Wine Notes
What is Wine?Wine = Fermented Grape JuiceThat’s it! Don’t Overthink this Delicious Juice. There are only a few key aspects to get familiar with that will tell you everything you need to know
The Parts of a Grape• Black and White Grapes are the same (Except for the Skin)• Skins of Black Grapes give Red (and Rosé) wine itsColor, Tannins, and Lots of its Flavor• Wine is about 85% Water. This is from the Pulp. The Pulp also contains the Sugar for Fermentation, and the Acidity that makes wine Refreshing.
The World of Wine can be Split in 2• Old World - wines are usually named after the Region they come from• New World - wines are usually named after the Grape Variety used **Old & New World regions use many of the same grape varieties
The Old WorldFrance• Champagne – Sparkling Chardonnay & Pinot Noir• Sancerre – Sauvignon Blanc• Burgundy – Chardonnay & Pinot Noir• Bordeaux – Cabernet Sauvignon, Merlot, Cabernet Franc• Rhône Valley – Grenache, SyrahSpain• Rioja/Toro – TempranilloItaly:• Barolo – Nebbiolo• Tuscany - Sangiovese*By Law; to put these regional names on the label, producersmust use thesegrapes.
The New World(Everywhere that makes wine, besides Europe)USA• California• Oregon• Washington State• New YorkChileArgentinaAustralia New ZealandSouth Africa**The New World is not restricted by regional law. Producers can use any grapes to make any style they like.
Terroir is what makes each wine unique in flavor, and able to shows a Sense of PlaceEvery wine’s unique flavor comes from a combination of:• The Grape Variety• The Region the Grapes were Grown• The Winemaking Techniques Used**Terroir also translates to:• Coffee• Tea• Chocolate• Tobacco• Fruit & Vegetables• Meat & Cheese
The Components of Wine• Sweetness• Acidity• Tannin• Alcohol• Body• Aromas & Flavors
Sweetness• Literally refers to the sugar content of the wine• Levels range from:Dry – Off-Dry – Medium-Sweet – Sweet • The Vast Majority of wines are Dry• Medium-Sweet & Sweet wines are usuallyRiesling, White Zinfandel, Moscato or PortThere are very few “sweet” red wines of the world. If a guest requests one, point them to a wine with; ripe, juicy, concentrated fruit flavors and soft tannins. These usually come from warm climates like California*Sweetness is perceived on the tip of your tongue
AcidityAdjectives to Describe Acidity:Soft, Refreshing, Crisp, Brisk, Tart, Sour• This is what makes wine refreshing!!!• Acidity makes your mouth water and is strongest on the sides of your tongue• High-Acidity in wine comes from the grape variety (Sauvignon Blanc) or a cool-climate growing region (Champagne)
Tannin• Found in red wine, and comes from the skins of the grape• Tannins give a drying / grippy sensation in the mouth and can taste bitter. Cabernet = High Tannin, Pinot Noir = Low-Moderate Tannins• Also found in Tea. Longer steep = More Tannin• Adjectives: Ripe, Firm, Round, Silky, Gritty, Dusty, ChewyAlcohol• Gives a warming sensation on palate and adds texture • Warmer Climate = More Ripeness = More Sugar = Higher ABVBody• Used to describe how the wine feels on the palate (how much weight the wine has)• Light = Pinot Grigio / Medium = Pinot Noir / Full = Cabernet
Aromas and Flavors in Wine• Fruit flavors come naturally from the grape variety and are also a product of fermentation• The ripeness of flavor depends on the grape and how warm/cool the growing area was
The 2 most common oak species are from France and the United States. USA barrels give more powerful flavors of coconut, dill and vanilla. French Oak is more delicate with flavors of vanilla bean, cardamom & nutmegAromas and Flavors in Wine• Wine can be Fermented and/or Matured in Oak Barrels (giving a baking spice quality)• The Impact of Oak flavors is determined by:• The Age of the Barrel (New gives more flavor)• How long the wine was in barrel• The toast level of the barrel• The Species of Oak
These can be described as: Floral, Vegetal, Earthy, Spicy, Nutty, Gamey, Herbal, or MineralAromas and Flavors in Wine• The Other flavors found in wines can be the X-Factor for what makes them unique and distinct• These can come naturally from the grape, be a result of the region the grapes were grown in, or develop during the ageing process
Tips for Tasting
Look• Least important step, but it can tell you a few things• Mostly checking that the wine is in good condition(brown and cloudy appearance should raise red flags)• Look at the depth of color. Is it what you expected?• Legs or Tears that form on the side of the glass do notindicate quality. Thicker Legs/Tears means higherAlcohol or Sugar Content• For Sparkling – Look how the bubbles are forming, how big they are, and how long they last in the glassTip: Hold the glass by the stem so your hand doesn’t warm up the wine or make smudges
SmellTip:Hold the stemlike a pencil anddraw tiny circles to get the perfect swirl going• The Nose can be the difference between a good wine and a great wine• Find as many aromas as you can and think about how intense they are. These will help you describe thestyle of the wine• Take short sniffs so the alcohol doesn’t burn out your nasal receptors• Open your mouth while you smell for heightened sensitivity
TasteTip:Try to reverse whistle while tasting. This will aerate the wine in your mouth• This is when you analyze the structural components of the wine• Sweetness – Is this Dry, Off-Dry or Sweet?• Acidity – How Tart is this? How much is my mouth watering?• Tannin – How dry does my mouth feel? Are the Tannins; Ripe, Course, Fine-Grained Soft, Dusty or Velvety?• Alcohol – How intense is this aspect? • Body – Light, Medium or Full?• Flavors – What is going on in this glass (Fruit, Floral, Spice, Oak, Earth?) How can I use these to describe the wine to guests?
