Beverage & Wine Knowledge Notes PDF

23/10/2024 80% of wine comes from water Water keeps you awake and is a lovely form to keep you hydrated Massimo Bottura: three Michelin star chef in Modena How we act is important WINE Alcoholic beverage made by fermented grapes (base of wine) Can be made with any fruit, but...

23/10/2024 80% of wine comes from water Water keeps you awake and is a lovely form to keep you hydrated Massimo Bottura: three Michelin star chef in Modena How we act is important WINE Alcoholic beverage made by fermented grapes (base of wine) Can be made with any fruit, but most is made with wine grapes: ○ Cranberry juice could be also called wine ○ Any crashed and matured and fermented fruit Is much more than what you think - was made by people (by hand) To make wine we need wine grapes, not the ones in the supermarket (table grapes) In Italy: more than 600 varieties of grapes from north to south Wine grapes - ideal to make wine: ○ smaller ○ has seeds ○ thick skin (pectin) You can leave grapes for many years if you take care of it (never put chemicals to push the plants to produce more) There are different wine varieties: ○ Most are cultivars of just one species of grapevine: Vitis Vinifera (roots of wine) ○ Vitis Viniferas: produce around 2/5 kilos of grapes Grapevines: ○ woody ○ produce a crop once a year ○ different climates: affects how sweet or tart the resulting wine tastes More expensive - taken care and took more time ➔ EXAMPLE OF WINE: Barolo - one of the top one wine in italy When you drink from 12/15€ in the right place - expect a good high quality wine Vintage: refers to the year (on the labeling) that the grapes were harvested (only one) Non vintage (“NV”): mix/blend different vintage/years (2023, 2022, 2021) champagne, cava, sparkling wine, very strong dessert wine There are different style of wine: ○ Sparkling wine: with bubbles inside ○ Still wine: dry, completely flat, we have 4 different ones: white rosè red garnet: wine start to change color ○ Sweet wine: sweet (late harvest) ○ Fortified wine: dessert wine ➔ EXAMPLE OF WINE: Madeira  ○ Aromatized - Vermouth: they put aroma Single varietal wine: made with mostly or only one grape variety ➔ EXAMPLE OF GRAPES: Merlot Wine blend: made by mixing/blending different varietal wines together Field blend/Blended: made with different varieties of grapes that are harvested and vinifies together Wine is like a body (made in different parts) They make the physical part of the wine that we have to detect: ○ body ○ sweetness ○ tannin ○ acidity ○ alcohol You can control the wines and their temperature with the machines BODY - structure (slide n.4) Light: has less structure ○ expect very soft wine ○ on the palate is like drinking water ➔ EXAMPLE OF WINES: prosecco, medium sparkling wine Full: has more structure ○ very rich and full sensation on our palate and tongue (like milk) ❖ STEPS TO SENSE THE BODY: Bite: squeeze the tongue - get in touch with the liquid Think about the sensation ❖ TIPS: our taste receptors sense body using the other traits of the wine Tannin: increases the body Red wine (contain tannin): taste more full-bodied than white wines Sweetness: increases the body Sweet wines: taste more full-bodied than dry wines Some dry wines: often keep a small level of sweetness to increase body Acidity: decreases the body Alcohol: increases the body Higher alcohol wines and fortified wines: taste more full-bodied Carbonation: decreases the body Sparkling wine: taste lighter than still wine Light body: sparkling and white wines Full body: red wines and dessert wines SWEETNESS - residual of sugar (slide n.6) Residual of Sugar (RS): unfermented grape sugars left over in the wine after fermentation has completed  Sugar: turns into alcohol and it becomes sweeter (more mature wine) Measurement: g/L (grams per liter) Dry: less residual of sugar, watery grapes Sweet: more residual of sugar, leave the grapes on the plant they look like raisins ○ short water in sugar and high residual of sugar Sweetness could be tasted at the beginning of our tongue Some grapes have more sugar residual by natural Sparkling wine: less residual of sugar (usually concentrated grape must) ➔ Dryness we associate with bitterness ◆ Bone-dry: prosecco and champagne ◆ Dry: have a lil more of residual (classic white wine) ◆ Medium sweet: the wine starts to become more aromatic (more pleasurable especially with asian food like sushi) ◆ Sweet: dessert wine ★ Ice