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The Oenology for beginners 1- The wine history 2- What does the wine is made up? 3- Glasses 4- What do impact the wine? 5- How to read a label ? 6- The Regions and their varieties … 7- Tasting a wine in 3 steps 8-Order of service and tips Louis-Lafitte 2016

Déguster le vin c’est découvrir des trésors 6000 av. notre ère apparition de la vigne dans le Caucase et en Mésopotamie av. notre ère la vigne est cultivée en Égypte et en Phénicie av. notre ère apparition en Italie, en Sicile, en Afrique du Nord, en Espagne, au Portugal et dans le Sud de la France. En 800, Charlemagne prend des mesures pour améliorer la qualité du vin. Apparition des premiers classement de crus consacrant en 1224 des vignobles encore réputés aujourd’hui. Le vin rouge ne s'est développé, en France puis en Europe, qu'à partir du XIVe siècle. Il faudra attendre jusqu’au XVII s, pour voir apparaitre les premières bouteilles de vin. La classification officielle des vins de Bordeaux de 1855 est la référence établie à l'époque sur la demande de l'empereur Napoléon III pour l'exposition universelle de Paris de Depuis 1863 le phylloxera touche un grande partie des vignobles mondial. XIX s, création des AOC mettant un terme au trafic de raisin. En 2014, la Chine devient le deuxième vignoble mondial.

Anti Oxidant Anti aging Prevent heart attack 70% 70 – 130 g/L 140 – 250 g/L Water Ethanol Sugar Polyphénols 1500 – 7000 mg/L What makes up the wine?

The glasses are not a matter of taste but of tradition !!! The wine glasses

alcoholic content Grappe variety vintage Old age Human Region How to characterize a wine? Alcoholic content Pluvieux + - unsugary early Vegetal sugary late Fruit Vintage Pluvieux +- unsugary Vegetal Sugary Fruit Rainy Sunny Age SW White Red +- Vegetable Fruit humus hazelnut jam Region Specific location 2nd nose Varietal Specific Aromatice expression Human ? Harvest Process Filtration

Bottling « Mis en bouteille dans la région de production» – Dealer « Mis en bouteille au Château » – Wine-grower or cooperative « Mis en bouteille par …» – Dealer Domain none hierarchy Château – Domaine – Propriété – Clos _______________________________________ In the same region there may be two same domain name. This is not possible within an AOC. Various references Marketing argument Vieilli en futs de chêne – Dubious Grande cuvée / Tète de cuvée / Cuvée prestige – NS Grand vin de… – NS _________________ Bourgogne, Champagne, Alsace Grand cru > Premier cru – _____ Bordeaux Ranking for MEDOC and GRAVES from 1855 and ST EMILION (/10y) Grand cru classé > Premier, second et troisième cru classé Cru bourgeois – MEDOC Cru Artisan – MEDOC following a quality commitment Vintage It points out the year of the harvest and the beginning of the keeping period Bordeaux 2000 –2005 –2009 –2010 Bourgogne 2002 –2005 –2009 –2010 Jura 2005 –2010 Alsace 2004 –2005 –2007 –2014 Vallée de la Loire 2003 –2005 –2009 Vallée du Rhône 2003 –2007 –2012 –2014 Languedoc Roussillon 2006 –2007 –2011 –2014 Alcoholic content Information on the ripeness of the grapes The higher it is the greater the grapes were ripe Therefore prefer alcoholic degrees more than 12% ________________________________ alcoholic sensation that you perceive in the mouth is not necessarily linked to alcoholic content Designation The designations guarantee the geographical origin and are subject to the control and has a specification. ____________________ AOC – appellations d’origine contrôlées _____________________________ VDQS – vins délimites de qualité supérieure __________ VDP – vin de pays Capsules Représentatives de Droit (CRD) CRD Indicates that the taxes on alcohol have been paid CRD Green – Wine of quality produced in the AOC region _______________________ CRD Blue – Standard wine and vins de pays ________________________ CRD Orange – Special wine and liquor wine ___________________ CRD Yellow – Cognac and Armagnac How to Read a label?

