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Reading a wine Label

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Preview on Bar knowledge as a pat of Food & Beverage Service Procedures

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Reading a wine Label

  1. 1. ‘ct . ,, a,, j; .»: c ‘ i; *;; ’.: .;, .. Vintage Year Wine Type ; w'; {;. ': r _; .,_-. .‘_-_; m« 3.; Wine Producer . J‘a', .‘l? '.Hl»-. l'1*-'. '. *~~--"-""-u‘-- ? * Area of Champagne -. ... .._. ..-. ... ... _.. —-. ‘_ ;1,. ;_‘A(: _(| _)’_: :: .._. ;.: : V c--ac. » -n-. A.. ~.. . r; Style ofChampagne * Capacity Alcohol level
  2. 2. Shipper’s . Name Vintage Year ‘#7:’ Type/ Style Shipper’s Ye‘ar_°f Trademark A T Bouhng Alcohol , e-European level standard & cl-centiliter
  3. 3. TASTING OF WINE The quality of wine is analyzed by our senses. 1 SIGHT, The colour & clarity of the wine can be judged. SMELL, Bouquet of the wine is analyzed. TASTE: The aroma can be detennined. The tasting room should be well ventilated, with sufficient natural light and the temperature of the room should be around 20°C (68°F). Also there should be no noise to distract the wine taster.
  4. 4. Winemakers and wine writers use a variety of descriptions to communicate the aromas, flavors and characteristics of wines. Many of the terms seem familiar and natural, yet others are less clear. Use this glossary of common wine terminology to help you better understand and describe the wines you enjoy. Acidity Aroma Astringent Balanced Barrel Fermented Body Bouquet Butte ry Character Chewy Clean closed Complex cooked corked The presence of natural fruit acids that lend a tart, crisp taste to wine Smells in wine that originates from the grape Bitter; gives a drying sensation in the mouth All components of the wine are in harmony White wine that is fermented in an oak barrel instead of a stainless steel tank The weight and tactile impression of the wine on the palate that ranges from light to heavyffull Smells from winemaking, aging and bottle age Rich, creamy flavor associated with barrel fermentation Describes distinct attributes of a wine Wine that has a very deep, textured and mouth-filling sensation Wine without disagreeable aromas or tastes Wine that needs to open up; aging andlor decanting can help Layered aromas, flavors and textures Wine that has been exposed to excessively high temperatures; spoiled Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
  5. 5. Delicate Dry Earthy Elegance Finish Firm Flabbyl Flat Fleshy Flinty Floral Fruity Full- Bodied Grassy Green Light, soft and fresh wine No sugar or sweetness remaining; a fruity wine can be dry Flavors and aromas of mushroom, soil and mineral A well bala nced, full wine with pleasant, distinct character The final impression of a wine on the palate; ranges from short to long Texture and structure of a young, tannic red Lacking in acidity, mouth-feel, structure andlor texture A soft textured wine A mineral tone, aroma or flavor Flower aromas such as rose petals, violets, gardenla or honeysuckle Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus Rich, mouth filling, weighty-textured wine Aromas and flavors of fresh cut grass or fresh herbs Unripe, tart flavors
  6. 6. Hard Herbaceous Lean Legs Light- Bodied Lively Malolactic Medium- Bodied Nose Oak Off-Dry (Semi-dry) Rich Round Smoky] Toasty Sweet Texture and structure that hinders flavor Grassy, vegetable tones and aromas Wine is thin and tastes more acidic than fruity Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass A wine with delicate flavors, texture and aromas Young, fruity and vivacious flavor Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acic (rich, butter flavors) A wine with solid, but not rich weight and texture The smell of a wine; aroma Aromas and flavors contributed during barrel fermentation andlor aging such as vanilla, caramel, chocolate, smoke, spice or toast Very low levels of residual sugar remaining in the wine weighty flavors and texture Smooth flavors and texture; well-balanced Aromas of smoke and toast imparted by fired barrels Wines that have a higher concentration of sugar after fermentation
  7. 7. Tannin Terroir Thin Vegetal Velvety Vintage A drying, astringent sensation on the palate that is generally associated with heavier red wines French word reflecting the expression of soil, topography and climate in a wine ' Wine is unpleasantly watery and lacks flavor and texture Herbal, weedy aromas and flavors Smooth-textured with deep, rich aromas and flavors Year that grapes were harvested and fermented to make a wine
  8. 8. Matchng
  9. 9. 1./ .1--- There are some general rules concerning which wines are best with which food. There are also some foods with which one should not serve wine. Chinese and Indian food are the best examples because these are strongly flavoured foods and the curries would make a wine useless as a compliment. For these foods, beer, cider, tea or even a fruit juice goes best. In other words, strong food with herbs & spices will overpower a good wine and cause it to taste bland or even sharp. For the same reason, a salad dressing containing vinegar or lemon juice, a dish with heavy garlic, tabasco, mustard, Worcestershire sauce etc. can ruin the taste of a good wme.
