Wine Appreciation Training

1. Wine Appreciation Training

2. Simonsig The name Simonsig means “to see or have a view of the Simonsberg mountain”. We are considered as one of South Africa’s iconic wine estates. With a vision to be a world-class wine producer that provides a safe and secure future for all the dependants of Simonsig through our mission to produce quality grapes, superior wines and market our products worldwide. Our goals are: • To play a responsible and constructive role in our community. • To fulfill our commitments to our suppliers • To provide excellent wines, a continuous service and value for money to our customers • To provide fair working conditions to our employees • To optimise production and provide security to the owners and their dependants.

3. The Malan Family In 1688 Jacques Malan, a Huguenot from the south of France arrived in the Cape and started a winemaking tradition that continues to the present day. Nine generations after the French Huguenots landed at the Cape of Good Hope, Frans Malan continued the family tradition when he purchased the farm De Hoop and produced and bottled the first Simonsig wines in 1968. His vision and ideas on wine-making and marketing spurred the estate wine concept in South Africa and also gave birth to the Stellenbosch Wine Route. The family winemaking tradition continues with the Malan brothers Pieter, Francois and Johan. They are still leaders in the production of quality wines. Simonsig also supports a variety of social and development programs available to employees. Frans & Liza Malan

4. The Brothers Francois Malan Managing Director & Director of Vineyard Operations Chief viticulturist, taking good care of more than 650 000 vines on 211 hectares. Johan Malan Production Director & Wine-maker In charge of our quest to produce wines of the highest quality.

5. South African Wine Industry South African Wine Industry Winemaking was first recorded in 1657 in The Cape of Good Hope. Currently 105 500 hectares of vines producing wine grapes are under cultivation in South Africa. White varietals constitute 68% of the national vineyard, with Chenin Blanc plantings comprising 21,4% of the total. Red varietals account for 32% of the national vineyard. The most widely planted red varietal is Cabernet Sauvignon, accounting for 8,4% of the total, while Pinotage, which is indigenous to South Africa, is the second largest varietal, representing 6,2%. The total grape crop in the Stellenbosch region is 116,450 tons Source; SAWIS, www.savis.co.za

6. Wine Growing Areas Grapes are successfully grown and the best wines are made in the relatively narrow temperate climate bands of the world. These bands, extending from 50° north to 30° north above the equator and 30° south to 50° south below the equator, provide in various areas within them, locations with the right combination of sunshine, rain, temperature, and exposure.

7. Wine Terms VARIETAL – Name of grape CULTIVAR – Cultivated variety, Varietal Wine CULTIVAR WINE – Minimum 85% of Varietal Wine BLENDED WINE – Two or more Cultivars

8. White Wine Varietals • Chenin Blanc • Sauvignon Blanc • Chardonnay • Colombard • Gewürtztraminer • Sémillon • ± 78 different varieties

9. Red Wine Varietals • Cabernet Sauvignon • Cabernet Franc • Merlot • Shiraz • Pinotage • Pinot Noir • Petit Verdot • ± 22 types in SA

10. Winemaking

11. Winemaking Fermentation of Grapes and grape juice into wine, is a natural process that has been enjoyed by man for thousands of years. The choices made in the vineyard and winery, are of relevance to the wine enthusiast as they directly effect the final product. Today, the array of choices that will effect the way the wine tastes, are unprecedented.

12. Wine Tasting Senses Colour Nose Taste

13. White Wine Colours • Pale yellow-green tinge with straw or lemon colour – Very young • Straw (+ hint of green) – Normal colour for dry, off-dry and semi-sweet wines. • Yellow gold – Normal colour for a bottle-aged or older dry white, and particularly for a sweet or wooded wine. • Yellow brown/old gold – A very old wine, or oxidised.

14. Red Wine Colours • Purple – Very young or immature • Ruby – Transition between youth and maturity • Deep/Brick-red – Well matured • Red/Brown/Amber / Mahogany– Considerably or prematurely old (oxidised)

15. Nose (Bouquet) What is important about the wine’s nose or bouquet? • Cleanliness • Characteristic grape aroma • Flavour Swirling the wine in the glass brings out the aromas. A Good sniff in glass – Identify all the varietal flavours. Common Aromas Fruit Flowers Earthy Herbs Spices Wood

16. Wine Aroma Wheel

17. CHARDONNAY (Burgundy, France) Wine Specific Aromas SAUVIGNON BLANC (Loire Valley, France) Toast Butter Limes Apples Pineapple Figs Grassy Asparagus Gooseberries

