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WAITSTAFF TRAINING PROGRAM
A C O N S T E L L A T I O N C O M P A N Y
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Index
SELLING SKILLS . . . . . . . . . . . . . . . . . . . . . . .7
OPENING AND POURING . . . . . . . . . . . . . . .13
TASTING WINE . . . . . . . . . . . . . . . . . . . . . . .23
PAIRING FOOD AND WINE . . . . . . . . . . . . .35
INFORMATION PLEASE . . . . . . . . . . . . . . . .39
CORK - Constellation On-Premise Resource & Knowledge
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Wine has become an important part of the
dining experience.
Wine, according to Master of Wine and Master Sommelier
Doug Frost is supposed to go with food. While wine is great
on its own, its unique qualities make any meal more pleasurable.
More and more consumers are discovering that wine truly does
enhance the dining experience. And, since more and more
consumers are dining out, more wine is being sold in restaurants
every year.
What does this mean for you? Basically, that as you increase
your wine sales, you are writing yourself a raise. How big is the
raise? Well, thats up to you. The more wine you sell, the larger
the tips you receive. Depending on how well you sell, you can
increase your years bottom line.
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INTRODUCTION
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Welcome to CORK -- Constellation
On-Premise Resource and Knowledge.
CORK is the comprehensive wine
resource for those who work in the food and
bever age industry. Our goal is to provide the
training and education that will enable you
to ma ximize wine sales. The CORK
Wait sta ff Training Guide will help you
expand your wine knowledge, enhance your
serving skills, and increase your bottom line.
Consider these facts. According to the National
Restaurant Association, restaurant sales are
growing every year. According to their data, it is
expected that 53% of the American food dollar
will be spent on food away from home by 2010.
Even today, 7 out of 10 adults report that dining
out with family and friends gives them an
opportunity to socialize and is a better use of
their leisure time.
Plus, a Gallup poll released in July of 2005 shows
that wine has overtaken beer for the first time as
the preferred adult beverage. Current consumer
and market trends support the appeal of wine as
an "all occasion" drink. So, it doesnt take a busi-
ness degree for us to understand that increased
restaurant sales and a nationwide preference for
wine will generate greater profits for you.
Many of todays leading restaurateurs are turning
to Constellation Wines U.S. because we offer an
unparalleled portfolio of wines. As part of the
worlds largest wine company, Constellation
Wines U.S. is the leader in the super-premium
and premium categories, and has strong market
presence in virtually every significant winesegment. Constellation Wines U.S. combines
excellence in craftsmanship and the artistry of
UnCORK your sales potential!
sellm
o
rewine
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Polish your selling skills
Review opening and pouring etiquette
Conduct tastings
Explain different wine characteristics and
how they relate to menu items (pairings)
Review stemware styles and table placement
The CORK Waitstaff TrainingProgram will:
For easy reference, the guide willprovide information on:
INTRODUCTION
Understanding wine labels
International wines
How wine is made
Wine tasting and wine industry terms
Give People What They Want andTheyll Be Back!
Its really simple. People want to have a good
time. When dining out, they want good food,
good wine, and good service. Repeat customers
account for about 70% of annual restaurantsales.* Repeat customers can mean a signifi-
cant increase in your sales and income.
* National Restaurant Association
winemaking with the strength of best-in-
class, 21st century business practices. This
combination allows us to produce and market
quality wines that resonate with todays
consumers, while having the size, scale and
resources to be an important business partner
for our on-premise customers.
We want to ensure that those who dine in
your restaurant or enjoy a drink at your barcan choose from their favorite wines by the
glass or by the bottle. With Constellation
Wines U.S. as your selling partner and
CORK as your guide, you will have all the
tools you need to create an environment that
truly enhances the dining experience and will
increase your wine sales.
Please join us as we raise a glass to yourfuture and all the opportunity that is on
the horizon!
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SELLING SKILLS
7
SELLINGSKILLS
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...always offer wine.
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You Are A Salesperson -- Be A Successful One!
Everyone is different. But, that doesnt mean we cant all be
successful. To that end, we are offering suggestions on how you
can increase your wine sales. Its up to you to determine your
approach. There are no hard and fast rules . except one .
always offer wine.
