Blind Training 101

1

• Blind Training 101
• Tylor Field, III
• Indianapolis, IN
• December 18th, 2008

2
Agenda

• Introduction to Wine
• Northern Hemisphere/Southern Hemisphere
• Flavor and Body Styles
• Progressive Order of Wine
• Sensory Analysis

3
Introduction to Wine..

• Wine Definitions
• Fermentation
• Tannin
• Alcohol Content
• Vintage
• Three Major Wine Types
• Table Wine
• Sparkling Wine
• Fortified Wine

4
Old World vs New World
5
Northern vs. Southern Hemispheres
6
Wine Making..Where flavor is made

• 8 Flavor Influences
• Geographic Location (Old World vs. New World)
• Soil (Sandy loam, clay based, etc.)
• Weather (Climate) Warm Climate vs. Cool Climate
• Grapes (Vinifera - red and white varieties) Thick
  skin or thin skin
• Wine Making Process ( Still or Sparkling)
• Oak vs. Stainless Steel
• Age when served

7
American Red Wines..

• Cabernet Sauvignon
• Considered the best red wine grape by many.
• Richness of body and flavor make it perfect for
  STEAKS.
• Merlot
• Considered one of the premium varietals produced
  in the world.
• Perfect to recommend to a more novice red wine
  drinker.
• Meritage
• Red Meritage Proprietary blends..

8
American Red Wines..

• Pinot Noir
• Some of the best and most expensive red wines
  produced in the world are made with this
  varietal.
• Typically brighter fruit and lighter in body.
• Zinfandel
• Has recently developed into a premium red
  varietal.
• Can have spicy tones which match well with full
  flavored foods.
• Syrah (Shiraz)
• Can be a very rich, full an robust style of wine.

9
French Red Wines..

• Bordeaux
• Cabernet, Merlot, Cab Franc, and Petit Verdot,
  Malbec
• Left Bank Cab based
• Right Bank Merlot based
• Burgundy
• Pinot Noir
• Cote dOr, Cote Chalonnaise, Maconnaise
• Gamay
• Beaujolais
• Rhone Valley
• Northern Rhone Syrah Petit Sirah
• Cote Rotie, Hermitage, Crozes-Hermitage
• Southern Rhone - Grenache Syrah (also Cinsault
  Mourvedre)
• Chateauneuf-du-Pape

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Other Imported Red Wines..

• Italian Red Wine
• Sangiovese, Nebbiolo, etc.
• Three Major Italian Regions
• Piedmont Barolo Barbaresca, Barbera (grape)
• Tuscany Chianti, Brunello di Montalcino,
  Montipulciano, Super Tuscans
• Veneto - Amarone
• Spanish Red Wine
• Rioja - Tempranillo, Grenache
• Australian Red Wine
• Shiraz and big red blends

11
American White Wines..

• Chardonnay
• This green-skinned European grape is generally
  considered the finest white grape variety in the
  world.
• Often fermented in small oak barrels to create
  richness complexity.
• Malo Lactic Fermentation
• Sauvignon Blanc
• Also known as Fume Blanc.
• Either aged in stainless steel or small oak
  barrels.
• White Meritage
• Blends using alternative white varieties

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Imported White Wines..

• Burgundy
• Village wine (good)
• Premier Cru (very good)
• Grand Cru (the highest classification)
• Bordeaux
• Semillon, Sauv Blc
• Loire Valley
• Chenin Blanc, Sauv Blc
• Rhone
• Viognier, Marsanne, Roussanne
• Italian White Wine
• Pinot Grigio..

13
White Zinfandel Blush Wines..

• White Zinfandel
• Light body and sweet flavor make it a good
  starter wine.
• Blush Wines (Rose)
• Fermented with limited skin contact.

14
Champagne Sparkling Wines..

• Champagne Region
• Pressing, Blending (Tirage), Secondary
  Fermentation, Aging Riddling, Discorgement,
  Dosage and Corking.
• Sparkling Wine
• Pinot Noir, Pinot Meunier, Chardonnay
• Types
• Vintage or Non-Vintage
• Blanc de Blanc, Blanc de Noir

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Flavor Profiles

• Cabernet Blackcurrant , Mint/
  Eucalyptus, Cedar
• Merlot Blackberry ,
  Peppermint, Wet Soil, Plum
• Pinot Noir Raspberry , Rose Petals,
  Earthiness
• Syrah/ Shiraz Raspberry, Cinnamon,Toast ,
  Chocolate
• Sangiovese Strawberry , Violet,
  Varnish, Tar
• Chardonnay Lemon, Butter,Toast,
  Vanilla, Green Apple
• Sauvignon Blanc Grapefruit , Green Pepper, Cat
  Box
• Pinot Grigio Lemon, Almond, Bamboo,
  Apple
• Riesling Peach, Rose Petal,
  Gasoline, Apricot

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Body Style Comparison

• Skim Milk- Light Body Wine
• 2 Milk- Medium Body Wine
• Whole Milk- Full Bodied
• Cream Desert Wines

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Progressive Order
18
Sensory Analysis

• Sight (Visual)
• Smell (Nose)
• Taste (Palate)
• 1st Conclusion
• Final Conclusion