WAITSTAFF TRAINING PROGRAM

Index

SELLING SKILLS . . . . . . . . . . . . . . . . . . . . . . .7

OPENING AND POURING . . . . . . . . . . . . . . .13

TASTING WINE . . . . . . . . . . . . . . . . . . . . . . .23

PAIRING FOOD AND WINE . . . . . . . . . . . . .35

INFORMATION PLEASE . . . . . . . . . . . . . . . .39

CORK - Constellation On-Premise Resource & Knowledge

Wine has become an important part of the dining experience.

Wine, according to Master of Wine and Master Sommelier Doug Frost is supposed to go with food. While wine is great on its own, its unique qualities make any meal more pleasurable.

More and more consumers are discovering that wine truly does enhance the dining experience. And, since more and more consumers are dining out, more wine is being sold in restaurants every year.

What does this mean for you? Basically, that as you increase your wine sales, you are writing yourself a raise. How big is the raise? Well, thats up to you. The more wine you sell, the larger the tips you receive. Depending on how well you sell, you can increase your years bottom line.

INTRODUCTION

UnCORK your sales potential!

sell more wine

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We l c o m e t o C O R K - - C o n s t e l l at i o n O n - P re m i s e Re s o u rc e a n d K n ow l e d ge. C O R K i s t h e c o m p re h e n s i v e w i n e re s o u rc e fo r t h o s e wh o wo rk in the fo o d a n d b eve r age i n d u s t r y. Our go a l i s t o p rov i d e t h e t r a i n i n g a n d e d u c at i o n t h at w i l l e n abl e yo u t o m a x i m i z e wine sales. The CORK Wa i t s t a f f Tr a i n i n g G u i d e w i l l h e l p yo u ex p a n d yo u r w i n e k n ow l e d ge , e n h a n c e yo u r s e r v i n g s k i l l s , a n d i n c re a s e yo u r b o t t o m l i n e. Consider these facts. According to the National Restaurant Association, restaurant sales are growing every year. According to their data, it is expected that 53% of the American food dollar will be spent on food away from home by 2010. Even today, 7 out of 10 adults report that dining out with family and friends gives them an opportunity to socialize and is a better use of their leisure time. Plus, a Gallup poll released in July of 2005 shows that wine has overtaken beer for the first time as the preferred adult beverage. Current consumer and market trends support the appeal of wine as an "all occasion" drink. So, it doesnt take a business degree for us to understand that increased restaurant sales and a nationwide preference for wine will generate greater profits for you. Many of todays leading restaurateurs are turning to Constellation Wines U.S. because we offer an unparalleled portfolio of wines. As part of the worlds largest wine company, Constellation Wines U.S. is the leader in the super-premium and premium categories, and has strong market presence in virtually every significant wine segment. Constellation Wines U.S. combines excellence in craftsmanship and the artistry of

INTRODUCTION

winemaking with the strength of best-inclass, 21st century business practices. This combination allows us to produce and market quality wines that resonate with todays consumers, while having the size, scale and resources to be an important business partner for our on-premise customers. We want to ensure that those who dine in your restaurant or enjoy a drink at your bar can choose from their favorite wines by the glass or by the bottle. With Constellation Wines U.S. as your selling partner and CORK as your guide, you will have all the tools you need to create an environment that truly enhances the dining experience and will increase your wine sales. Please join us as we raise a glass to your future and all the opportunity that is on the horizon!

The CORK Waitstaff Training Program will:

Polish your selling skills Review opening and pouring etiquette Conduct tastings Explain different wine characteristics and how they relate to menu items (pairings) Review stemware styles and table placement Understanding wine labels International wines How wine is made Wine tasting and wine industry terms Its really simple. People want to have a good time. When dining out, they want good food, good wine, and good service. Repeat customers account for about 70% of annual restaurant sales.* Repeat customers can mean a significant increase in your sales and income. 5
* National Restaurant Association

For easy reference, the guide will provide information on:

Give People What They Want and Theyll Be Back!

SELLING SKILLS

SELLING SKILLS

...always offer wine.

You Are A Salesperson -- Be A Successful One!

