WINE

Welcome To Hotel Management Insider 

🙏WINE🙏

A. DEFINITION & HISTORY

     Wine is an alcoholic beverage produced by the natural fermentation of ripe, freshly gathered grapes – according to local traditions and practice.

The vine: vitis vinifera

 Only one species of a vast family with around 5000 varieties – but only about 50 are of interest to us for wine‐making.

 Every vine is a cutting – either on its own or grafted on another.

 Pips are used for crossbreeding experiments.

 Viticulture is practiced both at north and south of the equator
     North: France, Italy, Germany, USA,  etc.
     South: Chile, Argentina, Australia, New Zealand, etc.

  The vine is a pampered plant:           
      ‐ too much sun dries the pulp             
      ‐ too much rain limits the crop           
      ‐ frost, gale, etc. ruins the harvest

  Other dangers:
      Oidium and mildew / red spiders / endemic moths / various beatles, bugs and mites / white, black and grey rots

PREVENTION

 Sulphur spray
 DDT spray
Bordeaux mixture (copper sulphate + slaked lime + water)

The Greatest Disaster (in the 1860s)

  All vines of Europe were destroyed by the attack of phylloxera vastratix (the devastating leafwitherer).

  Phylloxera grows from grub to aphid while it lives in and feeds on the roots – destroying the uppers of the vine.

  The American vine vitis riparia (unsuitable for good wines) was brought to Europe in 1863 for experiments.

  Phylloxera came along as it always lived in the roots of vitis riparia which is immune to phylloxera.

  Phylloxera spread like an epidemic and destroyed all vitis vinifera of Europe.

SOLUTION

Grafting of vinifera uppers on riparia roots – now practiced all over the world.

The only Welcome disease

NOBLE ROT / WELCOME ROT
Latin: botrytis cineria

 Leaves a bluish green tinge on the grapes

 Feeds on both acid & sugar

 Consumes more acid→ acidity lowered→ increased sugar‐ratio

 Renders chemical alteration→ new elements created→ modified taste is unique

 Secretes antibody→ inhibits fermentation→ more natural sweetness

 The attacks are irregular – not all vines in one vineyard – not all clusters on one vine       

    The grape variety must be in harmony with the soil, location of the vineyard and local climate. Grapes behave differently in different soils; it must also be reasonably disease resistant, give a good yield and produce the best quality wine possible.

Composition of the Grape Berry 

The grape berry is composed of Stem, Skin, Pulp and Seeds.

 Stem – Stem or stalk holds the grape in bunches. It contains tannin, minerals, acids and cellulose. It is mostly used in the making of big, flavorsome red wine and is not used for making white and light wines. Tannin is a necessary ingredient as it acts as a preservative and antioxidant. Astringency flavor of the wine is due to tannin only.

 Skin – It contains tannin, pigments, flavouring materials and cellulose. The skin contains the colouring pigments Anthocyanins that contribute colour to the wine. The outer skin or cuticle has a whitish cloudy coat known as bloom. This waxy substance contains wild yeast and wine yeasts, including Saccharomyces Ellipsoideus, which contribute to the fermentation process.

 Pulp – It is a soft flesh behind the skin of the grapes. It provides the juice, also known as must, which is essential for fermentation. The must consists of 78 ‐ 80 % of water, 10 ‐ 25 % of sugar and 5 – 6 % of acids. The acids present in the must are tartaric, malic, tannic and citrus acids. The acids help to preserve wine and keep it fresh and brilliant. These acids react with alcohol and produce esters, which provide bouquet to the wine.

 Seeds – They contains tannins, bitter oils and cellulose. Crushed pips impart bitter flavor to the wine. The composition of the grape berry changes throughout the ripening process. As the berry ripens, the acid level decreases and sugar content increases in it. Flavours and colours also get developed and become complex as the berry ages.

Examples of Wine Grapes

White Grapes

1. Chardonnay,
2. Chenin Blanc ,
3. Colombard,
4. Folle Blanche,
5. Gewürztraminer,
6. Müller‐Thurgau,
7. Muscat, Palomino,
8. Pinot Blanc,
9. Riesling,
10. Saint Emilion,
11. Sauvignon Blanc,
12. Sercial,
13. Trebbiano,
14. Viognier 

Black Grapes

1. Cabernet Franc,
2. Cabernet Sauvignon,
3. Cinsault,
4. Gamay,
5. Grenache,
6. Malbec,
7. Merlot,
8. Nebbiolo,
9. Pinot Noir,
10. Syrah,
11. Zinfandel,
12. Pinot Meuniere

FACTORS AFFECTING QUALITY OF WINES

1. Type of grapes
         Each type imparts its typical flavour
         Per acre yield
         Different varieties demand different soils

2. Soil
         Should not be rich and fertile
         Best is with good drainage – gravel, sand, chalk, lime, etc.
         Should have heavy mineral deposits for an aromatic bouquet 

3. Climate
         Cool nights and sunny, warm days → right sugar‐acid balance
         Too hot weather → less acid → doesn’t age well
         Too little sunshine → less sugar → less alcohol
         Some rain necessary before harvest
         Rains during harvest → sugar diluted, rot encouraged
         Frost/gale/hailstorm can ruin a whole harvest

4. Slope
         Best on sun‐facing slopes → maximum sun and warmth, both directly and reflected

5. Latitude 
         Best between 30º and 50º lines
         Nearer to 50º, better the wine

6. Viticulture
         Care and cultivation of vines – now a highly technical industry
         Quality and timing of ploughing, pruning, weeding, spraying, harvesting, etc. – each affects                the quality of wine

7. Vinification
         Skills of the vintner
         Local traditions and practice

8. Market
         Demands also regulate the quality 

MANUFACTURING PROCESS

         Grapes crushed → must + yeast

         Fermentation begins → alcohol + carbon‐dioxide

         10% to 12% alcohol is standard – in case of most wines, sugar finishes before yeast.

         Left to nature, almost all wines would be dry – except the rare naturally sweet wines.

         Often, during fermentation, a thick residue forms on the top and acts as a cap. This is broke                  up regularly for continued (but controlled) air‐contact.

         The casks are sealed but lose some wine through evaporation. The resultant empty space is                  called ullage. This is filled up with more wine as too much air will render the wine acetic                    acid.

         In many cases, fermentation is forcibly stopped by:  adding spirit,  adding sulphur,                                microfiltration     

CARE OF THE WINE

 Now a strictly controlled process in most countries – not an easy task for the maître de chais

 Racking – the wine is repeatedly racked. Its allowed to settle and drawn into fresh casks. The lees (residue) get separated.

 Fining – even after racking the wine is not completely clear. The fine particles are removed by using fining agents like isinglass, egg‐white, etc.

 Ageing – the wine is matured further to bring it to its prime. Different wines need different ageing periods – from 6 months to 5 years to 10 years and more.

 Bottling – most wines improve in the bottle – shorter for whites and longer for reds.

 Corking – results in continued air‐contact – minute, but does make a difference. 

    Corks are made with the bark of the oak tree. Deforestation controls has resulted in the introduction of fireboard / plastic corks, even screw caps.

FAULTS IN WINE

 Corked Wine – This is a wine affected by a diseased cork through bacterial action. The wine will have a foul smell and taste. The term should not be confused with cork residue – which is bits of cork that splinter into the wine on opening.

 Acetification – This is caused when the wine is over‐exposed to air. The vinegar microbes develop a film on the surface which produces acid. The wine tastes sour, resembling vinegar.

