wines of the world i week one introduction. what is wine?
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WINEMAIN ENTRY: 1WINE PRONUNCIATION: \WĪN\FUNCTION: NOUN USAGE: OFTEN ATTRIBUTIVE ETYMOLOGY: MIDDLE ENGLISH WIN, FROM OLD ENGLISH WĪN; AKIN TO OLD HIGH GERMAN WĪN WINE; BOTH ULTIMATELY FROM LATIN VINUM WINE, PERHAPS OF NON-IE ORIGIN; AKIN TO THE SOURCE OF GREEK OINOS WINEDATE: BEFORE 12TH CENTURY1 A : THE ALCOHOLIC FERMENTED JUICE OF FRESH GRAPES USED AS A BEVERAGE B : WINE OR A SUBSTITUTE USED IN CHRISTIAN COMMUNION SERVICES2 : THE ALCOHOLIC USUALLY FERMENTED JUICE OF A PLANT PRODUCT (AS A FRUIT) USED AS A BEVERAGE <BLACKBERRY WINE>3 : SOMETHING THAT INVIGORATES OR INTOXICATES4 : A DARK RED
merriam-webster.com/dictionary
WHAT IS WINE? Wine is:
About 80-90% water
Alcohol %
“Leftovers” have to do a lot of work to enhance your pleasure – sugar, acid, glycerin, phenolics, vitamins, minerals, proteins
Not a set “formula” like Coke®
Ever-changing through aging
Personal preference
What do you think it is?
REASONS YOU MAY WANT TO LEARN
You want a job or a promotion in the industry (restaurant, retail, wholesale, winery or other )
It relates to your job (marketing, public relations, engineering, website development or other)
You want to know what to order at a restaurant to impress your boss
You want to impress your girlfriend, boyfriend, spouse, parents, in-laws, neighbor, dog or cat, etc.
REASONS YOU MAY WANT TO LEARN
You want to know what to pair with food
It is something that you can share with friends
You got tired of beer
You find it fascinating and want to learn more for your own pleasure and satisfaction
What other topic can bring people from different
backgrounds together who are interested in geology,
travel, meteorology, theatre, food, pets, social networking,
history, music, health, art, the environment, beverages, fun and much, much more?
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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
Terroir – a sense of place; environmental impact on the vine
Traditional practices
Serve with food
New World
Innovation
Experimentation
SOME FACTORS AFFECTING WINE
Location, location, location Climate – temperatures, sun,
rainfall, wind, aspect and more
Continental
Mediterranean
Maritime
Soil – type, drainage, quality
PARTS OF THE GRAPE AND TASTE
Grape
Stems – remove?
Seeds – color of seeds, sack
Skins – tannin, color, bloom
Pulp or Flesh – color
RESULTS IN THE GRAPE
Environmental impact on the vine Grape
Acid
Tart
Flabby
Sugar
Alcohol level
Add sugar?
Tannin
FERMENTATION FORMULA
Cool climate and/or less sun Better for white grapes and
wines
Delicate, fresher
Lighter-bodied
Higher acid
Lower pH
Lower alcohol
FERMENTATION FORMULA
Warm climate and/or more sun Better for red grapes and
wines
Bolder, richer
Fuller-bodied
Lower acid
Higher pH
Higher alcohol
BASIC WINEMAKING FOR:
Whites – harvest, de-stem, crush, press, ferment, age, bottle
Reds – harvest, de-stem, crush, ferment, press, age, bottle
Rosés – options
TYPES OF WINE
Still wine – majority of wine produced; no bubbles; 8 –15% ABV
Sparkling wine – bubbles!Fortified wine – alcohol is
added; 15 – 22% ABV
TASTING TECHNIQUES1. See – tilt glass away from you at a
45 degree angle over a white background
Color
Age
White wines gain color as they age
Red wines lose color as they age
Type of grape
Edge of wine
Hue
TASTING TECHNIQUES
1. See – tilt glass away from you at a 45 degree angle over a white background
Clarity – sediment, cork, fruit flies
Depth
Body
Intensity
Legs?
TASTING TECHNIQUES
2 & 3. Sniff, swirl and sniff again
Sniff – fruit, floral, spice, esters, vegetal, soil, wood, faults
How far away from the top of the glass can you smell the wine; intensity; concentration
Smell all around the inside of the glass
TASTING TECHNIQUES2 & 3. Sniff, swirl and sniff again
Swirl
Aroma and bouquet comes out – cooler to warmer climate
Whites – from citrus to stone to tropical to dried fruits
Reds – from red berries to blue to black fruits to figs and prunes
Make sure you stop swirling before putting your nose in and inhaling deeply!
Sniff – fruit, floral, spice, esters, vegetal, soil, wood, faults
Changes after swirling
Changes after it warms up and sits open
TASTING TECHNIQUES
4. Sip Suck wine and air (try a “wine
slurpee”) way back so you get your olfactory bulb involved to “taste”
Roll it all over tongue, gums and cheeks Taste
Sweetness – “dry” or sweetness; fruity is different than sweet
Sourness – pucker, mouth-watering Astringency and Bitterness – cotton-
mouth, pucker is mouth-drying here
TASTING TECHNIQUES
4. Sip Temperature Texture Aroma – smell of grape Bouquet – smell of winemaking
results, aging and more Flavors – fruit, floral, spice,
vegetal, soil, wood, faults Body – skim milk, whole milk,
heavy cream comparison
TASTING TECHNIQUES
5. Swallow/Spit Try exhaling through your nose
with your mouth closed
Cool or warm when you exhale through your mouth
Or spit
Large wine tasting event
Visiting many wineries
Judging at a wine competition
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