day 88 essentials of wine
Post on 08-May-2015
604 Views
Preview:
TRANSCRIPT
Session I
Today’s Discoveries Home study opportunity The journey into the world of wine is
fun! Gain confidence when ordering,
buying and serving wines Discover the physiology of taste Identify your own wine preferences Understanding the subtleties in wine
evaluation Food & Wine affinities
Home Study Resource
http://gallowineacademy.com
New User Click Here (under Log-in button)Default Password: Trade
Select a State or Province: ColoradoFill in Create an Account Information: Account Name: Escoffier Schools
Account Type: On PremiseClick: Create
From here, you can use the Gallo Wine Academy or the Gallo Spirits Academy.
Prelude to Winemaking Viticulture:
Combining sound farming
techniques with an understanding of terroir to create grapes with concentrated flavor.
Viniculture: Combining sound scientific
techniques with an experienced palate and intuitive artistry to make a delicious wine!
Terroir – “Know the land!” Soil & Drainage Micro-climate Altitude,
day/night temp. variation
Aspect/Sun exposure
Proximity to a body of water
Viticultural Practices
Winemaking Essentials Latitude (30˚-50˚)
Terroir elements Annual Weather
Grape Variety Vinification
technique Aging, barrel/bottle
The climate belts where wine grapes are grown:
Prelude to Winemaking II
Fermentation: Sugar + Yeast = Alcohol + CO2 (& some
acid)
Degree of Dryness Residual sugar after fermentation
Four major categories of wine: Table 8-15% alcohol Sparkling 8-12% alcohol + CO2 Fortified 17-22% alcohol Aromatized varying alcohol+ flavors
Wine Identifying Components
Color: Red, White or RoséVarietal: Grape type (Vitis
Vinifera)Region: Where the wine was
madeProducer: Which vineyard made
itDegree of dryness (residual
sugar)Style: Table, Sparkling, Fortified or
Aromatized
Other Wine ElementsAroma: Refers to the natural
odors of the grape in conjunction with the terroir
Bouquet: Refers to aromatic qualities in wine that are man-made:Refrigerated fermentation (extended)Oak aging (new/old;
French/American)Barrel toast: light, medium or
heavyMalolactic Conversion: Malic to lactic
acidUmami richness from bottle aging
Wine Styles
Old World:More focused on terroir; generally lower in alcohol and made for drinking with food. Much more regulation
Wine Styles IINew World:
Fruit-focused & higher alcohol. Made for drinking on its own; more recent shift towards food-focused wines
To begin a Wine Taster’s journey,
one must first understand
Flavor Dynamics…
Auguste EscoffierThe father of modern
cuisine… Perfected rich veal
stock, browning the bones/veggies & simmering for many hours to create a deep, savory flavor
Deglazed roasted meat pans to pick-up caramelized flavors & make rich gravies
Basic History of Flavor Dynamics:
Greek philosopher Democritus identified four basic tastes (bitter, sweet, salty & sour) 2,400 years ago, and became central to western gastronomy
In the late 1800’s, Auguste Escoffier suggested that a fifth taste was responsible for the savory flavor of his rich veal stock
Escoffier’s theories were dismissed until 1908, when Japanese chemist Kikunae Ikeda showed that an amino acid called glutamate underlies the taste of a hearty variety of seaweed broth…
Umami: Japanese for “delicious”
Kikunae Ikeda identified the savory flavor of Dashi (broth made from dried kelp) Dashi is used like we use brown
stock Flavor caused by protein
degradation Isolated glutamic acid & salt =
Umami Developed MSG to produce a
similar savory flavor to rich brown stocks, without the time and effort they require
The tongue can only sense 4 (now 5) flavors:
BitterSourSaltySweetUmami
The Physiology of Taste Recent research has de-bunked the
old tongue flavor map with tasting “areas”
All taste buds actually have individual receptors to detect all five flavors
The nose, however, perceives an estimated 10,000 distinct odors!
