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The Judges' Newsletter
THE JUDGES' NEWSLETTER NATIONAL GUILD OF WINE AND BEER JUDGES Confidential to Members No. 3 1990 Rcycroft, De v o n sends his cvr. views cr. the attributes cf — at.c Gooseberry ir. respcr.se to ar. article which appeared first 1990 issue of this Guild Newsletter - read on. Ed. * > GOOSEBERRY FOOL I was intrigued by the list of aromas (not bouq-uets!) and/or flavours attributed to gooseberry wines - foot of page 18 JNL1/9G AMYL ACETATE and AMYL ACETONE - and PEARDROPS were probably mistaken fcr ETHYL ACETATE as they have some affinity, though they are distinct to anyone who really knows them. ETHYL ACETATE is an essential part of the 'fruity' nose of wine but in some youngish gooseberry wine the ethyl acetate can be individually stronger than normal. The wines are better aged. Ignoring ar overdose, noticeable, sulphite in a finished wine could be the result of high acidity. NAPTHALENE, SCOT £ SMOKE I have never encountered in my 3 5years of making gooseberry wines!. However, during my early years of winemaking I did get a flavour that was not mentioned in the JNL article. This was a flavour, confirmed by other Judges and which I called "Gooseberry Mouse", after my experience of the common 'bacterial mouse' of poor wines NOI, GOOSEBERRY MOUSE is definitely NOT "Bacterial Mouse" - to which I am allergic. Gooseberry Mouse is-softer, not pervading and does r.ot stay or. the palate as an aftertaste though there is, in my opinion, some similarity in the first taste. Evidence against it being "Bacterial Mouse" is that long before I made wine I had noticed this flavour in cooked gooseberry pies etc. -
Innovations Involved in Champagne Production
Innovations involved in Champagne Production circa 1700 - still, unblended, low alcohol (~9%), low tannin, acidic, darkish rosé (oeil de perdrix) - mild fruity/yeasty flavor (verjus pétillant) - sold in barrels in the spring - derived from crushed grapes & made from the first three pressings today - sparkling, blended, 12.5% EtOH, - low tannin, white, delicate complex - minimally fruity, toasty flavor, - 2nd fermentation in spring, - released $18 m after production - sold bottled - derived from whole grape clusters & primarily from the first pressing Knowledge and conditions ~ 1700 - the role of yeasts and bacteria in fermentation and wine ‘diseases’ unknown; - no means of measuring the sugar content of wine (leading to variability in degree of effervescence) - no tirage - cork closures and availablity of glass bottles just appearing - extensive bottle rupture due to the glass irregularity and inability to sustain the carbon dioxide buildup - occurrence of the “Little Ice Age,” (associated with early and late frosts, and poor grape maturation) - riddling unknown; inefficient disgorging procedures Current procedures - manual harvest (aiming for low EBrix) and EtOH 9–9.5% - slow pressing of whole grape clusters - use of oak as fermentation or maturation cooperage individualistic - malolactic fermentation (reduce excess grape acidity) - maturation and clarification until spring - blending to produce the assemblage - addition of a tirage (sugar, yeast, yeast nutrients, fining agent) - second fermentation (~10 EC) - storage for at least 15 -
Caves and Class: Excavations at the Lang-Jourdan House in Mandeville
Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2014 Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana Matthew aJ mes Chouest Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Social and Behavioral Sciences Commons Recommended Citation Chouest, Matthew James, "Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana" (2014). LSU Master's Theses. 2105. https://digitalcommons.lsu.edu/gradschool_theses/2105 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. CAVES AND CLASS: EXCAVATIONS AT THE LANG-JOURDAN HOUSE IN MANDEVILLE, LOUISIANA A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Arts in The Department of Geography and Anthropology by Matthew J. Chouest B.A., Millsaps College, 2006 December 2014 Acknowledgments This thesis would not be possible without the contributions of numerous people donating their time, energy, expertise, and financial support over the past few years. The excavations at the Lang-Jourdan House Site were made possible because of a team of volunteers. I would like to thank Louisiana State University students Jason Brooks, Peter Cropley, Ashley Franklin, Anthony Reed, and former LSU students Gillian Brownlee, Ethan Dunham, Billie Jones, and Laura Hill. -
Hcm 236 Course Title: Beverage Management
