HTM 4050 Lecture Notes - Lecture 2: Chardonnay, Syrah, Merlot

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 4050
• Professor: Melissa Pulvermacher

Document Summary

The only fruit with sufficient sugar needed to produce a microbiologically stable product. 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. 99% of wine produced in the world is v. vinifera. Origin in central asia, transplanted in europe. Important because it is intolerant of the phylloxera aphid. Key taste is black currant (cassis), deep red colour. Easy to grow, easy to harvest by ripens late (problem in cool climates, wet autumns, short seasons aka ontario) Long ageing: high alcohol, high tanning, natural affinity for oak. Two main homes france and australia. Good blender but hard to make prone to oxidation, must restrict yield. A tannic grape, needs time to show greatness. Deep fruity wines prone to a black pepper" taste in australia can show spice" and animal/leather. Soft fruit with low tanning, low to moderate acid.