Chapter 5 - A Day Without Wine
Is A Day Without Sunshine
Know your wines (and Champagne too!) A FreeBartendingSchool.com guide
No Sunshine? Well there’s
always wine!
We could devote many a chapter
to the intricacies of the wine fermentation process, the cultivating
of grapes, or the soils known to produce the best wine and why. In fact,
many books already exist on this subject, but in the end this will only
help your profession if you plan on landing a job in a sophisticated
wine bar. This chapter is not set out to school you on the A to Z’s
of wines, but rather the ABC’s of wines. Wine drinkers have been
known to be particular about their beverage of choice and you should
know the basics as it relates to wine to help service this customer
as well as guide a novice wine drinker to the most appropriate choice
for the occasion.
Basic Wine Terms
The following terms are used to
describe the overall impression of a wine. These will be important,
should your client call you on the cuff to explain one choice over another.
You should be prepared to both understand and use this terminology.
Acidity – Acid is present
in all wines and is very important in determining structure, shape and
lifespan. Good acid levels can make a wine crisp and refreshing and
help to preserve the wine.
Aroma – This refers to the
smell of the wine as it relates to the grape that produced it.
Body – This describes the
way the wine feels in your mouth, either light, medium or full.
Bouquet – This term describes
all of the different things you can smell in a wine. In takes into consideration
everything relating to the smell of that wine.
Dry – This relates to the
amount of sugar in a wine. And in the world of wine, dry is considered
the opposite of sweet. A drier wine has less residual sugar than a sweet
wine. When drinking dry wines, you may have noticed the dry feeling
that this may leave in your mouth.
Finish – This is the residual
taste the wine leaves in your mouth after you swallow it. Does it linger
for a spell or does it change completely?
Fruity – The result of more
residual sugar being left in the wine.
Sweet – The opposite of dry.
Wines such as Zinfandels are most always sweet.
What Wine is!
Fundamentally, wine consists of
natural fermented juices from fresh, ripe grapes. Fermentation is the
process by which the grape turns into wine with the help of sugar, yeast
and carbon dioxide. Don’t think about this too much or you might
not enjoy another glass of wine yourself. Nor do you want to find yourself
waxing on about fermentation to your novice wine drinker for fear they
may gag and exit the bar. As a bartender, however, it is important to
have a basic knowledge of how this stuff came to be.
Grape Growing
One of the most important distinctions
of a great wine rests in the grapes that began the wine process. The
goal of the grape grower is to grow ripe grapes whom have about ¼
natural sugar in their juice. The ripening process is vital to developing
a fine wine. Furthermore, the slower the ripening the better, as this
allows the grape the opportunity to develop complex character and
flavor.
Mother Nature’s Influence
on Wine
Grape growers are subject to the
laws and whims of Mother Nature. The perfect wine grape needs warm days
to ripen, but also cool nights to stretch out the growing season. This
is a delicate stage, for cool nights must not ever become frosty which
could destroy the grape and ripening process altogether! Wineries have
complex heating systems in place to combat this process, but ultimately,
much of the success of a growing season is subject to mother nature,
hence the terminology of “a good year” often used in describing
a wine, as good weather years in particular regions will drastically
affect the quality of the wine.
The soil is extremely important
in wine growing, hence regions such as Sonoma County, CA, Bordeaux,
France and Tuscany, Italy are steeped in a long standing tradition of
fine wine. Again, Mother Nature is the primary reason for such fine
wines, in that land formations that block winds, sun and promote proper
drainage will create the end result of a more fertile growing area for
the grapes and the final result of a better wine.
Vintage
Vintage is a term you should know
when referring to wines. Vintage refers to the year that the grapes
were grown and harvested, not when the wine was bottled. Frost, hail
and rain can all significantly affect the quality of the wine and often
cause a vineyard to discard a batch of grapes entirely. These are not
the types of details you’ll need to have a profound education
in, but it is
important to be familiar with the elements that go into creating a quality
wine.
White Wine Production
First and foremost, all stems are
removed and the grapes crushed, giving yeast the access to the sugars
in the grape juice, which allows the fermentation process to begin.
