ussa wine course book 2007 ccl editon jan 2007

8/2/2019 USSA Wine Course Book 2007 CCL Editon Jan 2007

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The United States Sommelier Association, Inc.

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Table of ContentsIntroduction

The Evolution of Modern WineThe VineHow Wine is madeThe Aroma WheelTraining TechniquesTasting TechniquesViticultureVinification

The Influence of OakWhite VarietalsRed VarietalsCorrect Wine ServiceWines of FranceChampagneAmericaThe Wines of ItalySpainGermanyLesser-known Wines of the worldFortified WinesAppendix Glossary

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The Evolution of Modern WineUp to the start of the 17th century wine was in the unique position of being the one and onlywholesome and, up to a point, storable beverage. It had no challengers. Water was normally

unsafe to drink, at least in cities. Ale without hops very quickly went bad. There were nospirits, nor any of the caffeine-containing drinks that appear essential to life today.

Europe drank wine on a scale it is difficult to conceive of; she must in fact have been in aperpetual fuddle. It is hard to have confidence in the descriptions of wine, which survive frombefore about 1700. With the exception of Shakespeares graphic tasting notes: a marveloussearching wine, and it perfumes the blood ere one can say Whats this? They tend to refer toroyal recommendations or miraculous cures rather than to taste and characteristics.

In the 17th century all this changed; starting with chocolate from Central America, then coffeefrom Arabia and finally tea from China. At the same time the Dutch developed the art and

commerce of distilling, turning huge tracts of western France into suppliers of cheap whitewine for their stills; hops turned ale into more stale beer and great cities began to pipe the cleanwater they had lacked since the Romans.

The wine industry was threatened with catastrophe unless it developed new ideas. It is notcoincidence that we date the creation of most of the wines we consider classics today from thesecond half of the 17th century. But these developments would never have succeeded withoutthe timely invention of the glass wine bottle.

Since Roman times wine had spent all its-life in a barrel. Bottles, or rather jugs, usually ofpottery or leather, were used simply for bringing it to table. The Early 17th century saw

changes in glassmaking technology that made bottles stronger and cheaper to blow. At aboutthe same time some unknown thinker brought together the bottle, the cork and the corkscrew.

Bit by bit it became clear that wine kept in a tightly corked bottle lasted far longer than winekept in a barrel, which was likely to go off at any time after the barrel was broached. It alsoaged differently, acquiring a bouquet. The vin de garde was created and with it the chanceto double and triple the price of wines capable of ageing.

It was the owner of Chteau Haut-Brion who first picked up the idea of what we might callreserve wines; selected, later-picked, stronger, carefully made and matured. In the 1660s heopened Londons first restaurant under his own name, Pontacs Head, to publicize it.

In Champagne the great oenologist monk Dom Prignon proceeded with the same idea, ofperfecting by blending a drink so luxurious that the aristocracy would beg for it. By accident, orrather by the inherent nature of the wine of the region, once bottled it started to sparkle. Theoenologist disapproved; the clientele did not.

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In the early 18th century Burgundy changed its nature too. The most delicate wines, Volnay andSavigny, were once the most fashionable. Now these vins de primeurbegan to give way to thedemand for long-fermented, dark-colored vins de garde, especially from the Cte de Nuits.

The wine that benefited most from this treatment was the fiery port the English had started to

drink in the late 17

th

century not out of choice but because the duty on their preferred Frenchwine was raised to prohibitive levels by wars. They had doubts about it at first, but as thecentury and their bottles, grew older, their opinion of it rose sharply. The trend is graphicallyillustrated by the way the port bottle changed shape within a hundred years. The old carafemodel would not lie down, so its cork dried out. The slimmer bottle is easy to bin horizontallyin heaps. Before long the benefits of bottle-aged were beginning to change the style of all thebest wines of Europe.

The evolution of the port bottle from 1708 when it was a carafeto 1812 when it had its modern proportions is a recordof the emergence of vintage wine. With the discoverythat bottled wine improved with keeping, bottles were

designed to be laid down.

In 1866 A Julian published the figures for the alcoholic strengths of recent vintages. By todaysstandards the Burgundies are formidable: Corton 1858, 15.6%; Montrachet l858, 14.3%; Closde Bze l858, 14.3%; Volnay l859, 14.9%; Richebourg l859, 14.3%. In contrast Bordeauxwines of the same two years ranged from 11.3% (St-Emilion Suprieur) to 8.9% (ChteauLafite).

The low natural strength of the Bordeaux wines explains what seems today a curious habit ofthe old wine trade. Up to the mid-century the wines for England which was most of the bestof Bordeaux were subjected to what was know as le travail langlaise. One recipe called for30 liters of Spanish wine (Alicante or Beni-carlo), 2 liters of unfermented white must and abottle of brandy to each barrel of claret. The summer after the vintage the wine was set toferment again with these additives then treated as other wines and kept several years in woodbefore shipping. The result was strong wine with a good flavor, but heady and not suitable forall stomachs. It fetched more than natural wine.

Todays preoccupation with authenticity, even at the expense of quality, makes these practicesseem abusive. But it is as if someone revealed as a shocking practice the addition of brandy toport. We like Douro wine with brandy in it; our ancestors liked Lafite with Alicante in it.

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German wines of the last century would be scarcely more familiar to us. It is doubtful whetherany of todays pale, intensity perfumed, and rather sweet wines were made. Grapes pickedearlier gave more acid wine, which needed to mature longer in cask. Old brown hock was arecommendation.

Champagne was sweeter and fuller in color and flavor although otherwise very like it istoday. Port and sherry had both been perfected. There was much more strong sweet wine:Malaga and Marsala were in their heydays. Madeira, Constantia and Tokay were as highlyregarded as modern Trockenbeerensausleses.

The wine trade was booming. In the winegrowing countries an unhealthy amount of theeconomy rested on wine: in Italy in 1880 it was calculated that no less than 80% of thepopulation more or less relied on wine for a living. This was when the world phylloxera struck.At the time, when it caused the pulling up of almost every vine in Europe and the New World itseemed like the end of the world of wine.

The last 90 years have seen wines Industrial Revolution. More particularly in the last 40 yearsthe scientific background to winemaking has become so much clearer that many things, whichwere thought impossible, have become easy. Quality table wines from warm climates of theNew World became possible in the 1940s, with refrigeration. The very lack of tradition andconvention in Australia and California made these the places where wine science andexperiment moved faster than ever. The number of options available embarrasses the modernwinemaker. At the same time have come temptations to lower the standards of the best, to makemore wine at the expense of quality. In due course the Old World began to learn new tricks.

Todays great danger is the insidious trend towards using a limited palette of grapes to makefamiliar, safe wine, without local character, to please every taste. Winegrowers are anxious fora new market, and technology has shown them how to control what they make. It is essentialfor wine drinkers to demand individual wines with all their local character intact. It is up to usto see that the most enthralling thing about wine its endless variety survives.

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SENSORY EVALUATION

APPEARANCE YOUR FINDINGS WHICH LEADTOBrightness star bright, day bright, brilliant age of wine, quality

Gas evidence size of bubbles quality, acidity

Hue shades of color age, varietal, woodagingRimvar iation colors, waterline age, wood aging,alcohol

Limpidity clarity, flocculation faults, bacteria

Crystals tartaric acids cold stabilization in

Fermentation, cosmetic

Legs or tears viscosity alcohol contentBody of

the wine

SMELL YOUR FINDINGS WHICH LEADTOSoundness good or badfaults quality

Sort of dirt (earth) style: fruit flavored old world vs. new worldearthy (closed aroma)

Power scale attack: low, medium, high varietalOld world vs. new world

Wood aging bouquet wood vs. steel

Fruitiness fruit flavors varietal recognition

Sugar smells sweetness levels Dry vs. Sweet wine

Grape type flavors, aroma, bouquet varietal name (s)

Vinosity components of wine strength/ closed wineLow medium high

Alcohol strength born light bodied vs. full bodied

TASTE YOUR FINDINGS WHICH LEAD TOAcidity salivation, Side of mouth cool vs. warm climate

low medium high varietal recognition

Sugar level of sweetness Dry vs. Sweet wine

Tannin bitterness, back of tongue varietal, age, macerationAstringency wood exposure

Flavor / Fruitiness flavor recognition varietalStrength of aromas old world vs. new world

Vinosity Low medium high faults, balance

Gas size of bubbles quality, acidity, faults

Grape type flavors varietal recognition

Length Short medium long quality

Alcohol Low medium high balance, geography, body

Body / texture Full medium light alcohol, ML, wood aging

Balance measure components quality levels, value

acid, alcohol, tanning, flavors

Identification Tasting Plan

1 2 3 4

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Proper Techniques of Wine Tasting & IdentificationTASTING / CONDITIONS

Wine tasting is quite subjective to the individual taster. There are certain variables in setting thescene for proper tasting that must be set before you can seriously judge a wine. These are themost important:

1. The Glassware: The standard tasting glass used should be clear and relatively thin.It should have the exceptional quality of being suitable for tasting all kinds ofdrinks: champagne, sparkling wines, all reds and whites, ports and other fortifiedwines, and eaux-de vie made from wine, fruit and grain. The tulip form of thisperfect and universally applicable glass both retains the bouquet within the glass andalso enables the processes of oxidation and oxygenation to take place throughcontact with the surrounding air. The foot and stem make it possible for tasters to

hold it without warming the liquid; it is also an easy form to handle during thevarious actions, which precede the tasting proper.

