French Wines

Training Program
 French Wines Training Program

1. What makes French wines unique & special?

2. Understanding French wine regions

3. What is it about wine that make people go

wild?

4. Wine and Food : A Sensory Experience

5. Sommelier Service
France’s major strength is its huge
DIVERSITY

There are no new world wines that

does not have a French equivalent
France Wine Diversity
 Key Concept

Wine is not made from grapes only.

Then what is wine made from ?
Climate

Land

Man

Grape
• “TERROIR”
• /ter-war/
•Not to be confused with ‘terror’
 Land

All Sauvignon blancs in the Pouilly Fumé within 1km,

all have different expressions
 OCEANIC
Climate
CONTINENTAL

MOUNTAIN

SEMI-OCEANIC

MEDITERRANEAN
 Grapes
‣France currently uses 100 different grape
varieties
 Climate and Grape
OCEANIC CONTINENTAL
Cabernet Franc
Pinot Noir
Cabernet Sauvignon
Gamay
Merlot
Chardonnay
Malbec
Aligoté
Chenin
Syrah
Sauvignon
Marsanne
Chardonnay
Semillon MOUNTAIN
Muscadelle
Riesling
SEMI-OCEANIC Gewurztraminer
Muscat
Cabernet Franc Chasselas
Cabernet Sauvignon Roussanne
Merlot Gamay
Tannat Pinot Noir
Sauvignon
Semillon MEDITERRANEAN
Muscadelle Syrah
Ugni blanc Grenache
Pinot Noir Carignan
Pinot Meunier Mourvèdre
Chardonnay
Human
Effect
But winemaking is only
a small part of the
whole process
 Vineyard Activities
Winter Spring Summer Fall
Dec Jan Feb Mar Apr May June July Aug Sept Oct Nov

March
September
December
June April
October
January
July May
November
February
August
› Pre-fowering
Pre-harvest
Harvest
Main pruning
& make spray
sprayred › Flowering
Bunchpruning
Winter
Main spray
thinning
crop planting › Bunch
Harvest
Vineyard
Final development
pruning
&maintenance
make red
program
›wines
Winter vine row weed
Spread fertilizers
› Post-harvest
control
Topping vinesmanure
›program
Test fruitwire
Reduce maturity
Sucker removal
› Winemaking
Harvest
tension
& make white Winemaking
spray
›wines program
Winery
Fix trellis
maintenance
Yield wires
› Post-harvest
tighten
& posts,
estimate
spray
› Remove
Summer pruning
vine row ›continues
Shootifthinning
wines, mature enough ›program
Update buyers
Soil analysis
debriscontrol
weed › Perennial vine row
› Replace missing vines weed control
› Spring vine row weed
control
 The French Wine Categories
Vin de Table or Table wine
/vahn du tabl/

Vin de Pays or Regional Wine

/vahn du pe-yi/

Vin Délimité de Qualité Supérieure

/vahn de-li-mi-te de ka-li-te su-per-yor/

Appellation d’Origine Contrôlée

/a-pe-las-yon do-ri-jin con-tro-ley/
 The French Wine Categories

Appellation d’Origine Contrôlée (AOC)

/a-pe-las-yon do-ri-jin con-tro-ley/

AOC Village
/ah oh si vi-laj/

Cru
/kru/
 Name of Estate or Château
The French Wine Label...

