Introduction to Wine Monarch Beverage Why are you here? Enlarge our sales force (670+) Give you...
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Transcript of Introduction to Wine Monarch Beverage Why are you here? Enlarge our sales force (670+) Give you...
Introduction to Wine
Monarch Beverage
Why are you here?• Enlarge our sales force (670+)• Give you basic wine knowledge• Discuss wine etiquette• Describe different grape
varieties• Sample our products
Why is this class important?
• Make you more credible• Give you first hand experience• Provide you with general
information • Help you sell to family, friends,
neighbors and retailers
Last Year – 908,284 cases of wine
+ 50,858 cases
+5.93%+5.93%
Myths and Misconceptions
What is “good” wine?• Anything that you enjoy!• Makes no difference:
–How new or old wine is–Where it came from–Who made it–How you serve it
What type of glass should I drink it out of?
Whatever glass you want!
Anything that gets the job done!
What temperature should wine be served?
Again…It doesn’t matter!
There are a lot of theories
ReviewGood Wine
Glassware
Temperature
Wine Coolers
Coolers• Introduced in the mid 1980’s• Fruit juices, carbonated water,
and sometimes table wines• Malt and wine based• Great introductory category• Seasonal sales patterns
Coolers• Serving suggestions: Cold• Makes great mixers • Great for parties• Wide variety of flavors • Easy to cross-merchandise
CoolersBartles and Jaymes• E&J Gallo - Modesto,
California• Great for the Indiana
consumer• #8 volume brand! • Sold 22,297 cases• 4 – 5% Alcohol By Vol.
Boone’s Farm• E&J Gallo - Modesto,
California• Introduced in 1961• Made with apples• #7 Volume brand!• Sold 30,659 cases
An American Classic
Fruit Flavored Varietals
Fruit Flavored Varietals
• “Transition wines”• Real wine with fruit
flavors• Seasonal sales patterns• Category introduced
late 1990’s
Fruit Flavored VarietalsWild Vines• E&J Gallo - Modesto,
California• Introduced in 1999• 6% Alcohol by vol.• #33 brand (4,399 cases)• Frutezia kicked off in 2005
– blends
Review
Coolers
Beverage wines
Fruit Flavored Varietals
Wine Packaging
Wine Packages
• Reveal valuable information• Some items listed are required• Wines must meet standard
requirements
Reading Wine LabelsBrand Name
Appellation of Origin
Vintage Date
Varietal Designation
Alcohol Content
Reading Wine LabelsVintage Date
• Year grapes (used in the bottle) were harvested
• 95% of grapes used must come from the year on the bottle
Reading Wine LabelsVarietal Designation
• Dominant grape type• 75% of the grape type
making up the wine in the bottle (or juice)
• Ex: Merlot, Cabernet, Zinfandel
Reading Wine LabelsBrand Name
• Name of the product line• This does not have to include
winery or company information
Reading Wine Labels
Appellation of Origin• Region, state, or county
majority of grapes were grown in
• Different regions produce different flavors and quality of grapes
Reading Wine Labels
Alcohol Content• By law, must be stated on the
bottle• Generally by volume• White wines between 11-14%• Red wines between 14 – 18%
ReviewVintage Dates
Varietal DesignationsBrand Names
Appellation of OriginsAlcohol Content
More Myths and Misconceptions
Do All Wines Get Better With Age?
• No
• The greater majority of wines are meant to be consumed soon after production and bottling
(around 12 months)
How Long is it Good For?
Coolers and F.F.V.: 0 - 1 year White wines: 1 – 2 yearsRed wines: 2 – 3 years
• Flavors will start to deteriorate
(Under optimum storing conditions)
Optimum Storing Conditions
The Absence of 3 Things:
Heat
Light
Air (Oxygen)
Why Do Some People Get Headaches From Wine?
2 Main Reasons1. “Hang-over”
(Over consumption)
2. Sulfites
Sulfites• Used as a preservative• Natural or added after
production • Since 1987 products
containing sulfites are required to listed on the label – usually near the Surgeon General’s warning
ReviewWine AgingShelf Life
Storing WineHeadaches
Sulfites
Opening Wine Bottles
Wine Keys- Bartender’s
FriendWinged
Cork-screw
Lever modeled-corkscrews
What Happens if the Cork Breaks?
Don’t Panic!
If there’s enough cork remaining, remove the broken cork from the
corkscrew and try again
Blush Wines/ White Zinfandel
Blush/ White Zinfandel• Great for beginning wine drinkers• Sweet, light, fruity• Created by Sutter Home in 1972• Removing grape skins early• Sweet and light vs. dry and full flavored• Consumers loved it• Other experimental blush types
Blush/ White Zinfandel
• Made with red grapes• Serving suggestion: serve chilled,
not cold• Alcohol Content: 9 – 11%• Not very expensive
Blush/ White ZinfandelLet’s Try a few blush wines:
Review
Blush Wines
Break
Overview• Wine closures • Using glassware• Evaluating wine• Restaurant etiquette• Winemaker influence• Sampling: Moscato, Riesling,
Sauvignon Blanc, Pinot Grigio, Chardonnay
Wine Closures
Wine Closures
2 Main Purposes:
1. To protect wine against oxygen
2. Preserve natural wine flavor
Corks• Traditional wine seal• Living organism = tree • Marked and engraved by
winemakers• Can influence wine taste
and smell – “corked”• Wet cardboard - 10%!!!
What happens you buy a “corked” bottle of wine?
• Most stores will allow you to exchange the bottle
• Bring the receipt and the remainder of the bottle – the store will get a credit
• In a restaurant, inform your server and they will quickly bring you a new bottle
Synthetic Corks• Prevent lost sales • Same look, feel, and
removal process as a regular cork
• Doesn't harm wine smell or taste
• Made from plastic, rubber, sponge or a combination
(Aluminum) Screw Caps• The best wine closure• Best protection against
oxygen• Easy to remove• Less expensive to use• Considered “cheap”• Non-traditional, loss of
elegance
Evaluating Wine
Evaluating Wine
Use as many senses as possible
Remember the letter “S”
Wine Glasses• Use clear, transparent, and
clean glassware• Bowl shaped towards the top
• Thin stem for holding
• Wide base serving as an anchor at the bottom
Pouring Wine• When pouring a bottle of wine
remember to:
PourTwistLift
• Doing this will prevent wine running down the side of the bottle
Now the “S’s”
See the wine• Use the stem to hold -avoid heat
transfer• Look at the wine through the
glass• Hold up to the light or against a
white background (napkin)• Transparent = good• Cloudy = bad• Look for color and clarity
Swirl the wine• Use circular motions• Move the wine to the sides of
the glass• Mid air, or flat surface• Allows you to evaluate the
“body” of wine (thickness)• View the “legs” then think of
milk…
Swirl the wineWine vs. Milk
Light bodied = Skim milk
Medium bodied = 2% milk
Full bodied = Whole milk
Swirl the wine
Part 2:• Volatizing the esters
(Releasing the aromas)
• Swirling intensifies the smells that come from wines
Sniff (or smell) the wine
• Tilt the glass and get your nose close to smell
• Concentrate• What do you smell?• Does the smell match up
with the label?
Sip the wine• Imagine slurping hot soup• Allow air to enter your
mouth with the wine• Oxygen will intensify the
flavors• Roll wine around all areas of
your tongue• Don’t eat spicy foods or
mints before tasting
Sip the wine
Tip of the tongue
Back of the mouth
Acidity Acidity
Sugar/ Sweet
Savor the wine
• Think about what you tasted
• Overall impression?• Did you like it?• What flavors did notice?• What was the 1st thing you
tasted? The 2nd?
Savor the wine
• Would you try this wine again?
• How much would you spend on this wine?
• Description?• Food pairing?• Aftertaste?
