For the love of wine!

Transcription

1 For the love of wine! 28 th of May 2012 George Naim Château Qanafar Eddy Naim Château Qanafar Hiba Salloum Oenologist, winemaker, Umami Club

2 Content Introduction to wine Wine tasting and appreciation Recognizing wine faults 2

3 Introduction to wine What is wine? Simply, grape juice transformed into an alcoholic drink! But how? Brief history Evidence suggests it may have started in Georgia around 6000 BC Moved to Phoenicia and from there to Europe (Romans, Greeks, French, Spaniards) through Phoenician traders The Mediterranean terroir is ideal for growing grapes: Climate: temperature and diurnal variation, elevation, humidity, wind, exposure to sun, all leading to ideal macro and microclimates Soil & water attributes: soil type & nutrition, water availability 3

4 Introduction to wine Kinds of grapes (varietals) Table Grapes Health benefits: Vitamins A1, B1, B2, B6, antioxidants Grape seed oil.. Wine Grapes Red: Cabernet Sauvignon, Merlot, Syrah (Shiraz), Carignan, Pinot Noir, Caladoc, Alicante, Barbera, St. Jovese, Nebiolo, Tempranillo, Grenache, Malbec, Zinfandel (Primitivo) White: Chardonnay, Sauvignon Blanc, Viogner, Muscat, Riesling, Semillon, Chenin Blanc, Obeidi, Merwah 4

5 Introduction to wine Characteristics of different varietals Red Cabernet Sauvignon Cassis, black berries, cedar, green pepper, chocolate, prune Merlot Supple and richly colored wines with a nutmeg spiciness, and plummy fruitiness. Blends well with Cab Sauv and is ideal for early drinking. Syrah (Shiraz) Fruity in general, spicy blackberry, plum, peppery flavors, licorice, bitter chocolate, mocha Cinsault Spicy, aromatic, low tannins, used for mellowing out harsh tannins in other varietals 5

6 Introduction to wine Characteristics of different varietals Red Grenache Cherry color, aroma and flavor, can make good rosé wine Carignan Good grapy juicy fruit, medium tannin, blends well with grenache. Pinot Noir Aroma of raspberries or strawberries. Mostly light in color, but elegant. Takes a lifetime to make well Zinfandel (Primitivo) Deep red purple color, berrylike, jammy-intense, spicy 6

7 Introduction to wine Characteristics of different varietals White Chardonnay Fruity, lemony notes, crisp, elegant Sauvignon Blanc Fresh, grassy, mineral, sweetly tropical, crisp, elegant Viogner Floral, Fruity, spicy, citrus, apple, apricot, peach Riesling Flowery, perfumed, citrus, crisp, distinctive flavor, ripens quickly and early Obeidi and Merwah Local grapes. It is claimed that Obeidi is the father of Chardonnay! 7

8 Introduction to wine Wine-making process overview 8

9 Introduction to wine Primary (alcoholic) fermentation The transformation of glucose and fructose sugars into alcohol (and hundreds of other compounds (CO 2, acids, alcohols, aldehydes, esters, other more complex compounds). Two styles of winemaking: Selected yeast is used for particular characteristics. The fermentation is better controlled Indigenous (natural) fermentation (no yeast is used). Wild yeast / bacteria can drag the fermentation in undesired directions (result: complexity but potential off-flavors) In both cases the must temperature is closely controlled between: C for red C for white The quality of the wine depends on the success in controlling the fermentation (Temperature, aeration, speed, homogeneity of the must) All the sugar must be fermented down to below 2 g/lit. (dry wine), except in the case of sweet wines 9

10 Introduction to wine Secondary (malolactic) fermentation - MLF Malic acid Lactic acid HOOC-CH 2 -CH 2 -COOH CH 3 -CHOH- COOH (Compare with acetic acid: CH 3 COOH) To allow the MLF to take place is a winemaking choice, not all wines have gone through it Except for Chardonnay, usually only done for red varietals Important: If MLF is allowed to take place, it should fully complete otherwise it can continue in the bottle after bottling The completion can be achieved over a long period of time (thru winter). Once the MLF is complete the wine is ready for bottling 10

11 Introduction to wine Blending wine Usually, each varietal is fermented separately and aged for some time in SS tanks or oak barrels until well stabilized Various blends are made containing different ratios of each varietal (components) Very stringent wine tasting is performed and the best (tastiest) blend is decided The final blend is prepared accordingly and can be stabilized, stored in SS tank or filled in bottles, or sold in bulk! Regular sensorial evaluation and laboratory testing are performed at every stage to ensure continuous and proper quality control 11

12 Introduction to wine Lebanese wine Hectares for Viticulture Growth: Hectare per year Production: 5 million bottles per year in million bottles per year in 2011 More than half exported 12

