Your SlideShare is downloading. ×
0
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Before & After
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Before & After

174

Published on

Seminar on Champagne and Port

Seminar on Champagne and Port

Published in: Food, Entertainment & Humor
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
174
On Slideshare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide
  • Cotes de blanc & Montagne de Reims – Chard – adds finesse and elegance; Cotes des Bar Montagne de Reims & Vallee de la Marne – Pinot Noir, backbone, aroma and structure; Vallee de la Marne – Pinot Meunier, fruit and mid palate texture
    Each village is rated for the quality of their grape. Grand Cru score 100%; Premier cru 90-99, remaining 80-89
  • Liquer de Triage – reserve wine + cane sugar and yeast added for 2nd fermentation. Bottled sealed w/crown caps. 2nd fermentation last 1 – 3 weeks then bottles laid on their side for contact with lees.
    Maturation – 15 mo NV; 36 mo vintage
    8-10 months it goes thru autolysis which their nuclei releases amino acids and other nutrients into the wine. It creates the aromas and flavors that taste biscut like or toasty. Longer it’s autolysed the more pronounced the bread dough is.
    Liquor d’Expedition – topped off w/additional champagne lost during disorging
  • Reg. # NM – Negociant, CM – Cooperative, RM – Recoltant Manipulant that produce their estate grown grapes using 95% of it independently RC – Recolant-cooperateur grower who produces champagne with the help of coop facilities MA – Marque d’Acheteur 3rd party merchant who buys the champagne & commercializes it. Not involved in production.
  • Extra Dry – mellolwer and rounder Poultry dishes that feature tart fruits of sweet tasting veggies.
    BdB – creamy texture, chalky tones.
    Rose –rosted dick cause of their berry flavor
    Vintage dated – absolute crystaline purity of flavor
  • After founder Florens-Louis Heidsieck died in 1828, the business was taken over by his nephew, Christian Heidsieck, and his cousin Henri Guilaume Piper. These combined to form the Piper-Heidsieck house after Henri Piper married the widow of Christian Heidsieck in 1838. Source all their grapes from 60 sites
    Vinefied w/red wine
  • Biaxo – lighter style port
    Cima – rocky slopes of schist and granite
  • Each plot.
    Yield – more points given the lower the yields
    Vine training – low wire trained south facing more points
    Gravel – affects water retention, drainage and heat radiation.
    Vine spacing more density the better
  • All port is fortified with high strength brandy, orderless, colorless 77% alcohol prior to full fermentation.
    Contains 90-130 grams per liter of RS. 20% Alcohol when finished
  • Autovinifers – tanks that pumpovers
    Autotreading – maceration foot but less labor.
    Fermentation ends ½ sugar is converted
  • Bottled aged – 2 yrs in cask. No shelf life after opened
    Majority are wood aged
  • Ruby – aged in large neutral casks, grapey, sweet and red fruit bouquet.
    Tawny – less color extraction, shorter skin contact. Mellower with nut like aromas
    Reserve – flagship of production of most port producers.
    Colhelta – once bottled doesn’t change. Aged tawny from a single year.
    LBV – rich in fruite, moderate tannins
  • Single Quinta – not up to quality of declared vintage but close.
  • Number guarantees authenticity and denotes the exact lot of wine which the bottle originated
  • Transcript

