Basic Wine

Knowledge

Objectives

At the end of this session, trainees will be able

to:

• Learn some basic ideas on wine, its classification, anatomy, and production.

• Know the different varieties of grapes – their distinct characteristics and what type of wine they produce.

Wine is basically fermented grape juice...

What is Wine?

It may be:

• red, white or pink (rosé)

• dry, medium or sweet in style

• with alcohol content between 5.5 to 14

Classification of Wines• Still Wines

• Fortified Wines

• Aromatized Wines- are fortified wines that have aromatic ingredients added

- are wines where neutral grape spirit is added during or after the fermentation.

- wines are processed through double fermentation to achieve carbon dioxide trapped inside the bottle.

- are wines that are bottled right after the fermentation process.

• Sparkling Wines

Simple anatomy of the grape :

StalksSeldomly used due

to its bitter content

Like stalksare discarded

Seeds

Flesh or Pulp

Are pressedto release the juicefor the wine

SkinYields tanninand colour

How is it being made? Grapes must be transported with care from the vineyard to winery as soon as possible after harvest.

Before the grapes are lightlycrushed to release the juice andbring it into contact with yeast,theskin, stalks and pips are removed.

The crushedgrapes 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 vat.

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

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. 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 called must, is transferred to a fermentation tank (2), where it remains for up to 14 days while yeasts slowly convert the grape sugar to alcohol. The juice, now considered wine, is separated from the skins and stems by passing it through a press (3). The wine is pumped into barrels (4), often made of oak, where it continues 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 in 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. 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. Chardonnay is easy to cultivate, disease resistant and prolific in most conditions.

Semillon

-thin skinned grapes which are prone to noble rot

This versatile grapemake a range ofwhite wines,dry through tovery sweet.It is oftenblended,usually withSauvignon Blancand also Chardonnay.Dry and blended winesare best when youngbut many of the sweeterwines improve with age.Semillon is perhapsgreatest when subject tonoble rot, making some famous dessert wines like Sauternes and Barsac.

Very high aciditycharacterizesthese grapes,which needplenty of sun toripen properly,otherwise thewines are tart. White wines formvery dry through tosweet (some of them are borytrized)as well as sparkling are produced. Successful dry wines are fresh and fruity, sweet wines well balanced and honeyed. Aging improves good quality sweet Chenin Blanc by bringing out the fruit.

Chenin Blanc

-thin skin and has high sugar content

Gewürztraminer

-with distinctive pale pink colour

-frost is a constant danger to young buds in spring

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

Sauvignon Blanc

-vine growth isvery vigorous

This aciditymakes thisa good blendingvariety to addzest to blend wines.It is most often blended withSemillon. Wines made from this grapeare mostly very dry fresh whites, designedto be drunk young. Their intense taste andaroma, suggestive of green grass andgooseberries, make them easy to recognize.

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

Cabernet Sauvignon

-thick skinned and fruits are small and in blue colour

This is the most well known black grapevariety in the world. Along with merlot,with which it is often blended. The grapeare high in tannin, so cabernet sauvignonwines age will, (specially if oaked), but needtime to mature. At best, the wines are rich incolor, aroma and depth and in time have a longlasting flavor, often of blackcurrants.

Grenache

-yields are carefully controlled to ensure quality due to its delicateness

On its own, thisblack grape makes warm, fruity flavoredwines with high alcohol content and aromas of freshly ground black pepper. The grapes are low in tannins, however, so they are oftenblended with highly tannic grapes such asCabernet Sauvignon or Syrah, which benefitsboth of these varieties.

Shiraz (Syrah)

-vines are adaptable, thriving in warm places

The Syrah grape makes dark, fullbodies, strong red wines with greatpotential longevity, particularly if 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 grapevariety of Bordeaux where it is usually blendedwith Cabernet Sauvignon. The latter gives backbone to the Merlot, which is lower in tanninsand acidity, yet add richness and smoothness towines 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

-has low level of tannin and colour in skin

This is the grape used to make redburgundy. It is extremely sensitive toclimactic conditions and yields are not veryhigh, making it both difficult and expensive toproduce. Rarely blended. Pinot Noir grapesmake faily pale colored, light or mediumbodied reds with a strawberry or raspberryaroma. Pinot Noir is one of the main grapevarieties used in champagne.

Gamay

-grape made to be drunk just weeks after harvest

Beaujolais, which ismade from the Gamay grape, are mostlyuncomplicated, light and fruity reds intendedfor drinking when young and fresh. The winehas a distinct pear aroma, often the result of theproduction methods and a raspberry flavor.Most serious Beaujolais can be aged.