GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I

GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I

GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
GENERAL INTRODUCTION TO WINE I0I GENERAL INTRODUCTION TO WINE I0I
 General
Introduction to Wine
-101-
August 25th 2022
(9:00 AM–11:30AM | 3:00 AM–5:00AM)

Presented by: Celliers d’Asie Wine & Spirit Distributor

Training Schedule

Celliers D'Asie: Who we are – History of the company

How to make wine
Major countries producing wine
How to taste wine
Wine label – How to read
Food pairing
Question/Extra information
Test
Wine tasting
Question/Extra information
End
Celliers D’Asie
1993: Opening of the 1st Celliers D'Asie office in Phnom Penh by
Mr. Gilbert Méhat (First Wine Distributor in Cambodia)
1995: Opening of a partnership in Laos
1998: Opening of the 1st Celliers D'Asie office in Hanoi-Vietnam
2000: Opening of a partnership in Myanmar
2007: Mr. Jerome Bories-Azeau takes over Celliers d’Asie
2010: Partnership with Riedel Glassware
2012: New offices in Siem Reap
2015: New storage facilities in Siem Reap
What is Wine ?
• Wine: Is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and
converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of
yeasts are major factors in different styles of wine.

• Table Grapes Are Fat and Sassy: Table grapes are grown in a way to make them more physically
appealing. They are larger, seedless, with thicker pulp and thinner skins to give them that ideal ‘pop’ when you
eat them. Table grapes have less acidity and also less sugar than a wine grape.
• Wine Grapes Are Lean and Mean: Wine grapes are grown to produce the sweetest and most potent
grapes. They are smaller, riddled with seeds, have thicker skins and higher juice content (vs. pulp). Wine
grapes are delicate and difficult to transport. When you eat a fresh wine grape, they ooze apart, leaving you
with crunchy bitter seeds and chewy grape skin.
• Vitis labrusca, the fox grape. The vines are native to eastern North America.
• Sultana / Thompson seedless: green, fairly big, perfect for raisins
• Flame seedless: red, round, crunchy
• Concord: dark purple, round, bold grape flavor
• Ruby seedless: deep red, oval, juicy
• Moon Drop: almost black, long in length, crisp, sweet
• Cotton Candy: green, oval, sweet, candy like
• Vitis Vinifera: The common grape vine, is a species of flowering plant, native to the Mediterranean region,
Central Europe and Southwestern Asia, from Morocco and Portugal, North to Southern Germany and east to
northern Iran. There are currently between 5,000 and 10,000 varieties of Vitis vinifera grapes though only a few
are of commercial significance for wine and table grape production.
How to make wine
The Grapes
How to make wine
The Vines
How to make wine
Main Grape Varieties
Cabernet Sauvignon Chardonnay
Cabernet Franc Sauvignon Blanc
Merlot Pinot Gris/ Pinot Grigio
Malbec Pinot Blanc
Carmenere Riesling
Pinot Noir Semillon
Shiraz or Syrah Marsanne
Gamay Roussanne
Grenache Torrontes
Mourvèdre Viognier
Carignan Gewurtztraminer
Tempranillo Aligoté
Sangiovese Chenin Blanc
Zinfandel Muscadelle
From the vine to the bottle
The Harvest
Manual | Mechanical
From the vine to the bottle
The Wine Production
 From the vine to the bottle
Harvesting
The most important decision ithis lays the foundation of the style and
o Harvest flavour of the wine. Once optimum ripeness and flavour have been
reached, it's time to harvest.Hand picking is gentler and the grapes remain
whole, helping minimize tannin pick-up from the skins, seeds and stalks.

o Crushing Machine harvesting is much faster and may be done during the cool of the
night. As the grapes break open, it allows for flavour pick-up from the
skins, desirable for certain wine styles.n making wine is when to pick the
grapes.
o Alcoholic Crushing, Pressing and Fermenting
fermentation Once at the winery the grapes are destemmed, gently crushed and
transferred to the press where the juice is extracted and cooled. Generally,
the more gentle the juice extraction, the better the wine. The cold juice is

o Maturation/ allowed to settle and is decanted off the coarse grape solids for
fermentation.
The key difference between white and red winemaking is that white
Ageing grapes are pressed before fermentation, so that only the clarified juice is
fermented, while red grapes are fermented on skins.
During fermentation, the grape sugar is converted by yeast to alcohol and
o Bottling carbon dioxide. Winemakers manage the fermentation by the choice of
yeast, type of vessel (barrel or tank) and temperature. Whites are typically
fermented cooler than reds to preserve fresh fruit flavours.
From the vine to the bottle
Maturation
o Harvest Different methods of maturation control the way a wine
ages. Maturation in oak barrel allows greater oxygen intake,
resulting in complex secondary aromas and flavors. In
o Crushing stainless steel tanks, you can preserve the pristine fruit
characters and helping build flavour and 'mouth-feel'.
Some wines also undergo partial or full Malo-Lactic
o Alcoholic Fermentation (MLF), a secondary fermentation that softens
the acid, and gives the wine a rich, creamy texture
fermentation
Clarifying, Stabilizing, Blending and Bottling
o Maturation/ After maturation, wines can be clarified by fining, racking
and filtration. Fining a wine removes unwanted characters
Ageing such as bitterness, while stabilising removes excess protein
or tartrate crystals that could otherwise make the wine hazy
over time. Prior to bottling, the individual batches of wine
o Bottling are blended and the final blend is filtered to ensure it is
clear and bright.
Major Producing Countries
The World Map
EUROPE
FRANCE
ITALY
SPAIN
USA GERMANY
PORTUGAL CAMBODIA

AUSTRALIA
CHILE
SOUTH
ARGENTINA AFRICA
NEW ZEALAND
How to taste wine

The 4 steps

The color

The first nose

The second nose

The tasting
How to taste wine
The color
How to taste wine
White wine flavors
How to taste wine
Red wine flavors
Wine labels
How to read
▪ Producer

▪ Vintage

▪ Appellation

▪ Region

▪ Country

▪ ABV
Basics to Food & Wine Pairing
How to match food & wine

Wine is better with food

Wine is meant to go with food

Good food is meant to go with wine

❑How best to marry the two?

How to match food & wine

Food can exaggerate a characteristic of the wine

(Walnuts and tannic red wine)

Food can diminish a characteristic of the wine

(Rare steak and overly tannic red wine – Proteins)

Flavor intensity of the food can obliterate the wine’s flavor & vice versa
(Rich red wine with a delicate sole filet)

Wine can contribute new flavors to the dish

(A berry fruity wine could bring its berry flavors to the dish)
How to match food & wine

Use the complementary principle

Light bodied wine

to go with a light dish

Medium-bodied wine
to go with a fuller dish

Full-bodied wine
to go with a heavy dish

Ending
Question/Extra information