2. The Taster: Should be in good physical shape, a cold or flu makes tastingimpossible. The palate must be fresh, and have had no recent contact with spicydishes, chocolate, mint, strong drink or cigarettes. The best time for tasting isthought to be 10 or 11 am.

3. The Setting: The setting is also very important. Ideally, the room should be quiet,well lit and well aired, to banish any lingering smells; needless to say, no odor orperfume, tobacco or cooking should be allowed to seep in. The room should have

light walls and a table with a white cloth. The temperature should be 68 to 72degrees Fahrenheit and humidity 60-70%. These conditions are about standard forany dining room in which fine wines are to be drunk.

4. Wine Condition: The wines used for a tasting should be stored at approximately 58to 60 degrees for technical tasting and at the usual prescribed temperature of 45degrees Fahrenheit for white and 60 degrees Fahrenheit for red for informalgatherings. The rule of thumb is that lighter wines are chilled cooler and fullerbodied wines slightly warmer. Unless you are showing a faulty wine in your tastingthe storage of the wines are important to be able to show the wine at its best.

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Tasting TechniqueINTRODUCTION:

Deductive Dissective process

A. Slight = appearance

B. Smell = aroma and bouquet

C. Taste & touch = flavor + tactile sensations

4-step process: A through DImperative to follow IN ORDER

A. Take in sensory information

B. Pick up clues: What the data is telling you?

C. Which clues are useful and relevant primary conclusion

D. Decision about wine: Good or Bad final conclusion

Appearance / Sight / The Eye

Maturity and Quality CluesThe first of the multi-step process to distinguishing a wine is the sight. It is necessary to fill theglass with approximately two to three ounces of wine. Even though it is nowadays rare to findwines possessing faults, which the eye can see alone, all tasting must begin visually by theinspection of the following characteristics. First some basic rules:

A. White background to be able to see clearly. Sound wines are clear and bright:3 levels

Star bright brilliance Day bright Brilliant

B. Color = age: whites darken, reds lightenIntensity: can be a hint as to varietal

C. Varietal recognition can be narrowed down by color and brilliance

D. Wood aging: steel fermented vs. barrel fermented, an orange to brick tinge onthe meniscus can be an indicator in red wines.

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Smell: Single most essential step

A. Nose fatigues: 5-6 seconds / 3 quick sniffs

B. First sniff: trigger some recognition and or (Fault Factor)

C. Does it follow through from sight? Which elements overlap?

D. Swirling: release esters and aldehydes, making it easier to detect the various

elements such as new vs. old world and fruit flavors.

E. Divide smell into FEW: earth, wood influence, & fruit

F. Physical characteristics perceivable in nose:

1. Tannin = bitter most notably in Red wines2. Sulfur = burn out of balance3. Alcohol = burn in back of nose out of balance4. Acidity = salivation in mouth cooler climates, addition of acid

G. Should start to come up with some preliminary ideas

- Cool vs. warm climate North vs. South- Old world vs. new world Countries

Tasting: final confirmation

1. Sweet tip/first flavor tasted / short hit

2. Acid sides / second flavor / medium hit

a) (1) Acetic: vinegary(2) Citric: lemon, lime(3) Malic: apple stainless steel fermentation(4) Lactic: cream / yogurt malolactic fermentation

3. Bitter back and throat / last flavor / long hit

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a) Tannin = leathery quality (soft to hard type) varietal recognition,extended maceration

4. Alcohol: how perceived

a) Sweetness of flavorb) Weight of wine / viscosity full bodied vs. light bodiedc) Burn in throat

D. Look for tactile / physical attributes

1. Coat your mouth and taste buds2. Mouth weight or mouth feel3. Finish and length

E. Taste LAST palate gets confused going back and forth

Initial conclusions

A. Old world vs. new world

B. Cool vs. warm climate

C. Country

D. Grape type (s)

Final Conclusions

A. Vintage (specific range)

B. Quality levels/ price value

C. Specific area and grapes

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Other Important considerations:White wine colors have two primary origins: the skin of the grapes that comprise the wine, andthe effects of oxygen on the grape juice or the wine after it's finished fermenting. To list a fewof the main influences:Varietal recognition: The Grape types:

Almost all the juice/must from white grapes is fermented free of significant contact withthe their skins. Individual varieties have their own genetic set of pigments that aretransferred, in part from the skin into the juice when the grapes are crushed or pressed.Referencing white wine, the color of the wine and the color of the grape skins are notreally white, but run the a wide variety of shades from very light to straw andsometimes grayish. This is because particular varieties, such as Trebbiano, are verylightly pigmented, while others, like Gewurztraminer, are deeply concentrated and havedarker skins.

The Climate (Terrior considerations):Cool weather (such as is prevalent in Germany's Mosel-Saar-Ruwer) make white winegrapes struggle to fully ripen and, depending on the variety, there's often some green

color remaining on the skins at harvest, which can find its way into the wine. In warmto hot conditions (which prevail, for instance, in much of Portugal) the grapes get riper,the skins thicken, and the coloring pigments deepen. So the ripeness, and sometimesover-ripeness, conferred by warm to hot conditions tend to produce deeper coloredwhite wines. Rainy weather can also have an effect on color. Regions where the air ismoist and humid in the fall before harvest (grapes could be infected by botrytis) thegrape juice might be exposed to oxygen, which leads to a darkened color.

3 The Fermentation Technique that's used: Wines which are fermented very cold in stainlesssteel tanks, with the addition of liberal doses of the antioxidant and general antisepticsulfur dioxide, will have a much lighter color than wines fermented at high temperaturesin open vats, or in barrels. A controlled stainless steel fermentation insures that there isno contact with oxygen, while vilification in wood, which is porous, generates deepercolors as the air mixes with the juice. The degree of SO2 added to the juice helpdetermines how pale it will be. Fermenting white wine on the grape skins, which isdone rarely today, will, on the other hand, increase color saturation, as the alcoholdissolves pigments and other organic compounds directly from the skins into the wine.

4 The Maturation or Aging Techniques: Just as wines fermented in wood take on deepercolors, so do wines aged in barrels before bottling have a different appearance thanthose stored in tanks, and for the same reason - exposure to oxygen. If the wine ismoved from barrel to barrel during cellar maturation in a manner that further exposes itto air, the colors will be that much darker. Some wines, aged in contact with the deadyeast cells that have carried forward the fermentation, the so called yeast "lees", tend tohave a bleached look, particularly if this is done in an inert storage container. For winesaged on the yeast in barrels, the two effects somewhat counteract one another, but thecolor will still be far deeper than a wine that's never been exposed to oxygen.

5 The Age, or state of maturity, of the wine: White wines deepen in color as they age,changing from whatever their intended natural color is to deeper gold, ambers andbrowns. A very dark colored white wine is said to be "Maderized" or, like Madeira, adeliberately oxidized fortified wine of dark hue.

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The Sensations of the

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How Do I Use It?The Aroma Wheel

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Wooden Barrel Aroma Wheel

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White Wines - Red Wines Sparkling Wines Defects

The purpose of the wine aroma wheel initially was to facilitate communication about wineflavor by providing a standard terminology. The requirements of words included in the wheelwas very simply that the terms had to be specific and analytical and not be hedonic or the resultof an integrated or judgmental response. Floral is a general but analytical descriptive term,whereas fragrant, elegant or harmonious are either precise and vague (fragrant) orhedonic, and judgmental.

The wheel has very general terms located in the center, going to the most specific terms in theouter tier. These terms are NOT the only terms that can be used to describe wines, but representones that are often encountered.

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Sensory EvaluationIdentification Tasting PlanAPPEARANCE YOUR FINDINGS WHICH LEAD TO

Brightness star bright, day bright, brilliant age of wine, quality

Gas evidence size of bubbles quality, acidity

Hue shades of color age, varietal, wood agingRim variation colors, waterline age, wood aging, alcohol

Limpidity clarity, flocculation faults, bacteria

Crystals tartaric acids cold stabilization inFermentation, cosmetic

Legs or tears viscosity alcohol contentBody of the wine

SMELL

Clean / dirty good or bad quality= Soundness

Sort of dirt (earth) style: fruit flavored old world vs. new world

Earthy (closed aroma)

Power scale attack: low, medium, high varietalOld world vs. new world

Sugar smells sweetness levels Dry vs. Sweet wine

Grape type flavors, aroma, bouquet varietal name (s)

Fruitiness fruit flavors, varietal recognition

Wood aging bouquet wood vs. steelAlcohol strength born light bodied vs. full bodied

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TASTE YOUR FINDINGS WHICH LEAD TOAcidity salivation, low medium high cool vs. warm climate

Side of mouth varietal recognition

Sugar level of sweetness Dry vs. Sweet wine

Tannin bitterness, back of tongue varietal, age, maceration

Flavor Astringency wood exposure

Fruitiness flavor recognition varietalStrength of aromas old world vs. new world

Vinosity Low medium high faults, balance

Gas size of bubbles quality, acidity, faults

Grape type flavors varietal recognition

Length Short medium long quality

Alcohol Low medium high balance, geography, body

Body / texture Full medium light alcohol, ML, wood aging

Balance measure components qualityAcid, alcohol, tanning, flavors

Identification by clue analysis only

Primary evidence based on above evidence only

Old world vs. new world Age rangeCool vs. warm climate youthful, moderate, developed, oldCountryGrape typeFinal conclusion based on your personal previous tasting experience of similar qualities

Vintage (specific range) 1 3 years old

Quality level: average vs. very good vs. excellentVillage level, premier cru, GrandRegional wine vs. Cru Bourgeois vs. classified growth

Price point: $5-10/ $10 20/ $20 30/ $30 + wholesale costSpecific area/ geography: France Burgundy Cote Nuit ChambertinFrance Bordeaux Paullac Chateau LafiteCalifornia Napa Carneros AcaciaFood Recommendation

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Tasting Technique Tasting Methodology1. APPEARANCE

* Clean (Yes or No) Brightness (DEFINE LEVEL)* CO2 (Yes or No) Flocculation (Yes or No)

* Hue (define specifically. ..qualify (bright, pale etc)(If a white wine any green?)(If a red wineany rim variation?)

