Champagne, White, Rosé & Sweet Wines
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Basic Definitions and Tips for Winemaking
Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%. -
Sugar in Wine Join Us Every Friday Evening from 5Pm to 8Pm
July 2014 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Every Fridays Wine Bar A Taste of Monterey 5:00pm-8:00pm* Sugar in Wine Join us every Friday evening from 5pm to 8pm. Start your weekend off More than a Sweetener with a relaxing view, live music, great food and a Sugars occur naturally in fruits, grapes included. So, it should come as no surprise that there’s glass of Monterey’s finest. sugar in that glass of wine you’re sipping from. And, no, we’re just talking about the overly sweet taste in a ruby port-style wine. We’re talking about the presence of sugars in all wines. In fact, sugars are required in order for the fermentation process in winemaking to occur, so really they are an important part of the process. But, what about this thing you’ve heard of called the “re- sidual sugar” content of a particular wine? Does it really mean leftover sugar, as the name would imply? Yes…in a way, but we’ll come back to this topic. Store Hours Wine grapes accumulate sugars while they are on the vine during the photosynthesis process. A Taste of Monterey Cannery Row At harvest time, a grape will be composed of 15 to 25% different sugar compounds. Then, later Sun-Wed 11am-7pm during the fermentation process, the introduction of yeast breaks down and converts most of Thu-Sat 11am-8pm the sugars into alcohol and carbon dioxide. Once an alcohol level *No new member tastings is reached during fermentation, the remaining sugars will effec- after 6:00pm tively kill off the yeast. -
Chardonnay Matthieu Finot King Family Vineyards
Comparing reverse osmosis and chaptalization in Chardonnay Matthieu Finot King Family Vineyards Summary In Virginia, wet vintages like 2003, 2011 and 2018 as well as more frequent fall rains and occasional hurricanes sometimes lead winemakers to pick grapes with lower potential alcohol than desired. The 2018 in Virginia included high amounts of rainfall, providing an opportunity to test the use of juice RO as a means of increasing potential alcohol and combatting dilution of flavor and body. Chardonnay juice was treated with either chaptalization or reverse osmosis to the same target Brix prior to fermentation. Chemical and sensory outcomes were evaluated 6 months after completion of primary fermentation. Reverse osmosis led to higher TA, higher pH and slightly higher volatile acidity in the finished wine. There were no significant differences in perception of aroma or flavor concentration in a paired difference test. Descriptors for intensity and volume were also scored the same by a sensory panel with no significant differences between the wines. Introduction In Virginia, wet vintages like 2003, 2011 and 2018 as well as more frequent fall rains and occasional hurricanes sometimes lead winemakers to pick grapes with lower potential alcohol than desired. Winemakers are then left with the decision of whether to intervene to augment the potential alcohol or not intervene and make a lower alcohol wine. Several options for increasing sugar include chaptalization, addition of juice concentrate and reverse osmosis of juice to remove water. Chaptalization adds only sugar and does not address concerns about flavor dilution, though chaptalization alone has been shown to increase sensory perception of ripeness (Sherman et al 2017). -
Starting a Winery in Illinois: Profile and Business Plan Workbook
Starting a Winery in Illinois: Profile and Business Plan Workbook This Winery Business Plan Workbook was prepared by the Small Business Development Center at Southern Illinois University Carbondale in coordination with the Illinois Department of Commerce and Economic Opportunity’s Entrepreneurship Network Business Information Center. The following organizations and individuals made valuable contributions to the development of this publication: Susan M. Daily, C.P.A. Business Counselor Small Business Development Center Southern Illinois University, Carbondale Illinois Entrepreneurship Network (IEN)/Business Information Center Illinois Small Business Office Illinois Department of Commerce and Economic Opportunity Stephen Menke, Enology Specialist Food