presentation by eddie valente an introduction to wine tasting

Presentation by Eddie Valente

An Introduction to Wine TastingAn Introduction to Wine Tasting


Wine ClassesWine Classes

Class 1 – Introduction to Wine Tasting, White Class 1 – Introduction to Wine Tasting, White Varietal Identification and Basic Wine ServiceVarietal Identification and Basic Wine Service

Class 2 - Red Wine Varietal Identification & Class 2 - Red Wine Varietal Identification & DecantingDecanting

Class 2 – American WinesClass 2 – American Wines Class 4 – French Wines - BordeauxClass 4 – French Wines - Bordeaux Class 5 – French Wines - BurgundyClass 5 – French Wines - Burgundy Class 6 – French Wines - Rhone, Alsace & LoireClass 6 – French Wines - Rhone, Alsace & Loire Class 7 – German WinesClass 7 – German Wines


Wine ClassesWine Classes

Class 8 – Italian WinesClass 8 – Italian Wines Class 9 – Spain, Switzerland, Austria, GreeceClass 9 – Spain, Switzerland, Austria, Greece Class 10 – Southern Hemisphere (So. Africa, Class 10 – Southern Hemisphere (So. Africa,

Argentina, Chile, Australia, New Zealand)Argentina, Chile, Australia, New Zealand) Class 11 – Champagne & Sparkling WineClass 11 – Champagne & Sparkling Wine Class 12 – Fortified Wines (Port, Sherry, Class 12 – Fortified Wines (Port, Sherry,

Madeira)Madeira) Class 13 – Spirits (Cognac, Armagnac, Scotch, Class 13 – Spirits (Cognac, Armagnac, Scotch,

etc)etc) Class 14 – Beers & AlesClass 14 – Beers & Ales Class 15 – CigarsClass 15 – Cigars


Types of Wine TastingTypes of Wine Tasting

HedonisticHedonistic QualitativeQualitative

UC Davis 20 point 100 point scale Stars & Puffs

Restaurant RitualRestaurant Ritual AnalyticalAnalytical DeductiveDeductive


Tasting WineTasting Wine

Sight - Color & Clarity Sight - Color & Clarity Aroma - Type & IntensityAroma - Type & Intensity Taste - Body, Dryness/Sweetness, Taste - Body, Dryness/Sweetness,

AcidityAcidity Feel - Texture, TanninFeel - Texture, Tannin Finish - Length Finish - Length


ColorColor

WhiteWhite GreenGreen StrawStraw YellowYellow GoldGold AmberAmber

RedRed PurplePurple RubyRuby BrickBrick OrangeOrange AmberAmber

YoungerCooler

Stainless Steel

OlderWarmer

Oak Aging


ClarityClarity

CloudyCloudy DullDull ClearClear BrightBright


Aroma - Aroma - Type & IntensityType & Intensity

EarthEarth FloralFloral SpicySpicy CitrusCitrus BerryBerry Tree FruitTree Fruit Tropical Tropical

FruitFruit SmokeSmoke

Dried FruitDried Fruit BarnyardBarnyard VegetativeVegetative WoodyWoody NuttyNutty MineralMineral OtherOther

Rose, Geranium, Violet, Rose, Geranium, Violet, Jasmine, Lilac, HoneysuckleJasmine, Lilac, Honeysuckle

Mushroom, Dead LeavesMushroom, Dead Leaves

Cinnamon, Clove, Pepper, Cinnamon, Clove, Pepper, Mint, Nutmeg, Anise, Mint, Nutmeg, Anise, GingerGingerGrapefruit, Lemon, OrangeGrapefruit, Lemon, Orange

Blackberry, Raspberry, Blackberry, Raspberry, Strawberry, Cassis, Currant, Strawberry, Cassis, Currant, CranberryCranberry

Cherry, Apricot, Cherry, Apricot, Peach, Pear, Apple, Peach, Pear, Apple, PlumPlum

Pineapple, Melon, Pineapple, Melon, BananaBanana

Raisin, Prune, Raisin, Prune, FigFig

Gamey, Beef, Gamey, Beef, Truffle, Tar, ManureTruffle, Tar, Manure

Stemmy, Cut grass, Stemmy, Cut grass, Pepper, Bellpepper, Pepper, Bellpepper, Hay, Green Olive, Hay, Green Olive, Herbaceous, Tobacco, Herbaceous, Tobacco, Wet Straw, AsparagusWet Straw, Asparagus

