The document provides an introduction to wine, explaining that wine originates from 3000 BC and the natural process of grapes converting sugar into alcohol through fermentation. It describes the basic steps in the winemaking process for both red and white wines. Key wine terms are defined, such as varietals, body, acidity, and common wine styles.
The document continues by discussing important winemaking techniques like blending, barrel versus stainless steel fermentation, and malolactic or secondary fermentation. It provides an overview of sparkling wine production methods and concludes with basics of wine tasting including identifying aromas and flavors.
In summary, the document introduces the origins and
The document provides an introduction to wine, explaining that wine originates from 3000 BC and the natural process of grapes converting sugar into alcohol through fermentation. It describes the basic steps in the winemaking process for both red and white wines. Key wine terms are defined, such as varietals, body, acidity, and common wine styles.
The document continues by discussing important winemaking techniques like blending, barrel versus stainless steel fermentation, and malolactic or secondary fermentation. It provides an overview of sparkling wine production methods and concludes with basics of wine tasting including identifying aromas and flavors.
In summary, the document introduces the origins and
The document provides an introduction to wine, explaining that wine originates from 3000 BC and the natural process of grapes converting sugar into alcohol through fermentation. It describes the basic steps in the winemaking process for both red and white wines. Key wine terms are defined, such as varietals, body, acidity, and common wine styles.
The document continues by discussing important winemaking techniques like blending, barrel versus stainless steel fermentation, and malolactic or secondary fermentation. It provides an overview of sparkling wine production methods and concludes with basics of wine tasting including identifying aromas and flavors.
In summary, the document introduces the origins and
The document provides an introduction to wine, explaining that wine originates from 3000 BC and the natural process of grapes converting sugar into alcohol through fermentation. It describes the basic steps in the winemaking process for both red and white wines. Key wine terms are defined, such as varietals, body, acidity, and common wine styles.
The document continues by discussing important winemaking techniques like blending, barrel versus stainless steel fermentation, and malolactic or secondary fermentation. It provides an overview of sparkling wine production methods and concludes with basics of wine tasting including identifying aromas and flavors.
In summary, the document introduces the origins and
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Introduction to Wine
Student꞉ Lungu Ciprian
Wine originates back to 3000 BC Grapes - 1 grape contains all the ingredients necessary for making wine. Natural process of converting a grapes sugar into alcohol Methods vary from winery to winery - Winemaker practices Still Wines - letting carbon dioxide gas escape from the fermentation container Champagne - keep all carbon dioxide inside the fermentation tank 3. In the fermentation process, these single cell organisms consume the natural sugar and change it into ethyl alcohol and carbon dioxide. Basics of How Wine is Made…. 4. This rather simple process has been observed and used for thousands of years in human culture. In the past hundred years or so, technology and new ideas from winemakers have played an ever-increasing role in the making of wine.
5. It's becoming more and more a science and an art.
Steps in A) Harvest Process B) Crush - De-stem C) Press D) Fermentation E) Malolactic - Secondary Fermentation (softening agent) F) Aging - Vessel - Time G) Sur lie Aging - has to do with mouth feel Creamy” consistency of the wine, stirring the lees H) Filter - pulling out residuals left in wine I) Bottling - binning Red Wine White Wine A) Harvest A) Harvest B) Crush B) Crush C) Fermentation C) Press - Remove Skins D) Secondary Fermentation D) Fermentation (option) E) Secondary (optional) E) Press - Separate Juice F) Aging F) Aging G) Filter G) Filter H) Bottling H) Bottling *Taste Factors - Barrels, Malolactic, *Taste factors - Barrels, Malolactic, Surlie & Region of growth Surlie & Region of growth Basic Wine Terms Vintage - Year grapes are grown and harvested Tannin - Extracts from seeds, skins, and stems Acidity - Acidity is a term that refers to the amount of acid in a wine. Acid is the chemical compound that makes things taste tart, like vinegar or citrus foods. Acidity is part of the structure of wine, giving it lift and intensity. Without