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

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Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Chapter 4 The Vineyard

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Explain the elements needed to grow grapes. Differentiate regions for grape growing. Discuss the enemies of grapes. Explain how producers tell when the grapes are ready for picking and wine production. Describe the materials winemakers use to store and age wine. Describe what barrels are made from and how barrels are made. Explain what happens to the bottles of wine after they are bottled. Discuss how corks are made and the material used to make them.

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Enemies of Grapes Phylloxera Noble Rot Black Rot Pierce’s Disease Others

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Elements Needed to Grow Grapes Soil Weather Environment Climate

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Differentiate Regions for Grape Growing System codified by Dr. Albert Winkler, UC – Davis Region 1: Less than 2,500 degrees Region 2: 2,501 to 3,000 degrees Region 3: 3,001 to 3,500 degrees Region 4: 3,501 to 4,000 degrees Region 5: 4,001 + degrees

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Determining Picking and Production Times Brix (sugar level) Harvest Yield Juice extraction

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Storage and Aging Materials Stainless steel tanks Oak barrels

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Barrel-Making Materials and Processes The cooper Oak staves (slats) French and American oak Toasting the barrel Source: U.S. Department of Labor (June 2001)

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. After the Bottling Process Bottles are aged Bottles are sold

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Cork Production Real cork is from the bark of special oak trees Compressed cork Screw caps and tops Rubber or plastic corks

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