Famous Grapes And Wine Tasting

Grapes and wine tasting a workshop by www.ThailandHotelier.com

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About famous Grapes Cabernet Sauvignon Cabernet Sauvignon and its cousin Cabernet Franc are the foundation of red Bordeaux. It has been the most successful of the classic grape varieties in traveling the world. Basically, Cabernet Sauvignon is planted everywhere wine is made. Chardonnay The most successful white grape in the international spread of noble varieties. Chardonnay became established as the name and style of California in the wine boom of 1980s. Chenin blanc Some of the finest sweet and dry Loire sparkling wines are 100% Chenin Blanc. Australia and South Africa also produce some lovely dry wines from the same grape. Gewürztraminer In German “gewürz” means spice. This grape variety is grown in Alsace, Austria, Italy and of course Germany. It has a pronounced fruitiness overlaid by aromatic, spicy flavours. Merlot Merlot is the key to the great red wines of St-Emilion, Pomerol and Italy. The important role it plays in such great names as Château Petrus, has led many winemakers from Southern France, California, Chile and South Africa to successfully experiment with this variety. Pinot Noir Infuriating to grow, fascinating to taste, Pinot Noir is the grape of great red Burgundy and light fruity Swiss wines. Riesling The true classic German wine. The variety is perfectly adapted to the cool, steep, river-slope vineyards along the Rhine and Mosel banks and in Austria. Sauvignon Blanc Sauvignon Blanc – fresh, acidic, assertive, yet with enough fruit to be enjoyable – is known world wide. Wines made of Sauvignon Blanc are featured on the worlds finest wine lists such as Sancerre or the excellent Sauvignon Blanc from New Zealand. Semillon Semillon is one of the most noble grape varieties, not only is it the main grape for the finest Sauternes, but is also fermented dry to produce

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Syrah Syrah is the grape of the great Rhône wines. Australia has taken Syrah, known as Shiraz (The name of the Persian city where this grape was “born”), with enthusiasm, partly because it was one of the first grapes planted there. Tempranillo Tempranillo is the key grape of most Spanish red wines. Whatever its origins, Tempranillo has established itself as Spain’s senior red variety with its peppery character. Zinfandel This is the classic grape variety grown in California where it produces very full bodied robust red wines which need time to age

Wine descriptions Acid / acidity Gives life and freshness Alcohol Gives wine its characteristic “weight” Aroma Smell that comes from the grape rather than from ageing in barrel or bottle Aromatic Wines from grapes with a particularly pronounced aroma Body The combined impression of weight and consistency on the palate, mainly, but not solely, to the level of alcohol. Bouquet General term to describe the smell of wine, but particularly used for smells derived from vinification, and barrel or bottle age. Elegant Finesse, harmony and the absence of harsh impressions Fine High quality wine Finish Tastes and aromas that linger after the wine has been swallowed.

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Grapey Used to suggest a taste of fresh grape juice Green Unripe, young. Also refers to acidity and tannin Herbaceous A smell reminiscent of green plants, or freshly cut grass Hollow Empty of flavor and noticeably short Lean Used critically, means a lack of ripe fruit Length/long The hallmark of a quality wine Mature Ready to drink Mellow With soft agreeable texture Nutty A smell and taste often found in mature white burgundy, Oaky Smells and sometimes a slight dryness of texture that is derived from ageing in new oak barrels Peppery Smell of ground black pepper Raw Harsh impressions from alcohol, acid and tannin in immature wine Ripe A sweetness of flavor in wines made from very ripe grapes Short Lacking in persistence of flavor on the finish Smoky The smell and/or taste to the wine www.thailandhotelier.com

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Stewed Like tea brewed too long: dull; vegetal smell; coarse; astringent. Supple Soft and gentle, without being flabby Tannin Substances from grape skins, seeds, leaves and stems that give red wines its longevity dry and mouth puckering feel which soften with age and causes settlement over time. Thin Dilute and meager in flavor Tired Lacking freshness and zest. Vanilla The smell and taste most often associated with wines that have been aged in new oak barrel

The Techniques of Wine Tasting Appearance can tell you a lot about wine. Tilting the glass away from you until it is almost horizontal will reveal the width and hue of the “rim”. The wine’s clarity, brightness, depth of color and carbon dioxide bubbles are best seen by looking at it from above, with the glass standing on a table. Hold the glass against the light or a white background to give a general impression of the color. Then take your first sniff-before you swirl the wine. Hold your glass by the stem or by the foot so that you can see the wine clarity. To get the wine moving, most right-handed people move the glass gently anti-clockwise; left-handers find it easier clockwise. In either case, very little movement is required. Swirl the wine in the glass, and hold it up to the light. Examine the ”legs” or “tears”: are they large or small; slow or fast moving? Which determines the viscosity, weight, alcohol and sugar in the wine. Sniff the wine before swirling, using short sniffs and deeper ones, very gentle sniffs and much sharper ones. Concentrate on the smell, and what it reminds you of. Repeat the process immediately after you have swirled the wine in the glass. Note your thoughts. (When swirling a wine you expose it to oxygen and it could give an “aging” result. If a young wine is swirled properly it could taste like it is one or two years older.) Taste the wine by taking a reasonably generous mouthful; “chew” it around your mouth for a few seconds, then purse your lips and suck some air into your mouth to “aerate” the wine. Note your conclusions, returning for a repeat sniff if desired.

