Wine and Style Guide
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
2020 Release
NV LIQUEUR MUSCAT 2020 RELEASE Alcohol: 18.3% pH: 3.96 Total acid: 4.73g/l Residual sugar: 172g/l Harvested: N/A Bottled: 4th June 2020 Released: 7th August 2020 TASTING NOTE Modelled after the enticing and well-known fortified Muscats of the Rutherglen region in Australia, the alluring and concentrated aromatics of dried apricots and steeped Earl Grey tea with a hint of vanilla, draw you into savour this gorgeous fortified wine. Each year our Muscat grapes are allowed to raisin for as long as possible before harvest. The perfumed notes follow through on the palate where you will experience flavors of raisins, caramelized brown sugar, cinnamon and hints of Earl Grey tea notes unique to the Muscat grape varietal. This wine showcases power and complexity that can only come from time. Our Liqueur Muscat is produced in a Solera system, meaning the average age of the blend progressively becomes older. The wine is aged in neutral oak barrels and is a blend of three Muscat varietals, the dominant one being the Schönberger grape. The resulting blend is as sweet and luscious as possible yet balanced by a firm drying tanning structure on the finish. Since this wine is a combination of vintages, the Liqueur Muscat will not benefit from any additional cellaring. It is already showing aged characteristics from the multiple years in neutral barrels. It is a charming way to end an evening with this beauty. SOLERA SYSTEM The Solera System is the aging of wine by blending small fractions of the contents from different aged barrels in such a way that the finished product is a mixture of ages - with the average age gradually increasing as the process continues over many years. -
Wine Regulations 2005
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Wine Regulations 2005 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 29 of the National Agency for Food and Drug Administration and Control Act 1993, as amended, and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Prohibition: 1. No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these regulations. Use and Limit of 2. The use and limits of any food additives or food food additives. colours in the manufacture of wine shall be as approved by the Agency. Labelling. 3. (1) The labeling of wine shall be in accordance with the Pre-packaged Food (Labelling) Regulations 2005. (2) Notwithstanding Regulation 3 (i) of these Regulations, wines that contain less than 10 percent absolute alcohol by volume shall have the ‘Best Before’ date declared. 1 Name of Wine 4. (1) The name of every wine shall indicate the to indicate the accurate nature. nature etc. (2) Where a name has been established for the wine in these Regulations, such a name shall only be used. (3) Where no common name exists for the wine, an appropriate descriptive name shall be used. -
National Agency for Food and Drug Administration and Control (Nafdac) Wine Regulations 2019
NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) WINE REGULATIONS 2019 1 ARRANGEMENT OF REGULATIONS Commencement 1. Scope 2. Prohibition 3. Use and Limit of food additives 4. Categories of Grape Wine 5. Vintage dating 6. Varietal designations 7. Sugar content and sweetness descriptors 8. Single-vineyard designated wines 9. Labelling 10. Name of Wine to indicate the nature 11. Traditional terms of quality 12. Advertisement 13. Penalty 14. Forfeiture 15. Interpretation 16. Repeal 17. Citation 18. Schedules 2 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by sections 5 and 30 of the National Agency for Food and Drug Administration and Control Act Cap NI Laws of the Federation of Nigeria (LFN) 2004 and all powers enabling it in that behalf, the Governing Council of the National Agency for Food and Drug Administration and Control with the approval of the Honourable Minister of Health hereby makes the following Regulations:- 1. Scope These Regulations shall apply to wine manufactured, imported, exported, advertised, sold, distributed or used in Nigeria. 2. Prohibition: No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these Regulations. 3. Use and Limit of food additives. (1) The use and limits of any food additives or food colors in the manufacture of wine shall be as approved by the Agency. (2) Where sulphites are present at a level above 10ppm, it shall require a declaration on the label that it contains sulphites. -
Glossary of Wine Terms - Wikipedia, the Free Encyclopedia 4/28/10 12:05 PM
Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM Glossary of wine terms From Wikipedia, the free encyclopedia The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See Also" section below. Contents: Top · 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A A.B.C. Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to describe wine drinkers interest in grape varieties A.B.V. Abbreviation of alcohol by volume, generally listed on a wine label. AC Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels. Adega Portuguese wine term for a winery or wine cellar. Altar wine The wine used by the Catholic Church in celebrations of the Eucharist. http://en.wikipedia.org/wiki/Glossary_of_wine_terms Page 1 of 35 Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM A.O.C. Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO). A.P. -
The Wine Cellar One Devonshire Gardens
THE WINE CELLAR ONE DEVONSHIRE GARDENS ALAN BRADY – HEAD SOMMELIER ETIENNE JULIAN – JUNIOR SOMMELIER This cellar full of wine is the personification of the sommelier team past and present. It has a personality, influenced by each sommelier, but unique from all. With both classics and interesting newcomers, this collection spans the last forty years of global wine production and has been diligently sourced and lovingly stored in anticipation of this historic hotel’s future. We are delighted to also bring plenty of choice in wines by the glass, half bottles and magnums to offer as many options as possible. Please do not hesitate in asking for advice and assistance or just a good chat about the wines- that’s why we’re here. All Prices are inclusive of VAT – a discretionary service charge is added. 1 INDEX ONE DEVONSHIRE GARDENS CELLAR Sommelier’s Seasonal Selection Page 3 Wines by the Glass Pages 4, 5 & 6 Magnums and Halves Page 7 Champagne Page 8 Sparkling Wines Page 9 Rosé Wines Page 9 France Page 9-13 Germany Page 13 Austria Page 13 England Page 14 Hungary & Croatia Page 14 Greece Page 14 Lebanon Page 14 Italy Page 15 Spain Page 16 Portugal Page 16 Australia Page 17 New Zealand Page 17 South Africa Page 18 United States Page 18 South America Page 19 Sweet and Fortified Wines Page 20 2 Sommelier’s Seasonal Selection Alan’s Choices Blanc de Noirs ‘Brut’, Ridgeview, Sussex, England, 2013 £78.00 A terrific sparkling wine from one of England’s best! A delicious and weighty wine made with Pinot Noir and Pinot Meunier. -
Colour Evolution of Rosé Wines After Bottling
Colour Evolution of Rosé Wines after Bottling B. Hernández, C. Sáenz*, C. Alberdi, S. Alfonso and J.M. Diñeiro Departamento de Física, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Navarra (SPAIN) Submitted for publication: July 2010 Accepted for publication: September 2010 Key words: Colour appearance, wine colour, rosé wine, colour measurement, colour evolution This research reports on the colour evolution of six rosé wines during sixteen months of storage in the bottle. Colour changes were determined in terms of CIELAB colour parameters and in terms of the common colour categories used in visual assessment. The colour measurement method reproduces the visual assessment conditions during wine tasting with respect to wine sampler, illuminating source, observing background and sample-observer geometry. CIELAB L*, a*, b*, C* and hab colour coordinates were determined at seven different times (t = 0, 20, 80, 153, 217, 300 and 473 days). The time evolution of colour coordinate values was studied using models related to linear, quadratic and exponential rise to a maximum. Adjusted R2, average standard error and CIELAB ΔE* colour difference were used to compare models and evaluate their performance. For each colour coordinate, the accuracy of model predictions was similar to the standard deviation associated with a single measurement. An average ΔE* = 0.92 with a 90 percentile value ΔE*90% = 1.50 was obtained between measured and predicted colour. These values are smaller than human colour discrimination thresholds. The classification into colour categories at different times depends on the wine sample. It was found that all wines take three to four months to change from raspberry to strawberry colour and seven to eight months to reach the redcurrant category. -
Temperature Is an Important Environmental Factor Affecting Growth and Mycotoxin Production by Molds
