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Understanding Wine: Types and Tasting

The document discusses various topics related to wine, including: 1. Different wine types and styles from various regions like the UK, France, China, and grape varieties used. 2. The Wine and Spirit Education Trust (WSET), which provides wine certification courses. 3. Aspects of wine quality including concentration, complexity, finish, and balance. 4. Key factors that influence wine like geography, viticulture practices, weather, and grape varieties. 5. Concepts like wine tasting techniques, pairing wine and food, and common wine faults.

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44 views4 pages

Understanding Wine: Types and Tasting

The document discusses various topics related to wine, including: 1. Different wine types and styles from various regions like the UK, France, China, and grape varieties used. 2. The Wine and Spirit Education Trust (WSET), which provides wine certification courses. 3. Aspects of wine quality including concentration, complexity, finish, and balance. 4. Key factors that influence wine like geography, viticulture practices, weather, and grape varieties. 5. Concepts like wine tasting techniques, pairing wine and food, and common wine faults.

Uploaded by

fy244
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

11th September

>25%  zero tax

Baijiu  53

Wine

 max is 14.5%; min is 12%


 altitude 纬度 30-50 度  cool climate

Vine: Carbon 14, oldest (9000+ years) in Iran

Georgia

(53-40)/40=33%

Sauvignon Blanc

 Citrus fruit
 Guava
 Civet

WSET (Wine and Spirit Education Trust) – founded in the UK in 196X

Alcohol in the UK

 Scotch – Whiskey 苏格兰威士忌


 England – Gin
 Beer: Ale & Lager
 Aperitif 餐前酒  Sparkling wine

Aniseed aperitif:

 Pernod-Ricard
 LVMH: LV + Moet Chandon + Hennessy Cognac

Dry 干 / Dehydrated 干

Dry = Not sweet, but can be sweet or sour

Sangria = red wine + 7 Up

WSET levels:

 L1 Intro
 L2 Certificate  how to select
 L3 Higher certificate  all around the world
 L4 Diploma  very detailed
 MW: Master of Wine

SAT Systematic Approach to Tasting


最好的白葡萄酒 Best white wine in the world Montrachet 梦夏雪 HKD 10k

最好的红葡萄酒 Best red wine in the world  Romanee Conti 康帝 > 82 Lafite 拉斐 in France

Oc in France (wine lake)  Vermouth  cocktail

Best wine in China  宁夏

What is bitters? Campari. Can be used as aperitif.

Main course:

Wine quality (1-3 are science; 4 is subjective but can be trained)

1. Concentration (ppm)
2. Complexity / layer (200 types of VOC got formula)
3. Finish (lost flavour in mouth: <6s short; 6-10s medium >10s long)
4. Balance (sweet/sour/bitter  plot N-dimensional diagram)

Wine criteria

1. Geography
a. Soil
b. Climate
i. Best wine areas in China: 黄河流域，怡园品牌
2. Man
a. Vinification 酿酒 (好酒 blending/勾兑/cuvee)
b. Viticulture 葡萄栽培
3. Grape / Cepage 酿酒的小，吃的大（皮是关键）
4. Weather (luck) (vintage)

Colour of wine

Rose – pink: lightest-colour red wine, NOT red + white 适合随便配点酒，比如火锅

Red; White; Orange – amber

Spicy food  low alcohol, slightly sweet

Course Content

What is wine?

Growing grapes

Making wines

Types and styles of wine


Principle grapes varieties (key)

Examples of wines (key)

Wine tasting

Storage and service

Pairing wine and food

Grape:

Red wine must use skin (rose  skin effect lowest). White wine can use red grape.

Tannin 丹宁  Astringent touch / feel

Five flavours: acid / sweet / bitter / salty / umani + spicy

Skin

 tannings (anti-oxidant  age longer)


 colour

Pulp

 sugars
 acids
 water

Wine tasting

木塞透气 wood corkage

Wine faults

 Corky 木塞味，类似漂白水味 God


o 无法解决，随即发生(1%)
o 螺丝盖不会 corky
 Oxidized 氧化，花雕味  Man 人为
o 酒应该横着放，防止氧气进入
o 解决：换一种酒，因为同类型可能都坏了

Wine tasting steps

1. 透光清澈度 clarity
2. 闻，转一转闻
a. More energy, more oxygen
3. 舌头品尝
4. 微吸一口气
5. 吐出

Open a wine with corkage

1. 脖子上划两刀
2. 开酒器垂直下去
3. 旋转，宁可转穿

Taste du vin

Riedel glass

18th September

提神  Champagne / Cremant  bubble (H+ ion)  crispy feeling

Brut champagne  very dry / not sweet  NOT for cake, otherwise too sour due to contrast

Demi-sec (half-dry) champagne  good for cake

To ripen, a grape needs:

 Sunlight
 Heat

When grapes ripen  best collecting time: 酸度线与甜度线交叉

 Swell with water


 Sugar levels rise
 Acid levels fall
 Flavours become riper
 Skins change colour

Cool Climate Regions

 White grapes
 Higher acidity
 Lower sugar

Complexity  dry is better, more minerals absorbed in different layers  “Vines don’t like wet feet!”

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