OF THE
UNIVERSE
Exploration of wine pairings
WINES OF THE UNIVERSE Exploration of wine pairings
WINES
WINES OF THE UNIVERSE
Exploration of Wine Pairings
AVERY an imprint of Penguin R a n d o m H o u s e N e w Yo r k
AVERY Copyright Š 2010 by Wily E. Coyote All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. Printed in the United States of America First Printing, 2010 ISBN 0-9000000-0-0 Falling Anvil Publishing 123 Mesa Street Scottsdale, AZ 00000 www.FallingAnvilBooks.com
I would like to dedicate my book to my beloved grandparents
F U N D A M E N TA L S 16
What is Wine
18
Wine Bottle Facts
20
How Wine is Labeled
22
Basic Wine Characteristics
24
Serving Wine
28
How to Taste
30
The Color of Wine
32
How to Smell
34
Wine and Palette
A G U I D E T O W I N E PA I R I N G S Holding a Wine Glass
40
Wine Storage
42
Flavor Pairing Theory
46
Food and Wine Pairing
48
Wine Glasses
50
56
Sparkling Wine
58
Wine Regions of the World
60
How to Order Wine at a Restaurant
62
How Long Wine Lasts Open
CONTENTS
STYLES OF WINE
10
INTRODUCTION
It tugs at the tide, boosts plant growth, and helps put us to sleep, but can it really influence the way we taste wine? For centuries, mystics have turned to the moon to guide them. Its phases have served as a reference point for sailors, doctors, farmers, and now... wine lovers? Spend a few days around wine industry insiders and you’re sure to hear the word biodynamic tossed around in conversation. Though the word rings of scientific study, it’s really more of a blend between agriculture and astrology. Biodynamics provide “a unified approach to agriculture that relates the ecology of the earth-organism to that of the entire cosmos,” according to the Association of Biodynamic Farming and Gardening. But what does that mean to us? It means we should look to the moon.
This book is for those of us who need simple guidance to get over the challenges of getting into wine. It contains practical knowledge that is immediately useful to help you find and enjoy great wine. Perhaps you want to stock up on delicious value wines. Or maybe you want to navigate a restaurant wine list with confidence. Learning about wine starts with the realization that the wine world is a lot bigger than we think. Fortunately, wine isn’t overwhelming when you have a solid foundation. A good foundation leads to informed purchases and better wine. Every day, an average of 600 new wins are released
There are over a thousand wine regions with unique wines
There are over a thousand wine varities to choose from
CHAPTER 01 _ FUNDAMENTAL
WINE BASICS W H AT I S W I N E
Definition of wine, grape varieties, regions, and what’s inside a single bottle of wine.
WINE BOTTLE FA C T S
BASIC WINE CHARACTERISTICS
On drinking, sulfities, bottle sizes, and ways that bottles are labeled.
Definitions of the 5 basic traits of wine: alcohol, acidity, tannin, sweetness and body.
SERVING WINE
The basics on serving wine including tips from picking the right wine glasses to pouring wine without spilling.
RED M E AT C U R E D M E AT
WHITE M E AT
SHELL M E AT
Exploration of wine pairings
LIGHT RED
FULL WINE
LIGHT WINE
S PA R K L I N G D E S E RT
WHAT IS WINE?
16
W AT E R
ALCOHOL
OTHER STUFF
A temperate climate is where grapes grow best. In North America, grapes grow from northern Mexico to southern Canada.
32
LEARN BASICS WHAT IS WINE
A bottle of wine contains the fermented juice of Vitis vinifera grapes. Besides fermented grape juice, there is also a small portion of sulfur dioxide added as a preservative.
CALORIES 460 [DRY WINE] 10% ABV
600 [DRY WINE] 11.5% ABV 750 [DRY WINE] 12.5% ABV
820 [DRY WINE] 14% ABV
14 40 [SWEET FORTIFIED] 21 % A BV
Wine is an alcoholic beverage made with fermented grapes. Techinically, wine can be made with any fruit, but most wines are made with wine grapes. Wine grapes are different than table grapes. They are much smaller, they have seeds, and they are also sweeter than table grapes. Grapevines take a year to grow grapes. The harvest in the northern hemisphere is Aug-Oct, and the harvest in the southern hemisphere is Feb-Apr. Vintage refers to the year when the grapes were harvested. Non-vintage wines are a blend of several harvests.
18
WINE BOTTLE FACTS
A bottle of wine contains the fermented juice of Vitis vinifera grapes. Besides fermented grape juice, there is also a small portion of sulfur dioxide added as a preservative. SULFITE FACTS
1 8 7. 5 m l
37 5 m l
750ml
1.5L (2)
3L (4)
01
02
03
04
05
SPLIT
DEM / HALF
S TA N DA R D
M AG N U M
D O U B L E M AG N U M
V I N TA G E Vintage refers to the year when the grapes were harvested. Nonvintage(NV) whines are a blend of several harvests.
Sulfites affect about 1% of the general populatio, and wineries are required to label their wines if they contain more than 10ppm. In the US, wine has no more than 350ppm sulfites and organic wine has no more than 100ppm. In comparison, a can of Coke contains 350ppm of sulfites, french fries contains 1,900 ppm, and dried fruit contain about 3,500 ppm.
