Wine Guide :
WHAT IS WINE ?
Fermentation of a freshly gathered grape juice the product obtained is
called wine.
DEFINE FERMENTATION
Fermentation is a process whereby the yeast acts upon the sugar converting
into alcohol and carbondioxide
The formula is: Sugar +yeast=alcohol+corbon dioxide
WHAT'S WINE BELT ?
Perfect weather condition for growing grapes is 30 -50 degrees north and
30 -50 degree south of equator, is considered as a wine belt
WHAT ARE THE THREE MAJOR TYPES OF WINES ?
1)
TABLE WINES: 8 % TO 14% ALCOHOL
2)
SPARKLING WINE:8 % TO 14% ALCOHOL+CO2
3)
FORTIFIED WINES: 17% TO 22% ALCOHOL.
FORTIFIED WINES
Fortified wines are created by the addition of brandy or neutral spirit
to the grape juice about halfway through the first fermentation. This
raises the alcohol level- thereby killing the yeast - and also preserves
the sugar in the unfinished wine.
AROMATISED WINE
It is made of grapes or from grape juice (and their mix) to which water
is added (maximum 15 %). They are aromatised by natural aromatic herbs
or spices. Natural spirit is used for alcoholising, in such a way that
the actual content of alcohol in the final product would be between the
minimum of 14.5 % and maximum of 22 % of the volume.
E.g. Vermouth
WHAT ARE THE IMPORTANT FACTORS IN WINE MAKING ?
GEOGRAPHIC POSITION
SOIL
WEATHER
GRAPES
VINIFICATION (actual wine making process)
WHEN IS THE HARVEST ?
Grapes are picked when they reach the proper suger / acid ratio for the
style of wine the vintner wants to produce.
What is harvest brix?
Harvest Brix is a word defined as sweetness of grapes (sugar present)
during harvest period.
WHAT EFFECT DOES WEATHER HAVE ON THE GRAPES ?
Weather can interfere with the quality of the harvest, as well as its
quantity. Even a strong windstrom can affect the grapes adversely. Not
enough rain, too much rain , or rain at a wrong time can also wreak havoc.
Can white wine be made from red grapes ?
Yes. The colour of the wine comes entirely from the grape skin. By removing
the skins immediately after picking , no colour is imparted to the wine
and it will be white.
What is tannin and is it desirable in wine?
Tannin is a natural compound that comes from the skins, stems, and pips
of the grapes and even from the wooden barrels in which certain wines
are aged. It acts as a preservative and, without it; certain wines could
not be aged.
Is acidity desirable in wine?
All wines will have a certain amount of acidity. Winemakers try to have
a balance of fruit and acidity. In general, white wines have more acidity
than red. An overall acidic wine is usually described as tart.
What is meant by 'vintage '? Why is one year considered better than the
other?
A vintage indicates the year the grapes were harvested, so every year
is a vintage year. A vintage chart reflects the weather condition for
the various years. Better weather results in a better rating for the vintage.
Are all wines meant to be aged?
No. It's a common misconception that all wines improve with age. In fact,
over 90% of all wines made in the world are meant to be consumed within
a year.
How is the wine production regulated worldwide?
Each major wine producing country has a government organization, which
regulates all aspect of the wine production and sets certain minimum standards,
which are observed.
FRANCE: Appellation d'Origine Controlee (A.O.C)
ITALY: Denominazione di Origine Controllata (D.O.C)
UNITED STATES: Bureau of the Alcohol, Tobacco, and Firearms.
GERMANY: Ministry of Agriculture.
WHAT IS Composition of a Grape:
Two parts form a grape bunch: the stem constitutes the body and the berries
composed of skin, pulp and pip.
STEM
It constitutes about 3 to 5 % of the grape weight. It is rich in water,
minerals and contains tannin that can impart to the wine certain pungency
(stem taste) and a grassy taste. This is why, based on the variety and
the type of wine made, the berries are de-stemmed.
PULP
In quantity, with 80 % of the weight of a grape bunch, this is the most
important part. Colorless, it is composed of water, sugar (glucose + fructose),
and 3 main acids (tartaric, malic, citric), minerals, especially potassium,
and nitrogenised substances, main source of food for yeast. It also contains
enzymes and vitamins.
