ASC FINE WINES ???????????? The Seal of Quality Imported Wines In China ????????

1
Advanced Wine Course
2
Table of Contents??

• I Detailed wine regions
• II Advanced Wine Service
• III Vintage
• IV Food and wine matching
• Food Wine in Balance
• Traditional Approach
• V Wine management
• VI Tasting Tasting Techniques

I ??????? II ??????? III ?? IV ?????????

-????????? -????
V ????? VI ??????????
3

• I Main Wine Regions
• I ???????

4
I Main Wine Countries ????????

• Old World???
• France?? 1
• Italy??? 2
• Spain???3

• New World???
• USA?? 4
• Australia????6
• Chile??
• Argentina ???5
• New Zealand???
• South Africa??

(Southern hemisphere USA) ?????
(European Countries) ????
Top six producers in volume ???????
5
B French Wines?????

• Mother country for fine wines
• ????????
• One of the highest levels of consumption per
  capita 55 liters
• ?????????,55?/?
• AOC terroir
• AOC???????
• Complete vineyards
• ????
• The barrel is a French invention
• ??????????

6
French Wine Regions???????
French vineyard ????? 900 000 hectares / ??
Main wine regions??????? Bordeaux??? Burgundy
??? Champagne??
7
Bordeaux Wine Regions ?????
Main appellations ???? Medoc???? Graves??? Saut
ernes?? Saint-Emilion???? Pomerol???
8
Bordeaux Wines??????

• Left bank more suitable for Cabernet Sauvignon,
  Right bank for Merlot
• ?????????????,???????
• 1855 official listing of the best wines. 61 crus
  classes in 5 categories.
• ???????????5???61???????
• 5 first growths Chateau Lafite Rothschild,
  Chateau Latour, Chateau Margaux, Chateau
  Haut-Brion, Chateau Mouton Rothschild - all on
  the left bank
• ??????????,????,??????,???????????????-?????
• Right bank Top appellations are Saint-Emilion
  and Pomerol
• ???????????????????

9
Burgundy Wines ??????

• Some of the greatest wines in the world ranked
  according to the micro-climates
• ???????????????????????
• Small and family owned estates
• ???????
• 669 AC, 30000 hectares / ??
• 669?????,
• Precise hierarchy as pyramid
• ??????????
• - Red wines are made out of Pinot Noir
• ????????????
• - White wines of Chardonnay
• ??????????

Grand Cru ??? Premier Cru ?? Regional AOC ??

10
Champagne????

• The best sparkling wine in the world
• ???????????
• In the north of France on a chalky rock
• ??????????
• 3 Grape varieties Pinot Noir, Pinot Meunier and
  Chardonnay
• 3????????,?????,???
• Invention of the secondary fermentation in the
  bottle method
• ??????????

11
French wines Classification???????

• France??

12
Appellation Controlée System??????

• Appelation dOrigine Controlee System /??????
• Informs about the provenance of the wine but also
  about a relative quality due to control on these
  factors
• ??????????,??????????????

• Production zone ??
• Authorized grape varieties ??????
• Minimal content in alcohol ??????
• Viticulture and viniculture techniques
• ?????????????
• Yield limit ????

13
AOC A quest for quality AOC ?????
BORDEAUX Commune
Commune
District
Margaux??
Region
Medoc ????
Bordeaux ???
Pauillac???
The smaller the appellation, the better the
quality, due to stricter regulations. ???????,????
,????
14
F Australian Wine Regions?????????
Australian vineyard regions ??????? 150 000
hectares \ ?? Main wine regions ??????? South
Australia / ??? Western Australia / ??? New South
Wales /????? Victoria/????
15
Australian Wines???????

• Australia benefits from lots of sun exposure and
  consistent climates. - Good grape growing
  conditions
• ????????????????????,?????????
• State of the art wine making techniques, fruit
  driven and varietal focused.
• ?????????,??????????????
• Shiraz is the famous variety of Australia
• ?????????????