13 Introduction to wine Lebanese wine Can claim noble classification! High class with rich heritage for more than 6000 yrs. Established by the Canaanites, the Phoenicians and our current professional industry Lebanese wine should be the norm for others to follow!! Highly regarded outside Lebanon underestimated locally!!?? The Lebanese show off with French wines! ZAWAQ: A great document in support of Lebanese wine 13

14 Introduction to wine About Chateau Qanafar A family business Location At 1200 m altitude in the mountains of Khirbet Qanafar 20 Km South of Chtaura, just after Kefraya Capacity Currently 15-20k bottles By 2013: k bottles Philosophy Production of natural wines of the highest quality possible 14

15 Content Introduction to wine Wine tasting and appreciation Recognizing wine faults 15

16 Wine tasting and appreciation Introduction Tasting is not simply drinking some wine, it is to discovering its secrets!!! Tasting can be learned, educated, evolved with the body and spirit as well as it varies in due time and modes. Wine appreciation, just like appreciating any art, requires experience to develop. It is not just like art, it is an art!!! 16

17 Wine tasting and appreciation Introduction You can like the wine without being an expert and taste a wine without prior training. This perception is immediate and total. However how often have you been tasting a glass of wine, and you think to yourself I KNOW WHAT THAT AROMA IS but you just cannot put a name to it. 17

18 Wine tasting and appreciation Tasting procedure Wine enthusiasts generally follow the same procedure in evaluating a wine These are also known as the FIVE S steps: See, Swirl, Sniff, Sip and Savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity and connectedness (the bond between the wine and its land of origin / TERROIRS). 18

19 Wine tasting and appreciation Look / appearance While the wine color itself may not (consciously!) contribute significantly to the pleasure the wine brings you, it can tell you a lot about the wine in the glass before you even raise it to your nose or lips. Color: Tilt the glass sideways over a white surface, we need ample lighting You can guess the age of a wine by observing its rim Red: a purple tint may indicate youth while orange to brown indicates maturity White: the rim can indicate age as well as whether the wine was aged in oak 19

20 Wine tasting and appreciation Look / appearance Clarity (or transparency) Most wines are relatively clear The opposite of clear would be opaque (suspended particles), sometimes seen in unfiltered wines Note that suspended particles is acceptable for old wines but undesirable (though not detrimental) in unfiltered wines It is not toxic at all, it is perfectly ok to drink it but may be a bit bitter because the wine still contains all its grape proteins Sparkling Presence of CO 2, which is an anti-oxidant; makes the wine bubbly 20

21 Wine tasting and appreciation Look / appearance Alcohol content & sugar levels: Look at two aspects when swirling the wine DISC Look at the glass sideways and notice the transparent fluid on the surface of the wine. Note the thickness of the disc. The thicker this disc, the higher the alcohol content of the wine (from 11.5% to 16% in sweet wine) LEGS The number of legs increases with alcohol content; wine with more alcohol will have more legs. The slower the tears flow down, the higher the residual sugar level in the wine 21

22 Wine tasting and appreciation Smell / aromas A wine s aromas are often called the wine's nose. Swirl the wine and then immediately bring the glass to your nose and inhale deeply to fully appreciate the aromas. Don't be afraid to really get your nose right in the glass to really pick up all those subtle aromas! Aroma: it is the olfactory perception of a food which is made of a mixture of volatile molecules A wine s aroma is no different! Generally refers to "pleasant" smells as opposed to odors which refer to an unpleasant smell or possible wine fault 22

23 Wine tasting and appreciation Smell / aromas Aromas can be: those of the grape variety itself, these aroma compounds are present in the skin and juice of a grape berry, very volatile and can be detected easily those derived from fermentation and aging in oak those that develop through bottle aging: chemical reactions between acids, sugars, alcohols and phenolic compounds create new smells known as the wine's bouquet Our nose is sensitive about different aromas, classified in classes such as: Fruity Spicy / Sweet Example: Benzaldehyde is the compound responsible for cherry aromas Roasted / Toasty Vegetal Floral Animal 23

24 Wine tasting and appreciation Taste / flavor After all the buildup, actually tasting the wine s flavor is the culmination of the whole wine tasting ritual. There are many components to the taste of a wine and it does not just include the actual flavors you experience. Wine is a complex sensory experience stimulating many senses. Along with the taste, the feel of the wine in your mouth, its balance, and its aftertaste and aromas are all equally important. For a balanced wine we should have acidity, tannins, alcohol and suppleness. All these elements together in equilibrium & harmony make the wine great. 24

25 Wine tasting and appreciation Taste / tannins The tannins in wine are from two sources: 1) from grape seeds, skins and stems, and 2) from oak barrels in which wine is aged. They are going to constitute the body of the wine and its structure. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth called astringency The more tannic extraction during wine production, the less aromas will be expressive. It is the reason for which white wines are more aromatic than reds. The 5 elementary tastes: 1. Bitterness 2. Sourness 3. Saltiness 4. Sweetness 5. Umami = Savory in Japanese 25

