Transcript: Commission itself has not a sole position : also led a global negotiation for the Uruguay Round. On its territory the geographical designation sets up to those who are willing to obtain it, production constraints, usually very strict in order to preserve the traditional integrity of the product, its quality and specificity. Outcome : Some of Geographical designation are commonly used around the world by producers. It's counterfeit. In the past these name (like "Champagne" were used by Spanish, French and Portuguese immigrants who started local production by providing their know-how Semi generics dispute [V] The Champenois Affair Immigrations countries : Forcefull arguments of the Commission The negociators were tempted by a quick negotiation because they feared blockages on their export to US. On an other side the producers do not want to give away to certain oenological practices seems as denaturing for the wine. But !!! WTO and the semi generics ==> its volume of production is limited to the territory from which it derives its unique characteristics because of soil factors. Semi-generics dispute [I] Context In the Agreement concluded in december 2005 between the European Community and the United States on trade in wines, the americans have committed to limit the use of 17 designations considered as generics. "TTIP is a unique opportunity to deepen our bilateral cooperation and scale it up into a true win-win partnership focused on consumers interest, fair competition, and facilitation of bilateral and international wine trade" CEEV In exchange, americans should accept to « open the discussion » about an abandonment of the semi generic. American side : The « champenois » recorded an increase in sales of american semi generics including strategic export markets as China. The increased of the semi generic’s sales where the mention of the delocalization almost disappeared (as Champagne in very large and California in tiny character) Need of a quick response !!! It's the semi generics .. They raise the issue again in order to : * understand each lever of negotiation * identify the interest of each actor * identify the optimal timetable and the room to maneuver that they had. the Champenois producers decided to use the institutional approach Wine, BABY, wine tHE GEOgraphical designation dispute between US & EU in wine and spirits sector Semi-Generics dispute [IV] The Champenois Affair Wine in EU Besides the californian legislations allowed an add of water which could attain 30% of the volume because their wines have a very high degree of alcohol = not economically neutral. What was the strategy chosen ? * To make the protection of the geographical designation a priority and to speak with one voice in order to oblige the american to accept a global negotiation. * They identified the main notorious geographical designations subject to an usurpation on the US market * They create an expanded core of Member State in order to avoid that the American can demonize France and its champagne and to isolate her EU side International discussions in the WTO lead since 1994 to the Agreement on Trade Related Aspects of Intellectual property rights EU sets up a system of community registration and of protection of two types of geographical designations : Semi generics dispute [VII] The Champenois Affair Semi-Generic dispute [VI] The Champenois Affair do not recognize in their legislations the concept of geographically designation and established the protection of brands on the registration of Trademark. regulation 2081/92/CE of 14 july, 1992 regulation n° 510/2006 of 20 March 2006. Moreover, because of the report, they have discovered that 17 american states had filed a geographical designation (American Viticultural Area), less constraining but they were in trial for usurpation of their AVA by the big negotiator of the California Wine institute.This claim forced the american negotiators to review the basis of the negotiation. On the european side the mobilization was strong and face to this determination the California Wine Institute tried to pressure the DG Trade, threatening to sue the UE to the WTO. The commissioners held fast and in september 2004 the Commission obtained a basis for a balanced agreement on essentials. + conclusion of an agreement with the Canada, despite direct pressure from the government and the US industry which did not want a precedent in their free trade area (NAFTA). The US will also exempt the EU from its new certification requirements, accept the main principles of EU labelling rules and pledge to seek to resolve any bilateral issues concerning trade in wine through informal bilateral consultations They launched a large preliminary survey aiming the United States and Europe, realizing one hundred of interviews with many different actors such as producers, journalists, politics, institution = VERY DETAILED REPORT Trade -mark protection system in USA ==> So they do not understand why a bottle of
Transcript: Red? White? Dancing Bull Zinfandel $10 Turley Dogtown Zinfandel (2006) $80 1. Shiraz (Shi-raz) Origin: California, Australia & France. Meal pairings: Steak, beef, stew etc. Typical Flavor: Black fruit flavor, spicy, chocolate, or truffle. NOTE: darkest colored grape= INTENSE Lindemans $9 Henschke $105 Barefoot $8 Robert Mondavi Reserve $140 4. Malbec (Mal-bek) Origin: France, Argentina, California, Chile and Australia. Meal Pairings: All meats, Particularly foie gras (duck liver). Flavor: Plum, berries, spice and earthy undertone. NOTE: Known for its easy drinking. (not meant for light meals) 4. Moscato (Mos-cato) Origin: Italy and Austria. Meal pairings: Dessert items. Flavor: Fruity; grapefruit. 3. Semillon (Say-mee-yaw) Origin: France, California, Australia, Chile & Argentina. Meal pairings: Seafood. Flavor: strong berry and fig like. What's the Occasion? 1. Fancy dinner with friends & family 2. Business dinner 3. Casual dinner 4. Getting CRUNK 6. Zinfandel (Zin-fan-dell) Origin: California. Meal Pairing: Pizza, pasta & meats. Flavor: Zesty= berry & pepper. NOTE: stronger wine taste. 6. Gewurztraminer (Gah-vurtz-tra-meener) Origin: Germany, U.S.A. Meal pairings: asian food, pork and sausages. Flavor: Fruity- peaches and lychees. NOTE: Not as refreshing as others. OR There are eight different kinds of red: 1. Shiraz (Shi-raz) 2. Merlot (Mare-lo) 3. Cabernet Sauvignon (ca-burr-nay so-veen-yaw) 4. Malbec (Mal-bek) 5. Pinot Noir (Pee-know Na-wahr) 6. Zinfandel (Zin-fan-dell) 7. Sangiovese (san-gee-oh-ve-zee) 8. Barbera (Bar-bear-a) 3. Cabernet Sauvignon (Ca-burr-nary So-veen-yaw) Origin: France, California, Australia, South Africa, New Zealand and Chile. Meal Pairings: Simply prepared red meat. Flavor: Black currant, chocolate, and cedar. NOTE: most famous red wine. (formal) 7. Riesling (Rees-ling) Origin: Germany and California. Meal pairings: Fish, chicken, pork & Japanese. Flavor: Fruity; apple. NOTE: known for its light freshness. Bibliography 1. http://www.frenchscout.com/types-of-red-wines 2. http://www.fitnessmagazine.com/recipes/drinks/wine/heart-healthy-benefits-of-wine/?page=1 3. http://www.wineanorak.com/howwineismade.htm 8. Barbera (Bar-bear-a) Origin: Italy. Meal pairing: Anything with tomato sauce. Flavor: Silky texture- smooth, black cherry & plum. NOTE: Almost tart tasting, poor with creme sauce. - Converting sugar to alcohol - Harvested at Brix (certain % of sugar) - Ripeness determines quality - Grapes crushed then fermented in a tank with yeast - Color and flavor= temperature and speed of fermentation over skins - White wine = same except no skin Stone Cellars $8 Ornellaia Masseto (2009) $450 1. Chardonnay (Shar-do-nay) Origin: California, France, Australia, Italy, Moldavia, South Africa, Chili and Argentina. Meal Pairings: Fish and chicken dishes. Flavor: Citrus fruit flavor. 1. Choose the occasion 2. Choose the color 3. Choose the type ENJOY! 2. Sauvignon Blanc (So-veen-yawn Blah) Origin: France, New Zealand and Australia. Meal pairings: seafood, chicken & salad. Flavor: green fruits (apple) to tropical fruits (mango). NOTE: rather smokey quality from oak. 7. Sangiovese (San-gee-oh-ve-zee) Origin: Italy & California. Meal pairings: Italian & Mediterranean cuisine. Flavor: Spicy fresh berry, oak, vanilla and Plum. Barefoot $7 Bonnes Mares Grand cru $500 Ingoldby Shiraz (2010) $15 Brezza Barbera dAlba Cannubi (2009) $50 Banfi Chianti Superiore (2010) $11 Valdicava Brunello Riserva (2006) $1,100 5. Pinot Noir (Pee-know Na-wahr) Origin: France, Germany, Australia, California, Chile, Oregon and New Zealand. Meal Pairing: Salmon, chicken, lamb and Japanese dishes. Flavor: Soft, light wine, fruity (cherry, strawberry and plum). NOTE: Elegant wine (formal) El Portillo Malbec (2011) $10 Vina Cobos Cobos Malbec (2008) $175 5. Pinot Grigio (Pee-no gree-zo) Origin: Italy, U.S.A, France, Germany, Austria and Australia. Meal pairings: Thai or spicy cusine. Flavor: Fruity flavor with a bite. How it's made 2. Merlot (Mare-lo) Origin: California, Australia, Italy, and Romania. Meal pairing: Beef and Lamb. Flavor: Blackcherry, plum flavors, cedar and green olive. NOTE: Excellent for new wine drinkers (smooth). There are seven types of white wine: 1. Chardonnay (Shar-do-nay) 2. Sauvignon blanc (So-veen-yawn blah) 3. Semillon (Say-mee-yaw) 4. Moscato ( Mos-cato) 5. Pinot Grigio (Pee-no gree-zo) 6. Gewurztraminer (Gah-vurtz-tra-meener) 7. Riesling (Rees-ling)
Transcript: spirits and liquors Done by maceration Allowing items to sit in distillate to release flavor Can also be by percolation Bubbling distillate over basket of flavoring material to extract flavor Australia Wide variety of styles Common thread is big ripe fruit California Home of the Rhone Rangers Group who feel California better suited to Rhone varietals From region to north of Bordeaux Made from Ugni Blanc, Folle Blanche and Colombard Double distilled in a pot still Aged in wood, typically minimum of two years Prefers shallow and well drained soil Most aromatic wines come from granite or schist More choosy about climate Late budder and early ripener, but can overripen quickly Vigorous growth Hardy to most diseases Needs canopy management to get good quality Style determined by winemaker Can make dry or sweet, still or sparkling Even botrytis affected dessert wines Nose is similar to Riesling but with quince and lanolin added Less acidic than Riesling Port styles are determined by aging in wood or aging in bottles Another determining factor is the length of time the wine is aged Styles method traditionelle Measured in proof Equivalent to double the alcohol content 151 proof is 75.5% alcohol 80 proof is 40% alcohol White grape native to Rueda in Spain Crisp with herbal notes (bay leaves) Can oxidize easily Develops nutty character with age Alsace One of the noble varietals Makes a dry style of wine Long growing season due to rain shadow New World Australia New York Canada Washington Location determines some flavor notes Unripe has notes of green bell peppers Bordeaux – jam on hot rocks Napa – sweet hay or alfalfa Australia – eucalyptus Aged wines get brickish toward rim Develop tobacco, leather and dried fruit notes PORT Young wines are dark and inky Nose: Black fruit and green vegetal component Cedar or pencil shaving notes Palate Medium acid and high tannin Concentrated fruit and long finish Not much on middle palate PORT Neutral grape similar to Chardonnay Two styles based on regional preference Italy – light and mild Germany – aged in oak Has flavors of peach and pineapple Can also be nutty Distributors Sales representatives Trade shows Travel Books Grape is really Melon de Bourgogne, but most know it as Muscadet Almost exclusive to Nantais region of Loire Often aged sur lie to increase body and flavor Legally cannot exceed 12% alcohol Should be drunk young, but can develop with age Made from fermented fruit juice Calvados – made from apple cider in Normandy Kirsch – cherry Poire Williams – pear Very vigorous, leaves often plucked to get grapes to ripen Yield control important to get concentrated flavors Thin skins make it susceptible to rot Good for making sweet wines Long term versus short term storage Accessibility Quantity of sales One of the oldest grapes around Lots of mutations therefore many subvarieties Muscat Blanc a Petits Grains Muscat of Alexandria Muscat Ottonel Vine is unstable – grapes change color year to year and even on same vine Germany Mosel Saar Ruwer Steep slopes all facing south Slate soils reflect heat and light Rheingau Large curve in Rhine river as it flows westerly Pair with something acidic and/or herbal Classic pair is goat cheese Good with tomato based items Also good for difficult foods like asparagus and artichokes or salads fruit eau-de-vie Winemaker choices sparkling wine styles method traditionelle Not well known by varietal name More known as grape that makes Soave Often blended with Trebbiano to make Soave Best Soave comes from Classico region Made as dry wine but also as Recioto Sweet wine made by drying grapes before fermenting Passito method Made from wine or fermented fruit juice Brandy Calvados Kirsch Mild Italian white wine Flavors are lemony and nutty Two main areas in Marches Verdicchio dei Jesi is lush with possible barrel fermentation Verdicchio di Matelica is more aromatic and acidic Scandinavian type of vodka from potatoes Flavored with caraway Long term versus short term storage Accessibility Quantity of sales Scotch Home is in Loire valley in France Savennieres makes dry Chenin Vouvray makes all styles Coteaux du Layon makes sweet dessert wines from botrytis infected grapes Next significant producer is South Africa Most planted grape Called Steen locally vodka Left Bank Bordeaux The Medoc Blended wines with Merlot and Cabernet Franc Considered benchmark for Cabernet Classification of 1855 Perpetual inventory Bin cards Constant addition and subtraction of product Requisitions Physical inventory A count to double check the perpetual styles Most obvious part of list Dependent on concept Alternative formats Lots of large parties would have magnums on list Lots of couples – may want half bottles on list Disgorging or degorgement Removing the dead yeast Freeze the neck of the bottle and remove crown cap Pressure expels frozen plug of wine and yeast Can be by hand or mechanical Wine by the bottle Wine by the glass Alternative formats Other beverages Beer, spirits,
Transcript: EVENT: Make an Artisan Horseshoe Tuesday, May 2, 6:30pm Dana Kirwan's home Pre-payment required RSVP by April 30 through Evite or in person March 8 - Deacon Mark March 15 - WOMEN'S CIRCLE March 22 - Youth Ministry March 29 - Deacon Greg April 5 - Deacon Scott Meal Train needs? Prayer Intentions Welcome! Don't SHINE so others can see you. Shine so that, through you, OTHERS can see Him. Thank you to all our volunteers! Fish Fry Dessert Table: $1784 Grease Flower/Candy Sales: $826 Leadership Opportunity Available Fundraising Coordinator Please give us feedback! (Unlike kids and husbands, we listen!) Bloom Where You Are Planted Fellowship Tammy Kessler Opening Prayer Sara Weiter General Updates: Welcome Melissa Dant Carrie Williamson Kick-Off 2017-2018 A Celebration of Authenticity STATIONS OF THE CROSS: Outreach Janet Millen Faith Formation Michelle Givan 6:30 in the Church (evite.me/ykdhPH6wqy?) Pilgrimage to the Maria Shrine of the Holy Relics Maria Stein, OH May 20-21 $100 Register by May 12
Transcript: One drink, thousand memories Carla Rojas Hernán Aravena The wine and Cheese Studies have shown that moderate consumption of wine produces health benefits. The snake wine French Paradox Wine powder Properties of wine Studies have shown that moderate consumption of wine produces health benefits. Daily Recommended Amount of Wine Archaeological evidence suggests that the earliest known wine production occurred in what is now the country of Georgia around 7000 BCE The most important thing to accompany wine and food is the right balance to make the experience enjoyable Our Chilean Wine Chilean wine history begins with the arrival of Spanish conquerors. In the mid-sixteenth century, the missionaries introduced the vines to produce wine for Catholic mass rituals. Freak Facts: Wine-related Benefits of wine in cosmetology In Chile Wine and Dine! Over the years various properties have shown that the wine has therefore currently are given in various uses. Cheeses are best accompanied with white wines. Strong cheeses are associated with strong reds It is believed that the first vineyards in Chile were planted by Francisco de Aguirre in Copiapó in 1554. Strange drinks Vietnam Today The complement of wine and food Cold seafood with light white or champagne Hot seafood doomed or sweet wine Fried fish with dry whites Salmon also goes perfectly with Chardonnay a little of history!! Health effects of wine Wine Feature The ground vegetable flavors go well with smooth reds like Merlot white wine and soft red The Vegetables and Wine Pais Cabernet Sauvignon Merlot Carménère Zinfandel Petite Sirah Cabernet franc Pinot noir Syrah Sangiovese Barbera Malbec Carignan Independence The presence of antioxidants provides elasticity, youth and firmness to the skin The basic rules Chile has been highlighted as a global producer of excellent wines and spirits. Flavor, color and centuries of experience, are some of the features that make the Chilean wine one of the more popular of the world Meteorite Wine Summary Nontraditional export Parts of grape Asparagus also slightly acidic, accompanying with Sauvignon Blanc. Vegetables sweetish wines go well with pink or Chardonnay After Chilean Independence the wine industry began to blossom Red Health effects of wine Wine process red wine with red meat white wine with white meat or fish sweet wine with sweets or desserts white wine is taken before red younger wine before the vintage dry wine before sweet White Seafood and Wine Chardonnay Sauvignon blanc Sauvignon vert Sémillon, Riesling Viognier Torontel Pedro Ximénez Gewürztraminer Muscat of Alexandria Types of Chilean Wines At the Beginning The tomatoes, which are high in acid, go well with acidic wines such as Sauvignon Blanc
