Basic Wine Knowledge

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Basic Wine Knowledge
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Objectives

• At the end of this session, trainees will be able
• to
• Learn some basic ideas on wine, its
  classification, anatomy, and production.
• Know the different varieties of grapes their
  distinct characteristics and what type of wine
  they produce.

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What is Wine?
Wine is basically fermented grape juice...
It may be

• red, white or pink (rosé)

• dry, medium or sweet in style

• with alcohol content between 5.5 to 14

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Classification of Wines

• Still Wines

- are wines that are bottled right after the
fermentation process.

• Sparkling Wines

- wines are processed through double fermentation
to achieve carbon dioxide trapped inside the
bottle.

• Fortified Wines

- are wines where neutral grape spirit is added
during or after the fermentation.

• Aromatized Wines

- are fortified wines that have aromatic
ingredients added
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Simple anatomy of the grape
Stalks
Seldomly used due to its bitter content
Seeds
Like stalks are discarded
Flesh or Pulp
Are pressed to release the juice for the wine
Skin
Yields tannin and colour
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How is it being made?
Grapes must be transported with care from
the vineyard to winery as soon as possible after
harvest.
Before the grapes are lightly crushed
to release the juice and bring it into contact
with yeast,the skin, stalks and pips are removed.
Fermentation takes place in either
stainless-steel vats or in oak barrels.
Most white wines are filtered and
bottled straight away to preserve
their freshness
The crushed grapes may be pumped into a tank
called Vinimatic to be macerated..
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How is it being made?
Red wines are almost always made from
black grapes where the chemicals in the skin and
pips play role in the aging.
The stems and stalks are usually taken off.
Grapes are then lightly crushed to release their
juice, thus allowing fermentation to begin as
quickly as possible..
Fermentation takes place in either
stainless-steel vats or in oak barrels.
Most white wines are filtered and
bottled straight away to preserve
their freshness
Both juice and skins are put in a fermentation
vat.
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Wine Production Although wine makers use many
different techniques to produce wines with unique
characteristics, there are six basic steps
involved in most wine production. To make red
wine, grapes are passed through a mechanical
destemmer-crusher (1) to remove the stems and
release the juice. The juice, stems, and skins,
now called must, is transferred to a fermentation
tank (2), where it remains for up to 14 days
while yeasts slowly convert the grape sugar to
alcohol. The juice, now considered wine, is
separated from the skins and stems by passing it
through a press (3). The wine is pumped into
barrels (4), often made of oak, where it
continues to ferment and develop in a process
known as aging. During aging, residue settles to
the bottom of the barrel and form sediment called
the lees. Wine makers may separate the wine from
the lees in a process called racking,
transferring the wine to clean casks (5).
Finally, the wine is mechanically bottled (6),
corked, and packaged for distribution. In white
wine production the grapes are separated from the
skins and stems before fermentation. The grapes
are passed through a destemmer-crusher (A), and
the must is immediately passed through a press
(B) that applies pressure to separate the juice
from the skins and stems. The remaining steps,
fermentation (C), aging (D), racking (E), and
bottling (F), are similar to those of red wine
production.
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Chardonnay
The most popular white grape
variety, this is in part due to its
unfussy temperament and
versatility for making wine. It is
the variety behind classic white
burgundy and one the three varieties used
to make champagne. Wines from this grape are
dry and light (crisp apple like flavors) to
medium and full bodied (butter) depending on
how they are made. Chardonnay responds
very well to being aged in oak. This gives
the wine a depth of flavor not achieved
by any other process. Chardonnay is
easy to cultivate, disease resistant and prolific
in most conditions.
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This versatile grape make a range of white
wines, dry through to very sweet. It is
often blended, usually with Sauvignon Blanc and
also Chardonnay. Dry and blended wines are best
when young but many of the sweeter wines improve
