1. Wine

4. MAKING WINE

7. Classification of Wine Table Wines They are classified into three Red Wine White Wine Rose Wine

9. MAKING RED WINE

12. MAKING WHITE WINE

13. Wine Colours

14. Classification of Wine Sparkling wine The most famous one is Champagne. This is made by the methode Champenoise (second fermentation in the bottle) in the Champagne region of northeastern France. Effervescent wines made outside the Champagne region are called sparkling wines. Sparkling wines are made in France, Spain, Italy, America, Australia, Germany and many other countries. View Presentation on Champagne

15. Classification of Wine Sparkling wine Sparkling wines vary in their sweetness: Brut (very dry) Sec (medium dry) Demi sec (medium sweet) Doux (sweet) Semi sparkling wines are known by the term ‘perlant’ Service Temperature for Sparkling Wine is 7 – 10 degrees centigrade

17. Aromatised wines Plants, herbs and spices are added to impart aroma to a wine base. The most famous aromatised wines are vermouth and martini. Traditionally, French vermouths are white and dry and Italian vermouths are red and sweet. Vermouth bottles do not keep for long and therefore, should be consumed young.

18. Wine Terms Term Description Body The weight of the wine in the mouth due to its alcoholic content, extract and to its other physical components. Bouquet The pleasant and characteristic smell of wine Corky Having a distinct smell of cork arising from a poor, soft or disintegrating cork. Due to a poor cork, air comes in to oxidise the wine and wine becomes ‘corked’. Dry Not sweet, fully fermented out. Finish The end taste Flowery Fragrant, flowerlike Full bodied High in alcoholic content and extract Heady High in alcohol Light Low in alcohol and less in body Legs A term for globules that fall down the sides of a glass after the wine is swirled. Also known as tears. Luscious Soft, sweet, fat, fruity and ripe. All these qualities in balance

19. Wine Terms Medium dry Containing some sugar but dry enough to be drunk before or during a meal Musty Bad smell due poor cask, cork or storing. Nutty A crisp nut like flavour associated with full-bodied white wines. Smoky (flinty) A subtle smoky smell characteristic of certain white wines. E.g. Pouilly Fume or Sancerre. Spicy A rich, herblike aroma and flavour as in Gewurztraminer Young Fresh and acidic in aroma, immature.