UMBRIA

• Geography

• Cities

• Wines

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 

SICILY

• Largest region of Italy• Most reliable wines• Vineyard area:14,7781

hectares• Provinces• Grape Varieties• Famous wines

VENETO

• Vineyard area:81,997 hectares

• Provinces• Grape varieties• Famous wines

SARDINIA

• Wines are: sweet, semi-sweet or dry, strong character

• Vineyard area:43,670 hectares

• Provinces• Grape varieties• Famous wines

TUSCANY

• Home of Italian wines

• Chianti district

• Chianti classico

CHIANTI GRAPE VARIETIES

• Sangiovese…………….• Canaiolo Nero…………• Trebbiano Tuscano……• Malvasal Del Chianti….• Local grapes blend……

• Proportion varies with vintage year• Lesser the yield more is the quality

FIASCO DEMERITS

• Breakage free

• Mildew

• Difficult to fill and stack

• Expensive therefore impractical

• Chianti Governato

• Governo process

• Claret style : best Chianti

VECCHIO

• Chianti Classico Reserva

• Chianti Classico

• Chianti

WINE BRUNELLO

• RESERVA

• OTHERWISE 4 YEARS

LATIUM(Lazio)

• White wines• Montifiascone• Johanno de Fuger• Est! Est! Est! : Valet• Drunk freely:demise• Tombstone: burell of Est! Est! Est!

• Grape variety : Moscato Nero Grapes

• White wines : Marino, Costelli Romania

Compania Basilicata

• Volcanic soil

• Mount vesuvius

• Lairyma Cristi

• Grape Variety : Greco, agliano

• White wines : Greco Di Info, Fiano Di avellini ( Almond scented)

APULIA & ABRUZZI

APULIA & ABRUZZI

• Heel of Italy's boot, from Molise to Ionian sea.

• Wine cellar – Italy

• Wine Characteristics : dark, high alcohol, lacking acid.

Famous wine

• Aleatica Di Puglia

• Grapevariety used is : Aleatica

GRAPE VARIETIES

RED GRAPES• COSTEL DEL

MONTE• SAN SEVERO• UNA DI TROIA• BOMBINO NERO• MONTEPULCIANO• SANGIOVESE

WHITE GRAPES• TREBBIANO

TUSCANO• LOCORO TONDO

(SPARKLING WINE)

WINE MAKING METHODS

• CLASSICO MOTHOD

• MOTHOD CHARMAT

CLASSICO MOTHOD

A. Assembling base wine …B. The Tirage …………….C. Refermentation…………D. Aging the lees………….E. Removing the sediments

a. Assembling the base wine

• Chardonnay are picked

• Alcoholic fermentation

• Wines are blended

b. The Tirage

• Base wine is put into the same bottle

• Liqueur de tirage – syrupy solution is added

c. Refermentation

• The bottles are shaken

• The process is known as perlage

d. Aging the lees

• Yeast cells are broken down – Autolysis

• wine develops faint yeasty flavour

e. Removing the sediments

• Degorgement or Shoccatura in Italian

METODO CHARMAT

a. Refermentation..b. Isobaric filtrationc. Stabilization……d. Isobaric botteling.

a. Refermentation

• Base wines blended with selected yeast

• Refermentation takes place

b. Isobaric filtration

• Wine is separated from the lees

c. Stabalization

• Wine is stabilized by chilling

d. Isobaric bottling

• Isobaric principle is used to maintain steady pressure.

SOMMELIER

• Sommelier derived from Somiglier in Italian

• History: Somiglier de Bocca e di Corte was apointed by Duke of Savoy

• Occupation: Selecting,Botteling & Serving wine

• Italian association of sommeliers has >7500 members

COMMON TERMS ASSOCIATED WITH ITALIAN WINES

• Amaro: Tart, Dry• Secco: Dry• Abboccato: Semidry• Amabile: Semisweet• Dolce: Sweet• Bianco: White• Annata: Year• Vendemmia: Vintage

• Classico: Classic• Imbottigliato: Estate bottled• Riserva: Reserve (extra aging)• Vecchio: Old• Cantina: Winery• Spumante: Sparkling• Frizzante: Semi sparkling• Frizzantino: Very lightly sparkling

STOCKING A CELLAR

Acquiring Wine

• Price• Taste• Condition of bottle• Storage• stock

Discounts• Expert advice

STORAGE OF WINES

• Cellar storage space• Temperature (50-60

degrees F)• Odourless• Walls – wood \ tile \

cement

STACKING OF BOTTLES

• Horizontal stacking• Fluctuating

temperature: sparkling, dry whites & rose

• high temp.: dessert wines

• Number code

WINE EVALUATION

EVALUATING WINES

Evaluating wines involves senses of :

• Sight• Smell• Taste• Touch

SIGHT

• Colour• Clarity• Fluidity• Effervescence (For

sparkling wines)

SMELL / OLFACTORY EXAMINATION

• Primary Aromas

• Secondary Aromas

• Tertiary Aromas

TASTE

• Secco-• Abboccato• Amabile

ACIDITY:1. Blanced2. Young wines3. Too acidic4. Sour5. Flat

TOUCH / TEXTURE

• Length

• Final indicator

Wine Glasses

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com