WSET Level 2

Looking behind the Labels

WSET Advanced Level Looking behind the Labels Tasting and

Evaluating Wine Tasting wine rather than simply drinking it increases our
appreciation of t he wine by allowing us to examine

it in detail.Although the process can seem r epetitive at first, with practice it

becomes a subconscious habit. Forcing us to put our sensations into words means
the impression of the wine lingers longer in our memory. It also helps us
communicate to other people what the wine is like, sometimes long after we have
tasted it. This is an essential skill for anyo ne involved in the production,
distribution or sale of wine. As we will see in Ch apter 2,successful food and wine
matching requires us to consider the separat e components of the wine.The
systematic approach to tasting outlined below, shows us how to do this.

Tasting

and Evaluating Wine Preparation for tasting The idealtasting room

will be odour-free(no smells of cleaning products, t obacco, food or perfume),

withgood natural light , andwhite surfacesagainst w hich we can judge the
appearance of our wines. Ourtasting palate should be c lean , and unaffected by
tobacco, food, coffee, gum or toothpaste. Chewing a piece of bread can help
remove any lingering flavors. Hayfever, colds and fati gue affect our ability to
judge wines, because they affect our senses of taste a nd smell.Many glasses have
been developed to show different wines at their b est.However, we need one type
of glass in order to make fair comparisons bet ween wines.ISO glass has a
rounded bowl that is large enough to swirl the wi ne . The sides slope inwards in a
tulip shape to concentrate the aromas, and t he stem allows us to hold the glass

without warming the wine.



Tasting and Evaluating Wine The WSET Systematic Approach to Tasting

(Intermediate) This approach systematically describes aspects of a wine in the

order we encounter them. Appearance first, then the nose, then the palate, and
finally we may use our impressions to draw a conclusion about the quality of the

win e. WSET

Tasting and Evaluating Wine Appearance The main reason for looking at

the appearance of a wine is that it can war n us of faults.If a wine is too old, has
been badly stored, or the cork seal has f ailed, allowing air to damage the wine,
then it is described asout-of-condition . It will be dull in appearance, and will
have at least a hint of brown, though a b rown colour does not always indicate a
faulty wine. ( Brown hints can appear i n healthy old wines, particularly those that
have been aged for very long perio ds in oak .) Haziness may indicate a fault, or it

could be that the wine has deli berately not been filtered before bottling.

out-of-condition .
 (

Tasting and Evaluating Wine It is worth making a quick note of the colour. Look
at the intensity : is it particularly intense or pale? Purple is an indicat ion of
youth; orange, amber and brown colours are indicators of age. However ,bear in
mind that some wines change colour more rapidly than others , so no definitive
conclusions about actual age can be reached. If it is white wine, is it lemon or
gold? Green indicates youth; orange and brown indicate age. For rose wine, a
bright purply-pink indicates youth; orange and brown hint s indicate age. The
following are examples of more precise descriptions: clear, intense ruby dull and

