Wine appreciation

Wine Appreciation
Hbar
M.Aldana

Assignment
• What are the different types of wine?
• What are sparkling wines?
• How are wines named?
• Briefly discuss how wines are made.
• Define:
– Varietal
– Vintage (wine terminology)

Wine History
• Making wine is as ancient as history itself:
– Referred to in the Bible
– In hieroglyphics
– In Greek and Roman literature

History
• When Europeans first 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.

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.

History
• Prohibition slowed things down
significantly. Grape growers could only
make small quatities of home-produced
wines, sell table grapes, or make
sacramental wines for churches.

Winemaking
• Is the process 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.

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

3 Types of Table Wines
• Red
• White
• Rose

Red Wines
• Tend to 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

White Wines
• White wines 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.

Rose Wines
• Comes in 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.

Sparkling Wines
• Still wines – 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.

Champagne
• Is the classic wine of celebration.
• Served chilled
• Complement almost any food and are
good to drink by themselves

Fortified Wines
• Wine that has extra alcohol or brandy
added to it.
• This process is known as fortifying.
• Two categories:
– Aperitif
– Dessert Wines

Aperitif
• Aromatized meaning that they are flavored
with aromatic herbs and spices.
• Traditionally sipped before dinner to
stimulate the appetite or aid digestion of
the upcoming meal.

Dessert Wines
• Designed to 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.

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”

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.

The Grapes
• From the 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.

The Grapes
• Red grapes 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.

The Grapes
• Tannins impart 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.

Corks
• One of the 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.

Corks
• Sealing bottles was an inexact process
because the bottles, and therefore, their
openings were not uniformly made until
the last 100 years or so.

Corks
• Cork is a 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.

Corks
• In today’s wine bottling process, a
capsule, a cap of foil or plastic is placed
over the cork for additional protection.

Cork
• Are pieces of bark of the suberin oak tree
that grows primarily in Portugal and Spain.

Issues
• Each tree requires 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.

Issues
• There were also 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.

Issues
• In response to 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

Pro-Cork
• Question the safety and longevity of
plastic stoppers.
• Corks are recyclable and biodegradable.
• Synthetic stoppers are harder to get out of
bottles.

Pro-Alternative Closure
• Wine stoppers 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

How Wines are Named
• Predominant variety of grapes used
(Varietal)
• Broad Generic Type (Generic)
• Brand Name
• Place of Origin

Varietal
• One of which single grape variety
predominates.
• The name of the grape is the name of the
wine.
• Ex. Cabernet Sauvignon, Chardonnay,
Zinfandel

Generic Names
• A generic 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.

Brand Names
• A brand 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.

Place-of-Origin Name
• Many imported wines use their place of
origin as the name on their label.

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