The number one reason servers dont suggest wine is because they
are intimidated by opening the bottle. Practice until youre
comfortable opening any bottle and .always offer wine.
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SELLING SKILLS
10
You know todays specials, you probably know
all the beers, either on tap or bottled, so be
sure you know what wines are offered by the
glass. Know your wine list. (Be familiar with
the popular sellers and those wines that pair
well with the nights special selections.)
Know what youre selling
Whats a "hands-on" wine list? One that is insomeones hands. Give a wine list to all your
guests. Simply placing the wine list on the table
is not enough. It can go unnoticed and cost you
a sale.
Make your wine list "hands-on"
There is more than one opportunity to sell
wine. Many people prefer wine rather than acocktail before the meal, so be sure to ask
when you are greeting the table. The most
obvious time for a wine order to be placed, of
course, is when the food order is taken. And,
dont forget dessert! Offer dessert wines,
champagne, port or brandy when desserts are
being ordered.
Three times to offer wine
A presumptive question such as: "What wine
have you selected for dinner tonight?" or "Will
you have red or white tonight?" provides a
better opportunity for the order than a ques-
tion answered by yes or no. If your chef has a
special entree that works well with a wine on
your list, be sure to mention it. Whatever the
host selects, compliment him or her on the
selection. Even if you havent tried the wine
yourself, you can mention that it has been very
popular with many of your guests.
Dr. Livingston, youre havingwine, I presume?
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Use this table to project the extra amount
you can earn by selling wine.
No. of bottles A 4
Average Price B $24
Total Revenue A x B = C $96
Gratuity @ 20% C x .20 = D $19.20
11
It isnt being pushy, its being helpful. A
certain varietal on your wine list will
enhance the food selection better than the
house wine ordered. Suggest it. Point out
that a bottle of wine will be a greater value
than the two glasses ordered. Your customers
may not take your suggestion, but they will
understand that you are trying to make their
meal more enjoyable. If they do go with
your recommendation, everyone wins.
Sell up -- it will be appreciated
SELLING SKILLS
Profitability Matrix
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OPENING AND POURING ETIQUETTE
OPENINGANDPOURING
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Practice makes perfect
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The wine bottle is not a difficult package to
open -- with practice.
The wine bottle is not a difficult package to open -- with
practice. "Practice makes perfect" is an old clich that is
founded in reality. Practice makes the professional.
Practice provides the comfort level.
While research shows that the screw cap protects wine as
well, if not better, than a cork, many consumers still prefer
the cork finish. Whether its because they enjoy the ritual
of opening or they perceive greater quality with this tradi-
tional closure, the cork is here to stay. However, the screw
cap is gaining in popularity and, it too, is here to stay.
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OPENING & POURING ETIQUETTE
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Your customer has selected a bottle or bottles
of wine for the table. Do you know where the
wine is? Is the white chilled? Do your home-
work. Know where the wine is before you
take the order. Be sure the whites are chilled.
Be sure you are getting the vintage ordered.
You dont want to keep the table waiting.
Before you bring the bottle
Present the bottle, with the label facing
out, to the person who ordered the wine. Say
the name of the wine and the vintage date
aloud to ensure that it is the right bottle.
Present the bottle
While the table is an acceptable surface for
opening the bottle, ideally, you should hold
the bottle. With practice, opening the bottle
while holding it becomes a simple procedure.
Open the bottle at the table
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OPENING & POURING ETIQUETTE
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With the small knife on your good
corkscrew, cut the capsule cleanly beneath the
lip of the bottle. (Rotate the bottle as you cut.)
Put the piece you have cut off in your pocket.
Hold the bottle by the neck and insert the
tip of the corkscrew at an angle and slightly off
center. (This helps to prevent cork breakage.)
Turn the corkscrew until it is fully into
the cork.
Hook the lever of the corkscrew onto the
rim of the bottle. Hold the lever in place with
the thumb of the hand that is holding thebottle. Lift up the corkscrew in one firm slow
motion until the cork is fully extracted.
If you prefer, you can remove the cork in
two moves. After inserting the tip, turn the
corkscrew just until the lever will sit on the
rim of the bottle.
Holding the lever in place, lift up the
corkscrew until the cork is halfway or more
out of the bottle. Turn the corkscrew the final
turns it takes for it to be fully inserted, place
the lever, and lift the cork out.
