Chapter 7: Other Wines:Sparkling, Fortified & Dessert
Sparkling Wines: Asti Spumante and                   Champagnes   History       Discovered by Dom Perignon more than 300...
Sparkling Wines: Asti Spumante and                 Champagnes   Majority of champagnes are non vintage or    classic cham...
Fortified Wines   Wines with added alcohol in the form of    brandy.   Examples: Sherry, Vermouth, Port   Cannot use wo...
Types of Fortified Wines   Aperitif- aromatic herbs and spices       Term comes from the Latin derivative the means     ...
Types of Fortified Wines   Dessert- Sweet, rich, and heavy.       Examples: Port, Sherry, Madeira,        Marsala, Musca...
Sherry and Port   Port- add neutral brandy during fermentation   Port types       Ruby- dark and fruity. Lower quality ...
Port Types Continued                      Tawny Port Pictured   Late Bottled Vintage Port (LBV)-    Aged 4-6 yrs.   Tawn...
Port Types Continued   Second Label Vintage Ports- Very good but    not vintage   Single Quinta Ports- Similar to single...
Video Clip Port   http://www.youtube.com/watch?v=s1JrrhLSqLg
Madeira   Comes from island of Madeira 350 miles    from Morocco. Portuguese word for Island    of Wood.   Brandy added ...
Five Levels of Madeira   Malmsey- Sweetest. Named after grape Malvasia.    Honey flavor with overtones of chocolate and f...
Five Levels of Madeira   Verdelho- Medium dry to semi-dry. Gentle,    smooth, smoky flavor and is great for    cooking. ...
Video Clip Madiera Wine Co.   http://www.youtube.com/watch?v=UFkRjhoF5XU
Marsala   Youngest of the major fortified wines.    Grapes indigenous to Sicily.   Named after port city of Marsala.   ...
Marsala Sweetness Classifications   Secco- dry, 4% maximum residual sugar   Semisecco- semi dry, 10% maximum    residual...
Marsala Color Classifications   Oro- gold   Ambra- Amber. Wine reduced                      1/3    original volume     ...
Marsala Quality Classifications   Marsala fine- Aged at least 1 year, minimum    alcohol 17%.   Marsala Superiore- Aged ...
Marsala Quality Classifications Cont.   Marsala Vergine- Limited to secco in level of    sweetness. Aged 5 yrs, minimum a...
Sherry   Sherry- brandy added after fermentation.    Air touches wine and oxidizes it. It is a    blend.   Use several v...
How Sherry is Made   Solera system- ages and matures sherry    that allows producer to maintain same stly    from year to...
Solera System
Seven Styles of Sherry   Finos       Fino- Lightest. Pale, dry, and fragrant.            Thick yeast blanket called flo...
Seven Styles of Sherry   Olorosos-     Oloroso- aged for many years. Can be dry or      sweet.     Palo Cortado- Lighte...
Video Clip Sherry   http://www.youtube.com/watch?v=0fqyj8a2Xuc&featur
Serving Wines- Wine at Bar   Served in 8-9 oz glass 5-6 oz serving   Hold glass by stem   Proper temp.       40-50 F f...
Serving Wines- Table                     Service   Proper table setting       Wine glass to right of water glass       ...
Serving Wines   White wine       Keep white wine in cool place and chill as        ordered       Crushed ice in bottom ...
Serving Wine at the Table   Present wine for hosts approval   Open bottle   Insert corkscrew slightly off center   Pla...
Serving Wine at the Table   Return wine to cooler (white)   Place wine next to host (red)
Serving Champagne   Always served well chilled   Try not to agitate   45 degree angle. Hold cork firmly and twist    bo...
Serving Champagne   Serve in 2 motions       1st brings froth       When subsides fill glass 2/3 full   Put bottle bac...
Decanting Old Wines   Reds 5 or more years old and rare white wines    develop sediment.   Decanter placed on table with...
Video Clip: Decanting Old Wines   http://www.youtube.com/watch?v=HyRRtS8OzNc&feature=related
Developing a Wine List   Should have three house wines- White,    rose, and red   Look at clientele   Look at menu   P...
Writing a Wine List   Consistent with the theme of the restaurant   Arranging the list       Group according to type   ...
Food Pairings   Food and wine share certain things       Flavor- Herbal notes in Sauvignon Blanc        complement veget...
Food Pairings   Food and wine share certain things       Older more complex the wine, simpler the food.       Cheese: C...
