1/25/2016

Pleasesitonlyinyourassignedseatwhichwaspostedtoblackboard.
Ifyoudonothaveanassignedseat,goseeBethWilcoxinthefoyer.
Allseatsareassignedsopleasedonottakeanemptyseat.

Cellphonesandelectronicdevicesoff
andstowedduringclass.

READINGSINTRODUCEDYOUTO:
TypesofWine
WineStyles
Winemaking
WineTasting
GrapeVarieties
PlaceNames
RatingWine

WineService
Glassware
WineBuying:
Restaurants&
Retail

WineFundamentals
Winecomponents
Howwetasteandevaluatewine
Calibratingyoursenses

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Wheretheycomefrom,andtheireffectson
color,aroma,flavor,texture,body,storage
lifeandourenjoymentofwines.

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WineVocabulary

#1. Alcohol

Whatarelegs?

NormalrangeforTableWines:714.5%

Whatisthedifferencebetweenawines

Itaffects:body,mouthfeelandstoragelife.

BouquetandawinesAroma?
Whyaresomewinesmoreastringent
thanothers?
Whatdefectsmaybepresentinwinethat
makeitacceptabletosendback?

Toomuch=HOTandaburningsensation.

WineComponents
Water
Alcohol
Acids
Sugar(sweetness)
Anthocyanins
Tannins
Phenols
Grapesolids
Sulfites
Undesirableelements

Alcohol
Lightbodiedwines710%(cool

climate)

Mediumbodiedwines1012%(cool

tomoderateclimate)

Fullbodied12.5+%(warmtohot

climates)

**FORTIFIEDWINEShavealcoholaddedintheformof
grapeneutralspiritstoboosttheirlevelsashighas20%

Resultingin

GrapeSugarYieldsAlcohol

Color
Body
Texture
Aroma
Bouquet
Taste
Aftertaste
Storagelife

Theamountofsugar(potentialalcohol)

dependsonripenessofthegrapesatharvest
MeasuredinDegreesBrix
Whitegrapesgenerallyare2124Brix

producing11to13%alcoholiffermenteddry.
Redgrapesharvestedat22to26Brix

producing12to14%alcohol

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ChangingComponentLevelsin
theWinery

Levelsofacidityaffecttaste

CHAPTALIZATION theadditionof

Lowacidity Flabby,flat

sugartothegrapemusttoboostthe
naturalsugarlevelandtherefore
potentialalcohollevelinthefinished
wine

Correctacidity Crisp,fresh,lively

Acommonpracticeincoolgrowing

Excessacidity Green,harsh,sour

regions

#2.ThinBody

ChangingComponentlevelsinthe
Winery

Watermakesup85%ormoreoftable

MalolacticFermentation:highlevels

wines
Dilutesallothercomponentsthiscan
bebothbeneficialanddetrimental
NOW:Comparesamples1and2

ofMalic acidcanbeconvertedtoa
softerLactic acidthroughasecondary
fermentation
Thisalsoproducesbyproducts:

Glycerolcontributesto(fatness)
Diacetyl butteryflavors

#3.OrganicAcids

ChangingComponentLevelsin
theWinery

Tartaric

ACIDIFICATION theadditionofacid

Malic
Lactic
Citric

(usuallyTartaric)tothefinishedwine.
Thisissometimesdoneinhotclimates

wherethenaturalacidityinthegrapes
islow

Theycontributetocrispness,structure
andbalance.
NOW:TasteSample#3

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ChangingComponentLevelsin
theWinery
AMELIORATION theadditionof

waterandsugar tothegrapemustto
diluteacidityandboostthealcoholin
thefinishedwine
ApracticeusedinNewYorkStates

coolerwineregions

HowWeEvaluateWine:Appearance
Whitetablewinesrangeincolor
Paleyellow/green
Lightyellow(straw)
Mediumyellow
Lightgold
Mediumgold
Possibledefect Ambertobrowncolor

#4

#6.Smell/Taste:
comparecolor,bouquet,tasteto#4

Tasteandevaluatetheflavorsand

Oxidized

impactonthepalate:
Acidity
Fruit
Tactileimpression
Bodyorweightofthewine
Sweetness(comparetosample#5)

Maderized
Colorchanging

NOTE:severalsmellonlysampleswill
bepassedaroundshortly

#4&#5ResidualSugar

HowWeEvaluateWine:Smell

Wineswithlessthan.4%sugarare

Aroma thefragranceassociated

technicallydry
Residualsugarbalanceshighacidity
Wineswithhighaciditycanappeardry
tothetasteeventhoughtheyhave
residualsugar.
NOW:Tastesample5andevaluate
Thensqueezelemonintoitandretaste

withthegrapevariety

Chardonnay greenapple,pineapple
SauvignonBlanc grassy,herbal,
citrus

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#7Smell/Taste

Samples9,10&11aresmell only

DescriptorsAnyone?

