basic wine sharing Knowledge ( for common )

Food and beverage

1. Basic Wine Training

3. WHAT IS WINE? Wine is alcoholic beverage made from fermented grape juice. The Grapes are crushed to release their sweet juice. Alcoholic fermentation is needed to change the grape juice into Wine

4. WHAT IS WINE? Grapes The structure of the grape berry can be broken down into three major components: Flesh containing juice (Pulp) Grape Skins Seeds Vitis Vinifera

5. ALCOHOLIC FERMENTATION Wine is made by fermenting grape juice sugar yeast carbon dioxide alcohol + Element 1: An Introduction to Wine +

6. GROWING GRAPES To Ripen, a Grape Needs Sunlight Heat When Grapes Ripen Grapes Swell with Water Sugar Levels Rise Acid Levels Fall Flavours become Riper Grape Skins Change Colour

7. WHERE GRAPES GROW COOL CLIMATE WARM CLIMATE COOL CLIMATE WARM CLIMATE

8. 1. Natural Still Wine (Natural process) - Rose - Red Wine - White Wine 2. Sparkling Wine (Natural Wine + Carbon dioxide) 3. Fortified Wine (Natural Wine – Fermentation + Spirit/Brandy + Sugar) Wine Type

9. Each of the three types of wine can be made in a variety of styles according to color and taste. The styles of wine. They are: Colour : White, Red, Rose Sweetness : Dry, Medium, Sweet Acidity : Low, Medium, High Tannin : Low, Medium, High Alcohol : Low, Medium, High Body : Light, Medium, Full Other Factors : oak – unoak , making process, ageing Style of Wine

10. What inside of the wine

11. Principal Grape Varieties White Grapes Chardonnay Sauvignon Blanc Pinot Grigio Riesling Black/Red Grapes Cabernet Sauvignon Merlot Pinot Noir Shiraz Element 1: An Introduction to Wine

12. WINE BOTTLE Burgundy Bottle Bordeaux Bottle Champagne Bottle Alsace Bottle

13. WINE BOTTLE

14. WINE BOTTLE Foil Punts Screw caps or Cork

15. WINE BOTTLE The cork and wire cage are wrapped in foil (the ‘coiffe’), which extends down the neck of the bottle to the ‘collerette’ (neck band fitted on most Champagne bottles).

16. WINE STORAGE Requirements for establishing optimal storage facilities Need for dark storage conditions Need for a cool environment Need for a consistent temperature Need for a correct humidity

17. Serving Temperature White Wine

18. Wine Style Service Temperature Light- bodied red e.g. Beaujolais Lightly chilled 13 °C (55°F) Medium/full-bodied red e.g. Shiraz, Cabernet Sauvignon, Châteauneuf-du-Pape Room temperature 16-18°C (59-64°F) Serving Temperature Red Wine

19. TASTING & PAIRING

20. THE 4 STEPS OF TASTING Tasting wine requires our full attention and uses three out of our five senses: Sight, Smell, and Taste. The purpose of tasting is to identify and describe a wine's qualities and shortcomings. This process involves 4 stages: – THE EYES – THE NOSE – THE MOUTH – DESCRIPTION, EVALUATION

21. Food and Wine Pairing Food is… Wine seems… This means… Sweet More drying and bitter, more acidic Less sweet and fruity Take care pairing with wines with less sweetness or with tannins Savoury (Umami) More drying and bitter, more acidic Less sweet and fruity Take care pairing with wines with high levels of tannins or oak character Salty Less drying and bitter, less acidic Smoother and richer Salt can make tannic wines seems more palatable Acidic Less bitter and acidic Fruitier, sweeter and richer Take care pairing with wines with less acidity Highly flavoured Overwhelmed by the food flavours Pair with wines of with similar intensity of flavours Fatty/Oily Less acidic Pair with wines of with high levels of acidity Hot (chili) More drying and bitter, less sweet and less fruity. Increases heat from chilli Pair with wines light in alcohol, fruity and maybe some sweetness