WINE

•is an
Walcoholic ?
HAT IS WINEbeverage
made from the
fermentation of grape
juice.

•Maybe made from the

variety of fruits but when
we say wine it is generally
made from the fermented
juice of grapes. When
another fruit is used , the
name of the fruit used
should include on the
label.
WINE HISTORY
Archaeological evidence suggests
that the earliest production of wine,
made by fermenting grapes, took
place in sites in Georgia and Iran,
from as early as 6000 BC. These
locations are all within the natural
area of the European grapevine Vitis
vinifera.
The oldest known evidence of wine
production in Europe is dated to 4500 BC and
comes from archaeological sites in Greece.
The same sites also contain the world’s
earliest evidence of crushed grapes.In
Ancient Egypt, six of 36 wine amphoras were
found in the tomb of King Tutankhamun
bearing the name "Kha'y", a royal chief
vintner. Five of these amphoras were
designated as from the King's personal estate
with the sixth listed as from the estate of the
royal house of Aten.
In medieval Europe, the Roman Catholic
Church was a staunch supporter of wine
since it was necessary for the celebration
of Mass. Monks in France made wine for
years, storing it underground in caves to
age. There is an old English recipe which
survived in various forms until the
nineteenth century for refining white wine
using Bastard—bad or tainted bastardo
wine. Wine was forbidden during the
Islamic Golden Age, until Geber and other
Muslim chemists pioneered its distillation
for cosmetic and medical uses
 USES of WINE
1. As an accompaniment to
meal.
2. To enhance the flavour of
cooked food.
3. To highlight celebration.
4. Some serve as medicine.
5. Ideal for cold weather as it
heats up the body
temperature.
Traditionally, wine comes from Europe and the countries
bordering the Mediterranean, with French wines being
the most famous.
OLD WORLD
• France
• Italy
• Spain
• Portugal
• Switzerland
European Countries • Austria
• Greece
• Hungary
 NEW WORLD
• Australia
• New Zealand
• Chile
• Argentina
• South Africa
• California
Non - European Countries • Napa Valley
• Sonoma
 Wine Styles /
Types of Wine
1. APERITIF WINES
2. TABLES WINES
3. SPARKLING WINES
4. DESSERT WINES
5. AROMATIZED WINES
6. FORTIFIED WINES
Aperitif Wines
• IS A STYLE OF WINE CONSUMED BEFORE A
MEAL TO STIMULATE THE APPETITE, RELAX
THE GUEST AND FILL IN TIME BEFORE A
MEAL.
•BEVERAGE APPETIZER

DRY WINES ARE USUALLY DRUNK AS APERITIF

EX. DRY SHERRY
DRY VERMOUTH
CAMPARI BITTERS
Table Wines
WINES THAT ARE STILL
OR NATURAL WINES,
RED, WHITE AND ROSE,
WHICH IT IS
CUSTOMARY TO DRINK
DURING THE COURSE
OF A MEAL.
 Sparkling Wines
•KING OF ALL BEVERAGES
•THESE ARE WINES WITH
CARBON DIOXIDE ADDED TO
THEM, EITHER NATURALLY
OR ARTIFICIALLY. THEY ARE
MADE SPARKLING THROUGH
A SECOND FERMENTATION
INSIDE THE BOTTLE.
Dessert Wines
CUSTOMARILY
TAKEN AT THE END
OF THE MEAL, WITH
THE SWEET OR
WITH THE CHEESE
OR WITH NUTS AND
FRUITS.
Aromatized Wines
MADE THE SAME WITH THE
NATURAL WINES, BUT DURING
THE FERMENTATION AROMATICS
ARE ADDED.

EXAMPLE:
VERMOUTH, CAMPARI, BONNET
Fortified Wines
THE WINES ARE MADE STRONGER
OR FORTIFIED BY ADDING SUGAR
IN ORDER TO INCREASE THEIR
SUGAR CONTENTS, OR BY ADDING
ALCOHOL TO INCREASE THEIR
ALCOHOLIC CONTENT, BETWEEN
12-22%.

EXAMPLE:
SHERRRY –15-18%
PORT – 18-22%
MADEIRA – 18%
MALAGA – 18-20%
 The characteristics of particular
wines are the result of the following
factors
• GRAPE VARIETY OR VARIETIES USED
• THE SOIL IN WHICH THE WINES
WERE GROWN
• THE CLIMATIC CONDITIONS OF THE
AREA OR WEATHER IN A
PARTICULAR GROWING SEASON
• THE METHOD USED TO MAKE THE
WINE
• THE SKILL OF THE WINEMAKER
• TERROIR
 TERROIR
way of describing the unique
aspects of a place that
influences and shapes the wine
made from it.
Combination of natural factor
such as:
◦ Top soil
◦ Climate
◦ Slope of the Hill
◦ Altitude
The concept of terroir is at the base of the French
wine Appellation d'origine contrôlée (AOC) system
that has been model for appellation and wine laws
across the globe.
 There are a number of ways to
describe the wines. It may classified
such as:
1. TYPES OF WINE
2. SOURCE OF THE WINE(VINEYARD)
3. WINE DESCRIPTION
4. WINE TASTE
5. COLOR OF WINE (ROBE)
6. APPEARANCE
7. BODY OF THE WINE
8. ODOR OR NOSE OF WINE
9. QUALITY OF WINE
 Wine Description
GENERIC – NAME OF THE PLACE WERE WINE CAME
FROM OR PRODUCE, IN THE REGION, DISTRICT OR
AN VILLAGE IN EUROPE.

