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!