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WINE ... there is one wine that will satisfiy your senses
WINE UNITS OF COMPETENCE
Describe the basic elements of wine appreciation Describe the basic structural components of wine to a customer using standard industry terminology Describe key wine styles and varieties with customers using standard terminology Communicate basic information about Australian wine to customers Identify basic wine faults Assist customers to match wine with food
Brief History of wine in Australia
1788 – Gov.Phillip arrives in Sydney, brings vine cuttings, plants vine cutting 1794 – John Macarthur plants vines and starts making port, sends some wine back to England 1790 - 1801 Experimentation with vines around Sydney 1806 – Blaxland experiments with vine cuttings 1807 – Experimental planting in Camden Park 1816 – Blaxland plants in Ermington 1817 – John William and James Macarthur arrive from Europe with more cuttings 1820 – Plantings in Penrith and Camden
Brief History of wine in Australia cont.
1822 – Gregory Blaxland exports first commercial wine 1825 – James Busby writes book on vines and wine making 1825 – Busby develops vineyard in Hunter Valley 1829 – Charles McFaull establishes first vineyard in WA 1830 – James Busby writes second book 1830 – George Wyndham opens Dalwood in Lower Hunter Valley
Brief History of wine in Australia cont.
1831 – Busby exports to Europe 1834 – Edward Henty plants in Victoria, but fail then John Pascoe Fawkner has success in Melbourne 1837 – S.A. wine industry begins. AJ Scholtz and P.Stein plant first vines. The rest is history. S.A. produces the most wine of any state to this day.
What is wine?
Simply put , wine is made from grapes, whether they be red, green, purple, light red, or yellowish. The grapes are crushed , they ferment and turn into wine. Note: there is no white grape.
Vitis Vinifera – winemaking species of the wine vine plant HOW MANY GRAPE VARIETIES ARE THERE? Several thousand to be precise, but a few hundred are actually used for wine making. The wine plant can produce fruit for up to 100 years.
Categories of wine Red
White Sparkling
Dessert Fortified
Composition of Wine
Water 80-86% Alcohol 10%-17.5% Glycerol 1% Organic acids (tartaric, lactic, succinic, traces of malic and citric) Unfermented sugar (carbohydrates) Minerals ( calcium, chloride, magnesium, potassium, phosphate, silicic acid, sulphate and traces of iron, boron, aluminium, zinc) Tannin and colour pigments
Composition of Wine continued. Volatile acids (mostly acidic) Nitrogenous matters such as Amino acids and Protein Esters (mostly ethyl acetate) Aldehydes (acetaldehyde, vanillin and others) Higher alcohols (isoamyl, butyl, propyl and methyl) Vitamins (thiamine, riboflavin, ascorbic acids, pyroxidine etc) Source: Wine Encyclopaedia , 1988
Wine Additives Preservatives usually prevent spoilage they are identified in the number range of 200 - 283. 200 Sorbic Acid - inhibits the growth of yeasts and moulds, permitted in wine making. 220 Sulpur Dioxide(SO2)- it is used in wine as an anti oxidant, inhibits growth of lactic acid or acetic acid bacteria, ensures the yeast will dominate the fermentation.
Wine Additives
continued
Anti Oxidants occur in the number range of 300 - 322. They help fruit from browning.
300 Ascorbic Acid - vitamin C, used to stop browning, therefore stops oxidation.
Generic or Varietal? Generic – Universal naming of the wine, generally after a region or district famous for producing that style of wine. Varietal – Naming the wine after the grape or grapes used in the production of the wine.
Main popular white grape varieties in OZ
Chardonnay Chennin Blanc Columbard Frontignac Gewurtztraminer Marsanne Riesling Sauvignon Blanc Semillon Trebianno Verdelho Viognier
Main popular red grape varieties in OZ
Barbera Cabernet Franc Cabernet Sauvignon Chambourcin Durif Grenache Merlot Mourvedre (Mataro) Pinot Noir Sangiovese Shiraz Zinfandel
Generic Styles White wine
Chablis; Burgundy region Hock; Hochheim, White Burgundy; Burgundy region Riesling; Rhine River, Moselle; Mosel district, Graves; Bordeaux region Sauternes; Bordeaux region
Generic Styles Red wine
Claret; Bordeaux region, Cabernet Sauvignon, Malbec and Merlot grapes Burgundy; Burgundy region , think Pinot Noir Rose; Burgundy region, use Grenache grape Beaujolais; Burgundy region, think Gamay grape
Wine growing areas in Australia Western Australia
Greater Perth (Peel, Swan District, Perth Hills) Central Western Australia South West Australia (Blackwood valley, Albany, Denmark, Manjimup, Margaret River, Pemberton)
Eastern Plains, Inland and North of Western Australia West Australian South East Coastal (Esperance)
Some wineries from Western Australia
Leeuwin Estate - Margaret River Sandalford Margaret River Vasse FelixMargaret River HoughtonSwan Valley Jane BrookSwan Valley PlantaganentMt. Barker PicardyPemperdon
Wine growing areas in Australia South Australia
Adelaide Mt Lofty Ranges ( Adelaide Hills, Adelaide Plains, Clare Valley )
Barossa ( Barossa Valley and Edan Valley) Fleurieu ( Kangaroo Island, Langhorne Creek,
Limestone Coast ( Bordertown, Penola,
McLaren Vale)
Coonawarra, Mount Benson, Padthaway, Wrattonbully)
Lower Murray (Riverland) The Peninsulas Far north – Southern Flinders Ranges
Some Wineries from South Australia
HardysPenfoldsLeasinghamTaylorsPetalumaRedmand’Arenberg-
Barossa Valley Barossa Valley Clare Clare Coonawarra Coonawarra Mclaren Vale
Wine growing areas in Australia
Queensland Granite
Belt (Stanthorpe) South Burnett
Some wineries from Queensland
Contanzo BrothersOld Caves WineryElsinore WineryBungawarraBassets Romaville-
Stanthorpe Stanthorpe Stanthorpe Stanthorpe Roma
Wine growing areas in Australia New South Wales
Big Rivers (Murray Darling, Riverland, Swan Hill, Perricoota) Western Plains Central Ranges ( Cowra, Lachlan Valley, Mudgee, Orange) Southern NSW ( Canberra District, Gundagai, Hilltops, Tumbarumba) South Coast ( Shoalhaven Heads, Southern Highlands, Sydney) Northern Slopes (Inland Northern NSW) Northern Rivers ( Hastings River) Hunter Valley
Some wineries from New South Wales
BrokenwoodLindemansTullochCraigmoreDe BortoliCowra WinesThe Silos WineryVickerys Winery-
Hunter Valley Hunter Valley Hunter Valley Mudgee Griffith Cowra Nowra Luddenham
Wine growing areas in Australia Victoria
North West Victoria ( Murray darling, Swan Hill) North East Victoria (Alpine Valley, Beechworth, Glenrowan, King Valley, Rutherglen) Central Victoria ( Bendigo, High Country, Goulburn Valley, Heathcote, Strathbogie Ranges) Western Victoria ( Grampians, Henty, Pyrenees, Great Western) Port Phillip ( Geelong, Macedon Ranges, Mornington Peninsula, Sunbury, Yarra Valley) Gippsland
Some wineries from Victoria
Warrabilla WineryAll SaintsMildaraBrown BrothersColdstream HillsSt. HubertsSeppelt-
Rutherglen Rutherglen Mildura Milawa Yarra Valley Yarra Valley Great Western
Wine growing areas in Australia
Tasmania Launceston (Lilydale, Pipers Brook, Tamar Valley) Hobart (Berriedale)
Some wineries from Tasmania
HeemskerkLaunceston Pipers BrookLaunceston Elmslie Vineyard- Launceston Ellis HillsLaunceston Moorilla Estate- Hobart MeadowbankHobart Bream creekHobart WinterwoodHobart
Wine growing areas in Australia Australian Capital Territory (ACT) The ACT has a number of wineries close to Canberra, most in Murrumbateman. Cool climate region with good wines.
Some wineries from the ACT (Canberra)
Clonakilla Lark Hill Wines Yass Valley Wines Doonkunna Estate Helm’s Wines The Murrumbateman Winery Benfield Estate
Production of Australian Wine Australia produces 4% of the worlds wine yet it is the 4th largest exporter of wine South Australia produces roughly 48% of the total wine production
New South Wales 23% Victoria 23%
The balance from the other states. These figures can vary from year to year, with slight fluctuations.
Recent Australian Vintages
2007: Fire and heat caused lower yields. Good wine from Margaret river, Hunter Valley, Tasmania and Mornington Peninsula. 2006: A great classic red vintage, ok for white wine 2005: Greatest vintage since 2000 and 1998 2004: Patchy vintage. Adelaide Hills being best region 2003: Very dry, and lots of rain before vintage. Patchy, good in Orange
Wine Figures ; May 2004 by the Winemakers federation of Australia
1620 wineries in Australia 1580 of them crush less than 1000 tonnes of grapes These smaller wineries hold 6% of the domestic market by volume and 10% by sales Most of these wineries have annual sales of less than $5 million For a $15 bottle of wine, $3.65 goes into tax and just 44cents into the pockets of the small wine producer
Organic wine Organic Grape Growing Practices are Sustainable, vineyards are managed to minimize the impact on organisms & micro-organisms living in the ground. For example, tilling the soil is discouraged, as it disrupts the biological activity in the soil - as an alternative, the organic grape grower will control vine undergrowth through mowing & slashing
Biodynamic Wine Biodynamics is simply an enhanced form of organic farming designed by German Philosopher Rudolf Steiner. The method of biodynamics treats farms as unified and individual organisms, emphasising balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Planting for biodynamic wine is done by following lunar cycles.
Certified biodynamic wineries
Jeeleunup Gully Wines (Mt Barker) Kiltynane Estate (Yarra Valley) Robinvale Wines (Murray Darling) Rosnay Wines (Canowindra, NSW) Streamville (Arthurs Creek, Victoria)
Certified Organic Wines
Captains Creek ( Macedon Rangers) Glenara Wines (Adelaide Hills) Mabrook estate (Hunter Valley) Martins Hill Wines ( Mudgee) Robinvale Wines ( Murray Darling) Temple Breuer (Langhorne Creek) Serventy Hills ( Margaret River)
Wine production – white wine
Growing grapes (Viticulture) to suit the soil and climate of the region. Selection of the grapes ( Baume & PH ) Harvest (usually late Jan to May), by hand or machine Crushing – crush/de stem, press Fermentation
Wine production – white wine cont.