* Intensity level (high, medium, low)* Legs (slow, medium or fast) indicating WHAT?

2. NOSE

* Clean or faulty * Banker Factor identifying indicator, for sure* F.E.W.

Define the fruit, earth, wood with specifics

* Power scale / intensity (consistent with appearance?)

* fruity vs. vinous (consistent with appearance?)* Physical markers:

- Alcohol - Tannin- Acid - Sugar

3 . MOUTH

* Acid level (1-10 rating)Acid balance vs. sugar (dry, off dry, sweet)

* Body weight (light/medium/medium full/full), texture* CO2 comment (if appropriate)* Flavors (consistent? Any additional?)

* If red.. tannins (fruit vs. wood, hard vs. soft)* length (short, medium, long..)* Overall balance

4. INITIAL CONCLUSION

* Old world vs. new world* Cool vs. warm climate* Country* Grape type (s)* Age range (youthful, moderate, developed, older..)

5. FINAL CONCLUSION

* Specific Geography* Specific age bracket (1-3 years)* Quality judgment* (In a restaurant, setting food recommendations)

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Color ScaleREDS WHITES

BLACK WATER WHITE

1 BLUE 1 GREEN / SILVER

PURPLE STRAW

RED YELLOW

2 GARNET 2 YELLOW GOLD

BRICK RED GOLD

TAWNY YELLOW BROWN

3 MAHOGANY 3 CARAMEL / TOFFEE

AMBER BROWN BROWN

BROWN


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Wine ComponentsACIDITY: gives wine its lively taste. Natural acidity is essential to a well-balanced wine.

AROMA: reflects the part of smell of wine derived from the grape, the distinctly varietalcharacter.

BALANCE: says all the elements of the wine are in harmony.

BODY: describes the weight of wine in the mouth; medium or full-bodied.

BOUQUET: reflects the part of smell of wine derived from the method and style offermentation, aging, oak contact, and time in the bottle.

DRYNESS: means the absence of natural sugar.

SWEETNESS: the opposite of dryness. Generally, wines will be dry, off/dry or sweet.

FINISH: describes the lingering after-taste that remains after swallowing the wine.

WINE DESCRIPTIONS

Aromatic, Assertive, Astringent, Austere, Big, Bitter, Bold, Bright, Brilliant, Buttery, Chewy, Clean,Clear, Complex, Crisp, Delicate, Depth, Distinctive, Distinguished, Dry, Earthy, Enjoyable, Exotic, Flat,Flowery, Fragrant, Fresh, Fruity, Full-bodied, Gentle, Graceful, Hearty, Intense, Interesting, Intriguing,

Light, Lingering, Lively, Luscious, Memorable, Mature, Musty, Neutral, Noble, Oaky, Rare, Rich,Robust, Rounded, Satisfying, Sharp, Silky, Smokey, Smooth, Soft, Spicy, Sturdy, Subtle, Superb, Sweet,Tannic, Tart, Understated, Unique, Watery, Well-aged, Well-balanced, Well-bred, Zesty.


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Experience in WinesEXPERIENCE IS THE KEY The more you taste, the better your understanding of wines and thebetter you become at articulating what you see, smell and taste.

EVALUATETHE

APPEARANCE

EVALUATETHE NOSE-AROMA &

BOUQUET

EVALUATETHE TASTE

Hold the glass by the stemand to the light. Describe the

COLOR with one of thefollowing:

WHITE WINES:Pale yellow

Straw yellowYellow-gold

GoldOld gold

RED WINES:PurpleRuby

GarnetRed

Brick redRed-brown

Evaluate the winesCLARITY. The wine shouldbe brilliantly clear without a

hint of haziness

Hold the glass by the stem,swirl the wine to release thearomatic components, bringthe glass to your nose and

smell.

Describe the nose in generalterms: Is the wine

FLORAL,SPICY,

FRUITY,HERBACEOUS,OR EARTHY?

Can you define the nosefurther; is the wine:

Rose, Violet, Jasmine, Anise,Clove, Mint, Cinnamon,Pepper, Apricot, Cherry,Muscat, Orange, Lemon,

Blackberry, Apples, Banana,Pineapple, Black Current,

Strawberry, Coffee, Smoked,Musk, Truffle, Mushroom,

Butter, Cocoa, Carmel, Pine,Honey, Vanilla, Walnut,

Almond, Hazelnut

Take a reasonable mouthfulof wine, draw in air over

palate, roll it round the mouthand swallow.

Describe the flavor, mouthfeel, finish and overall

quality.

Was there an intense flavor?

Was it a lingering or shortaftertaste?

Did you like the wine?


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Major regions of the worldVI TI CULTURE & VI NI FI CATI ON

The science of growing grapes for the purpose of making wine & the science of making wine from fruit.

INTRODUCTION: A BRIEF OVERVIEW OF THE MAJOR WINE PRODUCINGCOUNTRIES.Before we go into our modules we would like to provide you with a short overview on the major winegrowing regions of the world. This brief introduction to these countries will assist you in understandingthe evolving styles of growing grapes that are both of European origin and also of local indigenous

cultivation.Whether old or new world, all grape growing countries fall between 30-50 degrees longitude or latitude.That is the climate that supports the cultivation and production of the best wines.ArgentinaArgentina is the world's fifth largest wine producing nation, with most of it consumed within the country.The majority of the vineyards are situated in the foothills of the Andes mountains where they have accessto water for irrigation from the melting snow.

Although many vitis vinifera grape varieties are planted that were brought from Europe, its theMALBEC variety that has drawn much international attention for its distinctive taste and high qualityproduced in mostly the MENDOZA region.

AustraliaAustralia is the 11th largest wine producer in the world. Australians have the highest per capita wineconsumption in the English-speaking world.

Australian whom were always known for the beer consumption have developed at taste for easy drinking,fruit forward styles of wine. Warm climates allow for higher ripening and flavor extraction. Wine isaffordably priced and positioned as an everyday beverage.ChileWine making in Chile dates back to the settlement of the Spanish. Recent developments in vineyardmanagement and wine making have produced excellent results in this country. The Cabernet Sauvignonsand Merlots that are produced are excellent quality considering their inexpensive price, and some of theestate wines can compete on a worldwide basis. With full upfront fruit the style of wines produced hereare exactly what we are looking for from 'New' world producers and as the country continues to invest inits wines they can only improve.

As more and more consumers are looking for value in their wines Chile has gained many new consumersbuying their wines which are generally less expensive than there American and European counterparts.

FranceTo say that France is the standard by which all other wine countries are measured would not be anoverstatement. France is a leader because of ideal geography and climate for growing good grapes, rich

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enological history dating back to Roman times, passion for food and sheer diversity of wine-producingregions and wine styles.

The major regions of France:

Champagne was a region long before it was a sparkling wine. The region lies at a crossroads of northernEurope the river valleys leading south to the Mediterranean and north to Paris, the English Channel andWestern Germany and thus has been the setting of many dramatic events in the history of the Frenchnation.

We owe a lot to Dom Prignon as any inventor owes those who have come before him. He is nothowever the inventor of champagne as is often thought. The bubbles in the wine are a natural processarising from Champagne's cold climate and short growing season. Of necessity, the grapes are picked latein the year. This doesn't leave enough time for the yeasts present on the grape skins to convert the sugar inthe pressed grape juice into alcohol before the cold winter temperatures put a temporary stop to thefermentation process. With the coming of Spring's warmer temperatures, the fermentation is againunderway, but this time in the bottle. The refermentation creates carbon dioxide, which now becomestrapped in the bottle, thereby creating the sparkle.