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From Grape to Glass

The “Ingredients” of Fresh Grape Juice per volume

per volume

The “Contents” of Wine

73.5%

Water

86%

water

25%

carbohydrates, of which 5% - cellulose 20% - sugar

12%

alcohol (ethyl alcohol)

0.8%

organic acids, of which 0.54% tartaric acid 0.25% malic acid 0.01% citris acid

1%

glycerol

0.5%

minerals, of which 0.025% calcium; 0.01% chloride; 0.025% magnesium; 0.25% potasium; 0.05% phosphate; 0.005% silicic acid; 0.035% sulphate; 0.1% others such as iron, sodium, copper, aluminium, boron etc.

0.4%

organic acids, of which 0.20% tartaric acid 0.15% lactic acid 0.05% succinic acid (plus traces of malic acid citric acid)

0.13%

tannin and colour pigments

0.2%

carbohydrates (unfermentable sugar)

0.07%

nitrogenous matter, of which 0.05% amino acids 0.005% protein 0.015% other nitrogenous matter

0.2%

minerals, of which 0.02% calcium; 0.01% chloride; 0.02% magnesium; 0.075% potassium; 0.05% phosphate; 0.05% silicic acid; 0.02% sulphate;

Traces

mainly vitamins such as thiamine, riboflavin, pyrodoxine, nicotinic acid etc.

0.1%

tannin and colour pigments

0.045%

volatile acids (mostly acetic acid)

0.025%

nitrogenous matter, of which 0.01%amino acids 0.015% protein and other nitrogenous matter

0.025%

esters

0.004

aldehydes

0.001%

higher alcohols

traces

mainly vitamins such as thiamine, riboflavin, pyrodoxine, nicotinic acid etc.

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Champagne is the king of sparkling wines. Although many sparkling wines are made by the famous methode traditionelle they do not have the quality and elegance of the best champagne. There are many factors which combine to make this wine unique: the chalky soil and kimmeridgean clay, which not only produce high quality grapes but can be tunneled to provide the controlled temperature necessary for the maturation and secondary fermentation inside the bottle; the Chardonnay and Pinot Noir grapes; the skill of the growers who have to produce perfect fruit in this northern district near Reims and the expertise of the blenders from Champagne houses in producing their individual styles. A typical blend of grapes might be: Chardonnay 25%30%, Pinot Noir and Pinot Meunier 70%-75%, or 60% Chardonnay with the balance of Pinot Noir and a little Pinot Meunier according to the house style.

White Bordeaux Sauternes The richness of Sauternes can be matched with chocolate, blue cheese, or its staggering complexity enjoyed simply unaccompanied. Red Bordeaux Red Bordeaux is elegant, having a firm but feminine style, the finest wine of its kind in the world, but its characteristic softness and subtlety come only with bottle age. Although initially quite heavy in tannin and sturdy in youth, the wines mature beautifully and later attain a softness and elegance. Margaux wines are generally lighter in style than the rest of the Médoc. The bigger wines come from Pauillac, St-Julien and St-Estephe where the greater the wine, the greater the satisfaction from waiting for maturity. Red Graves is quite full, earthy and ages magnificently. The fullness and softness of the wines of St-Emilion and Pomerol account for their general description as the ‘Burgundies of Bordeaux’. Although the classification of 1855 promoted the wines of sixty-two vineyards as the finest growths, there are today many wines, which could certainly be listed alongside them.

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Burgundy Burgundy is an area rich in history, gastronomy and wine. Unlike the great estates of Bordeaux, the finest Burgundian vineyards are owned by a proliferation of smallholders, a direct result of the revolution. Prior to 1789 the church owned most of the vineyards in Burgundy but these were seized and broken up, the new order being as much anti-church as antiaristocracy. While some of the large Bordeaux estates were owned by the aristocracy, many were owned by the bourgeoisie, who, because of their long association with the English, were anti-papist and so escaped the full wrath of the revolution. Burgundy’s great vineyards were further fragmented by inheritance laws, which divided the plots of land into smaller and smaller parcels.

