Lola, a first-year student, takes us with her to the Wine Tasting Lab this week. During this workshop, the students met the oenologist Gabrielle Vizzavona, who came to explain how to make wine and learn how to taste it.
Producing a good quality wine is a very complex task that requires a lot of patience, rigor, but also knowledge and practice! During this workshop, we met an oenologist, who explained how to make wine and how to taste it.
How to make wine?
All begins with the growth of the vines, in order to obtain grapes. It is very important to stress the vine, push it "beyond its limits". The minimum temperature for grapes is -16 ° C! It should be noted that the roots of the vines can reach up to 10 meters deep in the ground, for the oldest vines.
There are international varieties that we are found all over the world, and other so-called autochthonous varieties, which can only be found in certain places on the planet.
Wine is not made from any grape. There is a family of specific vines to the creation of wine: vitis vinifera. It is a very varied family with 12,000 members! The grape pulp used to make wine is always white, it is the contact with the skin of the grape that gives the red wine its color.
6 key steps: the oenologist explains ...
1. Harvest : the harvest of the grapes, which must be done quickly.
2. Crush : crush the grapes.
3. Alcoholic fermentation : the first fermentation of grape juice, alcoholic fermentation.
4. Malolactic fermentation : the second fermentation.
5. Filtration : filtered to remove residues.
6. Aging : the wine is left to rest for a few months, a few years, knowing that there is a minimum delay.
Tasting that appeals to the senses
We tasted a white wine and a red wine. It is imperative to have stable conditions for tasting that appeals to the senses:
- The view, with the color of the wine: it is a first indicator that makes it possible to know if the wine is clear or dull, to know its intensity as well as its color, to see if it is consistent or not. The color indicates the grape variety and age of the wine.
- Olfaction, with the "nose": very important step! There is the first nose and then the second. This makes it possible to know the condition of the wine, its intensity and the characteristics of its aromas.
- Taste, with the "palate": one determines the sweetness, the acidity, the tannins, the body, the characteristics of the aromas and the end of the mouth of the wine. This step will confirm or not the assumptions made in the previous steps.
After that, we conclude on the quality of the wine, we know if it is successful or not. There is also some subjectivity in this tasting phase. In class, everyone felt different taste: bitterness, acidity ...
Our Wine tasting lab, on video !
Thank you and congratulations to Lola Stapts who won the award
Of the best reportage Wine Tasting
CMH 1B, February 2017.