Alberta Liquor Store Association Red Wine Characteristics...

1

Alberta Liquor Store Association

Red Wine Characteristics HandoutThis handout should accompany the same titled video. Please watch the video and use this as a reference. Photocopy all handouts and place them in a binder.

Objective: To understand red wine on a basic level.

From Vitus to Vinification Let us start in the vineyard with Farmer Jo and the vines. The grape vine used to produce the best wine grapes is a species called ‘Vitus Vinifera’. The grapes from these vines have the correct amount of acids, tannins and sugars needed to make a good glass of wine. The species ‘Vitus Labrusca’ [Concord grape] is good for making grape jelly because it lacks tart acidity but has plenty of sugars. It is not good for making wine.

The grape growing process is called ‘Viticulture’. This is the all important work of tending the vines. A grape grower and their crew will constantly be in the fields looking for pests, disease and the effect of climate on the grapes. They are trimming the vines, leaves and grape bunches as required. When it comes to producing a good bottle of wine, 95% is in the grape quality at harvest!

The farmer needs to have the right kind of land to grow the grapes. Farmer Jo needs well-drained soil that lacks nutrients. Why? The grape vine will produce too many vines and leaves but not enough grapes if the soil is too rich. Jo needs a slope in the land so the sun will beat down on the vines, helping them to grow and grapes to ripen. Jo also needs to be between 30 - 50 latitude and have at least 1400 hours of sunshine a year and less than 700mm [28 inches] of rain. The temperature cannot go below -15 C.

Last but not least, the thing Jo needs is a lot of money. Grapes cannot be harvested for three years and that may prove to be too early. It is an expensive proposition to buy the land, grow the grapes then make and sell the wine. Farmer Jo needs a large fortune in order to make a small fortune.

Farmer Jo is now ready to make wine. This process is called ‘Viniculture’. Here we find the other 5% needed to make a good bottle of wine.

How Red Wine is Produced1) Pick the grapes and remove the unwanted leaves and stems.

2) Crush the grapes and let them fall into a clean tank. Stainless steel or large wooden tanks are used. Some places in the world use concrete tanks but this is going by the wayside.

3) Add the yeast. Yeast is a fungus that is activated when mixed with warm water and sugar. The yeast eats the sugar and excretes alcohol.

2


Red Wine Characteristics Handout 4) Keep track of the fermentation. A winery may choose to punch down the ‘cap’ that forms on the top of the tank. Others may ‘pump over’ where the bottom wine is pumped over the wine at the top of the tank. These two procedures help the wine gather colour and taste. The tannins are found in the skins, pips and stems of the grape. This is the chalky, fuzzy feeling you have on your tongue when you drink red wine. The amount of pumping or pressing down will affect the amount of tannin that ends up in the juice. Tannin is important for a good red wine. How much skin to juice contact is called ‘extraction’.

5) When fermentation is completed the solids are separated from the juice.

6) Press the solids. This juice will be stronger so it is up to the wine maker to add it into the ‘free run’ juice, keep it separate or add it in certain quantities to the ‘free run’ juice.

7) Malolactic Fermentation. This is very common in red wine making. The wine is inoculated with a bacteria culture that converts malic acids [harsh] to lactic acids [smooth]. This reduces acidity and improves the flavour of the wine.

8) Ageing before bottling. Usually this is done in an oak barrel.

9) Bottling with wineries’ choice of container, label and closure.

What Is In That Bottle?There are many distinct flavours in red wines. Flavours can be different from one Cabernet Sauvignon to another. Wine styles that create different flavour profiles come from some of the examples below.

The minerals in the earth the vines grew in.•

The amount of water the grapes received. A lot of water makes big, juicy, lighter tasting grapes • where not much water will concentrate the flavours.

The time of harvest. If it was too early, the grapes will be too acidic. Too late, and the grapes will • have too much sugar.

The vinification style. How the winemaker ferments the wine, ages the wine, the type of barrels • the wine is aged in, and how long the wine is aged.

The outcome is a wine with ‘Structure’. This is a word used to describe how the wine tastes and feels in your mouth. Wine should have layers of pleasing flavours along with a feeling in your mouth that says you are drinking something complex and interesting. Tannins are important to structure. We want to drink something better than plain old grape juice!

Factoid! Vitus Vinifera is found in Europe as a local species. Europe is called ‘Old World. ’Everywhere else in the world is called ‘New World’ because the Vitus Vinifera vines were imported into these countries.

3


Red Wine Characteristics HandoutOak Treatment For Red Wine Oak has been found to be the best wood for ageing wine. There are two popular types of oak used world-wide. Oak helps flavour the wine and its slight porous nature is perfect for ageing wine.

[ French Oak ] Is a tight grained oak that imparts a very subtle amount of oak flavour to the wine. The flavour will be in the background and may be hard to taste or smell. This is good! The oak should be well integrated and not so strong it takes over the taste of the grapes.

[ American Oak ] Has a wider grain and imparts more flavour. This means the oak flavour can be more obvious. Some wines work better with American Oak. These wines have strong flavours and tannins so the stronger flavoured American Oak is a good choice.

[ Oak Treatment ] If you see this on a label it may mean no barrels were used. The oaking could have been done with oak chips or barrel staves immersed in the stainless steel tanks. This type of treatment is very inexpensive and will be done with inexpensive wines.

How is the Oak Decision Made?The wine maker will choose the oak treatment. This can be as simple as ageing wine in the samebarrel for the duration or a more complicated method. Some wines can spend time in American Oak barrels then ‘finished off’ in French Oak. The length of time in each will be determined by how the wine is progressing in each stage of the process and the ‘wine makers’ style.

[ Flavours of Oak ] Flavours of oak can be vanilla, coconut, caramel, a piece of toast, or bacon and salami. These flavours come from the amount of ‘toast’ the oak barrel has been given. The Cooper, the person who makes the barrel, will roll the barrel over a burner, and toast the inside of the barrel to the wine makers’ specifications. A red wine barrel will have more toast while a white wine barrel will have less.

[ Wine Grapes ] There are hundreds of grape varieties. Here are a few. Please e mail me if you are curious about a grape I have not listed.

[ Merlot ] Grape juice for grown- ups! It is Cabernet Sauvignon without the pain. It is soft and lush with very little biting tannins. It is plummy and jammy. Merlot is found all over the world. In France it is found in Bordeaux and is a favorite blending grape of the Bordeaux blend [Cab Sav, Cab Franc, Merlot, Malbec and Petiti Verdot]. Merlot smoothes out the wines and gives a fruit flavour to wines. In other parts of the world it is fairly easy to grow and can be a very simple low cost wine to being an expensive, exclusive wine. Two examples are Chateau Petrus and Le Pin. Very small production, and found in Bordeaux, they are hundreds of dollars a bottle. The movie Sideways did not help the Merlot wine move off store shelves!

4


Red Wine Characteristics Handout [ Cabernet This grape is easily grown, adaptable and very popular. We see this varietalSauvignon ] grown in most wine producing nations. It has very small berries that have 8 to 1 ratio pulp to skins. The skins and pips are what give tannins and weight to the wine. A wine needs tannins in order to age without going ‘off’. Cabernets are famous for ageing. In Bordeaux the role of Cabernet is to give tannin structure and ageing capabilities to wine. California can produce some ageable wines from small production vineyards that come with a steep price tag and an ability to age for many years. OPUS One is an example of a $300.00 wine that you can’t even drink for around 8 years.

[ Cabernets ] Make wines which are full-bodied with blackberry black currant smell and taste. Oaking can bring on pencil shavings and chocolate characteristics.

[ Shiraz/Syrah ] Same grape. We are familiar with Australian’s calling the grape Shiraz. The grape was first produced widely in France in the Northern Rhone region. This wine can be very tannic and ageable. The wines can have a characteristic spicy, smoky, peppery fragrance. It is an inky colour so if you have a glass or two you will find your teeth and tongue turn slighty purple. In Australia this grape may be their most popular. Aussies have captured the market with Shiraz. They made it a household name in wine. It is a fruitier, bigger version in this hot country. It can be made very inexpensively by growing huge crops and mass producing. Australia also has vines that are very old with some as old as 130 years. The grapes are very few on the vine but very concentrated, making superb high end ageable wines.

[ Pinot Noir ] Some grapes are easy to grow, have a high yield and make straightforward wines. Pinot Noir is not one of them. It is low yielding, susceptible to all sorts of disease, needs just the right terroir and when you have all that right it may still be hard to get it right at the winemaking stage. Why bother? When done well, Pinot Noir is a beautiful wine. Silky smooth with hints of raspberry and pepper, a full mouth feel with a long finish.

[ Garnacha The same grape. This grape grows well in Southern France and Spain. The winesor Grenache ] can be rich, warm and alcoholic. They can also be big and juicy depending on where the wine is made. Old vines create richness and concentration. [ Petit Sirah This is not a small Syrah grape but rather its very own grape. An ancient cross or Petit Syrah ] between Syrah and Peloursin in France. The grape does much better in the California climate.

5


Red Wine Characteristics Handout[ Tempranillo ] Spain’s most important varietal. Price and quality is in a huge range. Spain is the third largest wine producer in the world. The wines from this grape are dark and spicy with plenty of tannins. Here is a strong red wine that benefits the best with American Oak ageing. If you see a wine that says Rioja or Ribera del Duero, this is Tempranillo. For excellent quality in a high end wine, look for Rioja ‘Gran Reserva’ wines.

[ Gamay ] This grape is what Beaujolais is made of. Beaujolais is a region in France so they have named the wine after the region. It is an easy wine to drink. The flavours are of strawberry bubble gum and dried strawberries. If you have ever had ‘fruit leather’ this would be a good flavour description.

[ Cabernet Franc ]This grape is usually used in blending with other grapes but it can be found in as a single varietal in a bottle of wine. It can have the taste of green peppers and leaves. Yes, these are odd flavours so you may want to try this wine before getting a final opinion from my description.

[ Pinotage ] This grape was developed in South Africa. It is a cross between Pinot Noir and a French grape, Cinsault. It can range from a light, easy drinking, fruity red, to a more tannic style. The less expensive ones will be easy drinking.

[ Sangiovese ] This is Italy’s most planted grape and found mostly in the middle of the country around Tuscany. It can be light in colour but big in tannin and acids. If you are drinking Chianti, you are having Sangiovese!

[ Zinfandel Some DNA testing proved the Californian Zinfandel and the Italian Primitivo/ Primitivo ] are the same grape.

[ Carmenere ] Some more investigative work turned up Carmenere in Chile that was thought to be Merlot. Some DNA testing uncovered the truth. It looks and tastes just like Merlot so it was understandable there was confusion around the grape name. This grape makes smooth fruity wines with low tannins. Good for wine drinkers just starting to try red wine.

Food and Wine PairingThere are no right and wrongs when it comes to food pairing. If you want to have your favorite wine with a food that doesn’t traditionally match then go ahead! No one can tell you what wines you should be drinking with what foods.

Why We PairThere are wine and food combinations that are pleasing and please most people. These are what I will focus on.

6


Red Wine Characteristics HandoutGreat BasicsWines made in Europe ‘Old World’ are made to go with food. They will be more tannic, acidic and strong. They need to stand up to the food and balance the flavours. For red wines, protein smoothes and complements, so cheese and meat work well. In Europe it is normal to have a glass of wine at lunch and dinner but not so much on its own.

Wines from the ‘New World’ are made to sip with no food or have with food. They will have lower tannins and acidity. They are more ‘fruit forward’ and lend themselves well to having a glass of wine without food.

Red wine with fish can make it taste bitter or metallic. If you want red wine with fish, try something low in tannin, but not huge in over powering flavour. Some New World Pinot Noirs work well. Try a New Zealand or Californian.

Consider the weight of the dish. If the food was steamed or poached the dish is considered ‘light’ and should go with a light red wine like the above Pinot Noirs. If the dish is marinated red meat, then broiled, it commands a strong red wine like a Cabernet Sauvignon from anywhere in the world.

The goal is to balance the weight of the food and wine evenly, so one doesn’t overwhelm the other.

Red Wine and Food PairingsIn this level I will cover some wine and food pairings you will likely recognize. Many wine instruction courses cover traditional pairings, which works if you are in Europe, but not so much here.

Factoid: Red wine and salt do not mix. Tannins dry out your mouth as does salt making a big dry mouth. Go light on the salt!

[ Roast Beef Cabernet Sauvignon. This grape makes strong wines where ever they are made, dinner ] so almost any Cabernet Sauvignon you like will go with a roast beef dinner.

[ BBQ Steak The smoky cooking method and the sauce will need a big oaked wine. Try anand Hamburgers ] Australian Shiraz or a Californian Zinfandel.

[ Lamb ] A French Bordeaux has an oaking style that can be cedary and cigar box like. This goes with lamb done with rosemary and garlic. Argentinian Malbec would be a good choice as well.

[ Pizza The cheese provides plenty of protein so try a Sangiovese [Chianti] or a and Lasagne ] Southern Rhone GSM.

7


Red Wine Characteristics Handout [ Salty deli meats ] A low tannic red like Beaujolais or Carmenere will match well.

[ Chinese, Thai Red wines don’t pair well with these foods. They are too salty and spicy. You willor Indian Food ] want a white wine. If someone really wants a red wine then go with a Carmenere. [ Ham ] Pinot Noir is very successful. The two flavours seem to complement very well.

[ Cheeses ] Cheese can be tricky pairing. Soft cheese can coat the mouth and cover the taste of the wine. Cheese can be so salty it will not go with red wine. Goat Cheese or Feta can go with acidic wines like Sauvignon Blanc. You can’t go wrong with Havarti, Jack and Mozzerella with most wines as these cheeses are mild and have a good texture. If you have a cheese shop in your vicinity, try Piave Vecchio, Emmenthal or Manchego with Italian or Spanish red wines.

[ Chocolate ] I have not had much luck with red wine and chocolate. The wine has to be at least as sweet as the chocolate so that only works with 99% cocoa content chocolate the best! Stick to sweet dessert wines and chocolate.

