Chapter 3 wines

D. Old world wine ( principal wine region, wine law , grape varieties, production & brand
name ) France, Italy, Spain, Portugal, Germany,
E. New World Wines ( principal wine region, wine law , grape varieties, production & brand
name ) (South Africa, Australia, USA, Hungary & India) –
F. Food &Wine Harmony
G. Storage of wine
H. Wine terminology (English & French)

D. OLD WORLD WINES (PRINCIPAL WINE REGIONS, WINE LAWS, GRAPE

VARIETIES, PRODUCTION AND BRAND NAMES) FRANCE, GERMANY
ITALY SPAIN PORTUGAL

Old World wine regions come down to the areas exported wines, grapes, winemakers, and
traditions into other countries, where modern winemaking traditions first originated.

Factors contributing to the production of wine

The climate, soil, grape, viticulture, vinification, luck of the year all contribute to what you get
in the glass

• Climate: all vines require an average annual temperature ranging from 10 to 14 degrees
Celsius, sufficient moisture either in the form of rainfall or through irrigation and an average
of seven hours of sunshine daily during the ripening period.

• Soil: the deeper the roots go, into the soil the more constant is their environment, therefore
they are less subject to the ravages of floods or drought. Vines with roots for example 300
metres down gain potassium and iron, which gives great complexity and quality to the
wine.
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• Grape: Vitis Vinifera (V.V) vine produces 3,000 noble grape varieties. V.V is the only vine
variety allowed to produce wines, which are sold in the E.U. Major red and white grape
varieties.

• Viticulture: the wine-makers practices (i.e. crops less than 8 years old are usually not used),
less quality

• Vinification: both red and white grapes are used to make wines. The juice of grapes will yield
juice that is relatively without much colour

• Luck of the Year: Hallstorms - may rip the young shoots apart or even destroy the vines and
reduce the yield. Strong winds, particularly during the flowering season, when the pollen to
be taken by insects from flower to flower or by light winds for fertilisation, can be blown
away in a gale and the grapes may not form. Rainfall, can improve to be a blessing or a curse
to the wine-maker. During summer, light rainfall is desired but if heavy rains come during
the autumn months near harvest, this tends to dilute the concentration of flavours (for example
in 1984 and 1987 in France).

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 Country FRANCE ITALY GERMANY SPAIN PORTUGAL
• Bordeaux • Piedmont • Mosel-Saar-Ruwer • Rioja • Minho
• Burgundy • Lombardy • Rheingau • Penedés • Douro
• Alsace • Trentino_Alto Adige • Nahe • Priorato • Dão
• Champagne • Friuli-Venezia-Giulia • Rheinhessen • Costers del Segre • Bairrada
• The Rhône Valley • Veneto • Rheinpfalz • Ribera del Duero • Beira
• The Loire Valley • Emilia-Romagna • Hessische- • Rueda • Trás os Montes
• Tuscany Bergstrasse • Galicia • Alentejo
Principal
• The Marches • Baden • La Mancha • Setúbal
Wine
• Umbria • Ahr • Valdepeňas • Colares
Region
• Umbria • Württemberg • Valencia
• Lazio • Mittelrhein • Alicante
• Campania, Basilicata, • Franken • Montilla-Moriles
Apulia, Calabria • Navarra
• Sicily • Alella
• Sardinia • Jerez
• Malaga
Wine Law • Appellation • Denominazione di Quality wine • Denominacíon de • Denominacao de
d’Origine Contrôlée Origine Controllata e • Qualitatswein mit Origen Calificada origem Controlada
(AOC) Garantita(DOCG) Pradikat (QmP) (DOCa) (DOC)
• Vin Délimité de • Denominazione di • Qualitatswein • Denominacíon de
Qualité Supérieure Origine Controllata bestimmmter Origen (DO) Table wines
(VDQS) (DOG) Anbaugebiete (QbA) • Vinho De Mesa
• Indicazione Table wines Regional
Table wines Geografica Tipica Table wine • Vino de la Tierra • Vinho De Mesa
• Vin de pays (IGT) • Landwein (VdT)
Vin de Table • Tafelwein • Vino de Mesa (VdM)
Table wine •
• Vino da Tavola
(VdT)
Grape • Chardonnay • Chardonnay • Chardonnay • Chardonnay • Chardonnay
Varieties • Chenin blanc • Muscat • Gewürztraminer • Muscat • Muscat
• Gewürztraminer • Pinot Blanc / • Muscat • Sauvignon Blanc • Sauvignon Blanc
• Muscat Weissburgunder • Pinot Blanc / • Cabernet Sauvignon • Cabernet Sauvignon
• Pinot Blanc/ • Pinot Gris / Pinot Weissburgunder • Tempranillo • Tempranillo

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 Weissburgunder Grigio • Pinot Gris / Pinot
• Pinot Gris/Pinot /Ruländer/Tokay- Grigio / Ruländer /
Grigio/Ruländer/ Pinot Gris Tokay-Pinot Gris
Tokay-Pinot Gris • Sauvignon Blanc • Sauvignon Blanc
• Riesling • Cabernet Sauvignon • Cabernet Sauvignon
• Sauvignon Blanc • Nebbiolo
• Sémillon • Sangiovese
• Cabernet Sauvignon • Trebbiano
• Cabernet Franc • Zinfandel (Pimitivo
• Merlot in Italy)
• Petit Verdot
• Pinot Noir/
Spätburgunder/ Pinot
Nero
• Muscadelle
• Gamay
• Sylvaner
• Syrah
Production • Claret • Chianti • Hocks and Moselles • Sherry • Port
& Brand • Chablis • Asti spumante • Malaga • Pétillant Mateus
Name • Meursault, • Marsala • Cava Rosé
• Pouilly-Fuissé • Málaga • Lancers
• Champagne • Vinho Verde
• Madeira

