WINE... there is one wine that will satisfiy your senses.

WINE

... there is one wine that will satisfiy your senses

WINE UNITS OF COMPETENCE

Describe the basic elements of wine appreciation

Describe the basic structural components of wine to a customer using standard industry terminology

Describe key wine styles and varieties with customers using standard terminology

Communicate basic information about Australian wine to customers

Identify basic wine faults Assist customers to match wine with food

Brief History of wine in Australia

1788 – Gov.Phillip arrives in Sydney, brings vine cuttings, plants vine cutting

1794 – John Macarthur plants vines and starts making port, sends some wine back to England

1790 - 1801 Experimentation with vines around Sydney

1806 – Blaxland experiments with vine cuttings 1807 – Experimental planting in Camden Park 1816 – Blaxland plants in Ermington 1817 – John William and James Macarthur arrive

from Europe with more cuttings 1820 – Plantings in Penrith and Camden

Brief History of wine in Australia cont.

1822 – Gregory Blaxland exports first commercial wine

1825 – James Busby writes book on vines and wine making

1825 – Busby develops vineyard in Hunter Valley

1829 – Charles McFaull establishes first vineyard in WA

1830 – James Busby writes second book 1830 – George Wyndham opens Dalwood

in Lower Hunter Valley

Brief History of wine in Australia cont.

1831 – Busby exports to Europe 1834 – Edward Henty plants in

Victoria, but fail then John Pascoe Fawkner has success in Melbourne

1837 – S.A. wine industry begins. AJ Scholtz and P.Stein plant first vines. The rest is history. S.A. produces the most wine of any state to this day.

What is wine?

Simply put , wine is made from grapes, whether they be red, green, purple, light red, or yellowish. The grapes are crushed , they ferment and turn into wine.

Note: there is no white grape.

Vitis Vinifera – winemaking species of the wine vine plant

HOW MANY GRAPE VARIETIES ARE THERE?

Several thousand to be precise, but a few hundred are actually used for wine making.

The wine plant can produce fruit for up to 100 years.

Categories of wine

RedWhiteSparklingDessertFortified

Composition of Wine

Water 80-86% Alcohol 10%-17.5% Glycerol 1% Organic acids (tartaric, lactic, succinic,

traces of malic and citric) Unfermented sugar (carbohydrates) Minerals ( calcium, chloride, magnesium,

potassium, phosphate, silicic acid, sulphate and traces of iron, boron, aluminium, zinc)

Tannin and colour pigments

Composition of Wine continued.

Volatile acids (mostly acidic) Nitrogenous matters such as Amino acids

and Protein Esters (mostly ethyl acetate) Aldehydes (acetaldehyde, vanillin and

others) Higher alcohols (isoamyl, butyl, propyl

and methyl) Vitamins (thiamine, riboflavin, ascorbic

acids, pyroxidine etc)Source: Wine Encyclopaedia , 1988

Wine Additives

Preservatives usually prevent spoilagethey are identified in the numberrange of 200 - 283. 200 Sorbic Acid - inhibits the growth of

yeasts and moulds, permitted in wine making.

220 Sulpur Dioxide(SO2)- it is used in wine as an anti oxidant, inhibits growth of lactic acid or acetic acid bacteria, ensures the yeast will dominate the fermentation.

Wine Additives continued

Anti Oxidants occur in the number range of 300 - 322. They help fruit from browning.

300 Ascorbic Acid - vitamin C, used to stop browning, therefore stops oxidation.

Generic or Varietal?Generic – Universal naming of the wine, generally after a region or district famous for producing that style of wine.

Varietal – Naming the wine after the grape or grapes used in the production of the wine.

Main popular white grape varieties in OZ

Chardonnay Chennin Blanc Columbard Frontignac Gewurtztraminer Marsanne Riesling Sauvignon Blanc Semillon Trebianno Verdelho Viognier

Main popular red grape varieties in OZ

Barbera Cabernet Franc Cabernet Sauvignon Chambourcin Durif Grenache Merlot Mourvedre (Mataro) Pinot Noir Sangiovese Shiraz Zinfandel

Generic Styles White wine

Chablis; Burgundy region Hock; Hochheim, Germany White Burgundy; Burgundy region Riesling; Rhine River, Germany Moselle; Mosel district, Germany Graves; Bordeaux region Sauternes; Bordeaux region

Generic Styles Red wine

Claret; Bordeaux region, Cabernet Sauvignon, Malbec and Merlot grapes

Burgundy; Burgundy region , think Pinot Noir

Rose; Burgundy region, use Grenache grape

Beaujolais; Burgundy region, think Gamay grape

Wine growing areas in Australia

Western Australia Greater Perth (Peel, Swan District, Perth Hills)

Central Western Australia South West Australia

(Blackwood valley, Albany, Denmark, Manjimup, Margaret River, Pemberton)

Eastern Plains, Inland and North of Western Australia

West Australian South East Coastal (Esperance)

Some wineries from Western Australia

Leeuwin Estate - Margaret River Sandalford - Margaret River Vasse Felix- Margaret River Houghton- Swan Valley Jane Brook- Swan Valley Plantaganent- Mt. Barker Picardy- Pemperdon


South Australia Adelaide Mt Lofty Ranges ( Adelaide Hills, Adelaide Plains,

Clare Valley ) Barossa ( Barossa Valley and Edan Valley) Fleurieu ( Kangaroo Island, Langhorne Creek, McLaren

