what is wine?
water, alcohol, acids, etc.
9 styles of wines
- full red wines
- medium red wines
- light red wines
- rose wines
- rich white wines
- zesty white wines
- sweet white wines
- dessert wines
- sparkling wines
kinds of FULL RED WINES
cabernet sauvignon, syrah
kinds of MEDIUM RED WINES
merlot, zinfandel
kinds of LIGHT RED WINES
pinot noir, gamay
kinds of ROSE WINES
garnache rose, pinot noir rose
kinds of RICH WHITE WINES
chardonnay, viognier
kinds of ZESTY WHITE WINES
sauvignon blanc, gruner veltliner
kinds of SWEET WHITE WINES
moscato bianco, riesling
kinds of DESSERT WINES
port, sherry, madiera
kinds of SPARKLING WINES
champagne, cava, prosecco, sekt
9 red noble grapes
cabernet sauvignon
malbec
syrah
merlot
tempranillo
pinot noir
grenache
Nebbiolo sangiovese
9 white noble grapes
semillon
chenin blanc
moscato
viognier
chardonnay
riesling
gewurztraminer
sauvignon blanc
pinot grigio
where did famous wines originate?
europe
where do grapes grow?
between 20-40 degrees in both the northern and southern hemispheres
place name: BORDEAUX
grape name: CABERNET SAUVIGNON/MERLOT
place name: BURGUNDY (red)
grape name: PINOT NOIR
place name: BURGUNDY (white)
grape name: CHARDONNAY
place name: TUSCANY (chianti)
grape name: SANGIOVESE
place name: PIEDMONT (Borolo/Barbaresco)
grape name: NEBBIOLO
place name: LOIRE VALLEY (Sancere, Pouilly-Fume)
grape name: SAUVIGNON BLANC
place name: RHONE (red)
grape name: GRENACHE, SYRAH, MOUVEDRE
place name: RHONE (white)
grape name: VOIGNIER, MARSANNE, ROUSANNE
place name: CHAMPAGNE
grape name: CHARDONNAY, PINOT NOIR
place name: BEAUJOULAIS
grape name: GAMAY
top four wine regions of the world
1. France
2. Italy
3. Spain
4. USA
top 10 countries/regions for quality of wine (not in order)
- California
- France
- Italy
- Oregon
- Washington
- Spain
- Australia
- Portugal
- New Zealand
- Germany
- Argentina
how many confirmed wine varieties are there in the world?
1,368
What is the most planted grape variety in the world?
Cabernet Sauvignon
how long has wine been around?
at least 8 thousand years
The French Paradox
french people eat high fat diets but have lower cardiovascular risks, has been attributed to red wine
Red wine in particular contains...
high levels of antioxidants (such as resveratrol) from the grape skins which slows aging and blocks cancer cells
Caucasus Mountain range
Earliest evidence of wine making is found (around 7000 BC)
*wine was invented before written language
Amphora
primary method used to ship wine in ancient israel and greece
Red wine process vs white wine process
Red: ferment then press
White: Press then ferment
Riddling
When the bottles are placed on racks called pupitres -- allows sediment to settle by the cork -- used for making sparkling wines
Fortified wine
a wine to which a distilled spirit, usually brandy, is added (sherry)
Phylloxera
insect that attacks grape roots -- now we have french fruits on American roots because they
Worlds largest wine producer
France, then Italy
Spain has the most Vineyards
AOC
Appellation D'Origine Controlee
these rules closely define which grape varieties and winemaking practices are approved for classification
1935
Terroir
links the style of the wines to the specific locations where the grapes are grown
Vin De France (same as old Vin de Table)
Most basic quality tier for French wines (accounts for about 11% of wine)
does not provide any other information
Why are some wines are "downgraded" to Vin de France?
