Tastings Wine Program

Welcome to Wine Training at Tastings
At Tastings we have very strong ties between
our menu and wine program. We feel that
continuous learning about wine will make our
service staff better able to meet the needs of
our customers as well as enhance total sales.
Many people will have already been exposed
to some of what will be covered, but everyone
can learn new things, and everyone will bene-
fit from those with experience.
So with an open mind and an empty wine
glass, let’s begin
The Basics Class 1 Introduction to wine
How to serve
How to taste
Roederer Estate Brut
Class 2 White Wines, the three Noble Grapes
Heron Hill Riesling
Kim Crawford Sauvignon Blanc
Two takes on Chardonnay
Two Tone Chardonnay
Joseph Drouhin Vero Chardonnay
Class 3 Red Wines, the other three Noble Grapes
Two Tone Cabernet Sauvignon
Marquis Phillips Shiraz
Two takes on Pinot Noir
Paraiso Pinot Noir
Joseph Drouhin Vero Pinot Noir
Wine and Food Pairing Class 1 What makes for great pairings
Complementary flavors
Pascal Jolivet Sancerre
Contrasting Flavors
Dr. L Riesling
The Art of Selling Class 1 How to read your customer
Vigneti del Sole Pinot Grigio
Louis Jadot Gevrey Chambertin
Class 2 How to project confidence
Lusco Albarino
Gruaud Larose
Testing what you know
Wine Training
Tastings Wine Class
1

Recommended Reading
Andrea Robinson Great Wine Made Simple
Brian K. Julyan Sales and Service for the Wine Professional
Kevin Zraly Windows on the World: CompleteWine Course
Holly Howell Democrat and Chronicle Tuesday Dining Column
New York TimesWednesday Dining Section
Wine Spectator
Food and Wine
Wine and Spirits
Tasting outside of work
There are a lot of opportunities to taste wines and many of them are free. Keep an eye open for res-
taurants that offer tastings on a particular night (Jojo’s has offered them on Mondays, for example)
Wine shops also offer many tastings and are supported by distributors who will often provide and
expert who can answer questions about the particular wines. Century Liquor, Marketview and Wine-
sense are among those that offer free tastings.
There are festivals throughout the year that highlight both regional wines and those from the interna-
tional stage. There is often a charge, but they tend to be worth the cost, offering many wines as well as
different food to try as well.
Another option are the trade shows offered throughout the year for people in the restaurant industry.
While these won’t be advertised, invitations are sent to Tastings. Just ask if there is anything coming
up, you never know.
Finally, the best way to get to know wines. Drink them. Order wines you’ve never had when you are
at a restaurant. Inquire about ﬂights of wine, a great way to taste a number of wines with a common
theme.
Find a Wine Shop with sales people you trust (the 3 previously mentioned are a good start) and ask
for recommendations. You’d be amazed at how many great wines can be purchased for under $10.
Wine Training
Tastings Wine Class
2

Tasting Sheet
Wine represents the combination of art and utility that mankind has made it’s trademark. At it’s sim-
plest, it is a way of preserving grape juice. At it’s most complex, it is food for the soul, inspiration for
creativity and an elevation for the most rudimentary fare.
At Tastings, there are many ways for our customers to experience wine. They can order wine by the
glass or bottle from our list, they can order wine ﬂights, or they can enjoy wine paired with the tasting
menu. There are also special dinners which have have special selections of wines that are not always
available to try.
It has been our mission both as a restaurant and a company to enlighten customers about wine. Wine
is both a food and a beverage, as important as bread or dessert. You can have a meal without it, but
why would you want to?
How to serve
Since this is a huge portion of the sales of this (and most) restaurant, it is highly important that every-
one knows how to take a wine order, present and serve a bottle, and maintenance a table’s wine needs
throughout service. This section will be limited to basic service, but in the future we will discuss the
following services:
• How to use a decanter
• How to remove a broken cork
• What to do when a wine is ﬂawed
Bottle Service-From selection to serving
Identify the host- It’s important to know who is in charge of ordering for the table. This will
generally be the person holding the wine list. If you can, stand to the right of this person, allowing
you to see the list in his/her hands. For this section, let’s assume the host knows all about wine and
isn’t looking for assistance in choosing. When the guest has made a choice, they will generally gesture
to the list and state the name or number of the wine selected. Thank them for their choice and place
the order.
Prepare the table- Gather glasses appropriate for the wine and make sure they are clean.
Make sure they are clean, again, spots do not make wine look better. If it is a white wine, make sure
you have an ice bucket with ice in it. Place the glasses above the knife, to the left of the water glass,
same place for each setting. You will need to have a clean napkin when you present the bottle.
Introduction to Wine
Class 1 How to Serve, How to Taste
3
Why is wine important
"I cook with wine; sometimes I even add it to the food." --- W. C. Fields