He was not able to prevent the bubbles, but he did develop the art of blending. He not onlyblended different grapes (Pinot Noir, Pinot Meunier, Chardonnay), but the juice from the same grapegrown in different vineyards. Not only did he develop a method to press the black grapes to yield a white

juice, he improved clarification techniques to produce a brighter wine than any that had been producedbefore. To help prevent the exploding bottle problem, he began to use the stronger bottles developed bythe English and closing them with Spanish cork instead of the wood and oil-soaked hemp stoppers then inuse. Dom Prignon died in 1715, but in his 47 years as the cellar master at the Abby of Hautvillers, helaid down the basic principles still used in making Champagne today.Alsace is located in the northeastern part of France, just across the Rhine River from Germany. Theregion is about 110 kilometers long, one to five kilometers wide. Alsace lies on the western flank of theVosges Mountains, the climate is dry and temperate with long days; soils are varied, including chalk/marl,granite and limestone. There are two Alsace appellations, Alsace AC and Alsace Grand Cru AC.Loire Valley has a variety of soils and climate, from continental in the east to maritime in the west, andcan produce any number of wines. The region is roughly divided into four areas: Pays Nantais, at the

mouth of the river and home of Muscadet, Anjou, Touraine and the Central Vineyards. No specialclassification exists, even the smallest areas with a distinctive style have their own appellations.Bordeaux is one of France's largest and most diverse wine regions. A great variety of wines are madehere: red, dry white and sweet white. The red wines of Bordeaux, all made of a blend from three andsometimes five permitted red grape varieties, are arguably the world's most famous reds. Sauternes, thearchetypal sweet white wine is made from a blend of Semillon, Sauvignon Blanc and Muscadelle, as areother dry white wines.Burgundy has five distinct regions: from north to south they are: Chablis, Cte d'Or (divided into theCte de Nuits in the south and Ctes de Beaune in the north), Cte Chalonaise, Maconnais andBeaujolais. The Cte d'Or has 28 different wine-producing villages or communes, surrounded by a total of20,000 acres of vineyards. Burgundy is known for many expressions of two great varietals: Pinot Noirand Chardonnay. In addition, there is fruity, lively Gamay from Beaujolais and lemony-tart Aligot,planted in lesser vineyard sites. The term Domaine is commonly used in Burgundy to refer to a vine-growing and winemaking estate.Rhne Valley wines have been made in the Rhne Valley since the time of the Romans, who left behindthe ruins of aqueducts and amphitheaters. The Rhne Valley stretches for 140 miles from Lyon toAvignon and is divided into two regions: north and south. Southern France encompasses an enormousregion, from the Atlantic coast along the Mediterranean to the borders of Italy and Switzerland. Grapevines first arrived in France at the Greek city, Massalia (later Marseilles) in 600 BC. From there,viticulture spread north into the Rhne Valley and east until it reached Bordeaux in the 3rd century BC.


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Vineyard sites run the gamut, from high in the Pyrnes Orientales and hard against the Spanish border, tothe hot, dry plains of Languedoc-Roussillon, to the fields of Provence, to the Alps of the Savoie.Germany

Germany has 13 separate wine growing regions, each of which produces its own style of wine,often from the same varietals. Generally, the lightest and most elegant German wines are produced in theMosel-Saar-Ruwer and Ahr regions. Slightly fuller wines are made in the Mittelrhein, Nahe, Rheingau,Rheinhessen, Saale-Unstrut, while the fullest German wines tend to come from the regions of Pfalz,Hessische Bergstrasse, Sachsen, Wurttemberg and Baden.

Germany produces the loveliest, lightest, most delicate white wines in the world. Low in alcoholand exquisitely balanced, they are wines of charm and subtle nuances.

Germany has nearly 100,000 hectares (240,000 acres) of vineyards. About 87 % of this area isplanted in white grape varieties; only 13 % in red grape varieties. By contrast, the worldwide ratio ofwhite to red wine cultivation is almost exactly the opposite. If at least 85 % of a wine is made from onekind of grape, the name of the variety may be indicated on the label. This tells you what to expect withregard to the color, taste, aroma and acidity of the wine.

Because Germany has such a cool climate, grape ripeness at harvest is a crucial quality factor.(Less ripe grapes yield lighter wines of modest character; fully ripe or overripe grapes produce fuller,more finely flavored wines.) As a result, the German government has established separate categories forGerman wines according to grape ripeness.

These same categories are identified on the label, providing a useful indication of wine style in purchasingGerman wines and pairing them with food.

Qualitatswein bestimmter Anbaugebeite (Q.b.A.) - Literally, quality wines from specificregions. The largest category of German wines. Because these are chaptalized (legally regulatedamounts of sugar are added to the grape must to add body), Q.b.A.s are often fuller than Kabinettwines from the same vineyards.

Qualitatswein mit Pradikat (Q.m.P.) - Quality wines with special attributes. These are amongGermany's greatest wines, listed here in ascending order of ripeness. Kabinet and Spatlese are themost commonly produced.

o Kabinett - Light, elegant wines made from fully ripened grapes.o Spatlese - Wines made from grapes picked at least one week after normal ripeness. These

are fuller, more flavorful wines.o Auslese - Auslese means "selected picking;" these are wines made from selected ripe and

overripe grape clusters. The wines are full and ripe to the taste, and often have residualsweetness.

o Beerenauslese (BA) - Wines produced from selectively harvested, overripe grapes. Theconsequent wines are concentrated in character and flavor; sweet but well balanced.

o Eiswein - Wine produced from naturally frozen grapes. The grapes are harvested andpressed while frozen, resulting in extremely fresh, crisp, yet richly flavored sweet wineswith remarkable briskness and racy acidity.

o Trockenbeerenauslese (TBA) - Wines produced from hand-selected, dried, over ripenedgrapes, which look virtually like raisins. TBAs are extremely rich and intense in flavor,

sweet and honey-like to the taste.Italy

Italy is a world wine leader, producing and consuming more wine than any other country in theworld. There are 1.2 million Italian growers, and per capita consumption is 26 gallons per person.

Like the French, the Italians have a system of wine laws to regulate the industry. These modernwine laws were established in 1963 to give structure to an unregulated wine industry. Italy produces winein every part of the country from north near the borders of France, Austria and Slovenia to the tip of theboot and Sicily.


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Much of the best wines come from the northern regions: Piedmont (northwest), Tuscany (North-Central)and three regions (Tre Venezie) in the northeast. Basic laws regulate yields, grapes used for specificwines, area restrictions for growing, and maximum and minimum alcohol strengths these categories are.

Vino da Tavola, or table wine, typically, but with some exceptions, everyday wines-simple andinexpensive.

DOC wines (initials stand for Denominazione di Origine Controllata ), a translation of the FrenchAppellation d'Origine Cntrole. There are about 330 DOC zones, and approximately 700 Italianwines bearing this classification. However, only a small percentage of these have any commercial

viability. Twenty DOCs account for close to 45% of the country's total DOC production. DOCG (Denominazione di Origine Controllata e Garantita) wines, first classified in 1980 with the

intention of adding a quality classification to the top of the wine pyramid. The 29 DOCG winesindicate the highest quality (wines not only "controlled" but "guaranteed"). DOCG wines includesuch famous names as Barola, Barbaresco, Chianti, Brunello di Montalcino and Vino Nobile diMontepulciano the original five regions named. Additional wines are petitioning for DOCGclassification, so the existing group of 29 will continue to grow. In 1992, among many changesmade, the Goria laws were passed to bring greater flexibility to production, and add a broad newcategory.

IGT (Indicazione Geografica Tipica), became a new classification under law, replacing vini tipicias the base of the quality pyramid.

New ZealandNew Zealand wine industry dates back to 1819 but has evolved dramatically during the past fifteen years.Now considered by many to be one of the world's finest producer of Sauvignon Blanc, it also producesworld class Chardonnays and is achieving success with Pinot Noir. The main wine producing regions areHawke's Bay, Gisborne, Auckland and Waikato on the North Island and Marlborough, Nelson andCanterbury on the South Island.PortugalWhile the country is famous for its namesake, Oporto and Maderia, the fresh, light white wines and full-bodied reds should not be overlooked, especially good for serving with oily food. The best known regionsare Do - making big full bodied red wines; Bairrada - tannin highly acidic red wine; Madeira - seebelow; Port and Douro - ports;Setubal - sweet, fortified wine production and Vinho Verde - in thenorthwestern part of the country, Vinho Verde refers to the youth of the wine, not the color it can be redor white.SpainWine has been made in Spain for centuries and the size of the Spanish wine acreage is huge. There are anumber of regions including, the Navarra - north of Rioja, where Garnacha Tinta (Grenache), Cabernetand Merlot are the red grapes grown; Rioja - the home of soft, blended red wine aged in American oakand young fresh white wines; Jerez - sherries; Peneds - the leading wine region in Catalonia. Spanishsparkling wines when made in the champagne method are called Cava, approximately 95% of them comefrom around Barcelona with Frexinet and Cordonu being the largest. The world's most widely plantedwhite grape, Airn, is grown in Spain.

South AfricaSouth Africa is the world' s eighth largest producer of wines and the industry here is more than threehundred years old. Almost all South Africa's wines are produced in the Western Cape region. Since theend of apartheid the entire industry has undergone a rapid revolution.

An official Wine of Origin scheme was only established in 1972, when legislation in this regardwas formulated. This new scheme would not only protect wines of origin but also wines made from aspecific cultivars or vintage. Certain basic principles were taken into consideration when the system wasformulated. It was, for example, necessary to comply with EU regulations because a great deal of SouthAfrican wine was exported to Europe. Principles such as honesty in business, factual terms, titles,adaptability, local marketing truths and free participation were addressed.


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South Africa's Wine of Origin certification scheme was officially instituted in 1973, in accordance withthe Wine, Other Fermented Beverages and Spirits Act of 1957

White wines are grown in much greater number than reds, mostly by Chenin Blanc , whichaccounts for about 30% of the white wine production, with Chardonnay and Sauvignon Blanc productionincreasing annually. Riesling is also grown in small quantities.

