WINES OF THE WORLD I
Week
Three
Terroir
2
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THE WORLD’S WINE PRODUCING REGIONS
NORTH AMERICA
EUROPE
CHINA
AFRICA
SOUTH AMERICA
AUSTRALIA
NEW ZEALAND
EQUATOR
30 S
50 S
50 N
30 N
SOME FACTORS AFFECTING WINE
Location, location, location
Old World – tradition, terroir, food
New World – innovation, labs
Terroir – environmental impact on the vine
Climate – temperatures, sun, rainfall, wind, aspect, drainage and more
Continental
Mediterranean
Maritime
Soil type
RESULTS IN THE GRAPE Environmental impact on the vine
Grape
Acid
Tart – high
Flabby – low; add acid?
Sugar
Add sugar?
Alcohol level
pH
Tannin – natural sources
FERMENTATION FORMULA
Sugar (natural and/or added)
+
Yeast (wild or commercial)
Alcohol
+
CO2
=
SULFITES – FACTS Sulfites were in the first wine ever made even though sulfur
dioxide was not added. Sulfites are a natural byproduct of the fermentation process. The yeasts are on all grape skins and can generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm). It is impossible to have a wine completely sulfite free.
Using the compound sulfur dioxide inhibits bacterial spoilage, prevents oxidation and helps to preserve the wine's natural flavor. It makes wine more stable.
Sulfur dioxide can be used to arrest fermentation.
The US started requiring in 1988 that wine containing 10 ppm or more of sulfites put “Contains Sulfites” on the label
Red wine headaches due to SO2? White, rosé, red and dessert sulfite levels vary.
About a million people or .4% of the population are highly allergic to sulfites; highest risk are asthmatics and only about 5% of the group are allergic to sulfites; sulfite sensitive people are more common
TONGUE Tip of the tongue – sweet (sugar)
in front and goes away quickly Sides of the tongue – sour (acid)
on sides that makes mouth water Middle and back of the tongue –
bitter (tannin) on top back middle that is mouth-drying; builds over time
No salt!
WINE FAULTS Oxidation or maderization or sherried – color
and smell
Acetic acid – vinegar
SO2 – higher levels when recently bottled; excessive levels
Cooked
“Corked” – 2,4,6 trichloroanisole
Can’t tell before opening bottle
Can’t tell by looking at cork
Return it!
RIESLING CHARACTERISTICS
High acid; usually cool climate regions are best examples
Light to medium-bodied
Usually unoaked; may use large or older oak barrels for different mouth-feel, but rare for oak use that imparts flavor
Dry to semi- to dessert style
Look for citrus, stone fruit, petrol, flowers, perfume, honey, stony, minerality
Perception of sweetness and acid levels and balance
Chaptalization or suss reserve
Long aging potential
Photo - New York Wine Course and Reference
HTTP://Z.ABOUT.COM/D/GOEUROPE/1/0/M/X/1/AUSTRIA-WINE-REGION-MAP.PNG
BASEL
MULHOUSE
COLMAR
SELESTAT
OBERNAI
STRASBOURG
GUEBWILLER
Département Boundary
Thann
RouffachPfaffenheim
EguisheimMunsterWintzenheim
TurckheimKientzheim
MittelwihrKaysersbergRiquewihr
BergheimRibeauvillé
Barr
Molsheim
Marlenheim
BAS-RHIN
HAUT-RHIN
SWITZERLAND
GERMANY
48´30N 48´30N
48N 48N
47´30N 47´30N
V O
S G
E S
M
O U
N T
A I
N SALSACE
©WSET®2003R
. Rh
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R. Ill
R. I
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R. R
hin
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Bonn
Frankfurt
Würzburg
Mannheim
Stuttgart
Strasbourg
Basel
L. Constance
R. Neckar
R. R
hein
R. M
ainR. N
ahe
R. Saar
R. R
uw
er
R. Mose
l
R. Rhein
R. A
hr
R. Rhein
LUX
EM
BO
UR
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S W I T Z E R L A N D
F R A N C E
RHEINGAU
MITTELRHEINAHR
MOSEL-SAAR- RUWER
NAHE
RHEINHESSEN
PFALZ
HESSISCHEBERGSTRASSE
FRANKEN
WÜRTTEMBERG
BADEN
BA
DE
NBADEN
BADEN
R. Rhe
in
PROPER OPENING Openers
Still wine Natural cork
Synthetic cork
Screw caps
ZORKs, glass, etc.
PRESERVATION How long does it keep after it
has been opened?
How to preserve once opened Location
Temperature
Closures for still and sparkling
Vacuum pumps
Gases
STORAGEShort Term Storage
Where
Light
Vibration
Temperature
Rotation
Long Term Storage Where
Bottle position
Light
Vibration
Temperature
Humidity