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Home , Cabernet Sauvignon, Chardonnay, Dessert wine, Merlot, Pinot blanc, Winery

Wine Tas)ng and Apprecia)on

Presented by Keith Nichols Nichols Background, Nichols Winery • Winery started in 1991 • First , Talley in 1992 • First , Sierra Madre Vineyard 1993 • 1996 expanded Chardonnays to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve • 1996 expanded Pinot Noirs to 4 Vineyard Designates, 1 Central Coast Blend, 1 Reserve • 1996 Introduced from Vinas Del Sol Vineyard • 1996 Introduced from Cienega Valley Vineyard

Nichols Winery & Cellars Background Cont. • 1997 Introduced Sister Label called Soleil & ; Chardonnay, Pinot Noir, and Cabernet Sauvignon • 2002 Introduced to the Nichols Line • 2005 Introduced to the Nichols Line • 2006 Introduced and Pe)te Sirah and Primi)vo, to the Nichols Line • Silver Fox Brand, high quality Mid-Point were introduced in 2006 • 2007 introduced Pe)te Verdot

Nichols Winery & Cellars Introduc)on outline • statement • Philosophy • Marke)ng Philosophy • Produc)on- Materials required and wine making and wine Quality • Wine making processes • Wine /Food Compa)bility • Wine Apprecia)on and Tas)ng – Glass selec)on, Wine opening, Wine e)que]e, Tas)ng process for enjoyment of wine

Nichols Winery & Cellars Mission Statement

• Make world class wines • Wine making decisions are based on quality and never on quantity • Every decision is made with the consumer in mind

Nichols Winery & Cellars Winemaking Philosophy

• Both a scientific and artistic approach, mixing the two results in excellent wine

• One needs to stay in close contact with the leading up to

• Nurture the wine through the winemaking process

Nichols Winery & Cellars Marke)ng Philosophy • Ultra-Premium Wines • Top down winemaking • Wines are made for the Ultra-Premium Market • Vineyard Designated Wines produced • Vineyard blends and reserve blends are also produced for the consumer • Wines are not for all wine shops/restaurants • Qualify accounts, as to, are the wines a good fit? • Nichols Wines are an excellent value

Nichols Winery & Cellars Nichols process

2/3 Fruit Crusher/ destemer

1/3 of Fruit Press Red Open top fermenter 7-10 days

Tanks for Tank for 2 se]ling and day Of bo]ling se]ling aging Prepara)on Bo]ling 12/24 months

Nichols Red Wine Produc)on Nichols Red Wine Process Diagram Pinot Noir • Made in tradi)onal style • Fermented in small open top fermenters • 1/3 Whole cluster fermented • 7-10 days fermenta)on • Pressed and racked into tank for se]ling 2-3 days • Racked into 100 % French • 1/3 New French Oak • Malo La)c Fermenta)on; 100 per cent • Aged 12-18 months in French Oak sur • Aged on the bo]le 18-24 months before release

Nichols Winery & Cellars Cabernet Sauvignon, Merlot, , • Fermented in small open top fermenters • 1/3 Whole cluster fermented • 7-10 days fermenta)on • Pressed and racked into tank for se]ling 2-3 days • Racked into 100 % French Oak Barrels • 1/3 New French Oak • Malo La)c Fermenta)on; 100 per cent • Aged 23-24 months in French Oak sur lees • Aged on the bo]le 24 months before release

Nichols Winery & Cellars Nichols Oaked Process

Tank Se]ling

Whole Cluster Press White Barrel Fermenta)on & 12-18 Months Barrel Aging

Cold Blending of Light Filtering Stabiliza)on, Chardonnay Barrels & Bo]ling Bo]ling se]ling prepara)on

Nichols, Soleil & Terroir Oaked White wine White Wine Produc)on process diagram American & French Oak Barrels • Tight grain oak barrels • - From forests that grow away from lakes/streams • - Grow slower therefore the grain is )ghter • - More extractable solids come to the surface during toas)ng • - Counter-acts less of the wines natural fruit flavors • Loose grain oak barrels • - From forests that grow near lakes/streams • - Grow faster therefore the grain is looser • Allier, Never, and Trancias forests used for French Oak • 3 year air drying of oak

