1. presented by Mr. __________________ Wine & Table Manner Training

2. Modern people and Wine 1) Wine History Beginning with Noah and the Old Testament on up to ancient Mesopotamia and Egypt, the Greco-Roman period, (with factoids on the world's oldest wine bottle) and across the Atlantic to New World vintners, the rise of the California wine industry, and including a good list of related links. 2) Basic Steps to Make Wine The essential steps in winemaking can be summarized as follows: 1. Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them. 2. Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

3. 3. Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks). 4. Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling. 5. When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more. Modern people and Wine

4. 3) Wine Tasting Appearance, Bouquet, Taste, Finish, Balance 4) Wine and Time The life cycle of wine is similar to human, it has the summit and the atrophy. Old Red wine is not always good. White wine has a shorter life, generally. 5) Vintage 1. the grape-harvest of a particular year. 2. the wine produced from a year’s harvest. 3. the time of year when grapes are harvested.

5. 6) Wine and Health benefits are not without cautions... Over 400 studies worldwide, many of them long-term and in large populations, have concluded that most healthy people who drink wine regularly and moderately live longer. The single group exception, whose members should not consume any alcohol, is pre-menopausal women with a family history of breast cancer. The keys to the beneficial aspects are regularity and moderation. Overindulgence can be considerably more harmful than total abstinence. POLITICAL SUPPRESSION FRENCH PARADOX REGULARITY & MODERATION ANTI-CANCER & CORONARY BENEFITS FOUNTAIN of YOUTH? DIGESTIVE PROPHYLAXIS NUTRITION

6. I. The Feature of Wine – Kinds of Red Feature Cabernet Sauvignon is the premier red wine grape in the world. Cabernet Sauvignon is the dominant grape in the Bordeaux region of France and has spread to every other major growing region. The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long aging potential. Average aging potential for Cabernet is 5 to 10 years in order to achieve peak flavor. It is usually blended with other varieties to make wines with increased complexity. Main region/ Wine - Bordeaux Medoc, California, Australia, Chile etc… - Ch’ Lafite Rothschild 1. Cabernet Sauvignon

7. Feature The Merlot grape is a close cousin to Cabernet Sauvignon in many respects. It is lower in tannins and makes wines that mature faster and are softer in texture. Merlot is often blended with Cabernet Sauvignon in order to soften the blend. At its best, Merlot makes a wine that is dry, rich in flavor and smooth as it finishes in your throat. At its worst, Merlot makes wine that is dry but thin in taste and texture, and not very pleasant to consume. Most of what you will come across are likely to be of pretty good quality. Main region/ Wine - Pomerol and St Emilion Ch’ Petrus, Ch’ Le Pin - Ch’ Cheval Blanc 2. Merlot I. The Feature of Wine – Kinds of Red

8. 3. Pinot Noir Feature Pinot Noir is one of the most difficult grapes to grow and make into fine wine. It is also one of the very best when it is done properly. It has very specific requirements for its growing conditions. It needs warm days and cool nights. If Pinot Noir receives too little heat in the growing season, its wines are thin and pale. If the growing season is too warm, the wines have an overripe, cooked flavor. Main region/ Wine - France Bourgogne, (Romanee Conti), (La Tache) I. The Feature of Wine – Kinds of Red

9. 4. Gamay Feature The Gamay grape variety makes its best wines in the Beaujolais region of France. Because its wines tend to be light, low in alcohol, high in acidity and very fruity, there is small margin for error before it becomes too thin, too light or too acidic. The wines are generally meant to be consumed within two years of bottling. Only the Crus of Beaujolais show much aging potential and none of them extend beyond 10 years. Cherry flavors dominate the nose and taste of young Beaujolais. A wine named Passe-Tout-Grains is produced in Burgundy and is a blend of Gamay and Pinot Noir. Main region/ Wine - France Bourgogne, (Romanee Conti), (La Tache) I. The Feature of Wine – Kinds of Red