White wine has very little to no skin , cool temperature 10c Clarification (Racking, Fining, Stabilising and Filtering) Maturation (wood or stainless steel) Blending – variety or region Packaging ( bottle, carton or other)
Wine production – red wine
Growing grapes (Viticulture) to suit the soil and climate of the region. Selection of the grapes ( Baume & PH ) Harvest (usually late Jan to May), by hand or machine Crushing – crush/de stem, press Fermentation
Wine production – red wine cont.
Red wine has skin from short time to weeks, warmer temperature, around 20c Clarification (Racking, Fining, Stabilising and Filtering) Maturation (wood mainly or stainless steel- for cask) Blending – variety or region Packaging ( bottle, carton or other)
Selected Descriptive Fining Materials Not to be confused with filtering. A fining agent attracts to itself certain particles floating in the wine which might adversely affect the wine. Fining agents such as egg whites, powdered skim milk , isinglass (which is made from air bladders of sturgeon), bentonite clay may be used. These will sometimes be listed on the label.
Selected Descriptive
continued
Racking The process of transferring the wine from one container to another. The result is that you leave the sediment or lees ( dead yeast cells) behind. Racking allows clarification and aids in stabilisation
Selected Descriptive
continued
Stabilising The process used to reduce tartrate crystals (generally potassium bitartrate) they look like grains of clear sand. They may appear to be sediment in wine but are not. The process to remove them is to lower the temperature to near freezing. The crystals fall to the bottom of the vat and the wine is then racked off.
Selected Descriptive
continued
Filtration This is used to accomplish two objectives, clarification and micro stabilisation. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.
Methode Champenoise 1. 2. 3.
4.
5.
Region – limited, north eastern , Epernay, Reims, Ay Vines - Pinot noir, Pinot meunier, Chardonnay Harvesting – Eplucharge ( grapes are picked by hand to eliminate defective bunches ) Pressing First fermentation
Methode Champenoise continuing 6. The cuvee ( vat, tank or cask in which wines are fermented or blended, a specific batch) 7. Second fermentation (in bottles) Tirage liqueur ( means drawing off from casks into bottles, add yeast, wine and sugar for second fermentation) 8. Maturation – on the lees (heavy coarse sediment found in young wines)
Methode Champenoise continuing 9. Remuage – shaking & turning the bottles loosens yeast cells to neck of bottle 10. Degorgement – removal of dead yeast cells 11. Final corking Expedition liqueur - sugar and wine from the same batch to standardise sweetness, sometimes small amount of cognac is added to standardise complexity.
Transfer method
Variation to Champenoise Wine is still bottle fermented then transferred to tanks for filtering Re bottled with expedition liqueur Australian “bottle fermented” on the label; eg. Great Western, Seaview, Minchinbury
Charmat Method
Bulk method Secondary fermentation in pressure tanks (not bottles) No maturation on lees Wine is filtered and bottled under pressure Australian labelling “naturally fermented”; eg. Bodega spumante
Impregnation Method
Like making lemonade Still wine is impregnated with CO2 under refrigeration and bottled under pressure Wine must be very cold to absorb the gas Seldom aged Australian “carbonated wine”; eg. Summer wine
Methode Champenoise 1.
2. 3.
4. 5.
continuing
Brut de brut – ultra dry Brut - very dry Sec - dry Demi sec - half sweet Doux - very sweet
SPARKLING
Punt = recess in base of the bottle Spumante = Italian for sparkling Sekt = German for sparkling Mousseux = French for sparkling Cava = Spanish for sparkling Spritzig = slightly sparkling 7c-10c = service temperature for sparkling wine
Sparkling bottle sizes
Piccolo = 200ml Half bottle = 375ml Bottle = 750 ml Magnum = 1500ml (2 bottles) Jeroboam = 3 litres (4 bottles) Rehoboam = 4.5 litres (6 bottles) Methuselah = 6 litres (8 bottles) Salmanazar = 9 litres (12 bottles) Bathalazar = 12 litres (16 bottles) Nebuchadnezzar = 15 litres (20 bottles)
Port production
Port production is similar to wine production, the grapes are worked to extract maximum colour. But what varies is that grape spirit is added when about 6-7% sugar remains in the fermenting grape must. The increased alcohol stuns the yeast cells and the fermentation stops. Alcohol of port is around 18% - 20% A.C.V.
Styles of Port
Ruby – Some wood, bottled young. It is the freshest, fullest and fruitiest of the ports. A blended wine Tawny – Additional wood age, producing a lighter wine with brownish, tawny colour a nutty character. A blended wine. Vintage – Considerable wood age, a production of a single year. More character and individual Port can also be white as well as red
Sherry Production
Grapes are picked at high Baume Ferment on skins for 1-2 days to extract more flavour, a yeast called “FLOR” covers the top of the fermenting tank Grape spirit is added to increase alcohol and stop fermentation Clarify to remove sediments Mature in Oak, to develop colour and complex flavours Blend using Solera system ( old mixed with new) Filter and bottle
Classification of Sherry
Oloroso sherry is made from Pedro Ximines grapes. Wood matured for many years has a dry aftertaste Cream sherry is aged but sweeter than oloroso. Muscat grape used. Sweet sherry has very little wood age and is coloured with caramel. Fino sherry is dry sherry, should be served cold as with the other sherries
Dessert wine production Dessert wine production is similar to white wine production, with some changes. The main variant is the time the grapes are picked. The grapes are picked very late in the season so as they can develop their sugar content but also they may be affected by “Botrytis Cinerea” . The botrytis or “noble rot” is a parasitic mould that requires temperatures in the region of 20-25c with alternating humid and dry conditions.
Dessert wine production
During the infestation the mould penetrates the grape and punctures it releases juice and concentrating the sugar. Grape berry flavours, are concentrated to “honey-apricot” aroma. The rest of the production is similar to white wine . The main difference is that the wine is very luscious and sweet and around 10-11% alcohol.
Dessert wine
Sauternes: Great dessert wine from Spatlese: German term for white grapes which are picked late to increase sugar Auslese: German term stating only selected totally bunches of grapes have been picked, auslese means selected picking Beerenauslese: Section of over ripe grapes which are botrytis affected. Trockenbeerenauslese: Individual grapes dried on the vine and then picked . Extremely luscious , elegant and expensive wine.
Selected Descriptive
continued
Botrytis Cinerea The Latin name for the fungus or mould that , given certain conditions , attacks certain grapes in certain regions. In it is called pourriture noble, in edelfaule, in Italy muffa nobile. In English it is called noble rot, to differentiate it from the more usual grey rot that attacks grapes. Botrytis attacks grapes when outside conditions are both warm and somewhat foggy. The grapes shrink, the juice is concentrated and sweet.
Vermouth production Vermouth is simply a herb flavoured wine. The base wine can either be white or red. Then various herbs are added to give it a unique flavour. Sometimes the addition of grape spirit is used. Vermouth is an aperitif, good before dinner to stimulate the appetite. Usually over ice, or can be mixed with soda or other mixes.
Vermouth
Dry Vermouth : pale to light straw in colour, delicate in character, dry and yet soft on the palate. It should not be overly bitter or harsh. Sweet White Vermouth: Also known as Bianco, light gold in colour, delicate in character, sweet but not too sweet. Sweet Red Vermouth: Also known as Rosso, deep amber colour, showing red tones, bold character, sweet and firm on the palate.
Wood and Wine, why? Wooden barrels have been used for thousands of years to store and transport liquids, in particular, wines and spirits. The alcohol in wines and spirits is an excellent solvent for flavour compounds, extracting flavours from the wood used to make the barrels. European and North American oak is used to add an extra dimension of flavour to wine.
Wood and Wine, why?
continued
Wine seeps into the wood and meets very clean air,which is filtered as it es through the pores in the wood. This allows very slow oxidation of the wine, not the rapid spoilage that will turn a wine coarse and brown, but a subtle change that helps bitter and astringent compounds to settle out in the barrel.
Wood and Wine, why?
continued
The type of oak used must complement the grape flavours. The size of the barrel determines the surface area of wood exposed to a given volume of wine, which affects the rates of maturation and evaporation. Small or large barrel? Cellar conditions should be 15-18C
Wood and Wine, why?
continued
The Australian wine industry uses Nevers and Limousin oak from , and American oak. It is experimenting with German and Balkan Oak. Some wine makers use oak shavings or oak chips and artificial oak essences. But the best is the oak barrel.
Wood and Wine, why?
continued
Nevers oak adds a characteristic “cigar box” aroma to the mint and violets of cabernet and adds astringency to the middle palate.
Limousin oak imparts a fleshy fullness to the palate of pinot noir and chardonnay and adds a delicate “carpenters shop” aroma to the bouquet. American oak adds a fragrant, “sweet” character to the bouquet and fills out the middle palate, especially with shiraz and chardonnay.
Wood and Wine, why?
continued
There are no rules about how long a wine should be matured in wood, nor which wood to use for which grape variety. Selecting wood and wine to complement each other is one of the most important aspects of the winemaker’s art.
The cork tree
The cork tree is mainly found in Portugal It takes 25 years before a tree is ready to be stripped of its bark, which is turned into cork. A tree can last up to 150 years Cork is used for cork stoppers, insulation, tiles, footwear and gaskets About 5% of all cork stoppers are affected by TCA (trichloroanisole) recognised by a musty, mouldy smell and taste in wine
Cork, plastic, screw cap, what’s your favourite?
Apart from cork, plastic and screw cap (stelvin) stoppers are used Traditionalists love the cork New age wine lovers prefer stelvin The aegis or plastic cork is widely used for cheaper wines The reason for these new stoppers is TCA (trichloroanisole)
Label Integrity Program (LIP)
The label must include information such as; address of vendor, or importer of the wine, country of origin, volume of wine in the bottle, Alcoholic strength Additives Standard drinks
AUSTRALIAN LABELLING
In Australia each state has its own Liquor Laws. But for wine production there is a national law. Wine has to be made from grapes and with few narrow exceptions (the addition of sugar and water is prohibited) Vintage year: 100% of the wine must come from that year if it states the year on it. Otherwise it is non vintage.
AUSTRALIAN LABELLING cont.
Grape variety: for a wine to be described of a particular grape 85% of that grape must be used. If more than one grape mentioned they must appear in descending order to their volume of the blend Geographic region: for a wine to be described of a particular region, 85% of the wine must come from that region or have been made or blended in that region
AUSTRALIAN LABELLING cont. Apart from the compulsory information that has to be on a label.