Science and Human Nutrition College of ACES (Agricultural, Consumer, and Environmental Science) University of Illinois, Urbana-Champaign Bonnie Cissell, Executive Director and Marketing Specialist Illinois Grape and Wine Resources Council Imed Dami, Viticulture Specialist Plant and Soil Science Department Alan Dillard Limestone Creek, Jonesboro, Illinois Kyle Harfst Rural Enterprise and Alternative Agriculture Development Initiative The Office of Economic and Regional Development Southern Illinois University, Carbondale, Illinois The Indiana Wine and Grape Council The Missouri Grape and Wine Program Updated 2008 by Bradley Beam University of Illinois Enology Specialist 1 TABLE OF CONTENTS INTRODUCTION ............................................................................................................................... -
Vins D'alsace Josmeyer
VINS D’ALSACE JOSMEYER Wine made from organically and biodynamically grown grapes RIESLING LE DRAGON 2004 VINES Terroir: This wine come from the southwest – facing slope of Letzenberg in a sheltered area known locally as Petit Sénégal, characterized by a limestone soil. Age of vines : 35 years on average Grape Variety : Riesling THE WINE Sugar Level : < 9 g /l Acidity Level : 8,1 g /litre (tartaric acidity) Alcohol level : 12,9 % / volume Yields : 50 hl / ha Name : The name of this wine is attached to the legend of the Grand Cru BRAND where a Dragon fought against the sun, Mortally wounded, the dragon withdrew in its cave to die. Vintage : After a cold winter in December, a milder weather followed, but still cold until mid January. After some alternatively periods of rain, snow and mild weather conditions, the Spring season is starting on March 15 th . Temperatures are going from 7°C in the morning to 20°C in the afternoon. Early April the vine starts to grow seriously. May is mild and humid, and the flowering begins around the 5 th of June to finish at the end of the month. For information we got 37 mm rain from the mid-April until the end of May, and 53 mm during June. The good flowering let us hope a good harvest. The grapes are nicely built. July is nicely warm and humid (84 mm rain) and August is really wet with 118 mm rain. September is mild and dry. We start to pick the first grapes (Pinot Blanc and Auxerrois) the 23 rd of September under beautiful weather conditions. -
Unit: 01 Wines-I
Food & Beverage Service Management –II BHM-602BT UNIT: 01 WINES-I Structure 1.1 Introduction 1.2 Objectives 1.3 Wine 1.4 Classification of Wines 1.4.1 By Colour 1.4.2 By Nature 1.4.3 By Taste 1.4.4 By Year of Production 1.4.5 By Body 1.4.6 Unspecified Wines 1.5 Production of Wines 1.6 Principle wine regions 1.6.1 France 1.6.2 Germany 1.6.3 Italy 1.6.4 Spain 1.7 Summary 1.8 Glossary 1.9 References/Bibliography 1.10 Suggested Readings 1.11 Terminal Questions 1.1 INTRODUCTION Legally defined in most countries, Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice. Now talking about wines, the Wine and sprit association of the Great Britain has sponsored the following definition of Wine ―Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes. Fermentation is conducted in the district of origin according to local customs and traditions. To bear the name Wine, the product must come only from grapes. If made from other fruits; the fruit name must be put before the tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a small part of the world is Wine producing. This is because the grape will only provide juice of the quality required for conversion into consumable Wine where two climatic conditions prevail. 1. Sufficient sun-shine to ripen the grape 2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and restore its strength for the growing and fruiting season. -
A Brief History of the International Regulation of Wine Production
A Brief History of the International Regulation of Wine Production The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation A Brief History of the International Regulation of Wine Production (2002 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8944668 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA A Brief History of the International Regulation of Wine Production Jeffrey A. Munsie Harvard Law School Class of 2002 March 2002 Submitted in satisfaction of Food and Drug Law required course paper and third-year written work require- ment. 1 A Brief History of the International Regulation of Wine Production Abstract: Regulations regarding wine production have a profound effect on the character of the wine produced. Such regulations can be found on the local, national, and international levels, but each level must be considered with the others in mind. This Paper documents the growth of wine regulation throughout the world, focusing primarily on the national and international levels. The regulations of France, Italy, Germany, Spain, the United States, Australia, and New Zealand are examined in the context of the European Community and United Nations. Particular attention is given to the diverse ways in which each country has developed its laws and compromised between tradition and internationalism. I. Introduction No two vineyards, regions, or countries produce wine that is indistinguishable from one another. -
Table of Contents
TABLE OF CONTENTS Wines By The Glass ............................................................................ P 2-3 Champagne & Sparkling Wine ............................................................................... P 4 Assorted White Wine & Chardonnay ................................................................ P 5-9 Pinot Noir ................................................................................................................. P 10-14 Sangiovese, Nebbiolo & Italian Reds .......................................................... P 15-17 Zinfandel, Malbec, Tempranillo & Grenache ............................................. P 18-23 Syrah & Shiraz, Merlot, Bordeaux & “Super Tuscans” ........................... P 24-29 Napa Valley Cabernet Sauvignon .................................................................. P 30-34 Domestic Reds ........................................................................................................ P 35-38 Dessert Wine, Cognac, Whiskey & Beer ...................................................... P 39-42 SIGNATURE COCKTAILS - $15 Shanahan’s Spritz Codigo Margarita Ketel One Botanical Peach and Orange Blossom Vodka, Codigo Blanco, Agave Nectar, Lime, Cointreau Aperol, Prosecco, Sparkling Water, Lemon Sparkling Grapefruit Martini Colorado Peach Mule Ketel One Botanical Grapefruit & Rose Vodka, St. Van Gogh Cool Peach Vodka, Ginger Beer, Lime Juice Germain, House Made Sweet and Sour, Prosecco Stave-Smoked Old Fashioned Sage Advice A.D. Laws Bourbon, Amaro Montenegro, Grapefruit -
Ligne Dole/Arbois AR
Période scolaire Période vacances ARBOIS Lundi, mardi, DOLE ARBOIS jeudi, Mercredi Lundi, mardi, jeudi, vendredi Mercredi Lundi, mardi, jeudi, vendredi Lundi à vendredi VADANS vendredi ARBOIS DOLE MATHENAY MOLAMBOZ 12:05 17:30 12:05 17:30 DOLE Gare Routière 12:25 12:25 17:05 18:05 18:05 LA FERTE DOLE Avenue de Lahr 12:09 12:29 12:29 16:30 17:10 18:09 18:09 12:09 HORAIRES VALABLES À PARTIR DU 7 OCTOBRE 2019 VAUDREY DOLE CES Ledoux 12:10 16:40 MONT-SOUS-VAUDREY DOLE-GOUX Mairie 12:14 12:37 16:44 18:17 DOLE-GOUX Place de la Cornée 12:15 12:39 16:45 18:19 LR 312 BANS LA LOYE Place 12:20 12:43 16:50 18:21 SOUVANS AUGERANS Place 12:25 12:46 16:56 18:26 NEVY-LES-DOLE LA VIEILLE-LOYE Mairie 12:51 18:31 MOUCHARD OUNANS Eglise 13:00 18:38 VILLETTE-LES-DOLE Café Maublanc 17:20 VILLERS-FARLAY NEVY-LES DOLE Place Bascule 17:27 ECLEUX SOUVANS Carrefour Gare 17:29 CHAMBLAY SOUVANS Poste 17:30 OUNANS SOUVANS RN 63 17:32 CHISSEY-SUR-LOUE MONT-SOUS-VAUDREY École 13:05 17:36 VAUDREY Église 13:09 17:41 18:42 CHATELAY VAUDREY Pont 13:10 17:43 18:43 GERMIGNEY LA FERTE Chalet 13:12 17:48 18:47 SANTANS MATHENAY Molamboz 13:14 17:50 18:49 MONTBARREY VADANS Carrefour RD 469 13:16 17:52 18:51 ARBOIS Arbois Tourisme 13:21 17:56 18:56 BELMONT ARBOIS La Foule 13:23 18:00 18:58 LA VIEILLE-LOYE BELMONT Rue du Val d'Amour 12:32 12:46 17:03 18:26 AUGERANS MONTBARREY Place 12:54 18:30 SANTANS Place 12:56 18:39 LA LOYE GERMIGNEY Monuments aux morts 12:58 18:43 emmène-moi là où je veux ! DOLE-GOUX CHATELAY Village -
CC Du Val D'amour (Siren : 243900420)
