Wines - Business Etiquette


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Ideally, the taste of Wines offered makes or break business meetings.

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Wines - Business Etiquette

  1. 1. Welingkar’s Distance Learning Division CHAPTER-25 WINES We Learn – A Continuous Learning Forum
  2. 2. Welingkar’s Distance Learning Division • Wines are fermented juice of fresh grapes • Their popularity is increasing • Wine bars have also become popular • Red wine is known to be excellent for the body and to ward off heart diseases • It is not uncommon for wines to be served at business meetings We Learn – A Continuous Learning Forum
  3. 3. Welingkar’s Distance Learning Division There are three kinds of wines • Sparkling Wines • Still Wines • Fortified Wines We Learn – A Continuous Learning Forum
  4. 4. Welingkar’s Distance Learning Division Sparkling Wines • There are commonly called “Champagne” although it is only the sparkling wines that are made in the Champagne district of France that are permitted to be called “Champagne” • All other sparkling wines are stated to be made in the “method champenosie” • In this process the wine (after it is made) undergoes a secondary fermentation in the bottle where the gas trapped dissolves in the wine and when opened , the gas is released in the form of bubbles We Learn – A Continuous Learning Forum
  5. 5. Welingkar’s Distance Learning Division Still Wines • These can be white, red or rose. • The wine can be dry, medium or sweet • White wines can be made from both red and white grapes - White wine produced from white grapes is called Blanc do Blancs - White wine produced from red grapes is called Blanc do Noirs We Learn – A Continuous Learning Forum
  6. 6. Welingkar’s Distance Learning Division • When black grape skin is kept in fermentation tanks, the juice absorbs the red pigment and turns it into red wine • If the grape skin is kept for a short time then a pink or rose wine emerges • Dry and medium dry terms are used to describe the relative sweetness of wine • A dry wine is one that is not sweet We Learn – A Continuous Learning Forum
  7. 7. Welingkar’s Distance Learning Division Fortified Wines • Fortified wines are the result of fermenting very ripe grapes • Then strengthening the wine at a decisive point in the fermentation process with addition of grape brandy distilled from the same grapes • Sherry and port are prime examples We Learn – A Continuous Learning Forum
  8. 8. Welingkar’s Distance Learning Division Vintage Wines • A vintage is a one year’s harvest • It does not mean very old wine • By a combination of weather conditions, the grape quality of a particular year may turn out to be particularly good. • Wine made from the grapes of that year are called vintage • Vintage wine also means there is no blending of a previous year’s wine We Learn – A Continuous Learning Forum
  9. 9. Welingkar’s Distance Learning Division Aromatized Wines • Aromatized wines are also called aperitif or flavoured wines • These are infused with herbs, barks, roots and other flavouring • Vermouth and Dubonnet are two such wines We Learn – A Continuous Learning Forum
  10. 10. Welingkar’s Distance Learning Division Young & Old wines • An old wine is one that has been aged to mature for a long period to develop its complex characteristics and aroma • Red wines are stored for much as 15-20 years • The only exception is Beaujolais which is drunk when it is fresh, crisp and fruity We Learn – A Continuous Learning Forum
  11. 11. Welingkar’s Distance Learning Division Grape Varieties • The two types of wines that are mostly drunk are white and red wine • White wines are lighter and more frivolous • Red wines are heavier • Over the years red wines fade in colour from purple to ruby to brick red and finally deep red. • White wines gradually darken in colour to yellow and pale gold We Learn – A Continuous Learning Forum
  12. 12. Welingkar’s Distance Learning Division White Wines Wines from the following grapes are as follows: 1. Chardonnay –sweet wine. A very popular white wine 2. Chennin Blanc – Good acidity level, thin skin and high natural sugar 3. Muscat –dry wine 4. Sauvignon Blanc –aromatic dry wine 5. Semillon –Dry and sweet wine 6. UgniBlanc –fruity taste 7. PinonBlanc –Tastes appley, buttery, fresh and leafy We Learn – A Continuous Learning Forum
  13. 13. Welingkar’s Distance Learning Division Red Wine 1. Cabernet Sauvigon: rich in colour, aroma and depth 2. Gamay: Wine to be drunk fresh 3. Merlot: nicely coloured wines, rich and soft in fruit 4. Pinot Meunier: fruity appeal 5. Pinot Noir: Rich velvety and smooth wines 6. Cabernet Franc :rich wine 7. Shiraz : heavy tasty wine. Suitable with Indian food We Learn – A Continuous Learning Forum
  14. 14. Welingkar’s Distance Learning Division Wine glasses We Learn – A Continuous Learning Forum
  15. 15. Welingkar’s Distance Learning Division What to look for in a wine glass • The glass should be clear so that the colourof the wine can be examined and appreciated • The glass should have a long stem so that the temperature of the hand does not affect the temperature of the wine • The glass should be of reasonable size so that it fills good quantity of wine • The top of the glass should funnel inwards so that the wine stays inside when moved around in the glass We Learn – A Continuous Learning Forum
  16. 16. Welingkar’s Distance Learning Division Tasting Wines • Wine should not be drunk as soon as the bottle is opened • One should taste it ideally 5 minutes after it is opened • The first thing that should be seen is that the cork should be wet • If the cork is dry then the wine has turned stale • Never smell the cork • Smelling of wine helps ascertain the aroma and flavor of the wine We Learn – A Continuous Learning Forum
  17. 17. Welingkar’s Distance Learning Division • The funnel of the glass should turn inwards • The wine glass should be held by the stem • Wine is smelt with one or two deep whiffs • Old wine smells less fruity but more intricate and subtle • These mature elusive smells are known as bouquet We Learn – A Continuous Learning Forum
  18. 18. Welingkar’s Distance Learning Division Serving of Wine The logical progression of wine serving is 1. White before red 2. Young before old 3. Dry before sweet However this depends on the food and the occasion We Learn – A Continuous Learning Forum
  19. 19. Welingkar’s Distance Learning Division WINES • Wine should be enjoyed at the right emperature • White 6 to 8 degrees c • Rose 10 to 12 degrees c • Red 14 to 16 degrees c • Wine is drunk before food and as an accompaniment to food • White or light wine does not go well with Indian food • Red wines does not go well with sea food • Light wines go well with food that are lightly cooked We Learn – A Continuous Learning Forum
  20. 20. Welingkar’s Distance Learning Division Course by course • Hors d’oeurves Crisp, dry and light, fruity • Soup Dry for light soups, Madeira for thick soups, dry white for medium bodied soups • Plate Light red • Seafood Crisp, dry white • White meals Light fruity red or medium/dry white • Red meats Red • Oriental Spicy Dry white or fruity rose • Pasta Light fruity Red • Vegetarian Soft or light reds and rose • Desserts Wines with equal sweetness • Chinese Fruity red for soft cheese, dry fruity white for medium, red for hard cheese We Learn – A Continuous Learning Forum
  21. 21. Welingkar’s Distance Learning Division Storing left over wines • Wine can be consumed the next day if it is kept sealed • Wine can be stored in the fridge for about 2 days • Use vaccumisers to create an empty space above the wine and protects it from oxidization We Learn – A Continuous Learning Forum
  22. 22. Welingkar’s Distance Learning Division Storing wines • Wines should be stored with bottles lying down on their sides to keep the cork always moist. • If the bottle is kept upright, the cork will shrink and dry out – resulting in the wine being unable to breathe • The perfect storage temperature for wine is between 5C to 18C • Wine should ideally be kept in darkness. • Unopened bottles should not be stored in the fridge for more than 4 days before consuming it We Learn – A Continuous Learning Forum
  23. 23. Welingkar’s Distance Learning Division Corked wines A defiled wine is called corked wine. Their characteristics are:– - A vinegary taste that burns the throat - A brown tinge in a white wine or deep brown in a red - The cork smells of sherry - A musty, moldy or decaying taste - No redeeming aroma - Cloudiness or murkiness We Learn – A Continuous Learning Forum
  24. 24. Welingkar’s Distance Learning Division Cloudy Wine • Cloudy red wine can suggest that there may be something wrong or it could be that the sediment in the bottom of the bottle has been disturbed • If there are doubts of the quality of the wine, ask the wine waiter to taste it • If it is bad the wine will be replaced We Learn – A Continuous Learning Forum