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OPENING & POURING ETIQUETTE
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Sometimes corks break. Perhaps the bottle
was not stored properly, or the wine and the
cork are older. Dont panic! If more than a
third of the cork remains, try the corkscrew
again. Insert the corkscrew at an angle and
twist so that it goes just through the remaining
cork and remove.
If the cork has crumbled and too little remains
to use the corkscrew, youll probably want toget another bottle. Be sure you know your
restaurants policy in this situation.
The dreaded broken cork
Synthetic cork
Be sure to point the bottle away from your
guests. Remove the foil wrap; untwist the
wire while keeping your thumb over the top
of the cork. DO NOT remove the wire cage.
Place a napkin over the cork and wire.
Holding the bottle at an angle, grasp the
cork/wire and slowly twist the bottle off the
cork. The sound you want to hear is a gentle
puff, not a loud pop.
These corks, usually plastic, are used more
and more frequently because they eliminate
the problem of cork taint. (Cork taint or
"corkiness" means that the bottle smells
strongly of mold, the result of a bad cork, not
bad wine.) Synthetic corks are nothing morethan plastic cylinders dyed and mottled to
look like real corks. They require the same
opening steps as the real thing.
Screw Cap Simply twist off the cap put it in your pocket.
Champagne
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OPENING & POURING ETIQUETTE
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After you remove the cork, place it near the
host. Wipe the mouth of the bottle with your
napkin. Pour about an ounce of wine into the
hosts glass so he or she can evaluate the wine.
Host evaluation
Once the wine is approved, pour for theguests. Move around the table, serving from
the right side. The glass of the person who
ordered the wine is filled last. To prevent
drips, twist the bottle as you move it upward
and away from each glass.
Glasses should be filled about 1/3, which
allows guests to swirl. Champagne glasses
should be filled 3/4.
Pour for the table
Cork TriviaPresentation of the cork to the host goes
way back to the days when bottles were
unlabeled. To prevent unscrupulous
restaurateurs from passing off ordinary
wine as fine wine, wineries branded their
corks. Waiters would present the cork to
the host to verify a wines identity. While
the presentation of the cork is still a part
of the opening procedure today, it no
longer serves a truly useful purpose.
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OPENING & POURING ETIQUETTE
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How the table is set
Your establishment most likely has its own tabletop set. Ideally, the
table is preset with wine glasses. This reinforces the power of sugges-
tion of the wine list.
As a rule, a wine glass should be clear (so the color of the wine can be
evaluated and enjoyed); have a stem (to keep body temperature from
affecting the wine); and the bowl should curve in towards the rim (to
prevent wine from spilling when it is swirled and to hold in the wines
aromas). Also, the bowl should be large enough to allow adequate
swirling and nosing.
Ideally, champagne should be served in flutes and not the old-fashioned
saucers. The flutes minimize the escape of bubbles, and bubbles are an
important part of the champagne experience.
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OPENING & POURING ETIQUETTE
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Place the red wine bottle to the right of the
host. White wines need to be placed in an ice
bucket near the table or in a chiller on the table.
Place the wine
Pay attention to the glass levels at the table.
While it is acceptable for guests to pour their
own wine, it is best practice for you to refill
glasses as needed. Many people expect this aspart of service and it gives you the chance to
monitor the amount of wine remaining. An
empty bottle is an opportunity to sell another.
Just remember to be conscientious and dont
over serve.
Monitor and refill
Occasionally, the wine is off, or the customer
just doesnt like it. Be sure you know yourestablishments policy when a customer refuses
a bottle of wine, good or bad.
When there is a problem
re
fill
glas
ses
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TASTING WINE
TASTINGWIN
E
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s s s s s s s s
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The point of wine is to give pleasure.
And, wine is easy to enjoy. That said, the business of tasting
wine should not be intimidating, but fun. The following steps
(just remember the letter s) take just a little time, yet they give
you the benefit of truly appreciating and understanding the
nuances of each variety.
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TASTING WINE
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Hold the glass by its stem and tip it away from
you, preferably against a white background.
The white allows you to see the different
shades of color, particularly at the rim where
the age of a wine tends to show. Red wines
range from deep purple to pale tawny; whites
go from pale greenish-yellow to deep gold. As
a rule, red wines lose color with age; whites
deepen in color with age. Usually, the browner
a wine, the older it is.
1. See
Wines flavor molecules are given off only on
the surface of the liquid. By swirling, you
maximize the wines surface area and release
more of the bouquet. As you swirl, lift the
glass to your nose.
2. Swirl
Smelling is a very important part of the tasting
process. Think about how smell affects your
enjoyment of food.
Smell the wine three times, swirling each time
to release the bouquet. Notice if the wine is
clean and attractive, the intensity of the smell,
and what the aromas bring to mind.
Negative or off smells are:
Vinegar: Too much acetic acid in wine.
Sherry: Too much oxygen in wine.
Cork: Wine has absorbed the taste of defective
cork making it musty or moldy in flavor.
Sulfur: Too much sulfur dioxide present.
3. Smell
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Take a sip of wine and try to make sure that all
of the tongue is exposed to the liquid. Hold
the wine in your mouth for 3 seconds before
swallowing. Notice how sweet or sour, bitter,
astringent, or alcoholic the wine is. Gauge the
body of the wine. Think skim milk, milk,
heavy cream. Also, how does the wine feel in
your mouth? The term "mouth feel" is used
for the sensations experienced.
4. Sip
Now is the time to assess the wine as a whole.
Do I like this wine? Why or why not?
Were all the elements in balance or did one of
them seem obtrusive? In young reds, tannin
often dominates while young whites are often
very acid. In an older wine, this lack of
balance would be a fault.
Is the wine light, medium, or full-bodied?
What kinds of food would work well with this
wine?
5. Savor
TASTING WINE
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Characteristics of Grapes/Wine
Varietal wines are named after the grape variety from which they are
produced. The other way to name wine is by geographic region, a
method preferred by France and many other European countries. There
are thousands of geographic names, but fewer than 25 important grape
varieties. Which means you know right away what is in a bottle of
varietal wine, but might not have a clue as to the contents of a bottle
that is regionally labeled. (American wines named after regions such as
Chablis and Burgundy are often referred to as generics and in no way
compare to their European counterparts.)
Knowing your way around the basics of major grape varieties is an
important step in learning about wine.
TASTING WINE
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WHITES
TASTING WINE
Pinot Grigio is the Italian name for the French
or American wine variety known as Pinot Gris.
Produces dry wines that are among some of
the finest whites to serve either as an aperitif or
with lightly flavored food.
Good examples of these wines are medium
full bodied, crisp and dry, with forward fruit.
Pinot Grigio(PEA-no GREE-gee-oh)
Riesling is the great white wine grape of
Germany and grows well in the cooler climates
of the U.S. in states like Washington and
New York.
Wines are produced at all levels of sweetness.
Produces some of the worlds great
sweet wines, particularly ice wine as well as
wonderfully crisp, light, dry wines.
Riesling(REESE-ling)
An important vine grown all over the world,
although it is most successful when grown in
cooler climates. It produces deep-colored,
full-bodied white wines.
The wine is deeply colored, extravagantly
aromatic, and fuller in body than most white
wines.
Wines attain higher alcohol levels than
most whites, often over 13%.
Gewrztraminer(Geh-VERTZ-truh-mee-ner)
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WHITES
TASTING WINE
Chardonnay is the most famous variety of all,
the vanilla of the wine world.
Submits to a variety of wine making tech-
niques to produce: a wide range of dry white
wines; delicate sparkling wines; sweet wines.
Depending on styles ranging from light to
full-bodied, wines can be paired with a full
spectrum of foods.
Wines made from the Chardonnay grape:
French white Burgundy such as Pouilly-
Fuisse, French Chablis, Champagne, and, of
course, Chardonnay.
Chardonnay(Shar-dun-NAY)
Sauvignon Blanc is the vine variety responsible
for some of the worlds most popular and most
distinctive dry white wines, the most recognized
being Sauvignon Blanc, Fume Blanc, and
Pouilly Fume.
The wines most dominant characteristic is
an instantly recognizable aroma typically
described as grassy or herbaceous.
A clean, usually refreshing white wine with a
broad range of styles.