 Weeping – This seeping of the wine from the cork can be caused by a small or faulty cork or when a secondary fermentation pushes the cork loose.

 Cloudiness – This may be caused by extremes in storage temperatures, excess protein and contact with metal or bacterial action or an unwanted continuation of fermentation.

 Excess Sulphur Di‐Oxide – During the process of fermentation, sulphur is added to deactivate the wild yeasts. It is also a preservative and keeps the wine healthy. This must be used with restrain otherwise it leaves an unpleasant smell. Leaving the wine open for a few minutes will make the un‐pleasant smell disappear.

 Secondary Fermentation – This may happen when the wine is not fined properly. Traces of sugar and yeast may remain in the bottled wine. An unwanted fermentation occurs causing bubbles to appear, usually accompanied by a nasty aroma and taste.

 Maderization – This is caused by bad storage : too much exposure to air, often because the cork has been dried out. The wine must also have been stored in too warm conditions. The colour of the wine darkens and the taste slightly resembles Madeira, hence the name. The wine tastes ‘spoilt’ after loosing its fruity flavor and brilliance.

TYPES OF WINE

BY COLOUR – Red, White, Rose
BY TASTE – Sweet, Dry
BY YEAR – Vintage, Non‐Vintage
BY NATURE – Still/Table, Sparkling, Fortified, Aromatized

========================================================================

THE WINES OF FRANCE

THE WINE LAWS OF FRANCE 

 First established in early 1900s – modified a number of times.

 Appellation Controllé (controlled naming) laws – the name of a wine reveals quality - helps prevent fraud & gives authenticity.

In 1935 INAO was established.

INAO – Institut Nationale des Appellation d’Origine 

INAO created order out of confusion.

The ground rule for naming a wine is basically geographical

‐ area, grape‐variety, yield, viticulture, vinification, ageing, alcohol‐content and a taste‐test.

GRADATION OF FRENCH WINES

AOC – Appellation d’Origine Controlée or AC – Appellation Controlée 

 Highest quality and most prestigious grading for French Wines but produces only 25% of all wines.

 It guarantees area of production

 The grape varieties used

 The maximum yield

 The minimum alcoholic content

 The viticulture methods – pruning, density of planting etc.

 The vinification methods – ageing, blending etc

VDQS – Vins Délimités de Qualité Supérieure

 Created in 1949 – one notch down from AOC.

 More scopes in choice – grape, yield, etc.

 Taste‐test is a must.

 5% of all wines.

Vin de Pay 

 Literally means ‘Country Wines’. Even wider scopes but specific area.

 Not much export.

Vin de Table 

 Bottom‐ranked but with certain standards.

 No geographical indication.

 Fully blended.

Vin Ordinaire 

 Labeled by alcohol‐content.

 Sometimes cheaper than even mineral water!

Wine Producing Regions of France

I) BORDEAUX

 Probably the most prestigious wine‐region.

 Produces only 5% of all French wines but 25% of all AOC wines.

 Quantity – x     Quality ‐ ✓

 Climate: mild winters & warm summers – ideal.

 Soil: pebbly & stony, not fertile but rich in minerals – ideal.

 Grapes mostly used:
     Green Grapes – Sauvignon blanc / Muscadelle / Semillon
     Black Grapes – Cabernet Sauvignon / Cabernet Franc / Malbec / Petit Verdot / Merlot
 
 Red wines – delicate, light‐bodied & dry – very good accompaniment with food.

 Bordeaux red wines are referred to as claret (French ‘clairet’ – clear coloured).

 White wines – more sweet than dry, often golden coloured.

 A few rosé wines also are produced.

 More than 35 districts but the following five are most notable:

Médoc, Pomerol,
St. Emilion (mainly reds),
Graves (both reds & whites),
Sauternes (mainly golden‐sweet whites)

 Further Crus Classés (classified growth) grading

i) Médoc 

Prémiers Cru 

Vineyard                                        Commune / Village

 Château Lafite‐Rothschild – Pauillac

 Château La Tour – Pauillac

 Château Margaux – Margaux

 Château Mouton‐Rothschild – Pauillac

Deuxiémes Cru 

 Château Montrose – St. Estéphe

 Château Léoville‐Barton – St. Julien

 Château Rauzan‐Ségla ‐ Margaux

Troisiémes Cru 

 Château Calon‐Ségur – St. Estéphe

 Château Lagrange – St. Julien 

Médoc produces some of the best red wines of France.

ii) Pomerol 

 Small district.

 Heavy ‐ bodied red wines – known as the Burgundies of Bordeaux.

 No official cru classé.

 Best‐known wine: Château Pétrus

 Others: Château Lafleur, Château La Tour‐Pomerol, Château Petit‐Village

iii) St. Émilion 

Prémiers Grand Cru 

 Château Ausone

 Château Belair

 Château Canon

Grand Cru 

 Château Dassault

 Château La Clotte

 Château Corbin

iv) Graves (Soil is gravelly) 

Prémiers Cru 

 Château Haut‐Brion – Pessac (red)

Other cru classé wines 

 Château Haut‐Bailly – Leognan (red)

 Château Pape‐Clément – Pessac (red)

 Château Olivier – Leognan (white)

 Château Couhins (white)

v) Sauternes 

 Most famous for sweet white wines.

 Frequently attacked by noble rot.

Prémiers Grand Cru 

Château d’Yquem (extremely rich & sweet – deep golden)

Prémiers Cru 

Château Coutet – Barsac Château Climens – Barsac

Deuxiémes Cru 

Château d’Arche Château Romer

II) BURGUNDY

 Hard climate: severe winters and hot, unpredictable summers.

 Wines susceptible to weather → rare vintage years.

 Early onslaught of winter → early picking → chaptalisation.

 Too much / too little rain.

 Hails destroy vineyards in 15 minutes flat.

 Red wines: robust, full‐bodied but smooth.

 White wines: refined, distinguished, mostly dry.

 Grapes: Almost all reds from Pinot Noir (ripens early), Gamay in some areas (e.g. Beaujolais). Almost all whites from Chardonnay.

 The 5 most notable districts are: Côte d’Or, Challonais, Mâconnais, Beaujolais, Chablis

i) Côte d’Or 

 Supreme Burgundies but only about 15% of all.

 Two parts: Côte de Nuit & Côte de Beaunne

 Côte de Nuit is famous for reds: 
    Chambertin, Clos de Tart, Musigny (all Grand Cru)
    Les Avelets, Clos St. Jacques, Les Porrets (all Prémiere Cru) 

 Côte de Beaunne is famous for whites but also produces reds:
    Charlemagne (w), Montrachet (w), Le Corton (r) ‐ all Grand Cru.
    Morgeot (w), Les Clos des Mouche (w), Les Gréves (r), Corton Clos du Roi (r) –  all Prémiere Cru

ii) Chalonnais 

 Not much known outside France. Nevertheless, produces good, balanced wines.

 Givry, Mercurey, Rully (both red & white) Bouzeron, Montagny (white)

iii) Mâconnais 

 White, red and some rosé.

 Principal grapes: Gamay & Chardonnay

 Best‐known wine: Pouilly‐Fuissé (pale golden, excellent accompaniment with fish & poultry)

 Others: Pouilly‐Loché (w), St. Véran (w), Mâcon (r), Mâcon‐Village (r)

iv) Beaujolais 

 Vast area, wide varieties.

 Most from Gamay (sandy, granite soil).