Tasting Sheet
Present and serve the bottle- 12 steps isn’t just for alcoholics, so here goes...
1. Present the bottle to the host with the label face up. State the name of the
wine, vintage and producer. The host should accept the wine if it is correct.
2. Cut off the foil capsule (place it in your pocket or off to the side)
3. Wipe off the neck of the bottle with your napkin
4. Insert the corkscrew (try entering the cork on an angle before straightening)
5. Use the lever to remove the cork
6. Unscrew the cork and present it to the host, preferably on a small plate.
7. Wipe the top of the bottle.
8. Pour a small taste for the host to approve.
9. When accepted, serve the other guests in a clockwise direction, ladies first.
10. Pour for the host (unless specified by the guest, pours should be even)
11. Return the bottle to the ice bucket or side station. If the guest wants it on the
table, it should be place on a side plate.
12. Top off the wines as necessary.
But it’s a screw cap-Same principle, just eliminate steps 2-6. Instead, subtly remove the cap
and place it in your pocket, or off to the side. Continue on step 7.
The table needs another bottle- Provide the host a fresh glass and go through steps 1-8.
Then continue topping off as necessary.
The table ordered Champagne, what do I do- First thing, don’t panic, sparkling wine bottles
can sense fear. Make sure the wine is chilled, then present the bottle same as a still wine. There is
normally a pull tab for the foil, so remove it. Take your napkin and place it over the wire capsule.
With your thumb on the cork and the remainder of your hand holding the neck, untwist the wire. At
this point, the bottle is dangerous, so don’t point it at anyone. With your thumb and finger, grip the
cork. With your other hand, gently twist the bottle. The cork should pop out with only a whisper of
gas released. You are not looking for a big pop, you are not looking for wine shooting everywhere. If
you follow these instructions, the service will go smoothly, and no one gets hurt. Pick up the table
service from step 6.
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Tasting Sheet
How to taste
When tasting wine, it is important to use a number of your senses. Your sense of taste is actually the
last one you will use. So resist the urge to sip, it will be worth it.
Sight-First use your eyes to learn about the wine
Color
By holding a glass of wine up against a white surface, you can determine the color of the
wine. There is a great range of color and this provides several clues about the wine. Questions you
should try and answer include: Is this wine clear or cloudy, or does it have particles floating around?
Is it richly colored, or pale? What color is it? The answers can help determine what kind of wine it is,
how old it is, and possibly a level of quality.
Viscosity
On a table, hold your glass by the stem and give it a swirl. The wine should go up along the
sides of the glass. When you stop swirling, look at the wine. It will fall down, creating legs. Thick legs
can be an indicator of fuller bodied wine. Legs that move quickly can indicate higher alcohol. Use
these clues to help determine what kind of wine you are tasting.
Smell-Use your nose to pick out aromas in the wine
To smell the aromas in wine, you should first swirl the wine in the glass. Then, bring the glass to your
nose. Try to notice when you can first smell the wine, is it still several inches from your nose, or do
you have to bury your nose in the glass to pick up aromas? The answer to that question will give you
the intensity of the wine. It’s recommended not to take long smells, try three short sniffs.
Intensity
The intensity of a wine can be very important for a number of reasons. The first is that a
wine that is lacking in aroma, or muted, might be flawed. This is a lesser known issue with TCA, a
chemical found in cork that causes wines to be corked. While this isn’t always the case, it’s important
to know about this possibility. On the other extreme, a wine that is very intense will often be consid-
ered to be of superior quality. Watch out when pairing intense wines, as they may overpower the food
that is being consumed.
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Tasting Sheet
Fruit
Almost every wine will smell like some sort of fruit. Younger wines will smell like fresh fruit.
As wines age, they can develop aromas of stewed fruits while especially old wines will often have dried
fruit on the nose.
Citrus- The first set of fruit aromas to consider are those of the citrus family. These aromas
are normally associated with white wines. Often they will be accompanied by acidity on the tongue.
Look for lemon, lime, orange and grapefruit. The latter, grapefruit, .
Stone Fruit- These aromas can be found in both white and red wines. You will often find
peach, nectarine and apricot in some white wines, while plum and cherry can be found in reds. Ries-
lings, especially those from Germany, will have a lot of these aromas, and can be an indicator of how
ripe the grapes were at harvest, starting with nectarine, then peach, and finally apricot in the most ripe
(and most desirable) style, Auslëse.
Tree Fruit- While the previous fruit would count as tree fruit as well, this section is about
apples and pears. Always associated with white wines, you can train yourself to be pretty specific
about these aromas. Are you smelling Granny Smith, or Macintosh apples, Bartlett or d’Anjou pears?
Those will be important distinctions.
Tropical Fruit- Mostly associated with white wines, especially hot climate ones. Aromas of
mango and pineapple can often be found in Chardonnays, especially from such areas as California
and Australia.
Berries-Primarily a red wine attribute, some rosés will have a distinct strawberry aroma.
Look for Raspberry, Blackberry, Blueberry, Currant (both red and black) in varying intensities. One
exception to all of this is a tendency for Sauvignon Blanc from New Zealand to have aromas of
Gooseberry.
Floral
Wines will often have very floral aromas and, depending on your abilities, can be distin-
guished to particular types of flower, including rose, jasmine, violet and lavender.
Vegetable, Herbal and Spice
Vegetable-Wines can have aromas that will remind you of certain vegetables. One common
one is the tendency for Cabernet Franc to smell of Green Pepper. Tomato is another aroma that can
appear. Other vegetable smells can indicate poorly made or even flawed wines.
Herbal- Many wines will have a fresh herbal scent. Sauvignon Blanc often smells of mown
grass. Other herbal aromas can include basil, rosemary and thyme.
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Tasting Sheet
Spice-Cinnamon, ground pepper (both white and black), nutmeg, clove, vanilla, ginger and
allspice are all aromas that can appear in wine. The presence of these scents can indicate some time
in oak. They tend to get more pronounced as a wine ages.
Wood, Earth, Chemical and other Aromas
Wood- As you would expect, aging wine in wood barrels influences the aromas, often leading
to woody smells. Most common would be oaky smells, but you can also isolate pine, and others, in-
cluding occasional smokiness.
Earth- This will sound like a bad thing, but many great wines will have smells of barnyards,
fertile earth, moss, and mushrooms. Most recognizable in the superior wines of Burgundy (Pinot Noir)
Chemical- Very few chemical smells are positive, most indicate flaws in a wine. Petrol (or
diesel) can be found in Riesling (especially Australian), and is considered to be a good thing.
Other- This is a catch-all for aromas that just don’t fit anywhere else. They range from dried
leaves and tobacco to leather. These are often indicators of an aged red wine made of Cabernet or
Merlot. These aromas are often masked by the fresh fruit of younger wines.
Try to identify as many distinct aromas as you can. In the next section, you will be able to determine
whether your nose is telling you what the wine will taste like as you confirm the aromas. The scent of
a wine will also provide clues as to what types of food to pair them with.
Sip-Finally, it’s time, take a drink
It’s important to know, the taste of wine isn’t considered as important as the smell of it. However,
taste will tell you several important things that nothing else can, and that is what you should try and
take away from this section.
Flavor- If you remember the aromas of the wine, now is the time to determine whether there
is a consistency in the flavors of the wine. Most of the time the smells will be reinforced at this point,
although occasionally a wine will taste completely different than it smells. This is particularly true in
fine red Burgundies, which will often have a barnyard or mushroom smell but rich and very hard to
determine flavors.
Acidity- The first thing that you will notice will be a tingling sensation along the back cor-
ners of your tongue. This will range from a slightly noticeable feeling to the sense that you have a
battery on your tongue. Acidity is vitally important for many reasons. It is an important tool for food
and wine pairing, as we will explore in section two. It also creates a sensation of hunger by making
your mouth water, making food taste better. Finally, an acidic wine is very refreshing. Think about
how good a glass of lemonade tastes on a hot day, well same with a sour wine. A wine that has too
little acidity is often called flabby, and is generally considered to be a poor quality wine.
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Tasting Sheet
Sweetness- Noticeable on the tip of the tongue, many wines will have some sugar after the
fermentation process is over. Most people will say that they like “dry” wines and many wines are made
bone dry. However, despite white zinfandel bashing, residual sugar can be hugely useful, especially in
pairing wine with food.
Tannin- Many people don’t know what tannin is, or what it does in the case of wines, but like
many things, you’ll know it when you taste it. You can experience the same drying sensation in your
mouth when drinking wine as you will encounter with brewed tea (also a source of tannin) Primarily
associated with red wines, tannin comes from the initial contact that the pressed grape juice has with
the skins and seeds or “pips” of the grapes. Tannin is the source of the deep red colors you find in
many wines, the longer the contact the deeper the color in general. That drying sensation also has the
effect of scrubbing lingering fat and oils off of your tongue, allowing you to taste the next bite, anew.
Finish- The amount of time the flavors of a wine linger on your palate (basically, how long
you can taste it) determines the finish. A short finish would last under 30 seconds, medium would be
30-60 seconds with everything over a minute being a long finish. A long finish is a mark of a high
quality wine (generally) though wines that have a short or medium finish can still be very good wines.
To be good, wines of this nature are normally used for a refreshing of the taste-buds, and tend toward
being simple in flavors and fairly high in acidity. Some particularly world class wines will not actually
stop being flavorful until you take another bite, or drink some water.
You now have all the clues you need to provide a final analysis of the wine.
Summarize-What’s the verdict
At this point you can provide a verdict for the wine. There are two approaches, the first if you have
been told what wine you are drinking, the second if you are tasting a wine “blind”
Balance- Answer the question by considering all of the elements of the wine. Was the fruit
overwhelmed by the tannin or acidity or was there no tannin or acidity at all. For a wine to be bal-
anced, it needs at least two of these things working together.
Complexity- When performing all of the sensory exercises, how many different things did
you determine. If you waxed poetic about the aromas, if you rhapsodized about the dancing of flavors
on your tongue, the odds are, it’s a complex wine. If you tried the wine and wrote down lemon as an
aroma and flavor, and mentioned a lot of acidity, but little else, it’s likely a simple wine. Complexity
does not determine overall quality, as there are many excellent one dimensional wines.
Quality- This is a little more difficult to determine, but is important. Consider what you
know about the wine. Did it seem as if all of the components were as they should be for the type? If
it’s a Sauvignon Blanc, it should have quite a bit of acidity, if it was Cabernet Sauvignon, it should
have depth and richness as well as bold (but not unpleasant) tannins. If the wine doesn’t meet your
expectations, then perhaps it isn’t properly or well made. There are certain circumstances where due
to unusual weather conditions in a particular year will lead to atypical wines being made.
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Tasting Sheet
Flawed Wines- Not yet mentioned, but very important, especially in wine service, is the
ability to identify damaged wines. There are many forms that flaws can take.
The most common is a bad cork. A wine that is “corked” will often have aromas of wet
cardboard (not pleasant) Occasionally a wine can be lightly “corked” but not to the
point of having foul smells. This is much harder to detect, what you are looking for is
what isn’t there, the fruit will be suppressed. The technical reason for this flaw is a
chemical known as TCA (trichloroanisole) and occurs during cork production in as many
as 10% of all bottlings. This is the reason for the advent of screw-caps as well as syn-
thetic corks in winemaking today
Another problem can be oxidation. This tends to change the color of white wines to
being darker and imparts aromas of sherry. Bad closure of the bottle is generally the
cause.
Cooked wines, caused by improper handling will dull the aromas of wine, and also pre-
maturely age wines. Generally this will affect whole cases instead of individual bottles.
Other flaws tend to be more rare. Volatile Acidity, a problem that gives a wine flavors and
aromas of vinegar or even nail polish remover. Brettanomyces (brett) is a yeast that will
cause a wine to have metallic, mousey, rubbery or medicinal flavors.
Many customers will be unable to detect flaws, but if they do, we replace the bottle.
Tasting “Blind”- Why do people talk with reverence about the abilities of Master Sommeliers to de-
termine the vineyard and year that produced a particular wine without seeing the label? Because it’s
incredibly difficult. While no one expects you to be able to match these feats, you should, with a little
practice, be able to impress your friends and family. Master Sommeliers taste thousands of wines, and
learn the clues that allow them to speak with certainty about each one. Answering the following ques-
tions will help you do the same.
New World or Old World?- Wine’s old world includes all of Europe; France, Germany, Aus-
tria, Italy, Spain and Portugal, for the most part. The new world includes; the United States, Australia,
New Zealand, Chile, and Argentina. South Africa exists kind of in between, more on it later. New
World wines will tend to be more fruit driven (meaning that the fruit is normally the defining aroma/
flavor) whereas Old World wines will tend to me more terroir (read the side note) driven. So, if you are
tasting things like minerality or earthiness, there is a good chance it is an Old World wine. On the
other hand if the wine is a veritable fruit basket of rich and ripe flavors, then the New World is a likely
source. The answer to this question will be the first clue toward the region.
Warm or Cool Climate?- Determining this is easy if you start to consider the flavors you are encoun-
tering. Hot climates will have more tropical fruits, mango, pineapple in the whites, and more deeply
developed richness in the reds. They will also have more tannin since the skins will be thicker to pro-
tect the fruit. Hot climates include Napa and much of Central California, most of Washington State,
9

