Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Wines of Catalunya

No description
by

Samuel Zucker

on 26 February 2015

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Wines of Catalunya

The
"Método Tradicional"
Secondary
Fermentation
"A buttery, creamy American Chardonnay paired with the soft, richness of boiled lobster"
Macabeo, Xarel-lo, Parellada.
"20 months of aging"

Catalunya has a wide variety of wines!
Spanish wine is a great value!
When buying a wine, ask questions!
Don't be afraid to try something new!
When tasting wine, trust your instincts!
When pairing wine and food, match INTENSITY!

Wines of Catalunya
The Wines!
Cava
Alella
Costers del Segre
Priorat
Penedès
To earn a D.O status wines must fit certain criteria:

Grape Varieties
Wine Yields (maximum)
Planting Density
Production Techniques
Aging

Making the Grade
Penedès D.O

Macabeo
Parellada
Xarel-lo
Chardonnay

Malvasía de Sitges
Cava: Not just for Celebrating!
Disgorging the bottles
Frozen neck
Removes the sediment
Dosage: licor de Expedición (wine and sugar)
Crianza

Aged 18 months in bottle, at least 6 months in oak barrels
Gran Reserva
Aged 36 months in bottle, at least 2 years in oak barrles
Reserva
Aged 24 months in bottle, at least 1 year in oak barrels

Red Grapes:
Garnatxa
Carinyena
syrah
Tempranillo
Cabernet Sauvignon
Merlot
Monastrell

Priorat D.O.Ca
Sam Zucker
A Unique Grape
Brought to Catalunya in the 14th century
Reported medicinal properties
Saved from extinction in Sitges
Phylloxera and foreign competition
Don Manuel Llopis i de Casades
Hospital of Saint John the Baptist
Micro-climate by the sea
Protection
Terroir (chalk and brine)

Dessert Wine Food Pairing
Wine should be sweeter than the food
Sweet wine with bittersweet chocolate
Soft cheeses and dessert wine
Port wine and bleu cheese
Richness and sweet/salt contrasts
Seared foie gras and Sauternes
Fermentation
of Sweet Wines
Fermented until alcohol reaches 15%
Chilled to stop fermentation
Fortified Wines
Sherry, Port, Madeira
Late Harvest wines
Botrytis Cinerea (noble rot)
Sauternes
Ice Wines (Eiswein, Vino de Hielo)
Mechanically frozen in Catalunya
How do we taste?
Wine blended
Wine siphoned into final bottle
Licor de tiraje
Yeast and sugar
Capped
Fermentation and bi-products
Alcohol and CO2
How do we pair wine with food?
Matching weight and intensity, not necessarily color with meat
How is the food being cooked? Poached? Grilled?
Is the match 'harmonious'? Does one outshine the other?
Which are you trying to highlight?

White Grapes:
Pansa Blanc
Garnacha Blanca
Macabeo
Parellada
Chardonnay

Alella D.O
Red Grapes:
Garnatxa
Carinyena
Cabernet Sauvignon
Merlot
syrah

Costers del Segre D.O
What have we learned?
Cava isn't just for celebrating!
and...
¡Salut!
Primary Fermentation

Cave temperature from 55℉ (℃) to 59℉ (℃)
On the Lees (expired yeast cell)
9 months minimum: Cava
15 months minimum: Reserva
30 months minimum: Gran Reserva (dry wines only)
Riddling (Old v.s New methods)
Aging in the Cellar
Gyropalettes
Pupitre

Ease into it with a small sip
Second sip is when your savor. Swish and aerate!
Is it heavy or light?
Acidic? Flat? Sweet? Dry? Tannic?
What are tannins, anyway?
How long does the flavor last? Is it balanced?
Now Taste!
Complementary Pairing
Matching flavors in wine and food
Bridging/"Echoing"
Match the texture...Creamy? Soft?
Contrast Pairing
What happens with tannins and chilies?
So What do you serve with spicy food?
Cleansing Pairing
Fat loves tannins. Tannins love Fat
Bubbles cleanse too!
How to "Crossover"
Hearty fish and light meat dishes can go red or white!
"Sauteed Dover Sole in a lemon and white wine sauce with butter. Use a French Sauvignon Blanc with flavors of citrus to make the sauce and also pair with the dish"
"Spicy Thai Curry served with a full-bodied, slightly-sweet, slightly-chilled German Riesling"
"A thick, rich grilled Porterhouse steak with a strong, full-bodied Garnatxa/Cabernet Sauvignon from Costers del Segre"
"Chicken with pasta in cream sauce paired with a very dry, acidic Penedès white. The pairing balances the richness of the cream with the brightness of the wine"
"Brut cava with a fresh, raw oyster is a delightfully decadent pairing"
"Grilled salmon paired with Oregon Pinot Noir or a Condrieu Viognier"
"Roasted pork belly with Gamay from Beaujolais or a Granatxa Blanca from Terra Alta"

The Wine
of Spain
It all started in 1100 BCE!
Spain has exported wine since before the Roman era!
400 grapes (but we only use around 20)
Most land area "under vine" of any country!
But only 3rd largest producers
Red, white, rose, sweet, sparkling, and fortified!
Why such a good value? Old Vines and Infrastructure!
"Don't call it Champagne!"
What do you think?
Body
Aroma
Fruit
Non-fruit
Acidity
Sweetness
Finish
Marqués de Alella.
D.O Alella. 2011
What do you think?
Bubbles
Aroma
Fruit
Non-fruit
Yeast
Acidity
Sweetness
Finish
Joan Sardà
Brut Reserva
D.O Cava
What do you think?
Body
Aroma
Fruit
Non-fruit
Acidity
Sweetness
Finish
Vinícola de Priorat
DOCa Priorat
Ònix Clàssica 2011
Garnacha/Carinyena
100% Pansa Blanca
"Macerated 8 hours"
"Joven and Unoaked"
Slate Soil
"Since 1925"
J. Robert
D.O Penèdes
Malvasia de Sitges
What do you think?
Body
Aroma
Fruit
Spices
Acidity
Sweetness
Finish
Catalunya is an autonomous community of Spain

Barcelona is the capitol of Catalunya and the second largest city in Spain

Viticulture in Catalunya dates back to 400 B.C (Greek and Phoenician traders)

Where Are We?
First Look!
Inspect color and weight (this tells age and body)
Swirl and look for the legs
Next Smell!
Swirl and sniff.
That's a big glass you have!
Is the wine "corked"?
What do I do with that cork he gave me? (storage and brand identifiers)
Aroma v.s Bouquet
Oak? Fruit? Earth? Vegetables? Minerals?
Merlot and Cabernet Sauvignon
Raimat
D.O Costers Del Segre
Clamor Rosado 2012
What do you think?
Body
Aroma
Fruit
Non-fruit
Oak
Acidity
Sweetness
Finish
Grapes are harvested
Pressed
Skin contact
Filter
Fermented
Brut Nature (0-3 gr/liter)
Extra Brut
Brut (0-12 gr/liter)
Extra Seco
Seco
Semi-Seco
Dulce (50+ gr/liter)
Types of Cava
Nicer wine=served less cold
Always point the bottle away
Sparkling Wine Service
Twist the bottle, never the cork!
Dry glass
Prime the glass
Look for the bubbles
Keep the bottle chilled
Full transcript