Vale) Limestone Coast ( Bordertown, Penola, Coonawarra,

Mount Benson, Padthaway, Wrattonbully) Lower Murray (Riverland) The Peninsulas Far north – Southern Flinders Ranges

Some Wineries from South Australia

Hardys- Barossa Valley Penfolds- Barossa Valley Leasingham- Clare Taylors- Clare Petaluma- Coonawarra Redman- Coonawarra d’Arenberg- Mclaren Vale


Queensland

Granite Belt (Stanthorpe)

South Burnett

Some wineries from Queensland

Contanzo Brothers- Stanthorpe Old Caves Winery- Stanthorpe Elsinore Winery- Stanthorpe Bungawarra- Stanthorpe Bassets Romaville- Roma


New South Wales Big Rivers (Murray Darling, Riverland, Swan Hill,

Perricoota) Western Plains Central Ranges ( Cowra, Lachlan Valley, Mudgee, Orange) Southern NSW ( Canberra District, Gundagai, Hilltops,

Tumbarumba) South Coast ( Shoalhaven Heads, Southern Highlands,

Sydney) Northern Slopes (Inland Northern NSW) Northern Rivers ( Hastings River) Hunter Valley

Some wineries from New South Wales

Brokenwood- Hunter Valley Lindemans- Hunter Valley Tulloch- Hunter Valley Craigmore- Mudgee De Bortoli- Griffith Cowra Wines- Cowra The Silos Winery- Nowra Vickerys Winery- Luddenham


Victoria

North West Victoria ( Murray darling, Swan Hill) North East Victoria (Alpine Valley, Beechworth,

Glenrowan, King Valley, Rutherglen) Central Victoria ( Bendigo, High Country, Goulburn

Valley, Heathcote, Strathbogie Ranges) Western Victoria ( Grampians, Henty, Pyrenees,

Great Western) Port Phillip ( Geelong, Macedon Ranges,

Mornington Peninsula, Sunbury, Yarra Valley) Gippsland

Some wineries from Victoria

Warrabilla Winery- Rutherglen All Saints- Rutherglen Mildara- Mildura Brown Brothers- Milawa Coldstream Hills- Yarra Valley St. Huberts- Yarra Valley Seppelt- Great Western


TasmaniaLaunceston (Lilydale,

Pipers Brook, Tamar Valley)

Hobart (Berriedale)

Some wineries from Tasmania

Heemskerk- Launceston Pipers Brook- Launceston Elmslie Vineyard- Launceston Ellis Hills- Launceston Moorilla Estate- Hobart Meadowbank- Hobart Bream creek- Hobart Winterwood- Hobart


Australian Capital Territory (ACT)

The ACT has a number of wineries close to Canberra, most in Murrumbateman. Cool climate region with good wines.

Some wineries from the ACT (Canberra)

Clonakilla Lark Hill Wines Yass Valley Wines Doonkunna Estate Helm’s Wines The Murrumbateman Winery Benfield Estate

Production of Australian Wine

Australia produces 4% of the worlds wineyet it is the 4th largest exporter of wine

South Australia produces roughly 48% of the total wine production

New South Wales 23%

Victoria 23%

The balance from the other states.

These figures can vary from year to year, with slight fluctuations.

Recent Australian Vintages

2007: Fire and heat caused lower yields. Good wine from Margaret river, Hunter Valley, Tasmania and Mornington Peninsula.

2006: A great classic red vintage, ok for white wine

2005: Greatest vintage since 2000 and 1998

2004: Patchy vintage. Adelaide Hills being best region

2003: Very dry, and lots of rain before vintage. Patchy, good in Orange

Wine Figures ; May 2004 by the Winemakers federation of Australia

1620 wineries in Australia 1580 of them crush less than 1000 tonnes

of grapes These smaller wineries hold 6% of the

domestic market by volume and 10% by sales

Most of these wineries have annual sales of less than $5 million

For a $15 bottle of wine, $3.65 goes into tax and just 44cents into the pockets of the small wine producer

Organic wine

Organic Grape Growing Practices are Sustainable, vineyards are managed to minimize the impact on organisms & micro-organisms living in the ground. For example, tilling the soil is discouraged, as it disrupts the biological activity in the soil - as an alternative, the organic grape grower will control vine undergrowth through mowing & slashing

Biodynamic Wine

Biodynamics is simply an enhanced form of organic farming designed by German Philosopher Rudolf Steiner. The method of biodynamics treats farms as unified and individual organisms, emphasising balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Planting for biodynamic wine is done by following lunar cycles.

Certified biodynamic wineries

Jeeleunup Gully Wines (Mt Barker) Kiltynane Estate (Yarra Valley) Robinvale Wines (Murray Darling) Rosnay Wines (Canowindra, NSW) Streamville (Arthurs Creek, Victoria)

Certified Organic Wines

Captains Creek ( Macedon Rangers) Glenara Wines (Adelaide Hills) Mabrook estate (Hunter Valley) Martins Hill Wines ( Mudgee) Robinvale Wines ( Murray Darling) Temple Breuer (Langhorne Creek) Serventy Hills ( Margaret River)

Wine production – white wine

Growing grapes (Viticulture) to suit the soil and climate of the region.

