Wine Apellation Research Essay
Wine Apellation Research
Climate Conditions: In Valais, the rainfall is low but the annual hours of sunshine are the highest in the country. Which lead them to enjoy a favoured climate benefitting from both sunshine and dry weather with mild temperatures late into autumn. Nevertheless, this canton is subject to a multitude of microclimates due to its complex and tortuous relief as well as numerous local winds. In St-Leonard, there is the Lienne River which runs through the village and an infamous underground lake along the line. The village is on a lower slope of the mountain therefore their vineyard will get enough sunshine equally.
Soil Composition: The soils around Saint-Leonard, as all along the Valais, are a medley of schistous, gravelly glacial deposits – free-draining and rich in minerals brought down from the peaks above. The vines are blessed with a south-easterly aspect, helping them to make the most of the intense alpine sunlight here, and are kept relatively dry by the rain-shadow cast by the peaks above. Dole or Red wine from St-Leonard. Type of wine: Character of the wine: When blended can make approachable, rustic wines that are typically consumed within two to five years of bottling.
The wine’s weight is fairly light with aromas of sour cherry, cranberry and leather characteristics. Commonly associated flavor profiles are fairly simple and include raspberry, strawberry and cherry. Serving temperature: 13oC Food Harmony: Dish 1: Beef stew; ? Creamy and Salty dish with a heavy taste and dice carrot and green vegetable on a side. Dish 2: Grilled Beef marinated in red wine sauce; ? A beef marinated in red wine sauce for 3 hrs make the meat juicier, soft and just a nice touch then grilled until the outside get crush and crispy.
These two dishes would match very well with Dole Valais AOC cave StLeonard ‘ as it tastes smoky and juicy from the soak red wine while Dole also give you a taste of berries, structured tannin that would match well with red wine as the dish would help to soften the tannin in the wine. Commercial Argument: It’s a red wine Dole Valais AOC cave St-Leonard made from Pinot Noir and Gamay given dry red wine and purple colour. On the nose, you can smell differences type of berries and red-fruits. While you drink, it will give you a dry yet pleasant taste. A supple tannins with a good balanced to the dish.
Cost & Sale price: The cost is about 16. 80 CHF therefore the sale price will be 50. 40 CHF per bottle because there is a hidden cost like labour, electricity, rent, etc. This wine can sell well in a normal restaurant.
References: ? Saint-leonard, c. o. (2003-2008). Location. Retrieved 3 13, 2012, from Saint-Leonard: http://www. stleonard. ch/village/situationGeo. php# suisses, C. d. (1994). All about Swiss wines. Geneva: OFD Communication. Wine-Searcher. com. (n. d. ). saint-leonard wine. Retrieved 3 13, 2012, from wine-searcher: http://www. wine-searcher. com/regions-saint-leonard ? ? App.
2: Chateau Petit Village Appellation: Pomerol AOC Region: Bordeaux Village: Pomerol, Petit Village Country: France Sub-region: Libournais Estate Vineyard/ Grand cru: Unclassified but the estate is estimated among the great growths of the region. Grape Varieties: The vineyard is planted to 75% Merlot: it makes up the fresh of the wine and endows it with its velvety feel, roundness and generosity. While 18% Cabernet Franc and 7% Cabernet Sauvignon give structure, complexity, freshness and aromatic intensity to the final blend. Climate Conditions: Located along the Isle River, temperate oceanic climate.
Pleasant and typified by very hot summers, fine autumns, winters where frosts are rare and relatively damp springs. Soil Composition: Vineyard located on a Plateau which exposure to the sun. Growing in deep gravel which helps reflecting the sunlight onto the grapes bunches, provides effective rainwater drainage, mixed with light sandy clay; keep the subsoil cool and allows the vine roots to dig down deep in times of over the sub-soil of iron pan. Red wine, given ruby to dark red with garnet highlights, promising a richly aromatic, well-structured wine. Type of wine:
Character of the wine: Full-Bodied Red wine, harvest by hand with the process of fruit selection beginning in the vineyard, and transport of the selected grapes to the chai in small, 30 kg crates. The vinifications take place in thermo-regulated concrete vats for an average of 21 days. Malolactic fermentation takes place in barrel. After the malolactic fermentation stage, all the wines are carefully matured in oak casks of which 70% are new for about 15 months. The wine is full bodied Pomerol, without the ripeness, elegance and concentration the better wines from the region often display.
