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Wine appreciation
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
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Wine appreciation
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- 2. Assignment • What arethe different types of wine? • What are sparkling wines? • How are wines named? • Briefly discuss how wines are made. • Define: – Varietal – Vintage (wine terminology)
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- 4. Wine History • Makingwine is as ancient as history itself: – Referred to in the Bible – In hieroglyphics – In Greek and Roman literature
- 5. History • When Europeansfirst came to the New World, they did their best to grow grapes from cuttings they brought with them. • The grapevines did not flourish in the cold northeastern climate, however, so most alcoholic fruit concoctions were made from berries and apples.
- 6. History • 1n 1769,a priest named Padre Junipero Serra traveled to California from Mexico, bringing with him some European grapevine cuttings. • By the late 1800s, some California wines were winning medals in international winemaking competitions.
- 7. History • Prohibition slowedthings down significantly. Grape growers could only make small quatities of home-produced wines, sell table grapes, or make sacramental wines for churches.
- 8. Winemaking • Is theprocess of fermenting the juices of ripe grapes. • The chemical reactions in this process are as follows: – Yeast converts sugar found naturally in the fruit into alcohol and carbon dioxide. – The carbon dioxide escapes into the air (in certain instances, is trapped in bottles to produce sparkling wines and Champagne) leaving the juice and alcohol behind.
- 9. Terms • Producer –the winery, or many different small vineyards. • Vintage – the year in which the grapes were picked and the winemaking process began. • Varietal – type of grape used
- 10. 3 Types ofTable Wines • Red • White • Rose
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- 12. Red Wines • Tendto be hearty, full-bodied and nearly always dry. • Color can range from deep crimson to purple to reddish-orange or rust depending on the type of grape used and the age of the wine. • Dry – lack of sweetness • Dryness is one of the qualities that makes red wines suitable for steak, game and lasagna
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- 14. White Wines • Whitewines range in color from pale straw to bright yellow to gold. • Generally more delicate in flavor than reds, they range in flavor from very dry to very sweet. • Complement fish, veal, and pasta dishes in light (butter or cream) based sauces.
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- 16. Rose Wines • Comesin attractive shades of pale red, pink or salmon, and they are sometimes referred to as blush wines. • Made from red grapes, but the juice is removed from the grape skins earlier, leaving less color in the liquid. • Usually not fermented as long, leaving some residual sugar.
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- 18. Sparkling Wines • Stillwines – wines that do not contain bubbles. • Sparkling wines come in red, white and blush. • Sparkling wines can also be called “champagne” but the French say that only wines made in Champagne can truly be called Champagne.
- 19. Champagne • Is theclassic wine of celebration. • Served chilled • Complement almost any food and are good to drink by themselves
- 20. Fortified Wines • Winethat has extra alcohol or brandy added to it. • This process is known as fortifying. • Two categories: – Aperitif – Dessert Wines
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- 22. Aperitif • Aromatized meaningthat they are flavored with aromatic herbs and spices. • Traditionally sipped before dinner to stimulate the appetite or aid digestion of the upcoming meal.
- 23. Dessert Wines • Designedto end the meal. • They are rich, sweet and heavy, and imbibed in small quantities like liqueurs. • They are also late harvest wines, usually white, made from grapes that have been allowed to over-ripen on the vines, almost to spoilage, for maximum sugar content.
- 24. Sake and Shochu •These are Asian products known as wines. • Sake from Japan (SAH-kay) is a beverage made from rice. • Referred to as “Drink of gods”
- 25. Sake and Shochu •Shochu (Japan) Soju (Korea) Shaojiu (China) means burned liquor. • Can be made from rice, barley, soba, or buckwheat and even from sweet potatoes, tapioca or chestnuts.
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- 28. The Grapes • Fromthe grape’s skin comes the color of the wine. • Different types of grapes exhibit different characteristics and therefore, become different tasting wines. • There are red grapes and white grapes.
- 29. The Grapes • Redgrapes can be actually red or blackish or purple. • Red wines are made when red grapes are crushed and fermented along with the skins and stems. • During the fermentation process, the red wine gets its tannin. • Tannin comes from the skins and stems of grapes and acts as preservative.
- 30. The Grapes • Tanninsimpart some of this bitterness to the wine and can taste unpleasant when the wine is young. • White grapes are fermented without their skins. White wines can also be made from red grapes since the juice is separated from the skin. • Because tannins are missing, white wines generally do not last as long as reds.
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- 33. Corks • One ofthe on-going issues in the wine world is – how to seal the bottles. • Over the years, bottles have been sealed with pitch, gypsum, or plugs (called stoppels) made of ground up glass. • Bottles have been stuffed with leather or cloth and coated with wax.
- 34. Corks • Sealing bottleswas an inexact process because the bottles, and therefore, their openings were not uniformly made until the last 100 years or so.
- 35. Corks • Cork isa successful closure because it can fit snugly into the neck of almost any type of bottle. • Cork’s flexibility enables it to be compressed. • It is light, moisture resistant and doesn’t deteriorate, even under extreme temperatures.
- 36. Corks • In today’swine bottling process, a capsule, a cap of foil or plastic is placed over the cork for additional protection.
- 37. Cork • Are piecesof bark of the suberin oak tree that grows primarily in Portugal and Spain.
- 38. Issues • Each treerequires almost a decade of growth to replace its stripped outer bark. • Oak forests are regenerating at a rate of 4% yearly. • In the mid 1900s the wine world began searching for synthetic alternatives because of climate and environmental activism.
- 39. Issues • There werealso complains about the overall quality of wine corks had deteriorated. • Studies suggest that 1 to 12 percent of wines were contaminated with 6- Trichloroanisole (TCA) a harmless but smelly combination of mold, chlorine and moisture permeating inside the wine and tainting it with an off-putting musty odor.
- 40. Issues • In responseto the problem, some supermarket chains decided to boycott wines with corks. • NZ was the first to adopt a policy promoting the use of screwtops or screwcaps
- 41. Pro-Cork • Question thesafety and longevity of plastic stoppers. • Corks are recyclable and biodegradable. • Synthetic stoppers are harder to get out of bottles.
- 42. Pro-Alternative Closure • Winestoppers don’t have to be stored on their sides. • They don’t break or crumble. • Can be removed without adding any flavors or odors to wine. • Cost less than what corks costs
- 43. How Wines areNamed • Predominant variety of grapes used (Varietal) • Broad Generic Type (Generic) • Brand Name • Place of Origin
- 44. Varietal • One ofwhich single grape variety predominates. • The name of the grape is the name of the wine. • Ex. Cabernet Sauvignon, Chardonnay, Zinfandel
- 45. Generic Names • Ageneric wine is a US wine of a broad general style or type such as Burgundy or Chablis. • Their names are borrowed from European wines that come from well-known districts, but their resemblance is slight to nonexistent. • Today terms like Red Table Wine or White Table Wine are used.
- 46. Brand Names • Abrand name wine may be anything from an inexpensive blend to a very fine wine with a prestigious pedigree. • A brand name also called a proprietary name is one that belongs exclusively to a vineyard or shipper who produces and/or bottles the wine.
- 47. Place-of-Origin Name • Manyimported wines use their place of origin as the name on their label.