ENOLOGÍA

Banquetería

Módulo Enología

Edición N°1 Lugar de Edición INACAP Capacitación

Revisión N°0 Fecha de Revisión Marzo 2001 Número de Serie MAT-0500-00-012

Página 35 de 39

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Í N D I C E CONTENIDOS PÁGINA

CAPÍTULO I EL VINO

3

DEFINICIÓN CLASIFICACIÓN EL VINO EN EL RESTAUTANTE

3 3 4

CAPÍTULO II EL SUMILLER – SOMMELIER

5

LA CARTA DE VINOS CARTA O DEGUSTACIÓN SENTIDOS EMPLEADOS EN LA CARTA NORMAS GENERALES A SEGUIR POR LOS CATADORES AROMAS Y SABORES DEL VINO

6 7 8 10 10

CAPÍTULO III TEMPERATURA DE SERVICIO DEL VINO

12

CAPÍTULO IV VINOS BLANCOS

14

ELABORACIÓN CATA EL SERVICIO DEL VINO EN LA MESA

14 15 17

CAPÍTULO V VINOS TINTOS

18

ELABORACIÓN CATA VINOS TINTOS CON CRIANZA

18 19 21

CAPÍTULO VI VINOS ESPUMOSOS

24

TIPOS DE CHAMPAGNES (CAVAS ESPAÑOLES) ELABORACIÓN DE ESPUMOSOS

25 25

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CONTENIDOS

CAPÍTULO VII MARIDAJE DE VINOS PLATOS

26

MARIDAJE DE VINOS Y PLATOS

27

CAPÍTULO VIII VINOS Y MANJARES

28

CAPÍTULO IX LA MADERA EN EL VINO

31

TIPOS DE ROBLES

32

CAPÍTULO X LA BODEGA DEL RESTAURANTE

33

CAPÍTULO XI VIÑEDOS Y CEPAJES EN CHILE

34

CATASTRO VITÍCOLA NACIONAL CICLO DE LA VID

34 37

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CAPÍTULO I / EL VINO DEFINICIÓN Vino es la bebida resultante de la fermentación fermentación alcohólica, alcohólica, completa o parcial del jugo de la uva o mosto. La ferm fermen enta taci ción ón cons consis iste te en la tran transf sfor orma maci ción ón bioq bioquí uími mica ca prod produc ucid idaa por por la acci acción ón de unos unos microorganismos vivos llamados levaduras, con desprendimiento de calor y anhídrido carbónico. Debido a su composición composición química, el vino es una de las bebidas más complejas complejas que existen. Su color, aromas y sabores tienen matices muy diferentes entre si. Esto se debe a la extensa variedad de cepajes existen existentes tes utilizad utilizados os en su elaboraci elaboración. ón. El enólogo, enólogo, la tierra tierra y el clima ponen un sello personal personal y diferentes en cada vino.

CLASIFICACIÓN LOS VINOS SE PUEDEN CLASIFICAR: Por el contenido en gas carbónico (tranquilos, de aguja, espumosos). Por el color (blancos, rosados, tintos). Por la elaboración (jóvenes, con crianza, cosechas tardías, licores, etc.) Por el contenido en azúcar (secos, semi secos, dulces, abocados, etc.) Por la procedencia y categoría (país, denominación de origen, región natural, de mesa, de la tierra, etc.)

EL VINO EN EL RESTAURANTE

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OBJETIVOS: Aprender nociones nociones básicas básicas de: Viticultura, Viticultura, Enología, Enología, Cata de Vinos. Tener un perfecto conocimiento del trato del vino en el restaurante: Elaboración de la carta de vinos Maridaje de vinos y platos La bodega del restaurante El servicio del vino