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 France
• France is one of the oldest wine producing regions in Europe and is the world's largest
producer by value. (not volume however).
• France has one of the oldest appellation systems for wine in the world, and many other
European systems are modelled on it. With the European Union wine laws being modelled on
those of the French, this trend is likely to continue with further EU expansion.
• France is number one wine-producing country in the world. It produces wines of remarkable
quality .
• Terroir makes the French wines very different from others. Terroir refers to geology of the
soil, micro and macroclimate
• Most French wines are named after the place except the wines produced in Alsace region,
which are named after the grape
• French law divides wine into four categories, with two falling under the European Union's
Table Wine category and two falling under the EU's Quality Wine Produced in a Specific
Region (QWPSR) designation. The categories are:
• Vin de table: this is ordinary table wine in the cheapest price range.
• Vin de pays: the lowest official category recognised. Wines of medium quality and
price, made from certain grapes grown within a defined area. The area must be printed
on the label. A minimum alcohol content is specified.
• Vin delimité de qualité supérieure (VDQS): a quality wine just below appellation
controlled standard. Area of production, grape varieties, minimum alcohol content,
cultivation (viticulture) and wine making (vinification) methods are specified.
• Appellation d’origine contrôlée (AC or AOC): quality wine from approved areas.
Grape varieties and proportions, pruning and cultivation method, maximum yield per
hectare, vinification and minimum alcohol content are specified.

Vin de Table Vin de Pays Vin Délimité de Appellation d’Origine

Qualité Supérieure Contrôlée (AOC) or
(VDQS) Appellation Contrôlée
(AC)
• This is the basic wine • The wines of this • This category of This category of wines is
which amounts to category are made wines is produced in the highest standard of
approximately 40% of the from approved delimited areas quality and it guarantees
total wine production of grapes of a specific • It guarantees the area the following
France region. of production, grape • The Area Of Production
• There are no restrictions • It guarantees variety used, • The Grape Varieties
on the grape varieties minimum alcohol minimum alcohol Used
used, and on the yields. content, and the content, viticulture, • Viticulture And
• ‘Produce of France’ is area of production and vinification Vinification Methods
printed on the label • The official name methods • Maximum Yield
without the name of of the appellation • This group is slowly • Minimum Alcohol
grapes, region, vintage would appear after being phased out as Content
etc. the phrase ‘vins de the wines of this class
• The wines are sold in pays de….’ are promoted to
carafe or in glass. This Appellation Contrôlée
category of wine is also (AC)status
termed as carafe wine
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 Following are the important wine-producing regions of France

Bordeaux Burgundy Alsace Champagne Rhône Valley Loire Valley

• This is the largest • This region is noted • Alsace is a white • This region is • Rhône region
quality wine – for its red wines in wine area. The world famous for produces red, white,
producing area in general and produces white wines of this its sparkling wine and rosé wines.
France. It produces both red and white area are fresh, dry, which is named
about 70% AC wines of a variety of light, fine, and after the region, • The reds from
quality wines. styles aromatic. Champagne. Rhône are heavy,
full-bodied, dark in
• This region • Most of the wines • Wines are named • This wine is made colour, and rich in
produces red, white, produced in after the grapes in by méthode flavour with high
and rosé wines. The Burgundy are red, this area. champenoise alcohol content.
greatest wines of which are full- They are made from
this region are reds, bodied and heavier • Around 30 per cent Syrah grapes or
which are known as compared to claret. of all appellation from the
claret. contrôlée white combination of
• The well-known wines come from Grenache and other
• It produces whites include this region. grapes.
excellent sweet Chablis, Meursault,
white wine, and Pouilly-Fuissé. • The noble grape • Rosé wines are dry
Sauternes. varieties of this with an orange
• Most growers region are tinge.
• The wines of this ferment the wines
region are named and sell in bulk to • • Riesling • • A very small
with the word the négociants Gewürztraminer • quantity of sweet
château (estates) (merchants),who Muscat • Sylvaner • wine is made by
age, blend, bottle, Pinot Gris (Tokay halting the
• The main black and sell the wine d’Alsace) • Pinot fermentation
grapes are Cabernet according to the Blanc process by adding
Sauvignon, norms laid down by alcohol to the
Cabernet Franc, the appellation. • The wines of fermenting grape
Merlot, and Petit Alsace are bottled juice. These wines
Verdot. The first • Four main grapes in the area of are known as vin
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 three are the major used in Burgundy. production into doux naturel.
varieties and the Pinot Noir and Alsatian tall green
blend is called the Gamay are for red flute-shaped bottles. • This region also
‘Bordeaux blend’. wines and produces sparkling
The main white Chardonnay and wines
grapes are Aligoté for white
Sauvignon, wines. • The major portion
Sémilllon, and of the wines is sold
Muscadelle. under the name of
Côtes-du-Rhône.

