WINES OF THE WORLD I

Week One

Introduction

WHAT IS WINE?

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?

8

Click icon to add clip art

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

 SKIN tannins color

STEMStannins

PULPsugarfruit acidswaterproteins

SEEDSbitter oils

©WSET®2003

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

Sugar (natural and/or

added)

+

Yeast (wild or commercial)

Alcohol

+

CO2

=

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

6 SS FOR SUCCESSFUL WINE TASTING

1. S

2. S

3. S

4. S

5. S

6. S

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

TASTING TECHNIQUES

6. Savor How long does it linger?

Do you like it enough to buy again?

Would not serve to your worst enemies?

Does it change with food?

Think it would taste better with different type of food?