Wine Classes: Regions, Styles, and Production

Wine Classes and Objectives

• Wine classes aim to start at an introductory level, including everyone, and encouraging people to be comfortable with wines
• Objectives include demystifying wine, looking at wine from both consumer and business perspectives, and encouraging a lifelong journey of learning and discovery

Where Wine is Grown

• Latitude: usually between 30-50° North and South
• Sunshine: a fine balance between too much and too little
• Heat: hot but not too hot, with a balance between temperature and soil conditions
• Water: balance is essential, with too much water resulting in watery fruit
• Soil: poor soil is often preferred, as it forces the vine to work harder
• Altitude/Slope: good for drainage, poorer soils, and cooler temperatures

Wine is an Agricultural Enterprise

• Dependent on the seasons and a seasonal product
• Each year is different, reflected in the wine itself
• Don't forget the 6 months difference between Northern and Southern Hemisphere for the 4 seasons

Vineyard Seasons

• Spring: bud-burst, foliage and shoots develop, with frosts being a problem
• Early Summer: vine flowers, and fruit set
• Summer: grapes ripen, sugar content increases, and color changes
• Autumn: harvest, with the wine grower deciding to pick grapes when they are ripe
• Winter: vines head into winter dormancy, with pruning taking place

Wine Making

• Principle of Fermentation: sugar + yeast = carbon dioxide + alcohol
• White wine: grapes de-stemmed and pressed, with sulfur used to stop juice oxidizing
• Red wine: grapes crushed and fermented, with the skins giving color and structure
• Rosé: made as a red wine, but with the skins and juice in contact for a short time
• Orange wines: made as a red wine, but with the white grape juice in contact with the skins

Fermentation

• White wine: grape juice ferments without skins, stalks, and pips
• Red wine: grape juice ferments with skins, stalks, and pips
• Fermentation process: can last up to three weeks, with the yeast converting sugar to dryness
• Racking: removing the wine from the dead yeast cells
• Lees: dead yeast cells
• Oak aging: optional, with wine makers choosing to add complexity and texture

Blending and Aging

• Blending: combining different grape varieties, with some blended before fermentation and others after
• Aging: wine may be bottled straight away or given a lengthy stay in oak barrels
• Fining and filtering: inevitably removes some of the goodness from wine

Wine Tasting

• Acidity: essential for freshness and crispness, with a balance between acidity and fruit
• Tannin: bitter, astringent, and necessary for a balanced wine
• Body/Weight: all about balance, with a range from light to full
• Oak barrel: aromas and flavors, with vanilla, toast, and spice flavors
• Balance: the harmony between sugar, acid, tannin, and alcohol

Labels and What to Look for

• Grape variety or varieties
• Region of origin
• Name of producer
• Quality category
• Term indicating style of the wine
• Alcohol content
• Cru, Cuvee, and other terms

How to Order Wine in a Restaurant

• Take a deep breath, read the list, and don't go for the first wine you recognize
• Seek advice from the wine waiter/sommelier
• Try a glass of one of the house wines
• Check the vintage, label, and temperature
• Don't be afraid of wine faults, and ask for a second opinion

Opening and Pouring

• Never over-pour or over-fill glasses
• Check the temperature, with whites not overly chilled and reds not too warm
• Serving temperatures: whites between 6-12°C, and reds between 12-20°C

Storing and Cellaring Wine

• Ideal cellar temperature: 12°C (54°F)
• Store wines on their side to prevent the cork from drying out
• Avoid vibrations, bright light, and strong chemical smells
• Insulate your storage area or use a special temperature-controlled wine fridge### Buying Wine
• Many wine shops offer tastings and wine clubs, which can be a great way to discover new wines and meet smaller, independent producers.
• These shops often have knowledgeable staff who can help you find the right wine for your taste and budget.

Why Are Some Wines More Expensive Than Others?

• High labor costs in regions with steep slopes, such as Cote Rôtie and Mosel, can drive up the cost of wine.
• Low crop yields from old vines or marginal climates can also increase the price of wine.
• The use of new French oak barrels, which can cost up to €1,000, can add to the expense of wine production.
• Rare wines and supply and demand can also impact the price of wine.
• En-primeur, or buying wine before it's bottled, can be a way to purchase wine at a lower cost, but it comes with risks.

France

• France is a complex and diverse wine country with many influential regions, including Bordeaux, Burgundy, Champagne, Rhone, Loire, and Alsace.
• The concept of "terroir" is central to French wine production, and refers to the unique combination of natural factors that affect the flavor and character of a wine.

Terroir

• Terroir encompasses natural components such as location, geology, topography, climate, and soil.
• The Cistercian Monks in Burgundy used to taste the soil to understand the terroir.
• Terroir is what gives a wine its unique personality and is the basis of the French Appellation Contrôlée system.

Appellation Contrôlée

• The Appellation Contrôlée is a French wine law that guarantees the origin, grape varieties, and production methods of a wine.
• The system is being replaced by the Appellation d'Origine Protégée (AOP) system.
• Winemakers may choose to work outside of the Appellation Contrôlée for various reasons and label their wines as "Vin de Pays" or "Vin de France".

Regions

Alsace

• Key grape varieties in Alsace include Riesling, Gewurztraminer, Pinot Gris, and Pinot Blanc.
• Wines from Alsace are generally richer and drier in style than their German counterparts.
• The region is known for its distinctive tall green bottles and varietal labeling.
• Alsace also produces good sparkling wines, red wines, and sweet wines.

Bordeaux

• Bordeaux is a region with over 6,000 chateaux, although only a few are well-known.
• The region is divided into the "Left Bank" and "Right Bank" of the Gironde Estuary.
• The Left Bank is home to Medoc, Margaux, St Julien, St Estephe, and Pauillac.
• The Right Bank is home to St-Emilion and Pomerol.
• The 185 classification is still in use, with the most famous wines classified by price and referred to as first growth, second growth, and so on.
• Red Bordeaux wines are known as "Claret".
• Bordeaux is also known for its white wines, rosé wines, and sweet wines.

Burgundy

• Burgundy is a complex region with many classifications, including Grand Cru, Premier Cru, Village, and regional classifications.
• The region is divided into five areas, including Chablis, Côte d'Or, Côte Chalonnaise, Mâconnais, and Beaujolais.
• Chablis is known for its dry, minerally Chardonnay.
• The Côte d'Or is split into Côte de Beaune and Côte de Nuits.
• The Côte de Nuits produces famous red wines, while the Côte de Beaune produces famous white wines.
• Producer reputation is vital in Burgundy, as the region is known for its complex classifications and fragmented vineyards.

Rhône Valley

• The Rhône Valley is divided into the Northern and Southern Rhône.
• The Northern Rhône is known for its red wines, which are made from Syrah (Shiraz) and are named after the villages.
• The Southern Rhône is characterized by blends dominated by Grenache and Syrah.
• The region is known for its famous wine, Châteauneuf du Pape, which can be made from 13 different grape varieties.

Loire

• The Loire is a well-known white wine region, stretching for almost 600 miles from the coast to the middle of France.
• Grape varieties in the Loire include Muscadet (also known as Melon de Bourgogne), Chenin Blanc, and Sauvignon Blanc.
• The region is known for its dry to sweet whites, as well as its sparkling wines and rosé wines.

Champagne

• Champagne is a famous brand that is all about blending and house styles.
• Grapes used in Champagne include Chardonnay, Pinot Noir, and Pinot Meunier.
• The region is known for its protected trademark and brand name.

The South and South-West

• This region encompasses the South-West, including Gascony, Bergerac, Saussignac, Cahors, and Madiran.
• The region is known for its iconic wines, as well as its up-and-coming dynamic winemakers.
• Other regions in this area include Jurancon, Languedoc-Roussillon, and Provence.