Following are the The main wine Following are the The region has four
well-known wine- producing districts of communes of districts
producing districts of Burgundy are: Northern Rhône
Bordeaux • Nantes
• Côte d’ Or • Côte Rôtie • Anjou and
• Médoc (Côte de Nuits • Condrieu Samour
• Graves and Côte de • Château • Touraine
• Saint-Emilion Beaune) Grillet • Central
• Pomerol • Côte • Saint Joseph Vineyards
• Fronsac, Chalonnaise • Crozes-
Bourg, and • Mâconnaise Hermitage
Blaye • Beaujolais • Hermitage
• Sauternes • Chablis • Cornas
• Loupiac • St.Péray
• Entre-deux- • Clairette de
Mers Die

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Italy

• Italy is well known for its robust, full-bodied, and fruity red wines, though it makes quality
white wines. It is also known for spumante (sparkling wines).
• The best wines of Italy come from the northern regions, especially from Piedmont and
Tuscany.
• Well known native grapes are nebbiolo, sangiovese, and trebbiano
• Italian wines get their names from geographical regions and from the variety of grapes used,
sometimes with the district’s name.

Italian wine law classifies the wines as following ( given in ascending order of the quality standards)
• Vino da tavola: ordinary table wine, unclassified.
• Vino tipico/Vino da tavola con indicazione geographics (IGT): wine from a defined area.
• Denominazione de origine contrallata (DOC): quality wine from an approved area. Grape
varieties, cultivation and vinification methods and maximum yields are specified.
• Denominazione di origine controllata e garantia (DOCG): guaranteed quality wines from
approved areas. Grape variety and proportions, maximum yield, vinification methods, pruning
and cultivation and minimum alcohol content are specified.

Wine producing region of Italy

• Piedmont • Umbria
• Lombardy • Umbria
• Trentino_Alto Adige • Lazio
• Friuli-Venezia-Giulia • Campania, Basilicata, Apulia,
• Veneto Calabria
• Emilia-Romagna • Sicily
• Tuscany • Sardinia
• The Marches

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Spain
• Spain is the third largest wine producer in the world and has the largest land area dedicated to
vineyards than any other country.
• Earlier, it was known for ‘sherry’ and red wines from Rioja. But today, almost all its wines
are well recognized.
• Cava is Sparkling wine made in Spain using méthode champenoise.
• Traditionally, Spanish wines were oak-aged for long periods but today the wine producers use
temperature-controlled stainless steel containers with no or little oak ageing to get lighter
fruity wines.
• It is an affordable substitute for expensive wines of France and other countries.

Spanish wines are classified as follows

• Vino de mesa: ordinary table wine.
• Vino de tierra: wines from specified regions
• Denominación de origen (DO): quality wines from specified regions.
• Denominación de origen calficada (DOCa): a DO with a consistent track record for quality.

Following are the classification of Spanish wines according to the minimum ageing requirement in
wood. It is applied to all the Spanish wines. However, DO of each area specify its own ageing norms
for various types.
• Vino Joven or Sin Crianza
• Crianza
• Reserva : on the label. For red wines this indicates a wine that has aged for at least one year
in oak casks and two years in the bottle; for white and rose wines this indicates a wine aged
for at least two years, including six months in oak casks.
• Gran reserva: for red wines this indicates a wine that has been aged for at least two years in
oak casks and three years in the bottle; for white and rose wines this indicates a wine that has
been aged for at least four years, including at least six months in oak casks.

Spanish wine area

• Rioja • Priorato • Costers del
• Penedés Segre
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 • Ribera del • Valdepeňas • Navarra
Duero • Valencia • Alella
• Rueda • Alicante • Jerez
• Galicia • Montilla- • Malaga
• La Mancha Moriles
Portugal

• Portugal is best known for its fortified wine, Port. Apart from Port, it is also known for its
pink and pétillant Mateus Rosé, Lancers, and Vinho Verde.
• During the Anglo-French conflict, Portuguese wines were the first choice of wines for the
UK, though the quality of these wines was not comparable with that of the French. The
Methuen Treaty of 1703 popularized Portuguese wines in the UK
• Most of Portugal’s vineyards are under the control of cooperatives

Portuguese wines are classified as

• Vinho de mesa: ordinary table wine from no particular region and may be a blend from
several regions.
• Vinho regional: quality table wine from a particular place within a specified region.
• Denominaçõo di origin controlada (DO): quality wines from specified regions. The quality
and authenticity of the wine is guaranteed.

Wine areas of Portugal

• Minho • Beira
• Douro • Trás os Montes
• Dão • Alentejo
• Bairrada • Setúbal

Note
• Spain is the third largest wine producer having more acres of vineyard than any other country.
It is known for its sherry and reds from Rioja.
• Cava, the spanish sparkling wine made by French method, is very popular.

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 • The wines are classified according to the French system and there is a legal minimum
requirement of ageing for different styles for all Spanish wines. There are many DO areas and
each is governed by Consejo Regulador.
• Portugal is known for its pink and pétillant Mateus Rosé, Lancers, and Vinho Verde, other
than port.
• The Dão region produces red and white wines which are popular abroad.
• The Methuen Treaty of 1703 popularized Portuguese wines in the UK.
• Most of the vineyards are under the control of cooperatives.
• The wines are classified into four categories to ensure quality—Vinho de Mesa,Vinho
Regional, Indicaçao de Proveniêcia Regulamentada (IPR), and Denominação de Origem
Controlada (DOC).

Germany
• German wines are named after the grapes and area
• Germany is known for excellent white wines.
• Hocks and Moselles are the two main types of white wine produced.
• Hock refers to white wine produced near the Rhine, while Moselle refers to white wine
produced near river Moselle and its tributaries, Saar and Ruwer.
• Hock wines are bottled in brown-coloured bottles while the Moselle wines are bottled in
green-coloured bottles
Wine law of Germany classifies its wines into two broad categories. They are
• Deutscher Tafelwein: wine made from one of the four German wine regions designated for
table wine (Rhein and Mosel, Bayern, Neckar and Oberrhein). It is often blended. A minimum
alcohol content is specified.
• Landwein: quality wine from one of 19 designated districts. A minimum alcohol content is
specified.
• Qualitätswein bestimmter Anbaugebiete (QbA): quality wine in medium price range
(includes Liebfraumilch) from one of the 13 designated regions (Anbaugetieten). It must carry
an Amtliche Prufungsnummer (control number).

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 • Qualitätswein mit Prädikat (QmP): quality wines with distinction. They have no added
sugar. The Pradikat (distinction) describes how ripe the grape was when it was harvested –
generally the riper the grape, the richer the wine. There are six categories:
1 Kabinett: Made from grapes harvested at the normal time, usually October, but in a
perfect state of ripeness.
2 Spätlese: Made from late harvested grapes.
3 Auslese: Made from selected bunches of ripe grapes.
4 Beerenauslese: Made from selected ripe grapes affected by noble rot.
5 Eiswein: Made from ripe grapes left on the vine to be picked and pressed when
frozen.
6 Trockenbeeranauslese: Made from selected single grapes heavily affected by noble
rot.
Erstes Gewächs (first growth), Grosses Gewächs (great growth) and Erste Lage (top site): new
higher-level quality designations of wines from the finest vineyards. All classifying regions use the
same Verband Deutscher Prädikatsweingüter (VDP) logo for these super premium wines.

Wine regions of Germany

• Mosel-Saar-Ruwer • Baden
• Rheingau • Ahr
• Nahe • Württemberg
• Rheinhessen • Mittelrhein
• Rheinpfalz • Franken
• Hessische-Bergstrasse
Note :
• German wines are named after the grapes and area
• Hocks and Moselles are the two main types of white wine. Hock wines are bottled in brown-
coloured bottles while the Moselle wines are in green-coloured bottle
• German wine is classified into two groups- Table wine, Quality wine. Quality wines are
further classified into Qualitätswein bestimmer Anbaugebiete (QbA) and Qualitätswein mit
Prädikat (QmP)
E. There are 11 wine producing regions

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 E. New World Wines ( principal wine region, wine law , grape varieties, production & brand name ) (South Africa,
Australia, USA, Hungary & India)

Country South Africa Australia USA Hungary India

• Constantia • South Australia • California • Balaton • Maharashtra,
• Stellenbosch • Victoria • North Coast, Central • Duna • Karnataka & south
• Paarl • New South Wales Coast, South Coast, • Eger region
Principal
• Franschhoek Valley • Western Australia Central Valley • Észak-Dunántúl
Wine
• Breede River Valley • Queensland • Sierra Foothills • Pannon
Region
• Overberg • Tasmania • New York • Sopron
• Washington • Tokaj
• Oregon
Wine Law • In 1973, ‘The Wine of • NA • US Wine laws • NA • Refer the assignment
Origin’ (WO) • There is a nationwide no 3
introduced and is appellations system
governed by the South monitored by the
African Wine and Spirit TTB. The AVA
Board. identifies
• The WO seal on a geographical areas of
bottle stating the origin quality production.
guarantees grapes origin • Wines from AVA
area. must be made with at
• Wine regions under least 85 per cent of
WO system fall into grapes from that area.
four categories • If it is a varietal
1. Geographical units wine, then it should
2. Regions be made from at least
3. Districts 75 per cent of that
4. Wards grape.
• All WO with grape • If the wine label
name or vintage have mentions the
minimum 75 per cent of vineyard, then 95 per
that grape or vintage. cent of the wine

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 • All WO wines must go should be made from
through analytical test the grapes grown in
and tasting panel. that vineyard.
• Every bottle of wine •
passed by the board
carries a seal which
includes up to three-
coloured bands on the
neck of the bottle.
A blue band guarantees
the origin, the red band
guarantees the vintage
year, and the green
band guarantees the
grape variety stated on
the label.
• Each seal carries
identification number.
• If the word ‘Estate’
means means the wine
is from that Estate while
the word ‘Superior’ on
the label indicates wine
of superior quality
according to the
standards of wine and
spirit board.
Grape • Chenin blanc (Steen) • Shiraz • • Ezerjó • Cabernet Sauvignon.
Varieties • Riesling (Weisser • Cabernet Sauvignon • Hárslevelű • Shiraz (Syrah
Riesling) • Merlot • Irsai Oliver • Zinfandel
• Crouchen (Cape • Chardonnay • Cserszegi fűszeres • Merlot
Riesling) • Sauvignon Blanc • Királyleányka • Sauvignon blanc
• Palomino • Semillon • Zenit • Chenin blanc
• Trebbiano (Ugni • Riesling • Furmint • Viognier
Blanc) • Juhfark • Chardonnay
• Sémillon (Groendruif) • Kéknyelű • Bangalore Blue
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 • Muscat (Hanepoot) • (Isabella)
• Gulabi (Black
Muscat)
• Sultana
Production • Cape White port • Penfolds Grange • • Dessert • Cabernet Shiraz By
& Brand • Cape Ruby port • Syrah / Shiraz wine Tokaji aszú Sula. Winery.
Name • Cape Tawny port • Red wine Bull's • Sette by
• Cape Late Bottled Blood of Eger Fratelli Wines. Winer
Vintage (LBV) port y.
• Cape Vintage port • Big Banyan
• Cape Vintage Reserve Merlot. Winery.
port • Four Seasons
• Jerepigo Barrique Reserve
Shiraz.
• La Reserve by
Grover Zampa.
• Reserve Tempranillo
By Charosa.
• York Arros.
• Reveilo Reserve
Cabernet Sauvignon.