Sample White Wine             Descriptions/Food Pairings   Chardonnay- full bodied, dry, toasty oak,    vanilla, lemon.  ...
Sample White Wine             Descriptions/Food Pairings   Sauvignon Blanc- medium bodied, dry.    Grassy, fresh, zesty  ...
Sample White Wine             Descriptions/Food Pairings   Chenin Blanc- medium bodied, off dry to    semi-sweet. Honey, ...
Sample White Wine             Descriptions/Food Pairings   Riesling- light bodied, semi-sweet to off-dry.    Fruity/honey...
Sample White Wine            Descriptions/Food Pairings   Gewürztraminer- spicy, lychee nut, and    ginger       Smoked ...
Sample White Wine              Descriptions/Food Pairings   Sancerre- Fish and poultry. Very dry   Chablis- Light wine v...
Sample Red Wine             Descriptions/Food Pairings   Cabernet Sauvignon- full bodied, tannic and    dry. Blackcurrant...
Sample Red Wine             Descriptions/Food Pairings   Merlot- full-bodied, less tannic than    cabernet. Plum, blackbe...
Sample Red Wine             Descriptions/Food Pairings   Zinfandel- medium bodied, dry    blueberry/blackberry       Bee...
Sample Red Wine            Descriptions/Food Pairings   Pinot Noir- light bodied, dry,    cherry/raspberry       Lamb, d...
Sample Red Wine           Descriptions/Food Pairings   Chianti-Light to full bodied dry and fruity    (cherries, roses, v...
Sample Red Wine             Descriptions/Food Pairings   Malbec- medium to full bodied. Ripe fruit    flavors plums and b...
Sample Red Wine             Descriptions/Food Pairings   Syrah- medium-bodied, taste of berries, pepper,    and chocolate...
Sample Rose Wine            Descriptions/Food Pairings   White Zinfandel, White Merlot, White    Cabernet Sauvignon     ...
Sample Champagne Food                    Pairings   Brut- standard dry champagne       Chicken and seafood   Blanc de N...
Video Clip Wine and Food                    Pairings   http://www.youtube.com/watch?v=KRGsify9KyM&featu
Questions?Rich Neumann (neumann@ohio.edu)
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Rht 4400 ch 7 other wines sparkling fortified dessert(1)

  1. 1. Chapter 7: Other Wines:Sparkling, Fortified & Dessert
  2. 2. Sparkling Wines: Asti Spumante and Champagnes History  Discovered by Dom Perignon more than 300 years ago. 2nd fermentation.  Name comes from the Champagne district in France.  USA champagne is any sparkling white wine.
  3. 3. Sparkling Wines: Asti Spumante and Champagnes Majority of champagnes are non vintage or classic champagne. Must set aside 20% of each years wine production for non-vintage use.
  4. 4. Fortified Wines Wines with added alcohol in the form of brandy. Examples: Sherry, Vermouth, Port Cannot use word fortify on label 16-24% is fortified wine
  5. 5. Types of Fortified Wines Aperitif- aromatic herbs and spices  Term comes from the Latin derivative the means to open.  Examples: Dry and Sweet Vermouth. Dry is French and sweet is Italian
  6. 6. Types of Fortified Wines Dessert- Sweet, rich, and heavy.  Examples: Port, Sherry, Madeira, Marsala, Muscatel Sherry and Marsala can be dry and served as an aperitif. Fortified wines served chilled or room temp.  Sweet: chilled, Dry: room temp.
  7. 7. Sherry and Port Port- add neutral brandy during fermentation Port types  Ruby- dark and fruity. Lower quality wine made into ruby port. Aged 3 years. Least expensive  Vintage Character Ports- High quality blended from several vintages. Lightest and fruitiest
  8. 8. Port Types Continued Tawny Port Pictured Late Bottled Vintage Port (LBV)- Aged 4-6 yrs. Tawny Port- Named after color. Aged up to 40 yrs. More delicate distinct nutty aroma. White Port- ferments longer than ruby or tawny which makes it drier. Aperitif. Vintage- Grapes of particular year. 2% of all ports. Most $.
  9. 9. Port Types Continued Second Label Vintage Ports- Very good but not vintage Single Quinta Ports- Similar to single vineyard reserve wine.
  10. 10. Video Clip Port http://www.youtube.com/watch?v=s1JrrhLSqLg
  11. 11. Madeira Comes from island of Madeira 350 miles from Morocco. Portuguese word for Island of Wood. Brandy added and wine heated to 120 F. Heat and oxidation give wine a nutty, caramel quality.
