This document provides an overview of a wine education session that covers topics such as identifying wine components, winemaking essentials, wine styles, food and wine pairings, and developing wine tasting skills. The session discusses key elements of viticulture and viniculture, wine flavor profiles, developing one's sense of smell to identify aromas, and pairing wines with different foods to enhance flavors. Participants are guided through structured wine tastings and evaluating wines based on visual characteristics, aromas, flavors, and finishes.
Presentation, for sample purpose, about how to taste wine. With this mix of images and texts, it is possible to make a brief overview of the wine world.
Need a reason to get your friends together? We recommend a Wine Tasting Party. Download our free guide for tips on how to swirl sniff and sip like a pro.
Presentation, for sample purpose, about how to taste wine. With this mix of images and texts, it is possible to make a brief overview of the wine world.
Need a reason to get your friends together? We recommend a Wine Tasting Party. Download our free guide for tips on how to swirl sniff and sip like a pro.
Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you transfer that knowledge over to your staff? Training your staff on wine is an essential part of a comprehensive wine program. Your team is your number one resource for connecting with customers, they are the face of your restaurant, and they have the power to dazzle customers!
Developing a wine program is no easy feat- just ask any sommelier, wine director or small restaurant manager. It comes from years of learning what wines pair with what foods, what wines go with what social situations, etc. etc. Once your wine program is in place, how do you transfer that knowledge over to your staff? Training your staff on wine is an essential part of a comprehensive wine program. Your team is your number one resource for connecting with customers, they are the face of your restaurant, and they have the power to dazzle customers!
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
Want to learn how to taste the wine sample the Sommelier at your favourite restaurant pours before you buy the wine? Want to learn how to taste wine like a professional? You’ve come to the right place. We will take you through a step by step process of how to taste this divine liquid like a pro and enhance your wine knowledge; not to mention, impress your friends.
Descriptive Tasting
Practical Rules for Wine Tasting
The Three Main Tasting Phases
The Ideal Wine Tasting Cup
Physiological Principia
Visual Perception
The Colours of Wine
Olfaction - Aroma and Bouquet
Types of Aroma
Tasting, Evolution and Persistence
Tasting Phases
Summary of the Tasting Process
Tasting Sheet
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Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
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Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
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2. Today‟s Discoveries
Home study opportunity
The journey into the world of wine is fun!
Gain confidence when ordering, buying
and serving wines
Discover the physiology of taste
Identify your own wine preferences
Understanding the subtleties in wine
evaluation
Food & Wine affinities
3. Home Study Resource
http://gallowineacademy.com
New User Click Here (under Log-in button)
Default Password: Trade
Select a State or Province: Colorado
Fill in Create an Account Information:
Account Name: Escoffier Schools
Account Type: On Premise
Click: Create
From here, you can use the Gallo Wine
Academy or the Gallo Spirits Academy.
4. Prelude to Winemaking
Viticulture:
Combining sound farming techniques
with an understanding of terroir to
create grapes with concentrated flavor.
Viniculture:
Combining sound scientific techniques
with an experienced palate and intuitive
artistry to make a delicious wine!