CAPÍTULO II / EL SUMILLER - SOMMELIER

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El vocablo sumiller ya aparece en algunos libros de cocina en el siglo XVII, procedente del latín “sumere”, que significa “tragar, sorber o absorber” alguna comida o líquido. Según la versión de Sebastián de Covarrubias, en el 1611, y dentro del compendio “Tesoro “Tesoro de la lengua    O Española o Castellana”, se trataba de una palabra de origen alemán, aunque procedente de la Casa de la    M Borgoña, que señalaba al encargado de manejar la bodega y los vinos de una casa.    S El libro del sumiller por excelencia excelencia es el “Manual de Maigne” de 1825. La traducción al castellano castellano fue la siguien siguiente: te: “Nuevo “Nuevo Manual Manual Completo Completo del Sumiller Sumiller y del Mercader Mercader de Vinos Vinos que contiene contiene las normas esenciales sobre los vinos tintos, blancos y espumosos, su clasificación por Viñas y Anadas, el arte de degustarlos, degustarlos, la descripción descripción del material de bodega, los cuidados que hay que dar al vino en toneles o en botellas, el tratamiento de los vinos enfermos o alterados, las mezclas o coupages, los métodos para reconocer las falsificaciones, etc. Una de las funciones del sumiller hoy, en cualquier restaurante que se precie es la de realizar las compras del año, visitar viñedos y bodegas, asistir a sesiones de cata, y por supuesto saber vender su bodega. El sumiller debe ser un gran profesional teniendo grandes conocimientos no solo del vino sino también de las aguas minerales, de los aguardientes, licores y bebidas en general, así como de las artes de la cocina. Debe Debe diri dirigi girr y elab elabor orar ar la cart cartaa de vino vinoss siguiendo siguiendo el criterio criterio de la cocina del restaurante, restaurante, para ello es necesario tener una buena cultura enológica. Cuando un sumiller domina su carta de vinos, sabrá perfectamente perfectamente presentarlos presentarlos y proponerlos proponerlos sus clientes, ya que cuando los eligió debió imperar en el un cierto criterio de elección.

y

a

Por ello, la labor del sumiller, sumiller, no es simplemente simplemente el descorche, decantación o servicio de un vino, sino que anteriormente existe una labor sorda y anónima llevada a cabo en la bodega y en el despacho para que todo este perfectamente conjuntado a la hora de presentar la oferta del vino en el restaurante.

LA CARTA DE VINOS La elaboración de una buena carta de vinos no es tarea fácil; los grandes restaurantes pueden muchas veces, además de tener cierta obligación, obligación, tener una bodega lo suficientemente suficientemente amplia y de gran calidad

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necesidades de la cocina del establecimiento la tarea se complica en el momento de saber cuales son las referencias más convenientes. Es además conveniente tener en cuenta que un rest restau aura rant ntee situ situad adoo en una una regi región ón con con una una producción vinícola importante disponga de una serie serie de especia especialida lidades des perfect perfectamen amente te elegidas elegidas para satisfacer a ese cliente de paso degustador de vinos no fácil de encontrar en su domicilio habitual y que además la mayoría de las veces constit constituye uye una agradab agradable le sorpresa sorpresa.. Esto no es obstáculo para seleccionar con mucho esmero una serie de vinos de las distintas Denominaciones de Orig Origen en Cali Calififica cada das, s, bien bien sean sean,, naci nacion onal ales es o extranjeras, en función de los gustos, necesidades o categoría de establecimiento. Tendremos muy en cuenta el disponer de una carta “joven”, es decir, donde no prevalezcan las viejas anadas, ni están la mejor representación de nuestra oferta de bodega, ya que en la mayoría de los casos, serán vinos oxidados oxidados y fuera de lugar en muchas mesas donde se quiera apreciar apreciar un gran vino, además de contar generalmente que ciertos establecimientos les colocan unos precios carentes de sentido común. Importante es la redacción de la carta, ella será la presentación del establecimiento, del sumiller, y dirá mucho de ellos si su ortografía no es correcta, la simple trascripción de las etiquetas no evitarán la mayoría de las veces cualquier error innecesario. Una carta de vinos se debe redactar siguiendo unos criterios en función del tipo de vino, Zona de Origen, viña elaboradora, o marca, etc.

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ATA O DEGUSTACIÓN CATA Llamamos cata, degustación, degustación, degustación analítica o mejor análisis sensorial u organoléptico, a apreciar apreciar    O mediante los sentidos: vista, olfato, y gusto las cualidades de un alimento, en nuestro caso, el vino.

   M    S La cata puede ser más o menos detallada, se puede expresar únicamente nuestro agrado o desagrado    I frente a un determinado determinado vino, o puede ser más detallada, detallada, y descomponer, descomponer, describir todos sus caracteres    R    U en elementos más simples.    T Una definición de la cata puede ser: El conjunto de métodos y técnicas que permiten percibir, identificar y    Y apreciar a través de los sentidos un cierto número de propiedades.    A    Í    M    O    N    O Se dice que la cata es ciencia, técnica y arte:    R    T CIENCIA : Porque tiene unos principios que están ordenados a conseguir un fin.    S    A TÉCNICA: Porque se ejecuta con arreglo a una serie de normas que ya están establecidas con    G  , anterioridad.    A    Í ARTE: Por el fin estético que puede suponer el apreciar el vino.    R    E    L Para la realización de la cata a nivel personal se requieren unas condiciones básicas:    E    T Una sensibilidad normal para colores, olores y sabores    O Conocimiento de una técnica básica    H Memoria para las sensaciones percibidas por los sentidos y que se procesan en nuestro cerebro    A Se dice que la cata es ciencia, técnicas que permiten percibir, identificar y apreciar a través de los sentidos un cierto número de propiedades.

