Chapter 8: Wines

Prepared by: Mr. Lorenzo G. Rojo, MBA

Wine terms:
◦ Vin (vahng)- French
◦ Vino- Italian, Spanish and Portuguese
◦ Wein (ven) - German
History
 Grapes have been grown from time
immemorial, in 1870 the fossilized
remains of a grape precursor of a grape
vine thought to be 50 million years old
were found in Cézanne, France.
 From evidence found in middle east, the
discovery appears to be a happy accident.
Apparently some grapes left in jugs exude
some grape juice, which then began to
ferment under the heat of the sun.
History
 Later the Greeks introduce the grape vines to
Italy. The Romans in turn exported the concept to
the countries under their rule, to France about
500BCE, along the Mediterranean trade route
westward to Spain and Portugal, then north to
Germany, Switzerland, and along the Danube.
Through countless empires and invasions,
grapevines were planted and prosper around the
world.
 With the spread of Christianity, religious orders
were instrumental in the development of tools and
techniques for growing grapes and making wines.
18th century wine vessel
 Categories of wines
Stillwine/table wine- a wine with out
carbon dioxide.
Types:
◦ Unfortified still wine- wine with out added
alcohol, with 4-14% alcohol volume.
◦ - red wine
◦ - rose wine
◦ - white wine
◦ - flavored wine
◦ Aromatic wines
RED WINE
WHITE WINE
Dessert wine Ice wine

White wines
Rose wine
Categories of wines
◦ Fortified still wine- wine with added alcohol,
with 15-30% alcohol volume.
◦ - dry fortified
◦ - sweet fortified
◦ - aromatic wine/vermouth
Port wine Sherry wine

Fortified wines
Vermouth/Martini Other vermouth brands

Aromatic wines/vermouths
Categories of wines
Sparkling wine- wine that contains
carbon dioxide.
Sparkling wine terms:
◦ France- vin mosseaux: Champagne
◦ Italy- vino spumante
◦ Spain and Portugal- vino espumante/Cava
◦ Germany- schaumwein
Sparkling wine: Champagne
Sparkling wine
Factors affecting the quality of wine
The types of grapes used
The types of soil- chalky, sandy, lime soil
The climate- warm sunny day, cool nights
The skill of the wine maker
Types of soil
Types of soil
Varieties of grapes
White grapes Red grapes
Chardonnay Cabernet sauvignon
Chenin blanc Gamay
Muscadet
Merlot
Nebbiolo
Riesling
Pinot noir
Sauvignon blanc
Trebiano

Syrah
Barbera
 The high-in-acid Barbera Grape
of north-western Italy is a
chameleon-like grape which
changes considerably according
to yield. As an everyday variety,
it is a juicy glugger but it can
metamorphose into a
concentrated, rich, plumy and
cherryish wine with undertones of
sweet vanilla and spice when
aged in small new casks. In
Argentina, it tends to the former
style with a little less acidity
thanks to plentiful Andean
sunshine.
Cabernet Franc
 The distinct relative of
Cabernet Sauvignon, can
produce deliciously
perfumed, supple, raspberry
and blackcurrant-infused red
wines in Bordeaux, while
further north in the cooler
regions of the Loire Valley
and in north-eastern Italy, it
produces a wine which tends
to become more herbaceous
in style. It is often described
as having the aroma of pencil
shavings.
Cabernet Sauvignon
 Covers a wide spectrum of
aromas and flavors. It tends
towards herbaceousness when
not fully ripe with capsicum
and grassy undertones, but as it
ripens it tends towards the
flavor of blackcurrant and,
when very concentrated cassis.
In California and Chilean
cabernet, you can often spot
mint or eucalyptus. Its affinity
with oak lends secondary
characters with a range of
vanilla, cedar, sandalwood,
tobacco, coffee and spicy notes.
Cabernet Sauvignon
Carmenere
Gamay
 The Beaujolais grape, is the
gluggiest of all grape
varieties, partly because of the
carbonic maceration or whole
berry fermentation method
used, which helps to preserve
the naturally refreshing
juiciness of the variety.
Carbonic maceration is
responsible for a variety of
aromas and flavours ranging
from bubblegum and banana
through to strawberry and
cherry.
Gellewza
 The other half of Malta's
indigenous grape
varieties, it is a
quintessentially
Mediterranean red grape
variety which does best
as a low yielding bush
vine. It produces fruity,
soft, aromatic, warming,
wines with a perfumed,
strawberryish palate.
Grenache
 This light colored grape is a
quintessentially Mediterranean
red variety and as a result it often
mingles the classic Mediterranean
garrigue scents of thyme, fennel
and rosemary with white pepper
and its warming, raspberryish
fruit flavors. It tends to be low in
tannin and hence soft and supple
and at its apogee in Chteauneuf-
du-Pape, it takes on heady aromas
and spicy, robust fruit flavors
which can border on the raisined.
Malbec
 Harsh and rustic in its
homeland of south-west
France, the Malbec Grape is
often improved in Cahors by
the addition of the softening
Merlot grape. It really comes
into its own however in
Argentina, where it becomes
altogether smoother and lusher
with all sorts of plumy, red
berry and earthy fruit flavours
like raspberry, mulberry and
blackberry allied to tar, leather
and game-like characters.
Merlot
 The soft texture of the Merlot
Grape helps to give it a
deliciously plummy, almost
fruitcake-like flavour and a
mellow smoothness which makes
it more approachable than its
sister grape, the Cabernet
Sauvignon. Like cabernet it can
be a little grassy and bell-pepper-
like from cool climate regions
and it develops blackcurrant,
blackberry, chocolate and spice-
like characters when fully ripe.
Chilean Merlot often produces
juicy reds with blackcurrant
pastille flavours.
Merlot
Mourvedre
 The Mouvedre Grape is a
darker, thicker-skinned variety
than its Mediterranean
counterpart, Grenache,
producing a firm-structured,
often tannic, brambly,
blackberryish red with notable
funky, meaty and animal-like
characters. More often than
not it's blended with other
southern French varieties. It
can be spicy and it ages,
develops the aged meat
character of game or even wet
fur.
Nebbiolo
 Northern Italy's thick-skinned
Nebbiolo Grape of Barolo and
barbaresco fame is one of the
most delightfully aromatic of
red grape varieties and for
that reason sometimes
compared to Pinot Noir, but
the aromas and flavours are
very different. Structured by
high acidity and no shortage
of tannin, Nebbiolo's bouquet
encompasses violet, smoke
and rose-like perfumes, with
flavours of truffle, fennel,
liquorice and, most famously,
tar.
Pinot Gris
 A difficult grape to grow and
equally hard to make. The
Pinotage Grape comes in a
range of red wine styles from
simple everyday glugger to
the more serious structured
reds. It is known for its
characteristic burnt rubber
character which most growers
try to eliminate, and, when
successful, produce a wine
with a range of plum, cherry,
blackberry and banana
flavours. With oak cask
maturation, it can become
smoky and spicy.
Pinot Noir
 One of the most sensuously
fragrant red grapes in the world
with a variety of scented aromas
based on red berry characters
closest to raspberry and
strawberry, and often tingled with
incense and cola-like spice. It can
be a little minty and vegetal but
when ripe usually tastes of
raspberry as well as cherry and,
when exotic, loganberry,
mulberry and fraise fu bois. If
overripe, it becomes jammy. As it
matures in bottle, it often
develops silky textures and
alluring overtones or truffles,
game and leather.
Sangiovese
 Sangiovese Grape, the main
Chianti grape, produces a
variety of styles from
youthfully lively young reds
with juicy, cherryish flavours
with mouthwatering acidity to
the richer, more concentrated,
long-lived, oak-aged style with
dark cherry, plum, savoury and
herby, bayleafy flavours.
Tinged with tea, and spices
picked up from oak cask
maturation, Sangiovese wines
as they mature can develop
gamey, leathery, almost animal
characteristics.
