FOOD AND

BEVERAGE SERVICE

R. Singaravelavan

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 PART IV
20.Wine

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 Chapter 20
wine
At the end of the class, you will be able to

• Define and classify wines

• Know the constituents of grapes
• Name main grape varieties
• List the factors influencing the character of wine
• Understand wine faults
• Evaluate wine
• Understand how the wines are named
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 wine

• Wine is an alcoholic beverage obtained from the

fermented juice of grapes. It is prepared from both
white and black grapes.

• The colour, flavour, and aroma of the wine are largely

influenced by the type of grapes used in the
production.

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 Classification of wine
Wine is classified on the basis of the following factors:
• Colour • Taste • Content

Colour : White wine, Red wine, Rosé wine, Blush

wine
Taste : Dry wine, Sweet wine, Medium wine
Content : Still wine, Sparkling wine, Fortified wine,
Aromatized wine, Tonic wine

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 Constituents of Grapes
The following are the constituents of grapes and each contributes
to winemaking.
• Stalk • Skin • Pulp • Pips
Stalk: Contains tannin and contributes to wine the astringency,
keeping quality, and helps in clarification process
Skin: Coloring pigments and yeasts. Contributes colour to the
wine and provides yeasts for fermentation
Pulp: Contains liquid, sugar, .acids and minerals. Provides sugar
for fermentation and acids for bouquet and balance
Pips : Contain Tannins and Oils. Bitter flavour. Discarded during
wine making

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 Main Grape Varieties

White Grapes
Chardonnay, Riesling,Sauvignon Blanc, Sémillion,
Chenin Blanc
Black Grapes
Cabernet Sauvignon, Pinot Noir, Merlot, Syrah

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 Factors Influencing the
Character of Wine
• Soil
• Grape Variety
• Climate
• Latitude
• Aspect
• Viticulture
• Vinification
• Ageing
• Storing
• Transportation
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 Faults in wine

• Excess Sulphur
• Oxidation
• Corked
• Vinegar
• Hydrogen Sulphide
• Formation of Crystals
• Foreign materials and sediments

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 Wine Tasting
Wine tasting is the process of evaluating the wine. It includes the
assessment of colour, taste, aroma, and the finish
It is carried out by our senses—sight, smell, and taste.
To evaluate the wine, the following are recommended.

• A clean room with white back ground and free from strong
smell
• A clean and clear wine glass of 10–12 oz capacity
• Evaluation sheet if more number of wines is evaluated.
• Spittoon if more number of wines is tasted.
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 Steps in Wine Tasting
The steps of wine tasting are as follows:
• Pour the wine and observe its clarity and colour by holding
against the light.
• Swirl the glass and observe how the wine slides down to
evaluate the viscosity of the wine.
• Swirl and nose the wine to evaluate its aroma and bouquet.
• Swirl and taste the wine to evaluate its taste and check if the
wine is balanced or acidic.
• Feel the body of the wine.
• Make a note on the observation on the colour, clarity, smell,
viscosity, etc.
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 Naming of Wines

Wines are named in any of the following four methods

• Named after the grape variety used

• Named after the place of Origin
• Brand Name
• Generic Names

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 Points to Remember

• Wine is an alcoholic beverage obtained from fermented grape

juice
• It is divided into various types according to its colour, taste, and
content.
• The character of the wine is greatly influenced by the type of
grape used in the production, soil, climate, viticulture,
vinification process, ageing, etc.
• Wines get effervescence when the carbon dioxide gas given off
during the fermentation is absorbed by the wine. These wines
are termed as sparkling wines.
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 Points to Remember

• The alcoholic content of fortified wines are enhanced up to 22

per cent with the addition brandy.
• A good wine must have the aroma of the grape and should be
clear and well balanced.
• A sommelier should evaluate the colour, clarity, aroma, and
taste of the wine before the service so as to be sure of the
quality of the wine being suggested and served to the guests.
• Wines are named after the place, grapes, manufacturer’s
name, or style

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