The juice is pressed off the skins
and then allowed to settle in a tank so that the solids sink to the
bottom. When fermentation begins, yeasts convert the sugar to alcohol
and carbon dioxide. The carbon dioxide escapes into the air in the process,
but the alcohol remains.
What makes White Wine Dry?
If all the sugar is consumed through
a longer fermentation process, then the wine will be called dry as it
has less residual sugar.
When is White Wine considered to
be Sweet?
By stopping the fermentation earlier
and specifically before the yeast can consume all of the sugar, the
end result is a sweeter white wine as a result of the residual sugar.
Red Wine Production
In preparing Red wine, the grapes
are crushed, but unlike white wine, all juices and skins are left to
sit. Through this process and by including the skins in the fermentation,
a color, flavor and tannins are developed. These tannins (a natural
substance found in grapes and tea leaves) are what makes a wine taste
bitter. Because of this, red wine is a popular choice with most dinners
as it helps to cleanse taste buds.
Blush Wine Production
Blush wines are made almost the
same way as sweet wines, except the process begins with red grapes.
Unlike the making of red wine, the juice is pressed at the beginning
so there’s only a slight amount of color, resulting in a pinkish
hue. It is important to know that the fermentation process is always
stopped prior to completion to allow for more residual sugar and the
sweet taste
that blush wines are known for.
The Great Grape!
The type of grape used in wine
making is key to understanding wine. In the U.S., wine is named after
the variety of grape used to produce it. For example, a Merlot is a
grape variety alike Chardonnay, etc. An important key to remember is
that in order for a wine to be called Merlot, it must contain 75% Merlot
Grapes, no less. This also applies to Chardonnay and Cabernet wines,
etc. The grape is always the starting point for the wine, but as we
learned earlier, the fermentation process is where the chemical make-up
of the juices is changed even further.
Grapes Used In White Wine
Chardonnay
This popular white grape is from
the burgundy region of France and usually makes a wine that is dry,
crisp, refreshing and fruity.
Sauvignon Blanc
This grape variety also makes a
dry white wine, yet not as fruity as chardonnay, and as such, results
in a drier taste. Sauvignon Blanc typically has a more subtle flavor.
While Chardonnay and Sauvignon
Blanc are the most popular white wines, you should also be familiar
with the following two additional varieties.
Johannisburg Reisling
This is a famous white grape used
for German wines and makes a wine that tastes very fruity, sweet and
refreshing.
Chenin Blanc
This grape comes from the Loire
Valley in France and is used to make a soft and scented wine with fruity
flavors. Chenin Blanc can run the range from semi to very dry.
Grapes Used in Red Wine
Cabernet Sauvignon
This grape has been described as
very powerful and results in a full bodied wine. The wine is dry and
slightly bitter, yet fruity.
Merlot
This grape is a close relative
to Cabernet Sauvignon, with the original blends coming from the same
vineyards and general geographical areas. While it is as dark in color
as a Cabernet, it is considered softer and easier to drink.
Gamay
This grape is used for the lighter
and fruitier wines from the French region.
Zinfandel
This is a red grape that is used
to make the wine known as White Zinfandel, however, Zinfandel (not white)
should not be confused with White Zinfandel. It is a red wine, slightly
sweet in taste.
Pinot Noir
This grape results in a red wine,
light in color, but bold in taste. The flavor can be intense cherry,
raspberry, plum and a little spice. The more expensive Pinots can have
a wide range of complex flavors and aromas.
Fortified Wines
Fortified wines are wines where
brandy has been added to either stop the fermentation process and retain
sweetness, or to increase alcohol content. Typically, these types of
wines are served with dessert, contain a greater concentration of alcohol
and are rich and sweet.
Sparkling Wines
Also popular today, the sparkling
wine family is not too different than typical wines in the way of grapes,
rather the creation process of the wine is what begets the magical bubbles
that distinguish a sparkling wine from standard wine families. If your
customer is looking for an introductory sparkling wine, we recommend
either a Chardonnay or Pinot grape which are more delicate and fruity.