Some makers also add, the brand name, the bin number, the medals or other awards, advice to the customer, food and wine matches.
Prominent Wine Industry Bodies
Australian Wine & Brandy Corporation (AWBC) Winemakers Federation of Australia Grape and Wine Research and Development Corporation (GWRDC) Australian Society of Wine Educators (ASWE)
Introducing AusVit
1. 2.
3. 4. 5.
The Cooperative Research Centre for Viticulture carries out development to improve technology for Australian grape growers and wine makers. AusVit provides information that will assist in Timing sprays more effectively Improve pest and disease monitoring skills Make vineyard record keeping easier Provide current chemical registration information Assist in timing irrigations for better effeciency
Export of Wine
Traditionally our biggest export market has been the United Kingdom. In recent times the USA is starting to import a lot of our wine, so is Canada. New Zealand is also a great importer of Australian wine.
Consumption of wine Australians have steadily increased their consumption of wine over the years. In 1998-1999 statistics we drank 19.8 litres of wine per person In they drink 60 litres and in Italy 58.8 litres per person. Source: Household Expenditure Survey, Australia: (Cat. no. 6535.0)
Where is wine consumed?
Wine is consumed mainly at home, then restaurants, then at a dinner party (friends or relatives place) and then at night club, hotel, bar or tavern. The 45-64 Age bracket drink the most wine. With males consuming the most, only just. The 25-44 age bracket come in second with females drinking more wine. Source: Population Survey Monitor, February and May 1998.
Wine and Health
Many Doctors agree on a number of things regarding the consumption of wine. Firstly, the moderate drinker has a lower risk of dying from any cause whatsoever than either the total abstainer or the heavy drinker Second, the risk of coronary heart disease is reduced by 60% for moderate drinkers compared to total abstainers.
Wine and Health
continued
Wine consumption leads to an increase in high density lipoprotein (HDL) thereby preventing the build up of fatty tissues in the coronary arteries.
Another good point is that wine acts as an anti-clogging agent by reducing the “stickiness” of the plateletes in the blood. But don’t think you can drink like a fool. High consumption of wine can cause cancer and cirrhosis of the liver.
Steps in wine service
After the food order has been taken present the wine list You may want to suggest a wine or promote a wine Take order on docket book and give to bar Suitable glasses are selected and placed on the table Sommelier presents wine, stating name, variety and vintage
Steps in wine service
continued.
Open the wine and pour a tasting, if good continue pouring for other guests, two thirds full The cork can be presented to the host for inspection Ladies are served first and the host The wine can be placed on the table (if red) or in a ice bucket if it is white. Top up as necessary, but check with guest before pouring.
Decanting, what is it?
Decanting is usually done to old and expensive bottles. This is done to remove the crust (residue of bottle age) You need a light a bottle and a decanter Tilt decanter and pour wine from bottle in the decanter being careful not to pour the residue. This also helps to air the wine This can also be done to younger wines to get rid of any unwanted smells.
Toasting, to toast or not?
In the 17th century it became fashionable for gentleman at parties to allot a name of a lady or a cause to the wine in their glass. The wine would have a piece of toasted bread floating on the surface. The ultimate tribute was to break the glass after the toast. After 1688 they began toasts to the king, queen and so the tradition developed.
Tasting Wine
Sight, preferably against a well lit white background. Will reveal clarity, colour, or age of wine Smell, reveals condition of the wine or any off smells Taste, this confirms the smells. Swirl the wine inside your mouth, run it all over the palate and spit it out.
Tasting Wine
continued
Aroma refers to those odors which are clearly derived wholly or in part from the grape.
Bouquet refers to the odors developed by the wine in normal ageing through esterification, oxidation , etc.
Olfactory acuity
Did you know that by the time we reach the age of 80 we may have 30% of the olfactory acuity we were born with Our taste buds are spread across the tongue and are linked to the brain by a large nerve that also relays the sense of pressure, pain and temperature sensations in the areas of the mouth, eyes, and nasal cavity The taste sensations are sweet, salty, bitter, sour, and umami ( meaning savoury or meaty)
Olfactory acuity
cont.
The number of tastebuds we have is variable, we have between 3,000 and 10,000. Taste buds are located within papillae – nipple like protuberances on the tongue’s surface and around the soft palate of the mouth. All taste buds can recognise different tastes, but some are more concentrated in certain areas. Each tastebud cell has a tiny hair that detects the food chemicals in saliva. The chemicals bind to the cell and this results in stimulation of the underlying nerve that send the message to the brain.
Tasting Wine
continued
Examples of Aroma and Bouquet White Grape
Riesling Semillon
Aroma
Tropical fruits Greenskin ripe fruits
Chardonnay Fig, melons, limes
Bouquet
Tropical fruits Fruity, fresh straw Stone fruit, quince, butter, cinnamon
Tasting Wine
continued
Examples of Aroma and Bouquet Red Grape
Cab Sav
Pinot noir Shiraz
Aroma
Bouquet
Blackcurrent Truffles, cedar oil, Capsicum Peppermint small ripe berries Ripe fruit Strawberry Beetroot Blackberry Ripe fruit Chocolate
Varietal character descriptors for red wine Pinot noir (pee-noh-nwar) Primary fruit characters – herbs, spice, strawberry, red cherry, raspberry, black cherry, plum, beetroot, blackcurrant Developed fruit characters – earth, barnyard, gamey, leather, tobacco, bacon, mushroom, forest floor, humus and truffle
Varietal character descriptors for red wine Grenache (gre –nash) Primary fruit characters – spice, floral, perfumed, cherry, boiled lollies, raspberry, black pepper, blackberry, plum, stewed plum, liquorice Developed fruit characters – earthy, meaty, savoury, barnyard, gamey
Varietal character descriptors for red wine Sangiovese (san-giov-e-se) Primary fruit characters – spice, cherry, fruity, raspberry, plum, blackberry Developed fruit characters – nutty, savoury, cigar box, leather, chocolate
Varietal character descriptors for red wine Barbera (bar-be-ra) Primary fruit characters – spice, cherry, berry fruits, plums, liquorice, nutmeg Developed fruit characters – nutmeg, savoury, earthy
Varietal character descriptors for red wine Nebbiolo ( nebi-olo) Primary fruit characters – perfumed, violets, roses, raspberry, plum, fruitcake, liquorice, savoury Developed fruit characters – truffles, tar, nutmeg, savoury, gamey, earthy
Varietal character descriptors for red wine Cabernet franc (cab-bear-nay–frank) Primary fruit characters – spice, raspberry, pepper, plum, dusty Developed fruit characters – truffles, tar, mixed spices, gamey , earthy
Varietal character descriptors for red wine Zinfandel ( zin-fan-dal) Primary fruit characters – herbal, spicy, ripe berry, rhubarb Developed fruit characters – truffles, tar, nutmeg, savoury, gamey , earthy
Varietal character descriptors for red wine Merlot ( mer-loh) Primary fruit characters – herbaceous, leafy, fruity, aromatic, violets, perfume, sappy, spicy, cherry, raspberry, plum, beetroot, fruit cake, blackcurrant, mulberry Developed fruit characters – earthy, meaty, truffles, chocolate, coffee, tobacco
Varietal character descriptors for red wine Cabernet sauvignon ( cab-bear-nay soh-veen-yohn) Primary fruit characters –capsicum, tomato leaf, vegetative, herbaceous, cinnamon, menthol, blackberry, mint, violet, prunes, berry, jammy, beetroot, blackcurrant, black olives, liquorice Developed fruit characters – earthy, dusty, cigar box, chocolate, coffee, tobacco
Varietal character descriptors for red wine Shiraz {Syrah} ( She-rah) Primary fruit characters – herb, spice, menthol, cinnamon, raspberry, dark cherry, violets, mint, black pepper, aniseed, plum, liquorice, black olives, cloves, spicey, leathery, meaty, tarry, raisins, cigar, nutmeg, earthy, jammy Developed fruit characters – chocolate, earthy, barnyard, prune, cigar box, coffee, meaty, gamey, beef stock, smoky, leather, savoury, smallgoods smell
Varietal character descriptors for white wine Riesling (reece-ling) Primary fruit characters – floral, fragrant, perfumed, rose petal, green apple, pear, citrus, lime lemon, grapefruit, pineapple, peach , apricot, tropical fruit Developed fruit characters – toast, honey, kerosene
Varietal character descriptors for white wine Chardonnay ( shard-don-nay) Primary fruit characters – grapefruit, peach, melon, banana, tropical fruit, rockmelon, toasty, nutty, pear, nectarine, fruit salad, pineapple, fig, buttery, vanilla, creamy, spicy Developed fruit characters – toast, honey, fig, nuts, butterscotch, cashews, almond
Varietal character descriptors for white wine Semillon (seh-mee-yon) Primary fruit characters –honey, gooseberry, lime, ionfruit, honey, grassy, straw, apple, lemon, tropical fruit, toasty, marmalade, nutty Developed fruit characters – fig, toast, honey, butterscotch
Varietal character descriptors for white wine Sauvignon blanc (so-vin-yhon-blahn) Primary fruit characters – asparagus, vegetative, green bean, peas, capsicum, tomato bush, fresh cut grass, gooseberry, honeydew melon, ionfruit, tropical fruit salad Developed fruit characters – spice, vanillin, honey, toast
Varietal character descriptors for white wine Gewurztraminer (geh-vurts-tram-ee-ner) Primary fruit characters – floral , spicy, perfumed, rose, lime, ionfruit, lychee, and lavender Developed fruit characters – toast, honey, toffee, spicy
Varietal character descriptors for white wine Chenin blanc ( shaynan – blonk) Primary fruit characters –herbal, grassy, floral, apple, tropical fruit, honey Developed fruit characters – almond, marzipan, honey
Varietal character descriptors for white wine Pinot gris/ grigio (pino – gr-e) Primary fruit characters- hay, perfumed, violets, pineapple, savoury, nutty, honey, honeysuckle Developed fruit characters – honeysuckle, honey, nutty
Varietal character descriptors for white wine Marsanne ( mar-san) Primary fruit characters – lemon, peach , honey Developed fruit characters – honey, orange peel, orange blossom, apricot
Varietal character descriptors for white wine Viognier ( Vion- e – ay) Primary fruit characters – lime, lemon, citrus, apricot, peach, Developed fruit characters – honey, toast, citrus marmalade
Judging wine (Australia) Judges score wine out of twenty. Colour maximum : 1.5 Condition maximum : 1.5 Aroma & Bouquet maximum : 7.0 Acidity maximum : 2.0 Body maximum : 2.0 Flavour maximum : 3.0 Finish maximum : 1.0 Overall Quality maximum : 2.0 TOTAL Maximum :20.0
The Wine Advocate Rating System Robert Parker’s rating system employs a 50-100 point quality scale.
