sensory fin Flashcards
(93 cards)
1
Q
Red Wine Noble & Major Reds
A
Pinot Noir ● Cabernet Sauvignon ● Syrah ● Merlot ~ ● Gamay Noir ● Cabernet Franc ● Sangiovese ● Nebbiolo ● Tempranillo ● Grenache
2
Q
France
A
30% grenache, cinsault, mouvedre, CF and gamay
3
Q
Spain
A
tempranillo garnacha 20%
4
Q
italy
A
Chiaretto, cerasuolo, rosato 10%
5
Q
new world
A
25% white zinfandel
6
Q
us
A
15% Also use Pinot Noir, Cabernet Franc, Syrah, Grenache and other varieties
7
Q
methods of production rose
A
● Blend a little red wine into your white-Saignée method-direct press skin contact
8
Q
Traditional Versions rose
A
In open top fermenters with oxygen ● Ambient yeasts ● Skin contact may limit desire for added sulphur ● Some unfined and unfiltered - hazy appearance
9
Q
Modern Versions
A
Cool fermented reductively ● Sulphured ● Racked ● Fined and filtered
10
Q
What Makes Them Light to Medium Bodied?
A
Thin skinned varieties (typically) ● Cooler climates ● Moderate levels of alcohol ● Limited maceration and extraction ● Limited (new) oak use ● May emphasize primary characteristics ● Generally, lack strong tannins
11
Q
pinot noir is
A
Tiny compact bunches and thin skins ● Many clones ● Buds early & ripens early ● Prefers cooler/temperate growing season - “hang time” important ● Does best in limestone/marl soils
12
Q
pinot noir regions
A
Burgundy: cote d’or, regional village, premier and grand cru recap most expensives champagne
13
Q
New World Pinot Noir Regions
A
california, new zealand, australia, chile, oregon
14
Q
pinot noir in ontario
A
Young vines getting older ● Closer to delicate Burgundy style than ‘New World’ ripeness and fruit ● Best versions from Niagara (Escarpment) and Prince Edward County ● Hugely variable styles defined by vintage conditions
15
Q
pinot noir in cool climate
A
Excessive vegetal (cabbage, wet leaves)
16
Q
pinot noir in mod climate
A
○ Red fruit (strawberry, raspberry, red cherry) ○ Vegetal, animal (wet leaves, mushroom, game, meat)
17
Q
Piot noir in hot climate
A
Loses delicate flavors ○ Excessively jammy
18
Q
oak ageing in pinot noir
A
○ Wood (toast, vanilla) ○ Can overpower delicate aromas
19
Q
what to look for in pinot noir
A
pale to medium ruby/garnet, nose: Red berry, cherry, raspberry, red currant, beet root, pomegranatem tea, mushroom, meaty notes. Palate: medium to higher acidity, low to medium tannins, light to medium body, medium alcohol
20
Q
Gamay Noir
A
● Second red variety of Burgundy ○ Mainly in Beaujolais ○ The 10 ‘cru’ of Beaujolais ● Known in very few other wine regions ● Huge opportunity for Niagara ○ Cold hardy ○ Frost resistant - relatively early ripening ○ Vigorous and high yielding requires control ○ Responds differently to various soil types ○ Requires low yields for highest quality
21
Q
a popular winemaking choice for gamay noir is
A
Carbonic maceration which is used to maximize fruit character and color while avoiding strong tannins
22
Q
CARBONIC MACERATION
A
Intracellular Fermentation ● Fruit forward style, low tannin, intended to consume young ● Notes of banana, candy and sweet berry
23
Q
Gamay noir, flavours
A
Loads of red berry ● Spice ● Leaf ● Earthy ● Medium + acid, light tannins, very juicy ‘gulpable’ red that can be serious
24
Q
When refering to each varietal what do they contribute to the blend? merlot
A
fruit and softness
25
When refering to each varietal what do they contribute to the blend? C.S
