presentation by eddie valente an introduction to wine tasting
TRANSCRIPT
Presentation by Eddie Valente
An Introduction to Wine TastingAn Introduction to Wine Tasting
Presentation by Eddie Valente
Wine ClassesWine Classes
Class 1 – Introduction to Wine Tasting, White Class 1 – Introduction to Wine Tasting, White Varietal Identification and Basic Wine ServiceVarietal Identification and Basic Wine Service
Class 2 - Red Wine Varietal Identification & Class 2 - Red Wine Varietal Identification & DecantingDecanting
Class 2 – American WinesClass 2 – American Wines Class 4 – French Wines - BordeauxClass 4 – French Wines - Bordeaux Class 5 – French Wines - BurgundyClass 5 – French Wines - Burgundy Class 6 – French Wines - Rhone, Alsace & LoireClass 6 – French Wines - Rhone, Alsace & Loire Class 7 – German WinesClass 7 – German Wines
Presentation by Eddie Valente
Wine ClassesWine Classes
Class 8 – Italian WinesClass 8 – Italian Wines Class 9 – Spain, Switzerland, Austria, GreeceClass 9 – Spain, Switzerland, Austria, Greece Class 10 – Southern Hemisphere (So. Africa, Class 10 – Southern Hemisphere (So. Africa,
Argentina, Chile, Australia, New Zealand)Argentina, Chile, Australia, New Zealand) Class 11 – Champagne & Sparkling WineClass 11 – Champagne & Sparkling Wine Class 12 – Fortified Wines (Port, Sherry, Class 12 – Fortified Wines (Port, Sherry,
Madeira)Madeira) Class 13 – Spirits (Cognac, Armagnac, Scotch, Class 13 – Spirits (Cognac, Armagnac, Scotch,
etc)etc) Class 14 – Beers & AlesClass 14 – Beers & Ales Class 15 – CigarsClass 15 – Cigars
Presentation by Eddie Valente
Types of Wine TastingTypes of Wine Tasting
HedonisticHedonistic QualitativeQualitative
UC Davis 20 point 100 point scale Stars & Puffs
Restaurant RitualRestaurant Ritual AnalyticalAnalytical DeductiveDeductive
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Tasting WineTasting Wine
Sight - Color & Clarity Sight - Color & Clarity Aroma - Type & IntensityAroma - Type & Intensity Taste - Body, Dryness/Sweetness, Taste - Body, Dryness/Sweetness,
AcidityAcidity Feel - Texture, TanninFeel - Texture, Tannin Finish - Length Finish - Length
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ColorColor
WhiteWhite GreenGreen StrawStraw YellowYellow GoldGold AmberAmber
RedRed PurplePurple RubyRuby BrickBrick OrangeOrange AmberAmber
YoungerCooler
Stainless Steel
OlderWarmer
Oak Aging
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ClarityClarity
CloudyCloudy DullDull ClearClear BrightBright
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Aroma - Aroma - Type & IntensityType & Intensity
EarthEarth FloralFloral SpicySpicy CitrusCitrus BerryBerry Tree FruitTree Fruit Tropical Tropical
FruitFruit SmokeSmoke
Dried FruitDried Fruit BarnyardBarnyard VegetativeVegetative WoodyWoody NuttyNutty MineralMineral OtherOther
Rose, Geranium, Violet, Rose, Geranium, Violet, Jasmine, Lilac, HoneysuckleJasmine, Lilac, Honeysuckle
Mushroom, Dead LeavesMushroom, Dead Leaves
Cinnamon, Clove, Pepper, Cinnamon, Clove, Pepper, Mint, Nutmeg, Anise, Mint, Nutmeg, Anise, GingerGingerGrapefruit, Lemon, OrangeGrapefruit, Lemon, Orange
Blackberry, Raspberry, Blackberry, Raspberry, Strawberry, Cassis, Currant, Strawberry, Cassis, Currant, CranberryCranberry
Cherry, Apricot, Cherry, Apricot, Peach, Pear, Apple, Peach, Pear, Apple, PlumPlum
Pineapple, Melon, Pineapple, Melon, BananaBanana
Raisin, Prune, Raisin, Prune, FigFig
Gamey, Beef, Gamey, Beef, Truffle, Tar, ManureTruffle, Tar, Manure
Stemmy, Cut grass, Stemmy, Cut grass, Pepper, Bellpepper, Pepper, Bellpepper, Hay, Green Olive, Hay, Green Olive, Herbaceous, Tobacco, Herbaceous, Tobacco, Wet Straw, AsparagusWet Straw, Asparagus
Oak, Cedar, Pine, Vanilla, Oak, Cedar, Pine, Vanilla, Phenol, ResinPhenol, Resin
Roasted Hazelnut, AlmondRoasted Hazelnut, Almond