06 _ JEROBOAM
01 _ SPLIT
Typically used for a single serving of Champagne.
Equivalent to six standard 750 ml bottles.
02 _ DEM / HALF
07 _ IMPERIAL
Holds one-half of the standard 750 ml size. 03 _ STANDARD
Common bottle size for most distributed wine. 04 _ MAGNUM
Equivalent to two standard 750 ml bottles. 05 _ DOUBLE MAGNUM
Equivalent to two Magnums or four standard 750 ml bottles.
Equivalent to eight standard 750 ml bottles or two Double Magnums. 08 _ SALMANAZAR
Equivalent to twelve standard 750 ml bottles or a full case of wine 09 _ BALTHAZAR
Equivalent to sixteen standard 750 ml bottles or two Imperials.. 10 _ NEBUCHAD
Equivalent to twenty standard 750 ml bottles.
4.5L (6)
6L (8)
9L (12)
12L (16)
15V L (20)
06
07
08
09
10
J E R O B OA M
IMPERIAL
SALMANAZAR
B A LT H A Z A R
NEBUCHAD
HOW WINE IS LABELED
20
Wine labels have a lot of information on them. Some of it is critical to understanding what is in the bottle, and some of it is just blowing smoke. Here’s a quick guide to help you know what matters, how to spot a bargain, and what to ignore. There are 2 main styles of wine labels commonly found in the stores. A wine identified by its brand name or a wine designated by its appellation credentials. The producer name is either obvious or in small text at the top or the bottom of the label. This is who made the wine. It’s important to note that some American wine labels that only have a Wine Name are branded wines from larger wine companies. Apothic Red is a branded wine by E&J Gallo–the producer. The region indicates from where the grapes were sourced to produce the wine. A wine from a larger region is typically a value wine whereas a wine from a specific vineyard site often indicates a higher quality regional designation. If a wine is from a specific vineyard site, that site will be indicated in quotations or located right below the region designation. Generally, as you narrow the source to a specific site, the quality level becomes more refined and the price increases. The variety refers to what grape
or grapes are used in making the wine– Merlot for example, or CMS Blend. Many blends will not reveal the constituent grapes nor the percentage that eachmakes of the whole. If there is no varietal given, look for the Appellation, which can give you clues to what varietals were used based on the rules governing that region. There are 15 nations with officially regulated appellations, though the strictness of the rules and what matters varies wildly among them. The year that the grapes were harvested is the vintage. The vintage tells a lot about a wine if you are familiar with vintage variations. As a general rule, multi-vintage wines or “NV” wines are lower value wines, because they have the ease of pulling wine from multiple vintages to control the flavor.
LEARN BASICS HOW TO LABEL
H E A LT H Y D R I N K I N G The National Cancer Institue recommends that women have no more than 1 drink per day and men have no more than 2.
A G L A S S A DAY
BRIDLE WOOD BRIDLE WOOD Double V Double V verdeglo veholo
If you drink a glass of wine every night of your adult life, you will drink over 4,000 bottles of wine.
S TA N DA R D B O T T L E S I Z E A standard 750 ml bottle contains 5 servings of wine.
verdeglo veholo
VINTAGE 2010 VINTAGE 2010
750ML
S TA N DA R D W I N E P O U R A standard pour is 5 oz (150 ml) and contains an average of 150 calories and 0-2 grams of carbs.
BASIC WINE CHARACTERISTICS
Learn the basic wine characteristics to develop your palate and find favorites. By understanding the 5 characteristics below you’ll have a better chance of getting what you love. Learning to taste wine is no different than learning to really appreciate music or art in that the pleasure you receive is proportionate to the effort you make. The more you fine-tune your sensory abilities, the better you’re able to understand and enjoy the nuances and details that great wines express. The time and effort invested in palate training is rewarding—and very, very fun. The ability to sniff out and untangle the subtle threads that weave into complex wine aromas is essential for tasting. Try holding your nose while you swallow a mouthful of wine; you will find that most of the flavor is muted. Your nose is the key to your palate. Once you learn how to give wine a good sniff, you’ll begin to develop the ability to isolate flavors to notice the way they unfold and interact— and, to some degree, assign language to describe them. There are several wine characteristics that experienced wine tasters focus on and look for when tasting wine.
22
SWEETNESS
AC I D I T Y
TA N N I N
B O N E - D RY
ALCOHOL
B O N E - D RY
D RY
D RY
O F F - D RY
O F F - D RY
SWEET
SWEET
V E RY S W E E T
V E RY S W E E T
B O N E - D RY
B O DY
B O N E - D RY
D RY
D RY
O F F - D RY
O F F - D RY
SWEET
SWEET
V E RY S W E E T
V E RY S W E E T
B O N E - D RY D RY O F F - D RY SWEET V E RY S W E E T
W I N E F O L LY. C O M LEARN BASICS WINE CHRACERISTIC
Pinot Gris Sauvignon Blanc P i n o t Vo i r
AU G U S T
Chenin Blanc Viognier
SEPTEMBER
OCTOBER
Cabernet Sauvignon
NOVEMBER
WINE GRAPES: Wine grapes are different than table grapes: they are smaller, sweeter and have lots of seeds. Most wines are made with a single species of grape that originated in Caucasus called Vitis vinifera. GRAPE HARVEST SEASON August – October Februar y – April
SERVING WINE
Wine is a peculiar beverage because even serving it in different glasses can change the way it tastes. This simple guide aims to help with the basics of serving wine and picking glassware to ensure that your wine tastes the best it possibly can. REMOVE THE FOIL: REMOVE THE FOIL: It doesn’t matter if you cut It doesn’t matter if you cut the foil above or below the the foil above or below the l i p , a l t h o u g h t r a d i t i o n i s t o l i p , a l t h o u g h t r a d i t i o n i s t o01 cut below cut below
24
THE WORM: THE WORM: Inser t the warm of f-center Insert the warm off-center a n d r o t a t e t h e s c r e w u n t i la n d r o t a t e t h e s c r e w u n t i l t h e t h e w o r m i s a b o u t 9 5 % o f wt oh rem i s a b o u t 9 5 % o f t h e w a y02 w a y i n . S l o w l y p u l l t h e c o ri kn . S l o w l y p u l l t h e c o r k o u t t o reduce breakage. out to reduce breakage. S TA N D A R D P O U R : S TA N D A R D P O U R : The standard ser ving size The standard ser ving size for for wine is about 5-6 oz 150- wine is about 5-6 oz 1501 8 0 m l . D r y w i n e s a v e r a g e 1 8 0 m l . D r y w i n e s a v e r a g e03 1 3 0 - 17 5 c a l o r i e s p e r g a l s s 1 3 0 - 17 5 c a l o r i e s p e r g a l s s depending on alcohol level. depending on alcohol level.
THE CAGE: THE CAGE: R e m o v e t h e f o i l a n d u n t w i s tR e m o v e t h e f o i l a n d u n t w i s t 6 t i m e s . K e e p y o u r t h u m b o6nt i m e s . K e e p y o u r t h u m b o n c amgee a n d c o r k , t h e y w i l l c o m e04 cage and cork, they will co o f f t o g e t h e r. o f f to g et h e r.
T W I ST : T W I S T: W i t h 1 h a n d f i r m l y h o l d i n gW i t h 1 h a n d f i r m l y h o l d i n g t h e t h e c o r k a n d c a g e , u s e y ocuorr k a n d c a g e , u s e y o u r o t h e r other hand to rotate the h a n d t o r o t a t e t h e b o t t o m o f05 bottom of the bottle. the bottle.
DECANT TIPS Smell sulfur? Don’t worry, it’s not sulfites. It just means your wine is “reductive”. Decanting will improve the smell and so will stirring the wine with a silver spoon.
R E L E A S E0: 4 _ R E M O V E T H E F O I L : RELEASE: W h e n t h eI t cdoor e k spnu’ ts hmeast, t e r iW f hy o eu n the cork pushes, resist r e s i s t i t ca un td tshleo wf ol yi l raebl eo a v es eo r b e il to wa n d s l o w l y r e l e a s e i t . it. Keep b n oaungghl et r a K t hoet t l iep ,a ta lat h d ei tei op nb o t t l e a t a n a n g l e f o r06 f o r a s e ciosn tdo ocru t wboe laofwt e r y o u a s e c o n d o r t w o a f t e r y o u 45 remove the cork. remove the cork. 05_THE WORM: Inser t the warm of f-center and rotate the screw until the worm is about 95% of the way in. Slowly pull the cork out to reduce breakage 0 6 _ S TA N D A R D P O U R : The standard ser ving size for wine is about 5-6 oz 150180 ml. Dr y wines average 1 3 0 - 17 5 c a l o r i e s p e r g a l s s depending on alcohol level. .
45
W I N E F O L LY. C O M LEARN BASICS SWERVING WINE
TASTING WINE H O W T O TA S T E
The 4-step wine tastingmethod is a professional tasting techinique that focuses a tster’s ability to separate and
THE COLOR OF WINE
HOW TO SMELL
WINE AND PA L E T T E
identify key characteristics in a wine and improve flavor and taste memory.
The #1 way to improve your sense of taste is to spend more time smelling and identifying aromas.
IDEA
HOW TO TASTE
28
TASTE: Try coating your mouth with a larger sip of wine followed by several smaler sips so that you can isolate and pick out flavors. Try to pick out at least 3 fruit falvors an 3 other falvors-one at a time. Spiiting is more common at professional tastings.
IDENTITY: Identify where the basic wine traits hit your palate: Sweetness is toward the front. Acidity makes your mouth water. Tannin is textural and dries your mouth out like wet tea bag. Alcohol feels like heat in the back of you throat.
30
01 _ PALE PLATINUM
A nearly clear white wine that refracts in the light will likly be young and not aged in oak. 02 _MEDIUM LEMON
Several white wines have green hints in their color, including Gruner Veltiner and Sauvignon Blanc. 03 _ DEEP GOLD
Oak aging will often give a white wine a deeper golden hue due to the natural oxidation that happens while it ages in barels.