acidity wines taste flat or flabby while with too much acidity they can be seem shrill, tart and excessively lean. Basic Wine Terms … Earthy - Grape wines grow in dirt (and stones and rocks, etc.). Therefore, it is not surprising that some wines have aromas or flavors resembling earth and are described as earthy. This is not a bad thing. This can often be a very nice complexity that compliments the fruit aromas and flavors in a wine. Dry - Wine with no sugar after fermentation Sweet - Wine with a small amount of sugar left over Body - The weight of the wine Style - Overall impression of the wine (You are the Judge) Bouquet - A wine scent that comes from winemaking process Aromatic - Elements of wine scent that comes from the grape itself Common White Wines Chardonnay (Shar-doe-nay) - Typical green apple, citrus, somewhat fruity Origin - Burgundy region of France Sauvignon Blanc (So-Veen-Yon - Blonk) - Fig, Melon sometimes grassy, lighter bodied than Chardonnay Origin - Bordeaux region of France Pinot Grigio (Peeno-Greegio) - Very light style, easy to drink, melon and citrus overtones Origin - Alto - region of Italy Riesling (Rees-ling) - Light wine, sweet with hints of Apricot, Peach and Honeysuckle Origin - Germany Common Red Wines Cabernet Sauvignon (Cab-bear-nay So-Veen-yon) - Very dry full bodied wine with pronounced tannins. Fruit flavors of dark cherry, and cassis Origin - Bordeaux region of France Merlot ( Mair-lo) - Softer than Cabernet - less tannins, dark cherry, herbs and black berry Origin -Bordeaux region of France Pinot Noir (Pee-no-nwah) - Raspberry and herbal. Sometimes earthy(winemaker) Origin - Burgundy region of France Syrah or Shiraz (Sir-ah or Shir-az) - Rich and robust medium tannins, dark fruit, black pepper and spices Origin - Rhone region of France Champagne / Sparking Wine Storage in tanks is call Charmat Bulk process Carsten’s Transfer Process: The secondary fermentation is taken from bottle and transferred to bulk glass container and put back in bottle. Fermenting in the bottle while being stored is called Methode Champanoise (more expensive process) Fermentation Practices a) Stainless Steel * Imparts no extra flavors to the wine * Preserves intensity of fruit and true varietal character * Least expensive method b) Barrel Fermentation (used mostly for white wines) * Adds flavors of butterscotch, toast and vanilla in whites * French Oak is most desirable (subtle influence) * Cost factor (French = $650, American = $250 c) Combinations * Partial Barrel / partial stainless * All new oak or partial new (1yr old or 2yr old oak may also be used) d) Secondary Fermentation (Malolactic) * Non-alcoholic fermentation * Converts harsh malic acid (apples) to soft lactic acid (milk) * Adds a creamy, rich mouthfeel to the wine * Identifiable in the wine as a texture Sometimes a wine with a lot of promise fails to improve in a wine cellar.
Others may go through strange stages and if you open it at the wrong time you will have missed its peak window of drinkability and greatness. Blending a) Blending wines from different grape varieties (examples) * Cabernet Sauvignon with Merlot, Cabernet Franc, Petite Syrah or Malbec * Sauvignon Blanc with Semillon etc * US laws requires 75% to be labeled a certain varietal b) Blending wines from different types of fermentation / aging (examples) * 1/2 stainless with 1/2 barrel * 1/3 new oak, 1/3 1-yr. old oak, 1/3 2 - yr. old oak * 1/2 French oak aged, 1/2 American oak aged * No laws Wine Tasting Basics
Taste Aroma FLAVOR
Psychological Touch Acid
Sweet TASTE
Bitter Salt This powerful Sauvignon Blanc is bursting This intense, fruit-forward Cabernet with a myriad of flavors including gooseberry, Sauvignon delivers aromas of dark passion fruit, fresh citrus, melon and nettle chocolate-covered cherries, black tea dominant herbaceous aromas. The wine has and a hint of cedar, leading to a silky an enticing palate with layers of juicy flavors, texture accented by flavors of cassis intensity and concentration, finishing with a and exotic spices. This wine is refreshing crisp, clean line of acidity. structured but delicate with a perfect balance of earthy tannins and a lingering finish.
The warmth of the Wahluke Slope produces The Reserve Syrah was crafted in a classic Chardonnay with an appealing tropical fruit Rhone style and co-fermented with Viognier character and rich texture. The Indian Wells for aromatics of blueberry, spice, sweet Chardonnay delivers ripe tropical pineapple orange peel and slight white pepper. The flavors and showcases the luscious opulence balance of fruit and oak creates mouth-filling of Washington fruit. I like this wine with flavors of dark chocolate with hints of roasted scallops, scampi or pasta with slightly richer coffee bean, and a distinct blueberry sauces. raspberry finish.