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Rhône

The northern and southern Rhône districts have vastly different soils, climates and grape varieties, and hence varying styles of wine. They produce wines of the greatest delicacy in the north, while further south the more robust wines are the perfect partner for meat, game or cheese.

Loire Often thought as ideal wine for fish and shellfish, these light and summery wines are made from different grape varieties. The vineyards of Muscadet with the grape of the same name are located by the mouth of the Atlantic Ocean. The area of Vouvray, known for its fine sparkling and sweet wines, grows the Chenin Blanc grape. As the river meanders its 600 miles journey, it flows through the red wine regions of Chinon and Bourgueil where the Cabernet Franc grape is cultivated, ending its journey at its source in the regions of Pouilly and Sancerre, where fine flinty, smoky wines are made from Sauvignon Blanc.

Alsace Perhaps French? Since 1919. Perhaps German? From 1870. Once belonging to the holy Roman and lusted after by the the AustroHungarian empire, all these influences have made the wine from this picturesque eastern French region aromatic and rich. Its Gewürztraminer being the perfect partner for asian food, ‘Gewürz’ means spice, and this variety has a characteristic bouquet and flavour of musky roses and lychees, although it is exotic rather than strictly spicy. Similarly, its Riesling can have a wonderful sweetness and balancing acidity, flowery in youth but maturing to display subtle oily scents and flavours, absurdly it is grown nowhere else in France.

French Regional Wines A culture clash between the new and old world has led to a vast improvement in the quality of wine emerging from southern France. No longer mass produced by co-operatives, instead we have seen innovation and enthusiasm spread throughout these areas less restricted by appellation contrôlée laws, producing something perhaps a little more stylish from the indigenous grape varieties.

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Italy The renaissance began thirty years ago in Tuscany, the Italian wine industry was revolutionized with the introduction of foreign grape varieties and production methods. The country the Greeks referred to as the land of the vine still produces more than 20% of the worlds wine, but it now has a new dynamism, and so these strong, rich, reds and light, dry whites have become even more appealing to the rest of the world.

Spain Spain is now producing some great wine, its not just Rioja. We list slightly less traditional fare from the Somontano region, and the legendary Vega Sicilia Unico. Even though Spain has more land under vine than any other, production has been hampered in the past by adverse weather conditions and old fashioned methods. Now you may find a little less oak and a lot fresher flavours.

Spain Spain is now producing some great wine, its not just Rioja. We list slightly less traditional fare from the Somontano region, and the legendary Vega Sicilia Unico. Even though Spain has more land under vine than any other, production has been hampered in the past by adverse weather conditions and old fashioned methods. Now you may find a little less oak and a lot fresher flavours.

Austria Over the last decade, Austria has slowly yet surely begun to establish its own unique wine identity and it produces some exceptionally fine wines. A scandal in 1985 did put the Austrian government under enormous pressure to tighten up controls; with the result that Austria now has the most strictly controlled, safest wine industry in the world.

North America For nearly 400 years wine has been made in the new world, surviving disease, abject failure and prohibition. Winemakers were still driven to imitate their old world counterparts, finally succeeding in eclipsing the quality of their inspiration at a blind tasting in Paris in 1976. Californian wine hasn’t looked back since.

Mexico It was the Spanish who brought wine to Mexico, the oldest wine-producing country in the Americas. Some lovely wines are now produced in Baja California with robust and spicy grape varieties ideally suited to their environment.

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Argentina Argentina has some of the highest situated vineyards in the world, slowing the ripening of the grapes to give a fuller character and intensity of colour

Australia Australia has gained most popularity in the world of wine, but the real revolution started in the 1950’s with irrigation and temperature controlled fermentation. It took the rest of the world 30 years to catch up with other less technological advancements, and simpler unrestricted practices; such as labeling by varietal. The whites can often be fresh or quite oaky and rich, the reds robust and spicy. They are a real reflection of their country’s harsh and arid environment.

New Zealand In 1982 the rest of the world bought 12,000 cases of New Zealand wine, by the millennium this had increased to 2.1 million, a direct result of the international acclaim for its quality, especially of the Sauvignon Blanc which is now regarded as the definitive benchmark for this varietal. Within New Zealand the wine growing regions span 1000 miles, resulting in tremendous environmental and climactic contrasts, in fact comparable to the wine produced by the terrain and weather stretching from Bordeaux to southern Spain.

South Africa The legendary wine from Constantia became so highly regarded in Europe during the 19th century that it was bought in preference by the exiled Napoleon and Russian tsars, instead of Madeira, Tokay, or even Sauternes. An early indication that the Cape could produce wines of great quality, that promise is perhaps only just now being fulfilled. South Africa’s main wine producing areas are still concentrated in the southwest, spreading gradually north and eastward from Cape Town.

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