Grapes, wine and other derivatives. OTA content. CHAPTER 6 GRAPES, WINE AND OTHER DERIVATIVES. OTA CONTENT 6.1. WORLD-WIDE PRODUCTION OF GRAPES, WINE AND OTHER GRAPE- DERIVATIVES Grape is the fruit of a vine in the family Vitaceae (Table 7). It is commonly used for making grape juice, wine, jelly, wine, grape seed oil and raisins (dried grapes), or can be eaten raw (table grapes). Table 7. Scientific classification of grapes. Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Vitales Family: Vitaceae Genus: Vitis Many species of grape exist including: • Vitis vinifera, the European winemaking grapes. • Vitis labrusca, the North American table and grape juice grapes, sometimes used for wine. • Vitis riparia, a wild grape of North America, sometimes used for winemaking. • Vitis rotundifolia, the muscadines, used for jelly and sometimes wine. • Vitis aestivalis, the variety Norton is used for winemaking. • Vitis lincecumii (also called Vitis aestivalis or Vitis lincecumii), Vitis berlandieri (also called Vitis cinerea var. helleri), Vitis cinerea, Vitis rupestris are used for making hybrid wine grapes and for pest-resistant rootstocks. 73 CHAPTER 6 . The main reason for the use of most V. vinifera varieties in wine production is their high sugar content, which after fermentation, produce a wine with an alcohol content of 10 % or slightly higher. Grape varieties of V. vinifera have a great variation of composition. Skin pigment colours vary from greenish yellow to russet, pink, red, reddish violet or blue-black. The colour of red wines comes from the skin, not the juice. The juice is normally colourless, though some varieties have a pink to red colour. -
Wine Syllabus
World of Wine: From Grape to Glass COURSE DETAILS Course syllabus No Prerequisites Required COURSE OVERVIEW COURSE DATES Have you always wanted to know more about how grapes are This is a self-paced course, so you can grown and wine is made? Perhaps you like a specific wine, but can’t learn when it suits you. pinpoint the reason why. The attributes that make wine so enjoyable Finish Date: are achieved through the expertise of viticulturists and winemakers, December 31, 2022 0:00 AM UTC whose decision-making is underpinned by science – to be precise, viticulture and oenology. TIME COMMITMENT Between 2 to 3 hours per week. The finer details can take years to learn, but in a matter of weeks this course will give you a broad understanding of the principles and ASSESSMENTS & CERTIFICATION practices of grape and wine production, and the ability to confidently To qualify for a certificate, all questions, describe wine appearance, aroma, flavour and taste. You’ll also gain worked problems and assignments must be an appreciation for how cutting-edge research is helping to secure completed. edX will only issue certificates the future sustainability of the global wine industry. to participants that have chosen the ‘Veri- fied Track’ and complete the course with a The course employs a variety of engaging learning methods, grade of 60% or higher. When your certifi- including videos, animations, interactive activities and short quizzes cate is available, you will be notified in your to guide you through key concepts and plenty of extra resources for edX dashboard. those who want it! GRADING SCHEME Disclaimer: Please note that while much of this course relates Pass (50% or higher) to winemaking, it includes content that covers tasting wine. -
D'arenberg NV NOSTALGIA RARE Review Summary
d’ARENBERG NV NOSTALGIA RARE Review Summary 93 pts “Predominantly grenache and shiraz with an average age of 15+ years. Richer and more fruit-driven than a typical well matured Australian tawny style, this has an almost liqueur muscat like feel to it. Luscious aromas of fruitcake and raisin lead into the intensely flavored palate, packed with a melange of sweet and dry wood-aged flavors and a lingering rancio finish.” Steven Creber Australian Wine Companion 2018 91 pts “A blend of Grenache and Shiraz, the NV The Nostalgia Port gives a pale amber color and nose of spice cake, dates, preserved raisins and fig paste. Concentrated, viscous, sweet and rich, it has plenty of crisp acid lingering into the long nutty finish.” Lisa Perrotti-Brown Robert Parker’s The Wine Advocate December 2010 96 pts “Made from different parcels of Grenache, Shiraz and Mourvedre that have gone through a semi-solera system. The average age is around 15 years. Amber center with green rim; the nose is rather light considering the intensity of the wine on the palate. It’s rather a one-off: more like Muscat than port, but who cares – it is quite wonderful.” Tony Keys The Key Review of Wines December 2008 93 pts – BEST FORTIFIED “A mellow tawny port that is mid-amber in hue and smells of rancio from long-term wood ageing, with burnished furniture, walnuts and leather armchairs. There is also a hint of sherry. Long, clean resonant finish.” Huon Hooke Sydney Morning Herald August 2008 90 pts “The Non-Vintage Rare Tawny offers nutty aromas and flavors. -
Geographic Classification of Wines Using Vis-NIR Spectroscopy