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this calibre are worth a special effort to find, purchase, and consume. 90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavour as well as character with no noticeable flaws.
The Wine Advocate Rating System
70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine. 60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavour, or possibly dirty aromas or flavours.
50 - 59: A wine deemed to be unacceptable.
Reference: http://www.erobertparker.com/info/legend.asp
International Wine Show scoring At the International Wine show held in England every year the wines are judged out of 100 points. GOLD SILVER BRONZE HIGHLY COMMENDED
95-100 90-94 85-89 80-84
Wines below 80 can still be good but they do not receive an award.
Vintage Direct Wine spider Evaluation System The Winespider evaluation system can be accessed on www.winespider.com . The system looks at the four attributes of wine, Sight, Nose, Palate, Finish. A Star system is used to determine the wine.
* * * * *
**** *** ** *
Exceptional value for money. Excellent value for money. Good value for money. Fair value for money. Best avoided.
What to look for when tasting Sight Appearance: Brilliant, star bright, bright, clear, dull cloudy, precipitated Colour: Colourless, very light/ straw, straw green, light/medium or dark gold. Pink, rose,light/purplish/medium tawny or brick red. Saturation: Light, medium, deep Bubbles: Spritzig, size, quantity, rate, duration
What to look for when tasting
continued
Olfactory Aroma: Fruity, floral, spicey, vegetative,earthy Bouquet: Clean, fresh, dirty, (H2S, mercaptans, etc) yeasty, oak, SO2, alcohol. Intensity: SO2, Alcohol
What to look for when tasting
continued
Gustatory ( In mouth) Viscosity:Watery, thin, medium, full bodied. Taste: Sugar/sweet, bitter, sour. Flavour: Earthy, fruity, floral, herbaceous, woody, sweet, complex Tactile: Temperature, texture, irritation, gas.
TANNIN Tannin comes from the stalks, pips and skins of grapes and is the element that can give certain red wines a very long life. It is instrumental in making the wine throw a deposit on which it will live. In young wine, tannins are present and can be astringent or bitter. As it ages the wine becomes mellow.
ACIDITY The Ph of a wine is the chemist’s and wine maker’s term for what we would call acidity. The Ph scale goes from 0-14, 0 = very high acid, 7= neutral or water 14= very high alkaline.
ACIDITY
continued
The Ph of a wine is important in the ageing process and has a major influence on the taste and colour of wine. The Ph also has an affect on the precipitation of potassium bitartrate, due to iron and copper, the coagulation of finings and the oxidation of SO2
ACIDITY
continued
However the area in which Ph is of the greatest interest to the wine maker is the control of disease causing micro organisms. Save levels of Ph 3.4 Ph for light table wines 3.5 Ph for medium bodied wines 3.6 Ph for fortified wines
Odours, the good the bad and the ugly
There are good odours associated with wine and there are some not so good ones. Normal odours are; Aroma -due to the grape variety Bouquet -due to the wine making process ie. ageing, acid, alcohol etc Distinct Bouquet - individual characteristic, for example a Hunter Semillon or Shiraz. Or a Coonawarra Cabernet Sauvignon
Odours, the good the bad and the ugly
con
Foreign odours Sulphur Dioxide - It is used in winemaking, but if too much is used it produces an odour of a struck match. Hydrogen Sulphide - This is a smell of rotten eggs and it is a result of reduction of sulphur dioxide or sulphur. Mousy - Smell of mouse excrement, a result of bacterial infection Acetic - This is the smell of wine vinegar, due to bacterial infection Oxidised - Air entering wine, looses its freshness and characteristics
Odours, the good the bad and the ugly
con
Mouldy - The smell of mould, can be from mouldy grapes, corks or even a mouldy barrel. Lees Odour - Too much with the lees, can smell yeasty, cheesy or sulphur odors. Woody - The odour of wet oak, due to ageing wine too long in barrels. Corky - The action of moulds that have adhered to the cork on the bottled wine
Tasting Points
Do not taste too many wines at a sitting Use senses in following order: sightsmell- taste Taste when palate is fresh Look for specific information at each step Tasting requires concentration Trust your first impressions Build up a “palate memory” Keep an open mind when tasting
FLAVOUR
Flavour is an aroma mingled sensation of smell and taste It occurs within the mouth and Organoleptic gland Messages collected here by nerve endings are transferred to the brain via an electromechanical pathway
Other flavour components that must be considered when matching food & wine
The main ingredient in the dish eg. garlic, onion, smoked salmon etc. The flavour profiles of several ingredients in the dish eg. Herbs combined in butter etc. The concentration of the main ingredient such as olives, fish etc. Accompaniments with the dish eg. Dressing, dipping sauce etc. The previous course as well as the next course, balance as a whole
What has time got to do with it?
Taste is affected by the time of day. Best in the morning or when you are hungry The length and timing of a meal effects how you perceive flavours Palate length, the time it takes for sensations to react with the palate eg. Bitterness is late, sweet is first.
What has time got to do with it?
cont.
Trends – as time goes on food and wine trends come and go Time to “breathe” allowing a wine to air or a Chateau Briand to rest before carving. Experience in food and wine tasting comes with TIME.
Preferred tasting sequence
Dry before sweet White before red ( unless the serving order violates the dry before sweet) Young before old Light bodied before full bodied Modest before great Table wines before fortified
Aroma wheel explanations
Acetaldehyde - Compounds found in nearly all plant material, including grapes. Makes wines smell flat or fino sherry. Butyric Acid - Chemical found in fruit and wine production. Buttery smell. Ethyl Acetate - Most common ester in wine. Dominates the aroma of young wine contributes to the fruity character of wine Fusel Alcohol - Complex unpleasant smell of organic chemicals, produced in distillation ie. last part of the still run
Aroma wheel explanations
continued
Hydrogen Sulphide (H2S) - Foul smelling gas, rotten eggs. Linalool - A spring scent with touches of lavender and orchid. Methyl Anthranilate - Alcoholic compound, reminiscent of rotten fruit turning into alcohol. Mercaptan - A group of foul smelling chemical compounds. Part of hydrogen sulphide, smells of off onion or garlic.
Aroma wheel explanations
continued
Phenolic - Highly reactive chemical compounds. These include many natural colour pigments such as the anthocyanin of fruit and dark skinned grapes, most natural vegetable tannins occuring in grapes. Sorbate(Sorbic Acid) - Wine making additives and preservatives. It inhibits growth of wild yeast, fungi and moulds.
Combining food and wine
Aim for balance and harmony Integration that enhances the intensity of flavour or length of palate of both the food and wine Avoid wine that overpowers food or food that overpowers wine But , it is an individual thing, if a customers prefers a red with their salmon cutlet, that’s fine.
Combining food and wine
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Take note of all food and wine combination that you try Keep a diary of all food and wine that you try Continue to regularly practice your tasting skills with friends Keep an open mind to food and wine combinations Subscribe to food and wine magazines or read the newspaper section on food and wine
Combining food and wine
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or form a food and wine club where structured tastings can be conducted Talk to experienced tasters Take part in wine courses or food and wine courses, plenty around Go to wineries and taste wine Revisit food and wine combinations that you have tried in the past to see if they are the same
Food and wine suggestions Meat type Beef
Cooking method Oven Roasted -served hot -served cold -Pan fried -Stewed
Wine
Med-full bodied red Young sparkling red Light-mid bodied red Aged pinot or shiraz or Cab Sav
Food and wine suggestions Meat type
Cooking method
Wine
Poultry
Oven Roasted Pan fried
Med bodied Chardonnay Med-full bodied Semillon or Chardonnay Med bodied Traminer Riesling
Fried Poached
Young unoaked blended wine
Food and wine suggestions Meat type
Cooking method Seafood BBQ Squid
Wine Fruity chardonnay
Crumbed Fish
Sauvignon Blanc
Natural – Cray
Sparkling wine
Baked Trout
Young pinot noir
Food and wine suggestions Meat type Lamb
Cooking method Oven roasted
Wine
Flame Grilled
Med –full bodied pinot noir
Pan fried
Light bodied young red wine
Blended red wine
Food and wine suggestions Meat type Asian Style
Cooking method Hot chilli used
Wine
Seafood
Herbaceous Sauvignon blanc
Gewürztraminer
Food and wine suggestions Cheese
Style of Cheese Wine
Cheese
Hard Soft Pungent
Vintage port or Cabernet Sauvignon Pinot noir Muscat or Tokay
Food and wine suggestions Dessert
Cooking method Desserts Citrus tart Fruit Platter
Wine Botrytis Semillon
Sparkling wine
Banana and Moscatto caramel crepes
Selected Descriptive Baume Measurement of sugar in wine. One Baume is approximately equal to 18g of sugar to one litre of wine. A luscious table wine may have 3-5 Baume, a fairly dry wine about one Baume. Fortified wine may be very much higher in Baume.
Selected Descriptive
continued
Carbonic Maceration (CM) In essence CM produces fruity, slightly soft bodied wines from grapes that might be hard, tannic, stalky while young and which might take a long time to become reasonably drinkable. The grapes are left to press themselves by piling them on top of each other. The juice begins to run and fermentation begins within each grape. After this normal processing takes place.
Selected Descriptive
continued
Matured on Lees Lees is the residue or deposit left in the cask after the wine has been drawn off. Wine bottled directly of the lees, without being subject to any treatment can produce a slightly different style with certain wines. Champagne matured on lees and some red wines mature on lees before they are filtered and bottled.
Selected Descriptive
continued
Malolactic Fermentation This is part of the fermentation process in which the malic acid in wine is turned into lactic acid and carbon dioxide. This process normally takes place in the early stages of fermentation. The process has to be closely watched so a balance can be reached. Otherwise a milky smell can be present in the wine.
Selected Descriptive
continued
Terroir Strictly, this term refers to the influence of the soil on the taste of the wine. Soil composition may vary dramatically. This may greatly modify the growth and function of the vine, altering the canopy microclimate, the yield and the ripening process. It is the combination of the soil and the above ground effects that the terroir deals with. In Europe the term “terroir”also encomes the culture associated with that particular region and its people.