Oak, Cedar, Pine, Vanilla, Oak, Cedar, Pine, Vanilla, Phenol, ResinPhenol, Resin

Roasted Hazelnut, AlmondRoasted Hazelnut, Almond

Flinty, Steely, Stony, Flinty, Steely, Stony, ChalkyChalky

Caramel, Molasses, Caramel, Molasses, Chocolate, Honey, Soapy, Chocolate, Honey, Soapy, Creamy, Buttery, Creamy, Buttery, Butterscotch, PetrolButterscotch, Petrol

Creme Brulee, Toast, Creme Brulee, Toast, Leather, Coffee, Lead Leather, Coffee, Lead PencilPencil


Taste & FlavorTaste & Flavor

Body:Body: Thin, Light, Medium, Full, Rich, Fat Thin, Light, Medium, Full, Rich, Fat

Sweetness/Dryness: Sweetness/Dryness: Honeyed, Sweet, Semisweet, Honeyed, Sweet, Semisweet, Semidry, Dry, AustereSemidry, Dry, Austere

Acidity:Acidity: Sour, Tart, Green, Crisp, Balanced, Soft, Flabby, Sour, Tart, Green, Crisp, Balanced, Soft, Flabby, Flat, CloyingFlat, Cloying

Texture:Texture: Spritz, Foamy, Sparkling, Silky, Creamy, Spritz, Foamy, Sparkling, Silky, Creamy, Unctuous, Oily, Dense, Jammy, Concentrated, Ripe, HotUnctuous, Oily, Dense, Jammy, Concentrated, Ripe, Hot

Tannin: Tannin: Smooth, Soft, Balanced, Hard, Puckery Smooth, Soft, Balanced, Hard, Puckery (Astringent), Harsh(Astringent), Harsh

Oak Oak ComplexityComplexity


FinishFinish

Length - Short, Medium, Length - Short, Medium, LongLong

TypeType


RieslingRiesling

ColorColor

AromaAroma

TasteTaste

Straw to AmberStraw to Amber Flowery, Mineral, AppleFlowery, Mineral, Apple

Light to Full BodiedLight to Full Bodied Dry to Dessert SweetDry to Dessert Sweet Balancing Acidity Balancing Acidity


Wine ServiceWine Service

1. Present Bottle (say name & vintage)1. Present Bottle (say name & vintage)

2. Remove Capsule 2. Remove Capsule

3. Wipe top3. Wipe top

4. Remove Cork (present to host)4. Remove Cork (present to host)

5. Wipe top5. Wipe top

6. Pour Taste6. Pour Taste

7. Serve Guests7. Serve Guests

8. Place Bottle on Table (offer to keep white wine 8. Place Bottle on Table (offer to keep white wine on ice)on ice)

9. Remove Cork From Table 9. Remove Cork From Table


GewurztraminerGewurztraminer

ColorColor

AromaAroma

TasteTaste

Straw to YellowStraw to Yellow Spicy, Leechee Nut, Spicy, Leechee Nut,

GrapefruitGrapefruit

Light to Medium BodiedLight to Medium Bodied Distinctive SpicinessDistinctive Spiciness Moderate AcidityModerate Acidity Dry to Sweet Dry to Sweet


Pinot GrisPinot Gris

ColorColor

AromaAroma

TasteTaste

Straw to YellowStraw to Yellow Ripe Pears, EarthRipe Pears, Earth

Light to Medium BodyLight to Medium Body DryDry Crisp to Soft Crisp to Soft


Champagne ServiceChampagne Service

1. Present Bottle 1. Present Bottle (say name & vintage)(say name & vintage)2. Remove Capsule 2. Remove Capsule 3. Cover Cork with Side-towel3. Cover Cork with Side-towel4. Unscrew Wire Hood 4. Unscrew Wire Hood (keep thumb over cork)(keep thumb over cork)5. Hold bottle at 45º, While Holding Cork 5. Hold bottle at 45º, While Holding Cork

Firmly, Twist Bottle, Allow Air Pressure to Firmly, Twist Bottle, Allow Air Pressure to Force the Cork OutForce the Cork Out

