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WINES EDUCATION SEMINAR

L E V E L ONE

INTRODUCTION TO WINE GROWING, APPELLATIONS, TASTING, FOOD & WINE

PROGRAM OUTLINE
VARIETALS AND VITICULTURE WINEMAKING TASTING AND TALKING ABOUT WINE CALIFORNIA APPELLATIONS SENSORY EVALUATION WINE AND FOOD

WHAT IS WINE?

HOW DO GRAPES BECOME WINE ?


Grape Juice + Yeast = Wine (alcohol + carbon dioxide)

Yeast eats the sugar in the fruit and turns it into alcohol and carbon dioxide. The alcohol in the wine and the grape flavor remains Sweet wine - remove yeast before it eats all the sugar Sparkling wine - keep the carbon dioxide in the wine Dry wine - yeast eats all the sugar in the wine

GRAPES - AGRICULTURAL PRODUCT

As with all agricultural products, differences in wine flavor can sometimes be explained by weather variations during the grape growing season. Thats is why there is a vintage date or year on many wine bottles that signifies when the grapes were picked and made into wine. AND, this is why the price of a bottle of wine can change every year, reflecting the perceived quality of the wine, the amount made, and current market conditions.

WHAT IS A VARIETAL WINE?

Just like there are several varieties of apples Granny Smith, Golden Delicious, Gala There are several varieties of grapes Chardonnay, Sauvignon Blanc Cabernet Sauvignon, Merlot, Pinot Noir and others. All of these varieties are of the same species; VITIS VINIFERA. When a wine label says the name of the grape variety on the label like Chardonnay or Merlot its is called a Varietal wine

POPULAR U.S. WINES WHITE

Chardonnay - generally rich; complex white wine that takes nicely to aging in oak barrels. Oak barrels add toasty, sometimes vanilla flavors. Aromas may be of vanilla, hazelnuts, lemon or apple Sauvignon Blanc - aromatic wine with distinctive fine herb, citrus or bell pepper aroma and flavors. Can have smoky or grass undertones

WHAT MAKES WINE RED?

Red grapes have white juice inside Red color in wine comes from pigments in the skin The grapes are crushed and the juice stays with the skins to impart color. After a week or so the grape juice is converted to alcohol and carbon dioxide and the skins have imparted their red pigments to the new wine New wines are pressed to remove skins

POPULAR U.S. WINES - RED

Cabernet Sauvignon - elegant red wines with flavors of tea, olives, cassis, berry fruit, mint and cherry. It matures slowly and ages well Merlot - similar in flavor to Cabernet, but softer and fruitier. Pinot Noir - wines with aromas of cherries and other fruits, smooth textures like satin or velvet Zinfandel - makes blush wines when the grapes skins are removed early. As a red, raspberry and strawberry fruit flavors usually shine through.

DO WHITE AND RED MAKE PINK?

Pink wines can be made by blending red wine with white wine but not generally done in US They are made by crushing red grapes and leaving the red skins in contact with the white juice for a short period of time; less than 1 day Blush wines often have a little bit of residual sugar, that is, they are slightly sweet White Zinfandel is the most popular blush wine

New or Unusual
GRAPE VARIETALS

You need to know about!

Varietals from...
ITALY

Sangiovese, Barbera, Dolcetto Tocai Friulano, Pinot Grigio (Gris), Nebbiolo.


PORTUGAL Touriga Nacional SPAIN Tempranillo. FRANCE

hot picks
SANGIOVESE, PINOT GRIGIO SYRAH, VIOGNIER TOURIGA NACIONAL

Grenache, Syrah, Mourvedre, Malbec, Semillon, Viognier.


GERMANY Riesling, Gewurztraminer.

JANUARY FEBRUARY

Pruning & Weeping


The cold of winter causes dormancy in the vines, when the sap stops flowing. Pruning the vine now is critical and determines the years quantity, and contributes to quality potential as well . As the soil around the vines warms, the roots start to collect water which pushes the vines sap up the branches until it oozes out of the tips of the cane ends. It is the first visible sign that the vine is finally awake after the winter.