ThinkTip: Combine theprevious 3 stepsto determinewhich guests would like this wine• Put all the pieces together and determine what this wine is all about• How can you sum it up in 1-2 sentences?• What is the quality of the wine? Use B.L.I.C to decide:• Balance (between structural components and flavors)• Length (of time you taste the wine after swallowing)• Intensity (determine the concentration of flavors)• Complexity (how much is going on in the glass?)
Grapes and Wines to Know
Chardonnay(shar-du-NAY)• One of the most popular and widely planted grape varieties• Quality can vary from best in the world to very basic. *Location is most important*• Able to produce many different styles• Style and Flavor depends on the growing area and winemaking techniques• Cool Climate (Burgundy) = High Acidity,Medium Body, Flavors of Green Apple, Citrus and Wet Stones• Warm Climate (California) = MediumAcidity, Full Body, Flavors of Peach, Pineapple, Mango and Banana• Very common to be aged in oak giving baking spice flavor• Can have buttery taste if MLF occurs
Chateau de la MaltroyeBurgundy, FranceBright and Mineral Driven style of Chardonnay with elegant oak flavor. Producer based in Chassagne-Montrachet (one of the most prestigious areas of Burgundy)
Smoke Tree ChardonnaySonoma County,Blend of Cool & Warm regions of Sonoma. Result is Fresh style with some weight. Great ValueBTG
Newton Unfiltered ChardonnayNapa Valley,Perfectly Balanced Napa Chardonnay. Ripe Citrus and Tropical Fruit w/ Toasted Vanilla Bean. Full Body, but still Refreshing
Far Niente ChardonnayNapa Valley,Amazing Complexity. Elegant Texture, Concentrated, and has a Very Long Finish
Pinot Grigio(pee·now gree·zhee· ow)• International grape variety that thrives in Northern Italy• Elevated, crisp acidity• Usually made in dry styles with noresidual sugar• Usually fermented in stainless steel (no baking spice flavor imparted from oak)• Made to consume young while fresh fruit aromas and flavors are vibrant and full of energy• Usually fairly simple, straight-forward, and easy to consume wines with orchard and citrus flavors• Light/Fresh style makes a great aperitif, and pairs well with delicate dishes
Caposaldo Pinot Grigio Della Venezie IGTHand picked from mountain vineyards. Crisp, vibrant texture with medium body and delicate aromas of apples and peachesBTG
Borgo Conventi Pinot GrigioCollio DOC,A wine that shows its mountain origin. Crisp, refreshing, with fragrant floral aromas and a clean finish
Sauvignon Blanc(SOH-veenyohn-BLAHn)• Dry wines known for their intensity of aromas and flavors• Almost always high acid wines with a medium body• Most are made in stainless steel to preserve the intense citrus and herbaceous notes• Grown in many areas of the New and Old World with different climates, but always has a distinct citrus vibrancy• Sancerre, France usually makes the most elegant, mineral driven styles• New Zealand styles are bursting with ruby red grapefruit and fresh cut grass• California styles are usually the ripest withsharp tropical fruits, aromatic floral character and more weight on the palate
Illumination Sauvignon BlancNapa & Sonoma,Ripe, Lifted Citrus and a streak of Kiwi fruit through the mid-palate. Delicate Floral and Herbal character with a Long Finish that Evolves
Kim Crawford Sauvignon BlancMarlborough, New ZealandClassic New Zealand. Tart Ruby Red Grapefruit, Fresh Grass. Mouthwatering Acidity
Trinchero Napa ValleyMary’s Single VineyardSauvignon BlancSingle, Distinct Vineyard site in Napa Valley. Ripe Grapefruit, Apricot, Lemongrass and Honeydew
Cape MentelleSauvignon Blanc / Semillon Margaret River, AustraliaWhite Bordeaux Style Blend. Less Herbal than New Zealand. Not as Ripe as California. Sharpness of Sauvignon Blanc balanced by texture of Semillon BTG
Rosé(row·zei)• Usually made from black grapes, allowing skin contact with the juice for a short period of time to create pink color• Most are dry (with the exception of White Zinfandel)• Have some delicate red fruit character similarto red wine, with the refreshing and bright popof a chilled white• The grape variety used will determine the dominant flavors• Many different grape varieties used, fromPinot Noir to Grenache to Cabernet Sauvignonand Sangiovese• Rosé is produced all over the world, but the majority of styles mimic the classic Provence examples• These are dry wines with delicate red fruit, a fresh rose petal character, and a touch of white pepper spice