Note :
• Californian wines are well recognised for its range all over the world
• Californian wines are named after the grapes
• The AVAs are identified by the Alcohol and Tobacco Tax and Trade Bureau ( TTB)
• Australia produces good quality varietal wines which are reasonably high in alcohol and have strong fruity flavour.
• In Australia, the Tem GSM is used for a red wine consisting a blend of grenache, shiraz, and mourvèdre grapes
• Two famous wines of Hungary are Tokay and Bull’s blood.

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South Africa: the Wine of Origin (WO) scheme in South Africa controls regional labeling of
wines, as well as varietal and vintage details on wine bottles. Estates are also included in the WO
scheme and estate wines must only include grapes grown by the named estate.

• In 1973, ‘The Wine of Origin’ (WO) was introduced and it is governed by the South African
Wine and Spirit Board.
• The WO seal on a bottle stating the origin guarantees that 100 per cent grapes come from that
area.
• Wine regions under WO system fall into four categories which are mentioned in the following
in the order of larger area first and the smallest last
1. Geographical units 2. Regions 3. Districts 4. Wards
• All WO with grape name or vintage must have minimum 75 per cent of that grape or vintage.
• All WO wines must go through analytical test and tasting panel.
• Every bottle of wine passed by the board carries a seal which includes up to three-coloured
bands on the neck of the bottle. A blue band guarantees the origin, the red band guarantees the
vintage year, and the green band guarantees the grape variety stated on the label.
• Each seal carries identification number.
• If the word ‘Estate’ is printed on the label, it means the wine is from that Estate while the
word ‘Superior’ on the label indicates wine of superior quality according to the standards of
wine and spirit board.

Australia: the Label Integrity Scheme controls regional, varietal and vintage labelling. The
Authentication of Origin scheme denotes that if a wine region is mentioned then at least 80 per
cent of the wine must come from that source. In addition, a system of regional appellations is
being established which is designed to lead to greater geographical descriptions.

• The Australian wine industry is the fourth largest exporter in the world.
• The climate in most part of Australia is warm, which produces ripe, rich, fruity reds, and
whites.
• Australia produces good quality varietal wines and these wines are reasonably high in alcohol
with strong fruity flavour.

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 • Australian wines are ready for drinking earlier than some of the European wines that are made
from the same grapes.
• Some of Australia’s best reds are labelled shiraz, which is known as syrah in France.
• Major grape varieties of Australia are shiraz, cabernet sauvignon, merlot, chardonnay,
sauvignon blanc, semillon, and riesling.
• In Australia, GSM is a common name for a red wine consisting of a blend of grenache, shiraz,
and mourvèdre.
• The Wine and Brandy Corporation enforces Australia’s Label Integrity Programme (LIP)
which guarantees the following.
• If a varietal is mentioned, it must be made from a minimum of 85 per cent of that varietal.
• If the origin is mentioned, it must contain a minimum of 85 per cent of grapes from that area.
• If two grapes are used in the making, the label will carry both the names, the name listed first
represents the higher percentage of the two.
• If the vintage is stated, it must contain a minimum of 95 per cent from the year mentioned.
• If the term ‘show reserve’ is used on the label, the wine has won a medal at tasting
competition.
• If the term ‘wood matured’ appears on the label, it means that the wine has oaky taste

USA: the American Viticulture Areas (AVAs) is a guarantee of source – at least 85 per cent must come from
within that area – but not of quality or method of production. Regional terms can range from naming a state
or a single vineyard. One increasingly popular term used in California is ‘coastal’, which allows for blending
across almost all the Californian vineyards lying up to 100 km inland of the Pacific.

• Almost every state in the USA produces wines and of all the states, California is the leading
wine producer, making about 90 per cent of the USA’s wine.
• An American viticultural area (AVA) is an approved wine grape growing region in the USA,
identifiable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax
and Trade Bureau (TTB).
• On 20 June 1980, the first AVA (Augusta AVA) was recognized near the town of Augusta,
Missouri.

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Hungary

• Two famous wines of Hungary are Tokay and Bull’s blood.

Tokay:

• Tokay (Tokaji) is a premier wine of Hungary made in Toakj- Hegyalja region. It is very sweet
and luscious comparable to the great Châteaux of Sauternes and the Trockenbeerenauslese of
Germany. It is made from grapes that are subjected to noble rot.

Styles of Tokay:

Tokay Essencial/Essenz, Tokay Aszú, Tokay Szamorodni

Bull’s Blood ( Egri Bikavér)

The most famous of the red wines is Bull’s Blood which is also known as Egri Bikavér. It comes from
the vineyard around Egri and is produced from at least three grape varieties, of which the most
important grape is the local variety kadarka.

