CHAPTER 9

PROFESSIONAL WINE TASTING AND

SERVICE
DEFINING WINE
Wine is an alcoholic beverage. It is differentiated from
other alcoholic beverages by its method of production
and the main ingredient from which it is produced.
Traditionally grapes are the most common ingredient for
making wine. Therefore it is commonly defined as an
alcoholic beverage obtained from the fermentation of the
juice of freshly gathered grapes. However, other fruit
juices such as berries and apples have been also been
used in wine production.
The fermentation usually takes place in the district of
origin, according to local traditions and practice.
CLASSIFICATION OF WINE

WINE
Table
Wine
Sparkling
Wine
Fortified
Wine

TABLE WINES

These are natural wines and are the result of
fermentation of grape juice with little or no addition of
other substances. These are made without any diversions
from natural processes.
Table wines are also called Still Wines
Form the largest category of wines.
Their alcoholic content varies between 8 15% by
volume.
Their consumption is usually as an accompaniment to
food
They are further categorized into red, white and rose
wines as follows;
Contd
RED: being fermented in contact with grape skins from
which the wine gets its color. Normally dry wines.

WHITE: usually produced from white grapes, but the
grape juice(must) is usually fermented away from the
skins. Normally dry to very sweet.

ROSE: Made in three ways-from black grapes fermented
on the skins for up to 48 hours: by mixing red and white
wines together or by pressing grapes so that some colour
is extracted. It may be dry or semi-sweet



SPARKLING WINE
Wines that have an effervescence in them are called
sparkling wines.
This effervescence is caused by concentration of dissolved
carbon dioxide (CO 2) gas which is usually produced during
the second fermentation, and is trapped and not allowed to
escape. Alternatively the carbon dioxide can be injected
artificially into the wine.
These wines are usually white or pink in color
The most famous one is the champagne.
Sparkling wines may vary from
very dry,(brut) medium dry(sec)
medium sweet (demi sec)
sweet (doux)

FORTIFIED WINES
A fortified wine is one to which an alcoholic spirit
(usually grape spirit or brandy) has been added at some
point in its production, so that its alcohol content is not
derived solely from fermentation.
Their alcoholic strength varies between 16 22%.
Usually consumed on their own, before a meal (as an
aperitif) or at the end of a meal.
When fortified wines are flavoured they are called
aromatized wines

FACTORS THAT INFLUENCE THE QUALITY OF
WINE

Nature of Soil
Climate
Ageing & maturing process
Method of transportation
Storage temperature
Varietal (The fruit itself)
Luck of the year



READING A WINE LABEL
Labels play an important role in the wine world. With the
thousands of brand names, labels, grape varieties, wine
styles, and prices, there is a lot to choose from when it
comes to picking out the right bottle of wine.
Therefore wine purchase is associated with some
perception of risk.
Research has shown that the front and back labels of the
wine bottle are the most effective ways to influence
consumer choice.

Contd
There are collectors of wine labels who don't consume
wine and consumers of wine who base their purchases
entirely on the appeal of the labels.

Also beyond the function of attracting attention and
distinguishing a wine from its competitors, they also
provide vital product information and are a basic legal
requirement.

MANDOTORY ELEMENTS OF A WINE BOTTLE LABEL
The Brand Name: The brand name is a name used by
the bottler to identify the product. Any brand name is
acceptable if it does not mislead the consumer.
The class (type) of wine: All wine labels identify the
contents as being one of several classes e.g. table,
sparkling or fortified.
Alcohol Content: A statement of alcohol content in
percent by volume should appear.
Details of the Bottler: The name or trade name and
address(es) of the bottler or importer must appear on
the label.
Contd
Net Contents: The net content of wine are stated in the
metric system of measure and is the amount of product
in the bottle. Standard bottles are usually 750 ml.
Allergen (Sulfites) Declaration: If the wine contains any
allergens such or sulfur. Common allergens include
eggs, nuts, ethanol etc.
Appellation of Origin: This means the country, state, or
geographic region called a viticulture area in which the
dominant grapes used in the wine are grown.
Government Health Warning: Required on all alcoholic
beverages containing 0.5% or more alcohol by volume.

WINE IDENTITY IN A LABEL
Much of the information on a wine bottle label required
by law does not provide any insight about the identity of
the product inside the bottle. As a result producers
include other optional pieces of information on the wine
label that can give consumers clues on what to expect in
taste or quality from the bottle of wine. This information
includes;
Grape Variety: Grape variety tells you the typical aroma,
the body, the palate and if the bottle is capable of aging.
Old world wine producing countries such as France,
Spain, and Italy generally specify appellation rather than
grape variety on the label. Appellation as already seen
above is the place of origin. Each appellation has its own
rule on grape and production method.

Contd
Producer:
This mostly communicates about the expected wine quality
and quality consistency. In Burgundy, producer is the also
best indication of expected quality. Different producers
have signature styles of producing wine.

Region & Vineyard:
Hints the expected style, intensity, and flavor. Knowledge of
vineyard matters as different vineyards can command
different prices. Not knowing the vineyard difference could
result in an overpriced purchase.
Contd
Vintage:
This is the year the grapes were harvested. Reveals the
grape quality, the ability to age, and the best time period
to drink the wine. Vintage is very important for climate
sensitive regions. Wines from the same producers can
have different retail pricing over different years
Alcohol level:
Implies the body and sweetness of a bottle of wine. Above
14% wines are full-bodied and more tannic. At or above
18% implies a fortified wine (such as Port and Sherry).
Note that sweeter and lighter wines generally have
alcoholic level below 11%. Sugar from grapes is
transformed into alcohol during the fermentation process.

WINE TASTING PROCESS
Wine tasting is defined as the analysis of wine using sensory
perceptions such as sight, smell and palate. It is both a
science and an art. It is not the same as drinking wine.
While drinking wine is considered the intake of wine for
pleasure, with tasting the approach is systematic and ones
impressions must be coordinated.
Tasting wine is important in the food and beverage service
in order to assess the quality of wine being sold by the
establishment.
A good meal in a restaurant is often accompanied by an
appropriate wine pairing which serves to enhance the
diners experience resulting in a more satisfied guest. This
can only be accomplished if the establishment is
knowledgeable about the taste and qualities of the wines
they are selling.


CONDITIONS FOR WINE TASTING

In order to taste wine properly, it is important that ones
impression of the wine is not affected by any external
factors. The following manipulations to the environment
are considered ideal for tasting wine;
1. TASTING ROOM
Well ventilated without strong odours from inside or
outside the room. It is advisable for the tasting room to
be air conditioned at room temperature for constant
refreshing of the air in the room.
Well lit, preferably with as much natural light as possible.
However good fluorescent lighting is acceptable as it does
not cast any shadows.

Contd
Clean and white surfaces to taste against. This assists in
effectively reaching an accurate judgment of the colour
of the wine. Usually white tablecloths are used to cover
the surfaces used for tasting.
Quite for maximum concentration level.
2. EQUIPMENT
a) Cork Remover
b) Glass Ware
Identical wine glasses for all the tasters. And there also
should be separate glass for each wine.
Appropriate for each type of wine (red, white, sparkling
wine etc.), clear and uncoloured.
Clean and without any residual odour such as cupboard
smell, dishwashing soap, its previous content etc.

Wine Glasses
IMAGE NAME CHARACTERISTICS


Red Wine Glass
Glasses for red wine are characterized by their rounder, wider bowl, which
gives the wine a chance to breathe. Since most reds are meant to be consumed
at room temperature, the wider bowl also allows the wine to cool more quickly
after hand contact has warmed it.
White Wine
Glass
White wine glasses are generally narrower, although not as narrow as
champagne flutes, with somewhat straight or tulip-shaped sides. The
narrowness of the white wine glass allows the chilled wine to retain its
temperature for two reasons;
The reduced surface area of the glass (in comparison to red wine glasses)
means less air circulating around the glass and warming the wine.
The smaller bowl of the glass means less contact between the hand and
the glass, and so body heat does not transfer as easily or as fast to the wine



Champagne
Glass(Flute)
Champagne flutes are characterized by a long stem with a tall, narrow bowl on
top. The shape is designed to keep sparkling wine attractive and inviting during
its consumption. The glass is designed to be held by the stem to help prevent
the heat from the hand warming up the champagne. The bowl itself is designed
in a manner to help retain the signature carbonation in the beverage. This is
achieved by reducing the surface area at the opening of the bowl.

3. PALATE CLEANSERS
A palate cleanser is generally a neutral flavored element
in food that enables to clear the palate from one flavor to
another. They refresh the mouth for the next sample.
Examples include;
Cubed white bread
Unsalted crackers
Water etc.
4. THE WINE
Should be at the ideal temperature. White wines should
be served chilled, cool not cold. On the other hand red
wines should be at room temperature
Order of tasting wine crucial to the palate. For white and
rose wines it should be dry before sweet. For red wines it
should be young before old.


5. THE TASTER

The definition of wine tasting given at the beginning of this
session already dictates this condition for the taster.
Therefore it goes without saying that one needs to be in
required state of health in order to engage their sensory
perceptions. For instance; In good physical health and not
sick from illness such as cold or flu which may temporarily
impair the sense of smell.
Mental shape is also important as it takes the mind to
concentrate, to discern and to also coordinate the senses
involved in tasting.
Fresh palate e.g. unaffected by any strong flavours such as
coffee, mint, tobacco spicy food etc. is required for
unprejudiced assessment.
Not wearing heavily scented perfumes that may act as a
distraction.


WINE TERMINOLGY

In wine tasting, the assessment of quality is not limited
to the two words good or bad. The wine taster needs
to have sufficient vocabulary of words that are used to
describe wine, the sensations it triggers and to make
judgment. Some of the terms used to describe wine are
as follows;
Acidity; Used to indicate quality of tartness, sourness, or
sharpness to the taste of the wine. More prevalent in
white wines than in red wines.
Aroma; Smell of wine that is derived from the fruit
directly. Usually used in describing the smell of a young
wine.

Contd
Body; The weight of wine or viscoucity of the liquid in
the mouth. Can be light, medium and full bodied.
Balance; The perception that all the principal elements
of wine are in harmony. That no single element is
overpowering or overshadowing the others.
Bouquet; Complex layers of smell in wine derived from
the fermentation, maturing and aging process. Usually
used in describing the smell of an older wine.
Dry(ness); Having no perceived sweetness in wine.
Flavour; Integration of the smell, tastes and feels of
wine.
Sweet(ness); Perception of the significant amount of
sugar in wine.


ANALYSING WINE

SENSE DESCRIPTION CHARACTERISTICS
SIGHT
Observing the appearance of wine.
Visual characteristics of the wine
are usually the first to be judged.

Clarity: Absence of haze.
Colour: Shade and depth.
Viscousity: Resistance of the
wine to flow. Indicators such as
tears or legs (streaks of
liquid flowing down the edge of
the glass after swirling) assist in
determining this characteristic
of wine
SMELL
Observing the wines aroma or
bouquet.

Characteristic of smell which
are usually assessed include
the intensity of the smell, the
quality of the smell that is,
what the smell resembles and
the temporal attributes of how
long the smell lasts.
Contd
SENSE DESCRIPTION CHARACTERISTICS
TASTE &
MOUTHFEEL

Observation of the wines
flavors and tactile sensations in
the mouth. As with the other
senses above, it is the quality,
intensity and temporal
attributes that are analyzed.