MARCH/APRIL

Bud-Break

20 -30 days after weeping begins, the buds begin to open.

APRIL/MAY

Shoots, Foliage and Embryo Bunches

Following the bud-break is the emergence of foliage and the sending out the shoots. Once the fourth or fifth leaf has emerged, miniature green clusters begin to form. Frost damage now would be severely affect the quantity.

MAY/JUNE

Flowering of the Vine

The embryo bunches blossom into flowers, as a result of having been pollinated and fertilized. At this time it is very vulnerable to damage, so it is important that there is no serious cold spells, rain, or hail.

JUNE/JULY

Fruit-set

Each embryo bunch turns into recognizable clusters at fruit-set. Each fertilized berry in the cluster becomes a visible grape. This is the first recognizable sign of the fruit that will eventually become wine.

AUGUST

Ripening of the Grapes

The skin color begins to darken, the sugar content builds up dramatically and the hard malic acid decreases as the grapes go through veraison during the heat of the month. The vines energy now is channeled into ripening the berries, and not on vegetative growth.

AUGUST/SEPTEMBER/ OCTOBER

Grape Harvest Harvest begins when the grapes achieve just the right balance of sugar and acid. Physical changes include the skins becoming baggy, the seeds turning brown, and the stems of the clusters also browning.

VITICULTURE

So you want to plant a Vineyard where? !

THE

BASIC FACTORS FOR A FINE VINEYARD

Proper exposure to the sun for most of the day: Southeast to southwest in N. Hemisphere, Northeast to northwest in the S. Hemisphere

2 3 4

Not too fertile soils, with enough clay to retain water properly, but also enough larger particles (rock, gravel, sand) to allow good drainage.

A reasonable slope, to assist in drainage, and provide better sun exposure. A balanced chemical profile; e.g. not too much potassium, not too acidic or alkaline, but with enough organic material to provide good nutritive value.

Rootstocks
Why are they important?
Provide the plants nourishment and water. Must be resistant to phylloxera & virus-free.

Chosen on the basis of other factors: drought- tolerance, water tolerance, nematode and other pest resistance, vigor and compatibility with soil types.
Most of the best rootstocks are of Native American vine origin; these have developed resistance to phylloxera. Must be appropriately compatible to scion grape cutting. (e.g. Chardonnay).

Send in
the Clones
Clones are genetic duplicates of a parent plant.
To obtain the clone of a particular vine, we take a shoot cutting from that mother plant, and propagate it in a nursery. This budwood is then grafted onto the rootstock, either in the nursery or directly onto already planted rootstock in the vineyard. Clones are selections chosen for various reasons: quality, vigor, small berry size, ripening capability, etc. Clones are especially important today, and should be virus-free to be propagated commercially. Clonal selection is especially critical for developing premium fruit character in unstable varietals like Pinot Noir.

Vine Density, Canopies & Trellising


Vine Balance = healthy plant, good quality fruit Clusters need adequate airflow around them to prevent mildew or rot from developing. THE KEY TO PROPER GRAPE MATURATION IS ADEQUATE SUNLIGHT STRIKING THE GRAPES.

Sunlight into Wine

AS IMPORTANT: moderate yields in line with vine size and spacing, based upon vineyard growing capacity.
Over exposure to sunlight can cause shriveling of the fruit and dehydration, as well as sunburn and off-flavors.

Fertile soils require wider spacing between vines Poorer soils, or very well drained ones are ideal for denser planting. Small, closely planted vines produce less fruit per vine, potentially more flavorful. Low density vineyards with larger vines produce more fruit per vine, creating the RISK of not reaching maturity in a cool or wet vintage.

Vine Density
POUNDS PER VINE plays a larger role in quality than... TONS PER ACRE
A new way of thinking about vineyard management.

Managing theVine
Canopy & Trellis
Trellises support a row of vines by means of posts and wires to hold the canes in a specified position, to enable maximum leaf exposure to sunlight. CURRENT important Trellising systems: Vertical Shoot Positioning; Geneva Double Curtain; Lyre, Quadrilateral Cordon; V-Split. Canopy management involves maintaining proper exposure of leaves, leaf pulling around maturing clusters, and preventing shading of one vine by another by suckering and hedging. Wide spacing between vine rows allows for mechanized farming, and may help to maximize sunlight into the fruiting zone of the vine.