Transcript: huddle Mrs. Rossi huddle to crowd together crowd huddle separate
Transcript: New World. Like most people say something taste better with time. When you have leftover wine in the bottle, preservation is always key. As wine comes into contact with air, it quickly spoils. To slow down the deterioration process. The less air in the bottle, the longer the wine’s lifespan. Content: Preservation. Susannah Okumodi How to pair what wine with what food. Chile-similar to Australia,high export rate,High wine producer in Latin America,Low priced.Cabernet Sauvignon, Sauvignon Blanc Argentina-Malbec, Bonarda South Africa-Pinotage, Chenin Blanc Australia-%61 export,%4.1 production.Shiraz, Chardonnay USA-Cabernet Sauvignon, Pinot Noir, Chardonnay, Merlot, Zinfandel New Zealand-Sauvignon Blanc, Pinot Noir When tasting wine you base the taste of the wine off the following aspects: Sight-Make sure the wine you are dnking is "clear" and that are no particles in your wine. Smell-Common scents many people may notice range from floral, citrus, and tropical fruit. Taste-Describe the flavors you taste. Touch-Many wines can be "full body" and or "light weight" Overall Impression-Do you like the wine? Background Information. Old World. Wine,Wine,Wine, And More Wine! New World Vs. Old World. Background Information. Tasting. Pairing. Perserving. Bibliography. Pairing. Fatty-balance that fat with acid, cut it with tannin, or match its richness with alcohol. Acid-When looking for a wine to go with an acidic dish, you should make sure that the perceived acidity of the wine is at least equal to the food your eating. Salt-Salty food limit wine selection,sparkling wines are perfect for salty foods. Sweetness-Pair sweets with sweet wine but certain sweets can go better with a white wine. Bitterness-Bitter plus bitter does not equate to better. Texture-Light foods with light wines and heavy foods with heavy wines. Tasting Wine: France-Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Grenache, Syrah, Viognier, Chardonnay Italy-Second highest procuduction(%17.3),Low domestic demand,Doubled in 40 years.Sangiovese, Nebbiolo, Barbera, Moscato, Pinot Grigio Spain-Tempranillo, Albarino, Garnacha, Palomino "Ask Dr. Vinny." What's the Difference between New World and Old World Wines? N.p., n.d. Web. 04 Apr. 2015. "Where Does Wine Come From?" The Wine Economist. N.p., 30 Mar. 2010. Web. 04 Apr. 2015. "How to Taste Wine." How to Taste Wine. N.p., n.d. Web. 04 Apr. 2015. "15 Rules for Great Wine and Food Pairings." Food & Wine. N.p., n.d. Web. 04 Apr. 2015. "FoodAndWinePairing." Food and Wine Pairing. N.p., n.d. Web. 04 Apr. 2015.
Transcript: How 6. When to drink a good bottle of wine? 2. NINE wine categories 9 things you want to know when buying wine Understanding personal taste pallets and illustrating what's in the bottle. 7. How to taste wine in a restaurant? 8. Where to find the wine you love? Who is Sharon? Three pilars - Sourcing - Pruning - Picking - Sorting - Fermenting - Aging - Bottling - Brand - Location What http://www.cbsnews.com/news/china-aims-become-top-wine-producer-ningxia-region-vineyards/ Earliest signs http://www.wine-searcher.com/find/sparkling+brut+yorkville+cellars/1/usa 4. How wine is made and how it influences the price - Methode - Location - Grape From wine expert to novice and back 5. Sparkling wine 3. Where do these grapes do best? "Access the good stuff" - Chardonnay - Pinot Grigio / Pinot Gris - Pinot Noir - Malbec - Sauvignon Blanc - Syrah / shiraz - Glera Wines tonight "Taking the mystery out while leaving the magic in" - Making it easy to pick the right wine - Positively surprise with price / quality - Prosecco Superiore, Primme Gemme - Brut Rose, Yorkville Cellars - Lapis Luna, Chardonnay - Sauvignon Blanc, EcoLove - Chateuneuf-du-Pape, Masquin - Malbec, Dreamcatcher - Petit Syrah, Wilson Vineyards Wine, wine, wine! Source wine from where that particular grape does best Tonight 5. Sparkling wine WHy Use categories and clear descriptions - Methode - Location - Grape the brilliant bottle The easiest way to get the wine you want. 9. The chinese got into wine making! Work directly with passionate and renowned wine makers 1. What your coffee preference tells you about your wine preferences.
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