This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document provides information on the top 17 US wine regions, including the varieties of grapes grown and amount of wine production in gallons for both bulk and bottled wine. It lists the main varieties grown in each region and the total production figures. The regions covered are Alabama, Arizona, California, Colorado, Georgia, Idaho, Missouri, New Mexico, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Texas, Washington, West Virginia, and Wisconsin.
This document provides an overview of California wine, including its history, production levels, regions, grapes, and style. It notes that California accounts for nearly 90% of US wine production and over 400,000 acres are planted with vines across multiple regions. Key grapes include Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah, and Zinfandel. California produces over 3 million tons of wine grapes annually and its wines are known for their fruit-forward rather than earthy styles due to the warm climate.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
Wine is defined as the fermented juice of freshly gathered grapes. It can only be made from grapes, not other fruits. Wine must be fermented in the district where the grapes originated following local traditions. There are over 5000 grape varieties but only around 50 are commonly used for wine production. The document then describes the history of winemaking, types of wines, important grape varieties like Vitis Vinifera, and the wine production processes of viticulture, vinification, aging, and bottling.
The document discusses different methods of classifying wines, which can include place of origin, production methods, sweetness level, and grape variety used. Classification systems vary between countries and regions, and have changed over time. Some key classification systems mentioned include appellation systems in the European Union and America, as well as systems based on vineyard sites or wine style. Wines can also be classified as sparkling or still, dessert or fortified, and by vintage year or primary grape variety.
This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document provides information on the top 17 US wine regions, including the varieties of grapes grown and amount of wine production in gallons for both bulk and bottled wine. It lists the main varieties grown in each region and the total production figures. The regions covered are Alabama, Arizona, California, Colorado, Georgia, Idaho, Missouri, New Mexico, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Texas, Washington, West Virginia, and Wisconsin.
This document provides an overview of California wine, including its history, production levels, regions, grapes, and style. It notes that California accounts for nearly 90% of US wine production and over 400,000 acres are planted with vines across multiple regions. Key grapes include Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah, and Zinfandel. California produces over 3 million tons of wine grapes annually and its wines are known for their fruit-forward rather than earthy styles due to the warm climate.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
Wine is defined as the fermented juice of freshly gathered grapes. It can only be made from grapes, not other fruits. Wine must be fermented in the district where the grapes originated following local traditions. There are over 5000 grape varieties but only around 50 are commonly used for wine production. The document then describes the history of winemaking, types of wines, important grape varieties like Vitis Vinifera, and the wine production processes of viticulture, vinification, aging, and bottling.
The document discusses different methods of classifying wines, which can include place of origin, production methods, sweetness level, and grape variety used. Classification systems vary between countries and regions, and have changed over time. Some key classification systems mentioned include appellation systems in the European Union and America, as well as systems based on vineyard sites or wine style. Wines can also be classified as sparkling or still, dessert or fortified, and by vintage year or primary grape variety.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
The document describes the patent still or continuous still method of distillation. It was invented in the 1830s and consists of two columns - an analyzer column where alcohol vapors are produced from heated wash, and a rectifier column where the vapors cool and condense into a purified alcoholic spirit. This continuous process is more efficient than batch distillation in pot stills, allowing for higher volume production of lighter spirits like grain whiskey. While advantageous for efficiency, the patent still method may not retain all aromatic elements and has safety issues at lower temperatures.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
This document provides an overview of rum, including popular cocktails, production methods, and different types. It begins with descriptions of the Dark 'N Stormy and Daiquiri cocktails. It then discusses the history of rum development in the Caribbean and its spread to North America. The document defines rum and describes the various steps involved in rum production. It outlines different styles of rum including white, gold, dark, navy, premium aged, and vintage rums. It concludes with brief descriptions of overproof rum, rhum agricole, cachaca, and aquardiente.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
The document defines sparkling wine and describes the main production methods, with the Champagne method being the most laborious. It focuses on Champagne, the most famous sparkling wine, outlining the region, grapes, and traditional méthode Champenoise production process involving two fermentations and several years of aging. The summary concludes with styles of Champagne and details sometimes included on Champagne labels.