01
04 _ PALE GARNET
Pale red wines contain les of the red pigment anthocyanin. Pinot Noir and Zinfandel are naturally more pale in color. 05 _ MEDIUM RED
Wines that tint red typically have higher acidity than wines that tint blue-violet. Merlot and Nebbiolo tend to tint red. 06 _ DEEP PURPLE
Opague red wnes contain more pigment. Aglianico, Malbec, and Touriga Nacional contain more anthocyanin.
02
03
THE COLOR OF WINE
The color in wine is a scientifically complex topic. Fortunately, a seasoned taster can learn to identify clues about a wine just from inspecting the color, intensity, opacity, and viscosity. Size Tasting
04
05
06
For a tasting size, pour a 3 oz serving. Attempt to view the wine with natural light over a white surface, such as a napkin or a piece of paper.
HOW TO SMELL
32
SMELL
AROMAS
Hold your glass just under your nose and sniff once to “prime� your nose. Then swirl your wine once and smell again. This time, smell the wine longer and slower but just as delicately. Switch between sniffing and thinking.
Move your nose to different positions around the glass. Rich fruit aromas are generally found on the lower lip, and floral aromas and volatile easters can be smelled on the upper lip of the glass.
LEARN TO SWIRL Swirling wine releases aroma ompounds into the air. Overloaded? then neutralize your nose by sniffing your forearm. perfume: Avoid wearing strong scents when actively tasting wine.
P R I M A RY A RO M A S : Primary aromas come from grapes. Each variety has a range of possible aromas. For example, the white ine variety Sauvignon Blanc often smells like gooseberry or fresh-cut grass. Primary aromas range depending on the climate where the wine was made and how long the wine has aged. S E C O N DA RY A RO M A S : Secondary aromas come from winemaking, specifically, from reactions caused by wine yeast and bacteria. For example, the aroma of butter found in Chardonnay is from a special bacteria. T E RT I A RY A RO M A S : Tertiary aromas come from aging and controlled interaction with oxygen. For example, the utty flavors in vintage Champagne and Shery are from years of againg.
LEARN BASICS HOW TO SMELL
B L AC K F R U I T
DRIED FRUIT
RED FRUIT
TROPICAL FRUIT PRIMARY AROMAS TREE FRUIT
CITIRUS FRUIT
FLORAL AND HURB
EARTH
YEAST S E C O N DA R Y A R O M A S VAC T E R I A / O T H E R
AG E D A R O M A S TERTIARY AROMAS OA K AG I N G
WINE AND PALETTE
The #1 way to improve your sense of taste is to spend more time smelling and identifying aromas.
34
Nonsensitive (10-25%)
Less than 15 taste buds. You can handle spicy food and love the richest, boldest flavors. Bitterness doesn’t bother you because you can’t taste it at all. You’re primed for drinking the most intense wines in the world.
Average Taster (50-75%)
15-30 taste buds. You can taste bitterness like tannin just fine, but it doesn’t make you wince in pain. You’re capable of loving most wines. Improve your palate simply by slowing down and paying attention to nuances.
Hypersensitive (Supertaster)
30+ taste buds. Everything tastes intense: salty, sweet, sour, oily, and bitter. You are not a fan of bitterness. The good thing is, sensitivity makes you a more conscientious eater. You’ll lean toward delicate, smooth wines. OA K
HERB / FLOWER
TEMPRANILLO F L AV O R PROFILE EARTH
RED
DRIED
How many taste buds are within the area of one hole punch on your tongue?
LEARN BASICS WINE AND PLATE
PROFILE: Now that you’ve tasted the wine, create a mental profile of the wine. Try to organize the flavors and aromas by their category. For example, if you taste vanilla, it might be due to oak.
syrah FULL AT TA C K
M I D - P L AT E
FINISH
boldest point
MEDIUM
Adavanced: You’ll find that highquality wines may have 2~3 distinct flavor profiles from start to finish.
LIGHT
SHORT
MEDIUM
LONG
CHAPTER 02 _ A GUIDE TO WINE PAIRINGS
HANDLING WINE WINE GLASSES
Different types of wine glasses and tips on picking glassware.
SERVING WINE
How to open and ecant still and sparkling wines.
WINE T E M P E R AT U R E
WINE STORAGE
Wine temperature best practices.
Tips on storing wine short and long term.
40
HOLDING A WINE GLASS
A P RO P E R G L A S S A N D TA S T E : In 1986, Georg Riedel, a 10th generation Austrian glass maker, came out with a line of affordable machine-made crystal glasses called Vinum. The line featured different glass shapes for different types of wine which caused a lot of confusion. Consumers were accustomed to using just one wine glass and the Vinum line seemed to be complete overkill. Georg Riedel had a clever solution, he started hosting ‘wine glass tastings’ to prove first hand the difference a glass can make. You can drink wine out of a coffee mug or mason jar or red sippy cup or even straight from the bottle, it doesn’t really matter, that is, if you’re in it to get tipsy. However, if you’re in it for the best tasting experience certain glass shapes work better for certain wines. Find out why and how to select the ideal wine glass for your personal drinking preferences.
LEARN BASICS HOLDING A WINE GLASS
By the way, This is a huge wine glass. Most will fill to this line.
5-6 OZ (150-180 ml)
GRIP AT BASE Hold glass towards the base of the stem between your thumb and forefinger
WINE STORAGE
S E R V I N G T E M P E R AT U R E
STORING OPEN WINE SPARKLING
42
LIGHT WHITE
Wines uickly deteriorate when exposed to oxygen or ambient home temperatures. So store open wines in a chiller at 50-50F. If you don’t have a wine chiller, store open wines in your fridge and let them warm up for about an hour before serving
Recorking a wine stops outside oxygen from getting in, but it won’t remove the oxygen inside. A wine preserver such as a vacuum pump or argon gas preserver will keep your wine fresh longer.
FULL WHITE AROMATIC WHITE
MEDIUM RED FULL RED FORTIFIED WINES
Wine ages four times faster stored in a pantry or closet. Bottles stored in variable temperature environments are also more likely to develop wine faults. So if you paln to age wine for longer than a year, look into purchasing a wine fridge or related cellaring solution.
BALANCE Create balanced pairings by matching the intersity of the wine with the intensity of the food. The 6 tastes are just a portion of what humans sense. Other tastes include fizziness, umami, numbness, electricity, soapiness, calcium, and coolness.
There are 2 types of wine fridges: thermoelectric and condenser. Thermoelectric chillers fluctuate with temperature but are more quiet. Condenser type chillers are louder and require maintenance intervals but are more temperature accurate.
COLD 45-55 F 7-13 C)
ROSE LIGHT RED
AG I N G W I N E
ICE-COLD 38-45 F (3-7 C)
CELLAR TEMP. 55-60 F (13-16 C)
ROOM TEMP. 60-68 F 16-20 C)
WINE TEMPERATURE
USEFUL NOTE
It’s useful to note that wines served at room temperature are served at 60-68 F, which is cooler than most homes.
TOO COLD
Your wine might be served too cold if it’s lacking aroma and tastes sour. This is a common problem for white wines stored in the refrigerator. Cup the bowl with your hands to warm your glass
FOOD AND PAIRING F L AV O R PA I R I N G THEORY
Food pairing is the practice of creating hamonious pairings by considering flavor, texture, aroma, and intersity.
FOOD AND WINE PA I R I N G S
Learning to pair wine with food opens up a new range of wines to enjoy and explore.
WINE GLASSES
A R O M AT I C W H I T E
LIGHT WHITE
DESERT WINE
ROSE
FULL-BODIED WHITE
MEDIUM RED
FULL-BODIED RED
A R O M AT I C W H I T E
LIGHT WHITE
ROSE
ROSE
S PA R K L I N G
S PA R K L I N G
LIGHT RED
F R E S H , S A LT Y , A N D S O U R Feta Cotija Paneer Chevre Sour Cream
D E L I C AT E A N D N U T T Y Brie Comte Cruyere Havarti Mascarpone Mozzarella
ST R O N G A N D F I R M Asiago Cheddar Smoked Gouda Halloumi Manchego Parmesan
PUNGENT Blue Cheese Epoisses Gorgonzola Rouefort Stilton Ta l e g g i o
FLAVOR PAIRING THEORY
Flavor pairing is the practice of finding what foods go well together by paying attention to taste, aroma, texture, color, temperature, and intensity.
Flavors match together in a congruent or complementary manner. Congruent pairings have many shared compounds that combine together and intensify. Complementary pairings appose 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.
Congruent VS. Complementary
BEEF & MUSHROOM
COCONUT & LIME
Many shared compounds
Few shared compounds
DESERT WINE
F U L L- B O D I E D R E D
MEDIUM RED
LIGHT RED
ROSE
A R O M AT I C W H I T E
F U L L- B O D I E D W H I T E
LIGHT WHITE
S PA R K L I N G
FOOD AND WINE PAIRING
Flavor pairing is the practice of finding what foods go well together by paying attention to taste, aroma, texture, color, temperature, and intensity.
Acidic Food
48
high acidity foods make lower acidity wines taste flat. match high acidity foods with high acidity wines.
Rich Food
a high tannin red wine acts as a palate cleanser to rich, fatty proteins.
WHITE M E AT
Spicy Food
a cold sweet wine with low alcohol will counteract the burn of spiciness. SHELL FISH
Pungent Food
pungent flavors like gorgonzola match with wines that have higher acidity and sweetness. FIN FISH
Bitter Food
bitter foods magnify the bitterness of tannin. try pairing bitter foods with low or no tannin wines with salinity and sweetness.
Sweet Food
sweet foods often make dry wines taste bitter. try matching sweet foods with a sweet wine.
CHEESE
D E S E RT
PA I R I N G T I P S Food pairing is the practice of creating harmonious pairings by considering flavor, texture, aroma, and intensity. Learning to pait wine with food opens up a new range of wines to enjoy and explore.
LEARN BASICS FOOD AND WINE PAIRING
R E D M E AT
CURED M E AT
FULL RED
MEDIUM RED
FOOD + WINE PA I R I N G
LIGHT RED
FULL WHITE
LIGHT WHITE
S PA R K L I N G D E S E RT
WINE GLSSES
There are many different wine glasses to choose from. Here are a few facts about wine glasses to help you decide what glassware is best for you.