Name of
wine

Vintage year = AOC label

Bottled at
year grape was
the estate or
harvested
château
Alcohol
content Volume
Address of estate
 French Wines
Training Program
Level 2
France Wine Diversity
 French Wines Training Program

1. What makes French wines unique & special?

2. Understanding French wine regions

3. What is it about wine that make people go wild?

4. Wine and Food : A Sensory Experience

5. Sommelier Service
 Winemaking Process

Alcohol
Sugar FERMENTATION +
CO2
YEASTS (gas)
Winemaking Process
 Winemaking Process
harvest pressure

presser fermenntation
tannk
extraction from grape pomace
de-stemmer pomace dried
then distilled

free run wine pressed wine

pressed and de-stemmed grapes frst racking
stalks
barrel
pump pressed wine
maybe

barrel
completion of winemaking
recycled with distilled with
stabililiisation 2nd racking free run wine pomace
tannk (in general)
dispenser corking labelling
clarifcication cellar

conservation
and bottle
maturation
flter
 Vineyard Activities

Winter Spring Summer Fall

Dec Jan Feb Mar Apr May June July Aug Sept Oct Nov

Winemaking is only
a small part of the Winemaking

whole process
 OCEANIC

Wine Regions

Bordeaux
/bor-dohw/

Red wine
Dry white wine
Sweet white wine
Very little sparkling wine
 OCEANIC SEMI-OCEANIC

Wine Regions

Val de Loire
/val duh loo-war/

Red wine
Dry white wine
Sweet white wine
Rosé wine
Sparkling wine
 SEMI-OCEANIC

Wine Regions

Champagne /
sham-pañ/
Brut zero : 0%
Extra brut : 1.5-2.5%
Brut : < 2%
Sec : 2-4%
Demi-sec : 4-6%
Doux : > 6%
 MOUNTAIN

Wine Regions

Alsace /al-sas/

Majority white wine

Sparkling wine
Very little red wine
 CONTINENTAL

Wine Regions

Bourgogne
/boor-gon-yuh/

Red wine
Dry white wine
Sparkling wine
 Wine Regions
MEDITERRANEAN MOUNTAIN
CONTINENTAL

Nord du Rhône
/nor du ron/

Sud du Rhône
/sud du ron/ Red wine
Dry white wine
Sparkling wine
 SEMI-OCEANIC

Wine Regions

Sud Ouest France

/sud wes frans/

Red wine
Dry white wine
Sweet white wine
Sparkling wine
 MEDITERRANEAN

Wine Regions

Languedoc-Roussillon
/lang-ge-dok ru-si-yon/

Red wine
White wine
Sparkling wine
 Wood taste is
NOT part of the
taste of wine.
Winemaking is only a
small part of the
whole process
 French Wines
Training Program
Level 3
 Winemaking Process

Alcohol
Sugar FERMENTATION +
CO2
(gas)
 French Wines Training Program

1. What makes French wines unique & special?

2. Understanding French wine regions

3. What is it about wine that makes people go wild?

4. Wine and Food : A Sensory Experience

5. Sommelier Service
 French Wines Training Program
Wine Tasting Sheet
Region/Wines: Date:

Description Score

How do we
Visual
Fluidity
Limpidity
Brilliance
Color
Nose
evaluate
First Impression
Aroma Intensity
Nuances
wines ?
Mouth
Acidity
Alcohol
Tannin
Sweetness
Balance
Retro-olfaction
Finish
General
First step : Visual phase

Fluidity Limpidity “Legs”

Color & Intensity Effervescence

Second step :
Olfactory phase

Second nose : Other aromas :

First nose :
With slight With vigorous
No swirling
swirling agitation
Third step : Tasting phase
Fourth step : Post-
tasting phase
FINISH /
Lingering taste
First step : Visual phase

Wine Colors
First step : Visual phase
DEGREE OF EVOLUTION WHITE WINE ROSÉ WINE RED WINE

Raspberry rose
YOUNG WINE Green refects Violet refects
nuance

Source: www.petshack.com.au
Source: cornerstork.fles.wordpress.com
MATURE WINE Straw refects Strawberry nuance Cherry nuance

Source: http://witchcraft-supplies.com Golden brown Tile or brick

AGED WINE Onion skin nuance
refects refects

WORN OUT WINE Amber refects Orange nuance Brown nuance

Source: www.blue-room.org.uk

Source: fickr.com
Source: Aleixandre, JL. 2007. Enology Lecture Notes, Erasmus Mundus Vintage International Master of Science
 French Wines
Training Program
Level 4
Wine tasting phases
 French Wines Training Program

