Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Chapter 11 Medium-Bodied Red Wines: Syrah (Shiraz), Zinfandel, and Other Red Grape Varieties

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Explain the differences and similarities between Syrah and Shiraz Discuss red wines that fall in the category of full- and medium-bodied Describe the flavor and aroma profiles of Syrah and Shiraz Describe the flavor and aroma profiles of Zinfandel wine and other red grapes Explain the name and importance of Hermitage Describe how White Zinfandel is produced from red grapes

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Syrah and Shiraz Similarities: Both are made from same grape; usually packed with aroma and flavor. Differences: Syrah is grown in Rhône region of France; Shiraz is grown in Australia and South Africa

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Full- and Medium-Bodied Red Wines Spicy Generally grown in warmer areas Usually identified with one area

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Flavor and Aroma Profile: Syrah and Shiraz Cherry Raspberry Blackberry Black Currant Strawberry Plum Jam Leather Chocolate Smoked Bacon Mixed Spice BBQ Black and White Pepper Roasted Green Pepper Green Olive Burned Rubber

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Flavor and Aroma Profile: Zinfandel Tannins Blackberry Spices Black Pepper

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Flavor and Aroma Profile: Other Red Grapes Sangiovese – Sour cherry, herbs, spices, rose, wood, licorice, smoke, tobacco Nebbiolo – Bittersweet chocolate, rose, violet, prune, licorice, mint, eucalyptus, white truffle, and tar Grenache – Pepper, raspberry, herb

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Hermitage Wine Name comes from a former knight-turned- hermit who grew grapes in the Rhône Valley. Usually 100% Syrah grapes, but must contain 85% minimum Source: U.S. Department of Labor (June 2001)

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. White Zinfandel Simple! The grapes are crushed; the skins – which add color to the wine – are removed just after the crush. The result is wine that is anywhere from clear to pink, and usually, the wine is a little sweet.

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION