WINE VINTAGES _ Portal 03.07.24.pdf

WINE VINTAGES M1  COURSE OUTLINE ❖ Develop general knowledge about wine ❖ Learn the basics of wine waiting ❖ Know the main grape varieties and their impact on wine denominations ❖ Be able to advise a guest on wine-food pairings ❖ Be able to explain the unique features of a special wine ...

WINE VINTAGES M1  COURSE OUTLINE ❖ Develop general knowledge about wine ❖ Learn the basics of wine waiting ❖ Know the main grape varieties and their impact on wine denominations ❖ Be able to advise a guest on wine-food pairings ❖ Be able to explain the unique features of a special wine  WINE VINTAGES 3 THE ORIGIN Georgia is generally considered the ‘cradle of wine’, as archaeologists have traced the world’s first known wine creation back to the people of the South Caucasus in 6,000BC. These early Georgians discovered grape juice could be turned into wine by burying it underground for the winter. Some of the qvevris they were buried in could remain underground for up to 50 years. Wine continued to be important to the Georgians, who incorporated it into art and sculpture, with grape designs and evidence of wine-drinking paraphernalia found at ruins and burial sites. Modern Georgian winemaking The tumultuous years around the Soviet period were initially good for Georgian wine production. The wines were significantly better than others available to Russians and the number of acres used for vine growing increased massively. But in the 1980s, Gorbachev’s anti-alcohol campaign cut off some of the older wineries. Since then, Russian embargoes on wine have harmed production and it has taken decades for the industry to rebuild after independence. SOURCE NATIONAL GEOGRAPHIC GEORGIA 4 QVEVRI WHAT IS A WINE? A wine is an alcoholic beverage made from fermented grape juice What is fermentation ? Transformation of sugar into alcohol through the action of yeast What is a vintage? The vintage is the year of the harvest - not a compulsory information on the label  7 THE GRAPE  WINE VINTAGE 8 VINE SPECIES There are many different species of vine that have evolved throughout the world, but grape growers are only concerned with a handful species. In modern viticulture the most important species are: Vitis Vinifera This is the main Eurasian species. It produces nearly all the grapes used in winemaking and has been used to make wine for several thousand years. American Vines There are three important species of vine native to the North America. They are rarely used to produce grapes for winemaking because the wines they produce are considered as unattractive flavours. However, unlike v.vinifera, they are resistant to the Phylloxera. WSET MATERIAL  WINE VINTAGES 9 VINE SPECIES There are thousand of grape varieties belonging to v. vinifera. For the wine consumer, the principal differences between grape varieties are variations in color and flavour. Clones Although all the individual vines of a grape variety are genetically identical, it is still possible to observe variations between them. It is a result of mutations that sometimes have positive result and in plants with better quality fruits or better disease resistance. These positive mutations can lead to further propagation. Eg : Pinot Noir, Pinot Meunier, Pinot Gris CREATING NEW VARIETIES Crossings When variety created is from the same parents , same is call crossing. Technically every grape variety used today is a crossing. However, this term is used usually for new varieties Eg: Pinotage (Pinot Noir X Cinsault) WSET MATERIAL WINE VINTAGES 10 VINE SPECIES Hybrids This term is used for vine coming from two different parents. As mentioned rarely grape from American vines grapes will be used but there are exceptions. Eg : Vidal ( Canada) American vine crossing have a crucial role in viticulture today Rootstocks This insect is native of North America and v.vinifera is unable to defend itself against phylloxera. In the late 1900’s ,it could not even be control by pesticides and the only way to help v.vinifera not to be attach was to get the American vines as rootstocks. WINE VINTAGES 11 GRAFTING AMERICAN VINES ROOTSTOCK  WINE VINTAGES 12 GROWING ENVIRONMENT Vines need five things : Heat Below 10⁰C Latitude - Altitude - Ocean Currents - Fog- Soil - Aspect Sunlight Water Nutrients Nitrogen - Phosphorus - potassium Carbon Dioxide WINE VINTAGES 13 VARIETALS (Cépages) WHITE VARIETAL Sauvignon Blanc Highly aromatic varietal with high acidity Early ripening well suited for cool climate. Chardonnay Ripens without that much of difficulty. Grows in a wide variety of climate. Fruit style wine and potential for ageing Riesling Pronounce flavors and aromas. Enhance primary fruit of the varietal Primary aromas Refer to the aromas which are link to the varietal itself - Terroir Secondary aromas Refer to the aromas which will develop after alcoholic fermentation Tertiary aromas Refer to the aromas which will develop after ageing in oak barrel WINE VINTAGES 14 VARIETALS WHITE VARIETAL Pinot Gris Named Pinot grigio in Italy. It expresses differently on both terroir. Early ripening, can accumulate high level of sugars but lose acidity. Can be dry to off dry with hint of ginger and honey. Chenin Blanc Produces easy drinking wines with stone fruit aromas.Barrel fermenting suits same varietal very well. WINE VINTAGES 15 VARIETALS RED VARIETAL Cabernet Sauvignon Thick skinned variety with abundance of flavour and tannin. Depending on weather gives astringent tannins Merlot Great Bordeaux grape. Frequently blended and dominant in Saint Emilion.Plum fruit and velvety texture tannins Pinot Noir Thin skin grape. Light and fruity style wine with delicate aromas. WINE VINTAGES 16 VARIETALS RED VARIETAL Pinotage Hardly grown else than in South Africa, fresh and fruity style of wine. Crossing between Pinot Noir X Cinsault = Pinotage (coffee bean aromas) The MOST red varietal of South Africa Malbec Deeply coloured wine, full bodied wines with note of black berries and smooth tannins. Famous in Argentina. 17 Wine vintages 18 GROWING CYCLE Refer also to class noted about reasons for harvest type 1. Rules and regulations of your AOP (Appellation d’Origine Protégée) 2. VIneyard orientation - flat land - slopes … 3. Cost effectiveness which has a direct impact of cost of your product  WINE VINTAGES 19 VINIFICATION PROCESS Types of bottle closures ( screw cap & Cork) Legal mention on the label “This wine may contain sulphur” - When sulphur is added to into the wine In the case there is no addition of sulphur, “No added sulphites” WSET MATERIAL  WINE VINTAGES 20 VINIFICATION PROCESS WSET MATERIAL  WINE VINTAGES 21 VINIFICATION PROCESS Direct Pressing Black grapes are crushed and pressed. Not that much of extraction of color from the skin winemaker must be careful about tannins extraction. This type of winemaking make the most delicate ,colored rosé. Short Maceration Black grapes are crushed and allowed to macerate to extract flavour and color. The duration of maceration will depend on how much colors and tannin winemaker want to extract from the grape. Blending A small quantity of red wine and white wine to produce a rosé. Not allowed in many GI’s ( Geographical indication ) within Europe.