4. HOW IS IT MADE?
• 99% of all wine in the world are made
from grapes, however you also make
wine from any other fruits.
5. •Wine is classified into 5 different categories
•White
Ranging from very dry to sweet with a wide variety of tastes
and aromas, served chilled.
•Red
From easy to drink light red wine to a rich robust tasting
red with subtle fruit flavors and intense aromas.
•Rose
Rosé wines (also called "pink wines") is a process whereby
skins of red grapes are left in the juice to impart color
Classification of wines
6. Sweet wines range from medium-sweet to very
sweet, creating unique flavors and sweet aromas.
Fortified wines include ports and some sherries.
•Champagne/Sparkling
•Sweet and Fortified Wines
This wine is traditionally a white sparkling
wine and is the most prestigious and
preferred of varieties – available also in rose
and even red.
7. The importance of temperature
It is difficult to choose the ideal temperature to bring
out the best in a wine, but there are a few guidelines:
•Very low temperatures anesthetize or numb the taste buds.
•Perception of sweetness and alcohol increases with
temperature.
•Cold red wine tastes more acid, bitter, and astringent (tannic)
•Warm white wines bring out a strong alcohol flavor.
8. Never serve wine too cold or too warm
Ideal temperature ranges
Sparkling/Champagne: best between 5 and 10 degrees
White Wine: between 5 to 12 degrees – depending on wine variety.
Lighter and more aromatic wine must be serve cooler (Sauvignon,
Semillon)
Rose Wine: Same as white wine
Red Wine: between 12 and 16 degrees – depending on variety.
Lighter reds (Pinot Noir, Dolcetto)
are to be cooler than richer reds (Shiraz, Zinfandel)
Sweet Wine: Must be served chilled due to the level of sugar.
Aperitif/Fortified: to be served at the same temperature as richer red
wine, 15 degrees plus
10. PALATE TASTING AND FOOD PAIRING
Cooking style:
Dry (Roasted, Grilled, Baked, Smoked) or
Moist (Boiled, Poached, Steamed,
Pan/Stir/Deep fried)
Physical transformation:
(Minced, Diced, Soft, Mashed, Mixed)
Accompanying sauces and side-dishes.
Condiments, herbs & seasonings:
(Ginger, Cumin, Cinnamon, Bay-leaf, Curry-leaf,
Thyme, Peppercorn, Salt, Mustard…)
Factors to consider when pairing wine with food:
The main ingredient used:
Chicken, Beef, Mutton, Fish, Shellfish, Duck, Venison, Vegetarian, Tofu, Fruit, Sugar, Dairy,
Bread etc
11. GUIDELINES FOR WINE SELECTION AND/OR FOOD
PAIRING
Dry wines before sweet wines
Whites before reds ( most of the time…)
Young before older vintages
Light before heavy
Champagne goes everywhere
Regional pairings are a good idea
Suggest wine to suit the client profile
Wine used in cooking a dish can be the same variety
to pair with the food made. (Bourgogne wine with Beef Burgundy)
12.
13. SAUVIGNON BLANC:
• MEDIUM TO LIGHT-BODIED AND DRY.
• FIRST COURSES, SEAFOOD, ETHNIC DISHES, PASTAS, CURRIES,
SALSAS, SPICY SAUSAGES, VEGETABLE DISHES, LUNCHEON SALADS,
OLIVE-OIL BASED DISHES, TOMATO SAUCES, GOAT CHEESE.
Chardonnay:
• Usually a medium to full-bodied, dry wine.
• Poultry and game birds, veal and pork, rabbit, fish and pasta
preparations which feature cream and/or butter, mushrooms.
• Riesling
• Light to medium bodied, dry to off-dry.
•
Crabmeat, appetizers and finger foods, pork, salads, mild Chinese
dishes
14. Chenin Blanc
• Dry and crisp with high acidity, full-bodied, fruity varietal palate.
• Braised Chicken, sushi and other Oriental dishes, poultry, pork and bleu cheese.
Gewurztraminer
• Light to medium body, aromatic, occasionally off-dry, flamboyant bouquet.
• Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.
Pinot Gris
• Medium to full bodied, rich floral bouquet, spicy
• Salads, grilled salmon/sole, baked fish, roasted vegetables, baked ham, spicy sausage and veal stews
Chardonnay:
• Usually a medium to full-bodied, dry wine.
• Poultry and game birds, veal and pork, rabbit, fish and pasta preparations which feature cream
and/or butter, mushrooms.
15.
16. Sangiovese
•Medium-bodied, dry and medium spice
•Lamb, tomatoes, fresh herbed red meats, duck, kangaroo,
tomato based pastas and veal
Merlot
• Medium to full-bodied, less tannic than Cabernet, dry.
• Beef, lamb, pork, duck, game meats, cheeses, stews, pizza
Cabernet Sauvignon
• Medium to full-bodied, tannic and dry.
• Beef, lamb, pork, duck, game meats, cheeses.
17. Zinfandel
• Medium to full-bodied (also made in a lighter style), dry.
• Hamburgers, beef, lamb, venison and game, pastas, turkey,
stews, pizza.
Pinot Noir
• Medium to light-bodied, dry, little tannin leaves silky
texture.
• Lamb, duck, turkey, game birds, beef, rabbit, salmon, semi-
soft cheeses
Shiraz
• Medium to full bodied, rich, tannic, ripe fruit.
• Beef, stews, rich seasoned lamb, dark game meats, cheeses
18. PALATE DEFINITIONS
Character examples
Acidity: Describes a tart or sour taste in the mouth
Body: The weight of wine in your mouth; commonly expressed as full-
bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet: A tasting term used to describe the smell of the wine as it
matures in the bottle.
Finish: The taste that remains in the mouth after swallowing. A long
finish indicates a wine of good quality.
Legs: The viscous droplets that form and ease down the sides of the
glass when the wine is swirled.
19. PALATE DEFINITIONS
Mouth feel: How a wine feels in the mouth and against the tongue
Balanced: Indicates that the fruit, acid, wood flavors are in the right
proportion.
Crisp: Denotes a fresh, young, wine with good acidity.
Complex: Describes a wine that combines all flavor and taste components
in harmony.
Robust: Describes a full-bodied, intense and vigorous wine; possibly inflated.
Round: Describes a well-balanced wine in fruit, tannins and body
20. KEY POINTS OF WINE
Imagine, explore and experiment.
Always consider from two view-points –the clients and yours.
Don’t be prejudiced. Even the bizarre is sometimes possible …and enjoyable!