wine (CANADA): VIDAL ○ withered grapes ○ during the winter the grapes are freezed ○ harvest and squeeze (ice water and mature grape) TANNIN - bitterness (slide n.8) Wines have highest tannin when they are young Harshness: on our teeth they become very astringent There are wines with very high in tanning and also very low They are from: ○ the pectins of the grape ○ seeds ○ wooden barrels Benefit: ○ helps stabilize wine ○ buffers it against oxidation ❖ TIPS TO SENSE THE TANNIN: Taste a wet tea bag The astringent and bitter sensation is the sensation of tannin Make the wine life longer along with the acidity Chemical part of wine: they stay together Grapes when squeezed: ○ juice (deliver the tannins) and grapes stay together ○ more soft will be if the more they stay together ○ less tannins there will be ★ Cloudy grapes: a lot of tannins ACIDITY - sourness (slide n.10) Crucial part for the wine tasting along with the alcohol It slows the rate of chemical reactions (cause wine to go bad) Measurement of acidity NOT acid: pH (ranging from about 3 to 4) Higher the ph and lower is the sensation Ph 2.5: very high acidity Ph 7: very low acidity ❖ How we detect the acidity: with our tongue More clear is the acidity More watery and more freshness sensation on the palate How much you salivate Acidity on wine: long life, similar to the tannins ❖ TIPS: Wines with higher acidity: lighter bodied and also less sweet When acidity is too high: taste spicy, sharp or too sour Wines with lower acidity; fuller bodied and more sweet When acidity is too low: taste flat, dull or flabby Acidity on the dry wine: easier to drink Most prevalent wine acids: ○ tartaric acid - softer (bananas) ○ malic acid - fruity (apple) ○ citric acid - tingly (citrus) Most of the time higher is the acidity less are the tannins (not always - depends on the grapes you harvest) White wine: high acidity and low in tannins Red wine: less acidity and high in tannins Sparkling wine: high acidity ALCOHOL (slide.12) Scientific research: Most of the (95%) people drink wine because love the sensation that the alcohol leaves (tipsy) Comes from the fermentation of the wine: ○ more fermented = more alcohol and more residual of the sugar Important for the wine because they preserve things (wine stays stabilized) Average glass of wine contains 12-15% ethanol Alcohol level in wine is related to the sweetness levels in grapes ○ the sweeter the grapes = the higher the alcohol ○ Chaptalization: add sugar to increase the alcohol level: allowed in France and Germany ❖ How to detect the alcohol: burns your throat More alcohol = larger will be the tears(gocce) Tears goes down slowly  alcohol content: ABV / volume of the alcohol: vol ★ Extract sulfate gives you the headache the day after Sweet wine: 5% - 8% (less sensation of alcohol) Rosè wine: 10% - 13% Red wine: 14% - 15% TASTING WINE LOOK (slide n.14): Hold your wine over a white background under natural lighting: ○ Color: we can detect how young it is and if the quality is good ○ When we swirl we can start to see the body: faster: more light will be the wine slower: more full will be the wine ○ From the tears we can detect the alcohol: (ALCOHOL SECTION - How to detect the alcohol) HUE & INTENSITY White wine: deeper color is usually an indication of aging or oxidation ○ Yellow: much more younger than the Amber (much more older) Rosè wine: color intensity is controlled by the winemaker ○ Deeper color means the wine was macerated in grape skins for longer Red wine: ○ Look at the edge: hue ○ Look at the center: opaque ○ Purple hue very young - when it matures it becomes Garnet ❖ TIPS: Red-colored tint: higher acidity (lower pH) More purple/blue: lower acidity (higher pH) A deeply colored/opaque: youthful with higher tannin Pale / towny: aged VISCOSITY Wines with higher viscosity have higher alcohol, higher sugar, or both Wine Legs/Tears: is a phenomenon called Gibbs-Marangoni effect ○ affected by the temperature and humidity ○ caused by fluid surface tension created from evaporating alcohol ○ in a controlled environment: many tears indicate a wine with higher alcohol Sediment: particles left by unfiltered wines ○ at the bottom of your glass ○ harmless ○ easily removed by pouring through a stainless-steel-filter SMELL (slide n.17): Put your cup 45° and smell it properly Swirling the wine will concentrate the aromas Attempt to create a profile of its aromas (fruit/herbal/oak or earth flavors) You can taste the