(Champagne yes) WSET MATERIAL  22 WHAT ELEMENTS CAN JUSTIFY AN EXPENSIVE & HIGH QUALITY WINE 1. Vintage : Depending on the quality of the vintage - the price will be adjusted to same 2. Type of harvest : Determining the number of labour for a more qualitative harvest 3. Ageing : Choosing to age in wood barrel or not will impact the price (approx.euro 800/barrel) 4. Volume of must (grape juice) in certain regions : Produce in small quantities but what they is very famous 5. How famous the region is and classification :Refer Bordeaux 1855 - Grand cru classé 6. Packaging : Quality of the bottle - type of glass- type of cork - type of label  WINE VINTAGES 23 TYPES OF FORTIFIED WINES WSET MATERIAL  WINE VINTAGES 24 FORTIFIED WINES Harvest Crushing Alcoholic fermentation Addition of grape spirit ( spiritueux) Fortify means to strengthen, reinforce, and protect. In wine terms, that means increasing the alcohol content, halting fermentation in some instances, and extending shelf life. Reasons for fortification : Increase the alcohol in the wine - Keep some sugars into the form of sugars - extend the shelf life; because alcohol preserves Barrel ageing Add sweetness (opt) WSET MATERIAL  WINE VINTAGES 25 SHERRY fortified wine from Spain region Three white varietals Palomino Pedro Ximénez (PX) Muscat of Alexandria After fortification, the Sobretabla is aged Biological ageing Ageing in barrel -Flor development and brings complexity and structure to the wine. Flor will develop at 15% -15.5% abv Oxidative ageing Ageing in barrel - Flor development not possible as wine (sobretabla) is fortified at more than 17% abv. Ageing in SOLERA system WSET MATERIAL WINE VINTAGES 26 SOLERA SYSTEM WINE VINTAGES 27 FORTIFIED MUSCAT BEAUMES-DE-VENISE Youthful unaged muscats Gives a white , sweet and floral type of wine. Grapes are dried after harvest. Southern Rhone Region AOP : Beaumes-de-venise in Rhone Valley (S.E France) Type of varietal Muscat petit grain blanc RUTHERGLEN Fully developed aged muscat Gives luscious style of red wine. Grapes are dried “raisining” on the vines. Australie Type of varietal Muscat petit grain rouge  WINE VINTAGES 28 PORT Five white varietals Touriga National - Tinta Roriz - Tinta Barocca - Tinta Cao - Touriga Franca After harvest, grapes are crushed and fermented and fortification at 5-9% abv. Create sweet wine. The grape spirit used is Aguardente. Not that much of tannins as expected. Thus, foot treading is traditionally practiced. Ruby port Blend of wines of approx. 2-3 Years of ageing. Ruby color. Tawny Not older than ruby port approx. same ageing period. More brown color. Reserva Applies to both ruby or Tawny but ageing 6 years in barrel Late Bottled Vintage (LBV) Aged vintage wine of 4-6 years. Usually, unfiltered. Tawny with indication of age 10 - 20 -30 - 40 YO Vintage Port Must come from single QUINTA ( single estate) WSET MATERIAL WINE VINTAGES 29 ICE WINE - EISWEIN Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grape must be then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice. With ice wines, the freezing happens before the fermentation, not afterwards. Region : Canada mainly and Germany Varietal : Vidal  WINE VINTAGES 30 WINEMAKING OF SWEET WINE 1. Stopping the fermentation – Fortification or adding SO2 2. Adding sweet component (Rectified Concentrated Grape Must) 3. Noble rot ( Botrytised wines) – Botrytis Cinerea is a mushroom that develop within certain climatic conditions Alsace - Loire valley & Bordeaux 4. Drying grapes on the vines 5. Drying after picking 6. Freezing Grapes WSET MATERIAL  WINE VINTAGES 31 WINEMAKING OF SWEET WINE 1. Stopping the fermentation – Fortification or adding SO2 2. Adding sweet component (Rectified Concentrated Grape Must) 3. Noble rot ( Botrytised wines) – Botrytis Cinerea is a mushroom that develop within certain climatic conditions Alsace - Loire valley & Bordeaux 4. Drying grapes on the vines 5. Drying after picking 6. Freezing Grapes WSET MATERIAL  WINE VINTAGES 32 SPARKLING WINES Traditional method (Methode champenoise) This term indicated a wine that has undergone a second fermentation in bottle. Often used for premium sparkling wines. Costly - time consuming - High price Base wine production Blending Second fermentation refers to the production of bubbles in the wine Through the action of la liqueur