wine for SDEN1

fermented grape juice

RED WHITE ROSÉ

DRY SWEET

STILL SPARKLING FORTIFIED

SPECIES : Vitis vinifera = grape variety = wine grape

Chardonnay syrah riesling etc. etc.

Chardonnay ;Chenin blanc ;Sauvignon blanc ;Riesling; Pinot gris / grigio; Pinot blanc

cabernet sauvignon ;merlot ;syrah / shiraz ;pinot noir ;sangiovese ; tempranillo

Wine making process

Stem: harsh tannin Pips: tannin oil Skin: color flavour compounds softer tannin yeast Most or grape juice :grey green juice that contains sugar and fruit acids

Harvesting fermentation maturation bottling

By hand or machine

Appearance Smell Taste After taste Conclusion

destemming crushing alcoholic fermentation running off the young wine pressing

Direct pressing or saignéé or blending

Traditional method or Tank method

wine with alcohol added

Main taste = basic tastes bitter sweet salt sour umami Taste intensity Mouthfeel or texture

Sweet Acidity Bitter

Mouthfeel or texture

TASTE INTENSITY Light Medium high MOUTHFEEL / TEXTURE contracting Astringent Coating subtle AROMA'S make use of your aroma history or check the aroma wheel

1 Waiters knife 2 Professional Tasting glass

2 step lever Open spiral Knife to cut off the cover

1. Glass

2. Serving temperature

3. Decanting or aerating in a carafe

4. As a stand alone or with something to eat ?

EXAMPLES Prosecco Champagne 7 -9 ° SO ..Straight away out of the fridge

EXAMPLES Sauvignon blanc 9 ° C - 11 ° C SO 15 minutes out of the fridge before serving

EXAMPLES Chardonnay 12 C 15 ° C SO ... 60 minutes in the fridge or 30 minutes out of the fridge

EXAMPLES Provence 9 - 11 ° C SO ... 15 minutes in the fridge before serving

EXAMPLES Beaujolais 12 ° C -15 ° C SO ... Out of the cellar or 15 minutes in a cooler or fridge before serving

EXAMPLES Cabernet Sauvignon 16 - 18 °C SO ... Cool room

EXAMPLES Dessert wine 8-10 ° C SO ... Straight from the fridge

EXAMPLES Port 14 ° -16 C SO ... From the cellar, or for minutes in the fridge before serving

Aerating = oxygen interferes with wine & Decanting = removal of sediment in case of aged ( red ) wine

Sparkling wine chardonnay Champagne

White riesling pinatblanc pinot gris

White and red chardonnay pinot noir Chablis Meursault Gevrey Chamberlin

Red gamay Beaujolais primeur

Red ware syrah , grenache Chateauneu du - Pape

Red cabernet sauvignon maria Medec

White sauvignon blanc Sancerre

Prosecco White and red Soave , Bardolino , Valpolicella

Lambrusco Lambrusco

Red Chianti sangiovese

Red nebbiolo Barolo

Red tempranillo Rioja

cava

Red tempranillo

sherry ( fortified wine )

port ( fortified wine )

White riesling

White riesling

Red spätburgunder ( = pinot noir )

Red & White shiraz chardonnay , chenin blanc , sauvignon blanc

Red & White shiraz chardonnay thenin blanc Sauvignon blanc

Red & White cardonnay cabernet sauvignon

White & Red carmenère

White & Red malbec

rood shiraz

shiraz White & red chardonnay cabernet sauvignon

White and red sémillon

riesling pinot gris

White sauvignon blanc .

Alcohol level Allergenes sulphur , eggs or other additives Content of the bottle Name of bottle company or producer , importer Country of origin Number of the bottle Country of origin Quality indication

Name of wine and or winery Harvest year Extra quality indication such as Grand Cru Extra flavour discriptions like barrel fermented Grape variety Owner of the winery Logo or medals, Eco label eg.

Women 1/2 units a day Men 2/3 units per day 1 glass / unit is 100 ml )