cloudy, dark brown clear, medium-intensity, garnet clear, pale gold

Tasting and Evaluating Wine Nose Swirl it in the glass to release as

many aroma molecules as possible, the n take a sniff. Then make a note of the
condition of the nose. The most comm on fault that can be discovered on the nose
iscork taint . At low levels, this can strip the wine of its fresh, fruity aromas. At its
worst, it can add a pungent, un pleasant damp cardboard or musty smell to the
wine. Out-of-condition wines will smell dull and stale, and may have excessive
oxidative aromas(coffee, caramel or sherry). How intense are aromas?
Are they particularly pronounced, or light and hard to detect? Describing the
smell is a more subjective aspect. It will depend greatly on your previous
experiences. There are well-understood reasons why aromas s uch as butter,
vanilla, rose or raspberry appear in some wines, and other aro mas are less well
understood. Someone avoid using aroma descriptors, but in order to evoke the
wine t heir tasting notes often use words such as feminine, elegant, clumsy, but
the se words are difficult to define. Objective approach would involve naming the
particular chemical compou nds which are present, which is almost impossible to
do accurately and useles s to most wine drinkers. Make your aroma description
vocabulary as wide and precise as possible . Always be aware, tasting note is to
help describe a wine to someone who ha s not tasted it. Wine Tasting Smell the
wine, you can: Differentiate the quality and style for both grapes and regions;
Estimate the wine and describe it; Tasting and Evaluating Wine Palate It is often
said that tasting is an entirely subjective matter. It is true that ou r sensitivities to
sweetness, acidity, tannins and certain aroma compounds diff er. Different parts
of the mouth have different levels of sensitivity to sweetne ss, acidity and tannins.
If we wish to extract the maximum information, it is important to swirl the wine
around the mouth so that every part is exposed to it. Sweetnessis an indicator of
how much sugar a wine contains, though win es made from very ripe grapes can
have a slightly sweet flavour even when th ere is no sugar.Almost all red wines,
and most white wines, are dry, that is, th ey contain almost no sugar. White wines
that taste slightly sweet are described as off-dry.The part of the t ongue that is
most sensitive to sweetness is the tip. Tasting and Evaluating Wine
Acidityis what makes lemons taste sour. It causes the mouth to water, an d its
presencemakes wines taste vibrant and refreshing.It is present in all wine s,
though levels in white wines are generally higher than acidity levels in reds.
Certain varieties, such as Riesling and Sau. Blanc, give wines that are particul arly
high in acidity. Cool climates generally result in higher levels of acidity tha n hot
climates. Acidity is very important for sweet wines. If it is too low, the win es taste
oversweet, and cloying. Acidity is most strongly detected by the sides of the
tongue. Tannin is what makes strong black tea taste bitter and stringent. They are
present in grape skins, and presence in a wine depends on the amount of ski n
contact during winemaking. White and rose wines receive very little, so they
rarely have any detectable tannin. Thick-skinned varieties have much higher t
annin levels than thin-skinned ones. High levels of soft ripe tannins may indica te
a hot climate wine.Note that astringent tannins from unripe grapes can caus e a
strong, mouth drying sensation, even when their levels are low.The bitter fl
avours are most strongly tasted at the back of the tongue; the astringent sens
ations are most strongly felt on the gums.Soft, ripe tannins contribute to the vi
scosity and body of the wine. Body is also sometimes described as mouth-feel. It
is the sensation of richness, weight or viscosity, and is a combination of the
effects of alcohol, tannins, sugars and flavour compounds extracted from the
skins.It is possible for a wine such as Beaujolais to be high in alcohol(13% ), but
still be light in body because it has very little, and is lightly flavoured. Tasting and
Evaluating Wine In contrast to sweetness, acidity, tannins and body, which are
detected in the mouth, flavour characteristics are detected when aroma
components in the wine evaporate off the tongue and rise up to the back of the
nose. This is why we cannot taste properly with a cold. To help these volatile fla
vour components reach the nose, many tasters slurp the wine by drawing air i n
through their lips while tasting it. The groups of flavour descriptors are the s ame
as those for the nose. Length, also called the finish, is how long the flavours linger
in the mouth after the wine has been swallowed or spat out. A long, complex
finish is an ind icator of quality.
Conclusions Finally, having described our wine, we may form an assessment of its
qu ality. A good starting point is to ask yourself whether you like the wine or not.
I f you like it, how much do you like it, and what do you like about it? If you did
not enjoy it, try to articulatewhat you did not like about it. An objective assess
ment of quality goes beyond personal likes and dislikes. The key question is, is it a
good example of its type? Many criteria can differentiate between a poor wine, an
acceptable wine a nd a great wine. Include: Balance Length Intensity Complexity
Expressiveness In a good quality wine, the sweetness and fruitiness will be in
balance wit h the tannin and acidity. A balanced, pleasant finish where the
flavours linger for several seconds i s an indicator of a high quality wine. For
inferior wines, the flavours may disap pear almost instantly leaving no lingering
impression, or the flavours that linge r may be unpleasant. Dilute flavours can
indicate a poor wine. And extreme, intense flavours ar e not necessarily a sign of
quality, because they can easily upset the balance of a wine and make it difficult
to drink. Lesser wines often have 1 or2simple flavours and quickly become boring.
Great wines have many falvours. Tasting and Evaluating Wine Selecting and
recommending It is important to take account of the tastes and preferences of
those who will be consuming the wine. When catering for large numbers of
people with diverse or unknown taste s, its wise to avoid extreme styles of wines
such as 1wine, and can be offer alt ernatives. Very rare, fine, special bottles may
be best saved for a modest occasion where they can be given the attention they
deserve. Food is an important con sideration when selecting a wine for an

occasion.

VS
 VS ( ) VS (

Muscat .

spice

30 50

 . :

15 20 2 4
 25 30

2 4

15 20

12 36

 1) 2) 3)

4) 1) 2)

3)

1) 2) 3) 4)

1 2

Quality wine produced in a spec ified region

AOC AOVDQS Qmp QbA DOCG DOC VDP VDT

Landwein in

Tafelwe

IGT ca Tipica

Vino da
Indicazione Geografi Tavola

DOC DOC DO

Vino de la Tierra

Vino de Mesa

Vinho Regional

Vinho d e Mesa


Oak aged, 1 aged in

new barriques, 225 2 barrel fermented( ),

3 oaked,

Unfined/Unfiltered Vegetarian/Vegan,

Vegetarians Vegan

Organic
 Biodynamics

Reserve/Riserva/Reserva Cuvee/bin

Estate/Chateau/Domaine/Weingut

Merchant/Negociant Co-

operative cellar
 Wine Red Rose White Dry Off Dry

Vino Rosso Roasto Bianco Secco

Vino Tinto Rosado Blanco Seco

Vinho Tinto Rosado Branco Seco

Wein Rot Rose Weiss Trocken Halbtrocken

Vin Demi-sec Moelleux Rouge Rose Blanc Sec

Medium

Semi-secco

Semi-seco Semi-seco Lieblich

Sweet

Liquoreau Dolce Doux

Dulce

Doce

Suss

Vintage/ harvest

Millesime Vendange Recolte

Vendemmia Annata

Vendimia Colheita

Ernte

Chablis

Cote dOr

Cote de Beaune

Meursault Puligny Montrachet .

Maconnais

Macon AC Pouilly Fuisse AC

Hunter Valley(New

South Wales)

Victoria Padthaway

Adelaide Hills (South Australia)

Margaret River (West Australia)



Hawkes Bay/Gisbourne/Marlborough

California

Central Valley/Casablanca Valley(north of Santiago)

Mendoza
 Coastal Region such as

Walker Bay

Colombard/Chenin

Blanc/Semillon/Viognier

Bourgogne AC

Village AC Gevrey Chambertin, Nuits St

Georges,Beaune, Pommard
 Grand Cru AC Le Chambertin AC

Martinborough, Central Otago,

Marlborough

California Carneros& cooler part of Sonoma (such as Russian River Valley),

Oregon
Australian Yarra Valley Chile

Casablanca Valley, South Africa

Romainia ;