VARIENTAL – IT IS MADE FROM A VARIETY OF

GRAPES, CHARDONNAY, PINOT NOIR, CABERNET
SAUVIGNON, ETC.

PROPRIETARY – “BRAND NAME”. ONE THAT IS

BELONGS EXCLUSIVELY TO A VINEYARD OR SHIPPER
WHO PRODUCE AND OR BOTTLES THE WINE AND
TAKES TOTAL RESPONSIBILITY FOR ITS QUALITY.
 Tasting of Wine
1. THEY LOOK AT THE
CONDITION AND COLOR
OF THE WINE .
2. THEY SNIFF ITS TO JUDGE
ITS NOSE.
3. THEY TASTE IT TO
DISCOVER IT ’S PALATE,
THEY PAY ATTENTION
ALSO TO ITS AFTER TASTE
OR FINISH.
Wine Tasting Procedures
)
(The 7’s of Wine Evaluation
1. SEE THE WINE
2. SWIRL THE WINE
3. SNIFF THE WINE
4. SLIP THE WINE
5. SWISH THE WINE
6. SAVOUR THE WINE
7. SUMMARIZE IMPRESSIONS
FIGURE 1. Examining the
appearance of wines (Shuster, 2000)
Appearance
IT IS JUDGE BY LOOKING THE WINE BOTTLE THROUGH
THE LIGHT.

A BRILLIANT WINE REFLECTS THE LIGHT AND ALSO

SPARKLES. IT IS FREE FROM FLOATING PARTICLES.

A DULL WINE HAS FLOATING PARTICLES AND LOOKS

SLIGHTLY CLOUDY OR DOES NOT REFLECT LIGHT.
FIGURE 2. Step by step tasting of wines
(Le Cordon Bleu, 2001).

Sip the wine

After savouring, the wine is either

SW I S H T H E swallowed or spitted-out.
WINE
 Nose of the Wine
T H E I M PA C T O F T H E VA P O R O F T H E W I N E
TO T H E N O S E .

S O M E N O S E I M P R ES S I O N S
1. P RO N O U N C E D
2. M O D E R AT E
3. D E L I C AT E
4. F R ES H
5. LACKING
6. F LOW E R Y
7. FRUITY
8. SPICY
9. Y EA S T Y
10. SULPHURIC
Body of the Wine
THROUGH THE BODY OF WINE, ONE
CAN MEASURE ITS
“WATERINESS”.

THE BODY IS USUALLY MEASURED BY

SWIRLING IT AROUND THE GLASS
AND SEEING HOW LONG IT TAKES
TO BRING DOWN THE WINE THAT
RISES ON THE GLASS.
• FULL BODIED – HEAVY, ROBUST
AND NOT WATERY. THE WINES
ALSO BREAK INTO LEGS AS THEY
COME DOWN THE SIDE OF THE
GLASS.
• LIGHT BODIED – WINES ARE NOT
HEAVY. THESE WINES DO NOT
CLING TO THE SIDES OF THE
GLASS WHEN TWIRLED AROUND.
 Quality of Wine
THE QUALITY OF WINE VARIES
ACCORDING TO THE LAW OF THE
WINE-PRODUCING COUNTRIES.
FRANCE
• Appellation d’origine Controlee (AOC) –
specifies that the wine should carry a label
detailing the information of the wine.

GERMAN
• Qualitatsuvein mit Pradikat (QMP)

ITALY
• Denominazione di origine Controllata (DOC)

VINTAGE
• Refers to the year when grapes are harvested
for the production of wine.
 Understanding Wine Label
WINE BOT TLES CARRY VERY INFORMATIVE LABELS. SOME
TYPICAL INFORMATION CAN BE:

• WINE MAKER’S OR VINEYARD NAME

• DESCRIPTION OF WINE
• VOLUME IN BOT TLE
• ALCOHOLIC CONTENT
• COUNTRY ORIGIN
• ADDITIVES OR PRESERVATIVES
• APPROXIMATE NUMBER OF STANDARD DRINKS IN THE
BOT TLE
• GOVERNMENT WARNING
• PHRASE “CONTAIN SULFITES ”
 What Are Sulfites?

SULFITES ARE A NATURALLY

OCCURRING COMPOUND THAT
NATURALLY USE TO PREVENT
MICROBIAL GROWTH. THEY ARE
FOUND ON GRAPES, ONIONS,
GARLIC, AND ON MANY OTHER
GROWING PLANTS. NO WINE CAN
EVER BE "SULFITE FREE", SINCE
THEY COME IN WITH THE
GRAPES.
 Storage of wine
WINE MUST BE HANDLED WITH CARE, BECAUSE WINE IS A
LIVING THING AND ITS ALWAYS INFLUENCED BY ITS
SURROUNDINGS.

Wine should be kept in :

1. An even temperature, dry and fairly cool (15
degree C).
2. No strong sunlight.
3. No vibration or damp.
4. Wine bottles should be stored in racks or bins
in a horizontally so that the cork is kept moist
and does not dry out and allow air into the
bottle.
5. DECANTING – applies to wines for the purpose
of eliminating sediments that have
accumulated inside the bottle.
 Storage of wine
Wine should be kept in :

Wine cellars (also called wine rooms if they are

above ground) are places designed specifically
for the storage and aging of wine.