rht 4400 ch 7 other wines sparkling fortified dessert(1)

Chapter 7: Other Wines: Sparkling, Fortified &

Dessert

Sparkling Wines: Asti Spumante and Champagnes

History Discovered by Dom Perignon more than

300 years ago. 2nd fermentation. Name comes from the Champagne district

in France. USA champagne is any sparkling white wine.

Sparkling Wines: Asti Spumante and Champagnes

Majority of champagnes are non vintage or classic champagne.

Must set aside 20% of each years wine production for non-vintage use.

Fortified Wines

Wines with added alcohol in the form of brandy.

Examples: Sherry, Vermouth, Port Cannot use word fortify on label 16-24% is fortified wine

Types of Fortified Wines

Aperitif- aromatic herbs and spices Term comes from the Latin derivative the

means to open. Examples: Dry and Sweet Vermouth. Dry

is French and sweet is Italian

Types of Fortified Wines

Dessert- Sweet, rich, and heavy. Examples: Port, Sherry, Madeira,

Marsala, Muscatel Sherry and Marsala can be dry and

served as an aperitif. Fortified wines served chilled or room

temp. Sweet: chilled, Dry: room temp.

Sherry and Port

Port- add neutral brandy during fermentation

Port types Ruby- dark and fruity. Lower quality wine

made into ruby port. Aged 3 years. Least expensive

Vintage Character Ports- High quality blended from several vintages. Lightest and fruitiest

Port Types Continued Tawny Port Pictured

Late Bottled Vintage Port (LBV)- Aged 4-6 yrs.

Tawny Port- Named after color. Aged up to 40 yrs. More delicate distinct nutty aroma.

White Port- ferments longer than ruby or tawny which makes it drier. Aperitif.

Vintage- Grapes of particular year. 2% of all ports. Most $.

Port Types Continued

Second Label Vintage Ports- Very good but not vintage

Single Quinta Ports- Similar to single vineyard reserve wine.

Video Clip Port

http://www.youtube.com/watch?v=s1JrrhLSqLg&feature=relmfu

Madeira

Comes from island of Madeira 350 miles from Morocco. Portuguese word for Island of Wood.

Brandy added and wine heated to 120 F. Heat and oxidation give wine a nutty, caramel quality.

Five Levels of Madeira

Malmsey- Sweetest. Named after grape Malvasia. Honey flavor with overtones of chocolate and figs.

Bual- Bual grape. Medium-sweet to sweet. Fruit and butter

Rainwater- Newest style. Made by accident when shipper’s Madeira became waterlogged in heavy rain.

Five Levels of Madeira

Verdelho- Medium dry to semi-dry. Gentle, smooth, smoky flavor and is great for cooking.

Sercial- Driest from Sercial grape.

Video Clip Madiera Wine Co.

http://www.youtube.com/watch?v=UFkRjhoF5XU

Marsala

Youngest of the major fortified wines. Grapes indigenous to Sicily.

Named after port city of Marsala. Classified according to sweetness,

color, and class or ranking.

Marsala Sweetness Classifications

Secco- dry, 4% maximum residual sugar

Semisecco- semi dry, 10% maximum residual sugar.

Dolce- Sweet. More than 10% residual sugar.

Marsala Color Classifications

Oro- gold Ambra- Amber. Wine reduced

1/3 original volume Mixture of semidried grapes and alcohol

(sifone) added to give it sweetness. Rubino- Ruby. Can be mixed with up to

30% white grapes.

Marsala Quality Classifications

Marsala fine- Aged at least 1 year, minimum alcohol 17%.

Marsala Superiore- Aged at least 2 years, minimum alcohol 18%. If aged 4 years in wood, can add word riserva to the label. L.P.- London Particular S.O.M.- Superior Old Marsala G.D.- Garidaldi Dolce.

Marsala Quality Classifications Cont.

Marsala Vergine- Limited to secco in level of sweetness. Aged 5 yrs, minimum alcohol content is 18%. If aged 10 years can add stravechhio or

reserva to label.

Sherry

Sherry- brandy added after fermentation. Air touches wine and oxidizes it. It is a blend.

Use several vintages called the solera system.

How Sherry is Made

Solera system- ages and matures sherry that allows producer to maintain same stly from year to year.

1st row filled with first year’s wine production 2nd year 1/3 of first year’s wine removed and

replaced with the second year’s production. Date indicates year the solera started. Oxidation very important.

Solera System

Seven Styles of Sherry

Finos Fino- Lightest. Pale, dry, and fragrant.

Thick yeast blanket called flor must form on top of sherry.

Serve chilled Manzanilla- saltiness Amontillado- Flor is thinner and has more

age to it and tends to be dry.

Seven Styles of Sherry

Olorosos- Oloroso- aged for many years. Can be dry

or sweet. Palo Cortado- Lighter in flavor Cream sherries- sweet dessert wine PX- Pedro Ximenez grapes. Very sweet.

Blended or topping for ice cream. Sherries usually dessert or apertif wine.

Video Clip Sherry

http://www.youtube.com/watch?v=0fqyj8a2Xuc&feature=relmfu

Serving Wines- Wine at Bar

Served in 8-9 oz glass 5-6 oz serving Hold glass by stem Proper temp.

40-50 F for whites and roses 55-70 for reds

Ordered on rocks still use wine glass

Serving Wines- Table Service

Proper table setting Wine glass to right of water glass Arrange in order of service with first at the

right Use 8-9 oz glass Dessert wines served in small after dinner glass

Serving Wines

White wine Keep white wine in cool place and chill as

ordered Crushed ice in bottom of wine cooler, put

bottle in and surround with crushed ice Red wine

Open at table and allow to breathe before pouring

Serving Wine at the Table

Present wine for hosts approval Open bottle Insert corkscrew slightly off center Place cork in front of host Pour 1 oz in host’s glass Pour wine going counter clockwise

Serving Wine at the Table

Return wine to cooler (white) Place wine next to host (red)

Serving Champagne

Always served well chilled Try not to agitate 45 degree angle. Hold cork firmly and

twist bottle in one direction Keep bottle at angle for at least 5 sec.

Have empty glass in front of you

Serving Champagne

Serve in 2 motions 1st brings froth When subsides fill glass 2/3 full

Put bottle back into cooler

Decanting Old Wines

Reds 5 or more years old and rare white wines develop sediment.

Decanter placed on table with a lighted candle positioned behind shoulder of bottle

Server pours wine slowly in single motion until sediment approaches neck.

Remainder of wine is discarded.

Video Clip: Decanting Old Wines

http://www.youtube.com/watch?v=HyRRtS8OzNc&feature=related

Developing a Wine List

Should have three house wines- White, rose, and red

Look at clientele Look at menu Price compatibility- ¼ as much as

average check. Availability Taste wines

Writing a Wine List

Consistent with the theme of the restaurant

Arranging the list Group according to type Short description with suggested food

pairings Number the wine Train servers

Food Pairings

Food and wine share certain things Flavor- Herbal notes in Sauvignon Blanc

complement vegetable dishes. Chardonnays go well with butter sauces.

Texture- feel heavy or smooth in mouth, puckery (tannins).

Concentration of flavor- spicy Gewurztraminer with Indian Food.

Food Pairings

Food and wine share certain things Older more complex the wine, simpler the

food. Cheese: Choose a bold flavorful wine

Sample White Wine Descriptions/Food Pairings

Chardonnay- full bodied, dry, toasty oak, vanilla, lemon. Poultry, veal, pork, rabbit, fish, pasta.

Cream/butter. Tarragon, marjoram


Sauvignon Blanc- medium bodied, dry. Grassy, fresh, zesty Pastas, curries, salsas, asparagus,

vegetable dishes, salads, olive oil based dishes, tomato sauce


Chenin Blanc- medium bodied, off dry to semi-sweet. Honey, apples, apricots Braised chicken, sushi and oriental dishes,

poultry, pork cooked with fruit


Riesling- light bodied, semi-sweet to off-dry. Fruity/honey Crab, appetizers, prosciutto and melon,

pork, foods marinated in sweet/sour sauces, turkey


Gewürztraminer- spicy, lychee nut, and ginger Smoked foods, Asian food, strong cheeses.


Sancerre- Fish and poultry. Very dry Chablis- Light wine very dry to semi sweet.

Poultry and fish Pouilly Fuisse (poo-yay fwee-SAY)very dry

white burgundy Cheese, fish, poultry

Sample Red Wine Descriptions/Food Pairings

Cabernet Sauvignon- full bodied, tannic and dry. Blackcurrant fruit, dark chocolate Beef, lamb, duck


Merlot- full-bodied, less tannic than cabernet. Plum, blackberry, coffee Same foods as cabs plus braised beef,

pizza, hearty pastas


Zinfandel- medium bodied, dry blueberry/blackberry Beef, lamb, venison, roast turkey, stews


Pinot Noir- light bodied, dry, cherry/raspberry Lamb, duck, turkey, Beef Bourguignon,

Coq au Vin, BBQ ribs, rabbit


Chianti-Light to full bodied dry and fruity (cherries, roses, violots) acidic. Pasta and Italian dishes


Malbec- medium to full bodied. Ripe fruit flavors plums and blackberry Grilled red meat, steak, spicy Mexican


Syrah- medium-bodied, taste of berries, pepper, and chocolate. Pasta, beef, grilled meat

Sample Rose Wine Descriptions/Food Pairings

White Zinfandel, White Merlot, White Cabernet Sauvignon Good with almost any food Drink when you care more about fun than

matching with food

Sample Champagne Food Pairings

Brut- standard dry champagne Chicken and seafood

Blanc de Noir- dry but very fruity. Good with most food

Blanc de Blancs- more delicate and expensive than Brut

Video Clip Wine and Food Pairings

http://www.youtube.com/watch?v=KRGsify9KyM&feature=related

Questions?Rich Neumann ([email protected])

rht 4400 ch 7 other wines sparkling fortified dessert(1)

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