1. Food and Beverage Service
R. Singaravelavan

2. PART IV
20.Wine

3. Chapter 20 wine At the end of the class, you will be able to
Define and classify wines
Know the constituents of grapes
Name main grape varieties
List the factors influencing the character of wine
Understand wine faults
Evaluate wine
Understand how the wines are named

4. wine
Wine is an alcoholic beverage obtained from the fermented juice of grapes. It is prepared from both white and black grapes.
The colour, flavour, and aroma of the wine are largely influenced by the type of grapes used in the production.

5. Classification of wine
Wine is classified on the basis of the following factors: • Colour • Taste • Content Colour : White wine, Red wine, Rosé wine, Blush wine Taste : Dry wine, Sweet wine, Medium wine Content : Still wine, Sparkling wine, Fortified wine, Aromatized wine, Tonic wine

6. Constituents of Grapes
The following are the constituents of grapes and each contributes to winemaking.
• Stalk • Skin • Pulp • Pips
Stalk: Contains tannin and contributes to wine the astringency, keeping quality, and helps in clarification process
Skin: Coloring pigments and yeasts. Contributes colour to the wine and provides yeasts for fermentation
Pulp: Contains liquid, sugar, .acids and minerals. Provides sugar for fermentation and acids for bouquet and balance
Pips : Contain Tannins and Oils. Bitter flavour. Discarded during wine making

7. Main Grape Varieties
White Grapes Chardonnay, Riesling,Sauvignon Blanc, Sémillion, Chenin Blanc Black Grapes Cabernet Sauvignon, Pinot Noir, Merlot, Syrah

8. Factors Influencing the Character of Wine
Soil
Grape Variety
Climate
Latitude
Aspect
Viticulture
Vinification
Ageing
Storing
Transportation

9. Faults in wine Excess Sulphur Oxidation Corked Vinegar
Hydrogen Sulphide
Formation of Crystals
Foreign materials and sediments

10. Wine Tasting
Wine tasting is the process of evaluating the wine. It includes the assessment of colour, taste, aroma, and the finish
It is carried out by our senses—sight, smell, and taste.
To evaluate the wine, the following are recommended.
A clean room with white back ground and free from strong smell
A clean and clear wine glass of 10–12 oz capacity
Evaluation sheet if more number of wines is evaluated.
Spittoon if more number of wines is tasted.

11. Steps in Wine Tasting The steps of wine tasting are as follows:
• Pour the wine and observe its clarity and colour by holding against the light.
• Swirl the glass and observe how the wine slides down to evaluate the viscosity of the wine.
Swirl and nose the wine to evaluate its aroma and bouquet.
• Swirl and taste the wine to evaluate its taste and check if the wine is balanced or acidic.
• Feel the body of the wine.
• Make a note on the observation on the colour, clarity, smell, viscosity, etc.

12. Naming of Wines Wines are named in any of the following four methods
Named after the grape variety used
Named after the place of Origin
Brand Name
Generic Names

13. Points to Remember
Wine is an alcoholic beverage obtained from fermented grape juice
It is divided into various types according to its colour, taste, and content.
The character of the wine is greatly influenced by the type of grape used in the production, soil, climate, viticulture, vinification process, ageing, etc.
Wines get effervescence when the carbon dioxide gas given off during the fermentation is absorbed by the wine. These wines are termed as sparkling wines.

14. Points to Remember
The alcoholic content of fortified wines are enhanced up to 22 per cent with the addition brandy.
A good wine must have the aroma of the grape and should be clear and well balanced.
A sommelier should evaluate the colour, clarity, aroma, and taste of the wine before the service so as to be sure of the quality of the wine being suggested and served to the guests.
Wines are named after the place, grapes, manufacturer’s name, or style