Sauvignon Blanc(So-veen-YOHN Blahnk)
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REDS
Merlot(Mare-LOW)
The homeland of Merlot is the Bordeaux region of
France where it is the most planted vine variety.
Until recently, it was best known, along with
Cabernet Franc, as a blending partner for Cabernet
Sauvignon.
Produces a lush, plummy, velvety wine.
Wines are early maturing and user-friendly, yet
the best quality of these can continue to develop in
the bottle for decades.
Lower in color, acid and tannin than the
Cabernet Sauvignon grape.
TASTING WINE
Pinot Noir is the grape variety that is exclu-
sively responsible for red Burgundy. Noted as
being able to produce some of the finest red
wines in the world, it is, however, difficult to
grow as well as problematic in the winery.
The vine does better in cooler climates
since the fruit ripens relatively early.
Wines produced are delicious with delicateand compelling flavors and aromas.
Pinot Noir(PEA-no Nwahr)
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REDS
Shiraz is the Australian and South African
name for the French variety known as Syrah.
It is the most widely planted wine grape in
Australia, and the wine appears on a great
number of labels, either on its own or in
combination with Cabernet Sauvignon. It is
also gaining in popularity in the U.S., where it
is being heavily planted in the states of
Washington and California.
Australian and South African wines offer
more ripeness and sweetness than their
counterparts from the Rhone region of France,
and there is more suggestion of chocolate as
opposed to pepper and spices.
Syrah/Shiraz(Sir-AH/Shur-OZ)
TASTING WINE
Sangiovese is Italys most widely planted red
grape and the heart of most of the central Italian
red wines, most notably Chianti and Brunello.
Provides a dense plumminess when grapes are
fully ripe.
Produces well-structured, often high-acid
wines.
Sangiovese(San-Joe-VAY-zee)
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...its the body.
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PAIRING FOOD AND WINE
PAIRINGFOOD
ANDWINE
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The single most important aspect of wine and
food pairing is not color,
but body. Delicate or lightly flavored foods work best with
light-bodied wines. Stronger, heavier foods should be paired with
medium to full-bodied wines.
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The basic rule used to be to pair white wines with
fish and white meats like chicken; red wines with
red meats. Ultimately, this style of pairing really
relates more to body than to color. So, it works, to
a degree. But this pairing rule is limiting.
Traditional Pairings
This approach has the body, texture and charac-
teristics of the wine reflect those of the food. If
there is indeed a best way to pair wine with
food, this would be it. For example, in tradi-
tional pairing, the white wine with fish rule
would keep you from an excellent match of
broiled salmon and Pinot Noir. And the same
would be true for the red wine with meat rule,
which would preclude serving a Sauvignon
Blanc with veal. Body to body pairing offers
greater variety along with great taste.
Remember, too, that sauces play a major role inpairing because they can completely change the
taste and texture of a dish. A lightly flavored
sauce can complement a delicate wine, but a
heavy sauce needs some body in its wine partner.
Mirror Pairings
There are few foods that cant be paired with
complimentary wine. Those that can be
difficult are very spicy foods (except for horse-
radish and mustard). These can work well withwines that are slightly sweet. The key is to
avoid very tannic or acidic varieties.
Smoked fish can make wine taste slightly metal-
lic. Again, wines that are slightly on the sweet
side can provide a good match.
A good rule of thumb for chocolate or any
dessert choice is to be sure that the wine is as
sweet or sweeter than the dessert itself.
Difficult Pairings
PAIRING FOOD AND WINE
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INFORMATION PLEASE
INFORMA
TIONPLEASE
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Vintage Date The vintage date indicatesthe year the grapes were harvested. In order
for a wine label to carry a vintage date, 95%
of the grapes used in production of the wine
must have been harvested in that year. (Some
years produce better grapes than others,
primarily because of weather.) Wine withouta vintage date is referred to as non-vintage or
multi-vintage.
INFORMATION PLEASE
40
Reading the Label
Estate Bottled
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Appellation of Origin The appellationof origin tells us where the grapes were grown.
If the appellation is the name of a country, state,
or county, at least 75% of the grapes must be
grown in the place named. If the appellation is
as specific as a certain vineyard, it is considereda viticultural area. A viticultural appellation
requires that 85% of the grapes are grown there.
