italy win (2)
DESCRIPTION
TRANSCRIPT
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UMBRIA
• Geography
• Cities
• Wines
DESINGED BY
Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
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SICILY
• Largest region of Italy• Most reliable wines• Vineyard area:14,7781
hectares• Provinces• Grape Varieties• Famous wines
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VENETO
• Vineyard area:81,997 hectares
• Provinces• Grape varieties• Famous wines
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SARDINIA
• Wines are: sweet, semi-sweet or dry, strong character
• Vineyard area:43,670 hectares
• Provinces• Grape varieties• Famous wines
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TUSCANY
• Home of Italian wines
• Chianti district
• Chianti classico
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CHIANTI GRAPE VARIETIES
• Sangiovese…………….• Canaiolo Nero…………• Trebbiano Tuscano……• Malvasal Del Chianti….• Local grapes blend……
• Proportion varies with vintage year• Lesser the yield more is the quality
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FIASCO DEMERITS
• Breakage free
• Mildew
• Difficult to fill and stack
• Expensive therefore impractical
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• Chianti Governato
• Governo process
• Claret style : best Chianti
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VECCHIO
• Chianti Classico Reserva
• Chianti Classico
• Chianti
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WINE BRUNELLO
• RESERVA
• OTHERWISE 4 YEARS
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LATIUM(Lazio)
• White wines• Montifiascone• Johanno de Fuger• Est! Est! Est! : Valet• Drunk freely:demise• Tombstone: burell of Est! Est! Est!
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• Grape variety : Moscato Nero Grapes
• White wines : Marino, Costelli Romania
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Compania Basilicata
• Volcanic soil
• Mount vesuvius
• Lairyma Cristi
• Grape Variety : Greco, agliano
• White wines : Greco Di Info, Fiano Di avellini ( Almond scented)
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APULIA & ABRUZZI
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APULIA & ABRUZZI
• Heel of Italy's boot, from Molise to Ionian sea.
• Wine cellar – Italy
• Wine Characteristics : dark, high alcohol, lacking acid.
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Famous wine
• Aleatica Di Puglia
• Grapevariety used is : Aleatica
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GRAPE VARIETIES
RED GRAPES• COSTEL DEL
MONTE• SAN SEVERO• UNA DI TROIA• BOMBINO NERO• MONTEPULCIANO• SANGIOVESE
WHITE GRAPES• TREBBIANO
TUSCANO• LOCORO TONDO
(SPARKLING WINE)
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WINE MAKING METHODS
• CLASSICO MOTHOD
• MOTHOD CHARMAT
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CLASSICO MOTHOD
A. Assembling base wine …B. The Tirage …………….C. Refermentation…………D. Aging the lees………….E. Removing the sediments
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a. Assembling the base wine
• Chardonnay are picked
• Alcoholic fermentation
• Wines are blended
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b. The Tirage
• Base wine is put into the same bottle
• Liqueur de tirage – syrupy solution is added
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c. Refermentation
• The bottles are shaken
• The process is known as perlage
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d. Aging the lees
• Yeast cells are broken down – Autolysis
• wine develops faint yeasty flavour
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e. Removing the sediments
• Degorgement or Shoccatura in Italian
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METODO CHARMAT
a. Refermentation..b. Isobaric filtrationc. Stabilization……d. Isobaric botteling.
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a. Refermentation
• Base wines blended with selected yeast
• Refermentation takes place
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b. Isobaric filtration
• Wine is separated from the lees
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c. Stabalization
• Wine is stabilized by chilling
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d. Isobaric bottling
• Isobaric principle is used to maintain steady pressure.
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SOMMELIER
• Sommelier derived from Somiglier in Italian
• History: Somiglier de Bocca e di Corte was apointed by Duke of Savoy
• Occupation: Selecting,Botteling & Serving wine
• Italian association of sommeliers has >7500 members
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COMMON TERMS ASSOCIATED WITH ITALIAN WINES
• Amaro: Tart, Dry• Secco: Dry• Abboccato: Semidry• Amabile: Semisweet• Dolce: Sweet• Bianco: White• Annata: Year• Vendemmia: Vintage
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• Classico: Classic• Imbottigliato: Estate bottled• Riserva: Reserve (extra aging)• Vecchio: Old• Cantina: Winery• Spumante: Sparkling• Frizzante: Semi sparkling• Frizzantino: Very lightly sparkling
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STOCKING A CELLAR
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Acquiring Wine
• Price• Taste• Condition of bottle• Storage• stock
Discounts• Expert advice
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STORAGE OF WINES
• Cellar storage space• Temperature (50-60
degrees F)• Odourless• Walls – wood \ tile \
cement
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STACKING OF BOTTLES
• Horizontal stacking• Fluctuating
temperature: sparkling, dry whites & rose
• high temp.: dessert wines
• Number code
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WINE EVALUATION
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EVALUATING WINES
Evaluating wines involves senses of :
• Sight• Smell• Taste• Touch
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SIGHT
• Colour• Clarity• Fluidity• Effervescence (For
sparkling wines)
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SMELL / OLFACTORY EXAMINATION
• Primary Aromas
• Secondary Aromas
• Tertiary Aromas
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TASTE
• Secco-• Abboccato• Amabile
ACIDITY:1. Blanced2. Young wines3. Too acidic4. Sour5. Flat
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TOUCH / TEXTURE
• Length
• Final indicator
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Wine Glasses
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DESINGED BY
Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com