structure, tannin, intensity, longevity
26
When refering to each varietal what do they contribute to the blend? Cab franc
acidity, spice, floral notes
27
When refering to each varietal what do they contribute to the blend? malbec
minor grape, adds softness and depth of colour
28
When refering to each varietal what do they contribute to the blend? petit verdot
minor grape, adds alcohol and structure
29
defining merlot
large berries, loose bunches, thin skin, high potential alcohol, early budding and ripening, sensitive to frost and cold, fares well in range of climates, prefers cooler soils tan cabernet
30
merlot in winemaking
skin contact required for colour, often blended with cabernets, top wines enjoy oak ageing, generally drinkable young
31
major regions of merlot
everywhere cabernet is, bordeaux france, italy-tuscan coast, napa/sonoma, california, australia, central chile
32
merlot common descriptions
medium ruby to pale purple, smell of plum black and red berries cedar christmas cake chocolate herbs and tobacco, medium acid tanin and alcohol
33
Cabernet Franc
● Third member of the Bordeaux trio – most important in Ontario
● Parent of Cabernet Sauvignon
● Ripens after Merlot; before Cab Sauv
● Tolerant of cool climates but buds early
● Tolerant of range of soil types
34
Cabernet Franc Notable Regions
● Touraine et Anjou-Saumur, Loire Valley
○ Chinon
○ Bourgueil
○ Saumur-Champigny
● Bordeaux “Right Bank”
○ Most famous in St. Emilion Grand Cru Classé
○ Chateau Cheval Blanc, Chateau Ausone
35
Cabernet Franc in Ontario
May be the best red we make
● World class wines in best years
● Winter hardy – ripens most years
● Excellent for blending or alone
● Many excellent producers all over Niagara
● Demand growing but always lives in the shadow of Cabernet Sauvignon
36
What to Look For in Cabernet Franc
A lighter version of Cabernet Sauvignon
● Appearance:
○ Medium to deep ruby
● Nose:
○ Green spice, bell pepper, herbaceous
○ Red berry – raspberry, cherry
○ Campfire ash and pencil shavings
○ Roasted red pepper & chocolate in warmer regions
● Palate:
○ Medium to high acidity
○ Moderate tannin
○ Medium body & alcohol
37
Sangiovese
● Home and source of best examples is Tuscany, Italy
● Capable of producing very simple dry light reds (basic Chianti DOCG) to full-bodied,
tannic, age-worthy reds (Chianti Classico Riserva Gran Selezione DOCG and Brunello di
Montalcino DOCG)
38
Sangiovese Characters
● Red fruits – cherry, red plum, red currant
● Herbal notes – oregano, thyme, bay
● Other – orange peel, dust, cedar, mushroom
● More expensive versions enjoy time in oak
○ Vanilla, chocolate, sweet baking spice, lightly charred notes
39
Dolcetto and Barbera
Home and source of best examples is Piedmont, Italy
● Live in the shadow of the more famous Nebbiolo grape (Barolo, Barbaresco)
● At their friendliest, both produce juicy, fruity, grapey, gulpable reds
● Dolcetto is “little sweet one”
● Barbera can produce more robust, age-worthy, oaked wines when treated right
40
Dolcetto
● Thick skin makes it useful in cool, damp climates
● Deep colors but soft tannins
● Can be mouth-filling but most often soft and round
● Aromas of cherry, plum, raspberry, violet, herbs, and grapes ☺
● Sometimes a slight bitterness in finish
● Made for drinking in youth, slightly cool
41
What Makes a Wine Medium to Full Bodied?