Selection of the grapes ( Baume & PH )

Harvest (usually late Jan to May), by hand or machine

Crushing – crush/de stem, press Fermentation

Wine production – white wine cont.

White wine has very little to no skin contact, cool temperature 10c

Clarification (Racking, Fining, Stabilising and Filtering)

Maturation (wood or stainless steel) Blending – variety or region Packaging ( bottle, carton or other)

Wine production – red wine

Growing grapes (Viticulture) to suit the soil and climate of the region.

Selection of the grapes ( Baume & PH )

Harvest (usually late Jan to May), by hand or machine

Crushing – crush/de stem, press Fermentation

Wine production – red wine cont.

Red wine has skin contact from short time to weeks, warmer temperature, around 20c

Clarification (Racking, Fining, Stabilising and Filtering)

Maturation (wood mainly or stainless steel- for cask)

Blending – variety or region Packaging ( bottle, carton or other)

Selected Descriptive Terms

Fining MaterialsNot to be confused with filtering. A fining agent attracts to itself certain particles floating in the wine which might adversely affect the wine. Fining agents such as egg whites, powdered skim milk , isinglass (which is made from air bladders of sturgeon), bentonite clay may be used. These will sometimes be listed on the label.

Selected Descriptive Terms continued

Racking The process of transferring the wine

from one container to another. The result is that you leave the sediment or lees ( dead yeast cells) behind. Racking allows clarification and aids in stabilisation


Stabilising The process used to reduce tartrate

crystals (generally potassium bitartrate) they look like grains of clear sand. They may appear to be sediment in wine but are not. The process to remove them is to lower the temperature to near freezing. The crystals fall to the bottom of the vat and the wine is then racked off.


Filtration This is used to accomplish two objectives,

clarification and micro stabilisation. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.

Methode Champenoise

1. Region – limited, north eastern France, Epernay, Reims, Ay

2. Vines - Pinot noir, Pinot meunier, Chardonnay

3. Harvesting – Eplucharge ( grapes are picked by hand to eliminate defective bunches )

4. Pressing5. First fermentation

Methode Champenoise continuing

6. The cuvee ( vat, tank or cask in which wines are fermented or blended, a specific batch)

7. Second fermentation (in bottles) Tirage liqueur ( means drawing off from

casks into bottles, add yeast, wine and sugar for second fermentation)

8. Maturation – on the lees (heavy coarse sediment found in young wines)


9. Remuage – shaking & turning the bottles loosens yeast cells to neck of bottle

10. Degorgement – removal of dead yeast cells

11. Final corking Expedition liqueur - sugar and wine from

the same batch to standardise sweetness, sometimes small amount of cognac is added to standardise complexity.

Transfer method

Variation to Champenoise Wine is still bottle fermented then

transferred to tanks for filtering Re bottled with expedition liqueur Australian “bottle fermented” on

the label; eg. Great Western, Seaview, Minchinbury

Charmat Method

Bulk method Secondary fermentation in pressure

tanks (not bottles) No maturation on lees Wine is filtered and bottled under

pressure Australian labelling “naturally

fermented”; eg. Bodega spumante

Impregnation Method

Like making lemonade Still wine is impregnated with CO2

under refrigeration and bottled under pressure

Wine must be very cold to absorb the gas

Seldom aged Australian “carbonated wine”; eg.

Summer wine


1. Brut de brut – ultra dry2. Brut - very dry3. Sec - dry4. Demi sec - half sweet5. Doux - very sweet

SPARKLING TERMS

Punt = recess in base of the bottle Spumante = Italian for sparkling Sekt = German for sparkling Mousseux = French for sparkling Cava = Spanish for sparkling Spritzig = slightly sparkling 7c-10c = service temperature for

sparkling wine

Sparkling bottle sizes Piccolo = 200ml Half bottle = 375ml Bottle = 750 ml Magnum = 1500ml (2 bottles) Jeroboam = 3 litres (4 bottles) Rehoboam = 4.5 litres (6 bottles) Methuselah = 6 litres (8 bottles) Salmanazar = 9 litres (12 bottles) Bathalazar = 12 litres (16 bottles) Nebuchadnezzar = 15 litres (20 bottles)

Port wine production

Port production is similar to wine production, the grapes are worked to extract maximum colour. But what varies is that grape spirit is added when about 6-7% sugar remains in the fermenting grape must. The increased alcohol stuns the yeast cells and the fermentation stops. Alcohol of port is around 18% - 20% A.C.V.

Styles of Port wine

Ruby – Some wood, bottled young. It is the freshest, fullest and fruitiest of the ports. A blended wine

Tawny – Additional wood age, producing a lighter wine with brownish, tawny colour a nutty character. A blended wine.

Vintage – Considerable wood age, a production of a single year. More character and individual

Port can also be white as well as red

Topaque (Tokay)

This is a great fortified wine, topaz in colour and has a delicious flavour

It originated in Hungary The best Topaque is produced in

Rutherglen, Victoria Interestingly, Muscat is also

produced in Rutherglen.

Apera (sherry) Production Grapes are picked at high Baume Ferment on skins for 1-2 days to extract more

flavour, a yeast called “FLOR” covers the top of the fermenting tank

Grape spirit is added to increase alcohol and stop fermentation

Clarify to remove sediments Mature in Oak, to develop colour and complex

flavours Blend using Solera system ( old mixed with

new) Filter and bottle

Classification of Apera (sherry)

Oloroso sherry is made from Pedro Ximines grapes. Wood matured for many years has a dry aftertaste

Cream sherry is aged but sweeter than oloroso. Muscat grape used.

