1. Presentation by Eddie Valente An Introduction to Wine Tasting

2. Presentation by Eddie Valente Wine Classes zClass 1 – Introduction to Wine Tasting, White Varietal Identification and Basic Wine Service zClass 2 - Red Wine Varietal Identification & Decanting zClass 2 – American Wines zClass 4 – French Wines - Bordeaux zClass 5 – French Wines - Burgundy zClass 6 – French Wines - Rhone, Alsace & Loire zClass 7 – German Wines

3. Presentation by Eddie Valente Wine Classes zClass 8 – Italian Wines zClass 9 – Spain, Switzerland, Austria, Greece zClass 10 – Southern Hemisphere (So. Africa, Argentina, Chile, Australia, New Zealand) zClass 11 – Champagne & Sparkling Wine zClass 12 – Fortified Wines (Port, Sherry, Madeira) zClass 13 – Spirits (Cognac, Armagnac, Scotch, etc) zClass 14 – Beers & Ales zClass 15 – Cigars

4. Presentation by Eddie Valente Types of Wine Tasting zHedonistic zQualitative yUC Davis 20 point y100 point scale yStars & Puffs zRestaurant Ritual zAnalytical zDeductive

5. Presentation by Eddie Valente Tasting Wine zSight - Color & Clarity zAroma - Type & Intensity zTaste - Body, Dryness/Sweetness, Acidity zFeel - Texture, Tannin Finish - Length O Finish - Length O

6. Presentation by Eddie Valente Color White zGreen zStraw zYellow zGold zAmber Red zPurple zRuby zBrick zOrange zAmber Younger Cooler Stainless Steel Older Warmer Oak Aging

7. Presentation by Eddie Valente Clarity zCloudy zDull zClear zBright

8. Presentation by Eddie Valente Aroma - Type & Intensity zEarth zFloral zSpicy zCitrus zBerry zTree Fruit zTropical Fruit zSmoke zDried Fruit zBarnyard zVegetative zWoody zNutty zMineral zOther Rose, Geranium, Violet, Jasmine, Lilac, Honeysuckle Mushroom, Dead Leaves Cinnamon, Clove, Pepper, Mint, Nutmeg, Anise, Ginger Grapefruit, Lemon, Orange Blackberry, Raspberry, Strawberry, Cassis, Currant, Cranberry Cherry, Apricot, Peach, Pear, Apple, Plum Pineapple, Melon, Banana Raisin, Prune, Fig Gamey, Beef, Truffle, Tar, Manure Stemmy, Cut grass, Pepper, Bellpepper, Hay, Green Olive, Herbaceous, Tobacco, Wet Straw, Asparagus Oak, Cedar, Pine, Vanilla, Phenol, Resin Roasted Hazelnut, Almond Flinty, Steely, Stony, Chalky Caramel, Molasses, Chocolate, Honey, Soapy, Creamy, Buttery, Butterscotch, Petrol Creme Brulee, Toast, Leather, Coffee, Lead Pencil

9. Presentation by Eddie Valente Taste & Flavor zBody: Thin, Light, Medium, Full, Rich, Fat zSweetness/Dryness: Honeyed, Sweet, Semisweet, Semidry, Dry, Austere zAcidity: Sour, Tart, Green, Crisp, Balanced, Soft, Flabby, Flat, Cloying zTexture: Spritz, Foamy, Sparkling, Silky, Creamy, Unctuous, Oily, Dense, Jammy, Concentrated, Ripe, Hot zTannin: Smooth, Soft, Balanced, Hard, Puckery (Astringent), Harsh zOak zComplexity

10. Presentation by Eddie Valente Finish zLength - Short, Medium, Long zType

11. Presentation by Eddie Valente Riesling ColorAromaTaste zStraw to Amber zFlowery, Mineral, Apple zLight to Full Bodied zDry to Dessert Sweet Balancing Acidity Balancing Acidity O

12. Presentation by Eddie Valente Wine Service 1. Present Bottle (say name & vintage) 2. Remove Capsule 3. Wipe top 4. Remove Cork (present to host) 5. Wipe top 6. Pour Taste 7. Serve Guests 8. Place Bottle on Table (offer to keep white wine on ice) 9. Remove Cork From Table

13. Presentation by Eddie Valente Gewurztraminer ColorAromaTaste zStraw to Yellow zSpicy, Leechee Nut, Grapefruit zLight to Medium Bodied zDistinctive Spiciness zModerate Acidity Dry to Sweet Dry to Sweet O

14. Presentation by Eddie Valente Pinot Gris ColorAromaTaste zStraw to Yellow zRipe Pears, Earth zLight to Medium Body zDry Crisp to Soft Crisp to Soft O

15. Presentation by Eddie Valente Champagne Service 1. Present Bottle (say name & vintage) 2. Remove Capsule 3. Cover Cork with Side-towel 4. Unscrew Wire Hood (keep thumb over cork) 5. Hold bottle at 45º, While Holding Cork Firmly, Twist Bottle, Allow Air Pressure to Force the Cork Out 6. Pour Taste for the Host 7. After Approval, Serve Guests 8. Place Bottle on Ice 9. Remove Cork From Table 9. Remove Cork From Table O

16. Presentation by Eddie Valente Sauvignon Blanc ColorAromaTaste zGreen to Yellow zHerbaceous, Flinty, Gooseberries, Grassy, Hay, Smokey zLight to Medium Bodied zBone dry to Dry zGreen to Crisp Bracing, refreshing, austere Bracing, refreshing, austere O

17. Presentation by Eddie Valente Frequently Asked Questions zWhy are wineries using plastic corks? zWhy do wineries put sulfites in their wine? zWhat are the crystals I see in the bottom of the wine bottles? zWhy are wines aged in oak barrels? zWhat is Malo-Lactic fermentation? zWhat is a Vintage wine?

