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WINE
WINE is an alcoholic beverage obtained through fermentation of freshly gathered grapes. FERMENTATION is the action of yeast upon sugar converting them to alcohol and carbon dioxide.
TYPES OF WINE
1. STILL WINE/TABLE WINE RED WINE WHITE WINE ROSE/BLUSH
2. SPARKLING WINE
CHAMPAGNE a. If it was produced & bottled in the Champagne region of France. b. If it was produced using Champagne method. Spumante- Italy Cava- Spain Sekt- Germany
3. FORTIFIED WINE
a. SHERRY(from Spain) Fino-Dry, Amontillado- Medium, Oloroso-Sweet b. PORT (from Portugal)-ruby, tawny, late bottled vintage, vintage. c. MADEIRA (from Portugal) SercialDry,Verdelho-medium, Bual- sweet, Malmsey-very sweet d. MARSALA (from Sicily)
4. AROMATISED WINES
1. Vermouths Dry vermouth Sweet vermouth Rose vermouth Red vermouth
1. 2. 3. 4.
Harvest the fruit at its peak Ferment the grapes into wine Clarify and stabilize the wine Allow the aging process
VINEYARD
HARVESTING
CRUSHING
PRESSING
FERMENTATION
MATURING
FINISHING
STORING WINE
WINE CELLAR A place for wine to grow to maturity without distraction. Essentially, wine needs to be kept in a clean, dark, damp place with good ventilation, where it can be stored vibration free at a constant temperature.
WINE CELLAR
2. Sauvignon Blanc
Minerals, nettles, asparagus, green pea, grassy, gooseberry, passion fruit.
3.
4. Riesling- the classic grape of German wines. It produces light, fragrant and delicately flavored wines.
6. Pinot Blanc- this grape is especially good grape for making sparkling wine.
8. Gewurtztraminer- is the spicy white grape of Alsace in France and parts of Germany.
MERLOT- it is used in making varietal wines and to blend with Cabernet Sauvignon.
SHIRAZ/ SYRAHmakes a very dark, full bodied, intensely flavored red wine.
GRENACHE- is a sweet red grape variety that makes a very light colored orange pink wine.
LAMBRUSCO- a grape that makes a very fruity, rather sweet, fizzy red wine.
5 S OF WINE TASTING
WINE TERMINOLOGIES
Acetic- vinegar smell and taste Aeration- letting the wine breathe before drinking it. Balance- when all the wine elements are harmonious and no single element dominates. Clean- wine without disagreeable aromas or taste. Cooked- wine that has been exposed to high temperature Floral- tasting and smelling of flowers Fresh- a lively, clean and fruity wine
Grassy- aromas and flavors of cut grass. Fruity- having obvious aroma and taste of fruits. Herbaceous- herbal or vegetal in flavor Length- the time the sensations of taste and aroma persist after swallowing Appearance- refers to wines clarity; not color Brilliant- clear appearance of wine Cloudiness- lack of clarity Hazy- wine that has small amounts of visible matter.
Legs- the drops of wine that slide down the sides when it is swirled Aroma- smell of the wine (young) Bouquet- smell of the wine (old) Musty- having a moldy or mildew smell. Smoky- aromas caused by low acidity, tannin or both. Toasty- wine aroma derived from fire bending of the oak barrels. Acidic- wine that taste tart or sour Astringent- extremely dry, bitter Body- the fullness or weight of the wine on the palate
Corked- a wine that has been tainted with moldy smell from a bad cork. Dry- no sugar or sweetness Flabby- soft, lacking acidity and mouth feel Finish- the lasting impression of wine on the palate. Full Bodied- rich, mouth filling texture and weight on the palate. Tannin- the backbone of red wine; gives the mouth a puckering and dry feeling.
COMPONENTS/STRUCTURE OF WINE
1. Sugar 2. Acidity- the backbone of white wine 3. Tannin- the backbone of red wine 4. Alcohol
White wine is best served with white meat ( chicken, pork, veal), shellfish and fish Red wine is best served with red meat (lamb, beef, duck, or game ) The heavier the food, the heavier and more robust the wine should be. Champagne could be served throughout the meal.
Port and red wine go well with cheese Dessert wines best complement desserts and fresh fruits that are not highly acidic. When a dish is cooked with wine, it is best served with that wine. Regional food is best complemented by wines of the region. Wines should never accompany salads with vinegar dressings, chocolate dishes, or curries; the tastes will clash or be overpowering Sweet wines should be served with foods that are not too sweet.