Session I

Today’s Discoveries Home study opportunity The journey into the world of wine is

fun! Gain confidence when ordering,

buying and serving wines Discover the physiology of taste Identify your own wine preferences Understanding the subtleties in wine

evaluation Food & Wine affinities

Home Study Resource

http://gallowineacademy.com

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Select a State or Province: ColoradoFill in Create an Account Information:        Account Name: Escoffier Schools

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From here, you can use the Gallo Wine Academy or the Gallo Spirits Academy.

Prelude to Winemaking Viticulture:

Combining sound farming

techniques with an understanding of terroir to create grapes with concentrated flavor.

Viniculture: Combining sound scientific

techniques with an experienced palate and intuitive artistry to make a delicious wine!

Terroir – “Know the land!” Soil & Drainage Micro-climate Altitude,

day/night temp. variation

Aspect/Sun exposure

Proximity to a body of water

Viticultural Practices

Winemaking Essentials Latitude (30˚-50˚)

Terroir elements Annual Weather

Grape Variety Vinification

technique Aging, barrel/bottle

The climate belts where wine grapes are grown:

Prelude to Winemaking II

Fermentation: Sugar + Yeast = Alcohol + CO2 (& some

acid)

Degree of Dryness Residual sugar after fermentation

Four major categories of wine: Table 8-15% alcohol Sparkling 8-12% alcohol + CO2 Fortified 17-22% alcohol Aromatized varying alcohol+ flavors

Wine Identifying Components

Color: Red, White or RoséVarietal: Grape type (Vitis

Vinifera)Region: Where the wine was

madeProducer: Which vineyard made

itDegree of dryness (residual

sugar)Style: Table, Sparkling, Fortified or

Aromatized

Other Wine ElementsAroma: Refers to the natural

odors of the grape in conjunction with the terroir

Bouquet: Refers to aromatic qualities in wine that are man-made:Refrigerated fermentation (extended)Oak aging (new/old;

French/American)Barrel toast: light, medium or

heavyMalolactic Conversion: Malic to lactic

acidUmami richness from bottle aging

Wine Styles

Old World:More focused on terroir; generally lower in alcohol and made for drinking with food. Much more regulation

Wine Styles IINew World:

Fruit-focused & higher alcohol. Made for drinking on its own; more recent shift towards food-focused wines

To begin a Wine Taster’s journey,

one must first understand

Flavor Dynamics…

Auguste EscoffierThe father of modern

cuisine… Perfected rich veal

stock, browning the bones/veggies & simmering for many hours to create a deep, savory flavor

Deglazed roasted meat pans to pick-up caramelized flavors & make rich gravies

Basic History of Flavor Dynamics:

Greek philosopher Democritus identified four basic tastes (bitter, sweet, salty & sour) 2,400 years ago, and became central to western gastronomy

In the late 1800’s, Auguste Escoffier suggested that a fifth taste was responsible for the savory flavor of his rich veal stock

Escoffier’s theories were dismissed until 1908, when Japanese chemist Kikunae Ikeda showed that an amino acid called glutamate underlies the taste of a hearty variety of seaweed broth…

Umami: Japanese for “delicious”

Kikunae Ikeda identified the savory flavor of Dashi (broth made from dried kelp) Dashi is used like we use brown

stock Flavor caused by protein

degradation Isolated glutamic acid & salt =

Umami Developed MSG to produce a

similar savory flavor to rich brown stocks, without the time and effort they require

The tongue can only sense 4 (now 5) flavors:

BitterSourSaltySweetUmami

The Physiology of Taste Recent research has de-bunked the

old tongue flavor map with tasting “areas”

All taste buds actually have individual receptors to detect all five flavors

The nose, however, perceives an estimated 10,000 distinct odors!

So, when is it impossible to tell the difference between an apple and a turnip blind-folded?

Smell + Taste = Flavor

“Blind taste” your jelly bean...