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Sherry is a fortified wine produced in southwest Spain using the solera system of blending. The three main grape varieties used are Palomino, Pedro Ximenez, and Moscatel. Sherries are classified into light, dry styles like Fino or Manzanilla and darker, richer styles like Oloroso. Production involves grape pressing, fermentation, fortification with brandy, and aging using the solera system of fractional blending of wines of different ages. Major sherry-producing towns are Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
65 slides on Spanish wines covering
Introduction
Factsheet
10 important Spanish grapes
Area under cultivation
Regions and sub regions
Reading the wine label
Famous Red Wines
Famous White Wines
Famous Rose Wine
Food and wine pairing
Hope it helps :)
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
2011 Foundation Wine Course 4: The New WorldLynn Wilkinson
This document provides an overview of wines from the New World, including their history, production methods, and key regions. It begins with general characteristics of New World wines compared to Old World wines. Notable points include New World wines often featuring single varietals, riper fruit flavors, and simpler packaging and marketing. The document then covers the timeline of earliest plantings in various New World regions. It discusses the climate and technology advantages New World producers have relative to Europe. Key regions covered include South America (Argentina, Chile, Uruguay), North America (United States, Canada), South Africa, Australia, and New Zealand. For each region, important details are provided on history, regulations, and examples of producers and wines tasted
2012 Intermediate Wine Course 4: California & OregonLynn Wilkinson
This document summarizes an intermediate wine course covering North American wine production. It discusses the main wine producing regions in the US including California, Oregon, Washington and New York. For California it outlines the history from before phylloxera to the present day focusing on quality growth and cooler climate regions. Specific California counties with large numbers of wineries are listed. The document then examines several wines in a tasting, providing details on each wine's characteristics, producer history and food pairings.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
The document describes the patent still or continuous still method of distillation. It was invented in the 1830s and consists of two columns - an analyzer column where alcohol vapors are produced from heated wash, and a rectifier column where the vapors cool and condense into a purified alcoholic spirit. This continuous process is more efficient than batch distillation in pot stills, allowing for higher volume production of lighter spirits like grain whiskey. While advantageous for efficiency, the patent still method may not retain all aromatic elements and has safety issues at lower temperatures.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
This document provides an overview of rum, including popular cocktails, production methods, and different types. It begins with descriptions of the Dark 'N Stormy and Daiquiri cocktails. It then discusses the history of rum development in the Caribbean and its spread to North America. The document defines rum and describes the various steps involved in rum production. It outlines different styles of rum including white, gold, dark, navy, premium aged, and vintage rums. It concludes with brief descriptions of overproof rum, rhum agricole, cachaca, and aquardiente.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
The document defines sparkling wine and describes the main production methods, with the Champagne method being the most laborious. It focuses on Champagne, the most famous sparkling wine, outlining the region, grapes, and traditional méthode Champenoise production process involving two fermentations and several years of aging. The summary concludes with styles of Champagne and details sometimes included on Champagne labels.
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Sherry is a fortified wine produced in southwest Spain using the solera system of blending. The three main grape varieties used are Palomino, Pedro Ximenez, and Moscatel. Sherries are classified into light, dry styles like Fino or Manzanilla and darker, richer styles like Oloroso. Production involves grape pressing, fermentation, fortification with brandy, and aging using the solera system of fractional blending of wines of different ages. Major sherry-producing towns are Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
65 slides on Spanish wines covering
Introduction
Factsheet
10 important Spanish grapes
Area under cultivation
Regions and sub regions
Reading the wine label
Famous Red Wines
Famous White Wines
Famous Rose Wine
Food and wine pairing
Hope it helps :)
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
2011 Foundation Wine Course 4: The New WorldLynn Wilkinson
This document provides an overview of wines from the New World, including their history, production methods, and key regions. It begins with general characteristics of New World wines compared to Old World wines. Notable points include New World wines often featuring single varietals, riper fruit flavors, and simpler packaging and marketing. The document then covers the timeline of earliest plantings in various New World regions. It discusses the climate and technology advantages New World producers have relative to Europe. Key regions covered include South America (Argentina, Chile, Uruguay), North America (United States, Canada), South Africa, Australia, and New Zealand. For each region, important details are provided on history, regulations, and examples of producers and wines tasted
2012 Intermediate Wine Course 4: California & OregonLynn Wilkinson
This document summarizes an intermediate wine course covering North American wine production. It discusses the main wine producing regions in the US including California, Oregon, Washington and New York. For California it outlines the history from before phylloxera to the present day focusing on quality growth and cooler climate regions. Specific California counties with large numbers of wineries are listed. The document then examines several wines in a tasting, providing details on each wine's characteristics, producer history and food pairings.
This document provides information on various wine regions around the world. It discusses the American Viticultural Area (AVA) system and important American wine varieties and regions like California, Oregon and Washington. It also profiles international wine regions like Chile, Argentina, South Africa, Australia, New Zealand, Lebanon and more. Key details are provided on popular varieties and styles produced in different places.
This document provides an overview of the principle wine regions of the world. It discusses 25 different country sections that describe the major grape varieties, classification systems, and important wine regions for each. Some key details include Argentina's unique irrigation system supplied by the Andes mountains, Australia's climate variations that influence wine styles between regions, and Chile's phylloxera-free vineyards along with classification based on four geographic tiers. The document aims to educate on the defining factors that shape wine production globally.
Washington produces excellent Merlot wines that are soft, rich, and fruit-forward with aromas of fruitcake. The state has ideal growing conditions for red wines due to its location and climate, which are similar to Bordeaux and Burgundy. Some of the top producers of Washington Merlot include Columbia Winery, Gordon Brothers, Hogue Cellars, Leonetti, Chateau Ste. Michelle, and Columbia Crest.
This document provides a history of wine production in Illinois from early European settlement to the present day. It summarizes that while European grapes initially failed, native American varieties like Concord succeeded and catalyzed the industry in the mid-1800s. It then outlines the development of the industry over time, including the establishment of the oldest winery in 1855, challenges after prohibition, and the emergence of new French hybrid varieties in the 1900s that became the backbone of the modern industry. Finally, it provides details on the types of grapes grown and wine styles produced in Illinois today.
This document provides an overview of the U.S. wine industry, including history, laws and regulations, major wine producing states and regions, the consumer profile, and investor outlook. Specifically, it focuses on California wine regions, providing details on the 5 main regions of California and their American Viticultural Areas (AVAs). It also includes facts, figures and varieties for each region.
This document provides information about wine production in Argentina and Chile. It discusses the major wine regions in each country, signature grape varieties and styles of popular varietals, best vintages and producers, as well as some facts about each country's wine industry. Argentina is the largest wine producer in South America, best known for Malbec and Torrontes. Chile is the 4th largest exporter to the US, with Carmenère and Cabernet Sauvignon as signature reds. Both countries have ideal climates for wine thanks to their geography.
The document provides detailed information about Champagne, including:
- Champagne can only come from the Champagne region of France due to its unique terroir of chalky soil and cool climate.
- The region has five main growing areas and strict regulations govern grape varieties, viticulture practices, and production methods.
- Champagne is made using the méthode champenoise, which involves a secondary fermentation in the bottle to produce carbonation.
- Popular Champagne houses carefully blend base wines from different vintages and parcels of land to produce consistent non-vintage and vintage bottlings in a variety of styles.
This document provides information on the classification and production of alcoholic beverages and wines. It discusses that alcoholic beverages contain 1-75% ethyl alcohol and wines are classified based on color, taste, and content. Wine production involves fermenting grape juice to produce wine, with factors like grape variety, terroir, and winemaking techniques influencing the character of the wine. The document then goes into detail on the historical development and production processes for different wine styles like still table wines and sparkling wines.
The document provides an overview of Napa Valley, America's most iconic wine region. While only accounting for 4% of California's wine production, Napa Valley has cemented its image as a world-class producer, especially of Cabernet Sauvignon. The region has 16 sub-appellations that provide diversity in soil, climate and grape varieties beyond just Cabernet. Key facts include Napa Valley being framed by the Mayacamas and Vaca Mountain ranges and having Chardonnay and Sauvignon Blanc as the most planted white grape varieties.
This document is the October issue of the Wine and Restaurants magazine. It includes sections on new world wines, wineries from countries like Argentina, Chile, Australia, New Zealand, and South Africa. It also includes restaurant reviews and a directory of wine retailers and restaurants in Ho Chi Minh City. The issue provides an introduction to new world wines, focusing on the history and styles of wines produced in various new world countries. It also reviews the Allan Scott winery in New Zealand, one of the pioneers of winemaking in the Marlborough region.
Chile has a long history of winemaking that began when Spanish conquistadors first brought grape cuttings to the country in the 16th century. The document outlines several of Chile's major wine regions from north to south, including Coquimbo, Aconcagua, Central Valley, and Southern Region. It provides details on grape varieties grown, prominent wineries, and terroir characteristics of sub-regions like Elqui Valley, Casablanca Valley, and Colchagua Valley. Chile's wine industry has grown significantly over time and Chilean wines have become respected globally for their quality.
France has a long history of winemaking and remains a leader in the wine industry. French wines are known for their high quality and standards set by appellation laws which regulate grape varieties, yields, densities and more. While New World wines are gaining popularity in terms of sales, French wines remain expensive and prestigious. The document provides an overview of the key French wine regions including Bordeaux, Burgundy, Rhone, Loire, Alsace and Champagne, outlining their terroir, climate, and prominent grape varieties and wines.
This document provides an overview of the U.S. wine industry, including its history, laws and regulations, market trends, and outlook for investors. It examines various American Viticultural Areas and wine regions across the country, detailing the top wine producing states and their distinct climates and varieties. Key regions discussed include California, Oregon and Washington's Willamette and Columbia Valleys, as well as emerging areas in Texas, Colorado and the East Coast.
Finger Lakes Cool Climate Trade Seminar took place Wednesday, June 20, 2012. Trade from upstate and metro New York state were invited to learn about the Finger Lakes region and its wines. This presentation was given by the Finger Lakes Wine Ambassador Thomas Pastuszak, Wine Director at Nomad restaurant in NYC.
This document provides information about Champagne and Port wine production regions and processes. Both wines originate from difficult grape growing environments with rocky soils. They have mandatory minimum aging requirements and exist primarily as blended wines. The document outlines the zones and villages of Champagne, as well as the key steps in its production process. It also describes the sub-zones and permitted grape varieties of Port, and notes its production involves early harvesting followed by fermentation and fortification with brandy. Recommendations for food pairings and profiles of prominent producers are also included.
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
This document is an assignment for an HTM406HD course titled "Assignment #1 (Table & Label Presentation)" which summarizes a Chilean Cabernet Sauvignon wine from the Casillero Del Diablo winery. The summary includes that the wine is from the Colchagua Valley region of Chile, the winery was founded in 1883, and the wine has notes of black currant and dark plum with medium-bodied tannins and flavors of cassis, black cherry, spice and vanilla oak.
Fondamenti di legislazione in materia vitivinicola italiana ed europea e presentazione del nuovo Testo unico sul Vino in discussione alla Camera dei Deputati
4 Benefits of Partnering with an OnlyFans Agency for Content Creators.pdfonlyfansmanagedau
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Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
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USA and NAPA wines
1. www.sommelitaly.com 1
US and Californian wines,
The Cult Cabernets and the
innovative example of the
Promontory Estate
- M. Moreschini – AIS Sommelier , ONAV Wine taster and WSET3 level awarded
Brussels, 28 November 2019
2. The vine generally grows between the 30th and 40th parallel in the
Emisphere South and between the 40th and the 50th parallel in the
Northern
30°
60°
30°
Viticulture
7. United States- Terroir, climate and soil
CLIMATE:
Very varied and, if we exclude Alaska,
temperate. Three climatic zones, two
coastal zones and a central area where
the climate takes on continental
features.
Wine Production 21 Ml hl
SOIL:
Very variable but always quite fertile
in the wine areas.
8. A bit of history
Indigenous grapes variety (not Vitis vinifera): V.
Labrusca, V. Rupestris, V. Riparia, V. Berlandieri =
resistance to diseases, but low quality (foxy).
Later: Import European grape varieties , but later
philloxera
Then: hybrids, ex. Alexander, Isabella, Concord,
Catawba, Muscadine, mostly in the East
First commercial success in the east: Longworth
Sparkling from Catawba grape, Cincinnati, Ohio.
Missionaries in California: Mission (Criolla in ARG, Pais
in Chile)
9. In 1933, after
prohibition, 250 ha of
Cabernet and 40 ha of
Chardonnay remained
in California.
Crisis and 2nd World
War
In 1960, 16,000 ha and
32,000 ha respectively
In 2015, 220,000 ha
with a production of 21
million hl and a
substantial production
of table grapes and
grapes to be dried
Prohibition 1920-1933
10. The « Paris Judgement »
Wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British
wine merchant, in which French judges carried out two blind tasting comparisons: one
of top-quality Chardonnays and another of red wines (Bordeaux wines from France
and Cabernet Sauvignon wines from California). A Californian wine rated best in each
category (Stag's Leap Wine Cellars + Chateau Montelena)
12. California - Production
1,100 km California - 245,000 ha
4,600 wine growers 3,400 wine
producers, almost all family
businesses, only a small number
of large producers
- The number of wineries is
growing
- Per capita consumption 9.7 l
- California exports about 4
million hl, about 90% of US
exports!
