusy side of RIESLING in character. Its fragrant, spritz-fresh style makes it the perfect seafood white. It has plenty of body and fresh acidity with grapefruity, citrus- perfumed flavours.
- 40. Chardonnay Chardonnay In Burgundy, Chardonnay ranges in quality from bland to intense and in style from oaked to unoaked and from minerally, unoaked, lean, bone dry Chablis style to the richer, classically hazelnutty intense dry whites of the Cote de Beaune. In the New World, Chardonnay varies from the melon, apple and grapefruit cool climate styles to more tropical fruit styles with flavors of peach, mango, lime and pineapple. As a non- aromatic variety, its affinity with oak brings both, a textured, buttery roundness as well as a smoky, toasty, clove and cinnamon-spice and nutty features.
- 41. Chenin Blanc Chenin Blanc Chenin Blanc in its most classic form in the Loire Valley is full of floral and honeyed aromas and quince and apple- like flavours with good zippy acidity. When cool-fermented as in so many instances in South Africa, it can be quite peardroppy, becoming more peachy in fuller dry whites. With botrytis development in the grapes, it becomes rich in barley sugar and honeyed characters, particularly in the luscious wines of the Loire Valley.
- 42. Gewurstraminer Gewurstraminer Gewurztraminer is the grape variety with the most overt and recognisable range of aromas in the world. It smells of ginger and cinnamon, fragrant rose petals and pot pourri with a dusting of Turkish delight and tastes of deliciously exotic lychees and mango. It is very spicy and instantly appealing, but its all- encompassing fragrance can rapidly pall.
- 43. Gruner Veltliner Gruner Veltliner Austria's widely planted grape variety produces an assertive, steely, rich dry white with a unique aroma and flavour. For some it hints at white pepper and celery, while others prefer the descriptors of gherkins and dill. Either way, there is often an unusual, alluring herbiness in what, at its best, can be an excellent, steely dry white.
- 44. Marsanne Marsanne Marsanne is the blending partner of the higher quality ROUSSANNE and has a faintly peachy, nutty, blanched almondy character which can veer towards the flavour of marzipan. It is full-bodied, fat and becomes opulently rich with honeysuckle aromas and a mango-like tropical fruitiness in parts of Australia and California.
- 45. Muller-Thurgau Muller-Thurgau This early-ripening German grape produces floral, sweet-pea like and faintly spicy aromas. It is hard to think of complex examples but at low yields in Italy's Alto-Adige, and in Wrttemburg in Germany, it is capable of rising above the bog-standard to develop minerally, more complex characters.
- 46. Muscat Muscat Muscat is best-known for its fragrantly perfumed, grapey quality, whether as a dry white or one of the sweet, fortified MUSCAT is grown around the Mediterranean. In its sweet, fortified incarnation, it takes on the aromas and flavours of candied fruits, which can be a little coarse, but, in a good quality MUSCAT, exotically spicy, with suggestions of roses, raisins, crystallised oranges and pineapples.
- 47. Pinot Blanc Pinot Blanc Pinot Blanc can be bland and neutral when it's cropped heavily, albeit clean and refreshing, but it can also be nutty and rich, almost like Chardonnay, with a delicately grapes or smoky character and good acidity, making it an ideal partner for seafood.
- 48. Pinot Grigio Pinot Grigio Pinot Gris / Pinot Grigio, often lightly copper- coloured, can be a sort of halfway house between the more neutral-flavoured PINOT BLANC and the overtly spicy and fragrant GEWURZTRAMINER with a smokiness, delicate spice and an occasionally oily character.
- 49. Riesling Riesling In its Teutonic heartland of the Mosel and Rheingau Valleys, RIESLING produces elegant wines with crisp, lime, lemon, apple and peach flavours and honeyed richness. In the Mosel it is said to become slatey, which is easier to describe as minerally, developing honey, petrol and kerosene-like flavours. In Alsace, it can be more floral and perfumed, while Australian Riesling, particularly from the Eden and Clare Valleys, starts out lime and lemon-like and develops a minerally, keroseney character with age.
- 50. Roussanne Roussanne The elegant dry white grape of the northern Rhne, which reaches its apogee when blended with MARSENNE in fine white Hermitage, has plenty of herby aromatic power with a white flower, hawthorn and lime-blossom character, incisive acidity and a flavour sometimes reminiscent of almond and greengages.