The University of Adelaide Geographic classification of wines using Vis-NIR spectroscopy Master Thesis by Liang Liu B. Eng. (Shenyang Pharmaceutical Universiy, China) School of Chemical Engineering Faculty of Engineering, Computer & Mathematical Sciences November 2006 Declaration This work contains no material which has been accepted for the award of any other degree or diploma in any university or other tertiary institution and, to best of my knowledge and belief, contains no material previously published or written by another person, except where due reference has been made in the text. I give consent to this copy of my thesis being made available in the University Library. The author acknowledges that copyright of published works contained within this thesis (as listed below) resides with the copyright holders of those works. Liang Liu November 2006 I Summary The determination of wine authenticity and the detection of adulteration are attracting an increasing amount of attention for wine producers, researchers and consumers. Wine authentication and classification based on geographical origin has been widely studied. Most of these studies have achieved successful classification results. However, these studies have involved complicated and expensive procedures. Visible and near infrared spectroscopy (Vis-NIR) is recognized as a rapid and non-destructive technique. In recent years, several studies have been conducted using Vis-NIR spectroscopy to analyze wine for both quantitative and qualitative purposes. The aim of this research was to investigate the geographical classification of wines using Vis- NIR spectroscopy. The effect of temperature and measurement mode (transmission and transflectance) on Vis-NIR spectra was investigated to identify optimal conditions for wine sample analysis. -
Rosé Pinot Noir Loire Tender No
Rosé Pinot Noir Loire Tender No. KW151115 The reference of the project, use it in communication with us. Monopoly: Finland (Alko) Which monopoly distributor. Assortment: Temporary listing Which type of initial contract. Distribution: Will be decided by ALKO after evaluation process. How many stores of distribution. Deadline written offer: December 9, 2015 Before this date you have to submit paperwork. Launch Date: April 15, 2016 Expected date the product will be launched in the market. Characteristics: An explanation of style profile of the product. Product Requirements Country of Origin: France What Country / Countries the product is originating from. Type of Product: Rose wine What type of product our client ask for. Region (Classification): Loire The region/classification of the product. Grapes: Pinot Noir (100 %) The grape composition of the product. Ex. Cellar Price: 2,9-3,6 € per 750 ml Glass bottle € per 750 ml Glass bottle The net price we could pay per unit (not per case). Notice that we do not ask for any commission on top of this price! Minimum Volume (units): 6 000 (Volume Unit 750 ml Glass bottle) The minimum volume we have to state in the offer. Type of Container: Glass bottle The type of container requested for the product. Container Size: 750 ml The volume of container requested for the product. Sugar level (g/l): dry g/l The sugar lever in g/l of the product. Sample Image: Yes If we have to submit an image to the offer or not. Other Requirements: Other criteria the product have to meet. 1. Vintage must be indicated on the offer under additional information. -
The Big Fortified Tasting Glaziers Hall, London
the The Big Fortified Tasting 2012 Glaziers Hall, London 11 12 13 14 15 16 17 10 18 9 19 30 31 32 33 34 29 35 8 20 the b.f.t. 2012 36 28 27 26 25 24 23 21 7 22 6 5 4 3 2 1 To Tasting Salon (this Entrance & floor), and upstairs to Registration tutored tastings Foyer the Welcome to the Big Fortified Tasting 2012 Quality, quality, quality. As the b.f.t. opens its doors for the third time, we believe one thing will strike you as you navigate the tables (or have someone do it for you if you are joining us in the Tasting Salon): the sheer quality of the wines on show. As exhibitors were submitting their lists of wines this year, the one thing that became clear to us was that for an event which has already gained a reputation for a truly outstanding line up of wines, this would be the best yet. This is not only a testament to the wonderful exhibitors you will meet today, whether importers or winemakers, but also how high the bar has become in the fortified sector, and what a story there is to tell. As I write this, a little earlier today I was reading an article in the wine trade press arguing that good story-telling is the key to effective advertising and promotion. Its hard to disagree. And with each fortified category, as well as every brand, there is a narrative just waiting to be told. And, boy, does the quality of the wine back it up.