Sweet sherry has very little wood age and is coloured with caramel.

Fino sherry is dry sherry, should be served cold as with the other sherries

Dessert wine production

Dessert wine production is similar to white wine production, with some changes. The main variant is the time the grapes are picked. The grapes are picked very late in the season so as they can develop their sugar content but also they may be affected by “Botrytis Cinerea” . The botrytis or “noble rot” is a parasitic mould that requires temperatures in the region of 20-25c with alternating humid and dry conditions.

Dessert wine production

During the infestation the mould penetrates the grape and punctures it releases juice and concentrating the sugar.

Grape berry flavours, are concentrated to “honey-apricot” aroma.

The rest of the production is similar to white wine . The main difference is that the wine is very luscious and sweet and around 10-11% alcohol.

Dessert wine terms

Sauternes: Great dessert wine from France Spatlese: German term for white grapes which are

picked late to increase sugar Auslese: German term stating only selected

totally bunches of grapes have been picked, auslese means selected picking

Beerenauslese: Section of over ripe grapes which are botrytis affected.

Trockenbeerenauslese: Individual grapes dried on the vine and then picked . Extremely luscious , elegant and expensive wine.


Botrytis CinereaThe Latin name for the fungus or mould that , given certain conditions , attacks certain grapes in certain regions. In France it is called pourriture noble, in Germany edelfaule, in Italy muffa nobile. In English it is called noble rot, to differentiate it from the more usual grey rot that attacks grapes. Botrytis attacks grapes when outside conditions are both warm and somewhat foggy. The grapes shrink, the juice is concentrated and sweet.

Vermouth production

Vermouth is simply a herb flavoured wine. The base wine can either be white or red. Then various herbs are added to give it a unique flavour. Sometimes the addition of grape spirit is used. Vermouth is an aperitif, good before dinner to stimulate the appetite. Usually over ice, or can be mixed with soda or other mixes.

Vermouth terms

Dry Vermouth : pale to light straw in colour, delicate in character, dry and yet soft on the palate. It should not be overly bitter or harsh.

Sweet White Vermouth: Also known as Bianco, light gold in colour, delicate in character, sweet but not too sweet.

Sweet Red Vermouth: Also known as Rosso, deep amber colour, showing red tones, bold character, sweet and firm on the palate.

Wood and Wine, why?

Wooden barrels have been used for thousands of years to store and transport liquids, in particular, wines and spirits.

The alcohol in wines and spirits is an excellent solvent for flavour compounds, extracting flavours from the wood used to make the barrels. European and North American oak is used to add an extra dimension of flavour to wine.

Wood and Wine, why?continued

Wine seeps into the wood and meets very clean air,which is filtered as it passes through the pores in the wood. This allows very slow oxidation of the wine, not the rapid spoilage that will turn a wine coarse and brown, but a subtle change that helps bitter and astringent compounds to settle out in the barrel.


The type of oak used must complement the grape flavours. The size of the barrel determines the surface area of wood exposed to a given volume of wine, which affects the rates of maturation and evaporation. Small or large barrel?Cellar conditions should be 15-18C


The Australian wine industry uses Nevers and Limousin oak from France, and American oak. It is experimenting with German and Balkan Oak.

Some wine makers use oak shavings or oak chips and artificial oak essences. But the best is the oak barrel.


Nevers oak adds a characteristic “cigar box” aroma to the mint and violets of cabernet and adds astringency to the middle palate.

Limousin oak imparts a fleshy fullness to the palate of pinot noir and chardonnay and adds a delicate “carpenters shop” aroma to the bouquet.

American oak adds a fragrant, “sweet” character to the bouquet and fills out the middle palate, especially with shiraz and chardonnay.


There are no rules about how long a wine should be matured in wood, nor which wood to use for which grape variety.

Selecting wood and wine to complement each other is one of the most important aspects of the winemaker’s art.

The cork tree

The cork tree is mainly found in Portugal It takes 25 years before a tree is ready to

be stripped of its bark, which is turned into cork. A tree can last up to 150 years

Cork is used for cork stoppers, insulation, tiles, footwear and gaskets

About 5% of all cork stoppers are affected by TCA (trichloroanisole) recognised by a musty, mouldy smell and taste in wine

Cork, plastic, screw cap, what’s your favourite?

Apart from cork, plastic and screw cap (stelvin) stoppers are used

Traditionalists love the cork New age wine lovers prefer stelvin The aegis or plastic cork is widely

used for cheaper wines The reason for these new stoppers

is TCA (trichloroanisole)

Label Integrity Program (LIP)

The label must include information such as;

address of vendor, or importer of the wine,

country of origin, volume of wine in the bottle, Alcoholic strength Additives Standard drinks

AUSTRALIAN LABELLING

In Australia each state has its own Liquor Laws. But for wine production there is a national law.

Wine has to be made from grapes and with few narrow exceptions (the addition of sugar and water is prohibited)

Vintage year: 100% of the wine must come from that year if it states the year on it. Otherwise it is non vintage.

AUSTRALIAN LABELLING cont.

