WINES OF THE WORLD I

Week

Three

Terroir

2

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THE WORLD’S WINE PRODUCING REGIONS

NORTH AMERICA

EUROPE

CHINA

AFRICA

SOUTH AMERICA

AUSTRALIA

NEW ZEALAND

EQUATOR

30 S

50 S

50 N

30 N

SOME FACTORS AFFECTING WINE

Location, location, location

Old World – tradition, terroir, food

New World – innovation, labs

Terroir – environmental impact on the vine

Climate – temperatures, sun, rainfall, wind, aspect, drainage and more

Continental

Mediterranean

Maritime

Soil type

RESULTS IN THE GRAPE Environmental impact on the vine

Grape

Acid

Tart – high

Flabby – low; add acid?

Sugar

Add sugar?

Alcohol level

pH

Tannin – natural sources

FERMENTATION FORMULA

Sugar (natural and/or added)

+

Yeast (wild or commercial)

Alcohol

+

CO2

=

SULFITES – FACTS Sulfites were in the first wine ever made even though sulfur

dioxide was not added. Sulfites are a natural byproduct of the fermentation process. The yeasts are on all grape skins and can generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm). It is impossible to have a wine completely sulfite free.

Using the compound sulfur dioxide inhibits bacterial spoilage, prevents oxidation and helps to preserve the wine's natural flavor. It makes wine more stable.

Sulfur dioxide can be used to arrest fermentation.

The US started requiring in 1988 that wine containing 10 ppm or more of sulfites put “Contains Sulfites” on the label

Red wine headaches due to SO2? White, rosé, red and dessert sulfite levels vary.

About a million people or .4% of the population are highly allergic to sulfites; highest risk are asthmatics and only about 5% of the group are allergic to sulfites; sulfite sensitive people are more common

TONGUE Tip of the tongue – sweet (sugar)

in front and goes away quickly Sides of the tongue – sour (acid)

on sides that makes mouth water Middle and back of the tongue –

bitter (tannin) on top back middle that is mouth-drying; builds over time

No salt!

WINE FAULTS Oxidation or maderization or sherried – color

and smell

Acetic acid – vinegar

SO2 – higher levels when recently bottled; excessive levels

Cooked

“Corked” – 2,4,6 trichloroanisole

Can’t tell before opening bottle

Can’t tell by looking at cork

Return it!

RIESLING CHARACTERISTICS

High acid; usually cool climate regions are best examples

Light to medium-bodied

Usually unoaked; may use large or older oak barrels for different mouth-feel, but rare for oak use that imparts flavor

Dry to semi- to dessert style

Look for citrus, stone fruit, petrol, flowers, perfume, honey, stony, minerality

Perception of sweetness and acid levels and balance

Chaptalization or suss reserve

Long aging potential

Photo - New York Wine Course and Reference

HTTP://Z.ABOUT.COM/D/GOEUROPE/1/0/M/X/1/AUSTRIA-WINE-REGION-MAP.PNG

BASEL

MULHOUSE

COLMAR

SELESTAT

OBERNAI

STRASBOURG

GUEBWILLER

Département Boundary

Thann

RouffachPfaffenheim

EguisheimMunsterWintzenheim

TurckheimKientzheim

MittelwihrKaysersbergRiquewihr

BergheimRibeauvillé

Barr

Molsheim

Marlenheim

BAS-RHIN

HAUT-RHIN

SWITZERLAND

GERMANY

48´30N 48´30N

48N 48N

47´30N 47´30N

V O

S G

E S

M

O U

N T

A I

N SALSACE

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R. Ill

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R. R

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Bonn

Frankfurt

Würzburg

Mannheim

Stuttgart

Strasbourg

Basel

L. Constance

R. Neckar

R. R

hein

R. M

ainR. N

ahe

R. Saar

R. R

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R. Mose

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R. Rhein

R. A

hr

R. Rhein

LUX

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S W I T Z E R L A N D

F R A N C E

RHEINGAU

MITTELRHEINAHR

MOSEL-SAAR- RUWER

NAHE

RHEINHESSEN

PFALZ

HESSISCHEBERGSTRASSE

FRANKEN

WÜRTTEMBERG

BADEN

BA

DE

NBADEN

BADEN

R. Rhe

in

PROPER OPENING Openers

Still wine Natural cork

Synthetic cork

Screw caps

ZORKs, glass, etc.

PRESERVATION How long does it keep after it

has been opened?

How to preserve once opened Location

Temperature

Closures for still and sparkling

Vacuum pumps

Gases

STORAGEShort Term Storage

Where

Light

Vibration

Temperature

Rotation

Long Term Storage Where

Bottle position

Light

Vibration

Temperature

Humidity