INDIA ( refer your assignment no 3 )

Chateau Indage winery in Maharashtra, launched India’s first sparkling wine – Omar Khayyam made
from ugni blanc, pinot noir, & chardonnay grapes in 1986. This caught the attention of international
market and it was instrument for expansion of Indian wine industry.

Out of 123,000 acres of vineyards in India, only 1-2% area is used to produce wines. There are five
major wine producing regions in India including Nashik, Pune, Bangalore, Hampi Hills, Bijapur and
Northern Karnataka. Maharashtra is the leading state in wine production and Nashik in Maharashtra
is called the wine capital of India.

Wine regions

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 Maharashtra
Nashik : sula vineyard , Charosa,
Chandon, York and Soma, Chandon
India, Chateau D'Ori, Good Drop Wine
Cellars, Nine Hills and Vallonne
Vineyards
Pune : Four Seasons Vineyards, Fratelli
Wines and Deccan Plateau Vineyards
Karnataka
Bangalore Soma Vineyards, SDU
Winery, Grover Zampa Vineyards and
Alpine Wineries
Hampi Hills :KRSMA Estates
Bijapur and Northern Karnataka: : Nisarga
Vineyards and Elite Vintage Winery

Nashik : is considered as a wine capital of India. It is located on the banks of river Godavari. Hot
tropical climate dominates Nashik. The temperature variation in winter allows Cabernet Sauvignon to
ripe for 185 days. There are about 30 functional wineries around the area and many of them now have
tasting rooms. The vineyards in this region are situated in three different areas: Sanjegaon district,
Dindori district and Gangapur Dam. Dindori has some of the best grapes grown around the region.
Dindori is also popular due to its two wineries, Charosa and Chandon. The most popular Indian wineries
to visit in this region are Sula, York and Soma. They are located at Gangapur Dam in a row. Super
close to these wineries, Utopia Farmstay provides boutique accommodations. Vinchur, which is about an
hour in the east of Nashik, offers the tasting of varied local wines and a large range of collection at a
factory price, accommodation and winery tour. The other sub-regions are Igatpuri, Ojhar, and Niphad and
Geeta Kunj.

Pune : Apart from IT and automotive industries, Pune is also famous for its sub-regions and vineyards.
The city is situated on the altitude of 500-600 meters. The famous vineyards of Burkegaon are a few
kilometres in the east of the city. The other sub-regions, Roti and Baramati are also at two-hours of
travel. Roti produces some of the great crisp white wines while Baramati is popular for shiraz and
cabernet. Akluj, the newest sub-region here, enjoys extreme low soil fertility and low rainfall which
opens a new door for varieties such as Muller Thurgau, Sangiovese and Chardonnay.

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Karnataka & the South : Bangalore & the South is a home to many of the top wine producers and
vineyards of Karnataka. The area enjoys a moderate climate due to its higher altitude of 800 and 950
meters. Kanwal Grower, who is a pathfinder of the Indian wine industry, developed his first vineyard in
the valley of Nandi Hills. Sauvignon Blanc and Cabernet are the popularities of this region. The soils of
this region are scattered with gravel, limestone and gneiss granules which help the production of high-
quality Shiraz, Cabernet Sauvignon and Chardonnay.

Hampi Hills : Hampi Hills is gifted with an astonishing beautiful landscape of rolling stones. It is
located at an altitude of 590 meters where the river Tunga and Bhadra come together. Cabernet
Sauvignon and Sauvignon Blanc are the most thrived in this region.

Bijapur and Northern Karnataka : This region is located close to Goa, Telangana and Andhra Pradesh.
These three are the important consumer markets in India. The inland regions here enjoys a warm and dry
climate suitable for highly ripe grapes. Many major producers of other regions source grapes from here to
supply the mid-level brands of the domestic markets.
Some of the major Indian Wine Companies
1. Chateau Indage Limited
2. Grover Vineyards Limited
3. Sula Vineyards
4. Sankalp Wines
5. ND Wines
6. Mandala Valley
7. Vintage Wines
8. Renaissance Wines
9. Flamingo Wines
10. Vinicola
The heat and humidity of Indian wine regions allow many viticulture choices. Here, harvest usually takes
place in the month of February. In the warmer wine regions such as Tamil Nadu, Andhra Pradesh and
Karnataka, grapevines produce a crop two times a year.

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 F. Food &Wine Harmony
• The aperitif, which is served before the meal should be dry and preferably wine based
• The starter courses are best served with dry white or dry rosé wines.
• National dishes are recommended with the wines of that country
• Shellfish and fish dishes are served with dry white wines.
• White meat are served with medium white wines.
• Red meat go well with red wines,
• Game dishes with robust red wines
• All the wines go well with cheese. Red wine suits the blue-veined, hard, and mild cheese.
Medium white and rosé wines go well with cream cheese. Port is the traditional wine
served with Stilton cheese.
• Sweet wines are offered with sweets and desserts.
• Brandy and liqueurs are served at the end of the meal

The following factors influence wine and food pairing

• Acidity • Tannin • Sweetness
• Age / Maturity • Weight • Fat content in food
• Oak • Flavour • Preparation Methods

• Acidity : Can be used to match, or to contrast, acidity in foods, for example, crisp wines to match,
lemon or tomato, or to cut through creamy flavours
• Age/maturity : As wine ages and develops delicate complex and intricate flavours. More simple
foods, such as grills or roasts, work better with older wines than strongertasting foods, which can
overpower the wines
• Oak : The more oaked the wine then the more robust and flavoursome the foods need to be.Heavily
oaked wines can overpower more delicate foods
• Sweetness : wine should be sweeter than the foods or it will taste flat or thin or acids in sweeter foods
can harmonise with the sweetness in the wines eg. Savoury & salty foods with sweetness. Blue
cheeses can go well with sweet wines.