Grape variety: for a wine to be described of a particular grape 85% of that grape must be used. If more than one grape mentioned they must appear in descending order to their volume of the blend

Geographic region: for a wine to be described of a particular region, 85% of the wine must come from that region or have been made or blended in that region

AUSTRALIAN LABELLING cont.

Apart from the compulsory information that has to be on a label.

Some makers also add, the brand name, the bin number, the medals or other awards, advice to the customer, food and wine matches.

Prominent Wine Industry Bodies

Australian Wine & Brandy Corporation (AWBC)

Winemakers Federation of Australia Grape and Wine Research and

Development Corporation (GWRDC) Australian Society of Wine

Educators (ASWE)

Introducing AusVit

The Cooperative Research Centre for Viticulture carries out development to improve technology for Australian grape growers and wine makers.

AusVit provides information that will assist in

1. Timing sprays more effectively2. Improve pest and disease monitoring skills3. Make vineyard record keeping easier4. Provide current chemical registration

information5. Assist in timing irrigations for better effeciency

Export of Wine

Traditionally our biggest export market has been the United Kingdom.

In recent times the USA is starting to import a lot of our wine, so is Canada.

New Zealand is also a great importer of Australian wine.

Consumption of wine

Australians have steadily increased their consumption of wine over the years. In 1998-1999 statistics we drank 19.8 litres of wine per person

In France they drink 60 litres and in Italy 58.8 litres per person.

Source: Household Expenditure Survey, Australia: (Cat. no. 6535.0)

Where is wine consumed?

Wine is consumed mainly at home, then restaurants, then at a dinner party (friends or relatives place) and then at night club, hotel, bar or tavern.

The 45-64 Age bracket drink the most wine. With males consuming the most, only just. The 25-44 age bracket come in second with females drinking more wine.

Source: Population Survey Monitor, February and May 1998.

Wine and Health

Many Doctors agree on a number of things regarding the consumption of wine.

Firstly, the moderate drinker has a lower risk of dying from any cause whatsoever than either the total abstainer or the heavy drinker

Second, the risk of coronary heart disease is reduced by 60% for moderate drinkers compared to total abstainers.

Wine and Health continued

Wine consumption leads to an increase in high density lipoprotein (HDL) thereby preventing the build up of fatty tissues in the coronary arteries.

Another good point is that wine acts as an anti-clogging agent by reducing the “stickiness” of the plateletes in the blood.

But don’t think you can drink like a fool. High consumption of wine can cause cancer and cirrhosis of the liver.

Steps in wine service

After the food order has been taken present the wine list

You may want to suggest a wine or promote a wine

Take order on docket book and give to bar Suitable glasses are selected and placed

on the table Sommelier presents wine, stating name,

variety and vintage

Steps in wine service continued.

Open the wine and pour a tasting, if good continue pouring for other guests, remember two thirds full

The cork can be presented to the host for inspection

Ladies are served first and remember the host

The wine can be placed on the table (if red) or in a ice bucket if it is white.

Top up as necessary, but check with guest before pouring.

Decanting, what is it?

Decanting is usually done to old and expensive bottles. This is done to remove the crust (residue of bottle age)

You need a light a bottle and a decanter Tilt decanter and pour wine from bottle in

the decanter being careful not to pour the residue.

This also helps to air the wine This can also be done to younger wines to

get rid of any unwanted smells.

Toasting, to toast or not?

In the 17th century it became fashionable for gentleman at parties to allot a name of a lady or a cause to the wine in their glass. The wine would have a piece of toasted bread floating on the surface.

The ultimate tribute was to break the glass after the toast.

After 1688 they began toasts to the king, queen and so the tradition developed.

Tasting Wine

Sight, preferably against a well lit white background. Will reveal clarity, colour, or age of wine

Smell, reveals condition of the wine or any off smells

Taste, this confirms the smells. Swirl the wine inside your mouth, run it all over the palate and spit it out.

Tasting Wine continued

Aroma refers to those odors which are clearly derived wholly or in part from the grape.

Bouquet refers to the odors developed by the wine in normal ageing through esterification, oxidation , etc.

Olfactory acuity

Did you know that by the time we reach the age of 80 we may have 30% of the olfactory acuity we were born with

Our taste buds are spread across the tongue and are linked to the brain by a large nerve that also relays the sense of pressure, pain and temperature sensations in the areas of the mouth, eyes, and nasal cavity

The taste sensations are sweet, salty, bitter, sour, and umami ( meaning savoury or meaty)

Olfactory acuity cont.

The number of tastebuds we have is variable, we have between 3,000 and 10,000.

Taste buds are located within papillae – nipple like protuberances on the tongue’s surface and around the soft palate of the mouth.

All taste buds can recognise different tastes, but some are more concentrated in certain areas.

Each tastebud cell has a tiny hair that detects the food chemicals in saliva. The chemicals bind to the cell and this results in stimulation of the underlying nerve that send the message to the brain.


Examples of Aroma and Bouquet White Grape Aroma Bouquet

Riesling Tropical fruits

Tropical fruits

Semillon Greenskin ripe fruits

Fruity, fresh straw

Chardonnay Fig, melons, limes

Stone fruit, quince, butter, cinnamon


Examples of Aroma and Bouquet Red Grape Aroma Bouquet

Cab Sav BlackcurrentCapsicumPeppermint

Truffles, cedar oil, small ripe berries

Pinot noir Ripe fruit StrawberryBeetroot

Shiraz Blackberry Ripe fruitChocolate

Varietal character descriptors for red wine

Pinot noir (pee-noh-nwar)

Primary fruit characters – herbs, spice, strawberry, red cherry, raspberry, black cherry, plum, beetroot, blackcurrant

Developed fruit characters – earth, barnyard, gamey, leather, tobacco, bacon, mushroom, forest floor, humus and truffle


Grenache (gre –nash)

Primary fruit characters – spice, floral, perfumed, cherry, boiled lollies, raspberry, black pepper, blackberry, plum, stewed plum, liquorice

Developed fruit characters – earthy, meaty, savoury, barnyard, gamey


Sangiovese (san-giov-e-se)

Primary fruit characters – spice, cherry, fruity, raspberry, plum, blackberry

Developed fruit characters – nutty, savoury, cigar box, leather, chocolate


Barbera (bar-be-ra)

Primary fruit characters – spice, cherry, berry fruits, plums, liquorice, nutmeg

Developed fruit characters – nutmeg, savoury, earthy


Nebbiolo ( nebi-olo)

Primary fruit characters – perfumed, violets, roses, raspberry, plum, fruitcake, liquorice, savoury

Developed fruit characters – truffles, tar, nutmeg, savoury, gamey, earthy


Cabernet franc (cab-bear-nay–frank)

Primary fruit characters – spice, raspberry, pepper, plum, dusty

Developed fruit characters – truffles, tar, mixed spices, gamey , earthy


Zinfandel ( zin-fan-dal)

Primary fruit characters – herbal, spicy, ripe berry, rhubarb

Developed fruit characters – truffles, tar, nutmeg, savoury, gamey , earthy


Merlot ( mer-loh)

Primary fruit characters – herbaceous, leafy, fruity, aromatic, violets, perfume, sappy, spicy, cherry, raspberry, plum, beetroot, fruit cake, blackcurrant, mulberry

Developed fruit characters – earthy, meaty, truffles, chocolate, coffee, tobacco


Cabernet sauvignon ( cab-bear-nay soh-veen-yohn)

Primary fruit characters –capsicum, tomato leaf, vegetative, herbaceous, cinnamon, menthol, blackberry, mint, violet, prunes, berry, jammy, beetroot, blackcurrant, black olives, liquoriceDeveloped fruit characters – earthy, dusty, cigar box, chocolate, coffee, tobacco


Shiraz {Syrah} ( She-rah)Primary fruit characters – herb, spice, menthol, cinnamon, raspberry, dark cherry, violets, mint, black pepper, aniseed, plum, liquorice, black olives, cloves, spicey, leathery, meaty, tarry, raisins, cigar, nutmeg, earthy, jammy

Developed fruit characters – chocolate, earthy, barnyard, prune, cigar box, coffee, meaty, gamey, beef stock, smoky, leather, savoury, smallgoods smell

Varietal character descriptors for white wine

Riesling (reece-ling)

Primary fruit characters – floral, fragrant, perfumed, rose petal, green apple, pear, citrus, lime lemon, grapefruit, pineapple, peach , apricot, tropical fruit

Developed fruit characters – toast, honey, kerosene


Chardonnay ( shard-don-nay)

Primary fruit characters – grapefruit, peach, melon, banana, tropical fruit, rockmelon, toasty, nutty, pear, nectarine, fruit salad, pineapple, fig, buttery, vanilla, creamy, spicy

Developed fruit characters – toast, honey, fig, nuts, butterscotch, cashews, almond


Semillon (seh-mee-yon)Primary fruit characters –honey, gooseberry, lime, passionfruit, honey, grassy, straw, apple, lemon, tropical fruit, toasty, marmalade, nuttyDeveloped fruit characters – fig, toast, honey, butterscotch


Sauvignon blanc (so-vin-yhon-blahn)

Primary fruit characters – asparagus, vegetative, green bean, peas, capsicum, tomato bush, fresh cut grass, gooseberry, honeydew melon, passionfruit, tropical fruit salad

Developed fruit characters – spice, vanillin, honey, toast


Gewurztraminer (geh-vurts-tram-ee-ner)

Primary fruit characters – floral , spicy, perfumed, rose, lime, passionfruit, lychee, and lavender

Developed fruit characters – toast, honey, toffee, spicy


Chenin blanc ( shaynan – blonk)

Primary fruit characters –herbal, grassy, floral, apple, tropical fruit, honey

Developed fruit characters – almond, marzipan, honey


Pinot gris/ grigio (pino – gr-e)

Primary fruit characters- hay, perfumed, violets, pineapple, savoury, nutty, honey, honeysuckle

Developed fruit characters – honeysuckle, honey, nutty


Marsanne ( mar-san)

Primary fruit characters – lemon, peach , honey

Developed fruit characters – honey, orange peel, orange blossom, apricot


Viognier ( Vion- e – ay)

Primary fruit characters – lime, lemon, citrus, apricot, peach,

Developed fruit characters – honey, toast, citrus marmalade

Judging wine (Australia)

Judges score wine out of twenty. Colour maximum : 1.5 Condition maximum : 1.5 Aroma & Bouquet maximum : 7.0 Acidity maximum : 2.0 Body maximum : 2.0 Flavour maximum : 3.0 Finish maximum : 1.0 Overall Quality maximum : 2.0TOTAL Maximum :20.0

The Wine Advocate Rating System

Robert Parker’s rating system employs a 50-100 point quality scale.