Tasting Sheet
most of Australia, much of Chile, most of Spain, Southern
France, and Southern Italy. Warm climates will have stone fruit
like peach, nectarine, and apricot in the whites, while the reds
will be less intensely rich. Warm climates include Sonoma
Carneros and Monterey in California, Oregon, much of New Zea-
land, South Africa, much of France, most of Italy, Southern Ger-
many, and Argentina. Finally, cool climate wines, which will be
mostly white, will often have apple and pear flavors, while the
limited reds will seem quite light and will likely have more acid-
ity and less tannin than their hotter relatives. Cool climates in-
clude New York, Chablis and Champagne in France, most of
Germany and Austria, and northern Italy, particularly Friuli and
Alto Adige. The answer to this will help refine the region, and once you’ve learned where each varie-
tal is grown, and it’s characteristics, will help you with what kind of wine it is.
How Old is it?- The big clues to this will be color and aroma. First, color; All wine as it ages
tends to turn brown. In whites, this is caused by incre-
mental oxidation, in reds, the tannins will collect as sedi-
ment changing the wine to orange-brick colors, and then
finally brown. Next, aromas;Young wines will have fresher
aromas, freshly picked fruits, whereas wines that have aged
will have cooked fruit, or even dry fruit flavors. Secondary
flavors will tend to be more noticeable as the fruit becomes
less intense. Use these clues to determine the age, and the
final clue.
All right, so now what?- If you are in a group setting, take
what you know about the wine and state where it’s from, what variety it is, and how old it is. The next
few classes will help, as you learn about each of the different grapes and some more in-depth informa-
tion about the wine regions of the world. Though your answer might be wrong, make sure you can
identify your reasons for giving it.
One Final Question- This is the single most important thing you should determine for personal use
when tasting wine; “do you like it?” You should never make someone feel uncomfortable with their
wine choice. They are most likely ordering it because that is what they enjoy. As you go on in these
classes, you will learn how to suggest something to a customer that might be a new direction for there
enjoyment.
Terroir- A French word that
encompasses all of the elements
that affect wine flavors while it
is growing on the vine. Soil,
climate, wind and sun patterns,
local bodies of water are all
included. It’s a frustratingly
ethereal quality, but it is at the
heart of old world winemaking
Most wine is meant to be consumed
within a few years of production.
About 10% of all wines are age-
worthy, meant to spend long periods
of time in a bottle. Tannin, Acidity,
Sugar and Alcohol all contribute to
this preservation. Some wines will
even last a century or more!
10