WINE UNITS OF COMPETENCE
Describe the basic elements of wine appreciation Describe the basic structural components of wine to a customer using standard industry terminology Describe key wine styles and varieties with customers using standard terminology Communicate basic information about Australian wine to customers Identify basic wine faults Assist customers to match wine with food
Brief History of wine in Australia
1788 – Gov.Phillip arrives in Sydney, brings vine cuttings, plants vine cutting 1794 – John Macarthur plants vines and starts making port, sends some wine back to England 1790 - 1801 Experimentation with vines around Sydney 1806 – Blaxland experiments with vine cuttings 1807 – Experimental planting in Camden Park 1816 – Blaxland plants in Ermington 1817 – John William and James Macarthur arrive from Europe with more cuttings 1820 – Plantings in Penrith and Camden
Brief History of wine in Australia cont.
1822 – Gregory Blaxland exports first commercial wine 1825 – James Busby writes book on vines and wine making 1825 – Busby develops vineyard in Hunter Valley 1829 – Charles McFaull establishes first vineyard in WA 1830 – James Busby writes second book 1830 – George Wyndham opens Dalwood in Lower Hunter Valley
Brief History of wine in Australia cont.
1831 – Busby exports to Europe 1834 – Edward Henty plants in Victoria, but fail then John Pascoe Fawkner has success in Melbourne 1837 – S.A. wine industry begins. AJ Scholtz and P.Stein plant first vines. The rest is history. S.A. produces the most wine of any state to this day.
What is wine?
Simply put , wine is made from grapes, whether they be red, green, purple, light red, or yellowish. The grapes are crushed , they ferment and turn into wine. Note: there is no white grape.
Vitis Vinifera – winemaking species of the wine vine plant HOW MANY GRAPE VARIETIES ARE THERE? Several thousand to be precise, but a few hundred are actually used for wine making. The wine plant can produce fruit for up to 100 years.
Categories of wine Red
White Sparkling
Dessert Fortified
Composition of Wine
Water 80-86% Alcohol 10%-17.5% Glycerol 1% Organic acids (tartaric, lactic, succinic, traces of malic and citric) Unfermented sugar (carbohydrates) Minerals ( calcium, chloride, magnesium, potassium, phosphate, silicic acid, sulphate and traces of iron, boron, aluminium, zinc) Tannin and colour pigments
Composition of Wine continued. Volatile acids (mostly acidic) Nitrogenous matters such as Amino acids and Protein Esters (mostly ethyl acetate) Aldehydes (acetaldehyde, vanillin and others) Higher alcohols (isoamyl, butyl, propyl and methyl) Vitamins (thiamine, riboflavin, ascorbic acids, pyroxidine etc) Source: Wine Encyclopaedia , 1988
Wine Additives Preservatives usually prevent spoilage they are identified in the number range of 200 - 283. 200 Sorbic Acid - inhibits the growth of yeasts and moulds, permitted in wine making. 220 Sulpur Dioxide(SO2)- it is used in wine as an anti oxidant, inhibits growth of lactic acid or acetic acid bacteria, ensures the yeast will dominate the fermentation.
Wine Additives
continued
Anti Oxidants occur in the number range of 300 - 322. They help fruit from browning.
300 Ascorbic Acid - vitamin C, used to stop browning, therefore stops oxidation.
Generic or Varietal? Generic – Universal naming of the wine, generally after a region or district famous for producing that style of wine. Varietal – Naming the wine after the grape or grapes used in the production of the wine.
Main popular white grape varieties in OZ
Chardonnay Chennin Blanc Columbard Frontignac Gewurtztraminer Marsanne Riesling Sauvignon Blanc Semillon Trebianno Verdelho Viognier
Main popular red grape varieties in OZ
Barbera Cabernet Franc Cabernet Sauvignon Chambourcin Durif Grenache Merlot Mourvedre (Mataro) Pinot Noir Sangiovese Shiraz Zinfandel
Generic Styles White wine
Chablis; Burgundy region Hock; Hochheim, White Burgundy; Burgundy region Riesling; Rhine River, Moselle; Mosel district, Graves; Bordeaux region Sauternes; Bordeaux region
Generic Styles Red wine
Claret; Bordeaux region, Cabernet Sauvignon, Malbec and Merlot grapes Burgundy; Burgundy region , think Pinot Noir Rose; Burgundy region, use Grenache grape Beaujolais; Burgundy region, think Gamay grape
Wine growing areas in Australia Western Australia
Greater Perth (Peel, Swan District, Perth Hills) Central Western Australia South West Australia (Blackwood valley, Albany, Denmark, Manjimup, Margaret River, Pemberton)
Eastern Plains, Inland and North of Western Australia West Australian South East Coastal (Esperance)
Some wineries from Western Australia
Leeuwin Estate - Margaret River Sandalford Margaret River Vasse FelixMargaret River HoughtonSwan Valley Jane BrookSwan Valley PlantaganentMt. Barker PicardyPemperdon
Wine growing areas in Australia South Australia
Adelaide Mt Lofty Ranges ( Adelaide Hills, Adelaide Plains, Clare Valley )
Barossa ( Barossa Valley and Edan Valley) Fleurieu ( Kangaroo Island, Langhorne Creek,
Limestone Coast ( Bordertown, Penola,
McLaren Vale)
Coonawarra, Mount Benson, Padthaway, Wrattonbully)
Lower Murray (Riverland) The Peninsulas Far north – Southern Flinders Ranges
Some Wineries from South Australia
HardysPenfoldsLeasinghamTaylorsPetalumaRedmand’Arenberg-
Barossa Valley Barossa Valley Clare Clare Coonawarra Coonawarra Mclaren Vale
Wine growing areas in Australia
Queensland Granite
Belt (Stanthorpe) South Burnett
Some wineries from Queensland
Contanzo BrothersOld Caves WineryElsinore WineryBungawarraBassets Romaville-
Stanthorpe Stanthorpe Stanthorpe Stanthorpe Roma
Wine growing areas in Australia New South Wales
Big Rivers (Murray Darling, Riverland, Swan Hill, Perricoota) Western Plains Central Ranges ( Cowra, Lachlan Valley, Mudgee, Orange) Southern NSW ( Canberra District, Gundagai, Hilltops, Tumbarumba) South Coast ( Shoalhaven Heads, Southern Highlands, Sydney) Northern Slopes (Inland Northern NSW) Northern Rivers ( Hastings River) Hunter Valley
Some wineries from New South Wales
BrokenwoodLindemansTullochCraigmoreDe BortoliCowra WinesThe Silos WineryVickerys Winery-
Hunter Valley Hunter Valley Hunter Valley Mudgee Griffith Cowra Nowra Luddenham
Wine growing areas in Australia Victoria
North West Victoria ( Murray darling, Swan Hill) North East Victoria (Alpine Valley, Beechworth, Glenrowan, King Valley, Rutherglen) Central Victoria ( Bendigo, High Country, Goulburn Valley, Heathcote, Strathbogie Ranges) Western Victoria ( Grampians, Henty, Pyrenees, Great Western) Port Phillip ( Geelong, Macedon Ranges, Mornington Peninsula, Sunbury, Yarra Valley) Gippsland
Some wineries from Victoria
Warrabilla WineryAll SaintsMildaraBrown BrothersColdstream HillsSt. HubertsSeppelt-
Rutherglen Rutherglen Mildura Milawa Yarra Valley Yarra Valley Great Western
Wine growing areas in Australia
Tasmania Launceston (Lilydale, Pipers Brook, Tamar Valley) Hobart (Berriedale)
Some wineries from Tasmania
HeemskerkLaunceston Pipers BrookLaunceston Elmslie Vineyard- Launceston Ellis HillsLaunceston Moorilla Estate- Hobart MeadowbankHobart Bream creekHobart WinterwoodHobart
Wine growing areas in Australia Australian Capital Territory (ACT) The ACT has a number of wineries close to Canberra, most in Murrumbateman. Cool climate region with good wines.
Some wineries from the ACT (Canberra)
Clonakilla Lark Hill Wines Yass Valley Wines Doonkunna Estate Helm’s Wines The Murrumbateman Winery Benfield Estate
Production of Australian Wine Australia produces 4% of the worlds wine yet it is the 4th largest exporter of wine South Australia produces roughly 48% of the total wine production
New South Wales 23% Victoria 23%
The balance from the other states. These figures can vary from year to year, with slight fluctuations.
Recent Australian Vintages
2007: Fire and heat caused lower yields. Good wine from Margaret river, Hunter Valley, Tasmania and Mornington Peninsula. 2006: A great classic red vintage, ok for white wine 2005: Greatest vintage since 2000 and 1998 2004: Patchy vintage. Adelaide Hills being best region 2003: Very dry, and lots of rain before vintage. Patchy, good in Orange
Wine Figures ; May 2004 by the Winemakers federation of Australia
1620 wineries in Australia 1580 of them crush less than 1000 tonnes of grapes These smaller wineries hold 6% of the domestic market by volume and 10% by sales Most of these wineries have annual sales of less than $5 million For a $15 bottle of wine, $3.65 goes into tax and just 44cents into the pockets of the small wine producer
Organic wine Organic Grape Growing Practices are Sustainable, vineyards are managed to minimize the impact on organisms & micro-organisms living in the ground. For example, tilling the soil is discouraged, as it disrupts the biological activity in the soil - as an alternative, the organic grape grower will control vine undergrowth through mowing & slashing
Biodynamic Wine Biodynamics is simply an enhanced form of organic farming designed by German Philosopher Rudolf Steiner. The method of biodynamics treats farms as unified and individual organisms, emphasising balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Planting for biodynamic wine is done by following lunar cycles.
Certified biodynamic wineries
Jeeleunup Gully Wines (Mt Barker) Kiltynane Estate (Yarra Valley) Robinvale Wines (Murray Darling) Rosnay Wines (Canowindra, NSW) Streamville (Arthurs Creek, Victoria)
Certified Organic Wines
Captains Creek ( Macedon Rangers) Glenara Wines (Adelaide Hills) Mabrook estate (Hunter Valley) Martins Hill Wines ( Mudgee) Robinvale Wines ( Murray Darling) Temple Breuer (Langhorne Creek) Serventy Hills ( Margaret River)
Wine production – white wine
Growing grapes (Viticulture) to suit the soil and climate of the region. Selection of the grapes ( Baume & PH ) Harvest (usually late Jan to May), by hand or machine Crushing – crush/de stem, press Fermentation
Wine production – white wine cont.