Primary Viticulture

Issues
Water control/supply Erosion control Pest Control Disease Control

Solutions
Drip/overhead irrigation
Terracing; drainage ditches Predator support; pesticide fungicide/ herbicide use, or organic farming methods Organic/artificial fertilizers Chemical additions: lime, boron, manganese, nitrogen, etc. Cost of labor, type of terrain, trellis type.

Soil Fertility
Soil Deficiencies Manual vs Mechanical harvesting

The Objective: Wine Quality


Soil Climate
Cultural Decisions

Trellis System
Foliage Characteristics Canopy Microclimate

Overall Vine Growth


Winegrape Composition

Winemaking

Wine Quality

WINEMAKING

Winemaking isnt rocket science!


(Its a whole lot more fun!)

Butthe Devil is in the details!


Fine wine is conceived in the vineyard, but shaped in the winery

White wine makingthe basic rule:


Delicate white grapes require careful, gentle handling. White wines are easily manipulated, and flavors can be changed by too much technical wizardry. Making white wine is a greater technical challenge than red wine, given modern tastes.

White wine making


KEY POINTS
Skin maceration, or not?
Crushed grapes, or whole clusters direct to press? Tank or barrel fermentation? Cold fermentation, or moderate? Use of, need for ML fermentation Sur lie aging

Red wine making


KEY POINTS
Cold maceration before fermentation? Indigenous, or cultured yeasts? Size and type of fermenter? Temperature and length of fermentation? Tannin extraction!! Length of maceration and ideal temperature? Pressing directly to barrel; ML in barrel? Time in, and age of, oak barrels?

The Road to Complexity


Blending wines from diverse regions and /or diverse grapes affords the winemaker maximum flexibility to craft the best possible wines.

Blending permits consistency One blends to:


Balance low acid with high acid wines

Soften tannic red wines with less tannic wine


Achieve consistent flavors, adding young wine to freshen older wines (Sherry, Tawny Ports)

Blending continued...
Balance high alcohol wines with lighter ones Give richer oak character (or the opposite!) Create a softer finish by adding a slightly sweet wine to a dry, more acidic wine (white zinfandel) Balance economic necessities with qualitative preferences

Blending provides the winemakers palette the design capability he or she needs to style wines according to the limitations of the fruit - and the desires of the market

Fining, filtration
& other important stuff!

Fining
Fining with egg white, casein, gelatin, or bentonite helps clarify wine and remove unwanted elements like excess tannin. Fining clarifies wine, it does not stabilize wine. Other methods of clarification: Racking wine off the lees Centrifuging

Filtration
Filtration systems do remove elements like yeasts, ML bacteria and possible spoilage organisms before they can become active in the bottle. Filtration does stabilize wine. White wines are generally more stabilized by filtration than reds. Unfiltered wines may show a richer texture and flavor, but may reveal some offcharacter too.

The Maturation of Wine


Should we spend that $700 for a French oak barrel ?

Maturation in wooden vessels


allows for controlled, slow oxidation of the wine.

Why Oak?
Maturation in stainless steel retains primary fruit

Stainless steel is neutral; ideal for fresh, aromatic, fruity styles of wine.
Oak is easiest, most plentiful, and flavorful of woods used for cooperage.

French Oak- comes from various forests throughout the center of France, and in the northeast corner.
American Oak, a different species, grows mostly in Minnesota, Kentucky, Arkansas and Tennessee.

Seassoned staves being crafted into barrels, Seguin Moreau Cooperage, Napa

Barrels under construction and ready for toasting

More about oak!


