Basics on Wines
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Transcript of Basics on Wines
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Introduction, local wines & categories
WINES
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Of all types of beverages, wines is considered the most complex and sophisticated alcoholic beverage.
No wine is produced from the same variety of grapes and from different location and vintage are alike in character
You need knowledge and understanding of wine in order to appreciate
The only alcoholic beverage that requires service procedure if it is served in a formal occasion or dinner
One common misconception: wines taste better when kept longer
INTRODUCTION
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Wines with less tannin (compound that contributes to wines’ astringency and bitterness) = not good to keep
High tannin, good quality wines = meant for aging to further improve taste
Sweet and cheaper wines are preferred by most Filipinos (Philippine market don’t appreciate tannins and balsamic smell)
INTRODUCTION
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Duhat wine or the Philippines Black Plum wine – comparable to grape wines, duhat contains the same components needed to produce good quality wine that is present in the grapes
Local wines
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Tuba or Palm Wine – a sweet wine made from fermented juice of a palm tree. Lambanog (local version of vodka) is made by adding cultured yeast to Tuba.
Local Wines
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Basi or Sugarcane wine – a wine made from fermented sugarcane juice. Basi is generally produced in Ilocos.
Local Wines
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Tapuy or Rice Wine – equivalent to the popular Japanese rice wine or sake. It originated in the Mountain Province and even today it is still part of the culture and traditions of natives of the said province.
Local Wines
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Wine – alcoholic beverage made by fermenting fruit juices particularly grape juice
Vintage – the harvest yearWine Terms:
Vin (Van) – FrenchVino – Italian, Spanish and PortugueseWein (Ven) - German
Definition and Terms
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Still Wine/table wine – a wine without carbon dioxideTypes:Unfortified still wine – wine without added
alcohol, with 4-14% ABV. Ex: Red wine, rosé wine, white wine, flavored wine
Fortified still wine – wine with added alcohol with 15-30% ABV. Ex: Port wine, Sherry wine, Vermouth
CATEGORIES OF WINE
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CATEGORIES OF WINE
Red wine white wine rosé wine
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CATEGORIES OF WINE
Port wine, Sherry wine, Vermouth
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Sparkling Wine – wine that contains carbon dioxideTerms:
France – “Vin Mousseux”Italy – vino spumanteSpain and Portugal – vino espumante / Cava
CATEGORIES OF WINE
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SPARKLING WINES
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A world-famous sparkling wine produced in Champagne region in France
Champagne
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It is sparkling wine produced with second fermentation done in a bottle.
“All Champagnes are sparkling wine but not all sparkling wines are Champagne”
Methods of Producing Sparkling Wines:1. Champagne Method (Methode Champenoise)
– also known as the traditional method. Second fermentation is done in the bottle.
2. Charmat or the Bulk Process Method – in this method sparkling wine is produced using second fermentation in a large stainless steel known as charmat
Champagne
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1. The types of grapes used – the best type of grapes that produces excellent quality wines is the vitis vinifera
2. The type of soil/location – old world grapes are usually planted in chalky, sandy and lime soil and slopes
3. The climate – vitis vinifera are best grown in places with temperate climate, warm sunny days and cool nights
4. The skill/knowledge of the wine maker
FACTORS AFFECTING QUALITY OF WINE
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Cabernet Sauvignon (Caburney Saw-vin-yon)Merlot (Mer-low)Pinot noir (pinot nwar)Syrah (see-rah) or ShirazMuscatMourvedre (Spain)Tempranillo (Spain)Sangiovese (Italy)Nebbiolo (Italy)
WINE GRAPES (Red Wine)
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Chardonnay (Chard’-ney)Chenin BlancRiesling Saugnon blancSemillonGewurtztraminerPinot BlancPinot grigio/grisPinotage Viognier (viyon-yay)
WINE GRAPES (White Wine)
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Food and Wine Matching - Gordon Ramsay.mp4
Drinking champagne with Cat Deeley - Gordon Ramsay.mp4
Tasting wines