Varietal Designation This refers to thedominant grape used in the production of the wine.
By law, at least 75% of that particular grape variety
must be used and an appellation is also required.
Brand Name The brand name is the namegiven to the particular wine. It is not necessarily
the name of the winery responsible for production.
Many wineries offer several lines of wines. A brandname is mandatory, so if there is no brand name per
se, the bottlers name is considered the brand.
Alcohol Content Alcohol content is manda-tory information on the label and it is always stated
by volume. When the alcohol is more than 14%,
the product is considered a dessert wine, not a
table wine.
Estate BottledEstate Bottled is an optional addition to the label.
However, it is a closely regulated term. It means
that 100% of the wine came from grapes grown
on land owned or controlled by the winery. The
winery must then produce, age and bottle the wine
on its premises.
Barrel SelectThis is a designation used at the discretion ofthe winemaker. While the information is not
considered mandatory, it may be used to
distinguish a special bottling.
Other TermsTerms like Vintners Reserve, Single Vineyard, or
Winemakers Choice are optional terms that call
attention to the package. More often than not,these terms have as much to do with marketing as
they do with the quality of the wine.
The wine label reveals important information about what is inside the bottle and how the wineis likely to taste. Each component serves a specific purpose.
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INFORMATION PLEASE
Is Your Knowledge Multi-Lingual?
While no one expects you to have the expertise of a master of wine, a working
knowledge of popular international wines is helpful. Certainly, you should be familiar
with any international wines offered on your wine list.
lab
elinformation
French wines are labeled for the most part by
geographic region or appellation. The name ofthe appellation for these wines is paramount and
should give a good indication of quality and
taste. The name of the producer is also impor-
tant, especially for wines from Burgundy and
Bordeaux. TheAppellation dOrigine Controlee,
or A.O.C., designation means the wine does
indeed come from where the label says since
production has been controlled by the French
Government.
France
The wine industry is not new to Australia; many
leading wineries are over 175 years old. Australia
was originally known for producing robust, full-
bodied red wines. Today, the country produces a
variety of excellent wines. Also popular are the
blends made from Chardonnay and Semillon and
Cabernet and Shiraz.
Australia
Like Australia, New Zealand is becoming known
for many excellent wines, particularly theirSauvignon Blancs, which offer a unique and
delicious flavor profile.
The label information on wines from Australia
and New Zealand is identical to that found on
U.S. wines.
New Zealand
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South Africa has a longer, unbroken history
of winemaking than either Australia or
California -- wines have been produced on the
Cape of Good hope since the middle of the
seventeenth century. The chief grape variety
is by far Chenin Blanc, followed by
Colombard, Sauvignon Blanc, and
Chardonnay. Only about 15% of vineyards
are devoted to red varieties.
South Africa
INFORMATION PLEASE
42
Italy is the worlds largest producer of wine.Wines are named for regions such as Chianti
(Chianti is produced primarily from the
Sangiovese grape) or by variety. The
most popular Italian wines are the reds --
approximately two-thirds of all Italian wines are
red -- although whites are gaining in popularity.
Italian wine production is also government
controlled, the Denominazione di Origine
Controllata, or DOC, being equivalent to theFrench AOC. By adding the word Garantita,
and creating DOCG, the government is
indicating what it considers to be the premier
wine producers in the country.
Italy
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As South America has become more seriousabout quality production, their wines have
grown in popularity. In Chile, dependably
warm summers and plentiful water from
snowmelt in the Andes ensure consistently
good growing seasons. Maipo is the
preeminent growing region with the most
famous vineyards located right up against the
Andes mountains.
Chile dominates South American wine
exports, but Argentina produces almost five
times as much wine. Mendoza is the main
growing region of Argentina and Malbec is
the most widely planted red wine grape,
producing intensely fruity, age-worthy wines.
South America
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INFORMATION PLEASE
Turning Grapes into Wine
Turning grapes into wine is a relatively simple process. Turning grapes into a wine
that tastes wonderful and will last becomes a little more difficult.
There are many who believe that wine is made in the vineyard and not in the cellar.
Quality grapes, without question, are key, but fine wine is also the result of the
successful completion of a series of processes.
Red wines are red because of contact between
juice and skins before, during, and sometimes
after fermentation. Red wine can be made
only from dark-skinned grapes, while white
wines can be produced from either light or
dark-skinned grapes. The juice from all
grapes is a light, fairly dull grey, the color for
red wine coming from contact with the skins.
As harvest time approaches for a specific
variety, the grapes are monitored frequently to
check levels of acidity and sugar. For red
wines, growers often opt to pick when grapes
are fully ripe or even overripe because the
tannins will be much more developed.
(Tannins are a group of chemicals that occur
in some fruits and add astringency to their
taste. They play an important role in the
aging process.)
Red Wine
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Once grapes are harvested, they are transported
immediately to the winery. All grapes are fed
into a crusher/destemmer before fermentation.
Destemming helps to eliminate the harsh
flavors and astringent characteristics that stems
can impart. The juice then goes into stainless
steel tanks or vats and yeast is added.
The fermentation process occurs when the
sugar from ripe grapes comes into contact with
yeast to produce alcohol and carbon dioxide gas.
The larger the fermentation vat, the more
difficult it can be to control the heat generated
by the fermentation process. Red wines, being
less delicate than whites, can withstand higher
fermentation temperatures.
In red winemaking, the concept is to extract
as much usable wine as possible from the solids
left in the fermentation vat. The gentler
the pressure, the less coarse the wine. An
important decision is what to do with this
"press wine." The character of each vintage
may determine how much press wine is
included in the final blend.
Virtually all red wines undergo a secondary
fermentation. As well as making the wine more
stable, the process, malolactic fermentation,
makes the flavor softer, fuller and more
complex by converting the harsh malic acid
found in grapes to lactic acid.
Red Wine continued
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Once the secondary fermentation is complete,
the wine is stored either in bulk (usually
stainless steel) or in smaller amounts in oak
barrels, which provide more air contact. Full-
bodied reds can benefit from a little exposure
to oxygen particularly since air encourages
many of the reactions involved in barrel
maturation. For this reason, many producers
have a procedure of "racking" wine from one
barrel to another, which can introduce an ideal
amount of oxygen.
Why oak? Oak is ideal for small barrels
because it is hard, strong, water-tight, and its
characteristics seem to have an affinity with
those of wine. Wine aged in oak becomes
clear and stable in the most natural way. The
newer the barrel, the more oak flavor and
tannin leeched into the wine. For this reason,
new barrels are prized. In practice, new
barrels are used only once or twice for the
finest wines.
The variety and quality of the wine will
determine the ultimate maturation process.
Once the wine is considered ready, it is
filtered to remove any impurities and clarify
the liquid. Then, the wine is bottled.
Red Wine continued
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White wine can be made from either light-
skinned or dark-skinned grapes provided the
juice is separated from the skins carefully and
early on.
Harvested grapes are put through the crusher/
destemmer as in the red wine process. The juice
is then transferred to fermentation tanks. These
tanks can be smaller and much more narrow
than those used for red wines since prolonged
exposure to skins is not an issue for white wines.
White wines are fermented cooler than most
reds since they depend more on primary fruit
aromas and have no need to encourage
extraction. An increasing number of fine white
wines are fermented in small oak barrels. The
natural variation in temperature of such a small
container can add complexity. Depending on
the variety of wine and/or the decision of the
winemaker, a secondary, malolactic fermentation
may occur.
White Wine
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hites
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While red wines often sit on the lees (the
deposit of yeast left after fermentation)
routinely, for white wines it becomes a
deliberate decision. Some winemakers
deliberately stir up the lees at regular
intervals to give their white wines extra
layers of flavors. Stirring the lees also
minimizes the wines absorption of harsh
tannins and flavors from the wood and tends
to produce a smooth texture.
To ensure that wines are clear before they
are bottled, they are put through cold
stabilization to precipitate crystals. They are
also filtered to remove any organisms that
might cause unattractive odors, cloudiness,
or additional fermentation in the bottle.
White Wine
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WINE TASTING TERMINOLOGY
49
One of the four tastes of wine; a sour or tart
sensation on the sides of the tongue and mouth.
The flavor or flavors left after the wine is swallowed.
The smell of wine derived from the grape.
