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Introduction to wine presentation
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
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Introduction to wine presentation
- 1. Introduction to Wine Wine
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- 12. Tasting Temperatures Wine shouldbe 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
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- 33. Introduction to Wine
- 35. FERMENTATION SUGAR + YEAST= ALCOHOL + CO2
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- 49. Wine Training &Tasting Benefits
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- 51. 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
- 52. Champagne & Sparkling Styles
- 53. Sparkling Wines &Champagne
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- 58. Dessert, Fortified &Fruit Wines
- 59. Dessert, Fortified &Fruit Wines
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- 71. So why learnto taste effectively using sensory evaluation techniques?
- 72. Remember that aquality wine comes from the following:
- 73. Wines with superiorquality
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- 76. The Natural Tasting Sequence
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- 86. Wine has threefacets
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- 90. 2) Astringency orAcid Content
- 91. 2) Astringency orAcid Content
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- 93. 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
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- 96. 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)
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Editor's Notes
- #11 TALKING POINTS: