State of the art Wine presentation of wine service

1. Introduction to
Wine
Wine

2. Wine

3. Wine

4. Wine

5. Wine

6. Wine

7. Wine

8. Wine

9. Wine

11. Wine Service:

12. Tasting Temperatures
Wine should be tasted at the same temperature
at which they would be served for a meal
•Some prefer high-acid reds
(Beaujolais, Barbera, Chianti)
to be chilled as well

13. Wine Temperatures

14. Service Protocol

15. Service Protocol

16. Service Protocol

17. Service Protocol

18. Service Protocol

19. Service Protocol

20. Service Protocol

21. Service Protocol

22. Service Protocol

23. Service Protocol

24. Service Protocol

25. Service Protocol

26. Breathing and Decanting

27. Breathing and Decanting

28. Breathing and Decanting

29. Breathing and Decanting

30. Breathing and Decanting

31. Breathing and Decanting

32. Storage

33. Introduction to
Wine

35. FERMENTATION
SUGAR + YEAST = ALCOHOL + CO2

40. Wine Tasting

45. Sommelier/Wine Steward

46. Wine-serving Temperatures

47. Wine Service

48. Wine Service

49. Wine Training & Tasting
Benefits

50. Wine List

51. White Grapes
 There are 50 major white grapes grown in the world today, 24 in California alone. The three
most important grapes are listed here, ranked by texture from lightest to most full-bodied.
 European wines will usually be identified by their appellation; elsewhere wines will be
identified by varietal.
Grapes Where they grow best
 Riesling Germany; Alsace, France; New York State
 Sauvignon Blanc Loire Valley, France; Bordeaux, France;
New Zealand; California (Fumé Blanc)
 Chardonnay Burgundy, France; California; Australia;
Champagne, France
 Other significant white wine grapes, listed alphabetically:
Grapes Where they grow best
 Albariño Spain
 Chenin Blanc Loire Valley, France; California;
 Gewürztraminer Alsace, France
 Pinot Grigio/Gris Italy, Alsace, France
 Sémillon Bordeaux (Sauternes), France; Australia
 Viognier Rhone, France; California

52. Champagne & Sparkling
Styles

53. Sparkling Wines & Champagne

54. Rosé Wines

58. Dessert, Fortified & Fruit
Wines

59. Dessert, Fortified & Fruit
Wines

60. Sherry

61. Sherry

62. Fruit Infused

63. Fruit Infused

64. Port

65. Port

66. Dessert Wines

67. Wine Tasting

68. Defining Taste

70. Defining Taste

71. So why learn to taste effectively using
sensory evaluation techniques?

72. Remember that a quality wine comes
from the following:

73. Wines with superior quality

74. Sensory Evaluation

75. Sensory Evaluation

76. The Natural Tasting
Sequence

77. Hearing

78. Sight

79. Sight

80. Sight

81. Sight

82. Smell

83. Smell

84. Smell

85. Smell

86. Wine has three facets

87. 2) Aroma

88. 3) Bouquet

89. Touch (Tactile Response)

90. 2) Astringency or Acid
Content

91. 2) Astringency or Acid
Content

92. Astringenc
y Wheel

93. Common Wine Acids
Acid Source Characteristics
Tartaric Grape Hard, tart,
aftertaste in throat,
coats teeth
Malic Grape Green apple
Citric Grape Citrus touch, rare
in wine
Acetic Fermentation Vinegary taste
Lactic Fermentation and Soft, buttery,
malo/lactic fermentation
cheese aroma
Succinic Fermentation Stable, winey acid

94. Taste

95. Sugar Levels

96. Sugar Levels
Description Residual Sugar after
Fermentation
Dry 0.1-6.0 g/l
Medium Dry 7-15 g/l
Medium Sweet 18-30 g/l
Sweet 30-50 g/l
Very Sweet 60 + g/l
Sweetness Levels (10 g/l = 1% sugar)

97. White Wine Balance

98. White Wine Balance

100. Red
Wine
Balanc
e

101. Red
Wine
Balance

102. Red Wine
Balance

103. Red
Wine
Balance