Basic Wine Knowledge

 Basic Wine  Knowledge

Objectives At the end of this session, trainees will be able to:  Lear Learn n som some basi basicc idea ideass on on win wine, e, its classification, anatomy, and production.  Know Know the the diffe differe rent nt var varie ietie tiess of gra grape pess ±  their distinct characteristics and what type of wine they produce.

What Wine

is Wine?

is basically fermented grape juice...

It may be: 

red, white or pink (rosé)



dry, dry, medium or sweet in style



with alcohol content between 5.5 to 14

Classification

of Wines

 Still Wines - are wines that that are bottled bottled right after the fermentation fermentation process.

 Spar Sparkl klin ing g Wines - wines are processed processed through double fermentation fermentation to achieve achieve carbon dioxide trapped inside the bottle.

 Fort Fortif ifie ied d Wines - are wines wines where neutral neutral grape spirit spirit is added during or after the fermentation.

 Arom Aromat atiz ized ed Wines - are fortified fortified wines that have aromatic aromatic ingredients ingredients added

Simple anatomy of the grape : Stalks eldomly S eldomly

used due to its bitter content 

Flesh or Pulp  Are pressed  to release the juice  for the wine

Seeds  Like stalks are discarded 

Skin Yields tannin and colour 

How

is it being made?

Grapes must be

transported with care care  from the vineyard to winery as soon as possible after harvest. ha rvest.  Before the grapes are lightly crushed to release the juice and  bring it into contact with yeast,the  skin, stalks and pips are removed.

The crushed   grapes may be pumped into a tank called Vinimatic to be macerated..

 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

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..

 Both juice and skins are put  in a fermentation fermentation vat.

 Fermentation takes place in either   stainless-steel  stainless-steel vats or in oak  barrels. Most white wines are  filtered and bottled straight  away to preserve their   freshness

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. p roduction. To 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 no w called must, is transferred to a fermentation tank (2), where it remains for up to 14 days while yea sts slowly convert the grape  sugar to alcohol. The juice, now considered wine, is sepa rated from the skins and stems by passing it th rough a  press (3). The wine is pumped into barrels (4), often made of oak, where it conti nues 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 i n 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.

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. Win 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. Char Chard donn onnay is easy asy to culti ultiv vate, ate, disea isease se resis esisttant ant and and prol prolif ific ic in most most cond condit itio ions ns..

This This versa ersati tile le grap grape e make a range of  white wines, dry through to very very swee sweet. t. It is often blended, usua usually lly with with Sauvign Sauvignon on Blanc Blanc and and also also Char Chardo donn nnay ay.. Dry Dry and and blen blende ded d wines ines are best when young -thin skinned grapes which but many of the sweeter  are prone to noble rot  wines ines impr improv ove e with ith age. ge. Semi Semill llon on is perh perhap aps s grea greate test st when hen subj subjec ectt to noble rot, making some famous dessert wines like like Saut Sauter erne nes s and and Bars Barsac ac..

Semillon

-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 f ruity,, sweet wines well balanced and honeyed.  Aging improves good quality sweet Chenin Blanc by bringing out the fruit.

Chenin

Blanc

Gewürztraminer 

-frost is a constant danger  to young buds in spring  -with distinctive pale pink colour 

The highly aromatic wines made for 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. W ith its exotic perfume and intense lychee flavor, Gewürztraminer is one of the few wines that will go with spic spicy y food food..

-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

iesling R iesling

-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 suffered unfairly in recent years due to similar but inferior  grapes being wrongly labeled as Riesling.

Cabernet

Sauvignon This is the most well known k nown 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, color, aroma and depth and in time have a long l ong lasting flavor, flavor, often of blackcurrants.

-thick skinned and    fruits are small  and in blue colour 

-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. pepper. The grapes are low in tannins, however, however, so they are often blended with highly tannic grapes such as Cabernet Sauvignon or Syrah, which benefits both of these varieties.

-vines are adaptable, thriving in warm places

Shiraz (Syrah) The Syrah grape makes dark, full bodies, strong red wines with great potential longevity, longevity, particularly if i f 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.

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.

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 f aily 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

-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. flavor. Most serious Beaujolais can be aged.