Flinty, Steely, Stony, Flinty, Steely, Stony, ChalkyChalky
Caramel, Molasses, Caramel, Molasses, Chocolate, Honey, Soapy, Chocolate, Honey, Soapy, Creamy, Buttery, Creamy, Buttery, Butterscotch, PetrolButterscotch, Petrol
Creme Brulee, Toast, Creme Brulee, Toast, Leather, Coffee, Lead Leather, Coffee, Lead PencilPencil
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Taste & FlavorTaste & Flavor
Body:Body: Thin, Light, Medium, Full, Rich, Fat Thin, Light, Medium, Full, Rich, Fat
Sweetness/Dryness: Sweetness/Dryness: Honeyed, Sweet, Semisweet, Honeyed, Sweet, Semisweet, Semidry, Dry, AustereSemidry, Dry, Austere
Acidity:Acidity: Sour, Tart, Green, Crisp, Balanced, Soft, Flabby, Sour, Tart, Green, Crisp, Balanced, Soft, Flabby, Flat, CloyingFlat, Cloying
Texture:Texture: Spritz, Foamy, Sparkling, Silky, Creamy, Spritz, Foamy, Sparkling, Silky, Creamy, Unctuous, Oily, Dense, Jammy, Concentrated, Ripe, HotUnctuous, Oily, Dense, Jammy, Concentrated, Ripe, Hot
Tannin: Tannin: Smooth, Soft, Balanced, Hard, Puckery Smooth, Soft, Balanced, Hard, Puckery (Astringent), Harsh(Astringent), Harsh
Oak Oak ComplexityComplexity
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FinishFinish
Length - Short, Medium, Length - Short, Medium, LongLong
TypeType
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RieslingRiesling
ColorColor
AromaAroma
TasteTaste
Straw to AmberStraw to Amber Flowery, Mineral, AppleFlowery, Mineral, Apple
Light to Full BodiedLight to Full Bodied Dry to Dessert SweetDry to Dessert Sweet Balancing Acidity Balancing Acidity
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Wine ServiceWine Service
1. Present Bottle (say name & vintage)1. Present Bottle (say name & vintage)
2. Remove Capsule 2. Remove Capsule
3. Wipe top3. Wipe top
4. Remove Cork (present to host)4. Remove Cork (present to host)
5. Wipe top5. Wipe top
6. Pour Taste6. Pour Taste
7. Serve Guests7. Serve Guests
8. Place Bottle on Table (offer to keep white wine 8. Place Bottle on Table (offer to keep white wine on ice)on ice)
9. Remove Cork From Table 9. Remove Cork From Table
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GewurztraminerGewurztraminer
ColorColor
AromaAroma
TasteTaste
Straw to YellowStraw to Yellow Spicy, Leechee Nut, Spicy, Leechee Nut,
GrapefruitGrapefruit
Light to Medium BodiedLight to Medium Bodied Distinctive SpicinessDistinctive Spiciness Moderate AcidityModerate Acidity Dry to Sweet Dry to Sweet
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Pinot GrisPinot Gris
ColorColor
AromaAroma
TasteTaste
Straw to YellowStraw to Yellow Ripe Pears, EarthRipe Pears, Earth
Light to Medium BodyLight to Medium Body DryDry Crisp to Soft Crisp to Soft
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Champagne ServiceChampagne Service
1. Present Bottle 1. Present Bottle (say name & vintage)(say name & vintage)2. Remove Capsule 2. Remove Capsule 3. Cover Cork with Side-towel3. Cover Cork with Side-towel4. Unscrew Wire Hood 4. Unscrew Wire Hood (keep thumb over cork)(keep thumb over cork)5. Hold bottle at 45º, While Holding Cork 5. Hold bottle at 45º, While Holding Cork
Firmly, Twist Bottle, Allow Air Pressure to Firmly, Twist Bottle, Allow Air Pressure to Force the Cork OutForce the Cork Out
6. Pour Taste for the Host6. Pour Taste for the Host7. After Approval, Serve Guests7. After Approval, Serve Guests8. Place Bottle on Ice 8. Place Bottle on Ice 9. Remove Cork From Table 9. Remove Cork From Table
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Sauvignon BlancSauvignon Blanc
ColorColorAromaAroma
TasteTaste
Green to YellowGreen to Yellow Herbaceous, Flinty, Herbaceous, Flinty,
Gooseberries, Grassy, Hay, Gooseberries, Grassy, Hay, SmokeySmokey
Light to Medium BodiedLight to Medium Bodied Bone dry to DryBone dry to Dry Green to CrispGreen to Crisp Bracing, refreshing, austere Bracing, refreshing, austere
