WHICH GRAPES MAKE WHICH WINES?

1. WHICH GRAPES MAKE WHICH WINES? Sauternes • Country :- France • Region :- Bordeaux • Colour :- Sweet White • Grape Variety :- Semillon, Sauv. Blanc, Muscadelle

2. WHICH GRAPES MAKE WHICH WINES? Soave • Country :- Italy • Region :- Veneto • Colour :- White • Grape Variety :- Garganega, pinot Blanc, Chardonnay, Trebbiano

3. WHICH GRAPES MAKE WHICH WINES? Tavel • Country :- France • Region :- Rhone • Colour :- Rose • Grape Variety :- Grenache Noir, Cinsault,Syrah, Carignan+

4. WHICH GRAPES MAKE WHICH WINES? Tokaji • Country :- Hungary • Region :- Tokaji • Colour :- White • Grape Variety :- Furmint, Harslevelu

5. WHICH GRAPES MAKE WHICH WINES? Valpolicella • Country :- Italy • Region :- Veneto • Colour :- Red • Grape Variety :- Corvina, Veronese,Rondinello, Molinara

6. WHICH GRAPES MAKE WHICH WINES? VosneRomanee • Country :- France • Region :- Burgundy • Colour :- Red • Grape Variety :- Pinot Noir

7. Vinification.. Wine Making…

8. PRINCIPLES OF VINIFICATION GRAPE Harvest Crush & De- stem Press Alcohol Fermentation Aging Fining/Filtrations Bottling/Binning

9. GRAPE HARVEST When?- Reach “optimal” ripeness The grape’s acid/sugar balance

10. Acid Sugar • Timing of the harvest (Begin in the vineyard) • When grapes achieve the finest balance the particular vineyard and vintage will yield. • “Balance” : • Sparkling wine ------> mid - August Red wines ------> late - October • Driest sparkling wines ----> near to 1 percent total acidity and 18 to 19OBrix White table wines ----> near to 0.8 percent total acidity and 21 to 22O Brix Red table wine ----> near to 0.65 percent total acidity and 23OBrix Appetizer & Dessert wines -----> lower acidities and 23oBrix (Brix is a measurement roughly equaling the percentage of sugar in the grape; multiplying it by .55 gives the potential alcohol)

11. CRUSH & DE-STEM Burst the berries, causing them to release some of their juice Separate the fruit from the stems so that the bitter, “green” tannins of the stems do not get extracted into the juice. Objectives • “Gallo Sonoma Practices  bypassing the crusher – destemmer” • : Avoid the tannin extraction into the • juice/wine • : Prevent losing any of juices fragrant • Varietals character

12. Crushing - (1st Step at the Winery) • To free the juice from the berries • Done by a crusher - destemmer (a set of whirling paddles inside a perforated cylinder) • The broken berries and freed juice are called “must” • To make white wines -----> The must goes first to a press, then to a fermenting tank (Must ----> press ---> fermentor) • To make red wines ----> the must goes straight to a fermentor, and later to a press (Must ----> fermentor ----> press)

13. To separate the juice from the skins, seeds, and pulp of the fruit (“must”) via a slow “squeezing” or”pressing” action PRESS Objectives Controlled Factors • TIMINGWhite Wine >Press step follows the crush and de-stem step immediately Red Wine >Press step occurs after fermentation is completed. • PRESSURE “Press Juice”vs Free Run Juice”

14. ALCOHOL FERMENTATION • Primary Fermentation • Converting the natural grape sugars to alcohol  Cultured yeasts  Natural yeasts • Influencing the flavors and aromas of the wine in some way Type of Vessel 1. Stainless Steel : impervious, inert, and long-lasting material : easy to clean : able to control temperature : preserves natural varietals fruitiness without adding flavors/ bouquets

15. ALCOHOL FERMENTATION (Cont’d) 2. Oak : : limited life : difficult to clean, can never be sterilized : difficult to control temperature : not impervious or inert : encourages oxidation :contribute a richer mouth feel and the flavors/bouquets of Oak, Spice, and Smoke • Imparting colors and possibly tannins to the wine (ie. Blush/red wines) “Gallo Sonoma  Introducing horizontal rotary fermenters to prevent bitterness in red wines”

16. ALCOHOL FERMENTATION (Cont’d) 2. Secondary Fermentation (Malolactic Fermentation) ML – A biochemical process that transforms hard malic acid (contained in grapes) into two –parts “Soft” lactic, or “milk” acid, and one-part carbonic gas (CO2) Objectives Softening a wine’s acid structure Adding a buttery component to the wine’s bouquet/ flavors Insuring wine stability in the bottle

17. Fermentation • Done with cultured yeasts, more than wild yeasts • Control the temperatures of the must during fermentation White & Sparkling Wines ----> cool fermentations (45o to 55o F) to preserve a maximum of the fresh grape aromas Red & Appetizer & Dessert Wines --->warm fermentation (80o to 95o F) to produce bouquets - smells associated with wine rather than fruit • “Dry” fermentation ----> All of the grape sugar is converted to carbon dioxide and alcohol, or it can be stopped while some sugar remains. EX: Dry Champagnes, Red Wines ----> White table wines and dessert wines have their fermentations stopped short of total dryness • Table wine fermentations are usually stopped by chilling the must until the yeasts die of the cold. • Appetizer and dessert wine fermentations are arrested by adding Brandy.

18. Objectives AGING Type of Vessel • To allow the flavors/aromas to mature and develop prior to bottling 1. Stainless Steel • Inert • Air Tight • Preserves the previous character of a wine • Prevents oxidation 2. Oak • Imparts additional flavors and aromas to the wine • Allow slow oxidation • American Oak vs European Oak • Size of the cask • Allow the wine to extract additional aromas and flavors of “Oak, smoke”, “Vanilla,” and “spice,” and alters tannins

19. AGING (Cont’d) Sur Lie Aging “On the Lees (Lees = dead yeast cells) Results “yeasty” flavor and bouquet to the wine “Creamy” mouth feel