01 _ STEMLESS
5 oz Casual tasting encounters 02 _OVERSIZED RED
50
Crystal and Glass
Crystal stemware refracts light due to its mineral content. Minerals also strengthen crystal, allowing it to be spun very thin. Traditionally, crystal glassware is leaded, but today there are several leadfree options made with magnesium and zinc. Most lead-free crystal is dishwasher safe. However, leaded crystal glasses are porous and should be hand washed with fragrance-free soap. Standard glass is technically more fragile than crystal but it’s spun thicker to make it more durables. regulor glass is dishwasher-safe.
How the shape affects taste
The bowl of a glass affects aroma intensity while the rim affects how much wine hits your palate.
5 oz Medium to full bodied high tanin red wines 03 _ AROMA COLLECTOR
5 oz Light reds, full bodied whites, and rose wines 04 _ RED
5 oz Spicy reds, vintage sparkling, and rose wines 05 _ SPARKLING
5 oz Better for preserving carbonation in sparkling wines. 06 _ WHITE
5 oz Whits, rosese, and sparkling wines 07 _ DESSERT WINE
5 oz Fortiied and dessert wines A Large Round Bowl
collects more aromas from the larger exposed wine surface.
A Narrow Bowl
collects less aromas and has less wine surface exposed to air.
RIM
BOWL
STEM FOOT
RIM
BOWL BASE
Superior conjunction
Greatest western elongaton
01
02
Greatest western elongaton
03
04
05
06
07
CHAPTER 03 _ STYLE OF WINE
STYLES OF WINE S PA R K L I N G W I N E
Wines in this book are organized from lighest to bodiest within nine
WINE REGIONS
different style. This categorization method is designed to help you quickly identify what a wine
HOW TO ORDER
tastes like without having to try it. Occasionally, you may come across
HOW LONG WINE LASTS OPEN
a wine that doesn’t fit neatly into this categorization method. It is an exception to the rule.
SPARKLING WINE
ABOUT
56
GRAPES
Sparkling wine is carbonated by yeast fermenting in an airight container. The 2 most common sparkling winemaking methods are caled “traditional method” and “tank method.” Sparkling wine is produced throughout the world and often follows the same winemaking methods and grape varieties found in Champagne.
Champagne produces both white and rose wines using just these 3 grapes:
DOMINANT F L AV O R S
C I T RU S
P RO F I L E
P E AC H
WHITE C H E E RY
F RU I T B O DY B O N E - D RY AC I D I T Y
Pinot Noir adds orange and red fruit flavors. Pinot Meunier adds richness and yellow apple flavors. Chardonnay adds citrus flavors and marzipan falvors.
B RU T S T Y L E More than 90% of Champagne is made in the brut style with less than a half gram of sugar per glass.
ALCOHOL
ALMOND
T OA S T
T E R I TA R Y To a s t Biscotti Brioche Biscuit Hazelnut Pine Nut Almond
HERBAL Lily Chamomile Honeysuckle Almond
CITURUS Lemond Pith Lemon Grapefruit Lemon Curd Orange Zest
TREE FRUIT Quince Pear Honeydew Melon Ye l l o w A p p l e Peach Apricot
8,300 ACRES C H A M PAG N E , FRANCE
P O S S I B L E F L AV O R S
WHERE IT’S MADE
N O N - V I N TA G E BLANC DE BL ANCS BLANC DE NOIRS ROSE V I N TA G E & S P E C I A L C U V E E A G E D C H A M PA G N E W I N E S
COMMON ST YLES
FLUTE OR WHITE
ICE COLD
10 Y R S
$30 +
$$$$$ Quince
Apple
C O O L V I N TA G E
Raspberry
PEACH
W A R M V I N TA G E
WINE REGIONS OF THE WORLD
There are over 90 countries making wine in the world. The 12 countries included in this book account for 80% of the wine produced in the world.
WORLD WINE PRODUCTION
58
6.8 billion gallons of wine is enough to fill the aread of 99 city blocks of Manhattan with 40 feet of wine.
I TA LY FRANCE S PA I N U N I T E D S TAT E S ARGENTINA A U S TA L I A SOUTH AFRICA CHILE GERMANY PORTUGAL AUSTRIA NEW ZEALAND OTHERS
COOL VS. WARM CLIMATE WINE REGIONS
Lime
Green Apple
C O O L C L I M AT E
Cool Climate Region
Cool Climate Retions are known to produce fine white wines with higher acidity. Cooler growing regions are found in latitudinal zones closer to the poles, higher elevation areas, and areas affected by cooling breezes.
6.8BILLION GALLONS OF WINE A N N U A L LY ( 2 0 1 2 )
Climate affects the taste of wine. Generally, cool climates make wines with more tart flavors and hot climates make wines with more ripe flavors.
Ye l l o w Apple
Nectarine
Ripe Peach
Dried Apricot
WA R M C L I M AT E
Warm Climate Region
Warm climate regions are known for red and white wines with moderate to high acidity.
Hot Climate Region
Hot Climate Retions are known for bolder red wines with moderate to low acidity.
H O T C L I M AT E
LEARN REGIONS WORLD WINE REGIONS
L AT I T U D I N A L Z O N E S W H E R E W I N E G R A P E S G ROW The latitudinal zones above illustrate a general overview of where wine grapes grow. It’s useful to note that some regions outside of these sones, including parts of Brazil, Meico, and India, can also make wine due to their uniqe microclimates.