NATIONAL OPEN UNIVERSITY OF NIGERIA SCHOOL OF MANAGEMENT SCIENCES COURSE CODE: HCM 236 COURSE TITLE: BEVERAGE MANAGEMENT 1 HCM 236: BEVERAGE MANAGEMENT COURSE GUIDE Course Developer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Unit Writer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Course Editor: Dr. C. I. Okeke Programme Leader: Dr. (Mrs.) A. O. Fagbemi School of Management Sciences, National Open University of Nigeria, Lagos. Course Coordinator: Mr. S. O. Israel-Cookey School of Management Sciences, National Open University of Nigeria, Lagos. CONTENTS PAGE 2 Introduction ............................................................................... 1 What you will learn in the Course............................................ 2 Working through this Course.................................................... 2 Course Evaluation..................................................................... 2 Study Units................................................................................ 3 Textbooks and References........................................................ 4 Presentation Schedule............................................................... 4 Conclusion.................................................................................. 4 Introduction Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. -
An Introduction Sparkling Wine Primer Sparkling Glossary Appellation
Wine 101- An Introduction Sparkling Wine Primer Sparkling Glossary Appellation- The officially designated “place” of a wine. In the New World, this tells you where the grapes were grown and no t much else. In the Old World, it often has implications w/r/t/ grape varietal, ageing, vineyard yields, etc. Autolysis- Destruction of (mainly) yeast cells which affects the flavor of wine. The resultant flavors are generally prized in sparkling winemaking. Blanc de Blancs- A white wine made from white grapes only (chardonnay in Champagne). Fr. White of whites Blanc de Noirs- A white wine made from red grapes only (pinot noir/meunier in Champagne). Fr. White of blacks Brut- A common term indicating a (basically) dry wine. Cava- Revered sparkling wine of Spain. Champagne- A word used by far too many to describe all sparkling wines, which is a big “don’t.” Also a very good type of wine. Charmat- Process in which the second fermentation takes place in a pressurized tank. This is much less labor- and cost-intensive than the traditional method, and generally results in a more affordable and less complex wine. Dry- A wine whose sugars have all been eaten by yeast and turned into alcohol. Grower wine- A wine made from grapes grown by the winemaker. This practice is common in other regions but rare in Champagne. MV or NV- Multi-vintage or non-vintage. These wines are blends of more than one vintage, and therefore do not have a vintage specified on the label. Méthode traditionelle (Champenoise)- Method of sparkling winemaking which dictates that the second fermentation takes place in the bottle. -
Rosé and Sparkling: Production Costs and Potential Trends
09/02/2015 CONTENTS 1. Sparkling wine production methods 2. Equipment costs, energy usage and labour Rosé and sparkling: costs of sparkling wine production 3. Rosé Method Choices - Destem - Maceration, production costs and Saignée, blending white & red wines potential trends. 4. Equipment costs of rosé wine production Belinda Kemp 5. Potential trends in sparkling and rosé wine Email: [email protected] 1 09/02/2015 Winery supply chain showing fuel and energy inputs Winery supply chain showing fuel and energy inputs (adapted from Forsyth et al. 2008 by Smith and Nesbitt 2014) 2 09/02/2015 Traditional method of sparkling wine Presses and press fractioning options production (Kemp et al. 2015) 1 GRAPE PRESSING AND JUICE FRACTIONING Without press fraction separation 2 With press fraction separation 3 ENZYME ADDITION AND SETTLING/RACKING Press 4 5 YEAST & NUTRIENT ADDITION FOR FIRST FERMENTATION 6 7 MALOLACTIC FERMENTATION (if required) First fraction (F1) 8 9 RACKING AND BLENDING 10 Quality base wine, 11 STABILISATION & FILTRATION more blending options, 12 aging 13 TIRAGE ADDITION 14 (wine, yeast, sugar or grape juice, adjuvants & nutrients) All press fraction 15 & Juice tray nd 16 BOTTLING juice combined to 2 label, more 17 produce one, low Second blending options, could 18 SECOND FERMENTATION quality sparkling fraction (F2) be used in dosage, 19 20 LEES AGING wine lower quality than F1 21 22 RIDDLING 23 24 DISGORGING Third Sell to local distillery 25 (removal of yeast lees) fraction for distillation $$$ 26 & (F3) 27 DOSAGE ADDITION 28 (Wine, sugar, SO2) 29 30 CLOSURE 31 6 32 Simplified flow chart of bottle-fermented wine production 33 stages. -
A Case of Champagne: a Study of Geographical Indications Tim Jay Bond University, Tim [email protected]
