What is Wine? Wine is fermented grape juice. The grapes are crushed to release their sweet juice, Alcoholic fermentation is needed to change the grape juice into wine. Parts of a Grape There are two principal types of grapes: white grapes and black grapes, On the inside, these grapes look very simila. The Key difference between them Is black grapes have deeply coloured skins that also contain tannins. Grape Skins Pulp This is a black grape, which 1as a deeply coloured skin. he pull of a grape is soft and y. The colour of the pulp is the same regardless of the colour of the grape skins. The skin also contains tannins, which can make your mouth feel dry. The pulp contains the grape Juice, which is mostly made up The skin of white grapes ree 4 has a golden colour. Alcoholic Fermentation in order for alcoholic fermentation to take place, yeast are required. Yeast are microscopic organisms that eat sugar and convert it into alcohol and carbon dioxide gas. In most cases this process continues until the yeast have eaten all of the sugar (but see also section Sweetness on p. 10), The alcohol stays in the newly made wine and in most cases the carbon dioxide escapes into the atmosphere. The level of alcohol within a wine is usually measured as ‘alcohol by volume’ (aby), In other words, 10% abv means that ten per cent of the liquid is alcoholGrowing Grapes Grapes are the fruit produced by grape vines. Grape vines can live for several decades. Once they reach maturity, a couple of years after they are planted, they produce a crop of grapes every year. N Graf Every year, a grape vine flowers in the spring, The flowers t then ripen during the summer. The grapes are picked in late sur Flowering This is part of a cluster of grape vine flowers. Itis made up of many individual flowers and each flower will become a grape. Flowers Become Grapes After flowering, each individual flower is transformed into a small grape. All grapes are hard and green at this stage. Grapes Ripen As grapes ripen, a number of changes occur. © The grapes swell with water. @ Sugar levels in the grapes rise © Acid levels in the grapes fall © Flavours become riper. ‘© White grapes change in ‘colour from green to golden, @ Black grapes change in ‘colour from green to purple. Ripe white grapes _Ripe black grapesWhere Grapes Grow Grape vines need the right levels of sunlight and heat in order to grow and produce good quality fruit Ifit is too cold or too hot they cannot do this. Grape vines grow best in areas where the winter is cold enough for them to rest As a result, most grape vines grow at latitudes on the globe that provide the ‘grapes with the correct amount of sunlight, heat and water. They are shown on the map below. North Pole Equator GROWING GRAPES Cool Climate Regions Regions with cool climates are closer to the poles. Examples include Germany and northern France. The average temperatures are low and the sunlight can be ‘weaker than in regions nearer the Equator. In some years, grapes can struggle to ripen at all. In cool climate regions it is common to grow white grapes. Warm Climate Regions Regions with warm climates are closer to the Equator. Examples include parts of Australia and parts of California, The average temperatures are hgh, the sunlight is more intense, and grapes ripen consistently, In warm climate regions itis ‘common to grow black grapes. Effect of Climate on the Grapes Climate can have a defining impact on the characteristics of the grapes. Generally speaking, the colder itis, the Is of acidity in the grapes. At the of sugar and the lower the taste riper in warmer climeMaking Wines* Crushing Pressing After picking, white he crushed grapes are grapes are crushed. then pressed to release This releases some of the remaining juice. the grape juice white grapes Crushing Fermentation piegee pee Yeast are added to the mixture of grape Dippeselscscg juice and skins, and fermentation starts. The grepe juice and the Cojoyr and tannin is extracted from the Seseie eu DS skins by mixing them thoroughly with fermentation vessel. eluice black grapes" Fermentation Yeast are added to the grape juice and fermentation starts. This can take place instainless steel tanks or oak barrels. Draining Red wines ~ Once the fermentation is finished, the newly made red wine is drained off the skins —— Rosé wines — AVter only 8 few hours, the juice is drained from the skins. At this point it is only pink in colour. finishes fermentation without the skins. ——___—_———MAKING WINES * In this chapter we will be looking at how still wines are made. The production of sparkling wine and fortified wine is covered at Level 2. Black grapes can also be used to