Basic Wine Knowledge

(1)

Basic

Wine

Knowledge

(2)

Objectives

At the end of this session, trainees will be able

to:

 Le

Lear

arn

n so

som

me ba

e basi

sic id

c idea

eas o

s on w

n win

ine,

e, its

its

classification, anatomy, and production.

 Kn

Know

ow th

the dif

e diffe

fere

rent v

nt var

arie

ietie

ties of g

s of gra

rape

pes ±

s ±

their distinct characteristics and what type

of wine they produce.

(3)

W

_{ine is basically fermented grape juice...}

W

_{hat is}

W

_ine?

It may be:



red, white or pink (rosé)



dry

dry, medium or sweet

, medium or sweet in style

in style

(4)

Cla

_ssific

a

_{tion of Wines}

 S

Sttiillll

WW

_ines

 Fo

Fort

rtif

ifie

ied

d

WW

_ines

 Ar

Arom

omat

atiz

ized

ed

WW

_ines

-- are fortifare fortified wines that ied wines that have aromathave aromatic ingredientic ingredients addeds added -- are wiare wines where neutranes where neutral grape spil grape spirit is added rit is added duringduring

or after the fermentation. or after the fermentation.

-- wines are procewines are processed through double ssed through double fermentafermentation to achievtion to achievee carbon dioxide trapped inside the

carbon dioxide trapped inside the bottle.bottle.

-- are wines thaare wines that are bottlet are bottled right after the d right after the fermentafermentation process.tion process.

(5)

Simple anatomy of the grape :

Stalks

S

_{eldomly used due}

to its bitter content

Like stalks

are discarded

Seeds

Flesh or Pulp

Are pressed

to release the juice

for the wine

Skin

Yields tannin

and colour

(6)

H

_{ow is it being made?}

G

G_{rapes must be}_{rapes must be transported with car}_{transported with caree}

from the vineyard to winery as soon from the vineyard to winery as soon as possible after ha

as possible after harvest.rvest.

Before the grapes are lightly Before the grapes are lightly crushed to release the juice and crushed to release the juice and bring it into contact with yeast,the bring it into contact with yeast,the skin, stalks and pips are removed. skin, stalks and pips are removed.

The crushed The crushed

grapes may be pumped into a grapes may be pumped into a

tank called Vinimatic to be tank called Vinimatic to be macerated..

macerated..

Fermentation takes place in

Fermentation takes place in either either stainless-steel vats or in oak

stainless-steel vats or in oak

barrels. Most white wines are barrels. Most white wines are filtered and bottled straight filtered and bottled straight

away to preserve their away to preserve their freshness

(7)

H

_{ow is it being made?}

R

R_{ed wines are almost always made}_{ed wines are almost always made}

from black grapes where the chemicals from black grapes where the chemicals in the skin and pips play role in the aging. in the skin and pips play role in the aging.

The stems and stalks are usually taken off. The stems and stalks are usually taken off.

G

G_{rapes are then lightly crushed to release}_{rapes are then lightly crushed to release}

their juice, thus allowing fermentation to their juice, thus allowing fermentation to begin as quickly as possible..

begin as quickly as possible..

Both juice and skins are put Both juice and skins are put

in a

in a fermentatifermentation vat.on vat.

Fermentation takes place in

Fermentation takes place in either either stainless

stainless-steel vats or in -steel vats or in oak oak

barrels. Most white wines are barrels. Most white wines are filtered and bottled straight filtered and bottled straight

away to preserve their away to preserve their freshness

(8)

Wine Production Wine Production

Although wine makers use many different techniques to

Although wine makers use many different techniques to produce wines with unique characteristics, there are sixproduce wines with unique characteristics, there are six basic steps involved in

basic steps involved in most wine pmost wine production. Troduction. To make red wine, o make red wine, grapes are passed through a mechanical grapes are passed through a mechanical destemmer-crusher (1) to remove the stems and release the juice. The

destemmer-crusher (1) to remove the stems and release the juice. The juice, stems, and skins, nojuice, stems, and skins, now called must, isw called must, is transferred to a fermentation tank (2), where it remains for up to 14 days while yea

transferred to a fermentation tank (2), where it remains for up to 14 days while yea sts slowly convert the grapests slowly convert the grape sugar to alcohol. The juice, now considered wine, is sepa

sugar to alcohol. The juice, now considered wine, is sepa rated from the skins and stems by passing it thrated from the skins and stems by passing it th rough arough a press (3). The wine is pumped into barrels (4), often made of oak, where it conti

press (3). The wine is pumped into barrels (4), often made of oak, where it conti nues to ferment and develop in anues to ferment and develop in a process known as aging. During aging, residue settles to the bottom of the

process known as aging. During aging, residue settles to the bottom of the barrel and form sediment called thebarrel and form sediment called the lees. Wine makers may separate the wine from the lees i

lees. Wine makers may separate the wine from the lees i n a process called racking, transferring the wine to n a process called racking, transferring the wine to cleanclean casks (5). Finally, the wine is mechanically bottled (6)

casks (5). Finally, the wine is mechanically bottled (6) , corked, and packaged for distribution., corked, and packaged for distribution. In white wine In white wine

production the grapes are separated from the skins and stems before fermentation. The grapes are passed

through a destemmer-crusher (A), and the

through a destemmer-crusher (A), and the must is immediately must is immediately passed through a press (B) that applies pressurepassed through a press (B) that applies pressure

to separate the juice from the skins and stems.

to separate the juice from the skins and stems. The remaining steps, fermentation (C), aging (D), racking The remaining steps, fermentation (C), aging (D), racking (E), and (E), and

bottling (F), are similar to those of red wine production.