Nichols Winery & Cellars Nichols Chardonnay, and Sauvignon Blanc

Nichols Winery & Cellars Chardonnay & Pinot Blanc

• Whole cluster pressed • Se]les in the tank for 2-3 days • Racked into French Oak Barrels • Each barrel is inoculated with Perise de Mousse • 100% barrel fermented and aged sur lees • Malo La)c fermenta)on 100% • 11-12 months in the oak • 12-18 months of bo]le age before release

Nichols Winery & Cellars Soleil & Terroir Brand Red Wine process of Nichols

2/3 Fruit Crusher/ destemer

1/3 of Fruit Press Red Grapes Open top fermenter 7-10 days

Tank for 2 Tanks for day of se]ling and se]ling Barrel aging bo]ling Bo]ling 12/24 months Prepara)on

Nichols Winery Red Wine Soleil & Terroir Red wine process diagram Produc)on Soleil & Terroir Oaked White Wine Process

Tank Se]ling

Whole Cluster Press White Wine Grapes Barrel Fermenta)on & 12-18 Months Barrel Aging

Cold Blending of Light Filtering Stabiliza)on, Chardonnay Barrels & Bo]ling Bo]ling se]ling prepara)on

Soleil & Terroir Oaked White wine process White Wine Produc)on diagram Soleil & Terroir Brand

• Same level of quality and detail in winemaking as the Nichols Brand • Soleil & Terroir uses the same quality of fruit as the Nichols Brand • French Oak and America Oak are used for aging the Soleil & Terroir wines • Wines target a lower price-point then the Nichols brand • Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon are the introduced

Nichols Winery & Cellars Silver Fox Red Wine Process

Crusher/ destemer

Press Red Tank Tank Grapes fermenter aging with pump over

Filtering Into Bo]ling Barrels for Blending & prepara)on Bo]ling aging se]ling

Silver Fox Red Wine Produc)on Red wine process diagram Silver Fox UnOaked White Wine Process

Whole Cluster Press Tank fermenter White Wine Grapes and aging

Sterile Filtering Rack, Cold Bo]ling Bo]ling Stabiliza)on prepara)on & se]ling

Silver Fox White Wine UnOaked White wine process diagram Produc)on Silver Fox Brand • High quality winemaking and detail in fruit selec)on • Brand targets mid level price points • Brand was created for Asian market • Brand has been well received in the U.S, China, Taiwan and Japan Markets • Brand was started in 2006 • Un-oaked Cabernet Sauvignon (Black Label) as well as Oaked Cabernet Sauvignon ( Red Label) were introduced, • Merlot, Zinfandel and Sauvignon Blanc were also introduced.

Nichols Winery & Cellars Wine/Food Paring • Wine and food paring is very individual • Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. • Heavy reds in general will not go with fish. It can give a steely taste. • Match your meals’ to a wine, rather than the or meat. – blackened (spicy) fish with a Syrah (red) – white fish with a delicate , with Chardonnay – Red sauce with Merlot or other similar reds

Nichols Winery & Cellars Wine/Food Paring • Wine and food paring is very individual • Match wine with the flavors, aromas and weight that most closely match the characteris)cs of your meal. • Heavy reds in general will not go with fish. It can give a steely taste. • Match your meals’ sauces to a wine, rather than the protein or meat. – blackened (spicy) fish with a Syrah (red) – white fish with a delicate sauce, with Chardonnay – Red Pasta sauce with Merlot or other similar reds

Nichols Winery & Cellars Wines Fruit/Creamy Sauce Red Sauce Shellfish Sole/ Salmon Spicy Poultry Game Lamb/ Pork Veal Beef Strong Mild Dishes Dishes Halibut Food Duck /Cream Dips White Wines

