2. WINES

3. HISTORY Alcoholic beverage made by fermenting the juice of freshly gathered grapes Grapes – VITIS VINIFERA Out of almost 4000 grape varieties, only 40 are suitable for wine making Grape vine yields fruits of varying quality and quantity depending on climatic conditions, pests and diseases

4. HISTORY Developed by ancient Greeks and Romans Spread it to Italy, Spain, Portugal, France and Germany’ Spaniards and Portuguese took it to South America Spain also responsible for wines in California Dutch took it to Africa British took it to Australia and New Zealand

5. HISTORY All wine producing areas between 20 0 and 50 0 degree latitude Old world – Spain, France, Portugal, Germany, Italy New world – countries that were discovered and colonised by the old world – Australia, New Zealand, South Africa, The Americas

6. THE VINE The source of all wine High quality of wine can only be achieved through high quality fruit Maximising fruit quality is a lengthy process as end results are only revealed after several seasons of comparison

7. THE VINE Grape vine prefers European climate in which it evolved Warm dry summers and mild winters Harsh winters kill grapevines High humidity promotes vine diseases Tropical temperatures disrupt the normal vine cycle of winter dormancy

8. THE VINE Multiple factors to consider to achieve highest fruit quality Annual weather conditions Soil type, fertility, draininage Topography Sun exposure Likely pest problems

9. ANNUAL LIFE CYCLE Weeping Ripening of grapes Grape harvest Bud Break Emergence of shoots, foliage and embryo bunches Flowering of the wine Fruit sets Ripening of grapes Grape harvest

10. WEEPING February in the north, August in the South First external signs of awakening Roots begin to collect water Vine pushes its sap out of the winter pruned cane ends

11. BUD BREAK March to April in the North, September to October in the South 20 to 30 days after weeping, buds begin to open Different varieties bud-break at different times Same variety may bud-break at different times of the year due to climatic change

12. SHOOTS, FOLIAGE, EMBRYO BUNCHES April to May in the North, October to November in the South Miniature green clusters – vine’s flowers When they bloom, each cluster develops into a grape Spraying to ward of pests, diseases, etc starts now on till harvest time

13. FLOWERING OF VINE May to June in the North and November to December in the South Eight weeks after bud break, lasts about ten days Mimimum 15 0 C temperature Length of day Coil’s heat retention capacity

14. FRUIT SETS June to July in the North, December to January in the South After flowering, embryo bunches evolve into clusters and recognisable grape This is the first positive sign of the actual fruit that will give wine

15. RIPENING OF GRAPES August in the North, January in the South Sugar content increases Malic acid diminishes Tannins are developped Grape skin starts to change colour This is important as tannins are capable of softening a wine

16. GRAPE HARVEST August to October in the North, February to March in the South Mid to late September (February) May last for about a month Harvest is early near the equator White grapes ripen before black grapes

17. TERROIR Climate, soil, exposure to sun Vine requires plenty of water In a cool region, vines are best planted on slopes facing the sun In a warm region, vines are best planted at higher altitudes (temp. drops by 1 o c every 100 meters)

18. GRAPE VARIETY Black grapes skin provides colour to red wine Thick skinned grapes produce aromatic wines (Sauvignon Blanc) Thin skinned grapes produce neutral wine (Trebbiano) Skin also produces tannins – gives structure to the wine Outside of grape is a yeast enzyme BLOOM, essential for fermentation

19. GRAPE VARIETY The sugar content dictates the alcoholic strength and sweetness of wine Decision to harvest largely depends on sugar content and cidity As they ripen, sugar content increases and acid decreases Therefore, later harvest grapes produce sweet wines Sweet wines are mostly made from white grapes

20. WHITE GRAPE VARIEITES Aligote – Burgundy and Bulgaria Bual – Portugal (for Port) Chardonnay Colombard – ideal for cognac distillation Chenin Blanc – good acidity and high sugar Gewurtztraminer – aromatic and spicy wines Semillion – sweet wines Pinot Blanc – low in substance and aroma

21. RED GRAPE VARIETIES Cabernet Sauvignon – high tannin, aroma, good body to wine, Bordeaux Gamay – Burgundy, fruity wines Grenache – sweet wines, lot of character, not much colour Pinot Noir – Burgundy, also for champagne Merlot – best in Pomerol and St.Emillion Syrah – best red grape from Rhone