Historically Cinsault and Pinotage have been the most popular red grapes, however, CabernetSauvignon, Pinot Noir and Merlot are gaining popularity. The wine region is around Cape Town. With theopening of trade between the rest of the world and South Africa, expect to see more wines and improved

quality and wine making.United States of AmericaThe United States now has wineries in 50 of the 50 states in the union. The major regions within the USAare the Pacific Northwest, California and New York State

California in the United States, continues to produce wines across the board from good basic qualitybulk wine to very exclusive varieties. Here are the major regions in California.

o Napa Valley is perhaps the best-known wine region in the whole of America. The valley itselfruns from the city of Napa northwest to Calistoga.

o Sonoma County is a very important wine-growing region, north of San Francisco, with manydifferent climates, this able to successfully produce a wide array of wines. While many varieties ofgrape are successful here, Chardonnay, Gewurztraminer, Zinfandel and Cabernet are perhaps the

best.o Sonoma Valley, situated between the Mayacamas Mountains to the east and the Sonoma

Mountains to the west, is home to some of the best-known wineries in California.o Alexander Valley is situated along the Russian River in northeastern Sonoma County, California,

approximately 80 miles (130km) north of San Francisco. Twenty miles in length, AlexanderValley varies in width from 2 - 7 miles and produces some excellent wines of high quality.

o Lake County, situated to the north of Napa Valley and east of Mendocino, this region dates backto the late 1880s. Sauvignon Blanc and Cabernet Sauvignon are widely planted throughout theregion. The Guenoc Valley is part of Lake County, as are Clear Lake and Benmore..

o Mendocino is the most northerly wine-producing region in California. A number of premiumvarietal wines are grown including Chardonnay and Cabernet. Fetzer winery has spearheaded

organic farming in this region, and McDowell the production of Rhone style wines.o Anderson Valley is known for good sparkling wines and cool climate varieties such as Pinot Noir

and Chardonnay.o Central Coast area includes the Santa Cruz Mountains, San Benito and Santa Clara Valley to the

north, Carmel, Monterey and Paso Robles in the middle and San Luis Obispo, Santa Barbara -Santa Maria and Santa Ynez- to the south. The influence of the ocean is significant, producingfogs and cooling winds which encourages quality wines to be produced from Chardonnay,Cabernet and Pinot Noir.


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ViticultureWhat is viticulture?

Viticulture also referred to as viniculture. Both are defined as the growing of grapes for the purposeof making wine. It is defined in Websters dictionary as noun, (vit kul cher) cultivation ofgrapevines. The word is derived from the Latin word vitis, which means vine.

Important notes:

o

Grape growing + winemaking = winegrowingo The grape = most important part of equation/art of wineOther factors winemaker skill, luck

Of all advances in wine industry since prohibition, most advances have been made in vineyard.Viticulture practices can range from the practice of Biodynamic farming techniques eschewed byRudolf Steiner to Organic Farming or variations of this such as the commonly referred to practice inCalifornia of Sustained Farming. Chemicals are still widely used where necessary to reduce mold andretarding disease.

The practices wine makers and viticulturists employ range from night picking to leaf pulling to cuttingback buds at flowering to other needed experimental practices that come from years of experience andwith dealing with the elements of that seasons climate during the growing season. In many instances

local wine growing laws dictate to the wine makers whether they can irrigate their crops or use anyadditives. Laws can tell you where you can plant a varietal, when, how much per hectare and otherdetermining factors.

The home Where the vines are plantedA. Vineyard site is the most important factor.B. Broad specific areas:

1. France and Germany have harsher more unpredictable climates2. California and coastal Mediterranean are milder and more predictable

C. Climate1. Can vary widely in even a small area

2. EX. California has a general climate3. EX. - Northern has a Macroclimate

D. Microclimate1. Ex. Napa Valley has a microclimate2. Ex. Winery Lake Vineyard has a microclimate

E. Ex. Napa Valley1. Temperature increases from south to north 10 202. Rainfall increases from south to north 20 35 average3. Temperature increases from west to east ocean influence

F. Wrong weather at the wrong time can bring dramatic results1. Drought

2. Rain, especially during set and harvest3. Frost, especially at bud break4. Cool weather at flowering pollination problems5. Too little sun underdeveloped fruit6. Too much sun cooked fruit

G. Soil

1. Test the soil before planting for composition2. Listen to the land after grapes are being harvested3. Soil can vary greatly within a single vineyard


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The Foundation RootstockA. Rootstock selection

B. Propagating new vines

C. Spacing with closer spacing, production per plant decreases

D. Grafting changing the type of grape growing on a vine

1. The new type is grafted onto the established rootstock

2. Takes 2-4 years of vineyard to produce againThe Umbrella Vines, canes and leavesA. Canopy management to BALANCE fruit to leaf growth

B. Trellising The way the canes/leaves are held up/arranged

1. Determines shade and light to vine ratio2. EX. - Techniques to enhance sun exposure

a) Divide the canopy into separate rowsb) More vertical aspect to trellis

C. Pruning reduce quantity of growth to increase quality

1. Cutting back canes in winter (when sap is least vulnerable to loss) to keepgrowth manageable

2. Fruit and or leaf pruning during development to control quality by limitingthe quantity, effects of frosts.

Keeps vines off the ground originally and now to assist in the controlling the rate of ripeness.

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Clay vs. sandy loam, vs. calcareous, vs. Alluvial, vs. Volcanic, vs. Mountain side

1 meter planting = s

tandard before higher quality / 2 3: meter planting = now used = increased quality

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Dictated by climate and sun exposure.

he FruitTA. Varietal type selection

1. Need to choose the right grape for all of the above factors, especially climate and

ate chardonnay almost alwaysits varietal character.

res, however as it gets

cooler, the varietal proves to taste vegetal and grassy. It proves better in warmers w ere th warm e green flavors in lieu of complex

. most fickle to grow, it requires thetoo warm and its pruny.

diversity of climates.right time (i.e. bloom

and set).can grow cooler

ir. A dry soil is betterin a cooler district.

The Fine-Tuning Helping Mother NatureA. Irrigation

1. Moisture level in soil, therefore that available to plant is importanta) Too LITTLE = sunburn dehydration, poor color, bitterness, raisin qualities,

overripe flavors, poor balance.b) Too MUCH = diluted flavors, late and uneven ripening, poor color, thin

tannin and overall structure, low acid, questionable aging potential.2. Right amount of waterTO ADD varies with soil conditions

a) Texture of soil (fine, coarse, varied)

soil.2. Chardonnay: Thrives in cooler climates; warm clim

proves to be lacking in the delicate flavors defining3. Sauvignon Blanc: Does well in a myriad of temperatu

climate area h e th can burn off thmelon, citrus fruit and floral types.

4 Pinot Noir: Another cool climate grape; theperfect conditions: too cool and its stemmy;

5. Merlot: A mid-season ripening grape that does well in aMost important with merlot is the right weather at the

6. Cabernet Sauvignon: Prefers warmer conditions to excel. Itconditions but suffers the same stemmy qualities of pinot no

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b) Composition of soil (clay, sand, loam, rocks)c) Location (valley floor, hillsides, mountaintop, etc.)d) Natural rainfall, including drought problems

3. Types of irrigationa) Dripb) Overhead

4. Illegal to irrigate in France5. Research Measuring water, which comes from plant, as opposed to water in the

soil.B. Fertilization lime usage? Other fertilizers?C. Pest control organic farming, biodynamic farming

Mold Control:A. Pierces diseaseB. Odium moldsC. Every RotD. Phylloxera

HARVEST AND GROWTH YEAR CYCLE

ACTION TIME OF YEAR

Weeding FebruaryBud-break March to AprilFoliage and shoots April to May_____________________________________

Flowering May to JuneAverage Fruit set June to July100 Veraison (red color change) July to August

days Grape ripening AugustHarvest August to October_______________________________________

Botrytis harvest November to DecemberEiswein November to January


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VinificationBasics of VinificaIntroduction

A. Final product only asB. Wi The ted juice of grapes or other fruits.

Types of WinesA. Table wine 1

B. Sparkling wine 14% alcohol and less (average 12.5%)

C. Fortified wine v

outh)

Factors con

A. The

nscul an range from the practice of Biodynamic farming techniques eschewed by

Rudolf Steiner to Organic Farming or variations of this such as the commonly referred to practice inCalifornia of Sustained Farming. Chemicals are still widely used where necessary to reduce mold andretarding disease.

B. Vinification (science of making wine from that fruit)

1. standards of the winery3. Skill of the winemaker

C. Int

aseA. PIC

best picked at 20 to 23 degrees Brix, pH = 3.4; acidity @ 0.8 to 1 % and

1.arge vineyards

o Lateral Strike Harvesters that shake the vine canopy so that the

Advantageso Harvesters can operate 24 hours a day but usually work at night and

/ or early morning.hine can do the work of 20 to 30

tion: White Winegood as beginning ingredients (GRAPES)

ne: resultant product of naturally fermen

4% alcohol and less (1.5% leeway)

o er 14% but less than 24% alcohol

D. Aromatized wine 15.5 to 20% alcohol (verm

tributing to quality of winesgrapes

1. The soil and locmatic conditio

ation of the vineyard2. Cli

Viti ture practices c

angibles - luckD. The concept ofWine Growing

hiteProcess of making w wine(This also applies to the b wine, or cuvee for sparkling wine)

KING Decision to Harvest Made by vineyard manager & winemaker together Whites

varietal aroma of concernMechanical harvesting machine harvesting

Used on l

A force is applied to one or more parts of the vine in order to remove thefruit from the clusters.

berries will fall off.

o Not many people needed, 1 macpickers.


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Dd design reference, pruning methods

canopy types.

cultivars.O breakage

its rejection of poorer clusters

B. TR SPO

o Maximizes breaking of the berries so better for reds because skincontact is desirable.

isadvantages are (focus on whites):o Might limit vineyaro ando Enzymatic oxidation of flavors & colorso Berry Breakageo Increase fungal growtho Premature fermentation by wild yeast

2. Manual Harvesting - Hand pickingUsed in smaller vineyards and for more thin-skinned

Best treatment of the grapes N Perm Can select for level of maturity

Very labor intensive and expensiveNot done 24 hours per day

WINERYAN RT TO

as quickly as possible so as to minimi1. Done ze the time at elevated temperatures.