  12. 12. Five Levels of Madeira Malmsey- Sweetest. Named after grape Malvasia. Honey flavor with overtones of chocolate and figs. Bual- Bual grape. Medium-sweet to sweet. Fruit and butter Rainwater- Newest style. Made by accident when shipper’s Madeira became waterlogged in heavy rain.
  13. 13. Five Levels of Madeira Verdelho- Medium dry to semi-dry. Gentle, smooth, smoky flavor and is great for cooking. Sercial- Driest from Sercial grape.
  14. 14. Video Clip Madiera Wine Co. http://www.youtube.com/watch?v=UFkRjhoF5XU
  15. 15. Marsala Youngest of the major fortified wines. Grapes indigenous to Sicily. Named after port city of Marsala. Classified according to sweetness, color, and class or ranking.
  16. 16. Marsala Sweetness Classifications Secco- dry, 4% maximum residual sugar Semisecco- semi dry, 10% maximum residual sugar. Dolce- Sweet. More than 10% residual sugar.
  17. 17. Marsala Color Classifications Oro- gold Ambra- Amber. Wine reduced 1/3 original volume  Mixture of semidried grapes and alcohol (sifone) added to give it sweetness. Rubino- Ruby. Can be mixed with up to 30% white grapes.
  18. 18. Marsala Quality Classifications Marsala fine- Aged at least 1 year, minimum alcohol 17%. Marsala Superiore- Aged at least 2 years, minimum alcohol 18%. If aged 4 years in wood, can add word riserva to the label.  L.P.- London Particular  S.O.M.- Superior Old Marsala  G.D.- Garidaldi Dolce.
  19. 19. Marsala Quality Classifications Cont. Marsala Vergine- Limited to secco in level of sweetness. Aged 5 yrs, minimum alcohol content is 18%.  If aged 10 years can add stravechhio or reserva to label.
  20. 20. Sherry Sherry- brandy added after fermentation. Air touches wine and oxidizes it. It is a blend. Use several vintages called the solera system.
  21. 21. How Sherry is Made Solera system- ages and matures sherry that allows producer to maintain same stly from year to year. 1st row filled with first year’s wine production 2nd year 1/3 of first year’s wine removed and replaced with the second year’s production. Date indicates year the solera started. Oxidation very important.
  22. 22. Solera System
  23. 23. Seven Styles of Sherry Finos  Fino- Lightest. Pale, dry, and fragrant.  Thick yeast blanket called flor must form on top of sherry.  Serve chilled  Manzanilla- saltiness  Amontillado- Flor is thinner and has more age to it and tends to be dry.
  24. 24. Seven Styles of Sherry Olorosos-  Oloroso- aged for many years. Can be dry or sweet.  Palo Cortado- Lighter in flavor  Cream sherries- sweet dessert wine  PX- Pedro Ximenez grapes. Very sweet. Blended or topping for ice cream. Sherries usually dessert or apertif wine.
  25. 25. Video Clip Sherry http://www.youtube.com/watch?v=0fqyj8a2Xuc&featur
  26. 26. Serving Wines- Wine at Bar Served in 8-9 oz glass 5-6 oz serving Hold glass by stem Proper temp.  40-50 F for whites and roses  55-70 for reds Ordered on rocks still use wine glass
  27. 27. Serving Wines- Table Service Proper table setting  Wine glass to right of water glass  Arrange in order of service with first at the right  Use 8-9 oz glass  Dessert wines served in small after dinner glass
  28. 28. Serving Wines White wine  Keep white wine in cool place and chill as ordered  Crushed ice in bottom of wine cooler, put bottle in and surround with crushed ice Red wine  Open at table and allow to breathe before pouring
  29. 29. Serving Wine at the Table Present wine for hosts approval Open bottle Insert corkscrew slightly off center Place cork in front of host Pour 1 oz in host’s glass Pour wine going counter clockwise
  30. 30. Serving Wine at the Table Return wine to cooler (white) Place wine next to host (red)
  31. 31. Serving Champagne Always served well chilled Try not to agitate 45 degree angle. Hold cork firmly and twist bottle in one direction Keep bottle at angle for at least 5 sec. Have empty glass in front of you
  32. 32. Serving Champagne Serve in 2 motions  1st brings froth  When subsides fill glass 2/3 full Put bottle back into cooler
  33. 33. Decanting Old Wines Reds 5 or more years old and rare white wines develop sediment. Decanter placed on table with a lighted candle positioned behind shoulder of bottle Server pours wine slowly in single motion until sediment approaches neck. Remainder of wine is discarded.