HOW TO ORDER WINE AT A RESTAURANT The three basic parts of how to order wine at a restaurant are: verify the bottle, inspect the cork, and approve the wine sample.
Verify the Bottle
60
When the server comes over and shows you the bottle, he is simply verifying that the bottle he has in his hand is the wine that you ordered. Mistakes happen more often than you might think, especially if a restaurant is offering multiple wines from the same producer and the bottles look almost the same. If you have ordered a very old and fine bottle of wine, you’ll usually want to inspect its condition such as bottle fill level, the importer sticker, the foil that covers the cork and the temperature with a light touch of the hand.
Inspect the Cork
The cork gives you a clue as to what’s happening inside the bottle. In many white tablecloth restaurants, the wine server will set the cork down on a small plate or napkin or, in the case of the video, directly on the table. The reason this is done is to inspect the cork to determine that it’s printed with the same producer as the label and so you can see if there’s any seepage going up to the edge of the cork. A wine may still be good if it has seepage all the way up the cork, but there is also an increasing possibility that it could be flawed.
Approve the Wine Sample
Approving the sample is simply to determine if the wine is flawed in any way. There are three common ways a wine can be flawed. Once you determine that it’s not flawed, tell the server to pour around.
PA I R I N G T I P S Food pairing is the practice of creating harmonious pairings by considering flavor, texture, aroma, and intensity. Learning to pait wine with food opens up a new range of wines to enjoy and explore.
LEARN BASICS HOWTO ORDER
HOW LONG WINE LASTS OPEN
62
S P E C I A L C O N TA I N E R S 2–3 weeks stored in the fridge Bag-in-abox is a wonderful thing for daily drinkers, since the bag is an anaerobic environment . A few producers even have decent-tasting box wines without any flaws. Still, you’ll won’t want to keep these wines for longer than a month because box wines have expiration dates, due to the regulation on food stored in plastics.
28 days in a cool dark place with a cork Fortified wines like Port, Sherry, and Marsala have very long shelf lives because of the addition of brandy.
LIGHT WHITE, SWEET WHITE AND RO S E W I N E : 5–7 days in fridge with a cork Most light white and rosé wines will be drinkable for up to a week when stored in your refrigerator. You’ll notice the taste will change subtly after the first day as the wine oxidizes. The overall fruit character of the wine will often diminish, becoming less vibrant.
F O RT I F I E D W I N E
SPRKLING WINE: 1–3 days in the fridge with a sparkling wine stopper Sparkling wines lose their carbonation quickly after opening. A traditional method sparkling wine, such as Cava or Champagne, will last a little longer than a tank method sparkling wine such as Prosecco. The traditional method wines have more atmospheres of pressure (more bubbles) in them when they’re bottled, so they tend to last longer.
FULL BODIED WHITE WINE: 3–5 days in fridge with a cork Full-bodied white wines like oaked Chardonnay and Viognier tend to oxidize more quickly because they saw more oxygen during their pre-bottling aging process. Be certain to always keep them corked and in the fridge. If you drink a lot of this type of wine, it’s a really smart idea to invest in vacuum caps.
RED WINE: 3–5 days in a cool dark place with a cork The more tannin and acidity the red wine has, the longer it tends to last after opening. So, a light red with very little tannin, such as Pinot Noir, won’t last open as long as a rich red like Petite Sirah. Some wines will even improve after the first day open. Store open red wines in a chiller or a dark cool place after opening them. If you don’t have a chiller your fridge is better than letting the wine sit out in a 70°F (21°C) room.
GLOSSARY
The abbreviation of alcohol by volume, listed by percent on a wine label.
to manage the amount of air and sun reaching the fruit, improving fruit quality, increasing yield and controlling disease.
ACETALDEHYDE
CAP
A tocix organic chemical compound that is produced in our bodies in order to metabolie ethyl alcohol. It is the cause of alcohol poisoning.
The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins.