Bourgogne Regional denomination– Bourgogne passe tout grains… Sub-regional denomination– Macon, cote de Beaune… Geographic denomination– hautes cotes de nuits… Communal denomination– Chablis, Pommard, Volnay, Givry 1 er cru = 10% / Grand cru = 1.5% Chardonnay Lemon, Apple, Acacia, Vanilla, Butter _____ Pinot Noir Cherry, Pepper, Cassis _____ Gamay Banana, Cocoa, Cassis, Cherry, Rose Bordeaux Medoc, Haut Medoc, Margaux, Saint Emilion, Graves, Pessac-leognan, Sauternes, Saint Julien, Loupiac, Saint Estephe … Cabernet sauvignon Cassis, Blackberry, Green pepper, Licorice _____ Cabernet franc Cassis, Blackberry, Green pepper _____ Merlot Plum, Spice, Blackberry Alsace Les appellations porte le nom des cépages qui compose leur vins – Sylvaner, Riesling, Gewurztraminer, Pinot gris... Riesling Lemon, Grapefruit, Silex _____ Gewurztraminer Litchee, Rose, Spice _____ Pinot gris Undergrowth, Smoked, Orange jam Jura AOC Chateau chalon AOC Arbois AOC l’Etoile – Vin jaune, Vin de paille AOC Cotes du Jura Poulsard Currant, Strawberry, Morello, Undergrowth _____ Trousseau Morello, Spice _____ Savagnin Almond, Honey, Mirabelle, Hazelnut Côtes du Rhône 16 Crus des côtes du Rhone – Côtes roti, Saint Joseph, Crozes Hermitage, Beaumes de venise, Chat’ neuf du pape 18 côtes du Rhone village 2 vins doux naturel – Rasteau, Muscat Beaumes de venise Syrah Raspberry, Currant, Violet, Pepper, Licorice, Menthol _____ Grenache Cassis, Blackberry, Spice, Pepper _____ Viognier Peach, Apricot, Violet, Almond Languedoc Roussillon It Exist plethora number of AOC– Pic saint loup, Corbières, Fitou, Muscat de frontignan, Saint Christole et Saint Chinian, Côtes du Roussillon… VDN – Maury, Banuyls, Muscat de Rivesaltes Syrah, Grenache, Pinot noir, Merlot Chardonnay, Clairette, Maccabeu… _____ Cinsault Almond, Linden, Raspberry, Hazelnut _____ Bourboulenc Bitter almond, vanilla, Apple Cognac Commercial denomination VS – Very Special – min 2 ans VSOP –Very Superior Old Pale – min 4 ans XO – eXtra Old – min 6 ans Controled denomination area : Grande champagne>Petite campagne>Borderies>Fins bois>Bons bois>Bois ordinaires Ugni Blanc Acid, Citrus, Banana _____ Colombard Citrus, Box tree, Lemon, White flower _____ Folle Blanche Acid et slighty alcoholic Vallee de la Loire Vignoble Nantais – Muscadet, coteaux d’Ancenis Vignoble d’Anjou – Cabernet d’Anjou, Saumur… Vignoble de Touraine – Bourgueil, Cheverny, Chinon… Vignoble du Centre – Saint pourcain, Sancerre, Pouilly- fume… Sauvignon Lemon, Cut grass, B. cassis _____ Chenin Apple, Quince, Apricot, Linden _____ Pinot noir, Cabernet sauvignon et franc, Chardonnay

Tasting The tasting is made up three steps : The dress (sight) The smell (sense of smell) The mouth feel (taste)

The dress Limpidity Intensity Color Red wines Purplish-blue -----Purple----Garnet-----Brick red White wines Green reflection-----Yellow------Golden Ochre

The tears The tears are related to the amount of alcohol More tears = more alcohol

The smell « First nose » before aerate the wine « Second nose » after oxigenation ____________________________ Intensity Dominant Quality Primary aroma = varietal aromas Secondary aroma = fermentation aromas Tertiary aroma = aromas of aging

The mouth feel We make out three steps : -The attack, in which we perceive the especially softness or effervescence -The evolution, where we appreciate the structure and all the wine flavors -The final, where we search the length, that is to say meant the aftertaste and aroma quality