● Thicker skinned varieties (typically)
● Warmer climates – greater ripeness
● Higher levels of alcohol
● Extended maceration and extraction protocols
● Extensive (new) oak use for greater complexity and tannin
● Complex, balanced, structured versions ideal for longer term bottle aging
● Many international varietal wines and blends
42
Important Medium to Full Bodied Varietals
Cabernet Sauvignon
Widely-planted worldwide
● Distinctive profile
● Needs warm or hot climate
● Thick skins and hard wood
● Late budding and late ripening
● Generally cold and disease resistant
● Prefers warm, well drained soils
● Gravel, limestone, sand
43
Cabernet Sauvignon Winemaking
Extended skin contact
● Often blended
○ Merlot
○ Shiraz
○ Cabernet Franc
● Extensive oak ageing
○ Adds vanilla, spice, cedar notes
● Best are extremely age-worthy
44
Cabernet Sauvignon Notable Regions
● Bordeaux, France
○ ‘Left bank’ (aka Médoc)
○ Pauillac, Margaux
○ Chateau Lafite Rothschild, Chateau Latour
● California – Napa Valley
● Australia – Coonawarra, Margaret River
● Chile – Maipo (Colchagua)
● Italy – Tuscan Coast
● South Africa - Stellenbosch
● Washington State – Columbia Valley
● Bulgaria!
45
Cabernet Sauvignon in Ontario
Generally inadequate heat summation to make varietal C.S. most years (this may change)
● Good cold resistance
● Fares reasonably in warmest sites in NOTL and LENS depending on vintage
● Useful component in red Cabernet Merlot blends
46
What to Look For in Cabernet Sauvignon
Appearance
○ Deep to opaque ruby/purple
● Nose
○ Black fruit – cassis, cherry
○ Bell pepper, cigar box, eucalyptus, black olive, sous-bois, pencil shavings,
licorice
● Palate
○ Medium to firm tannins
○ Medium to full body
○ Medium to high acidity
47
Syrah
AKA Shiraz
● Long, deeply coloured tight bunches
● Late budding, variable ripening
● Long temperate growing conditions or shorter hot growing conditions
● Loses acidity late in hot season
48
Syrah Winemaking
Extended skin contact
● Great wines alone or blended
○ Often blended with Grenache
○ Example: Chateauneuf-du-Pape, France
● Adds body to Cabernet Sauvignon
● May co-ferment with Viognier (white)
● Traditionally aged in large older wood vats - now small new oak barrels common
49
Syrah Notable Regions
Rhone Valley, France
○ Only red grape in Northern Rhone
○ Blended in Southern Rhone
○ Great wines from Hermitage, Côte-Rôtie
● Planted widely throughout Mediterranean France
● Recently notable quality in Tuscany & Sicily, Italy
● Australia
○ Oak and eucalyptus
○ Jammy berry fruit
○ Higher alcohol
○ Mainly South Australia = Barossa Valley, McLaren Vale …and everywhere else!
● California – ‘Rhone Rangers’
● Washington State
● South Africa
● Chile
50
french syrah
more earthy, less oaky, less fruity, more tannin and acidity, more age-worthy; aromas of
black pepper, smoke, olive, herbs, blackberry, cassis, violet, earth, cured meat
51
australian syrah
more obvious oak, more ripe, jammy fruit, eucalyptus, sweet spice, softer tannins
and rounder acids, higher alcohol – recent high-quality versions more and more like French style.
Not as age worthy
52
ontario syrah
Very sensitive to severe winter cold
● Needs a fair number of ‘heat units’ (hot days and/or long growing season)
● Higher acidity, sometimes green tannins, lots of black pepper character
● Can be great and very ‘Rhone-like’
53
What to Look For in Syrah
● Appearance
○ Deep purple ruby
● Nose
○ Blackberry, resinous herb, violets, iris, black pepper, bacon fat, spiced meat,
leather, black olive, eucalyptus
● Palate
○ Medium to high acidity
○ Medium to firm tannins
○ Medium to high alcohol
54
Grenache
Grenache Noir (remember, there is a Grenache Blanc and a Grenache Gris)
● AKA Garnacha in Spain; Cannonau in Italy
● Famous for rich, dry rosé wines in Rhone Valley and Provence, France
● Only planted in warm, dry climates (none in Canada)
● Thin skin for lighter tannin wines
● Often blended with Syrah, Mourvèdre, Cinsault and other varieties
● Very sweet grapes when ripe = high potential alcohol
55
Grenache Notable Regions
Throughout the Mediterranean
● Famous dry Rosé in AOC Tavel and Côtes de Provence
● AOC’s throughout Southern Rhone Valley and Languedoc-Roussillon in France
○ Châteauneuf-du-Pape, Gigondas
● Rioja, Navarra and Priorat in Spain
● South Australia G.S.M.