8


Red Wine Characteristics Handout Right now would be a good time to look at ‘The Glossary of Terms’. Here are some common terms used in the wine world.

Glossary of Wine Terms

[ Acid/Acidity ] Term used to describe a tart or sour taste in the mouth.

[ Aroma ] The intensity and character of the smell.

[ Balance ] The harmonious balance of wine elements…Acid balances the sweetness… Fruit balances against oak and tannins…Alcohol is balanced against acidity and flavour.

[ Big ] “Big” red wines are often tannic. ‘Big’ white wines are generally high in alcohol.

[ Body ] The effect of the taster’s palate. Often described as ‘full’ or ‘weighty’.

[ Buttery ] Describes the taste sensation found in better white wines, particularly Chardonnay.

[ Chewy ] Refers to a high total tannic component of a wine. You feel like you have to chew the wine before swallowing.

[ Citrusy ] Describes aroma and flavour reminiscent of citrus fruits.

[ Closed in ] Applies mainly to young, intense wines vinified for long life expectancy.

[ Corked ] Wine has unpleasant ‘wet cardboard’ taste/smell. “Wet dog on cardboard” is also a term used. The reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source.

[ Crisp ] A pleasing tartness, acidity. Generally used to describe white wines only.

[ Earthy ] European tasters use the term in a broad sense to describe ‘terroir’ characteristics.

[ Extracted ] Colouring imparted to wines during the fermentation process by the skins of the grapes used. Many New World wines are ‘highly extracted’.

[ Finish ] The last tastes and effects when swallowing the wine. Eg: long, short, bitter, smooth

[ Firm ] Attacks the palate with acid or tannic astringency.

[ Floral/Flowery ] Suggests the smell or taste. Not fruity but perhaps a perfume smell in both red and white wines. [ Fresh ] The wine has a lively fruity acidity with maybe a little bite of acid.

[ Fruity ] A fruity wine has an ‘appley’ or ‘berrylike’ character.

9


Red Wine Characteristics Handout[ Full Bodied ] Fills the mouth, has a winey taste, alcohol is present. The wine has ‘weight on the tongue’.

[ Grapey ] Content has simple flavours and aromas reminiscent of a certain type of fresh wine or table grape.

[ Grassy ] Slightly vegetal tasting undertone. Sometimes called Gooseberry. Describes Sauvignon Blanc.

[ Harsh ] Very high tannins and alcohol. Not much fruit showing. Not desirable in wines.

[ Hot ] Wine high in alcohol and giving a prickly or burning sensation on the palate. May need ageing or decanting for air.

[ Jamlike Word most often encountered in descriptions of California Zinfandel [look for/Jammy ] Amador County] and Australian Shiraz. Berrylike tastes.

[ Legs ] The liquid rivulets that form on the inside of a wine glass bowl after the wine is swirled. The higher the alcohol content the more prominent the legs are. This has no bearing on the quality of the wine. This should not be used as a tool to evaluate quality.

[ Length ] How long the flavour lasts in the back of the throat after swallowing. Synonym for ‘finish’.

[ Nose ] Refers to the totality of the detectable odor. Eg: Fruit and oak give this wine a balanced nose.

[ Oaky ] The taste or aroma of freshly sawn oak.

[ Phenols ] The molecular compounds found in all plants.

[ Residual Sugar ] Unfermented grape sugar in a bottle of wine.

[ Round ] Feeling of completeness with no dominating characteristics.

[ Spicy ] Tastes peppery on the tongue, like a hot tingle.

[ Structure ] Used to suggest complete impression of the wine.

[ Tannin ] A naturally occurring substance in grape skins, seeds and stems. The bitter furry tongue feel you have when drinking a tannic red wine.

[ Toasty ] Descriptor used for the effect of oaking a wine. Other words would be vanillins, caramel, cloves.

[ Vanilla ] Component detectable in the ‘nose’ of a wine. Caused from oak treatment.

10


Red Wine Characteristics Handout ReviewWhat is the species of grape vine that works the best for making red wine?

What is yeast and why is it important to making wine?

Does Alberta have good growing conditions for growing vines?

Are all red wines made exactly the same way from harvest to bottling?

What does Oak do for a wine?

Where does tannin come from?

A customer comes in the store and asks about red wines. Write down two red wines you have tried and liked.

Why did you like them? Talk about the taste, the quality and the price.

Is it possible to buy a good quality wine for under $20.00?

Name a wine in your store that you think is the best quality wine for the best price. Compare your answer with your co-workers.

Based on the food pairing advice, go through your store and find wines that match with the foods you see mentioned above. Write down your answers.

If you have a food and wine pairing question please email Heather at [email protected]!

Alberta Liquor Store Association Red Wine Characteristics...

Documents

Transcript of Alberta Liquor Store Association Red Wine Characteristics...