Waitstaff Manual

7/31/2019 Waitstaff Manual

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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

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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

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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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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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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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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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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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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

INFORMATION PLEASE

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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

INFORMATION PLEASE

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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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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

50

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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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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