Bordeaux
 Medoc AC, Haut Medoc

AC, Grave AC (

St Emilion AC, Pomerol AC

Bordeaux AC, Bordeaux Superieur AC

Napa and Sonoma Valley. California Cab Sau,

California Merlot,

Maipo Valley, Rapel Valley ( )

Mendoza

Mendoza

2 Coonawarra

Margaret River,

Hawkes BayCab ,Merlot, Cab-Melot

Stellenbosch

Chile(Central Valley), Southern France(VDPOc), South

Africa(Western Cape), South Eastern Australia, California(Central Valley),

Argentina(Mendoza), Bulgaria, Northern Italy( ), Bordeaux(

 Australia(cab with

shiraz) Argentina(merlot with malbec) Chile(carmenere with cab)

Loire

Central Vineyards-Village of Sancerre, Pouilly Fume

Bordeaux, most blend

with semillon Sau

Semillon

Semillon


Grave/Pessac Leognan

Cool climate Marlborough in

south island

 Napa Valley,

Casablanca Valley

Touraine AC, white Bordeaux AC. VDP du Jardin de la France(Loire) VDPOc are

also important sources of Sau Blanc Chile California South Africa

Bordeaux(with semillon) Australia, Chile, USA (with semillon)

QbA Qualitatwwein bestimmter Anbaugebiet,

 : QmP qualitatswein mit Pradikat,

Kabinett,

Spatlese,

Riesling Auslese,

Beerenauslese/Trockenberrenauslese,

Eiswein, Mosel-Saar-Ruwer,

Kabinett Spatlese

Piesport and Bernkastel

Rheingau, . Kabinett,

Spatlese Auslese Riesling Pfalz ,

Alsace. Forst Deidesheim

Alsace

Alsace

 Austria,

Australia

Clare ValleyEden Valley.

New Zealand


Welschriesling

Liebfraumilch.

Liebfraumilch

Gewurztraminer

Syrah/Shiraz Syrah

Grenache/Garnacha Grenache Garnacha

Grenache

Grenache

Syrah

Grenache

100

Grenache,

Syrah,

Mourvedre Cinsault

Shiraz/Grenache

Mataro(Mourvedre)

GSM. Syrah Grenache Northern Rhone

Syrah .

Cote Rotie

AC, Hermitage AC. Crozes Hermitage AC

 Cote Rotie and Hermitage

Syrah

The Southern Rhone

Grenache

Syrah, Mourvedre Cinsault

Cotes du Rhone AC

Cotes du Rhone Villages AC

Chateauneuf du

Pape

AC 100% Grenache

;
Syrah, Mourvedre Cinsault; 12

Chateauneuf du Pape

Syrah Grenache Australia Shiraz

Syrah

Shiraz

Shiraz

Hunter Valley, McLaren Vale, Barossa Valley. Barossa Valley Shiraz

Grenache

Western Australia, Coonawarra, Victoria

Shiraz

South Australia South Eastern Australia Garnacha

Tempranillo


Navarra.

Cotes du Rhone, Provence, Languedoc Roussillon. Minervois AC,

Cobieres AC, Fitou AC, Cotes du Roussillon AC, Langued oc AC,

Syrah Mourvedre

Grenache

Shiraz, Riverland, Murray-

Darling Riverina ( South Eastern Australia)

VDP Syrah Syrah Grenache Syrah Viognier

( Viognier

)
Syrah Cabernet Sauvignon Grenache Tempranillo

Chateau

Grand Vin

Bordeaux AC: Claret:

Bordeaux Superieur AC: Medoc (red

wines only) Medoc AC Haut Medoc AC

Pauillac AC Margaux AC Cru Bourgeois:

Grand Cru Classe: 1855

Graves(red and dry white) Graves AC

Pessac Leognan AC: Cru Classe:

St Emilion(red only) St Emilion AC St

Emilion Grand Cru AC: Pomerol(red wines only)

Pomerol AC



domaine

Bourgogne AC: Cote dOr Gevrey Chambertin AC Nuits St

Georges AC Beaune AC Pommard AC Chablis Chablis AC

Chablis 1er Cru Chablis Grand Cru Cote dOr Puligny Monrachet AC

Meursault AC Maconnais Macon AC Macon Villages AC Pouilly Fuisse

AC

Beaujolais AC Beaujolais Nouveau AC Beaujolais Village ACBeaujolais Crus

(10)

: Alsace AC Alsace Grand Cru AC :

Riesling
Pinot Gris (Pinot Grigio),

Gewurztraminer,

Sancerre AC Pouilly Fume AC Touraine Anjou-

Saumur ( ) Chenin Blanc

Riesling,

Pinot Gris Semillon, : Vouvray AC ( ,

Chenin Blanc) Touraine AC ( Sauvignon Chenin )

Saumur AC ( Chenin) Coteaux du Layon AC ( Chenin

Blanc) Touraine Anjou-Saumur ( ) Rose dAnjou AC Cabernet

dAnjou AC Touraine and Anjou-Saumur ( ) Cabernet Franc

Chinon AC Bourgueil AC The Nantais

Muscadet Muscadet AC
Muscadet de Sevre et Maine AC (Sur lie)

: Northern Rhone Crozes Hermitage AC Hermitage AC Cote Rotie

AC Southern Rhone Chateauneuf du Pape AC

Cotes du Rhone AC Cotes du Rhone Village AC Languedoc Roussillon

Vin de Pays (Vin de Pays dOc), AC

Vins de Pays

Languedoc AC Minervois ACCorbieres AC Fitou AC Cotes du

Roussillon AC Vins de Pays

VDP VDPOc. Sau,

Chenin Chardonnay VDP du Jardin de la France ,

Piesporter Goldtropchen Village

Piesporter Michelsberg Village

:
Deutscher Tafelwein Landwein

QbA(Qualitatswein bestimmter Anbaugebiet) or QmP(qualitatswein

mit Pradikat). Kabinett

Spatlese Auslese BA (Beerenauslese) and Eiswein TBA (Trockenbeerenauslese)

Liebfraumilch QbA

Auslese,

13 Mosel-Saar-Ruwer, Rheingau

Pfalz Muller

Thurgau, Silvaner Rheinhessen

Pfalz Liebfraumilch

Classico: DOC

Riserva: DOC

3 Piemonte (

) Barolo/Barbaresco DOCG Nebbiolo

Barbera


 Veneto Valpolicella (Classico) DOC.

