Week 5 Review

1
Week 5 Review

• Storing white wine
• Serving white wine temperature, glasses
• White wine and food
• Tasting wacky whites from Muscadine to
• Chardonel
• WAY TOO HOT in the room last week

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Week 5 Review

• Let's get started with some more review questions
  for fun!
• Discuss the answer to each question with the
  people at your table
• Then we'll reveal the correct answer

3

• What is the main difference between red and white
  winemaking techniques?
• White wines can only be made from white grapes,
  and red wines can only be made from dark-skinned
  grapes
• White wines are best fermented at warm
  temperatures, and reds are best at cool temps
• White wine grapes are pressed before
  fermentation, and red wines are pressed after
• Sulfite is used in making white wines but not
  reds
• Oak barrel aging is used for red wines but not
  for whites

4

• How is the bouquet of a wine different from its
  aroma?
• There is no difference. They are two terms for
  the same thing how the wine smells.
• Aroma refers to the smell of the wine bouquet
  refers to its taste.
• Bouquet refers to flowery, fruity smells aroma
  refers to other types of odors (leather, oak,
  mushrooms, etc.).
• Aroma comes from the grape bouquet comes from
  the winemaking.
• Aroma is what you smell before you taste the
  wine bouquet is what you smell after you taste
  the wine.

5

• What is the main process taking place during a
  primary yeast fermentation?
• Sugar is converted into ethyl alcohol and carbon
  dioxide.
• Malic acid is converted into lactic acid plus
  carbon dioxide.
• Sulfite is broken down into molecular SO2 and
  hydroxide compounds.
• Tannins are broken down into isopropyl alcohol
  and water.
• Esters and aldehydes are released from the liquid
  into the air.

6

• What does it mean to say that a wine is dry?
• It is very tannic and so dries your mouth out.
• It has virtually no residual sugar left.
• It has been oak-aged.
• It lacks fruity or floral smells and flavors.
• It is an older wine that has been aged for
  several years in the bottle.

7

• What does it mean to say that a wine is a
  varietal?
• It is highly variable in smell and taste
  depending on the region where it is grown.
• It is a wine characteristic of a particular
  region.
• It is from a proprietary blend of grapes.
• At least 75 of the wine is from a single grape
  variety.
• 100 of the wine is from a single grape variety.
• It is a wine produced by one particular winery.

8

• What are the 3 main grape varieties included in a
  Bordeaux wine? Choose them from the list.
• Chardonnay
• Cabernet Franc
• Cabernet Sauvignon
• Sauvignon Blanc
• Pinot Blanc
• Pinot Noir
• Merlot
• Malbec
• Shiraz/Syrah

No, this is a white wine Yes, a minor
component Yes, the main component No, this is a
white wine No, this is a white wine No, this is
Burgundy Yes, a major component Can be a
component, not major No, this is another purple
grape
9

• Which grape species is the classic European wine
  grape?
• Vitis aestivalis
• Vitis labrusca
• Vitis riparia
• Vitis rupestris
• Vitis vinifera
• Vitis cinerea

10

• Match the characteristic with the type of grape.
• A. table grape B. wine grape
• ___ Higher in sugar
• ___ Usually larger berries
• ___ Higher in acid
• ___ Usually seedless
• ___ Usually no strong fruit aromas

B A B A B
11

• What characteristics do wines grown in warm
  climates tend to have compared to those grown in
  cool climates? Choose all that apply.
• higher acidity
• higher alcohol
• more oak flavor
• darker color
• richer aromas
• better for long aging

No Yes No Yes Yes Not necessarily
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Less Common (wacky!) Red VarietiesTasting
BuffaloPetite SirahMontepulciano
dAbruzzoPinotageMalbecHatteras Red muscadine
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Storing Red Wines Page 80 of the Wine Bible

• Only reds with generous fruit and firm
  structures high alcohol and tannins are meant
  for the long haul.
• Store them where the environment is cool, around
  50-55F (cellar temp.).
• If closed with cork, store them with the bottle
  lying on its side or upside down.
• Store them out of direct sunlight.
• Avoid extreme temperature variation.
• Vibration may be deleterious.

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Serving Red Wines

• Red wines are best served at 5-10F above cellar
  temperature, about 60F.
• Modern room temperatures are too hot for reds, so
  chill a half hour before serving.

Note that if you are serving both red and white
wines, the whites should come out of the fridge
about 30 minutes before serving, and the reds
should go in then
15
Serving Red Wines

• Dont be put off by sediment you may find in the
  bottom of the bottle.
• Red wines naturally form sediment from the
  tannins and colors as they age.
• Just decant off the sediment and enjoy!

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How to Decant Wine

• Method 1 using a decanter
• Store the wine vertically for a day or two to
  allow sediment to accumulate on the bottom of the
  bottle
• Carefully pour the wine into the decanter leaving
  the last bit of wine and sediment in the bottle
• NOTE Do not store wine for more than a few days
  in a decanter made of leaded glass, as lead can
  leach into the wine

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How to Decant Wine

• Method 2 using bravery and daring
• Store the wine upside down for a day or two to
  allow the sediment to accumulate on top of the
  cork
• Holding the bottle over a sink at a steep angle
  (cork down), insert a corkscrew and remove the
  cork without tipping the bottle up
• Just as the cork comes out, allow a splash of
  wine to fall into the sink, then quickly tilt the
  bottle upright to prevent further loss

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Red Wines FoodPages 83-86 of The Wine Bible

• Drink lots of different reds with lots of
  different foods and pay attention.
• Lamb is a versatile pair with reds.
• Cabernet is potent Pinot is delicate. Many reds
  fall one way or the other.
• Acidic reds, like whites, tend to be more
  flexible with food.
• Salt is balanced well by acidity in wine.
• High fat content pairs with tannic reds as the
  fat coats the tongue and bars the tannin.

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Less Common Red Varieties
Tasting BuffaloPetite SirahMontepulciano
dAbruzzoPinotageMalbecHatteras Red muscadine
Again this week, we'll be doing a matching
exercise during the blind tasting. Try to match
the wine with the description provided.
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• Buffalo Hybrid bred in New York as a table
  grape in 1921 wine is dry, light, fruity, not
  foxy may have green flavors when young
• Petite Sirah Minor French grape commonly used
  in blends dry, tannic, very dark color savory,
  almost meaty character, dense blackberry fruit
• Montepulciano d Abruzzo Cheap Italian red
  dry robust, low in tannins, good acidity, full
  bodied and smooth not complex in flavor plum
  aromas
• Pinotage South Africas signature red wine a
  cross between Pinot Noir and Cinsaut dry and
  tannic lively crimson color lots of round, red
  fruit flavors, milk chocolate, toasted
  marshmallows can have a disinfectant aroma when
  young
• Malbec Argentinas most successful red wine
  dry, tannic, and dark colored has a silky
  richness, well balanced aromas of plum, tobacco
  leaf, violets rich fruit flavors
• Hatteras Red muscadine American native
  southeastern grape (Vitis rotundifolia) sweet,
  strong and distinctive musky flavor

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WEEK 6 WINES REVEALED
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NEXT WEEK

• CHAMPAGNE DAY!!
• Read p. 161-182 in The Wine Bible on champagne
• Bring your glasses!