White wine has very little to no skin , cool temperature 10c Clarification (Racking, Fining, Stabilising and Filtering) Maturation (wood or stainless steel) Blending – variety or region Packaging ( bottle, carton or other)
Wine production – red wine
Growing grapes (Viticulture) to suit the soil and climate of the region. Selection of the grapes ( Baume & PH ) Harvest (usually late Jan to May), by hand or machine Crushing – crush/de stem, press Fermentation
Wine production – red wine cont.
Red wine has skin from short time to weeks, warmer temperature, around 20c Clarification (Racking, Fining, Stabilising and Filtering) Maturation (wood mainly or stainless steel- for cask) Blending – variety or region Packaging ( bottle, carton or other)
Selected Descriptive Fining Materials Not to be confused with filtering. A fining agent attracts to itself certain particles floating in the wine which might adversely affect the wine. Fining agents such as egg whites, powdered skim milk , isinglass (which is made from air bladders of sturgeon), bentonite clay may be used. These will sometimes be listed on the label.
Selected Descriptive
continued
Racking The process of transferring the wine from one container to another. The result is that you leave the sediment or lees ( dead yeast cells) behind. Racking allows clarification and aids in stabilisation
Selected Descriptive
continued
Stabilising The process used to reduce tartrate crystals (generally potassium bitartrate) they look like grains of clear sand. They may appear to be sediment in wine but are not. The process to remove them is to lower the temperature to near freezing. The crystals fall to the bottom of the vat and the wine is then racked off.
Selected Descriptive
continued
Filtration This is used to accomplish two objectives, clarification and micro stabilisation. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.
Methode Champenoise 1. 2. 3.
4.
5.
Region – limited, north eastern , Epernay, Reims, Ay Vines - Pinot noir, Pinot meunier, Chardonnay Harvesting – Eplucharge ( grapes are picked by hand to eliminate defective bunches ) Pressing First fermentation
Methode Champenoise continuing 6. The cuvee ( vat, tank or cask in which wines are fermented or blended, a specific batch) 7. Second fermentation (in bottles) Tirage liqueur ( means drawing off from casks into bottles, add yeast, wine and sugar for second fermentation) 8. Maturation – on the lees (heavy coarse sediment found in young wines)
Methode Champenoise continuing 9. Remuage – shaking & turning the bottles loosens yeast cells to neck of bottle 10. Degorgement – removal of dead yeast cells 11. Final corking Expedition liqueur - sugar and wine from the same batch to standardise sweetness, sometimes small amount of cognac is added to standardise complexity.
Transfer method
Variation to Champenoise Wine is still bottle fermented then transferred to tanks for filtering Re bottled with expedition liqueur Australian “bottle fermented” on the label; eg. Great Western, Seaview, Minchinbury
Charmat Method
Bulk method Secondary fermentation in pressure tanks (not bottles) No maturation on lees Wine is filtered and bottled under pressure Australian labelling “naturally fermented”; eg. Bodega spumante
Impregnation Method
Like making lemonade Still wine is impregnated with CO2 under refrigeration and bottled under pressure Wine must be very cold to absorb the gas Seldom aged Australian “carbonated wine”; eg. Summer wine
Methode Champenoise 1.
2. 3.
4. 5.
continuing
Brut de brut – ultra dry Brut - very dry Sec - dry Demi sec - half sweet Doux - very sweet
SPARKLING
Punt = recess in base of the bottle Spumante = Italian for sparkling Sekt = German for sparkling Mousseux = French for sparkling Cava = Spanish for sparkling Spritzig = slightly sparkling 7c-10c = service temperature for sparkling wine
Sparkling bottle sizes
Piccolo = 200ml Half bottle = 375ml Bottle = 750 ml Magnum = 1500ml (2 bottles) Jeroboam = 3 litres (4 bottles) Rehoboam = 4.5 litres (6 bottles) Methuselah = 6 litres (8 bottles) Salmanazar = 9 litres (12 bottles) Bathalazar = 12 litres (16 bottles) Nebuchadnezzar = 15 litres (20 bottles)
Port production
Port production is similar to wine production, the grapes are worked to extract maximum colour. But what varies is that grape spirit is added when about 6-7% sugar remains in the fermenting grape must. The increased alcohol stuns the yeast cells and the fermentation stops. Alcohol of port is around 18% - 20% A.C.V.
Styles of Port
Ruby – Some wood, bottled young. It is the freshest, fullest and fruitiest of the ports. A blended wine Tawny – Additional wood age, producing a lighter wine with brownish, tawny colour a nutty character. A blended wine. Vintage – Considerable wood age, a production of a single year. More character and individual Port can also be white as well as red
Sherry Production
Grapes are picked at high Baume Ferment on skins for 1-2 days to extract more flavour, a yeast called “FLOR” covers the top of the fermenting tank Grape spirit is added to increase alcohol and stop fermentation Clarify to remove sediments Mature in Oak, to develop colour and complex flavours Blend using Solera system ( old mixed with new) Filter and bottle
Classification of Sherry
Oloroso sherry is made from Pedro Ximines grapes. Wood matured for many years has a dry aftertaste Cream sherry is aged but sweeter than oloroso. Muscat grape used. Sweet sherry has very little wood age and is coloured with caramel. Fino sherry is dry sherry, should be served cold as with the other sherries
Dessert wine production Dessert wine production is similar to white wine production, with some changes. The main variant is the time the grapes are picked. The grapes are picked very late in the season so as they can develop their sugar content but also they may be affected by “Botrytis Cinerea” . The botrytis or “noble rot” is a parasitic mould that requires temperatures in the region of 20-25c with alternating humid and dry conditions.
Dessert wine production
During the infestation the mould penetrates the grape and punctures it releases juice and concentrating the sugar. Grape berry flavours, are concentrated to “honey-apricot” aroma. The rest of the production is similar to white wine . The main difference is that the wine is very luscious and sweet and around 10-11% alcohol.
Dessert wine
Sauternes: Great dessert wine from Spatlese: German term for white grapes which are picked late to increase sugar Auslese: German term stating only selected totally bunches of grapes have been picked, auslese means selected picking Beerenauslese: Section of over ripe grapes which are botrytis affected. Trockenbeerenauslese: Individual grapes dried on the vine and then picked . Extremely luscious , elegant and expensive wine.
Selected Descriptive
continued
Botrytis Cinerea The Latin name for the fungus or mould that , given certain conditions , attacks certain grapes in certain regions. In it is called pourriture noble, in edelfaule, in Italy muffa nobile. In English it is called noble rot, to differentiate it from the more usual grey rot that attacks grapes. Botrytis attacks grapes when outside conditions are both warm and somewhat foggy. The grapes shrink, the juice is concentrated and sweet.
Vermouth production Vermouth is simply a herb flavoured wine. The base wine can either be white or red. Then various herbs are added to give it a unique flavour. Sometimes the addition of grape spirit is used. Vermouth is an aperitif, good before dinner to stimulate the appetite. Usually over ice, or can be mixed with soda or other mixes.
Vermouth
Dry Vermouth : pale to light straw in colour, delicate in character, dry and yet soft on the palate. It should not be overly bitter or harsh. Sweet White Vermouth: Also known as Bianco, light gold in colour, delicate in character, sweet but not too sweet. Sweet Red Vermouth: Also known as Rosso, deep amber colour, showing red tones, bold character, sweet and firm on the palate.
Wood and Wine, why? Wooden barrels have been used for thousands of years to store and transport liquids, in particular, wines and spirits. The alcohol in wines and spirits is an excellent solvent for flavour compounds, extracting flavours from the wood used to make the barrels. European and North American oak is used to add an extra dimension of flavour to wine.
Wood and Wine, why?
continued
Wine seeps into the wood and meets very clean air,which is filtered as it es through the pores in the wood. This allows very slow oxidation of the wine, not the rapid spoilage that will turn a wine coarse and brown, but a subtle change that helps bitter and astringent compounds to settle out in the barrel.
Wood and Wine, why?
continued
The type of oak used must complement the grape flavours. The size of the barrel determines the surface area of wood exposed to a given volume of wine, which affects the rates of maturation and evaporation. Small or large barrel? Cellar conditions should be 15-18C
Wood and Wine, why?
continued
The Australian wine industry uses Nevers and Limousin oak from , and American oak. It is experimenting with German and Balkan Oak. Some wine makers use oak shavings or oak chips and artificial oak essences. But the best is the oak barrel.
Wood and Wine, why?
continued
Nevers oak adds a characteristic “cigar box” aroma to the mint and violets of cabernet and adds astringency to the middle palate.
Limousin oak imparts a fleshy fullness to the palate of pinot noir and chardonnay and adds a delicate “carpenters shop” aroma to the bouquet. American oak adds a fragrant, “sweet” character to the bouquet and fills out the middle palate, especially with shiraz and chardonnay.
Wood and Wine, why?
continued
There are no rules about how long a wine should be matured in wood, nor which wood to use for which grape variety. Selecting wood and wine to complement each other is one of the most important aspects of the winemaker’s art.
The cork tree
The cork tree is mainly found in Portugal It takes 25 years before a tree is ready to be stripped of its bark, which is turned into cork. A tree can last up to 150 years Cork is used for cork stoppers, insulation, tiles, footwear and gaskets About 5% of all cork stoppers are affected by TCA (trichloroanisole) recognised by a musty, mouldy smell and taste in wine
Cork, plastic, screw cap, what’s your favourite?
Apart from cork, plastic and screw cap (stelvin) stoppers are used Traditionalists love the cork New age wine lovers prefer stelvin The aegis or plastic cork is widely used for cheaper wines The reason for these new stoppers is TCA (trichloroanisole)
Label Integrity Program (LIP)
The label must include information such as; address of vendor, or importer of the wine, country of origin, volume of wine in the bottle, Alcoholic strength Additives Standard drinks
AUSTRALIAN LABELLING
In Australia each state has its own Liquor Laws. But for wine production there is a national law. Wine has to be made from grapes and with few narrow exceptions (the addition of sugar and water is prohibited) Vintage year: 100% of the wine must come from that year if it states the year on it. Otherwise it is non vintage.
AUSTRALIAN LABELLING cont.
Grape variety: for a wine to be described of a particular grape 85% of that grape must be used. If more than one grape mentioned they must appear in descending order to their volume of the blend Geographic region: for a wine to be described of a particular region, 85% of the wine must come from that region or have been made or blended in that region
AUSTRALIAN LABELLING cont. Apart from the compulsory information that has to be on a label.