2. Some mes dry ice added to reduce presence of oxygen3. Movi4. Shoul

C. CRUSHING

ting will cause a loss of water, which results in evaporative cooling.d be covered.

her (usually) separates the stems and breaks the berries.er press (most often used) airbag.

Stemmer-crus 1. Bladd a)

b) us parts of the world and smaller wineries2. Done inimize skincontac

D. SETTLING1. Unferm perature

led ks to allow the juice to settle and the solids separate out. Tanks are

Screw press old fashioned

Basket press Champagne varioand quickly, to limit oxygen contact, and usually to mgentlyt

en must (skins, seeds, pulp, juice, etc) is put in large temtedtancontrol

called unimatic.2. Takes place at a low temperature to prevent fermentation from starting (settling

process lasts generally from 2-24 hours) Fermentation temperature range = (32 78)


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solids and is somewhat clarified.3. The juice is now separated from its

E. FERMENTATION

O2 + ethyl alcohol (+ heat)

withepoxy lined cement tanks

into barrels.

initial phases, so a strain ofcontrolledlive yeast is now added to the unfermented must.

armer effectseeds specific conditions for wine production

degree with varietal and amount of skin contact initially).4. This process which is regulated by the winemaker can take anywhere from a

few days to a few weeks.5. Longer fermentations (at lower temperatures) are generally favored by winemakers

as more flavors are extracted and fruit flavors retained.6. Alcohol present in the new wine at the end of the fermentation is approximately

50% of the natural sugar. 24 brix = 12% alcoholF. RACKING

After fermentations completion, the new wine is transferred from one containerto another, leaving the solids behind

If the fermentation occurs in the barrel as a vessel, sometimes the wine is left torest on the resultant dead yeast cells (lees) to pick up flavor and complexity.Different winemaker styles include stirring the wine on for years, for complexity battonage

1. Sugar + yeast = C2. Must is put into a fermentation vessel

a) Either a wood barrel (large or small), or jacketed stainless steel tank (temperature control) or in older style methods

b) Often, the wine will be fermented in a tank and then subsequently betransferred

3. INOCULATION Wild yeast is usually killed in the

b) Fermentation will occur as the must is kept at a temperature essential for theenzymes reactions needed to cause fermentation.Range: 1 = cooler effects vs. 2 = w

c) Yeast n (1) Proper temperature

(2) Sugar to burn(3) Sufficient oxygen

d) Unfermented must contains approximately 24% natural grape sugar,together with various acids, cream of tartar, protein, tannin (varying in


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G. AGEING

The new wine needs to develop and mature before it is finished andsubsequently bottled. The amount of time and in what type of a containerwill vary from varietal and by style.a) Small or large wood barrelsb) Neutral stainless steel tanks.

The wine will now continue to develop in an ageing container for from threeto eighteen months (or longer for red wine).

H.I. TOPPING OFF

1. Barrels often lose wine due to evaporation, and need to be filled with the samewine, which is in the barrels.

2. This is often done twice a week for the first two months and then every other weekfor a few more months.

MALOLACTIC FERMENTATION (ML)This is a secondary, non-alcoholic fermentation of wines during which the harder sharpermalic acids (think of green apples) are transformed into softer lactic acids (the acid in

dairy products).In white wines, the winemaker usually makes a conscious decision whether or not toinduce ML, although it will occasionally occur spontaneously. ML softens the wine andadds both a rich mouth-filling texture and buttery flavor compounds.

J.

After the ageing is finished in various batches or lots of wine, the wineis then blended to maximize the potential of the final wine.

K. COLD STABILIZATION1. In temperature-controlled tanks, the temperature is dropped to below freezingwhere the cream of tartar forms crystals and falls out.

2. White wines which are not cold stabilized risk formation of tartaric crystals in thebottle and on cork.

3. Although this is strictly a cosmeticproblem, it can be confusing to the consumer,and potential problem in the restaurant.

L. FINISHING

Once the wine is blended and finished, it can be filtered for one final time and then is bottled,case aged and ultimately distributed to the market.

Dessert Wines (higher sugar)A. Grapes picked at higher natural sugar levels

B. Yeast can not metabolize all sugar = residual sugar

C. Fermentation sometimes stopped with low temperatures.

BLENDING


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Vinification f RTypes of wines

A. Table wine 14% alcohol and less (1.5% leeway)B. Sparkling wine 14%

Fortified wine over 14% but less than 24% alcohol.

D. Aromatize outh)Review of factors contributing to quality of winesA. The

practicesB. f making wine from that fruit)

1.2. Skill of

C. Intangibles luckD. ng

Steps different from wh PICKING Decision

Reds best picked at 22 to 24 degrees Brix; pH = 3.4; acidity @ 0.6% and color of concern. A.

1. Maceration (alternat lesof red wines, whole clusters thro

a) Weight of the grape matter crushes the fruit and allows for the needed liquidfor fermentation to begin.

b) Allowing the grapes to feand some oxygen results iskins and strong fruit flav

B. FERMENTATION1. Takes place BEFORE skins are2. Unfermented must is moved into3. Fermentation temperatures gener

give range?a) Purpose is to extract color

b) Low temperature isnt nee

4. Usually lasts 5-15 days.5. ROS

a) Made by leaving the juice on the skins just long enough to extract a little

color. a few hours

of solids and put into ageing container:certain light reds like Gamay, into

lees contact, which often adds bitter components3. As a rule ageing reds will be racked into fresh barrels three times during the first

year, and then transferred into a final ageing barrel.

o ed Winesalcohol and less

C.

d wine 15.5 to 20% alcohol (verm

grapes1. The soil and location of the vineyard.2. Climatic conditions3. Viticulture

Vinification (science oStandards of the winery

the winemaker

The concept of Wine Growi

ite wine processto Harvesto

CRUSHINGCarbonic ive styles of fermentation) Certain sty

wn into a tank without crushing.

rment slowly in the presence of carbon dioxiden a deep color as the grapes ferment inside theirors are extracted.

separateda tank, usually stainless steel, for fermentation.ally higher than white wines

and tannins

ded to retain fruit flavors.

b) Blush wines often left justc) Ros wines left for a day or two

C. AGEING1. After fermentation, red wine is racked off

most often wood barrels, or in the case ofstainless steel vats.

2. Red wines do not benefit from


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ofchar or toastD. MALOLACTIC FERMENTATION1. Most red wines are inoculated t2. Wines are softened and general3. If ML happens spontaneously l

E. CLARIFICATIONa) FINING

a) A substance is stirred insolids causes them to se

b) Materials used: egg whic) FILTRATION

a) Prior to bottling a finalparticle, which might lasediment.

d) The advisability and even the neceswinemakers. The Benefits of Oak onWine Composition

Oak barrels contribute to wine composition inthree ways: They improve the maturation process flavor from the oak are extracted which enhance

ak is essentially composed of cellulose, hemicelluloses,nnins and lignins, with the last three actually influencing theine during contact. The hemicelluloses do so indirectly theye notorous by themselves but are transformed chemically throughasting, and thus serve as a base for other odorousmpounds.

4. BARRELSa) Open-grain wood vs. tight-grain woodb) French oak vs. American oak effectsc) French barrel-making methods vs. American

(1) Split staves vs. sawed(2) Air-dried vs. Kiln-dried(3) Fire-bent vs. Steam-bent

d) Amount

o go through ML.ly made more drinkable.ater in the bottle, it can result in a stinky nose.

to the wine, and an interaction with suspendedttle out, clarifying the wine.tes, bentonite.

filtering is often done to remove any microscopicter cloud the wine appearance or result in excessive

sity of filtering is a matter of debate between

the aroma and flavor complexity and intensity.They provide controlled oxidation during storage-tannins are softened, color and wine stability isincreased and various aroma compounds areproduced by the oxidative process. Barrelfermentation provides additional benefits duringfermentation strong reducing actions furtherenhance wine aromas and flavors.

Otawarodtoco


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by simple diffusion are oak lactones which have a coconut-, phenolic ketones which augment the vanillin aroma, volatile

and carnation aromas, furanic derivatives from toasting, and aan he extractable constituents of oak fall largely into the broad class of volatile

phe m the oak lignin comprising between 25 and 35 percent of the drywei pounds derived from oak lignin are vanillin (vanilla),eugenol (spicy and clove-like), and guaiacol (smoky). These become a small but important part of theove ion of wine.

When the oak is toasted the amounts of vanillin(vanilla), guaiacol (smoky and medicinal), 4-methylguaiacol (smoky and clove-like), syringaldehyde,coniferaldehyde and sinapaldehyde in the wine areincreased.