primary, secondary or tertiary aroma: ○ primary: grapes ○ secondary: fermentation and microbes (yeast, etc…) ○ tertiary: aging and oxidation 85% of the taste it comes from the smell (we have the retronasal olfaction in the nose) retronasal olfaction: the perception of odors emanating from the oral cavity during eating and drinking WHAT TO LOOK FOR Fruit, Herb, etc… Oak: might have spent time aging in oak barrels ○ aroma of vanilla, coconut, allspice, milk chocolate, cola, cedar, dill, or tobacco Earth: wine’s origin ○ organic (loam, mushroom, forest floor) ○ inorganic (slate, chalk, gravel, clay) TASTE (slide n.21): Take a sizable sip Pass all over your palate before swallowing Find out the flavor from the pulp of the wine: ○ structure of the wine ○ the flavors ○ the wine’s overall balance What you feel with the smell you have to taste it Palate must be clean to feel all the sensation STRUCTURE sweetness: sweet or dry ○ could be tasted on the tip of the tongue acidity: make the wine water your mouth ○ high acidity make your mouth salivate and tingle tannin: astringent / bitter ○ felt in the middle of the tongue + between lips and teeth ○ high grape-based tannins: more astringency on the front of the mouth ○ oak tannins: on the middle of the tongue alcohol: warm or hot sensation in the throat body: flavor filling the mouth (light-bodied or full-bodied) finish: end flavor ○ bitter, sour, oily or salty ○ other flavors length: aftertaste time to diminish  complexity: easy / hard to pick out several different flavors and aromas layers: flavors change in one sip THINK: Thinking what you see, what you smell and what you taste They have to come work together Think of the sensations Write down the tasting notes Thinking / memorize 30/10/2024 Wine Tasting Exam: White wine: Pinot Grigio, Sauvignon Blanc, Chardonnay, Prosecco Red wine: Sangiovese, Nebbiolo, Pinot Nero, Malbec HOW WINE IS MADE Great wines are made with high-quality grapes WINTER PRUNING: Pruning during the winter season The pruner chooses the best canes to grow new shoots for the coming year’s harvest ○ which bacs to choose and if they’re in the good condition depending to the weather condition SPRING BUD BREAK: Buds are very delicate ○ spring hail storms can destroy them and shorten the growing season ○ reduce ripeness in wines SPRING FLOWERING: If the buds survive, they create shoots and flowers Flowers of grapevines = perfect flowers ○ they pollinate themselves without the need of bees SUMMER BERRY GROWTH: Grape clusters remain green until late summer Veraison: berries change color from green to red ○ grapes change color green become purple/violet, and then they become red green/white become richer in yellow color The juice is super important for the wine ○ more juice inside the grape = more juice (liquid wine) to take for the fermentation and maturation  Before veraison some growers remove green bunches ○ concentrate wine intensity in the remaining bunches FALL HARVEST: Perfect time to harvest: september to november One of the most important phase: ○ full of maturation ○ then they check it in terms of pH Sugar levels rise and acidity lowers in grapes until they are perfectly ripe ○ grapes do not ripen after they’ve picked ○ harvesters always rush Rain: they make watery wines and rotten grapes ○ the grape become more watery ○ wine won't have structure and have less flavor In certain countries: they irrigate the plants ○ illegal in italy, without the approval from the government illegal to take the water containing in the soil LATE HARVEST AND WINTER DORMANCY: If all goes well some producers leave a few bunches on the vine to: ○ raisinets (dry out) ○ press into a sweet “late harvest” dessert wine Foliage dies off Wine goes into dormancy to survive the winter Late harvest you can make: ○ dessert wine ○ sweet wine ➔ EXAMPLE: Moscato ○ grapes become more sweet if you keep it there Co2 + good amount of sun = good fruit ○ more sugar ○ more alcohol ○ more sensation ○ more fruity From north to south of italy there are different types of weathers: ○ north: more cold ○ center: medium (mediterranean) ○ south: more hot The amount of sun influence the body and the sweetness of the wine In Australia it’s very hot so they make extremely sweet wine and more fruity  WHITE WINEMAKING Crusher / Destemmer: white grapes are usually picked before red grapes, while they have plenty of acidity Membrane Pneumatic Press (soft pressing): grapes are processed and