Corvina

Tuscany

Chianti Sangiovese

Chianti Chianti Classico DOCG

Chianti Ruffina DOCG Abruzzo

Montepulciano dArbuzzo DOC montepulciano

DOCs

Primitivo

Negroamaro(Puglia) Aglianico(Campania Basilicata)

Primitivo

Zinfandel Sicily


Nero dAvola Valpolicella

Chianti Southern Italy Vino da Tavola

Pinot Grigio (Pinot Gris)

Trentino, Veneto, Friuli

 Chardonnay Pinot

Bianco(Blanc)

Verdicchio

Verdicchio dei Castelli

di Jesi DOC are Soave, Frascati

Orvieto. Trebbiano (Ugni Blanc)

Grechetto(Orvieto), Garganega(Soave),

Malvasia(Frascati) Soave Orvieto Frascati

Spanish :

: Crianza Reserva Gran Reserva Gran Reserva

Joven

Rioja DOCa.

Tempranillo

Garnacha(Grenache) Riojas


Riojas

Gran Reserva Ribera del Duero DO Tempranillo

Navarra

DOTempranillo Merlot Cabernet Sauvignon

Catalunya Tempranillo, Garnacha

 Rias Baixas Rueda

Catalunya

white Rioja

Tempranillo Garnacha Rioja

La

Mancha DO, Valdepenas DO, Valencia DO

Port

Douro Dao Bairrada DOCs

Alentejo DOC Vinho

Regional Alentejano

Vinho Verde DOC.



Vinhos de Mesa Vinhos Verdes

 : Cabernet Sauvignon & Merlot ( )

Coastal Stellenbosch Chardonnay Coastal Sauvignon Blanc Coastal Constantia

Pinotage

Chenin Blanc

Semillon/Chardonnay

Shiraz, Chardonnay,

Cabernet Sauvignon, Semillon Riesling.

: Shiraz

Barossa Valley/Hunter Valley/McLaren Vale/ Western Victoria/Western

Australia ( ) Chardonnay

Adelaide Hills/Hunter Valley ( Shiraz ) Cab SauMargaret

River /Coonawarra Semillon Hunter Valley Riesling Clare Valley/Eden Valley

 Murray, Darling

Murrumbidgee


NZ

Wairau Valley Gimblett Gravels Marlborough

Hawkes Bay.

Sauvignon

Blanc Marlborough Chardonnay Gisborne/Hawkes Bay/Marlborough Pinot

NoirMartinborough/Marlborough/Central Otago Cab Sau and Merlot (

) Hawkes Bay

100

Cabernet Sauvignon and Merlot ( ) Napa Valley/Sonoma

Valley Chardonnay Carneros/Napa Valley/Washington State Sauvignon Blanc

Napa Valley Pinot Noir Carneros/Sonoma County/Oregon State Zinfandel

Dos(denominations of origin)

Cabernet Sauvignon

and Merlot(including blends) Central Valley/Rapel Valley/Maipo Valley

Chardonnay Central Valley/Casablanca Valley Sauvignon Blanc Casablanca

Valley Carmenere

DOCs(controlled

Denominations of Origin)

Mendoza, Rio Negro, Cafayate.

