| Wine Basics What is wine? Wine can be made from most any ripe fruit- apples, strawberries blackberries- but for this tasting, we will be focusing on the wine that is the fermented juice of grapes (vitis vinifera). Vinifera grapes include all the classic European wine grapes like Chardonnay, Merlot, and Sangiovese. For fermentation to take place you need- Sugar + Yeast = Alcohol + Carbon Dioxide + Flavors and Scents (from soils and surroundings) Sugar comes from the ripe grapes, yeast generally comes from the grape skins, alcohol is produced when the yeast consumes the sugar then converting it to alcohol. Carbon dioxide is a byproduct of fermentation and it either evaporates into the atmosphere or can remain in the wine and acts as bubbles if kept in a closed container. Body style is important when choosing a wine because it tells you the intensity your wine will have. There are 3 different styles: light (7-10.5% alcohol), medium (10.5-12.5% alcohol), and full (above 12.5% alcohol). You can generally decide which style your wine has by observing the “legs” of your wine and by its taste. Legs are formed after your wine swirls in the glass and it trickles down the sides- the slower the legs, the fuller the wine or the faster the legs, the lighter the wine. How are wines labeled? Wines are labeled in one of four ways: 1. Grape variety- the type of grape(s) used to make the wine 2. Appellation- the place where it was grown 3. Proprietor name- the brand name or the vineyard name 4. Generic name- classic wine regional names for wines that aren’t actually from those areas. Ex: Chablis, Rhine, Chianti, or Burgundy The Eight main Grape varieties White Grapes Red Grapes Pinot Grigio (light) Pinot Noir (light) Riesling (light) Merlot (medium) Sauvignon Blanc (medium) Cabernet Sauvignon (full) Chardonnay (full) Syrah/Shiraz (full) However, there are over 2,000 different grape varieties in Italy alone! How to Taste Wines “Taste is perceived on the tongue, but flavor comes from scent.” -Andrea Robinson You must observe, smell, swirl and taste in order to get the full effect. Swirling takes practice, but you will get it and it will enhance your wine experience every time. When tasting wines, and you probably will taste several, it may be necessary to “spit” out your wine after tasting. If you ingest every drop of wine you taste, you may not be able to really taste and experience each wine for all that it has to offer. The great sommeliers must do it in order to keep their taste buds acute. Wine Lingo Tannin: the bitter taste on your tongue and in your mouth after you taste a dry wine Terroir: the type of soil and growing conditions a grape has to grow in Appellation: the place name of a wine growing area, such as Chianti or Chablis. This type of labeling is most found in European wines. Old World Wines: refers to wines that were produced in European countries Ex: Chianti, Champagne, Burgundy, Bordeaux New World Wines: refers to wines that were produced in the Southern Hemisphere (Australia, South America, South Africa, New Zealand) North America Ex: Stonehedge Merlot, Yellow Tail Chardonnay Some descriptive words you can use when describing wines during a tasting- Fruity Sweet Fruit Forward Complex Any berries Grassy Luscious Basic Dry Harsh Earthy Smooth Full Robust Soft Velvet Strong Weak Light Rich Floral Fresh Crisp Smoky Cinnamon Ginger Nutty Subtle Woody Any spices Green Toasted Burgundy White Any florals Any herb Tangy Ripe Unripe Bitte Peppery Tropical fruits Tart Buttery |