Some makers also add, the brand name, the bin number, the medals or other awards, advice to the customer, food and wine matches.
Prominent Wine Industry Bodies
Australian Wine & Brandy Corporation (AWBC) Winemakers Federation of Australia Grape and Wine Research and Development Corporation (GWRDC) Australian Society of Wine Educators (ASWE)
Introducing AusVit
1. 2.
3. 4. 5.
The Cooperative Research Centre for Viticulture carries out development to improve technology for Australian grape growers and wine makers. AusVit provides information that will assist in Timing sprays more effectively Improve pest and disease monitoring skills Make vineyard record keeping easier Provide current chemical registration information Assist in timing irrigations for better effeciency
Export of Wine
Traditionally our biggest export market has been the United Kingdom. In recent times the USA is starting to import a lot of our wine, so is Canada. New Zealand is also a great importer of Australian wine.
Consumption of wine Australians have steadily increased their consumption of wine over the years. In 1998-1999 statistics we drank 19.8 litres of wine per person In they drink 60 litres and in Italy 58.8 litres per person. Source: Household Expenditure Survey, Australia: (Cat. no. 6535.0)
Where is wine consumed?
Wine is consumed mainly at home, then restaurants, then at a dinner party (friends or relatives place) and then at night club, hotel, bar or tavern. The 45-64 Age bracket drink the most wine. With males consuming the most, only just. The 25-44 age bracket come in second with females drinking more wine. Source: Population Survey Monitor, February and May 1998.
Wine and Health
Many Doctors agree on a number of things regarding the consumption of wine. Firstly, the moderate drinker has a lower risk of dying from any cause whatsoever than either the total abstainer or the heavy drinker Second, the risk of coronary heart disease is reduced by 60% for moderate drinkers compared to total abstainers.
Wine and Health
continued
Wine consumption leads to an increase in high density lipoprotein (HDL) thereby preventing the build up of fatty tissues in the coronary arteries.
Another good point is that wine acts as an anti-clogging agent by reducing the “stickiness” of the plateletes in the blood. But don’t think you can drink like a fool. High consumption of wine can cause cancer and cirrhosis of the liver.
Steps in wine service
After the food order has been taken present the wine list You may want to suggest a wine or promote a wine Take order on docket book and give to bar Suitable glasses are selected and placed on the table Sommelier presents wine, stating name, variety and vintage
Steps in wine service
continued.
Open the wine and pour a tasting, if good continue pouring for other guests, two thirds full The cork can be presented to the host for inspection Ladies are served first and the host The wine can be placed on the table (if red) or in a ice bucket if it is white. Top up as necessary, but check with guest before pouring.
Decanting, what is it?
Decanting is usually done to old and expensive bottles. This is done to remove the crust (residue of bottle age) You need a light a bottle and a decanter Tilt decanter and pour wine from bottle in the decanter being careful not to pour the residue. This also helps to air the wine This can also be done to younger wines to get rid of any unwanted smells.
Toasting, to toast or not?
In the 17th century it became fashionable for gentleman at parties to allot a name of a lady or a cause to the wine in their glass. The wine would have a piece of toasted bread floating on the surface. The ultimate tribute was to break the glass after the toast. After 1688 they began toasts to the king, queen and so the tradition developed.
Tasting Wine
Sight, preferably against a well lit white background. Will reveal clarity, colour, or age of wine Smell, reveals condition of the wine or any off smells Taste, this confirms the smells. Swirl the wine inside your mouth, run it all over the palate and spit it out.
Tasting Wine
continued
Aroma refers to those odors which are clearly derived wholly or in part from the grape.
Bouquet refers to the odors developed by the wine in normal ageing through esterification, oxidation , etc.
Olfactory acuity
Did you know that by the time we reach the age of 80 we may have 30% of the olfactory acuity we were born with Our taste buds are spread across the tongue and are linked to the brain by a large nerve that also relays the sense of pressure, pain and temperature sensations in the areas of the mouth, eyes, and nasal cavity The taste sensations are sweet, salty, bitter, sour, and umami ( meaning savoury or meaty)
Olfactory acuity
cont.
The number of tastebuds we have is variable, we have between 3,000 and 10,000. Taste buds are located within papillae – nipple like protuberances on the tongue’s surface and around the soft palate of the mouth. All taste buds can recognise different tastes, but some are more concentrated in certain areas. Each tastebud cell has a tiny hair that detects the food chemicals in saliva. The chemicals bind to the cell and this results in stimulation of the underlying nerve that send the message to the brain.
Tasting Wine
continued
Examples of Aroma and Bouquet White Grape
Riesling Semillon
Aroma
Tropical fruits Greenskin ripe fruits
Chardonnay Fig, melons, limes
Bouquet
Tropical fruits Fruity, fresh straw Stone fruit, quince, butter, cinnamon
Tasting Wine
continued
Examples of Aroma and Bouquet Red Grape
Cab Sav
Pinot noir Shiraz
Aroma
Bouquet
Blackcurrent Truffles, cedar oil, Capsicum Peppermint small ripe berries Ripe fruit Strawberry Beetroot Blackberry Ripe fruit Chocolate
Varietal character descriptors for red wine Pinot noir (pee-noh-nwar) Primary fruit characters – herbs, spice, strawberry, red cherry, raspberry, black cherry, plum, beetroot, blackcurrant Developed fruit characters – earth, barnyard, gamey, leather, tobacco, bacon, mushroom, forest floor, humus and truffle
Varietal character descriptors for red wine Grenache (gre –nash) Primary fruit characters – spice, floral, perfumed, cherry, boiled lollies, raspberry, black pepper, blackberry, plum, stewed plum, liquorice Developed fruit characters – earthy, meaty, savoury, barnyard, gamey
Varietal character descriptors for red wine Sangiovese (san-giov-e-se) Primary fruit characters – spice, cherry, fruity, raspberry, plum, blackberry Developed fruit characters – nutty, savoury, cigar box, leather, chocolate
Varietal character descriptors for red wine Barbera (bar-be-ra) Primary fruit characters – spice, cherry, berry fruits, plums, liquorice, nutmeg Developed fruit characters – nutmeg, savoury, earthy
Varietal character descriptors for red wine Nebbiolo ( nebi-olo) Primary fruit characters – perfumed, violets, roses, raspberry, plum, fruitcake, liquorice, savoury Developed fruit characters – truffles, tar, nutmeg, savoury, gamey, earthy
Varietal character descriptors for red wine Cabernet franc (cab-bear-nay–frank) Primary fruit characters – spice, raspberry, pepper, plum, dusty Developed fruit characters – truffles, tar, mixed spices, gamey , earthy
Varietal character descriptors for red wine Zinfandel ( zin-fan-dal) Primary fruit characters – herbal, spicy, ripe berry, rhubarb Developed fruit characters – truffles, tar, nutmeg, savoury, gamey , earthy
Varietal character descriptors for red wine Merlot ( mer-loh) Primary fruit characters – herbaceous, leafy, fruity, aromatic, violets, perfume, sappy, spicy, cherry, raspberry, plum, beetroot, fruit cake, blackcurrant, mulberry Developed fruit characters – earthy, meaty, truffles, chocolate, coffee, tobacco
Varietal character descriptors for red wine Cabernet sauvignon ( cab-bear-nay soh-veen-yohn) Primary fruit characters –capsicum, tomato leaf, vegetative, herbaceous, cinnamon, menthol, blackberry, mint, violet, prunes, berry, jammy, beetroot, blackcurrant, black olives, liquorice Developed fruit characters – earthy, dusty, cigar box, chocolate, coffee, tobacco
Varietal character descriptors for red wine Shiraz {Syrah} ( She-rah) Primary fruit characters – herb, spice, menthol, cinnamon, raspberry, dark cherry, violets, mint, black pepper, aniseed, plum, liquorice, black olives, cloves, spicey, leathery, meaty, tarry, raisins, cigar, nutmeg, earthy, jammy Developed fruit characters – chocolate, earthy, barnyard, prune, cigar box, coffee, meaty, gamey, beef stock, smoky, leather, savoury, smallgoods smell
Varietal character descriptors for white wine Riesling (reece-ling) Primary fruit characters – floral, fragrant, perfumed, rose petal, green apple, pear, citrus, lime lemon, grapefruit, pineapple, peach , apricot, tropical fruit Developed fruit characters – toast, honey, kerosene
Varietal character descriptors for white wine Chardonnay ( shard-don-nay) Primary fruit characters – grapefruit, peach, melon, banana, tropical fruit, rockmelon, toasty, nutty, pear, nectarine, fruit salad, pineapple, fig, buttery, vanilla, creamy, spicy Developed fruit characters – toast, honey, fig, nuts, butterscotch, cashews, almond
Varietal character descriptors for white wine Semillon (seh-mee-yon) Primary fruit characters –honey, gooseberry, lime, ionfruit, honey, grassy, straw, apple, lemon, tropical fruit, toasty, marmalade, nutty Developed fruit characters – fig, toast, honey, butterscotch
Varietal character descriptors for white wine Sauvignon blanc (so-vin-yhon-blahn) Primary fruit characters – asparagus, vegetative, green bean, peas, capsicum, tomato bush, fresh cut grass, gooseberry, honeydew melon, ionfruit, tropical fruit salad Developed fruit characters – spice, vanillin, honey, toast
Varietal character descriptors for white wine Gewurztraminer (geh-vurts-tram-ee-ner) Primary fruit characters – floral , spicy, perfumed, rose, lime, ionfruit, lychee, and lavender Developed fruit characters – toast, honey, toffee, spicy
Varietal character descriptors for white wine Chenin blanc ( shaynan – blonk) Primary fruit characters –herbal, grassy, floral, apple, tropical fruit, honey Developed fruit characters – almond, marzipan, honey
Varietal character descriptors for white wine Pinot gris/ grigio (pino – gr-e) Primary fruit characters- hay, perfumed, violets, pineapple, savoury, nutty, honey, honeysuckle Developed fruit characters – honeysuckle, honey, nutty
Varietal character descriptors for white wine Marsanne ( mar-san) Primary fruit characters – lemon, peach , honey Developed fruit characters – honey, orange peel, orange blossom, apricot
Varietal character descriptors for white wine Viognier ( Vion- e – ay) Primary fruit characters – lime, lemon, citrus, apricot, peach, Developed fruit characters – honey, toast, citrus marmalade
Judging wine (Australia) Judges score wine out of twenty. Colour maximum : 1.5 Condition maximum : 1.5 Aroma & Bouquet maximum : 7.0 Acidity maximum : 2.0 Body maximum : 2.0 Flavour maximum : 3.0 Finish maximum : 1.0 Overall Quality maximum : 2.0 TOTAL Maximum :20.0
The Wine Advocate Rating System Robert Parker’s rating system employs a 50-100 point quality scale.