Chardonnay o o o o o

Sauvignon Blanc o o o o o

Pinot Grigio o o o o o o o o

Riesling o o o o o o o o

Gewurztraminer o o o o o o o

Viognier o o o o

Sparkling Wine

Extra Dry/Med Dry o o o o

Brut: Dry o o o o

Prosecco o o

Red Wines

Cabernet Sauvignon o o o o o

Merlot o o o o o

Cabernet Franc o o o o

Pinot Noir o o o o o o o o

Syrah/Shiraz o o o o

Zinfandel o o o o o

Sangiovese o o o o o

Tempranillo o o o o o

Chian) o o o o o

Malbec o o o o o

Pe)te Sirah o o o o selec)on • Shaped to direct wine to part of mouth for most flavor apprecia)on. • Bowls are tapered upward with a slightly narrower opening on top. • Shape helps capture & direct aroma toward mouth and nose • Red wine glass bowl is fuller and rounder with a larger opening. • White wine glass bowl will be more U shaped and upright to allow wine to stay cooler. • glass (or flute) is upright and more narrow to retain the carbona)on and display co2 bubbles on the side. • wine glass is smaller to direct the wine to the back of the mouth so the sweetness doesn't overwhelm.

Nichols Winery & Cellars Wine Opening • Foil cu]er is used to cut top of foil off • Young wines, use to extract the – Center the corkscrew on top of cork and screw into cork – Use 2 stage medal flaps on side of bo]le top to pull up on cork. • Older wines, use a co2 cork pop opener – Co2 pushes the cork up and out. • Sparkling wine, – twist the wire to loosen and remove wire – Hold plas)c cork and turn the bo]le while the cork pops out • Screw top wine bo]le – grab the top of cap to brake seal – Twist off the cap

Nichols Winery & Cellars Wine E)que]e • Don’t worry about wine e)que]e at a winery, it is a place to learn about wine and enjoy wine • When wine tas)ng at a winery, it is OK to discard wine and also spit wine • Dining at restaurants, it is acceptable to bring a bo]le of wine and pay a corkage fee. • Ask your waiter or to recommend a wine to match your dinner of choice. – Server will present the wine you ordered or he recommended to you. – Cork will be presented to you for you to inspect for mold or dryness. – It is acceptable to reject a wine – Check for proper temperature for the wine served

Nichols Winery & Cellars Wine E)que]e at home • Start with a light wine to start the evening • Use proper glasses for your guest • Choose wines that go well with the food of the evening • Ask your waiter or sommelier to recommend a wine to match your dinner of choice. • Pour glass to ½ volume or half of a glass • Guests should let the host serve you wine unless they say help yourself. • Dinner par)es, always bring a bo]le of wine. – If unsure what to bring, then bing a bo]le of Pinot Noir, it is the most versa)le wine variety. – Do not expect your wine to be served at the dinner party

Nichols Winery & Cellars Wine Giq E)que]e • Buy a wine you think they will enjoy, if you know them. • If you know the person, it is OK to buy a wine you think they will like. • Pinot Noir is always a good choice. – It matches with many food choices – It can be drank for itself • Shop at a good wine shop and ask for help picking a wine. • If you are s)ll lost for choices, then pick a Nichols wine, Soleil & Terroir wine or a Silver Fox wine. • During the warm part of the year choose a white wine.

Nichols Winery & Cellars What are the rules of wine tas)ng? • Do not introduce intrusive smells, such as perfume • Use good ligh)ng • Try to be quiet so you do not disturb others • Do not discuss the wine with other during tas)ng, you may influence others • Write notes, to aid memory, and to monitor the progress of the wine • Always spit if you are tas)ng more than a few wines • Think carefully about the wine • Keep your glasses clean

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Why is wine tas)ng important?

• Wine tas)ng tells us about wines personality • Wine tas)ng sets us up for a heightened experience of pleasure • It gives us a greater awareness of the wine and its quality • The goal is to determine if we like the wine • Wine will enhance the flavor of food

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines What are the senses we use to appreciate wine? • The sense of sight • The sense of taste • The sense of smell • And to some extent, the tacGle or touch sense

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines What does the sense of smell do for us? • The sense of smell is very complex • Olfactory area is located at the upper end of the nasal passage • Odors reach Olfactory through an extremely narrow opening in the nose • Odors also reach Olfactory through the pharynx, which connects nose to the throat • Olfactory has millions of receptors • Everyone perceives odors at different levels or amounts

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines What does the sense of taste do for us? • Taste of sweet, from the )p of tongue • Taste of salt, from the sides, just beyond the )p of the tongue • Taste of sour, from the sides of tongue • Taste of bi]er, from the top/back of tongue • Taste of Umami, words such as savour, essence, pungent and meaty are used to describe Umami. • Due to the posi)on on the tongue, sweet is perceived first, then salt, sour and bi]er • Everyone has a different threshold level for detec)ng flavors

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines What does the sense of touch do for us?

