pgs wine culture group final presentation
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Drinking for the Sake of Education
Brian Bohannon, Killian Mollner, Pamela Moore, Tyler Motley, Craig Wainner
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We will cover:
the Wine‐Making Process Wine Health Effects European Wine Regulations European Wine Culture Wine Tasting & Pairing
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‐ Pamela Moore
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Wine is globalWine is made on all the continents except Antarctica.
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Grape Varieties
over 5000 varieties of wine grapes
2 families of grapes‐ Vitis Vinifera ‐ Vitis Labrusca
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Growing GrapesProcess Overview = Stress the vine1) Pruning during the
winter2) Flowering in the
spring3) Ripening during
midsummer‐ sugar, water, flavor‐monitoring
4) harvest‐ Brix scale
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Wine Making1) harvest grapes2) clean grapes3) crush/press grapes4) cold stabilization5) fermentation6) aging7) wine is bottled
‐ sparkling wines‐ rosé wines
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‐ Killian Mollner
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Wine and Nutrition Alcohol has 7 kcals/g
Fat has 9 kcals/g Protein and Carbohydrates
have 4 kcals/g According to the Center for
Disease Control, a standard drink is equal to 0.6 oz (14 g) of ethanol 5 oz glass of wine
http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/media/medical/hw/alcohol.jpg
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European Diet and Wine French Paradox – the French diet is laden with rich foods high in saturated fat, yet they have low rates of Coronary Heart Disease Sparked research into the possible health benefits of wine because of how much wine the French consume
Mediterranean Diet – the Mediterranean diet does not contain as many high saturated fat foods, they do consume wine in moderation There is also a low rate of Coronary Heart Disease in Mediterranean countries
The Mediterranean Diet is a heart healthy model
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Health Benefits from Wine In moderation, red wine has been shown to have health benefits According to the CDC, moderate drinking is 1 standard drink a day for women and 2 standard drinks for men
Health Benefits Raises HDL – good cholesterol ‐ which takes cholesterol from the bloodstream to the liver to be broken down
Lowers LDL – bad cholesterol – which can oxidize into plaque in arteries
Reduces risks of blood clots Dry red wines, such as Cabernet Sauvignon, have more flavonoids than sweet
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‐ Tyler Motley
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Need For Regulation in Europe The need for regulation arose out of three factors
Overproduction of Wine Technological innovation after WWII increased yields in grape
production which resulted in more wine being made. Demand remained constant and then dropped beginning in the 1970’s. This forced prices to drop.
Desire for Higher Quality Further regulation was needed because with the decrease of demand
in the 70’s, consumers’ tastes began to change for higher quality wines.
Competition with the United States The previous two factors made Europe less able to compete with the
US.
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European Wine Regulations Addressing Overproduction
Cannot plant new vines without planting rights EU regulation stipulates that each country must regulate the amount
of grapes harvested each year. Vineyards have to apply with their national governments to receive planting rights. Requirements vary by country. Rights are valid for a certain amount of time, usually 5‐10 years. Vineyards must reapply when their rights expire.
Control on the amount the can be harvested per unit area This helps to regulate amount of grapes harvested and increase
quality. For example, vineyards in Switzerland can harvest 1.1kg per m2.
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European Wine Regulations
Quality Requirements for Classification and Labeling
Table Wines (TW) According to EU regulations, the table wine classification denotes a wine made with an alcoholic content between 8.5% and 14%. The bottle of this wine must indicate it is a table wine and cannot list a specific region of origin.
Quality Wine Produced in a Specific Region (QWspr) QWspr’s are similar to table wines, but come from a very specific region of a country. The specifics of this classification are determined by each country. QWspr labels must indicate that they are a QWspr and can list the specific area of origin.
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European Wine Regulation Winemaking Process
Definition of Wine in EU Regulation “the product obtained exclusively from the total or partial alcoholic
fermentation of fresh grapes, whether or not crushed, or of grape must”
Classification determines further characteristics Alcohol Content Acidity Ripeness of Grape at Harvest Chaptalisation
Chaptalisation addition of sugars to wine for sweetness or to be further fermented into alcohol.
Sweetness Presence of SO2
SO2 helps to prevent excessive oxidation to vinegar.
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Italian Appellation
Denominazione di Origine Controllata (DOC) Classification
Vino da Tavola (VDT) Fits in to the table wine classification in EU regulation Only includes red, white, and rosé wines. 51% of the grapes used in the wine must come from Italy Label can indicate varieties used but not location of origin
Indicazione Geografica Tipica (IGT) Lowest quality QWspr of Italy Label most include variety of grapes used, name of winery, and address of the winery.
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Italian Appellation Denominazione di Origine Controllata (DOC)
Middle quality of QWspr wine in Italy Has the same requirements as an IGT appellation plus
There is a maximum number of vines that can be grown in that appellation region that can be used to make the wine
No irrigation system can be used on the grapes There is a maximum amount of the wine that can be produced a year
Denominazione di Origine Controllata e Garantita (DOCG) Highest quality of Qwspr wine in Italy Has the same requirements as a DOC appellation plus
Comes with a governmental guarantee of quality Must be chemically tested and professionally tasted to ensure the wines
quality Must be bottled within the appellation region
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‐ Craig Wainner
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Cultural Overview Three main areas of consumption Traditions and Habits
Their shifting contemporary nature Macro influence
Social issues Economics
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Areas of Consumption
57% of world consumption Private
Familial Social
Public Social Professional
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Age Limits France
18 Raised from 16 in 2006 Consumption in private residence is legal
Italy 16
Germany 16 for beer and wine 18 for spirits
Britain
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Old Traditions French and Italian – wine with meals
Italy: glass w/ breakfast, bottle for lunch French: wine for dinner Older demographic Trend is shifting
Anglo‐Saxon eating habits Non‐meal drinking
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New Habits “Lack” of youth culture/Globalization
Homogenization of alcohol ‘belts’ Britain and Germany rising Marketing targeting youth
Introduction of ‘Alco‐pop’ Social differences
Location of consumption Increase in binge habits Affordability gap
Education discontinuity
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Social Implications Shifting due to modern marketing
Primarily advertise everything but wine Predominant image of drinking
Increased risk of death 3rd leading cause 1 in 4 deaths among young men 1 in 3 road traffic fatalities
European Millennials mimic Anglo‐Saxon peers Americans and British are consuming more wine French and German youth are expected to follow
Drastically expanded global market
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‐ Brian Bohannon
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Sight
Clarity: Clear or Hazy Color
White: lemon‐green, lemon, golden, amber Rosé: pink, salmon, orange Red: purple, ruby, garnet, tawny
Fluidity: Legs/Tears
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Nose
Condition: clean, unclean Intensity: light, medium, pronounced Aroma Characteristics: fruits, flowers, spices, vegetables, oak aromas, other
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Palate
Sweetness: dry, off‐dry, sweet Acidity: low, medium, high Tannins: low, medium, high Alcohol: low, medium, high Body: low, medium, full Flavor Characteristics
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Time for the Wine Tasting Now on to the part you all have been waiting for…
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Wine Tasting – Step 1 Tilt the glass over a white surface and look at the color nearest the top of the glass.
This is the true color of the wine, so you can determine how aged the wine is.
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Wine Tasting ‐Step 2 Smell the wine while it is still and take note of the aromas.
Subjective – no right or wrong answers
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Wine Tasting – Step 3 Swirl the wine around the glass. The swirling process mixes oxygen through the wine, expands the surface area, and allows the aromas to open up.
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Wine Tasting – Step 4 Take note of the smells again – should be stronger. The aroma of the wine is considered to be the average of the two.
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Wine Tasting – Step 5
Take a sip of the wine & cover the entire area of your tongue.
Try to discover & identify all the flavors in the wine, however strong or weak they appear.
Top of tongue: sweetness Sides of tongue: acidity Back of tongue: bitterness
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Wine Tasting – Step 7 Enjoy!
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Wine Tasting – Step 6 After swallowing, take note of the “finish” and “length.”
A pleasing finish and a long length are desired.
The longer the length, the higher the alcohol concentration of the wine. At least ten seconds is best.
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Wine Tasting ‐ Overview
Remember the 5 S’s See Sniff Swirl Sniff Sip
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Wine Pairing
AcidityWine tastes fruitier and sweeter, but less acidic
SaltWine tastes fruitier and
richer
SweetnessWine tastes more bitter and less sweet unless it is sweeter than the food
UmamiWine tastes more bitter and astringent and less
fruity
“Wine is made for food.”