Everyone is different. But, that doesnt mean we cant all be successful. To that end, we are offering suggestions on how you can increase your wine sales. Its up to you to determine your approach. There are no hard and fast rules . except one . always offer wine.

The number one reason servers dont suggest wine is because they are intimidated by opening the bottle. Practice until youre comfortable opening any bottle and . always offer wine.

SELLING SKILLS

Know what youre selling

You know todays specials, you probably know all the beers, either on tap or bottled, so be sure you know what wines are offered by the glass. Know your wine list. (Be familiar with the popular sellers and those wines that pair well with the nights special selections.)

Make your wine list "hands-on"

Whats a "hands-on" wine list? One that is in someones hands. Give a wine list to all your guests. Simply placing the wine list on the table is not enough. It can go unnoticed and cost you a sale.

Three times to offer wine

There is more than one opportunity to sell wine. Many people prefer wine rather than a cocktail before the meal, so be sure to ask when you are greeting the table. The most obvious time for a wine order to be placed, of course, is when the food order is taken. And, dont forget dessert! Offer dessert wines, champagne, port or brandy when desserts are being ordered.

Dr. Livingston, youre having wine, I presume?

A presumptive question such as: "What wine have you selected for dinner tonight?" or "Will you have red or white tonight?" provides a better opportunity for the order than a question answered by yes or no. If your chef has a special entree that works well with a wine on your list, be sure to mention it. Whatever the host selects, compliment him or her on the selection. Even if you havent tried the wine yourself, you can mention that it has been very popular with many of your guests. 10

SELLING SKILLS

Sell up -- it will be appreciated

It isnt being pushy, its being helpful. A certain varietal on your wine list will enhance the food selection better than the house wine ordered. Suggest it. Point out that a bottle of wine will be a greater value than the two glasses ordered. Your customers may not take your suggestion, but they will understand that you are trying to make their meal more enjoyable. If they do go with your recommendation, everyone wins.

Profitability Matrix

Use this table to project the extra amount you can earn by selling wine.

No. of bottles Average Price Total Revenue

A B AxB=C

4 $24 $96 $19.20

Gratuity @ 20% C x .20 = D

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OPENING AND POURING

OPENING AND POURING ETIQUETTE

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Practice makes perfect

The wine bottle is not a difficult package to open -- with practice.

The wine bottle is not a difficult package to open -- with practice. "Practice makes perfect" is an old clich that is founded in reality. Practice makes the professional.

Practice provides the comfort level.

While research shows that the screw cap protects wine as well, if not better, than a cork, many consumers still prefer the cork finish. Whether its because they enjoy the ritual of opening or they perceive greater quality with this traditional closure, the cork is here to stay. However, the screw cap is gaining in popularity and, it too, is here to stay.

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OPENING & POURING ETIQUETTE

Before you bring the bottle

Your customer has selected a bottle or bottles of wine for the table. Do you know where the wine is? Is the white chilled? Do your homework. Know where the wine is before you take the order. Be sure the whites are chilled. Be sure you are getting the vintage ordered. You dont want to keep the table waiting.

Present the bottle

Present the bottle, with the label facing out, to the person who ordered the wine. Say the name of the wine and the vintage date aloud to ensure that it is the right bottle.

Open the bottle at the table

While the table is an acceptable surface for opening the bottle, ideally, you should hold the bottle. With practice, opening the bottle while holding it becomes a simple procedure.

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OPENING & POURING ETIQUETTE

With the small knife on your good corkscrew, cut the capsule cleanly beneath the lip of the bottle. (Rotate the bottle as you cut.) Put the piece you have cut off in your pocket.

Hold the bottle by the neck and insert the tip of the corkscrew at an angle and slightly off center. (This helps to prevent cork breakage.) Turn the corkscrew until it is fully into the cork.

Hook the lever of the corkscrew onto the rim of the bottle. Hold the lever in place with the thumb of the hand that is holding the bottle. Lift up the corkscrew in one firm slow motion until the cork is fully extracted.

If you prefer, you can remove the cork in two moves. After inserting the tip, turn the corkscrew just until the lever will sit on the rim of the bottle.

Holding the lever in place, lift up the corkscrew until the cork is halfway or more out of the bottle. Turn the corkscrew the final turns it takes for it to be fully inserted, place the lever, and lift the cork out.