• Tac)le senses are, heat, cold, astringency, fullness or viscosity • Mucous membranes are sensi)ve to the dehydra)ng effect of • create a different sense of dryness, coagula)ng of saliva

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Visual Impression or sights importance • Is the color what you expect for the wine you are tas)ng?

• Does the wine have the right color intensity?

• Color hue, does it have the right color hue?

• Does the color make you anGcipate the wine and want to experience it further?

• Is the wine cloudy?

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines by and food match Preferred Color Food match or usage Sauvignon Blanc Yellow to light Golden Fish, shellfish, meat, spicy dishes; aperitif Chardonnay Yellow to light Golden Fish, shellfish, meat; cheese, aperitif Medium red Pasta, meat, cheese; aperitif Pinot Noir Low to medium red Fish, meats, shellfish, spicy dishes, cheese; aperitif Merlot Medium red Meats, pasta, cheese Cabernet Sauvignon Medium red Meats, cheese, chocolate Meritage Medium red Meats, cheese, chocolate Cabernet Franc Medium red Meats, cheese, chocolate Syrah Medium red Meats, cheese Zinfandel Medium too dark red Meats, spicy dishes, cheese, chocolate

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Wine and food match Table Wine Wine Color Food match or usage Sauvignon Yellow to Fish, Squirrel Fish, crab, Beggers Chicken, Noodles, Lions heads pork meatballs, Blanc light Golden Tofu Casserole, Sweet & Sour ribs, and meats; aperitif Chardonnay Yellow to Fish, Squirrel Fish, crab, Duck, Beggers Chicken, Kung-Po Chicken, Noodles, light Golden Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, and meats; aperitif Sangiovese Medium red Beggers Chicken, Kung-Po Chicken, Noodles, Lions heads pork meatballs, pasta, cheese; aperitif Pinot Noir Low to Fish, Squirrel Fish, crab, Duck, Beggers Chicken, Kung-Po Chicken, Noodles, medium red Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese; aperitif Merlot Medium red Noodles, Pasta, Duck, Lions heads pork meatballs, Sweet & Sour ribs, meats, cheese; aperitif Cabernet Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, Sauvignon cheese Meritage Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, cheese Cabernet Franc Medium red Red sauce pasta, Lions heads pork meatballs, Sweet & Sour ribs, red meats, cheese Syrah Medium red Squirrel Fish, Duck, Beggers Chicken, Kung-Po Chicken, Lions heads pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese Zinfandel Medium/dark Squirrel Fish, Duck, Beggers Chicken, Kung-Po Chicken, Noodles, Lions heads red pork meatballs, Tofu Casserole, Sweet & Sour ribs, turkey, meats, cheese

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Temperature and its affect on wine • Wine needs to be at its correct temperature to show its true character • Wine complexity will not show correctly at the wrong temperature • Smell, vola)le compounds are released more quickly as temperature rises • Taste; sugar, acidity, tannins, carbonic acid, and alcohol are temperature related • Warmth reinforces impression of sweetness and acidity • Cooler temperature emphasize bi]erness and tannic astringency

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Common wine-tas)ng terms Tas)ng Chart

Heady Generous Green Vinous Sour Very sweet Light Tart Sweet Weak Alcohol degree Hard Soq Flat Fresh Watery Flat Dry

Wine Hot Hard

Bi)ng Sharp Bi]er Ace)c

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Sugar’s affect on taste of wine

• Dry means there is no detectable sweetness • Sweet means there is some percep)on of sweetness up too very sweet • Sweetness, alcohol has a slight sweetness therefore high alcohol can give an impression of sweetness • Fruity wines can give an impression of sweetness

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Tannins and Bi]erness affect on taste of wine • Bi]erness is associated with tannins • Bi]erness should not be detected in wine • It is sensed on the back of the tongue and back of the throat • comes from skins, therefore tannin is mainly associated with red wines • Tannin is the drying sensa)on that covers the teeth, cheeks and gums • Tannins can be either, coarse and sandy or fine and smooth. • Tannins combine with the protein in your mouth to give a dry sensa)on

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Acidity and salt’s affect on the taste of wine

• Acidity is the tart character in wine • Sauvignon Blanc and have the most acid or tartness • Red wines have lower percep)on of acid or tartness • Ports have the lowest percep)on • Salt may be perceived at very low level due to minerals in some wine, but only in wines made badly

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Texture in wine, what is it?