Grow in Single 11 hectare Pomerol vineyard. Nose: A powerful bouquet asserts the wine’s personality with pronounced aromas of violets (from the Merlot) and truffles. A distinguishing feature is the very board spectrum of fragrances ranging from red fruits and animal notes to noble hints of leather. Palate: The wine’s aromatic richness and complexity are confirmed on the palate. The young wines are supported by powerful structure and remarkable persistence, developing in strength over the years. Older wines acquire a rich, smooth, silky character in perfect harmony with their aromatic expression.
Velvety tannins sustain a structure that is evident from the moment of attack. These are wines of legendary voluptuousness and fleshiness that leave a lingering impression of velvetiness and sappiness. Aging ability: 15 years For best enjoyed, serving between 17°C and 19° C and decant before serving. Food Harmony: Dish 1. Roast stuffed shoulder of lamb ? Lamb shoulder stuffed with onion, garlic, parsley, rosemary, black pepper, salt, olive oil and beaten egg. Roast the lamb in a pan add the stock to give more juiciness serve on gravy. It tastes just right with softness, juiciness and the freshness from herbs.
Therefore 2009 would go very well with this dish because it has a very nice aroma with fresh acidity and structured tannins that would help you to double enjoy on both the dish and the wine. Dish 2. Tournedos Vert-Pre ? Medium cooked beef with a butter pan-fried, top with Tournedos sauce garnish with a portion of allumette potatoes and a generous bunch of watercress. Eating this dish with 2006 – rich, sweet-wine with full-bodied wine and high acidity would go very well with this dish as it would help to make the wine more round tannin and just the right taste of acidity. Commercial Argument: 1. Chateau Petit Village – 2009: ?
Blend red wine from Bordeaux, made mainly from Merlot grapes, given black cherry in colour. 2009 have a nice, fresh and lovely aroma such as blackberries, plum and fresh herb which made the wine more pleasant. While on the tasting, one could sense dry and full bodied wine with fresh acidity, well-structure tannins with a good balance that would give you a grip of long finish. 2. Chateau Petit Village – 2006: ? This bottle is also from Bordeaux and made mainly from Merlot grapes like 2009. It has a lovely deep ruby in colour with low intensity or discrete but nice and complex aroma with dark colour fruit like plum and blackberry.
There also scents of wood, vanilla and spices on a high nose which give you a more nice pleasure. On the taste will give you a dry and fullbodied with lively acidity, structured tannins and a very well balanced. Cost & Sale price: 1. Chateau Petit Village – 2009: Cost: 68. 00 CHF Sales price: 204. 00 CHF Cost: 73. 20 CHF Sales price: 219. 60 CHF *A price multiplier of 3 times was applied to the cost price. Sales in a steak house or a medium-restaurant.
2. Chateau Petit Village – 2006:
References: ? (n. d. ). Retrieved 3 13, 2012, from petit-village. com: http://www.petit-village. com/ Kissack, C. (2000 – 2012). Chateau Petit Village. Retrieved 3 13, 2012, from winedoctor: http://www. thewinedoctor. com/bordeaux/petitvillage. shtml library, H. w. (2002). Dictionary of wine : all the French wine appellations, from A – Z. London: London : Cassell Illustrated. Robinson, H. J. (2007). The world atlas of wine. London: Mitchell Beazley. ? ? ? App. 3: Petit Chablis Appellation: Petit Chablis Region: Burgundy Village: None Estate Vineyard/ Grand cru: N/A Grape Varieties: 100% Chardonnay (or Beaunois) Country: France Sub-Region: Chablis.
