Wine

Wine refers to
naturally
fermented juice
of grape, more
broadly refers to
alcoholic
beverages
created from
other fruits and
even vegetables.
 The Classification of Wine
Wine

Sparkling Fortified Aromatic

Still Wine
Wine Wine Wine

Red Wine Champagne Sherry Vermouth

Rose Wine Port

Madeira
White Wine
Wine
Still Wine
Red Wine
 Without Carbon
Dioxide

 Chilled Serving

 Served with beef,

mutton and
hunting animal (red
meat)
 Types of Red Wine
• Cabernet Franc
– Flavors: Violets, blueberry, earth, black olive, coffee
• Cabernet Sauvignon
– Flavors: Bell pepper, green olive, herb, cassis, black
cherry
• Gamay
– Flavors: Strawberry, raspberry, cherry
• Grenache/Garnacha
– Flavors: Spice, cherry
• Malbec
– Flavors: Sour cherry, spice
• Merlot
– Flavors: Watermelon, strawberry, cherry, plum
• Mourvèdre/Mataro
– Flavors: Spice, cherry
• Nebbiolo
– Flavors: Plum, pie cherry, tar
• Pinot Noir
– Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum
• Sangiovese
– Flavors: Pie cherry, anise, tobacco leaf
• Syrah/Shiraz
– Flavors: Blackberry, boysenberry, plum, pepper, clove
• Zinfandel
– Flavors: Raspberry, blackberry, black cherry, raisin, prune
Rose
Wine
Pink color

Chilled serving

Served with both

red or white
meat (neutral)
White Wine
Yellowish-white

Chilled serving

Served with
fish, veal, pork,
poultry etc.
(white meat)
• Chardonnay
– Flavors: Green apple, citrus, pineapple, papaya
• Chenin Blanc
– Flavors: Ripe apple, lemon drop, pear, honeydew
• Gewürztraminer
– Flavors: Lychee, grapefruit, flowers, talc
• Marsanne
– Flavors: Marzipan, white peaches, pears
• Muscat
– Flavors: Oranges, tangerines
• Pinot Blanc
– Flavors: Green apple, citrus
• Pinot Gris/Grigio
– Flavors: Citrus, fresh pear, melon
• Riesling
– Flavors: Green apple, citrus, apricot, peach,
honeysuckle
• Roussanne
– Flavors: Lime, citrus, stone fruits
• Sauvignon/Fumé Blanc
– Flavors: Grass, herb, citrus, pineapple, peach
• Sémillon
– Flavors: Fig, melon, light herb
• Viognier
– Flavors: Flowers, citrus rind, apricot, peach
• Grüner Veltliner
– Flavors: Apple, peach, citrus and mineral notes
 Sparkling Wine
Sparkling wine is still wine
that is augmented by carbon
dioxide
Containing 14% or less ABV
Red, rose or white is
available
The best sparkling wine is
well-known as champagne
because it’s produced in
Champagne region of France
Not all sparkling wines are
champagne
 The label which indicates the level of
sweetness
Brut is bone dry to almost dry less
then 1.5% sugar
Extra sec is slightly sweeter 1.2-2%
sugar
Sec is medium sweet 1.7-3.5% sugar
Demi sec is sweet 3.3-5% sugar
Doux is very sweet over 5% sugar
 Fortified Wine
Still wine that is
augmented with a dose of
Wine
brandy or other spirit so
the alcohol-contained
increase between 16-23% Fortified
Served as aperitif (sherry) Wine
and sometimes as
digestive (port and Brandy
madeira)
Generally they are drunk
straight
Fortified Wine Classification
Sherry

Fortified
Wine

Madeira Port
 Sherry
A fortified wine
originally made in and
around the town of
Jerez, Andalusia region
of southern Spain
Now is produced world-
widely such as United
States, Australia and
South Africa
Sherry can be drunk as
an aperitif or digestive
Sherry ranges in color, flavor & sweetness

• Considered as the best sherry

• Pale, delicate & very dry
Fino • Excellent when young & should not be aged
• Served chilled as an aperitif

• Very dry & delicate

• Served cold & often to accompany seafood
Manzanilla • Made around the port Sanlúcar de
Barrameda
 • Considered as medium sherry
Amontil • It has distinctly nutty flavor
lado • Typically sweeter, softer and
darker in color

• Sweet, full-bodied & darker in

color than the others
Oloroso • Often labeled cream or golden
sherry and more expensive
 Port
Sweet fortified wine came from the
Portuguese city of Oporto
Portuguese style of
fortified wine
originating from the
Douro Valley in the
northern provinces of
Portugal
There are 4 basic categories

Vintage Tawny
Port
White Ruby
Vintage Port
The best & most
expensive Port
Made from
grapes of a single
vintage
Must be bottled
within 2 years,
the best is aged
50 years or more
Tawny in color & ready to drink when bottled
Made from a blend of grapes from several
different years
Can be aged as long as 40 years

Tawny
Port
 Ruby Port
Made from lower-
quality wine
Aged for about 2 years
Bottled while still
youthful, fruity and
bright red in color
 White
Port
 Made from white
grapes
 Madeira
Fortified wines that is made
in-the Portuguese-owned
Island-Madeira Island
Distinctive fortified wine
that subjected to a lengthy
heating process during
maturation
The lighter served as
aperitif
The richer, darker served as
after-dinner drink
Madeira Classification
• The pale golden
Sercial & the lightest
• Rich, dark & the
Malmsey sweetest
• Medium-sweet
Bual flavor
• Medium-sweet
Verdelho flavor
 Aromatic Wine

Still or fortified wines

that have been flavored
the ingredients like herb
or spice
Can be made from red
or white wine
Known as aperitif wine
 Herb
Wine Spice

Aromatic
Wine
 Vermouth Vermouth
• Vermouth is a
fortified wine, Dry
flavored with Vermouth
aromatic herbs,
spices, flowers and
Sweet
seeds Vermouth
 Dry Made by
frenchman Served as
Vermouth Joseph Noilly in
1800
aperitif

Sweet Introduce in
1786 by Antonio
Slightly Sweet &
reddish-brown,
Vermouth Benedetto
Carpano
served as
aperitif
French Vermouth
Italy Vermouth
Question?