The amounts of oak extracted from the wood intohe aging time (the longer

ater the extraction) the type of oak(American oak provides a stronger intensity than

ing the wood (prolongede) the size (the largerak to volume of wine,

s less extraction) and previous use of thegreatest extractive

ie

The important compounds entering the winelike aroma, aldehydes (particularly vanillin)phenols such as eugenol which have clover ge of other compounds. T

nolics, which derive mainly froost important comght of the wood. The m

rall phenolic composit

the wine depend upon: tthe time the gre

French) the method of dryair drying is necessary for win

rel the less surface of othe barand thubarrel (new oak provides the

y ld).

the rel surface area per liter of wine shows that for each millimeter that winetracts about 7.6 grams of oak ext

Calculations based on barpenetrates into the barr it ex ract for a 200 liter barrel and 5.6 grams for

500 liter barrel. The usio to wine will change somewhat as the surfacebecome ve beenfound to provide many oak barrels, they have become a popular method of increasing the oak extract levels in previously used barrels. Primarily, oak chips are used during the

rmentatio of obtaining characteristics, which, inman ays o barrel.

el,diff n of oak components ina

s exhausted, as larger molecules will take longer to diffuse. Because large oak chips haof the same benefits to wine as

fe n and bulk storage of wines as an economical meansy w , are similar t


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43

White Wine VarietalsPr ry varietals are:

A.non Blanc

G. Che BlaChardonnay

California: Napa, Sonoma, Central Coast (North and South), Mendocino,

b) Pacific Northwest: Oregon, Washington, Idahoc) New York: Long Island, Finger Lakes

2. oire Valley (Touraine)(Friuli Alto Adige)

nd, ChileB. INF EN

d,type, barrel fermentation, malolactic fermentationC.

grapefruit, peach, nectarine, pear, apple, pineapple, guava, melon, banana,

California: Napa, Sonoma, Central Coast (North and South) Mendocino,ay Area, Amador

, Pouilly Fume), Bordeaux (Graves, Sauternes)

s. nORS

lemon, lime melon, grass (cut),hay, straw, alfalfa, bell pepper, asparagus, greenoliv honey, smoke, apricot (in sweet styles, also pear and peach), mint,

menthol.RieslingA. GROWN

Sonoma, Central Coast (North and South), Monterey,

4. Australia, Italy (Friuli and Alto Adige)

ima white wineChardonnay

auvigB. SC. RieslingD. Semillon

E. MuscatF. Gewrztraminerncnin

A. GROWN

1. Americaa)

Monterey, Bay Area

d) Texas, etc.

France: Burgundy, Champagne, L3. Italy: Tuscany, Piedmont, North Western4. Australia, Spain, New ZealaLU CES

Wood vs. no wooFLAVORSLemon, lime,smoke, steel, cream, vanilla, butterscotch, toast, chalk, yeast, mint, honey.

Sauvignon BlancA. GROWN

1. Americaa)

Monterey, Bb) Oregon, Washington,

2. France: Loire (Sancerre2. New Zealand, Australia, Chile

B. INFLUENCESo wood, blended or 100%, sweet or dryWood v

C. FLAVGrapefruit,

e, artichoke, stemmy,

1. AmericaCalifornia: Napa,a)Bay Area, Mendocino

) Washington, Oregon, Idahob2. France: Alsace3. Germany: Rhine and Mosel river areas, other areas


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44

al), sparkling

neysuckle, geranium, rose, licorice, petrol, asphalt, smoke, cream,

Sem

merica

California:Napa, Sonoma, Central Coast (North and South), Mendocinoa) Washington StateFrance: Bordeaux (sauternes), Southwest

ralia

r style, blended vs. 100%

Peach, pear, melonMuscat

A. GROWN1. nd South), Mendocino,

, Cyprus

iner

a, Sonoma, Central Coast (North and South), Mendocino, Bay

2. nc3.

B. INF EN Dry . off

Ch n BA.

rnia, Napa, Sonoma, Central Coast (North and South), Mendocino,Monterey, Bay Area

b) TexasValley (Vouvray, Saumur, etc)

B. INFLUENCESWood vs. no wood, dry vs. off dry vs. sweet

C. FLAVORSAp pea apple blossom, chamomile

B. INFLUENCESeing (minimSweet vs. dry style, wood ag

C. FLAVORSe, hoApricot, peach, nectarin

earthillon

A. GROWN1. A

2.3. Aust

CESB. INFLUENWood vs. no wood, sweeter vs. drie

C. FLAVORS, fig, cream, honey, cinnamon, vanilla, apricot (in sweeter styles)

California: Napa, Sonoma, Central Coast (North aMonterey, Bay Area, Amador

hone, Alsace2. France: Midi, Provence, R3. Italy: (Piedmont-Asti)

Madeira, Portugal, South Africa4. Spain,.B INFLUENCES

t, sparklingDry vs. sweeC. FLAVORS

Apricot, lychee, almond, earth, tangerine, raisin, pepper (light) toffee, lemon.Gewurztram

A. GROWN1. California: Nap

AreaFra e: Alsace

rmany, USA (Oregon)Italy, Austria, GeLU CESvs dry, wood or no wood

e, pear, clove, cinnamon, honeysuckle,geranium, pepper, orange, earth,C. FLAVORS Applrubber, smoke,sauerkraut, pine, anise.

eni lancGROWN

1. Americaa) Califo

2. France: Loire3. South Africa, Australia

, sparkling vs. still

ple, ch, pineapple, guava, chalk, lemon, vanilla, cream,


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45

a icand Styles of Winesri y r

A. C

E. SyrahF. GamaG. Granache

Ca ne

o,

fic Northwest: Oregon, Washington, Idahoc) New York, Finger Lakes, Long island

ontaland, Chile

Pinot NoN

ericaCalifornia: Napa, Sonoma, Central Coast (North and South), Mendocino,

pagne, Alsacey), E. Europe, Australia, New Zealand

er, ginger,ve, cinnamon, earth, smoke, mushroom, farm yard,caramel, allspice, violets, lavender,

coa, sausageMerlotA. GROWN

1. c

B s Red Wine VarietalsP mar ed wine varietals are:

abernet Sauvignont NoirB. Pino

C. Merlot

D. Zinfandely

ber t SauvignonA. GROWN

merica1. Aa) California: Napa, Sonoma, Central Coast (North and South), Mendocin

Monterey, Bay Areab) Paci

d) Texas & other states2. France: Bordeaux, Loire Valley (Touraine, Anjou), S. WestItaly: Tuscany, Piedm3.

4. Australia, Spain, New ZeLU CESB. INF EN

Wood vs. no woo d, type, size and age of wood, blended or not .D. FLAVORS

Blackberry,black, raspberry, black currant (cassis), bell pepper, eucalyptus, mint,black olive,green olive, earth, mushrooms, chocolate, molasses, smoke, plum cedar, tobacco, licoriceirGROWA.

1. Ama)Monterey, Bay Area

b) Oregon2. ham3. Germany, Italy (Lombard

France: Burgundy, C

B. INFLUENCESStill vs. sparkling, Old vs. new wood, wood vs. no wood, (esp. char treatment of oak)

C. FLAVORSCherry, raspberry, strawberry, prune, plum pomegranate, coffee, spice, coriandclo

jasmine, co

Ameria) California

a: Napa, Sonoma, Central Coast (North and South), Monterey,

Bay Area Sierra Foothills.b) Washington Statec) New York, Texas

2. France: Bordeaux (Pomerol, St. Emilion) S. West3. Australia, E. Europe, Italy (N. East)


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B. INFLUENCESod vs. no wood, blend or not, vinified like Cabernet

ORSipe, focus on herbal and

ZinfandeA.

2.3.

ype of wood, blend or notC.

per, cherries, port, plum, chocolate, olives, bell peppers,

SyrahA.

2.3.

B. INFLU , blend or not.

C.ack plum, pepper (white andke, sausage (meat) toast/char,

GamayA.

B.

Gr ch

C. per, violet, rose petal

Type, size and age of wood, woSauvignon?

C. FLAVSimilar to cabernet sauvignon but softer, rounder when very rgreen flavorslGROWN

1.Monterey, Bay Area, Amador, Sierra Foothills, Central ValleyCalifornia, Napa, Sonoma, Central Coast (North and South), Mendocino,

Italy / primitivoAustralia (Western)

B. INFLUENCESWood vs. no wood, age, size and tFLAVORSBlackberry, raspberry, jam, pepcloves, black pepper.

GROWN1. America; California: Napa, Sonoma, Central Coast (North and South), Bay Area,

Amador, MontereyFrance: Rhone, MidiAustralia, New Zealand

ENCESWo s. no wood; age of wood, type of wood, and sod v ize of woodFLAVORSBlueberry, blackberry, cassis (black curran ck raspbet), bla rry, blblack), cinnamon, anise, prune, oak, soy, chocolate (cocoa), smoviolet.

GROWNAmerica

a) California: Napa, Sonoma, Monterey, Bay Area, Central Valleyb) Oregon

2. France: BeaujolaisINFLUENCESWood vs. no wood, age, type and size of wood barrels, vinification style carbonic maceration)

C. FLAVORSRaspberry, strawberry, cinnamon, clove, rose petal, jasmine, violet, cranberry

ena eA. GROWN

1. Americaa) California: Napa, Sonoma, Central Coast (North and South), Mendocino,

Monterey, Bay Area Amador, Central Valleyb) Texas

2. France: Provence, Midi, and Southern Rhone3. Spain, N. Africa, Australia

B. INFLUENCESWood vs. no wood, age, type and size of wood, blend or not.FLAVORS Raspberry, jam, berries, cinnamon, prune, tea, soy, pep


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CorreInt uc

A.

B. roficient service.

Correct s vingA. White wines: chilled but not cold

3. s for more complex delicate dry whites, especially Chardonnay

B.1.

3. ine.