 Short vatting→ less tanin→ less robust

 Popularity from Beaujolais Nouveau in November – “Beaujolais Nouveau est arrivé” – light, fresh, delicate & fruity – served slightly chilled.

 9 grand cru reds are superb and very famous (the nine sisters of Beaujolais):
  Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, St. Amour, Moulin‐àVent

v) Chablis 

 North‐west of Burgundy.

 Very dry white wines – famous throughout the world. Excellent accompaniments with oysters, fish and white meat.

 Examples:
    Blanchots, Les Clos, Bougros, Les Crenouilles, Les Preuses, Valmur, Vandésir (all Grand Cru)            Chapelot, Vaucoupin, Vaulorent (all Prémier Cru)

III) CÔTES‐DU‐RHÔNE

 Rhône river valley – southeast of France.

 Climate: hot & steady→ consistent quality.

 Rich & hearty wines with higher alcohol. 90% red.

 Rest white and rosé.

 Red grapes: Syrah, Grenache Noir, Cinsault

 White grapes: Viognier, Clairette, Piquepoul

IV) VAL DE LOIRE

 West of Burgundy – name from the majestic Loire river – flows westward to Atlantic.

 Probably the most scenic wine region – with historic castles – wine trade is a tourist attraction.

 Crisp white & golden sweet white wines, fine sparklings, superb rosés (light, fruity & slightly sweet) and a few reds.

 White grapes: Muscadet, Chenin Blanc, Sauvignon Blanc

 Black grapes: Cabernet Franc, Cabernet Sauvignon

 Best‐known wine: Anjou (w & r – sparkling).

 The best Anjou is rosé (never dry).

 Others:
    Muscadet (w – dry), Pouilly Fumé (w – dry), Sancerre (w & rosé), Vouvray ( w – still & sparkling)

V) ALSACE

 Very northerly wine region – along the edge of the Alsatian plains where Rhine separates France and Germany.

 Great sunshine, a little rain – good for ripening of grapes.

 German occupation for 50 years (freed in 1918). After the phylloxera disaster Germans planted inferior vines. After 1918, the French replanted better vines.

 Alsace wines are similar to Moselle wines of Germany.

 95% are white and dry.

 Grapes for better wines: Sylvaner, Riesling, Gewürtztraminer

 Others: Muscat, Pinot, Traminer Generally fermented until dry (Moselle wines are a bit sweeter).

VI) JURA

 East of Burgundy – between Beaunne and Geneva.

 Not very well‐known wines.

 A unique wine: Vin Jaunne (yellow wine)

 Colour results from storing in pre‐used vats – flavour unlike other French wines – e.g. Château Chalon, Etoile, Arbois, Côtes‐du‐Jura.

 Another speciality: Vin de Pailles (straw wine).

 Previously grapes were dried on straw for 2 months – now they are hung. Sugar gets concentrated – very sweet.

VII) PROVENCE

 South of Rhône river – stretching east along the Mediterranean.

 Most wines are known as: Côtes de Provence

 Best‐known: Cassis (full‐flavoured white)

VIII) LANGUEDOC‐ROUSSILLON

 From Rhone river to the Spanish border.

 More than 1/3rd of France’s all vineyards.

 Some wines are: Corbiéres, Fitou, St. Chinion

IX) SOUTHWEST

 Southwest corner of France.

 Some notable wines are: Bergerac, Cahors, Gaillac,  Montravel

X) SAVOIE 

 Foothills of the Alps overlooking Lac Leman.

 Best wine: Crépy (w – dry)

 Another notable: Seyssel (w – sparkling)
   
========================================================================

CHAMPAGNE

DEFINITION
   
Champagne is a sparkling white wine made in the delimited region of Champagne in France by following the méthode champenoise.

 The name comes from area + process.

 Some countries use the name by following the process only.

 Unlike the other areas, in Champagne the village names are not important as all champagnes are blended.

 Champagnes are branded by the shipper’s name.

 Most northerly wine‐region of France.

 The principal towns are Bouzy, Reims and Epernay.

 Champagne, the celebration wine, is the only French appellation wine without AOC printed on the label.

 Shippers own very small proportions of the vineyards – rest they buy from small growers.

 The three grapes used in the manufacturing process of Champagne include :
    Chardonnay, Pinot Noir, and Pinot Meunier

 Total area: 27,000 acres. 2,000 ft above the sea‐level which was once the seabed.

 Fossilised animals render the soil chalky.

 Catches and reflects sunshine → unique sugar‐acid balance.

 River Marne bisects the region horizontally.
   
North of Marne:  Montagne de Reims  Vallée de la Marne           
‐ very cold, grapes need to be picked early
‐ pinot noir and pinot meuniére (ripens early)

South of Marne:  Côte des Blancs
‐ east facing slopes
– warmer and longer summers
– more sunshine.  ‐ chardonnay •         White wines, made from black and white grapes, are blended from several areas. Blanc de Blanc     
‐ Only from white grapes
– lacks bouquet and balance.
 Blanc de noir     
‐ Only from black grapes
– heavy bouquet but lacks freshness and finesse. Some Rosé also (Pink Champagnes). 

MÉTHODE CHAMPENOISE

Pressing Picked and sent to the hydraulic press – pressed four times. Only the first two pressings are used – rest for coteaux champenoise (still Champagne).

 First fermentation In cask – starts about 8 hours after pressing.
A dry, still wine is produced. Temperature maintained at 18‐20⁰ C. Left in cask for about 5 months – racked and fined during this period.
 Assemblage Any no. of wines from around 250 villages. Highly paid wine‐tasters/blenders ensure brand‐continuity.
 Coupage / Dosage de tirage Yeast and rock candy (from sugarcane) dissolved in old wine (liqueur de tirage). Added for secondary fermentation which is carried out in bottle.
 Bottling & Secondary Fermentation Immediately after dosage, bottled & corked – secured with a wire muzzle and agrafé. Bottles placed mis sur latte in the natural chalky caverns – constant cold temperature ideal for Secondary Fermentation. Temperature maintained at 10‐12⁰ C. Secondary fermentation starts after about six weeks. Mis sur latte for about 2 to 5 years (minimum 1 year for non‐vintage and 3 years for vintage champagnes).
 Remuage (removal of debris by the remneur) Bottles placed at 45º on the pupître. Everyday the remneur grasps and shakes each bottle → sediments dislodged. Remneur changes the angle slightly. In 3 to 5 months the bottles are brought to sur le pointe.

 Dégorgement
The neck is frozen. The muzzle is taken off and the debris go out like a bullet.
Some wine is lost.
 Dosage Similar wine + sugar (as, and if, required) = liqueur d’expédition Added to replace lost wine.
 Final Dressing
Corked finally and permanently. Wired and dressed in foil. * Regularly shipped to more than 160 countries.*


SWEETNESS IN CHAMPAGNES 

Brute / Nature Very dry: 0.5% to 1.5% sugar
Très Sec Fairly dry: 1.5% to 3% sugar
Sec Dry or medium sweet: 3% to 5% sugar 
Demi Sec Quite sweet: 5% to 7% sugar
Doux Very sweet: 7% or more sugar

CHAMPAGNE BOTTLES 

Quart: 185 ml
Pint: 375 ml
Regular / Standard: 750 ml
Magnum: 2 bottles
Jeroboam: 4 bottles
Rheoboam: 6 bottles
Methuselah: 8 bottles
Salmanazar: 12 bottles
Balthazar: 16 bottles
Nebuchadnezar: 20 bottles 

OTHER METHODS OF MANUFACTURING SPARKLING WINES Cuvé Closé
•         Also known as Charmat/Tank/Bulk process.
•         Started in France by M. Charmat.
•         Secondary fermentation in large sealed tanks.
•         Only 10 days to complete.
•         Cheaper.   Transfer Method
•         Similar to méthode champenoise but remuage is replaced by filtration.   Impregnation Method
•         Carbon‐di‐oxide is added from a cylinder.
•         Cheapest method.

