1. Monarch Beverage
Introduction to Wine

2. Why are you here? Enlarge our sales force (670+)
Give you basic wine knowledge
Discuss wine etiquette
Describe different grape varieties
Sample our products

3. 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

4. Last Year – 908,284 cases of wine
+5.93%

5. Myths and Misconceptions

6. 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

7. What type of glass should I drink it out of?
Whatever glass you want!
Anything that gets the job done!

8. What temperature should wine be served?
Again…It doesn’t matter!
There are a lot of theories

9. Review
Good Wine
Glassware
Temperature

10. Wine Coolers

11. 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

12. Coolers Serving suggestions: Cold Makes great mixers Great for parties
Wide variety of flavors
Easy to cross-merchandise

13. Coolers Bartles and Jaymes E&J Gallo - Modesto, California
Great for the Indiana consumer
#8 volume brand!
Sold 22,297 cases
4 – 5% Alcohol By Vol.

14. An American Classic Boone’s Farm E&J Gallo - Modesto, California
Introduced in 1961
Made with apples
#7 Volume brand!
Sold 30,659 cases

15. Fruit Flavored Varietals

16. Fruit Flavored Varietals
“Transition wines”
Real wine with fruit flavors
Seasonal sales patterns
Category introduced late 1990’s

17. Fruit Flavored Varietals
Wild Vines
E&J Gallo - Modesto, California
Introduced in 1999
6% Alcohol by vol.
#33 brand (4,399 cases)
Frutezia kicked off in 2005 – blends

18. Fruit Flavored Varietals
Review
Coolers
Beverage wines
Fruit Flavored Varietals

19. Wine Packaging

20. Wine Packages Reveal valuable information
Some items listed are required
Wines must meet standard requirements

21. Reading Wine Labels Brand Name Appellation of Origin Vintage Date
Varietal Designation
Alcohol Content

22. Reading Wine Labels Year grapes (used in the bottle) were harvested
Vintage Date
Year grapes (used in the bottle) were harvested
95% of grapes used must come from the year on the bottle

23. Reading Wine Labels Varietal Designation Dominant grape type
75% of the grape type making up the wine in the bottle (or juice)
Ex: Merlot, Cabernet, Zinfandel

24. Reading Wine Labels Brand Name Name of the product line
This does not have to include winery or company information

25. 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

26. Reading Wine Labels Alcohol Content
By law, must be stated on the bottle
Generally by volume
White wines between 11-14%
Red wines between – 18%

27. Review Vintage Dates Varietal Designations Brand Names
Appellation of Origins
Alcohol Content

28. More Myths and Misconceptions

29. 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)

30. How Long is it Good For? (Under optimum storing conditions)
Coolers and F.F.V.: year
White wines: 1 – 2 years
Red wines: 2 – 3 years
Flavors will start to deteriorate
(Under optimum storing conditions)

31. Optimum Storing Conditions
The Absence of 3 Things:
Heat
Light
Air (Oxygen)

32. Why Do Some People Get Headaches From Wine?
2 Main Reasons
“Hang-over” (Over consumption)
Sulfites

33. 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

34. Review
Wine Aging
Shelf Life
Storing Wine
Headaches
Sulfites

35. Wine Keys- Bartender’s Friend
Opening Wine Bottles
Wine Keys- Bartender’s Friend
Lever modeled-corkscrews
Winged Cork-screw

36. 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

37. Blush Wines/ White Zinfandel?

38. 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

39. Blush/ White Zinfandel
Made with red grapes
Serving suggestion: serve chilled, not cold
Alcohol Content: 9 – 11%
Not very expensive

40. Blush/ White Zinfandel
Let’s Try a few blush wines:

41. Review
Blush Wines

42. Break

43. Overview Wine closures Using glassware Evaluating wine
Restaurant etiquette
Winemaker influence
Sampling: Moscato, Riesling, Sauvignon Blanc, Pinot Grigio, Chardonnay

44. Wine Closures

45. Wine Closures
2 Main Purposes:
To protect wine against oxygen
Preserve natural wine flavor

46. Corks Traditional wine seal Living organism = tree
Marked and engraved by winemakers
Can influence wine taste and smell – “corked”
Wet cardboard - 10%!!!

47. 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

48. 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

49. (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

50. Evaluating Wine

51. Evaluating Wine Use as many senses as possible Remember the letter “S”

52. 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

53. Pour Twist Lift Pouring Wine
When pouring a bottle of wine remember to:
Pour
Twist
Lift
Doing this will prevent wine running down the side of the bottle

54. Now the “S’s”

55. 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

56. 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…

57. Swirl the wine Wine vs. Milk Light bodied = Skim milk
Medium bodied = 2% milk
Full bodied = Whole milk

58. Swirl the wine Part 2: Volatizing the esters (Releasing the aromas)
Swirling intensifies the smells that come from wines

59. 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?
Don't smell too long...

60. Sip the wine Let's look at the tongue... 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
Let's look at
the tongue...

61. Sip the wine Acidity Acidity Sugar/ Sweet Back of the mouth
Tip of the tongue

62. 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?

63. Savor the wine Would you try this wine again?
How much would you spend on this wine?
Description?
Food pairing?
Aftertaste?

64. 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

65. Review
Pour, Twist, Lift
The 5 Ss

66. 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

67. 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

68. 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

69. 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

70. Review
Moscato
Rieslings
Sauvignon Blanc
Pinot Grigio

71. The Restaurant Experience

72. 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

73. 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

74. 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

75. Wine Lists 187ml = 1 glass 750ml = 4 glasses 1.5L = 9 glasses
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

76. 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

77. Ordering Wine

78. Traditional pairings: White wines – White meats
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

79. 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)

80. 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

81. 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

82. Chardonnays

83. 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

84. 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

85. 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

86. 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)

87. What did you think? To learn more about wine: Wine for Dummies (DVD)
Gallo Brothers (DVD)

88. Enjoy the Wine! See you next class!