96-100:An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this calibre are worth a special effort to find, purchase, and consume.

90 - 95:An outstanding wine of exceptional complexity and character. In short, these are terrific wines.

80 - 89:A barely above average to very good wine displaying various degrees of finesse and flavour as well as character with no noticeable flaws.

The Wine Advocate Rating System

70 - 79:An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.

60 - 69:A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavour, or possibly dirty aromas or flavours.

50 - 59:A wine deemed to be unacceptable.

Reference: http://www.erobertparker.com/info/legend.asp

International Wine Show scoring

At the International Wine show held in England every year the wines are judged out of 100 points.

GOLD 95-100SILVER 90-94BRONZE 85-89HIGHLY COMMENDED 80-84

Wines below 80 can still be good but they do not receive an award.

Vintage Direct Wine spider Evaluation System

The Winespider evaluation system can be accessed on www.winespider.com . The system looks at the four attributes of wine, Sight, Nose, Palate, Finish.

A Star system is used to determine the wine.

* * * * * Exceptional value for money. * * * * Excellent value for money. * * * Good value for money. * * Fair value for money. * Best avoided.

What to look for when tasting Sight

Appearance: Brilliant, star bright, bright, clear, dull cloudy, precipitated

Colour: Colourless, very light/ straw, straw green, light/medium or dark gold.

Pink, rose,light/purplish/medium

tawny or brick red.Saturation: Light, medium, deepBubbles: Spritzig, size, quantity, rate,

duration

What to look for when tasting continued

OlfactoryAroma: Fruity, floral, spicey,

vegetative,earthyBouquet: Clean, fresh, dirty, (H2S,

mercaptans, etc) yeasty, oak, SO2, alcohol.

Intensity: SO2, Alcohol

What to look for when tasting continued

Gustatory ( In mouth)Viscosity:Watery, thin, medium, full

bodied.Taste: Sugar/sweet, bitter, sour.Flavour: Earthy, fruity, floral,

herbaceous, woody, sweet, complex

Tactile: Temperature, texture, irritation, gas.

TANNIN

Tannin comes from the stalks, pips and skins of grapes and is the element that can give certain red wines a very long life. It is instrumental in making the wine throw a deposit on which it will live. In young wine, tannins are present and can be astringent or bitter. As it ages the wine becomes mellow.

ACIDITY

The Ph of a wine is the chemist’s and wine maker’s term for what we would call acidity. The Ph scale goes from 0-14, 0 = very high acid, 7= neutral or water 14= very high alkaline.

ACIDITY continued

The Ph of a wine is important in the ageing process and has a major influence on the taste and colour of wine. The Ph also has an affect on the precipitation of potassium bitartrate, due to iron and copper, the coagulation of finings and the oxidation of SO2

ACIDITY continued

However the area in which Ph is of the greatest interest to the wine maker is the control of disease causing micro organisms.

Save levels of Ph3.4 Ph for light table wines3.5 Ph for medium bodied wines3.6 Ph for fortified wines

Odours, the good the bad and the ugly

There are good odours associated with wine and there are some not so good ones. Normal odours are;

Aroma -due to the grape variety Bouquet -due to the wine making process

ie. ageing, acid, alcohol etc Distinct Bouquet - individual

characteristic, for example a Hunter Semillon or Shiraz. Or a Coonawarra Cabernet Sauvignon

Odours, the good the bad and the uglycon

Foreign odours Sulphur Dioxide - It is used in winemaking, but if

too much is used it produces an odour of a struck match.

Hydrogen Sulphide - This is a smell of rotten eggs and it is a result of reduction of sulphur dioxide or sulphur.

Mousy - Smell of mouse excrement, a result of bacterial infection

Acetic - This is the smell of wine vinegar, due to bacterial infection

Oxidised - Air entering wine, looses its freshness and characteristics

Odours, the good the bad and the uglycon

Mouldy - The smell of mould, can be from mouldy grapes, corks or even a mouldy barrel.

Lees Odour - Too much contact with the lees, can smell yeasty, cheesy or sulphur odors.

Woody - The odour of wet oak, due to ageing wine too long in barrels.

Corky - The action of moulds that have adhered to the cork on the bottled wine

Tasting Points

Do not taste too many wines at a sitting Use senses in following order: sight-smell-

taste Taste when palate is fresh Look for specific information at each step Tasting requires concentration Trust your first impressions Build up a “palate memory” Keep an open mind when tasting

FLAVOUR

Flavour is an aroma mingled sensation of smell and taste

It occurs within the mouth and Organoleptic gland

Messages collected here by nerve endings are transferred to the brain via an electromechanical pathway

Other flavour components that must be considered when matching food & wine

The main ingredient in the dish eg. garlic, onion, smoked salmon etc.

The flavour profiles of several ingredients in the dish eg. Herbs combined in butter etc.

The concentration of the main ingredient such as olives, fish etc.

Accompaniments with the dish eg. Dressing, dipping sauce etc.

The previous course as well as the next course, balance as a whole

What has time got to do with it?