pressed of their skins and seeds immediately ○ scan all the liquid (will be white) ○ start to separate skin (solid) and pulp (liquid) Stainless-Steel Fermentation Tank: the fermentation begins for 6 months ○ white wines ferment cooler than reds (climate controlled tanks) to preserve their delicate flavors Diatomaceous Earth Filter: after the fermentation is done the wines are filtered After filtered: ○ some wines continue to age in oak barrels or stainless steel tanks for 6 or more months and then bottled (full white wine - they’re more expensive) ○ some wines are directly bottled (most of the times) Hard pressing: wine will be more bitter ○ no long contact with the skin ○ have more solid pulps - more tannin flavor You use red varieties for champagne or blended wine ○ squeeze with the machine ○ separate immediately the skin and the pulp RED WINEMAKING Grapes are picked when ripe (red varieties) ○ by machine-harvest grapes ○ pick grapes by hand Crusher / Destemmer: Grapes delivered to the winery Fermenter: the fermentation begins when yeast is added (commercial or native) ○ fermentation typically lasts 2 weeks ○ can take longer (50 days or more) ○ it’s checked daily ○ the yeast is important because it helps with the fermentation ○ juice and yeast start to boil and they start to ferment after 2 to 3 days you can start to see the color rosé (rosé wines) fermentation of the rosè wine takes 8-15 hours and doesn’t need any barrel maturation it’s directly filtered and bottled Wine Press: after fermentation completes the wine is pressed off ○ eliminate completely the solid part of the wine ○ creates red juice  ○ if the grapes stay more with the skin(tannins, aroma, yeast) there will be more color Wines are left to settle: some age in barrels for extended periods to develop tertiary (oxidative) flavors ○ for micro oxygenation ○ oxygen helps to mature the wine and becomes more softer because there's more tannin The wine is bottled or tanked Alcohol yeast is called saccharomyces cerevisiae The difference of the winemaking between white and red: contact of the skin with the residue Brandy: french barrel Distilled grapes: Grappa, AcquaVite TRADITIONAL METHOD SPARKLING Champagne, Franciacorta, Cava Wine grapes (white and red) are fermented separately and then typically mixed together into a special “cuvée” or blend Liqueur de Tirage: a small mixture of yeast, sugar, and wine is added to each cuvée wine to start a second fermentation ○ leave the bottle horizontally for 9-12 months ○ yeast, sugar and wine start to work together becoming cloudy (natural CO2) Lees Aging (Tirage): the second fermentation traps carbon dioxide in the bottle naturally carbonating the wine up to 5-7 atmospheres ○ afterward the bottles are slowly rotated over a period of time to move the dead yeast particles into the neck of the bottle ○ start to stimulate the yeast ○ start becoming sparkling ○ to stop the process to produce the co2: freeze the final part of the bottle Liqueur d'Expédition: the final step removes the dead yeast particles (disgorging) and adds a small mixture of wine and sugar to finish the wine ○ if the wine is Brut Nature, no sugar is included in the liqueur d’expedition ○ more liqueur d’expedition = more sweet will be wine it’s a secret formula house by house of the winery TANK METHOD SPARKLING Prosecco and Lambrusco Large and pressurized tanks complete the second fermentation (3 months)  They add the Co2 only to the still wine Wines then are filtered and bottled The flavor of the wine is more lighter and more fruity FORTIFIED WINES Vin Doux Nature Made by adding neutral spirits (clear grape brandy) Port: spirits are added midway the fermentation Alcohol: stops the fermentation, stabilizes the wine and leaves it partially sweet WINEMAKING TECHNIQUES WHOLE-CLUSTER FERMENTATION Uses the entire grape bunch (including the stems) Stems add tannin and structure to delicate wines COLD SOAKING Resting the juice with the skins at a cold temperature Helps extract more color and flavors from the skin SAIGNÉE / BLEEDING OFF Draining juice from the red wine fermentation to increase the concentration Leftover juice used for a deep-colored rosé wine COOL VS HOT FERMENTATIONS Cool Fermentations: preserve delicate flower and fruit aromas Hot Fermentations: softens tannin and simplify flavors OPEN-TOP FERMENTATIONS Allow more oxygen to enter during the fermentation Happens more naturally Flavor of the wine becomes more rusty CLOSED