Wine Basics: Types and Varietals

• Food and beverage encompasses all consumable items, excluding medicines
• The food and beverage industry is diverse, spanning production, processing, distribution, and sales
• It includes everything from raw agriculture to packaged goods in supermarkets to restaurant meals

Wine Basics

• Wine is an alcoholic beverage produced by the fermentation of grapes
• Yeast consumes the sugar in grapes and converts it to ethanol, carbon dioxide, and heat
• Grape varietals, region, and production techniques influence wine characteristics

Types of Wine

• Still wines are non-sparkling wines
• Sparkling wines such as Champagne undergo a secondary fermentation to produce carbonation
• Fortified wines have spirits added that increase alcohol content
• Wine color depends on grape varietal and maceration (skin contact) during fermentation that includes red, white, and rosé

Key Wine Grape Varietals: Red

• Cabernet Sauvignon is known for its structure, tannins, black fruit, and aging potential
• Merlot is softer than Cabernet Sauvignon, with red fruit flavors and a plush texture
• Pinot Noir is light-bodied with high acidity and red fruit, floral and earthy notes
• Syrah/Shiraz has dark fruit, spice and smoky notes, with considerable tannins
• Sangiovese displays cherry, plum and earthy notes with high acidity

Key Wine Grape Varietals: White

• Chardonnay is versatile, ranging from lean and crisp to rich and buttery, depending on oaking
• Sauvignon Blanc is known for its green bell pepper, grapefruit, and grassy aromas
• Riesling can be dry or sweet, with high acidity and aromas of petrol, stone fruit, and floral notes
• Pinot Grigio/Gris is light-bodied, dry, crisp with subtle citrus and mineral notes

Wine Regions

• France is a classic wine region, known for Bordeaux (Cabernet Sauvignon, Merlot), Burgundy (Pinot Noir, Chardonnay), and Champagne
• Italy produces diverse wines in Tuscany (Sangiovese), Piedmont (Nebbiolo), and Veneto (Prosecco)
• Spain is known for Rioja (Tempranillo), Priorat (Garnacha, Carignan), and Sherry
• The United States, specifically California, produces Cabernet Sauvignon, Chardonnay, Pinot Noir
• Australia makes Shiraz and Cabernet Sauvignon

Wine Production: Harvest and Crush

• Grapes are harvested when they reach optimal ripeness
• After harvest, grapes are crushed to release juice (must)
• In red winemaking, the skins are kept in contact with the juice for color and tannin extraction
• In white winemaking, skins are typically removed before fermentation

Wine Production: Fermentation

• Yeast is added to the must to start fermentation
• Temperature control is crucial during fermentation, as heat affects both flavor and quality
• Fermentation continues until the available sugar is converted to alcohol, or it is stopped intentionally

Wine Production: Aging and Bottling

• Wines are aged in stainless steel tanks, oak barrels, or bottles
• Oak aging contributes flavors such as vanilla, spice, and toast
• Wines are then filtered and bottled
• Bottle aging can further develop wine complexity

Wine Characteristics: Acidity

• Acidity gives wine its tartness and crispness, balancing sweetness
• Climate and grape varietal affect acidity levels

Wine Characteristics: Tannin

• Tannins come from grape skins, seeds, and stems and oak barrels
• Tannins create a drying or astringent sensation in the mouth, contributing to wine structure

Wine Characteristics: Body

• Body refers to the perceived weight and viscosity of wine on the palate
• Full-bodied wines feel heavier, while light-bodied wines feel lighter

Wine Characteristics: Sweetness

• Sweetness in wine is determined by residual sugar levels after fermentation
• Wines can range from bone-dry (no sugar) to very sweet (dessert wines)

Decanting Wine

• Decanting involves pouring wine from its bottle into a separate container
• To aerate a wine, exposing it to oxygen and improving flavors
• To separate wine from sediment that forms during aging

Food and Wine Pairing Principles

• Matching the body and intensity of the wine with the food helps create balanced pairings
• Acidic wines pair well with rich or fatty foods
• Tannic wines pair well with proteins
• Sweet wines pair well with desserts or spicy foods

Common Food and Wine Pairings

• Cabernet Sauvignon pairs well with grilled steak and rich sauces
• Pinot Noir complements earthy dishes like mushroom risotto
• Chardonnay pairs with cream-based sauces and seafood
• Sauvignon Blanc pairs well with salads and goat cheese
• Sparkling Wine complements salty and fried food
• Dessert wine is paired with sweet desserts like fruit pie