16
South Australia ?????

• Producing 50 of Australias total, South
  Australian is a phylloxera free state
• ?????????????50,?????????????
• The most famous winery regions of Australia
  Barossa Valley, Adelaide Hills, Eden Valley,
  Coonawarra, Clare Valley, McLaren Vale.
• ??????????????????????????????????????????????
• Thanks to the warm weather, this is the land of
  the Shiraz
• ??????????,???????????

17
Western Australia?????

• Largest state of Australia
• ??????????
• Contrasting climate therefore all vines are
  located in the south.
• ??????,????????????
• The Margaret River possesses a favorable
  viticulture condition which mirrors Bordeauxs
  climate.
• ??????????????????, ??????
• Very good results for Semillon Chardonnay
  Cabernet Sauvignon also outstanding
• ?????????????,???????????

18
New South Wales???????

• Hunter valley Region, 160 km north of Sydney
• ??????,????160??
• Region of small wineries
• ???????
• Renowned for its ???????????????
• - Chardonnay and Semillon ???????
• - Shiraz and Cabernet Sauvignon??????????

19
Victoria??????

• Most southern region, it has a cooler climate
• ??????,???????
• Typical strengths of the varieties are well
  respected
• ??????????????
• Mostly famous for its white and sparkling,and
  also cool climate shiraz
• ??????????????????

20
II Advanced Wine Service II ???????
21
New Zealand ???

• Rather cool climate, more suitable for white
  wines, but good red wines from the North
• ???????,???????????
• ????????????
• Chardonnay and Sauvignon blanc represent more
  than 50 of the vineyards.
• ???,?????????????????50
• Produces very good Pinot Noir
• ????????
• Key regions Marlborough, Nelson, Auckland,
  Hawkes Bay
• ???????,???,???,??

22

• ???????
• ??
• ???????
• ??????

Wine Service Temperature Decantation How to
serve Sparkling wine Wine Vintage
23
Wine Service Temperature????????

• Correct temperature is critical in wine
  appreciation, at the right temperature the wine
  is always better
• ??????????????,??????????????????
• 2 common mistakes made at the restaurant
• -The white wines are served too chilled.
  Cool is not cold!
• -The red wines are served at the wrong room
  temperature. No wine should be served above 18-19
  degrees. Not so long ago the room temperature
  used to be a few degrees less
• ??????????
• -??????????????????
• -????????????????????????????18-19???????????????
  ?

24
Temperature Tips??????????

• Whites wines
• Never leave the wines in the fridge too long
• Never use the freezer
• Never put ice cubes into the wine
• ????
• ????????????????
• ?????????
• ??????????

25
Temperature Tips??????????

• Red wines
• Never bring the wine to excessive room
  temperature
• Never put the wine close to a heat source
• ????
• ????????????
• ??????????

26
Temperature Tips??????????

•  For all wines
• - Do not shake them handle them with
  care
• - Slowly bring the wine to the right
  temperature
• ?????
• - ????,????
• - ???????????????
• Bear in mind that in the glasses the wine quickly
  takes on a few more degrees.
• ???????,??????????
• Wine can be kept cool by using an ice bucket
• ?????????

27
Wine Service Temperature Chart
28
????????
29
Decantation ??

• 2 reasons for decantation???????
• Separate an old wine from any deposit in the
  bottle
• ????????????????
• Enable a closed young wine to breathe
• ?????????????????

30
Decanting Sequence????

• Do not shake the wine
• Light the candle
• Carefully open the bottle
• Place the cork on a plate
• Taste the wine
• Rinse the decanter with the wine

• ???????
• ????
• ????
• ????????
• ?????
• ?????????

31
Decanting Sequence????

• ????????????????????
• ??????,????????,??????????
• ????,?????
• ????????,?????????

• Pour the wine gently the wine has to slide on
  the sides of the decanter.
• During the process, the candle is placed below
  the shoulder of the bottle, creating
  transparency, so as to see any deposits.
• Lift the bottle (stop pouring) when you reach the
  line of deposit
• Extinguish the candle without blowing on it to
  avoid the bad smell

32
How to Serve Sparkling Wines?????

• Hold the bottle at an angle of 45 degrees.
• 45??????
• Do not point it at anyone
• ??????????
• Grasp the cork firmly and twist the bottle to
  open
• ??????,???????
• Avoid a loud bang
• ????????
• Pour twice to avoid heavy mousse
• ?????,???????
• While serving, hold the bottle by the bottom with
  your thumb
• ????,??????????,?????