18. Presentation by Eddie Valente Chardonnay ColorAromaTaste zStraw to Gold zTropical Fruit, Melon, Vanilla, Buttery, Creamy, Oaky, Mineral zMedium to Full bodied zDry to Medium Dry Crisp to Rich and Oily Crisp to Rich and Oily O

19. Presentation by Eddie Valente Can you identify the wine in your glass? zClose your eyes, have your partner hand you one of the wines. zIdentify the wine by the aroma

20. Presentation by Eddie Valente Recommended Books The Wine Bible by Karen McNeil Windows on the World Wine Course by Kevin Zraly Sothebys World Wine Encyclopedia by Tom Stevenson The World Atlas of Wine by Hugh Johnson Modern Encyclopedia of Wine by Hugh Johnson Oxford Companion to Wine edited by Serena Sutcliff

21. Presentation by Eddie Valente Restaurant Tasting zCork zOxidation zBrettomyces zAcetic Acid zMadeirization zExcess SO2

22. Presentation by Eddie Valente Pinot Noir ColorAromaTaste zCherry zCherry, Strawberry, Barnyard, Gamey, Violet, Woody, Toast zLight to Medium Body zDry to Medium Dry, Fruity Light Tannins Light Tannins O

23. Presentation by Eddie Valente Viticulture zSite Selection - Soil, Climate, Exposure zGrape Variety - Rootstocks zTrellising & Pruning zDensity zFrost Protection zCrop Thinning Harvest Harvest O

24. Presentation by Eddie Valente Site Selection Good zWell Drained Soil zFrost Free zMild Winters zWarm, dry growing season zCool nights zPoor soils Bad zHeavy, wet soils zLate Sprint/Early Fall Frosts zSevere Winters zCool/Hot, Humid growing season zWarm/Hot nights zOverly productive soils

25. Presentation by Eddie Valente Other Factors zFog zSuns Angle

26. Presentation by Eddie Valente

27. Syrah ColorAromaTaste zPurple to Cherry Red zBlack Fruits, Pepper, Spicy zMedium to Full Body zModerate Tannin zRich, full Flavors Moderate Acidity Moderate Acidity O

28. Presentation by Eddie Valente Harvest Fermentation Pressing Bottling Pressing Bottle Age Fermentation Oak Aging Whole Cluster Press Carbonic Maceration Malo-Lactic Fermentation De-Stem & Crush Stainless Steel or Barrel Stainless Steel or Vat Fining & Filtering Pumping Over Punching Down Batonage Wine Making White Red

29. Presentation by Eddie Valente Cabernet Sauvignon ColorAromaTaste zPurple to Ruby, Garnet zBlackcurrants, cassis, raspberry, tobacco, cedar, herbs, herbaceous, zWoody-Oaky zFull bodied zDry zIntense complex flavors Moderate to high tannins Moderate to high tannins O

30. Presentation by Eddie Valente Decanting Aeration & Sediment 1. Remove the wine from its bin into a wine basket or cradle. 2. Present Bottle (Say name and the vintage). 3. Remove ALL the foil from the neck. 4. Remove the cork (keep the bottle horizontal in the cradle and use your hand to keep it form turning) present it to the host. 5. Pour the wine into the decanter using one continuos motion (do not stop and start again) while looking through the neck of the bottle for the sediment. As it beings to enter the neck of the bottle stop pouring. 6. Pour a taste for the host and await his approval. 7. Pour for the rest of the guests, ladies first. 8. Place the decanter and bottle on the table 9. Remove the cork z It is very important to keep bottle very still to avoid disturbing the sediment.

31. Presentation by Eddie Valente Zinfandel ColorAromaTaste zPurple to Cherry Red zRaspberry, blackberry, currant, fig, leather zMedium to full bodied zDry zModerate acidity zModerate to high tannins High Alcohol High Alcohol O

32. Presentation by Eddie Valente Merlot ColorAromaTaste zPurple to Ruby, Garnet zBlackcurrants, cassis, dark cherry, rose petals, tobacco, cedar, herbs, tobacco, plums, herbaceous, zWoody-Oaky zMedium to Full bodied zDry zIntense complex flavors Moderate tannins, supple, silky Moderate tannins, supple, silky O

33. Presentation by Eddie Valente Tempranillo ColorAromaTaste zCherry to Onion Skin zLeather, spice, Cassis zMedium body zAustere to Dry zSoft to Tart Hard, Astringent, to Soft and supple Hard, Astringent, to Soft and supple O

34. Presentation by Eddie Valente Sangiovese

35. Nebbiolo