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• Tannin : Tannic wines match well with red meats and semi-hard cheeses (e.g. cheddar). Tannic
wines are not good with egg dishes and wines with high tannin content do not work well with salty
foods
• Weight : Big, rich wines go well with robust (flavorsome) meat dishes, but can overpower lighter
flavored foods.

Wines do not go well with all types of food. If served with certain foods, the wines will taste dull
and flavours cannot be enjoyed. The following foods do not go well with the wine:
• Chocolate
• Egg, especially boiled egg
• Highly acidic food such as relishes and salads dressed with very sharp dressing
Very spicy food

Aperitifs : Some aperitifs are, Dry and medium sherries, Madeira, Dry vermouths, Bitters,
Medium white and rosé wines such as Rhines, Moselles, Vouvray, white Bordeaux, Anjou,
Cabernet rosé, Dry champagne and sparkling wines

Fish and shellfish : Fish and shellfish are served with dry white wine. Some dry white wines are
Champagne Brut • Chablis • Meursault• Pouilly-Fuissé • Entre-deux-Mers • Alsace• Sancerre •
Muscadet • Frascati• Château Olivier • Dry rosé wine for salmon

Meat :
• Red meat is served with the following types of dry red wine: Médoc • Margaux • Pauillac•
Saint-Estèphe • Burgundy Red • Bardolino• Chianti • Valpolicella • Chinon• Zinfandel
• White meat s are served with the following types of dry or medium white wine: Château
Olivier • Entre-deux-Mers • Soave • Saumur • Sauvignon Blanc. Light red wines may also
be offered with roasted white meat.

Poultry : The following light red wines go well with roast poultry • Beaujolais • Chinon

Game: Full-bodied robust red wines are offered with game. St. Joseph • Hermitage •
Châteauneuf- de-Pape • Nuits St. Georges • Gevrey-Chambertin • Médoc• Graves • Barolo •
Chianti Classico • Rioja • La Mancha
BHM202 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY, Chapter 3, Wines 22
 Cheese: Blue-veined cheese is served with red wine and cream cheese is served with Vouvray
and Anjou. Port wine is served with Stilton.

Sweets and desserts : The following are wines served with sweets and desserts: • Sauternes •
Auslese• Beerenauslese • Sweet champagne

The following guidelines should be considered when wine is suggested for a multi course meal
• Dry wine is served before sweet wine
• White wine before red wine
• Light wine before heavy wine
• Sparklers before still wines
• Young wine before old wine

Note :
• The texture, taste, method of preparation, fat content, etc. of the dish must be considered while
pairing the wine.
• Acidic dry white wine goes well with fish and fatty foods, tannic heavy red wines with fatty food,
game, cheese, and meat, fruity low tannic wines with fish cooked in a rich sauce.
• Sweet wine is recommended with sweets and desserts.
• The weight of the dish should match with that of the wine.
• The wines on offer are listed in a wine list with their prices by glass and bottles.
• The wine list must provide all the information necessary

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G. Storage of wine.
• Storage of wine is an important consideration for wine that is being kept for long-term aging. While
most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term
storage. Wine is one of the few commodities that can improve with age, but it can also rapidly
deteriorate if kept in inadequate conditions.
• The three factors that have the most direct impact on a wine's condition are light, humidity,
and temperature. A fourth consideration is security for expensive wines.
• Historically, the storage of wine was handled by wine merchants. Since the mid-20th Century,
however, consumers have been increasingly storing their own wine in home-based wine cellars.

Places to store wine

• Since the end of the 20th century, there has been growth in industries relating to wine storage. Some
wine connoisseurs may elect to store their wine at home in a dedicated room, closet or cellarette.
Other options involve purchases and rentals at off-site wine storage facilities that are specifically
designed for the task.
• Other industries focus on the construction of home wine cellars and wine caves, small rooms or
spaces in which to store wine. Others produce smaller wine accessories, such as racks and wine
refrigerators. These appliances can feature adjustable temperature interfaces, two chambers for red
and white wines and materials which protect the wine from the sun and ambient environment.
• Wine preservation and dispensing systems have also been developed that store wine at their optimal
temperatures and use nitrogen gas to dispense the wine. Nitrogen gas helps prevent wine from
oxidation and premature spoilage.

Orientation of the bottle

• Most wine racks are designed to allow a wine to be stored on its side. The thinking behind this
orientation is that the cork is more likely to stay moist and not dry out if it is kept in constant contact
with the wine.
• Some wineries package their wines upside down in the box for much the same reason. Research in
the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than
completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay
damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of
the bottle if the wine is lying on its side.
BHM202 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY, Chapter 3, Wines 24
• Champagne is often recommended to be stored upright rather than lying on its side.While most wines
can benefit from lying on their side, Champagne and other sparkling wines tend to age better if they
are kept upright.