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OPENING & POURING ETIQUETTE

The dreaded broken cork

Sometimes corks break. Perhaps the bottle was not stored properly, or the wine and the cork are older. Dont panic! If more than a third of the cork remains, try the corkscrew again. Insert the corkscrew at an angle and twist so that it goes just through the remaining cork and remove. If the cork has crumbled and too little remains to use the corkscrew, youll probably want to get another bottle. Be sure you know your restaurants policy in this situation.

Synthetic cork

These corks, usually plastic, are used more and more frequently because they eliminate the problem of cork taint. (Cork taint or "corkiness" means that the bottle smells strongly of mold, the result of a bad cork, not bad wine.) Synthetic corks are nothing more than plastic cylinders dyed and mottled to look like real corks. They require the same opening steps as the real thing. Simply twist off the cap put it in your pocket. Be sure to point the bottle away from your guests. Remove the foil wrap; untwist the wire while keeping your thumb over the top of the cork. DO NOT remove the wire cage. Place a napkin over the cork and wire. Holding the bottle at an angle, grasp the cork/wire and slowly twist the bottle off the cork. The sound you want to hear is a gentle puff, not a loud pop.

Screw Cap Champagne

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OPENING & POURING ETIQUETTE

Host evaluation

After you remove the cork, place it near the host. Wipe the mouth of the bottle with your napkin. Pour about an ounce of wine into the hosts glass so he or she can evaluate the wine.

Pour for the table

Once the wine is approved, pour for the guests. Move around the table, serving from the right side. The glass of the person who ordered the wine is filled last. To prevent drips, twist the bottle as you move it upward and away from each glass. Glasses should be filled about 1/3, which allows guests to swirl. Champagne glasses should be filled 3/4.

Cork Trivia
Presentation of the cork to the host goes way back to the days when bottles were unlabeled. To prevent unscrupulous

restaurateurs from passing off ordinary wine as fine wine, wineries branded their corks. Waiters would present the cork to the host to verify a wines identity. While the presentation of the cork is still a part of the opening procedure today, it no longer serves a truly useful purpose.
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OPENING & POURING ETIQUETTE

How the table is set

Your establishment most likely has its own tabletop set. Ideally, the table is preset with wine glasses. This reinforces the power of suggestion of the wine list.

As a rule, a wine glass should be clear (so the color of the wine can be evaluated and enjoyed); have a stem (to keep body temperature from affecting the wine); and the bowl should curve in towards the rim (to prevent wine from spilling when it is swirled and to hold in the wines aromas). Also, the bowl should be large enough to allow adequate swirling and nosing.

Ideally, champagne should be served in flutes and not the old-fashioned saucers. The flutes minimize the escape of bubbles, and bubbles are an important part of the champagne experience.

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OPENING & POURING ETIQUETTE

Place the wine

Place the red wine bottle to the right of the host. White wines need to be placed in an ice bucket near the table or in a chiller on the table.

Monitor and refill

Pay attention to the glass levels at the table. While it is acceptable for guests to pour their own wine, it is best practice for you to refill glasses as needed. Many people expect this as part of service and it gives you the chance to monitor the amount of wine remaining. An empty bottle is an opportunity to sell another. Just remember to be conscientious and dont over serve.

When there is a problem

Occasionally, the wine is off, or the customer just doesnt like it. Be sure you know your establishments policy when a customer refuses a bottle of wine, good or bad.

refill glasses
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TASTING WINE

TASTING WINE

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s s s s s s s s

The point of wine is to give pleasure.

And, wine is easy to enjoy. That said, the business of tasting wine should not be intimidating, but fun. The following steps

(just remember the letter s) take just a little time, yet they give you the benefit of truly appreciating and understanding the nuances of each variety.

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TASTING WINE

1. See

Hold the glass by its stem and tip it away from you, preferably against a white background. The white allows you to see the different shades of color, particularly at the rim where the age of a wine tends to show. Red wines range from deep purple to pale tawny; whites go from pale greenish-yellow to deep gold. As a rule, red wines lose color with age; whites deepen in color with age. Usually, the browner a wine, the older it is.

2. Swirl

Wines flavor molecules are given off only on the surface of the liquid. By swirling, you maximize the wines surface area and release more of the bouquet. As you swirl, lift the glass to your nose.

3. Smell

Smelling is a very important part of the tasting process. Think about how smell affects your enjoyment of food. Smell the wine three times, swirling each time to release the bouquet. Notice if the wine is clean and attractive, the intensity of the smell, and what the aromas bring to mind. Negative or off smells are: Vi n eg a r : Too much acetic acid in wine. S h e r r y : Too much oxygen in wine. C o rk: Wine has absorbed the taste of defective cork making it musty or moldy in flavor. S u l f u r : Too much sulfur dioxide present.

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TASTING WINE

4. Sip

Take a sip of wine and try to make sure that all of the tongue is exposed to the liquid. Hold the wine in your mouth for 3 seconds before swallowing. Notice how sweet or sour, bitter, astringent, or alcoholic the wine is. Gauge the body of the wine. Think skim milk, milk, heavy cream. Also, how does the wine feel in your mouth? The term "mouth feel" is used for the sensations experienced.

5. Savor

Now is the time to assess the wine as a whole. Do I like this wine? Why or why not? Were all the elements in balance or did one of them seem obtrusive? In young reds, tannin often dominates while young whites are often very acid. In an older wine, this lack of balance would be a fault. Is the wine light, medium, or full-bodied? What kinds of food would work well with this wine?

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TASTING WINE

Characteristics of Grapes/Wine
Varietal wines are named after the grape variety from which they are produced. The other way to name wine is by geographic region, a method preferred by France and many other European countries. There are thousands of geographic names, but fewer than 25 important grape varieties. Which means you know right away what is in a bottle of varietal wine, but might not have a clue as to the contents of a bottle that is regionally labeled. (American wines named after regions such as Chablis and Burgundy are often referred to as generics and in no way compare to their European counterparts.)

Knowing your way around the basics of major grape varieties is an important step in learning about wine.

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TASTING WINE

WHITES

Pinot Grigio (PEA-no GREE-gee-oh)

Pinot Grigio is the Italian name for the French or American wine variety known as Pinot Gris. Produces dry wines that are among some of the finest whites to serve either as an aperitif or with lightly flavored food. Good examples of these wines are medium full bodied, crisp and dry, with forward fruit.

Riesling (REESE-ling)

Riesling is the great white wine grape of Germany and grows well in the cooler climates of the U.S. in states like Washington and New York. Wines are produced at all levels of sweetness. Produces some of the worlds great sweet wines, particularly ice wine as well as wonderfully crisp, light, dry wines.

Gewrztraminer (Geh-VERTZ-truh-mee-ner)

An important vine grown all over the world, although it is most successful when grown in cooler climates. It produces deep-colored, full-bodied white wines. The wine is deeply colored, extravagantly aromatic, and fuller in body than most white wines. Wines attain higher alcohol levels than most whites, often over 13%.

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TASTING WINE

WHITES

Sauvignon Blanc (So-veen-YOHN Blahnk)

Sauvignon Blanc is the vine variety responsible for some of the worlds most popular and most distinctive dry white wines, the most recognized being Sauvignon Blanc, Fume Blanc, and Pouilly Fume. The wines most dominant characteristic is an instantly recognizable aroma typically described as grassy or herbaceous. A clean, usually refreshing white wine with a broad range of styles.

Chardonnay (Shar-dun-NAY)

Chardonnay is the most famous variety of all, the vanilla of the wine world. Submits to a variety of wine making techniques to produce: a wide range of dry white wines; delicate sparkling wines; sweet wines. Depending on styles ranging from light to full-bodied, wines can be paired with a full spectrum of foods. Wines made from the Chardonnay grape: French white Burgundy such as PouillyFuisse, French Chablis, Champagne, and, of course, Chardonnay.

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TASTING WINE

REDS

Pinot Noir (PEA-no Nwahr)

Pinot Noir is the grape variety that is exclusively responsible for red Burgundy. Noted as being able to produce some of the finest red wines in the world, it is, however, difficult to grow as well as problematic in the winery. The vine does better in cooler climates since the fruit ripens relatively early. Wines produced are delicious with delicate and compelling flavors and aromas.

Merlot (Mare-LOW)

The homeland of Merlot is the Bordeaux region of France where it is the most planted vine variety. Until recently, it was best known, along with Cabernet Franc, as a blending partner for Cabernet Sauvignon. Produces a lush, plummy, velvety wine. Wines are early maturing and user-friendly, yet the best quality of these can continue to develop in the bottle for decades. Lower in color, acid and tannin than the Cabernet Sauvignon grape.

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TASTING WINE

REDS

Sangiovese (San-Joe-VAY-zee)

Sangiovese is Italys most widely planted red grape and the heart of most of the central Italian red wines, most notably Chianti and Brunello. Provides a dense plumminess when grapes are fully ripe. Produces well-structured, often high-acid wines.

Syrah/Shiraz (Sir-AH/Shur-OZ)

Shiraz is the Australian and South African name for the French variety known as Syrah. It is the most widely planted wine grape in Australia, and the wine appears on a great number of labels, either on its own or in combination with Cabernet Sauvignon. It is also gaining in popularity in the U.S., where it is being heavily planted in the states of Washington and California. Australian and South African wines offer more ripeness and sweetness than their counterparts from the Rhone region of France, and there is more suggestion of chocolate as opposed to pepper and spices.

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TASTING WINE

REDS

Tempranillo (Tem-prah-KNEE-yo)

Tempranillo is the noble grape of Spain. It is the foundation of the great Riojas and other major Spanish wines. Always friendly and drinkable. Soft, with delicious flavors of cherry and blueberry.

Zinfandel (ZIN-fan-dell)

The wine can be anything from light, sweet and pink (White Zinfandel) to a serious, fullbodied red. Reds range from fruity with light to medium body, to rich and powerful. Depending on style, the wines pair well with a wide variety of foods.

Cabernet Sauvignon (Cah-burr-NAY So-veen-YOHN)

Cabernet Sauvignon is the worlds most famous red wine grape, often called the "chocolate" to Chardonnays "vanilla." The great distinction of the wine it produces, no matter where the grape is grown, is a very powerful and recognizable aroma of black currants. The most planted, top-quality vine variety in the world. Ages extremely well in the bottle, developing subtle flavor compounds.

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...its the body.

PAIRING FOOD AND WINE

PAIRING FOOD AND WINE

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The single most important aspect of wine and food pairing is not color,
but body. Delicate or lightly flavored foods work best with light-bodied wines. Stronger, heavier foods should be paired with medium to full-bodied wines.

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PAIRING FOOD AND WINE

Traditional Pairings

The basic rule used to be to pair white wines with fish and white meats like chicken; red wines with red meats. Ultimately, this style of pairing really relates more to body than to color. So, it works, to a degree. But this pairing rule is limiting. This approach has the body, texture and characteristics of the wine reflect those of the food. If there is indeed a best way to pair wine with food, this would be it. For example, in traditional pairing, the white wine with fish rule would keep you from an excellent match of broiled salmon and Pinot Noir. And the same would be true for the red wine with meat rule, which would preclude serving a Sauvignon Blanc with veal. Body to body pairing offers greater variety along with great taste. Remember, too, that sauces play a major role in pairing because they can completely change the taste and texture of a dish. A lightly flavored sauce can complement a delicate wine, but a heavy sauce needs some body in its wine partner.

Mirror Pairings

Difficult Pairings

There are few foods that cant be paired with complimentary wine. Those that can be difficult are very spicy foods (except for horseradish and mustard). These can work well with wines that are slightly sweet. The key is to avoid very tannic or acidic varieties. Smoked fish can make wine taste slightly metallic. Again, wines that are slightly on the sweet side can provide a good match. A good rule of thumb for chocolate or any dessert choice is to be sure that the wine is as sweet or sweeter than the dessert itself.