Tasting Sheet
Region/Appellation Anderson Valley, Mendocino, California
Vintage Non-Vintage
Varietal 60% Chardonnay/40% Pinot Noir
About the wine
Roederer’s winemaking
style is based on two ele-
ments: complete ownership of
it’s vineyards and the addition
of oak-aged reserve wines to
each years blend or cuvée in
the traditional Roederer style.
Only the first pressing of 120
gallons/ton is used.
The fermentation takes
place in Stainless Steel tanks
at 65°. None to minimal
malolactic fermentation is
used in order to ensure that
the wines age well and retain
the fresh, austere style, char-
acteristic of Roederer’s wines.
About the producer
Roederer Estate Brut is the
first sparkling wine to be
produced by Champagne
Louis Roederer. It’s a family
owned company that traces
it’s history in Champagne
back over 200 years. Best
known for the high-end
Cristal (favorite of rappers
everywhere) they have made a
name for themselves by pro-
ducing quality wines year
after year. Cristal was first
introduced in 1876 for the
Russian Tsar Alexander II.
About the Region
The Anderson Valley, in Me-
docino County (the county
due North of Sonoma), offers
a cool climate and well
drained soils that are ideal for
producing the necessary
grapes. The region’s proxim-
ity to the Pacific Ocean pro-
vide consistent temperatures,
warm during the day, cool at
night. This prevents stressing
the fruit, allowing it to ripen
properly.
Besides Roederer, this region
is home to Goldeneye (great
Pinot Noir) and Edmeades
(primarily Zinfandel)
11

Tasting Sheet
Sight Smell
Clarity
Brilliant-Clear-Cloudy-Sediment
Color
Green-Straw-Gold-Amber
or
Purple-Ruby-Garnet-Brick-Amber
Color Intensity
Pale-Medium-Dark-Opaque
Legs
Thick-Thin Fast-Slow
Aroma Intensity
Faint-Medium-Powerful
Fruit
Floral/Herbal/Spice
Earth/Wood/Mineral
Taste Summarize
Acidity
Low-Medium-High
Sweetness
Dry-Off Dry-Sweet
Tannin
Low/None-Medium-High
Body
Light-Medium-Full
Finish
Short-Medium-Long
Complexity
Simple-Moderate-Complex
Quality
Poor-Good-Excellent-Great Value
Notes
12

The Basics
White Wine
"If white wine goes with fish, do white grapes go with sushi?”
Most people don’t know what to think of white wine. There are those that prefer white wines because
they don’t like the big flavors of red wines. There are those that eschew white wines as not being
classy enough. There are people who want sweet wines, or who want big, oaky, California Chardon-
nays. While it’s good to encourage people to order the wines they like, it’s equally important to have
suggestions for those who are open to it. White wines are often the most food friendly, appetite in-
ducing, fun to drink wines there are.
Despite the fact that there are many different kinds of white wines, it is important to focus on three.
These are called the Noble grapes. They consist of the following; Riesling, Sauvignon Blanc, and
Chardonnay.
Riesling
Dry to Sweet, Full Bodied to Light, Hugely Flavorful to Reserved, Riesling wears may hats. One of
the most versatile wines in the world is also one of the least understood. Good Riesling will always
have high acidity, one of the reasons it pairs so well with food. Though routinely over-shadowed by
Chardonnay, Riesling is perhaps the greatest of the white wines. The fact that it attained prominence
in Germany instead of France is probably where the bias against Riesling originated. At it’s finest,
Riesling can be aged for many years, even decades in particularly spectacular vintages from the best
producers. One final note about the grape itself, the wines made from Riesling tend to be very identi-
fiable to the region, more terroir driven than, perhaps, any other grape.
Regions-All of the finest growing area associated with Riesling are Cool Climates.
Germany-The ancestral home of Riesling is arguably the finest producer. Germany has cre-
ated very precise rules (shocking, Germans and precision) as far as the labeling of their wines goes.
Almost all German Rieslings found in the U.S. will have QbA (Qualitätswein bestimmter Anbaugebi-
ete) or QmP (Qualitätswein mit Prädikat) on the label. These are governmental controls, and are basi-
cally insuring a quality product will be exported. QmP is the higher standard. For QmP, there can be
no adding of sugar (chaptalization) to the wine (there were major changes to production in 1971, and
Germany is still trying to regain it’s reputation, a discussion for another time) QmP wines will all have
a ripeness level (Prädikat) on the label. The options, and what they indicate follow.
1.Kabinett-The least ripe, these wines are picked on the first pass-through of the
vineyards. These will normally be the least sweet as the grapes develop more sugar
as the harvest continues. These wines make great aperitifs as well as working well
with lighter dishes
13

The Basics
1.Spätlese-The next ripeness, these wines will have both more body and intense
flavoring as well as additional sweetness. The additional richness allows these wines
to pair with heartier offerings, from fattier fish to veal, pork and chicken.
2.Auslese-These grapes are hand selected by the bunch, and may even have been
afflicted by botrytis (the Noble Rot, a fungus that intensifies the sweetness of picked
grapes) They tend to have an intense fruit and perfumed aroma. Capable of pairing
with hearty pork and veal dishes, even beef dishes such as a Saurbraten.
3.Beerenauslese-Grapes of this level are harvested in limited vintages where Bot-
rytis is widespread. The berries will be hand selected, and will be even more intense
than the Auslese with a honeyed aroma and flavor.
4.Trockenbeerenauslese-Dried and shriveled, the berries from these botrytis af-
flicted vines better resemble moldy raisins, than grapes. As you would expect, there
is very little juice to be extracted, and the flavors will be highly concentrated. Very
expensive to make, and while outrageous, the costs do not translate into a profit for
the producer.
5.Eiswein-According to Dr. Ernst Loosen, these wines are the reason wine makers
have large families, because you “can’t call your friends at 2 am when it’s freezing
cold and expect them to pick grapes” This is the German version of Ice Wine, made
by allowing the grape to freeze before picking. Juicing a frozen grape gives you very
little juice, but it will be very intensely sweet, making it a fantastic dessert wine. The
flavors, while not always very complex, tend to be very clean.
Regions in Germany-Labels for German wines will indicate where the wines are produced.
For many, this adds to the confusion of an already devilishly challenging label. The name of the local
town will occur first, such as Wehlener, or Urziger, and will then be followed by the name of the vine-
yard, for instance Sonnenuhr or Wurzgarten. Don’t let that concern you, it’s just an address
Mosel-Saar-Ruwer-Home to the best Rieslings, the Mosel river cuts a deep path
between the hills where the wines of this region are grown. These wines will be lighter in alcohol 7-
8% as opposed to the 13-14% of California Chardonnay.
Rheinhessen-Larger producing region, the Rieslings often represent good values.
Rheingau-South facing hills get extra sun from the reflecting Rhine river. This is a
top producing region, making fantastic wines. The village of Johannisberg provides the term many
associate with Riesling outside of Germany. These wines tend to be higher in alcohol that those of the
Mosel, due to the longer growing season.
United States-Though it lags behind other grapes, Riesling is produced in many areas of the
U.S., with some notable success in both the Finger Lakes, and Washington State.
Finger Lakes-It’s amazing that one of the worlds greatest wine stories is centered
only about an hour away from Rochester. The Finger Lakes have been a home to wine making for
14

The Basics
well over a hundred years, but only in the past 40 or so have they been producing Riesling. This is
due to the hard work of Dr. Frank.
Dr. Konstantin Frank-Dr. Frank emigrated to the United States in 1951 from
the Ukraine. His background was viticulture (study of grapes and vines) and he
came to the Geneva N.Y. experiment station, part of Cornell University. He worked
on the problem of growing Vitis Vinifera (the Noble European Grapes, as opposed to
Vitis Labrusca, the native American varietals) on the East Coast, a problem that had
not been conquered. He felt (and was correct) that the problem could be solved by
grafting the European vines to Native rootstock, which were impervious to Phyllox-
era (the root louse) that had afflicted the vines previously. This technique would
later save the old worlds vines as they were later afflicted. Dr. Frank is credited with
being one of the most important pioneers in the production of American wines. His
legacy lives on today at the Keuka Lake winery that shares his name. It is currently
run by his Grandson, Fred Frank.
Rieslings from the Finger Lakes bear some resemblance to those of Germany, though the designations
are easier to understand. They will generally only be in the following styles;Dry, Semi-Dry, Sweet, and
Ice. It’s possible that if California could make good Riesling, that this could be the white wine of
choice in the U.S., but much like France’s issue, there seems to be a bias here as well. Just as well,
since the wine production in this region isn’t enough to cover a larger demand.
Washington State- In a region West of the Cascade Mountains, along the Columbia
River,Washington State Riesling has taken hold. The main producers are the giants Columbia Crest
and Chateau Ste. Michelle, but there are a number of smaller producers as well. Chateau Ste. Mi-
chelle has gone as far as to collaborate with Dr, Loosen from Germany with the wine named for Bee-
thoven’s 3rd symphony Eroica.
Australia-Some parts (generally cooler areas) of Australia are making great Rieslings. Keep
an eye out for those from Clare Valley, which tends to have a very distinct petrol nose.
Sauvignon Blanc
Nervy and acidic in much the same way as Riesling, Sauvignon Blanc is very much it’s own varietal. It
tends to be very light, making it very refreshing and food friendly. One word that often describes it’s
flavor is clean. There tends to be a purity of the fruit which doesn’t always linger on the palate for
very long. One final, interesting note: Sauvignon Blanc is one of the parent grapes of Cabernet Sauvi-
gnon, the other being the red grape Cabernet Franc.
Regions-Sauvignon Blanc is grown all over the world, generally in Moderate to Warm Climates.
France-The spiritual home of Sauvignon Blanc, it is associated with two major regions, Bor-
deaux and the Loire.
15

