Wine presentation

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WINE and Cheese By Anthimos Georgiou

Transcript of Wine presentation

WINE and Cheese

By Anthimos Georgiou

Basic wine information

•a significant proportion of the total revenue from

alcoholic beverage.

•Wine is the product obtained from the total or

partial alcoholic fermentation of fresh grapes,

whether or not crushed, or of grape must –European Community

Basic wine information

There are two types of grapes:

•white and black/red grapes

•Black grapes have coloring in the skin and are

used in the production of both red, white & rosé

wines

Wine Styles

Color

•Red, White, or Pink (Rosẻ)

Sweetness

•Dry, Medium or Sweet

Major Wine Producing Nations

1. Italy and France

2. Spain and Portugal

3. Greece and Cyprus

4. Germany and Switzerland

5. United States and Canada

6. Argentina and Chile

7. Australia and New Zealand

8. South Africa

9. Lebanon and Israel

PRODUCING WINE

The quality of wine depends on

•the grape variety

•the climate

•annual weather conditions

•the type of soil

•Viticulture (method of growing the vine)

•Vinification (method of turning grapes into

wine)

GRAPE VARIETIES

•Most vines producing grapes for making wine belong

to the species VITIS VINIFERA

•There are 3,000 varieties of this plant which are

suitable for wine

•A small number of varieties have established a

reputation for making outstanding wines – known as

NOBLE GRAPES

Grape Varieties

Red White

• Cabernet Sauvignon

• Cabernet Franc

• Pinot Noir

• Merlot

• Syrah or Shiraz

• Sangiovese

• Malbec

• Camay

• Zinfandel

• Chardonnay

• Sauvignon Blanc

• Pinot Grigio – Gris

• Viognier

• Traminer

• Riesling

• Gewurztraminer

• Chenin Blanc

• Muscat

CLIMATE

The main wine producing regions of the world lie between latitudes 30

and 50 degrees north and south of the equator

THE IDEAL CLIMATE

Sufficient moisture and warmth to

enable vines to grow and the

grapes to ripen

The right weather conditions must

prevail during the various stages

of the growth cycle of the vines

THE PERFECT CLIMATE

•A cold winter to inhibit growth and rest the vine. Frosts to

kill diseases, but not to severly kill the vine. Enough rain to

build moisture reserves in the soil

•A mild warm spring with gentle rain to encourage the

vine‘s growth

•A warm settled period during the vine‘s flowering, followed

by a hot sunny summer with a little rain to swell the

developing fruit

•A long, fine, dry autumn to complete the ripening of the

grape, and for the vintage

MAIN CLIMATIC DANGERS

•Frost can destroy growing shoots in the spring and

is particularly dangerous at the time of the budding

•Hail can break and damage young growth and

espescially during late summer, burst developing

grapes allowing rot to set it

•Wind is disastrous at flowering preventing

pollination. It can also break young shoots

SOIL

Grape vines often thrive where other plants fail

POOR SOIL – LOW YIELDS OF FINE QUALITY

WINE

RICH SOIL – HIGHER YIELDS OF LESS GOOD

QUALITY WINE

THE BEST SOILS PROVIDE GOOD DRAINAGE NATURALLY

Guyot Style

Gobelet Style

VINIFICATION – Wine making Process

Vinification – the conversion of grape juice into wine

The most essential part of vinification is FERMENTATION

One of the greatest French scientists of the 19th century,

Louis Pasteur discovered that

FERMENTATION OCCURS WHEN YEAST FEEDS ON

SUGARS, CONVERTING THEM TO ALCOHOL AND

CARBON DIOXIDE (CO2)

YEAST + SUGAR = ALCOHOL + CO2

VINIFICATION

THE GRAPE

METHODS OF PRODUCTION – WHITE WINE

Grape juice is colorless. Thus if the skins of black grapes

are removed at an early stage, white wine can be

produced from black grapes too.

1. Grapes are crushed and then pressed

2. Skins are discarded

3. During pressing, yeasts are washed off the grape skins

into the must. (Yeast can be added if necessary)

4. Must is pumped into a vat

5. Fermentation takes place at a low temperature and can

last between two to four weeks

METHODS OF PRODUCTION – RED WINE

Made from the juice and the skins of black grapes. The

colour comes from the pigments of the grape

1. Grapes are crushed and then pressed

2. Skins are also used

3. During pressing, yeasts are washed off the grape skins

into the must. (Yeast can be added if necessary)

4. Must is pumped into a vat

5. Fermentation takes place at temperature between 25 and

30º C.