Climate Conditions: Chablis share a very cold climate that gives the grapes and their resulting wines possess searing levels of acidity. The northern European climate brings risk of frost and hail, and winters are usually hot and cold. Spring is generally humid, and summer is hot and dry with an abundance of sunlight. Soil Composition: The soils and slopes here have been shaped largely by erosion, both by water and ice. Petit Chablis grows in Portlandian soil, a less substantial soil with a different mineral composition. Fruity dry white wine. Fresh and lively wine.
Clear and bright in colour. Type of wine: Character of the wine: Medium bodied with 12. 5% alcohol. Density: 5. 500 to 6. 500 wines/hectare. Eye: Silver gold, with a rather soft, pale gold hue. When older, Chablis has a golden color and is more spicy. Nose: A bouquet of white flowers and citrus fruit aromas plus gunflint and beeswax. Palate: Robust, fresh and very dry, echoing the hint of minerals on the nose. Aging Ability: Suitable for drinking in the year following the harvest or after 12 years. It is usually drink young, most suitable at 2 years but can keep at most at 4 years.
Serving temperature: 8°C for aperitif and 9 – 10 °C with food. Food Harmony: Dish 1. Summer Salmon Rolls: ? Fresh salmon with soft cheese and enhance of crunchy pepper with give you the freshness yet mild-soft tasting as well as the feeling of the fat. ? With the taste of fruity and dry, refreshing and a based on a taste of lime from ‘Petit Chablis 2010’, this will give us the sense of freshness with the similarity to the dish. ? Serving at 8oC Dish 2. Prawn with Lemongrass, ginger and Chablis marinated: ? The dish gives you a spicy, acidity, freshness as well as an intense sensation.
While marinated the prawn with ginger and lemon will give you a must deeper and lasting taste, that would go well with ‘Petit Chablis 2009’ ? ‘Petit Chablis 2009’ gives you the fresh and silky, crunchy ripe fruit flavours which matched well with the dish as it has the similarity of freshness and aromas from the sea as well as the citrus fruit. Commercial Argument: 1. 2010 Domaine Vincent Dauvissat Petit Chablis: ? The wine is from Chablis family with a fresh and lively taste, a touch of dry and fruity. A youthful and crisp acidity wine from Domaine Vincent Dauvissat. Nice aroma with a hint of citrus fruit and white flowers.
A well balanced wine with plenty of minerals and would match very well with raw food or seafood as it give the nice scent from the sea. Wine made from Chardonnay grape. 2. Domaine Billaud-Simon – Petit Chablis 2009 (Sur les Clos Vineyard): ? From ‘Billaud family’ in Chablis with a nice yellow golden colour and are made from 100% Chardonnay. On the nose, one could scents of lime, grapefruit, white flower and mineral with fine quality. While tasting would give you a dry with medium-bodied and vigorous acidity finish. A very juicy and slight bitter with very well balanced that would give you another more enjoyable night.
Cost & Sale price: 1. 2010 Domaine Vincent Dauvissat Petit Chablis: Cost: 13. 50 CHF Price: 40. 50 CHF 2. Domaine Billaud-Simon – Petit Chablis 2009: Cost: 16. 00 CHF Price: 48. 00 CHF *A price multiplier of 3 times was applied to the cost price. Sales in a small restaurant as the price are not too expensive.
References: ? Bottlenotes, I. (n. d. ). Chablis. Retrieved 3 14, 2012, from bottlenotes: http://www. bottlenotes. com/winecyclopedia/region-france-burgundy-chablis ? Chablis. (n. d. ).
Petit Chablis. Retrieved 3 14, 2012, from Chablis. fr: http://www. chablis. fr/#/en/PetitChablis/ ? library, H.w. (2002). Dictionary of wine : all the French wine appellations, from A – Z. London: London : Cassell Illustrated. ? Robinson, H. J. (2007). The world atlas of wine. London: Mitchell Beazley. ? Terroir-France. (2011). Chablis. Retrieved 3 13, 2012, from terroir-france: http://www. terroirfrance. com/region/burgundy_chablis. htm ? thewinedoctor. com. (n. d. ).