The Basics
Bordeaux-Sauvignon Blanc is one of two (there are more, but they don’t really
count) white wines used in this region known for blending. In this case it is blended (with varying
ratios) with Semillon, a grape that adds extra body and age-ability to the blend, since Sauvignon Blanc
does not age particularly well. It is mainly grown in the Southern area of Graves. At it’s finest, it is
considered to be one of the greatest of the white wines, such as when produced by Chateau Haut
Brion. It also is used in Sauternes and Barsac to add acidity to the sweetness of the Semillon and
Muscadelle. It is that balancing act that makes these among the finest dessert wines in the world.
The Loire-Two main regions along the Loire River are associated with Sauvignon
Blanc, Sancerre and Pouilly Fumé.
Sancerre-Minerality and acidity are the most dominant features of wines
from Sancerre. These wines are classically paired with Oysters as well as other lightly treated seafood
items. More recently they have proven to be ideal sushi wines.
Pouilly Fumé- Similar to Sancerre, it will tend to have more fruit and less
minerality. Lemon and other citrus should dominate. Pouilly Fumé has one other interesting distinc-
tion. It is the source of the name Fumé Blanc, a term invented by Robert Mondavi to be used to mar-
ket California versions of Sauvignon Blanc.
New Zealand-Sauvignon Blanc is the main reason that New Zealand has become a major
player in the world of wine. It started with a vineyard known as Cloudy Bay in the Marlborough re-
gion on the Southern Island. New Zealand has grown to being the most common source of this grape
on wine lists, and for good reason. The wines are very distinctive, fruit forward with flavors of grape-
fruit and fresh mown grass and bracing acidity, all of which make it both refreshing and food friendly.
Add in the fact that they are very reasonably priced, and you have a winner.
California-In the 1970’s, Robert Mondavi decided to try and elevate this wine from being just
a blending grape in California Chablis (no relation to traditional French Chablis) He felt that giving it
a name that evoked it’s French roots, it could be a popular addition to the growing desire for Char-
donnay. He chose the name Fumé Blanc which evoked thoughts of Pouilly Fumé, a region already
known to wine enthusiasts. This proved to be very successful and was copied by many other produc-
ers in California. Another change made by Mondavi would be aging the wine with some new oak,
adding a depth of vanilla and woodsy flavors to a wine that was traditionally lighter in style. Today it’s
mixed as to what you will see on a label (and for that matter, find in the bottle) of California Sauvi-
gnon Blanc, but either way, the grape is still the same.
Chardonnay
The king of the white wine grapes, Chardonnay is not only the most popular member of this group,
but is also considered by many to be the only serious white wine (not that they are right, but that is a
matter for debate) One thing for certain, Chardonnay is one of the most productive grapes, able to
produce fantastic wines in almost any climate and generally lending a real sense of the particular ter-
16

The Basics
roir of the associated region. The finest Chardonays in the world command prices that are among the
highest of all wines, and also the most age worthy. Chardonnay is also one of the standard grapes in
both Champagne and Méthode Traditionelle (Champagne style) sparkling wine production something
that will be discussed in more detail later.
Burgundy-France is the historical home of this grape, and Burgundy is the region most asso-
ciated with it. This is a region that will be covered in more depth later, but it is so integral to the un-
derstanding of this grape that it needs to be discussed. There are three major sub-regions that need
to be addressed, all of which have very distinct differences.
Quality levels in Burgundy- Burgundy has a very rigid (and important)ranking system.
The most important thing, regardless of ranking, is the producer.
Bourgogne- Available in both White (Chardonnay) and Red (Pinot Noir) this is the sim-
plest form. Depending on the producer, these can be great values.
Regional- This will include wines that are more specific than the previous denotation,
including names like Chablis, Côte de Beaune, Côte de Nuits, Beaujolais and Mâcon.
Village- In the regions, there are villages that have earned the distinction of being able
to be the name of wines from within it’s borders. Often times the village will be a hy-
phenated word which incorporates the name of the most famous Grand Cru vineyard
from within the village. Examples of villages include Puligny-Montrachet, Gevrey
Chambertin, Meursault and Nuits St. Georges.
Premier Cru- Within the villages, there are premium growing locations, and these are
allowed to put the both the name of the vineyard as well as the words Premier Cru (First
Growth) on the label. Premier Cru wines are a very small percentage of the total produc-
tion in Burgundy, and the prices reflect this.
Grand Cru- The highest level of production from the most exclusive vineyards within
the finest plots of land, these wines are almost mythical. A tiny percentage of the total
production, these wines are very carefully monitored, and command astronomical prices.
Names include Montrachet, Échezeaux, and Clos Vougeot.
Monopole- Not often seen on a label, there are some vineyards that only a single pro-
ducer makes wine from. These are occasionally Grand Cru, and include Romanée Conti,
Clos des Mouches, and La Tâche.
Mâcon- The Southernmost region, it is the home of many of Burgundy’s best values.
From very simple regional wines to finer villages such as St.Veran, and Pouilly Fuissé, the production
tends to be very affordable. These wines display bright acidity and great flavors of lemon and apple,
making them very food friendly. These wines are generally meant to be drunk young.
17