FERMENTATIONS Limit amount of oxygen Preserve delicate flavors CARBONIC MACERATION Closed-top and whole-cluster fermentation Reduces bitter grape tannins Preserves delicate floral aromas NATIVE YEAST Yeast found in the winery or on the grapes skin Rare method and more common in small-production wines They’re more articulated when grapes grow COMMERCIAL YEAST Used to ferment wines Method very common in large-production wines They are tasty wines and they realize a more fruity wine PUMPOVERS AND PUNCHDOWNS Pumpovers: extract red wine flavors aggressively Punchdowns: more delicate and popular with light reds MICRO OXYGENATION Red wines are bubbled with oxygen during the fermentation Helps soften the tannins EXTENDED MACERATION After the fermentation is completed ○ red wines left on their skins for an extended period of time Softens flavors and reduce harsh tannins OAK AGING Most used for long maturation Helps oxidation and oak flavors STAINLESS / INERT AGING Slow oxidation Help preserve the primary flavors of a wine CONCRETE / AMPHORA Lowers the acidity Softens the wine MALOLACTIC FERMENTATION The bacteria (Oenococcus Oeni) alters sharp malic acid (apples) into softer and smoother lactic acid (milk) FINING AND RACKING Fining: adds enzymes to clarify wine ○ enzymes glom to proteins that fall to the bottom of the barrel Racking: transfers wines into a fresh barrel FILTERED VS UNFILTERED Filtered Wines: sent through microscopic filters to remove everything but the liquid Unfiltered Wines: contain sediment, but contributes to their complexity SERVING WINE For Wine Tasting Order of the wines: From lightest to richest Sweetest dessert wines served last From Sparkling Wines to Rosé, Sparkling Reds and Dry Sherry From Light Reds to Bold Reds Last: Dessert Wines Serve the Wine Go to who ordered the wine Show the wine and the label Repeat the client’s order ○ explain to them everything: vintage: year the grapes got harvest ○ get the approval of the client ○ if they don’t approve apologize and stay calm Always double check the wine list Go back to the wine station to open the bottle of wine Open the bottle ○ label always facing the guest ○ if the cork smells of wine the wine is not corked (no damage) ○ cork comes from the plants, so it could have some disease Always do a wine tasting Go back to the guests and hold the bottle in a good manner ○ always show the label Wait that the guest taste the wine and if they like it serve the people in the table First the women and go from the oldest to youngest ○ always in the clockwise ○ last person: the one who ordered Pour the wine in the right quantity ○ not too much: unable to swing and to smell the wine ○ not too little: it looks like someone drank from the glass Use different types of glasses for each wine TYPES OF WINE GLASSES Sparkling Wines: Coupe Wide Tulip Tulip Flute White / Rosé Wines: Smaller Bowls: keeps whites cooler Larger Bowls: better for oak-aged white wines Red Wines: Wide and Round Bowls: help collect aromas Medium Sized Red Glasses: work well with spicy wines Oversized Glasses: help mitigate high tannins with a wider lip OPENING STILL WINE Cut the foil below the tip Insert the worm of the corkscrew Rotate it until it’s almost all the way in ○ pull the cork slowly to reduce breakage OPENING SPARKLING WINE Remove the foil cutting it at the bottom Loosen the cage: turning it 6 times Grip the bottle neck with the thumb over the top of the cage and cork ○ safer to remove the cage with the cork Firmly grip the cork and cage with one hand ○ rotate the bottom of the bottle with the other hand Apply resistance as the cork begins to push out to slow it down Slowly release the cork and cage Hold the bottle at a 45° angle after opening the bottle ○ allows pressure to escape without bubbling over STORING OPEN WINE Every wine has a certain temperature Sparkling wine: 1-3 days ○ fridge with a sparkling wine stopper Light White & Rosè Wine: 5-7 days ○ higher temperature than the sparkling wine ○ fridge with a cork  Full-Bodied White Wine: 3-5 days ○ fridge with a cork Red Wine: 3-5 days ○ room temperature ○ cool dark place with a cork Fortified & Box Wine: 28 days ○ room temperature ○ corked / closed in a cool dark place some wines stay fresher longer WINE ETIQUETTE TIPS Hold the glass by the stem or base: ○ show cleanliness ○ ability to be careful around fragile things Smell the wine: ○ show how thoughtful you are ○ 80% of the human sense of taste comes from