- 51. Sauvignon Blanc Sauvignon Blanc Sauvignon Blanc is at its most fragrant and fresh in the cooler climate of the Loire Valley where cut-grass, nettles, elderflower, blackcurrant leaf and gooseberries are the key flavours with minerally, zesty, flinty undertones. It is at its most assertive in the pungently catty, elderfloral style of Marlborough in New Zealand, where, depending on ripeness levels it ranges from green bean, tinned pea and asparagus flavours and the riper, more tropical characters of grapefruit, guava, passion fruit and mango.
- 52. Semillon Semillon Semillon varies in character considerably according to its region of origin. In Bordeaux blends with sauvignon can be citrusy with a lanoline-textured, waxy, honeyed richness, while Hunter Valley Semillon famously develops lime and buttered toast flavours with age, in contrast to the more pungently grass and asparagus-like characteristics associated with cooler climates. Made as a sweet wine, it makes some of the world's most lusciously sweet, exotically marmaladey whites.
- 53. Viognier Viognier The hallmark of the Viognier grape is the scent of spring blossom and jasmine and the rich flavours of apricot and peach. Ripening in warm sunshine, it can become quite heady and exotic with spicy undertones and plenty of body. Because of its spiciness sand body, it can be confused in blind tastings with Alsace Pinot Gris.
- 54. Wines of the world Wines of the world Wine producing countries: France ◦ Region: Bordeaux ◦ District: Medoc ◦ Village: Margaux; St. Julien ◦ Other regions: Burgunndy - Rhone Champagne - Jura and Savoie Alsace - Provence and Corsica Loire
- 55. Wine producing countries Wine producing countries Italy Regions ◦ Tuscany -Trentino -Sardinia ◦ Piedmont - Alto Adige - Basilicata ◦ Lombardy - Umbria - Apulia ◦ Venetia - Marches - Calabria ◦ Friuli - Latium - Liguria ◦ Venezia - Abruzzi - Valle de Aosta ◦ Giulia - Compania
- 56. Wine producing countries Wine producing countries Germany Regions ◦ Ahrr-Mittel Rhein ◦ Mosel-Saar-Ruwer Benelux Countries ◦ Belgium ◦ Nederland ◦ Luxemburg
- 57. Wine producing countries Wine producing countries Spain Regions: ◦ Rioja ◦ Sherry – sherry wines ◦ Malaga Portugal ◦ Port wines
- 58. Wine producing countries Wine producing countries Mediterranean/Levant ◦ Greece ◦ Turkey ◦ Lebanon ◦ Israel ◦ Syria ◦ Cyprus ◦ Malta
- 59. Wine producing countries Wine producing countries North Africa ◦ Nigeria ◦ Tunisia ◦ Morocco The Danube ◦ Hungary- Tokaj - Czech Republic ◦ Bulgaria - Slovakia ◦ Romania ◦ Slovenia
- 60. Wine producing countries Wine producing countries The Black Sea ◦ Moldova ◦ Ukraine ◦ Russian Republic ◦ Georgia ◦ Armenia ◦ Azerbaijan ◦ Kazakhstan
- 61. Wine producing countries Wine producing countries North America: U.S. and Canada The U.S. Other States ◦ California - New York Napa - Oregon Sonoma - Washington Mendocino Livermore Sta. Clara Sta. Cruz Sacramento Valley - San Joaquin Valley
- 62. Wine producing countries Wine producing countries Central and Southern America ◦ Mexico ◦ Chile ◦ Argentina ◦ Brazil Australia - Wales New Zealand - India South Africa - China England - Japan
- 63. Manufacturing Still wines Manufacturing Still wines Steps: Crushing- grapes are pressed to produce a must. Fermenting- the yeast breakdown sugar into alcohol and carbon dioxide. ◦ Red and rose wine- skins are soaked in the must to produce color to the wine. ◦ Cuvaison/vatting- the skin of the grapes is pressed to extract tannins, acids and pigments
- 64. Manufacturing still wines Manufacturing still wines Racking-/settling- fermented musts are placed in casks or barrels to let the lees settled down at the bottom of the cask. Maturing/aging- fermented must/wine is placed in a barrel or tank to develop and mellow its taste. ◦ Maturing- wines are place in stainless steel tank, white and rose wine. ◦ Aging- wines are place in barrels, red wines. Better red wines are aged 2-3 years in barrels.
- 65. Wine making process Wine making process Filtering/fining/clarifying- removing sediments in wines before bottling ◦ Albumen is added to the wine ◦ Gelatin or bentonite ◦ Micro filtration Bottling- wines stoppered with cork must stored at their side