So, when is it impossible to tell the difference between an apple and a turnip blind-folded?
Smell + Taste = Flavor
“Blind taste” your jelly bean...
Flavor Dynamics Revealed:
The tongue detects 5 flavors… All other volatile flavor
components are “smelled” from within the mouth through the retro nasal cavity and perceived by the olfactory epithelium that sends the sensory information to the brain
Flavor = Taste + Smell!
The Physiology of Taste
Only 5 tastes> 10,000
odors
BitterSweetSour Salty
Umami
Ah, so how does this work?
Not the best, but better…
Between the knees and ..PULL!
Which wine key to use?
Not so good…
This is what you need!
Vertical: Comparative:
Wine Dinner:
Always taste driest whites to rose to red to sweet
There are different formats for tasting:
Tasting & Wine Evaluation
Let’s Taste Our Wines: See: (color/clarity), Swirl & Sniff:
(viscosity & aromas; F.E.W.), Sip: (mouth-feel & flavor), Swallow: or expectorate, Savor: the finish
Take a minute to savor your wine:
15 seconds Mouth-feel30 seconds Fruit flavors & body45 seconds Are other flavors
present? 1 minute Tannins, length of
flavors
The Aroma Wheel
● Starts in general at the center and radiates to specifics
● Isolates Aromas, Bouquet elements, and faults
● Helps a wine evaluator express what their olfactory experience is
Wine # 1 Vintage: ‘11 Name: Sauvignon Blanc Producer: Monkey Bay Region: Marlborough, New
Zealand
Wine # 2 Vintage: ‘11 Name: Chardonnay Producer: Toasted Head Region: California
Now, let’s see what the professionals say, and what went into
making these wines!
Monkey Bay, Sauvignon Blanc, Marlborough, New Zealand
VINIFICATION: After harvesting, the fruit was crushed and destemmed, and the juice given up to 3 hours skin contact. Fermented in steel tanks, at low temperatures. After fermentation the wine remained on yeast lees for two weeks.
COLOR: Pale lemon in color, with green tints and brilliant clarity.
AROMA: A vibrant bouquet of citrus and tropical fruits, with hints of cut grass.
PALATE: A fresh, lively, approachable wine overflowing with ripe grapefruit, lemon and passionfruit and infused with delicate herbaceous characters.
2010 Toasted Head Chardonnay,Yolo Co, California
The fruit: Chardonnay grapes (96%) with a touch of Viognier (4%), the majority of which is sourced from our Dunnigan Hills AVA vineyard.
The labor: The grapes are picked during the night to preserve freshness, then gently de-stemmed and pressed at the winery. We ferment 100% of the juice sur lie (basically, with the sediment) in a combination of new and used American, Eastern European and French oak barrels for eight months.
The reward: This wine delivers white peach and Asian pear aromas and is rich, yet crisp on the palate with great acidity. We prefer to just think of it as a solid American Chardonnay with some oaky heft behind it.
Pairs well with: Pairs well with brie & crackers, a walk in the woods on a warm fall day, and Skype dates with old friends.
Secrets of the Naked Grape
Peel the skin and press into the napkin
Eat the skin only Eat the meat of the grape Eat the entire grape
Natural Synergy: The whole is greater than the sum of its parts!
The Naked Grape Revealed
Tannins add color and flavor Fruit flavors fade as others
develop White wines darken with age Red wines lighten with age The astringency of
tannins softens with time (bottle aging)
How else do tannins soften?
Oxygen...It helps the flavor
peak, then it CRASHES!
Wine # 3 Vintage: ‘11 Name: Pinot Noir Producer: Parducci Region: California
Wine # 4 Vintage: ‘11 Name: Cabernet Sauvignon Producer: Dynamite Region: Rex hills, Lake County, CA
Taste the Red Wines... Tasting Wine
Color, swirl, smell, taste, savor…
Take a minute to savor your wine
15 seconds Mouth-feel30 seconds Fruit flavors and body45 seconds Are other flavors
present? 1 minute Tannins, length of
flavors
Now, let’s see what the professionals say about the red wines!