Champagne
It’s important to realize
that champagne is really a wine of sorts, from the Champagne region
of France. Further, the word 'Champagne' is the trademarked name of
a wine region in France and cannot be used to describe sparkling wine
from other regions, however this is a French law, not enforceable for
Champagnes produced in countries other than France.
Q: What makes those wines sparkle?
A: By using pressurized bottles,
the CO2 is captured and carbonates the wine, creating the tiny bubbles
you’ll find in Sparkling wine and champagne.
In summary, wine is a complex beverage
whose production borders on an art form. Serious wine drinkers will
carry this same fastidious nature with them, and while they will most
likely frequent wine specialty bars, should you have one in front of
you, it will be important to be versed in the basics discussed above.
Wine Service
How to Serve Wine - Restaurant
Application
After removing the cork from the
bottle, wipe the lip of the bottle inside and out with a clean napkin.
Pour only an ounce of the wine
with the label facing your customer and twist the bottle toward your
body as you raise it from the glass to prevent any spillage.
Allow your customer to taste and
approve of the wine prior to filling up the remainder of the glass.
What Temperature to Serve Wine
Red White Fortified Sparkling
Temperature to Serve Room temperature Chilled Chilled or room temperature
Chilled (directly in ice)
Serving Recommendations Open prior to serving so the bottle can “breathe”
Open and
serve Open and serve Open and serve
Color Reddish Orange to deep purple Pale yellow to deep gold Varies
Red,
white or rose
Characteristics Strong Flavor; heavy body; dry Delicate; not as robust
as red; varies from
very dry to very sweet Rich, heavy, and sweet Ranges from dry to sweet
Alcohol Content 10%-14% 10%-14% 15%-24% 10%-14%
Common Choices Cabernet Sauvignon
Chianti
Gamay
Merlot
Pinot Noir
Zinfandel Chardonnay
Fume Blanc
Reisling
Sauvignon Blanc Apertifs (various)
Madeira
Marsala
Port
Sherry Brut
Doux
Wine Serving Tips
1 – Always uncork red wine
at least 5 minutes prior to serving, as it is important for the wine
to mix with the air or “breathe” which will boost the flavor.
2 – Red wine should be poured
up to 2 inches below the rim of the glass and white 1 inch below the
rim. The reason for the difference is to allow the customer the ability
to swirl red wine slowly and further let it breathe.
3 - It is customary to first serve
an ounce to the gentleman guest, and upon approval, to serve his female
guest fully, then return to the gentleman to fill the remainder.
Free Bartending School Test Questions
& Hands on Homework
Please find your test questions
relating to Chapter 5. The knowledge of wine will greatly help both
your and your customers enjoyment of it, as you’ll better be able
to recommend the most suitable wine depending on the meal or disposition
of the individual. For whatever wine you choose, be sure to practice
the serving methods discussed.
We suggest attempting and enjoying
one of the following wines as you begin your test:
• A Chardonnay of your choice
if you are more prone to Whites, or if you are planning a lighter meal.
• A Merlot of your choice
for a meat or heavier meal.
Sparkling wine if you are not completing
this portion of the test close to lunch or dinner.
5-49 Will good acid levels limit
the shelf life of a wine?
5-50 When someone is looking for a wine with a nice finish, what are
they looking for?
5-51 In the most basic terms, what is wine?
5-52 In the wine making process, what year does the "vintage"
of the wine refer to?
5-53 What needs to be done to the fermentation process to create a sweeter
wine?
5-54 What is the biggest difference in the production of red & white
wine?
5-55 What is more popular with dinner, red or white wine and why?
5-56 Merlot and Chardonnay are actually the names of what?
5-57 In the red wine family, which is considered easier to drink, Cabernet
Sauvignon or Merlot?
5-58 What type of wine is most commonly served with dessert?
5-59 What makes sparkling wines, sparkle?
5-60 What temperature should red wine be served?
5-61 How many inches below the rim should white wine be served?
5-62 How many inches below the rim should red wine be served?