Bond University ePublications@bond Corporate Governance eJournal Faculty of Law 7-15-2013 A case of champagne: a study of geographical indications Tim Jay Bond University, [email protected] Madeline Taylor Follow this and additional works at: http://epublications.bond.edu.au/cgej Part of the Food and Drug Law Commons Recommended Citation Jay, Tim and Taylor, Madeline, "A case of champagne: a study of geographical indications" (2013). Corporate Governance eJournal. Paper 29. http://epublications.bond.edu.au/cgej/29 This Special Issue is brought to you by the Faculty of Law at ePublications@bond. It has been accepted for inclusion in Corporate Governance eJournal by an authorized administrator of ePublications@bond. For more information, please contact Bond University's Repository Coordinator. A case of champagne: a study of geographical indications Abstract SPECIAL ISSUE: FOOD LAW & GOVERNANCE The urgency of securing food supply has increased dramatically in a period when the GFC, environmental degradation, global warming and the rapid increase in industrialised food production has revealed the fragility of the world’s food production systems. In July 2012, Australia published its first Green Paper on food security. noting; ‘in the next 30 years the world will have to produce 70% more food to feed the world’s growing population’.[1] In the same month, the US Congress commenced a legislative debate about policy directions and public funding through taxation for farm subsidies to American primary producers. In May 2012, The aC nadian government introduced the first National Food Strategy, to manage failures of the social security system to provide adequate and nourishing food to around 800,000 Canadians. -
Winemakers' Federation of Australia
WINEMAKERS’ FEDERATION OF AUSTRALIA WINE PACKAGING GUIDELINE Guidelines for the Use of Wine Packaging WINEMAKERS’ FEDERATION OF AUSTRALIA INCORPORATED National Wine Centre, Botanic Road, Adelaide SA 5000 (PO Box 2414, Kent Town SA 5071) Telephone: 08 8133 4300, Facsimile: 08 8133 4366 Email: [email protected] ABN 38 359 406 467 WINEMAKERS’ FEDERATION OF AUSTRALIA INCORPORATED National Wine Centre, Botanic Road, Adelaide SA 5000 (PO Box 2414, Kent Town SA 5071) Telephone: 08 8133 4300, Facsimile: 08 8133 4366 Email: [email protected] ABN 38 359 406 467 Wine Packaging Guidelines: The following guidelines have been prepared by the Winemakers’ Federation of Australia (WFA) Packaging Committee. The guidelines are intended to provide a basic level of understanding of fundamental wine packaging issues for small to medium wineries and new entrants to the industry and are best used as a guide to the discussions that wineries should be having regarding specifications required for dry goods between packaging suppliers, wineries/brand owners and wine packagers. The expert advice provided by members of the WFA Packaging Committee in the preparation of this document is gratefully acknowledged. These guidelines are supplemented by ‘The Code of Good Manufacturing Practice for the Australian Grape and Wine Industry’ prepared by the Australian Wine Research Institute (AWRI) and available to download from the AWRI website: www.awri.com.au and the Wine Packagers of Australia (WPA) Specifications. WFA Packaging Committee: The Packaging Committee was established by the WFA to enable the development of a unified position for the wine industry in regard to packaging related issues. -
Wine Wise(English)
(SOME OF) THE STUFF YOU ALWAYS WANTED TO KNOW ABOUT WINE From a South African Perspective CAPE OF GOOD WINE and CASSIDY DART MW TRANSLATED BY MLONDOLOZI PUTE FOREWORD I have been lucky enough to work with I’ve always enjoyed wine but it wasn’t wine my entire professional life. until I learned more about it that I found a true appreciation. When we’re It’s greatest attribute and perhaps able to appreciate wine, there’s less biggest challenge is its inherent inclination to abuse it. There’s respect complexity. for how it’s made: the land, the raw ingredients and most importantly, the We need more people drinking wine people. Wine represents people. Our and not being afraid of it. endless combination of quirks, how our histories are woven together, our South Africa is making the greatest cultures and the way we celebrate. And wine in its almost 300 year history, and yes, our different colours. Wine Wise is our aim of this guide was to attach my attempt to encourage more people contemporary South African wine to appreciate wine...so that, ultimately, alongside an international context and when I’m next at the wine store, wine to encourage a new generation of wine farm, or tasting event, I’ll see more drinkers. people who look like me. Cassidy Dart MW Cape of Good Wine KUNYE THE WINE WISE 2 | WINE WISE SOME OF THE STUFF YOU ALWAYS WANTED TO KNOW ABOUT WINE Contents 01. A BRIEF HISTORY OF WINE 04 02. VITICULTURE 08 03. WINEMAKING 14 04. -
Regional Wines of France Glossary Appellation- the Officially
