Wine Tas)ng and Apprecia)on. Presented by Keith Nichols Nichols Winery

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1 Wine Tas)ng and Apprecia)on Presented by Keith Nichols Nichols Winery

2 Background, Nichols Winery Winery started in 1991 First Chardonnay, Talley Vineyard in 1992 First Pinot Noir, Sierra Madre Vineyard expanded Chardonnays to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve 1996 expanded Pinot Noirs to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve 1996 Introduced Cabernet Sauvignon from Vinas Del Sol Vineyard 1996 Introduced Zinfandel from Cienega Valley Vineyard Nichols Winery & Cellars

3 Background Cont Introduced Sister Label called Soleil & Terroir; Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon 2002 Introduced Syrah to the Nichols Line 2005 Introduced Sauvignon Blanc to the Nichols Line 2006 Introduced Tempranillo and Pe)te Sirah and Primi)vo, to the Nichols Line Silver Fox Brand, high quality Mid-Point wines were introduced in introduced Pe)te Verdot Nichols Winery & Cellars

4 Introduc)on outline Mission statement Winemaking Philosophy Marke)ng Philosophy Wine Produc)on- Materials required and wine making and wine Quality Wine making processes Wine /Food Compa)bility Wine Apprecia)on and Tas)ng Glass selec)on, Wine opening, Wine e)que]e, Tas)ng process for enjoyment of wine Nichols Winery & Cellars

5 Mission Statement Make world class wines Wine making decisions are based on quality and never on quantity Every decision is made with the consumer in mind Nichols Winery & Cellars

6 Winemaking Philosophy Both a scientific and artistic approach, mixing the two results in excellent wine One needs to stay in close contact with the fruit leading up to harvest Nurture the wine through the winemaking process Nichols Winery & Cellars

7 Marke)ng Philosophy Ultra-Premium Wines Top down winemaking Wines are made for the Ultra-Premium Market Vineyard Designated Wines produced Vineyard blends and reserve blends are also produced for the consumer Wines are not for all wine shops/restaurants Qualify accounts, as to, are the wines a good fit? Nichols Wines are an excellent value Nichols Winery & Cellars

8 Nichols Red Wine process 2/3 Fruit Crusher/ destemer Red Grapes 1/3 of Fruit Open top fermenter 7-10 days Press Tank for 2 day Of se]ling Barrel aging 12/24 months Tanks for se]ling and bo]ling Prepara)on Bo]ling Nichols Red Wine Produc)on Nichols Red Wine Process Diagram

9 Pinot Noir Made in tradi)onal California style Fermented in small open top fermenters 1/3 Whole cluster fermented 7-10 days fermenta)on Pressed and racked into tank for se]ling 2-3 days Racked into 100 % French Oak Barrels 1/3 New French Oak Malo La)c Fermenta)on; 100 per cent Aged months in French Oak sur lees Aged on the bo]le months before release Nichols Winery & Cellars

10 Cabernet Sauvignon, Merlot, Cabernet Franc, Meritage Fermented in small open top fermenters 1/3 Whole cluster fermented 7-10 days fermenta)on Pressed and racked into tank for se]ling 2-3 days Racked into 100 % French Oak Barrels 1/3 New French Oak Malo La)c Fermenta)on; 100 per cent Aged months in French Oak sur lees Aged on the bo]le 24 months before release Nichols Winery & Cellars

11 Nichols Oaked White Wine Process Tank Se]ling White Wine Grapes Whole Cluster Press Barrel Fermenta)on & Months Barrel Aging Blending of Barrels & se]ling Light Filtering Cold Stabiliza)on, Bo]ling prepara)on Chardonnay Bo]ling White Wine Produc)on Nichols, Soleil & Terroir Oaked White wine process diagram

12 American & French Oak Barrels Tight grain oak barrels - From forests that grow away from lakes/streams - Grow slower therefore the grain is )ghter - More extractable solids come to the surface during toas)ng - Counter-acts less of the wines natural fruit flavors Loose grain oak barrels - From forests that grow near lakes/streams - Grow faster therefore the grain is looser Allier, Never, and Trancias forests used for French Oak 3 year air drying of oak Nichols Winery & Cellars