  10. 10. GENERAL GUIDELINES FOR MATCHING FOOD & WINE °2° APPETIZERS: Champagne, dry & light white or rose wine or a dry sherry. '1' SOUPS: Dry sherry, full bodied dry white or light red wine. '2' SEAFOOD: Light, dry white wine. '3 FISH: Dry or medium dry white wine. -3 FISH IN RICH SAUCE: White wine with flavour & body. 4* ROAST BEEF OR LAMB: Full bodied red wine. '2' ROAST VEAL: Light red or full bodied white wine. *3 GRILLED MEATS: Light, delicate red wine.
  11. 11. GENERAL GUIDELINES FOR MATCHING FOOD & WINE '2' ROAST HAM, PORK: Medium dry white, rose wine. '1' GAME: Full bodied red wine. '2' STEW: Full bodied red wine. '2' PASTA: Robust red or full bodied white wine. '2' POULTRY: Full bodied white or light red wine. '2' DESSERTS: Sweet white or sparkling wine. '2' STRONG CHEESE: Full bodied red. '2' BLUE CHEESE: Sweet white wine. .' MILD CHEESE: Medium bodied red or fortified wine. '2' FRUITS: Sweet white, sparkling wine or port.
  12. 12. STORAGE OF WINE Proper Wine storage is of prime importance. A ‘ good wine can be ruined before it reaches the table, if it is not properly stored. The very first essential of wine storage is an appropriate location. Wine must be kept in a place where it is not subject to temperature fluctuation and sunlight or fluorescent light. This location must also be such that the wine will be moved as little as possible. The bottles should rest quietly until they are ready to be opened as frequent movement can damage the wine.
  13. 13. STORAGE OF WINE The wines must always be stored on their sides and the wine should be in constant contact with the cork so that it will not g dry out and allow harmful air into the bottles. Wines with metal cap can be stored upright.
  14. 14. , — 5 5. ‘ I“ P7‘ I“ I‘ *(‘{. ,*; ,-§. -1. E I K T , » I 5 11 " ' .1; if it ' ya». (. "itlIU[7il_’lit' filth‘ . [it'll Ra! Willa‘ / Wllitt mm‘ ,1 Port . Sim7)' y ( mpim , H lmrgumly llvd liunlmm’ I i x: _ /
  15. 15. SERVICE OF Vi/ INES Things required for service of Red wine: iii’ The ordered wine bottle tit“ Serviette *1‘: Wine opener *3‘ Ash tray *3“ Quarter plate ‘:33’: Red wine glasses iii’ Y_V_in. e Salyicl:
  16. 16. SERVICE OF WINE Things required for service of White wine: 1! The ordered wine bottle. dl Two serviettes -ll Wine Opener -I! Ash tray -ll Quarter plate Ill White wine glasses -ll Wine salver ll Wine Cooler
  17. 17. Things required for service of Sparkling wine: I The ordered wine bottle ‘- Champagne chiller with stand = Two serviettes - Champagne glasses - Quarter Plate - Champagne stopper
  18. 18. '1:-i"a<aaNa--n . BORDEAUX . BURGUNDY . RHONE . CHAMPAGNE . ALSACE . LOIRE There are mainly six wine regions in France: CKRHANY four: Ltllliln VAL! l‘ um‘-xi‘ wuu ' Avignol
  19. 19. 90 RD EAU, v Largest wine producing region of France. This region is famous for the good quality red wines produced here which are known as “CLARET” in England and other English speaking countries. 1. MEDOC . GRAVES . ST. EMILLON . POMEROL . SAUTERNES UI&b3l0
  20. 20. 9URGUNDy This region is also known as “The heart of France” and is famous for the fine quality red, white & sparkling burgundies produced here. 1. CHABLIS COTE D’OR . MACONNAISE . BEAUJOLAIS . CHALLONAISE Ur-it-D350
  21. 21. This region is named after the river which flows through it. Rhone produces good white & red wines. 1. COTE ROTIE 2. HERA/ IITAGE 3. CHATEAU NEUF-DU-PAPE
  22. 22. :£~34|5l. A.| .i| .P. A-§. ldaE , This region produces the world’s best sparkling wine which is named after the region i. e. “CHAMPAGNE”. The word Champagne can only be associated to a sparkling wine, if a) It is produced within the region of Champagne and b) It is manufactured by using the “ Methode Champagnoise”. 1. MONTAGNE DE REIMS VALLEE DE LA MARNE core DE BLANCS COTE DE SEZANNE AUBE . U': “'. "-’! °
  23. 23. ALSACE This region is located along the Rhine river which flows across Germany. This region produces some good quality white wines which are France’s answer to the German Rhine & Mosell wines. Riesling is the main grape variety used for making the wines.
  24. 24. This region is located along the banks of Loire river which is the longest and one of the most beautiful rivers of F rance. Loire wines sometimes are collectively known as “ Vins de la loire” which includes red, white & rose wines , ranging in quality from poor to great.
  25. 25. CEQJEFEUGEJ It is an island in the Mediterranean, the wines of which are primarily consumed on the island itself. It has nine AOC regions and and island wide vin de pays designation and is still developing its production methods as well as its regional style.
  26. 26. It’s a small in the mountains close to Switzerland where some unique wine styles, notably Vin Jaune and Vin de Paille are produced. The region covers six appellations and is related to Burgundy through its extensive use of the Burgundian grapes Chardonnay and Pinot Noir. Though other varieties are also used. It also shares climatic conditions with Burgundy.
  27. 27. fl@Ul@Ullll@@ D B@l[l$$UHl@lll It is by far the largest region in terms of vineyard area and the region in which much of France’s cheap bulk wines have been produced. While still the source of much of France’s and Europe’s overproduction, the so- called “wine lake”. This region is also the home of some of France’s most innovative producers. They try to combine traditional French wine and international styles and do not hesitate to take lessons from the New World. Most of the wine from this region is sold as Vin de pays.
  28. 28. “fig ‘ l ‘ » / _ __ - ‘ 4/ -1- 4-» «an: 7 It is located in southeast and close to the Mediterranean. It is perhaps the warmest wine region of France and produces mainly rosé and red wine. It covers eight major appellations led by the Provence flagship, Bandol. Some Provence wine can be compared with the Southern Rhone wines as they share grapes, style and climate. Provence also has a classification of its most prestigious estates, much like Bordeaux.
  29. 29. Savoy Savoy or savoie, primarily a white wine region in the Alps close to Switzerland, where many unique grape varities are cultivated.
  30. 30. lllll lost mill South West France or Sud-Quest, a somewhat heterogeneous collection Bordeaux. Some areas produce primarily red wines like Bordeaux, while others produce dry or sweet white wines. Area included in Sud-Quest are: ~: ~ Bergerac & others of upstream Dordogne ~: ~ Areas of upstream Garonne including Cahors -: ~ Areas in Gascony ~: ~ Bearn, Jaracon ~: ~ Basquecountry areas, such as lrouléguy CO
  31. 31. FRENCH WINE CONTROL TERMS '3’ TABLE VIN / VIN DE TABLE: These are the wines of medium quality which may be a blend of wines from rriore than one country of the EC and are not less] than 8.5% in alcoholic content. 4* VIN DE PAYS: These are the wines from the larger districts of France. '3' OC (Appellation d’origine contrélléelz Under AOC. strict regulations are there to govem & control the whole wine manufacturing process ( viticulture. fermentation & vinification ). Quality wines from difierent French regions whether small or large, if bears a label of AOC, ensures the guarantee of authenticity. '3' V S Vins délimités de ualité su 'rieure : VDQS wines are excellent second quality wines produced from specified vineyards or districts of France. These wines are also govemed by strict laws. -: ~ MISE EN BOUTEILLE CHATEAU: Wines bottled at the Chateau. 4' ‘:3’: This ‘e’ mark indicates that the bottler has complied with the EEC bottling capacity regulations.
  32. 32. -: - QWPSR: Quality wines produces in a specific region -: - INAO: Institut des Appellations d’origine -: - TERROIR: It refers to the unique combination of factors like soil, underlying rocks. Altitude, slope of hill, orientation towards sun and other climatic conditions.