60 gal. (225 liter) oak barrels are the preferred aging vessels used today in making Cabernet, Merlot, Chardonnay, Zinfandel, Syrah, and many other grapes. Older Oak and redwood upright tanks are still used by BV for storage, and as neutral aging vessels. In Europe, especially Italy and S. France, older, large oak casks are still common aging vessels. No oak influence. Most small oak cooperage is made with air-dried staves, and fire bent and toasted by live fire in the cooperage. The degree of toast determines how much oak Flavor the barrel will provide. The more toast, the greater the flavors of coffee, chocolate and smoke. Lighter toasting reveals more vanilla, cinnamon and herbs or spice flavors. Other methods of obtaining oak flavor include: oak chips, Innerstave, and oak stave suspension in steel tanks.

Making Wine In the WinerySensory Impact Chart


Wine Making Step 1. Grape Harvest Sensory Impacts on Wine Fruit Varietal Character Depth of Flavor/Aroma Acid/Alcohol Levels Extract Tannin Extract Tannin (Smell, Taste) (Smell, Taste) (Mouthfeel) (Mouthfeel) (Mouthfeel)

2. Crush/De Stem 3. Press 4. Alcohol Fermentation - Stainless/Oak/Cool - Oak/Warm

Preserve Fruit Flavors/ Add Oak, Smoke, Spice Extract Tannin Soften Acidity Add Buttery Flavor/Aroma

(Smell/Taste) (Smell/Taste) (Mouthfeel) (Mouthfeel) (Smell/Taste)

5. Malolactic Fermentation

Making Wine In the Winery


Wine Making Step 6. Aging - Stainless Steel - Oak Sensory Impacts on Wine Preserve Fruit Flavors/Aromas Add Oak, Smoke, Spice, Vanilla Extract Tannin Allow Slow Oxidation Improve Clarity Remove off aroma/flavor/tannin Prevent Oxidation Marry wine elements Allow Slow Maturation (Smell/Taste) (Smell/Taste) (Mouthfeel) (Sight, Smell, Taste, Mouthfeel) (Sight) (Smell, Taste, Mouthfeel)

7. Fining/Filtration

8. Bottling/Binning

(Sight/Smell/Taste/ Mouthfeel) (Sight/Smell/Taste/ Mouthfeel) (Sight/Smell/Taste/ Mouthfeel)

A p p e l l a t i o n s & their most suitable varietals

California American Viticultural Areas


(AVAs) N A P A
Carneros: Pinot Noir, Chardonnay, Syrah, Merlot Yountville: Merlot, Chardonnay, Cabernet, Sauvignon Blanc Oakville: Cabernets, Merlot Stags Leap: Cabernets, Merlot, Sangiovese Howell Mountain: Cabernets, Zinfandel, Viognier, Sangiovese, Merlot Rutherford: Cabernets, Zinfandel, Merlot St. Helena: Cabernets, Zinfandel, Merlot, Syrah Calistoga: Zinfandel, Syrah, Cabernets Spring and Diamond Mtns: Cabernets, Merlot, Syrah Mt. Veeder: Sangiovese, Cabernets, Merlot, Zinfandel

SONOMA
Carneros: Chardonnay, Pinot Noir, Merlot, Syrah Sonoma Valley: Chardonnay, Syrah, Zinfandel, Cabernets, Merlot Russian River Valley: Pinot Noir, Chardonnay, Zinfandel, Syrah, Merlot Chalk Hill: Chardonnay, Sauvignon Blanc, Cabernets Green Valley: Chardonnay, Pinot Noir Dry Creek Valley: Zinfandel, Merlot, Syrah, Sauvignon Blanc, Other Rhone Grapes Alexander Valley: Cabernets, Merlot, Syrah, Zinfandel Knights Valley: Cabernets, Merlot, Viognier Sonoma Mountain: Cabernets, Pinot Noir, Zinfandel Bennett Valley: Merlot, Chardonnay Sonoma Coast: Chardonnay, Pinot Noir

Sonoma appellations

Mendocino & Lake Counties


MENDICINO
Anderson Valley: Pinot Noir, Chardonnay, Gewurztraminer, Riesling Mendocino Ridge: Zinfandel, Merlot Redwood Valley: Merlot, Cabernets, Syrah, Zinfandel
McDowell Valley: Viognier, Zinfandel Syrah,