13 Nichols Chardonnay, Pinot Blanc and Sauvignon Blanc Nichols Winery & Cellars

14 Chardonnay & Pinot Blanc Whole cluster pressed Se]les in the tank for 2-3 days Racked into French Oak Barrels Each barrel is inoculated with Perise de Mousse Yeast 100% barrel fermented and aged sur lees Malo La)c fermenta)on 100% months in the oak months of bo]le age before release Nichols Winery & Cellars

15 Soleil & Terroir Brand Red Wine process of Nichols 2/3 Fruit Crusher/ destemer Red Grapes 1/3 of Fruit Open top fermenter 7-10 days Press Tank for 2 day of se]ling Barrel aging 12/24 months Tanks for se]ling and bo]ling Prepara)on Bo]ling Nichols Winery Red Wine Produc)on Soleil & Terroir Red wine process diagram

16 Soleil & Terroir Oaked White Wine Process Tank Se]ling White Wine Grapes Whole Cluster Press Barrel Fermenta)on & Months Barrel Aging Blending of Barrels & se]ling Light Filtering Cold Stabiliza)on, Bo]ling prepara)on Chardonnay Bo]ling White Wine Produc)on Soleil & Terroir Oaked White wine process diagram

17 Soleil & Terroir Brand Same level of quality and detail in winemaking as the Nichols Brand Soleil & Terroir uses the same quality of fruit as the Nichols Brand French Oak and America Oak are used for aging the Soleil & Terroir wines Wines target a lower price-point then the Nichols brand Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon are the Varietals introduced Nichols Winery & Cellars

18 Silver Fox Red Wine Process Crusher/ destemer Press Red Grapes Tank fermenter with pump over Tank aging Into Barrels for aging Blending & se]ling Filtering Bo]ling prepara)on Bo]ling Silver Fox Red Wine Produc)on Red wine process diagram

19 Silver Fox UnOaked White Wine Process White Wine Grapes Whole Cluster Press Tank fermenter and aging Rack, Cold Stabiliza)on & se]ling Sterile Filtering Bo]ling prepara)on Bo]ling Silver Fox White Wine Produc)on UnOaked White wine process diagram

20 Silver Fox Brand High quality winemaking and detail in fruit selec)on Brand targets mid level price points Brand was created for Asian market Brand has been well received in the U.S, China, Taiwan and Japan Markets Brand was started in 2006 Un-oaked Cabernet Sauvignon (Black Label) as well as Oaked Cabernet Sauvignon ( Red Label) were introduced, Merlot, Zinfandel and Sauvignon Blanc were also introduced. Nichols Winery & Cellars

21 Wine/Food Paring Wine and food paring is very individual Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. Heavy reds in general will not go with fish. It can give a steely taste. Match your meals sauces to a wine, rather than the protein or meat. blackened (spicy) fish with a Syrah (red) white fish with a delicate sauce, with Chardonnay Red Pasta sauce with Merlot or other similar reds Nichols Winery & Cellars

22 Wine/Food Paring Wine and food paring is very individual Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. Heavy reds in general will not go with fish. It can give a steely taste. Match your meals sauces to a wine, rather than the protein or meat. blackened (spicy) fish with a Syrah (red) white fish with a delicate sauce, with Chardonnay Red Pasta sauce with Merlot or other similar reds Nichols Winery & Cellars

23 Wines Fruit/Creamy Cream Sauce Red Sauce Shellfish Sole/ Salmon Spicy Poultry Game Lamb/ Pork Veal Beef Strong Mild Cheese Chocolate Desserts Dishes Dishes Halibut Food Duck Cheeses /Cream Dips White Wines Chardonnay o o o o o Sauvignon Blanc o o o o o Pinot Grigio o o o o o o o o Riesling o o o o o o o o Gewurztraminer o o o o o o o Viognier o o o o Sparkling Wine Extra Dry/Med Dry o o o o Brut: Dry o o o o Prosecco o o Red Wines Cabernet Sauvignon o o o o o Merlot o o o o o Cabernet Franc o o o o Pinot Noir o o o o o o o o Syrah/Shiraz o o o o Zinfandel o o o o o Sangiovese o o o o o Tempranillo o o o o o Chian) o o o o o Malbec o o o o o Pe)te Sirah o o o o

