Introduction to wines

BAR AND BEVERAGE MANAGEMENT

What is Wine ?
• Beverage produced by alcoholic fermentation of:
• Fresh grapes;
• Grape must; or
• Products derived from fresh grapes.
• Wine is a “Single-ingredient” product;
• It cannot be made by a recipe;
• Wines vary by region, vintage, soil, climate, etc.
 the alcoholic fermented juice of fresh grapes used as a
beverage.
 1. wine or a substitute used in Christian communion
services.
 2. : the alcoholic usually fermented juice of a plant product
(such as a fruit) used as a beverage.
Wine takes its name from the old English word win, which is
pronounced wean, which in turn is based on the Latin word
vinum.
The European Union define wine as a „product obtained
exclusively from the total or partial alcoholic
fermentation of fresh grapes, whether or not crushed, or
of grape must”.
The ancient world: earliest piece of solid evidence is a wine stain
found in Iran on a Persian amphora dated around
3500BC, earliest mention around the Mediterranean is around
1500BC by the Greeks & Phoenicians who colonized this
whole region, the Romans domesticated it and extended its growth
throughout Europe , from 5th century they left the
foundations for the famous French vineyards of the modern world.
The middle ages: the medieval period rises, the Church was repository of
skills of civilization in the dark ages, monks
understood that the slopes of hills, were better locations for vineyards, they
developed the art of selecting the vine
Stock to suit the ground conditions, (the greatest oenologist Benedictine Monk
Dom Perignon although blind while based
at Haut Villiers Abbey perfects (Champagne) luxurious, the aristocracy would beg
for it in this period. Cultivation of the
Vine helps to provide sustainable economic stability for many countries.

17th century onwards: Change in tastes chocolate (Central America),

coffee (Arabia) tea (China), These new
beverages all challenged wine and it needed change. The drive for quality and
innovation in wine begins and into the
20th century and with the advances brought about through the industrial
revolution and scientific discoveries wine
flourishes.

1863 Louis Pasteur – pasteurisation.

The Production of Wine
Wine growing areas: Vines grow in two bands North
and South of the equator between the 30-50
degrees latitude bands which usually contain a moderate
temperature climate.
Wine production: two thirds of all wines are grown in
Europe, one third are grown in the New World
(Chile, Argentina, Australia, South Africa, United States
and New Zealand).
The climate, soil, grape, viticulture, vinification,
luck of the year all contribute to what you get in
the glass
 Climate: all vines require an average annual temperature
ranging from 10 to 14 degrees Celsius, sufficient moisture
either in the form of rainfall or through irrigation and an
average of seven hours of sunshine daily during the
ripening period.
 Soil: the deeper the roots go, into the soil the more constant
is their environment, therefore they are less subject to the
ravages of floods or drought. Vines with roots for example
300 metres down gain potassium and iron, which
gives great complexity and quality to the wine.
 Grape: Vitis Vinifera (V.V) vine produces 3,000 noble
grape varieties. V.V is the only vine variety allowed to
produce wines, which are sold in the E.U. Major red and
white grape varieties
 Viticulture: the wine-makers practices (i.e. crops less than
8 years old are usually not used), less quality
 Vinification: both red and white grapes are used to make
wines. The juice of grapes will yield juice that is relatively
without much colour
 Luck of the Year: Hallstorms - may rip the young shoots
apart or even destroy the vines and reduce the yield.
 Strong winds, particularly during the flowering season,
when the pollen to be taken by insects from flower to flower
or by light winds for fertilisation, can be blown away in a gale
and the grapes may not form.
 Rainfall, can improve to be a blessing or a curse to the
wine-maker. During summer, light rainfall is desired but
if heavy rains come during the autumn months near harvest,
this tends to dilute the concentration of flavours (for example
in 1984 and 1987 in France).
How Wine is Made…
What is Fining and Finishing?
 Once fermentation is complete, the job is not done. The
wine still includes grape solids, yeast, proteins and other
organic materials.
 Wines are traditionally classified as
follows;
 Red, white or rose
 Dry, medium-dry or sweet
 Light, medium or full-bodied
 Fortified, fortified and aromatised or natural table wines
 Still or sparkling.
 Task: Write a Script for Wine Service
 Objective: Create a script for a wine service scenario that
can be used in a restaurant or similar setting. The script
should guide the server through the process of presenting and
serving wine to customers, ensuring a positive and enjoyable
experience.