de tirage ( nutrients - sugar - yeast - flocculant [binding agent] ) Yeast autolysis ( 36 months – 15 months or 9 months) Riddling Disgorgement & Corking + Addition of liqueur d'expedition (dosage) ( sugar and sometimes red wine) Bottle ageing Brut nature ( sans dosage) 0-3g/ln addition of liqueur d'expedition Brut 0-12g/l Demi-sec 32-50g/l WSET MATERIAL  33 RIDDLING & DISGORGEMENT Periodically rotating a bottle a quarter of a turn while In sparkling wine and champagne production disgorging is the simultaneously tilting it until it's upside down. This process by which excess yeast or “yeast lees” are removed movement causes sediment accumulating inside the from the bottle before the cork is inserted. Disgorging sparkling bottle to slide down to the neck wine is an integral part of the production process.  WINE VINTAGES 34 SPARKLING WINES Carbonation This method involves injecting CO2 in the still wine There are other ways of producing sparkling wines but the most famous are the one mentioned previously: 1. Asti Method 2. Ancestral method 3. Tank method WSET MATERIAL  WINE VINTAGES 35 ORGANIC WINES Organic: If these words appear on the bottle's front label, the wine was made with organically farmed grapes, in compliance with the USDA and most global organic certification agencies. This means the grapes were grown without synthetic fertilizers, pesticides, fungicides or herbicides. Biodynamics is a holistic, ecological, and ethical approach to farming, gardening, food, and nutrition. Biodynamics is rooted in the work of philosopher and scientist Dr. Rudolf Steiner, whose 1924 lectures to farmers opened a new way to integrate scientific understanding with a recognition of spirit in nature. WSET MATERIAL WINE VINTAGES 36 FRENCH WINE REGIONS WINE VINTAGES 37 FRENCH WINE LAW The geographical indications (GIs) below are common to all the wine regions in France. Where additional labelling term exist. PDO wines Appellation d ’Origine Protégée Protected Denomination of origin PGI wines Indication Géographique Protégée Protected Geographical Indication Vin de France (VDF) Vin de la communauté Européenne (VUE)  BORDEAUX WINE VINTAGES 38 Largest appellation in France Volume and value White varieties: Sauvignon Blanc Semillon Muscadelle Red varieties : Cabernet sauvignon Cabernet Franc Merlot Petit Verdot WINE VINTAGES 39 NOBLE ROT- Botrytis Cinerea Mushroom that develops within specific climatic conditions. WINE VINTAGES 40 LOIRE VALLEY White varieties: Sauvignon Blanc Melon de Bourgogne Chenin Blanc Red varieties : Cabernet Sauvignon Cabernet Franc Noble rot : Also develops in Anjou region more precisely Quart-de-Chaume - Bonnezeaux and Coteaux du layon WINE VINTAGES 41 CHAMPAGNE White varieties: Chardonnay Pinot Blanc Arbane Red varieties : Pinot Noir Pinot Meunier Blancs de blanc A white wine exclusively produce with white varietal Blancs de noir A white wine which can be produce using both red & white varietal  42 WINE VINTAGES ALSACE White varieties: Riesling Gewurztraminer Pinot Gris Muscat Red varieties : Pinot Noir WINE VINTAGES 43 BURGUNDY White varieties: Chardonnay Red varieties : Pinot Noir WINE VINTAGES 44 BEAUJOLAIS 10 CRUS Red variety : Gamay WINE VINTAGES 45 RHÔNE VALLEY White varieties: Viognier Marsanne Roussanne NORTHERN RHONE Red varieties : Syrah Grenache Noir Mourvèdre SOUTHERN RHONE WINE VINTAGES 46 Galets roulés de chateauneuf-du-pape  47 WINE VINTAGES LANGUEDOC ROUSSILLON SOUTHERN FRANCE White varieties: Chardonnay Viognier Piquepoul Red varieties : Merlot Cabernet Sauvignon WINE VINTAGES 48 PROVENCE SOUTHERN FRANCE White varieties: Clairette Ugni-Blanc (Trebbiano) Rolle (Vermentino) Semillon Red varieties : Grenache Syrah Cinsault Cabernet Sauvignon Mourvèdre WINE VINTAGES 49 DORDOGNE SOUTHWEST White varieties: Ugni Blanc Petit Manseng Gros Manseng Red varieties : Malbec Tannat