1. Basic
Wine Knowledge

2. Objectives At the end of this session, trainees will be able to:
Learn some basic ideas on wine, its classification, anatomy, and production.
Know the different varieties of grapes – their distinct characteristics and what type of wine they produce.

3. What is Wine? Wine is basically fermented grape juice... It may be:
red, white or pink (rosé)
dry, medium or sweet in style
with alcohol content between 5.5 to 14

4. Classification of Wines
Still Wines
- are wines that are bottled right after the fermentation process.
Sparkling Wines
- wines are processed through double fermentation to achieve
carbon dioxide trapped inside the bottle.
Fortified Wines
- are wines where neutral grape spirit is added during
or after the fermentation.
Aromatized Wines
- are fortified wines that have aromatic ingredients added

5. Simple anatomy of the grape :
Stalks
Seldomly used due
to its bitter content
Seeds
Like stalks
are discarded
Flesh or Pulp
Are pressed
to release the juice
for the wine
Skin
Yields tannin
and colour

6. How is it being made? Grapes must be transported with care
from the vineyard to winery as soon
as possible after harvest.
Before the grapes are lightly
crushed to release the juice and
bring it into contact with yeast,the
skin, stalks and pips are removed.
Fermentation takes place in either stainless-steel vats or in oak
barrels. Most white wines are
filtered and bottled straight
away to preserve their
freshness
The crushed
grapes may be pumped into a tank called Vinimatic to be macerated..

7. How is it being made? Red wines are almost always made
from black grapes where the chemicals
in the skin and pips play role in the aging.
The stems and stalks are usually taken off. Grapes are then lightly crushed to release their juice, thus allowing fermentation to begin as quickly as possible..
Fermentation takes place in either stainless-steel vats or in oak
barrels. Most white wines are
filtered and bottled straight
away to preserve their
freshness
Both juice and skins are put in a fermentation vat.

8. Wine Production
Although wine makers use many different techniques to produce wines with unique characteristics, there are six basic steps involved in most wine production. To make red wine, grapes are passed through a mechanical destemmer-crusher (1) to remove the stems and release the juice. The juice, stems, and skins, now called must, is transferred to a fermentation tank (2), where it remains for up to 14 days while yeasts slowly convert the grape sugar to alcohol. The juice, now considered wine, is separated from the skins and stems by passing it through a press (3). The wine is pumped into barrels (4), often made of oak, where it continues to ferment and develop in a process known as aging. During aging, residue settles to the bottom of the barrel and form sediment called the lees. Wine makers may separate the wine from the lees in a process called racking, transferring the wine to clean casks (5). Finally, the wine is mechanically bottled (6), corked, and packaged for distribution. In white wine production the grapes are separated from the skins and stems before fermentation. The grapes are passed through a destemmer-crusher (A), and the must is immediately passed through a press (B) that applies pressure to separate the juice from the skins and stems. The remaining steps, fermentation (C), aging (D), racking (E), and bottling (F), are similar to those of red wine production.

9. Chardonnay The most popular white grape
variety, this is in part due to its unfussy temperament and
versatility for making wine. It
is the variety behind classic white
burgundy and one the three varieties used
to make champagne. Wines from this grape are
dry and light (crisp apple like flavors) to medium
and full bodied (butter) depending on how they
are made. Chardonnay responds very well to
being aged in oak. This gives the wine a depth of
flavor not achieved by any other process.
Chardonnay is easy to cultivate, disease resistant and prolific in most conditions.

10. Semillon This versatile grape make a range of white wines,
dry through to
very sweet.
It is often
blended,
usually with
Sauvignon Blanc
and also Chardonnay.
Dry and blended wines
are best when young
but many of the sweeter
wines improve with age.
Semillon is perhaps
greatest when subject to
noble rot, making some famous dessert wines like Sauternes and Barsac.
-thin skinned grapes which
are prone to noble rot
Semillon

11. Chenin Blanc Very high acidity characterizes these grapes, which need
-thin skin and has high sugar content
Very high acidity
characterizes
these grapes,
which need
plenty of sun to
ripen properly,
otherwise the
wines are tart.
White wines form
very dry through to
sweet (some of them are borytrized)
as well as sparkling are produced. Successful dry wines are fresh and fruity, sweet wines well balanced and honeyed. Aging improves good quality sweet Chenin Blanc by bringing out the fruit.
Chenin Blanc

12. Gewürztraminer
-frost is a constant danger to young buds in spring
-with distinctive pale pink colour
The highly aromatic wines made form this spicy variety are full – bodies whites that can be dry or sweet. They have low acidity and high alcohol content, often over 13 percent. With its exotic perfume and intense lychee flavor, Gewürztraminer is one of the few wines that will go with spicy food.

13. Sauvignon Blanc This acidity makes this a good blending variety to add
-vine growth is
very vigorous
This acidity
makes this
a good blending
variety to add
zest to blend wines.
It is most often blended with
Semillon. Wines made from this grape
are mostly very dry fresh whites, designed
to be drunk young. Their intense taste and
aroma, suggestive of green grass and
gooseberries, make them easy to recognize.
Sauvignon Blanc

14. Riesling
-the wood is very hard,
making the vine quite
frost-resistant
This classic German variety makes some fine white wines all over the world, from the bone dry to t he very sweet. They are light in body and low in alcohol, yet strongly flavored and very long lived Whatever the style of wine, high acidity always balanced richness. Superb, very sweet wines are made from Riesling grapes that have been subject to noble rot. Rieslings reputation has suffered unfairly in recent years due to similar but inferior grapes being wrongly labeled as Riesling.

15. Cabernet Sauvignon This is the most well known black grape
variety in the world. Along with merlot,
with which it is often blended. The grape
are high in tannin, so cabernet sauvignon
wines age will, (specially if oaked), but need
time to mature. At best, the wines are rich in
color, aroma and depth and in time have a long
lasting flavor, often of blackcurrants.
-thick skinned and
fruits are small
and in blue colour

16. Grenache On its own, this black grape makes warm, fruity flavored
-yields are carefully
controlled to ensure
quality due to its
delicateness
Grenache
On its own, this
black grape makes warm, fruity flavored
wines with high alcohol content and aromas
of freshly ground black pepper. The grapes
are low in tannins, however, so they are often
blended with highly tannic grapes such as
Cabernet Sauvignon or Syrah, which benefits
both of these varieties.

17. Shiraz (Syrah) The Syrah grape makes dark, full
-vines are adaptable,
thriving in warm places
Shiraz (Syrah)
The Syrah grape makes dark, full
bodies, strong red wines with great
potential longevity, particularly if oak aged. Fairly tannic when young, these wines should repay keeping for at least three years and are best with food. Mature Shiraz has aromas of blackcurrant, cedar and mixed spice.

18. Merlot This is the most widely planted black grape
-grapes are early to
fruit and prolific
This is the most widely planted black grape
variety of Bordeaux where it is usually blended
with Cabernet Sauvignon. The latter gives
backbone to the Merlot, which is lower in tannins
and acidity, yet add richness and smoothness to
wines that would otherwise be harsh. On its own,
Merlots that are unblended are usually soft and easy drinking wines with flavors of plum and fruitcake.

19. Pinot Noir This is the grape used to make red
burgundy. It is extremely sensitive to
climactic conditions and yields are not very
high, making it both difficult and expensive to
produce. Rarely blended. Pinot Noir grapes
make faily pale colored, light or medium
bodied reds with a strawberry or raspberry
aroma. Pinot Noir is one of the main grape
varieties used in champagne.
-has low level of
tannin and colour in skin

20. Gamay Beaujolais, which is made from the Gamay grape, are mostly
-grape made to be
drunk just weeks
after harvest
Gamay
Beaujolais, which is
made from the Gamay grape, are mostly
uncomplicated, light and fruity reds intended
for drinking when young and fresh. The wine
has a distinct pear aroma, often the result of the
production methods and a raspberry flavor.
Most serious Beaujolais can be aged.