    • 1. “Before and After” Presented by Debbie Gioquindo, CSW, WLS
    • 2.  Both originate in challenging, environments for grape growing. They have hard, rocky soils that need to be broken up to establish a grapevine.  Most of the vineyard acreage in each region is owned by small grape farmers.  The demarcated zones that give birth to these wines are each divided into sub-districts with significant local variations in soil, exposition and weather  Champagne and Port both are selective in their grape authorization  There are mandatory minimum aging requirements for both wines.  Both exist primarily, though not exclusively, as blended wines, created from a mix of different grape varieties, vineyards, and in most cases vintages to ensure consistency, rather than as estate- bottled  Both have regulations which impose precise limits on the yield, grapes that may be harvested in each region’s vineyards in order for the wine made from them to qualify as Champagne or Port.
    • 3.  AOC law established 1935  2 delimited zones  Zone d’ Elaboration (legal to vinify Champagne)  Zone de Production (where vineyards can be planted on approx 300,000 plots over 80,000 acres)  600 communes for Champagne
    • 4.  Zones  Montagne de Reims  Cote des Blancs  Vallee de la Marne  Cote des Bar  Aisne  AOC 319 villages “echelle des crus”  17 villages Grand Cru  44 villages Premier Cru
    • 5.  Hand harvested  Whole cluster press  Debourbage (settling of solids) in stainless tanks  Primary fermentation  Malolactic fermentation  Assemblage (blending)  Liqueur de Triage  Second Fermentation  Maturation  Remuage/Riddling  Stacking  Disgorging  Liqeur d’Expedition  Corking
    • 6.  Non Dosage – less than 3 g/l sugar  Extra Brut less than 6 g/l sugar  Brut less than 12 g/l sugar  Extra dry 12 – 17 g/l sugar  Sec 17-32 g/l slugar  Demi-Sec 32 to 50 g/l suger  Doux 50 g/l + sugar
    • 7.  Serving Temp between 45 - 50 degrees
    • 8.  Brut NV – Fresh shellfish, salty dishes like caviar, smoked salmon, crabcakes, scallops in a butter sauce  Extra Dry – fish or poultry dishes like pouched chicken with apricots. Also with slightly spicy Asian fare  Blanc de Blancs – raw shellfish, poached white fleshed fish in a lemon butter sauce  Rose – Meatier fish like roasted monkfish, grilled swordfish. Also roasted duck  Demi-Sec – spicy Asian or fruit based desserts  Vintage dated – shrimp, crab, lobster, creamy sauce. Also w/ chicken cooked with mushrooms.
    • 9.  Founded by Florens- Louis Heidsieck July 16, 1785  Produce six varieties of Champagne using a non-malolactic, low-dosage method  55% Pinot Noir,  15% Chardonnay  30% Pinot Meunier
    • 10.  Founded in 1743 by Claude Moet  Since 1842, the House has released 69 vintage champagnes.  31% Chardonnay 38% Pinot Noir 31% Pinot Meunier
    • 11.  85% of vineyard plots are classified Premier or Grand Cru  Elisabeth Bollinger took over 1941 when Jacques died.  She launched Cuvee Bollinger in 1961  60% Pinot Noir 25% Chardonnay 15% Pinot Meunier
    • 12.  3 sub-zones  Biaxo Corgo  Cima Corgo  Douro Superior  90,000 acres planted  30,000 growers  85,000 classifications
    • 13.  Altitude 21% Close to river, lowest slopes up to 500 ft elevations are best  Yield 20% Max allowed is 3.6 tons per acre  Soil type 14%. Most schist, then shale  Vine Training 12% .  Grape Varieties 9%  Slope 4% Steeper the better  Gravel content 2%  Exposure 2% southern facing best  Vine Spacing 2%  Shelter from winds 1%  Age of vines 1% 25 yrs old + better
    • 14.  Touriga Nacional – characteristic flavors are cassis like. Adds flavor complexity, depth of fruit and tannic backbone to a port blend. Accounts for 2% of the regions vines  Touriga Franca – floral and leafy aromas. Lower tannins. Accounts for 22% of vines  Tinta Roriz – less acidic, spicy and jammy, red fruit 12% of vine  Tinta Barroca – raisiny with chocolate notes. Moderate tannins 23% vines  Tinta Cao – juicy and fruity, sweet spices, firm acidity. 1% vines
    • 15.  Grapes harvested early morning  Vigorous maceration underfoot or in shallow stone troughs or autovinifiers, autotreading  High temp fermentation at 85 degrees ends after 36-48 hrs.  Wine run off into pipes filled with brandy.  Fortfied earlier, sweeter style  Fortified later, drier style  Moved downriver to Vila Nova de Gaia in spring  Tawnies put into neutral 600 ltr oak or chestnut casks  Ruby, Reserve LBV / V larger vats up to 20,000 gallons
    • 16.  Bottle Aged  Wood aged
    • 17.  White Port- dry to sweet. Made with Rabigato, Codega, Viosin & Malvasia Fina grapes. Serve chilled  Ruby & Tawny Port – young & fruity from Biaxo Corgo. Aged 3yrs  Reserve Port – 4-6 yrs in cask. Richer darker with chocolaty notes  Tawny with Indication of Age – finest grapes with mandatory aging requirements. Lighter in color, softer tannin  Colhelta Port – rare from single year. Aged like Tawny. But for 7 yrs minimum.  Late Bottled Vintage – 4-6 yrs in vats.
    • 18.  Vintage Port – Come from A rated vineyards. Can age for decades in bottle  Single Quinta Vintage – best houses, ready to drink. Less concentrated and tannic.
    • 19.  White Ports – slightly chilled  Tawnies – 55 degrees  Ruby & Vintage 60 – 62 degrees
    • 20.  Must say PORTO  Strip of paper covering cork read “Vinho do Porto Garantia” with number  Brand name  Alcohol content  Bottle size  Bottling date
    • 21.  White Port – custard, flan,  Tawny – Milk Chocolate, carmel & nuts, Crème Brulee, honey based desserts  Ruby – dark, bittersweet chocolate with red or blackberries  Aged Tawnies – dried fruits, aged cheeses, terrines and pates  Reserve Ruby & LBV – rich dark chocolate desserts  Vintage – when young, dark bittersweet chocolate. A mature bottle, Stilton
    • 22.  Founded in 1820 by William & John Graham (natives of Scotland)  1970 sold to the Symingtons also of Scottish heritage.  Nutty aromas with hints of honey and fig  Mature fruit flavors with a nice long finish
    • 23.  Established 1692 is one of the oldest of the founding Port houses.  The originator of the Late Bottled Vintage  LBV was launched in 1970 with the 1965 vintage.  Late Bottle Vintage remains in wood between 4 & 6 years. It matures and settles down and is ready to drink when released.  Black fruit with hints of licorice long finish of dark chocolate and licorice
    • 24.  Founded 1815  Aromas of blackcurrant and cherry, hints of dark chocolate, licorice and roasted coffee  Palate of chocolate and black currant

    ×