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Chapter 13

Chapter 13. Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs. Chapter Objectives Part I. Explain the difference between sparkling wine and champagne Describe the different origins of the bubbles in sparkling wine and how they are infused

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Chapter 13

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  1. Chapter 13 Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs

  2. Chapter Objectives Part I Explain the difference between sparkling wine and champagne Describe the different origins of the bubbles in sparkling wine and how they are infused Explain characteristics of sparkling wines from around the world Discuss grapes of the Champagne region Explain the role of sweetness and color in champagne ranking Explain the differences and similarities between nonvintage, vintage, and prestige champagnes Explain the difference between sweet and fortified wines and the methods that produce them Discuss the characteristics of German sweet wines

  3. Chapter Objectives Part II Discuss characteristics of French Sauternes and Barsac Explain how and why wine is fortified Discuss the different types of Port Discuss Madeira production and classifications Explain Marsala’s “triple trinity” Discuss sherry production and classification Explain the solera system Distinguish between finos and olorosos

  4. Difference Between Champagne and Sparkling Wine The Area: Champagne is produced in the Champagne region of France Sparkling wine is made anywhere else

  5. Origins of Sparkling Wine Bubbles and How They Are Infused Méthode Champenoise Transfer method Charmat process Carbonation method

  6. Characteristics of Sparkling Wines Can be made with any grape Can be carbonated using any method Can have any level of sweetness

  7. Grapes of Champagne Region Chardonnay Pinot Noir Pinot Meunier

  8. Sweetness and Color in Champagne Ranking Sweetness Doux Demi-Sec Sec Extra Sec Brut Extra Brut Color Blanc de Blanc Blanc de Noir Rosé

  9. Source: U.S. Department of Labor (June 2001) Vintage champagne must come from one growing season; usually a sign of high quality Nonvintage comes from many growing seasons; most common; also known as classic champagne Prestige wines must all come from same vintage; usually a wine maker’s top champagne Nonvintage, Vintage, and Prestige Champagnes

  10. Sweet and Fortified Wines Sweet Wines: Lots of residual sugar Fortified Wines: Lots of alcohol

  11. German Sweet Wines Six quality levels: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese The higher the quality level, the more expensive the wine

  12. French Sauternes and Barsac Grapes are grown in Bordeaux Grapes infected with Noble Rot Wines usually made from the Sémillon and Sauvignon Blanc grapes

  13. How and Why Wine is Fortified Fortified with brandy Originally for travel Also done to arrest fermentation

  14. Different Types of Port Ruby Port Tawny Port Late Bottled Vintage Port Vintage Character Port Crusted Port Colheita Port Vintage Port Second Label Vintage Port Single Quinta Port White Port

  15. Madeira Production and Classification Malmsey Bual Rainwater Verdelho Sercial

  16. Marsala’s “Triple Trinity” Sweetness Secco Semi SeccoDolce Color Oro Ambra Rubino • Quality Ranking Fine Superiore Vergine

  17. Sherry Production and Classification Wine is fermented; brandy is added after fermentation; most sherries are dry Classified into two categories: Finos and Olorosos

  18. The Solera System A system of combining sherries from different vintages over a period of time

  19. Finos and Olorosos FINO Fino Manzanilla Amontillado Oloroso Oloroso Palo Cortado Cream Sherries PX

  20. CONCLUSION

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