● Rhone Rangers in Paso Robles & South-Central Coast of California
56
Grenache Characteristics
● Appearance
○ Pale ruby to medium garnet
● Nose
○ Red berry, stewed or syrupy fruit, plum, herbs, white pepper, garrigue
○ More white pepper in lighter wines
● Palate
○ Lowish acidity
○ Lowish tannin
○ Full body and high alcohol
57
Malbec
Native to southern France (Cot in Cahors)
● Exported to Argentina - most planted in the world
● Deeply coloured ‘black wine’
● Firm tannins, earthy, meaty, blackberry, plum, pepper
● Plush, powerful, jammy, oaked style in Argentina
● Good quality at all price points
58
Carmenère
● Native to Bordeaux
● Exported to Chile (as Merlot) – signature variety. Even more in China
● Late ripening sun lover
● Silky ripe plums with herbs and menthol
● Velvety fine dense tannins
● Problematic ‘bitter green vegetal’ notes in cheaper versions
59
Nebbiolo
Important red grape in Piedmont, Italy
● Basis for impressive Barolo and Barbaresco DOCG wines
● Ideal growing conditions similar to Pinot Noir
○ Long and slow
● Best wines from calcareous marl soils
● Thick skin gives good colour in juice – colour highly prone to oxidize in barrel/cask
○ Leads to very pale garnet-coloured wines
● Big tannins and big acidity
● Some of the most age-worthy and sought-after red wines
60
Valpolicella DOC
On the hilly slopes of Lake Garda, Veneto, Italy
● Blend of Corvina, Rondinella, Molinara, Corvinone, Oseleta
● “Appassimento” drying method for powerful Amarone
● 30% water loss to concentrate flavours, acid, and sugars
● Classico and Recioto della Valpolicella wines
● Ripasso-style wines offer excellent value
61
Fortified Wines
1. Least common - combine freshly pressed grape juice with grape spirit and leave it to
integrate. No further fermentation takes place. This method preserves the natural
sweetness and aroma of the grapes. Eg. Mistelle, Vin de Liqueur
2. Fortify (add spirit) during fermentation of grapes. MUTAGE. It is up to the winemaker
to decide when to add the spirit, which will affect the residual sugar in the product. Eg.
Port, Madeira, Vin Doux Naturel
3. Fortify after fermentation. The wine usually ferments dry first, then the spirit is added.
Eg. Sherry
62
MADEIRA
Island of Madeira.
● Variety of styles, can age over 150 years.
● The wine is subjected to high temperatures in buildings called estufagem with
temperatures ranging from 35-60oC.
● The wine is also exposed to air, causing it to oxidize
63
Wines are typically labeled with name of grape variety
Sercial - dry
● Verdehlo – off dry
● Bual – medium sweet
● Malvasia – very sweet
● Tinta Negra Mole – the only red grape of note for blends
64
Port
● > 20 approved varieties
○ Touriga Nacional – deeply coloured and tannic
○ Touriga Francesa – loves the hottest sites
○ Tinta Roriz (Tempranillo) – prefers temperate sites for structure and length
○ Tinta Cão – adds flavours and complexity
○ Tinta Barroca – early ripening variety giving tannin, deep colour, high sugar
content
65
Lagares
typically a large stone trough that grapes can be manually stomped or mechanically
stomped. Juice extraction method for port in Portugal.