Syrah/Shiraz
These grapes produce dark red

wines whose purest incarnation in
the northern Rhne produces a wine
with memorable aromas which can
be smoky, floral, peppery, minty or
spicy and often linked to a kind of
medicinal or creosote-like
character. Cool climates, whether
northern Rhne or Victoria and parts
of Western Australia, bring out the
mint, pepperiness and the spice in
the Syrah, while the warmer it gets
the more it changes from raspberry
to blackberry, becoming chocolatey
and, with age, tarry and gamey.

Tempranillo
 The mainstay of Rioja and a
host of other Spanish reds, the
Tempranillo Grape is a
versatile grape which is
equally well used to making
juicy young strawberryish
reds as well as more serious,
oak-aged reds with a veneer
of vanilla, liquorice and
tobacco spice characters
overlaying the strawberry
flavours. Like Sangiovese, it
can be very savoury, a quality
often defined as tobacco leaf,
and it becomes leathery with
age.
Zinfandel
 In its pink incarnation, the
Zinfandel Grape, sometimes
known as white Zinfandel, tends
to be light, sweetish and bland.
Take it seriously though and it
produces powerfully-constructed,
brambly, reds with raspberry and
blackberry-like flavors and plenty
of tannins and spice. It is believed
to be the same grape, or virtually
the same grape as southern Italy's
primitive, which is equally
capable of producing heady,
robustly spicy reds.
Albarino
 Albarino, arguably Spain's
best white grape variety, is
sometimes referred to as
Spain's RIESLING, as
much because it resembles
the citrusy side of
RIESLING in character. Its
fragrant, spritz-fresh style
makes it the perfect
seafood white. It has plenty
of body and fresh acidity
with grapefruity, citrus-
perfumed flavours.
Chardonnay
 In Burgundy, Chardonnay ranges in
quality from bland to intense and in
style from oaked to unoaked and
from minerally, unoaked, lean, bone
dry Chablis style to the richer,
classically hazelnutty intense dry
whites of the Cote de Beaune. In the
New World, Chardonnay varies from
the melon, apple and grapefruit cool
climate styles to more tropical fruit
styles with flavors of peach, mango,
lime and pineapple. As a non-
aromatic variety, its affinity with oak
brings both, a textured, buttery
roundness as well as a smoky, toasty,
clove and cinnamon-spice and nutty
features.
Chenin Blanc
 Chenin Blanc in its most
classic form in the Loire
Valley is full of floral and
honeyed aromas and quince
and apple-like flavours with
good zippy acidity. When
cool-fermented as in so many
instances in South Africa, it
can be quite peardroppy,
becoming more peachy in
fuller dry whites. With botrytis
development in the grapes, it
becomes rich in barley sugar
and honeyed characters,
particularly in the luscious
wines of the Loire Valley.
Gewurstraminer
 Gewurztraminer is the grape
variety with the most overt
and recognisable range of
aromas in the world. It smells
of ginger and cinnamon,
fragrant rose petals and pot
pourri with a dusting of
Turkish delight and tastes of
deliciously exotic lychees and
mango. It is very spicy and
instantly appealing, but its all-
encompassing fragrance can
rapidly pall.
Gruner Veltliner
 Austria's widely planted
grape variety produces an
assertive, steely, rich dry
white with a unique aroma
and flavour. For some it
hints at white pepper and
celery, while others prefer
the descriptors of gherkins
and dill. Either way, there
is often an unusual,
alluring herbiness in what,
at its best, can be an
excellent, steely dry white.
Marsanne
 Marsanne is the blending
partner of the higher
quality ROUSSANNE and
has a faintly peachy, nutty,
blanched almondy
character which can veer
towards the flavour of
marzipan. It is full-bodied,
fat and becomes opulently
rich with honeysuckle
aromas and a mango-like
tropical fruitiness in parts
of Australia and California.
Muller-Thurgau
 This early-ripening
German grape produces
floral, sweet-pea like and
faintly spicy aromas. It is
hard to think of complex
examples but at low yields
in Italy's Alto-Adige, and
in Wrttemburg in
Germany, it is capable of
rising above the bog-
standard to develop
minerally, more complex
characters.
Muscat
 Muscat is best-known for its
fragrantly perfumed, grapey
quality, whether as a dry white
or one of the sweet, fortified
MUSCAT is grown around
the Mediterranean. In its
sweet, fortified incarnation, it
takes on the aromas and
flavours of candied fruits,
which can be a little coarse,
but, in a good quality
MUSCAT, exotically spicy,
with suggestions of roses,
raisins, crystallised oranges
and pineapples.
Pinot Blanc
 Pinot Blanc can be bland
and neutral when it's
cropped heavily, albeit
clean and refreshing, but
it can also be nutty and
rich, almost like
Chardonnay, with a
delicately grapes or
smoky character and
good acidity, making it
an ideal partner for
seafood.
Pinot Grigio
 Pinot Gris / Pinot Grigio,
often lightly copper-
coloured, can be a sort of
halfway house between
the more neutral-
flavoured PINOT
BLANC and the overtly
spicy and fragrant
GEWURZTRAMINER
with a smokiness,
delicate spice and an
occasionally oily
character.
Botrytis affected Riesling
Riesling
 In its Teutonic heartland of the
Mosel and Rheingau Valleys,
RIESLING produces elegant
wines with crisp, lime, lemon,
apple and peach flavours and
honeyed richness. In the Mosel it
is said to become slatey, which is
easier to describe as minerally,
developing honey, petrol and
kerosene-like flavours. In Alsace,
it can be more floral and
perfumed, while Australian
Riesling, particularly from the
Eden and Clare Valleys, starts out
lime and lemon-like and develops
a minerally, keroseney character
with age.
Roussanne
 The elegant dry white grape
of the northern Rhne, which
reaches its apogee when
blended with MARSENNE
in fine white Hermitage, has
plenty of herby aromatic
power with a white flower,
hawthorn and lime-blossom
character, incisive acidity
and a flavour sometimes
reminiscent of almond and
greengages.
Sauvignon Blanc
 Sauvignon Blanc is at its most
fragrant and fresh in the cooler
climate of the Loire Valley where
cut-grass, nettles, elderflower,
blackcurrant leaf and
gooseberries are the key flavours
with minerally, zesty, flinty
undertones. It is at its most
assertive in the pungently catty,
elderfloral style of Marlborough
in New Zealand, where,
depending on ripeness levels it
ranges from green bean, tinned
pea and asparagus flavours and
the riper, more tropical characters
of grapefruit, guava, passion fruit
and mango.
Semillon
 Semillon varies in character
considerably according to its
region of origin. In Bordeaux
blends with sauvignon can be
citrusy with a lanoline-textured,
waxy, honeyed richness, while
Hunter Valley Semillon famously
develops lime and buttered toast
flavours with age, in contrast to
the more pungently grass and
asparagus-like characteristics
associated with cooler climates.
Made as a sweet wine, it makes
some of the world's most
lusciously sweet, exotically
marmaladey whites.
Viognier
 The hallmark of the Viognier
grape is the scent of spring
blossom and jasmine and the
rich flavours of apricot and
peach. Ripening in warm
sunshine, it can become quite
heady and exotic with spicy
undertones and plenty of
body. Because of its
spiciness sand body, it can be
confused in blind tastings
with Alsace Pinot Gris.
