38Blush/ White Zinfandel Great for beginning wine drinkersSweet, light, fruityCreated by Sutter Home in 1972Removing grape skins earlySweet and light vs. dry and full flavoredConsumers loved itOther experimental blush types
39Blush/ White Zinfandel Made with red grapesServing suggestion: serve chilled, not coldAlcohol Content: 9 – 11%Not very expensive
40Blush/ White Zinfandel Let’s Try a few blush wines:
45Wine Closures2 Main Purposes:To protect wine against oxygenPreserve natural wine flavor
46Corks Traditional wine seal Living organism = tree Marked and engraved by winemakersCan influence wine taste and smell – “corked”Wet cardboard - 10%!!!
47What happens you buy a “corked” bottle of wine? Most stores will allow you to exchange the bottleBring the receipt and the remainder of the bottle – the store will get a creditIn a restaurant, inform your server and they will quickly bring you a new bottle
48Synthetic Corks Prevent lost sales Same look, feel, and removal process as a regular corkDoesn't harm wine smell or tasteMade from plastic, rubber, sponge or a combination
49(Aluminum) Screw Caps The best wine closure Best protection against oxygenEasy to removeLess expensive to useConsidered “cheap”Non-traditional, loss of elegance
55See the wine Use the stem to hold -avoid heat transfer Look at the wine through the glassHold up to the light or against a white background (napkin)Transparent = goodCloudy = badLook for color and clarity
56Swirl the wine Use circular motions Move the wine to the sides of the glassMid air, or flat surfaceAllows you to evaluate the “body” of wine (thickness)View the “legs” then think of milk…
57Swirl the wine Wine vs. Milk Light bodied = Skim milk Medium bodied = 2% milkFull bodied = Whole milk
58Swirl the wine Part 2: Volatizing the esters (Releasing the aromas) Swirling intensifies the smells that come from wines
59Sniff (or smell) the wine Tilt the glass and get your nose close to smellConcentrateWhat do you smell?Does the smell match up with the label?Don't smell too long...
60Sip the wine Let's look at the tongue... Imagine slurping hot soup Allow air to enter your mouth with the wineOxygen will intensify the flavorsRoll wine around all areas of your tongueDon’t eat spicy foods or mints before tastingLet's look atthe tongue...
61Sip the wine Acidity Acidity Sugar/ Sweet Back of the mouth Tip of the tongue
62Savor 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?
63Savor the wine Would you try this wine again? How much would you spend on this wine?Description?Food pairing?Aftertaste?
64Miscellaneous Tasting info. It’s up to you whether spit into a dump bucketDon’t be afraid to pour out remaining samples from your glassSometimes you may want to rinse your glass between winesDrink water to prepare your mouth for the next wineFoods slightly disguise wine flavors
66Barefoot Moscato Sweet grape (muscat) Peach and apricot flavors Hints of citrus fruitsPair with Asian food, light desserts, fresh fruit and mild cheeses9.0% Alcohol by volume#1brand (134,774 cases)Popular (mid-priced) category
67Schmitt Sohne Riesling (REESE-ling)Crisp, light, sweet, slightly acidic“The great white wine grape of Germany”Grows well in cooler climatesLarge producers include: Germany, Washington state, and New York, California, Australia#11 brand (17,084 cases)Import category – Germany9% ABV
68Redwood Creek Sauvignon Blanc (So-veen-YAWNG-Blonk)Fruity, medium bodiedA.K.A. Fume BlancCitrusy (lemon, lime, grapefruit)“Grassy” – “Herbaceous”Dry – less sweetAlc. Cont. 13%#18 brand (8, cases)Popular (mid-priced) category
69Bella Sera Pinot Grigio (PEA-no-GREE-gee-oh)Made by GalloCrisp, light, dryItalian 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
72Table SettingsSuggestive selling- including wine glasses as part of the table settingTable tents, wine lists, acrylics, and menusNo wine information available ask to see a wine list
73Wine Lists By variety By the glass By the bottle Most restaurants will offer suggestions with mealsWines sold by the bottle are usually the better value
74Wine ListsPricingBy the glass prices will usually equal retail pricingAllows the bottle cost to be covered with one pourGlass pours are about 6 oz.Bottle pricing in restaurants can = up to 3x what you could see in a retail outlet
75Wine 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 storesTo satisfy these retailers, some wineries produce special labels187ml = 1 glass750ml = 4 glasses1.5L = 9 glasses5L = 30 glasses
76Can customers bring their own wine to a restaurant? Sometimes, but there’s a catchPrepare to pay a “corking fee”Acceptable if justified by savingsSpecial occasions or places where their favorite wine isn’t available
78Traditional pairings: White wines – White meats Ordering WineWine ordered may depend the mealVarieties may change if you are drinking wine before, during, or after a mealServers incentive is increasing check totals which lead to higher tipsTraditional pairings:White wines – White meatsRed wines – Red meats
79Ordering 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)
80Bottle 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 wineAbout 2 oz. will be poured for the host to sampleLooking for “corked” wine or anything unacceptable
81Bottle Presentation and Sampling After the host’s approval, the rest of the table is servedEither women will be served first or servers will move in a clock-wise direction ending with the host
83Chardonnays Complex grape Style varies with climate Deep in color, flavor, and bodyWinemaker influence plays a large part in the final productWinemaker influence = anything the winemaker subjects the wine to during the production process
84GFV Chardonnay Very close to the original grape flavor Easy-to-drink wine, not overly flavorfulCitrus notes, hints of vanilla and a dash of oakTry with buttery salmon, poultry, cream sauces and seafood saladsAlcohol Content 13%#6 brand (50,178 cases)Fighting Varietal category
85Frei Brothers Chardonnay Premium/ fine wineMalolactic fermentationGreen apple, orange zest and apple pieNutty, buttery and toastySilky, full mouth feelTry with grilled chicken, salmon, or lobster13.9% Alcohol by volume
86Malolactic Fermentation Bacterial fermentationMalic acid to lactic acid and releasing CO2Wine is made softerCreamy texture and rounder mouthfeelLowers overall acidityIncreases stability (stops fermentation in the bottle)
87What did you think? To learn more about wine: Wine for Dummies (DVD) Gallo Brothers (DVD)