Wines New

8/3/2019 Wines New

1/45

THE BEVERAGES:

WINES

8/3/2019 Wines New

2/45

WINE

WINE is an alcoholic beverage obtained

through fermentation of freshly gatheredgrapes.

FERMENTATION is the action of yeastupon sugar converting them to alcohol

and carbon dioxide.

8/3/2019 Wines New

3/45

WINE PRODUCING

COUNTRIES ITALY- is the

number one

producer of wine interms of volume orquantity.

FRANCE-is thenumber oneproducer offine/quality wines.

SPAIN

PORTUGAL

GERMANY USA

AUSTRALIA

NEW ZEALAND

CHILE

ARGENTINA

SOUTH AFRICA

8/3/2019 Wines New

4/45

FACTORS AFFECTING THE

QUALITY OF WINE1. CLIMATE

2. ANNUAL WEATHER CONDITION

3. SOIL4. GRAPE VARIETY

5. VITICULTURE-the science of growing vines

6. VINIFICATION-the process of convertingthe grape juice(must) into wine

7. LUCK OF THE YEAR-vintage

8. STORAGE AND TEMPERATURE

8/3/2019 Wines New

5/45

TYPES OF WINE1. STILL WINE/TABLE WINE

RED WINE

WHITE WINE

ROSE/BLUSH

8/3/2019 Wines New

6/45

2. SPARKLING WINE

CHAMPAGNE

a. If it was produced & bottled in the

Champagne region of France.

b. If it was produced using Champagnemethod.

Spumante- Italy

Cava- Spain

Sekt- Germany

8/3/2019 Wines New

7/45

3. FORTIFIED WINE

a. SHERRY(from Spain) Fino-Dry,Amontillado- Medium, Oloroso-Sweet

b. PORT (from Portugal)-ruby, tawny,late bottled vintage, vintage.

c. MADEIRA (from Portugal) Sercial-Dry,Verdelho-medium, Bual- sweet,

Malmsey-very sweetd. MARSALA (from Sicily)

8/3/2019 Wines New

8/45

4. AROMATISED WINES1. Vermouths

Dry vermouth

Sweet vermouth

Rose vermouth

Red vermouth

8/3/2019 Wines New

9/45

HOW WINES ARE MADE? FOUR MAIN STEPS IN WINE MAKING

1. Harvest the fruit at its peak

2. Ferment the grapes into wine

3. Clarify and stabilize the wine

4. Allow the aging process

8/3/2019 Wines New

10/45

WINE MAKING PROCESS

8/3/2019 Wines New

11/45

VINEYARD

8/3/2019 Wines New

12/45

8/3/2019 Wines New

13/45

8/3/2019 Wines New

14/45

HARVESTING

8/3/2019 Wines New

15/45

CRUSHING

8/3/2019 Wines New

16/45

PRESSING

8/3/2019 Wines New

17/45

FERMENTATION

8/3/2019 Wines New

18/45

MATURING

8/3/2019 Wines New

19/45

FINISHING

8/3/2019 Wines New

20/45

STORING WINEWINE CELLARA place for wine to

grow to maturity without distraction.

Essentially, wine needs to be kept ina clean, dark, damp place withgood ventilation, where it can be

stored vibration free at a constanttemperature.

8/3/2019 Wines New

21/45

8/3/2019 Wines New

22/45

IDEAL CONDITIONS FOR

STORAGE Temperature

Humidity

Darkness

Calm

Cleanliness Angle of Storage

8/3/2019 Wines New

23/45

WINE CELLAR

8/3/2019 Wines New

24/45

WHITE GRAPE VARIETY

1. ChardonnayVariable, ranging from

citrus and minerals to

ripe tropical fruit,

buttery, toasty (fromoak).

2. Sauvignon Blanc

Minerals, nettles,asparagus, green pea,

grassy, gooseberry,

passion fruit.

8/3/2019 Wines New

25/45

3. Semillon- is animportant grapevariety in Australia.

4. Riesling- the classicgrape of Germanwines. It produceslight, fragrant and

delicately flavoredwines.

8/3/2019 Wines New

26/45

5. Chenin Blanc-

makes tasty white

wines in the Loire

region of France.

6. Pinot Blanc- this

grape is especially

good grape formaking sparkling

wine.

8/3/2019 Wines New

27/45

7. Muller-Thurgau- is

the most widely

grown grape inGermany

8. Gewurtztraminer- is

the spicy white

grape of Alsace inFrance and parts of

Germany.

8/3/2019 Wines New

28/45

RED GRAPE VARIETY

1.Cabernet SauvignonThe most important

red grape variety if

Bordeaux

2. Pinot Noir- the greatred variety of

Burgundy.

8/3/2019 Wines New

29/45

MERLOT- it is used in

making varietal

wines and to blendwith Cabernet

Sauvignon.

GAMAY- is a light,

fresh fruity and

delightful red grapevariety.

8/3/2019 Wines New

30/45

SHIRAZ/ SYRAH-

makes a very dark,

full bodied, intenselyflavored red wine.

GRENACHE- is a

sweet red grape

variety that makes avery light colored

orange pink wine.

8/3/2019 Wines New

31/45

ZINFANDEL- is a red

grape variety only

grown in California,USA.

SANGIOVESE- makes

a well known

Chianti.

8/3/2019 Wines New

32/45

NEBBIOLO- makes a

big, full bodied, full

flavored wines.

LAMBRUSCO- a

grape that makes a

very fruity, rathersweet, fizzy red

wine.

8/3/2019 Wines New

33/45

3 SENSES INVOLVED IN

WINE TASTING SIGHT-eyes

SMELL- nose

TASTE-tongue

The tongue is capable of detecting different

flavor & aroma.

Front- sweetnessSides- sourness

Back/Rear- bitterness

8/3/2019 Wines New

34/45

5 S OF WINE TASTING

1. SEE

2. SWIRL

3. SNIFF

4. SIP

5. SAVOR

8/3/2019 Wines New

35/45

AROMAS ASSOCIATED

WITH WINE1. Fruits

2. Herbs3. Vegetables

4. Earth

5. Flowers

6. Grass

7. Tobacco

8. Toast

9. Smoke

10.Coffee,mocha,chocolate

8/3/2019 Wines New

36/45

ODORS NOT ASSOCIATED

WITH WINE

1. Paint

2. Vinyl3. Glue

4. Gorgonzola

5. Rotten eggs

6. Cannabis

7. Perfume8. Fabric

Softener

9. Glue10.Musty odor

8/3/2019 Wines New

37/45

WHATS A BAD WINE?? Moldy Fruit

Vinegar

Chemical or Bacterial Smell

Oxidized Wine

Cooked Aromas and taste Corky Wine

8/3/2019 Wines New

38/45

WINE TERMINOLOGIESAcetic- vinegar smell and tasteAeration- letting the wine breathe before drinking

it.

Balance- when all the wine elements areharmonious and no single element dominates.

Clean- wine without disagreeable aromas ortaste.

Cooked- wine that has been exposed to hightemperature

Floral- tasting and smelling of flowers

Fresh- a lively, clean and fruity wine

8/3/2019 Wines New

39/45

Grassy- aromas and flavors of cut grass.

Fruity- having obvious aroma and taste of fruits.

Herbaceous- herbal or vegetal in flavorLength- the time the sensations of taste and

aroma persist after swallowing

Appearance- refers to wines clarity; not color

Brilliant- clear appearance of wine

Cloudiness- lack of clarity

Hazy- wine that has small amounts of visiblematter.

8/3/2019 Wines New

40/45

Legs- the drops of wine that slide down the sideswhen it is swirled

Aroma- smell of the wine (young)Bouquet- smell of the wine (old)

Musty- having a moldy or mildew smell.

Smoky- aromas caused by low acidity, tannin orboth.

Toasty- wine aroma derived from fire bending ofthe oak barrels.

Acidic- wine that taste tart or sour

Astringent- extremely dry, bitter

Body- the fullness or weight of the wine on thepalate

8/3/2019 Wines New

41/45

Corked- a wine that has been tainted with

moldy smell from a bad cork.

Dry- no sugar or sweetnessFlabby- soft, lacking acidity and mouth feel

Finish- the lasting impression of wine on the

palate.

Full Bodied- rich, mouth filling texture and

weight on the palate.

Tannin- the backbone of red wine; gives the

mouth a puckering and dry feeling.

8/3/2019 Wines New

42/45

COMPONENTS/STRUCTURE

OF WINE

1. Sugar

2. Acidity- the backbone of whitewine

3. Tannin- the backbone of red wine

4. Alcohol

8/3/2019 Wines New

43/45

Temperatures For Serving

WineWhite wine & Sparkling Wine- 45-50

degrees Fahrenheit

Red Wine- cool room temperature of 60 to

68 degrees Fahrenheit

8/3/2019 Wines New

44/45

MATCHING FOOD WITH WINE

Generally the following traditions apply:

White wine is best served with white meat (

chicken, pork, veal), shellfish and fish

Red wine is best served with red meat(lamb, beef, duck, or game )

The heavier the food, the heavier and more

robust the wine should be.

Champagne could be served throughout the

meal.

8/3/2019 Wines New

45/45

Port and red wine go well with cheese

Dessert wines best complement desserts and

fresh fruits that are not highly acidic. When a dish is cooked with wine, it is bestserved with that wine.

Regional food is best complemented by

wines of the region. Wines should never accompany salads withvinegar dressings, chocolate dishes, orcurries; the tastes will clash or beoverpowering

Sweet wines should be served with foods thatare not too sweet.