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INFORMATION PLEASE

INFORMATION PLEASE

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INFORMATION PLEASE

Reading the Label

The wine label reveals important information about what is inside the bottle and how the wine is likely to taste. Each component serves a specific purpose. 3 Varietal Designation This refers to the
dominant grape used in the production of the wine. By law, at least 75% of that particular grape variety must be used and an appellation is also required.
4

Brand Name

The brand name is the name given to the particular wine. It is not necessarily the name of the winery responsible for production. Many wineries offer several lines of wines. A brand name is mandatory, so if there is no brand name per se, the bottlers name is considered the brand.

1 2 3 4
Estate Bottled

Alcohol content is mandatory information on the label and it is always stated by volume. When the alcohol is more than 14%, the product is considered a dessert wine, not a table wine.

Alcohol Content

Estate Bottled
Estate Bottled is an optional addition to the label. However, it is a closely regulated term. It means that 100% of the wine came from grapes grown on land owned or controlled by the winery. The winery must then produce, age and bottle the wine on its premises.

Vintage Date

The vintage date indicates the year the grapes were harvested. In order for a wine label to carry a vintage date, 95% of the grapes used in production of the wine must have been harvested in that year. (Some years produce better grapes than others, primarily because of weather.) Wine without a vintage date is referred to as non-vintage or multi-vintage.

Barrel Select
This is a designation used at the discretion of the winemaker. While the information is not considered mandatory, it may be used to distinguish a special bottling.

The appellation of origin tells us where the grapes were grown. If the appellation is the name of a country, state, or county, at least 75% of the grapes must be grown in the place named. If the appellation is as specific as a certain vineyard, it is considered a viticultural area. A viticultural appellation requires that 85% of the grapes are grown there. 40

Appellation of Origin

Other Terms
Terms like Vintners Reserve, Single Vineyard, or Winemakers Choice are optional terms that call attention to the package. More often than not, these terms have as much to do with marketing as they do with the quality of the wine.

INFORMATION PLEASE

Is Your Knowledge Multi-Lingual?

While no one expects you to have the expertise of a master of wine, a working knowledge of popular international wines is helpful. Certainly, you should be familiar with any international wines offered on your wine list.

Australia

The wine industry is not new to Australia; many leading wineries are over 175 years old. Australia was originally known for producing robust, fullbodied red wines. Today, the country produces a variety of excellent wines. Also popular are the blends made from Chardonnay and Semillon and Cabernet and Shiraz.

label information

New Zealand

Like Australia, New Zealand is becoming known for many excellent wines, particularly their Sauvignon Blancs, which offer a unique and delicious flavor profile. The label information on wines from Australia and New Zealand is identical to that found on U.S. wines.

France

French wines are labeled for the most part by geographic region or appellation. The name of the appellation for these wines is paramount and should give a good indication of quality and taste. The name of the producer is also important, especially for wines from Burgundy and Bordeaux. The Appellation dOrigine Controlee, or A.O.C., designation means the wine does indeed come from where the label says since production has been controlled by the French Government.

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INFORMATION PLEASE

Italy

Italy is the worlds largest producer of wine. Wines are named for regions such as Chianti (Chianti is produced primarily from the Sangiovese grape) or by variety. The most popular Italian wines are the reds -approximately two-thirds of all Italian wines are red -- although whites are gaining in popularity. Italian wine production is also government controlled, the Denominazione di Origine Controllata, or DOC, being equivalent to the French AOC. By adding the word Garantita, and creating DOCG, the government is indicating what it considers to be the premier wine producers in the country. South Africa has a longer, unbroken history of winemaking than either Australia or California -- wines have been produced on the Cape of Good hope since the middle of the seventeenth century. The chief grape variety is by far Chenin Blanc, followed by Colombard, Sauvignon Blanc, and Chardonnay. Only about 15% of vineyards are devoted to red varieties.

South Africa

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INFORMATION PLEASE

South America

As South America has become more serious about quality production, their wines have grown in popularity. In Chile, dependably warm summers and plentiful water from snowmelt in the Andes ensure consistently good growing seasons. Maipo is the preeminent growing region with the most famous vineyards located right up against the Andes mountains. Chile dominates South American wine exports, but Argentina produces almost five times as much wine. Mendoza is the main growing region of Argentina and Malbec is the most widely planted red wine grape, producing intensely fruity, age-worthy wines.