33
How to serve a Sherry??????

• 3 Grape varieties Palomino, Pedro Ximenez,
  Muscatel
• 3????????????????????
• Finos light and fresh with almond flavors to be
  drunk young. Serve as aperitif, or with tapas.
• ????????????????????????
• Amontillados Old Finos with more body, very dry,
  after-taste of nut. Serve with white meat and
  strong cheeses
• ???????????,?????,??????????????????????

Alcohol???
Serve at C ????
15.5
7-8
17.5
13-14
34
How to serve a Sherry??????
Alcohol ???
Serve at C ????

• Olororos the most full-bodied, intense color,
  rich nutty flavor. Serve with game and red meat
• ?????????????????????
• Cream Sweetened Olororos. Best with bakery
  items
• ???(???)??????????????????

15-16
18
35
How to serve a Port ?????

• Ruby port (Young wine)
• ?????(???)
• Tawny port (Old port)
• ????(?????)
• Late bottled vintage port (LVB)
• ?????
• Vintage port
• ????

Served at room temperature ????
36
How to serve a Port ?????

• Handle the vintage Port gently because of the
  deposit, decant it a few hours before serving.
• ????????,??????????????????
• Pay attention to the fragile cork of an old
  vintage port
• - For aperitifs, serve a white dry port
• - During the meal, serve a drier red port
• - For dessert, serve a sweeter port
• ????????????????
• -?????????????????
• -??????????????
• -???????

Served at room temperature ????
37

• III Vintage
• ??

38
Vintage Quality?????

• Great vintageOutstanding growing season
  producing full ripeness and typicality for the
  region.
• ???????????????????????????????????
• Difficult vintage Due to bad weather, lack
  of sunlight, bad viticulture etc... Wines that
  fail to reach minimum standard. Thanks to
  improved wine making and viticulture, there are
  fewer bad vintages.
• ?? ???????????????????????????????????????
  ?????,? ????????

39
Vintage Value ??????
Difficult vintage ?? ?? Underestimated, can
be drunk earlier, at more affordable
prices ??????,?????,????

• Great vintage
• ?????
• High prices but
• long wait to reach maturity
• ????,??????

Trade tip/????? Explain to the client that they
can enjoy the wine at the right time for the
right price. ????????????????????????? Vintages
are different do not generalize ??????????
40
IV Food and Wine Pairing ?????????
41

• Food and Wine in Balance???????????

42
Food and Wine in Balance ?????????
The principles of Wine and Food in Balance
provide the platform for creating great tasting
food that is delicious with you or your
customers favorite wine. Any dish that is
properly balanced will ????????????????????????
?????????

• Taste intense and flavorful whether it is
  being served with wine or not.
• ?????????????????????????????????
• Allow any wine served with the dish to taste true
  to its intended taste.
• ???????????????????

43
Five Tastes
? A note about spicy seasonings . . . Spicy food
will exaggerate the tannins and bitterness of a
wine. Salt and sour additions to the food will
counteract this effect on the wine.
44
????
? ????????? ???????????????? ????????????????????
?
45
Keep in mind that once the dish is properly
balanced, any wine will be delicious with it -
there is no need to make any further adjustments
to the dish for different wines! ????????????,????
??????????-???????????????????! The principles
can be applied to any dish that you are cooking
and, in most instances, even the food you are
eating in a restaurant can be simply adjusted at
the table if your wine does not meet your taste
expectations. ???????????????????????????????????,
??????????????????????
46
Traditional Approach ????

• Food and Wine Pairing
• ?????????

47
Food and Wine Pairing?????????

• The success of food and wine matching is achieved
  when the feeling generated by their combination
  reach a perfect balance, difficult to obtain
  individually.
• ?????????????????????????????????????????????
• Questions to be
  asked/??
•  
• Is the dish tasty, very tasty?
• ????????????
• What are the intensity of the flavors?
• ???????
• What is the main dominating flavor?
• ???????? What is the texture of the dish?
  Light and dry or heavy.
• ???????? ?????????
• One has to take the sauce into account.
• ???????????

