About Wine
Kari Rozwadowski GR 601 // Type Systems Spring 2017 Blurb San Francisco, California Colophon: Title | Avenir LT Std // 35 light Subtitles | Avenir LT Std // light Body | Sabon 9/13pt Folio | Avenir LT Std // 45 Book
Table of Contents 08
Chapter 1 |
History History of Wine, Beginnings of Wine, Leaving Behind Barbarism, Celebrating Moderation, The Golden Age of Wine, and Wine Today
22
Chapter 2 |
How Wine is Made Picking the Grapes, Cutting the Grapes, Fermentation steps, Aging of Wine, and Bottling Wine
34
Chapter 3 |
Types of Wine Red, White, and Misc
42
Chapter 4 |
Charts & Infographics Time line, Wine Tasting, and Basic Glassware
56
Chapter 5 |
Wine Pairings Meats, Cheese, Vegetables, Herbs and Spices
64
Chapter 6 |
Winery Whollersheim Winery, Information, Tours, and Cedar Creek Winery
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1
CHAPTER
History of Wine Beginnings of Wine Leaving Behind Barbarism Celebrating Moderation The Golden Age of Wine Wine Today
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History of Wine GROWING GRAPES IS A MORE SERIOUS PROJECT THAN GROWING WHEAT, BECAUSE YOU HAVE TO TAKE GOOD CARE OF THE VINES FOR SEVERAL YEARS BEFORE YOU GET ANY GRAPES OUT OF THEM.
People began to grow grapes a little after they began growing wheat, maybe about 8,000 BC. The first wine drinkers were in Central Asia, West Asia and Egypt, and from there, wine drinking spread all around the Mediterranean Sea. In ancient Greek stories, the god Dionysos brought wine to Greece from the east. To make wine, first press the grapes. You press grapes by putting them in a large vat (a sort of barrel) with a hole at the bottom to let the juice run out, and then getting in the vat and stomping the grapes to squish them and let the juice out, as these Egyptian men are doing. Then you put the wine in wooden casks or clay pots and add yeast and let it ferment for several months (or sometimes years).
Chapter 1: History of Wine // 9
As the Romans conquered northern Europe, they brought wine with them and by the time of the Roman Empire (about 100 AD) people were drinking wine as far north as England. Wine travelled east, along the Silk Road: Roman traders sold wine in India, and the Uighurs brought wine and wine-making to China about 700 AD. Wine was also used for medical purposes. Egyptian and Sumerian doctors used wine and wine vinegar alongside opium as an anesthetic for operations and childbirth, and as a base for herbal medicines. The Indian surgeon Sushruta also used wine as an anesthetic. Hippocrates, in West Asia, also used wine to clean wounds and bandages, so they wouldn’t get infected. Islam forbade Muslims to drink alcohol, and al Razi preferred opium as an anesthetic for surgery, though Islamic doctors still used wine to disinfect wounds. In China, doctors used older, local alcoholic drinks to mix their medicines. But in medieval Europe, wine remained very popular both for drinking and for medicine, especially as opium stopped being available.
Great Roman empire - conceptual collage in retro style by Freesurf. Adobe stock image #74103258
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Chapter 1: History of Wine // 11
Beginnings of Wine THE BEGINNINGS OF WINE EXTEND BACK MANY THOUSANDS OF YEARS BEFORE RECORDED HISTORY. IT WAS EASILY MADE, IN FACT IT OCCURS NATURALLY AND WAS DISCOVERED RATHER THAN INVENTED.
Wine has been used for many purposes throughout history. It has been used for nourishment, As a source of energy, as a sanitary alternative to polluted water, as a refreshment, as an a substance to relieve pain, as a promoter of conviviality, as a mood lifter, as a medication, as a source of relaxation, as a medium of exchange, as a symbol of agreement, and as a part of religion. The beginnings of wine are obscure and lost to the human memory. But archeology and analytic chemistry have shed some light on early efforts to produce the beverage. We start here with the very earliest beginnings of wine.
Bush, Peter. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 10)
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Beginnings of Barbarism THE CULTURE OF WINE IN EUROPE PREDATES TO THE TIME OF THE ROMANS: IN ANCIENT GREECE, WINE WAS PRAISED BY POETS, HISTORIANS, ARTISTS, AND WAS FREQUENTLY REFERRED TO IN THE WORKS OF AESOP AND HOMER.
In Greece, however, wine was considered a privilege of upper classes. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace and as the patron deity of agriculture and the theatre. According to ancient Greek historian hucydides, “the peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the olive and the vine”.
