Wine 101 training

Introduction to Wine

• WSET Level 1 Award in Wines: A one-day course for beginners.

• Goal: Simplify the understanding of wine differences and provide knowledge on various styles, grape varieties, wine service, and food pairing.

• Objective: To read labels and anticipate wine characteristics.

• Statement by Ian Harris, Chief Executive, WSET.

Contents Overview

• 1. What is Wine?

• 2. Growing Grapes

• 3. Making Wines

• 4. Types and Styles of Wine

• 5. Principal Grape Varieties

• 6. Examples of Wines

• 7. Storage and Service of Wine

• 8. Introduction to Tasting

• 9. Pairing Wine and Food

What is Wine?

• Wine is fermented grape juice.

• Process: Crushed grapes release juice, which ferments to convert sugars into alcohol and carbon dioxide.

• Key Components of Grape:

• Grapes Types: White and Black. Black grapes have colored skins with tannins.

• Parts of a Grape:

  • Skins: Contain tannins and color.

  • Pulp: Soft, contains juice (water, sugar, acid).

Growing Grapes

• Grapes grow on vines that produce annually post-maturity.

• Growth Cycle:

• Spring: Vines flower.

• Summer: Grapes ripen, swell with water, and change in sugar/acid levels.

Climate's Impact on Grapes

• Cool Climate Regions: Germany & Northern France; suited for white grapes.

• Warm Climate Regions: California & Australia; suited for black grapes.

• Sugar and acidity levels vary inversely with temperature.

Making Wines

• Crushing: Releases juice from picked grapes.

• Pressing: Further extraction of juice.

• Fermentation: Yeast converts sugars into alcohol.

• Maturation: Wines can age in stainless steel tanks or oak barrels.

• Types of Wine Production: Unique processes for white, red, and rosé wines.

Types and Styles of Wine

• Still Wines: Most common; non-sparkling; typically 8%-15% abv.

• Sparkling Wines: Bubbly (e.g., Champagne), due to trapped carbon dioxide.

• Fortified Wines: Extra alcohol added, raising abv (e.g., Sherry).

• Styles: Determined by color, sweetness, acidity, tannin, body, aromas, and flavors.

Color Definitions

• White: Made from white grapes; sometimes from black grapes.

• Red: Always from black grapes; contact with skins during fermentation.

• Rosé: From black grapes; brief skin contact for lighter color.

Structural Characteristics

• Sweetness: Ranges from dry (low sugars) to sweet (high sugars).

• Acidity: Provides freshness; important for balance in sweet wines.

• Tannin: Found in red wines; causes dryness in mouth.

• Body: Overall mouthfeel; influenced by several factors.

• Aromas/Flavors: Vary from grape influence and winemaking techniques.

Principal Grape Varieties

• White Varieties:

• Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling.

• Black Varieties:

• Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz.

Notable Grapes and Characteristics

• Chardonnay: Versatile, influences with climate; high acidity in cool climates.

• Oak maturation may add vanilla notes.

• Cabernet Sauvignon: Full-bodied; often blended to soften flavors.

• Pinot Noir: Light-bodied; influences from vinification and maturation.

Examples of Wines

• Champagne: Sparkling wine with high acidity.

• Sancerre: Dry, medium-bodied Sauvignon Blanc; unoaked.

• Chablis: Unoaked Chardonnay with green fruit character.

• Bordeaux: Notable for Cabernet Sauvignon and Merlot blends.

Storage and Service of Wine

• Storage Guidelines:

• Cool, constant temperatures; avoid sunlight and strong light.

• Corked wines should be stored horizontally.

• Service Temperature:

• White/Rosé: Chilled.

• Red: Room temperature or lightly chilled.

Tasting Wine

• Systematic Approach:

• Evaluate appearance, aromas, palate characteristics, and flavors.

• Health Considerations: Responsible consumption advised; follow local guidelines for low-risk drinking.

Pairing Wine and Food

• Match Characteristics: Understand how food influences perception of wine.

• Dryness, sweetness, acidity, and body can shift with food interactions.