Advanced Wine Course

7/29/2019 Advanced Wine Course

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Advanced Wine Course


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I Detailed wine regions

II Advanced Wine Service

III VintageIV Food and wine matching

- Food & Wine in Balance

- Traditional Approach

V Wine management

VI Tasting & Tasting Techniques

Table of ContentsI

II

III

IV

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-

V

VI
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I Main Wine Regions

I


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Old World

France1* Italy2* Spain3*

New World USA4* Australia6* Chile Argentina5* New Zealand South Africa

*Top six producers in volume

I Main Wine Countries

(Southern hemisphere +USA)

(European Countries)


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B French Wines

Mother country for fine wines

One of the highest levels of consumption

per capita: 55 liters55/

AOC terroir

AOC

Complete vineyards

The barrel is a French invention


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French Wine Regions

French vineyard:

900 000 hectares /

Main wine regions:Bordeaux

Burgundy

Champagne
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Bordeaux Wine Regions

Main appellations:

Medoc

Graves

Sauternes

Saint-Emilion

Pomerol
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Bordeaux Wines Left bank: more suitable for Cabernet Sauvignon, Right bankfor

Merlot

1855 official listing of the best wines. 61 crus classes in 5 categories.

561 5 first growths: Chateau Lafite Rothschild, Chateau Latour, Chateau

Margaux, Chateau Haut-Brion, Chateau Mouton Rothschild - all onthe left bank

Right bank: Top appellations are Saint-Emilion and Pomerol
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Burgundy Wines Some of the greatest wines in the world ranked according to the

micro-climates

Small and family owned estates

669 AC 30000 hectares /

669 Precise hierarchy as pyramid:

- Red wines are made out ofPinot Noir

- White wines ofChardonnay

Grand Cru

Premier Cru

Regional AOC
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Champagne The best sparkling wine in the world

In the north of France on a chalky rock

3 Grape varieties: Pinot Noir, Pinot MeunierandChardonnay

3

Invention of the secondary fermentation in the bottlemethod


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French wines Classification

France


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Appelation dOrigine Controlee System: /

Informs about the provenance of the wine but also about a relativequality due to control on these factors:

Appellation Controle System

Production zone

Authorized grape varieties

Minimal content in alcohol

Viticulture and viniculture techniques

Yield limit


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AOC: A quest for quality

AOC

BORDEAUX

Commune

The smaller the appellation, the better the quality, due to stricter regulations.

Bordeaux

Medoc

Pauillac

MargauxCommune

RegionDistrict


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F Australian Wine RegionsAustralian vineyard regions150 000 hectares \

Main wine regions

South Australia /Western Australia /

New South Wales /

Victoria/


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Australian Wines Australia benefits from lots of sun exposure and

consistent climates. - Good grape growingconditions

State of the art wine making techniques, fruitdriven and varietal focused.

Shiraz is the famous variety of Australia


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South Australia Producing 50% of Australias total, South Australian is a phylloxera free

state

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The most famous winery regions of Australia: Barossa Valley, AdelaideHills, Eden Valley, Coonawarra, Clare Valley, McLaren Vale.

Thanks to the warm weather, this is the land of the Shiraz


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Western Australia Largest state of Australia

Contrasting climate; therefore all vines are located in the south.

The Margaret River possesses a favorable viticulture conditionwhich mirrors Bordeauxs climate.

,

Very good results forSemillon & Chardonnay; CabernetSauvignon also outstanding


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New South Wales Hunter valley Region, 160 km north of Sydney

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Region of small wineries

Renowned for its

- Chardonnay and Semillon- Shiraz and Cabernet Sauvignon


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Victoria

Most southern region, it has a cooler climate

Typical strengths of the varieties are well respected

Mostly famous for its white and sparklingandalso cool climate shiraz


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II Advanced WineServiceII


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New Zealand

Rather cool climate, more suitable forwhite winesbut good red wines from the North

Chardonnay and Sauvignon blanc represent morethan 50 % of the vineyards.

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Produces very good Pinot Noir

Key regions: Marlborough, Nelson, Auckland,Hawkes Bay


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Wine Service Temperature

Decantation

How to serve Sparkling wine

Wine Vintage


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Wine Service Temperature Correct temperature is critical in wine appreciation, at the right temperature the

wine is always better

2 common mistakes made at the restaurant:

-The white wines are served too chilled. Cool is not cold!

-The red wines are served at the wrong room temperature. No wine should beserved above 18-19 degrees. Not so long ago the room temperature used to be afew degrees less

-

-18-19


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Temperature Tips

Whites wines

Never leave the wines in the fridge too long

Never use the freezer

Never put ice cubes into the wine


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Temperature Tips

Red wines

Never bring the wine to excessive room temperature

Never put the wine close to a heat source


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Temperature Tips For all wines:

- Do not shake them; handle them with care

- Slowly bring the wine to the right temperature

-

-

Bear in mind that in the glasses the wine quicklytakes on a few more degrees.

