Introduction to Wine Course

The word "wine" in and of itself is defined as the produce by the fermentation of the juice of grapes - grapes are naturally, chemically balanced to normally ferment completely without requiring extra sugars, acids, enzymes or other nutrients. Other fruits such as apples, berries and blackcurrants are sometimes also fermented. These, however, are referred to as "apple wine" or "elderberry wine". Non-grape wines are called fruit wine or country wine.

The earliest evidence suggesting wine production comes from archaeological sites in Georgia and Iran, dating from 6000 to 5000 BC. The archaeological evidence becomes clearer, and points to domestication of grapevine, in Early Bronze Age sites of the Near East, Sumer and Egypt from around the third millennium BC.

Related Links: The Wine Pages

Wine Exporting Countries
The 14 largest export nations (2005 dates) – France, Italy, Spain, Australia, Chile, the United States of America, Germany, South Africa, Portugal, Romania, Moldova, Hungary, Croatia and Argentina. California produces about 90% of the wine in the United States. In 2000, Great Britain imported more wine from Australia than from France for the first time in history.

Wine Grape Varieties
Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; indeed, some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage.

Wine can also be made from other species or from hybrids, created by the genetic crossing of two species. Vitis labrusca, Vitis aestivalis, Vitis muscadinia, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes, usually grown for eating in fruit form or made into grape juice, jam, or jelly, but sometimes made into wine, eg. Concord wine (Vitis labrusca species). Although generally prohibited by law in traditional wine regions, hybrids are planted in substantial numbers in cool-climate viticultural areas.

Uses of Wine
Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. (Alcohol percentages are usually by volume.) The apéritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines. Although there are many classes of dinner wines, they can be categorized under six specific classes as follows:

• Apéritif (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal.
• Red wines are usually dry and go well with such main-course dishes as red meats, spaghetti, and highly-seasoned foods.
• Rosé wines (also called "pink wines") can be served with almost any dish, but are considered best with seafood, salads, cold cuts, pork, and curries.
• White wines can be very dry to rather sweet, these wines should be served chilled, and go well with white meats, seafood, and fowl.
• Sparkling wines are frequently served at banquets, formal dinners and weddings. They can be white, pink (rosé), or red. The best known sparkling wines come from the Champagne region in France. Sparkling wines from Spain are called Cava, and in Germany they are called Sekt. Although often served throughout a meal, sparkling wines do not generally pair well with main meals, and should be served as an apéritif or with certain entrées.
• Table wine is not bubbly, although some have a very slight carbonation, the amount of which is not enough to disqualify them as table wines. According to U.S. standards of identity, table wines may have an alcohol content that is no higher than 14%. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. In reality, in those regions where grapes ripen fully, such as California's hot Central Valley, a large portion of New World red wines have between 14 and 15.5% alcohol, yet are still certainly 'table wines' in the practical sense.
• Dessert wines range from medium-sweet to very sweet. These wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokaji (Tokay), Sauternes and muscatel.
• Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.)

Service of Wine
The first and most important aspect to opening a bottle of wine is the equipment – you must have a good wine key, with a knife, and strong barrel. That being said, it is relatively simple (i.e., the more practice you have, the easier it is).

• 1. Present the bottle to the host that ordered it with the label facing him/her – let them inspect the bottle to see if it is the acceptable to them.
• 2. After the host accepts, remove the foil from the top of the bottle with your wine knife (if applicable – some bottles do not have one), always keeping the label facing the host. Press you knife against the lip underneath and make one clean cut and remove the foil cap and place it in your pocket.
• 3. Taking you corkscrew, using your finger as a guide, place it slightly off center to the cork and twist the key, adjusting, as you need to, straight down into the cork. Be very careful not to screw at an angle or too close to the side of the cork – you will break the cork that way.
• 4. Stop, just before the last twist of the screw is in the cork, anchor the key on the lip and remove the cork in one smooth movement, slightly rock the cork out. DO NOT pop the cork.
• 5. Remove the cork from the screw, being careful not to touch the end, and give it to the host for inspection. They are looking to see if the cork is moist – this tells them several things: a. If the bottle has been stored properly, b. Approx. how long it has been stored properly, and c. The correct moisture/humidity of the cork.
• 6. With a clean white linen, wipe around the inside and top of the bottle removing any pieces of cork.
• 7. Pour 1oz of wine into the host’s glass and let them sample it. Twisting up slightly after pouring.
• 8. After approval from the host, start with serving the wine to the clergy (if applicable), than ladies (oldest to youngest), from the right. The Host is always served last.

NOTE: NEVER PICK UP THE WINEGLASS TO FILL IT, ALWAYS FILL THE GLASS WHILE IT IS ON THE TABLE. GET COMFORTABLE POURING WINE FROM THE BOTTLE.