Beverage and Wine Knowledge

Specific grape varieties used for winemaking, different from table grapes. They have smaller size, thicker skins, and seeds.

Wine made from grapes harvested in a single year, indicated on the label.

Wine made from a blend of grapes harvested in different years.

A wine made predominantly or entirely from one type of grape.

A wine created by combining multiple grape varieties and their wines during the process of production.

The sensation of weight, richness, and mouthfeel of a wine.

The tartness or sourness of a wine.

The dry, slightly astringent sensation in some wines, often associated with red wines, derived from skins and seeds.

The amount of alcohol in wine is influenced by the fermentation process and the sweetness of the grapes. More fermentation leads to higher alcohol content. Sweeter grapes naturally produce higher alcohol levels. The process of Chaptalization, adding sugar to increase alcohol, is allowed in some countries.

A process used in winemaking to increase alcohol levels by adding sugar to the grape juice before fermentation. This is a legal practice in some countries, including France and Germany.

You can detect alcohol in wine by its burning sensation in your throat. The intensity of the burning feeling is related to the alcohol content. Wine with higher alcohol content will have larger and slower-moving tears (or 'legs') on the side of the glass.

The streaks or 'tears' that form on the side of a wine glass after swirling, caused by the evaporation of alcohol. The speed and thickness of the tears are indicators of alcohol content.

The color of white wine can indicate its age: Younger white wines appear pale yellow, while older white wines become more amber in color. Deeper color can also indicate oxidation.

The intensity of the color in rosé wine is controlled by the winemaker. Longer maceration with grape skins results in a deeper color.

The color of red wine reflects its age and tannins. A young red appears purple, while a mature red wine takes on a garnet hue. Deeper color often indicates higher tannins.

The thickness or viscosity of wine is influenced by its alcohol and sugar content. Higher viscosity means more alcohol or sugar, resulting in a full-bodied wine.

Cutting back grapevines during winter to promote healthy growth and yield in the following year.

The moment when grapevine buds begin to grow and open, marking the start of the growing season.

The period when grapevines produce flowers, which eventually develop into grapes.

The color change of grape berries from green to red (or yellow for white grapes), signaling the grape's sugar development and nearing ripeness.

The ideal time to pick grapes for winemaking, typically from September to November.

Harvesting grapes later than usual, resulting in sweeter, more concentrated, and sometimes dessert-style wines.

The balance of tannins, acidity, and alcohol in a wine, creating its overall complexity and mouthfeel.

Tannins are compounds in wine that give it a dry, astringent sensation. They're found in grape skins, seeds, and even oak barrels.

Tannins contribute to a wine's structure, mouthfeel, and aging potential. They add a dry, often bitter, sensation. High tannins can make a wine feel harsh, especially when young, but they soften with age.

You can detect tannins by the sensation they create in your mouth – a drying, astringent feeling. This is similar to the feeling you get when you sip on tea.

Acidity refers to the sourness of a wine. It's measured by pH, with higher pH indicating lower acidity.

Acidity gives wine freshness and vitality, helps balance sweetness, and keeps the wine stable. It also slows down the oxidation process, which helps the wine age gracefully.

High acidity makes a wine taste sharper, crisper, and lighter-bodied; lower acidity gives a fuller, rounder, and sweeter taste.

Both alcohol and acidity are crucial components of wine, impacting its flavor, longevity, and overall sensory experience. Alcohol provides the 'warming sensation' and also helps preserve the wine, while acidity adds a refreshing touch.

While there isn't a direct cause-and-effect relationship, wines with higher acidity often have lower tannins, and vice versa. This is because the types of grapes grown and the winemaking process influence both attributes.

The amount of sunlight a grape vine receives affects the sweetness and fruitiness of the wine produced. More sun leads to more sugar, alcohol, and fruity flavors.

Different regions have varying climates, influencing the grape varieties grown and the style of wine produced. For example, warmer climates often result in sweeter wines.

White grapes are gently pressed to separate the juice from the skins and seeds. This helps preserve the light color and delicate flavors.

White wine fermentation takes place at cooler temperatures than red wine fermentation to protect the delicate flavors.

Red grapes are crushed and destemmed to release their juice, skins, and seeds, which are essential for color and tannins.

Red wine fermentation involves the juice, skins, and seeds, resulting in color, tannins, and flavor development. The process lasts around 2 weeks.

Hard pressing extracts more juice from the skins and seeds, leading to a wine with a bitterer taste and higher tannins.

Some red grape varieties are used in champagne or blended wines, but they are pressed immediately to separate the juice from the skins and seeds.

A process where enzymes are added to wine to bind to proteins, causing them to settle at the bottom of the barrel, resulting in a clearer wine.

The process of transferring wine from one barrel to another, leaving behind sediment at the bottom of the original barrel.

Wine that has been passed through microscopic filters to remove all particles except the liquid, resulting in a clear and bright appearance.

Wine that contains natural sediment, adding to its complexity and character.

The order in which wines should be tasted, starting with the lightest and ending with the richest, progressing from sparkling to dessert wines.

Presenting the wine to the guest, confirming their order, showing the label, explaining the vintage, and obtaining approval before opening.

Using a corkscrew to remove the cork from a still wine bottle, carefully cutting the foil and inserting the worm to avoid damage.

Removing the foil, loosening the cage by turning it six times, and gripping the cork to release the pressure slowly.

Georgian wines are known for their unique 'orange' style, which refers to a method of winemaking where the grape skins are left in contact with the juice for a longer period, resulting in a rusty colored wine.

Italy's wine regions are divided into North, Center, and South, with each region producing wines with distinct characteristics based on climate and grape varieties.

A red wine from the Chianti region in Tuscany, Italy, primarily made with Sangiovese grapes, known for its umami flavor and medium body, often paired with Tuscan cuisine like bread and salami.

A red wine from the Abruzzo region in Italy, made with Montepulciano grapes, known for its rich, full-bodied character, aged in oak, with deep black-fruit flavors and a hint of tobacco.

A full-bodied red wine from Sicily, Italy, known for its similar taste to Cabernet Sauvignon, featuring intense black and red fruit flavors, and a higher alcohol content.

A red wine from Puglia, Italy, made with Primitivo grapes, known for its earthy flavor, uber-sweet fruitiness, and high alcohol content.

A red wine from Piemonte, Italy, made with Nebbiolo grapes, known for its light body, intense tannins, and floral aromas.

A red wine from Campania and Basilicata, Italy, made with Aglianico grapes, known for its high tannins, which soften with age, developing a soft, tobacco-like complexity.