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Frequently Asked Frequently Asked QuestionsQuestions
Why are wineries using plastic corks?Why are wineries using plastic corks? Why do wineries put sulfites in their Why do wineries put sulfites in their
wine?wine? What are the crystals I see in the bottom What are the crystals I see in the bottom
of the wine bottles?of the wine bottles? Why are wines aged in oak barrels?Why are wines aged in oak barrels? What is Malo-Lactic fermentation?What is Malo-Lactic fermentation? What is a ‘Vintage’ wine?What is a ‘Vintage’ wine?
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ChardonnayChardonnay
ColorColorAromaAroma
TasteTaste
Straw to GoldStraw to Gold Tropical Fruit, Melon, Tropical Fruit, Melon,
Vanilla, Buttery, Creamy, Vanilla, Buttery, Creamy, Oaky, MineralOaky, Mineral
Medium to Full bodiedMedium to Full bodied Dry to Medium DryDry to Medium Dry Crisp to Rich and Oily Crisp to Rich and Oily
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Can you identify the wine in your Can you identify the wine in your glass?glass?
Close your eyes, have your partner Close your eyes, have your partner hand you one of the wines.hand you one of the wines.
Identify the wine by the aromaIdentify the wine by the aroma
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Recommended BooksRecommended Books
The Wine BibleThe Wine Bibleby Karen McNeilby Karen McNeil
Windows on the World Wine CourseWindows on the World Wine Courseby Kevin Zralyby Kevin Zraly
Sotheby’s World Wine EncyclopediaSotheby’s World Wine Encyclopediaby Tom Stevensonby Tom Stevenson
The World Atlas of Wine The World Atlas of Wine by Hugh Johnsonby Hugh Johnson
Modern Encyclopedia of WineModern Encyclopedia of Wineby Hugh Johnsonby Hugh Johnson
Oxford Companion to WineOxford Companion to Wineedited by Serena Sutcliffedited by Serena Sutcliff
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Restaurant TastingRestaurant Tasting
Cork Cork OxidationOxidation BrettomycesBrettomyces Acetic AcidAcetic Acid MadeirizationMadeirization Excess SO2Excess SO2
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Pinot NoirPinot Noir
ColorColorAromaAroma
TasteTaste
CherryCherry Cherry, Strawberry, Cherry, Strawberry,
Barnyard, Gamey, Violet, Barnyard, Gamey, Violet, Woody, ToastWoody, Toast
Light to Medium BodyLight to Medium Body Dry to Medium Dry, FruityDry to Medium Dry, Fruity Light Tannins Light Tannins
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ViticultureViticulture
Site Selection - Soil, Climate, ExposureSite Selection - Soil, Climate, Exposure Grape Variety - RootstocksGrape Variety - Rootstocks Trellising & PruningTrellising & Pruning DensityDensity Frost ProtectionFrost Protection Crop ThinningCrop Thinning Harvest Harvest
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Site SelectionSite Selection
GoodGood Well Drained SoilWell Drained Soil Frost FreeFrost Free
Mild WintersMild Winters Warm, dry growing Warm, dry growing
seasonseason Cool nightsCool nights Poor soilsPoor soils
BadBad Heavy, wet soilsHeavy, wet soils Late Sprint/Early Fall Late Sprint/Early Fall
FrostsFrosts Severe WintersSevere Winters Cool/Hot, Humid Cool/Hot, Humid
growing seasongrowing season Warm/Hot nightsWarm/Hot nights Overly productive Overly productive
soilssoils
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Other FactorsOther Factors
FogFog Sun’s AngleSun’s Angle
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SyrahSyrah
ColorColorAromaAroma
TasteTaste
Purple to Cherry RedPurple to Cherry Red Black Fruits, Pepper, SpicyBlack Fruits, Pepper, Spicy
Medium to Full BodyMedium to Full Body Moderate TanninModerate Tannin Rich, full FlavorsRich, full Flavors Moderate Acidity Moderate Acidity
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HarvestHarvest