(9)

C

_hardonnay

T

Thhee mmoosstt ppooppuullaarr wwhhiittee ggrraappee v

vaarriieettyy,, tthhiiss iiss iinn ppaarrtt dduuee ttoo iittss u

unnffuussssyy tteemmppeerraammeenntt aanndd v

veerrssaattiilliittyy ffoorr mmaakkiinngg wwiinnee.. IItt iiss tthhee vvaarriieettyy bbeehhiinndd ccllaassssiicc wwhhiittee b

buurrgguunnddyy aanndd oonnee tthhee tthhrreeee vvaarriieettiieess uusseedd ttoo mmaakkee cchhaammppaaggnnee.. WiWinneess ffrroomm tthhiiss ggrraappee aarree d

drryy aanndd lliigghhtt ((ccrriisspp aappppllee lliikkee ffllaavvoorrss)) ttoo mmeeddiiuumm a

anndd ffuullll bbooddiieedd ((bbuutttteerr)) ddeeppeennddiinngg oonn hhooww tthheeyy a

arree mmaaddee.. CChhaarrddoonnnnaayy rreessppoonnddss vveerryy wweellll ttoo b

beeiinngg aaggeedd iinn ooaakk.. TThhiiss ggiivveess tthhee wwiinnee aa ddeepptthh oof f ffllaavvoorr nnoott aacchhiieevveedd bbyy aannyy ootthheerr pprroocceessss.. Ch

Chararddononnnayay isis eeasasyy toto cculultitivvatate,e, ddisiseaeasese rresesisisttanantt an

(10)

Semillon

-thin skinned grapes which

are prone to noble

are prone to noble rot rot Th

Thisis vverersasatitilele grgrapapee m

maakkee aa rraannggee oof f w

whhiittee wwiinneess,, d

drryy tthhrroouugghh ttoo ve

veryry swsweeeet.t. IItt iiss oofftteenn blended, blended, us

usuauallylly wiwithth Sauv

Sauvignignonon BlanBlancc an

andd alsalsoo ChCharardodonnnnayay.. Dr

Dryy anandd blblenendededd wwinineses a

arree bbeesstt wwhheenn yyoouunngg b

buutt mmaannyy ooff tthhee sswweeeetteer r w

winineses imimprprovovee wwitithh aagege.. Se

Semimillllonon isis peperhrhapapss gr

greaeatetestst wwhehenn susubjbjecectt toto n

noobbllee rroott,, mmaakkiinngg ssoommee ffaammoouuss ddeesssseerrtt wwiinneess lilikeke SaSaututererneness anandd BaBarsrsacac..

(11)

V

V_ery_{ery high}_{high acidity}_acidity

characterizes characterizes these grapes, these grapes, which need which need plenty of sun to plenty of sun to ripen properly, ripen properly, otherwise the otherwise the wines are tart. wines are tart. White wines form White wines form very dry through to very dry through to

sweet (some of them are

sweet (some of them are borytrized)borytrized) as well as sparkling are produced. as well as sparkling are produced. Successful dry wines are

Successful dry wines are fresh and ffresh and fruityruity,, sweet wines well balanced and honeyed. sweet wines well balanced and honeyed. Aging improves good quality sweet Chenin Aging improves good quality sweet Chenin

Blanc by bringing out the fruit. Blanc by bringing out the fruit.

C

_{henin Blanc}

-thin skin and has high sugar content

(12)

G

_{ewürztraminer}

-with distinctive pale pink colour

-frost is a constant danger

to young buds in spring

T

Thhee hhiigghhllyy aarroommaattiicc wwiinneess mmaaddee foforrmm tthhiiss ssppiiccyy vvaarriieettyy aarree ffuullll ±± bbooddiieess w

whhiitteess tthhaatt ccaann bbee ddrryy oorr sswweeeett.. TThheeyy hhaavvee llooww aacciiddiittyy aanndd hhiigghh aallccoohhooll c

coonntteenntt,, oofftteenn oovveerr 1133 ppeerrcceenntt.. WWiitthh iittss eexxoottiicc ppeerrffuummee aanndd iinntteennssee llyycchheeee ffllaavvoorr,, GGeewwüürrzzttrraammiinneerr iiss oonnee ooff tthhee ffeeww wwiinneess tthhaatt wwiillll ggoo wwiitthh sp

(13)

Sauvignon Blanc

-vine growth is -vine growth is very vigorous very vigorous This acidity This acidity makes this makes this a good blending a good blending variety to add variety to add

zest to blend wines. zest to blend wines.