Wine can be kept cool by using an ice bucket


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Wine Service Temperature Chart

25

24

23

22 Average temperature of the restaurants and housings

21

20

19

18

17 Full-bodied fine red wines, Bordeaux stlye

16

15 Delicate fine wine, Burgundy style

14 Young and full bodied red wines

13 Full-bodied fine dry white wines

12 Ideal cellar temperature

11 Young and light red wines

10 Rose wines, primeur wines

9

8 Most of the light dry white wines and the champagne

7

6 Sweet wines

5

4

3


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25

24

23

22

21

20

19

18

17

16

15

14

13

12

11 10

9

8

7

6

5

4

3


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Decantation

2 reasons for decantation:- Separate an old wine from any deposit in the

bottle

- Enable a closed young wine to breathe


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Decanting Sequence Do not shake the wine

Light the candle

Carefully open the bottle Place the cork on a plate

Taste the wine

Rinse the decanter with thewine


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Decanting Sequence

Pour the wine gently; the wine hasto slide on the sides of the decanter.

During the process, the candle isplaced below the shoulder of the

bottle, creating transparency, so asto see any deposits.

Lift the bottle (stop pouring) whenyou reach the line of deposit

Extinguish the candle withoutblowing on it to avoid the bad smell


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How to Serve Sparkling Wines Hold the bottle at an angle of 45 degrees.

45 Do not point it at anyone

Grasp the cork firmly and twist the bottle to open

Avoid a loud bang

Pour twice to avoid heavy mousse While serving, hold the bottle by the bottom with

your thumb


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How to serve a Sherry 3 Grape varieties: Palomino, Pedro Ximenez, Muscatel

3

Finos: light and fresh with almond flavors to be drunk

young. Serve as aperitif, or with tapas.

Amontillados: Old Finos with more body, very dry, after-taste of nut. Serve with white meat and strong cheeses

Alcohol%% Serve at *C15.5 7-8

17.5 13-14


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How to serve a Sherry Olororos: the most full-bodied, intense color, rich nutty

flavor. Serve with game and red meat

Cream: Sweetened Olororos. Best with bakery items

Alcohol%

%Serve at *C

15-1618


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How to serve a Port Ruby port (Young wine)

Tawny port (Old port)

Late bottled vintage port (LVB)

Vintage port

Served at roomtemperature
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How to serve a Port Handle the vintage Port gently because of the deposit, decant it a few

hours before serving.

Pay attention to the fragile cork of an old vintage port- Foraperitifs, serve a white dry port

- During the meal, servea drier red port

- Fordessert, serve a sweeter port

-

-

-Served at room

temperature
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III Vintage


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Vintage QualityGreat vintageOutstanding growing season

producing full ripeness and typicality for the region.

Difficult vintage: Due to bad weather, lack ofsunlight, bad viticulture etc... Wines that fail toreach minimum standard. Thanks to improved wine

making and viticulture, there are fewer badvintages.


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Vintage ValueGreat vintage:High prices but

long wait to reach maturity

Difficult vintage:

Underestimated, can be drunk

earlier, at more affordable prices

Trade tip/:Explain to the client that they can enjoy the wine

at the right time for the right price.

Vintages are different; do not generalize


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IV Food and Wine Pairing


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Food and Wine in Balance


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Taste intense and flavorful whether it is being served with wine or not.

Allow any wine served with the dish to taste true to its intended taste.

Food and Wine in Balance

The principles of Wine and Food in Balance provide the platform for

creating great tasting food that is delicious with you or your customers

favorite wine. Any dish that is properly balanced will :


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Five Tastes

SALT

SAVORY/UMAMISWEET

SOUR

MAKES WINE STRONGER

Drier (less sweet)

Less fruityMore acidic

More bitter and tannic

BALANCE

MAKES WINE MILDERLess dry (sweeter)

Fruitier

Less bitter and tannic

Salty Taste in Food

Salt, soy sauce, fishsauce, olives, olive brine

Sour Taste in Food

Vinegars, lime, lemon,dry wine reductions

Sweet Taste in Food

Sugar, most fruit and

fruit juices, honey

Umami Taste in Food

Meats, seafood, poultry,

tomatoes, onions, greenvegetables, ham, bacon,sauces and stocks

A note about spicy seasonings . . . Spicy food will exaggerate the tannins and bitterness ofa wine. Salt and sour additions to the food will counteract this effect on the wine.


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:


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Keep in mind that once the dish is properly balanced, any wine will be delicious

with it - there is no need to make any further adjustments to the dish for

different wines!