48
Food and Wine Pairing?????????
Experience shows that ?????????

•  A brown sauce goes with a red wine
• ????????????
• A sauce based with lemon juice better matched
  with
• a crisp dry white.
• ?????????????????????
• A creamy sauce need a rich, fat wine
• ????????????????
• A mushroom sauce goes well with oaky wines
• ????????????????????

49
Food and Wine Pairing?????????
Experience shows that ?????????

•  Bloody red meat demands a robust full-bodied
  wine
• ???????????????????
• Salty dishes enhance the bitterness of the tannic
  red wines
• ????????????????????
• Roasted white meat are well matched with a red
  wine
• ??????????
• Shell-fish and sea-food suit a white wine
• ????????????????

50
Food and Wine Pairing?????????

• The rule of the terroir A regional dish is
  served with a wine of the same region
• ?????? ????????????????
• The rule of non competition of aromas The dish
  and the wine shall enhance each others flavors
  and not compete.
• ??????????????????????????????????

51
Food and Wine Pairing?????????

• Other factors can influence the success of food
  and wine matching
• - The season
• - The time of the day
• ????????????????
• - ??
• - ?????????
• If the dish embodies a particular wine during
  cooking, serve the same wine
• ???????????????,?????????????

52
Vertical VS Horizontal Matching?????????

• Horizontal matching Choose a wine to match every
  single dish
• ????????????????????
• Vertical matching Different wines should be
  served in a logical sequence
• ??????????????????
• Golden rule The next wine should not make you
  regret the previous wine
• ???????????????????

53
Vertical Wine Balance ????

• The white wines are served before the red wines
• ??????,???????
• The young wines are served before the aged wines
• ????????,????????
• The dry wines are served before the sweet wines
• ??????????,???????????

54
Vertical Wine Balance ????

• The less alcoholic wines are served before the
  more alcoholic wines
• ???????????,??????
• The fresher wines are served before the room
  temperature wines
• ??????????,????????
• Avoid more than three different types of wine on
  a same meal.
• ?????????????????????

55
Example 1 ??

• A grilled fish seasoned with aromatic herbs
  and some lemon juice would be perfectly matched
  with a Sauvignon blanc which has a high acidity
  and a crisp lime aromatic taste.
• ????????????????????????????????????????

56
Example 1 ??

• The very same fish, oven cooked with a
  mushroom creamy sauce would be better matched
  with a Chardonnay giving its creamy texture a
  stronger oaky flavor
• ??????????????????????????????????????????

57
Example 2 ??

• A grilled meat (poultry, veal, pork) would
  be best served with a red wine with a supple
  texture (with few tannins) and whose main flavors
  come from the fruit. Grilled meat are well
  matched with wines from Gamay, Pinot noir,
  Sangiovese.
• ??(?????????) ??????(????)?????????????????????
  ???????????????????????

58
Example 2 ??

• Roasted lamb or game would destroy the
  delicacy of the above wine. So select a wine with
  more sophisticated texture and peppery or spicy
  flavors - ie. Syrah, Cabernet Sauvignon,
  Nebbiolo.
• ??????????????????????????????????????-??????
  ??????????????

59
Wine killer ?????

• How about very strong sauces like mustard or
  curry?
• ?????????,?????????????????
• Do not match with a muscular wine a light
  aromatic wine will suit - Gewürztraminer or
  Riesling are a good pairing.
• ????????????????????????????-????????????????

60
Wine killer ?????

• The enemies of wines avoid vinegar and
  bitter vegetables like radish, cucumber and
  endive which alter the taste of the wine.
• ????????????????(?????????)???????????????

61

• V Wine Management
• ??????

62
Stock Management ????
Low Stocks
Big Stocks

• Small immobilizations
• Low stocking cost
• Low risk of depreciation

• Discounted quantity prices
• Lower ordering rate
• Lower risk of out of stock
• Bigger range of wine

Pros

• Higher price per unit
• Higher ordering rate
• Risk of out of stock
• Small range of wines

• Predictions are difficult
• High stocking costs
• High immobilizations of sometimes depreciation

Cons
63
Stock Management ????
???
???