They either produced outside of officially delimited AOC and VDP zones, or because they are made with unsanctioned grape varieties or blends
Indication Geographique Protegee (IGP) (same as old Vin de Pays)
Middle tier of French wine
label includes -- where produced and the producers name (33% of wines)
Vin Delimite de Qualite Superieure
joked as being the "waiting room" for the well-known and higher esteemed AOC designation
(9% of French wine)
Appellation d'Origine Protegee (AOP) (Replaces AOC)
AOP/AOC
53.4% of wine in france
about 450 different AOCs in France
AOC/P restrictions
- specific location where grapes are grown and wine is made
- type of grape
- specific production methods
-minimum levels of alcohol
-maximum levels of yields
-minimum planting densities
-rules for harvesting and vinification techniques
-restrictions on l
Burgundy Wine Classifications
Grand Cru (top tier)
Premier Cru (second tier)
Village Wines (third tier)
Regional Wines (fourth tier)
Chablis Wine Classifications
Grand Cru
Premier Cru
Village Chablis
Petit Chablis
Beaujolais Wine Classifications
Beaujolais AOC/AOP
Beaujolais Villages
Beaujolais Cru
Wines of Bordeaux
Mostly reds
number the quality levels: First growths, second growths, third etc. instead of Grand Cru
Noble Rot
Botrytis
dries the grapes allowing for very high sugar levels
Sauternes (famous sweet wines)
Six red grapes allowed in Bordeaux
Cabernet Sauvignon
Merlot
Cabernet Franc
Carmenere
Petite Verdot
Malbec
Five First Growths of Bordaux:
(quality levels)
Chateau Lafite-Rothschild
Chateau Margeaux
Chateau Latour
Chateau Haute-Brion
Chateau Mouton-Rothschild
Right Bank Bordeaux Grapes
Merlot and Cabernet Franc
Left Bank Bordeaux Grapes
Cabernet Sauvignon and Cabernet Franc
Left bank Bordeaux Sub-Regions
Entre-Deux-Mers (between two waters)
Brix
used to measure the sugar percentage in grapes or juice
24 Brix is 24% sweetness
Brix tells us how ripe and sweet the grapes were when they were picked
Cote d'Or
limestone escarpment in Burgundy
"golden slope"Sub
Broken up into two sections: Cote de Beaune and Cote de Nuits
Cote de Nuits
almost exclusively produces Red wines (Burgundy) made from Pinot Noir
South
Cote de Beaune
Produces a mix of red and white wines in Burgundy (pinot noir and chardonnay grapes)
North
Subdivisions of Burgundy
Cote de Nuits
Cote de Beaune
Cote Chalonnaise
Maconnais
Beaujolais
Chablis
Chablis
where white wines are produced on chalky soil (burgundy)
Made 100% from the Chardonnay Grape
cool climate produces wines with high acidity and less fruit than chardonnay from warmer regions
Beaujolais
Southern Burgundy -- mostly red wines (GAMAY) are made and consumed young
Beaujolais Nouveau (party)
Largest region of Burgundy
known for their use of carbon maceration
Quality Classifications for Burgundy
Grand Crus
Premier Crus
Village Appellations
Regional Appellations
Pinot Noir
(Pinot Nero) hard to grow black wine grape with green flesh that originated around Burgundy
Pinot Gris
(Pinot Grigio) Pink skinned wine grape that produces white and rose colored wines
Pinot Blanc
(Pinot Blanco) A white grape that often is confused with Chardonnay
Pinot Meunier
A black skinned grape that ripens a but earlier than Pinot noir and is mostly used in Champagne
Pinot Teinturier
Black skinned grape with red flesh
Pinot Noir Precoce
Mutation of Pinot Noir that ripens two weeks earlier than regular Pinot Noir
Cote Chalonnaise
south of the Cote d'Or in Burgundy
Grow Pinot Noir and Chardonnay
Maconnais
Southern Burgundy
good white wines with chardonnay grape (light and dry)
mostly produce white wines, but Pinot Noir and Gamay are the regions reds
Gamay
Grape produced red wine
thin skin grape that is low in tannins
The Gamay grape, GAMAY NOIR, is a cross between Pinot Noir and the ancient white Gouais
High in acidity, which is softened with CARBONIC MASCERATION
doesn't need to age long
Beaujolais Nouveau