Aromas Flowery Fruity Vegetals BalsamicAmyl Animals Spicy EmpyreumaticMinerals Marines Pastries Milky Oxidization Reduction Nasty Flowers Aromas Fresh flowers : White flowers– Acacia – Honeysuckle – Lime – Broom – Jasmin – Rose – Iris – Peony – Violet White and yellow flowers express the youth of white and blush wines. __________________________________ Red flowers are found in young red wines Or In white, red and rose wines more advanced. _________ Dried flowers: Dried roses – camomille The smell of dried flowers reveal a bouquet typical of sophisticated wines Amyl Aromas Banana – English candy– Nail polish– Acetone ______________________________ The amyl aromas derive from fermentation Vegetal Aromas Aromatic herbs– Green – Garrigue – Dried herbs Wood – Undergrowth – Mushrooms – Green vegetables ________________________________________________________ The aromas of fresh herbs are a sign of young white wines who have not matured in barrels. The perfumes of aromatic herbs signify that the wine has aged in barrels. The dry grass perfumes indicate a red wine produced in a hot region. The scents of undergrowth and mushroom indicate an advanced wine, aged in bottle for a long time. The oaky aromas can come from the barrel aging. Balsamic Aromas résin – pin – Beeswax– Balme – Cedar – Turpentine – Camphor Empyromatic Aromas Chocolate – coffee – Toast– Toffee – Smoked – Soot – Tar Aromas of Pastries Honey – Fresh bread– Brioche – cake – Gingerbread Oxidization Aromas Cooked apple – Rancid nuts– Burnt sugar– Rancid butter Negative Aromas Vinegar –Cork – Sulphur – Mould – Fishy – oxidization – Soap – Stable Aromas from Reduction Reduced– Cupboard – Leather – Rotten eggs Milky Aromas Milk – Cream – Yogurt – Fresh butter Marines Aromas Iodine – Tide – Seaweed Minerals Aromas Chalk or Limestone – Shale – Basalt - Granite – Gunflint– Oil ____________________________ The minerals aromas point out a specific terroir Animals Aromas Nobles Cooked meat juice– Leather – Fur – Game – Horse– Sausage – civet – musk Nasty Cat pee– Mouse – Rotten – Henhouse – Guts – Stable – Horse sweat _________________________________________________ Animals aromas reveal a mature wine obtained after a long aging In great wine ready to drink, they are associated to undergrowth aromas, mushrooms, spices, dried fruits and dried herbs Spices Aromas Licorice – Vanilla – Cinnamon – Pepper – Nutmeg Paprika – Clove Fruits Aromas Citrus– Red fruits– Black fruits– Wild fruits Stone fruits– Seed fruits– Exotic fruits – Cooked fruits Macerated fruits– Dried fruits _______________________________________ Fresh fruit flavours are a wine youth sign. Tangy fruit flavours are the grape immaturity indicators. Jam aromas indicate a warm year or a very ripe grapes. Exotic fruit flavours, are a ripe grapes indicators. Aromas of dried fruit or cooked fruit are witnessing an advanced wine.

Temperatures tasting Sweet white wine : 8°C Dry white wine and blush : 8°C à 10°C Great dry white wine and Bordeaux clairet : 11°C à 12°C Slightly tannic red wine : 13°C à 15°C Tannic red wine : 17°C à 18°C

Order of service and tips From the simplest to the most complex From the least tannic to the most tannic From the chillest to the hottest From the driest to the sweetest Do not serve spirit during aperitif! Always favour local dishes with local wines Match W&F according to aromatic intensity

1 234 Blind testing Put picture

References Wikipedia pages Consulted on 5/07/2015 CIVB pages Consulted on 5/07/2015 Vin de Loire pages Consulted on 5/07/2015 BIVB pages Consulted on 5/07/2015 Vallée du Rhône pages Consulted on 5/07/2015 Club Œnologique LaSalle Beauvais pages Consulted on 5/07/2015 CIVR pages Consulted on 5/07/2015 Click on LOGO to visit website