Chablis: An Introduction. Retrieved 3 14, 2012, from winedoctor: http://www. thewinedoctor. com/regionalguides/burgundypart05. shtml ? wine-searcher. com. (n. d. ). Petit Chablis Wine. Retrieved 3 14, 2012, from wine-searcher. com: http://www.wine-searcher. com/regions-petit+chablis App. 4: Laurent-Pierre Demi-sec champagne Appellation: champagne Region:
Champagne Village: picturesque village of Tours-sur-Marne Estate Vineyard/ Grand cru: N/A Grape Varieties: Chardonnay 45%*, pinot noir 40%*, pinot meunier 15%*. – Chardonnay provides freshness and elegance – Pinot Meunier brings fruitiness and aromas – Pinot Noir gives body and structure Climate Conditions: Located at northern latitude of 49 degrees, Champagne lies at the northern edge of the world’s vineyard-growing areas, with lower average temperatures than any other French wine region.
In this kind of cool climate, the growing season is rarely warm enough to ripen grapes to the levels required for standard winemaking. It’s cool climate moderated by the Marne river and the region’s proximity to the ocean. Soil Composition: The chalky soil is ideal for Champagne wine. It absorbs water during winter and gives it back to the vine’s roots during summer. The other way around, it absorbs heat during summer to give it back during winter. Demi Sec Champange with brilliant and intense golden hue in colour and is a sweet sparkling wine Country: France Sub-Region: N/A Type of wine:
Character of the wine: The blend is made of wines from more than 55 crus or villages, with an average vineyard rating of an impressive 94%. At least 10%, and sometimes over 20% of reserve wines are also used to ensure perfect consistency in the Demi-Sec. At least Three years aging. The wine is then dosed with a liqueur made up from cane sugar dissolved in wine from the same cuvee. The dosage is 40 grams per litre. Nose: richly expressive, it opens with aromas of dried fruit, almonds and hazelnuts, followed by grilled and toasted aromas. After a few years, the nose will evolve towards deeper notes of honey and pine resin.
Taste: Full-bodied and generous, it is a rich wine with a rounded feel. Champagne is always served cold and chilled. But not too cold, otherwise the wine is not able to release its aromas. Serve between 6°C and 8°C Food Harmony: Dish 1. Pineapple sorbet with coconut foam: ? The dish give a refreshing and light soft taste with fresh acidity into your mouth and a little sweet – creamy from coconut foam would make this dish perfect match with ”LaurentPerrier Demi-sec champagne’ as the Demi-sec would give you the half-sweetness and refreshing similarity feeling that would give you a round feel in your mouth. Dish 2.
Chocolate buch de noel ? A rich frosted chocolate sponge cake shaped like a log. As the chocolate will give you a taste of bittersweet while the Demi-sec give you the sweetness but not as much as desert wine, therefore this would match very well as they are balanced on each other. While drinking Demi-sec would helps to make the cake more enjoyable Commercial Argument: It is the ‘Laurent-Perrier champagne’ in Demi-sec category hence sweet champagne. The golden colour and just the right amount of bubble would make you want to try. It also goes very well with sweet which had depth in flavours such as our dessert for today.
Fruity aroma such as dried fruit, hazelnut and almond will help you to enjoy even more pleasure. ‘Laurent-Perrier champagne’ from Champagne region in France, made mainly from Chardonnay and Pinot Noir with 3 years aging. It is a sweet blend sparkling wine Cost & Sale price: Laurent-Perrier Champagne Demi-Sec (N. V champagne): *A price multiplier of 3 times was applied to the cost price. Sales in a club, pub like or a small – medium restaurant. Cost: 36. 43 CHF Sales price: 109. 30 CHF References: ? Kolpan, S. W. (2010). Exploring wine . Hoboken, New Jersey : John Wiley & Sons, Inc.?
Laurent-Perrier. (n. d. ). Demi-Sec. Retrieved 3 14, 2012, from Laurent-Perrier: http://www. laurentperrierus. com/demisec/index. htm ? Terroir-France. (n. d. ). Tasting Champagne. Retrieved 3 14, 2012, from Terroir-France. com: http://www. terroir-france. com/wine/champagne_tasting. htm App. 5: Opus One Appellation: Oakville AVA Region: San Francisco Bay Area, California Village: Oakville Estate Vineyard/ Grand cru: Opus One Grape Varieties: Cabernet Sauvignon 86%, Cabernet Franc 7%, Merlot 5% and Malbec 2% Country: US Sub-Region: Napa Valley.
Climate Conditions: Located in the San Francisco Bay Area. Formed by the Napa river as it flows between the Vacas (to the east) and the Mayacamas (to the west) mountains. Although Warm climate but they have Wind and fog arriving from San Pablo Bay which can affect the morning and evening hours, though their effects are limited by the intervening Yountville Mounts. Soil Composition: Type of wine: The soil is gravelly and sandy, with exceptionally good drainage. (Bordeaux) Red wine, Ruby colour. Character of the wine: Full-bodied. The grapes are selectively harvested, mostly at night.
This night harvest ensures that fermentation does not begin before the grapes reach the winery. During winemaking, the juice remains in contact with the skin for about 20 days, leading to strong tannins with great aging potential. The winery also ages the wines in new French oak, which imparts toasty flavors. The result is a powerful red that, in excellent vintages, can age for up to 20 years. Flavors in Opus One include cassis, berries, cola, and dark chocolate, among many others. Alcohol Percentage: 13. 5% The optimal serving temperature is at 17oC Food Harmony: Dish 1. Rib-eye steak with red wine sauce: ?
The juiciness from the medium-grilled meat, the fat, the balance of the saltiness and the acidity from the sauce were made just right. A heavy taste and smoky touch. ? I would like to recommend Opus One 2006 where it shows aromas of fresh cut roses, licorice, dark chocolate, blackberry pie, smoked bacon and sassafras, which will just give the right similarity, made the dish more enjoyable. Dish 2. Rack of lamb chops grilled with fresh mint: ? Same with the Rib-eye steak, grilled lamp rack give you a tendency, soft, juicy and just the right amount of fat that can overflow in your mouth.?
While eating this dish with Opus one 2008 will helps to reduce the fatty feeling on the meat. It’s also a full-bodied wine with 14. 5% of alcohol. Commercial Argument: 1. Opus One 2006: ? Bordeaux style red wine with saturated black-purple. On the nose, you can smell the berries, dark chocolate, rose and a smoky from the oak. While you taste, you will get the firmly structure, round tannin and the cassis. A nice touch on aroma with a long lasting taste. 2. Opus One 2007: ? Dark ruby colour. Nice fruity and aroma with the join of blackberries, blueberries, cassis, dark raspberries, fresh oak and dark chocolate.
There also is a slightly leather and vanilla on the nose. While for the taste, it is a full-bodied dry red wine with supple acidity. Structured tannin with slight bitterness. All in all, it is a well-balanced wine. Both vintages are from the same owner, Opus one which is a blend of Bordeaux which mainly based on Sabernet sauvignon. While Opus one was from Napa Village in California Cost & Sale price: 1. Opus One 2006: Cost: 762. 90 CHF Sale prices: 793. 05 CHF Cost: 205. 00 CHF Sale prices: 615. 00 CHF 2. Opus One 2007: Sale in the fine dining restaurant as the prices is on the high side.
References: ? Frazier, K. (n. d. ). Opus One. Retrieved 3 15, 2012, from lovetoknowhow wine: http://wine. lovetoknow. com/wiki/Opus_One Opus One Winery. (n. d. ). Opus One Winery. Retrieved 3 15, 2012, from Opusonewinery. com: http://en. opusonewinery. com/ Pitcher, S. (n. d. ). Twenty Years of Opus One. Retrieved 3 15, 2012, from thewinenews. com: http://www. thewinenews. com/febmar00/feat. html Thompson, B. (1993). The wine atlas of California and the Pacific Northwest : a traveler’s guide to the vineyards. New York: Simon and Schuster.
University/College: University of Chicago
Type of paper: Thesis/Dissertation Chapter
Date: 19 March 2017
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