MORE ABOUT SPARKLING WINES
•         Vin mousseux – Sparkling wine of France
•         Crémant – Bottle‐fermented sparkling wine made outside Champagne. E.g. Crémant de Bourgogne
•         Coteaux Champenoise – Still wines from Champagne
•         Vin Petillant – Slightly sparkling wine (in the USA: Crackling wine).
•         Vin Perlant – Very slightly sparkling wine.
•          Sekt – German sparkling wine.
•         Schumwein ‐ German sparkling wine.
•         Spumante – Italian sparkling wine.
•         Espumante – Portugese sparkling wine.
•         Cava / Espumosa – Spanish sparkling wine.

USES OF CHAMPAGNE
•         One of the most delicate and delightful wines – lengthy process – never cheap – glamour wine. •         Celebration wine – indispensable at weddings, receptions, formal banquets, etc.
•         Good accompaniment – Brut with soup, Sec with mousse, etc.
•         A cold glass of Champagne – excellent apéritif.
•         Mixed drinks – Black Velvet, Champagne Cocktail, etc.
•         Kitchen – used for curing French ham.

IMPORTANT SHIPPERS
Laurent‐Perrier, Perrier‐Jouet, Taittinger, Charles Heidsieck, Deutz, Joseph Perrier, Moet & Chandon, G. H. Mumm, Piper Heidsieck , Pol Roger, Pommery, Bollinger, Canard‐Duchine,   Henriot, Krug,  Mercier, Louis Roederer, Ruinart, Veuve Clicquot, Dom Perignon
   
========================================================================

WINES OF ITALY

One vast vineyard. 

         Some of the oldest in Europe.
         More varieties than any other country.
         Half the size of France but quantity is almost equal.
         Vines in all 20 provinces – tremendous variety at moderate price – some extremely fine.
60% reds – probably second only to Bordeaux and Burgundy. More like Burgundies – robust, full‐bodied, deep red. Many of them undergo long ageing in cask = mature taste.

WINE LAWS OF ITALY

Not as well‐classified as in France. Names may be confusing – named after village or district or both, some neither, some denote dry/sweet/sparkling, etc., some denote all. Small growers have co‐operatives:   Consorzio / Cantina Sociale
         The co‐operative seal on the label.
         The co‐operatives produce half of Italy’s all wines.

In mid‐1960s the Govt. framed stricter rules. Known as DOC (Denominazione di Origine Controllata) Specifies and controls:
Geographical limits, grape varieties, yield, minimum alcohol content, minimum ageing, etc.
   
GRADATION OF WINES

Denominazione di Origine Controllata e Garantita (DOCG) Controlled and guaranteed naming of origin. Denominazione di Origine Controllata e Garantita (DOCG) Only a few outstanding wines. Some examples:           
Albana di Romagno (w),
Barbaresco (r),
Barolo (r),
Brunello di Montalcino (r),           
Chianti (r),
Vino Nobiile di Montepulciano (r)
Denominazione di Origine Controllata (DOC) Controlled naming of origin.

Certifies:
‐ Grapes grown in defined areas           
‐ Certain quality levels           
‐ Classico (special zone in an area)           
‐ Superiore (1% higher alcohol – longer ageing) Indicazione Geografica Tipica (IGT) Similar to Vin de Pay of France. Established grape varieties. Not up to DOC quality standards. Vino da Tavola (VdT) 4th category in terms of quality. Unapproved grape variety.     

WINE REGIONS OF ITALY

Every province/region in Italy has its own identity – customs, traditions, culture, etc. The important regions are:

1. LOMBARDY
Major wine‐province – centre of very north of Italy (capital Milan). Better‐known wines are: Valtellina (hardy red), Franciacorta Pinot (white wine), Franciacorta Rosso (red wine), Lugana (delicate white)

2. TUSCANY
Located in central Italy (capital Florence). Known for one of the most popular and famous Italian red wines –             Chianti – from Sangiovese grapes.           
‐ Marketed in a straw‐wrapped flagon‐shaped bottle (fiasco).           
‐ nowadays in Bordeaux‐type bottles also.
         Best is Chianti Classico Reserva – aged longer.
         Other quality wines are: Brunello di Montalcino, Vino Nobile di Montepulciano , Tignanello , Solaia, Galestro

3. VENETO / VENETIA / VERONA
         Northeastern Italy (capital Venice).
         Best‐known for reds:  Valpolicella (fresh, light‐bodied red), Bardolino (hardy red), Soave (one of the best Italian whites)

4. PIEDMONT
         Northeastern Italy (capital Turin).
         Italy’s best and most varied wines. 
         Some better ones are: Barolo (r),  Barbaresco (r),  Gattinara (r), Boca (r), Fara (r), Barbera d’Alba (r)
         Asti Spumante – a delicate, sweet, sparkling white wine from Moscato (Muscat) grapes.

5. SICILY
         Large island off the toe of Italy.
         Famous for the fortified dessert wine Marsala – often used in kitchens.
         Also famous for Etna (r & w).

ITALIAN SPARKLING WINES
         Labelled Vino Spumante.
         Made from aromatic moscato grapes.
         Most use the Charmat process.
         Most are sweet.
         If dry – brut / brut reserva / brut nature
         Metodo Champenois / Fermentazione Naturale in Bottiglia (bottle‐fermented)
         Crackling wine: Vino Frizzante
         Asti Spumante is the most popular Italian sparkling wine (delicate and sweet ‐Charmat process – from Piedmont).
         Lacrima Christi is another popular one (dry – methodo champenoise – from Campania).

SOME OTHER BETTER‐KNOWN WINES
         Est! Est!! Est!!! – white wine from Laticum.
         Falerno – (red & white) – from Campania.
         Capri (more white, some red) – from Campania. 

ITALIAN WINE TERMS
         Abboccato/Amabile – semi‐sweet
         Seco/Asciutto – dry
         Dolce – sweet
         Rosso

Reading a Wine Label –

French Wine contd. Five items are required by law to appear on the label:

1. Appellation Bordeaux Supérieur Controlée ­ The name of the A.O.C. (Appellation d'Origine Contrôlée) wine­growing region, district, or village to which the wine is entitled according to how it was produced. For example, a wine from the Saint­Èmilion district would be labeled "Appellation Saint­Èmilion Contrôlée."

2. 75 cl. ­ The volume of the wine in the bottle, 75 centiliters (just under one liter) is standard

3. 11% vol. ­ The percentage of alcohol by volume, which varies by appellation.

4. L. 69 B 30 ­ The control number or lot identification number (this may instead appear on the back label or on the metal capsule).

5. "Mis en bouteille au château" means that the wine is château­bottled, otherwise the appropriate variation:  "mis en bouteille à la propriété" (bottled at the property),  "mis en bouteille dans la région de production" (bottled in the region of production), or  "mis en bouteille dans nos caves" (bottled in our cellars).