make white wines. Although the skins of black grapes are coloured, the juice is colourless. Therefore if the grapes are gently pressed before fermentation this can give juice suitable for white wine production, Maturation Bottling ‘Once fermentation has finished, the wines can be stored in stainless steel tanks or oak barrels. white wine Maturation Bottling ‘The wines can be stored in stainless steel tanks or oak barrels. Rosé ‘wines are rarely stored in oak. Pressing Red wines ~ The grape skins are pressed to release any remaining wine. red wine.ts HERMIM Types and Styles of Wine Inthe previous chapter, we looked at how stl, dry white, red and rosé wines are made, We also indicated that there are other types and styles of wine, and in this chapter we will look at these in more detall Types of Wine There are three types of Still Wines Sparkling Wines Fortified Wines The majority of wines fall into this These are wines that are bubbly or These wines have category. These are what you would izzy, The fizz is caused by carbon had extra alcohol normally think of when someone says, dioxide gas that is produced by ‘added to them end sore they areal, hats not sparkling, fermentation and trappedin the wine. _they therefore have and are between 8% and 15% abv. The When the bottle is opened, the gas higher levels of majority are between 11.5% and 14% 3s but he wine. The alcohol ranging from ‘abv. Many still wines are named after best-knowr Je of this type of 15% to 22% abv. the region in which they are produced wine is Cha 1m France. Examples of fortified Examples include Sancerre and known examples are Cava _wines include Sheny Burgundy from France, Rioja from Spain 1 from Italy, from Spain and Port ‘and Chianti from Italy. Other wines are r emade all overthe from Portugal named after the grape variety used to make them. An example is Pinot Grigio. s CONTEA DILUCAStyles of Wine ‘Any of these three types of wine can come in a variety of different styles. The style of a wine is generally a combination of its colour, structural characteristics, and aromas and flavours. Colour The colour of a wine can be determined by the grape variety used as well as the way the wine is made, Red — Red wines must be made using black grapes. The coloured grape skins of white wines include C France and wines made from the stay with the grape juice Riesling grape. uring fermentation, bringing Itis possible to make a white wine colour to the wine. Examples from black grapes. The col grapes isin the skins, The from Spain and wine made the skins are separated from the juice from the Cabernet Sauvignon before fermentation, a white wi grape. be made. of red wines include Rioja ale TYPES AND STYLES OF WINE Rosé — Rosé wines are made from black grapes. The grape juice is left in contact with the grape skins for a short period before the juice is drained The juice is only lightly coloured by the skins as a result. White Zinfandel is an example of a rosé wine, 910 AN INTRODUCTION TO WINE Notable Structural Characteristics Sweetness — Sweetness is caused by the presence of sugar in the wine. Dry wines, have no sugar, or very low levels. Sweet wines have high levels of sugar. Dry - The majority of wines are dry, In order to make a dry wine, the yeast need to convert all of the sugar in the grape juice into alcohol Examples of dry white wines include Chablis from France, and wines made from Sauvignon Blanc. Examples of dry red wines include Cétes du Rhéne from France, Chianti from Italy and wines made from Cabernet Sauvignon, Medium — Most wines that have a medium level of sweetness are either white or rosé, There are two key ways of making a wine with a medium level of sweetness © The yeast are removed before all of the sugar is converted into alcohol, © Uniermented grape juice Is added to a dry wine Examples of wines with a medium level of sweetness include some Riesling wines from Germany, some Sherries, and White Zinfandel (rosé) from California i “rr Joh Jos. Pram 2109 eae me Tato ‘Sweet ~ Sweet wines have so much sugar in them that they can feel thick and syrupy. There are two key ways of making a sweet wine. © The grapes are so high in sugar the yeast stop fermenting before they. eat all of the sugar. @ In the case of fortified wines, the yeast are killed by the addition of high-strength distilled alcohol before they have eaten all of the sugar. Examples of sweet wines include Sautemes from France and some Riesling wines from Germany. Sweet fortified wines include Port and some Sherries, 1 Gnnd Cu Cots SAUTERNES ‘Acidity — Acidity in wine comes directly from the grape juice. Its important because it gives wines a refreshing characteristic. ts