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Page 1: Wine basics and grape varietals presentation final

Wine Basics

and

Grape Varietals

Page 2: Wine basics and grape varietals presentation final

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).

Page 3: Wine basics and grape varietals presentation final

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

Page 4: Wine basics and grape varietals presentation final

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

Page 5: Wine basics and grape varietals presentation final

The most important factors in

winemaking:

Geographic location

Soil

Weather

Grapes

Vinification (actual winemaking

process)

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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)

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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

Page 8: Wine basics and grape varietals presentation final

Tasting Wine

5 Basic Steps in Wine Tasting

Color

Swirl

Smell

Taste

Savor

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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

Page 10: Wine basics and grape varietals presentation final

Swirl

Swirling the wine allows more

oxygen to the wine.

This action also releases the wine’s

aromas and “opens up” the wine.

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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.

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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?

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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?

Page 14: Wine basics and grape varietals presentation final

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.

Page 15: Wine basics and grape varietals presentation final

Red Grape Varietals

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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

Page 17: Wine basics and grape varietals presentation final

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.

Page 18: Wine basics and grape varietals presentation final

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

Page 19: Wine basics and grape varietals presentation final

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

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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

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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

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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

Page 23: Wine basics and grape varietals presentation final

White Grape Varietals

Page 24: Wine basics and grape varietals presentation final

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

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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

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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

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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

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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

Page 29: Wine basics and grape varietals presentation final

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

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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

Page 31: Wine basics and grape varietals presentation final

Thank You!

David Nicholas

Beer/Wine Manager

Fairfield Market

28550 HWY 290

Cypress, TX 77433

[email protected]

Page 32: Wine basics and grape varietals presentation final

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


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