6. The country of origin must be indicated on all exported wine. "Product of France" (Produit de France) can also be used. Many optional statements are also often put on labels:

7. Château Beausoleil ­ The château name, which is also the name of both the product and producer. If it is not a château wine, then the regional appellation or a brand name is usually indicated.

8. 1990 ­ The vintage or year in which the grapes were harvested. 100% of the wine must be from the year on the label.

9. Grand Vin de Bordeaux ­ "Grand Vin" followed by the appellation, most often simply "Grand Vin de Bordeaux."

10. Art or logo representing the château.

Service of White Wine Materials Required:

White Wine Bottle,
White Wine Glass,
Ice Bucket,
Waiter’s friend,
Napkin,

Quarter Plate Service Procedure:
Place the white wine glass on the right‐hand side just above the knife. Collect the wine bottle and check if the temperature is chilled. Carry it to the table in an Ice bucket along with the stand. Take the bottle out of the ice bucket and wipe it with a Napkin. Present the bottle to the host from his/her right‐hand side with label facing him/her so that the label can be read easily. The sommelier must announce the name of the wine, Vintage year if any. This is done to inform the host that the correct wine is presented. When the host has confirmed the wine is correct, place the bottle in the ice bucket or on the edge of the table with the label facing the host. Using the waiter’s friend knife we cut the foil just above the raised ridge just about ¼ inch below the top of the bottle. This foil cap we keep in the pocket and close the knife. We then wipe the bottle again and then open the cork‐screw and insert the sharp tip of the cork‐screw into the center of the cork. Slowly turn the cork‐screw in a clockwise direction until the last turn of the cork‐screw is visible. Tilt the arm of the waiter’s friend so that the lever rests on the lip of the bottle and gently extract the cork out by raising the opposite end of the waiter’s friend. Un‐screw the cork and place it on a quarter plate for inspection. Close the cork‐screw and place it back in the pocket and wipe the mouth of the bottle with the napkin. Fold the napkin in a “collar” and grip the bottle along with it so that the label should be facing the guest. Pour a minimum of one ounce of wine into the host’s glass for tasting and approval from the right hand side. The wine should be poured into the center of the glass without touching the wine glass. Slightly twist the wine bottle before lifting it away from the glass to avoid drops from the bottle neck. After receiving approval from the host, start serving the ladies first moving clock‐wise around the table, then the men and finally the host. Do not overfill the wine glasses. White wine should be served to the maximum of 2/3rd of the glass. Place the wine bottle back in the ice‐bucket. Re‐fill if necessary.

Service of Red Wine Materials Required:
Red Wine Bottle, Red Wine Glass, Waiter’s friend, Cradle (Optional), Napkin,

Quarter Plate Service Procedure:
Place the red wine glass on the right‐hand side just above the knife. Collect the wine bottle on the left hand with a napkin or on a “cradle”. Present the bottle to the host from his/her right‐hand side with label facing him/her so that the label can be read easily. The sommelier must announce the name of the wine, Vintage year if any. This is done to inform the host that the correct wine is presented. When the host has confirmed the wine is correct, place the bottle in the ice bucket or on the edge of the table with the label facing the host. Using the waiter’s friend knife we cut the foil just above the raised ridge just about ¼ inch below the top of the bottle. This foil cap we keep in the pocket and close the knife. We then open the cork‐screw and insert the sharp tip of the cork‐screw into the center of the cork. Slowly turn the cork‐screw in a clockwise direction until the last turn of the cork‐screw is visible. Tilt the arm of the waiter’s friend so that the lever rests on the lip of the bottle and gently extract the cork out by raising the opposite end of the waiter’s friend. Un‐screw the cork and place it on a quarter plate pierced with a small fork for inspection. Close the cork‐screw and place it back in the pocket and wipe the mouth of the bottle with the napkin. Fold the napkin in a “collar” and grip the bottle along with it so that the label should be facing the guest. Pour a minimum of one ounce of wine into the host’s glass for tasting and approval from the right hand side. The wine should be poured into the center of the glass without touching the wine glass. Slightly twist the wine bottle before lifting it away from the glass to avoid drops from the bottle neck. After receiving approval from the host, start serving the ladies first moving clock‐wise around the table, then the men and finally the host. Do not overfill the wine glasses. White wine should be served to the maximum of one half of the glass. Place the wine bottle back on the “cradle” or place it on the table with the label facing the host. Re‐fill if necessary.

DECANTING
It is the process of separating wine from its sediments by transferring wine from its bottle to a fresh glass container.

Red wines are decanted for the following purposes:
To separate the clear wines from the sediments
To allow the wine to ‘breathe’
To transfer the wine from the bottle to get it to room temperature
To promote or merchandise the wine Before decanting the wine, the permission of the host should be obtained.

Materials required for decanting:
Red wine bottle, decanter, candle, matches, waiter’s friend, napkin, quarter plate

Procedure –
Open the bottle first but carefully so that the bottle is not agitated much and the sediments get dislodged.
Present the cork on the quarter plate and then wipe the mouth of the bottle.
Light the candle with the matches and place on candle holder.
Hold the bottle in the right hand and neck of the decanter with the other hand.
Position the neck of the bottle 4 to 6 inches above the candle and gently transfer the wine from the bottle to the decanter without resting the bottle on the decanter.
Pour the wine steadily keeping close watch on the shoulder of the bottle to ensure the sediments are not getting in the decanter.
The candle light helps in observing the movement of sediments clearly.
As the sediments approach the shoulder of the bottle, raise the bottle gently to stop the flow.
Place the bottle which has sediments on the table.
Serve the wine to the host from the decanter for his/her approval.
After receiving approval from the host, start serving the ladies first moving clock‐wise around the table, then the men and finally the host.
Place the decanter on the table within the reach of the host.

  Many guests prefer decanting even young wines, as the bouquet improves when the wine is exposed to air. Old red wine bottles may be allowed to stand over‐night before decanting. This makes the decanting process easier. Old wine should be decanted just before service as the bouquet will fade if the wine is exposed to air for a long time. Vintage Ports are also decanted as they have sediments in them. Service of Champagnes and other Sparkling Wines Champagne and Sparkling Wines are served chilled. One should never make an attempt to open a non‐chilled bottle as it will explosively foam over. While opening the Champagne bottle, it should be remembered that the pressure behind the cork is enormous and hence, it should not be shaken.

Remember the following safety points while opening a Champagne bottle:
Hold the bottle at an angle of 45⁰ to reduce the pressure on the cork, away from the guest and furniture. Handle the bottle gently and carefully. Do not shake the bottle, otherwise the pressure will build up and cause accident.