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INFORMATION PLEASE

Turning Grapes into Wine

Turning grapes into wine is a relatively simple process. Turning grapes into a wine that tastes wonderful and will last becomes a little more difficult.

There are many who believe that wine is made in the vineyard and not in the cellar. Quality grapes, without question, are key, but fine wine is also the result of the successful completion of a series of processes.

Red Wine

Red wines are red because of contact between juice and skins before, during, and sometimes after fermentation. Red wine can be made only from dark-skinned grapes, while white wines can be produced from either light or dark-skinned grapes. The juice from all grapes is a light, fairly dull grey, the color for red wine coming from contact with the skins. As harvest time approaches for a specific variety, the grapes are monitored frequently to check levels of acidity and sugar. For red wines, growers often opt to pick when grapes are fully ripe or even overripe because the tannins will be much more developed. (Tannins are a group of chemicals that occur in some fruits and add astringency to their taste. They play an important role in the aging process.)

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INFORMATION PLEASE

Red Wine continued

Once grapes are harvested, they are transported immediately to the winery. All grapes are fed into a crusher/destemmer before fermentation. Destemming helps to eliminate the harsh flavors and astringent characteristics that stems can impart. The juice then goes into stainless steel tanks or vats and yeast is added. The fermentation process occurs when the sugar from ripe grapes comes into contact with yeast to produce alcohol and carbon dioxide gas. The larger the fermentation vat, the more difficult it can be to control the heat generated by the fermentation process. Red wines, being less delicate than whites, can withstand higher fermentation temperatures. In red winemaking, the concept is to extract as much usable wine as possible from the solids left in the fermentation vat. The gentler the pressure, the less coarse the wine. An important decision is what to do with this "press wine." The character of each vintage may determine how much press wine is included in the final blend. Virtually all red wines undergo a secondary fermentation. As well as making the wine more stable, the process, malolactic fermentation, makes the flavor softer, fuller and more complex by converting the harsh malic acid found in grapes to lactic acid.

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INFORMATION PLEASE

Red Wine continued

Once the secondary fermentation is complete, the wine is stored either in bulk (usually stainless steel) or in smaller amounts in oak barrels, which provide more air contact. Fullbodied reds can benefit from a little exposure to oxygen particularly since air encourages many of the reactions involved in barrel maturation. For this reason, many producers have a procedure of "racking" wine from one barrel to another, which can introduce an ideal amount of oxygen. Why oak? Oak is ideal for small barrels because it is hard, strong, water-tight, and its characteristics seem to have an affinity with those of wine. Wine aged in oak becomes clear and stable in the most natural way. The newer the barrel, the more oak flavor and tannin leeched into the wine. For this reason, new barrels are prized. In practice, new barrels are used only once or twice for the finest wines. The variety and quality of the wine will determine the ultimate maturation process. Once the wine is considered ready, it is filtered to remove any impurities and clarify the liquid. Then, the wine is bottled.

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INFORMATION PLEASE

White Wine

White wine can be made from either lightskinned or dark-skinned grapes provided the juice is separated from the skins carefully and early on.

Harvested grapes are put through the crusher/ destemmer as in the red wine process. The juice is then transferred to fermentation tanks. These tanks can be smaller and much more narrow than those used for red wines since prolonged exposure to skins is not an issue for white wines.

White wines are fermented cooler than most reds since they depend more on primary fruit aromas and have no need to encourage extraction. An increasing number of fine white wines are fermented in small oak barrels. The natural variation in temperature of such a small container can add complexity. Depending on the variety of wine and/or the decision of the winemaker, a secondary, malolactic fermentation may occur.

whites
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INFORMATION PLEASE

White Wine

While red wines often sit on the lees (the deposit of yeast left after fermentation) routinely, for white wines it becomes a deliberate decision. Some winemakers deliberately stir up the lees at regular intervals to give their white wines extra layers of flavors. Stirring the lees also minimizes the wines absorption of harsh tannins and flavors from the wood and tends to produce a smooth texture.

To ensure that wines are clear before they are bottled, they are put through cold stabilization to precipitate crystals. They are also filtered to remove any organisms that might cause unattractive odors, cloudiness, or additional fermentation in the bottle.