However in this case quality
refers to the type of taste and
mouth feel (e.g. sweetness,
sourness, bitterness etc.)
Intensity relates to the
perceived strength of the
sensation. Lastly the temporal
characteristics refer to how
quality and intensity of the
wine in the mouth changes
over time
FINISH This is the observation of the
perceptions of the lingering
sensations left in the mouth

after taste or after smell
or both. The important
elements to record about
these sensations are;
How do they compare to what
was initially detected?
How long do they last?
OVERALL IMPRESSION
Sight
Clarity
Colour


Taste & Mouth
Feel
Acidity
Sweet Bitter
Heat
Smell
Aroma
Bouquet
fruity Earthy
C
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FAULTS IN WINE

Corked wines These are wines affected by a diseased cork caused
through bacterial action or excessive bottle age. The wine tastes
and smells foul. It is not the harmless cork residue that falls in
wine while opening a bottle.
Secondary fermentation: This happens when traces of sugar and
yeast are left in wine in bottle. It leaves the wine with an
unpleasant, prickly taste. It is of course not the petulant
characteristics associated with other styles wines.
Oxidation: Due to bad storage the cork of the wine bottle dries
out. As a result, the wine becomes too much exposed to air and
colour of the wine darkens or becomes brown and the tastes
spoilt
Acetifications: This is caused when the wine is overexposed to
air. The vinegar microbe develops a film on the surface of the
wine, which produces acetic acid. The wine tastes sour,
resembling wine vinegar


PAIRING WINE WITH FOOD
TRADITIONAL VS CONTEMPORARY
Traditionally it is believed that white wine is best
served with white meat red wine is best served with red
meat. However the contemporary culture more is
added to this simplicity. Two principles are at play in the
latter culture being the complementary principle and
the contrast principle. The characteristics of a wine that
can either resemble or contrast with the characteristics
of a dish are:
The wines flavors: Earthy, herbal, vegetal, fruity and so on
The intensity of flavor in the wine: Weak flavor intensity, moderately
flavorful, or very flavorful.
The wines texture: Crisp and firm, or soft and supple
The weight of the wine: Light-bodied, medium-bodied, or full-bodied



THE COMPLEMENTARY PRINCIPLE OF WINE AND
FOOD PAIRING

Dishes with flavors that resemble those in the wine:
Flavors in a dish similar the flavors in wine (families of
flavors). If a dish has an earthy flavor; if it has citrus or
other elements of fruit, it has a fruity flavor etc. Then
consider which wines would offer their own earthy
flavor, fruity flavor, herbal flavor, spicy flavor.
Foods with texture thats similar to that of the wine: A
California Chardonnay with a creamy, rich texture can
match the rich, soft texture of lobster, for example.
Foods and wines whose intensity of flavor match: A
very flavorful Asian stir-fry or Tex-Mex dish would be at
home with a very flavorful, rather than a subtle, wine.


THE CONTRAST PRINCIPLE OF WINE AND FOOD
PAIRING

The contrast principle seeks to find flavors or texture in a
wine that arent in a dish but that would enhance the
dish.
Some examples that illustrate the contrast principle: A
dish of fish or chicken in a rich cream and butter sauce
may be matched with a dry Vouvray, a white wine whose
crispness (as a result, high acidity) counterbalances the
heaviness of the dish.
HOWEVER..at the end of the day customer
preference triumphs! Customers naturally are inclined
to choose the wines that they are already familiar with.
THE CUSTOMER IS ALWAYS RIGHT!!!!!
WINE LIST
A sales tool that can generate revenue
List should be attractive, informative, easy to use
Organize in various ways: according to colour, grape
variety, dryness, sweetness, body, country etc.
Include appealing descriptions
Relate wine to food

WINE SERVICE
Procedures in the wine service:
Taking the order
Collecting the wine
Showing the bottle
Opening the bottle
Letting host taste
Serve wine
Top up glasses