table-14% alcohol

sparkling

fortified-other liquor added to it

red wine

white wine

rose wine

(widest category)

1. sparkling reds (burgundy, shiraz)

2. Sekt (german)

3. spumante (italian)

4. champagne (comes from particular area in france)

1. apertif/aperitivo (before dinner to clear appetite)

2. digestif/ digestivo (digestive clear stomach)

3. dessert (sweet)

1. grape variety

2. climate (generally like hot just before and during process)

3. soil (want crappy soil, want grape to struggle to grow, rocky and chalky soil is the best)

4. winemaker

after being tested for acidity level (pH) and sugar level

right heat, humidity, etc

1. cheaper

2. how most cheap wine grapes are harvested

3. problem is that it picks every grape whether its overripe or not

picking the grapes yourself,

more expensive

1. cement containers (common, cheap, fast, and easy)

2. Stainless (higher quality)

3. wood (tannin added)

1. All sugar converted to alcohol (any dry wine)

2. Alcohol level so high yeast cannot function (about 15% yeast is killed by alcohol)

3. winemaker intervenes to stop fermentation

1. Racking

2. fining

1. barrel aging

2. bottle aging

only small % of wine benefits maturation

generally white wines are not aged

1. methode champenoise (carbond dioxide is produced in wine original bottle, must remove sediment from each bottle, can be leggally called Champagne in US)

2. Transfer method (referments still wine in the bottle but then transfers it under pressure to other bottles, filitering it during the transfer)

3. Charmat bulk process

1. Autolysis (crisp flavor, 2nd fermentation in bottle causes it to be fizzy)

2. remuage (manual process, mechanical process, turning champagne  so yeast gets to the neck of the bottle)

1. color (clear to dark purple)

2. sweetness

3. fizz/foam

1. pink is bolder in flavor and good pair with shellfish

2. purple is very sweet/ fruity

1. chardonnay

2. pinot noir

3. pino muenier

mousseaux

cremant

petillant

perlant

bubbles should last till dawn,

crispy, prickly feeling

bubbles maybe will not last

general term for sparkling wine from French

1. sherry

2.port

3.madeira

4. marsala

sweet wine=during fermentation

drywine= after fermentation

addition of botanicals for flavor (peel, bark, berry, etc)

Vermouth, and maywine

largest category:

sweet to dry

pale to dark

differentation made by what type of grape is used

1. varietal

2. generic

3. proprietary

named after predominant grape

in US 75% of grape must be used

90% in orgeon

100% in france

steals name from famous european wines,

refers to the style that the wine was produced in

ex: jug wines

brand names,

meritage (exception to generic)

controlled name in france

bourgogne->cote de nuits->pommard

more specific appelation=better wine

used in US

not as strict, just geographical limiter

started in 1980

1st place was Agusta, Missour, then Napa

mold on grapes,

if it happens to german wine its known as trockberen auslese

american name: totally boy tritis affected

55 degrees

temp can affect maturation rate

1. General Tasting

2. Vertical Tasting

3. Horizontal Tasting

4. Blind Tasting

5. Semi Blind Tasting

6. Comparative Tasting 

the broadest catagory for tasting wine

usually go from lightest to heaviest to dessert

What is comparative tasting

1. Ventilation

2. Light

3. Glasses

4. Spittoons

5.Water

6.Tasting Sheets 

7. Bread or crackers 

Color/ appareance

Smell

Taste

alcohol level

sweetness/ dryness

tannins

acidity

body/ mouthfeel

flavor intensity

Finish/ Aftertaste

White 

Intensity of flavors 

red has lots of ?

white goes well with?

1. tannins

2. sweet and fruity

match ______ flavors of foods

but, sometimes _______ attract

natural

opposites 

other things that affect wine matching 

1.

2.

3.

1. what and how the food is cooked 

2. barrel aging 

3. cultural factors 

sweet

salty

sour

bitter 

uniami