10. Feature This grape is known as Syrah in France and Shiraz in Australia. In the United States, it can appear under either name depending on the style of the winery. The grape is thought to be named for a city in Persia (Shiraz) where it probably originated. It produces full rich wines of intense color and flavor. In warmer climates like Australia, the grape produces wines that are sweeter and riper tasting. In cooler climates like the Rhone valley of France, it often has more pepper and spice aromas and flavors. Syrah usually becomes drinkable at an early age and most are produced for consumption within a year after release (2rd year from harvest). 5. Syrah Main region/ Wine France -(Cote-Rotie), (Hermitage) Australia- (Shiraz) I. The Feature of Wine – Kinds of Red

11. Feature The Grenache grape variety is a sweet grape and is one of the most widely planted in the world. The Grenache produces wines that, in their youth, are fruity, full in flavor, and have overtones of spice. Wines made from the Grenache are usually light in color and are often made of blends with other grape varieties. The Grenache grape resists heat and tolerates limited rainfall. 6. Grenache Main region/ Wine - Grenache is widely planted in Spain where it is known as Garnacha Tinta - France (CoteDuRhone), (Chateauneuf du Pape) I. The Feature of Wine – Kinds of Red

12. Feature The Chardonnay grape variety is a classic white wine grape grown all around the world. The original fame of Chardonnay comes from it's success in the Burgundy and Champagne regions of France. White Burgundy must be made from the Chardonnay grape unless the label indicates it was made from a much less well known grape, Aligote. 1. Chardonnay Main region/ Wine - France Bourgogne, California, Australia, Italy, etc. … - Montrachet II. The Feature of Wine – Kinds of White

13. Feature The Sauvignon Blanc grape produces wines of distinction in most of the areas where it is grown. It can tolerate greater heat than many varieties. Sauvignon Blancs are higher in acid and often exhibit 'melon' in the nose and tastes. If grown in too cool a climate, it can develop an herbal ('grassy') character in its aromas. Sauvignon Blanc produces large crops and is a low cost variety. 2. Sauvignon Blanc Main region/ Wine - Loire river and Bordeaux regions of France - Loire: Sancerre, Pouilly Fume - New Zealand, California II. The Feature of Wine – Kinds of White

14. Feature The Riesling is considered on of the 'noble' grape varieties for wine making. It can produce wines of high acidity and elegance in very cool growing conditions. Its wines usually show fresh fruit flavors and a zesty character. Riesling has the ability to produce wines that run the gamut from bone dry to very sweet but are usually made in dry of semi-dry styles. It has perfumey aromas with peach and honeysuckle notes and can develop a 'petrol' nose as it ages. 3. Riesling Main region/ Wine - Moselle and Rhine river valleys of Germany as well as theAlsace region of France. II. The Feature of Wine – Kinds of White

15. Feature Semillon ripens earlier in the season than most grapes and is less likely to be damaged by rains or frost. It produces wines that are full flavored rich and aromatic. Semillon is most often blended with other varieties (especially Sauvignon Blanc) to take advantage of the strengths of each variety. Semillon is one of the three approved varieties (Semillon, Sauvignon Blanc and Muscadelle) for making white wines in the Bordeaux region of France. 4. Semillon Main region/ Wine - Bordeaux, Graves, Sauternes, Australia, Chile (Chateau d’Yquem) –Best sweet wine II. The Feature of Wine – Kinds of White

16. Feature This grape variety is noted for it floral fragrance and its spicy flavors. It is grown most successfully in France (especially Alsace), the United States (California, Oregon, Washington), Germany and New Zealand. It does better in cool climates that in warm ones. It is often paired with spicy foods and can be made in styles that range from completely dry to semi- dry. Gewurztraminer can also be made in a late harvest dessert wine style that is delicious. 5. Gewurztrminer Main region/ Wine - This is especially true in Alsace. II. The Feature of Wine – Kinds of White