SKIN
It represents 10 % of the weight of the bunch. It is covered by a thin
waxy white coat called "pruine", on which the necessary yeast
are deposited to convert the grape juice into wine. The skin is rich in
tannin and colouring matters; this is what colours the wine.
PIPS
There can be 2, 3 or 4 pips per berry, which constitute 4 to 5 % of the
bunch weight. They are rich in tannin and oily substances (lipids).
DEFINE CHATEAU
The "legal" definition is a house attached to a vineyard having
a specific number of acres with wine making and storage facilities on
the property.
"God only made water, but man made quality wine." --Clive Castelino
Wine making process.
What is Champagne?
Champagne is a region in France ---the north most wine making region,
the champagne region is divided into three main areas:
Valley of the Marne
Mountain of Reims
Cote des Blancs
Which are the three grapes to produce Champagne?
Pinot noir(red) , Pinot meunier (red), Chardonnay(white)
In France, Sparkling wine that comes from the region of Champagne be called.
"Champagne"
How is Champagne made? (METHODE CHAMPENOISE)
Harvest - normal harvesting take place when the grapes have attained sugar
level desired by the wine maker.
Pressing of the grapes-
Only three pressing of the grapes are permitted. The first pressing produces
high quality champagne, while the second and the third pressing are either
made into inexpensive champagne or sold to other firms.
Fermentation sugar + yeast = alcohol + carbon dioxide.
Blending. The blending is the most important step in champagne production.
The wine maker has to make a lot of decision here. Three of the most important
are (a) what grapes to blend -- how much Chardonnay, Pinot noir, and Pinot
meunier.
Liqueur the tirage: After the blending process, the wine is placed in its permanent bottle. At this point, the wine maker adds liqueur the tirage -- a blend of sugar and yeast - which will begin the wine's second fermentation.
Second fermentation: during this fermentation process, the carbon dioxide stays in the bottle. This is where the bubbles come from. The second fermentation also leaves natural sediments in the bottle. Now the problem begins. How do you get rid of the sediments without losing the carbon dioxide? Go on to the next step.
Riddling: the wine bottle is now placed in A frame racks, neck down. The remueur, or a riddler, goes through the rack of champagne bottle and gives each bottle a slight turn while gradually tipping the bottle further downward. After six to eight weeks the bottle stands almost completely upside down with the sediments resting in the neck of the bottle.
Aging: The amount of time the wine spends aging on its sediments is
one of the most important factors in determining the quality of the wine.
Degorgement The top of the bottle is dipped into a brine solution to freeze
it and then the temporary bottle cap (the kind that is used for soft drink)
is removed and out flies the iced sediments, due to the carbon dioxide.
Dosage: this combination of wine and cane sugar is added to the bottle
after degorgement. At this point the wine maker can determine whether
he wants a sweeter or a drier wine.
Recorking: the wine is recorked with a real cork instead of a bottle cap.
CHAMPANGE CAN BE ENJOYED THROUGH OUT YOUR MEAL
When the late Madame Lilly owner of the Champagne house BOLLINGER was
asked by a London reporter as when she drank Champagne she replied "
I drink when I am happy and when I am sad, sometimes I drink when I am
alone, when I have a company I consider it obligatory. I trifle with it
if I'm not hungry and drink when I am. Otherwise I never touch it -----
unless I'm thirsty.
Tasting Terms (or How to Scam the world into thinking that you are a Wine
Geek)
Acidity-
Does not refer to a common digestive condition in India, but to a positive
quality in wine. It does not mean that the wine is sour, but that it possesses
a degree of tartness
Aftertaste-
The lingering flavor a wine leaves in your mouth after you swallow it.
The longer it lasts, the better the wine.
Balance-
The major components of fruitiness, acidity and alcohol will all be in
harmony in the good wines. None of these elements will be overpowering.
Corked-
A distinctive musty smell. If you get a bottle that is corked, it means
that the wine has had it.
Crisp-
- Normally used for white wine, it indicates a fresh, clean quality.
Fruity-
When the flavor of the grape is evident in the wine.
Nose-
Literally the smell. It may be called the aroma in young wines or the
bouquet in mature wines.
Oaky-
- Good quality wines may be aged in oak barrels. The flavor of the wood
in the barrels rubs off the wines. Normally a positive attribute, unless
it's overdone.
Tannic-
A trait in red wines. It is a very harsh astringent quality often found
in young red wines. Imagine drinking strong black tea. There is this harsh
sensation at the sides of you mouth. That is tannins at work.
Types of Grapes:
Cabernet Sauvignon (Cab-air-nay So-veen-yawN) -
- One of the noblest red wine grapes, used in Bordeaux, also as either
a 100 percent varietals or in red blends wherever wine grapes grow. The
most famous red wine grape. In India, Indage offer this grape as a single
varietal.
Chardonnay (Shar-doh-nay)
One of the world's most well known white wine grapes. Originated in Burgundy,
but widely planted all over the world. Available in India.
Chenin Blanc (Shay-naN BlaN) -
Noble French grape, most common in the Loire, making very fine white wines
both dry and slightly sweet. château Indage produces these in India.
Gamay (Gam-may)
Red-wine grape of Beaujolais, a light, fresh and fruity red wine from
the region of the same name in Southern Burgundy, France.
Malbec (Mahl-bek) -
- Red-wine grape used as a nominal element of the Bordeaux blend, where
its intense colour and extract add to the wine's body. However this grape
has come into its own in Argentina and nearly all the top Argentinean
wines showcase this varietal.
Merlot (Mare-low) -
Very good red-wine grape, a key player in the Bordeaux blend, more recently
grown as a varietal in its own right. Very soft and mellow wine produced
from these grapes.
Muscat (Moos-caht)
Aromatic, ancient grape with a characteristic grape fruity and musky (as
the name implies) aroma.
Pinot Noir (Pee-noe Nwar) -
Classic red grape, widely accepted as one of the world's best. Think Burgundy
when you think of this grape. Wines produced from these grapes are light
and fruity.
Pinotage (Pee-noe-tahj)
A red grape, a cross between Pinot and Hermitage, grown in South Africa,
producing a rather jammy, inelegant, alcoholic wine
Riesling (REESE-ling) -
- The classic German grape of the Rhine and Mosel, certainly ranks with
Chardonnay, Cabernet Sauvignon and Pinot Noir among the noblest wine grapes.
Sémillon (Say-mee-yoN) -
White wine grape, native to Bordeaux and used there primarily in a blend
with Sauvignon Blanc.
Shiraz (Shee-rahz) -
A red variety extremely at home in Australia and south Africa ,making
deep colored, swiftly maturing yet long lasting ,soft at first with a
slight tangy aroma.
Viognier (Vee-ohn-yay)
This white grape is gaining considerable attention as a varietal in California
and, now, Southern France. In India we have IVY Viognier by Chateau Indage
Zinfandel (Zin-fahn-DELL)
Trendy American red grape varietal.white zinfandel wine is made out of
this grape. Fresh and fruity. Yummy yummy, good for your tummy.
Port wine
It is called Porto where it originated in Portugal. Port starts out very
sweet deep purple red wine made from many grape varieties blended together,
it is sweet because fermentation is stopped in the middle by adding brandy
which kills the yeast and brings the alcohol up to 20%.
White port
Made from white grapes, this gold colored wine can be almost dry (drunk
as an aperitif) or sweet. Served chilled
Ruby Port:
This young, non vintage style is aged in woods for about three years before
sold. Fruity, simple, and inexpensive, it is a best selling type of port.
If labeled Reserve or Special reserve, the wine has aged about six years.
Tawny Port:
Garnet or brownish-red in colour, simple tawnies are lighter wines that
age in casks for about three years before bottling. (Some are even blends
of ruby and white port). the best Tawny Ports are good quality wines that
acquire their pale color through long wood aging, which causes browning.
Vintage Port:
vintage Port is the wine of a single year blended from several of the
best vineyards. It's bottled before the wine has much chance to shed its
tough tannins. It therefore requires an enormous amount of bottle aging;
Vintage Port is usually not ready to drink for 20 years after the vintage.
Wine tasting:
A great wine by definition is that has achieved the perfect balance of
the vital attributes.
Color, Bouquet, Taste
Colour:
Hold the glass up to the light, the wine should be clear and brilliant,
whether the deep ruby color of the red wine or soft amber of white wine.
Bouquet:
Swirl the wine gently around your glass to help release its bouquet and
then sniff into the glass to get fullness of the bouquet.
Taste:
Hold the wine in your mouth for a moment before you feel the body and
swallow slowly to savor the taste and after taste.
What your palate has to say
Sweetness
It is detected mainly at the tip of the tongue .The sensation of sweetness
is first in the taste sequence, with a time lag of about one second and
a persistence of up to 10 seconds.
Acidity
It is detected mainly along the sides of the tongue. The six main types
and their taste effects are:
tartaric (hardness);
malic (sour apples);
citric (sharp, lemony);
succinic (a salty bitterness that causes salivation);
lactic (milky tartness);
acetic (acrid, vinegary).
The sensation of acidity is second in the taste sequence, with a time
lag of about 2 seconds and a persistence of upto 1 seconds.
Saltiness
It is detected mainly at the upper front part of the tongue .The sensation
of saltiness has a time lag of about 2 seconds.
Bitterness
It is detected mainly at the back of the tongue .The bitter sensation
is the last to be perceived with a time lag of about 3 seconds and a persistence
of up to 15 seconds.
Preparing wine for the table
Wine always tastes better at a right temperature.
For the wine to be appreciated, it is essential that it should produce
a sensation of freshness in the mouth.
Sweet or luscious white wines, Champagne; Sparkling wines should be
served at a temperature between 60 C and 80 C.
At a lower temperature, the aromas are trapped, the wine cannot breath,
and the bouquet is inhabited from being released…….
As for dry white and rose wine, they should be served cool but never iced
nor over chilled, at temperature higher than for the preceding wines,
namely between 80 C and 120 C.
Light and fruity red wines are best appreciated at temperature from 120C to 140C.
Richer and fuller red wine should be served at room temperature, that
is, at the temperature of a moderately warm room, between 150C and 180C.
Choosing the right glass is important.
A good wine deserve a good glass
The sides of the glass should be thin, uncoloured, and transparent, in
order to show off what sommelier (wine steward) call the "robe"
of the wine: its colour, limpidity, and general aspects.
In form the glass should have bulging sides with the top curving slightly inward so that the aromas are concentrated toward the top of the glass and the bouquet can be better appreciated.
The size of the glass should be rather large in order to allow serving a reasonable quantity without filling the glass more than two -third full.
A glass with the stem (4-5 cm) is easier to hold without transferring the heat of the hand to the wine.
Champagne is better appreciated in tulip glasses.
Selling wine
Assist your guest in choosing a wine that will compliment their meal.
Your knowledge of wine is a tool to inform people and make them comfortable.
Never criticize anyone's selection, and try not to impress your customer
with your knowledge.
Remember when you sell wine to your customer, you also increase the revenue
of your company/ hotel.
To encourage wine orders, suggest wine to your guest at the following
opportunities:
When greeting your guest, offer a wine by the glass or the wine list.
At the time your guest orders their meal, recommend wine pairing.
Between the salad and appetizer and entrée, ask your guest if they'd
like a wine to accompany the rest of their meal.
Whenever a glass or a bottle is empty, ask if you may replace it or suggest
a new wine.
Once your guests have ordered, deliver and open the wine as soon as possible.
Helping guest choose a wine.
There is no hard and fast rule in deciding which wine complements a certain
food, although time, tradition, and common sense have given us certain
wine and food associations.
Any wine may be served with any food associations.
Any wine may be served with any food and may be correct.
The general rule, however, is the lighter the food, the lighter the wine
The heartier the food, the richer (darker) the wine.
Typically, dry light wines are served at the beginning of a meal.
As the meal progresses, richer wines are served with the entrée.
Delicate wines go well with delicate dishes.
Full bodied wines go well with robust foods.
Sweeter wines pair well with desserts and spicy dishes.
To help your guest select a wine, ask simple questions or make suggestions,
such as:
"Do you prefer red or white wine?"
"The owner always enjoys a bottle of Chantilli Cabernet Sauvignon
with the steak you have ordered"
"Have you ever tried a glass of pinot noir with Pasta? It's an excellent
choice".