The materials required for service of Champagne include:
Champagne/Sparkling wine bottle,
Champagne cooler,
Flute or Tulip,
Napkin,
Quarter Plate 

Service Procedure:
Place the Tulip or Flute on the right‐hand side just above the knife. Collect the bottle and check if the temperature is chilled. Carry it to the table in the Champagne Chiller containing crushed ice and salt along with the stand. Take the bottle out of the chiller and wipe it with a napkin. Present the bottle to the host from his/her right‐hand side with label facing him/her so that the label can be read easily. The sommelier must announce the name of the Champagne/Sparkling Wine. This is done to inform the host that the correct wine is presented. When the host has confirmed the wine is correct, hold the bottle firmly with the left hand at an angle of 45⁰ at waist height. Make sure it is not facing any guests or electrical fittings. With the right hand peel the fancy foil from the top of the bottle. Next un‐twist the agraffe (metal wire cage) gently. Firmly hold the cork down with the right hand while holding the base of the bottle in the left hand. Slowly twist the cork with the right hand in a circular motion so as to release it, while the left hand is firmly holding the bottle along with a napkin. Due to the pressure built up in the bottle the cork comes out smoothly. Do not make a ‘Popping’ sound if possible. Hold the bottle with the right hand in such a way that the label is facing the host. From his/her right hand side pour a minimum of one ounce of wine into the host’s glass for tasting and approval. The wine should be poured in the center of the glass without touching the rim of the glass. Slightly twist the bottle before lifting it away from the glass to avoid drops from the bottle neck. Wipe the mouth of the bottle with the napkin held in the left hand. After receiving approval from the host, start serving the ladies first moving clock‐wise around the table, then the men and finally the host. Serve only ¼ th of the glass and allow the bubbles to settle down before serving again. Place the bottle back in the wine chiller and refill the glass when necessary.
 
Matching Wine with Food
         CHAMPAGNE OR SPARKLING WINE COMPLEMENT MOST FOODS.
         SERVE RED WINE WITH RED MEAT AND WHITE WINE WITH WHITE MEAT.
         IF UNSURE ROSE WILL DO
         SERVE WHITE WINE BEFORE RED.
         SERVE DRY WINE BEFORE SWEET
         SERVE GOOD WINE BEFORE GREAT WINE
         COMMENCE WITH GRAPE APERITIF RATHER THAN A GRAIN APERITIF
         SERVE NATIONAL WINES WITH NATIONAL DISHES.
         TEMPERATURE YOUR WINE CORRECTLY.

========================================================================

THE U.S.A.

         The 5th largest wine‐producing country.
         Quality is also commendable.
         Wine production started after the arrival of the European settlers in the 17th century.
         Grapevines introduced in California by Spanish missionaries in the mid‐1600s.
         Original American vines were wild and unsuitable for making wines.
         The practice of grafting started in the 1870s after the phylloxera disaster.
         Since then, remarkable improvement in both quality and quantity.
         In 1918, production and consumption of alcoholic beverage was banned through an                               amendment of constitution.
         Wine vines were converted to table‐grape varieties.
         One whole generation missed the taste of wine.
         The amendment was repealed in 1933.
         Wine industry started all over again.
         Vines were replaced.
         Equipments were replaced.
         Skilled labour had to be trained.
         Public awareness took decades.
         Californian wine industry is only about half a century old, whereas its European counterparts have a history of a few centuries.
         Some good wines were made in the late 1930s.
         Rapid progress after WW II.
         1960s – countless new vineyards in California.
         1970s – vinifera spread to other states.
         Microclimatic California – huge variety – attracted the world’s attention.
         Still a young industry – yet to produce its best.
         Major scientific developments.
         Temperature‐controlled stainless steel tanks for fermentation: 
‐ white wines slowly at lower temperature (= more fruity and delicate). 
‐ red wines faster at higher temperature   (= more pronounced aroma and robust).
         Microfilteration for clarification resulting in ‘cleaner’ wines.

WINE LAWS OF USA
         Vintners enjoy more freedom than their European counterparts:    ‐ where to grow, what to grow, what to graft, where to buy grapes from, what to blend with what, how long to age, which cask, how to clarify, etc.
         Growers produce according to customers’ choice. Unlike Europe, no restrictions by tradition.

A BROAD CLASSIFICATION

Generic wines
         Names of European types – Burgundy, Chianti, Sherry, Port, etc.
         Attempt to imitate European wines – slight resemblance but, nevertheless, of acceptable                      quality.
         Referred to as jug wines as these are often sold in large containers. Varietal wines
         Sold by the name of the grape‐variety.
         Minimum 75% has to be from a single grape.
         Examples: Chardonnay, Pinot Noir, Riesling, Cabernet Sauvignon, Zinfandel, etc.

Brand‐name wines
         Also referred to as proprietary wines.
         Generally the best wines of USA.
         The name refers to a particular vineyard and/or shipper who guarantees quality.
         Example: Robert Pepi, a Sauvignon Blanc from Napa Valley. 

WINE LAWS OF USA
         Traditionally referred to by county names.
         Now more specific geographical areas – AVA (American Viticultural Area).
         Administered by the government through BATF (Bureau of Alcohol, Tobacco and Firearms).          Just ‘California’ = 100% grapes from California.
         AVA (e.g. Sonoma county) = minimum 75% grapes from that AVA.
         Varietal name = minimum 75% from the named grape.
         Estate bottled = 100% grapes harvested and bottled by the winery.
         Produced & Bottled by = minimum 75% grapes harvested by the winery.
         Made & Bottled by = 10% to 75% grapes harvested by the winery.
         Perfected & Bottled by / Cellared & Bottled by / Vinted & Bottled by = the bottler need not make the wine at all.
         Alcohol content = 1.5% variation allowed on either side.
         Vintage date generally does not appear.
         However, if mentioned, 95% of the grapes have to be from the mentioned year.
         Rosé wines are referred to as blush wines. The Northeast
         Centered in the state of New York.
         Spreads as far as Ohio, Indiana, Michigan, Wisconsin and Oklahoma.
         Rugged climate.
         Sturdy and robust wines. The Pacific Northwest
         States of Oregon, Washington and Idaho.
         Wine‐making is relatively new.
         Climate is like that of northerly wine regions of Europe.
         Light, crisp and somewhat tart wines like those of Germany and Alsace. California
         About 2/3rd of all wines consumed in USA is produced here.
         Microclimatic regions result in a wide variety of wines.
         The notable AVAs are:  Sonoma, Napa valley, Livermore, Santa Clara, Cucamonga, Lodi‐Sacramento, Ontario, Fresno‐San Joaquim valley, Escalon‐Modesto and San Diego‐Escondido.   

=======================================================================                     
     

WINES OF AUSTRALIA

         A prolific wine‐producing country.
         Most consumed domestically.
         Some exported to North America, England, and now to more countries.
         Captain Arthur Phillip brought vine cuttings when he landed in Australia on 26. 01. 1788 (He, in fact, founded the colony of New South Wales).
         Now there are more than four hundred wineries.
         Initially most of the wines were fortified (Port, Sherry, etc.).
         Table wines are also very popular now.
         Many rival the best of European wines but are much cheaper.
         A wide range of climates and soils.
         Vineyards are as much as 2500 miles apart.
         Major districts are on the eastern coast, such as the Hunter River valley (north of Sydney).
         Hunter valley produces only 5% of all wines, but the highest quality.
         Other areas:    ‐ Barossa valley, Clare valley and Coonawara in South Australia.    ‐ Swan valley on the distant west coast (near Perth).
         Most have generic names (sometimes even without any proper likeness). For example – Claret, Burgundy, Chablis, Sherry, etc.
         Many marketed by district names. For example – Barossa, Hunter valley, Coonawara, etc.
         Some are sold by varietal names. For example – Cabernet Sauvignon, Pinot Noir, Riesling, etc.
         Some have combinations of the district and the grape names.
         Better to buy by shipper’s name.
         All classes and types are produced: ‐ table wines (many of them vintage). ‐ dessert wines    ‐ most sparkling wines are made by méthode champenoise.    ‐ a few by Charmat and impregnation methods also.
         Strict government and industry regulations exist.
         Very rigidly controlled by PFDR (Pure Food & Drug Regulations).
         Appellation system varies from state to state.
         Some regulations are standard.
         For example:    Varietal – 80% from the specified grape.    Region – 80% from the specified region.    Vintage – 100% from the specified year.

