Wine Review: 824943

Questions:

From the Syllabus:  “10% Wine Review: Review of a wine not tasted in class. This review is yours, not from a published source, nor a group project, that includes your tasting notes, includes suggested “menu or retail” sales notes, food pairings, a photo of the label, research into the wine maker. This will be submitted online. Due April 25^th. “The major beverage trade publication for wine in the consumer space is:  The Wine Spectator https://www.winespectator.com/ Available FREE to you through the PSU Library.

With the Wine Tasting Sheet, used in class and available on Canvas, as guide, your wine review should include the following:

Part I – the Setting:

Your name

• Names of whom you were with when tasting the wine
• Date of the tasting
• Venue, or occasion (lunch, dinner, restaurant, home, etc.)
• Where purchased and cost (restaurant or retail shop)
• Wine name
• Producer (If available, find the producer’s web site and include in your paper any pertinent facts relative to the wine)
• Varietal or type
• Vintage
• Origin, indicate any known classification of the wine if designated
• Written wine maker notes
• Closure (state what kind of closure, screw cap, cork, glass)
• Include a photo of the front and back labels

Part II – Tasting Notes: Do not write exactly the same descriptors as the wine makers’ notes or if using them, state why or why not you agree or if the makers’ notes are exaggeration or understated comments.

• Sight: Color, clarity
• Smell: Dominant aroma
• Taste: Dominant and secondary flavors, length of finish, tannic, acid, mouth feel, and other attributes you tasted in class; include whether or not your fellow tasters agreed or disagreed on the flavors

Part III – Rating and suggestions:  you can use those on the class Wine Tasting Sheet and include at what event or occasion you might suggest the wine be served; cite two potential food or menu pairings and why.

Answers:

Wine tasting is essential before selling the wine. During wine tasting there are four steps to follow which includes, looking, smelling, tasting, and concluding. Looking involves checking the color and viscosity of wine. When smelling there are three categories which include, primary aromas based on herbal, fruit and floral aromas, secondary aromas originate from winemaking process and tertiary aromas from aging of wine in the bottle and include vanilla and baking spices. In tasting, the tongue detects sour, salty, sweet and bitter of the wine. Then conclusion is made whether the wine tasted balanced or out of balance. Therefore, this paper focuses on writing an accurate review of the wine that is the taste of old world wine and new world wine.

OLD WORLD WINES

Old world wines originated from the regions or the counties where winemaking first began. These counties include; Australia, Hungary, Germany Italy, and France. Old world wines taste lighter, have less alcohol have higher acidity and taste less fruity. The wine is made to reflect the local style (Huan, 2015). In our effort to become wine experts we decided to do the wine tasting with fellow tasters.  In the old world wines, the focus is on the Joel Gott wine.

PART 1 – The Setting

Name:

Names of those we tasted wine with:

Date: 8th October 2018.

Venue: Restaurant

Place purchased and cost: The purchasing of wine was at the restaurant at the cost of $15 which was a reasonable price.

Wine name: Joel Gott wine

Producer: Joel Gott is the producer of Joel Gott wine.

Variety: the variety of the Joel Gott wine is Chardonnay.

Vintage: Joel Gott wine had the vintage of 2016, when Chardonnay grapes were harvested. The vintage of Chardonnay is intense and full-bodied, and it’s very well balanced. It also offers notes of honey, vanilla, and spice balanced through great acidity. Joel Gott wine is unique making it remain exceptionally for many years.

Origin: Joel Gott wine is from Chardonnay grapes which originated from the Burgundy region of France and known as White Burgundy. Joel Gott is the name of a person who noticed the need for quality and wine of value in the market and embarked in the production of wine thus giving it his name.  Therefore, Joel Gott wines were founded in 1996, and it started to produce the wine (Sáenz-Navajas , 2013)

The winemaker’s notes: The variety of wine is 100% Chardonnay with an alcohol of 14.4% and a PH of 3.61. The aroma of wine had pineapple, melon and green apple with hints of gardenia and lemon. After tasting the wine, it had richness in butterscotch character which filled the mouth with sweetness. Also, it’s mixed with foods which have a lean and clear appearance like wine, for instance, smoked salmon, seafood pasta and freshly shucked oysters. The process of manufacturing the Joel Gott wine was peculiar from other varieties.

Closure: The type of closure used in this wine is the screw cap because the wine was in a bottle.

