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Similar to Red nose wine course wk 1 2012
Red nose wine course wk 1 2012
- 1. 5 week WineCourse Red Nose Wine Clonmel Business Park www.rednosewine.com
- 2. Course Details • €75per person • 5 weeks starting Thursday October 11th • 7.30-9pm in Shop • At least one night will be offsite ( not included in price – Food & Wine extra ) • Set agenda – but open to change • Cheese night – Nov 1st • Food night – Nov 8th
- 3. Course Outline • What is wine ? • How to Taste & Assess Wine • Wine Serving & Storage • Grapes – 3 White & 3 Red • Wine & Food & Cheese • Wine Regions • Wine Styles • Anything else we think of
- 4. It’s a toughjob
- 5. Wine Philosophy • Wineshould reflect the land where the grapes are grown and also the people who tend the vines and make the wine • Wine is an organic living entity that changes constantly • It is not a production line product – Different should be good, not bad • Try to mix up the type of wines you drink – There is huge diversity out there
- 6. Wine Quotes • “Wineis bottled poetry”.Robert Louis Stevenson • “The best use of bad wine is to drive away poor relations”. French proverb • "In water one sees one's own face; But in wine, one beholds the heart of another.“ French proverb • “Wine is one of the most civilized things in the world” Ernest Hemingway • “Wine improves with age. The older I get, the better I like it”. Anonymous
- 7. Wine • Alcoholic beveragemade from fermented grape juice • Yeast + Sugar = Alcohol + Carbon Dioxide • Most wines are Light Wines • Except – Sparkling Champagne, Cava, Prosecco – Fortified Port, Sherry, Madeira – Aromatised Vermouth
- 8. Differences • Colour Red, White & Rosé • Sweetness – Dry ( <=4g/L RS ) – Medium Dry ( <= 12g/L RS ) – Medium Sweet ( <=45g/L RS ) – Sweet ( > 45g/L RS )
- 9. Examples • Bone Dry – Muscadet, Loire S/Blanc ( Sancerre, Pouilly Fumé ), Chablis, Brut Champagne • Dry – Most Chardonnay, S/Blanc, Semillon, Loire based Chenin Blanc • Med Dry – Riesling, Viognier, Gewürztraminer, Chenin Blanc, Pinot Gris • Med Sweet – Tokay, vendage Tardvive • Sweet – “Botrytized” wines, Sauternes, Saussignac
- 10. Sweetness & Acidity •All about balance – just like life • Sweeter the wine more acidity needed • Dry wine acidity not needed – Already appetising & crisp • Too much acidity = ‘green’ wine ( or “tart” ) • Too little acidity = “flabby” wine ( or “flat” )
- 11. Tasting Wine • The5 senses – Smell, Taste, Touch, Sight, Hearing • Taste – Sweet, Acid, Bitter, Salt, Savoury • Smell – MUCH more….
- 12. The Jelly BeanTest 1. Close your eyes 2. Pinch your nose 3. Start eating a jelly bean • What do you taste 1. Let go of your nose • What happens? 1. The difference?
- 13.
- 14. Tasting • Quality – Cleanliness • Cork taint, Sulphur Dioxide, Oxidised – Balance • Acidity, sweetness, tannin and alcohol – Length • Flavours linger long after the wine • Environment – Avoid Perfume, Smoke – Correct temperature • ( 10° - 13°(W) OR 15° - 18°(R) )
- 15. To spit ornot to Spit • Wine Fact there are no tasting facilities in your throat – You do not need to swallow to taste wine • Economic Fact we are in recession – Only spit bad wines – Enjoy the good ones (sensibly of course)
- 16. Wines to taste •White – Chardonnay – Santa Alicia Reserva Chardonnay 2011, Maipo Valley, Chile • Brilliant yellow with golden tones • There are intense aromas of banana, papaya, pineapple and mango combined with elements such as toasted oak, vanilla and butterscotch. • The palate is concentrated, with mineral and tropical notes. – Christophe Camu Petit Chablis 2010, Burgundy, France • Light to mid gold • Clean, flinty nose, restrained citrus, melon, hint of gunflint/smoke • Tangy grapefruit and lemon, tart acidity but nice roundness and richness, smooth, hints of butterscotch and white pepper spice, lovely flinty finish, with more grapefruit, refreshing with good length.
- 17. Wines to taste •Red – Tempranillo – La Granja ‘Pig’ Tempranillo 2009, Cariñena, Spain • A soft rounded juicy red wine, with rich ripe raspberry flavours. It is nicely balanced with tobacco and coffee. • A great match for barbeque roasted pork chops, spare ribs, sausages, grilled vegetables and cheeses. – Lar de Paula Madurado, Rioja, Spain • Single variety Tempranillo from a selected harvest from vines over 20 years old, matured in new oak for four months. • The wine has an intense cherry red colour. • The nose has a great intensity with nuances of ripe black fruit. • On the palate it is meaty, with sweet tannins and notes of fruit jams
- 18. What’s in aGrape ? • White – Chardonnay – It is a good-yielding variety that is like a sponge easily influenced. – Buds early in the season and also ripens relatively early – delicate. – The best chardonnays come from cool climates like Burgundy or California’s Carneros District, but the variety also adapts well to warmer regions like Australia – Chardonnay ripens easily and produces medium-to-full-bodied wines with rich apple, citrus, and tropical fruit aromas and flavors. – It can be vinified as a crisp, fruity quaffing wine, the best, most complex chardonnays, as in Burgundy, are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine’s aroma and flavor. – Chardonnay is best paired with simply prepared seafood and poultry dishes – salmon is great with it.
- 19. What’s in aGrape ? • Red – Tempranillo – Tempranillo is a primary red wine grape for much of Spain, especially wines from the Ribera del Duero and the Rioja Alta. – short growing season and this early ripening tendency is the source of the name tempranillo, which translates to "little early one". – Tends to be low in acidity and sugar but high in tannin. – Can age well in ideal growing conditions. – Berry like fruit ( plums ) , vanilla, coconut and sweet wood with light oaking – More smoky, tasty and tarry with heavier oaking. – Some wines display leather and tobacco characteristics – Also works very well blended ( Garnacha being a good match ) – Great match for lamb – pork – herbacious foods – roast chickn
Editor's Notes
- #3 Stick your head into a vat of fermenting wine – see what happens
- #4 Stick your head into a vat of fermenting wine – see what happens
- #5 Stick your head into a vat of fermenting wine – see what happens
- #8 Stick your head into a vat of fermenting wine – see what happens
- #9 Most wines are dry… but some are sweet Residual Sugar is left in the wine ( always some, even in bone dry wines ) Cheaper wines can be sweeter as the sugar masks the rough edges of poor wine
- #10 Red Wines Bone Dry Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry 85% of all reds Med Dry Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet Sangria, late harvest Zinfadel
- #11 A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
- #12 Sight can help when accessing age of a wine and clarity, but not important for tasting When you have a cold, you don ’ t taste so much The mouth and the nose are both integral to the taste experience ALWAYS smell your food when you eat it – double the pleasure!