One month old wine sold in November (third Thursday) to launch the new vintage
Village Beaujolais are AOP wines of stronger character
Rhone grapes
Reds: Grenache, Syrah, Mouvedre
Whites: Roussanne, Marsanne, and Viognier
Everything grown here is Grand Cru unless they don't follow guidelines
Chateaneuf du Pape AOC
Pinkish rocky soil that goes down about 15 feet in some places due to the Rhone river flooding a long time ago
Southern Rhone
Age wines in French oak barrels
in 1308 Pope Clement V relocated the papacy to the city of Avignon -- and they loved wine. Later,
Loire Valley
Valley of Kings
Primarily white wines
Chaptalization is allowed bc these wines tend to be acidic
Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Melon de Bourgogne
Upper Loire
Known for Sauvignon Blanc, produces wines such as Sancerre AOC
Touraine (Loire Valley)
cold climate white wines from Chenin Blanc and red wines from Cabernet Franc
Pays Nantais (Loire Valley)
- Great oyster wines made from Muscadet
Melon de Bourgogne
Anjou-Saumur (loire valley)
One of the 4 sub-regions of the Loire Valley located in the center-west of the valley.
Produces wines similar to Touraine
Provence
Southern France
Warmest wine region in France
produces mainly Rose and red wines
Bandol
Black Wine of France
Mostly Mourvedre, with Grenache and Cinsault
Bold n fruity
Provence
Clay soils produce
rich structured wines
Sand soils produce
aromatic / light colored wines
Silt soils produce
Herbaceous wines
Loam soils produce
over-productive vines resulting in thinner wines
Red wine process
Grow Grapes
Harvest
Crush
Ferment
Press
Barrel Age
Bottle
Drink -best later
White Wine Process
Grow Grapes
Harvest
Crush
Press
Ferment in Barrel
Barrel Age
Bottle
Drink-best sooner
Whole cluster fermentation
removing stems and leaving mostly WHOLE berries to ferment. Leads to a longer, slower fermentation and less extraction of bitter substances from the grapes
(pinot noir)
Its more common to remove stems and split the berries -- most reds are made this way
Bleeding
Juice removal
removing a portion (up to 20%) of juice from freshly crushed grapes in order to increase the ratio of skins and seeds to juice in the remaining must
increases flavor intensity, color and tannins
Rose wines
Blending Method
When a little bit of red wine is added to a vat of white wine to make rose.
Very uncommon -- happens more in sparkling wine regions
Rose Wines
Maceration Method
When red wine grapes are left to rest, or macerate, in the juice for a period of time and afterwords the entire batch of juice is finished into rose wine.
most common method
Prefermentation
Maceration, or cold soaking
Grapes are crushed into a sealable container, then chilled and left alone for up to three days before inoculation with yeast
deepens color, produces richer wine
Open Fermentation
slower and risk of infection increases (more contact with Oxygen)
only practical for small amounts
allow for gentle cap management (punching down the cap)
not suitable for extended maceration
Closed Fermentation
Fermentation under closed, anaerobic conditions to minimize risk of contamination and oxidation.
hold large volumes of grapes
make cap management difficult
sometimes gets too hot -- needs to be refrigerated
yeast fermentation
Wineries add dry Saccharomyces cerevisiae ver ellipsoideus
(adding more yeast, more control of flavors)
Proofing Yeast
Wine maker waits 20-30 minutes for the mix of grape juice and yeast to start bubbling and then adds it to the fermentation
Cap Management
reincorporating solids that such as skins and seeds back into the wine when they flow to the top -- maximize color and flavor and to keep the cap from getting too hot
Secondary Fermentations
Malolactic bacteria convert malic acid into lactic acid
converts and appley tasting wine (tart) into a buttery tasting wine (smooth)
Lees
Yeast sediment in the bottom of the fermentation or aging tank. You can filter them out, or not.
