Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

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Presentation transcript:

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Chapter 8 Medium-Bodied White Wines: Sauvignon Blanc, Sémillon, Trebbiano, Pinot Gris, and Chenin Blanc

© 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 Discuss the major grapes that make medium- to full-bodied white wines Describe the flavor and aroma profile of Sauvignon Blanc wines Describe the flavor and aroma profile of Pinot Gris Describe the flavor and aroma profile of wines made with other white 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. Grapes Used to Make Medium- and Full-Bodied White Wines Sauvignon Blanc Sémillon Trebbiano Pinot Gris Chenin Blanc

© 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 Profiles: Sauvignon Blanc Lemon Lime Grass Melon Pineapple Almond Oak Pear Apple Green Pepper Asparagus Vanilla Flint Cream

© 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 Profiles: Pinot Gris Wines range from light and crisp to fat and rich

© 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 Profiles: Other White Grapes Sémillon: Pineapple, honey, fig, mustard, nuts Trebbiano: Some lemon, otherwise neutral wine Chenin Blanc: Apple, citrus, peaches

© 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

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