Miraval Cotes de Provence, FranceOne of the top brands of Provence with celebrity ties. Delicate, Floral, Touch of Spice. Screams Mediterranean Roof-Top LoungingBTG
Château dAqueriaTavel, FranceHistoric Region that only makes Rosé. Known for Complex styles with a Darker Color and more concentrated fruit, but still Dry. Hint of Spice on the Finish
MinutyCôtes de Provence, FrancePrestigious area for dry, vibrant rosés. Subtle Peach and Clementine, with delicate red currant. Blend of Grenache, Cinsault, and Syrah
Flowers RoséSonoma Coast, CA100% Pinot Noir. Incredible Energy from Coastal Vineyards with a lively palate. Complex and Delicate at thesame time. Spends time in 100% French Oak adding amazing texture
Pinot Noir(PEA-no Nwahr)• Red Fruit dominant, dry wines. Black Cherry shows itself when grown in warmer vineyard sites• Usually Light to Medium Body with easy going, soft tannins• Cherry, Strawberry and Raspberry complimented nicely by Oak’s baking spices (vanilla, clove & cinnamon)• Produced all over the world in coolerclimates (Russian River / Sonoma, CA)• Some of the best wine on the planet made in Burgundy, France with this grape• Blended with Chardonnay in Champagne and other Traditional Method Sparkling wines
Kenwood Six RidgesPinot NoirRussian River Valley, CARussian River Valley = High Quality Pinot Noir in California. Black Cherry, Black Raspberry, and Strawberry with a touch of vanilla BTG
Flowers Pinot NoirSonoma Coast, CAElegant, but Structured with Layers that go forever. Fresh Red fruits and Rose Petals with a touch of cinnamon.Vineyards are farmed organic and biodynamically
Zinfandel(zin·fuhn·del)• Thrives in warm climates like in-land California (Lodi / Eastern Sonoma)• Always massive complexity of fruitflavors b/c grape bunches ripen unevenly• Flavors range from tart cherry, to strawberry jam, to dried fig. Fruit usually complimented by a spicy/herbal mid-palate and a toasty charred oak flavor• Always pairs perfectly with anything coming off the Grill• California has some of the oldest vines on the planet (100+ years.) These Old Vines give the wines massive depth, concentration, and complexity. That makes these wines a great value.
Cline CellarsOld Vine ZinfandelLodi, CAOld Vines give this wine Complexity and Concentration . Combination of Tart, Ripe & Jammy Fruit w/ lots of herbs and spice and charred woodBTG
Malbec(maal·bek)• Argentina’s most important grape variety• Best vineyards in the high-altitudeMendoza region. Here the grapesdevelop thick skins leading to dark, fully flavored red wines• These wines are full bodied and have grippy, long-lasting tannins• Oak-ageing in new barrels will help to round these wines out and bring out a touch of smoke and cedar flavor• Great quality examples are intense, but have balanced flavors between fruit, black pepper, clove, and cured meat• Perfect pairing for any red meat-based, or highly-flavored dish
Terrazas de los AndesMalbec, ReservaMendoza, ArgentinaClassic Malbec from a great producer. Bright Violet floral character with Red & Black Berries w/ black pepper and a touch of smoke BTG
Cabernet Sauvignon(ka·br·nei sow·vuhn·yown)• The king of grapes is grown in almost every wine producing country• Always going to have high levels on Tannin and Acidity• Very common to see this grape blended withothers (usually Merlot) to round out itsintense structure and powerful flavors• Best examples of Cabernet will be full-bodied. Slightly more easy-going styles existand make great sippers• Pure Cabernet will give dark fruit flavors with a sharp minty herbal character and a bit of bell pepper • Almost always aged in oak. This helps round out the tannins and gives a vanilla character to compliment the dark fruit• Hill-Side vineyards will produce a structured, firm style. Valley floor vineyards give a more juicy and opulent style