It is most often blended with It is most often blended with

Semillon. Wines made from this grape Semillon. Wines made from this grape

are mostly very dry fresh whites, designed are mostly very dry fresh whites, designed to be drunk young. Their intense taste

to be drunk young. Their intense taste andand aroma, suggestive of green grass and

aroma, suggestive of green grass and

gooseberries, make them easy to recognize. gooseberries, make them easy to recognize.

(14)

R

_iesling

-the wood is very hard,

making

making the the vine vine quitequite

frost-resistant

This

This classic classic German variety makesGerman variety makes some fine white wines all over the some fine white wines all over the world,

world, from from the the bone bone dry dry to to t t he he veryvery sweet. They are light in body and low in sweet. They are light in body and low in alcohol,

alcohol, yet strongly yet strongly flavored and flavored and very long very long lived.lived. Whatever

Whatever the style the style of wine, of wine, high acidity high acidity alwaysalways balanced richness. Superb, very sweet wines are balanced richness. Superb, very sweet wines are made from Riesling grapes that have been subject to noble rot. Rieslings made from Riesling grapes that have been subject to noble rot. Rieslings reputation

reputation has sufhas suffered fered unfairly unfairly in recent in recent years due years due to similar to similar but but inferior inferior grapes being wrongly labeled as Riesling.

(15)

C

_abernet

Sauvignon

-thick skinned and

fruits

fruits are are small small

and in blue colour

and in blue colour This is the most well k

This is the most well known black grapenown black grape variety in the world. Along with merlot, variety in the world. Along with merlot, with which it is often blended. The grape with which it is often blended. The grape are high in tannin, so

are high in tannin, so cabernet sauvignoncabernet sauvignon wines age will, (specially if oaked), but need wines age will, (specially if oaked), but need time to mature. At best, the wines are rich time to mature. At best, the wines are rich inin color

color, aroma and depth and in , aroma and depth and in time have a ltime have a longong lasting flavor

(16)

G

_renache

-yields are carefully

controlled

controlled to to ensureensure

quality due to its

delicateness

O

O_n_{n its}_{its own,}_{own, this}_this

black

black grape grape makes warm, makes warm, fruity fruity flavoredflavored wines

wines with with high high alcohol alcohol content content and and aromasaromas of

of freshly freshly ground ground black black pepperpepper. . The The grapesgrapes are low in

are low in tannins, howevertannins, however, so they , so they are oftenare often blended with highly tannic grapes such as blended with highly tannic grapes such as Cabernet Sauvignon or Syrah, which benefits Cabernet Sauvignon or Syrah, which benefits both of these varieties.

(17)

Shiraz

(Syrah)

-vines are adaptable,

thriving in warm places

The Syrah grape makes dark, full The Syrah grape makes dark, full bodies,

bodies, strong strong red red wines wines with with greatgreat potential longevity

potential longevity, particularly i, particularly if oak f oak aged.aged. Fairly tannic when young, these wines should Fairly tannic when young, these wines should repay keeping for at least three years and are repay keeping for at least three years and are best

best with with food. food. Mature Mature Shiraz Shiraz has has aromas aromas of of blackcurrant, cedar and mixed spice.

(18)

M

_erlot

-grapes are early to-grapes are early to

fruit and prolific

fruit and prolific This is the most widely planted black grape This is the most widely planted black grape variety of Bordeaux where it is usually blended variety of Bordeaux where it is usually blended with Cabernet Sauvignon.

with Cabernet Sauvignon. The The latter giveslatter gives backbone to the Merlot, which is lower in tannins backbone to the Merlot, which is lower in tannins and acidity, yet add richness and smoothness to and acidity, yet add richness and smoothness to wines

wines that that would would otherwise otherwise be be harsh.harsh. OO_{n its own,}_{n its own,}

Merlots that are unblended are usually soft

Merlots that are unblended are usually soft and easy drinking wines withand easy drinking wines with flavors of plum and fruitcake.

(19)

Pinot Noir

-has low level of

tannin

tannin and and colour colour in skinin skin This

This is is the the grape grape used used to to make make redred burgundy. It is extremely sensitive to burgundy. It is extremely sensitive to climactic conditions and yields are not very climactic conditions and yields are not very high, making it both difficult and expensive to high, making it both difficult and expensive to produce. Rarely blended. Pinot Noir grapes produce. Rarely blended. Pinot Noir grapes make f

make faily aily pale pale colored, light colored, light or or mediummedium bodied reds with a strawberry or raspberry bodied reds with a strawberry or raspberry aroma. Pinot Noir is one of the main grape aroma. Pinot Noir is one of the main grape varieties used in champagne.

(20)

G

_amay

-grape made to be

drunk

drunk just just weeksweeks

after harvest

Beaujolais, which is Beaujolais, which is

made from the Gamay grape, are mostly made from the Gamay grape, are mostly uncomplicated, light and fruity reds intended uncomplicated, light and fruity reds intended for drinking when young and fresh. The wine for drinking when young and fresh. The wine has a distinct pear aroma, often the result of the has a distinct pear aroma, often the result of the production methods and a

production methods and a raspberry flavorraspberry flavor.. Most serious Beaujolais can be aged.