easy to recognise acidity because it makes your mouth water. Too much acidity can make a wine taste unpleasantly acidic. if there is too little acidity, @ wine loses its refreshing characteristic. Examples of wines with high acidity include the grape varieties Sauvignon Blane, Riesling, Ce Acid is very important in sweet wines. It balance! wine from being unpleasantly s Chablis, Chianti and wines made from ‘Sauvignon or Pinot Noir.Tannin — Tannin is a characteristic of red wines that comes from the skins of the grapes. The level of tannin in a wine depends on the grape variety that is used ‘and how the wine is made. Tannins can taste bitter, but mostly they are a structural characteristic of a wine that you feel rather than taste, Tannins cause your mouth to feel dry, Examples of red wines with high tannin levels include red Bordeaux from France, and Chianti from Italy. Examples of red wines with low tannin levels are Beaujolais from France and wines made from Pinot Nott Alcohol ~ The majority of still and sparkling wines have a level of alcohol that is. between 11.5% and 14% aby. However, some wines can reach as high as 15% abv. Others can be as low as 8% abv. ‘An example of a wine with a high level of alcohol is Chteauneuf-du-Pape from France. An example of a wine with a low level of alcohol is White Zinfandel from Californi Body — Body is a term that is widely used to describe the overall feel of a wine in your mouth. There are many factors that contribute towards this effect and so itis, easier to ask yourself how mouth-filing the wine is. Full-bodied wines feel viscous and mouth-filing, Light-bodied wines feel more delicate. Examples of light-bodied wines include Pinot Grigio from italy, and Beaujolais. Examples of medium-bodied wines include Sancerre, and Cotes du Rhone. Examples of full-bodied wines include Cabernet Sauvignon from California, and Sauternes. Aromas and Flavours in Wine The aromas and flavours of wines can come from a variety of sources, Some ‘come from the grapes themselves: cthers develop during winemaking and maturation. Describing the aromas and flavours of wine can be difficult at first, but itis a skill that comes with practice. Fruit ~ The vast majority of wines will have aromas and flavours of fruit. The type of fruit will depend on the grape variety, for exemple, wines made from the grape variety Cabernet Sauvignon have blackcurrant aromas. It will also be influenced by the ripeness of the grapes. For example, Chardonnay grown in a cool climate shows aromas and flavours of green fruits (apple) and citrus fruits (lemon). Chardonnay grapes grown in a warm climate show stone fruits (peach) and tropical fruits (pineapple) ‘Oak — Wine can be fermented and/or matured in oak barrels. Sometimes this will be stated on the label, Oak gives wine flavours such as cedar, cloves, coconut ‘and vanilla Other — The variety of aromas and flavours that can be found in different wines is part of what makes them so interesting. These ‘other’ aromas and flavours include grass, flowers, herbs, vegetables, earth, mushroom andTannin — Tannin is a characteristic of red wines that comes from the skins of the grapes. The level of tannin in a wine depends on the grape variety that is used ‘and how the wine is made. Tannins can taste bitter, but mostly they are a structural characteristic of a wine that you fee! rather than taste. Tannins cause your mouth to feel dry, Examples of red wines with high tannin levels include red Bordeaux from France, and Chianti from Italy. Examples of red wines with low tannin levels are Beaujolais from France and wines made from Pinot Noir. Alcohol — The majority of still and sparking wines have a level of alcoho! that is between 115% and 14% abv. However, some wines can reach as high as 15% abv. ‘Others can be as low as 8% abv. ‘An example of a wine with a high level of alcohol is Chéteauneuf-du-Pape from France. An example of a wine with a low level of alcohol is White Zinfandel from California Body ~ Body is a term that is widely used to describe the overall feel of a wine in your mouth. There are many factors that contribute towards this effect and so itis. easier to ask yourself how mouth-filing the wine is. Full-bodied wines feel viscous ‘and mouth-filing. Light-bodied wines feel more delicate. Examples of light-bodied wines include Pinot Grigio from Italy, and Beaujolais. Examples of medium-bodied wines include Sencerre, and Cotes du Rhone, Examples of full-bodied wines include Cabemet Sauvignon from California, and Sauternes, Aromas and Flavours in Wine The aromas and flavours of wines can come from a variety of sources. Some ‘come from the grapes