17. III. The Three Steps in Wine Tasting are: Look, Smell, and Taste 1) Look- Rim colour: You can guess the age of a red wine by observing its "rim." Tilt the glass slightly and look at the edge of the wine. A purple tint may indicate youth while orange to brown indicates maturity. Swirling: Swirling the wine serves many purposes, but visually it allows you to observe the body of the wine. "Good legs" may indicate a thicker body and a higher alcohol content and/or sweetness level. 2) Smell- Swirl your wine. This releases molecules in the wine allowing you to smell the aroma, also called the bouquet or nose. The two main techniques that wine tasters use are: 1. Take a quick whiff and formulate an initial impression, then take a second deeper whiff or 2. Take only one deep whiff.

18. 3) Taste- The most important quality of a wine is its balance between sweetness and acidity. To get the full taste of a wine follow the following three steps 1. Initial taste (or first impression): This is where the wine awakens your senses (your taste buds respond to sensations). 2. Taste: Slosh the wine around and draw in some air (even if you do look funny in front of your dinner guests). Examine the body and texture of the wine. Is it light or rich? Smooth or harsh? Aftertaste: The taste that remains in your mouth after you have swallowed the wine. How long did the taste last? Was it pleasant? III. The Three Steps in Wine Tasting are: Look, Smell, and Taste

19. IV. Wine Serving (1) Serving Temperatures Wine Type °F°C Sparkling Wine42-546-10 Ros é Wine48-549-12 White Wine48-589-14 Sherry (Light)48-589-14 Red Wine57-6813-20 Fortified Wine57-6813-20 Sherry (Dark)57-6813-20

20. 4) Decanting Wine Decanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavour of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons. 5) Wine Glasses As important as wine serving temperatures is the type of wine glasses in which wines are served. The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses. IV. Wine Serving (2)

21. V. Reading Wine Label

22. VI. Wine Tasting Chardonnay 1) Santa Rita Reserve Chardonnay- White - Alcohol by volume: 14.4% - Grape Variety: 100% Chardonnay - Region: Casablanca Valley, Chile - Color: Brilliant greenish yellow colour. - Bouquet:Intense varietal aroma with prevailing tropical fruits such as grapefruit, rounded with soft vanilla and hazelnut undertones. - Taste: Great volume and pleasant acidity. The ageing in American oak barrels gave it a complex structure, sweetness and lingering finish. - Serving with: Fish with creamy seafood or black butter sauces, scallops au gratin, lobster.

23. VI. Wine Tasting 2) Santa Rita Reserve Carbernet Suavignon- Red - Taste: Dry - Alcohol by volume: 14.4 % vol - Bottle size: 75cl - Grape Variety: 100% Cabernet Sauvignon - Region: Maipo Valley/ Chile - Style: Medium Bodied - Winemaker: Santa Rita - Appearance: Dark red - Serving with: Ideal with red meats and cheese.

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25. VI. Wine Tasting 1) Carmen (Sauvignon Blanc)- White - Alcohol by volume: 13.5% - Bottle Size: 750% - Grape varieties: Sauvignon Blac 100% - Vintage: 2005 - Style: Medium Dry, Still, Apperizer - Winery: Vina Carmen - Region: Chile - Aroma: Citrus, Herb, Fruity like pineapple. - Serving with: Hot & spicy, shells, prawn and seafood.

26. VI. Wine Tasting 2) Errazuriz Estate (Cabernet Sauvignon-Red) - Alcohol by volume: 14% vol - Award - IWC medal: Bronze (2006 vintage) - Bottle size: 75cl - Grape varieties: Cabernet Sauvignon - Region: Chile/ aconcagua Valley - Style: Medium Bodied - Winery: Errazuriz - Appearance: Dark red - Palate: Fruity like strawberry well fermented in Oak. Vanilla flavored. - Serving with: Meats, hard cheese