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.