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Wine Tasting – Week 3 January 2006 Outline Wine Essences Pop Quiz! Rieslings Syrah/Shiraz Essences Sweetness Always good, but shouldn’t over power the wine All wine contains sugar: anywhere from .5% to 10%-14%. Brix = sugar content of the grape at the time of harvast

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Presentation Transcript
  • Wine Essences
  • Pop Quiz!
  • Rieslings
  • Syrah/Shiraz
  • Always good, but shouldn’t over power the wine
  • All wine contains sugar: anywhere from .5% to 10%-14%.
  • Brix = sugar content of the grape at the time of harvast
  • This is fructose, a sugar that occurs naturally in grapes
  • Dry red wines have bitterness that gives them an aftertaste.
  • Often confused with sour
  • Sensed on the back of your tongue
  • This is actually caffeine!
  • There are over 100 different types of acid in wine
  • The tart tangy tastes of wine is the acidity
  • This taster is made with Malic acid
  • Wines are most sour when a wine is young
  • To take the edge off, wine is put through a second fermentation process that produces lactic acid.
  • Smooth essenses heighten others, especially the bitter essense.
  • If we were rich, we could try sour, smooth and bitter in one
  • This is lactic acid
  • New wines contain .02% to .03% acetic acid.
  • This acid enhances the development of a wines bouquet
  • Too much acetic acid can turn wine to vinegar
  • We are tasting ~1.8 % acetic acid.
  • Heady fragrances are found in many wines, especially whites
  • This “flowery esense” is like one you would find in a Riesling or Saturnes
  • Make sure to smell this one more than taste it.
  • Zinfandels are prized for their rasberry scent.
  • Cabernets for their black currant and cherries
  • This is another “smeller”
  • And a secret
  • Whites are aged for short periods of time in order to give them oak nuances
  • Reds are matured for several years
  • Different oaks give different characters such as vanilla or caramel
  • This has oak chip extract!
  • Tannin is derived from the skins and stems of grapes
  • More of a touch than a taste
  • Tart, Puckering sensation that is felt on the gums when sipping a young red wine
  • This Tannin Essence kills the taste buds sensation of subtle things so try this one last
chardonnay quiz
Chardonnay Quiz
  • 2003
    • Drought conditions, unusually warm and dry year
    • Heat can decrease acidity, increase vegetal flavors
  • 2004
    • Favorable weather & long growing season
    • Mid-season heat wave mean less ideal than ‘05
  • 2005
    • Ideal growing season
  • Peach, melon & tropical fruits; aged

in oak

  • Prefers cold climates:
    • Germany (esp. Rhine & Mosel Valleys)
    • Alsace, France
    • U.S. (Washington, Oregon, California, & NY)
  • High natural acidity
    • Balances high levels of sugar
    • Ages well
  • Outside of Germany, often labeled “Johannisburg Riesling”
  • Aromas/flavors: floral (rose, violet), fruits (apple, pear, peach, apricot), minerals, petroleum
riesling food pairings
Riesling Food Pairings
  • Can be paired with everything
    • Light & grilled dishes (fish & seafood, chicken, pork)
    • Spicy and Asian foods
    • Desserts
german rieslings
German Rieslings
  • World’s northernmost wine growing regions
    • Grapes seldom completely ripen
  • Elegant & delicate wines:
    • light body
    • low alcohol
    • high acidity
  • “Precision & finesse”
    • No commercial yeasts
    • No malolactic fermentation
    • No oak
    • Never blended with other grapes
german rieslings18
German Rieslings
  • Most are dry (trocken or halbtrocken)
    • Kabinett or spätlese
  • Famously known for sweet Rieslings
    • Auslesen, beerenauslesen (BA), trockenbeerenauslesen (TBA), eiswein
    • Botrytis cinerea
  • The Mosel
    • Flavors: slate, minerals, wet stone
  • The Rhine
    • Richer, rounder, earthier, fruitier
  • The Pfalz
    • Generally fruitier, but wide variability
  • Less delicate than German rieslings
  • Generally very dry
  • Flavors: flint & minerals, peaches, green fruit & citrus
  • Become richer and honeyed with age
north american riesling
North American Riesling
  • California
    • Often sweet, late-harvest dessert wines
  • Oregon
    • Mostly light & nondescript, with notable exceptions
  • Washington
    • Riesling commonly planted
    • “Snappy, peachy & minerally”
    • Dry to sweet
  • New York
    • Come in all styles from dry to eiswein
syrah orgins
Syrah- Orgins
  • Competing claims to the origin of this variety gave credit to it either being transplanted from Persia, near the similarly-titled city of Shiraz or to being a native plant of France.
  • University of California at Davis and the French National Agronomy Archives in Montpellier proved syrah is indeed indigenous to France. DNA profiling proved syrah to be a genetic cross of two relatively obscure varieties, mondeuse blanc and dureza.
modern orgins
Modern Orgins
  • More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa and California
  • Syrah forms intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity