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PCC Wine Circle Intermdiate Wine Course
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Intermediate Wine Course
2012
Copyright © Brian Jamieson
Tricia Christmas
&
Brian Jamieson
Course aims
• To build on your experience of assessing, understanding and enjoying the wines of the world.
• To increase your confidence when selecting and offering wines.
• To have good fun!
Introductions
• Name• Any favourite or memorable wine?
Course outline
Sessions1. Wines & winemaking
2. Sth Australia
3. Spain
4. California & Oregon
5. Viognier
6. Vertical tastings
Structure of each session
• Some theory and information• DVD clips• Practical tasting
Wines & winemaking: Today’s plan
1. Grapes
2. Wine making
3. Wine tasting
4. Global wine production
5. Food & wine
6. Seven wines to taste
1. Chablis, Les Champs Blancs, Pascal Bouchard, AOC, 2010
• Burgundy’s northern outpost• Chardonnay• Unoaked; fermented and matured in
stainless steel– Colour: Light– Aroma: Citrus fruits (subdued), melon ...– Palate: Fruity, citrusy, slight creaminess ....
• Fruit/acid balance?• Residual sugar?
Chablis
Grapes & Winemaking
Tricia Christmas
Grape species and varieties• European Vitis vinifera
– Wine-making variety– Native to Europe; now universal
• American Vitis labrusca – Native to Nth America; doesn’t make
palatable wine– Rootstocks saved European wine production
in late-19th century Phylloxera epidemic; V. labrusca resistant to the Phylloxera weevil or nematode
Grape varieties
Any others?
What’s in a grape?
Simplified wine making!White Red
• Sorting • De-stemming • Crushing• Fermentation• Filtration• Blending• Fining• Maturation• Bottling/labelling
How is quality & variety introduced? In Vineyard Post-harvest
• Grape variety• Geology & soil• Climate• Aspect; slope• Culture (pruning,
training of vines, etc)• Weather at harvest• Time of harvest
(residual sugar levels)
Wine tasting
1. Sight Eyes
2. Aroma Nose
3. Palate(taste) Mouth
1: Sight - Eyes
• Clarity• Colour
– rim– body; density of colour
• Suggestions of– production method – steel (pale) or oak
(darker whites)– age of wine– grape variety
1: Sight – Age of wine
2. Aroma - Nose
• Fresh - Proceed• Any mustiness – REJECT
– One bottle in 20 corked– Including screwcaps!– Try the cork first for mustiness
• Aromas?
Types of Aromas
• Primary: – Grapes and terroir
• Secondary: – Fermentation products
• Tertiary: – Products of maturing and ageing
Essential wine aromas
• Fruity:– Citrus, lychees, red & black berries....
• Floral:– Rose, violet, acacia, honey....
• Vegetal:– Mushroom, pepper, pine, grass, vanilla....
• Animal:– Leather, musk, butter...
• Roasted:– Chocolate, smoke, roasted nuts....
Aroma exercise: 1
• Pear– 10
• Raspberry– 13
• Butter– 47
Aroma exercise: 2
• Aroma 1– Lemon
• Aroma 12– Strawberry
• Aroma 30– Green pepper