ABV
ACIDIFICATION
A wine additive process common in warm and hot climate growing regions to increase acidity by adding tartaric or citric acid. Acidification is less common in EU contries and more common in USA, Australia, and Argentina. AMINO ACIDS
Organic compounds that act as building blocks of proteins. Red wine contains 300-1,300 mg/L of which proline accounts for up to 85%. APPELLATION
A legally defined geographical location used to identify where the grapes in a wine are grown. AROMA COMPOUNDS
Chemical compounds with very low molecular weights making it possible for them to be carried into the upper nasal passage. Aroma compounds are derived from grapes and fermentation and are volatilized by the evaporation of alcohol. ASTRINGENT
A drying mouthfeel typically caused by tannins that bind to salivary proteins causing them to depart the tongue or mouth. It results in a rough sandpapery sensation in the mouth. BRIX
Relative density scale for sucrose dissolved in grape juice used for determining the potential alcohol level of a wine. ABV is about 55-64% of the Brix number. For example, 27 degree Bx will result in a dry wine with 14.9-17.3% ABV. CARBONIC MAERATION
A winemaking method where uncrushed grapes are placed in a sealed vat and topped with carbon dioxide. Wines created without oxygen have low tannin and color with juicy fruit flvors and bold yeast aromas. This practice is common with entry level Beaujolais wines. CANOPY
The green foliage of a grapevine is called the canopy. The canopy can be trimmed or thinned
DECANTING
A technique that removes sediment from wine before drinking. After allowing the sediment to settle by standing the bottle upright for the day, the wine is poured slowly and carefully into another container, leaving the sediment in the original bottle. DENSE
Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines. EARLY HARVEST
Denotes a wine made from early-harvested grapes, usually lower than average in alcoholic content or sweetness. EARTHY
Describes wines with aromas or flavors of soil or earth. In small amounts the aromas or flavors can add complexity and be positive characteristics, but become negative as the intensity increases. Frequently associated with Pinot Noir. original bottle. EXTRACT
Richness, depth and concentration of fruit flavors in a wine. Usually a positive quality, extract adds to wine’s body, yet highly extracted wine can also be very tannic. To calculate extract levels, some winemakers measure the dry residue remaining after the wine is boiled off. FILL LEVEL
The amount of wine in a bottle is gauged by its height in the bottle. Common descriptors are good fill, high shoulder (the wine level is even with the sloping part of the bottle just below the neck), or low shoulder. Important since fill level is an indicator of the wine’s condition and whether it has been properly stored. The air space in the bottle, called ullage, can cause
GELATIN
The same active gel found in Jell-O, this animal product is used in the fining process to bind with excess tannins so that they may be removed during filtration. HARVEST
The process of picking the grapes, whether by hand or machine. Also the time period when the grapes are picked; usually September through October in the northern hemisphere and March through April in the southern hemisphere. HOLLOW
Lacking in flavor, especially in the midpalate. Describes a wine that has some flavor on the beginning of the sip and on the finish, but is missing intensity or distinct flavors in between. HOT
High alcohol, unbalanced wines that tend to burn with “heat” on the finish are called hot. Acceptable in Port-style wines. IMPERIAL
A large-format bottle holding 6 liters; the equivalent of eight standard 750ml bottles. The Bordelaise equivalent of Burgundy’s Methuselah. JUG WINE
American term for inexpensive, ordinary wines sold in half-gallon or gallon jug bottles. Sales in this category are currently declining as wine drinkers look for higher-quality wines. KABINETT
German classification based on the ripeness level and sugar content of the grapes. At the entry level of Prädikatswein, the highest group of quality German wines, kabinette are usually low in alcohol, with crisp acidity. The wines can be dry, halbtrocken (half-dry) or sweet. LEAN
Describes wines made in an austere style. Not necessarily a critical term, but when used as a term of criticism, it indicates a wine is lacking in fruit. MALIC ACID
A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples.
It is converted to smoother lactic acid during malolactic fermentation. NOSE
The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet. OFF-DRY
Indicates a slightly sweet wine in which the residual sugar is barely perceptible, usually 0.6 percent to 1.4 percent. PERFUMED
Describes the strong, usually sweet and floral aromas found in some wines, particularly white wines. RACY
A tasting term referring to a style, rather than a smell or taste, generally marked by lively acidity and light juiciness. SUBTLE
Describes delicate wines with finesse, or flavors that are understated rather than fullblown and overt. A positive characteristic. TART
Sharp-tasting because of acidity. Occasionally used as a synonym for acidic. ULLAGE
Refers to the small air space in a wine bottle or barrel. Excessive air in the bottle increases the speed of oxidation. VINIFY
The act of Vinification, or creating wine from grapes. YEAST
Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same microorganism that ferments beer and makes bread dough rise. Three categories of yeasts are common, including cultured, natural and wild.
COLOPHONE
TYPEFACE
The text is set in Centaur designed by Bruce Rogers as a titling design for signage in the Metropolitan Museum, The headings are set in universe designed by Adrian Frutiger in 1954. Classified as a neo-grotesque typeface, one based on the model of the 1898 typeface AkzidenzGrotesk, it was notable on its launch for its availability in a comprehensive but consistent range of weights and styles. SOFTWARE
Adobe Creative Cloude, InDesign, Illustrator, Photoshop EQUIPMENT
iMac desktop 21.5-inch: 2.7 GH z Epson Stylus Pro 4900 Designer Edition 17inch Printer PAPER
Epson Premium Presentation Paper Matte 44lb. White, 4 star PRINTING AND BINDING
Printing: Rosa Her Binding: Chums Design and Print Date: 05, 15, 2016 PUBLISHER
Falling Anvil DESIGNER
Rosa Her PHOTOGRAPHY AND ILLUSTRATION
Photographs: Rosa Her Illustrations: The Noun project ABOUT THE PROJECT
This is a student project only. No part of this book or any other part of the project was produced for commercial use
This book has become an award-winning, essential online resource for learning about wine. attracting hundered of thousands of beginners and professionals. In their long-awaited book, the creators of the site offer a fresh, totally accessible guide to wine that combines sleek data visualization and understand in-an-instant graphics. The Wine of the Universe removes the snob factor and simplifies complex information on how to taste wine, how to spot great quality, how to find wines you’ll love no matter the occasion, and much more. Organized so finding great wine is both easy and fun.
W W W. W I N E F O L LY. C O M
U.S $20.00 CAN $28.00