Red nose wine course wk 2 2012

  • 222 views
Uploaded on

Week 2 of the wine course October 2012

Week 2 of the wine course October 2012

More in: Education
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
222
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
13
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

Transcript

  • 1. 5 week Wine Course Red Nose WineClonmel Business Parkwww.rednosewine.com
  • 2. Last Week• Introduction• What is Wine• Dry versus Sweet• How to Taste Wine• The Palate• The Jelly Bean Test• The first 2 grapes discussed & tasted
  • 3. Wine Regions• Where do they make wine?• Old World vs New World• Europe – France – Italy – Spain• New World – Australia – Chile – New Zealand• Argentina – Germany – California
  • 4. Wine regions
  • 5. European Wine
  • 6. France
  • 7. Bordeaux
  • 8. Medoc
  • 9. The 1855 Classification- First Growths (5) - Margaux, Latour, Lafite, Haut Brion, Mouton Rothschild- Second Growths (14) - Leoville Las Cases, Leoville Barton, Cos d‟Estornel- Third Growths (15) - Palmer, Kirwan, Desmirail, Lagrange- Fourth Growths (10) - Talbot, Beychevale, Pouget- Fifth Growths (18) - Lynch Bages, Batailley, Cantemerle
  • 10. Marathon de Medoc
  • 11. BurgundyAll roads lead to Burgundy
  • 12. The Right Bank
  • 13. The Right Bank
  • 14. Right versus Left• Cabernet Sauvignon the king on the left – Cabernet ¾ of the blend in Medoc – Only 29% of plantings across region – Moderate yields, quality, tannic wines – Blackcurrent the big fruit ( when ripe ) – When not ripe  tough & vegetal• Merlot the boss on the right – Medium yields – full bodied – less tannic – Matures earlier than Cabernet – Adds softness, richness & body to austere CabSab – Likes limestone – St Emilion / Pomerol
  • 15. Chateau Bauduc
  • 16. An Irish Connection• The Wine Geese• Soldiers who fled from Ireland to France after the Treaty of Limerick in 1691• Thousands more followed in 18th-19th Century• The Barton‟s and the Lynch Family VERY important  Ch. Leoville-Barton and Ch. Lynch-Bages• Chateau Clark, Chateau Dillon, Chateau Margaux, Chateau Phelan-Segur, Chateau Yquem and Chateau Kirwan also connected
  • 17. A Fethard man
  • 18. Leoville – Langoa BartonAll roads lead to Burgundy
  • 19. Burgundy• “All roads lead to Burgundy”• If you think Bordeaux is complicated …• Many appellations• Multiple owners of the same vineyards• Northern Continental climate• Severe winters & hot summers• Much less rain than Bordeaux• Big danger is LATE FROSTS
  • 20. Burgundy• Calcereous clayey soil = Chardonnay• Limey soil = Pinot Noir• Mid slopes are the best  they catch the deepest layer of slope wash – they are sun traps• Shallow soils ( < 1m) but vine roots penetrate deep into the limestone bedrock.• Vine Location is VITAL in Burgundy – Steepness & Direction of slopes – Depth, drainage, heat retention & mineral content – It can vary dramatically within small areas
  • 21. Burgundy• Regional ACs – Bourgogne Rouge• District ACs – Macon Chardonnay• Commune ACs – Gevrey-Chambertin / Nuits St Georges• Single Vineyard ACs – 1er Cru & Grand Cru – Chablis Les Clos Grand Cru – Domaine de la Romanee Conti „La Tache‟
  • 22. Very different vines
  • 23. Very different vines
  • 24. Very different vines
  • 25. Some more quotes"The First Duty of wine is to be Red...the second is to be a Burgundy" --Harry WaughThe Irish believe that fairies are extremely fond of good wine. The proofof the assertion is that in the olden days royalty would leave a keg ofwine out for them at night. Sure enough, it was always gone in themorning. 
- Irish Folklore“I only drink champagne when Im happy and when Im sad.
Sometimes Idrink it when Im alone.
When I have company I consider it obligatory.
Itrifle with it if Im not in a hurry and drink it when I am, otherwise I nevertouch the stuff unless I am thirsty.” Lily Bollinger
  • 26. Loire Valley
  • 27. The LoireSauvignon Blanc Sancerre, Pouilly Fume, TouraineChenin Blanc Anjou, VouvrayMelon de Bourgogne MuscadetCabernet Franc Chinon, Bourgueil
  • 28. The SouthRhone Valley is broken in twoNorthern Rhone = Syrah & Viognier Cote Rotie – Condrieu – St. Joseph – Crozes Hermitage – Hermitage - CornasSouthern Rhone = Grenache & a few more Cotes du Rhone – CdR Villages – Vacqueyras – Gigondas – Chateauneuf du Papes – Lirac – Tavel
  • 29. Provence & LanguedocProvence Cotes du Provence Coteaux d‟Aix en Provence Coteaux de Varois en Provence Bandol Vins de PaysLanguedoc Terrasses de Larzac Minervois – Corbieres – Fitou Coteaux de Languedoc Cotes du Roussillon
  • 30. Wines to taste• White – Sauvignon Blanc – Chateau Bauduc 2011, Bordeaux, France • Pale, green tinged hue. Crisp and fresh on the nose. • Citrus and pear notes with a faint herbal nuance. Ripe and round on attack then long, clean, dry finish. • Attractive apéritif style white. – The Ned 2011, Marlborough, New Zealand • Packed with herbaceous notes, underpinned with a striking hint of citrus. • The cold nights have particularly cemented its intense flavours. Forever fresh. • A single vineyard wine • Decanter just awarded it International Trophy for „Best in Show Sauvignon Blanc” in price point.
  • 31. Wines to taste• Red – Merlot ( kind of ) – Chateau Bauduc Clos de Quinze 2009, Bordeaux, France • Blend of Merlot and Cabernet Sauvignon • classic Bordeaux - an elegant structure, supple tannins, a medium to full body • a whiff of cedar with ripe dark fruit. – Santa Alicia Gran Reserva Merlot, Maipo Valley, Chile • Concentrated, ripe and balanced • Lots of plum and chocolate flavours. This wine was made with the best selection of grapes and great care. • Aged in French oak for 12 months, and aged in bottle for a further 8 months before release.
  • 32. What‟s in a Grape ?• White – Sauvignon Blanc• Bordeaux, Loire Valley, New Zealand, Chile• Cool climates on poor soil• Green / Herbaceous flavours• Gooseberries, green pepper, grass, passion fruit• In warmer climates  less aromatic / peachey• Add oak for more body  Pouilly Fume• Sancerre, Marlborough are classic regions also
  • 33. What‟s in a Grape ?• Red – Merlot• Bordeaux, Chile, California, Sth of France• Two styles in Merlot• International Style – Grapes harvested as late as possible – Max possible intense purple colour – Blackberry / plum fruit & Soft velvet tannins – Toasty new oak flavours• Classic Bordeaux Style – Earlier harvest / lighter body / low alcohol – Higher acidity / more red fruit characters