Groupement Mise à jour le 01/07/2021 CC du Val d'Amour (Siren : 243900420) FICHE SIGNALETIQUE BANATIC Données générales Nature juridique Communauté de communes (CC) Commune siège Chamblay Arrondissement Dole Département Jura Interdépartemental non Date de création Date de création 31/12/1993 Date d'effet 27/07/2012 Organe délibérant Mode de répartition des sièges Accord local Nom du président M. ETIENNE ROUGEAUX Coordonnées du siège Complément d'adresse du siège 74 grande rue Numéro et libellé dans la voie Distribution spéciale Code postal - Ville 39380 CHAMBLAY Téléphone Fax Courriel [email protected] Site internet Profil financier Mode de financement Fiscalité professionnelle unique Bonification de la DGF non Dotation de solidarité communautaire (DSC) oui Taxe d'enlèvement des ordures ménagères (TEOM) non Autre taxe non Redevance d'enlèvement des ordures ménagères (REOM) non Autre redevance non Population Population totale regroupée 9 563 1/4 Groupement Mise à jour le 01/07/2021 Densité moyenne 34,93 Périmètre Nombre total de communes membres : 24 Dept Commune (N° SIREN) Population 39 Augerans (213900269) 180 39 Bans (213900376) 199 39 Belmont (213900483) 264 39 Chamblay (213900939) 435 39 Champagne-sur-Loue (213900954) 130 39 Chatelay (213901176) 114 39 Chissey-sur-Loue (213901499) 321 39 Cramans (213901762) 533 39 Écleux (213902067) 236 39 Germigney (213902497) 81 39 Grange-de-Vaivre (213902596) 35 39 La Loye (213903057) 564 39 La Vieille-Loye (213905599) 403 39 Montbarrey (213903503) 317 39 Mont-sous-Vaudrey (213903651) 1 299 39 -
Le Réseau MOBIGO Dans JURA
Le réseau MOBIGO dans JURA conditions de circulation Dernière mise à jour : 1/2/21 17:16 Type de circuit (Primaires, retard ou Ne circule Ligne transporteur Origine / destination normale Observations Secondaires, perturbée pas Prim & Second, Ligne Régulière) TOTAUX 288 5 1 100 TRANSDEV / ARBOIS TOURISME Navettes DOLE 1 Secondaires 160 TRANSDEV TAXENNE - GENDREY 1 Primaires routes inondées - arrêts OUR et BRETENIERE non 161 TRANSDEV La BARRE-La BRETENIERE-ORCHAMPS Primaire - 1 desservis les 1er 2 fév 2021 Primaires 162 TRANSDEV RPI SERMANGE - GENDREY 1 Primaires 163 TRANSDEV Ecole Concordia RANCHOT 1 Primaires 164 TRANSDEV RPI PAGNEY - OUGNEY - VITREUX primaires 1 Primaires 165 TRANSDEV BRANS - THERVAY - Gpe Sco DAMMARTIN 1 Primaires 166 TRANSDEV CHAMPAGNEY - RPI Scolaire Dammartin 1 Primaires 167 TRANSDEV RPI MONTMIREY-OFFLANGES - MOISSEY 1 Primaires 168 TRANSDEV RPI PEINTRE MONTMIREY 1 Primaires 169 TRANSDEV RPI PLUMONT - ETREPRIGNEY 1 Primaires 170 TRANSDEV Pt MERCEY-DAMPIERRE-FRAISANS Prim/Collèg 1 Prim & Second 172 TRANSDEV ORCHAMPS - FRAISANS Collège 1 Secondaires 173 TRANSDEV LA BARRE - FRAISANS Collège 1 Secondaires 174 TRANSDEV DAMPIERRE-FRAISANS Prim et collège 1 Secondaires 175 TRANSDEV MONTEPLAIN - ORCHAMPS 1 Secondaires 176 TRANSDEV OFFLANGES - PESMES Collège 1 Secondaires 177 TRANSDEV PAGNEY - PESMES Collège 1 Secondaires 178 TRANSDEV DAMMARTIN Champagnolot - PESMES Collège 1 Secondaires 179 TRANSDEV OUR - FRAISANS Collège 1 Secondaires routes inondées - arrêt ORCHAMPS Gare pour RANS 180 TRANSDEV RANS - ORCHAMPS - 1 non desservi -
Our Wine List
OUR WINE LIST has a focus on the old world and an emphasis on wines that match the food and style of our restaurant. A large selection includes small growers, family estates and producers who are committed to organic, biodynamic and sustainable practises. Most importantly we think wine should be freaking delicious! Our pricing is based on a fixed markup, which results in an affordable wine list that has options for everyone and for every occasion. Whether you are looking for a house wine or a premier grand cru, our team is here to help you find your new favorite bottle. SOMMELIER BIGGER IS BETTER Sure, Magnums are impressive, but they also keep wine younger and fresher since there is less exposure to the effects of oxygen through the cork. The aging process of wine in a magnum is about 1,5 times longer than in a standard bottle. SO TODAY, GO BIG. 15L 12L 9L 6L 4.5L 3L 1.5L 0.75L STANDARD MAGNUM DOUBLE MAGNUM JEROBOAM IMPERAL MAGNUM SALAMANAZAR BALTHAZAR NEBUCHADNEZZAR BIG BOTTLES * ORGANIC/ BIODYNAMIC / SUSTAINABLE / LA LUTTE RAISONNÉE WHITE 0.15 0.75 SAUVIGNON BLANC, PAYS D’OC, LA BASTIDE LES TERRASSES, BORIES 4.70 23.50 PICPOUL DE PINET, LANGUEDOC, MARE NOSTRUM 5.25 26.25 CHENIN BLANC, BEAUMONT ESTATE, WALKER BAY 7.00 35.00 CHARDONNAY, BOURGOGNE TRADITION, COLLOVRAY ET TERRIER 6.80 34.00 GARNACHA BLANCA, MACABEU, MONTSANT BLANC, ACUSTIC CELLER* 7.00 35.00 ROSE GRENACHE, CINSAULT, CABERNET, PAYS D’OC, CORDE A TONGS, BORIES 5,95 29,75 RED PINOT NOIR, FALLING ROCK, MURRAY DARLING, AUSTRALIA 5.25 26.25 ZWEIGELT, ST.