Flavor Dynamics Revealed:

The tongue detects 5 flavors… All other volatile flavor

components are “smelled” from within the mouth through the retro nasal cavity and perceived by the olfactory epithelium that sends the sensory information to the brain

Flavor = Taste + Smell!

The Physiology of Taste

Only 5 tastes> 10,000

odors

BitterSweetSour Salty

Umami

Ah, so how does this work?

Not the best, but better…

Between the knees and ..PULL!

Which wine key to use?

Not so good…

This is what you need!

Vertical: Comparative:

Wine Dinner:

Always taste driest whites to rose to red to sweet

There are different formats for tasting:

Tasting & Wine Evaluation

Let’s Taste Our Wines: See: (color/clarity), Swirl & Sniff:

(viscosity & aromas; F.E.W.), Sip: (mouth-feel & flavor), Swallow: or expectorate, Savor: the finish

Take a minute to savor your wine:

15 seconds Mouth-feel30 seconds Fruit flavors & body45 seconds Are other flavors

present? 1 minute Tannins, length of

flavors

The Aroma Wheel

● Starts in general at the center and radiates to specifics

● Isolates Aromas, Bouquet elements, and faults

● Helps a wine evaluator express what their olfactory experience is

Wine # 1 Vintage: ‘11 Name: Sauvignon Blanc Producer: Monkey Bay Region: Marlborough, New

Zealand

Wine # 2 Vintage: ‘11 Name: Chardonnay Producer: Toasted Head Region: California

Now, let’s see what the professionals say, and what went into

making these wines!

Monkey Bay, Sauvignon Blanc, Marlborough, New Zealand

VINIFICATION: After harvesting, the fruit was crushed and destemmed, and the juice given up to 3 hours skin contact. Fermented in steel tanks, at low temperatures. After fermentation the wine remained on yeast lees for two weeks.

COLOR: Pale lemon in color, with green tints and brilliant clarity.

AROMA: A vibrant bouquet of citrus and tropical fruits, with hints of cut grass.

PALATE: A fresh, lively, approachable wine overflowing with ripe grapefruit, lemon and passionfruit and infused with delicate herbaceous characters.

2010 Toasted Head Chardonnay,Yolo Co, California

The fruit: Chardonnay grapes (96%) with a touch of Viognier (4%), the majority of which is sourced from our Dunnigan Hills AVA vineyard.

The labor: The grapes are picked during the night to preserve freshness, then gently de-stemmed and pressed at the winery. We ferment 100% of the juice sur lie (basically, with the sediment) in a combination of new and used American, Eastern European and French oak barrels for eight months.

The reward: This wine delivers white peach and Asian pear aromas and is rich, yet crisp on the palate with great acidity. We prefer to just think of it as a solid American Chardonnay with some oaky heft behind it.

Pairs well with: Pairs well with brie & crackers, a walk in the woods on a warm fall day, and Skype dates with old friends.

Secrets of the Naked Grape

Peel the skin and press into the napkin

Eat the skin only Eat the meat of the grape Eat the entire grape

Natural Synergy: The whole is greater than the sum of its parts!

The Naked Grape Revealed

Tannins add color and flavor Fruit flavors fade as others

develop White wines darken with age Red wines lighten with age The astringency of

tannins softens with time (bottle aging)

How else do tannins soften?

Oxygen...It helps the flavor

peak, then it CRASHES!

Wine # 3 Vintage: ‘11 Name: Pinot Noir Producer: Parducci Region: California

Wine # 4 Vintage: ‘11 Name: Cabernet Sauvignon Producer: Dynamite Region: Rex hills, Lake County, CA

Taste the Red Wines... Tasting Wine

Color, swirl, smell, taste, savor…

Take a minute to savor your wine

15 seconds Mouth-feel30 seconds Fruit flavors and body45 seconds Are other flavors

present? 1 minute Tannins, length of

flavors

Now, let’s see what the professionals say about the red wines!