  33. 33. RED WINES CHIANTI (ITALY) VALPOLICELLA (ITALY) BARDOLINO (ITALY) BARBERA (ITALY) ST. JULIEN (BORDEAUX) POU ILLAC (BORDEAUX) ST. EMILLON (B ORDEAUX) POMEROL (BORDEAUX) GRAVES (BORDEAUX) NUIT ST. GEORGES (BURGUNDY) BEAUNE(BURGUNDY) CI-IINON (LOIRE) ST. JOSEPH (RHONE) COTE ROTIE (RHONE) I-IERMITAGE (RHONE) CHATEAU NEUF DU PAPE (RHONE) VALDEPENAS (SPAIN) RIOJA (SPAIN)
  34. 34. ”.7”. ’T-'7"'l_"I'_*3 7]7Il TIES -4--- ° CHABLIS (BURGUNDY) - POUILLY FUISSE (BURGUNDY) - MEURSAULT(BURGUNDY) * PULIGNY MONTRACHET (BURGUNDY) SANCERE (LOIRE) MUSCADET (LOIRE) VOUVRAY (LOIRE) - ENTRE-DEUX-MERS (BORDERAUX) SAUTERNES (B ORDEAUX) ' HOCK (GERMANY) STEINWEIN (GERMANY) ° FRASCATI (ITALY) SOAVE (ITALY)
  35. 35. l _v V ‘ q ‘ . : ~ ,7 ‘ ‘ ‘ ‘l’ . ‘ll l J’! ‘ ‘ F‘ — Jti“ ‘ R’ H , I l l. ., ‘~ " i L .9.. . . .. ». , l ‘Tlie discovery of Cliampagrze is frequently credited to “(Dom Q’erignon"wlio was t/ ie Cellar Master at , ?l55ey in tlie late seventeent/1 and early erg/ iteeiztli century. It is often said tfiat lie was tflefirst to put tfie 5u65&s into tfie wine 5ut tfie fact is tfiat tlze nature puts tfiein tfiere. ‘I/ I/fiat (Dom (Periqnon did do was apply to wine tfle process t/ iat puts fizz into 5eer. ‘Ilie 6u56les are t/ ie same, CO2 wfiicli is a 5)product ty‘ fermentation. It is quite easy to malge a fizzy or an effervescent wine. If tlze wine is tiottled liefore tfie fermentation is complete and tfie liottle is tig/ itly stoppered tle co2 will not escape until t/ ie 5ott& is opened (Dom (Perignon actually discovered a process of tigfitly stoppering tfie 6ottle witfi a corliarzd/ ie also learizedflow to improve a mediocre quality wine to a cfiampagne liy 6lendi'ng_.
  36. 36. ‘lliere are 4 metliods of making C/ iampagne: E flliet/ iode' Cliampénoise Cflarmat or Tanifior Cuve close metfiod Tran. g‘er or ‘Transversage 9l/ letfiod Cartionation or I mpregnation 91/let/ iod
  37. 37. -I -j‘-+ A raw r'~1 -I ~ ‘=7 . ’‘1‘ 8 "n and-‘w K/ -7.. .‘-l’_‘. s:‘i. _Li'/ --1L--_- l -- 2., ‘-.51 i. l-‘: - l ‘xx J i/ .._'(J . /-. J/ L). iL _. .fi'_1.. .., .. L‘-/ .--_iJ -- _. -.- / -./ ‘lfiis was started 5y 9%. Cflarmat in Trance. In tfiis metliod, tlie still wine is taifien into a ‘Vat and a measured quantity of sugar 6?: yeast is added to start tlie secondary fermentation. flfiis fermentation is carried out for 10 days and tlien is transferred tlirougli filters under pressure and Iiottled Qliis met/ iod is quiciier and clieaper tlian 9i/ tetliork Cliampenoise.
  38. 38. TRAN SF ER / TRAN SVERSAGE METHOD ‘17iis is very similar to fllrtetliode ‘ Cliampenoise (int in tliis process, tlie eaqpensive Remuage GZ (Degorgement steps are not carried out. Instead, tlie wine is passed tlirougli a fine filter and (Dosage is added to t/ ie filtered wine and tlien it is fiottled ‘Iliis is not a prefera6le metliod as tlie fiouquet and Eody qftfie wine is lost.
  39. 39. fC£__I_7§3s 31T}_s. "_? _‘IiC1T / ‘V1 ":7? "fl ’-E. ‘ . ' NWT’ r‘ ‘ 1 , "fir{1‘“_‘i'. ’‘ 1,. 14.. . J- “L , J. 1 -- -- J-JlT v/ .‘--jJ J-J‘-J- / ‘-_) ‘17iis is also a cfieaper metfiocf ofprocfueing sparififing wine. In tliis metflod; tlie CO2 is injected into tlie still; cliilied wine and tfie wine is t/ ien 5ottlez[ under pressure.
  40. 40. 9‘7VI: J$qj? ;[O‘£". Cf*”f/ ‘29%i’£<. f3~339i. ”O. I.S’E 1. grape ‘Varieties used. ‘ a) Clianfonnay (‘I/ Vliite) 6) (Pinot Weir c) (Pinot Yrleuniere 2. Tim Temzentatzhn 3. }lssem5l2zge / G3Q1u{i1zg 4. Liqueurde timge 5. Seconclluy Termentation
  41. 41. 9vt£'17[Or1)E'Z (1gM1*L‘9v0I5'£ 6. Sedimentation (Process (qwuvzgfi) 7. q{emova[qfSediments (‘D1-I§O4{g‘E9|i£9V’1) 3. q>o5flg*E oquzrqvzvqcms EXfP1~? <DI‘HOW

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