24 Wine glass selec)on Shaped to direct wine to part of mouth for most flavor apprecia)on. Bowls are tapered upward with a slightly narrower opening on top. Shape helps capture & direct aroma toward mouth and nose Red wine glass bowl is fuller and rounder with a larger opening. White wine glass bowl will be more U shaped and upright to allow wine to stay cooler. Sparkling wine glass (or flute) is upright and more narrow to retain the carbona)on and display co2 bubbles on the side. Dessert wine glass is smaller to direct the wine to the back of the mouth so the sweetness doesn't overwhelm. Nichols Winery & Cellars

25 Wine Opening Foil cu]er is used to cut top of foil off Young wines, use corkscrew to extract the cork Center the corkscrew on top of cork and screw into cork Use 2 stage medal flaps on side of bo]le top to pull up on cork. Older wines, use a co2 cork pop opener Co2 pushes the cork up and out. Sparkling wine, twist the wire to loosen and remove wire Hold plas)c cork and turn the bo]le while the cork pops out Screw top wine bo]le grab the top of cap to brake seal Twist off the cap Nichols Winery & Cellars

26 Wine E)que]e Don t worry about wine e)que]e at a winery, it is a place to learn about wine and enjoy wine When wine tas)ng at a winery, it is OK to discard wine and also spit wine Dining at restaurants, it is acceptable to bring a bo]le of wine and pay a corkage fee. Ask your waiter or sommelier to recommend a wine to match your dinner of choice. Server will present the wine you ordered or he recommended to you. Cork will be presented to you for you to inspect for mold or dryness. It is acceptable to reject a wine Check for proper temperature for the wine served Nichols Winery & Cellars

27 Wine E)que]e at home Start with a light wine to start the evening Use proper glasses for your guest Choose wines that go well with the food of the evening Ask your waiter or sommelier to recommend a wine to match your dinner of choice. Pour glass to ½ volume or half of a glass Guests should let the host serve you wine unless they say help yourself. Dinner par)es, always bring a bo]le of wine. If unsure what to bring, then bing a bo]le of Pinot Noir, it is the most versa)le wine variety. Do not expect your wine to be served at the dinner party Nichols Winery & Cellars

28 Wine Giq E)que]e Buy a wine you think they will enjoy, if you know them. If you know the person, it is OK to buy a wine you think they will like. Pinot Noir is always a good choice. It matches with many food choices It can be drank for itself Shop at a good wine shop and ask for help picking a wine. If you are s)ll lost for choices, then pick a Nichols wine, Soleil & Terroir wine or a Silver Fox wine. During the warm part of the year choose a white wine. Nichols Winery & Cellars

29 What are the rules of wine tas)ng? Do not introduce intrusive smells, such as perfume Use good ligh)ng Try to be quiet so you do not disturb others Do not discuss the wine with other during tas)ng, you may influence others Write notes, to aid memory, and to monitor the progress of the wine Always spit if you are tas)ng more than a few wines Think carefully about the wine Keep your glasses clean Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

30 Why is wine tas)ng important? Wine tas)ng tells us about wine s personality Wine tas)ng sets us up for a heightened experience of pleasure It gives us a greater awareness of the wine and its quality The goal is to determine if we like the wine Wine will enhance the flavor of food Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

31 What are the senses we use to appreciate wine? The sense of sight The sense of taste The sense of smell And to some extent, the tacgle or touch sense Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

32 What does the sense of smell do for us? The sense of smell is very complex Olfactory area is located at the upper end of the nasal passage Odors reach Olfactory through an extremely narrow opening in the nose Odors also reach Olfactory through the pharynx, which connects nose to the throat Olfactory has millions of receptors Everyone perceives odors at different levels or amounts Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

33 What does the sense of taste do for us? Taste of sweet, from the )p of tongue Taste of salt, from the sides, just beyond the )p of the tongue Taste of sour, from the sides of tongue Taste of bi]er, from the top/back of tongue Taste of Umami, words such as savour, essence, pungent and meaty are used to describe Umami. Due to the posi)on on the tongue, sweet is perceived first, then salt, sour and bi]er Everyone has a different threshold level for detec)ng flavors Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

34 What does the sense of touch do for us? Tac)le senses are, heat, cold, astringency, fullness or viscosity Mucous membranes are sensi)ve to the dehydra)ng effect of alcohol Tannins create a different sense of dryness, coagula)ng of saliva Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

35 Visual Impression or sight s importance Is the color what you expect for the wine you are tas)ng? Does the wine have the right color intensity? Color hue, does it have the right color hue? Does the color make you angcipate the wine and want to experience it further? Is the wine cloudy? Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

36 Wine color by varietal and food match Table Wine Preferred Color Food match or usage Sauvignon Blanc Yellow to light Golden Fish, shellfish, meat, spicy dishes; aperitif Chardonnay Yellow to light Golden Fish, shellfish, meat; cheese, aperitif Sangiovese Medium red Pasta, meat, cheese; aperitif Pinot Noir Low to medium red Fish, meats, shellfish, spicy dishes, cheese; aperitif Merlot Medium red Meats, pasta, cheese Cabernet Sauvignon Medium red Meats, cheese, chocolate Meritage Medium red Meats, cheese, chocolate Cabernet Franc Medium red Meats, cheese, chocolate Syrah Medium red Meats, cheese Zinfandel Medium too dark red Meats, spicy dishes, cheese, chocolate Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

37 Wine and food match Table Wine Wine Color Food match or usage Sauvignon Blanc Chardonnay Yellow to light Golden Yellow to light Golden Fish, Squirrel Fish, crab, Begger s Chicken, Noodles, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, and meats; aperitif Fish, Squirrel Fish, crab, Duck, Begger s Chicken, Kung-Po Chicken, Noodles, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, and meats; aperitif Sangiovese Medium red Begger s Chicken, Kung-Po Chicken, Noodles, Lions heads pork meatballs, pasta, cheese; aperitif Pinot Noir Low to medium red Fish, Squirrel Fish, crab, Duck, Begger s Chicken, Kung-Po Chicken, Noodles, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese; aperitif Merlot Medium red Noodles, Pasta, Duck, Lions heads pork meatballs, Sweet & Sour ribs, meats, cheese; aperitif Cabernet Sauvignon Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, cheese Meritage Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, cheese Cabernet Franc Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, cheese Syrah Medium red Squirrel Fish, Duck, Begger s Chicken, Kung-Po Chicken, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese Zinfandel Medium/dark red Squirrel Fish, Duck, Begger s Chicken, Kung-Po Chicken, Noodles, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

38 Temperature and its affect on wine Wine needs to be at its correct temperature to show its true character Wine complexity will not show correctly at the wrong temperature Smell, vola)le compounds are released more quickly as temperature rises Taste; sugar, acidity, tannins, carbonic acid, and alcohol are temperature related Warmth reinforces impression of sweetness and acidity Cooler temperature emphasize bi]erness and tannic astringency Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

39 Common wine-tas)ng terms Tas)ng Chart Heady Very sweet Sweet Soq Dry Alcohol degree Generous Vinous Light Weak Flat Watery Flat Fresh Green Sour Tart Hard Wine Hard Hot Bi)ng Sharp Astringent Bi]er Ace)c Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

40 Sugar s affect on taste of wine Dry means there is no detectable sweetness Sweet means there is some percep)on of sweetness up too very sweet Sweetness, alcohol has a slight sweetness therefore high alcohol can give an impression of sweetness Fruity wines can give an impression of sweetness Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

41 Tannins and Bi]erness affect on taste of wine Bi]erness is associated with tannins Bi]erness should not be detected in wine It is sensed on the back of the tongue and back of the throat Tannin comes from skins, therefore tannin is mainly associated with red wines Tannin is the drying sensa)on that covers the teeth, cheeks and gums Tannins can be either, coarse and sandy or fine and smooth. Tannins combine with the protein in your mouth to give a dry sensa)on Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