Decoy Cabernet SauvignonSonoma, CAWinemaking rooted in Napa (Duckhorn.) Affordable Sonoma fruit makes it a Great Value. Example of an easy-drinking CabernetBTG
Joel Gott 815Cabernet SauvignonCaliforniaApproachable style of Cabernet. Ripe Red and Black fruits with Round Tannins and a hint of White Pepper
Jordan Cabernet SauvignonAlexander Valley, CAAlexander Valley, North of Napa. California fruit character meets Bordeaux Soul. Ripe, Savory, Spicy and Balanced
Far NienteCabernet SauvignonOakville, Napa ValleyIconic Napa Producer. Great expression of the prestigious Oakville area. Deep, Complex and Balanced. Has a finish that goes Forever
Duckhorn Cabernet SauvignonNapa Valley, CATextbook Napa Cabernet from one of the most popular producers in the game. Black Cherry forward with Black Raspberry and Red Currant. Lively palate with an herbal pop
Blends• Blend will exist wherever wine does• The idea is to create something where the sumis greater than the individual parts• Blends can be in different percentages each year help to preserve a “house style” guests are familiar withCommon Blends Include:• Bordeaux Style• Red – Cabernet Sauvignon, Merlot, Cabernet Franc• White – Sauvignon Blanc, Semillon • Rhône Style (GSM) – Grenache, Syrah, Mourvédre• Super Tuscan – Sangiovese, Cabernet, Merlot• Meritage – Bordeaux Style produced in California• Champagne – Most are a blend of Chardonnay and Pinot Noir
The Prisoner Red BlendNapa, CABold, Opulent, and Concentrated. Jammy Dark Fruit w/ Supple Tannins and a hint of Dark Chocolate. Zinfandel and Cabernet dominant blend with Petit Sirah
Sparkling WineChampagne:• Best Quality sparkling wine in the world• Home of the “Traditional Method” that creates toasty brioche flavor• The most fine-grained, concentrated,elegant, and persistent bubbles of any Sparkling Wine• Complex Citrus and Orchard fruit combined with delicate Florals, toasty brioche and a distinct Mineral presence• The best examples will age in producer’scellars for almost a decade before beingreleased• Can pair with literally any dish because the combination of elegance, structure, complexity and laser-focused acidity
Sparkling WineProsecco:• Light and easy-going style of sparkling from Northern Italy• Big, Frothy Bubbles that are fun and fullof energy• Very simple Apple and Pear flavors that usually has a touch of sweetness• Made to consume young while the bright fruit is at its bestCava:• Sparkling made in Spain using the Champagne Method• Riper and Rounder fruit compared toChampagne with less elegance andstructure• More complex than Prosecco and a Great Champagne alternative when on a budget
Moët & ChandonImperial Brut ChampagneBright & Elegant. Great on its own as an aperitif, and pairs with everything. Single Serving is also convenient! Just twist and pourBTG
Moët & ChandonImperial Brut Rosé ChampagneBright & Elegant. Great on its own as an aperitif, and pairs with everything. Single Serving is also convenient! Just twist and pourBTG
Food PairingRule #1 – There Are No Rules
Food Pairing • Everyone has different sensitivities and preferences• No pairing is ever going to have the Toothpaste andOrange Juice reaction• The most important thing to do is understand the reactions that occur while drinking/eating• From here the goal should be to find balanceIf the Food is…The Wine Will Seem…SaltyLess Drying, Acidic and Bitter. More Fruity & Round. AcidicSweetSavoryIntenseFattySpicyLess Acidic, Drying and Bitter. More Fruity & Round. Less Fruity & Sweet. More Acidic, Dry, and BitterLess Fruity & Sweet. More Acidic, Dry, and BitterOverwhelmed and Overpowered by the FoodLess AcidicHigher in Spice and Alcohol
Food Pairing • After you understand the customers preference and how to find balance between wine and food, you can make a confident suggestion with endless possibilities• You also have the option to Accentuate flavors(Earthy/Savory) or Contrast flavors (Sweet/Salty)If the Food is…Wines that will Find Balance are…SaltyDry / Firm / Earthy (Ex. Cabernet Sauvignon)AcidicSweetSavoryIntenseFattySpicyDry / High Acid (Ex. Sauvignon Blanc / Champagne)Fruity / Sweet (Ex. Demi-Sec Prosecco)Fruity / Low Tannins (Ex. Pinot Noir)Intense (Ex. Zinfandel)More Acidic (Ex. White Burgundy)Fruity / Low Alcohol (Ex. Riesling)