  34. 34. Video Clip: Decanting Old Wines http://www.youtube.com/watch?v=HyRRtS8OzNc&feature=related
  35. 35. Developing a Wine List Should have three house wines- White, rose, and red Look at clientele Look at menu Price compatibility- ¼ as much as average check. Availability Taste wines
  36. 36. Writing a Wine List Consistent with the theme of the restaurant Arranging the list  Group according to type  Short description with suggested food pairings  Number the wine  Train servers
  37. 37. Food Pairings Food and wine share certain things  Flavor- Herbal notes in Sauvignon Blanc complement vegetable dishes. Chardonnays go well with butter sauces.  Texture- feel heavy or smooth in mouth, puckery (tannins).  Concentration of flavor- spicy Gewurztraminer with Indian Food.
  38. 38. Food Pairings Food and wine share certain things  Older more complex the wine, simpler the food.  Cheese: Choose a bold flavorful wine
  39. 39. Sample White Wine Descriptions/Food Pairings Chardonnay- full bodied, dry, toasty oak, vanilla, lemon.  Poultry, veal, pork, rabbit, fish, pasta. Cream/butter. Tarragon, marjoram
  40. 40. Sample White Wine Descriptions/Food Pairings Sauvignon Blanc- medium bodied, dry. Grassy, fresh, zesty  Pastas, curries, salsas, asparagus, vegetable dishes, salads, olive oil based dishes, tomato sauce
  41. 41. Sample White Wine Descriptions/Food Pairings Chenin Blanc- medium bodied, off dry to semi-sweet. Honey, apples, apricots  Braised chicken, sushi and oriental dishes, poultry, pork cooked with fruit
  42. 42. Sample White Wine Descriptions/Food Pairings Riesling- light bodied, semi-sweet to off-dry. Fruity/honey  Crab, appetizers, prosciutto and melon, pork, foods marinated in sweet/sour sauces, turkey
  43. 43. Sample White Wine Descriptions/Food Pairings Gewürztraminer- spicy, lychee nut, and ginger  Smoked foods, Asian food, strong cheeses.
  44. 44. Sample White Wine Descriptions/Food Pairings Sancerre- Fish and poultry. Very dry Chablis- Light wine very dry to semi sweet.  Poultry and fish Pouilly Fuisse (poo-yay fwee-SAY)very dry white burgundy  Cheese, fish, poultry
  45. 45. Sample Red Wine Descriptions/Food Pairings Cabernet Sauvignon- full bodied, tannic and dry. Blackcurrant fruit, dark chocolate  Beef, lamb, duck
  46. 46. Sample Red Wine Descriptions/Food Pairings Merlot- full-bodied, less tannic than cabernet. Plum, blackberry, coffee  Same foods as cabs plus braised beef, pizza, hearty pastas
  47. 47. Sample Red Wine Descriptions/Food Pairings Zinfandel- medium bodied, dry blueberry/blackberry  Beef, lamb, venison, roast turkey, stews
  48. 48. Sample Red Wine Descriptions/Food Pairings Pinot Noir- light bodied, dry, cherry/raspberry  Lamb, duck, turkey, Beef Bourguignon, Coq au Vin, BBQ ribs, rabbit
  49. 49. Sample Red Wine Descriptions/Food Pairings Chianti-Light to full bodied dry and fruity (cherries, roses, violots) acidic. Pasta and Italian dishes
  50. 50. Sample Red Wine Descriptions/Food Pairings Malbec- medium to full bodied. Ripe fruit flavors plums and blackberry  Grilled red meat, steak, spicy Mexican
  51. 51. Sample Red Wine Descriptions/Food Pairings Syrah- medium-bodied, taste of berries, pepper, and chocolate.  Pasta, beef, grilled meat
  52. 52. Sample Rose Wine Descriptions/Food Pairings White Zinfandel, White Merlot, White Cabernet Sauvignon  Good with almost any food  Drink when you care more about fun than matching with food
  53. 53. Sample Champagne Food Pairings Brut- standard dry champagne  Chicken and seafood Blanc de Noir- dry but very fruity. Good with most food Blanc de Blancs- more delicate and expensive than Brut
  54. 54. Video Clip Wine and Food Pairings http://www.youtube.com/watch?v=KRGsify9KyM&featu
  55. 55. Questions?Rich Neumann (neumann@ohio.edu)

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