Winemaker: Bob Swain Three Word Taste Summary: raspberry, strawberry, cedar Food Pairings: Enjoy this medium-bodied red wine with grilled salmon, pork tenderloin, creamy mushroom soup, and fine cuts of red meat. Tasting Notes: Our Pinot Noir offers aromas of juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar on the finish.
Parducci Pinot Noir, Mendocino, CA
“Dynamite Cabernet Sauvignon is a fairly dry, medium-to-full bodied red
wine that is high in tannins. The acidity is decent enough but the dryness and
strong tannins cause it to really need to be tempered by food - it's not really a
wine for sipping on its own.
If it weren't for the harshness of the tannins, this Dynamite Cabernet
Sauvignon would probably be a much better wine that would pair well with a
wider variety of foods.”
Dynamite, Cabernet, Lake County, California
The New Face of Decanters…
But what is their function?
…And what is this?
AND When does size matter?• Split: 187ml (1/4 bottle)
• Half Bottle: 375ml
• Standard: 750ml
• Magnum: 1.5L (2 bottles)
• Jeroboam/Double Magnum: 3L (4 bottles)
• Rehoboam: 4.5L (6 bottles)
• Methuselah/Imperial: 6L (8 bottles)
• Salmanzar: 9L (12 bottles)
• Balthazar: 12L (16 bottles)
• Nebuchanezzar: 15L (20 bttls.)
• Melchoir: 18L (24 bottles)
• Solomon: 20L (26 bottles)
• Melchizedek: 30L (40 bttls.)
Ideal temperatures to serve wine:
Sparkling Wines:
Crisp, Dry Whites:Full-Bodied Whites:
Light Reds: Medium-Bodied Reds:
Complex Reds: Full-Bodied, Mature Reds:
Tawny Ports: Vintage Ports:
Late Harvest & Sweet Whites:
42-45˚F
43-46˚F50-54˚F
48-52˚F56-58˚F61-63˚F61-64˚F
59-62˚F61-64˚F42-44˚F
Why Wine with Food?Complex flavor combinationsHarmonic taste groups (or
diversity)Cleanses (“scrubs”) the palateAdded benefits:
Health & the French paradox Improves disposition!
Remember - all things in moderation Allergic reactions: sulfites, histamines, and
tyramine (an amino acid found in aged foods)
Food & Wine Affinities
Symbiotic Relationship Foods affect wine perception; wine
affects perception of food
Wine elements Intensity, fruit, acidity, body, oak... Wine elements can either match or
contrast food flavors and textures The Finish; how long does it linger?
Food & Wine Affinities II
The more complex the food, the simpler the wine
Matching or contrasting flavors
Champagne & wedding cake?True or False: White with fish,
Red with meat, Rose with anything
Intense food Intense wine
Subtle food Subtle wine
IT’S THAT SIMPLE!
Buy on Apples, Sell on Cheese
Apples: High in malic acid; they bring out imperfections in the wine
Cheeses: High in fat; they hide imperfections in the wine
Taste again with apples; then cheese
How did the tastes change?
Food & wine can create a
harmonious marriage while
each still keeping their individual
identity!
Experiment with other
wine and food pairings
Food for Thought
Serving temperatures Two types of “decanting” The cork controversy Wine storage and left-overs? Oxidized (“turned”) and
“Corked” The “French Paradox” Possible allergic reactions
YOU CAN TRUST YOUR OWN ABILITY TO
TASTE!So go forth with confidenceAnd enjoy the pleasures ofdiscovering new wines –
because it’s the journey thatprovides the most
enjoyment!
Nose Training…Did it work?
Do you know the basic elements of wine?
Can you evaluate wine in one minute?
Can you better discern wine aromas? Can you better communicate your
taste preferences when ordering wine?
Do you have more confidence in ordering, buying and serving wines?
Did you have fun experimenting with food and wine pairings?
top related