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Taste / Flavor Wine Tasting and Appreciation

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Taste / Flavor Wine Tasting and Appreciation For the love of wine! 28 th of May 2012 George Naim – Château Qanafar Eddy Naim – Château Qanafar Hiba Salloum – Oenologist, winemaker, Umami Club Content 1 Introduction to wine 2 Wine tasting and appreciation 3 Recognizing wine faults © 2012 Château Qanafar S.A.R.L. – All rights reserved 2 Introduction to wine What is wine? Simply, grape juice transformed into an alcoholic drink! But how? Brief history – Evidence suggests it may have started in Georgia around 6000 BC – Moved to Phoenicia and from there to Europe (Romans, Greeks, French, Spaniards) through Phoenician traders The Mediterranean terroir is ideal for growing grapes: – Climate: temperature and diurnal variation, elevation, humidity, wind, exposure to sun, all leading to ideal macro and microclimates – Soil & water attributes: soil type & nutrition, water availability © 2012 Château Qanafar S.A.R.L. – All rights reserved 3 Introduction to wine Kinds of grapes (varietals) Table Grapes Health benefits: Vitamins A1, B1, B2, B6, antioxidants Grape seed oil.. Wine Grapes Red : Cabernet Sauvignon, Merlot, Syrah (Shiraz), Carignan, Pinot Noir, Caladoc, Alicante, Barbera, St. Jovese, Nebiolo, Tempranillo, Grenache, Malbec, Zinfandel (Primitivo) White : Chardonnay, Sauvignon Blanc, Viogner, Muscat, Riesling, Semillon, Chenin Blanc, Obeidi, Merwah © 2012 Château Qanafar S.A.R.L. – All rights reserved 4 Introduction to wine Characteristics of different varietals Red Cabernet Sauvignon – Cassis, black berries, cedar, green pepper, chocolate, prune Merlot – Supple and richly colored wines with a nutmeg spiciness, and plummy fruitiness. Blends well with Cab Sauv and is ideal for early drinking. Syrah (Shiraz) – Fruity in general, spicy blackberry, plum, peppery flavors, licorice, bitter chocolate, mocha Cinsault – Spicy, aromatic, low tannins, used for mellowing out harsh tannins in other varietals © 2012 Château Qanafar S.A.R.L. – All rights reserved 5 Introduction to wine Characteristics of different varietals Red Grenache – Cherry color, aroma and flavor, can make good rosé wine Carignan – Good grapy juicy fruit, medium tannin, blends well with grenache. Pinot Noir – Aroma of raspberries or strawberries. Mostly light in color, but elegant. Takes a lifetime to make well Zinfandel (Primitivo) – Deep red purple color, berrylike, jammy-intense, spicy © 2012 Château Qanafar S.A.R.L. – All rights reserved 6 Introduction to wine Characteristics of different varietals White Chardonnay – Fruity, lemony notes, crisp, elegant Sauvignon Blanc – Fresh, grassy, mineral, sweetly tropical, crisp, elegant Viogner – Floral, Fruity, spicy, citrus, apple, apricot, peach Riesling – Flowery, perfumed, citrus, crisp, distinctive flavor, ripens quickly and early Obeidi and Merwah – Local grapes. It is claimed that Obeidi is the father of Chardonnay! © 2012 Château Qanafar S.A.R.L. – All rights reserved 7 Introduction to wine Wine-making process overview © 2012 Château Qanafar S.A.R.L. – All rights reserved 8 Introduction to wine Primary (alcoholic) fermentation The transformation of glucose and fructose sugars into alcohol (and hundreds of other compounds (CO 2, acids, alcohols, aldehydes, esters, other more complex compounds). Two styles of winemaking: – Selected yeast is used for particular characteristics. The fermentation is better controlled – Indigenous (natural) fermentation (no yeast is used). Wild yeast / bacteria can drag the fermentation in undesired directions (result: complexity but potential off-flavors) In both cases the must temperature is closely controlled between: – 23-32 C for red – 14-16 C for white The quality of the wine depends on the success in controlling the fermentation (Temperature, aeration, speed, homogeneity of the must) All the sugar must be fermented down to below 2 g/Lit. (dry wine), except in the case of sweet wines © 2012 Château Qanafar S.A.R.L. – All rights reserved 9 Introduction to wine Secondary (malolactic) fermentation - MLF Malic acid Lactic acid HOOC -CH 2-CH 2-COOH CH 3-CHOH - COOH (Compare with acetic acid: CH 3COOH ) To allow the MLF to take place is a winemaking choice , not all wines have gone through it Except for Chardonnay, usually only done for red varietals Important: – If MLF is allowed to take place, it should fully complete otherwise it can continue in the bottle after bottling – The completion can be achieved over a long period of time (thru winter). Once the MLF is complete the wine is ready for bottling © 2012 Château Qanafar S.A.R.L. – All rights reserved 10 Introduction to wine Blending wine Usually, each varietal is fermented separately and aged for some time in SS tanks or oak barrels until well stabilized Various blends are made containing different ratios of each varietal (components) Very stringent wine tasting is performed and the best (tastiest) blend is decided The final blend is prepared accordingly and can be stabilized, stored in SS tank or filled in