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Q : . What is wine ?. Wine is an alcoholic beverage obtained from fermentation of freshly gathered grapes. A : . Simple answer. Without good grapes, there cannot be good wine You cannot make good wine from bad grapes. Vitis Vinifera is the Wine making grape species . Categories of Wine.

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  1. Q : What is wine ? • Wine is an alcoholic beverage obtained from fermentation of freshly gathered grapes. A : Simple answer

  2. Without good grapes, there cannot be good wine You cannot make good wine from bad grapes

  3. Vitis Vinifera is the Wine making grape species

  4. Categories of Wine

  5. Labeling Formats Generic Labeling (Mainly Old World Wines) Named after the region Chablis, PouillyFuisse, Nuits St George (Burgundy, France) Graves, Sauternes, St Emilion (Bordeaux, France) Port (Oporto, Portugal) Rioja (Spain) Nierstein, Rhinehessen (Germany) Soave, Valpolicella (Italy)

  6. 1. Country 5.Description 2.District 4. Sub Region is the name of the wine 3. Brand Range 6. Appellation 7. Bottled in the estate 8. Producer

  7. Varietals LabelingBoth Old World & New World Named after the grape variety Lindemans Shiraz Lindemans is the producer – Shiraz is the Grape Variety Penfolds Cabernet Sauvignon Penfolds is the company – Cab Sauvignon is the Grape Variety Madfish Sauvignon Blanc Semillon.

  8. 1. Producer 2. Brand Range 3. Grape Variety 4. Region 5. Vintage

  9. Combination LabelingBoth Generic & Varietals given SemillonSauternes Lindemans CoonawaraChardonnay Penfolds PadthawaySauvignon Blanc HardysNottageHill Cabernet Shiraz

  10. DescriptiveAdditional information precedes the varietal or generic name Carmen Vineyard Late Harvested Semillon Chardonnay (Chile) Babich East coast Unoaked Chardonnay

  11. Guided Wine Tasting

  12. What is flavour ? Flavour is a combination of Taste + Smell + Tactile Sensation.

  13. Compare the flavour profiles of the following. Mango Pineapple

  14. 5 Major Senses Visual – eyes – What we see Auditory –Ears – What we hear Olfactory – Nose + Mouth Taste – Tongue – Cardinal taste Kinetic – Feeling of touch – Tactile 90% of flavour is Aroma. – Olfactory Other 10% is – Taste and Tactile

  15. CARDINAL TASTES.The tongue can perceive only Sweetness Saltiness Sourness Bitterness

  16. Cardinal Tastes Sweetness Saltiness Sourness Bitterness

  17. The Olfactory System

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