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Introduction to wine presentation

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State of the art Wine presentation of wine service

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Introduction to wine presentation

  1. 1. Introduction to Wine Wine
  2. 2. Wine
  3. 3. Wine
  4. 4. Wine
  5. 5. Wine
  6. 6. Wine
  7. 7. Wine
  8. 8. Wine
  9. 9. Wine
  10. 10. Wine Service:
  11. 11. Tasting TemperaturesWine should be tasted at the same temperature at which they would be served for a meal •Some prefer high-acid reds (Beaujolais, Barbera, Chianti) to be chilled as well
  12. 12. Wine Temperatures
  13. 13. Service Protocol
  14. 14. Service Protocol
  15. 15. Service Protocol
  16. 16. Service Protocol
  17. 17. Service Protocol
  18. 18. Service Protocol
  19. 19. Service Protocol
  20. 20. Service Protocol
  21. 21. Service Protocol
  22. 22. Service Protocol
  23. 23. Service Protocol
  24. 24. Service Protocol
  25. 25. Breathing and Decanting
  26. 26. Breathing and Decanting
  27. 27. Breathing and Decanting
  28. 28. Breathing and Decanting
  29. 29. Breathing and Decanting
  30. 30. Breathing and Decanting
  31. 31. Storage
  32. 32. Introduction to Wine
  33. 33. FERMENTATIONSUGAR + YEAST = ALCOHOL + CO2
  34. 34. Wine Tasting
  35. 35. Sommelier/Wine Steward
  36. 36. Wine-serving Temperatures
  37. 37. Wine Service
  38. 38. Wine Service
  39. 39. Wine Training & Tasting Benefits
  40. 40. Wine List
  41. 41. White Grapes There are 50 major white grapes grown in the world today, 24 in California alone. The three most important grapes are listed here, ranked by texture from lightest to most full-bodied. European wines will usually be identified by their appellation; elsewhere wines will be identified by varietal. Grapes Where they grow best Riesling Germany; Alsace, France; New York State Sauvignon Blanc Loire Valley, France; Bordeaux, France; New Zealand; California (Fumé Blanc) Chardonnay Burgundy, France; California; Australia; Champagne, France Other significant white wine grapes, listed alphabetically: Grapes Where they grow best Albariño Spain Chenin Blanc Loire Valley, France; California; Gewürztraminer Alsace, France Pinot Grigio/Gris Italy, Alsace, France Sémillon Bordeaux (Sauternes), France; Australia Viognier Rhone, France; California
  42. 42. Champagne & Sparkling Styles
  43. 43. Sparkling Wines & Champagne
  44. 44. Rosé Wines
  45. 45. Dessert, Fortified & Fruit Wines
  46. 46. Dessert, Fortified & Fruit Wines
  47. 47. Sherry
  48. 48. Sherry
  49. 49. Fruit Infused
  50. 50. Fruit Infused
  51. 51. Port
  52. 52. Port
  53. 53. Dessert Wines
  54. 54. Wine Tasting
  55. 55. Defining Taste
  56. 56. Defining Taste
  57. 57. So why learn to taste effectively using sensory evaluation techniques?
  58. 58. Remember that a quality wine comes from the following:
  59. 59. Wines with superior quality
  60. 60. Sensory Evaluation
  61. 61. Sensory Evaluation
  62. 62. The Natural Tasting Sequence
  63. 63. Hearing
  64. 64. Sight
  65. 65. Sight
  66. 66. Sight
  67. 67. Sight
  68. 68. Smell
  69. 69. Smell
  70. 70. Smell
  71. 71. Smell
  72. 72. Wine has three facets
  73. 73. 2) Aroma
  74. 74. 3) Bouquet
  75. 75. Touch (Tactile Response)
  76. 76. 2) Astringency or Acid Content
  77. 77. 2) Astringency or Acid Content
  78. 78. Astringenc y Wheel
  79. 79. Common Wine AcidsAcid Source CharacteristicsTartaric Grape Hard, tart, aftertaste in throat, coats teethMalic Grape Green appleCitric Grape Citrus touch, rare in wineAcetic Fermentation Vinegary tasteLactic Fermentation and Soft, buttery, malo/lactic fermentation cheese aromaSuccinic Fermentation Stable, winey acid
  80. 80. Taste
  81. 81. Sugar Levels
  82. 82. Sugar Levels Description Residual Sugar after Fermentation Dry 0.1-6.0 g/lMedium Dry 7-15 g/lMedium Sweet 18-30 g/l Sweet 30-50 g/l Very Sweet 60 + g/l Sweetness Levels (10 g/l = 1% sugar)
  83. 83. White Wine Balance
  84. 84. White Wine Balance
  85. 85. Red WineBalanc e
  86. 86. Red WineBalance
  87. 87. Red WineBalance
  88. 88. RedWineBalance

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