Thesewillbepassedinsmall
plasticcontainers
Begentlewithsamples10and11
Sniffandrecordyourexperience

#8.ComponentsfromtheGrapeSkin
Anthocyanin providesthecolorin

redwine
Tannin providesstructureandaging
potential.Cancauseamouthdrying
sensationandbitterness
RESVERETROL antioxidantinwine
believedtobeeffectiveinlowering
cholesterollevels

#9SmellonlyVegetable
Swirlcontainerandtakealightsniff
Whatvegetableessencedoyousmell?

HowWeEvaluateWine:Appearance
TheColorofRedWineasItAges

ReasonstoSendtheWineBack!
DefectiveOdors

YoungImmature PurpleRed

Cause

Youthful RubyGarnetRed

1.

SulfurDioxide

1.

2.

Hydrogen
Sulfide

2.

3.

Mercaptans

Effect

Mature BrickRed(rustyedges)
Declining Tawny(brownedges)
Usuallyoverthehill Brown(muddy)
Redwineslosecolorastheyage

3.

Stinging
sensation(inthe
nasalpassage)
Rotteneggs
Essenceof
skunkand
rottingcabbage

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ReasonstoSendtheWineBack!
DefectiveOdors
Cause
4. Oxidized
5.

Maderized

6.

Corked(TCA)

Effect
4. Bland(lossof
flavor)
5. Cooked;Sherry
likewithnutty
flavors
6. Musty,moldy

FilllevelorUllage asanindicator
ofcondition

#10Smell(gently)
VolatileAcidity
Acetobacter producesAceticAcid
Acetobacter canalsoproduceEthyl

Acetatearomaswhicharesimilarto
nailpolishremover.YUM!

AFinishedWine
Howwewilldistributewinein
classthisterm.
Pleasepickupyourwineglasskit.
Onthecountof3pleaseopenit.

ReasonstoSendtheWineBack!
DefectiveOdors
Cause

Effect

7. Dekkera/

7. Barnyard,

Brettanomyces
8. Sorbate

Horsey,Mousey
8. BubbleGum
Smell
9. DirtySocks

9. Pediococcus

HowWeEvaluateWine

Oursenseoftasteisreally
dependentonoursenseofsmell
Olfactioniswheretheactiontakes
place
Youhavetheabilitytoidentify
hundreds ofodors!

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HowWeEvaluateWine

HowWeEvaluateWine

Aroma thefragranceassociatedwith

Appearance:
Brilliant
Clear
Dull
Cloudy
Precipitated

thegrapevariety
ChardonnayGreenApple,Baked
Apple,Pineapple
SauvignonBlanc Grassy,Herbal,
Citrus(lemon,limegrapefruit)

HowWeEvaluateWine

HowWeEvaluateWine:
Aroma&Bouquet

Bouquet fragrancesdevelopedinthe

Swirlthewineintheglass

winemakingandagingprocess
Withbottleagethebouquetchanges
Woodinfluencevanilla,toasty,
smoky,spice,butter,coconut

Takeslightwhiffsfirst
Swirlagainandtakeamorerigorous

snort!

Thebouquetisinfluencedbyesters

formedduringfermentationand
developedduringbarrelandbottle
aging.

EvaluatingtheFinishedWine

Smell

ASampleofPinotNoir

VarietalCharacteristicsofPinotNoir
Redfruitscherry,berries,strawberry
Woodinfluence vanilla,toasty,

smoke

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HowWeEvaluateWines:
TastingStages
Attack(Introduction)
Evolution
Finish
Aftertaste

Consider :Impact,Balance,Intensity,
Complexity,Length,Typicity

DoYouLikeIt?
YesorNo

#11Smell(verygently!)
CorkedSample
TCAtaint2,4,6Trichloroanisole
Musty,dankunpleasantsmelling

Wetastefourthingsinwine:
Sweet;Sour;Salt;Bitter
Thereisaprogressionoftasterecognition

onthepalateasweevaluatewine.
1st Fruitiness(sweetness)
2nd Acidity(sourness)
Bitternessifitexistsisgenerallyperceived

last(atthefinish)