Italy win (2)

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Italy win (2)

  1. 1. UMBRIA • Geography • Cities • Wines DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. SICILY • Largest region of Italy • Most reliable wines • Vineyard area:14,7781 hectares • Provinces • Grape Varieties • Famous wines
  3. 3. VENETO • Vineyard area:81,997 hectares • Provinces • Grape varieties • Famous wines
  4. 4. SARDINIA • Wines are: sweet, semi-sweet or dry, strong character • Vineyard area:43,670 hectares • Provinces • Grape varieties • Famous wines
  5. 5. TUSCANY • Home of Italian wines • Chianti district • Chianti classico
  6. 6. CHIANTI GRAPE VARIETIES • • • • • Sangiovese……………. Canaiolo Nero………… Trebbiano Tuscano…… Malvasal Del Chianti…. Local grapes blend…… • Proportion varies with vintage year • Lesser the yield more is the quality
  7. 7. FIASCO DEMERITS • • • • Breakage free Mildew Difficult to fill and stack Expensive therefore impractical
  8. 8. • Chianti Governato • Governo process • Claret style : best Chianti
  9. 9. VECCHIO • Chianti Classico Reserva • Chianti Classico • Chianti
  10. 10. WINE BRUNELLO • RESERVA • OTHERWISE 4 YEARS
  11. 11. LATIUM (Lazio) • • • • • • White wines Montifiascone Johanno de Fuger Est! Est! Est! : Valet Drunk freely:demise Tombstone: burell of Est! Est! Est!
  12. 12. • Grape variety : Moscato Nero Grapes • White wines : Marino, Costelli Romania
  13. 13. Compania Basilicata • • • • • Volcanic soil Mount vesuvius Lairyma Cristi Grape Variety : Greco, agliano White wines : Greco Di Info, Fiano Di avellini ( Almond scented)
  14. 14. APULIA & ABRUZZI
  15. 15. APULIA & ABRUZZI • Heel of Italy's boot, from Molise to Ionian sea. • Wine cellar – Italy • Wine Characteristics : dark, high alcohol, lacking acid.
  16. 16. Famous wine • Aleatica Di Puglia • Grapevariety used is : Aleatica
  17. 17. GRAPE VARIETIES RED GRAPES • COSTEL DEL MONTE • SAN SEVERO • UNA DI TROIA • BOMBINO NERO • MONTEPULCIANO • SANGIOVESE WHITE GRAPES • TREBBIANO TUSCANO • LOCORO TONDO (SPARKLING WINE)
  18. 18. WINE MAKING METHODS • CLASSICO MOTHOD • MOTHOD CHARMAT
  19. 19. CLASSICO MOTHOD A. B. C. D. E. Assembling base wine … The Tirage ……………. Refermentation………… Aging the lees…………. Removing the sediments
  20. 20. a. Assembling the base wine • Chardonnay are picked • Alcoholic fermentation • Wines are blended
  21. 21. b. The Tirage • Base wine is put into the same bottle • Liqueur de tirage – syrupy solution is added
  22. 22. c. Refermentation • The bottles are shaken • The process is known as perlage
  23. 23. d. Aging the lees • Yeast cells are broken down – Autolysis • wine develops faint yeasty flavour
  24. 24. e. Removing the sediments • Degorgement or Shoccatura in Italian
  25. 25. METODO CHARMAT a. Refermentation.. b. Isobaric filtration c. Stabilization…… d. Isobaric botteling.
  26. 26. a. Refermentation • Base wines blended with selected yeast • Refermentation takes place
  27. 27. b. Isobaric filtration • Wine is separated from the lees
  28. 28. c. Stabalization • Wine is stabilized by chilling
  29. 29. d. Isobaric bottling • Isobaric principle is used to maintain steady pressure.
  30. 30. SOMMELIER • Sommelier derived from Somiglier in Italian • History: Somiglier de Bocca e di Corte was apointed by Duke of Savoy • Occupation: wine Selecting,Botteling & Serving • Italian association of sommeliers has >7500 members
  31. 31. COMMON TERMS ASSOCIATED WITH ITALIAN WINES • • • • • • • • Amaro: Secco: Abboccato: Amabile: Dolce: Bianco: Annata: Vendemmia: Tart, Dry Dry Semidry Semisweet Sweet White Year Vintage
  32. 32. • • • • • • • • Classico: Imbottigliato: Riserva: Vecchio: Cantina: Spumante: Frizzante: Frizzantino: Classic Estate bottled Reserve (extra aging) Old Winery Sparkling Semi sparkling Very lightly sparkling
  33. 33. STOCKING A CELLAR
  34. 34. Acquiring Wine • • • • • Price Taste Condition of bottle Storage stock Discounts • Expert advice
  35. 35. STORAGE OF WINES • Cellar storage space • Temperature (50-60 degrees F) • Odourless • Walls – wood tile cement
  36. 36. STACKING OF BOTTLES • Horizontal stacking • Fluctuating temperature: sparkling, dry whites & rose • high temp.: dessert wines • Number code
  37. 37. WINE EVALUATION
  38. 38. EVALUATING WINES • • • • Evaluating wines involves senses of : Sight Smell Taste Touch
  39. 39. SIGHT • • • • Colour Clarity Fluidity Effervescence (For sparkling wines)
  40. 40. SMELL / OLFACTORY EXAMINATION • Primary Aromas • Secondary Aromas • Tertiary Aromas
  41. 41. TASTE • • • SeccoAbboccato Amabile ACIDITY: 1. Blanced 2. Young wines 3. Too acidic 4. Sour 5. Flat
  42. 42. TOUCH / TEXTURE • Length • Final indicator
  43. 43. Wine Glasses
  44. 44. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

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