1. What makes French wines unique & special?

2. Understanding French wine regions

3. What is it about wine that make people go wild?

4. Wine and Food : A Sensory Experience

Experience

5. Sommelier Service
Wine and Food : A Sensory Experience
Flavors in wine
Fermentation
Sweetness

Sour, acidity

Bitter

Alcohol
Tannins
Salty
 Principles of food and wine pairing
Poaching, Light, non-tannic
Balance steaming, smoking wine
Mild foods Mild wines
Dry Sweet
Contrast Grilling, roasting, Fruity,
Spicy
sauteing, braising
Sweet, oak barrel
dessert
foods matured red wine
wines
White Red
Flavorful foods Flavorful wines
Multiple wine courses Frying
Young White wine
Old
Acidic foods Acidic wines
Subdued,
Cooking methods Simple Complex
Simple foods complex,
Light older
bodied
Wok stir frying wines
Sweet foods Sweeterwines
white wines
Light Full
Pair wine with
Saucy dishes
dominant sauce
Other factors
Season

Timing

Type of client

Wine vintage

Stocks
Food Pairings
Food Pairings
Food Pairings
Food Pairings
Food Pairings
Food Pairings
Food pairings ...
Type of food Type of wine
Appetizer Dry and light white wine but lively
Soup Dry white wine or light red wine
Deli meat platter Rosé wine, fresh light red wine, a little expressive
Seafoods & shellfshes Dry white wine, lively but averagely expressive
Fish Dry white wine, fruity, developed bouquets
Red meats Red wine, expressive & structured
White meats Light red wine, averagely expressive
Light red wine for white meats, more complex red
Poultry
wine for red meats
Goat: dry white wine; Cheese for grating: light red
wine or dry white wine wine; Blue cheese family:
Cheese sweet white wine; Soft cheese (Munster & Maroilles):
dry white wine; Soft, ripened cheese (brie &
camembert): light red wine
Dessert Sweet wine, Champagne
Food pairings ...
Menu Wine
Butterfied prawns Vouvray Vin Sec
Petit Fumé, Cuvée Flores, Clos des
Chilean Sea Bass
Verdots

Lapu-lapu Chablis or Mâcon Roally

Lemon chicken Les Pinots d’Alsace

Cheese and Beef Fondue Domaine de Pierredon

Duck breast Cuvée Gaby or Primavera

Beef ribs Madiran Haute Tradition, Brouilly

Beef Braciole Brouilly Vieilles Vignes, Bordeaux

Let us test your food pairings ... Source: Toussaint, F. Technoresto.org.
Les Accords et Mets des Vins

Type of food Type of wine

Seafoods & shellfshes Dry and light white wine but lively
Dessert Dry white wine or light red wine
Deli meat platter Rosé wine, fresh light red wine, a little expressive
Poultry Dry white wine, lively but averagely expressive
Cheeses Dry white wine, fruity, developed bouquets
Fish Red wine, expressive & structured
Soup Light red wine, averagely expressive
Light red wine for white meats, more complex red
Appetizer
wine for red meats
Goat: dry white wine; Cheese for grating: light red
wine or dry white wine wine; Blue cheese family:
White meat sweet white wine; Soft cheese (Munster & Maroilles):
dry white wine; Soft, ripened cheese (brie &
camembert): light red wine
Red meat Sweet wine, Champagne
Let us test your food pairings ... Source :
www.chateaugarage.com/Duke-foodwith

Type of food Type of wine

White & rose wines of at least equal
Salty
sweetness
White & rose aromatic wines or very
Hot/Spicy
fruity wines
Very fruity or aromatic wines with
Smoky
moderate acidity
Light bodied, aromatic, crisp, fruity
Sweet
wines
Rich, full-favored wines with marked
Crisp/Tart
acidity
Fuller bodied, fruity or aromatic wines,
Fishy
dry to medium dry