5. Terroir – “Know the land!”
Soil & Drainage
Micro-climate
Altitude, day/night
temp. variation
Aspect/Sun exposure
Proximity to a body
of water
Viticultural Practices
8. Prelude to Winemaking II
Fermentation:
Sugar + Yeast = Alcohol + CO2 (& some acid)
Degree of Dryness
Residual sugar after fermentation
Four major categories of wine:
Table 8-15% alcohol
Sparkling 8-12% alcohol + CO2
Fortified 17-22% alcohol
Aromatized varying alcohol+ flavors
9. Wine Identifying Components
Color: Red, White or Rosé
Varietal: Grape type (Vitis Vinifera)
Region: Where the wine was made
Producer: Which vineyard made it
Degree of dryness (residual sugar)
Style: Table, Sparkling, Fortified or
Aromatized
10. Other Wine Elements
Aroma: Refers to the natural odors of
the grape in conjunction with the terroir
Bouquet: Refers to aromatic qualities
in wine that are man-made:
Refrigerated fermentation (extended)
Oak aging (new/old; French/American)
Barrel toast: light, medium or heavy
Malolactic Conversion: Malic to lactic acid
Umami richness from bottle aging
11. Wine Styles
Old World:
More focused on terroir; generally
lower in alcohol and made for drinking
with food. Much more regulation
12. Wine Styles II
New World:
Fruit-focused & higher alcohol. Made
for drinking on its own; more recent
shift towards food-focused wines
13. To begin a Wine
Taster‟s journey, one
must first understand
Flavor Dynamics…
14. Auguste Escoffier
The father of modern cuisine…
Perfected rich veal
stock, browning the
bones/veggies &
simmering for many
hours to create a
deep, savory flavor
Deglazed roasted
meat pans to pick-up
caramelized flavors &
make rich gravies
15. Basic History of Flavor Dynamics:
Greek philosopher Democritus identified four basic
tastes (bitter, sweet, salty & sour) 2,400 years ago,
and became central to western gastronomy
In the late 1800’s, Auguste Escoffier suggested
that a fifth taste was responsible for the savory
flavor of his rich veal stock
Escoffier’s theories were dismissed until 1908,
when Japanese chemist Kikunae Ikeda showed that
an amino acid called glutamate underlies the taste
of a hearty variety of seaweed broth…
16. Umami: Japanese for “delicious”
Kikunae Ikeda identified the savory flavor
of Dashi (broth made from dried kelp)
Dashi is used like we use brown stock
Flavor caused by protein degradation
Isolated glutamic acid & salt = Umami
Developed MSG to produce a similar
savory flavor to rich brown stocks,
without the time and effort they require
17. The tongue can only sense
4 (now 5) flavors:
Bitter
Sour
Salty
Sweet
Umami
18. The Physiology of Taste
Recent research has de-bunked the old
tongue flavor map with tasting “areas”
All taste buds actually have individual
receptors to detect all five flavors
The nose, however, perceives an
estimated 10,000 distinct odors!
So, when is it impossible to tell the
difference between an apple and a
turnip blind-folded?
20. Flavor Dynamics Revealed:
The tongue detects 5 flavors…
All other volatile flavor components
are “smelled” from within the mouth
through the retro nasal cavity and
perceived by the olfactory epithelium
that sends the sensory information
to the brain
Flavor = Taste + Smell!
21. The Physiology of Taste
Only 5 tastes > 10,000 odors
Bitter
Sweet
Sour
Salty
Umami
22. Ah, so how
does this work? Not the
best, but
better…
Between
the knees
and ..PULL!
Which wine key to use?
Not so good…
25. Tasting & Wine Evaluation
Let‟s Taste Our Wines:
See: (color/clarity), Swirl & Sniff: (viscosity &
aromas; F.E.W.), Sip: (mouth-feel & flavor),
Swallow: or expectorate, Savor: the finish
Take a minute to savor your wine:
15 seconds Mouth-feel
30 seconds Fruit flavors & body
45 seconds Are other flavors present?
1 minute Tannins, length of flavors
26. The Aroma
Wheel
● Starts in general at
the center and
radiates to specifics
● Isolates Aromas,
Bouquet elements,
and faults
● Helps a wine
evaluator express
what their olfactory
experience is
27. Wine # 1
Vintage: „11
Name: Sauvignon Blanc
Producer: Monkey Bay
Region: Marlborough, New Zealand
Wine # 2
Vintage: „11
Name: Chardonnay
Producer: Toasted Head
Region: California
28.
29. Monkey Bay, Sauvignon Blanc, Marlborough,
New Zealand
VINIFICATION: After harvesting, the fruit was crushed and
destemmed, and the juice given up to 3 hours skin contact.
Fermented in steel tanks, at low temperatures. After
fermentation the wine remained on yeast lees for two weeks.
COLOR: Pale lemon in color, with green tints and brilliant
clarity.
AROMA: A vibrant bouquet of citrus and tropical fruits, with
hints of cut grass.
PALATE: A fresh, lively, approachable wine overflowing with
ripe grapefruit, lemon and passionfruit and infused with
delicate herbaceous characters.
30. 2010 Toasted Head Chardonnay,
Yolo Co, California
The fruit: Chardonnay grapes (96%) with a touch of Viognier (4%),
the majority of which is sourced from our Dunnigan Hills AVA
vineyard.
