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HRIM 418667Spring 2016Monday February 08 2016 Tonig.docx
- 1. HRIM 418/667 Spring 2016 Monday February 08 2016 Tonight’s topic: February 8th 2016 Welcome & Introductions Photo IDs and proof of age documents Who am I? Who are you? Required Texts and Materials- Wine tasting kits Course Syllabus, assignments, and Materials- (6:00-7:00) Short History of wine- (7:00-7:45) Break Viticulture & Viniculture of wine (8:00-8:30) Recap & What’s next? The Short History of Wine: What Grapes make wine? The Specific Grape vine is called: Vitis vinifera Where were the original plantings found? Fertile crescent of the Mesopotamia- Turkey, Syria and modern day Iran and Iraq
- 2. When were the first wines produced? Between 5,000-7,000 BC Short history continued… How was the first wines created? By accident? Western Civilization hunters gathering grapes for food… How is wine produced? Process: Fermentation occurs Sugar + Yeast= Ethanol & CO2 (by product) The Uncivilized version of wine Wine cultivated and civilized…. The ancient Greeks introduced wine making to Europe Short history continued… Important advances made by the Greeks- Trellising of vines- improve quality of grapes Storage for the wine in clay pots- age and maturity Wine production flourished and shared with neighbors French- Marseilles Iberian Pennisula- Portugal and Spain Enotria- “land of wine” Know today as Italy- Rome, the most important ancient civilization in Europe
- 3. The influence of the Roman Empire Religion and mythology- Bacchus “god of wine” Important in the advancement and influence of wine throughout Europe Wines role in the daily life! Presses were developed Wooden barrels for ageing Glass bottles All good things come to an end….Roman Empire crashes AD 476 Modern world influences… Role of sacramental wine- religious ceremonies Church maintained vineyards during the Dark ages Missionaries in the New world Spanish Monks Planted the first grapes in California 1768 Fast forward….early 1900’s Wine produced throughout North America East coast and Midwest Prohibition 1920- 18th amendment to the US constitution “Volstead Act”,
- 4. made the manufacture, sale, and transportation of “intoxicating liquids” a federal crime Legal loop hole= Sacramental wine for the church Repeal in 1933, Great Depression, World War II 1950’s- California wine making is back! The Judgement of Paris- the day everything changed The Judgement of Paris-1976 Known as the Spurrier tasting Informal tasting on May 24th 1976 coinciding with America’s Bicentennial Celebration France vs. California The winner is…… 15 minute break Viticulture: The Art and Science of growing Grapes Vitis Vinifera-The Wine Grape Vine Seasonal cycle of the Vine Harvest of the Grapes Vintage Agricultural factors Grafting, trellising, canopy management, Grape choice Pest control Terroir
- 5. Viticulture: The Wine Grape Vine Vitis Vinifera- Most widely planted agricultural crop on Earth 20 million acres Planted on every continent-except Antartica Grows best in temperate conditions Extreme heat/Extreme cold Anatomy of a grape vine Grape Vine-Vitis Vinifera Vine Anatomy Canopy- vines leaves and shoots- shades the grapes Grape clusters/bunches- mature fruit Flowers- Spring bud break Leaves- “solar panels” for photosynthesis to occur Shoots- branches that shoot off the head and cordons of the vine Canes-dried out shoots- pruned and trained to trellis Cordons- permanent branches- canes can become cordons Root stock- portion of vine that extends to the ground Trunk- straight part of vine that extend from the rootstock
- 6. Seasonal Cycle of the Vine Dormancy-(Winter)- Vines pruned- no growth Bud break-(Early Spring) First sign of life. Buds form on the cordons of the vine. Buds turn into shoots- shoots turn into leaves= solar panels for photosynthesis Flowering-(Spring) after bud break green tendrils form between leaves forming clusters of flowers- self- pollinate- Extreme/inclement weather can negatively effect this process. Fruit Set-(Spring) Flowers will form small grapes-hard and green. Low sugar levels/high acidity Ripening-(Summer) grapes grow- water forms inside, sugar intensifies. Veraison- grape skins go through color change- turns red for varietal. Sugar builds- acidity drops Acidity in grapes translates into acidity in a finished wine, which can be felt on the palate. The less ripe a grape at picking, the higher acidity in the wine. Sugar turns to alcohol through fermentation- the more sugar in a grape when picked will result in higher alcohol in the wine! Fermentation= Sugar+yeast=ethanol + CO2 (by product) Harvesting of Grapes- picking of the grapes Hang time- grapes grow riper the longer they are on the vine Maturity-(late Summer early Autumn) Ripe grapes, flavors develop, pulp and skins darkens Important indicator for vineyard manager or winemaker on when to pick (harvest the grapes) Measuring sugar levels. Brix defined as the sugar content in an aqueous solution
- 7. Refractometer Brix level- 22-26 Higher the number the more sugar Vintage Vintage- annual growing cycle of the vine Vintage year-refers to the year the grapes were grown and harvested Does not refer to the date the wine was made, produced, aged, or released Vintages can be effected by Climate- rain, drought, lack of sun Cycle of the Vine ( Bud break---------Harvest)- 4-6 months Agricultural influences What type of grapes to grow? Grafting-taking a cutting from one plant and grafting (attaching) it to another root stock Rootstock resistance to pests
- 8. The Pests! The Glassy-Winged Sharpshooter Southern California- 1900’s.Insect that spreads Pierce’s disease- Bacterial infection to the vine, for which there is no cure Phylloxera- micro- size insect feeds on the roots and leaves of the vine starves vine of nutrients and water Caused epidemic throughout the winemaking world Training and Trellising of Vines Training and Trellising- maximum or minimum exposure to the sun Air circulation, access to the fruit Canopy management- expose leaves for maximum exposure to sun “mini solar panels” Terroir-The Taste and influence of a place Terroir is a French term which describes the unique taste of a specific place as it refers to wine.
- 9. Every aspect of climate can affect the growing conditions of vines Environmental impacts: Rainfall Wind Fog/Cloud cover Daytime vs Nigh time temperatures- Diurnal Swing Terroir- Soil Why is dirt important? Drainage Clay soil holds moisture Sandy soils drains water quickly Fertility- Nutrients found in the soil Physical makeup Mineral components Limestone Chalk Slate Terroir- The Terrain Topography, shape, and location of the vineyard Orientation Exposure to the sun South facing?
- 10. Warmer climates vs cooler climates Elevation Higher elevation cooler climate Diurnal swing Low lying area Valleys- fertile and moist soils. Nutrients from runoff The importance of Terroir Terroir is not a guarantee for better wines Irrigate Leaf trimming Green harvest Cover crops Tree lines- control wind exposure Bat houses Dry farming Organic farming Biodynamic farming Viniculture: The Art of Making Wine Wine is a living thing….. Viniculture= the decisions that are made in the winery by the winemaking team. These decision assist in shaping the wines: Flavors Complexity Age ability
- 11. Vinicultural Decisions The winemaking process Harvest- hand or mechanical Processing grapes- destemmed, sorted, quality control The Crush Breaking the skins releasing the yeasts Must= skins, stems, seeds and pulp (juice) Pressing-removing the grape juice from the solids matter (must) White wine Red wines- ferment the grapes with the must- no pressing prior to fermentation Color comes from the skins of the grape Rose Fermentation Vinicultural- Fermentation Fermentation= Process of sugar converting to alcohol One of the most important aspects of winemaking process Sugars in the grape juice are consumed by yeast Heat is produced By product CO2 Fermentation occurs in large stainless steel tanks Racking The process of moving the fermented juice to smaller oak barrels for ageing purposes and fining the wines from sediment
- 12. Wine Making Process Review: Harvest Crush/Destemming Press-White Wines Fermentation White Wines- Juice only Red Wines- Juice + Skins (must) Press Red Wines Age- small Oak barrels Bottle Wine Categories: Still or Table Wines Sparkling Wines Fortified Wines/Dessert Wines/Ports Adding something- brandy etc. Sulfites- What is the skinny? Sulfites is a natural occurring compound that is found in the
- 13. grapes skins and seeds Some winemakers add in the form of sulfur dioxide powder just prior to crushing Acts as a preservative Slows oxidation Inhibits the growth of microorganisms such as bacteria and wild yeast that can cause a second fermentation Remember wine is a living thing!!! Recap of this session: Vitis Vinifera- The Wine Grape Species Fermentation= Sugar+Yeast-Ethanol & Co2 Greeks influence on wine The importance of the Roman Empire Prohibition- New world Viticulture- Vine Anatomy Canopy, Flowers, Leaves, Shoots, Canes, Cordons, Rootstock , Trunk Seasonal cycle of the Vine Dormant, bud break, flowering, fruit set, ripening, Harvest Harvest The pest!! Recap this session Terroir
- 14. Enviromental factors Rain, wind, fog, Diurnal temperature Soil Fertility, physical makeup, drainage Terrain Orientation to the sun, elevation, valleys Recap this session… Viniculture The process of making wine harvest crush/destemming Press (white wines) Fermentation White wine juice only Red wine juice + must (skins and seeds) Press (red wines) storing/aging Bottling Readings- The Sommelier Prep Course: Chapter 1-4 The Wine Bible- Where it all began- Pages 16-26 Assignment 1 Pros and Cons of Alcohol Consumption http://www.hsphharvard.edu/nutritionsource/alcohol-ful
- 15. Read the above piece published by the Harvard School of Public Health-Alcohol: Balancing Risks and Benefits Conduct additional research from other reliable resources about the pros and cons of alcohol consumption. Submit a bullet point list of pros and cons in the following categories: Social/Cultural Physical well being Write a brief paragraph discussing whether the pro or con list is compelling an why Assignment should be completed and submitted as a Word compatible file via Sakai before the start of our next class session-February 15th What’s next? February 15th Introduction to Wine Grape Varietals Andrea Robinson’s Big 6 Wine tasting sensory analysis DABCC certification training – 7:00-9:00 Assignment 1 Pros and Cons of Alcohol Consumption Due Date: Prior to the start of class on Monday February 15th 1) Read the following piece published by the Harvard School of Public Health
- 16. Alcohol: Balancing Risks and Benefits: http://www.hsph.harvard.edu/nutritionsource/alcohol-full-story/ and conduct additional research from other reliable sources about the pros and cons of alcohol consumption. Then make a bullet point list of the pros and cons of alcohol consumption in the following categories: · Social/Cultural · Physical well being 2) Write a brief narrative discussing whether the pro or con list is more compelling and why.