1. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Chapter 13 Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs

2. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Part I Explain the difference between sparkling wine and champagne Describe the different origins of the bubbles in sparkling wine and how they are infused Explain characteristics of sparkling wines from around the world Discuss grapes of the Champagne region Explain the role of sweetness and color in champagne ranking Explain the differences and similarities between nonvintage, vintage, and prestige champagnes Explain the difference between sweet and fortified wines and the methods that produce them Discuss the characteristics of German sweet wines

3. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Part II Discuss characteristics of French Sauternes and Barsac Explain how and why wine is fortified Discuss the different types of Port Discuss Madeira production and classifications Explain Marsala’s “triple trinity” Discuss sherry production and classification Explain the solera system Distinguish between finos and olorosos

4. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Difference Between Champagne and Sparkling Wine The Area: Champagne is produced in the Champagne region of France Sparkling wine is made anywhere else

5. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Origins of Sparkling Wine Bubbles and How They Are Infused Méthode Champenoise Transfer method Charmat process Carbonation method

6. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Characteristics of Sparkling Wines Can be made with any grape Can be carbonated using any method Can have any level of sweetness

7. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Grapes of Champagne Region Chardonnay Pinot Noir Pinot Meunier

8. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Sweetness and Color in Champagne Ranking Sweetness Doux Demi-Sec Sec Extra Sec Brut Extra Brut Color Blanc de Blanc Blanc de Noir Rosé

9. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Nonvintage, Vintage, and Prestige Champagnes Vintage champagne must come from one growing season; usually a sign of high quality Nonvintage comes from many growing seasons; most common; also known as classic champagne Prestige wines must all come from same vintage; usually a wine maker’s top champagne Source: U.S. Department of Labor (June 2001)

10. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Sweet and Fortified Wines Sweet Wines: Lots of residual sugar Fortified Wines: Lots of alcohol

11. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. German Sweet Wines Six quality levels: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese The higher the quality level, the more expensive the wine

12. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. French Sauternes and Barsac Grapes are grown in Bordeaux Grapes infected with Noble Rot Wines usually made from the Sémillon and Sauvignon Blanc grapes

13. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. How and Why Wine is Fortified Fortified with brandy Originally for travel Also done to arrest fermentation

14. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Different Types of Port Ruby Port Tawny Port Late Bottled Vintage Port Vintage Character Port Crusted Port Colheita Port Vintage Port Second Label Vintage Port Single Quinta Port White Port

15. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Madeira Production and Classification Malmsey Bual Rainwater Verdelho Sercial

16. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Marsala’s “Triple Trinity” Sweetness Secco Semi Secco Dolce Color Oro Ambra Rubino Quality Ranking Fine Superiore Vergine

17. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Sherry Production and Classification Wine is fermented; brandy is added after fermentation; most sherries are dry Classified into two categories: Finos and Olorosos

18. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Solera System A system of combining sherries from different vintages over a period of time

19. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Finos and Olorosos FINO Fino Manzanilla Amontillado Oloroso Palo Cortado Cream Sherries PX

20. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION