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Lecture 2

HTM 4050 Lecture 2: Grapes


Department
Hospitality and Tourism Management
Course Code
HTM 4050
Professor
Melissa Pulvermacher
Lecture
2

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Wine & Oenology
HTM 4050
Lecture 2 - Grapes
- The only fruit with sufficient sugar needed to produce a microbiologically stable product
Varietal Approach
- The grape itself determines the taste profile of the wine
- The winemaking approach of the New World has been varietal specific
- The old world continues to move to the varietal approach
Vitas Vinifera
- 99% of wine produced in the world is v. vinifera
- Origin in Central Asia, transplanted in Europe
Vitas Labrusca
- 1% of world’s wine production
- Native to North America
- Foxy taste, undesirable
- Important because it is intolerant of the Phylloxera aphid
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Red Varietals
- Cabernet sauvignon
- Pinot noir
- Syrah/shiraz
- Merlot
White Varietals
- Chardonnay
- Riesling
- Sauvignon
Cabernet Sauvignon
- King of ‘claret’
- Key taste is black currant (cassis), deep red colour
- Black fruit, bell pepper (cool climate)
- Hardy varietal, survives cold winters
- Easy to grow, easy to harvest by ripens late (problem in cool climates, wet autumns,
short seasons aka Ontario)
- Blends well assemblage
- Long ageing: high alcohol, high tanning, natural affinity for oak
- Bordeaux, California, Australia, south America, Italy
Pinot Noir
- ‘heartbreak’ grape
- Rules Burgundy
- Raspberries and strawberries, barnyard qualities
- Thin skinned, early budding and ripening
- Lighter in colour
- Susceptible to rot and frost
- Needs well drained soil
- Burgundy, California, Central Otago
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