Critical term usually used to describe a relatively
tannic white wine. Astringency causes a dry,
mouth-puckering effect.
A wine in which all aspects -- acidity, sweetness,tannins, alcohol -- make a harmonious whole.
The weight of wine in the mouth.
The smell of the wine.
A smell, especially in oak-aged Chardonnay; not
a tactile sensation.
Wine with a simple, direct flavor; no bacterial or
chemical taste.
A wine that reveals a variety of aromas and flavor
characteristics.
An off, oxidized musty smell caused by a
problem with the cork.
Fresh and clean with a generous amount of acidity.
No residual sugar taste or sense of sweetness.
Too low in acid.
Flavors and feel of the wine on the back of your
tongue and after you swallow.
Attractively acid.
Literal term for a fruit element, not necessarily
grape. Black currant, pear, citrus, pineapple are
a few of the fruit flavors inherent in wines.
Terms used to describe wines with good fruit;
also used to describe white wine that is slightly
sweet.
Acid:
After-taste:
Aroma:
Astringent:
Balanced:
Body:
Bouquet (also nose):
Buttery:
Clean:
Complex:
Corked:
Crisp:
Dry:
Flabby:Finish:
Fresh:
Fruit:
Fruity:
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WINE INDUSTRY TERMINOLOGY
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The feel or weight of wine in the mouth.
Too acid.
Between grassy and flowery.
Streams left on the inside of a glass after a
relatively alcoholic wine has been swirled.
The duration of a wines finish.
A low degree of alcohol and body.
Wine that is aged to its full potential.
The aroma and bouquet of wine.
A slightly sweet vanilla flavor imparted to wine
when aged in oak casks.
Harmfully exposed to oxygen.
Good body, not too much tannin.
Mellow, well-rounded quality to wine.
Exotic spice and fruit flavors in whites, especially
Gewurztraminer; pepper or cinnamon/clove in
some reds.
A natural compound that comes from skins, pits
and stems of grapes as well as the wood in which
the wine is aged. Generally, red wines have a
higher level of tannin than whites because redgrapes are usually left to ferment on their skins.
Green, unripe, overly acidic. Can be desirable in
light, dry whites; pleasant acidity.
Distinctive aroma derived from oak aging.
Distinct and desirable aroma derived from aging
in oak.
A positive feature of wines with lively acid
and/or fruit.
Fullness:
Green:
Herbaceous:
Legs:
Mature:
Length:
Light:
Nose:
Oaky:
Oxidized:
Round:Soft:
Spicy:
Tannin:
Tart:
Vanilla:
Wood:
Youthful:
terms
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WINE INDUSTRY TERMINOLOGY
51
The abbreviation for Appellation dOrigine
Controlee, the French government agency that
controls wine production in France.
Imparts flavors and characteristics of the wood
to wine. Used often for full-bodied white
wines to impart creamy vanilla flavors and
aromas as well as spice.
The process of pouring wine from its bottle
into a carafe to separate the sediment from the
wine.
An abbreviation for Denominazione di Origine
Controllata, the control group for wine
production in Italy.
An abbreviation for Denominazione di Origine
Controllata e Garantita, a designation used in
Italy on some of the finest wines.
The process by which grape juice is made
into wine.
A wine that has additional grape brandy added
to raise the alcohol content.
This fermentation process is a tool selected by
the wine maker to reduce acidity and soften
the wine.
A.O.C.:
Barrel Fermentation:
Decanting:
D.O.C.:
D.O.C.G.:
Fermentation:
Fortified Wine:
Malolactic Fermentation:
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The traditional process by which champagne
is made.
A term sometimes found on labels of
American wines to indicate a better quality
wine. The term has no legal significance.
The amount of unfermented sugar left in a
wine after fermentation is complete. Indicates
how dry or sweet the wine will be.
Preservative phenolics found mainly in red
wine and derived mainly from dark grape
skins as well as seeds and stems.
The dominating grape in a given wine. In
the U.S., wines must be at least 75% of the
varietal that appears on the label.
The year grapes are harvested. If a wine
shows a vintage date, 95% of the grapes must
have been harvested that year.
Methode Champenoise:
Reserve:
Residual Sugar:
Tannins:
Varietal:
Vintage:
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NOTES
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