6. Pour Taste for the Host6. Pour Taste for the Host7. After Approval, Serve Guests7. After Approval, Serve Guests8. Place Bottle on Ice 8. Place Bottle on Ice 9. Remove Cork From Table 9. Remove Cork From Table


Sauvignon BlancSauvignon Blanc

ColorColorAromaAroma

TasteTaste

Green to YellowGreen to Yellow Herbaceous, Flinty, Herbaceous, Flinty,

Gooseberries, Grassy, Hay, Gooseberries, Grassy, Hay, SmokeySmokey

Light to Medium BodiedLight to Medium Bodied Bone dry to DryBone dry to Dry Green to CrispGreen to Crisp Bracing, refreshing, austere Bracing, refreshing, austere


Frequently Asked Frequently Asked QuestionsQuestions

Why are wineries using plastic corks?Why are wineries using plastic corks? Why do wineries put sulfites in their Why do wineries put sulfites in their

wine?wine? What are the crystals I see in the bottom What are the crystals I see in the bottom

of the wine bottles?of the wine bottles? Why are wines aged in oak barrels?Why are wines aged in oak barrels? What is Malo-Lactic fermentation?What is Malo-Lactic fermentation? What is a ‘Vintage’ wine?What is a ‘Vintage’ wine?


ChardonnayChardonnay


TasteTaste

Straw to GoldStraw to Gold Tropical Fruit, Melon, Tropical Fruit, Melon,

Vanilla, Buttery, Creamy, Vanilla, Buttery, Creamy, Oaky, MineralOaky, Mineral

Medium to Full bodiedMedium to Full bodied Dry to Medium DryDry to Medium Dry Crisp to Rich and Oily Crisp to Rich and Oily


Can you identify the wine in your Can you identify the wine in your glass?glass?

Close your eyes, have your partner Close your eyes, have your partner hand you one of the wines.hand you one of the wines.

Identify the wine by the aromaIdentify the wine by the aroma


Recommended BooksRecommended Books

The Wine BibleThe Wine Bibleby Karen McNeilby Karen McNeil

Windows on the World Wine CourseWindows on the World Wine Courseby Kevin Zralyby Kevin Zraly

Sotheby’s World Wine EncyclopediaSotheby’s World Wine Encyclopediaby Tom Stevensonby Tom Stevenson

The World Atlas of Wine The World Atlas of Wine by Hugh Johnsonby Hugh Johnson

Modern Encyclopedia of WineModern Encyclopedia of Wineby Hugh Johnsonby Hugh Johnson

Oxford Companion to WineOxford Companion to Wineedited by Serena Sutcliffedited by Serena Sutcliff


Restaurant TastingRestaurant Tasting

Cork Cork OxidationOxidation BrettomycesBrettomyces Acetic AcidAcetic Acid MadeirizationMadeirization Excess SO2Excess SO2


Pinot NoirPinot Noir


TasteTaste

CherryCherry Cherry, Strawberry, Cherry, Strawberry,

Barnyard, Gamey, Violet, Barnyard, Gamey, Violet, Woody, ToastWoody, Toast

Light to Medium BodyLight to Medium Body Dry to Medium Dry, FruityDry to Medium Dry, Fruity Light Tannins Light Tannins


ViticultureViticulture

Site Selection - Soil, Climate, ExposureSite Selection - Soil, Climate, Exposure Grape Variety - RootstocksGrape Variety - Rootstocks Trellising & PruningTrellising & Pruning DensityDensity Frost ProtectionFrost Protection Crop ThinningCrop Thinning Harvest Harvest


Site SelectionSite Selection

GoodGood Well Drained SoilWell Drained Soil Frost FreeFrost Free

Mild WintersMild Winters Warm, dry growing Warm, dry growing

seasonseason Cool nightsCool nights Poor soilsPoor soils

BadBad Heavy, wet soilsHeavy, wet soils Late Sprint/Early Fall Late Sprint/Early Fall

FrostsFrosts Severe WintersSevere Winters Cool/Hot, Humid Cool/Hot, Humid

growing seasongrowing season Warm/Hot nightsWarm/Hot nights Overly productive Overly productive

soilssoils


Other FactorsOther Factors

FogFog Sun’s AngleSun’s Angle


SyrahSyrah


TasteTaste

Purple to Cherry RedPurple to Cherry Red Black Fruits, Pepper, SpicyBlack Fruits, Pepper, Spicy