6. As fermentation creates alcohol, the alcohol itself extracts

first color and then tannin from the skins

METHODS OF PRODUCTION

– RED WINE

• The amount of color and tannin

in the finished wine depends on

how long the new wine is kept

in contact with the skins

• As little as five days for light

wines (Beaujolais)

• About two weeks for full bodied

wines (Bordeaux)

• Rose wines – 14 to 24 hours

METHODS OF PRODUCTION – RED WINE

1. When colour and tannin are sufficient, the free run wine is

drawn from the skins in a clean vat.

2. Skins are then pressed, yielding a further quantitiy of wine

(known as press wine).

3. Press wine contains higher level of tannin, and is blended

with the original wine. The amount depends on the

character the winemaker wants to achieve.

METHODS OF PRODUCTION – RED WINE

• Racking: the sediment accumulated at the end of the

vessel (lees) is removed

• Fining: Bentonite, gelatine of white of egg are used to

push to the bottom of the vessel certain natural hazardous

substances

• Maturation – wine is allowed to rest, and flavor to develop.

This occurs during storage in large stainless steel vessels

or in oak casks

• Before bottling most wines will be chilled to form a

sediment which is removed

How To Taste And Evaluate Wine

• Appearance

• Smell

• Taste

• Final Impressions

Appearance

• Clarity: Is the wine bright and healthy looking or is it hazy or cloudy? If a wine is cloudy, it may be due to disturbed sediment in older wines or it may be the result of refermentation in the bottle—a big problem!!

• Intensity: Is the color deep or pale?

• Color: Helps Identify– Age

– Grape Varieties

– Aged in Wood?

• Other: When a glass is swirled, little ‘rivulets’ may form on the side of the glass. These are known as “tears” or “legs” and are an indicator of higher alcohol.

Smell “The Nose”

• Average person can identify over 2000

scents, wine has over 200.

• Aroma=Smell of the grapes

• Bouquet=Total smell of wine

• Smell helps identify

– Age

– Faults

– Varietal

Nose – Aromas

Characteristic Aromas of Wines

Chardonnay

Vanilla / citrus / wood

Chenin Blanc

Ripe melon / honey

Sauvignon Blanc

grass / green apple / grapefruit

Riesling

ripe fruits / lemon

Gewurztraminer

ripe fruits / exotic spices / perfume

Carbernet Sauvignon

dark fruits / wood / leather

Zindandel

red or dark fruits / pepper

Merlot

ripe grapes / plums

Grenache

dark fruits / pepper

Pinot Noir

red fruits / wood /

Taste “The Palette”

The five tastes:

• Sweet

• Sour

• Bitter

• Salty and

• Umami - Savory

Flavors in White Wines

Examples of white wine flavors are:

Toast - new oak or bottle aged Chardonnay or Semillion.

Vanilla - Wines aged in oak

Pineapple / Clove spices -Gewurztraminer

Gooseberries / Citrus - Sauvignon Blanc

Lime / Lemon - Semillion

Peaches / Apricots - Riesling or Muscat

Honey - Sweet dessert wines subject to botrytis cinerea - Noble Rot

Mouth - Taste

Flavors in Red Wines

Examples of Red Wine Flavors are:

Bananas / Pears - Beaujolais

Black pepper - Zinfandel

Strawberries / cherries -Pinot Noir

Green peppers - young Cabernet Sauvignon

Chocolate - Pinotage

Raspberries / plums - Syrah

Mouth - Taste

Ottiger Winery

Luzern

Swiss Cheese

EMMENTAL

• This heavyweight from the heart of

Switzerland sure is, tipping the scales at 200

pounds. Made from the raw milk of cows

grazing in the Alps, this is the original 'Swiss'

cheese (holes and all). Its subtlety and

meltability make it incredibly versatile - it's

the perfect snack with fruit, the required

base for fondue and an ideal sandwich

topper. A knockout with Riesling.

LE GRUYERE

Raw cow’s milk Gruyere is considered central to

(if not synonymous with) the culture and history

of Switzerland’s Fribourg region, an Alpine

crossroads that ushered in the Celts, the

Helvetians, and the Romans, who later shared

their cheese making traditions. Today, Swiss

dairy cooperatives produce these 80-pound

wheels, with an eye toward tradition. Gruyere is

nothing if not a gracious pairing partner- try it

alongside a light, bright red, a big, rich white, or

a handful of walnuts. Excellent with a Pinot Noir.