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We got most of our information from:
Gialdi‐Brivio Winery tour: a winery in Mendrisio, Switzerland‐ http://shop.gialdi‐brivio.ch/Welcome.do;jsessionid=4E7C68DD5C44790871BAA10BC4D3E70D
Château de Crémat Winery tour: a winery in Nice, France‐ http://www.chateau‐cremat.com
Tuscany Wine School “Wine Express” Class: Florence, Italy‐ http://www.tuscanwineschool.com/wine_express_tasting_Florence.htm
Expovina Primavera wine festival: Zurich, Switzerland‐ http://www.expovina.ch/neu/index.php?page=willkommen‐primavera
Daniela Doninelli, Managing Director of CESA‐ Center for European Studies and Architecture
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Additional Sources: Wine‐Making Process:
http://www.cookeryonline.com/mealexperience/Grapes/index.html http://www.rackwine.com/WineGrapes/ http://winemakermag.com/guide/grapesguide http://geocurrents.info/wp‐
content/uploads/2012/02/world_wine_producer_map_1.jpg http://www.environmental‐
expert.com/Files%5C5302%5Carticles%5C9828%5CTheroleofsoilchemistryinwine.pdf
http://www.winepros.org/wine101/viniculture.htm http://www.kathrynkennedywinery.com/indepth/viticulture.html http://www.wineintro.com/ http://www.oceanbridge.cc/system/images/BAhbBlsHOgZmIjQyMDEy
LzAzLzI3LzAxXzUxXzI1XzUyOV93aW5lX21ha2luZ19wcm9jZXNzLmpwZw/wine‐making‐process.jpg
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Additional Sources: Health:
"Alcohol and Public Health." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 28 Oct. 2011. Web. 23 Apr. 2012. <http://www.cdc.gov/alcohol/faqs.htm>.
Staff, Mayo Clinic. "Mediterranean Diet." Mayo Clinic. Mayo Foundation for Medical Education and Research, 19 June 2010. Web. 23 Apr. 2012. <http://www.mayoclinic.com/health/mediterranean‐diet/CL00011/NSECTIONGROUP=2>.
"Alcohol." BBC News. BBC. Web. 25 Apr. 2012. <http://www.bbc.co.uk/health/treatments/healthy_living/nutrition/healthy_alcohol.shtml>.
"A Glass of Red Wine a Day Keeps the Doctor Away." Red Wine. Yale‐New Haven Hospital. Web. 25 Apr. 2012. <http://www.ynhh.org/about‐us/red_wine.aspx>.
de Lorimier, Alfred A. Alcohol, wine, and health. The American journal of surgery 180.5 01 Jan 2000: 357‐361. Paul B. Hoeber. 29 Apr 2012.
Wine Regulations: COUNCIL REGULATION (EC) No 479/2008 COMMISSION REGULATION (EC) No 607/2009
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Additional Sources: Wine Culture:
http://www.euractiv.com/consumers/policymakers‐mull‐eu‐alcohol‐marketing‐law‐news‐505905
http://ec.europa.eu/health‐eu/news_alcoholineurope_en.htm – Summary report http://www.eurocare.org/resources/factsheets/alcohol_in_europe/alcohol_in_europ
e_key_facts http://www.washingtonpost.com/wp‐dyn/articles/A35079‐2004Dec29.html http://www.euro.who.int/en/what‐we‐do/health‐topics/disease‐prevention/alcohol‐
use http://www.economist.com/node/15868581 http://ec.europa.eu/agriculture/markets/wine/index_en.htm http://ec.europa.eu/health‐eu/my_lifestyle/alcohol/index_en.htm#tab_eu_activities http://apps.who.int/ghodata/?theme=GISAH®ion=euro http://www.forbes.com/2008/08/07/alcohol‐drinking‐countries‐forbeslife‐drink08‐
cx_vr_0807europe.html http://www.telegraph.co.uk/foodanddrink/wine/8612239/Why‐the‐French‐have‐
fallen‐out‐of‐love‐with‐wine.html http://www.winespectator.com/webfeature/show/id/Young‐France‐Isnt‐Drinking‐
Wine_4162
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Additional Sources:
Wine Tasting: http://blog.wineenthusiast.com/2009/06/04/wine‐wisdoms‐33‐the‐5‐ss‐of‐wine‐tasting/