Medium to Full BodyMedium to Full Body Moderate TanninModerate Tannin Rich, full FlavorsRich, full Flavors Moderate Acidity Moderate Acidity


HarvestHarvest

FermentationFermentation

PressingPressing

BottlingBottling

PressingPressing

Bottle AgeBottle Age

FermentationFermentation

Oak AgingOak Aging

Whole Cluster PressWhole Cluster Press Carbonic MacerationCarbonic Maceration

Malo-Lactic FermentationMalo-Lactic Fermentation

De-Stem & De-Stem & CrushCrush

Stainless Steel or BarrelStainless Steel or Barrel

Stainless Steel or VatStainless Steel or Vat

Fining & FilteringFining & Filtering

Pumping OverPumping OverPunching DownPunching Down

BatonageBatonage

Wine MakingWine Making

WhiteWhite RedRed


Cabernet SauvignonCabernet Sauvignon


TasteTaste

Purple to Ruby, GarnetPurple to Ruby, Garnet Blackcurrants, cassis, Blackcurrants, cassis,

raspberry, tobacco, cedar, raspberry, tobacco, cedar, herbs, herbaceous, herbs, herbaceous,

Woody-OakyWoody-Oaky

Full bodiedFull bodied DryDry Intense complex flavorsIntense complex flavors Moderate to high tannins Moderate to high tannins


DecantingDecanting

Aeration & SedimentAeration & Sediment1. Remove the wine from its bin into a wine basket or cradle. 1. Remove the wine from its bin into a wine basket or cradle. 2. Present Bottle (Say name and the vintage).2. Present Bottle (Say name and the vintage).3. Remove ALL the foil from the neck.3. Remove ALL the foil from the neck.4. Remove the cork (keep the bottle horizontal in the cradle and use 4. Remove the cork (keep the bottle horizontal in the cradle and use your hand to keep it form turning) present it to the host.your hand to keep it form turning) present it to the host.5. Pour the wine into the decanter using one continuos motion (do 5. Pour the wine into the decanter using one continuos motion (do not stop and start again) while looking through the neck of the bottle not stop and start again) while looking through the neck of the bottle for the sediment. As it beings to enter the neck of the bottle stop for the sediment. As it beings to enter the neck of the bottle stop pouring.pouring.6. Pour a taste for the host and await his approval.6. Pour a taste for the host and await his approval.7. Pour for the rest of the guests, ladies first.7. Pour for the rest of the guests, ladies first.8. Place the decanter and bottle on the table8. Place the decanter and bottle on the table9. Remove the cork9. Remove the cork

It is very important to keep bottle very still to avoid disturbing the It is very important to keep bottle very still to avoid disturbing the sediment.sediment.


ZinfandelZinfandel


TasteTaste

Purple to Cherry RedPurple to Cherry Red Raspberry, blackberry, Raspberry, blackberry,

currant, fig, leathercurrant, fig, leather

Medium to full bodiedMedium to full bodied DryDry Moderate acidityModerate acidity Moderate to high tanninsModerate to high tannins High Alcohol High Alcohol


MerlotMerlot


TasteTaste

Purple to Ruby, GarnetPurple to Ruby, Garnet Blackcurrants, cassis, dark Blackcurrants, cassis, dark

cherry, rose petals, tobacco, cherry, rose petals, tobacco, cedar, herbs, tobacco, plums, cedar, herbs, tobacco, plums, herbaceous, herbaceous,

Woody-OakyWoody-Oaky

Medium to Full bodiedMedium to Full bodied DryDry Intense complex flavorsIntense complex flavors Moderate tannins, supple, silky Moderate tannins, supple, silky


TempranilloTempranillo


TasteTaste

Cherry to Onion SkinCherry to Onion Skin Leather, spice, CassisLeather, spice, Cassis

Medium bodyMedium body Austere to DryAustere to Dry Soft to TartSoft to Tart Hard, Astringent, to Soft and Hard, Astringent, to Soft and

supple supple

presentation by eddie valente an introduction to wine tasting

Documents

eddie valente wine service

wine tasting slide

aroma slide

sweet o slide

soft o slide

table o slide

oily o slide

austere o slide