13. 1 ) North coast:
Napa Valley AVA: dry, hot (drought). The
Carneros AVA is cooler to the south: Pinot
Noir, Chardonnay
Sonoma and Mendocino Counties: Russian
River AVA and Anderson Valley AVA near
the ocean: Riesling and Gewurtztraminer.
2) Central Coast: Santa Cruz Mountains
AVA and Monterey County: fresh, ocean
influence. Zone I
3) Central Valley: 70% of Californian wine!
Zones IV and V, industrial scale wines,
irrigation, high yields, mechanization (but
Lodi AVA receives fresh air from S. Francisc
Bay, Zinfandel old vines).
4) Sierra Nevada: Zinfandel, Italian
varieties.
5) South coast: little remains (Phylloxera)
5 main regions
14. On the coast: influence of the cold
ocean air; fog = slower
maturation, acidity is preserved
better, the aromas are
maintained.
Inside: warmer climate, drought!
Davis University: climate
classification system based on
daily degrees, Winkler scale:
growing"degree days" = California
divided into 5 zones.
Zones I-III (fresh) the best.
California -Climate
15. The cold ocean air penetrates inside where the
mountain barrier does not exceed 600 m.
17. Chardonnay: 20%, various styles from fruity wines, vanilla smell and less acidity
(warm inland areas) to more balanced wines (eg Sonoma County, Carneros).
Sauvignon Blanc: on the cooler coast, maintains better acidity, style similar
to white Bordeaux (wood). Fumé Blanc.
Trends for the Côte du Rhône vines (Syrah), Viognier, Marsanne
Pinot Gris, Riesling
Cheap: Colombard, Chenin
Grape varieties
18. Grape varieties
Zinfandel: from Croatia (Plavac Mali,Primitivo in Puglia). Thin peel, Gobelet training method. It
gives alcoholic wines (even with residual sugar) aromas of red fruits, not elegant, has a tendency
to ripen unevenly sometimes with small amounts of residual sugar. The best from old vines
Zinfandel rosé. White Zinfandel
Cabernet Sauvignon: most common red variety, two styles:
•very fruity, full-bodied, important influence of wood (vanilla, coconut nut), high alcohol content.
•low yields, more balanced, more elegant and complex .French wood (Cult Cabernet)
Merlot: soft tannins, fruity (black fruits, plum), high alcohol, but exceptions in cooler
areas.
Carignan (warm inland areas)
Pinot Noir: Los Carneros (movie Sideways...)
20. Napa Valley: An Ideal Place to Grow Wine Grapes
Napa Valley is 60 miles
(100 km) north of San
Francisco and stretches
30 miles (50 km) in a
northwesterly direction.
Approximately 46,000
acres (about 18,620
hectares) are planted to
wine grapes.
Napa Valley is only 4%
of California’s total
wine production, yet
21% of the total
economic impact of
California wine or $9.5
billion.
21. Napa Valley Climate
Climate (between the
mountains Mayacama and
Vaca), fresh near the bay of San
Francisco to the south for the
morning mists from San Pablo
Bay (zone II); the cooling effects
of the mists decline towards
the north end of the valley
(zone III).
Mayacama Mountains form the
border with Sonoma County
- rain coming from the Pacific is
stopped by the mountains and
the valley remains dry
particularly in the eastern part.
Irrigation required!
22. The Napa Valley achieved
its AVA status in 1981.
There are 15 approved sub-
AVAs within Napa Valley.
To become an AVA, the
area must be
geographically defined by
unique soils, climate, and
geologic conditions.
Napa Valley AVAs
Appellations
23. National AVA
Regional AVA
County AVA
Sub County AVA
Municipal AVA
Vineyard AVA …
Huge differences (min. 24 ha, max 77.000 km2)
AVA (American Viticultural Areas)
230 AVA
USA – Legislation– AVA
24. USA– Legislation
Two different layers of legislation- Federal and national
- Bureau of Alcohol, Tobacco and Firearms (BATF) supervises
American Viticultural Areas (AVA) that:
- Unlike European DOP AVA only govern the geographical origin
of the grapes and do not dictate viticultural or winemaking
methods.
Requirement for an «AVA» label:
• Grapes origin: at least 85 percent of the grapes used to make
a wine must be from that region
• Vintage: min. 95% of the same harvest
• Grape variety: min. 75%
• Estate : 100% grapes form a unique owner
25. Cult Cabernet Scene – The Legends
www.sommelitaly.org 25
• Pioneers :Grace Family Vineyards,
launched in 1983, Dalla Valle, in 1986;
Baulieu, Inglenook (Rutherford)
• mid-slope hillsides, neither valley floor
nor mountaintop.
• People who had made their money
sold primarily elsewhere and in
another domain.
• By mailing list, not traditional
distribution.
• Extremely low quantities and released
at audaciously high prices
• Mutual association “There was a
sameness to their style. The richness,
the power, the body, the finesse.”
Wine Spectator.
• Drinkable also just after 3 or 4 yrs
from release
26. Promontory Estate
www.sommelitaly.org 26
First vintage 2009
840 acres of which only 10 percent
plantble. Jagged, steep and rocky.
Three geologic formations : igneous
(volcanic), sedimentary and
metamorphic
Open sale and not only mailing list.
Winery open to visits.
At least 6 months of Austrian casks
after the ageing in French oak barrels
still give a wine rich and driven by fruit,
quieter, bit less opulent of the Harlan
Estate powerhouses
Greater presence of tannin, acidity and
minerality
27. Promontory 2011
www.sommelitaly.org 27
Producer: Promontory
Wine region: Napa Valley (United States)
Grape varieties: Cabernet Sauvignon, Malbec y Petit Verdot
Bottle: 0.75 L
Alcohol content: 14,5%
Food Pairing: Beef entrecôte / venison stew / aged cheeses
Vineyard: Surface area: 14 hectares
Soil: Volcanic / Stony
Climate: Continental with Mediterranean influence
Ageing period: 12 months
Type of wood: Oak
Tasting:
Colour: Garnet / bright
Bouquet: Subtle / cassis / damp stone / resin / tobacco
Palate: Medium-bodied / ripe tannins / well-integrated
tannins
Recommendations: Optimum serving temperature:
Between 15ºC and 17ºC
Decanting: Aeration is recommended
28. Promontory 2012
www.sommelitaly.org 28
Producer: Promontory
Wine region: Napa Valley (United States)
Grape varieties: Cabernet Sauvignon, Malbec y Petit Verdot
Bottle: 0.75 L
Alcohol content: 14,5%
Food Pairing: Beef entrecôte / venison stew / aged cheeses
Vineyard: Surface area: 14 hectares
Soil: Volcanic / Stony
Climate: Continental with Mediterranean influence
Ageing period: 12 months
Type of wood: Oak
Tasting:
Colour: Garnet / bright
Bouquet: Subtle / cassis / damp stone / resin / tobacco
Palate: Medium-bodied / ripe tannins / well-integrated
tannins
Recommendations: Optimum serving temperature:
Between 15ºC and 17ºC
Decanting: Aeration is recommended
29. Promontory 2013
Type: Red ageing wine
www.sommelitaly.org 29
Producer: Promontory
Wine region: Napa Valley (United States)
Grape varieties: Cabernet Sauvignon, Malbec y Petit Verdot
Bottle: 0.75 L
Alcohol content: 14,5%
Food Pairing: Beef entrecôte / venison stew / aged cheeses
Vineyard: Surface area: 14 hectares
Soil: Volcanic / Stony
Climate: Continental with Mediterranean influence
Ageing period: 12 months
Type of wood: Oak
Tasting:
Colour: Garnet / bright
Bouquet: Subtle / cassis / damp stone / resin / tobacco
Palate: Medium-bodied / ripe tannins / well-integrated
tannins
Recommendations: Optimum serving temperature: Between
15ºC and 17ºC
Decanting: Aeration is recommended
30. Promontory 2014
www.sommelitaly.org 30
Producer: Promontory
Wine region: Napa Valley (United States)
Grape varieties: Cabernet Sauvignon, Malbec y Petit Verdot
Bottle: 0.75 L
Alcohol content: 14,5%
Food Pairing: Beef entrecôte / venison stew / aged cheeses
Vineyard: Surface area: 14 hectares
Soil: Volcanic / Stony
Climate: Continental with Mediterranean influence
Ageing period: 12 months
Type of wood: Oak
Tasting:
Colour: Garnet / bright
Bouquet: Subtle / cassis / damp stone / resin / tobacco
Palate: Medium-bodied / ripe tannins / well-integrated tannins
Recommendations: Optimum serving temperature: Between 15ºC
and 17ºC
Decanting: Aeration is recommended