• ???????
• ?????
• ?????
• ???????

• ????
• ?????
• ?????

??

• ??????
• ?????
• ?????
• ???????

• ?????
• ?????
• ?????????

??
64
Stock Management????

• Lay out - The fast moving wines should have easy
  access
• - Old vintages and precious
  wines should be Hidden away
• Stock the wines in a logical order by region, by
  type
• ??-?????????????????
• -??????????? ??????
• ??????????????????

65
Stock Management????

• Rotation
• Look out for the peak of the wine (ie after aging
  x years)
• Check the delivery, book keeping, regular
  inventory control, detailed record of each wine
  in stock
• Maximum and minimum stock level according to
  sales record
• ??
• ??????????(???X??)
• ??????????????,?????????????
• ????????????????
• Stock Valorization Average price method, LIFO,
  FIFO
• ????????????,????,????

66
How to Manage a Wine Cellar????

• Bottles should be laid down in a well ventilated
  space where there are no bad smells
• ???????????????????
• Darkness Bright light can damage wines,
  particularly whites and champagnes.
• ?????????????(??????????)????
• Humidity level should be high, between 70 and 75
• ????, 70-75
• Temperature must remain stable at around 10 to
  14C
• ?????10-14????

67
Beverage Commercial Strategy???????

• Target increase the turn over of the account
• ?????????
• Means
• - Choose the wine according to the type of
  clientele, account and your cellar conditions
• - Make sure the staff are qualified.
• - Define your price strategy and involve all the
  staff so as to be more coherent.
• - Implement P.O.S materials, sales incentives
  and trainings
• ????
• -??????????????????????
• -??????
• -????????,??????????
• -???????????????????

68
Set the Wine Price ????????

• Financially allocate a good margin sell less
  with a bigger margin
• ??????????,????
• or ?
• Commercially remain competitive sell more with
  a smaller margin
• ????????,???????, ??????

69
Set the Wine Price ????????

• -First method apply a coefficient but difficult
  with low and high-end wines
• ???????????,?????????????
• -Second Method adapt the margins of your wine
  according to the selling rate to absorb your
  costs.
• ???????????????,??????????
• Eg High margins for low cost wines and low
  margins for high cost wines
• ???????????, ?????????

70
Wine by the glass Programs ????? ??

• One way to boost the beverage account
  ???????????
• People are reluctant to get a full bottle because
  of
• - The price
• - The fear of not finishing the bottle.
• ??????????????
• - ??
• - ?????

71
Wine by the Glass / Wine of the
Month?????/??????

• Suggest it on the menu. Indicate whether it is
  included in the price.
• ??????????????????????
• Indicate the volume of the glass
• ???????
• Display at the front door
• ?????????
• Advertise with posters
• ????????

72
Wine by the Glass / Wine of the
Month?????/??????

• Tent cards on the table presenting food matches
• ?????????????
• Cash incentives per bottle, sales target, staff
  training
• ?????????????
• Tasting Set menu (4 courses 4 glasses)
• ????(???4??)
• Free wine tastings
• ???????

73
VI Wine Tasting Techniques???????
74

• Sight Analyze the Appearance
• ??????
• B. Smell Analyze the Nose
• ??????
• C. Taste Analyze the Palate
• ??????
• D. Wine Balance
• ??????

75
Sight Analyze of the Appearance??????

• Rim examination it has to be glittering. A matt
  or cloudy rim is a very bad sign
• ????????????????????????????????????
• Transparency examination use a plain white
  background. You can tell the age of the wine by
  the intensity or the clarity
• ?????????????????????????????????????????

76
Sight Analyze of the Appearance??????

• White wine green reflections indicate a young
  wine. Topaz, yellow golden reflections show some
  evolution through age
• ?????????????????????????????????????
• Red wine gets paler in color as it ages
• ????????,???????
• Red wines purple reflections indicate young
  wines. Orange oxidized colors show some evolution
• ????????????????????????????????