smell Drink from the same position on the glass: ○ reduce lip marks ○ keeps you from smelling the inside of the mouth each sip Swing the glass: ○ liquid part gets oxygen and release aroma when you swing the wine Opening a bottle: ○ do it quietly When clinking: ○ look at your clinking partner in the eye (sign of respect) ○ clink glasses bowl to bowl (reduce breakage) When pouring: ○ hold the bottle toward the base Offer wine to others before pouring yourself seconds: ○ ability to be selfless Try your best not to be the drunkest one in the room: ○ for business situations 18/11/2024 WORLD WINE PRODUCTION Wine is produced in 60% of the world 6 main countries producers regarding the culture and tradition: ○ Italy (main hectors and production) ○ France  ○ Spain ○ USA ○ Argentina ○ Chile WHERE DID WINE COME FROM Wine comes from the Caucasus region (Caucasus + Zagros Mountains): ○ Georgia georgian wines: rare because are made in orange style (very rusty wine) ○ Northern Iran ○ Southeastern Anatolia ○ Eastern Turkey ITALY From north to south there’s a lot of production of wine Divide from north, center and south: we understand the structure of wine ○ North: light body extreme part: wine more light and aromatic, less structure and alcohol it has a cool / intermediate climates Lombardy: Franciacorta - more high in acidity Veneto: Garganega ○ Center: medium body mediterranean: less sun, grapes more light, have a structure but not rich ○ South: full body hot temperature: more sugary and rich More sun = More structure ○ more residual of sugar = more rich WINES TO EXPLORE CHIANTI CLASSICO Comes from Chianti ○ north part of tuscany It’s a red wine Wines are primarily Sangiovese (may contain others) ○ san sangiovese grapes - red wine ○ umami sensation ○ medium body ○ tobacco flavor ○ foodie grapes (pane + salame) MONTEPULCIANO D’ABRUZZO Comes from Abruzzo It’s a red wine Aged in oak and has a deep black-fruit flavors ○ rich and tannin sensation ○ umami sensation ○ medium body ○ tobacco flavor ○ foodie grapes (pane + salame) NERO D’AVOLA Comes from Sicily ○ 60% of wine produced in sicily comes from this wine Similar taste as Cabernet Sauvignon ○ full body with black and red fruit flavors ○ more body, more residual of sugar and alcohol It’s a red wine PRIMITIVO Comes from Puglia Has earthiness taste with uber-sweet fruit flavor ○ more body, more residual of sugar and alcohol It’s a red wine NEBBIOLO Comes from Piemonte ○ Chiavennasca: Lombardy Barolo: barbaresco wine ○ light-bodied red wine ○ intense tannins It’s a red wine AGLIANICO Grapes found in Campagna and Basilicata ○ more tannins ○ smoothed out tannins (10 years): more soft and tobacco flavor It’s a red wine VALPOLICELLA RIPASSO Comes from Veneto It’s a red wine ○ cherries and chocolate taste VERMENTINO White grape that grows all over the French + Italian Riviera + Sardinia It’s a white wine ○ heavyweight body ○ ripe fruit and grassy herbs  ○ oak aged version: more full bodied + nutty PINOT GRIGIO Comes from the Northern part of Italy (Alto Adige + Friuli Venezia Giulia) It’s a white wine ○ high acidity SOAVE Comes from Veneto ○ garganega grape It’s a white wine PROSECCO SUPERIORE Prosecco: ○ name of grapes they also use glera grapes ○ appellation of the area It’s a sparkling wine MOSCATO D’ASTI Comes from Piedmont Moscato: name of grapes ○ most aromatic grape It’s a dessert wine ○ lowest alcohol level READING A LABEL The label must contain: ○ winery ○ naming method (regional name) ○ official regional classification (DOCG / DOC / IGP o IGT / VdT) ○ quality classification ○ vintage NAMING METHODS By variety By region By made-up name ITALIAN WINE CLASSIFICATIONS You can find out the quality of the wine All the label must declare which kind of wine you have It’s a kind of regulation for wineries: ○ they have to follow a procedure and instruction have a certain amount on things that they have to follow them Some wineries don’t want to follow the regulation: ○ it doesn't mean anything in terms of quality, but in terms of regulation doesn't mean the quality is low  the winery just doesn't wanna follow the regulation IGP o IGT / VDT To regulate the wine: easy for the customer to buy and to follow the law DOCG (Denominazione di Origine Controllata e Garantita) Have to apply to the Government (Ministero) and have to say the production The Government sends the documents and instructions to follow ○ if you don't follow you can’t call that wine in a certain name you