PDF of WIne Course Part 1 slides

1. 17/10/2012
Course Details
• €75 per person
• 5 weeks starting Thursday October 11th
5 week • 7.30-9pm in Shop
• At least one night will be offsite ( not
Wine Course included in price – Food & Wine extra )
Red Nose Wine • Set agenda – but open to change
Clonmel Business Park • Cheese night – Nov 1st
www.rednosewine.com • Food night – Nov 8th
Course Outline It’s a tough job
• What is wine ?
• How to Taste & Assess Wine
• Wine Serving & Storage
• Grapes – 3 White & 3 Red
• Wine & Food & Cheese
• Wine Regions
• Wine Styles
• Anything else we think of
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2. 17/10/2012
Wine Philosophy Wine Quotes
• Wine should reflect the land where the • “Wine is bottled poetry”.Robert Louis
grapes are grown and also the people who Stevenson
tend the vines and make the wine • “The best use of bad wine is to drive away
poor relations”. French proverb
• Wine is an organic living entity that • "In water one sees one's own face; But in
changes constantly wine, one beholds the heart of another.“
• It is not a production line product French proverb
• “Wine is one of the most civilized things in
– Different should be good, not bad
the world” Ernest Hemingway
• Try to mix up the type of wines you drink • “Wine improves with age. The older I get,
– There is huge diversity out there the better I like it”. Anonymous
Wine Differences
• Alcoholic beverage made from fermented • Colour à Red, White & Rosé
grape juice
• Sweetness
• Yeast + Sugar = Alcohol + Carbon Dioxide
– Dry ( <=4g/L RS )
• Most wines are Light Wines
– Medium Dry ( <= 12g/L RS )
• Except
– Medium Sweet ( <=45g/L RS )
– Sparkling à Champagne, Cava, Prosecco
– Fortified à Port, Sherry, Madeira
– Sweet ( > 45g/L RS )
– Aromatised à Vermouth
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3. 17/10/2012
Examples Sweetness & Acidity
• Bone Dry • All about balance – just like life
– Muscadet, Loire S/Blanc ( Sancerre, Pouilly Fumé ), Chablis,
• Dry
Brut Champagne
• Sweeter the wine à more acidity
– Most Chardonnay, S/Blanc, Semillon, Loire based Chenin Blanc needed
• Med Dry • Dry wine à acidity not needed
– Riesling, Viognier, Gewürztraminer, Chenin Blanc, Pinot Gris
• Med Sweet – Already appetising & crisp
– Tokay, vendage Tardvive
• Sweet
• Too much acidity = ‘green’ wine ( or
– “Botrytized” wines, Sauternes, Saussignac “tart” )
• Too little acidity = “flabby” wine ( or
“flat” )
Tasting Wine The Jelly Bean Test
• The 5 senses 1. Close your eyes
– Smell, Taste, Touch, Sight, Hearing 2. Pinch your nose
• Taste 3. Start eating a jelly bean
– Sweet, Acid, Bitter, Salt, Savoury • What do you taste
• Smell 4. Let go of your nose
– MUCH more…. • What happens?
5. The difference?
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4. 17/10/2012
The Palate Tasting
• Quality
– Cleanliness
• Cork taint, Sulphur Dioxide, Oxidised
– Balance
• Acidity, sweetness, tannin and alcohol
– Length
• Flavours linger long after the wine
• Environment
– Avoid à Perfume, Smoke
– Correct temperature
• ( 10° - 13°(W) OR 15° - 18°(R) )
To spit or not to Spit Wines to taste
• Wine Fact à there are no tasting • White – Chardonnay
– Santa Alicia Reserva Chardonnay 2011, Maipo Valley, Chile
facilities in your throat • Brilliant yellow with golden tones
• There are intense aromas of banana, papaya, pineapple and
– You do not need to swallow to taste mango combined with elements such as toasted oak, vanilla and
butterscotch.
wine • The palate is concentrated, with mineral and tropical notes.
• Economic Fact à we are in recession – Christophe Camu Petit Chablis 2010, Burgundy, France
• Light to mid gold
– Only spit bad wines • Clean, flinty nose, restrained citrus, melon, hint of gunflint/smoke
– Enjoy the good ones • Tangy grapefruit and lemon, tart acidity but nice roundness and
richness, smooth, hints of butterscotch and white pepper spice,
lovely flinty finish, with more grapefruit, refreshing with good
(sensibly of course) length.
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5. 17/10/2012
Wines to taste What’s in a Grape ?
• Red – Tempranillo • White – Chardonnay
– La Granja ‘Pig’ Tempranillo 2009, Cariñena, Spain
– It is a good-yielding variety that is like a sponge à easily
• A soft rounded juicy red wine, with rich ripe raspberry flavours. It influenced.
is nicely balanced with tobacco and coffee.
– Buds early in the season and also ripens relatively early – delicate.
• A great match for barbeque roasted pork chops, spare ribs,
sausages, grilled vegetables and cheeses. – The best chardonnays come from cool climates like Burgundy or
California’s Carneros District, but the variety also adapts well to
warmer regions like Australia
– Lar de Paula Madurado, Rioja, Spain – Chardonnay ripens easily and produces medium-to-full-bodied
• Single variety Tempranillo from a selected harvest from vines over wines with rich apple, citrus, and tropical fruit aromas and flavors.
20 years old, matured in new oak for four months.
– It can be vinified as a crisp, fruity quaffing wine, the best, most
• The wine has an intense cherry red colour.
complex chardonnays, as in Burgundy, are fermented in small oak
• The nose has a great intensity with nuances of ripe black fruit. barrels and put through a secondary, malolactic fermentation,
• On the palate it is meaty, with sweet tannins and notes of fruit which imparts toasty, buttery characteristics to both the wine’s
jams aroma and flavor.
– Chardonnay is best paired with simply prepared seafood and
poultry dishes – salmon is great with it.
What’s in a Grape ?
• Red – Tempranillo
– Tempranillo is a primary red wine grape for much of Spain, especially
wines from the Ribera del Duero and the Rioja Alta.
– short growing season and this early ripening tendency is the source of
the name tempranillo, which translates to "little early one".
– Tends to be low in acidity and sugar but high in tannin.
– Can age well in ideal growing conditions.
– Berry like fruit ( plums ) , vanilla, coconut and sweet wood
with light oaking
– More smoky, tasty and tarry with heavier oaking.
– Some wines display leather and tobacco characteristics
– Also works very well blended ( Garnacha being a good match )
– Great match for lamb – pork – herbacious foods – roast chickn
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