-

The principles can be applied to any dish that you are cooking and, in most

instances, even the food you are eating in a restaurant can be simply adjusted at

the table if your wine does not meet your taste expectations.


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Traditional Approach

Food and Wine Pairing


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Food and Wine PairingThe success of food and wine matching is achieved when the feeling generated by their combination

reach a perfect balance, difficult to obtain individually.

Questions to be asked/: Is the dish tasty, very tasty?

What are the intensity of the flavors?

What is the main dominating flavor?? What is the texture of the dish? Light and dry or heavy.

?

One has to take the sauce into account.


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A brown sauce goes with a redwine

A sauce based with lemon juice better matched with

a crisp dry white.

A creamy sauce need a rich, fat wine

A mushroom sauce goes well with oaky wines

Experience shows that :


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Bloody red meat demands a robust full-bodied wine

Salty dishes enhance the bitterness of the tannic red wines

Roasted white meat are well matched with a red wine

Shell-fish and sea-food suit a white wine

Experience shows that :


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Food and Wine Pairing The rule of the terroir: A regional dish is served

with a wine of the same region

The rule ofnon competition of aromas: The dish and

the wine shall enhance each others flavors and not

compete.
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Food and Wine Pairing Other factors can influence the success of food and

wine matching:

- The season

- The time of the day

:

-

-

If the dish embodies a particular wine duringcooking, serve the same wine
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Vertical VS Horizontal Matching Horizontal matching:Choose a wine to match every single dish

Vertical matching:Different wines should be served in a logical sequence

Golden rule:The next wine should not make you regret the previous wine


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Vertical Wine Balance The white wines are served before the redwines

Theyoungwines are served before the aged wines

The drywines are served before thesweetwines
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Vertical Wine Balance The less alcoholic wines are served before the more alcoholic wines

Thefresherwines are served before the room temperature wines

Avoid more than three different types of wine on a same meal.
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Example 1

A grilled fish seasoned with aromatic herbs and some lemon juicewould be perfectly matched with a Sauvignon blancwhich has a highacidity and a crisp lime aromatic taste.
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Example 1

The very same fish, oven cooked with a mushroom creamy sauce

would be better matched with a Chardonnaygiving its creamytexture & a stronger oaky flavor
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A grilled meat (poultry, veal, pork) would be best served with a red

wine with a supple texture (with few tannins) and whose main flavors

come from the fruit. Grilled meat are well matched with wines from

Gamay, Pinot noir, Sangiovese.

Example 2


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Roasted lamb or game would destroy the delicacy of the above wine.

So select a wine with more sophisticated texture and peppery or spicy

flavors - ie. Syrah, Cabernet Sauvignon, Nebbiolo.

-

Example 2


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Wine killer How about very strong sauces like mustard or curry?

Do not match with a muscular wine; a light aromatic wine

will suit - Gewrztraminer or Rieslingare a good pairing.

-

i i


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Wine killer

The enemies of wines: avoid vinegar and bitter vegetables

like radish, cucumber and endive which alter the taste ofthe wine.


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V Wine Management

S
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Small immobilizations

Low stocking cost

Low risk of depreciation

Discounted quantity prices

Lower ordering rate

Lower risk of out of stock

Bigger range of wine

Higher price per unit Higher ordering rate

Risk of out of stock

Small range of wines

Predictions are difficult High stocking costs

High immobilizations of;

sometimes depreciation

Low Stocks Big Stocks

Stock Management

Pros

Cons

S k M
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Stock Management

St k M t


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Stock Management Lay out: - The fast moving wines should have easy access

- Old vintages and precious wines should be

Hidden away

Stock the wines in a logical order: by region, by type

-

-

St k M t


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Stock ManagementRotation:

Look out for the peak of the wine (ie after aging x years)

Check the delivery, book keeping, regular inventory control, detailedrecord of each wine in stock

Maximum and minimum stock level according to sales record

X

Stock Valorization: Average price method, LIFO, FIFO

H t M Wi C ll


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How to Manage a Wine Cellar Bottles should be laid down in a well ventilated space

where there are no bad smells

Darkness: Bright light can damage wines, particularly

whites and champagnes.

Humidity level should be high, between 70 and 75%

, 70-75%

Temperaturemust remain stable at around 10 to 14C

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Beverage Commercial Strategy


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Beverage Commercial Strategy Target: increase the turn over of the account

Means:- Choose the wine according to the type of clientele, account

and your cellar conditions- Make sure the staff are qualified.

- Define your price strategy and involve all the staff so as tobe more coherent.

- Implement P.O.S materials, sales incentives and trainings

-

-

-

-

S t th Wi P i


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Set the Wine Price

Financially: allocate a good margin; sell less with abigger margin

orCommercially: remain competitive; sell more with a

smaller margin

S t th Wi P i


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Set the Wine Price-First method: apply a coefficient but difficult with low

and high-end wines

-Second Method: adapt the margins of your wineaccording to the selling rate to absorb your costs.

Eg: High margins for low cost wines and low margins forhigh cost wines

Wi b th l P


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Wine by the glass Programs

One way to boost the beverage account

People are reluctant to get a full bottlebecause of

- The price

- The fear of not finishing the bottle.

-

-

Wi b th Gl / Wi f th M th


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Wine by the Glass / Wine of the Month/ Suggest it on the menu. Indicate whether it is included

in the price.

Indicate the volume of the glass

Display at the front door

Advertise with posters

Wi b th Gl / Wi f th M th


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Wine by the Glass / Wine of the Month/ Tent cards on the table: presenting food matches

Cash incentives per bottle, sales target, staff training

Tasting Set menu: (4 courses + 4 glasses)

+4

Free wine tastings


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VI Wine Tasting Techniques


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A. Sight: Analyze the Appearance

B. Smell: Analyze the Nose

C. Taste: Analyze the Palate

D. Wine Balance

Sight: Analyze of the Appearance


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Sight: Analyze of the Appearance Rim examination:it has to be glittering. A matt or cloudy rim

is a very bad sign

Transparency examination: use a plain white background. You

can tell the age of the wine by the intensity or the clarity

Sight: Analyze of the Appearance


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Sight: Analyze of the Appearance White wine: green reflections indicate a young wine. Topaz, yellow

golden reflections show some evolution through age

Red wine: gets paler in color as it ages

Red wines: purple reflections indicate young wines. Orange oxidizedcolors show some evolution
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Appearance Legs or Tears: are the traces that are left on the sides of your

glasses, when swirled round. the more tears the more alcoholcontent or a high level of residual sugar.

Co2 Emission: Sometimes small bubbles may be apparent inwhat is supposed to be still wine. Residual Co2.

May exists in young whites

Faults for the reds due to unwanted fermentation (smells likeyeast.)

CO2Co2

--

--
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Appearance

Deposit of Crystals.In white wines, one sometimes comes

across tartrates precipitations. These in no way affect the winequality.

Smell: Analyze of the Nose
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Smell: Analyze of the Nose

First Nose: sniff without moving the glass to get the lightestmolecules

Second Nose: swirl the glass, more intense perception &evaluation of intensity

Third Nose: break the nose by swirling in the opposite sense,reveals excess of So2

SO2

Families of Aromas


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Families of Aromas Flowers (acacia, jasmine, rose)

Fruits (citrus, red, dark, wild, dried, exotic)

Vegetal (anise, wild herbs, dried herbs, fern, mushroom, undergrowth)

Balsamic (santal, resin, bees wax)

Spices (liquorice, vanilla, cinnamon)

Animal (leather, game, meat juice)

Families of Aromas


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Families of Aromas Empyreumatic(Chocolate, grilled bread, coffee, toffee, tar)

Mineral (flinty, stone, chalk)

-- Iodine

Pastries (honey, brioche, fresh bread)

Lactic (Fresh butter)

Wine faults (sulfurs, vinegar, cork, mould)


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Nose Primary Flavors: from the grape variety, youngish wines

Secondary Flavors: from the fermentation process

Tertiary Flavors: orbouquet results of ageing;

more mature aromas

Wine Faults


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Wine Faults

Corkiness:this can be recognized by a distinctly musty smell, due totainted cork

Sulphur dioxide:aggressive smell of sulphur

Acetic: this is the smell of vinegar

Oxidation: described as maderised visually recognized as abrownish color. Musty smell.

Wine Faults


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Wine Faults

Intensity of the wine can indicate the quality of the wine. Fine

wines have a more intense smell; can be closed when young

Sugar is not volatile and therefore cannot be detected by the smell

Tips

Taste: Analyze the Palate


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Sweetness:first thing detected

Acidity:strong acidy makes the mouth water, wines lacking

acidity will be flabby, flat, unappealing

Salty: rather rare in wine



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Taste: Analyze the Palate Tannins:have a drying effect on the gums and the tongue. In

contrast to the salivating effect of acid

Body(or mouth feel) is the impression of a wines weight inthe mouth. Light or full-bodied.

Alcohol:warming sensation in the back of your mouth

Tasting Dimensions


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Tasting Dimensions Finish or length:The period of time the wines

flavor lingers on your palate.

2 seconds for a table wine, over than 10 seconds

for a great wine

Tasting Dimensions


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Tasting Dimensions Texture:

Creamy

Silky

Velvety

Chardonnay

Pinot Noir

Syrah


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Thank you!
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Advanced Wine Course