Regional Wines of France Glossary Appellation- The officially designated “place” of a wine. In the New World, this tells you where the grapes were grown and no t much else. In the Old World, it often has implications w/r/t/ grape varietal, ageing, vineyard yields, etc. AOC/AOP- Appellation d’Origine Contrôlee (Protégée) Blanc de Blancs- A white wine made from white grapes only (chardonnay in Champagne). Fr. White of whites Blanc de Noirs- A white wine made from red grapes only (pinot noir/meunier in Champagne). Fr. White of blacks Brut- A common term indicating a (basically) dry wine. Champagne- A word used by far too many to describe all sparkling wines, which is a big don’t. Also a very good type of wine. Crémant- High-quality sparKling wine made in designated regions of France. Dry- Describes a wine whose sugars have all been turned into alcohol. Grand Cru- Burgundy’s highest quality designation. Used differently in Bordeaux. Grower wine- A wine made from grapes grown by the winemaKer. This practice is common in other regions but rare in Champagne. MV or NV- Multi-vintage or non-vintage. These wines are blends of more than one vintage, and therefore do not have a vintage specified on the label. Méthode traditionelle (Champenoise)- Method of sparKling winemaKing which dictates that the second fermentation takes place in the bottle. Interests in Champagne have done/are doing their best to quash the Champenoise term. Premier Cru- Quality designation used in Burgundy. Below Grand Cru. Reserve wine- Wine from past vintages used in blending sparKling wine. -
SOMMELIER GUIDELINES 2021 Association De La Sommellerie Internationale ASSOCIATION DE LA SOMMELLERIE INTERNATIONALE COPYRIGTH © ASI 2021
SOMMELIER GUIDELINES 2021 association de la sommellerie internationale ASSOCIATION DE LA SOMMELLERIE INTERNATIONALE COPYRIGTH © ASI 2021 CONTENTS BLIND TASTING GRID .............................................................................................................12 COCKTAIL SERVICE GRID ........................................................................................................18 FOOD & BEVERAGE PAIRING GRID .........................................................................................21 3 FOOD & BEVERAGE PAIRING GRID .........................................................................................24 PRECISION POURING SPARKLING WINE GRID .....................................................................28 WINE SERVICE GRID ................................................................................................................association 31 COMMUNICATIONde AND APPEARANCE la sommellerie .................................................................................. 35 DECANTING ..............................................................................................................................internationale 38 SPARKLING WINE GRID ...........................................................................................................44 IDENTIFYING BEVERAGES WITH GUIDELINESS ...................................................................48 GUIDELINE EXAMPLES FOR BASIC IDENTIFICATION OF BEVERAGES .............................. 53 GUIDELINES ASSOCIATION DE LA SOMMELLERIE -
Frazier's House Champagne
FRAZIER’s WINE CATALOGUE FRAZIERS Wine catalogue 2010 05:Layout 1 8/11/10 18:21 Page 1 www.frazierswine.co.uk INDEX John Frazier Ltd Services..............................................................4 Stirling Road Party Wines........................................................6 Cranmore Industrial Estate, Wine Guide.........................................................7 Shirley Wine Faults ........................................................8 Solihull Wine Characteristics ..........................................9 West Midlands Wine With Food................................................10 B90 4NE Tel: 0121 704 3415 FRANCE Fax: 0121 711 2710 Alsace...............................................................58 Email: [email protected] Beaujolais.........................................................47 Bordeaux..........................................................27 Managing Director Burgundy..........................................................34 Chablis .............................................................44 John Frazier Champagne......................................................12 ([email protected]) Loire .................................................................45 General Manager Regional ...........................................................54 Steven Jay Rhone...............................................................50 ([email protected]) Sparkling ..........................................................21 Personal Assistant to M.D. Linda Brown NEW WORLD ([email protected])