wanted to give ○ the Government sends people to check during the winery ○ it’s a law / reglementation It’s a top tier quality ○ meets both basic DOC standards and more quality specifications defined by each region Terms of regulation have to follow: ○ covers 40% of quality of the world (most important) DOC (Denominazione di Origine Controllata) Someone checks the quality of the wine to be a DOCG ○ it must have minimum quality standards All the area ask to do a step up ○ DOC go to the DOCG: if the quality is not there you can't go to the step up Terms of regulation have to follow: ○ 70% of wine production in Italy IGP / IGT (Indicazione di Geografica Tipica) They are declassified wines ○ have great quality ○ often use made-up name Terms of regulation have to follow: ○ IGP / IGT: 70% VdT (Vino da Tavola) Basic table wines ○ no regional designation Terms of regulation have to follow: ○ first step in terms of quality in italy NORTHERN ITALY Nebbiolo Barbera Dolcetto Moscato Bianco Franciacorta Brachetto Valpolicella Soave Pinot Grigio  Prosecco Trento Lambrusco CENTRAL ITALY Sangiovese Super Tuscan Blends Montepulciano Vermentino Grechetto Verdicchio SOUTHERN ITALY / ISLANDS Primitivo: ○ comes from puglia Negroamaro: ○ comes from puglia Cannonau ○ more stronger in structure and alcohol - red variety Aglianico Nerello Mascalese: ○ most fashion of red variety of italy ○ etna area sicily: high elevation of sea level ○ similar to pinot noir Nero d’Avola There are wines produced in volcanic areas ○ Amarone: grapes passed - dried grapes Tuscany: Brunello di Montalcino Piedmont: Barolo, Barbaresco, Gavi, Moscato d’Asti Lombardy: Franciacorta (sweet chardonnay) Liguria Cinque Terre: Vermentino FRANCE More north: more light, less structure ○ Champagne (north east part of Paris): princess of the wine in the world ○ Alsace: white and red varieties of wines ○ Loire Valley: more sweet ○ Burgundy: best region in the world in terms of wine price higher cause the quality is on top: one of the most elegant request is very very high 2 varieties:  White: Chardonnay Red: Pinot Noir ○ Beaujolais: release of the first wine wine of quality: celebration of the new vintage can’t mature very feminine - red ○ Rhône Valley: Châteauneuf-du-Pape red and white wine ○ Bordeaux: 2nd important region in terms of quality of dry wine famous thanks to Napoleon 1855: biggest wine tasting for the noble family classified for nobel family of the napoleon connection between nobel and napoleon there are many accordance between the nobel family More south: ○ Provence: rosé wines rusty - vin de garage ○ South west: Good quality but reasonable places Corsica: closest to Italy (in front of Tuscany) similar red varieties to italy Nielluccio: great winery - brunello di montalcino Vermentino born in corsica: one of the smartest people ○ Napoleon: make money thanks to the exportation ○ Sabre Ache: open the wine with the knife Carnasse Duchamp: did this technique READING LABEL The label must contain: ○ country origin ○ winery name ○ wine name / location where grapes came from ○ official region name (appellation)x ○ vintage ○ bottled by winery ○ proprietor’s name Classified in 3: region per region ○ Vin de France ○ IGP (Vin de Pays) ○ AOP / AOC: similar to DOC and DOCG BORDEAUX Amaritain ○ closest to the sea: more salt and sun will receive the grapes It’s divided from left and right by a river (Garonne):  ○ Right bank: more merlot and less cabernet sauvignon Libournais ○ Left bank: more cabernet sauvignon and less merlot Médoc Sauternais: ○ sweet wine: Sauternais ○ white wine: Sauvignon Blanc Sémillon Muscadelle Bordeaux Blanc: ○ it’s less than 10% of Bordeaux production BURGUNDY Located at the bottom of Champagne Divided in 2 areas: ○ North part: red wine - Pinot Noir ○ South part: white wine - Chardonnay Chablis: region of burgundy ○ it’s a village that produce 100% of Chardonnay Crémant de Bourgogne: ○ sparkling wine ○ same grapes and process as Champagne CHAMPAGNE Brut classification of residual of sugar Divided in 5 areas: more south - more richer ○ Montagne de Reims: more Pinot Noir ○ Vallée de la Marne: more Pinot Meunier ○ Côte de Blancs: more Chardonnay ○ Côte de Sézanne ○ Côte de Bar Non Vintage (NV): ○ blend of different vats (cuvées) from various vineyards and vintages Blanc de Blancs: ○ 100% produced with Chardonnay white wine Blanc de Noirs: ○ no Chardonnay ○ more Pinot Noir and Pinot Meunier: red varieties Vintage: ○ single-vintage