The labor: The grapes are picked during the night to preserve
freshness, then gently de-stemmed and pressed at the winery. We
ferment 100% of the juice sur lie (basically, with the sediment) in a
combination of new and used American, Eastern European and
French oak barrels for eight months.
The reward: This wine delivers white peach and Asian pear aromas
and is rich, yet crisp on the palate with great acidity. We prefer to just
think of it as a solid American Chardonnay with some oaky heft
behind it.
Pairs well with: Pairs well with brie & crackers, a walk in the
woods on a warm fall day, and Skype dates with old friends.
31. Secrets of the Naked
Grape
Peel the skin and press into the napkin
Eat the skin only
Eat the meat of the grape
Eat the entire grape
Natural Synergy:
The whole is greater than
the sum of its parts!
32. The Naked Grape Revealed
Tannins add color and flavor
Fruit flavors fade as others develop
White wines darken with age
Red wines lighten with age
The astringency of
tannins softens with
time (bottle aging)
How else do tannins soften?
34. Wine # 3
Vintage: „11
Name: Pinot Noir
Producer: Parducci
Region: California
Wine # 4
Vintage: „11
Name: Cabernet Sauvignon
Producer: Dynamite
Region: Rex hills, Lake County, CA
35. Taste the Red Wines...
Tasting Wine
Color, swirl, smell, taste, savor…
Take a minute to savor your wine
15 seconds Mouth-feel
30 seconds Fruit flavors and body
45 seconds Are other flavors present?
1 minute Tannins, length of flavors
36.
37. Winemaker: Bob Swain
Three Word Taste Summary: raspberry,
strawberry, cedar
Food Pairings: Enjoy this medium-bodied red
wine with grilled salmon, pork tenderloin, creamy
mushroom soup, and fine cuts of red meat.
Tasting Notes: Our Pinot Noir offers aromas of
juicy, ripe raspberries and strawberries. Its berry
flavors are full and rich on the palate, picking up a
hint of cedar on the finish.
Parducci Pinot Noir, Mendocino, CA
38. “Dynamite Cabernet Sauvignon is a fairly
dry, medium-to-full bodied red wine that is
high in tannins. The acidity is decent enough
but the dryness and strong tannins cause it
to really need to be tempered by food - it's
not really a wine for sipping on its own.
If it weren't for the harshness of the tannins,
this Dynamite Cabernet Sauvignon would
probably be a much better wine that would
pair well with a wider variety of foods.”
Dynamite, Cabernet, Lake County,
California
44. Why Wine with Food?
Complex flavor combinations
Harmonic taste groups (or diversity)
Cleanses (“scrubs”) the palate
Added benefits:
Health & the French paradox
Improves disposition!
Remember - all things in moderation
Allergic reactions: sulfites, histamines, and
tyramine (an amino acid found in aged foods)
45. Food & Wine Affinities
Symbiotic Relationship
Foods affect wine perception; wine
affects perception of food
Wine elements
Intensity, fruit, acidity, body, oak...
Wine elements can either match or
contrast food flavors and textures
The Finish; how long does it linger?
46. Food & Wine Affinities II
The more complex the food, the
simpler the wine
Matching or contrasting flavors
Champagne & wedding cake?
True or False: White with fish,
Red with meat, Rose with anything
48. Buy on Apples, Sell on Cheese
Apples: High in malic acid; they
bring out imperfections in the wine
Cheeses: High in fat; they hide
imperfections in the wine
Taste again with apples; then cheese
How did the tastes change?
49. Food & wine can
create a harmonious
marriage while each
still keeping their
individual identity!
51. Food for Thought
Serving temperatures
Two types of “decanting”
The cork controversy
Wine storage and left-overs?
Oxidized (“turned”) and “Corked”
The “French Paradox”
Possible allergic reactions
52. YOU CAN TRUST YOUR
OWN ABILITY TO TASTE!
So go forth with confidence
And enjoy the pleasures of
discovering new wines –
because it‟s the journey that
provides the most enjoyment!
53. Nose Training…Did it work?
Do you know the basic elements of wine?
Can you evaluate wine in one minute?
Can you better discern wine aromas?
Can you better communicate your taste
preferences when ordering wine?
Do you have more confidence in ordering,
buying and serving wines?
Did you have fun experimenting with
food and wine pairings?