Componentsin s16 PV

8/17/2019 Componentsin s16 PV

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Please sit only in your assigned seat which was posted to blackboard.

If you do not have an assigned seat, go see Beth Wilcox in the foyer.

All seats are assigned so please do not take an empty seat.

Cell phones and electronic devices off and stowed during class.

READINGS INTRODUCED YOU TO:

Types of WineWine StylesWinemakingWine TastingGrape VarietiesPlace Names

Rating Wine

Wine ServiceGlasswareWine Buying:

Restaurants &Retail

Wine FundamentalsWine components

How we taste and evaluate wine

Calibrating your senses


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Where they come from, and their effects on color, aroma, flavor, texture, body, storage

life and our enjoyment of wines.


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Wine Vocabulary

•What are

legs?

•What is the difference between a wine’s Bouquet and a wine’s Aroma?

•Why are some wines more astringent than others?

•What defects may be present in wine that make it acceptable to send back?

Wine Components•Water•Alcohol•Acids•Sugar (sweetness)•Anthocyanins•Tannins•Phenols•Grape solids•Sulfites•Undesirable elements

Resulting in…

•Color•Body•Texture•Aroma •Bouquet•Taste •Aftertaste•Storage life

#1. Alcohol

•Normal range for Table Wines: 7‐14.5% • It affects: body, mouth ‐feel and storage life.• Too much = “HOT” and a burning sensation.

Alcohol

•Light bodied wines 7‐10% (cool climate)

•Medium bodied wines 10‐12% (cool to moderate climate)

•Full bodied 12.5+% (warm to hot climates)

**FORTIFIED WINES have alcohol added in the form of grape neutral spirits to boost their levels as high as 20%

Grape Sugar Yields Alcohol

•The amount of sugar (potential alcohol) depends on ripeness of the grapes at harvest

•Measured in Degrees Brix•White grapes generally are 21 –24 Brix producing 11 to 13% alcohol if fermented dry.

•Red grapes harvested at 22 to 26 Brix producing 12 to 14% alcohol


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Changing Component Levels in the Winery

•AMELIORATION – the addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine •A practice used in New York State’s cooler wine regions

#4

•Taste and evaluate the flavors and impact on the palate:

• Acidity• Fruit • Tactile impression• Body or weight of the wine• Sweetness (compare to sample #5)

#4 & #5 Residual Sugar

•Wines with less than .4% sugar are technically dry

•Residual sugar balances high acidity•Wines with high acidity can appear dry to the taste even though they have residual sugar.

NOW: Taste sample 5 and evaluate•Then squeeze lemon into it and re‐taste

How We Evaluate Wine: Appearance

White table

wines

range

in

color

• Pale yellow/green• Light yellow (straw) • Medium yellow• Light gold• Medium gold• Possible defect–Amber to brown color

#6. Smell/Taste: compare color, bouquet, taste to #4

•Oxidized•Maderized•Color changing

NOTE: several smell only samples will be passed around shortly

How We Evaluate Wine: Smell

• Aroma– the fragrance associated with the grape variety

Chardonnay – green apple, pineapple

Sauvignon Blanc – grassy, herbal, citrus


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#7 Smell/Taste

Descriptors Anyone?

#8. Components from the Grape Skin

•Anthocyanin – provides the color in red wine

•Tannin – provides structure and aging potential. Can cause a mouth drying sensation and bitterness

•RESVERETROL – antioxidant in wine believed to be effective in lowering

cholesterol levels

How We Evaluate Wine: AppearanceThe Color of Red Wine as It Ages•Young Immature – Purple Red•Youthful – Ruby‐Garnet Red•Mature ‐ Brick Red (rusty edges)•Declining – Tawny (brown edges)•Usually over the hill – Brown (muddy)•Red wines lose color as they age

Samples 9, 10 & 11 are smell only

These will be passed in small plastic containers

•Be gentle with samples 10 and 11

•Sniff and record your experience

#9 Smell only—Vegetable

•Swirl container and take a light sniff

•What vegetable essence do you smell?

Reasons to Send the Wine Back! Defective Odors

Cause

1. Sulfur Dioxide

2. Hydrogen Sulfide

3. Mercaptans

Effect

1. Stinging sensation (in the nasal passage)

2. Rotten eggs3. Essence of

skunk and rotting cabbage


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Reasons to Send the Wine Back!Defective Odors

Cause4. Oxidized

5. Maderized

6. Corked (TCA)

Effect4. Bland (loss of

flavor)5. Cooked; Sherry ‐

like with nutty flavors

6. Musty, moldy

Fill level or Ullage as an indicator of condition

Reasons to Send the Wine Back!Defective Odors

Cause7. Dekkera/

Brettanomyces8. Sorbate

9. Pediococcus

Effect7. Barnyard,

Horsey, Mousey8. Bubble Gum

Smell9. Dirty Socks

#10 Smell (gently)

•Volatile Acidity •Acetobacter produces Acetic Acid•Acetobacter can also produce Ethyl Acetate aromas which are similar to nail polish remover. YUM!

A Finished Wine

How we will distribute wine in class this term.

Please pickup your wine glass kit.On the count of 3 please open it.

How We Evaluate Wine

• Our sense of taste is really dependent on our sense of smell

• Olfaction is where the action takes place

• You have the ability to identify hundreds of odors!


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• Aroma– the fragrance associated with the grape variety

Chardonnay –Green Apple, Baked Apple, Pineapple

Sauvignon Blanc – Grassy, Herbal, Citrus (lemon, lime grapefruit)


•Bouquet – fragrances developed in the wine making and aging process

•With bottle age the bouquet changes •Wood influence –vanilla, toasty, smoky, spice, butter, coconut•The bouquet is influenced by esters formed during fermentation and

developed during barrel and bottle aging.

Evaluating the Finished Wine

• A Sample of Pinot Noir


Appearance: • Brilliant• Clear• Dull• Cloudy• Precipitated

How We Evaluate Wine:Aroma & Bouquet•Swirl the wine in the glass •Take slight whiffs first •Swirl again and take a more rigorous snort!

Smell

Varietal Characteristics of Pinot Noir•Red fruits –cherry, berries, strawberry

•Wood influence ‐ vanilla, toasty, smoke


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How We Evaluate Wines: Tasting Stages

•Attack (Introduction)•Evolution•Finish•AftertasteConsider : Impact, Balance, Intensity, Complexity, Length, Typicity

We taste four things in wine:Sweet; Sour; Salt; Bitter

•There is a progression of taste recognition on the palate as we evaluate wine.

•1st Fruitiness (sweetness)•2nd Acidity (sourness)•Bitterness if it exists is generally perceived last (at the finish)

Do You Like It?Yes or No

#11 Smell (very gently!)

•Corked Sample •TCA taint 2,4,6 ‐Trichloroanisole•Musty, dank unpleasant smelling

Documents

Componentsin s16 PV