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Transcript of White Wine
- Swiss vineyards
- Northern France
2) Cold Soaking AKA "Skin Contact"
How is it served/ consumed?
Consuming the wine
- The knowledge of grapevines was conserved by the catholic church since wine was necessarily for the celebration of mass
Presentation and marketing
1) Harvest date
Depending on which type of wine you want, the harvest timing is extremely important
Picking earlier will produce wines with higher acidity, lower alcohol
Picking later in the harvest season will produce wines with lower acidity, higher alcohol
With the advanced technology, even with the wrong harvest time the grapes can be fixed by being artificially acidified.
Cold soaking is a process before adding alcohol in the mix. By keeping the grapes cold it prevents yeast to start fermenting.
how long the grape skins touch the juice while it turns into wine
Hot OR Cold?
Fermentation temperature can effect the color and the flavors of the wine
Cold and cooler fermentations (from 42 – 50 °F, 6 – 10 °C ) are usually practiced on white and rosé wines. It helps preserve delicate aromas which has a higher possibility to lose it at high temperature.
Pump overs OR Punch Downs
Extracting a high amounts of tannin in a wine depending on the frequency and force aka wine sprinklers, offering a gentle extraction and some aggressively stir up the fermentation tank
A very delicate way of stirring a wine by keeping skins from getting too extracted and adding minimum amount of oxygen in the fermentation. (Often done by hands)
Oak OR Steel Tank
Oak increases a wine’s exposure to oxygen and reach its fruitiness with a tint scent of oak while it ages.
This method is popular with white wine as it limits oxygen exposure and keeps the wine fresh
Corks OR Screwcaps
- The first trace of wine was found 7500 years ago
- In ancient Greece, white wine was used as remedies
- The English and Dutch had a high demand for wine therefore it became part of the European trade along the Atlantic coast
Dry white wine vineyard are normally located in more northerly or mountainous locations.
The glass must be perfectly cleared and colorless to properly appreciate the color of the wine.
Depending on the brand, the wine must be chilled between 8-9"C and it cannot be served with ice. And when it comes to great white wines, the most ideal serving temperature is between 12-14'C which allows the flavors and structure of the wine to be revealed.
white wine is used regularly as an ingredient as its acidity balances well with fat and it takes away excess heaviness
White wine has been around for centuries and its considered a "party must" and a "casual monday drink" From the culinary aspects, certain food like mussels or anything sweet goes well with white wine.
sweet wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness
- Poached white meat
- To sell a product the appearance is important
- Most wine bottles are standards however to catch a consumers eyes, the labels must be special