LAKE COUNTY
Clear Lake: Zinfandel, Sauvignon Blanc, Cabernets Guenoc Valley: Cabernets, Chardonnay

CENTRAL COAST
Livermore:
Sauvignon Blanc, Semillon, Petite Sirah, Zinfandel Santa Cruz Mountains: Chardonnay, Pinot Noir, Cabernets, Zinfandel

Santa Clara Valley:


Zinfandel, Barbera, Cabernets, Petite Syrah Monterey - Salinas Valley: Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling, Gewurztraminer Lodi - Woodbridge: Chardonnay, Zinfandel, Cabernet Sauvignon

Central coast appellations

SANTA MARIA VALLEY Chardonnay, Pinot Nior, Syrah, Pinot Blanc


SANTA YNEZ VALLEY Chardonnay, Pinot Noir, Cabernet Franc Sauvignon Blanc, Riesling, Syrah Santa Rita Hills: Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc

Santa Barbara County

Coastal

The Coastal designation combines North Coast, Central Coast, and South Coast areas directly affected by maritime cooling influences... ...90% of Premium grapes come from COASTAL zones!

Sensory Evaluation

of

Wines

Understanding Wine by

Experiencing Wine

Use your Eyes, Nose & Mouth


Effectively!

Eyes
Look at the color of a wine carefully. It tells you a lot about the wines age or maturity level.

White wines become darker as they mature; Red wines become lighter.
The intensity of the hue also indicates something of the wines flavor intensity.

Nose
Aromas are the primary fruity smells found in young wines.

Bouquet refers to the secondary smells that come with aging, in barrel or bottle.
Nose refers to all of the above!

80% or more of a wines Taste is really The Nose!


(Go figure!)

Your tongue only senses 5 tastes...


Sweet -Sour -Salty -Bitter And Savory. While certain areas of Your mouth are more sensitive to one or more of these individually, we sense all of these tastes on all parts of the tongue!
All other tastes are essentially a product of your sense of smell. That is why we swirl the glass before tasting.
Swirling the wine allows more volume of aromatic compounds to reach the olfactory nerve when you sniff the wine. When you taste it, all those compounds are sensed as taste sensations perceived through the retro-nasal passage.

How does it feel in your mouth?


Taste is not only flavor and aromas, but texture. A good wine actually feels thicker to your tongue when you roll it around in your mouth than a less good wine.

Above all, good wine has balance..


Fruit intensity, oak, alcohol and acid all come together with none of them significantly stronger than the other, (except fruit)!

(The persistence of fruit flavors after

swallow also defines a good wine

A Short Glossary of WineSpeak!


SHARP: revealing too much acidity
SOFT: very round, supple, even low in acidity

ASTRINGENT: showing a little bitterness, not necessarily unpleasant, from tannins HOT: showing definite alcohol warmth, esp. in finish

FLESHY: a round, rich-flavored taste


BIG: describes a wine with above-average flavor intensity, usually with evident alcohol

BROAD: lacking in refinement


CLEAN: the absence of any foreign, or off -characters; a mark of quality

DUMB: showing no distinct or evident varietal taste or development


EARTHY: a certain flavor like types of soil, or fresh earth; a good or bad thing, depending on the wine!
EXTRACT: soluble solids adding to the body and substance of a wine; a strong indicator of quality, and essential to wines balance.

More WineSpeak!
FINESSE: denotes high quality and a certain sense of subtle style FIRM: a wine which has a well-defined tannin or acid structure

FLABBY: a wine with deficient acidity or freshness


FLAT: a lack of freshness, character or acid GAMEY: flavor or aroma typical of well-hung meat or game; meaty GREEN: denotes a young wine with a sharpness from too much acidity, usually malic. LIGHT: lack of body, but not unpleasant

ROUGH: denotes strong astringent taste due to coarse tannins.

ROUND: a well-balanced smooth taste with good fruit intensity.


OXIDIZED: defines a wine exposed to too much oxygen; loss of flavor and coarseness evident.
VOLATILE: excess acetic acid; vinegary. Wine will show a sharp pungent bouquet and vinegary taste. CORKED: denotes a wine tainted by a mold that gives off a sour smell or taste that is moldy, or cardboardy. The wine is ruined.