Barrel Aging
wine gains tannins and flavor from wood, may cause color change
Adds flavors: vanilla, spicy, smoky (if toasted)
Usually oak, but sometimes chestnut
Expensive (french oak barrles are upwards of $600 and only last for a year)
Racking
process of moving wine from an old barrel to a new barrel, leaving the sediment behind
softens and clarifies the wine
may move the wine from a "neutral barrel" to a "finishing-oak" barrel
Fining
adding agents to a wine in order to selectively remove certain substances in it.
usually conducted to either clarify the wine or reduce its astringency.
White wines usually require fining with varying amounts of bentonite in order to achieve stability wit
Final Clarification
Ohio law requires filtration, but they don't specify the pore size of the filter, so you can use open mesh.
Filtration removes flavor, you want as little as necessary
not all wines are filtered
Cork Production
Mostly from Portugal (~50%), then Spain
Winery price
$12/bottle (typical)
Wholesale markup for a $12 bottle
$24 100% markup from winery price
Retail markup for a $12 bottle
$36 (50% markup on top of wholesale)
Restaurant markup for a $12 bottle
$72 (triple wholesale)
Acidity
the acidity level tells us the concentration of acids present in wine. Typically wines range between 4 and 8
2g/l is very low and will make the wine taste flat
10g/l is high and very sour
pH
pH levels tell us how intense the acids taste. Lower the pH number, the more intense the acids present in the wine will taste.
Lower the pH, higher the acidity -- higher the pH, lower the acidity
ABV
Alcohol by volume -- the percentage of alcohol in wine
most wines range from 10-15%
Aging/Maturation
This tells us the methodology the winemakers use to age the wines, including wether wines are aged in oak and for how long. Aging wine is more common for red wines than white wines.
Malolactic Fermentation
yes or no
tells us whether or not the winemaker chose to convert a tart-tasting wine into a smoother or creamier tasting wine.
Nearly all red wines undergo MLF, much less so for white wines. A white wine that commonly undergoes MLF is Chardonnay.
RS
Residual Sugar
measure of sweetness in the wine.
Wines with less than 10g/l are considered dry. Many dry wines have none at all.
pH vs Acidity in wine
intensity vs amount
pH is an intensity mesure (how intense the acids taste), while Acidity measures the quantity/concentration
Harvest date
most important decision a winemaker has to make
picking earlier will produce wines with higher acidity, higher alcohol (sweetness) and more subdued tannins.
Every vintage is different, and it usually depends on the weather
Watering back
adding water to wine to reduce the alcohol concentration in the completed wine
how many pounds of grapes to fill up a barrel
600-700 lbs
how many cases will a barrel of wine yeild
23 cases (12 bottles per case)
Chaptalization
Adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine
...
...
Sulfites
used to sanitize all the surfaces that would come in contact with the grapes or their juices
using sulfates in the winery means you can't call your wine organic (only in the US)
sulfite occurs in grapes naturally, up to 50 PPM, so its impossible to have a
Biodynamic vs Organic
Organic is a more sustainable form of agriculture (limiting use of fertilizers and pesticides, using integrated pest management)
Biodynamics are more religion than science -- these farming practices view the farm or vineyard as one solid organism (no yeas
Fermination
starts the moment the grapes are crushed, wild yeasts colonize the grapes as they grow
if you freeze the grapes this process stops (temporarily) and will restart when thawed
Germany produces the best yeasts
Types of Yeasts
Assmannshausen
Cote des Blancs
Epernay
Flor Sherry
Montrachet
Assmannshausen Yeast
german yeast strain -- best suited for red wines
(intensifies the color, adds spicy aroma)
Cote des Blancs Yeast
Slow fermenting, low foaming yeast tolerant of low temps. Tends to bring out floral and fruity flavors
won't push alcohol production over 13% in a cool fermentation
Epernay yeast
Champagne yeast -- isolated use in Champagne, France
ferments slowly and tolerant of cold temps
Flor Sherry Yeast
develops "flor" aerobically, but also useful for anaerobic fermentations of Port, Madeira, or other sweet styles
Montrachet yeast
the most popular yeast, available for red and white wine fermentations (montrachet red and montrachet white)
doesn't work well with high sugar levels
Brettanomyces (Brett)
a yeast that can cause undesirable aromas and smells in wines
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a "sweaty" or "horsy" odor
happens if wild yeast is present or if you're not cleanly
used in some beers --
Vineyard microbiome
Collection of microorganisms that inhabit the vineyard -- responsible for some of the "terroir" associated with that place
a wetter or dryer year might favor the growth of some stinky wild yeasts (Brett) at the expense of more desirable yeasts
WINE FUNK
a variety of winemaking flaws that produce some funky flavors
-Brettanomyces: happens if wild yeast is present or if you're not cleanly (smells like bandaids, sweaty leather saddles)
- Reduction: happens if you keep the oxygen out of the fermentation proc
Reduction
happens if you keep the oxygen out of the fermentation process (smells like rotten egg, onion, cooked cabbage, mushroom, burnt rubber)
Volatile Acidity
will happen if your fermentation is too long or too cool (smells like nail polish remover, vinegar)
Acetaldehyde
happens if there is too much oxygen (smells like sherry)
Hot fermentation vs Cool fermentation
Warmer fermentations are usually used for red wines to produce increased color and tannin
Cooler fermentations are usually on white and rose wines -- this type of fermentation helps preserve delicate aromas in white wines
Battonage
Stirring the lees to get more flavors from the yeast cells
Pigeage
punching down the cap
Cap management
Too much punching down (pigeage) will shear the skins, and release more tannin
Cold Stabilization
reduce tartrate crystals (wine crystals) by reducing temperature, causing these crystals to stick to the side of the holding vessel to be left behind
Secondary Fermentations (malolactic)
balance and softens wines -- introduces more vanilla and buttery notes
Oak aging
smoother, rounder and more vanilla notes in the wine
18 months for reds and 9 months for whites
"reserve" wines go an additional year
Steel aging
zesty, juicer and more refreshing
Assemblage
Blending -- most wines are blends
Cork Taint
Undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements -- cork stopper is usually the main cause
Alternative wine closure options
artificial corks
screw caps
glass stoppers
crown caps
Wine additives
sulfites
lactic acid/bacteria
isinglass (fish bladder)
Sugar
Tartaric Acid
Watering back
Flash Pasteurization
Copper Sulfate
Polyphenol Management
Wine Legs
High alcohol wines collect more droplets on the sides of the glass than low alcohol wines
sweet wines also collect more legs
How to produce sweet wines
Late harvest
Noble Rot
Dried Grape
Ice Wine
Early Fortification
Port
Strong sweet wines from the Douro Valley, Portugal
Fortified mid-fermentation with distilled spirits
red blend
Madeira
Fortified wine similar in flavor to sherry
nutty taste and ranging from dry to fully sweet
Made with white and red grapes
Sherry
wine that is fortified with spirits AFTER fermentation is complete
For sweet sherries, sugar is added later
Marsala
Wine from italy (Marsala in Sicily)
fortified wine using brandy
White grape varietals (only using indigenous Sicilian grapes)
Vins Doux Naturels
Lightly fortified wines from southern France
Vermouth
Fortified wine flavored with herbs and spices
originated in ancient rome using wormwood
Names of sparkling wines
Champagne
Cremant
Cava
Prosecco
Sekt
Asti
Metodo Classico
Lambrusco
Mousseaux
Four ways to make sparkling wine
Champagne method
Charmat Method
Transfer Method
Ancestral Method
Champagne Method for sparkling wine production
-Cuvee (blend of fermented base wines)
-Tirage (bottled and blended with yeast n sugar for second ferment)
-Aging (age on the lees)
-Riddling/disgorging (removing the dead yeast in frozen bath)
-Dosage (adding residual sugar back into the bottle)
Charmat Method for sparkling wine production
Tank method
-wine completes second fermentation in a pressure resistant tank
-wines are then filtered to remove sediment in a pressure resistant filter
-dosage (receiving a mix of sugar/must prior to bottling)
Transfer Method for sparkling wine production
-Cuvee (blend of fermented base wines)
-Tirage (bottled and blended with yeast n sugar for second ferment)
-Aging (age on the lees)
-tank transfer and filtering
-dosage
Ancestral Method for sparkling wine production
-first fermentation
-filtration and pause (chilled to freeze)
-bottle fermentation
-riddling/disgorging
Sweetness levels for Champagne
Brut Nature -- Bone Dry (no added sweetness)
Extra Brut
Brut
Extra Dry
Dry
Demi-Sec
Doux -- Sweet dessert style champagne
Vigneron (grower) Champagne
sparkling wine crafted by grape growers and their families that reflects their distinct vineyard and style (5% of french Champagne)
Maison Champagne
Champagne houses buy grapes from all over the region
Vintages produce a consistent taste every year
(87% of french champagne)
Cooperatives
Growers who don't have wine making equipment can opt for a village co-op
growers supply their grapes and the chief co-op wine maker makes the final cuvees. The champagnes can be labeled for the growers individually or the co-op brand.