Names of some famous shippers:
         Penfolds
         McWilliam
         Lindeman
         Orlando
         Yalumba
         Hardy
         Hamilton
         Tulloch
         Best
         Seppelt       

========================================================================

INDIAN WINES REGIONS

Four major regions of vineyard:
NASIK REGION,
SANGALI REGION,
BANGALORE REGION,
HIMACHAL REGION

Nasik Region
         Located in the state of Maharashtra.
         Region include Pune, Nasik, Ahmed Nagar.
         Above 800 meter from sea level.
         Several top wineries are located here.
         Chateau Indage, Sula wines.

Sangali Region
         Also located in Maharashtra.
         Nearly 750 meter above sea level.
         This region includes places like    ‐solapur,sangali,satara and latur. Bangalore Region
         Nandi Hills located about around 45 kilometer North of Bangalore City.
         Grover Vineyards is located in Nandi Hills.It is above 800 meter sea level. Himachal Region          Located in northern India.
         It is upcoming state for the wine in India.
         Temperature varies from 20 C to 40 C.
         Unique Climate of this region attracts the wine makers to produce delicate wine grapes. 

Viticulture of India
         Vines are often trained on bamboo and wire in a pergola to increase canopy cover and to get the grapes off the ground where they would be more prone to fungal diseases
         Irrigation is essential in many of India's wine regions and since the 1980s, drip irrigation has been widely used. The tropical conditions often promote high yields which requires frequent pruning throughout the year.
         Harvest normally takes place in September and is usually done by hand Grape Varieties
         India is home several indigenous table grape varieties that can also be used in wine production with Anabeshahi, Arkavati and Arkashyam being the most common
         Popular non‐native grapes include the Bangalore Blue (Isabella) and Gulabi (Black Muscat)          The Turkish grape Sultana is the most widely planted grape in India, cover more than half of the 148,000 acres planted in the country.
         In addition to the imported French varieties that Chateau Indage planted, Sauvignon blanc, Zinfandel, Chenin blanc and Clairette have started to establish a presence in the Indian wine industry.

Indian Wine Law
The following particulars shall be marked legibly and indelibly on the label / crown / body of the container.
          Name and type of the material;
          Ethyl alcohol contents , in percent, by volume;
          Batch or code number;
          Month and year of Packing;
         Name and address of the producer
         Net volume in ml.
         Geographical region from where the grapes are produced
         Varietal name of the grape; in case of single variety wine is in excess of 85% of the volume in the bottle. If less than 85% of single variety used which makes total volume, twin varietal names shall be stipulated. When more than two varieties are used in the wine, it should be clearly stated as “blended”. The stipulation of “Indian Wines” shall not appear on the label if Indian wine is blended with foreign (imported) wine in excess of 25%.

Some Famous Wine Makers Indage
  Narayangaon (Pune) Grover Vineyards
Bangalore Sula
 Maharashtra Renaissance Wines
 Nashik ND Wines
 Nashik Mandala Valley
 Solapur Flamingo Wines
 Nashik Vinicola
 Goa Few Brands Red Wine Syrah Galaxy Vallet Sailo Satori Merlot Cabernet Shiraz La Reserve

WHITE WINE Sailo Rio Et tu Brutus Mark Antony Sauvignon Blanc
Dia white Madera white Rose wines Shiraz rose Maderas rose Sula Blush Zinfandel Sparkling wine Sula Brut Sula Seco 

=======================================================================                     

CHILE 

•          A strip of land 4,300 km long and 200 km wide.
•          A country defined to the north by the hot, dry Atacama desert, to the south by ice and snow, to the east by the Andes Mountains and to the west by the Pacific Ocean.
•          Average annual growth in excess of 6%.
•          First vines introduced in the mid‐16th century by Catholic missionnaries who had accompanied the Spanish conquistadores.
•          1840 : Chile becomes the biggest wine producer in Latin America.
•          The vines adapt particularly well, paving the way for production of the first Chilean fine wines.
•          1865 : Phylloxera invades Europe.
•          1986 : Major high‐prestige investors take an interest in Chile, generating a real technology transfer.
•          Modern methods are introduced : stainless steel vats, low temperature fermentation, new oak casks, etc.
•          Top Chilean estates direct their production towards fine wines for export. The 3 wine‐growing regions are divided into sub‐regions and zones.           

IDEAL SOIL AND CLIMATE
• Climate subject to a dual influence: During the day, sea breezes are warmed by contact with the coastal range and penetrate the valleys;  at night, cold air blows down from the Andes mountains.
• Hot days and cool nights help to ensure optimum maturity.

THE HEALTHIEST VINES IN THE WORLD
• The only country in the world unaffected by phylloxera, protected by the natural barriers of desert to the north, the Andes to the east and the Pacific Ocean to the west.
•  Little need for treatments (one or two against oidium during the year).
•  Total absence of mildew.
•  Vines grown without rootstock or grafting.

Geography and Climate
The two greatest influences on Chile's climate are the huge mass of the Pacific Ocean to the west and, most importantly, the spectacular mountain range of the Andes which runs as a boundary down the entire eastern edge of the country. These two monumental forces serve to cool the air. In the Andes case, they also provide a supply of irrigating water which drains down off the mountain and is channeled to the sea via an ancient system of canals built by the Incas. There has been much investment in Chile's wine industry over the past decade or so, and a massive swing towards cleaner, new technology winemaking. Traditionally, ancient wooden vats were used for vinification, made from a local wood called raulí, a species of evergreen birch. In general, standards of winemaking and hygiene were in decline through the middle of the last century, but the old vats are now relegated to the poorest wines for cheap local consumption. They have been replaced by high‐tech temples full of shining stainless steel and new French or American oak. Chile has attracted many foreign collaborators and investors including Robert Mondavi of California (Caliterra), The Rothschilds of Bordeaux's Château Lafite (Los Vacos) and Miguel Torres of Spain (Torres). These estates have either set up operations in Chile, or have formed partnerships with the best Chilean houses. Demarcated Wine Regions Traditionally wineries sourced their grapes from all over the country, but in recent years Chile has begun to demarcate its vineyard regions into a system of controlled viticultural areas. Thus, the labelling of modern Chilean wines will carry the name of one of these areas. Basically, these named areas are the valleys formed by rivers flowing east from the Andes to the sea Aconcagua. This northerly, hot and generally arid region is best suited to red wine production. Some quality Cabernet Sauvignon is produced. The Errázuriz estate is the area's only really significant name, where Californian wine maker Ed Flaherty is turning out very serious Chardonnays from hillside vineyards, as well as excellent reds.   Casablanca  One of the new quality regions that has really put Chile on the global map, Casablanca is a relatively cool and largely coastal region producing classy Chardonnay and world class Sauvignon Blanc. It is also being planted with Pinot Noir in an attempt to exploit its cool climate conditions with one of the sexiest grape varieties amongst knowledgeable wine consumers. Some of Chile's top wines come from this small region, including the Cuvée Alexandre Chardonnay of Casa Lapostolle and the Casablanca Chardonnays made by Ignacio Recabarren, one of the leading lights of the Chilean industry. Maipó
The Maipó region, just south of Santiago, is one of Chile's best‐known and longest established quality wine regions. Here also are some of the biggest names of the Chilean industry such as the giant Concha y Toro and Santa Rita. Cabernet Sauvignon is the mainstay of the region and quality is high. A fine example is Antiguas Reservas from Cousiño Macul, a long‐lived and classy wine at a bargain price.