Wine & Food


How Food alters Wine Creating Compatible Flavors Complement or Contrast?

Whats important to know

Complex vs. Classic

The 10 Commandments of
Food and Wine Serving Wine Correctly

ELEMENTS OF TASTE

Food:

Fat Acid Salt Sugar Savory

Wine:

Fruit Acid Alcohol Sugar Tannin

How Food Alters Wine


Good food and Good wine should each help the other taste more complete. But
Spicy foods make wines taste more hotor astringent.

Salty foods accentuate any bitterness (e.g. oak tannin) in white wines, but complement the acidity.
Protein (meat, cheese) softens the astringent taste of red wines, and cuts the acidity of white wines Sweet foods make wine taste more acidic, even bitter. An overspiced dish overwhelms the flavor and bouquet of older wines. Mildly acid foods make a soft wine brighter and fresher.

Creating Compatible Flavors


Common sense has a lot to do with it!
Match wine styles or flavors to the the strongest taste of the food: the sauce, a dominant spice, or texture like cream. Most food flavors will dominate a wines flavor; to flatter the wine, match with a more simple dish. Adding salt or acid to a dish will usually balance the wine, and makes the flavors of the combination more lively.

Complement or Contrast?
The old rules said: like with like. Red wine with red meat, white wine with fish! Now, new cuisines, bolder flavors, and richer wines require new thinking.

Red wine with fish is Ok, if the fish is fatty, like tuna. Or the sauce is more savory, and the wine is low in tannin. Contrast more acidic wines (Sauvignon Blanc), with richer dishes (baked chicken in a dijon mustard-cream sauce) Complement round, rich dishes with wines that are also softer, less tannic, or less acidic (creamy potatoes gratinee with a ripe Carneros Chardonnay). Contrast protein-rich food with wines that have crisp acidity, or some tannin (grilled lamb with a young, firm Cabernet).

COMPLEX

Vs.
Classic
Complex Wines; classic simple food

Classic wines; complex, but not busy food


Complex, busy food; simpler, fruitier wines

Classic food; complex but structured wine

THE

10 Commandments

of Food & Wine


(Just a suggestion really!)

The old rule of red wine with meat, white wine with fish or fowl served well in its day. Theres still a core of truth here, but its a bit limiting.

2 3
4

Dont always follow the rules.

Dont force others to like what you like


Ask the guest what they would like to eat or drink

The Commandments continued...

5 6

Decide if you want to complement the dish or contrast it.

Remember that the cooking method will help determine the style of wine, and is often the most important element.

7 8 9 10

The sauce or garnish served with the food may dictate the kind of wine that tastes best with it.

Remember there is a difference between fruit and sugar. The two are often confused. Be Aware of the amount of oak in a wine being paired with food.

Never serve a dessert that is sweeter than the wine served with it.

Serving Wine
CORRECTLY
Most wines in restaurants are served at improper temperatures. Too cold, the wines aromas and flavors are muted. Too warm, the alcohol or tannins are unpleasantly exaggerated. It is OK to chill down a too-warm bottle of red wine in an ice bucket for a few minutes, or let stand a too-chilled bottle of white wine for 15 minutes on the table. The most appropriate wine glasses have a fairly deep, tulip-shaped bowl; glass shape is important to the wines enjoyment!

More Wine Serving Guidlines


Non oak-aged white wines like Sauvignon Blanc should be served well-chilled, as should sparkling wines and fully-oaked, high alcohol white wines. Medium to full-bodied oak-treated wines should be served cool, but not chilled. Lightly sweet wines like Symphony should be served well-chilled. Light-bodied red wines should be served cool. Medium to full-bodied reds should be served at cool room temperature (63 deg. F.) Tannic, or alcoholic red wines should be served at moderate room temperature (66 deg. F).

The land determines the character The climate determines the quality And man contributes to the style of wine.

And finally...
OR God maketh vinegar, but man maketh wine

The End

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