Wines of the world
Wine producing countries:
France
◦ Region: Bordeaux
◦ District: Medoc
◦ Village: Margaux; St. Julien
◦ Other regions:
 Burgunndy - Rhone
 Champagne - Jura and Savoie
 Alsace - Provence and Corsica
 Loire
Wine producing countries
Italy
Regions
◦ Tuscany -Trentino -Sardinia
◦ Piedmont - Alto Adige - Basilicata
◦ Lombardy - Umbria - Apulia
◦ Venetia - Marches - Calabria
◦ Friuli - Latium - Liguria
◦ Venezia - Abruzzi - Valle de Aosta
◦ Giulia- Compania
Wine producing countries
Germany
Regions
◦ Ahrr-Mittel Rhein
◦ Mosel-Saar-Ruwer
Benelux Countries
◦ Belgium
◦ Nederland
◦ Luxemburg
Wine producing countries
Spain
Regions:
◦ Rioja
◦ Sherry – sherry wines
◦ Malaga

Portugal
◦ Port wines
Wine producing countries
Mediterranean/Levant
◦ Greece
◦ Turkey
◦ Lebanon
◦ Israel
◦ Syria
◦ Cyprus
◦ Malta
Wine producing countries
North Africa
◦ Nigeria
◦ Tunisia
◦ Morocco
The Danube
◦ Hungary- Tokaj - Czech Republic
◦ Bulgaria - Slovakia
◦ Romania
◦ Slovenia
Wine producing countries
The Black Sea
◦ Moldova
◦ Ukraine
◦ Russian Republic
◦ Georgia
◦ Armenia
◦ Azerbaijan
◦ Kazakhstan
Wine producing countries
NorthAmerica: U.S. and Canada
The U.S. Other States
◦ California - New York
 Napa - Oregon
 Sonoma - Washington
 Mendocino
 Livermore
 Sta. Clara
 Sta. Cruz
 Sacramento Valley - San Joaquin Valley
Wine producing countries
Central and Southern America
◦ Mexico
◦ Chile
◦ Argentina
◦ Brazil
Australia - Wales
New Zealand - India
South Africa - China
England - Japan
Wine producing countries
Wine production by country 2005 Rank
Country
(with link to wine article) Production(tonnes)
1 France 5,329,449
2 Italy 5,056,648
3 Spain 3,934,140
4 United States of America 2,232,000
5 Argentina 1,564,000
6 China 1,300,000
Wine producing countries
7 Australia 1,274,000
8 South Africa 1,157,895
9 Germany 1,014,700
10 Chile 788,551
11 Portugal 576,500
12 Romania 575,000
 Wine producing countries
 The leaders in export volume by market share in 2003
were:
 France, 22%
 Italy, 20%
 Spain, 16%
 Australia, 8%
 Chile, 6%
 United States, 5%
 Portugal, 4%
 Germany, 4%
Wine classifications
French wine classifications:
Appellation d’Origine Controlee (AOC)
◦ Regional wines
◦ District wines
◦ Village wines
Appellation d/Origine Controlee de
Qualite’ Superieure (AOCVDQS)
Vins de pay
Vin de table
Wine classifications
Italian wines:
◦ Denominazione di Origine Controllata e
Garantita (DOCG)
◦ Denominazione di Origine Controllata
◦ Vino tipico
◦ Vino da tavola
 Wine classifications
German wines:
 QmP wines are ranked by ripeness as:
 Kabinett fully ripened light wines
 Spätlese a late harvest wine, may or may not be sweeter
than kabinett
 Auslese made from selected very ripe grapes, usually
sweet
 Beerenauslese made from individually selected overripe
grapes often affected by noble rot, making rich sweet
dessert wine
Wine classifications
 Trockenbeerenauslese :made from selected overripe
shrivelled grapes often affected by noble rot making
extremely rich sweet wines. In addition there is the
category
 Eiswein (ice wine) made from grapes that have been
naturally frozen on the vine, making a very concentrated
wine. The finest examples usually are not affected by
noble rot
 Eiswein BA (Eisweinbeerenauslese) containing noble
rot is considered a higher grade than normal Eiswein.
Ice wine grapes
Wine classifications
German wines:
◦ Qualitatswein Bestimter Anbaugebiete (QBA)
◦ Deutscher tafelwein
 Manufacturing Still wines
 Steps:
Crushing- grapes are pressed to produce a
must.
Fermenting- the yeast breakdown sugar
into alcohol and carbon dioxide.
◦ Red and rose wine- skins are soaked in the must
to produce color to the wine.
◦ Cuvaison/vatting- the skin of the grapes is
pressed to extract tannins, acids and pigments
Manufacturing still wines
Racking-/settling- fermented musts are
placed in casks or barrels to let the lees
settled down at the bottom of the cask.
Maturing/aging- fermented must/wine is
placed in a barrel or tank to develop and
mellow its taste.
