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Wine Tasting – Week 3

Wine Tasting – Week 3 January 2006 Outline Wine Essences Pop Quiz! Rieslings Syrah/Shiraz Essences Sweetness Always good, but shouldn’t over power the wine All wine contains sugar: anywhere from .5% to 10%-14%. Brix = sugar content of the grape at the time of harvast

Jimmy
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Wine Tasting – Week 3

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  1. Wine Tasting – Week 3 January 2006

  2. Outline • Wine Essences • Pop Quiz! • Rieslings • Syrah/Shiraz

  3. Essences

  4. Sweetness • Always good, but shouldn’t over power the wine • All wine contains sugar: anywhere from .5% to 10%-14%. • Brix = sugar content of the grape at the time of harvast • This is fructose, a sugar that occurs naturally in grapes

  5. Bitter • Dry red wines have bitterness that gives them an aftertaste. • Often confused with sour • Sensed on the back of your tongue • This is actually caffeine!

  6. Sour • There are over 100 different types of acid in wine • The tart tangy tastes of wine is the acidity • This taster is made with Malic acid

  7. Smooth • Wines are most sour when a wine is young • To take the edge off, wine is put through a second fermentation process that produces lactic acid. • Smooth essenses heighten others, especially the bitter essense. • If we were rich, we could try sour, smooth and bitter in one • This is lactic acid

  8. Acetic • New wines contain .02% to .03% acetic acid. • This acid enhances the development of a wines bouquet • Too much acetic acid can turn wine to vinegar • We are tasting ~1.8 % acetic acid.

  9. Flowery • Heady fragrances are found in many wines, especially whites • This “flowery esense” is like one you would find in a Riesling or Saturnes • Make sure to smell this one more than taste it.

  10. Fruity • Zinfandels are prized for their rasberry scent. • Cabernets for their black currant and cherries • This is another “smeller” • And a secret

  11. Oak • Whites are aged for short periods of time in order to give them oak nuances • Reds are matured for several years • Different oaks give different characters such as vanilla or caramel • This has oak chip extract!

  12. Tannin • Tannin is derived from the skins and stems of grapes • More of a touch than a taste • Tart, Puckering sensation that is felt on the gums when sipping a young red wine • This Tannin Essence kills the taste buds sensation of subtle things so try this one last

  13. Chardonnay Quiz • 2003 • Drought conditions, unusually warm and dry year • Heat can decrease acidity, increase vegetal flavors • 2004 • Favorable weather & long growing season • Mid-season heat wave mean less ideal than ‘05 • 2005 • Ideal growing season • Peach, melon & tropical fruits; aged in oak

  14. Rieslings

  15. Riesling • Prefers cold climates: • Germany (esp. Rhine & Mosel Valleys) • Alsace, France • U.S. (Washington, Oregon, California, & NY) • High natural acidity • Balances high levels of sugar • Ages well • Outside of Germany, often labeled “Johannisburg Riesling” • Aromas/flavors: floral (rose, violet), fruits (apple, pear, peach, apricot), minerals, petroleum

  16. Riesling Food Pairings • Can be paired with everything • Light & grilled dishes (fish & seafood, chicken, pork) • Spicy and Asian foods • Desserts

  17. German Rieslings • World’s northernmost wine growing regions • Grapes seldom completely ripen • Elegant & delicate wines: • light body • low alcohol • high acidity • “Precision & finesse” • No commercial yeasts • No malolactic fermentation • No oak • Never blended with other grapes

  18. German Rieslings • Most are dry (trocken or halbtrocken) • Kabinett or spätlese • Famously known for sweet Rieslings • Auslesen, beerenauslesen (BA), trockenbeerenauslesen (TBA), eiswein • Botrytis cinerea • The Mosel • Flavors: slate, minerals, wet stone • The Rhine • Richer, rounder, earthier, fruitier • The Pfalz • Generally fruitier, but wide variability

  19. Alsace • Less delicate than German rieslings • Generally very dry • Flavors: flint & minerals, peaches, green fruit & citrus • Become richer and honeyed with age

  20. North American Riesling • California • Often sweet, late-harvest dessert wines • Oregon • Mostly light & nondescript, with notable exceptions • Washington • Riesling commonly planted • “Snappy, peachy & minerally” • Dry to sweet • New York • Come in all styles from dry to eiswein

  21. Syrah/Shiraz

  22. Syrah- Orgins • Competing claims to the origin of this variety gave credit to it either being transplanted from Persia, near the similarly-titled city of Shiraz or to being a native plant of France.

  23. Origins • University of California at Davis and the French National Agronomy Archives in Montpellier proved syrah is indeed indigenous to France. DNA profiling proved syrah to be a genetic cross of two relatively obscure varieties, mondeuse blanc and dureza.

  24. Modern Orgins • More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa and California

  25. Description • Syrah forms intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity

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