26 Wine tasting and appreciation Taste Sip the wine and move it around in your mouth for a few seconds before swallowing or spit it out. Let it reach all of your palate and even suck in some air to help further liberate its perfume. How would you describe the texture of the wine on your palate? 1. Attack: It is the first impression the wine makes on your palate when you first put it in your mouth 2. Midpalate: It is the flavor profile of the wine after the initial attack and before the finish. A great wine should be consistent, making a good impression throughout the tasting process 3. Finish (or aftertaste) - The finish is another aspect of the wine flavor that often goes overlooked for novice wine tasters yet is one of the most important characteristics that distinguishes the greatest wines in the world. Great wines have a long, lingering finish which is flavorful, balanced and entices you to go back for the next sip. Pay attention after swallowing or spitting the wine. Does the flavor drop off immediately (short or no finish), does it linger but have an odd or unpleasant aftertaste, or does it reverberate on your palate with beautiful flavors that last a long time (long finish)? 26

27 Content Introduction to wine Wine tasting and appreciation Recognizing wine faults Flaw or fault? Some common flaws and faults 27

28 Recognizing wine faults Flaw vs. Fault? Flaw vs. Fault: Intensity! Flaw: Minor departure from an acceptable norm and one that causes the wine to be atypical and less than normally enjoyable Fault: Major departure that spoils the wine, is significantly atypical, usually unpleasant and often undrinkable 1 Sensorial contribution Can be a good thing! Fault Flaw Detection threshold Concentration of off-character 1 Source: BCAWA 28

29 Recognizing wine faults Some common flaws and faults Name Description Causes Judging implications Hydrogen Sulfide (H 2 S) Very volatile, intense rotten egg aroma - Yeast strain - Low must N - Grape varietal - Poor aeration during fermentation - Elemental S in vineyard - Confirmed using copper penny - Cover and shake glass to dissipate Ethyl Mercaptan Less volatile than H 2 S, reminiscent of skunk, garlic, cabbage, or propane (used as a natural gas additive). - Formed by yeast after fermentation, especially if H 2 S already present - Confirmed using copper penny - Shaking may reduce intensity but usually persists Thiols and Disulfides Rubbery or burnt rubber odor, and rubbery / soapy taste. - Usually converted from ethyl mercaptan - Sulfury / rubbery character that is unaffected by the penny test - Permanent fault 29

30 Recognizing wine faults Some common flaws and faults Name Description Causes Judging implications Acetaldehyde Quite distinctive: straw-like, sherry-like. Taste a glass of wine that has been sitting overnight! - Excess oxygen oxidizes ethanol into acetaldehyde - Very small amounts may increase complexity - Avoid saying wine is oxidized because other compounds can also be oxidized (e.g. pigments) Malolactic fermentation in bottle Musty, stale dishcloth, swampy characters with or without a slight fizziness. - Bottling without ensuring MLF has completed - Bottling without preventing MLF from taking place - Depending on intensity could be a flaw or a fault Yeast fermentation in bottle Yeasty, effervescent wine possibly with off-characters - Wine bottled with residual sugar and viable yeast cells - Wine bottled without steps taken to prevent fermentation - Slight fizziness may not be unpleasant in dry whites, but usually not desirable in reds 30

31 Recognizing wine faults Some common flaws and faults Name Description Causes Judging implications Ethyl Acetate The most common ester found in wine. Unmistakable nail polish remover odor (solvent, acetone) - Damaged grapes in vineyard - Acetobacter converts alcohol made by wild yeasts into acetic acid which reacts with EtOH - At extremely low levels it can add complexity, but any noticeable acetone characters is a serious fault with the wine undrinkable 2,4,6 trichloroanisole (TCA) The culprit for corked wine! (vin bouchonné) Musty barrels, earthy, dank, mouldy wood, mouldy newspaper Extremely low threshold - Naturally occurring airborne fungi and/or bacteria metabolize chlorinated phenolic compounds into TCA - Considered a serious fault - Some people aren t sensitive to it at all and may never notice it - About 5% of all bottles can be expected to be corked Volatile Acidity Refers to acetic acid but also includes some others. Only a slight contribution to aroma but ethyl acetate is often also present. Present in the mouth, particularly lingering aftertaste. - Acetobacter - Damaged grapes in vineyards can provide large inoculum which thrives in unattended caps - Some wines have embraced VA! - Can be a positive contributor to complexity but can quickly overwhelm 31

32 Recognizing wine faults Some common flaws and faults Name Description Causes Judging implications Brettanomyces (Brett) Barnyard, horsey, sweaty, leathery, meaty character. - Contamination of grapes, wines, and equipment by the surface yeast, brettanomyces spp and its production of tetrahydropyridines. - Arguably increases complexity at reasonable levels - Detected as aftertaste and by rubbing sample between clean hands 32

33 Thank you for attending! 33