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WINE TASTING TERMINOLOGY

Acid: After-taste: Aroma: Astringent:

One of the four tastes of wine; a sour or tart sensation on the sides of the tongue and mouth. The flavor or flavors left after the wine is swallowed. The smell of wine derived from the grape. Critical term usually used to describe a relatively tannic white wine. Astringency causes a dry, mouth-puckering effect. A wine in which all aspects -- acidity, sweetness, tannins, alcohol -- make a harmonious whole. The weight of wine in the mouth. The smell of the wine. A smell, especially in oak-aged Chardonnay; not a tactile sensation. Wine with a simple, direct flavor; no bacterial or chemical taste. A wine that reveals a variety of aromas and flavor characteristics. An off, oxidized musty smell caused by a problem with the cork. Fresh and clean with a generous amount of acidity. No residual sugar taste or sense of sweetness. Too low in acid. Flavors and feel of the wine on the back of your tongue and after you swallow. Attractively acid. Literal term for a fruit element, not necessarily grape. Black currant, pear, citrus, pineapple are a few of the fruit flavors inherent in wines. Terms used to describe wines with good fruit; also used to describe white wine that is slightly sweet. 49

Balanced: Body: Bouquet (also nose): Buttery: Clean: Complex: Corked: Crisp: Dry: Flabby: Finish: Fresh: Fruit:

Fruity:

WINE INDUSTRY TERMINOLOGY

Fullness: Green: Herbaceous: Legs: Length: Light: Mature: Nose: Oaky: Oxidized: Round: Soft: Spicy:

The feel or weight of wine in the mouth. Too acid. Between grassy and flowery. Streams left on the inside of a glass after a relatively alcoholic wine has been swirled. The duration of a wines finish. A low degree of alcohol and body. Wine that is aged to its full potential. The aroma and bouquet of wine. A slightly sweet vanilla flavor imparted to wine when aged in oak casks. Harmfully exposed to oxygen. Good body, not too much tannin. Mellow, well-rounded quality to wine. Exotic spice and fruit flavors in whites, especially Gewurztraminer; pepper or cinnamon/clove in some reds. A natural compound that comes from skins, pits and stems of grapes as well as the wood in which the wine is aged. Generally, red wines have a higher level of tannin than whites because red grapes are usually left to ferment on their skins. Green, unripe, overly acidic. Can be desirable in light, dry whites; pleasant acidity. Distinctive aroma derived from oak aging. Distinct and desirable aroma derived from aging in oak. A positive feature of wines with lively acid and/or fruit.

Tannin:

terms

Tart: Vanilla: Wood: Youthful:

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WINE INDUSTRY TERMINOLOGY

A.O.C.:

The abbreviation for Appellation dOrigine Controlee, the French government agency that controls wine production in France. Imparts flavors and characteristics of the wood to wine. Used often for full-bodied white wines to impart creamy vanilla flavors and aromas as well as spice. The process of pouring wine from its bottle into a carafe to separate the sediment from the wine. An abbreviation for Denominazione di Origine Controllata, the control group for wine production in Italy. An abbreviation for Denominazione di Origine Controllata e Garantita, a designation used in Italy on some of the finest wines. The process by which grape juice is made into wine. A wine that has additional grape brandy added to raise the alcohol content. This fermentation process is a tool selected by the wine maker to reduce acidity and soften the wine.

Barrel Fermentation:

Decanting:

D.O.C.:

D.O.C.G.:

Fermentation: Fortified Wine: Malolactic Fermentation:

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WINE INDUSTRY TERMINOLOGY

Methode Champenoise: Reserve:

The traditional process by which champagne is made. A term sometimes found on labels of American wines to indicate a better quality wine. The term has no legal significance. The amount of unfermented sugar left in a wine after fermentation is complete. Indicates how dry or sweet the wine will be. Preservative phenolics found mainly in red wine and derived mainly from dark grape skins as well as seeds and stems. The dominating grape in a given wine. In the U.S., wines must be at least 75% of the varietal that appears on the label. The year grapes are harvested. If a wine shows a vintage date, 95% of the grapes must have been harvested that year.

Residual Sugar:

Tannins:

Varietal:

Vintage:

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NOTES

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Constellation Wines U.S. PCOR