Wine is produced through the alcoholic fermentation of fresh grapes or grape must. It is affected by many factors like climate, soil, grape variety, and winemaking techniques. The production process involves harvesting grapes, crushing them, fermenting the juice into alcohol, aging, and finishing. Fining and filtration are used to clarify the wine before bottling. Wine is classified based on attributes like color, body, sweetness level, and whether it is still or sparkling. Proper wine service involves presenting the wine to customers, describing its attributes, and ensuring an enjoyable drinking experience.

1. Introduction to wines

2. What is Wine ?
• Beverage produced by alcoholic fermentation of:
• Fresh grapes;
• Grape must; or
• Products derived from fresh grapes.
• Wine is a “Single-ingredient” product;
• It cannot be made by a recipe;
• Wines vary by region, vintage, soil, climate, etc.

3.  the alcoholic fermented juice of fresh grapes used
as a beverage.
 1. wine or a substitute used in Christian
communion services.
 2. : the alcoholic usually fermented juice of a
plant product (such as a fruit) used as a
beverage.

4. Wine takes its name from the old English word win,
which is pronounced wean, which in turn is based on
the Latin word vinum.
The European Union define wine as a ‘product
obtained exclusively from the total or partial
alcoholic fermentation of fresh grapes, whether or
not crushed, or of grape must”.
The ancient world: earliest piece of solid evidence is a
wine stain found in Iran on a Persian amphora dated
around
3500BC, earliest mention around the Mediterranean is
around 1500BC by the Greeks & Phoenicians who
colonized this
whole region, the Romans domesticated it and
extended its growth throughout Europe , from 5th
century they left the
foundations for the famous French vineyards of the

5. The middle ages: the medieval period rises, the Church was
repository of skills of civilization in the dark ages, monks
understood that the slopes of hills, were better locations for
vineyards, they developed the art of selecting the vine
Stock to suit the ground conditions, (the greatest oenologist
Benedictine Monk Dom Perignon although blind while based
at Haut Villiers Abbey perfects (Champagne) luxurious, the
aristocracy would beg for it in this period. Cultivation of the
Vine helps to provide sustainable economic stability for many
countries.
17th century onwards: Change in tastes chocolate (Central
America), coffee (Arabia) tea (China), These new
beverages all challenged wine and it needed change. The drive for
quality and innovation in wine begins and into the
20th century and with the advances brought about through the
industrial revolution and scientific discoveries wine
flourishes.
1863 Louis Pasteur – pasteurisation.

6. The Production of Wine
Wine growing areas: Vines grow in two bands
North and South of the equator between the
30-50
degrees latitude bands which usually contain a
moderate temperature climate.
Wine production: two thirds of all wines are
grown in Europe, one third are grown in the
New World
(Chile, Argentina, Australia, South Africa, United
States and New Zealand).
The climate, soil, grape, viticulture,
vinification, luck of the year all contribute
to what you get in
the glass

7.  Climate: all vines require an average annual
temperature ranging from 10 to 14 degrees
Celsius, sufficient moisture either in the form of
rainfall or through irrigation and an average of
seven hours of sunshine daily during the
ripening period.
 Soil: the deeper the roots go, into the soil the
more constant is their environment, therefore they
are less subject to the ravages of floods or
drought. Vines with roots for example 300 metres
down gain potassium and iron, which gives
great complexity and quality to the wine.
 Grape: Vitis Vinifera (V.V) vine produces 3,000
noble grape varieties. V.V is the only vine variety
allowed to produce wines, which are sold in the
E.U. Major red and white grape varieties

8.  Viticulture: the wine-makers practices (i.e. crops
less than 8 years old are usually not used), less
quality
 Vinification: both red and white grapes are used
to make wines. The juice of grapes will yield juice
that is relatively without much colour
 Luck of the Year: Hallstorms - may rip the
young shoots apart or even destroy the vines and
reduce the yield.
 Strong winds, particularly during the flowering
season, when the pollen to be taken by insects
from flower to flower or by light winds for
fertilisation, can be blown away in a gale and the
grapes may not form.
 Rainfall, can improve to be a blessing or a curse
to the wine-maker. During summer, light rainfall
is desired but if heavy rains come during the
autumn months near harvest, this tends to dilute
the concentration of flavours (for example in 1984
and 1987 in France).

9. How Wine is Made…

10. What is Fining and Finishing?
 Once fermentation is complete, the job is not
done. The wine still includes grape solids, yeast,
proteins and other organic materials.

11.  Wines are traditionally classified as
follows;
 Red, white or rose
 Dry, medium-dry or sweet
 Light, medium or full-bodied
 Fortified, fortified and aromatised or natural
table wines
 Still or sparkling.

12.  Task: Write a Script for Wine Service
 Objective: Create a script for a wine service
scenario that can be used in a restaurant or
similar setting. The script should guide the server
through the process of presenting and serving
wine to customers, ensuring a positive and
enjoyable experience.