Wine Week 9 lecture 4- recap (1).docx

- Start at an introductory level, to include everyone, even though there will be so1ne people who already know a lot about wine. - Encourage people to be comfortable with wines, especially in a social situation. - De-mystify wine and dispel some of the myths sun·ounding wine. -...

- Start at an introductory level, to include everyone, even though there will be so1ne people who already know a lot about wine. - Encourage people to be comfortable with wines, especially in a social situation. - De-mystify wine and dispel some of the myths sun·ounding wine. - Look at wine from both the consumer\'s point of view and a business point of view.  , - [ives c] [ur] a grape Juice is clear. - Grap juice (the \'n ust) can be chilled initially at this stage [pre-fermentation,] as it ll lp. to pre er e fre h primary aromas and allowing wine makers breathing space if 1·equ1r d before fermentation. - In cool cli111ates [ha talizat1on] an take place (i.e., the addition of sugar during fe1·mentation) This is allowed to encourage fermentation process - sugar to feed yeast and raise alcohol levels if 1·equired. In wa1·1n clin1ates acidification is [perrnitted] to rai e acidity level. - Juice [\'Must].s the name of grape juice before it begins [fermentation)] gently moved to [fenr1entation] tanks where it is [fern1ented] without skins, stalks and pips, as these contains tannins which would be bitter and asu·ingent in white wine. - At this stage the yeast gets to work on the natural sugars in juice. Yeast can either be the nah1ral yeast or added cultivated yeast. Fermentation commences - this can last up to three weeks when all the sugar is converted to d1)\'ness by the yeast. - At the end of this process the wine [is u ually] removed from the dead yeast cells, [deposite] at bottom *oi* tank, this is [calledtfacking,)and] dead yeast cells are c\_alled the lees. Or somewinemakers may choose to leave the wine on the lees to add complexity and texture - Winemaker can choose oak aging (more complex flavouring & richer texture)ornon k · Oakimpaii.s flavour [(vanilla, spice)] an[\_dtannins,,.In] the case of barrels(usually - Fining and/or filtration. Aging. Bottling\_. - Whitewine andchampagne/sparkling **wi°:e and** sweet wine can bemade fromr d  - G1·apes c1·ushed a.11d fe1·1nentedwithslc1ns to g1v - Treadjng by foot traditionaJly- gentle way of pressJng an -   V-0  **J..:z \'.7** *h1c* nee s o  back i11to the juice, know11 as [\'punc] (own ·. Traditio11a11y *the* winemaker *hoppe 1n* an using their feet, puncl1ed the g1·ape skins cap back down. - G1·apes pressed once fe1·1nentation is *complete.* - [a1· onic mace1·ation] whole grape fem1erntation, bathed *in* carbon dioxide, *giving* - A red wine made as tl1ough it was a white wine. - Skins and juice in contact for a short while e.g. 4 to 24 hours *(this* is where the *pink* - *c*h*:*.*)JJ*l *\\f{\'C-* lfJ - A white wine 1nade as though it we1 e a red wine i.e., the white grape *juice* is *in* contact witl1 the skins of the white grapes. - Skins in contact for l1ours, days, weeks or even months depending on the grape and style of\'01·ange\' wine (this is where the \'orange\' colour co1nes from, *along* with tannin from the skins of the g1·apes, that bitter element. - Oakisa tried and tested choice of timber for wine making. New oak barrel give richer - White wines can also be fermented in oak. - Red wine often fermented in open top oak barrels. -  Maturing red in barrel with the **winemakerchoosing which barrel size** age and \'toasting\' of barrel best suits the style of **wine.** \' \' Finingand Filtering =================== ### Inevitably removes some of the goodness from wine. Traditional fining agentws ### ere fresh  [ abi}isation chilling to precipitate crystals and other methods involving various filtration] systen1s and [processes\_],. [\--] ### Vitis Vinifera - is the species of grape used for wine production (as opposed to table grapes)    - Ripe fruit flavours and indeed higher alcohol can give the suggestion ofsweetness, (warn1erclimates= riper fruit = higher alcohol). A higher alcohol content **will** also give fuller bodied wines with a mo1·e body and texture. - Acidity gives wines essential freshness and crispness but this must be balanced by ### G1·ape Variety 01· varieties if a blend.  ### eek advice fro111 the wine waiter/s01nmelier, givi11g some pointers on stylec, olour, grape ### Try a glass of one of tl1e house wines. ##### Serving Temperature ### tl1e palate. Tl1e colder·tl1e wi11e the less you *will* beable *to* taste it. l1a111pagne and sweet wines - The fullest bodied wines can take being served at. [ ].\_ 8°C - Medium bodied wines - at a slightly **cooler** temperature - Pinot Noir- cooler again to retain the freshness - Wines low in tannin, soft and ligl1t bodied reds should be served *cool* and *in the hot* - Ideacl ell **temperature is 12 degrees Celsius** approx (54 degrees Fahrenheitapprox.) - Store **n their side to prevent the cork** dryi11g out - Cham :e-\_«.11;\< [ ] **stored upright as the** pressure stops the corks from d1ying out. - *B.:* **m ,,,,,,..gher the temperature** the faster the wine will n1ature - **and strong** chemical smells. - \..... **..w insulate your** garden shed or special temperatur controlled ine Putting a wi11e list togethe1· \... a few thoughts. --------------------------------------------------- - High labour costs i11 some regions e.g., the steep *slopes* of Cote Rotie; *Mosel.* - Low crop yields from old vines/ marginal climates. - New French oak barrels- a new barrel could cost up to €1,000 euro (t1·aditional barTique size of 225 litres). - Ra1·e wines, supply and demand. #### Te1·roir Bordeau ------- h.h und only about 100 are weJJ- ================================ ##### Burgundy/ Bourgogne  lb 450m, and the cool wind f1·om the nearby Alp (tl1e Pontia ) k p !f than the ncighbou1·ing villages of Chat at1n uf-du-Pap and Gi0onda , ##### Loire ##### Champagne ##### The South and South-West **lltJ** ()-.\_ **V\\.l.C** ,\\ I #### Von Winni11g Riesli11g Trocken (dry), Deidesheim, Pfalz, Germany lk\"M\'fV\'-\\AUll)J , [ ] ,, c( l -..J \'V\\..,cJ \--.   rape ariety: Pinot Noir (please also see your wine book page 49) ================================================================ vo tlit\\\'l\\e..d \... [ ] ,r\"\"\" te,) *a) \_.\_* s +-e. Foodfriendly and versatile, with naturally low tannins andfresh acidity. ======================================================================== **Domaine Chaume Arnaud, Vinsob** **one Valley, F1·ance** L-v\\1tze} -  &\\v-{ \\V\\ *\\A-of\\cA* *\\,\...:6* 2..- jl.)OJ [,-.] L, *00* lit  vv°\"\'t\--s Lv  ~\\1~  **Main Reqion Sub ReQion Villages/Areas Main Grape** Broad **Style Notes** Intense, ^.^ \--· **Whito** (Graves). \.... · & Vloonler Aromatic.. \'. [.*-:,..* - ,\..., -\_.,,.\_*.i.*]   ,.\' \'