Rapel
The largest of the fine wine areas, the Rapel valley features a range of climatic conditions and soil types which makes generalising about the wines difficult. Merlot is one of the stars here, from producers like Carmen (whose base is in Maipó) and Mont Gras. You will see the name Colchagua valley on Rapel bottlings, a small high‐quality sub‐region towards the coast. Cono Sur is one of the most interesting producers in the region, constantly experimenting with Pinot Noir, Viognier and Gewürztraminer amongst others, to very good and moderately priced effect. Curicó and Maule
The Maule Valley is separated in the northern Curicó region, and the southerly Maule. A lot of pretty ordinary wine is produced in this region, but then there are numerous exceptions where the best soils and cooler microclimates lend class in wines from producers like San Pedro, Miguel Torres, Domaine Oriental and Montes. Another sub‐regional name you will see on labels is Lontué, Valdevieso being one of its biggest and best producers. Bío Bío This large region (not shown on map) lies south of the Maule Valley. Though larger given over to inexpensive 'jug' wines, there is investment in the area. With its cooler southern climate it is an area to watch over coming years.   

Premium Wines
It was inevitable given the quality of Chile's raw materials and the growing confidence brought about through investment in the wine industry that they would not be content with supplying a mass market of budget to medium‐priced wines. Perhaps with one eye on the drive towards premium pricing in Australia, perhaps with a view of the crazy prices obtained by California's cult wines, several houses have begun to release superChilean Bordeaux blends. Valdevieso was one of the earliest, its Caballo Loco being launched on the market in 1997 as a deliberate move to create the first Chilean superstar wine. Many others are now on the market, several breaching the £20/$35 barrier, taking them firmly into the arena of prestige wines. Amongst the best examples are reckoned to be Cousiño Macul's Finis Terrae, Montes "M", Errázuriz's Seña and, with a brand new state of the art winery, Almaviva, a collaboration between Mouton‐Rothschild and Concha y Toro.

=======================================================================                               

SOUTH AFRICA 

         The establishment by the Dutch East India Company of a refreshment station at the Cape in 1652
         Jan van Riebeeck, the first governor of the Cape, planted a vineyard in 1655
         On 2 February 1659, the first wine was made from Cape grapes.
         Things improved when Van Riebeeck was succeeded in 1679 by Simon van der Stel.
         French Huguenots settled at the Cape between 1680 and 1690 that the wine industry began to flourish. Cape wines before the 20th century
         The 18th century was a difficult phase for the wine industry.
         The first half of the 19th century brought prosperity to the industry.
         1861 brought disaster.
         1886, the disease phylloxera was discovered at the Cape and decimation of the vineyards followed.
         Charles Kohler 1918 ‐ Ko‐operatieve Wijnbouwers Vereniging van Zuid‐Afrika Beperkt (KWV). Soil Granite Found against the mountain slopes, with good water retention (Clovelly, Hutton) Shale Bokkeveld shale is fertile alluvial soil, situated in the warm river valleys. Malmesbury shale is crumbly, with good water retention. Table Mountain Sandstone  Sandy with adequate water retention (Estcourt, Fernwood, Longlands).

Climate
         In South Africa, viticulture mainly takes place at a latitude of 34° south in an area with a mild Mediterranean climate.
         Rain falls mainly between May and August.
         The icy Benguela current which flows northwards up the west coast of Africa from the Antarctica moderates the summer warmth.
         Cooling breezes blow in from the sea during the day, fog and moisture‐laden breezes are prevalent at night. South Africa Main Grape Varieties White wine represents 2/3rd of the vineyard Main White Grapes 21.38% is Chenin Blanc Colombard Chardonnay Sauvignon Blanc Main Red Grapes Cabernet Sauvignon 8.36% comprises the majority of red varieties Pinotage (Cinsault/Pinot Noir crossing) Shiraz South African Legislation
         Wine Classification in South Africa is based on the Wine of Origin system Established in 1973.
         A numbered seal on the bottle, indicating its origin and history, but not necessarily a reflection of quality
         Wines qualify for 'varietal' status provided they contain at least 75% of the listed varietal
Demarcation of areas of origin
         The first and smallest demarcated production unit is an‐ ESTATE
         Estate wines must come from a single demarcated property
         The second demarcated production unit is a combination of different farms and is known as WARD, e.g. Franschhoek or Constantia.
         The third demarcated production unit is a DISTRICT, such as Paarl, Stellenbosch and Robertson.
         The fourth demarcated production unit is a REGION, e.g. the Little Karoo or the Coastal Region. 

Geographical Unit On 2 April 1993, the Wine of Origin Scheme was amended to make provision for the defining of a geographical unit. Currently two geographical units have been demarcated namely Western Cape and Northern Cape. Wine from a geographical unit may not claim 'Wine of Origin' status. South Africa Main Wine growing Regions Stellenbosch Just a short distance east of Cape Town, this is the country's leading wine area, and is home to many of the country's leading estates. Vineyards fringed by mountains Cabernet sauvignon, merlot, pinotage and chenin blanc are the stars here South Africa Main Wien growing Regions Paarl Well known region north‐west of Cape Town, and home to several leading producers Mediterranean climate and “terroirs” Hotter than Stellenbosch so the very best wines come from the more elevated vineyards Traditionally a white wine region now focusing more on reds Cape Town Historical region (this is where the first vineyards were planted in South Africa), Vineyards are ideally sited on the slopes of Constantia Mountain, where they are cooled by the sea breezes. On premium terroir , superb sauvignon blanc and semillon wines Tulbagh Surrounded on three sides by the great Winterhoek Mountains, the vineyards of the Tulbagh district grow alongside orchards and fields of wheat. Soils in the valley are extremely variable, from sandy soils on the valley floor to very stony soils on the mountain slopes. Worcester The Worcester District, with 19 co‐operatives, annually contributes a quarter of South Africa's total wine production. It is also the most important brandy producing area and home of the KWV Brandy Cellar, the largest of its kind in the world. MAJOR WINERIES Boschendal is one of the oldest wine producers in the New World with a viticultural heritage dating back to 1685. The farm "Bossendaal" (wood and dale) was granted in 1685 to French Huguenots émigré Jean le Long by the governor of the Cape, Simon van der Stel. Kanonkop is a fourth generation family estate, which was purchased by JW Sauer. Kanonkop derives its name
from a kopje (hillock) from which a cannon was fired in the 17th century to alert farmers in outlying areas of the Boland that sailing ships plying the waters between Europe and the Far East had entered Table Bay for a stopover at Cape Town. With origins dating back to the late 1700's, Klein Constantia can reasonably lay claim to be the most historical winery in the Southern Hemisphere. The Klein Constantia estate lies some 12 miles south of Cape Town in the beautifully green and cool Constantia Mountain slopes. Meerlust, one of the Cape’s most historic wine estates, was originally granted in 1693. Meerlust is situated 15km from Stellenbosch and at only five km from the Indian Ocean, the cool sea breezes allow the grapes to ripen slowly, thus enabling them to develop their rich varietal bouquet. Rupert & Rothschild Vignerons is a partnership in wine production on the historic French Huguenot farm Fredericksburg, between the Rupert family of South Africa and Baron Benjamin de Rothschild, son of the late Baron Edmond de Rothschild of France.

=================💥================