Malbec

Mendoza

Torrontes

Cafayate Chardonnay Mendoza

Cabernet Sauvignon and Merlot Mendoza/Cafayate

 4 Broadly speaking, quality sparkling wines can be

divided into two categori es. Some are intended to taste like fizzy versions of a
still wine, and express t he flavours of the grapes. These wines are generally made
using the tank met hod. Others, in addition to flavours of the base wine, add
complexities arising f rom ageing and the breakdown products of the yeasts that
add the bubbles. T hese are generally bottle-fermented. In both cases, the
dissolved carbon dioxi de that makes the wine fizzy is a by-product of alcoholic
fermentation. Both tank method and bottle-fermented sparkling wines start with
a still b ase wine. This will usually be light in alcohol, because these processes add
a pproximately 1-2% abv, as well as carbon dioxide gas dissolved under pressu re.
Sparkling Wines The Tank Method In this method, part of the fermentation takes
place in a sealed tank, whic h prevents any carbon dioxide gas from escaping. This
carbon dioxide dissolv es in the wine, and in order to retain it, the wine must be
bottled under pressur e. When the bottle is opened, the dissolved carbon dioxide
causes the wine to bubble. The base wine could be partially fermented must,
where the last part of th e fermentation takes place in the sealed tank. Because
the fermentation can b e interrupted (by filtering out the yeast), this method is
suitable for making swe et sparkling wines with light alcohol levels, such as Asti.
Alternatively the starting point could be a fully fermented dry wine, to whic h
sugar and yeast are added and the fermentation restarted in the pressurized tank.
These two variations on the tank method are ideal for fresh, fruity styles o f
sparkling wine such as Asti, most Prosecco, and much Sekt. Prosecco is a
sparkling wine from northeast Italy. It is usually made using the tank method,
though bottle-fermented versions also exist. The Prosecco grape variety gives a
medium bodied, dry or off-dry sparkling wine with delicat e stone fruit flavours.
Some fully sparkling (spumante); others are just lightly s parkling (frizzante).
Asti DOCG is a sweet, fruity, light-bodied sparkling white from Piemonte i n
northwest Italy. It is made with the Muscat grape, which gives intense floral and
fruity flavours (peach, grape, rose). It is usually fully sparkling, but wines l
abelled Moscato dAsti just have a light sparkle. Sekt is simply the German word
for sparkling wine. There are some very high quality, bottle-fermented Sekts
made in both Germany and Austria. Howe ver, most are simple, inexpensive
wines made from aromatic varieties using t he tank method. These can be
medium or dry, are generally light in body, with floral and fruity flavours. A wine
labelled simply as Sekt will generally use che ap base wines sourced from
anywhere within the EU Deutscher Sekt can only be made from German bse
wines. Bottle-Fermented Sparkling Wines These methods are much more labour
intensive than the tank method, an d production costs are much higher. However,
they have two main advantage s in terms of quality. Firstly, through the extended
contact the wine has with th e dead yeast, the wines can gain complex bready,
biscuity flavours that do not appear in other wines. Secondly, the bubbles in
wines produced this way are much smaller, less aggressive and longer-lasting
than the bubbles in tank-fer mented sparkling wines. First, a still, dry base wine is
blended and bottle. A mixture of sugar and y east is added, and the bottle is then
sealed and stored. First, a still, dry base wine is blended and bottle. A mixture of
sugar and y east is added, and the bottle is then sealed and stored. A second
fermentation takes place, in which the wine increases lightly in alcohol, and the
carbon dioxide, which cannot escape from the sealed bottle, becomes dissolved in
the wine. This slow fermentation is then followed by a p eriod fo ageing, during
which a process called yeast autolysis(self-digestion) o ccurs. The yeasts slowly
release flavours into the wine. This is the most impor tant part of the bottle
fermentation process, and accounts for many of the spe cial flavours that appear
in these wines (these flavours are described as autol ytic). This process could last
fora number of months, or even several years. After ageing, the next stage is to
disgorge(remove) the yeasty deposit, ot herwise it makes the wine hazy. In the
traditional method, the bottle is slowly tipped and jiggled so that the yeast cells
slide into the neck of the bottle. This tipping and jiggling can be do
ne by hand by remueurs- but is usually done mechanically, by machines(gy
ropalettes) that can process hundreds of bottles at a time. The plug of yeast in the
neck is then frozen, and pops out when the bottle is unsealed. The bottle i s
topped up with a mixture of wine and usually sugar. The amount of sugar ad ded
(the dosage) determines the sweetness of the final bottle product. Most w ines
made this way are Brut, which means that a very small amount of sugar is used,
but because of the high acidity of most sparkling wines, the wine tast es dry.
Demi-sec or semi-seco indicates medium sweetness. An alternative method of
removing the yeast is to empty the entire conten ts of the bottles into a tank under
pressure. It is then filtered to remove the yea st, dosaged and rebottled. This
transfer method is not permitted for Champag ne or Cava, but it is common in
New Zealand and Australia. It has a the major advantage of being less labour
intensive, with little impact on quality. Champagne is the most famous bottle-
fermented sparkling wine and is n amed after an AC region in northern France.
The cool climate and chalky soils provide ideal conditions for base wines from
Pinot Noir, Menier and Chardon nay that are high in acidity but with medium
body and light alcohol. Because of high demand and limited supply, Champagne
is never cheap. The least expensive Champagnes will generally see the minimum
legal perio d of yeast autolysis(15months), and can be made from the least-ripe
grapes. They can be quite simple, with high acidity and green fruit flavours(green
appl e). Brands are very important in Champagne, ranging from BOBs(buyers