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ATA SENTIDOS EMPLEADOS EN LA CATA    O    M    S    I Fase Visual :    R En ella descubr descubrim imos os el color color del vino. vino. Su tonali tonalidad dad,,    U    T intensidad y limpidez.    Y El aspecto :    A    Í Luido, Luido, viscoso, viscoso, brillante, brillante, turbio. turbio. Eferves Efervescenc cencia ia en los    M vinos espumosos.

Fase Olfativa  En ella desciframos los diferentes aromas que que se prod produce ucenn al despr desprend ender erse se los los compu compuest estos os

   O    N    O    R    T    S    A    G  ,    A    Í    R    E    L    E    T    O    H    A

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Fase Gustativa  en ella apreciamos los sabores bási básico cos; s; dulce dulce,, ácid ácido, o, salad saladoo y amar amargo go.. Del Del equilibrio equilibrio de sabores dependerá dependerá la armonía del vino. Aunque también intervienen otras sensaciones que no son meramente gustativas.

   O    M    S    I    R    U    T    Y    A    Í

   M    O    N    O    R    T    S    A    G  ,    A    Í    R    E    L    E    T Fase Táctil Además de las sensaciones producidas por    O las las comb combin inac acio ione ness de los los cuat cuatro ro sabo sabore ress bási básico cos, s,    H percibimos, percibimos, con el paso del vino en la boca, las siguientes siguientes    A

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NORMAS GENERALES A SEGUIR POR POR LOS LOS CATADORES

   O    M Para estar en buenas condiciones para catar vinos, hay que tener en cuenta una serie de precauciones    S    I previas.    R    U    T No fumar un buen rato antes de la cata y durante ésta. No llevar colonias ni perfumes con olor intenso.    Y    A    Í

AROMAS Y  ROMAS Y SABORES DEL DEL VINO INO

Aromas: Son las sensaciones sensaciones producidas por los compuestos compuestos volátiles volátiles que se desprenden del Vino, ayudados por el alcohol. Se dividen en tres tipos.

Aromas Primarios : Son los que proceden proceden de la uva. Los percibimos percibimos al principio, principio, sin agitar la copa. Nos suelen recordar a la uva (flores, frutas, hierbas, etc.) también se les llama aromas varietales. Aromas Secundarios : Son los que se forman durante durante la fermentación fermentación y tienen notas químicas. químicas. Un vino joven posee la mezcla de aromas primarios y secundarios, los cuales los percibimos de mejor manera, agitando fuertemente la copa. Aromas Terciarios : Son los más complejos. complejos. Se producen en en el período de crianza, crianza, ya sea en en madera (oxidación) o en al botella (reducción), en este último es mucho más lento el proceso. Sabores: Los cuatro sabores básicos los iremos apreciando en la lengua por el siguiente orden. 1. Dulce : Se percibe percibe en la punta de la la lengua. Es el más efímero efímero y proviene proviene de azúcares azúcares (glucosa, (glucosa, fructuosa, fructuosa, etc.) presentes presentes en el vino, como restos restos de ésta sin fermentar. fermentar. El alcohol etanol, etanol, glicerina glicerina aumentan la sensación del calor y dulzor.

   M    O    N    O    R    T    S    A    G  ,    A    Í    R    E    L    E    T    O    H    A

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Dibujo de la lengua estirada y con una vista desde arriba, mostrando los sectores en donde se perciben los sabores de los vinos en la cata de ellos.

   O    M    S    I    R    U    T    Y    A    Í    M    O    N    O    R    T    S    A    G

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CAPÍTULO III / TEMPERATURA DE SERVICIO DEL VINO

   O    M    S    I Para cada tipo de vino hay una temperatura óptima en la que las cualidades organolépticas organolépticas se expresan    R mejor, algunos grados de variación bastan para encontrar o no agradable un vino.    U    T Por este motivo hay errores errores dramáticos: dramáticos: una botella que ha exigido exigido tanto trabajo, cuidado, cuidado, tiempo tiempo y    Y dinero para llegar finalmente a la mesa del cliente, puede quedar muy mal en un instante por culpa de    A    Í

unos grados de diferencia.