Dionysus Bacchus Wine statue portrait by Ruslan Gilmanshin.Adobe stock image #128345897
Chapter 1: History of Wine // 13
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Celebrating Moderation
Chapter 1: History of Wine // 15
WINE HAS EVOLVED AS PART OF LIFE, CULTURE AND DIET SINCE TIME IMMEMORIAL. THE MAKING OF WINE EMERGED IN EUROPE WITH THE EXPANSION OF THE ROMAN EMPIRE THROUGHOUT THE MEDITERRANEAN, WHEN MANY MAJOR WINE PRODUCING REGIONS THAT STILL EXIST TODAY WERE ESTABLISHED.
Even then, wine making was a precise husbandry that fostered the development of different grape varieties and cultivation techniques. Barrels for storing and shipping emerged, bottles were used for the first time, and even a rudimentary appellation system developed as certain regions gained a reputation for fine wine. As wine production became progressively refined, its popularity increased, and wine taverns became a common feature in cities throughout the Empire. With centuries passing, the art of wine making spread to France, Spain, Germany and parts of Britain. By that time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines. European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals. At the same time, viticulture and viniculture advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe. The Benedictine monks, for example, became one of Europe’s largest wine producers with vineyards in France’s Champagne, Burgundy, and Bordeaux regions, as well as in the Rheingau and Franconia regions of Germany. The merchant and noble classes had wine with every meal and maintained well-stocked cellars.
Bonetti and Mockford. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 4)
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The Golden Age of Wine IMPROVED PRODUCTION TECHNIQUES IN THE 17TH AND 18TH CENTURIES RESULTED IN THE EMERGENCE OF FINER QUALITIES OF WINE, GLASS BOTTLES WITH CORKS BEGAN TO BE USED, AND THE CORKSCREW WAS INVENTED.
The French wine industry took off at this point, with particular recognition being given to the clarets of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade. While the 19th century is considered the golden age of wine for many regions and it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera it was decided to plant American vines in affected French regions. This created hybrid grapes that produced a greater variety of wines.
Wall of Corks. Image by Stevecuk. Adobe stock id: 85428425.
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Chapter 1: History of Wine // 19
Wine Today OVER THE LAST 150 YEARS, WINE MAKING HAS BEEN TOTALLY REVOLUTIONIZED AS AN ART AND SCIENCE.
With access to refrigeration, it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates. The introduction of harvesting machines has allowed winemakers to increase the size of their vineyards and make them more efficient and more efficient. Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines and technology helps to ensure a consistent supply of quality wines. Modern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of European culture.
Chardonnary Wine Harvest. Image from Pixabay. pixabay.com/en/chardonnayharvest-stellenbosch-227786/
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2
CHAPTER
How Wine is Made Picking the Grapes Cutting the Grapes Fermentation Aging of Wine Bottling Wine
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A wine that tastes watery is said to taste dilute. The wine could have been made from grapes when picked during a rainstorm. 1. Pick the Grapes
Most vineyards will start with white grapes and then move to red materials. The grapes are collected in bins or lugs and then transported to the crushing pad. This is where the process of turning grapes into juice and then into wine begins. The grapes are either cut from the vine by human hands with shears or they are removed by a machine. The grapes are either picked during the day or at night to maximize efficiency, beat the heat and capture grapes at stable sugar levels. At this point in the process, the grapes are still intact with their stems, along with some leaves.
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Simi Winery. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 7)
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Strong, Rodney. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 6)
Chapter 2: How Wine is Made // 25
2. Cut the Grapes
No matter how or when the grapes were picked, they all get crushed in some fashion in the next step. The destemmer, which is a piece of wine making machinery that does exactly what it says, removes the stems from the clusters and lightly crushes the grapes. White Wine: Once crushed, the white grapes are transferred into a press, which is another piece of winemaking equipment that is literal to its name. All of the grapes are pressed to extract the juice and leave behind the grape skins. The pure juice is then transferred into tanks where sediment settles to the bottom of the tank. After a settling period, the juice is then “racked� which means it’s filtered out of the settling tank into another tank to insure all the sediment is gone before fermentation starts. Red Wine: Red wine grapes are also commonly destemmed and lightly crushed. The difference is that these grapes, along with their skins, go straight into a vat to start fermentation on their skins. This is what imparts the red color into red wine, otherwise, red grapes would also make a white wine.
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3. Fermenting Grapes into Wine
Right: Strong, Rodney. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 8)
Simply put, fermentation is where the sugar converts into alcohol. There are plenty of techniques and technologies used during this process to accompany the different kinds of grapes. To keep things simple, this stage mainly includes: 1.
Red and white wines: yeast is added to the vats so that fermentation can take place.
2.
Red wines: carbon dioxide is released during fermentation which causes the grape skins to rise to the surface. Wine makers must punch down or pump over the “cap” several times a day to keep the skins in contact with the juice. The grapes are pressed after fermentation is complete. After racking to clarify the wine, the reds will spend several months aging in barrels.
Chapter 1: History of Wine // 27
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Carrasco, Demetrio. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 2)
Chapter 2: How Wine is Made // 29
Not all wines improve with time. The vast majority of wines produced are ready to drink and do not have much potential for aging. 4. Aging the Wine
Winemakers have lots of choices in this step, and again they all depend on the kind of wine one wants to create. Flavors in a wine become more intense due to several of these winemaking choices: 1. Several years vs. several months. 2. Aging in stainless steel vs. oak. 3. New oak vs. ‘neutral’ or used barrels. 4. American oak barrels vs. French oak barrels. 5. Aging in various levels of ‘toasted’ barrels (i.e. charred by fir).
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The world’s oldest bottle of wine dates back to 325 A.D. It was found near the town of Speyer, Germany. It was located inside one of Roman sarcophaguses. It is on display at the town’s Historisches Museum der Pfalz. Originally, wine was never stored standing up. Keeping the wine on its side kept the wine in contact with the cork, thereby preventing the cork from drying out, shrinking, and letting in air. A wine bottle can be stored vertically if the bottle has an artificial cork.
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5. Bottling the Wine
Walsh, Kellie. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 34)
When the winemaker feels a wine has reached its full expression in aging, then it’s time to bottle the wine for consumption. And the rest is history, my friends. Some white wines are ready to be bottled after a few months. Most dry reds need 18-24 months of aging before bottling.
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3
CHAPTER
Types of Wine Reds Whites Misc.
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Chapter 3: Types of Wine // 35
Reds Syrah (Shiraz) FULL-BODIED & RICH RED WINE
Taste: Blueberry, plum, tobacco, meat, black pepper, and violet. Description: Syrah (a.k.a. Shiraz) is a full-bodied red wine that’s heavily planted in the Rhône Valley in France and Australia. The wines have intense fruit flavors. Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The wine often has an aggressively meaty (beef broth, jerky) quality.
Cabernet Sauvignon FULL-BODIED & RICH RED WINE
Taste: Black Cherry, Black Currant, Baking Spices and Cedar. Description: Cabernet Sauvignon is a fullbodied red grape first heavily planted in the Bordeaux region. Today, it’s the most popular wine variety in the world. Wines are full-bodied with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and tannin that often accompany these wines.
Adobe. https://www.simplemost.com/wpcontent/uploads/2016/07/redwine.jpeg
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Pinot Noir LIGHT-BODIED RED WINE
Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom. Description: Pinot Noir is a dry light-bodied first widely planted in France. The wines always lead with higher acid and soft tannins.
Zinfandel MEDIUM-BODIED AND TEXTURED RED WINE
Taste: A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour herry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder, Sweet Tobacco. Description: Zinfandel (aka Primitivo) is a medium-bodied red wine that originated in Croatia. Wines are fruit-forward and spicy with a medium length finish. Zinfandel is a red grape that may be better known as the rosĂŠ wine White Zinfandel.
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Whites Sauvignon Blanc LIGHT-BODIED DRY WHITE WINE
Taste: Aggressively-citrus-driven, with some exotic fruits (honeydew melon, passion fruit, and kiwi) and always an herbaceous quality (grass, mint, green pepper). Description: Sauvignon Blanc is a dry white grape first widely planted in France. The Wines are tart, typically with herbal green fruit favors. Sauvignon Blanc is a parent grape of Cabernet Sauvignon.
Riesling SWEET WHITE WINE
Taste: Citrus (kefir lime, lemon juice) and stone-fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well. Description: This wine is very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying.
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Chardonnay FULL- BODIED RICH WHITE WINE
Taste: Yellow citrus (Meyer lemon), yellow pomaceous fruits (yellow pear and apple), and tropical fruits (banana, pineapple), often cinnamon, butterscotch, and toasted caramel notes (from oak). Description: Chardonnay is a dry full-bodied white wine that was planted in large quantities for the first time in France. When oak-aged, Chardonnay will have spicy, bourbon notes. Unoaked wines are lighter and zesty with apple and citrus flavors. Chardonnay is the white grape of Burgundy.
Pinot Gris LIGHT-BODIED DRY WHITE WINE
Taste: Delicate citrus (lime water, orange zest) and pomaceous fruits (apple skin, pear sauce), white floral notes, and cheese rind.
White Wine Being Poured.. <http://www. stickpng.com/img/kitchenware/glassware/ pouring-white-wine-glass>
Description: Pinot Gris is a dry light-bodied white grape that is planted heavily in Italy, but also in France and Germany. Wines are light to middle-weight and easy drinking, often with some bitter flavor on the palate.
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Misc.
Rosé
Champagne & Sparkling Wines
Rosé wines are the literal mid-point between white and red wine, however they tend to behave a lot more like a white wine. They are typically served chilled and many are dry (save for a few). This style of wine is frequently produced in the Mediterranean around the south of France, islands in the Mediterranean, the Spanish eastern coast and in Italy. Expect to spend anywhere from about $12 – 17 for a great-tasting rosé.
The secret to Champagne bubbles comes from the addition of a special mixture of sugar and yeast called the “liqueur de tirage” to a dry, still base wine. The liqueur de tirage induces a second fermentation in the bottle; this makes the bubbles. Although, not all Sparkling wines are made in this way. Most notably Prosecco and Lambrusco are made by fermenting the wine in a tank under pressure and then bottling from there then. Low-quality sparkling wines are often force-carbonated. Sparkling wines have bubbles and high acidity and range from white, rosé to red in color.
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Dessert & Fortified Wines In order to preserve the natural sweetness in fortified wines, the fermentation is stopped before the yeast gobbles up all the sugar. Typically when you do this, you’d be left with a lower alcohol wine but since fortified wines are allowed to add spirits (in the form of a neutraltasting grape brandy) the wines are usually around 17 – 20% ABV. Because of the high alcohol and sugar content, dessert wines are precious and meant to be enjoyed in small amounts (about 2-3 ounces) in tiny glasses. Of course, there are many more options in the dessert wine category other than just fortified wines (i.e. Sherry, Madeira and Port. Sauternes). Tokaj, late-harvest Loire Valley Chenin Blanc and many more are what you would call “naturally sweet” dessert wines. Their sugars are usually concentrated by some sort of dehydration, rather than the addition of alcohol. Find out more about dessert wines.
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4
CHAPTER
Charts & Infographics Time line Wine Tasting Anatomy of Glassware Basic Glassware
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Time Line
1200 Chateau de Goulaine in the Loire Valley is built. It oldest operating winery in existence.
0 Jesus turns water into wine.
7000 BCE
1000
1304
Fermented honey, rice, and fruit residue found in China.
First mention on Pinot Noir as Morillon
First mention of Muscat Blanc as Muscatellus.
4100 BCE Oldest winery found in a cave in Amenia.
1500 â&#x20AC;&#x201C; 300 BCE Phoenicians now began spreading Vitas vinifera in the Mediterranean.
340 BCE Aristotle drinks black wine in Lemnos.
1336 Cistercian Monks erect walled vineyard monastery called Clos de Vougeot in Burgundy.
Chapter 4: Charts & Inforgraphics // 45
1830 Modern bottle shape is introduced and used.
1870 1650
Phylloxera destroys 75% of Franceâ&#x20AC;&#x2122;s vineyards
Cabernet Sauvignon is created.
1890
1693
Zinfandel is announced most popular grape in America.
Champagne is invented
1500
1752
1920 â&#x20AC;&#x201C; 1930
Muscat Blanc, Pinot Noir, Tempranillo and Riesling are all common wines.
Port wine is introduced to the US.
Prohibition
1530 Wine grapes delivered to the New World by the Portuguese.
1964 Sangria is introduced to the US.
1965 Box wine is invented in South Australia.
1983 Documented outbreak of Phylloxera in Napa.
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Wine Tasting A GREATER UNDERSTANDING OF TASTING & APPRECIATING WINE CAN CERTAINLY ENHANCE YOUR ENJOYMENT OF IT.
The essence of wine lies predominantly in its colour, aroma and flavour. It is the diversity of these attributes that keeps you fascinated by it. Winemakers are continually seeking new and rediscovering old techniques to enhance varietal character and to positively influence the diverse qualities of wine.
Wollersheim Winery & Distillery. Feb 2017. https://www.google.com/maps/contrib
Experiencing wine with food is really engaging wine in its preferred natural habitat. The appreciation of wine can be broken down into three different areas: appearance, smell and taste. All three are important aspects of each wineâ&#x20AC;&#x2122;s character. However taste is considered to be the most critical as it encompasses both flavour and texture and confirms the wine characteristics.
Chapter 4: Charts & Inforgraphics // 47
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1. Look CLARITY IS AN INDICATION OF THE CHARACTER AND CONDITION OF THE WINE.
Colour (intensity and hue) can help determine the variety and/or age of the wine. A Red wine goes from a color red to brown color as it ages. A white wine from light green/yellow to gold. The “tears” left on the inside side of the glass after swirling can be indicative of the amount of glycerol and alcohol present in the wine.
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2. Smell INHALE AND TRY AND IDENTIFY AS MANY FLAVOUR COMPOUNDS AS POSSIBLE.
Look for identifiers such as freshness, intensity of aroma and sensation. Most wines have a vast array of smells and these smells change and develop with time in the glass.
Primary Aromas are grape-derivative and can include fruit-driven, herbal, and floral notes. Secondary Aromas come from winemaking practices. The most common aromas are yeast derivative and are most easy to spot in white wines: cheese rind, nut husk (almond, peanut), or stale beer. Tertiary Aromas come from aging, usually in a bottle, or possibly in oak. These aromas are mostly savory: roasted nuts, baking spice, vanilla, autumn leaves, old tobacco, cured leather, and a mushroom flavor.
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3. Taste THE TEXTURE OF A WINE CAN PROVIDE CLUES AS TO HOW THE WINE IS MADE.
Progression of flavour from when the wine enters your mouth to after you swallow, is an indicator of the quality of the wine. A long aftertaste is generally a positive indication of quality. After looking, smelling and tasting, make an overall assessment of the wine – a lasting impression of harmony and balance is considered desirable and easiest to enjoy. Taste: Our tongues can detect salty, sour, sweet, or bitter. All wines are going to have some sour, because grapes all inherently have some acid, but this varies with climate and grape type. Some varieties are known for their bitterness (i.e. Pinot Grigio), and it manifests as a sort of light, pleasant tonic water flavor.
Some white table wines have a small portion of their grape sugars retained, and this adds natural sweetness. You can’t ever smell sweetness though, since only your tongue can detect it. Lastly, very few wines have a salty quality, but in some rare instances salty reds and whites do exist. Texture: Your tongue can “touch” the wine and perceive its texture. Texture in wine is related to a few factors, but an increase in texture is almost always happens in a higher-alcohol, riper wine. Ethanol gives a wine texture because we perceive it as “richer” than water. We also can detect tannins with our tongue, which are that sand-paper or tongue-depressor drying sensation in red wines. Length: The taste of wine is also time-based, there is a beginning, middle (mid-palate) and end (finish). How long does it take before the flavor of the wine isn’t with you anymore?
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4. Conclude Did the wine taste balanced or out of balance (i.e. too acidic, too alcoholic, too tannic)? Did you like the wine? Was this wine unique or unmemorable? Were there any characteristics that shined through and impressed you?
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Anatomy of Glassware TODAY’S WINE GLASS OPTIONS OFFER A TREMENDOUS AMOUNT OF VARIETIES, FROM THE TRENDY STEMLESS GLASSWARE TO THE TRADITIONAL FULL-STEM GLASSES.
Medium bowled wine glass that have been the industry’s hallmark for decades. A good wine glass allows a clear view of the wine’s color components and provides for easy swirling to encourage the wine’s innate aromas to open, and is a pleasure to drink from thanks to a tin, tapered rim.
Rim: A wine glass’s rim should be thin and well tapered. An elegant rim that’s thinner than the glass itself makes for a glass that is easier to drink from, and the tapered edges concentrate the wine’s intrinsic aromatics. Bowl: The ideal bowl is smooth and crystal clear and offers room to accommodate a full serving of wine with sufficient space to swirl without spilling any wine. The bowl’s size varies considerably depending on the style of wine it’s designed to hold with it. Stem: The stem allows for easy holding, without constant contact with the bowl. Base: The base provides a firm foundation for the wine glass. Some advocate holding the glass by the base to keep your hands as far from the bowl as possible. Touching the bowl can smudge the glass and impede your view of the wine’s color.
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Rim
Bowl
Stem
Base
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Basic Glassware
White Wine Glass
Red Wine Glass
White wine glasses are typically tapered at the top in an effort to concentrate the delicate aromas of the wine. The smaller bowl is intended to keep the wine chilled and help deliver the wine to the center or your palate.
Red wine glassware is characterized by a large, round bowl. The design amplifies the aromas and expands the flavors of the wine by allowing the wine to breathe, effectively increasing the wineâ&#x20AC;&#x2122;s surface area to encourage mingling of the wine with oxygen.
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Champagne Flute
Stemless Glass
Port Glass
The champagne glass is noticably elongated with a tall, narrow design that highlights and preserves the wines bubble structure while also serving to capture the engaging aromas of a sparkling wine.
Stemless is the latest in trendy glassware. With its contemporary and no frills design, stemless glassware is easier to store, wash in the dishwasher, and keep from tipping over.
Fortified wines like Port are higher in alcohol and offer dense, spicy aromas. Glasses with smaller capacities are preferred for port and other fotified favorites, as the serving sizes tend to be less than table wines and the aromas are already concentrated.
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5
CHAPTER
Wine Pairings Meats Cheese Vegetables Herbs | Spices
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Food and Wine Pairing LEARNING TO PAIR WINE WITH FOODS OPENS UP A NEW RANGE OF WINES TO ENJOY AND EXPLORE.
Food pairing is the practice of creating harmonious pairings by considering the flavor, texture, aroma, and intensity. Learning to pair wine with foods opens up a new range of wines to enjoy and explore. The following pages go through the basic food groups and suggested wines to pair with each one. Flavors match together in either a congruent or complementary manner. Congruent pairings have many shared compounds that combine together and intensify. Complementary pairings oppose and counteract each other to create balance. You can create amazing pairings by employing congruent pairings to amplify harmonious flavors and complementary pairings to counteract discordant flavors.
Chapter 5: Wine Pairings // 59
Wollersheim Winery & Distillery. Feb 2017. https://www.google.com/maps/contrib
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Meats
Mollusk ie. Oyster, and Clams.
Red Meat Sparkling Light White
Fin Fish ie. Halibut, Cod, Salmon, Swordfish, Bass, and Trout.
ie. Beef, Lamb, and Venison.
Sparkling Light White
ie. Poultry, and Pork Chops.
Light Red Medium Red Full-Bodied Red
Cured Meat
Shellfish and Shrimp.
Medium Red
White Meat
Full-Bodied White
ie. Crab, Lobster,
Light Red
Sparkling Light White
ie. Charcuterie, Bacon, and Salami.
Sparkling Light White
Full-Bodied White
Full-Bodied White
RoĹ&#x203A;e
RoĹ&#x203A;e
Light Red
Light Red
Medium Red
Medium Red
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Cheese Strong and Firm
Fresh, Salty, and Sour ie. Feta, Cotija, Paneer, Chevre, and Sour Cream.
Sparkling
ie. Asiago, Cheddar,
Light White
Halloumi, Manchego,
Full-Bodied White
and Parmesan.
RoĹ&#x203A;e
Full-Bodied White
Smoked Gouda,
Sparkling
Aromatic White
Medium Red
Light Red
Full-Bodied Red
Delicate and Nutty
Pungent Sparkling
ie. Blue Cheese,
Mascarpone, Brie
Light White
Epoisses, Gorgonzola, Roquefot, Stilton,
Full-Bodied White
and Swiss Cheese.
Full-Bodied White
and Taleggio.
RoĹ&#x203A;e
ie. Ricotta, Comte, Gruyere, Havarti,
Sparkling
Aromatic White
Medium Red
Light Red
Full-Bodied Red
Medium Red
Dessert Wine
Chapter 5: Wine Pairings // 63
Vegetables
Roots
Green Sparkling
ie. Squash, Carrot,
Green Bean, Kale,
Light White
and Butternut.
and Lettuce.
RoĹ&#x203A;e
ie. Avocado, Broccoli, Endive,
Solanaceae ie. Tomato, eggplant, and Capsicum.
Turnip, Pumpkin,
Sparkling Light White Full-Bodied White
Fungi Sparkling Light White
ie. Chanterelle, Crimini, Maitake, Porcini, and Shitake.
Sparkling Light White Full-Bodied White RoĹ&#x203A;e Light Red
Bean
Medium Red Full-Bodied Red
ie. Black,Lentil, Navy, Pinto, and Cannellini.
Sparkling Light White
Dessert Wine
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Herbs | Spices Fresh Herbs ie. Basil, Cilantro, Chervil, Tarragon, Dill, and Mint.
Exotic Spices Sparkling
Ie. Anise, Turmeric,
Light White
Sichuan, Saffron,
Light White
and Cumin.
Full-Bodied White
Baking Spices Ie. Cinnamon, Clove, Allspice, Nutmeg, and Vanilla.
Ginger, 5-Spice,
Sparkling
Red Pepper Sparkling Light White
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Wollersheim Winery Wollersheim Winery Information Tours Cedar Creek Winery
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“We can tell over and over that we have been able to do what few people haven’t ever been able (or committed) to do; we have been able to live our dream. There has never been a day or night in all those years that we felt we should have not done it! I also feel that being able to follow a dream is 10% luck and 90% committed to making something happen.” - Bob Wollersheim
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Wollersheim Winery Located on a scenic hillside overlooking the Wisconsin River, has been part of the Midwest’s wine legacy since Wisconsin achieved statehood. The winery property was first planted with vineyards in the 1840s by the Hungarian nobleman Agoston Haraszthy, who later helped found the California wine industry. Both wine and brandy were made at the winery until Prohibition, after which the property was used for traditional Wisconsin dairy farming. In 1972, the Wollersheim family purchased the winery property and resumed winemaking. Wisconsin was not known as a wine-growing state at the time, but through founder Bob Wollersheim’s determination in the vineyard, the winery also grew its reputation as an industry leader. Wollersheim experimented with new, cold-hardy grape varieties and found what was best-suited for growing in Wisconsin’s climate. In 1984, current Wollersheim Winemaker Philippe Coquard arrived at the winery from France. Coming from many generations of winemakers, he brought a zeal for quality and a finely tuned palate. Among Coquard’s contributions to the winery are the creation of the popular Prairie Fumé™ wine in 1989 and the authentic, 100% Wisconsin Coquard Brandy in 2013. Wollersheim Winery is a National Historic Site and has earned local and international recognition at wine competitions with multiple Double-Gold awards. Wollersheim Winery & Distillery. Feb 2017. https://www.google.com/maps/contrib
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Information The natural beauty surrounding Wollersheim Winery has been the backdrop for a remarkable historical heritage, one told in rich detail during the wineryâ&#x20AC;&#x2122;s guided tour. The tour also explains the grape growing and winemaking that takes place throughout the year on the property. The tour begins with a video that touches on the last 160 years of the wineryâ&#x20AC;&#x2122;s history. Visitors walk outside past the vineyards then return indoors to the viewing windows of the modern fermentation room. Next, visitors return to the original winery and tour the underground limestone aging cellars. Following the tour, visitors are invited to taste a sampling of our wines.
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Tours Weekday Tours: 10:15, 12:00, 2:00 & 4:00. Weekend Tours: 10:15, 11:00, 12:00, 1:00, 2:00, 3:00 & 4:00. NOTE: Tours are limited to 20 people per tour and are on a first-come, first-served basis.
WollersheimWineryBarrel_800 http://statetrunktour.com
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Sustainability Agriculture is a major part of what we do at the winery, and so is preserving the environment around us and treating it with respect. We prioritize green practices in the vineyard, like mulching, and researching more environmentally-friendly herbicides, and using organic cow manure as fertilizer. Mulching prevents water from evaporating, and keeps it in the ground available to the roots. It also minimizes erosion and prevents the loss of topsoil, which is a concern in agriculture today. Having more organic matter over dirt will prevent this. To manage our water usage, we collect rainwater in an old wine tank, which we then use to water trees and flower beds around the winery. Rainfall levels also determine how we mow the grass between the vines, in order to manage drainage. If it rains a lot, we let the grass grow to allow the excess water to evaporate. If weâ&#x20AC;&#x2122;re going into a drought, we cut the grass very short to keep the water available to the vines. Weâ&#x20AC;&#x2122;re also looking into a low-growing grass to reduce mowing, which means less compaction, pollution, and time. The cellar is another place where we focus on sustainability. We reuse our oak barrels to age wines for seven years. Some of those barrels are then used for aging Port for an additional 10 years, and could potentially go on to be used at the distillery.
Wollersheim Winery & Distillery. Oct. 2015. https://www.google.com/maps/images
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In 1990, the winery was purchased by the Wollersheim family and became the Cedar Creek Winery.
LEFT | Waterfall Oct 2011. http://kazzit.com/winery/cedar-creek-winery.html RIGHT | Cedar Creek Winery. Oct 2011. https:www.google.com/maps/cedarcreekwinery.com
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Cedar Creek Winery Our sister winery is located in Cedarburg, Wisconsin, just 20 miles north of Milwaukee. Cedarburg is a popular tourist destination that draws crowds seasonally for its festivals, including Strawberry Festival in June and Wine & Harvest Festival in September. The Wollersheim Winery family opened Cedar Creek Winery in 1990. Cedar Creek Winery is part of the Cedar Creek Settlement, a restored 1860s woolen mill in Cedarburg that is also home to shops and a restaurant. The buildingâ&#x20AC;&#x2122;s cool limestone cellars provide an ideal environment for fermenting and aging some Cedar Creek wines in oak barrels. Wollersheim Winery and Cedar Creek Winery operate under the same family ownership and have the same winemaker, Philippe Coquard. Likewise, some grapes for Cedar Creekâ&#x20AC;&#x2122;s wines are custom-grown in the Wollersheim vineyards. Nevertheless, these sister wineries are separate brands that offer distinct wine varieties and visitor experiences. Cedar Creek Winery offers an array of traditional-style red, white and blush grape wines that range from dry to sweet, and have received recognition in both national and international wine competitions. Cedar Creek Winery is open for tours, tastings and shopping daily, year-round, from 10am-5pm.
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History Cedar Creek Winery is a family-run winery crafting an array of award-winning wines, we are located in the historic Cedar Creek Settlement situated in downtown Cedarburg, Wisconsin. Our winery offers a unique experience with tastings and tours daily. Constructed in 1864, the Cedar Creek Settlement was originally a working woolen mill until 1969 when it went out of business due to the introduction of synthetic fabrics. The building sat empty until a local home winemaker, Jim Pape, purchased the building in 1972. Jim and his wife Sandy converted the building into what became known as the Newberry and later the Stone Mill Winery. In the ‘70s, the winery was famous for its cherry wines and the unique clay bottles in which they were bottled. In 1990, the winery was purchased by the Wollersheim family and became the Cedar Creek Winery. The wine style changed to focus on traditional-style grape wines with a few grape-based fruit wines. The building’s cool limestone underground cellars provide an ideal environment for fermenting and aging wines in oak barrels. Today, the stone wine cellars are used for barrel-aging several of our Cedar Creek wines, and the main floor hosts tours, tasting’s and our shop. We offers an array of traditional-style red, white and blush grape wines that range from dry to sweet, and have received recognition in both national and international wine competitions.
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The Wine Maker. Oct 2011. https://www.outpost.coop
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The Winemaker For Philippe Coquard, making wine is a way of life, passed down to him through generations of tradition, skill and hard work. Born and raised in the Beaujolais region of France, Philippe comes from a family of winemakers that has a long lineage of viticulture and enology. He began to understand winemaking and viticulture at a young age, growing up helping on his family’s farms and tasting wine with his dad and uncles. Eventually, Philippe attended ECVS (Macon-Davay winemaking and wine marketing school in Macon and Paris), earning degrees in winemaking, viticulture, and wine marketing. Throughout his college years, he began to take on a more scientific understanding of all the wine knowledge he developed growing up. Philippe came to our sister winery, Wollersheim Winery, in 1984 as part of an agricultural exchange program. Within his first year at Wollersheim Winery, founder Bob Wollersheim asked Philippe to take over the production side of the winery, and he officially became the winemaker in 1985. Philippe married the Wollersheim’s oldest daughter, Julie, and the legacy of family lives on as he and Julie now run the Wollersheim and Cedar Creek Wineries. As a winemaker, Philippe’s philosophy has always been to keep wine approachable in its style and price, while providing a Cedar Creek wine for every palate to enjoy, whether it’s for a novice wine drinker or the ultimate wine connoisseur. Philippe is a purist in his winemaking approach never blending, changing or averaging any of his wines.
Works Cited Content 1. Wine folly: the essential guide to wine. Madeline Puckette-Justin Hammack, Avery, 2015. 2. Slinkard, Stacy. Wine. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. 3. Wollersheim Winery & Wollersheim Distillery. Web. <http://www.wollersheim.com> 4. History & Tradition Of Wine. N.p., n.d. Web. 14 Feb. 2017. <https:// www.wineinmoderation.eu/> 5. Carr, K.E. History of Wine. Quatr.us Study Guides, n.d.. Web. 05 March, 2017. < http://quatr.us/food/wine.htm#topbar> 6. Cedar Berg Winery. Web. <http://www.cedarcreekwinery.com>
Images 45. Wine glasses. Shutterstock_33248570. < http://www.pjponline. com/e-7-best-wine-glasses-for-different-kinds-of-wine/> 46. Walsh, Kellie. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 180). 48. David Pereiras. “Man tasting a glass of white wine.” Adobe Stock image: 48086547. 48. David Pereiras. “Man smelling a glass of white wine.” Adobe Stock image: 49489041. 49. David Pereiras. “Man tasting a glass of white wine.” Adobe Stock image: 48086494. 51. Dibrova, Serg. “White wine glass.” Adobe Stock image: 31396430. 52. Dibrova, Serg. “White wine glass.” Adobe Stock image: 29490352. 52. Dibrova, Serg. “Wine glass.” Adobe Stock image: 29490395. 53. Dibrova, Serg. “Stemless.” Adobe Stock image: 29490395. 53. Dibrova, Serg. “Champagne-flute glass.” Adobe Stock image: 29991658. 53. Dibrova, Serg. “Port-wine glass.” Adobe Stock image: 31396430. 57. Walsh, Kellie. From “Wine” By Slinkard, Stacy. Indianapolis, IN: Alpha, A Member of Penguin Group (USA), 2013. Print. (pg. 166). 59. Lobster Dinner. <http://www.perryssteakhouse.com> 63. Africa Studio. “Different kinds of spices”. Adobe stock image: 79105302.
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