"A crisp Sauvignon Blanc is an excellent accompaniment to the cheese
salad".
Experiment with phrases and questions that work for you. The more you
talk about wine, the more comfortable you'll become in helping your guests
select a wine that will add enjoyment to their meal.
Serving Wine:
Glasses should be clean, attractive and the correct size.
Glasses with spots, lipstick stains or chips are, of course, unacceptable!
Handle a glass by the stem.
In some restaurant, a wine cooler or ice bucket may be used to maintain
the proper temperature of the wine at the table
Fill the bucket partially full of ice. Since the cooler is mainly for
show and maintenance of temperature, it is advisable to pre chill white
wine in a refrigerator.
Under normal condition, red wines do not need chilling prior to service.
However, if a red wine is warm; chill it in the refrigerator or ice bucket
for several minutes before serving.
Steps for wine service:
Once an order is taken from the host, repeat the order to verify that
it is correct.
Bring the bottle to the table promptly. Wines should be easily accessible
to the wait staff and stored at the correct temperature.
Cradling the wine in a napkin, present the wine to the customer. Announce
the name of the winery and the wine.
Once the host has acknowledged the wine, place the wine bottle on a
napkin, on the corner of the table. Try to keep the label facing the customer.
Open the bottle.
Place the cork near the host and, using a clean napkin, clean the top
of the bottle.
Pour a taste for the host.
After the customer announces his satisfaction with the wine, serve the
other guests, ladies first.
Be sure you are familiar with the house policy concerning refused bottles.
Pour carefully without touching the glass with the bottle. Never fill
the glass more than ½ full.
Observe consumption closely and refill glasses when appropriate.
Sell another bottle of wine. Be prepared to recommend another compatible
wine with the meal.
Food and Wine pairing
Your restaurant has been chosen by your guests because of a previous enjoyable
experience or a recommendation.
Serve them beyond their expectation.
Create an atmosphere in which guest are made to feel important and will
want to return.
Helping your guest select an appropriate bottle of wine for their meal
will enhance their dining experience.
Characteristic of a grape is your main tool for your wine service.
Characteristic of a grape
Cabernet Sauvignon: (red) Dark, full bodied, dry wine with elegant lingering
flavors. Serve with beef steak, roasts and filets, lamb, duck, game and
cheese.
Zinfandel: (red) medium to full bodied, spicy, generously flavored bold
wines. Serve with barbeque meat, pizza, heavy pasta, sausages, and stew.
Pinot noir: (red) light to medium bodied wines with gentle, delicate flavors.
Serve with veal, pork, chicken, duck, salmon, salads and pasta with light
sauces.
Merlot: (red) medium bodied, deep red with soft, rich berry character.
Serve with turkey, pork, beef, stews and cheeses.
Shiraz (red) medium to full bodied, with red berry flavours with some
pepper and spice overtones. Served with beef steak, roast, spicy pizza,
compliments with mild Indian curry
Chardonnay: (white) Medium to full bodied, rich white wine with Smokey,
vanilla and oak flavors. Serve slightly chilled with seafood, chicken,
turkey, salads and pastas with cream sauces.
Sauvignon Blanc: (white) A lighter wine whose flavors range from crisp
and grassy to lush and melony. Serve chilled with salads, chicken, appetizers,
light pastas and shell fish.
Riesling: white) German wine lover place the Riesling first, and why
not. It's medium to sweet wine. Its bouquet will be fruity and nor grapey,
refreshing and clean. Serve chilled with spicy dishes, Mexican tacos,
Indian curries, and spicy pizza.
Chenin Blanc: (white) Classic white varietal grape, light bodied, easy
drinking wine with plenty of refreshing soft acidity, Served with any
light dishes such as poultry, fish, and pasta. You gotta try it once.
Get addicted.
Sparkling wines:
Time for celebration, those little bubbles that tickle your nose as you
sip reminds you of a great time you are enjoying. You can start with the
bubbles and end with it as well. Served with any type of food. Sooo gooood!!!!!!
WHICH IS A BEST WINE ?
THE BEST WINE IS THE ONE THAT YOU ENJOY THE MOST.
Serve your guest with a BIG smile:, make them feel that you are happy
to serve them.
Remember, Meal without a wine is like a day without a sunshine.