77
Appearance ??

• Legs or Tears are the traces that are left on
  the sides of your glasses, when swirled round.
  the more tears the more alcohol content or a high
  level of residual sugar.
• ???????,?????????????,?????????????????
• Co2 Emission Sometimes small bubbles may be
  apparent in what is supposed to be still wine.
  Residual Co2.
• May exists in young whites
• Faults for the reds due to unwanted fermentation
  (smells like yeast.)
• ??CO2?????????????????,???Co2 ???????
• --??????????????
• --??????????????????(?????)

78
Appearance ??

• Deposit of Crystals. In white wines, one
  sometimes comes across tartrates precipitations.
  These in no way affect the wine quality.
• ??????,??????????????????????????

79
Smell Analyze of the Nose??????

• First Nose sniff without moving the glass to get
  the lightest molecules
• ?????????,????,????????
• Second Nose swirl the glass, more intense
  perception evaluation of intensity
• ????????,????????,????
• Third Nose break the nose by swirling in the
  opposite sense, reveals excess of So2
• ???????????????????,???SO2????

80
Families of Aromas????

• Flowers (acacia, jasmine, rose)
• ?? (?????,???,??)
• Fruits (citrus, red, dark, wild,
  dried, exotic)
• ?? (???,?????????,??,??,????)
• Vegetal (anise, wild herbs, dried
  herbs, fern, mushroom, undergrowth)
• ?? (????????????????)
• Balsamic (santal, resin, bees wax)
• ????? (????????)
• Spices (liquorice, vanilla,
  cinnamon)
• ??? (????????)
• Animal (leather, game, meat juice)
• ??? (????????)

81
Families of Aromas????

• Empyreumatic (Chocolate, grilled bread, coffee,
  toffee, tar)
• ??? (?????????????????)
• Mineral (flinty, stone, chalk)
• ??? (??-???,?????-??)
• Iodine
• ???
• Pastries (honey, brioche, fresh bread)
• ??? (????????????)
• Lactic (Fresh butter)
• ?? ?? (????)
• Wine faults (sulfurs, vinegar, cork, mould)
• ??? (?????????????)

82
Nose ??

• Primary Flavors from the grape variety,
  youngish wines
• ???????????????????????????
• Secondary Flavors from the fermentation process
• ?????????????????
• Tertiary Flavors or bouquet results of
  ageing
• more mature aromas
• ????????????????,????????

83
Wine Faults????

• Corkiness this can be recognized by a distinctly
  musty smell, due to tainted cork
• ???????????????????,?????????????
• Sulphur dioxide aggressive smell of sulphur
• ?????????
• Acetic this is the smell of vinegar
• ???????
• Oxidation described as maderised visually
  recognized as a brownish color. Musty smell.
• ???????????????????

84
Wine Faults????
Tips ???

• Intensity of the wine can indicate the quality of
  the wine. Fine wines have a more intense smell
  can be closed when young
• ????????????????????????????????????????????
• Sugar is not volatile and therefore cannot be
  detected by the smell
• ??????,??????????

85
Taste Analyze the Palate??????

• Sweetness first thing detected
• ?????????
• Acidity strong acidy makes the mouth water,
  wines lacking acidity will be flabby, flat,
  unappealing
• ??????????????????????????????????????????
• Salty rather rare in wine
• ???????????

86
Taste Analyze the Palate??????

• Tannins have a drying effect on the gums and the
  tongue. In contrast to the salivating effect of
  acid
• ????????????????????????????
• Body (or mouth feel) is the impression of a
  wines weight in the mouth. Light or full-bodied.
• ??(???)???????????????????????
• Alcohol warming sensation in the back of your
  mouth
• ???????????????

87
Tasting Dimensions?????

• Finish or length The period of time the wines
  flavor lingers on your palate.
• ???????????????????????
• 2 seconds for a table wine, over than 10 seconds
  for a great wine
• ?????????,???????????

88
Tasting Dimensions?????
Chardonnay ??? Pinot Noir ??? Syrah ???
Creamy ???? Silky ???? Velvety ?????

• Texture

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89

• Thank you!
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