◦ Maturing- wines are place in stainless steel tank,
white and rose wine.
◦ Aging- wines are place in barrels, red wines.
Better red wines are aged 2-3 years in barrels.
Wine making process
Filtering/fining/clarifying-
removing
sediments in wines before bottling
◦ Albumen is added to the wine
◦ Gelatin or bentonite
◦ Micro filtration
Bottling- wines stoppered with cork must
stored at their side
Manufacturing Still wines
Grape harvest in Champagne
Grape crushing
Manual grape crushing
Crushing machine
Red wine fermentation
Fermentation Tank
Wines in oak barrels
Wine barrels: oak barrels
Wine cellar
Blending of wine
Filtering/fining/clarifying
Clarifying/fining: bentonite
Filtering
Bottling
Bottling machine
Corks
Bottle aging
 Wine names
Varietal names- the name of the variety of the
grapes that predominates is the one used in the
name of the wine.
Generic names- name of the place were wine
came from or produce, either the region, district or
a village in Europe.
Brand names- also called proprietary name, is one
that belongs exclusively to a vineyard or shipper
who produce and or bottles the wine and takes
total responsibility for its quality.
Varietal name
Generic name
Brand name
 Wine label : EU Regulations
Within the European Union, regulations mandate
that this information be provided on the label:
◦ the type of wine (e.g. vin de pays, table wine, or AOC)
◦ the name and address of the wine producer, bottler, or
salesman
◦ the country of origin
◦ the wine's volume (e.g. 750 ml)
◦ the percent alcohol by volume (if the ABV exceeds
1.2%), which can deviate at most 0.4% from the real
grade
Wine label: EU Regulations
Additional information may be included at the
discretion of the wine producer. This may
include:
◦ more specific information on the sweetness of wine
(e.g. brut or demi-sec)
◦ the vintage year
◦ the grape variety
◦ the Lage or detailed name of the vineyard
◦ the wine region e.g. Rheinhessen
Wine label: EU Regulations
◦ names of people involved in the wine's distribution
(e.g. "Selected by..."/"Sélectionné par..." or "Imported
by..."/"Importé par...")
◦ medals or other prizes awarded to the wine
◦ recommendations for use (e.g. "Serve chilled")
Wine label
Wine vintage guide
Wine vintage guide
 Champagne
Year   WOW Rating %
2004 Large harvest, even quality, superbly ripe Chardonnay. Should peak 2010-2015 Drink or Hold 89
Small vintage. Some declared. Best finds might be small proprietor Pinot Noir
2003 Hold 86
Champagnes from villages like Ay, Bouzy and Verzenay.
Superb vintage for all varieties, prestige blends of best houses will last 20 years.
2002 Hold 95
Other vintage Champagnes should peak 2009-2015.
2001 Avoid Avoid 75
Good ripe harvest. Consistent quality from both major houses and small
2000 Drink or Hold 90
producers. All varieties ripened well. Should peak 2007-2010
1999 Pleasant Champagne, best names should peak 2005-2008. Drink or Hold 88

1998 Average vintage, will improve with 7 or more years' aging, peaking 2005-2008 Hold 89
1997 Good vintage, should peak 2004-2007 Hold 86
1996 Classic vintage, should peak 2003-2010 Hold 91
1995 Good vintage, should peak 2002-2005 Hold 87
1994 Generally ignored by best houses Avoid 73
1993 Generally ignored by best houses Avoid 73
1992 Generally ignored by best houses Avoid 73
1991 Moderate vintage, some good wines Drink 82
1990 Outstanding year for virtually everyone Drink or Hold 95
1989 Really big wines, good now or age 3-5 years Drink or Hold 94
1988 Classic vintage, now at its peak Drink 90
1987 Moderate vintage, past its best Avoid 82
1986 Good vintage, a little past its best Drink 87
1985 Great Champagne, top names have aged magnificently Drink 95
1982 Wonderful long-lasting vintage Drink 94
1979 Classic, beautifully balanced, but drink it up Drink 92
1975 Regarded by many as the supreme Champagne vintage Drink 98