• Texture is the mouth feel • Texture is the perceived weight of the wine • Some wines such as Sauvignon Blanc will have less weight than an oaked Chardonnay • Oak gives wines more weight or texture • Ideal mouth feel should be smooth, almost creamy or silky

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Structure in wine, what does it mean?

• Structure includes, acidity, sugar, bi]erness maybe, tannins (in red wine), alcohol, weight and mouth feel, as well as intensity of fruit flavor • There should be balance in all of these components • Therefore wines with high sweetness should have good acid to balance the sugar • Higher levels of tannins require a higher alcohol level to give more body • When a wine is in balance, it can be described as being harmonious

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Judging wine quality, how do I do it? • Intensity of flavor means the wine should have bright fruit flavors • The fruit aroma should be highly apparent on the nose • Balance; are the structural elements there and are they in balance, meaning not one over powers the others • Good balance means the wine has harmony • Length; does the wine fade fast or does it linger on the palate, prolonging the experience • Complexity; means there are layers of flavor • A complex wine will have mulGple flavors; , coffee, cedar, cherry, , oak, etc. • Flavors in the mouth will change, over Gme, in a complex wine

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines O.K. Now what do I do to taste? • Pour the wine in a tas)ng glass • Look at the color by pusng the glass against a white background • Swirl it around, this creates more surface area and provides more aroma • Put your nose in the glass and smell • Swirl again and taste the wine, hold it in your mouth and draw air through your mouth • Think about what you are tas)ng

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Pinot Noir

Wine Taste Flavor Profile, Pinot Noir

Earthy Leather Toast Smoke Blackberry Cedar Cassis/Black Pinot Noir Currant Pinot Noir Cherry Spice Oak Barnyard Tea 1999 Cabernet Sauvignon Vinas del Sol Vineyard Wine Taste Flavor Profile Nichols 1999 Cabernet Sauvignon

Nichols Cabernet Sauvignon

Smoke Toast Blackberry

Cedar Cassis/Black Caramel Nichols Currant Cabernet Sauvignon Vanilla Cherry

Chocolate Plum

Oak Cigar/ Boysenberry

Pinot Noir

Earthy Leather Toast Mushroom SmokePinot Noir Flavor Profile Blackberry Cedar Pinot Noir Cassis/Black Caramel Currant Pinot Noir Vanilla Cherry Spice Plum Oak Barnyard Tea Chardonnay Flavor Profile Chardonnay

Butter Tropical Fruit Toast Smoke Pineapple

Cedar Apricot Chardonnay Caramel Chardonnay Melon Vanilla Spice

Oak Pear Flint Fig Wine Serving Temperatures Sparkling wines Description Temperature

Dry, fruity Well chilled 39-43F or 4-6C White Wines Light, acidic Well chilled 43-48F or 6-9C Exotically aromatic Chilled 46-50F or 8-10C Full-bodied, woody Cool 57-61F or 14-16C Rose wine Well chilled 43-48F or 6-9C Red wine Light, fruity Cellar temperature 54-57F or 12-14C Medium bodied Moderately warm 61F or 16C Full-bodied, tannic, mature Room temperature 64-68F or 18-20C Dessert wines Chilled to Moderately Warm 54-61F or 12-16C Cellaring of wines Cellar temperature 55-60F or 12.8-15.6C

Nichols Winery, Soleil & Terroir Winery, Silver Fox Wines Birds Nests Fruit and Wine

Nichols Winery & Cellars Summary, Nichols Winery • Wine quality, in general, is based on price of the wine. • Knowledge of wine production, explains the cost of wine, and therefore the price of wine. • Wine can enhance the dinning experience. • Wine is a great social drink to share with others. • Knowing proper wine etiquette will also enhance the wine experience. • Proper wine knowledge makes the wine experience more enjoyable and fun. • Wine can be an enjoyable experience for all social settings.

Nichols Winery & Cellars