Generalizando, Generalizando, para todos los vinos podemos decir que el índice de taninos es lo que mas condiciona condiciona la temperatura de un vino, así pues, los vinos blancos que están casi exentos de taninos se deben beber fríos, los rosados que contienen poco tanino, bastante fríos, los tintos poco nacarados o jóvenes, se aprecian mejor cuando están frescos, mientras que los reservas, de estructura tánica, se beben tibios. Los generosos y dulces se beben frescos y el champagne y los espumosos muy fríos. La temperatura ambiental influirá bastante en nuestras impresiones térmicas, por tanto vamos a exponer

   M    O    N    O    R    T    S    A    G

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CAPÍTULO IV / VINOS BLANCOS

   O    M ELABORACIÓN    S    I    R En la elaboración de vinos blancos se sigue el esquema de la página siguiente. Se basa en conseguir un    U mínimo contacto contacto del mosto con las partes sólidas del racimo, realizándose realizándose la fermentación fermentación del mosto por    T separado, fermentación en virgen.    Y    A    Í    M    O    N    O    R    T    S    A    G

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debe realizar a una temperatura baja, menor de 20° C para que se mantengan los aromas de la uva o aromas primarios, y se produzcan aromas de fermentación o aromas secundarios agradables. Finalizada la fermentación se realiza un trasiego para separar el vino nuevo de las lías formadas durante    O la fermentación, para evitar sabores desagradables.    M

   S    I

Si el vino se va a embotellar embotellar se realizan los oportunos tratamientos tratamientos de estabilización estabilización,, para obtener vinos    R limpios.    U

CATA ATA Las características principalmente apreciadas en los vinos blancos son las siguientes: Color. lo más pálido pálido posible, posible, con tonos verdosos. verdosos. Siempre que se trate de vinos jóvenes. Aromas primarios marcadamente destacados, aromas florales y a fruta, deben destacar igualmente los aromas varietales. Ausencia de aromas desagradables, procedentes de los defectos de la elaboración, elaboración, aromas aromas que den un carácter carácter muy vinoso. vinoso. A

   T    Y    A    Í

   M    O    N    O    R    T    S    A    G

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VINOS BLANCOS COLOR TONALIDAD VISTA CAPA

AMARILLO PÁLIDO AMARILLO VERDOSO AMARILLO PAJA AMARILLO ORO AMARILLO ÁMBAR AMARILLO PARDO BAJA MEDIA ALTA

   O    M    S    I    R    U    T    Y    A

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SENSACIÓN FINAL

   O    M    S    I    R    U    T    Y    A

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EL SERVICIO DEL DEL VINO INO EN LA MESA ESA    O    M    S    I    R    U    T Evit Evitar arem emos os tran transp spor orta tarr la bote botellllaa de vino vino haci hacien endo do malabarismos, como si de un circo se tratará, de nada nos    Y habrá válido tantos cuidados anteriores en la bodega, además    A En primer lugar, cuando lleguemos con el vino a la mesa, mostraremos siempre la etiqueta, a través de la misma el cliente nos mostrará su conformidad acerca de la marca, añada o cualquier aspecto del vino que haya solicitado.

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CAPÍTULO V / VINOS TINTOS    O    M    S    I La elaboración de vinos tintos implica tres fenómenos principales: fermentación alcohólica, maceración y    R fermentación malo-láctica. Se sigue el esquema de la página siguiente.    U    T La uva vendimiada se transporta a bodega con precaución para evitar alteraciones pro oxidación del    Y mosto que fluye por rotura de los granos, y que produce una pérdida de materia colorante.    A

ELABORACIÓN

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La fermentación alcohólica se inicia durante la maceración. El descube consiste en la separación del mosto-vino de las partes sólidas, el líquido que queda con los orujo orujoss se separa separa por prensa prensado. do. El mosto-v mosto-vin inoo se lleva lleva a un nuevo nuevo envas envasee para para que termi termine ne la    O fermentación alcohólica.    M

   S    I La fermentación malo-láctica es la transformación por medio de bacterias lácticas, del ácido málico que    R contiene contiene el vino, y que produce un sabor desagradable, desagradable, en ácido láctico, que tiene un sabor mas suave.    U Así en vinos que contengan elevadas concentraciones es necesaria su elimina    T    Y ATA CATA    A

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INTENSIDAD DE COLOR

CAPA MEDIA CAPA BAJA

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CON CRIANZA VINOS TINTOS CON

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Curso de Iniciación Marca

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Marca

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