42 Acidity and salt s affect on the taste of wine Acidity is the tart character in wine Sauvignon Blanc and Rieslings have the most acid or tartness Red wines have lower percep)on of acid or tartness Ports have the lowest percep)on Salt may be perceived at very low level due to minerals in some wine, but only in wines made badly Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

43 Texture in wine, what is it? Texture is the mouth feel Texture is the perceived weight of the wine Some wines such as Sauvignon Blanc will have less weight than an oaked Chardonnay Oak gives wines more weight or texture Ideal mouth feel should be smooth, almost creamy or silky Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

44 Structure in wine, what does it mean? Structure includes, acidity, sugar, bi]erness maybe, tannins (in red wine), alcohol, weight and mouth feel, as well as intensity of fruit flavor There should be balance in all of these components Therefore wines with high sweetness should have good acid to balance the sugar Higher levels of tannins require a higher alcohol level to give more body When a wine is in balance, it can be described as being harmonious Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

45 Judging wine quality, how do I do it? Intensity of flavor means the wine should have bright fruit flavors The fruit aroma should be highly apparent on the nose Balance; are the structural elements there and are they in balance, meaning not one over powers the others Good balance means the wine has harmony Length; does the wine fade fast or does it linger on the palate, prolonging the experience Complexity; means there are layers of flavor A complex wine will have mulgple flavors; spice, coffee, cedar, cherry, strawberry, oak, etc. Flavors in the mouth will change, over Gme, in a complex wine Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

46 O.K. Now what do I do to taste? Pour the wine in a tas)ng glass Look at the color by pusng the glass against a white background Swirl it around, this creates more surface area and provides more aroma Put your nose in the glass and smell Swirl again and taste the wine, hold it in your mouth and draw air through your mouth Think about what you are tas)ng Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

47 Pinot Noir Wine Taste Flavor Profile, Pinot Noir Smoke Toast Earthy Leather Mushroom Blackberry Cedar Caramel Pinot Noir Pinot Noir Cassis/Black Currant Vanilla Cherry Spice Oak Barnyard Tea Plum

48 1999 Cabernet Sauvignon Vinas del Sol Vineyard Wine Taste Flavor Profile Nichols 1999 Cabernet Sauvignon Nichols Cabernet Sauvignon Smoke Toast Blueberry Blackberry Cedar Caramel Vanilla Chocolate Nichols Cabernet Sauvignon Cassis/Black Currant Cherry Plum Oak Cigar/Tobacco Boysenberry

49 Pinot Noir Cedar Caramel Pinot Toast Noir Flavor Profile Smoke Earthy Pinot Noir Pinot Noir Leather Mushroom Blackberry Cassis/Black Currant Vanilla Cherry Spice Oak Barnyard Tea Plum

50 Chardonnay Chardonnay Flavor Profile Smoke Toast Butter Tropical Fruit Citrus Pineapple Cedar Chardonnay Apricot Caramel Chardonnay Melon Vanilla Spice Apple Oak Flint Honey Fig Pear

51 Wine Serving Temperatures Sparkling wines Description Temperature Dry, fruity Well chilled 39-43F or 4-6C White Wines Light, acidic Well chilled 43-48F or 6-9C Exotically aromatic Chilled 46-50F or 8-10C Full-bodied, woody Cool 57-61F or 14-16C Rose wine Well chilled 43-48F or 6-9C Red wine Light, fruity Cellar temperature 54-57F or 12-14C Medium bodied Moderately warm 61F or 16C Full-bodied, tannic, mature Room temperature 64-68F or 18-20C Dessert wines Chilled to Moderately Warm 54-61F or 12-16C Cellaring of wines Cellar temperature 55-60F or C Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines

52 Birds Nest s Fruit and Wine Nichols Winery & Cellars

53 Summary, Nichols Winery Wine quality, in general, is based on price of the wine. Knowledge of wine production, explains the cost of wine, and therefore the price of wine. Wine can enhance the dinning experience. Wine is a great social drink to share with others. Knowing proper wine etiquette will also enhance the wine experience. Proper wine knowledge makes the wine experience more enjoyable and fun. Wine can be an enjoyable experience for all social settings. Nichols Winery & Cellars

UNDERSTANDING WINE Class 1 Worksheet

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