Opening eld be stored label up so that one knows on which

B. . Either place in a cradle/basket, orve i position and allow the sediment (if any) to tumble slowly down the

e bottle should be kept in an upright position.C. om the right of the person who ordered it. Upon approval,

ble on a coaster or plate with the label

it is convenient, but make

where room

F. not acceptable for a white or red wine. Sparkling wines are permitted ina bucket. NEVER open an older bottle of red wine in the air on any occasion.

G. FOIL REMOVAL - Do not turn the bottle and do not pick the bottle up off the table if youhave started it there. Cut the foil below the lower lip. The cut should be neat and complete!Pocket the foil.

H. WIPING BOTTLE White wines being removed from an ice bucket should be wiped so asto not drip on the table.

I. WIPING LIP Make sure you wipe the lip thoroughly both before and after you remove thecork. Never

ct Wine Servicerod tion

Perfect wine service will vary depending on the restaurant.1. Does one need a sommelier?2. Restaurant is small and informal3. Restaurant is large, formal and employs sommeliers

4. Restaurant is semi formal, choose to highlight wines but not with sommelierPerfect wine service is different than very good and p1. If you take away the theatre, its all the same!2. Its a chance to show your stuffer temperature

1. Often Served TOO cold.2. Ideal range 45-55/57F

Warmer temperature4. Roses and med-light whites 45-50F5. Dessert wines: 41-46F

6. Sparkling wines 50FRed wines: cool, cellar temperature, NOT room temperature.

Often served TOO warm2. Room temperature You should think of it as the room the WINE likes to live in,

i.e. CELLAR temperatureWill vary with weight and structure of w

4. Ideal range 55-65F5. Light reds (fruity and low tannin) 50-57F6. Fuller bodied reds 55-62Fand serving a bottle of win

A. STORAGE All bottles of red wine shou

side the sediment would settle.TRANSPORTING Remove bottle from the bin GENTLYmo t slowly to a verticalside of the bottle. From this point on thAPPROVAL Present the bottle frplace the bottle down gently on the corner of the tafacing the guests.

D. SIDE STAND You may use a side stand or adjacent table ifcertain that you are in full view of the guest.

E. WHITE WINES - should be opened either on the table on a coaster or platepermits, or in an ice bucket.

IN-HAND opening is

touch the mouth of the bottle or lip with your fingers.


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J. NAPKIN USE If you must remove a stray piece of cork or tartar deposits, use the corner ofa napkin. Always make certain that when you put it back on your forearm that any soiled spotsare folded back, not visible to the guests.

K. PULLING CORK f center in the cork to ensure theauger goes do own until all the tu s have disappeared

L. should be placed without fanfare to the right of the taster. It isappropria

M. TASTIN the hosts right and make certainthe label

N. POURING hough space, logistics, style ofrestauran dictate variances.

uest of honor, he or she is poured first regardless of seating proximity toth

2. If a couple, the other person should be served first, then the host/person who ordered.3. If a g

first,4. T

O. FILL LEVE filled no more than half to two-thirds full (particularly with

red wine1. When

other2. Make sure that the pouring level is consistent from one glass to the next. If you have

dp

P. BOTTLE PLright of the hthe label faci ever come in contact with the table.

Service goes bey

A. Ask about w1. Perhaps a chiller is more appropriate than a bucket.2. It may be too cold.

B. Napkin placement on a wi1. Wrapping is in o2. A thin rectangle dra3. Bucket should be pl

C. When pouring additional amD. Ask if you can bring another bottle and bring a fresh tasting glass.E. Do NOT assume refill oF. Remove glassware of peopl

working your table.

insert the point of the corkscrew ofwn the center of the cork. Screw it d rn

(without penetrating the cork) and lever the cork out of the bottle.THE CORK The cork

te to place the cork on some sort of holder/plate, but not necessary.

G Pour an ounce or two for tasting. Stand back tois clearly in view. Wait for the tasters approval.

The following are general guidelines, altt etc.. may all

1. If there is a ge host.

roup situation, then one should move clockwise around the table serving womenthen the men.

he host is always served last, regardless of gender.L Glasses should be

s as glasses are often larger). Rule of thumb: the larger the glass the less you pour.in doubt, short pour, especially if you have concern that the bottle would not

wise make it around the table.

ifficulty gauging from a close up position, back up a step from the table after eachour to get a sense and your bearings.

ACEMENT In the case of a red wine, place the bottle back on the table to theost and within range, should he or she choose to pour for them, and always withng the host. Make sure the wine is on a coaster or small plate. It should n

ond opening and pouring

hite wine temperature

ne bucketappr priate.

ped across the bucket.aced to hosts right, within reach.ounts: pour host last, regardless.

s aut matically always allow the option of refusing.e not drinking; it can confuse both you and others who may be


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49

Decanting1. WHY?

a) To separate the clear wines from any of its sediment or residue.

b) To allow the wine to breathe more effectively.c) To remove the wine from a cold bottle to a room temperature vessel to bring the

wine to a more appropriate temperature.d) Theatre

2. HOW?a) TRANSPORTATION Wine is transported to the table as described earlier.b) TOOLS Upon bringing the wine to the table, the tools for decanting should be

there already or brought immediately thereafter: candle, decanter, small plate forcork if appropriate, etc

c) If opening the bottle in an upright manner, proceed as above, opening always on aguerdon or the table.

d) CRADLE If in a cradle, the bottle should be grasped firmly as one inserts theauger of the corkscrew so as to insure a clean centered entry. After cork removal,the cradle is no longer of use and the bottle should be delicately removed fromthe cradle for the actual decanting process.

e) In both situations, be careful not to agitate the bottle as you extract the cork.f) CANDLE After presentation of the cork and lip wiping, light your candle. The

candle should be lit with matches rather than a lighter, and upon both lighting thematch and extinguishing it, one should have his or her back at an angle from theguest to help shield the sulfur odors. Extinguish the match and place oncandleholder.

g) DECANTING Place your palm over the label of the bottle (so you will be

holding it in bin position) and grasp the neck of the decanter with your otherhand.

(1) Position the neck of the bottle 4-6 inches above the candle andslightly behind, so it does not smoke.

(2) As you begin to pour the wine from the bottle into the decanter,your eyes are focused where the shoulder of the bottle joins theneck, so the remaining foil will not be in the way (although it isNOT incorrect to remove the entire foil for a wine that will bedecanted).

(3) You should not rest the neck of the bottle against the decanter; thewine should flow down the side of the decanter without fanfare or

noise.(4) Pour in one continual, slow, steady motion, Keep your eyesfocused. You may let the wispy residue pass.

(5) As the snake of heavier dark sediment approaches, raise thebottle gracefully to stop the flow.

h) Have the host taste the wine as usual, and when all guests have been poured, thewine decanter is placed in front of the host with the empty bottle behind thedecanter until the wine is consumed or unless the host requests you to dootherwise. In the case of several decanted bottles, the wine bottle can serve asidentification of which wine is in which decanter.


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Procedures for Opening a Bottle of Still Wine

1. Disp2. Cut3. Inse top of the cork with damp

cloth4. ow Make sure the worm has

ot bottom of the cork.5. W ipe t the

cork6. Pour a7. Serv

lay bottle to hostlabel first with a folded napkin underneathfoil under the lip and place foil in your pocketrt worm into the cork after wiping the

ork with out popping.Sl ly rem ove the cn penetrated the

he inside of the bottle neck to remove any residue from.

1/2 ounce sample in a glass and evaluate for soundnesse one (1) ounce sample to host for final approvals

50


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Sparkling Wine ServiceA. Preliminaries

1. Never open a non-chilled bottle (even if guests are impatient). It WILL almost alwayslosively foam over.

2 ellar temperature should be adequate.

3 d water.

4 and in bucket are ok.B.

the upper shoulder of bottle.

he cork) untwist the wireoving the foil. Do NOT remove the cage.

napkin cork firmly in one hand, holding the bottle at 45 angle.

your other hand to loosen the cork. Do not pull at the cork.

st the pressure of the cork as it dislodges itself from the bottle, and allow it to ease outor sigh.

ttle remain at 45 for a few seconds, to

7 to the host as you would any other.

ther. The thumb-in-the-punt position is

9

gne service is performed in one or two pours, but if two pours, pour oneetting the mousse subside in between. In flute glasses. Leave at least an

le should then be placed in either a bucket or cooler and left with a clean,napkin.

In bucket

ove the foil and proceed in openinge as above.

A lowly remove the bottle from the bucket, wiping itclea or guests.

exp

. If not pre-chilled, 10-15 minutes in ice from c

. Ice bucket mixture: 50/50 crushed ice an

. Both opening in handIn-hand opening

1. Hold the bottle firmly in your hand, grasping

2. With your hand or thumb firmly over the cork (and napkin over tcage and loosen the wire gently without rem

3. Grasp the

4. Twist the bottle with

5. Resivery slowly. There should be no pop, rather a light hiss

6. After the cork is removed from the bottle, let the boprevent overflow.

. Dislodge the cork from the wire cage and present it

8. Hold the bottle to pour as you would any oacceptable, but considered affected by many.

. The wine should be tasted as usual.

10. Correct champaa time. Lglass at

inch from the top.

11. The bottunwrinkled

opening

A. The bottle in the bucket is already at 45-degree angle. Remthe bottl

B. fter removing the cork for presentation, s

n of any water and moisture that might drip on the table


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Wines of France

D. Alsace appellations The easiest in France!

s are 100% varietal NO blends, EXCEPT

Varietals: Planted only since 1925 (after World War I became part of France again).

1. Grand Cru grapes can only be wines of (4 varieta

ussa wine course book 2007 ccl editon jan 2007

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