with age. Semillon is perhaps greatest when
subject to noble rot, making some famous dessert
wines like Sauternes and Barsac.
-thin skinned grapes which are prone to noble rot
Semillon
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-thin skin and has high sugar content
Very high acidity characterizes these
grapes, which need plenty of sun to ripen
properly, otherwise the wines are tart. White
wines form very dry through to sweet (some of
them are borytrized) as well as sparkling are
produced. Successful dry wines are fresh and
fruity, sweet wines well balanced and honeyed.
Aging improves good quality sweet Chenin Blanc by
bringing out the fruit.
Chenin Blanc
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Gewürztraminer
-frost is a constant danger to young buds in
spring
-with distinctive pale pink colour
The highly aromatic wines made form this spicy
variety are full bodies whites that can be dry
or sweet. They have low acidity and high alcohol
content, often over 13 percent. With its exotic
perfume and intense lychee flavor, Gewürztraminer
is one of the few wines that will go with spicy
food.
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-vine growth is very vigorous
This acidity makes this a good blending variety
to add zest to blend wines. It is most often
blended with Semillon. Wines made from this
grape are mostly very dry fresh whites,
designed to be drunk young. Their intense taste
and aroma, suggestive of green grass
and gooseberries, make them easy to recognize.
Sauvignon Blanc
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Riesling
-the wood is very hard, making the vine quite
frost-resistant
This classic German variety makes
some fine white wines
all over the world, from the bone dry
to t he very sweet. They are
light in body and low in alcohol, yet
strongly flavored and very long lived.
Whatever the style of wine, high acidity
always balanced richness. Superb,
very sweet wines are made from Riesling grapes
that have been subject to noble rot. Rieslings
reputation has suffered unfairly in recent years
due to similar but inferior grapes being wrongly
labeled as Riesling.
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Cabernet Sauvignon
This is the most well known black grape variety
in the world. Along with merlot, with which it is
often blended. The grape are high in tannin, so
cabernet sauvignon wines age will, (specially if
oaked), but need time to mature. At best, the
wines are rich in color, aroma and depth and in
time have a long lasting flavor, often of
blackcurrants.
-thick skinned and fruits are small and in
blue colour
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-yields are carefully controlled to ensure
quality due to its delicateness
Grenache
On its own, this black grape makes
warm, fruity flavored wines with high
alcohol content and aromas of freshly ground
black pepper. The grapes are low in tannins,
however, so they are often blended with highly
tannic grapes such as Cabernet Sauvignon or
Syrah, which benefits both of these varieties.
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-vines are adaptable, thriving in warm places
Shiraz (Syrah)
The Syrah grape makes dark, full bodies,
strong red wines with great potential
longevity, particularly if oak aged. Fairly
tannic when young, these wines should repay
keeping for at least three years and are best
with food. Mature Shiraz has aromas of
blackcurrant, cedar and mixed spice.
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Merlot
-grapes are early to fruit and prolific
This is the most widely planted black
grape variety of Bordeaux where it is usually
blended with Cabernet Sauvignon. The
latter gives backbone to the Merlot, which is
lower in tannins and acidity, yet add richness
and smoothness to wines that would otherwise
be harsh. On its own, Merlots that are
unblended are usually soft and easy drinking
wines with flavors of plum and fruitcake.
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Pinot Noir
This is the grape used to make red burgundy.
It is extremely sensitive to climactic
conditions and yields are not very high, making
it both difficult and expensive to produce.
Rarely blended. Pinot Noir grapes make faily
pale colored, light or medium bodied reds
with a strawberry or raspberry aroma. Pinot
Noir is one of the main grape varieties
used in champagne.
-has low level of tannin and colour in skin
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-grape made to be drunk just weeks after
harvest
Gamay
Beaujolais, which is made from the Gamay grape,
are mostly uncomplicated, light and fruity reds
intended for drinking when young and fresh. The
wine has a distinct pear aroma, often the result
of the production methods and a raspberry
flavor. Most serious Beaujolais can be aged.