themselves; cthers develop during winemaking and ‘maturation, Describing the aromas and flavours of wine can be difficult at first, but itis a skill that comes with practice. Fruit ~ The vast majority of wines will have aromas and flavours of fruit. The type of fruit will depend on the grape variety, for example, wines made from the grape variety Cabernet Sauvignon have blackcurrant aromas. It will also be influenced by the ripeness of the grapes. For example, Chardonnay grown in a cool climate shows aromas and flavours of green fruits (apple) and citrus fruits (lemon). Chardonnay grapes grown in a warm climate show stone fruits (peach) and tropical fruits (pineapple). ‘ak — Wine can be fermented and/or matured in oak barrels. Sometimes this will be stated on the label. Oak gives wine flavours such as cedar, cloves, coconut ‘and vanilla. Other — The variety of aromas and flavours that can be found in different wines is part of what makes them so interesting, These ‘other’ atomas and flavou include grass, lowers, herbs, vegetables, earth, mushroom and leaPrincipal Grape Varieties The grape variety or blend of grape varieties used to make a wine is a key factor influencing the style and quality of wine that is produced. There are hundreds of grape varieties that can be used to make wine, but only a small number of these have established a global reputation. Inthis course, we will introduce the following principal white and black grape varieties White Varieties Black Varieties © Chardonnay @ Cabernet Sauvignon © Sauvignon Blanc © Meriot @ Pinot Grigio @ Pinot Noir @ Riesling @ Syah/Shiraz Chardonnay Chardonnay is one of the most popular and widely planted grape varieties. tis capable of producing dry wines in a variety of different styles. In cool climates, Chardonnay wines are high in acidity, light: to medium-bodied and have green fruit (apple) and citrus (emon) aromas. In warm climates, Chardonnay wines have 2 medium acidity, and a medium to full body, with stone fruit (peach) and tropical fruit, (ineapple, banana) flavours. ‘Chardonnay is the grape used for the white wines of Burgunidy in France. The wines are medium-bodied with high acidity and aromas of citrus (lemon) and stone fruits (peach), They may also have vanilla notes from maturation in oak. The wines. from Chablis come from the coolest part of Burgundy, and have high acidity and a light body with flavours of green fruits (apple) and citrus (lemon). These wines are typically unoaked, Other places well known for producing Chardonnay wines include Australia and California, Chardonnay can also be used in the making of Champagne, where it Is often blended with Pinot Noir. Flavours Acidity cool warm/hot climate climate . high apple lemon medium peach pineapple vanilla (03k)PRINCIPAL GRAPE VARIETIES 13, ‘Sauvignon Blanc Sauvignon Blanc produces dry wines that have a pronounced intensity of aromas and refreshingly high acidity. Sauvignon Blanc wines are medium-bodied and have eromas of green fruit (apple}, citrus lemon, grapefrul) and herbaceous notes (esparegus, green bell pepper, cut grass). They are often fermented in stainless steel tanks and are usually not matured in oak, to retain their characteristic Sauvignon Blanc aromas. New Zealand Sauvignon Blanc and Sancerre from France are popular wines made from this variety. Flavours Acidity » ae apple . asparagus green bell pepper Pinot Grigio Pinot Grigiois a very popular grape variety that produces wines with high acidity, a light body and simple flavours of pear and lemon. Pinot Grigio wines are typically dry. ‘They are usually fermented in stainless stee! tanks and not matured in oak, to retain fruity flavours. Pinot Grigio is mainly associated wih Italy but is also grown in other countries. Acidity Flavours high 8 pear Riesling Riesling produces wines that range from dry through to sweet, but all have high. levels of acidity. The high acidity helps to balance any sweetness. The wines have pronounced aromas that can range from floral and green frults (apple) to citrus (ime, lemon) to stone fruits (peach, apricot). Riesling wines can be light: to medium- bodied. They are often fermented in stainless steel tanks and not matured in oak: Riesling is the classic grape of Germany where it's produced in @ range of dy to sweet styles. Alsace in France, and Australia produce Riesling wines in a dry style.AN INTRODUCTION TO WINE Cabernet Sauvignon Cabernet Sauvignon is widely planted around the world, and produces dry wines with high levels of tannins and acidity. They can range between medium: and full- bodied, and have aromas and flavours of black fruits (blackcurrant, black cherry) and herbaceous notes (green bell pepper, mint). The wines are often matured in oak, which adds flavours of cedar and vanilla. Due to its high levels of tannins, Cabernet Sauvignon is often blended with other grape varieties, such as Merlot in Bordeaux, which adds softness and body to the blend. It is also grown widely in California, Australia, Chile and South Africa. In Australia, it is sometimes blended with Shiraz, which adds aromas of spice. Flavours Acidity Tannin &,, Be blackcurrant green bell pepper mint Merlot Merlot makes wines that are generally dry and medium- to full-bodied with medium acidity and tannins. Merlot wines can have flavours ranging from red fruits (strawberry, plum) to black fruits (blackberry, black cherry). They are often matured in oak, giving aromas of vanilla. Merlot is widely grown in a number of places, such as Chile and California to produce soft, fruity wines. It is aiso commonly blended with Cabernet Sauvignon, which adds tannin and acidity to the blend. Bordeaux is the most famous region for Merlot-Cabernet Sauvignon biends, but this blend is now common in many other places. Flavours Acidity Tannin medium medium plum blackberry vanilla (oak)PRINCIPAL GRAPE varieties 15. Pinot Noir Wines made from Pinot Noir tend to be dry and light-bodied, with low tannin levels, ‘and high acidity. They have flavours of red fruit (strawberry, red cherry, raspberry) and are often matured in oak, which can give vanilla and clove aromas, Pinot Noir is the grape used for red Burgundy and itis the principal black grape in New Zealand, When producing red wines Pinot Noir is not usually blended with any. other grape varieties. Pinot Noir can also be used in the making of Champagne, where its often blended with Chardonnay. Flavours. Tannin strawberry red cherry low vanilla (02k) ‘Syrah/Shiraz This grape variety is known as Syrah in France and Shiraz in Australia It produces: ry wines that are medium. to full bodied, with high tannins and medium acidity, Typical flavours are of black fruits (blackberry, black cherry), with spice (black pepper, liquorice). Many are imatured in oak to give flavours of vanilla or coconut to the wine. The Northern Rhéne in France can produce wines that are medium-bodied with fresh black fruit (blackberry) and pepper aromas. In comparison, warm regions in ‘Australia can produce full-bodied Shiraz wines with jammy black fruit (black cherry) and liquorice flavours. Flavours idity Tannin blackberry _black pepper vanilla (08k)Examples of Wines Examples of Wines Made from the Principal Grape Varieties In Europe, many wines are named after the region they are produced in. Famous examples of wines made from the principal grape varieties include ‘Champagne — This is a French sparkling wine made from Chardonnay and Pinot Noir. tis typically dry and has a high acidity with aromas of green fruits (apple) and itrus (lemon) and bread notes. Sancerre — This is a dry, medium-bodied French white wine. Its typically unoaked with high acidity and pronounced green fruit (apple) and herbaceous (grass) ‘aromas. itis made from Sauvignon Blar Chablis — This is a dry, light-bodied French white wine. It is unoaked with high acidity, green fruit (apple) and citrus (lemon) aromas. Itis made from Chardonnay. They can either be white or red. The white wines are made fro jonnay and can be oaked or un-caked. They are dry, medium fruit flavours than Chablis, such as citrus (lemon) a1 Wines are made from Pinot Noir and are dry. They tend to be low in tannins and light-bodied with high acidity, and have flavours of red fruits (raspberry, red cherry) ‘and sometimes vanilla and cloves from oak. The French word fc Bourgogne’, is sometimes used on wine labels of both white and red Burgundy. Bordeaux - These wines come from the Bordeaux region {are most often red, with high acidity and tannins, These red wine ‘medium- to full-bodied with aromas of black fruits (blackberry, black: cedar notes from oak. They are typically a blend of Cabernet Sauvignon and MerlotEXAMPLES OF WINES = 17. Other Examples of Wines The following list includes @ number of ott rincipal grape var wines that are not made using the | Prosecco - This is a light-b e from Italy, with green fruit | (pear) and as. It can be either dry or medium in sweetness, | sparkling white Cava - This is a dry, sparkling wine from Spain, has flavours of green fruit (pear) | and citrus (lemon) | White Zinfandel — This is a rosé wine from California. Itis unoaked and has low icohol, a medium level of sweetness and flavours of red fruits (strawberry and perry) Beaujolais - This s a dry, light-bodied red wine from France that is unoaked, with fresh flavours of red fruts (raspberry, red cherry) and low tannins. jum-bodied red wine from France, with red bbe oaked or unoaked. Cétes du Rhéne - This is fruit (strawberry, plum) and peppery flavours. It Chianti — This is @ idly, red frut fla ry, medium-bodied Italian red wine with high tannin and | urs (red cherry, plum) and aromas of cloves from oak. | Rioja — This is a dry, mediu’ died red wine from Spain t red fruit (straw ak. ypically has Chateauneuf-du-Pape y, full-bodied, high-alcohol red wine from France showing red fruit (strawberry) and clove flavours from oak ‘Sauternes — This Is a sweet white wine made in Bordeaux. It's ful:bodied with flavours of stone fruits (apricot), honey and vanilla (rom oak) and a balancing hi acidity, Sherry - Sherry is a fortified white wine and can be dry, medium or sweet Spain. itis made in a range of styles Port ~ This is fortified wine from Portugal. Sweet and high in alcohol. itis 1 range of styles. It is typically red, ful-bodied, with high tannins and black fruit (blackberry) flavours.18 AN INTRODUCTION To WINE Wine List Exercise a ©2 WINE LIST 2° White Wines La Cresta Pinot Grigio, Veneto, italy A light-bodied wine with a ight intensity of citrus flavours Pebble Brook Sauvignon Bianc, Marlborough, New Zealand A fruity wine with high levels of acidity ‘All DAngelo Pinot Grigio, Trentino, taly Fresh apple and pear flavours with refreshing high levels of acicity Cave de Montbellet, Macon Villages, Burgundy, France Lemon and peach flavours with vanilla notes Domaine Walbach Riesling, Alsace, France A diy Riesling with lemon, peach and honeysuckle aromas Domaine Pruvost, Chablis, Burgundy, France Intense lemon and green apple flavours with refreshing high levels of acidity Emu Rock Riesling, Clare Valley, Australia ‘A dry Riesling with aromas of fresh lime juice and blossom Domaine Picard-Colin, Sancerre, Loire Valley, France ‘Awine with notes of citus fruts and cut grass on the nose and palate Dx Schréder, Urziger Wirzgarten Riesling Kabinett, Mosel, Germany Intense fruit flavours of peach and citrus with a medium sweetness balanced by high acidity (Ocean Breeze Chardonnay, Santa Barbara County, California, USA A full-bodied wine with a ripe tropical fruit and vanilla character ‘Sunny Sky Sauvignon Blanc, Marlborough, New Zealand A fresh, fruity and beautifully made Sauvignon Blanc Chateau Saint-Andelain, Sancerre, Loire Valley, France Fresh green fruits and herbaceous nc th refreshing high acidity Jean-Pierre Babineaux, Pulig From a top producer, thiswine uist exercise 19 SWINE LIST 99 Red Wines La Vid Merlot, Central Valley, Chile ‘Smooth and easy drinking with plum and blackberry frult flavours Domaine Colbert, Beaujolais, France A low tannin red wine with strawberry and raspberry character Carlos Crespo, Rioja Crianza, Rioja, Spain Strawberry fruits accompanied by notes of vanilla EI Pionero Cabernet Sauvignon, Colchagua Valley, Chile A Cabernet Sauvignon with ripe blackcurrant fruit Maison Sauveterre, Cotes du Rhéne, Rhéne, France Intense flavours of strawberry and plum with black pepper spice Jolly Jumbuck Barossa Valley Shiraz, Barossa, Australia A full-bodied red wine with intense black cherry frult and liquorice flavours Mountain Peak Pinot Noir, Central Otago, New Zealand ‘Aromas of strawberry, chery and vanilla with a raspberry finish Villa Castellina, Chianti Classico, Tuscany, ttaly Amedium-bodied wine with notes of ripe red cherry and cloves Chemin des Garrigues, Chéteauneuf-du-Pape, Rhone, France A full-bodied wine with strawberry fruit and spice The Red Bench Cabernet Sauvignon, Napa Valley, California, USA A full-bodied wine with intense blackcurrant and cedar flavours Domaine Travert, Voinay Vieilles Vignes, Burgundy, France Red cherry and strawberry fruit with notes of oak and spice Chateau Hébert, Premier Grand Cru Classé Saint-Emilion, Bordeaux, France ‘A Meriot-dominant blend with blackberry fruit and cedar notesStorage and Service of Wine There are a lot of traditions associated with the storage and the service of wine, However, regardless of their history and local importance, they should all be designed to ensure the wine is served in the best possible condition,STORAGE AND SERVICE OF WINE 21 Service Temperature Typically, white, rosé and sparkling wines are served chilled. Red wines are typically served either lightly chilled or at room temperature. Recommended service conditions are given below but they should not be used to override personal preference. If someone prefers to drink a wine at a different temperature, then as a host you should respect their preferences White, Rosé and Sparkling Wines RAN LI Se Ned Recommended Ninrs eC Sey Sweet wines Sauternes