FermentationFermentation
PressingPressing
BottlingBottling
PressingPressing
Bottle AgeBottle Age
FermentationFermentation
Oak AgingOak Aging
Whole Cluster PressWhole Cluster Press Carbonic MacerationCarbonic Maceration
Malo-Lactic FermentationMalo-Lactic Fermentation
De-Stem & De-Stem & CrushCrush
Stainless Steel or BarrelStainless Steel or Barrel
Stainless Steel or VatStainless Steel or Vat
Fining & FilteringFining & Filtering
Pumping OverPumping OverPunching DownPunching Down
BatonageBatonage
Wine MakingWine Making
WhiteWhite RedRed
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Cabernet SauvignonCabernet Sauvignon
ColorColorAromaAroma
TasteTaste
Purple to Ruby, GarnetPurple to Ruby, Garnet Blackcurrants, cassis, Blackcurrants, cassis,
raspberry, tobacco, cedar, raspberry, tobacco, cedar, herbs, herbaceous, herbs, herbaceous,
Woody-OakyWoody-Oaky
Full bodiedFull bodied DryDry Intense complex flavorsIntense complex flavors Moderate to high tannins Moderate to high tannins
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DecantingDecanting
Aeration & SedimentAeration & Sediment1. Remove the wine from its bin into a wine basket or cradle. 1. Remove the wine from its bin into a wine basket or cradle. 2. Present Bottle (Say name and the vintage).2. Present Bottle (Say name and the vintage).3. Remove ALL the foil from the neck.3. Remove ALL the foil from the neck.4. Remove the cork (keep the bottle horizontal in the cradle and use 4. Remove the cork (keep the bottle horizontal in the cradle and use your hand to keep it form turning) present it to the host.your hand to keep it form turning) present it to the host.5. Pour the wine into the decanter using one continuos motion (do 5. Pour the wine into the decanter using one continuos motion (do not stop and start again) while looking through the neck of the bottle not stop and start again) while looking through the neck of the bottle for the sediment. As it beings to enter the neck of the bottle stop for the sediment. As it beings to enter the neck of the bottle stop pouring.pouring.6. Pour a taste for the host and await his approval.6. Pour a taste for the host and await his approval.7. Pour for the rest of the guests, ladies first.7. Pour for the rest of the guests, ladies first.8. Place the decanter and bottle on the table8. Place the decanter and bottle on the table9. Remove the cork9. Remove the cork
It is very important to keep bottle very still to avoid disturbing the It is very important to keep bottle very still to avoid disturbing the sediment.sediment.
Presentation by Eddie Valente
ZinfandelZinfandel
ColorColorAromaAroma
TasteTaste
Purple to Cherry RedPurple to Cherry Red Raspberry, blackberry, Raspberry, blackberry,
currant, fig, leathercurrant, fig, leather
Medium to full bodiedMedium to full bodied DryDry Moderate acidityModerate acidity Moderate to high tanninsModerate to high tannins High Alcohol High Alcohol
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MerlotMerlot
ColorColorAromaAroma
TasteTaste
Purple to Ruby, GarnetPurple to Ruby, Garnet Blackcurrants, cassis, dark Blackcurrants, cassis, dark
cherry, rose petals, tobacco, cherry, rose petals, tobacco, cedar, herbs, tobacco, plums, cedar, herbs, tobacco, plums, herbaceous, herbaceous,
Woody-OakyWoody-Oaky
Medium to Full bodiedMedium to Full bodied DryDry Intense complex flavorsIntense complex flavors Moderate tannins, supple, silky Moderate tannins, supple, silky
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TempranilloTempranillo
ColorColorAromaAroma
TasteTaste
Cherry to Onion SkinCherry to Onion Skin Leather, spice, CassisLeather, spice, Cassis
Medium bodyMedium body Austere to DryAustere to Dry Soft to TartSoft to Tart Hard, Astringent, to Soft and Hard, Astringent, to Soft and
supple supple