Wine Education & Selling Points:

2016 Summer Whites & Rosé

Overview – Summer Whites & Rosé• White Winemaking:

– Process– Unoaked vs. Oaked– Treatment Options

• Whites:– Pinot Grigio– Sauvignon Blanc– Chardonnay

• Rosé:– Varietals– Winemaking Methods

• Selling Points– Key Attributes– Overcoming objections

White Winemaking

Process:• White (or Red) Grapes are

picked and kept cool• Grapes are pressed skins

and stems are removed juice settles and transferred into stainless steel tanks

• Yeast is added • Ambient or inoculated

• Fermentation of the juice begins • 2 or more weeks

• Wine is left to sit in contact with the lees (or not)

• Wine is racked off the lees• Wine is cold stabilized

(possibly)

White Winemaking

Process: (continued)• Storage vs. Maturation

• Unoaked styles• Wine is stored in stainless

steel tanks• Oaked styles

• Wine is put into barrels to age/mature

• Malolactic Fermentation (possibly)

• Racking • Blending• Fining and/or Filtering • Bottling

White WinemakingKey Treatment Options:• Skin Contact (Maceration)

• Juice left in contact with the skins for several hours at low temperatures

• Malolactic Fermentation (2nd fermentation)• Conversion of tart malic acid

(green apples) into lactic acid (milk)

• Usually only Chardonnay • Takes place within the barrel • Softens harsh acidic flavours

and tannins • Sur Lie (Aged “On the lees”)

• Lees are yeast and grape skin particles

• Contact gives the wine a bread-like dough characteristic or slightly toasty quality

• Battonage (stirring the lees)• Stirring adds oxygen to lees and

increases contact of wine with yeast cells

White Wine: Pinot Grigio/Pinot Gris

• Characteristics• Pinot Gris (Fr.) and Pinot

Grigio (Ital.) exact same grape

• White grape, naturally high acid, with a grey/brown/pink skin

• Originated in France from the Burgundian Pinot (Noir) family

• Crisp acidity with fresh flavours of golden apple, lime zest and grapefruit

• Winemaking • Typically all stainless steel

storage• Wines meant to be enjoyed

young • Styles

• Dry & Minerals/Acid • Dry & Fruity• Sweet & Fruity

White Wine: Pinot Grigio/Pinot Gris

Regions: • New World

• California• Sonoma County • North Coast

• Oregon• Willamette Valley

• Old World • Italy (North-East)

• Trentino-Alto Adige

• Veneto• Friuli-Venezia

Giulia• France

• Alsace

White Wine: Pinot Grigio/Pinot Gris • Food Pairings

• Fried or grilled white fish dishes

• Spicy shellfish recipes• Buttery lemon risotto• Fresh cucumber-

grapefruit salad• Selling Points

• Pinot Gris/Grigio’s naturally bright acidity means it is easy to pair with most summer recipes

• Try a different style – tastes range from very dry to very sweet

• Generally lower in alcohol (11.5-13.5%) and easy to drink

• Drink now – no need to cellar

White Wine: Sauvignon Blanc• Characteristics

• Sauvignon Blanc is a green-skinned white grape

• Originates from the Bordeaux region of France

• Flavours and aromas can drastically vary dependant upon growing region

• Notes of fresh pineapple, green melon, tart citrus, pear and cat pee

• Winemaking • Primarily stainless steel• Some oak aging (Fume

Blanc)• Often blended with other

varietals• Styles

• Loire Style• Bordeaux/CA Style• New Zealand Style

White Wine: Sauvignon Blanc

Regions: • New World

• California• Sonoma County • North Coast • Dry Creek Valley• Napa

• New Zealand • Marlborough

• Old World • France

• Loire Valley • Sancerre

• Bordeaux

White Wine: Sauvignon Blanc

• Food Pairings• Spring peas and asparagus

salad• Whole roasted fish and fresh

herbs• Tomato-cilantro marinated

chicken• Grilled vegetable pasta with

cumin• Selling Points

• Sauvignon Blanc wines come in a wide range of styles and flavours – from lush to tart, there is a style that is right for everyone

• Versatile - Pairs well with a variety of dishes or can be great on its own

• Crowd pleaser – especially for those who “don’t like Chardonnay”

White Wine: Chardonnay• Characteristics

• Chardonnay is a green-skinned white grape that grows well across the world

• Originates from the Burgundy, France

• Easily picks up winemaking choices in the final flavours

• Diverse notes range from, tropical mango, fresh banana, toasted vanilla and bright green apple (depending style)

• Winemaking • Storage vs. Maturation

• Styles• Chablis Style (Unoaked)

• Acidic and lean• Napa Style (Oaked)

• Rich, fat, creamy-buttery

White Wine: Chardonnay

Regions: • New World

• California• Sonoma County• Russian River

Valley • Carneros• Napa

• Oregon• Willamette Valley

• Australia (South-East)• McLaren Vale• Limestone Coast • Mornington

Peninsula• Old World

• France • Burgundy

White Wine: Chardonnay

• Food Pairings• Smoked-trout salad with

lemon dressing• Squid with mango in brown

butter• Crab cakes and horseradish

cream• Baked chicken Dijon

• Selling Points • Pick your style – Oaked vs.

Unoaked• Pair food with Chardonnay

according to style• Drink a buttery, oaky

expression as a cocktail – no food necessary

• Only drink red? A full-bodied, Chardonnay is a great transition into the world of white wine

Rosé:

Rosé: • Characteristics

• White wine made from red grapes• Any varieties may be used

• Most popular grapes used for rosé• Rhone Varietals - Grenache, Syrah,

Mourvedre Cinsault, Carignan• International Grapes - Pinot Noir,

Zinfandel, Merlot, Malbec, Cabernet Sauv., Sangiovese

• Typically only made seasonally for Spring and Summer months (becoming more popular)

• Flavours of refreshing strawberry, citrus, red fruit, white flowers, watermelon, and peach (depending on the grape variety)

• Winemaking • Skin Contact (Maceration)• Vin Gris• Saignée• Blending

• Styles (Shades of Rosé)• Light (French) to dark (Napa) styles • Dry to Sweet styles

Rosé:

Regions: • New World

• California• Sonoma County• Russian River

Valley• Dry Creek Valley• Carneros• Napa

• Old World • France (Southern)

• Provence• Languedoc-

Rousillon

Rosé:• Food Pairings

• Roasted beet salad, goat cheese, pistachios

• Baked Parmesan cheese sandwich with heirloom tomato soup

• Ham, leek and gouda soufflés• Mushroom quiche

• Selling Points (Pick a Shade of Rose)• Dark, savory (Napa) style, saignée

method rosés are the most full bodied expressions • Pair these wines with rich cheese

and ham• Light (French) style, vin gris or

maceration method rosés are more delicate• Enjoy these wines on their own or

pair with light vegetable and salads• Try a dry style – modern rosés are no

longer the sweet headache juice of your grandmothers generation• Even sweet styles are well balanced

with lots of natural acid for a light refreshing drink

• Make rosé sangria – lots of fun recipes for parties and social events

Summer Whites and Rosé Q&A

Thank You