Well chilled 6-8°C (43-45°F) Sparkling wines Champagne Well chilled 6-10°C (43-50°F) Light-, medium-bodied Pinot Grigio Chilled white and rosé 7-10°C (45—-50°F) Full-bodied white Oaked Chardonnay Lightly chilled 10-13°C (50—-55°F) In order to keep the wine chillec until the bottle is finished, some people use an insulated container. Others use an ice bucket. If you use an ice bucket, remember to fill it with cold water as w e. If the bucket is only filled with ice it will not work as efficiently. Red Wines SRSA nT Se ORS Kod Perera ee) Oia Sean il tie) Medium, full-bodied Shiraz Room temperature red 15-18°C (59-64°F) Light-bodied red Beaujolais Lightly chilled 13°C (55°F) Do not be tempted to heat a wine, for example by placing it close to a radiator, in order to raise the temperature. This can damage the flavours of the wine. Place it in the room where it will be served and allow the temperature to rise naturally. Note that with modern air conditioning and central heating, room temperatures can vary significantly. As such, the temperature range offers the best guidance.22 AN INTRODUCTION TO WINE Glassware There are hundreds of different designs of glasses but one thing that all of the best glasses have in common is that the bowl of the glass narrows at the rim. This allows the aromas in the wine to be concentrated inside the glass and better appreciated. Typically, ed wine glasses are slightly larger than white wine glasses and sparkling wines are served in flutes. Preparing Wine Glasses Wine glasses must be completely clean before they are used. Dirt, or a residue of, detergent, can spoil a wine Glasses should always be polished before use to ensure that any lingering dirt Cr finger marks are removed. | a Opening a Bottle of Still Wine This only applies to bottles sealed with a cork Remove the top of the Centre the corkscrew in the middle of the cork. Once you have removed capsule. This can be ‘Screw it into the cork and draw the cork out the cork, wipe round the done with a capsule gently, Inside and outside of the remover or a waiter’s friend corkscrew. Then clean the neck of the bottle with a cloth, feck with a cloth.STORAGE AND SERVICE OF WINE 23 Opening a Bottle of Sparkling Wine There Is a lot of pressure in a bottle of sparkling wine. Chilling helps to reduce this, pressure, but even when the wine is chilled the cork can easily fly out of the bottle {nd injure someone, From the moment you release the wire cage, you should have the cork in your hand at al times. Remove the foil and loosen the wire Hold the bottle at an Hold the cork firmly so that the cage. As soon as the wire cage has angle. Hold the cork in pressure in the bottle does not been loosened, you must keep the cork one hand andthe base _force the cork out too quickly. covered with your hand unti itis safely of the bottle inthe other. Controlling the cork in this way. out of the bottle. Holding the cork, turn the means that the pressure can bottle be released with a quiet ‘phut’ without any loss of wine. Serving Wine When serving wine, you should take the following steps to ensure that the wine fooks and tastes its best. © Check the appearance of the faulty © Check there are no bits floating in the wine. ‘@ Check the aroma of the wine for any faults. The wine should not smell stale or have aromas of wet cardboard or vinegar. e. Any haziness could indicate that the wine is Keeping a Wine Fresh Once a bottle of wine has been opened it will slowly start to become stale as it reacts with the air. Keeping a wine in the fridge with the cork in can help to keep the wine fresher for longer. If you need to keep the wine fresher for even longer, there are some simple systems that you can use to extend the life of a wine by keeping it away from the air. Vacuum Systems ‘These systems rely on a pump to remove the air from inside the bottle. Blanket Systems These systems pump a gas into the bottle which pushes the alr out ofthe bot, The gas will not harm the wine. PAn Introduction to Tasting In order to get the most out of tasting a wine you need to take a consistent approach with every sample. If you take this approach you will be able to write tasting notes that accurately describe a wine, which you can refer back to in the future. The WSET Level 1 Systematic Approach to Tasting Wine” will help you to do this, and your educator will show you how to use it WSET Level 4 Systematic Approach to Tasting Wine® PTT Nlo Colour white ~ red - rosé ‘Aroma characteristics _e.g. aromas of fruit, oak, other PALATE Notable structural characteristics Flavour characteristics e.g. flavours of fruit, oak, other Preparing for a Tasting Before you start tasting, you