Photo of Joel Gott

Part II

TASTING NOTES:

Sight: The Joel Gott wine appeared to be white. The clarity was in the form of cloudiness in the wine. The primary cause of cloudiness in wine is a naturally occurring by-product called precipitate. Wine with dull color indicates the wine has aged while in the bottle thus showing low acidity and smooth body (Bimpilas, 2016).

 Smell:   The aroma was delicate, different and quick to recognize. The smell was like that of lemons, apples, tropical fruits and peaches. Due to the delicacy of the wine even when blended with another wine it usually entirely dominate the aroma and flavors. The quality of Joel Gott wine is intrinsic since its smell as the influence of different climate, soil and vineyard practice. It is crucial to realize that the wine smell depends on the variety, for instance, stone fruits, citric fruits, tropical fruits and floral (Gambetta, 2014.).

Taste: After sipping the wine, I realized it was sweet, with bits of tartness, alcohol tannins and glycerin. When tasting the wine, we realized that mineral descriptors like wet stones, chalk, and crushed seashells might find themselves in chardonnay. They are highly attributed to the vineyard even though there is exaggeration the relationship between wine flavor and wine. It is important to understand that Joel Gott wine taste differs from brand to brand because it depends on the variety used by the winemaker. Also, when my fellow tasters tasted the wine, they agreed with me on the taste of the wine (Goldstein, 2012).

PART III

Joel Gott is one of the best highly rated white wines compared to other wines like Semillon, Moscato Sauvignon blanc and Pinot Grigio (Guise, 2014). It has been popular since the 1990’s, and it has maintained the same rating. According to the tasting notes, the wine is rich in citrus (lemon, grapevine) flavors and the rate of alcohol is not high. Therefore I suggest the use of wine on specific occasions due to its peculiar taste thus demanded by many people.

I will suggest the serving of Joel Gott wine in a birthday party occasion among peers. The reason is that it makes feel excited and therefore they will be able to enjoy the event.

The wine served can pair with two type of food, for example, a chicken or vegetable terrines and steamed or grilled fish (Stone, 2018). I suggested the menu since they are cheap and thus mostly affordable by even middle-class people.

In conclusion from the results attained after tasting the chardonnay wine, I agree it’s one of the best white wines. The wine is natural because of the grape. The wine also feels appealing when tasting it because of its pleasant aroma. The taking of Chardonnay wine with various types of food is healthy for the human body if only not consumed in excess. The tasting of the wine was also a success through the help of my tasters. A tasted wine is always competitive when taken to the market and earns more to the producer.

THE NEW WORLD WINES

The new world wine is the wine from the countries where winemaking was imported in the age of exploration. The new world countries include South Africa, The United States, New Zealand, and Argentina. New World wines taste riper, and have high alcohol, less acidity and taste fruitier (Mueller, 2011). Due to our adventure to know more about the new world wines we decided to taste the Sterling, Merlot wine which one of is a new world wine.

PART I

Date of tasting: 8th October 2018

Venue: Restaurant

Place purchased and cost: wine bought at the restaurant at the cost of $17.97 which is less expensive

Wine name: Sterling, Merlot wine

Producer: British businessman Newton Peter founded the sterling vineyards.

Variety: Merlot.

Vintage: The vintage of wine was 2017. 2017 was a beautiful year with warm and dry spring favoring the growing season. The harvesting was between September and October. The wine produced was of outstanding quality.

Origin: Sterling wine is from Merlot grapes which originated in the 1st Century in France is Chateaus Petrus. Sterling wine is the product of Napa Valley winery in California in America (Glenn and Overton, 2010).

Winemaker notes: Variety- Merlot; Appellation- Texas; Vintage-2017; Alcohol-14.3; Ph- 3.69, Acidity – 6.4 g/l oaking- Aged for 6 months with 30% new French Oak from and Nadalie cooperage.  UPC Number: 0-88596-11809-5;750ML BOTTLES/CASE: 12. The wine was parked in the most expressive individual barrels (Harbertson, 2012.).

Closure: screw cap has used a closure.

The photo of the sterling wine

PART II- Tasting Notes

Sight: Sterling Merlot wine is red – Rich and Intense in color. Also appears like red fruit and blackberry. The wine is also well balanced with cherry palate and plum. The wine has a slightly smoky finish that makes it distinct from other varieties of wine. The clarity of the wine was brilliant because of the grapes that were used to produce it. Transparency results from the aging of the wine in the bottle (Chira, 2011).

