UGEC2005

Individual Assignment
 01
# One
Wine Label
Recognize your wine with basic labeling information..

02
# Two
Wine Tasting
Explain basic characteristics of your wine and provide comments and wine pairing after tasting.

03
# Three
Natural factors & Winemaking
Discuss and relate respective geographical characteristics and wine making process to your wine.

04
# Four
Grape Variety
Identify the grape variety(s) of your wine and discuss their characteristics.

2
CONTENTS
01
Wine Label
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

New World Method

Producer: Toi Toi

Grape Variety: Sauvignon Blanc Brief Description

Wine Region: Marlborough
Vintage: Alcohol Level
Country:2021
New
Zealand

4
Wine Label
02
Wine Tasting
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

Sight Nose

Tropical fruits, melon, citrus, gooseberry,

Clarity: Clear apple, peach, grapefruit, passion fruit, as

Concentration: Medium well as some grassy element.

Brightness: Bright Palate

Color: Straw
Viscosity: Medium

Characteristics
Dry, High Acidity, Medium Alcohol, Medium
Body, Long Finish

6
Wine Tasting
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

Sushi Shellfish Asparagus

Provide
Comment&
Wine Pairing
After
Tasting

7
Use "Title Only" Layout
03
Natural factors &
Winemaking
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

Marlborough

- Temperate marine climate

- Abundance of sunshine
- Low rainfall
- Cool Night
- Chisley soil & Sandy loam

9
Natural factors
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

Step 01: Step 02: Step 03:

Harvest the grapes
The grapes are harvested in the cool
evening to help retain fruit purity and
flavors. And picked progressively as it
reaches optimum ripeness (3-4 times)
to provide multiple flavor profiles and
blending components.
Press the grapes
Picked grapes head immediately
to the winery and go into a wine
press. The wine is given 2-3 hours
of skin contact and then gently
pressed, which helps add
structure to the wine.
Settling
Sit in a tank for a little while to
remove suspended solids that would
normally add bitterness to the
finished wine.

Step 04: Step 05: Step 06:

Alcoholic fermentation Clarifying the wine Bottling

The wine is fermented in stainless steel There is no fining of this wine which It’s very important to do this step with
tanks with an array of yeasts. It is the means it retains more of the grape’s as little exposure to oxygen as possible.
typical New World method. Not like the natural flavors.
oak tanks, the steel tanks will input no
secondary flavor compounds into the
wine, which result is a much stronger
expression of fruit.

10
Winemaking
04
Grape Variety
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

Sauvignon

Blanc

"crisp, elegant, and fresh"

The Sauvignon Blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. It
produces a very aromatic wine that is high in acidity, fresh, and fruity and is usually consumed young, and
does not particularly benefit from aging. It has sweetly tropical fruit notes but tends to produce wines with
"green flavors" in cooler climates. And it often buds late but ripens early, which allows it to perform well in
sunny climates when not exposed to overwhelming heat. Because sauvignon blanc has so much character on
its own, it is usually made as a varietal wine rather than blended with other grapes.

12
Grape Variety
 Wine Culture and Appreciation: Enhancing Quality of Life (UGEC2005)

VS

Marlborough Sancerre

New Zealand Loire Valley

(New World) (Old World)

13
Grape Variety
Thank you for
watching.