Taste is affected by the time of day. Best in the morning or when you are hungry

The length and timing of a meal effects how you perceive flavours

Palate length, the time it takes for sensations to react with the palate eg. Bitterness is late, sweet is first.

What has time got to do with it? cont.

Trends – as time goes on food and wine trends come and go

Time to “breathe” allowing a wine to air or a Chateau Briand to rest before carving.

Experience in food and wine tasting comes with TIME.

Preferred tasting sequence

Dry before sweet White before red ( unless the

serving order violates the dry before sweet)

Young before old Light bodied before full bodied Modest before great Table wines before fortified

Aroma wheel explanations

Acetaldehyde - Compounds found in nearly all plant material, including grapes. Makes wines smell flat or fino sherry.

Butyric Acid - Chemical found in fruit and wine production. Buttery smell.

Ethyl Acetate - Most common ester in wine. Dominates the aroma of young winecontributes to the fruity character of wine

Fusel Alcohol - Complex unpleasant smell of organic chemicals, produced in distillation ie. last part of the still run

Aroma wheel explanations continued

Hydrogen Sulphide (H2S) - Foul smelling gas, rotten eggs.

Linalool - A spring scent with touches of lavender and orchid.

Methyl Anthranilate - Alcoholic compound, reminiscent of rotten fruit turning into alcohol.

Mercaptan - A group of foul smelling chemical compounds. Part of hydrogen sulphide, smells of off onion or garlic.

Aroma wheel explanations continued

Phenolic - Highly reactive chemical compounds. These include many natural colour pigments such as the anthocyanin of fruit and dark skinned grapes, most natural vegetable tannins occuring in grapes.

Sorbate(Sorbic Acid) - Wine making additives and preservatives. It inhibits growth of wild yeast, fungi and moulds.

Combining food and wine

Aim for balance and harmony Integration that enhances the

intensity of flavour or length of palate of both the food and wine

Avoid wine that overpowers food or food that overpowers wine

But remember, it is an individual thing, if a customers prefers a red with their salmon cutlet, that’s fine.

Combining food and wine continued

Take note of all food and wine combination that you try

Keep a diary of all food and wine that you try

Continue to regularly practice your tasting skills with friends

Keep an open mind to food and wine combinations

Subscribe to food and wine magazines or read the newspaper section on food and wine

Combining food and wine continued

Join or form a food and wine club where structured tastings can be conducted

Talk to experienced tasters Take part in wine courses or food and

wine courses, plenty around Go to wineries and taste wine Revisit food and wine combinations that

you have tried in the past to see if they are the same

Food and wine suggestionsMeat type

Cooking method

Wine

Beef Oven Roasted-served hot-served cold-Pan fried

-Stewed

Med-full bodied redYoung sparkling redLight-mid bodied redAged pinot or shiraz or Cab Sav


Cooking method

Wine

Poultry Oven RoastedPan fried

Fried

Poached

Med bodied ChardonnayMed-full bodied Semillon or ChardonnayMed bodied Traminer Riesling

Young unoaked blended wine


Cooking method

Wine

Seafood BBQ Squid

Crumbed Fish

Natural – Cray

Baked Trout

Fruity chardonnay

Sauvignon Blanc

Sparkling wine

Young pinot noir

Food and wine suggestions

Meat type

Cooking method

Wine

Lamb Oven roasted

Flame Grilled

Pan fried

Light bodied young red wine

Med –full bodied pinot noir

Blended red wine


Meat type

Cooking method

Wine

AsianStyle

Hot chilli used

Seafood

Gewürztraminer

Herbaceous Sauvignon blanc


Cheese Style of Cheese Wine

Cheese Hard

Soft

Pungent

Vintage port or Cabernet Sauvignon

Pinot noir

Muscat or Tokay


Dessert Cooking method

Wine

Desserts Citrus tart

Fruit Platter

Banana and caramel crepes

Botrytis Semillon

Sparkling wine

Moscatto

Selected Descriptive Terms

Baume Measurement of sugar in wine. One

Baume is approximately equal to 18g of sugar to one litre of wine. A luscious table wine may have 3-5 Baume, a fairly dry wine about one Baume. Fortified wine may be very much higher in Baume.


Carbonic Maceration (CM)In essence CM produces fruity, slightly soft bodied wines from grapes that might be hard, tannic, stalky while young and which might take a long time to become reasonably drinkable. The grapes are left to press themselves by piling them on top of each other. The juice begins to run and fermentation begins within each grape. After this normal processing takes place.


Matured on LeesLees is the residue or deposit left in the cask after the wine has been drawn off. Wine bottled directly of the lees, without being subject to any treatment can produce a slightly different style with certain wines. Champagne matured on lees and some red wines mature on lees before they are filtered and bottled.


Malolactic FermentationThis is part of the fermentation process in which the malic acid in wine is turned into lactic acid and carbon dioxide. This process normally takes place in the early stages of fermentation. The process has to be closely watched so a balance can be reached. Otherwise a milky smell can be present in the wine.


TerroirStrictly, this term refers to the influence of the soil on the taste of the wine. Soil composition may vary dramatically. This may greatly modify the growth and function of the vine, altering the canopy microclimate, the yield and the ripening process. It is the combination of the soil and the above ground effects that the terroir deals with. In Europe the term “terroir”also encompasses the culture associated with that particular region and its people.

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