Spicy/Herbal Rich, fruity, crisp wines

Oily/Fatty Fruity, crisp wines with sweetness

 French Wines
Training Program
Level 5
Flavors in Principles of food
wine and wine pairing
Sweetness Balance

Sour, acidity Contrast

Bitter Multiple wine courses

Alcohol Cooking methods

Salty
 French Wines Training Program

1. What makes French wines unique & special?

2. Understanding French wine regions

3. What is it about wine that make people go wild?

4. Wine and Food : A Sensory Experience

5. Sommelier Service
 Sommelier Service
Temperature Presentation

4 Essential Points

Opening Service
Temperature

18
15-17 Full bodied
16
red wines
12-15
14
Light red wines
12
9-11
10 Rosé wines
Dry white wine; 7-10
8 6-8
vin doux naturel Sweet wines,
6
Champagne
0

ºC
Temperature
Red Wines

Low temperature :
› tannins are “activated”
› wines appear very aggressive

Above 18ºC :
› alcohol dominate
› it masks other elements of the wine
› gives sensation of “heaviness”
Temperature
White Wines
Below 5ºC :
› taste buds are inhibited
› favor of wines expressed badly
› cold may mask defaults in wine
Too warm :
› some sweet wines become too “sweet”
& may develop “biting” acidity
› alcohol dominate
› it masks other elements of the wine
 Presentation
1. Appellation
2. Name of wine
3. Year
4. Name of estate or
winemaker
 1
Opening

3
Service
Service of Red Wines
Wine tasting
wineglass Region = adapted wine glass

⎩
⎪
⎨
⎪
⎭
‹
 Service of Red Wines
Service Wines with deposits :
› decant

Young vintages :
› pass in carafes
 Service of Red Wines
Service

Wine glass

Saucer Bottle
Carafe Bottle on plate opener
 Service of Red Wines
Service

Wine glass
Carafe Candle

Bottle on basket laid

Saucer
down on an inverted Bottle
saucer opener
Service

Service of White Wines

 Service of White Wines
Service Wines aged in barrels:
› pass in carafes

Wine storage :

Isothermal jacket Bucket Basin-type

 Service of White Wines
Service

Saucer (for litter)

Wine glass

Bottle
Carafe Bottle + bucket Saucer
opener
 Service of Sparkling Wines
Service

Remove the cap Remove the

Present the bottle
& wire stopper cork by hand
 1 4 x
6 Who to serve frst? 3
x 2 5
HOST
 Who to serve frst?

host 8 9 10 2
7 3
1
4
6
5
Wine bottle shapes

Bordeaux Burgundy Rhône Champagne Alsace

/bor-dohw/ /bur-gen-di/ /ron/ /sham-pañ/ /al-sas/

What does the year mean?

1 2
9 0
2 0
5 0
 How do we
evaluate wines ?
Second step :
Olfactory phase
Taste & Aroma

Aroma base

Taste base

Source: Aleixandre, JL. 2007. Enology Lecture Notes, Erasmus

Mundus Vintage International Master of Science
 Source: fickr.com Source: recipetips.com
Source: botanicalfest.com
Source: www.honeybeesgarden.com

Red currant Blackberry Quince Fig

Source: ftsugar.com Source: jerusalem-gate.netfrms.com Source: seedswholesale.com Source: spri9.com

Fennel Sage Coriander Verveine

Source: spices-store.com

Source: nymag.com Source: upload.wikimedia.org, naturallygreen.co.uk

Nutmeg
Truffe Liquorice
Sommelier Service
 Types of wine openers

Source: gadgetgrid.com Source: chefscatalog.com

Pulltap’s/pullparro
Laminas Screwpull
t
What is it about
win e that make
people go wild?
Because there is
a lot m ore to it
than drin kin g!