own brands) such as supermarket own labels, through cooperative-owned brands
to the famous houses, known as Grand Marques. Many of the best producers give
their wines a long period of ageing before release. The better wines are t ypically
dry, with high acidity, and complex flavours of green and citrus fruit(ap ple,
lemon), and autolytic notes(biscuit, bread, toast). Vintage Champagnes are
particularly complex wines, combining intense f ruity and autolytic flavours with
vegetal complexity from bottle age. Bottle-fermented sparkling wines are made in
many other French regions. Cremant indicates a sparkling wine made using the
traditional method. The m ajor region for production is the Loire, particularly
around Saumur, where Che nin blanc is the main grape variety. These wines
generally have high acidity a
nd green and citrus fruit flavours, sometimes with some autolytic character, bu t
they are rarely as complex as most Champagnes. Cava is the Spanish term for
traditional-method sparkling wines. The mai n grape varieties are local Spanish
ones. The wines have fairly neutral fruit fla vours (perhaps a hint of apple),
medium acidity (less than Champagne), and v ery little autolytic complexity.
Some houses use a portion of Chardonnay in th e blend, which can give more
complex wines. Most Cava is best consumed on release. New Zealand, Australia,
South Africa and California are important produc ers of bottle-fermented
sparkling wines. Brands are extremely important here, as in Cava and
Champagne, and the variety of styles makes it impossible to g eneralise. The best
wine suse the Champagne grape varieties(Pinot Noir, Me unier and Chardonnay),
and can be very intense and complex with long length . Sparkling Reds are a
particular speciality in Australia. These are usually made with Shiraz. They are
full-bodied, with medium acidity and intense black and red berry fruit notes.
Some are fruity and off-dry; others are dry, with leat hery complexity from aged
reserve wines. Sweet Wines Yeast converts sugar to alcohol, and for almost all
wines, red or white, th e fermentation continues until no detectable sugar
remains. The resulting win es are dry. For sweet wines, either the fermentation
must be interrupted, or a sweet component added to sweeten the wine or, for
some exceptional wines, the sugar levels in the grape juice are so high that sugar
remains in the wine a fter the yeasts are killed by alcohol. Interrupting the
fermentation If the yeasts are stopped before they have finished converting all the
sug ar to alcohol, a sweet wine will result. This could be achieved by removing the
yeasts using a fine filter to ensure none remain in the liquid. Or the yeast could be
poisoned, using sulphur dioxide or alcohol. One co mmon way to do this is to
fortify (add alcohol) part way through the fermentati on. This technique is used
for Port as well as many fortified Muscat wines. Sweet fortified Muscat wines are
made widely around the Mediterranean f rom Greece to Portugal. They include
Vins Doux Naturels such as Muscat de Beames de Venise AC, and Muscat de
Rivesaltes AC from southern France.
These are generally released, unaged, and are best consumed soon after pro
duction while the intensely fruity aromas (grape, peach, perfume) are at their f
reshest. The wines are medium or full-bodied, and sweet, with high alcohol an d
medium or low acidity. Moscatel de Valencia is an inexpensive sweet fortifie d
Muscat wine from Spain. Sweet fortified Muscat wines are also made in other
parts of the world, an d are a particular speciality in Australia. Rutherglen
Muscats, from a hot regio n in northern Victoria, are aged for a long period in
oak. This causes the wine to oxidise and develop complex dried-fruit and kernel
flavours(raisin, prune, fi g, dried apricot, coffee, toffee). They are sweet and full-
bodied, with high alco hol and medium or low acidity. Adding a sweet component
to the blend Adding sugar to wines to make them sweet is not permitted.
However, so me sweet liquids can be used for sweetening. These include the
unfermented grape juice(sussreserve) used to sweeten many medium or sweet
German wi nes. Apart from Pedro Ximenez, the traditional styles of Sherry(Fino,
Amontill ado and Oloroso) are dry. Sweet Pedro Ximenez Sherry, or mixes of
grape jui ce and alcohol, or concentrated grape juice may be added to make
medium a nd sweet Sherries such as Oloroso Dulce, commercial Amontillados,
and Pale Creams. Concentration of sugars in the grapes this group of methods is
used for most of the greatest sweet wines. Yeast s die when the alcohol level
reaches around 15% abv. If there is still some su gar left, then this will remain in
the finished wine. The required sugar levels to achieve above 15% are not found in
normally ripened grapes. However, there are ways of concentrating the sugar
levels in the grape. One method is to dry the grapes. A variation on this method is
to take advantage of noble rot. A thir d method is to freeze the grapes. Dried
Grape Wines Drying the grapes causes them to shrivel. This could occur on the
vine, w ith some late-harvested grapes, or it can be done by laying the grapes out
in well-ventilated, dry conditions that encourage evaporation. Sweet wines made
this way include Recioto wines from Italy. An extreme example is PX (Predro
Ximenez) Sherry.
Noble Rot Wines or Botrytis cinerea, is an important part of the productio n of
many classic sweet wines, including Sauternes, Tokaji, Austrian and Ger man BA
and TBA wines, and the sweet wines of the Loire. When Botrytis cine rea mould
attacks healthy, ripe grapes, it weakens the skin, speeding up the e vaporation of
water from the flesh of the grapes and causing them to shrivel. As well as
concentrating sugars and acids, the mould adds its own unique flav ours to the
wine. A combination of factors is needed to make these wines: a p roblem-free
ripening period to ensure fully ripe, healthy grapes; Damp, misty mornings to
encourage the growth and spread ofthe botrytis mould; and warm dry afternoons
to speed the drying out of the grapes. Such c onditions are found in very few wine
growing regions, and cannot be relied on to occur every year. The mould rarely
affects all of the grapes evenly, which means that sever al passes may have to be
made through the vineyard to pick all the grapes at the perfect stage of
rottenness. Hand picking is essential, and the laborious pr ocess of grape
selection makes these wines expensive to produce. Where the se wines sell at
more modest prices, it is often because a less rigorous selecti on of grapes is used.
Certain grape varieties are particularly susceptible to noble rot, including
Riesling, Semillon and Chenin Blanc. The characteristic aromas of noble rot a re
hard to describe, and the best way to recognise them is to try a few exampl es of
these wines. Words that have been used include dried apricot, rye bread , sweet
biscuits, cabbage, orange marmalade, pineapple and mushroom. Sauternes AC is
a region to the south of Graves AC in Bordeaux. Semillo n is the main grape
variety, though Sauvignon Blanc is also used t add acidity and aromatic fruit
flavors. Luscious sweetness is balanced by high acidity. Th ese full-bodied wines
have high alcohol and citrus stone fruit and botrytis flavo rs(lemon, peach), and
often a hint of new oak(vanilla, toast, coffee). These wi nes age well, gaining
vegetal complexity in the bottle. Tokaji is wine from northeastern Hungary.
Although some dry and mediu m wines are made, the most famous wines are the
sweet Tokaji Aszu. These are classified with a number of puttonyos, indicating the
level of sweetness in the wine. The sweetest is 6 puttonyos, but even a 3 puttonyos
wine is sweet. Tokaji wines are amber in colour, due to a long period of ageing in
oak. They are full-bodied. Sweet, with medium alcohol and high acidity. They
have inten
se flavors of dried fruits and sweet spices(orange peel, orange marmalade, dri ed
apricots, raisins, cinnamon, rye bread). These wines age well, gaining note s of
nut, coffee, caramel and honey. Sweet and rare BA wines and the even sweeter
and rarer TBA wines are QmP quality categories in Germany and Austria. In
order to be classified as a BA or a TBA, the levels of sugar in the must are so high
that they can normall y only be achieved with the help of botrytis. These wines
have medium or light alcohol, medium or full body, and are very sweet with high
acidity. Flavors de pend on the grape variety used, but generally intense botrytis
flavors are acco mpanied by dried fruit notes(dried apricot, raisin). In Germany,
the finest Bas and TBAs are made with Riesling, generally from steep vineyard
sites above t he Rhine and Mosel. Botrytis-affected sweet wines are also made in
Coteaux de Layon AC, Vo uvray AC, and other Loire appellations, from Chenin
Blanc. In Alsace AC, botr ytis-affected sweet wines are occasionally made from
Riesling, Gewurztramin er, Pinot Gris or Muscat. Australia produces good
quantities of botrytis-affecte d sweet wines, mainly using Semillon or Riesling.
Frozen Grape Wines In Canada, Germany and Austria, healthy grapes are
sometimes left on t he vine and harvested in winter while the water in them is
frozen. The grapes are crushed while still frozen so that the ice crystals can be
removed, leaving an intensely concentrated sugary grape syrup that is used to
make sweet Eis wein or icewine. Because these are made with intensely
concentrated juice fr om healthy grapes, the wines have very pure, pronounced,
varietal-fruity flavo rs, high acidity, full body and sweetness. Sherry & Port Sherry
is a dry, medium or sweet fortified wine made around the town of Jerez de la
Frontera in southern Spain.Thebase wine for all Sherries is a neut ral white
wine,though after its special ageing process the final product can be amber or
even deep brown in colour. Port is a sweet fortified wine made from grapes grown
in the upper Douro in portugal.Although white Port exists,most Port is
purple,ruby or tawny in colour,depending on how it has been aged. SHERY
PRODUCTION There are many different styles of Sherry,but the starting point
for almost all is a neutral,dry,low-acid wine made from the Palomino grape
variety.Alcoh
ol is added to fortify the wine,before it goes through the solera ageing process .
Sherry is matured in old casks that contain the wine but do not give it any oak
flavours.Maturation takes place using the solera system This is a techniq ue which
blends younger and older wines together continually as they age. It ensures a
consistent style of mature wine.Most of the flavours in a Sherry co me from this
ageing process,and the differences in style between Sherries are due to
differences in their ageing periods and conditions. SHERRY STYLES
FinoandManzanillaSherries are pale in colour,dry, medium-bodied,typically with
around 15% abv.The wine is kept fresh duri ng the solera ageing process by a layer
of yeast known asflor,which floats on the wine.this layer of flor protects the wine
from air that would otherwise spoil it.The yeast gives unusual bready notes to the
wine,which has refreshing citru s zest and almond flavours. After bottling,these
wines rapidly lose their freshn ess,so they should be consumed,chilled,as quichly
as possible.Pale Gream S herries are young Finos that have been sweetened with
concentrated grape ju ice. AmontilladoSherries are made by taking a Fino or
Manzanilla,and adding more spirit to increase the alcohol and so kill off the flor.
With no protection,the wine begins to oxidise.Amontillados have a deeper ,amber
colour and nutty flavours.When they ary removed from the solera,Amo ntillados
are dry wines. However, for some markets,it is common for them to be sweetened
befor e bottling,with the result that many commecial Amontillados have medium
swe etness. OlorosoSherries are fortified after fermentation to 18% abv.At that
strengt h, flor will not grow so oxygen attacks them throughout their
ageing.Oloroso w ines are deep brown,and full-bodied with high alcohol.The
oxidationresults in i ntense kernel and animal flavours (roasted nuts, coffee,
meat).As with Amontil lado Sherries,these are dry when they are drawn from the
solera, but it is eve n more common for sweetening to occur before bottling.These
may be labelle d as Oloroso Dulce,or Gream Sherries. PX(Pedro Ximnez) are
intensely sweet Sherries made from sun-dried P edro Xim nez grapes. The wines
are almost black,with intense dried fruit fiavo
urs (fig,prune,raisin,sultana). They are full-bodied,and syrupy in texture due to
their extremely high sugar content.These are used as the sweetening compo nent