The Basics
Chablis-The Northernmost region of Burgundy, it is almost considered to be separate. The region was
once an ancient sea, and the creatures that used to live
there are in evidence both in the soil, and the makeup of
the wines. Ancient oyster shells are evident in and among
the gravelly makeup of the ground in which the vines are
grown. The fact that the wines tend toward being very
minerally is the definition of Terroir. Due to the fact that
Chablis is such a cold environment, these wines never
develop much sugar, therefore tending to be fairly acidic.
Much like the rest of Burgundy, the wine production is
divided into quality levels from regional Chablis to Grand
Cru vineyards such as Le Clos. While often consumed
young, the Premier and Grand Cru wines can last for dec-
ades, especially from finer vintages.
Côte de Beaune- Home to the finest
Chardonnay vineyards in the world, this region is located in the heart of Burgundy, and makes up half
of the famed Côte d’Or. Wines from here will often see some oak, though it isn’t a dominating feature
in the wine. There will often be a secondary fermentation, known as Malolactic Fermentation in these
wines, which adds a lot of depth to the already complex flavors. The village wines include the previ-
ously mentioned Puligny-Montrachet and Meursault as well as St. Aubin and Chassagne Montrachet.
Each of these have Premier Cru sites. Finally, the Côte de Beaune is home to the most famous Char-
donnay vineyards in the world, the Grand Crus, including Corton Charlemagne and it’s subdivisions
and Le Montrachet and it’s sister sites. As expected, the wines from this region also are the most ex-
pensive Chardonnays in the world.
California- It all started with Hanzell, a winery
started in the 1950’s by a man who wanted to produce
Burgundian wines in Carneros, the Southern tip of the
Mayacamas Mountains which separate Napa and Sonoma.
With some help from scientists at University of California
at Davis (the premier wine school in the U.S.) they devel-
oped jacketed fermentation tanks that allowed for proper
temperatures to be maintained to produce balanced wines
in a hot climate. This was a pivotal moment in California
wine history, and ushered in the modern age of production
in hotter regions around the world. California Chardon-
nay is now a recognized style, and has taken over the popu-
larity mantle from Burgundy for the majority of Americans.
In general, the Chardonnay produced in California tends
to be fatter in flavor and texture to it’s Burgundian cousin.
There is less natural acidity and more alcohol, due to the
higher sugar content. Due to the warmer weather, the fla-
vors tend to be dominated by tropical fruits, and the extensive use of Malolactic Fermentation adds a
very rich, buttery texture to the wines. Finally, in an effort to mask the high alcohol levels, the wine
California Chablis- This is a white
wine that bears little to no resem-
blance to traditional Chablis. It was a
popular blend of white grapes used to
provide a cheap jug wine to the
masses. The name Chablis was
adopted due to recognizability. These
are not quality wines, but will still be
ordered by people. For these folk,
Pinot Grigio or Riesling might be a
good option.
Malolactic Fermentation- Most often
associated with Chardonnay, this oc-
curs when wine that is aging is al-
lowed to warm in temperature initiat-
ing a chemical transformation which
changes the Malic acid found in wine
to Lactic acid which is associated
with dairy products. This is what
causes the buttery taste sensation
when drinking these wines. Used in
moderation, it adds nice depth to
wine. Overused, as in some Califor-
nia production, and you start to hear
the term ‘Butter Bomb,’ not necessar-
ily a compliment.
18

The Basics
spends a lot of time in new
oak barrels which imparts
lots of vanilla and other
ﬂavors associated with oak
aging. Though a popular
wine, California Chardon-
nay is often not overly
food friendly, as all of
these factors will over-
whelm delicate ﬂavors. It
does pair well with lobster,
and cream based sauces,
however.
Australia-A hot-
ter climate, the wines from
Australia resemble those
of California. Due to
farming techniques, there
are often great values to be found. Australians often will cut costs on aging wines by using woodchips
in the aging tanks instead of wooden barrels which are very expensive. One thing that is done in Aus-
tralia that is not common elsewhere is a tendency to use Chardonnay to blend with other grapes, such
as Semillon.
Other Regions- Chardonnay is produced all over the world, and tends to be done in either
the Burgundian style (Italy, New Zealand) or Californian style (South Africa, Chile, Argentina) The
Finger Lakes also produce Chardonay, but there hasn’t been a chosen style, ranging between that of
Chablis to that of California. The Chablis style seems to be more appropriate to the region.
19
The original Fermentation Tanks at Hanzell

Wine Sheet
Heron Hill Dry Riesling
Region/Appellation Finger Lakes, New York
Vintage 2005
Varietal Riesling
About the wine
Aged in stainless steel to
let the fruit characteristics
come through. This wine has
.9% residual sugar, making it a
fairly dry Riesling. The Alco-
hol level is 12%, and it is a
fairly acidic wine with a pH of
3.16.
Awards have included
silver medals at both the Fin-
ger Lakes Wine Competition
and the San Diego Interna-
tional Wine Competition.
This wine should be con-
sumed from 2006 through
2010
About the producer
Started by John Ingle in
1977, Heron Hill has grown to
be one of the largest and
most respected wineries in
the Finger Lakes. Keuka
Lake is the home, located just
down the street from Dr.
Frank.
Thomas Laszlo is the
Winemaker. He has a back-
ground making wine in Hun-
gary and Canada and is suited
perfectly to the local climate.
He made some revolutionary
wines, and continues to push
the envelope for the region.
About the Region
Carved by glaciers out of
the native limestone, the Fin-
ger Lakes are a source of
great beauty in Central and
Western New York. Due to
the efforts of some visionary
winemakers (Dr. Frank, Her-
mann Wiemer, to name a
couple) the region has begun
to be recognized as a leading
producer of world class Ries-
ling. It remains to be seen
whether the buying public
will propel this varietal to the
same level as it has Chardon-
nay from California.
Tastings Wine Class
20