Smell: After swirling the Sterling Merlot wine it produced a delightful aroma like of red plum and ripe blackberry. The purpose of swirling was to open up and aerate the wine to release the fragrance and allow oxygen to attach to the compounds. The smell was like that of blackcurrant, Liquor ice, bittersweet chocolate, boysenberry, vanilla and smoky. We only took sniffs to access the wine because too long produces nose blind thus it becomes difficult to identify the wine.

Taste: when sipping the wine the tongue only identifies five primary flavors which includes sweetness, acidity salty, Bitter and brothy. The wine had a pleasant taste with high alcohol, low bitterness and tasted fruitier. The dominant flavor was fruit like. At the mouth, the wine had a “chewy” texture, and the acid was low. When my fellow tasters tasted the wine, they agreed with flavors of the Sterling merlot wine (Pimentel, 2010).

PART III RATING AND SUGGESTION:

Sterling wine is one of the highly red wines. It’s highly sold because of its intense nature making many people like it. I suggest the wine to be sold to be sold only to the people above eighteen years because it’s not good for young people. According to the wine review, this wine is cheap and therefore its affordable by many people.

I suggest the serving wine at a wedding party. The Sterling merlot wine pairs with the following food that is salmon, mushrooms, and shellfish. I suggested the menu because it is cheap and it easily goes with the sterling wine.

In conclusion, merlot wine is one of the best red wines. It is easy to identify because of its taste and color. The wine is easily accessible from the restaurants and even the retail shop. The wine is also blended with other varieties like Sauvignon Blanc. The wine as good fermentation rate since it doesn’t stain.

Work Cited

Bimpilas, Andreas, Panagopoule M, Tsimogiannis D and Oreopoulu. “Anthocyanin Copigmentation and Color of Wine: The Effect of Naturally Obtained Hydroxycinnamic Acids as Cofactors.” Food Chemistry, 2016, doi:10.1016/j.foodchem.2015.10.095.

Chira, Kleopatra, Pacella, Nicola; Jourdes, Micheal; Pierre-louis. “Chemical and Sensory Evaluation of Bordeaux Wines (Cabernet-Sauvignon and Merlot) and Correlation with Wine Age.” Food Chemistry, 2011, doi:10.1016/j.foodchem.2010.12.056.

Gambetta, Joanna, Daniel, Cozzolino, Susan E.P Bastian and David w. “Factors Influencing the Aroma Composition of Chardonnay Wines.” Journal of Agricultural and Food Chemistry, 2014, doi:10.1021/jf501945s.

Glenn, Banks, and John Overton. “Old World, New World, Third World? Reconceptualising the Worlds of Wine.” Journal of Wine Research, 2010, doi:10.1080/09571264.2010.495854.

Goldstein, Robin, Anna Dreber, Johan Almenberg and John W Emerson. “Do More Expensive Wines Taste Better? Evidence from a Large Sample of Blind Tastings.” Journal of Wine Economics, 2012, doi:10.1017/S1931436100000523.

Guise,R. “Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.” Food chemistry (2014): 252-257.

Harbertson, James F, Parpinello, Giuseppina P, Heymann and Hildegarde. “Impact of Exogenous Tannin Additions on Wine Chemistry and Wine Sensory Character.” Food Chemistry, 2012, doi:10.1016/j.foodchem.2011.09.101.

Huan, Xing. “New Institutional Accounting: Old Wine in New Bottles.” SSRN, 2015, doi:10.2139/ssrn.2603695.

Mueller, Simone, Joane Teagle and Larry Lockshin. “Do Millennial Generation’s Wine Preferences of the ‘New World’ Differ from the ‘Old World’?:A Pilot Study.” International Journal of Wine Business Research, 2011, doi:10.1108/17511061111143007.

Pimentel, Fernanda Araujo, Julio Alberto Nitzke, Claudia Blauth Klipel, and Erma Vogt de Jong. “Chocolate and Red Wine – A Comparison between Flavonoids Content.” Food Chemistry, 2010, doi:10.1016/j.foodchem.2009.09.078.

Sáenz-Navajas, María Pilar, Eva Campo, Angela Sutan, Jordi Ballester and Dominique Valentine. “Perception of Wine Quality According to Extrinsic Cues: The Case of Burgundy Wine Consumers.” Food Quality and Preference, 2013, doi:10.1016/j.foodqual.2012.06.006.

 Stone, Herbert. “Example food: What are its sensory properties and why is that important?” Science of food (2018): 11-12.