Light
• Strong, direct sunlight or incandescent light can adversely react with phenolic compounds in wine
and create potential wine faults.
• Delicate, light-bodied white wines run the greatest risk from light exposure, and for that reason, they
are often packaged in darkly tinted wine bottles that offer some protection from the light.
• Wines packaged in clear, light green and blue colored bottles are the most vulnerable to light, and
may need extra precautions for storage. For example, the Champagne house of Louis Roederer uses
cellophane wrap to protect its premium cuvee Cristal from light, the wine being packaged in a clear
bottle.
• In the cellar, wines are stored in corrugated boxes or wooden crates to protect the wines from direct
light.

Humidity
• Some degree of humidity is required in order to keep wines with cork enclosures from drying out.
• Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should
the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly
causing the wine to spoil or oxidize.
• Excessive humidity can also pose the risk of damaging wine labels, which may hinder identification
or hurt potential resale value.
• Wine experts sugest that 75% humidity is as ideal.

Vibration
• Vibration could be used to accelerate the aging of wine, but in most cases, this may lead to negative
effects in wine quality. Therefore, to store wines with limited changes in physico-chemical properties,
vibrations should be minimized.
Temperature

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• Wine is very susceptible to changes in temperature, with temperature control being an important
consideration in wine storage.
• If the wine is exposed to too high a temperature (in excess of 77 °F (25 °C)) for long periods of time,
it may be spoiled or become "cooked" and develop off-flavors that taste raisiny or stewed. The exact
length of time that a wine is at risk of exposure to high temperatures will vary depending on the wine,
with some wines (such as Madeira which is exposed to high temperatures during its winemaking)
being able to sustain exposure to high temperatures more easily than other, more delicate wines (such
as Riesling).
• If the wine is exposed to temperatures that are too cold, the wine can freeze and expand, causing the
cork to be pushed out; this will allow more oxygen to be exposed to the wine.
• Dramatic temperature swings (such as repeated transferring a wine from a warm room to a cool
refrigerator) can also cause adverse chemical reactions in the wine that may lead to a variety of wine
faults.
• Most experts, recommend that wine be kept at constant temperatures between 50 and 59 °F (10 and
15 °C), however 52 °F (11 °C) may be the most ideal temperature for storage and aging.
• In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is
allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a
wine develops. On average, the rate of chemical reactions in wine doubles with each 18 °F (8 °C)
increase in temperature.

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H. Wine terminology (English & French)
• Aroma: indicating smell, scent or fragrance and often alluding to wine.
• Secateur : special cutting scissor to cut the grapes from vine used by grape pickers.
• de-stemming : separating grapes from stems.
• Must: grape juice collected by crushing the grapes
• Beaujolais : fruity and light French red wine from the Beaujolais region of France
• bianco : medium sweet type of white/golden vermouth brut Champagne/sparkling wine label term
indicating very dry
• Burgundy: wine producing region of France, also a smooth, soft, dry red wine from that same region
• Carafe : form of glass bottle or jug used for the service of wine or water at the table. May also be
defined as a decanter.
• Cava : term used to indicate Spanish sparkling wines made by the traditional method
• Decant : to pour a wine or other liquor, slowly, off the sediment in its container with the aid of
muslin or filter papers
• Dessert wine : style of sweet wine, e.g. Sauternes,Muscat, Auslese; often offered with the dessert
(sweet)course
• fine champagne : one of the best styles of Cognac and indicative of quality
• Fortified wine: wine whose alcoholic strength is increased by the addition of alcohol, usually
brandy, e.g. sherry and port. Called liqueur wine in the EU
• Gluhwein : spicy mulled wine served hot, the main ingredients being red wine, caster sugar, lemon,
orange, nutmeg, cinnamon and vanilla sticks
• House wine : red, white or rose wine recommended by the establishment as being acceptable to the
average palate and sold at a modest price. May be served by the glass, half bottle or bottle and
sometimes by the carafe
• Punt : hollow found in the base of some wine bottles which strengthens the bottle, especially if a
secondary fermentation takes place in the bottle itself, e.g. Champagne
• Sekt : quality German sparkling wine produced by the Charmat method (secondary fermentation in a
sealed tank)
• Sherry : fortified (or liqueur) wine, having a grape spirit (brandy) added to improve the alcoholic
content; made from white grapes

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 • Tannin : obtained from the pips and stalks of grapes during the wine-making process and acts as a
preservative, especially in red wines. Is also the brown colouring of tea
• Vermouth: fortified and flavoured wine. Three main types are bianco, rosso (Italian) and white dry
(French)

Find the following terms

• Secateur • Buyers own Brand ( • Jeroboam • barrels
• Destemme BOB) • Rehoboam • Butts
• free run • Bayers own Blend ( • Methuselah • Solera
• Must BOB) • Salmanazar • Estufa
• Vats • Liqueur De Tirage • Balthazar • Autovinificator
• Attemporators • Dosage De Tirage • Nebuchednezzar • Vintage
• Chaptalization • Prise de Mousse • Cuvee close • Terroir
• Acidification • Pupitre ) • charmat • clarets
• Cap or Hat formation • Sur Le Pointe • Doux • Blanco
• Vin De Goutte • Remuage • flor • Rosso
• Lees • Remueur • Bodega • Nero
• malolactic • Dégorgement. • casks • Rosato
fermentation • Liqueur d’expedition • barrels • Dolce
• Quercus Suber • Agrafè • Butts • Secco
• vins Mousseux • Brut • Solera • Asciutto
• Cremant or Petillant. • Sec • Estufa • Riserva
• Blanc de Blanc • Demi sec • flor • Vecchio
• Blanc de noir • Demi doux • Bodega • Spumante
• Vin de cuvées • Magnum • casks

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