Wines

Nature of Wines
• Wine is fermented and aged juices of fruits,
generally GRAPES.
• It contains alcohol ranging from 1-24 percent.
• Wines may also be produced from other fruits
like: SANTOL, DUHAT, TOMATOES,
PINEAPPLE AND Others.
• Wines can be identified by:

COLOR TASTE
BODY NAME
AROMA VINTAGE
Color: Red, White or Pink.
•Red Wines
Mostly table wines, are
made from dark grapes
and are nearly always
dry.
• White Wines
Made from white or green grapes
and maybe table, sparkling, or
dessert wines.
Most white wines are dry nd
semi-dry but sweet and “luscious”.
• Pink Wines
Pink or Rose wines have a color
between red and white and are made
from dark grapes.
Sparkling wines may be red, pink, or
white although the famous sparkling
wine, champagne, is a white wine.
 Types of Wines
• The profusion of wines is enough to
confuse students.
• Wines are named after GRAPES, after
PLACES, REGIONS, or in IMITATION of
each other, giving rise to almost as many
types as there are names.
 Here are different types of Wines:

1. APERITIF WINES
It is also called appetizer wines.
These wines are made to drink before eating.
Example: Dry Sherry, Vermouth, Madeira.
2. Red Table Wines
Are wines that go well with meat and highly
seasoned food dishes.
They are usually dry, have 10-14% alcohol, and
served at room temperature.
Example: Claret, Burgundy, and Chianti,
Bordeaux, California, Spanish, Rioja,
and Hungarian Tble Wines.
3. White Table Wines
These wines are either dry or sweet.
They are generally served with white meats, fowl or seafood.
They contain 10-14% alcohol.
White wines are: Rhine wines, Chablis, Sauterne, Bordeaux,
Burgundy, Alsatian, also from Rhine France, and Moselle
from Germany.
They are best served when chilled.
4. Sparkling Wines
Sparkling wines are those that contain bubbles of
carbon dioxide.
They have undergone second fermentation so
they become effervescent.
They have varying degrees of dryness and flavor
and contain 10-14% alcohol.
5. Dessert Wines
Dessert wines are served after dinner or after dessert.
They range in alcohol content from 14-20%.
Common dessert wines include:
Port Sweet Cherry, Tokay and Muscated, Morsala,
Madeira and with rich sweet wine like Sauterne and Late
Harvest Riesling.
 Care of Wines.
• Wine bottles are stored lying down in a room called
CELLAR.
• They are kept in such position so that the cork remains
moist. These prevent the entrance of ACETOBACTER
(bacteria that grows in the presence of alcohol) and
other organisms into the bottle which may ruin the wine.
• It is necessary to keep wines in a large room cellar, as
long as bottles are kept free from vibrations and under
cool tempt. with very little light. A dark room is ideal.
 The important things to remember in taking care of
wines are the following:
a. Place bottles on racks or bins.
b. The wine should be kept undisturbed at an unvarying,
moderate temperature around 54-56.
c. A bottle should not be openned the week it arrives but
should be laid on its side and given time to settle
down away from the light and in a place where it will
not be jolted.
d. White wines spoil easily and should be kept in the
coolest place, generally near the floor.
• Red wine should be handled with care from
the cellar to the table.
• This is because red wines contain sediments
that should not be disturbed and be allowed
to stay at the bottom of the table.
• The cork should be carefully removed so that
bits of cork will not fall on the wine. Imprope
handling may ruin the great taste of wines.