bottles, or sold in bulk! Regular sensorial evaluation and laboratory testing are performed at every stage to ensure continuous and proper quality control © 2012 Château Qanafar S.A.R.L. – All rights reserved 11 Introduction to wine Lebanese wine 2500 – 3000 Hectares for Viticulture Growth: 100 – 150 Hectare per year Production: – 5 million bottles per year in 2000 – 8 million bottles per year in 2011 – More than half exported © 2012 Château Qanafar S.A.R.L. – All rights reserved 12 Introduction to wine Lebanese wine Can claim noble classification! High class with rich heritage for more than 6000 yrs. Established by the Canaanites, the Phoenicians and our current professional industry Lebanese wine should be the norm for others to follow!! Highly regarded outside Lebanon – underestimated locally!!?? The Lebanese show off with French wines! ZAWAQ: A great document in support of Lebanese wine © 2012 Château Qanafar S.A.R.L. – All rights reserved 13 Introduction to wine About Chateau Qanafar A family business Location – At 1200 m altitude in the mountains of Khirbet Qanafar – 20 Km South of Chtaura, just after Kefraya Capacity – Currently 15-20k bottles – By 2013: 150-200k bottles Philosophy – Production of natural wines of the highest quality possible © 2012 Château Qanafar S.A.R.L. – All rights reserved 14 Content 1 Introduction to wine 2 Wine tasting and appreciation 3 Recognizing wine faults © 2012 Château Qanafar S.A.R.L. – All rights reserved 15 Wine tasting and appreciation Introduction Tasting is not simply drinking some wine, it is to discovering its secrets!!! Tasting can be learned, educated, evolved with the body and spirit as well as it varies in due time and modes. Wine appreciation, just like appreciating any art, requires experience to develop. It is not just like art, it is an art !!! © 2012 Château Qanafar S.A.R.L. – All rights reserved 16 Wine tasting and appreciation Introduction You can like the wine without being an expert and taste a wine without prior training. This perception is immediate and total. However how often have you been tasting a glass of wine, and you think to yourself “I KNOW WHAT THAT AROMA IS’’ but you just cannot put a name to it. © 2012 Château Qanafar S.A.R.L. – All rights reserved 17 Wine tasting and appreciation Tasting procedure Wine enthusiasts generally follow the same procedure in evaluating a wine These are also known as the ‘’FIVE S’’ steps: See, Swirl, Sniff, Sip and Savor. During this process, a taster must look for clarity , varietal character , integration , expressiveness , complexity and connectedness (the bond between the wine and its land of origin / TERROIRS). © 2012 Château Qanafar S.A.R.L. – All rights reserved 18 Wine tasting and appreciation Look / appearance While the wine color itself may not (consciously!) contribute significantly to the pleasure the wine brings you, it can tell you a lot about the wine in the glass before you even raise it to your nose or lips. Color : Tilt the glass sideways over a white surface, we need ample lighting You can guess the age of a wine by observing its rim – Red : a purple tint may indicate youth while orange to brown indicates maturity – White : the rim can indicate age as well as whether the wine was aged in oak © 2012 Château Qanafar S.A.R.L. – All rights reserved 19 Wine tasting and appreciation Look / appearance Clarity (or transparency) Most wines are relatively clear The opposite of clear would be opaque (suspended particles), sometimes seen in unfiltered wines Note that suspended particles is acceptable for old wines but undesirable Sparkling (though not detrimental) in unfiltered Presence of CO 2, which is an wines anti-oxidant; makes the wine It is not toxic at all, it is perfectly ok to bubbly drink it but may be a bit bitter because the wine still contains all its grape proteins © 2012 Château Qanafar S.A.R.L. – All rights reserved 20 Wine tasting and appreciation Look / appearance Alcohol content & sugar levels : Look at two aspects when swirling the wine DISC LEGS Look at the glass sideways and notice The number of legs increases with the transparent fluid on the surface of alcohol content; wine with more the wine. Note the thickness of the alcohol will have more legs. disc. The slower the tears flow down, the The thicker this disc, the higher the higher the residual sugar level in the alcohol content of the wine (from wine 11.5% to 16% in sweet wine) © 2012 Château Qanafar S.A.R.L. – All rights reserved 21 Wine tasting and appreciation Smell / aromas A wine’s aromas are often called the wine's nose. Swirl the wine and then immediately bring the glass to your nose and inhale deeply to fully appreciate the aromas. Don't be afraid to really get your nose right in the glass to really pick up all those subtle aromas! Aroma: it is the olfactory perception of a food which is made of a mixture of volatile molecules A wine’s aroma is no different! Generally refers to "pleasant" smells as opposed to odors which refer to an unpleasant smell or possible wine fault © 2012 Château Qanafar S.A.R.L.
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