should make sure that @ there are no distracting smells: '@ you have a white surface to help you assess the appearance of the wine @ you have a glass that has a wide bowl that narrows towards the top. This type Of glass helps to concentrate the aromas, making it easier to assess the nose @ you have a clean palate that has no lingering flavours such as toothpaste or coffee Alcohol and Health When consumed in moderation, alcohol is not regarded as being harmful to your health. However, alcohol can significantly affect the behaviour of anyone who ‘consumes too much (often in very socially unacceptable and dangerous ways) For some people, it can be highly addictive and, when consumed to excess, it can have a negative impact on both short- and long-term health. Official guidelines are issued by many governments and public health bodies to recommend levels of alcohol consumption that are considered to be ‘low risk’ These vary from country to country and can be found on focal governmental or public health websites.Pairing Wine and Food Wine can be a marvellous partner with food. This is often presented as a complex subject but, in reality, it can be simple if you think about personal preference and common interactions between food and wine. Personal Preference customer or a friend, the most important thin Id consider is what that person likes or dislikes. You may find a particular 0 be exceptional. However, if someone asking for advice does not lke that style of wine, then there is no point recommending it to them n recommending a Food and Wine Interactions For most people, most wi be an acceptable accompaniment with most foods. However, ther mber of food characteristics that will typically have a positive or a negati Ifyou are able to understand ons then you will never be limited to recommending a particular wine with a particular dish. So long as you know what most people would typically hen your options for food and wine pairing become almost limit Sweet more drying and bitter, more acidic less sweet and fruity Umami ‘more drying and bitter, more acidic less sweet and frulty Salty less drying and bitte, less acidic more frulty, more body Acidic less drying and bitter, less acidic more sweet and fruity Highly flavoured overwhelmed by the food flavours Fatty/olly less acidic Hot (chilli) to increase the heat from the chill, alcohol in the wine seems more noticeable Note: Bitterness in wine can come from tannins or oak32 AN INTRODUCTION TO WINE Food and Wine Pairing Exercise In this exercise, your educator will ask you to make a wine recommendation for a number of dishes. Sparkling Wines ‘Champagne 12.5% abv This dry sparkling wine has flavours of apple ‘and lemon and high acidity Prosecco 12% aby A light-bodied sparkling wine with a medium evel of sweetness and pear aromas White Wines France Sancerre 12.5% aby Classic Sauvignon Blanc, dry, medium-bodied with refreshing acidity and citrus flavours ing, Alsace 13.5% abv Dry with a citrus and floral character and high acidity Meursault, Burgundy 13.5% aby A dry, fulltbodied Chardonnay with notes of citrus, peach and oak Sauternes 13.5% abv Sweet, full-bodied wine with apricot, honey and’ vanilla Germany Riesling 9% aby Medium sweet, with a light body and refreshing acidity Italy Pinot Grigio 12% abv Light-bodied, fruity and dry with delicate pear notes and high acidity Australia Chardonnay 14% abv full-bodied with tropical fruit flavours and vanilla oak New Zealand ‘Sauvignon Blanc 13% abv Dry with refreshing high acidity and grapefruit, lemon and cut grass aromas In the grid below fllin the names of the dishes and your recommendations, using, the wine list on these two pages Main Food Consideration DR KeyFOOD AND WINE PAIRING EXERCISE 33) Rosé Wine USA White Zinfandel 10.5% abv Medium sweet with fresh strawberry and raspberry fruit flavours Red Wines Australia Shiraz 15% abv Dry, full-bodied, medium acidity with ripe black cherry fruit and vanilla notes Chile Merlot 13.5% abv Dry, medium-bodied, with intense flavours of plum France Chateauneuf-du-Pape 14.5% aby Dry and full-bodied with strawberry and clove flavours Gh felis Ty Margaux, Bordeaux 13.5% abv Dry, medium-bodied with high tannins and concentrated blackcurrant and cedar aromas Beaujolais 12.5% abv Dry with low tannin and raspberry and red cherry fruit flavours South Africa Cabernet Sauvignon 14.5% abv Dry and full-bodied with high tannins and lots of ripe blackcurrant fruit Spain Rioja 13.5% abv Dry, medium-bodied with medium tannins, strawberry fruit and a vanilla finish Fortified Wine Portugal Port 20% abv Sweet, full-bodied with intense blackberry fruit and high tannins Reason for Choice f