of the finest sweetened Sherries.

The following general points

should be followed when storing wine: For long-term storage, the temperature for
all wines should be cool and c onstant, preferably between 10 and 15 , as
extremes of cold and heat can cause damage. One of the worst places for long-
term storage is in a kitchen, due to the wide fluctuations in temperatur e.
Extended periods of refrigeration can cause corks to harden and lose their
elasticity, with the result that the seal fails and air can attack the wine causing it
to become stale. Sparkling wines lose their fizz. Storage, Service and Responsible
Consumption seal fails and air can attack the wine causing it to become stale.
Sparklin g wines lose their fizz. Store wine on its side to ensure the cork remains
in contact with the wine. If the cork dries out it can let in air, and the air will
oxidise the wine. Keep wines away from strong light. Natural sunshine or
artificial light will heat the wine and it will become stale and old before its time.
Artificial light ca n cause unpleasant flavours to develop in some wines. Keep
wine away from vibrations, in order for it to lie undisturbed. SERVICE OF WINE
Service temperatures Ice buckets or wine coolers are often used to keep white,
rose and sparkli ng wines cold. An ice bucket should be filled three-quarters full
with equal qua ntities of ice and water so that the bottle is fully surrounded by
iced water. The water is then able to transfer the heat from the bottle to melt the
ice (air acts as an insulator and a bottle in ice alone will chill very slowly until
some of the i ce has melted). Glassware An enormous range of glass shapes and
sizes is used for the service of wine, each designed to emphasise a particular
wine's characteristics. The use of the correct glass will enhance the drinking
experience.
Red wines are best served in larger-sized glasses.This will allow air to co me into
contact with a large wine surface and develop the aromas and flavour s. White
and rose wines require medium-sized glasses so that the fresh, frui t
characteristics are gathered and directed towards the top of the glass. Sparkling
wines are best served in flute glasses. This shape enhances th e effect of the
bubbles (and thus the wine's aroma), allowing them to travel thr ough a larger
volume of the wine before bursting at the top of the glass. For th is reason the old-
style, saucer-shaped glasses are cpmpletey inappropriate, a s the bubbles are very
quickly lost. Fortified wines should be served in small glasses to emphasise the
fruit c haracteristics rather than the alcohol. However, the glass should be large
eno ugh to allow swirling and nosing. Clean glassware is of the utmost
importance, as even the slightest taint c an ruin the flavour of the wine. This can
also apply to 'clean' glasses from a di shwasher; it is worth checking the glasses to
make sure no detergent or salt r esidue remains in the glass as this can give
strange flavours to wines and, in t he case of sparkling wine, make it lose its
sparkle more quickly. When polishi ng glasses it is best to use a linen cloth, as this
will not leave bits of fluff in the glass. Opening a bottle of still wine Remove the
top of the capsule, by cutting round below the lip of the bottle . This can be done
with a capsule remover or knife. Wipe the neck of the bottle with a clean cloth.
Draw the cork as gently an d cleanly as possible using your selected corkscrew.
Give the neck of the bottle a final clean inside and out. Pour a sample into the
host's glass for approval. Opening a Bottle of Sparkling Wine Opening a Bottle of
Sparkling Wine It is important to remember that there is considerable pressure in
a bottle of sparkling wine. Chilling to the correct te mperature helps to reduce
this. Even when the wine is chilled, it is possible for the cork to spring violently
from the bottle and injure someone. Remove the foil and then the wire muzzle.
The cork must be held in place by the hand from the moment the wire is r
emoved.
Tilt the bottle at an angle of about 30, gripping the cork, and use the other hand
to grip the base of the bottle. Turn the bottle, not the cork. Hold the cork steady,
resisting its tendency to fly out, and ease it slowly o ut of the bottle. The gas
pressure should be released with a quiet 'phut', not an explosion and flying cork.
Decanting Wine Wines with a heavy deposit need to be decanted. This deposit is
quite nat ural and is formed during the ageing process of many good red wines.
Some young wines benefit from the aeration that occurs by being decanted,
though t his can be done as easily by swirling the wine in a glass. Note that 'airing'
a wi ne by opening a bottle some time before service does ABSOLUTELY NO GO
OD AT ALL. Too little of the wine is in contact with the air for it to have any eff
ect. First remove the bottle horizontally from its rack and place in a decanting
basket if available. Alternatively, hold carefully, making sure the deposit is not
agitated. Very gently remove the top of the capsule and clean the shoulder and ne
ck of the bottle. Very gently remove the cork. Remove the bottle from the basket,
being careful not to disturd the deposi t. Holding the bottle in front of a light,
pour the wine carefully into the decanter until the deposit can be seen near the
neck. At this point stop pouring. ORDERING WINE It is useful to know how
many measures you can get from a standard 75cl bottle. This will help you work
out how many bottles you would need for an or der. RESPONSIBLE
APPRECIATION OF ALCOHOL The drinks industry places increasing emphasis
on the responsible appre ciation of alcoholic beverages. Dangers exist in two
principal ways. Mild intoxi cation can impair a person's ability to perform
potentially dangerous tasks, suc h as driving a vehicle or operating factory
machinery. Regular excessive drinki ng can lead to permanent ill health, as well
as behavioural, emotional and fina ncial problems. Assessing Intake of Alcohol
In order to guard against these problems, consumers need to assess reli ably how
much alcohol they have taken. There is a simple relationship betwee n different
drinks in terms of the amount of alcohol they contain. In standard m easures each
type of drink contains a similar amount of alcohol known as one UK unit. One
unit=10ml of pure alcohol or a half pint of ordinary beer or lager at 3. 5% abv Or a
single 25ml measure of spirits(e.g. whisky,gin,brandy) at 40% ab vora 125ml glass
of wine at 8% abv (a 175ml glass of wine at 12% abv 2.1 uni ts)ora 50ml glass of
Port at 20% abv The accumulative effects of regular alcoholic consumption are
difficult to chart precisely. Few would dispute, however, the strong correlation
between e xcessive drinking and the onset of liver cirrhosis. Alcohol dependency
can als o lead to emotional and financial problems. The UK Health Education
Authorit y has advised that damage to health is almost unknown in: men who
consume no more than 21 UK units per week women who consume no more than
14 UK units per week Regularly drinking moderate amounts is less harmful than
drinking a larg e quantity at once. The Health Education Authority recommends
limits of 3 to 4 UK units daily for men and 2 to 3 for women. The lower figure for
women is because, in most women, a lower percentage of their body weight is
made up of water so alcohol becomes more concentrated in their body tissue, and
beca use they have lower levels of the stomach enzyme that metabolises alcohol.
Although excessive consumption of alcohol is likely to cause health probl ems,
recent research has indicated that moderate consumption of alcohol can be
beneficial to health.