Sweet Wines
Late harvest
Ice wine
Port
Riesling
Passito
Sauterne
Moscato
Sauternes
Botrytized wines -- noble rot
Bordeaux white wine
Body - Full
Acidity - High
Flavor - Stone fruit/honey
what are the only two things you can add to wine?
sugar and acid
what is the most planted grape in the world?
Cabernet Sauvignon
Cross between cab franc and sauvignon blanc (both from bordeaux)
How are wine bottles labeled in Europe?
name of the town is on the bottle not the grape
acidic wines
activate salivation glands
tannic wines
make you thirsty
AOC system categories
vin de table -- worst
vin de pays
vin delmite de Qualite Superieure
Appellations D'Origine Controllee -- best
OLD SYSTEM
INAO
Institut National des Appellations d'Origine
-monitors both viticultural and vinicultural practices in AOC regions
12 INAO regions
Alsace/Eastern France
Champagne
Southwest France
Loire Valley
Burgundy
Languedoc - Roussillon
Rhone Valley/Provence Corsica
Vins Doux Naturels (naturally sweet foritified wines)
Eaux-de-vie de cidre
Burgundy District wine Classifications/Quality Levels
Grand
Premier
Village
Bourgogne/Bourgogne Blanc
Left Bank Bordeaux Wines
Blends
Most expensive cabs in the world
"steak wines"
*
exception, noble rot (Sauternes) occur on southern left bank
*
Right Bank Bordeaux Wines
Blends
Merlot wines
"burger wines
Middle of Rivers Bordeaux Wines
Entre Deux Mars
Dry Whites
"chicken n fish
The Five First Growths left bank Bordeaux
Chateau Haut Brion
Chateau Latour
Chateau Margaux
Chateau Lafite
Chateau Mouton Rothschild
Bordeaux Red Grapes
Cabernet Sauvignon
Merlot
Cabernet Franc
Carmenere
Petite Verdot
Malbac
Five Regions of Burgundy
Chablis (white)
Cote de Nuits $$$ burgundys
Cote de Beaune $$$ chardonnays
Cote Chalonnaise
Maconnais
Beaujoulais (red)
Cote de Nuits/Cote de Beaune are known as Code d'or (gold coast)
ancient seabed
Red Burgundy
Pinot Noir
White Burgundy
Chardonnay
Burgundy Grapes
Pinot Noir
Pinot Gris
Pinot Blanc
Pinot Meunier
Pinot Teinturier
Pinot Noir Precoce
Chardonnay
Rhone Grapes
Grenache
Syrah
Mauvedre
Loire Valley West Grapes
...
Loire Valley Middle Grapes
...
Loire Valley East Grapes
Sauvignon Blanc
Provance Grapes
Grenache
Syrah
Mauvedre
MOG
material other than grapes
MUST
crushed grapes
Bleeding
Juice removal
Three advantages of closed fermentation
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Three advantages of open fermentation
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