66
Sherry
From Jerez (region of Andalucia)
● Palomino, Pedro Ximénez, Moscatel
● Add grape spirit to fully fermented wine, therefore the result is dry
● Letting the wine rest with the flor
● Solera system of aging
67
Jerez – Xérès - Sherry
Aged in partly filled 600L old oak ‘butts’
● Biological aging
○ Flor yeast (saccharomyces beticus) needs:
○ Alcohol not more than 15.5%
○ Oxygen, volatile acidity, glycerol, light alcohol
○ Cool, humid cellars ideal
○ Mostly dry wines
● Oxidative aging
○ Aged in contact with oxygen
○ Minimum 16.5% abv to prevent flor growth
○ Dry and sweet wines
68
sherry ● FINO
○ Free run juice
○ Fortified up to 15.5%
○ Partially filled butts
○ Flor yeast develops in spring and autumn
○ Deep yellow, pale gold
○ Delicate style
○ Biological Aging
69
sherry ● OLOROSO
○ Fortified up to 18%
○ Oxidative aging
○ Flor gets killed with higher alcohol strength
○ Darker coloured
○ Secco and Dulce styles
70
Manzanilla
○ A style of Fino aged in coastal Sanlúcar de Barrameda
○ Thick layer of flor yeast most of the year
○ Pale hue, pungent yeasty, light and dry
71
● AMONTILLADO
○ Partially aged with flor (biological and oxidative aging)
○ Amber brown, nutty, complex, light and smooth
○ Generally dry
○ Cheap commercial versions sweetened blend of cheap fino and oloroso
72
CREAM
Mix of Oloroso sherries
○ Darker brown and full-bodied
○ Sweetened with dried PX wines
73
PALE CREAM
○ Fino sweetened with mistela
○ Light and fresh
○ Pale straw colour
74
Tasting Sweet & Fortified Wines
Pay attention to the broad range of colours – darker tawny and brown typically from
extended cask aging
● Are aromas flor-derived or oxidative or neither?
● Botrytis adds marmalade, saffron, boiled cabbage notes
● How many tertiary characteristics? Reflection of age
● Special attention to sugar & acid balance
● Presence and balance of alcohol
● Is there an obvious oak influence?
● How complex is the wine? Will it benefit from aging?
75
General guide to residual sweetness in white wines (depends on total acidity):
Below human threshold < 4 grams
● Dry white wine = 5 to 8 grams
● Off-dry & medium-dry = 8 to 50
● Medium-sweet = 50 to 90
● Sweet* = 90 to 160
● Very sweet* = 160 to > 300
76
Dessert Wine Methods of Production
. Süssreserve:
Adding sweet grape juice to the finished wine
Suitable for off-dry or medium-dry wines only
2. Late Harvest:
Picking the grapes very late when they are much sweeter
Suitable for medium-sweet wines
3. Concentration:
Eliminate water from grape thus concentrating sugar, acid, flavour Two methods:
1. Freeze the grapes (e.g. Icewine)
2. Dry the grapes (e.g. Noble Rot)
77
Icewine & Eiswein
● Ultra-sweet wine made from grapes ‘frozen on the vine’
● One of the most strictly regulated wines in the world
● Canada the largest producer in the world - Germany, Austria, New York State,
Washington State and China also make natural icewine
● Most famous wine from Riesling
● Vidal a very popular hybrid in Ontario due to cold resistance
● Many other varieties also made into Icewine in Ontario
○ Cabernet Franc, Cabernet Sauvignon, Gewurztraminer
78
Noble Rot / Botrytis Cinerea
● Some of the rarest and most expensive dessert wines in the world
● Needs specific conditions to produce:
○ Moist air in the morning
○ Sunshine and warmth in the afternoon
○ Often best near shallow lakes and rivers
● Most famous in Sauternes, Bordeaux, France
● ‘Aszu’ in Tokaji – Hungary, ‘beerenauslese & trockenbeerenauslese’ – Germany and
Bonnezeau and Quarts de Chaume in Loire - France
79
Sauternes, France
● Made from Semillon and Sauvignon Blanc
○ Dry wines from these varieties produced further north
● Up to 7 harvests for one vintage
● Best wines are aged in brand new oak for 2 years
80
Tokaji Aszu Wines - Hungary
● Produced in northeastern Hungary
● May be the best dessert wines in the world
● Incredible sugar/acid balance
● Vineyards near shallow rivers
● Degree of botrytis affection in wines measured by puttonyos (3-6)
● Today, puttonyos refers to gL of RS
81
Tasting Sweet & Fortified Wines
Pay attention to the broad range of colours – darker tawny and brown from extended cask
aging
● Are aromas flor or oxygen derived or neither?