Miscellaneous Tasting info.• It’s up to you whether spit into a dump
bucket• Don’t be afraid to pour out remaining
samples from your glass• Sometimes you may want to rinse your
glass between wines• Drink water to prepare your mouth for
the next wine• Foods slightly disguise wine flavors
Review
Pour, Twist, LiftThe 5 Ss
Barefoot Moscato• Sweet grape (muscat)• Peach and apricot flavors• Hints of citrus fruits• Pair with Asian food, light
desserts, fresh fruit and mild cheeses
• 9.0% Alcohol by volume• #1brand (134,774 cases)• Popular (mid-priced) category
Schmitt Sohne Riesling• (REESE-ling)• Crisp, light, sweet, slightly acidic• “The great white wine grape of
Germany”• Grows well in cooler climates• Large producers include: Germany,
Washington state, and New York, California, Australia
• #11 brand (17,084 cases)• Import category – Germany• 9% ABV
Redwood Creek Sauvignon Blanc
(So-veen-YAWNG-Blonk)
• Fruity, medium bodied• A.K.A. Fume Blanc• Citrusy (lemon, lime, grapefruit)• “Grassy” – “Herbaceous”• Dry – less sweet• Alc. Cont. 13%• #18 brand (8, cases)• Popular (mid-priced) category
Bella Sera Pinot Grigio(PEA-no-GREE-gee-oh)• Made by Gallo• Crisp, light, dry• Italian version of (French) Pinot Gris
(GREE)• Good aperitif Bella Sera – “Beautiful
Evening”• Alcohol cont. 12.5%• #17 brand (9,857 cases)• Import category – Popular Italian
Review
MoscatoRieslings
Sauvignon BlancPinot Grigio
The Restaurant Experience
Table Settings
• Suggestive selling- including wine glasses as part of the table setting
• Table tents, wine lists, acrylics, and menus
• No wine information available ask to see a wine list
Wine Lists
• By variety• By the glass• By the bottle• Most restaurants will offer
suggestions with meals• Wines sold by the bottle are
usually the better value
Wine Lists
Pricing• By the glass prices will usually
equal retail pricing• Allows the bottle cost to be
covered with one pour• Glass pours are about 6 oz.• Bottle pricing in restaurants can =
up to 3x what you could see in a retail outlet
Wine Lists
• Many restaurants don’t like to carry wines customers can in find in grocery or liquor stores
• To satisfy these retailers, some wineries produce special labels
• 187ml = 1 glass• 750ml = 4 glasses• 1.5L = 9 glasses• 5L = 30 glasses
Can customers bring their own wine to a restaurant?
• Sometimes, but there’s a catch• Prepare to pay a “corking fee”• Acceptable if justified by savings• Special occasions or places where their
favorite wine isn’t available
Ordering Wine
Ordering Wine
• Wine ordered may depend the meal • Varieties may change if you are drinking
wine before, during, or after a meal• Servers incentive is increasing check totals
which lead to higher tips
Traditional pairings:
White wines – White meats
Red wines – Red meats
Ordering Wine
• Color theory = all about the body of the wine• Lighter white wines and sparkling wines
work as a good aperitif (wine before meals)• Ask servers to recommend wines after meals
for desserts (chocolate and cabernet, strawberries and sparkling wines)
Bottle Presentation and Sampling
• Servers will bring the wine to the table and present the bottle to the host (label out)
• Host = head of the table or person who ordered the wine
• About 2 oz. will be poured for the host to sample
• Looking for “corked” wine or anything unacceptable
Bottle Presentation and Sampling
• After the host’s approval, the rest of the table is served
• Either women will be served first or servers will move in a clock-wise direction ending with the host
Chardonnays
Chardonnays
• Complex grape • Style varies with climate• Deep in color, flavor, and body• Winemaker influence plays a large part in
the final product
Winemaker influence = anything the winemaker subjects the wine to during the
production process
GFV Chardonnay• Very close to the original grape flavor• Easy-to-drink wine, not overly
flavorful• Citrus notes, hints of vanilla and a
dash of oak• Try with buttery salmon, poultry,
cream sauces and seafood salads• Alcohol Content 13%• #6 brand (50,178 cases)• Fighting Varietal category
Frei Brothers Chardonnay
• Premium/ fine wine• Malolactic fermentation• Green apple, orange zest and
apple pie• Nutty, buttery and toasty• Silky, full mouth feel• Try with grilled chicken, salmon,
or lobster• 13.9% Alcohol by volume
Malolactic Fermentation
• Bacterial fermentation• Malic acid to lactic acid and
releasing CO2
– Wine is made softer – Creamy texture and rounder
mouthfeel– Lowers overall acidity– Increases stability (stops
fermentation in the bottle)
What did you think?To learn more about wine:
Wine for Dummies (DVD)Gallo Brothers (DVD)
Enjoy the Wine!
See you next class!