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this calibre are worth a special effort to find, purchase, and consume. 90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavour as well as character with no noticeable flaws.
The Wine Advocate Rating System
70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine. 60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavour, or possibly dirty aromas or flavours.
50 - 59: A wine deemed to be unacceptable.
Reference: http://www.erobertparker.com/info/legend.asp
International Wine Show scoring At the International Wine show held in England every year the wines are judged out of 100 points. GOLD SILVER BRONZE HIGHLY COMMENDED
95-100 90-94 85-89 80-84
Wines below 80 can still be good but they do not receive an award.
Vintage Direct Wine spider Evaluation System The Winespider evaluation system can be accessed on www.winespider.com . The system looks at the four attributes of wine, Sight, Nose, Palate, Finish. A Star system is used to determine the wine.
* * * * *
**** *** ** *
Exceptional value for money. Excellent value for money. Good value for money. Fair value for money. Best avoided.
What to look for when tasting Sight Appearance: Brilliant, star bright, bright, clear, dull cloudy, precipitated Colour: Colourless, very light/ straw, straw green, light/medium or dark gold. Pink, rose,light/purplish/medium tawny or brick red. Saturation: Light, medium, deep Bubbles: Spritzig, size, quantity, rate, duration
What to look for when tasting
continued
Olfactory Aroma: Fruity, floral, spicey, vegetative,earthy Bouquet: Clean, fresh, dirty, (H2S, mercaptans, etc) yeasty, oak, SO2, alcohol. Intensity: SO2, Alcohol
What to look for when tasting
continued
Gustatory ( In mouth) Viscosity:Watery, thin, medium, full bodied. Taste: Sugar/sweet, bitter, sour. Flavour: Earthy, fruity, floral, herbaceous, woody, sweet, complex Tactile: Temperature, texture, irritation, gas.
TANNIN Tannin comes from the stalks, pips and skins of grapes and is the element that can give certain red wines a very long life. It is instrumental in making the wine throw a deposit on which it will live. In young wine, tannins are present and can be astringent or bitter. As it ages the wine becomes mellow.
ACIDITY The Ph of a wine is the chemist’s and wine maker’s term for what we would call acidity. The Ph scale goes from 0-14, 0 = very high acid, 7= neutral or water 14= very high alkaline.
ACIDITY
continued
The Ph of a wine is important in the ageing process and has a major influence on the taste and colour of wine. The Ph also has an affect on the precipitation of potassium bitartrate, due to iron and copper, the coagulation of finings and the oxidation of SO2
ACIDITY
continued
However the area in which Ph is of the greatest interest to the wine maker is the control of disease causing micro organisms. Save levels of Ph 3.4 Ph for light table wines 3.5 Ph for medium bodied wines 3.6 Ph for fortified wines
Odours, the good the bad and the ugly
There are good odours associated with wine and there are some not so good ones. Normal odours are; Aroma -due to the grape variety Bouquet -due to the wine making process ie. ageing, acid, alcohol etc Distinct Bouquet - individual characteristic, for example a Hunter Semillon or Shiraz. Or a Coonawarra Cabernet Sauvignon
Odours, the good the bad and the ugly
con
Foreign odours Sulphur Dioxide - It is used in winemaking, but if too much is used it produces an odour of a struck match. Hydrogen Sulphide - This is a smell of rotten eggs and it is a result of reduction of sulphur dioxide or sulphur. Mousy - Smell of mouse excrement, a result of bacterial infection Acetic - This is the smell of wine vinegar, due to bacterial infection Oxidised - Air entering wine, looses its freshness and characteristics
Odours, the good the bad and the ugly
con
Mouldy - The smell of mould, can be from mouldy grapes, corks or even a mouldy barrel. Lees Odour - Too much with the lees, can smell yeasty, cheesy or sulphur odors. Woody - The odour of wet oak, due to ageing wine too long in barrels. Corky - The action of moulds that have adhered to the cork on the bottled wine
Tasting Points
Do not taste too many wines at a sitting Use senses in following order: sightsmell- taste Taste when palate is fresh Look for specific information at each step Tasting requires concentration Trust your first impressions Build up a “palate memory” Keep an open mind when tasting
FLAVOUR
Flavour is an aroma mingled sensation of smell and taste It occurs within the mouth and Organoleptic gland Messages collected here by nerve endings are transferred to the brain via an electromechanical pathway
Other flavour components that must be considered when matching food & wine
The main ingredient in the dish eg. garlic, onion, smoked salmon etc. The flavour profiles of several ingredients in the dish eg. Herbs combined in butter etc. The concentration of the main ingredient such as olives, fish etc. Accompaniments with the dish eg. Dressing, dipping sauce etc. The previous course as well as the next course, balance as a whole
What has time got to do with it?
Taste is affected by the time of day. Best in the morning or when you are hungry The length and timing of a meal effects how you perceive flavours Palate length, the time it takes for sensations to react with the palate eg. Bitterness is late, sweet is first.
What has time got to do with it?
cont.
Trends – as time goes on food and wine trends come and go Time to “breathe” allowing a wine to air or a Chateau Briand to rest before carving. Experience in food and wine tasting comes with TIME.
Preferred tasting sequence
Dry before sweet White before red ( unless the serving order violates the dry before sweet) Young before old Light bodied before full bodied Modest before great Table wines before fortified
Aroma wheel explanations
Acetaldehyde - Compounds found in nearly all plant material, including grapes. Makes wines smell flat or fino sherry. Butyric Acid - Chemical found in fruit and wine production. Buttery smell. Ethyl Acetate - Most common ester in wine. Dominates the aroma of young wine contributes to the fruity character of wine Fusel Alcohol - Complex unpleasant smell of organic chemicals, produced in distillation ie. last part of the still run
Aroma wheel explanations
continued
Hydrogen Sulphide (H2S) - Foul smelling gas, rotten eggs. Linalool - A spring scent with touches of lavender and orchid. Methyl Anthranilate - Alcoholic compound, reminiscent of rotten fruit turning into alcohol. Mercaptan - A group of foul smelling chemical compounds. Part of hydrogen sulphide, smells of off onion or garlic.
Aroma wheel explanations
continued
Phenolic - Highly reactive chemical compounds. These include many natural colour pigments such as the anthocyanin of fruit and dark skinned grapes, most natural vegetable tannins occuring in grapes. Sorbate(Sorbic Acid) - Wine making additives and preservatives. It inhibits growth of wild yeast, fungi and moulds.
Combining food and wine
Aim for balance and harmony Integration that enhances the intensity of flavour or length of palate of both the food and wine Avoid wine that overpowers food or food that overpowers wine But , it is an individual thing, if a customers prefers a red with their salmon cutlet, that’s fine.
Combining food and wine
continued
Take note of all food and wine combination that you try Keep a diary of all food and wine that you try Continue to regularly practice your tasting skills with friends Keep an open mind to food and wine combinations Subscribe to food and wine magazines or read the newspaper section on food and wine
Combining food and wine
continued
or form a food and wine club where structured tastings can be conducted Talk to experienced tasters Take part in wine courses or food and wine courses, plenty around Go to wineries and taste wine Revisit food and wine combinations that you have tried in the past to see if they are the same
Food and wine suggestions Meat type Beef
Cooking method Oven Roasted -served hot -served cold -Pan fried -Stewed
Wine
Med-full bodied red Young sparkling red Light-mid bodied red Aged pinot or shiraz or Cab Sav
Food and wine suggestions Meat type
Cooking method
Wine
Poultry
Oven Roasted Pan fried
Med bodied Chardonnay Med-full bodied Semillon or Chardonnay Med bodied Traminer Riesling
Fried Poached
Young unoaked blended wine
Food and wine suggestions Meat type
Cooking method Seafood BBQ Squid
Wine Fruity chardonnay
Crumbed Fish
Sauvignon Blanc
Natural – Cray
Sparkling wine
Baked Trout
Young pinot noir
Food and wine suggestions Meat type Lamb
Cooking method Oven roasted
Wine
Flame Grilled
Med –full bodied pinot noir
Pan fried
Light bodied young red wine
Blended red wine
Food and wine suggestions Meat type Asian Style
Cooking method Hot chilli used
Wine
Seafood
Herbaceous Sauvignon blanc
Gewürztraminer
Food and wine suggestions Cheese
Style of Cheese Wine
Cheese
Hard Soft Pungent
Vintage port or Cabernet Sauvignon Pinot noir Muscat or Tokay
Food and wine suggestions Dessert
Cooking method Desserts Citrus tart Fruit Platter
Wine Botrytis Semillon
Sparkling wine
Banana and Moscatto caramel crepes
Selected Descriptive Baume Measurement of sugar in wine. One Baume is approximately equal to 18g of sugar to one litre of wine. A luscious table wine may have 3-5 Baume, a fairly dry wine about one Baume. Fortified wine may be very much higher in Baume.
Selected Descriptive
continued
Carbonic Maceration (CM) In essence CM produces fruity, slightly soft bodied wines from grapes that might be hard, tannic, stalky while young and which might take a long time to become reasonably drinkable. The grapes are left to press themselves by piling them on top of each other. The juice begins to run and fermentation begins within each grape. After this normal processing takes place.
Selected Descriptive
continued
Matured on Lees Lees is the residue or deposit left in the cask after the wine has been drawn off. Wine bottled directly of the lees, without being subject to any treatment can produce a slightly different style with certain wines. Champagne matured on lees and some red wines mature on lees before they are filtered and bottled.
Selected Descriptive
continued
Malolactic Fermentation This is part of the fermentation process in which the malic acid in wine is turned into lactic acid and carbon dioxide. This process normally takes place in the early stages of fermentation. The process has to be closely watched so a balance can be reached. Otherwise a milky smell can be present in the wine.
Selected Descriptive
continued
Terroir Strictly, this term refers to the influence of the soil on the taste of the wine. Soil composition may vary dramatically. This may greatly modify the growth and function of the vine, altering the canopy microclimate, the yield and the ripening process. It is the combination of the soil and the above ground effects that the terroir deals with. In Europe the term “terroir”also encomes the culture associated with that particular region and its people.
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