● Botrytis adds marmalade, saffron, boiled cabbage notes
● How many tertiary characteristics? Reflection of age
● Special attention to sugar & acid balance
● Presence and balance of alcohol
● How complex is the wine? Will it benefit from ageing?
82
Food and Wine Pairings
Sensory Terminology
● Absolute Threshold - refers to the minimum amount of stimulus energy that must be
present for the stimulus to be detected 50% of the time
● Difference Threshold - how much difference in stimuli is required to detect a difference
between them
● Terminal Threshold – the stimulus intensity above which no further changes in
sensation occur
83
basic rules of food pairing
● Light whites with delicate white meats and vegetables
● Rich whites with richer white flesh and more intense vegetables
● Rosé wine with pink flesh
● Light reds with simple red meats
● Rich reds with richer, gamier meats
84
The Five Flavours
Acidity
● Sweetness
● Saltiness
● Bitterness
● Umami
85
Acidity
pairing
● Mostly present in wine - tartaric, citric, acetic, malic
● Starts digestion cycle through release of saliva
● Contrasts saltiness in food; reduces oiliness of food
● Best at ‘cleansing’ palate
● Acid in drink must be higher for foods with high acid otherwise the drink loses its
freshness and balance
86
sweetness
Complements sweetness in food
● Sweet contrasts spice in food
● High acid makes sweetness less evident
● ‘Fruitiness’ may play similar role for lightly sweet foods
● Drink must be as sweet or sweeter than the food it’s paired to
87
salty
Salt plays a key role in food, not drink
● Salt in food may make tannins seem smoother and less bitter
● Salt in food may boost the impression of alcohol ‘heat’
● Contrasted by sweetness or acidity
● Beer can play a useful role here
88
bitterness and tannin
● Bitterness & astringency from grape skins, seeds, stems or hops
● Tannins contrasted by fat and protein in red meats
● Bitter foods can be used to reduce perception of bitterness in wine/beer
● Umami in food may enhance the impression of bitterness and tannin
● AVOID heavy tannins with spicy, umami & oily food
89
umami
Amino acid compound known as L-glutamate
● Human breast milk has high concentrations of umami
● It might be the most important flavor for pleasure
● High umami in aged Parmesan, soya sauce, beans, cooked mushrooms, cooked potatoes
● Makes tannins seem more bitter
90
The SIXTH FLAVOUR?
● Calcium – specific taste receptors
● Piquance – heat (is it taste or touch?)
● Coolness – minty cool sensation (touch?)
● Metallicity – distinctive flavour
● Kokumi – richness or ‘mouthfullness’
● Fat – the taste of fatty acids may be bitter
● Carbon Dioxide – part of our acid sensing taste buds
91
How do we pair?To begin We need to know…
● Sensory analysis of the drink
● Sensory analysis of the food
● Our personal preferences
● The preferences of our guests
92
What Could Be in Your Drink?
pairing
○ Sweetness
○ Acidity
○ Tannin
○ Alcohol
○ Intensity
○ Flavour
93
What Could Be in Your Food?
for pairing
○ Sweetness
○ Acidity
○ Salt
○ Umami
○ Fat and Richness
○ Spice
