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2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
2012 Intermediate Wine Course (1b) : Winemaking
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2012 Intermediate Wine Course (1b) : Winemaking

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Pcc Wine Circle Intermediate Wine Course

Pcc Wine Circle Intermediate Wine Course

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  • 1. 3. Taste - Mouth• Tip of tongue – Tingle of bubbles• Front of tongue - Sweetness• Front side of tongue - Saltiness• Back side of tongue - Acidity• Back of tongue - Bitterness
  • 2. Taste• Acid/fruit balance• Which fruits or non-fruit flavours – Fruity – Floral – Vegetal – Mineral• Length of taste
  • 3. Tasting “ground rules”1. Eyes first! • Colour, clarity, depth, rim2. Smell • Fresh or musty? • 500 chemical aromas – objective & subjective3. Taste • Tongue/senses • ‘Length’ a sign of quality • Teetotal tasters!
  • 4. 2. Vega de la Reina, Verdejo, 2008Rueda DO, Spain• Rueda DO: a small but important white wine region• Verdejo: Aromatic Spanish grape with freshness, acidity like Sauvignon Blanc – Colour: Pale yellow (Quite old!) – Aroma: Aromatic; citrus fruits, freshness, grassy, zingy acidity ... – Palate: Fresh, peach, citrus, grass .... • Fruit/acid balance? • Residual sugar?
  • 5. Rueda
  • 6. 3. Viñalba Seleccion Torrontes 2011Lujan de Cuyo, Mendoza, Argentina• Torrontes: a distant relation of aromatic Muscat grape.• Argentina’s signature white variety. – Colour: Pale straw – Aroma: Fresh, ripe tropical fruits – peach, lemon, pineapple ... – Palate: Citrus blossom and tropical fruits.... • Fruit/acid balance? • Residual sugar?
  • 7. Some facts and figures Where is wine produced?
  • 8. League tables (2009)• Rankings according to 1. France quantity of annual 2. Italy production 3. Spain ----• Two thirds of all wine is 4. USA produced in Europe 5. Argentina 6. Australia• Spain has the largest acreage of vineyards ----- 7. Chile 8. Germany 9. South Africa 10. Portugal
  • 9. Consumption
  • 10. UK Imports by volume 1. Australia 2. France 3. USA (California) 4. Italy 5. Spain
  • 11. 4. Felsner Gedersdorfer MoosburgerinGrüner Veltliner, 2010• Grüner Veltliner• Kremstal in Lower Austria• Single vineyard; hand-picked – Colour: Light yellow/green – Aroma: Apple, citrus fruits ... – Palate: Apple, with a peppery aftertaste characteristic of the grape ... • Fruit/acid balance? • Residual sugar? • Could accompany Asian cuisine
  • 12. Effect of Food on Wine• Salmon (Oily fish) • Enhances flavour of fuller white wines• Green apple • Sharpens the palate• Chocolate • A flavour blocker• Paprika • Spices need aromatic white wines• Cheese (animal • Neutralises tannins protein)
  • 13. 5. Villa Maria Reserve Pinot Noir 2007Marlborough, New Zealand• Hand harvested from a mix of vineyards in the Awatere and Wainau valleys of Marlborough• Matured 11 months in French oak• Lots of awards! – Colour: Light colour typical of Pinot Noir – Aroma: Cherries, peppers and hint of spices – cloves? – Palate: Cherry/plum fruit, smooth and velvety, very soft tannins ...
  • 14. 6. Errazuriz Reserva Carmenère 2010Aconcagua Valley, Chile• Hand-picked; fermented in stainless steel; matured in oak – Colour: Medium intensity; purple indicating youthful wine – Aroma: Fruit – red currants; hint of stalkiness characteristic of Carmenère; ‘green on the nose’ – Palate: Red berries, plums, gentle tannins ...
  • 15. The Carmenère story• Origins in Bordeaux in 19th Century.• In Chile mixed in with Merlot in vineyards.• DNA testing in 1990s showed it to be a distinctive variety and often superior to Merlot.• Now very much a Chilean variety in its own right
  • 16. 7. Ch. Caronne Ste Gemme CruBourgeois 2007 Haut-Médoc, Bordeaux• Cru Bourgeois from the left bank ‘Haut-Médoc[Below Crus Classés]• A blend: 60% Cabernet Sauvignon, 37% Merlot, 3% Petit Verdot. – Colour: Dense intensity; purple indicating youthful wine – Aroma: Blackcurrants and spices .. – Palate: Blackcurrants, pepper...., Still quite tannic; but very drinkable with meat ‘A good value for money Bordeaux’
  • 17. Effect of Food on Wine• Salmon (Oily fish) • Enhances flavour of fuller white wines• Green apple • Sharpens the palate• Chocolate • A flavour blocker• Paprika • Spices need aromatic white wines• Cheese (animal • Neutralises tannins protein)
  • 18. Today’s wines1. Chablis, Les Champs Blancs, Pascal Bouchard, AOC, 2010 £14.99W2. Vega de la Reina 2008 Rueda, DO, Spain £5.99 M3. Viñalba Seleccion 2011 Lujan de Cuyo, Mendoza £7.99 M4. Felsner Gedersdorfer Moosburgerin Grüner Veltliner, Austria, 2010 £10.99 W5. Villa Maria Reserve Pinot Noir 2007, Marlborough £11.25 HM6. Errazuriz Reserva Carmenère, 2010, Chile £6.99M7. Ch. Caronne Ste Gemme ,Cru Bourgeois, 2007 £12.99 M W Waitrose HM Hatch Mansfield M Majestic
  • 19. Mystery wine• By aroma only, which of today’s wines is this?
  • 20. A reminder • Session II • 15 February 2012 • 2.30pm • South Australia
  • 21. Finally… Thank you

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