The BasicsTasting Sheet
2005 Heron Hill Dry Riesling
Sight Smell
Clarity
Color
or
Color Intensity
Legs
Aroma Intensity
Fruit
Floral/Herbal/Spice
Earth/Wood/Mineral
Taste Summarize
Acidity
Low-Medium-High
Sweetness
Dry-Off Dry-Sweet
Tannin
Body
Light-Medium-Full
Finish
Short-Medium-Long
Complexity
Quality
Notes
Tastings Wine Class
21

Wine Sheet
Kim Crawford Sauvignon Blanc
Region/Appellation Marlborough, New Zealand
Vintage 2006
Varietal Sauvignon Blanc
About the wine
Harvested from several
vineyards, this wine is cold
fermented in stainless steel,
bottled when dry. It has a
relative pH of 3.34 making it
fairly acidic. 13% Alcohol.
This wine received a
Gold Medal at the Royal New
Zealand Show, and has con-
sistently gotten high marks
from sources such as Wine
Spectator and Robert Parker.
Meant to be consumed
young, this wine should be
drunk over the next 2 to 3
years.
About the producer
Started in 1996 by Kim
and Erica Crawford. Grapes
are sourced from a number of
different growers, making this
one of New Zealand’s ﬁrst
Virtual Wineries.
Production has grown
steadily increased, and a state
of the art winery was built in
2000.
Now owned by Constella-
tion Brand, Kim Crawford has
become one of the most rec-
ognizable wineries in New
Zealand.
About the Region
There wasn’t much to say
about wines in New Zealand
until the mid 1980’s when
Cloudy Bay started producing
a Sauvignon Blanc that would
soon be recognized as a
benchmark for the entire
region. Marked by a distinct
nose of gooseberry, grass and
cat pee (not kidding) this
would spark a wine revolu-
tion.
There is a growing inter-
est in Pinot Noir from the
Otago Valley, and Chardonnay
continues to be popular.
Tastings Wine Class
22

2006 Kim Crawford Sauvignon Blanc
Sight Smell
Clarity
Color
or
Color Intensity
Legs
Aroma Intensity
Fruit
Floral/Herbal/Spice
Earth/Wood/Mineral
Taste Summarize
Acidity
Low-Medium-High
Sweetness
Dry-Off Dry-Sweet
Tannin
Body
Light-Medium-Full
Finish
Short-Medium-Long
Complexity
Quality
Notes
Tastings Wine Class
23

Wine Sheet
Region/Appellation Two Tone Chardonnay
Vintage 2004
Varietal Chardonnay
About the wine
Produced as a side pro-
ject at Beringer, this wine was
used as an entry into the
cheaply made, vineyard sour-
ced wine market.
The concept is to demys-
tify wine, keep the informa-
tion on the label to a mini-
mum, put a screwcap on it,
keep the price down. They
have, however, still created a
very interesting product that
will please the everyday
drinker of Chardonnay. Use
in place of Kendall Jackson,
or Toasted Head.
About the producer
Beringer is one of the
oldest producers of wine in
California. Started initially in
the 1860’s it has changed
hands a few times over the
years. Under the steady hand
of Ed Sbragia as senior wi-
nemaker, Beringer has been
able to develop a reputation
as one of the premier winer-
ies in Napa. They also, how-
ever, produce a number of
wines in their bargain Foun-
ders Estate series.
About the Region
Ofﬁcially, this is a Cali-
fornia wine, meaning that it
can be made from juice sour-
ced throughout the state.
California is home to
largest grape production in
the United States, as well as
the largest producer. Virtually
every style of wine has a
home somewhere in the state,
whether cool climate or hot.
The warmer climate grapes
are what it is best known for,
Chardonnay and Cabernet
Sauvignon.
Tastings Wine Class
24

2004 Two Tone Farm Chardonnay
Sight Smell
Clarity
Color
or
Color Intensity
Legs
Aroma Intensity
Fruit
Floral/Herbal/Spice
Earth/Wood/Mineral
Taste Summarize
Acidity
Low-Medium-High
Sweetness
Dry-Off Dry-Sweet
Tannin
Body
Light-Medium-Full
Finish
Short-Medium-Long
Complexity
Quality
Notes
Tastings Wine Class
25

Wine Sheet
Joseph Drouhin Vero Chardonnay
Region/Appellation Burgundy, France
Vintage 2003
Varietal Chardonnay
About the wine
This wine was made to
promote Burgundy as a pre-
mier producer of Chardon-
nay. Previously, people have
not always realized that Bou-
gogne Blanc was actually
Chardonnay. This wine was
sourced from some fantastic
sites, including Meursault and
St. Aubin.
As is normal for Bur-
gundy, this wine retains a lot
of it’s acidity, while picking
up only a small amount of
oakiness from it’s aging. This
is a wonderful entry point for
people to try Burgundy
About the producer
Joseph Drouhin is one of
the finest Burgundy produc-
ers and Negociants (reseller of
wines) They own some fan-
tastic sites throughout the
region, including some in-
credibly prized parcels in
Montrachet. They also own
the famous Clos des Mouches
and Marquis de Laguiche
vineyards. Now being run by
it’s third generation, the wi-
nemaker is Veronique
Drouhin, for whom Vero is
named.
They also own Domaine
Drouhin in Oregon
About the Region
Burgundy is one of the
most important regions in all
of the world. Spiritual home
to both Chardonnay and Pi-
not Noir, it produces some of
the finest wines anywhere,
and due to the relatively small
size, commands princely sums
for these greats.
Vintages can be fickle,
and the region is at the will of
the weather, which can ruin a
vintage in an afternoon of
hail.
Demand continues to
rise, and due to monetary
reasons, prices skyrocket.
Tastings Wine Class
26

2003 Joseph Drouhin Vero Chardonnay
Sight Smell
Clarity
Color
or
Color Intensity
Legs
Aroma Intensity
Fruit
Floral/Herbal/Spice
Earth/Wood/Mineral
Taste Summarize
Acidity
Low-Medium-High
Sweetness
Dry-Off Dry-Sweet
Tannin
Body
Light-Medium-Full
Finish
Short-Medium-Long
Complexity
Quality
Notes
Tastings Wine Class
27

Tastings Wine Program

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