Winemaker: Bob Swain Three Word Taste Summary: raspberry, strawberry, cedar Food Pairings: Enjoy this medium-bodied red wine with grilled salmon, pork tenderloin, creamy mushroom soup, and fine cuts of red meat. Tasting Notes: Our Pinot Noir offers aromas of juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar on the finish.

Parducci Pinot Noir, Mendocino, CA

“Dynamite Cabernet Sauvignon is a fairly dry, medium-to-full bodied red

wine that is high in tannins. The acidity is decent enough but the dryness and

strong tannins cause it to really need to be tempered by food - it's not really a

wine for sipping on its own.

If it weren't for the harshness of the tannins, this Dynamite Cabernet

Sauvignon would probably be a much better wine that would pair well with a

wider variety of foods.”

Dynamite, Cabernet, Lake County, California

The New Face of Decanters…

But what is their function?

…And what is this?

AND When does size matter?• Split: 187ml (1/4 bottle)

• Half Bottle: 375ml

• Standard: 750ml

• Magnum: 1.5L (2 bottles)

• Jeroboam/Double Magnum: 3L (4 bottles)

• Rehoboam: 4.5L (6 bottles)

• Methuselah/Imperial: 6L (8 bottles)

• Salmanzar: 9L (12 bottles)

• Balthazar: 12L (16 bottles)

• Nebuchanezzar: 15L (20 bttls.)

• Melchoir: 18L (24 bottles)

• Solomon: 20L (26 bottles)

• Melchizedek: 30L (40 bttls.)

Ideal temperatures to serve wine:

Sparkling Wines:

Crisp, Dry Whites:Full-Bodied Whites:

Light Reds: Medium-Bodied Reds:

Complex Reds: Full-Bodied, Mature Reds:

Tawny Ports: Vintage Ports:

Late Harvest & Sweet Whites:

42-45˚F

43-46˚F50-54˚F

48-52˚F56-58˚F61-63˚F61-64˚F

59-62˚F61-64˚F42-44˚F

Why Wine with Food?Complex flavor combinationsHarmonic taste groups (or

diversity)Cleanses (“scrubs”) the palateAdded benefits:

Health & the French paradox Improves disposition!

Remember - all things in moderation Allergic reactions: sulfites, histamines, and

tyramine (an amino acid found in aged foods)

Food & Wine Affinities

Symbiotic Relationship Foods affect wine perception; wine

affects perception of food

Wine elements Intensity, fruit, acidity, body, oak... Wine elements can either match or

contrast food flavors and textures The Finish; how long does it linger?

Food & Wine Affinities II

The more complex the food, the simpler the wine

Matching or contrasting flavors

Champagne & wedding cake?True or False: White with fish,

Red with meat, Rose with anything

Intense food Intense wine

Subtle food Subtle wine

IT’S THAT SIMPLE!

Buy on Apples, Sell on Cheese

Apples: High in malic acid; they bring out imperfections in the wine

Cheeses: High in fat; they hide imperfections in the wine

Taste again with apples; then cheese

How did the tastes change?

Food & wine can create a

harmonious marriage while

each still keeping their individual

identity!

Experiment with other

wine and food pairings

Food for Thought

Serving temperatures Two types of “decanting” The cork controversy Wine storage and left-overs? Oxidized (“turned”) and

“Corked” The “French Paradox” Possible allergic reactions

YOU CAN TRUST YOUR OWN ABILITY TO

TASTE!So go forth with confidenceAnd enjoy the pleasures ofdiscovering new wines –

because it’s the journey thatprovides the most

enjoyment!

Nose Training…Did it work?

Do you know the basic elements of wine?

Can you evaluate wine in one minute?

Can you better discern wine aromas? Can you better communicate your

taste preferences when ordering wine?

Do you have more confidence in ordering, buying and serving wines?

Did you have fun experimenting with food and wine pairings?