18. Wine Specific Aromas CHENIN BLANC (South Africa & Loire, France) ROSÉ Pear Citrus Melon Guava Roses Strawberries

19. CABERNET SAUVIGNON (Bordeaux) Wine Specific Aromas MERLOT (Bordeaux, Pomerol, St Emilion) Mint Cigars Blackberries Blackcurrants Spices Velvety Plummy Chocolate Blackberries

20. SHIRAZ (Rhone Valley) Wine Specific Aromas PINOTAGE (South Africa) Cloves Smoky Liquorice Peppercorns Red Berries Banana Blackberries Plums

21. Taste / Palate What is detected on the Palate? . Body . Flavour . Balance . Tannin . Acidity . Finish (Aftertaste)

22. Serving Wine in a Restaurant Preparation Offer the wine list to the host with the menus, as the wine to be ordered will depend on what type of food the guests may order. They may have a glass of wine as an aperitif to whet the appetite before ordering their food.

23. Wine List When you present the wine list to the host of the table it is a good opportunity to inform them of any special wines you have on offer, like wines on promotion, older vintages or wines he may select from your cellar. Offer a bottle of Cap classique if it’s a birthday or any other type of celebration. Know the wines on your list so you can make suggestions. Many people will appreciate some good advice.

24. Choosing Wine Glasses Three Types of glasses Champagne or Cap Classique and Sparkling Wines in tall, thin flutes. So you can see the beautiful bubbles rise to the surface. White wines in smaller glasses. To make sure the white wine does not warm up too much. Top up regularly to maintain cold wine in the glass. Red wines in bigger glasses. To allow the wine to be swirled and expose it to air to bring out the full flavour.

25. Choosing Wine Glasses Tasting Glass ISO – International Standards OrganizationHigher Alcohol Content = Smaller Glass Red Wine White Wine Port & Sherry Sparkling Flute Why do wine glasses have stems? To hold the glass so your hand does not warm up the wine in the glass. 14%a/v 12%a/v 13%a/v 16-20%a/v 12%a/v

26. Caring for Glasses • Rinse well with clean, clear, hot water. • Wash in hot soapy water, no detergent for sparkling wine glasses. • No cotton fibers should stick to them. • Do not dry upside down – this causes a musty odour. • Store upright, or hanging from a rail. • Polish with a clean dry cloth to remove water spots or lipstick marks • Make sure the glasses are clean and no water spots or lipstick marks are visible. • Carry a clean cotton cloth to polish the glasses if necessary.

27. Caring for Glasses • Sparkling wine glasses should not be washed with dish washing liquid as this will prevent the wine from sparkling in the glass. With no foam it looks like a still wine. • Rinse in hot water and the polish them dry to remove all detergent residues.

28. Corkscrew This is your key to unlock all the pleasures of the wine world and the most important tool of the wine sommelier's trade. There are many different types, but make sure the screw is a proper spiral, so that a matchstick can pass down the centre. The solid screws often pull out the core of the cork, spilling cork dust in the bottle. The corkscrew should have a foil cutter to remove the top of the foil below the lip of the bottle.

29. Storing Wine Serving wine at the correct temperature is one of the most important aspects to give the guest the optimal experience. Too hot and the flavour will be destroyed and hot alcohol vapour will overpower any fruity flavours resulting in the wine tasting bland. Too cold and the wine will fail to express its flavour. At least it will warm up in the glass or it can be warmed with your hands. White and Sparkling wines are kept in the fridge and ideally red wines should be kept in a red wine fridge between 15 and 18˚C. If the wine is too cold it is advisable to put red wines in a fridge for 1 to 2 hours before serving. Otherwise a few minutes in an ice bucket will take off the heat of the day.

30. Storing Wine • Ideal Conditions • Darkness. • The air should have some humidity (70% is ideal) • There should be air circulating to prevent mustiness. • Constant temperature of between 12 – 18 deg C. • No vibrations. Continuous and abnormal vibration can influence the wine’s quality.

31. Storing Wine Storage Temperatures The perfect storage temperature is 12 to 13˚C, but in fact anything between 5 and 18˚C will do. Higher temperatures increase the rate of maturation and development, so the cooler you store the bottles the longer it will last. Keeping the temperature constant, without big short term variation is as important as low storage temperature. Temperature swings between day and night or winter and summer must be kept to a minimum.. The reason is that heat makes the wine expand pushing it past the cork (leaking). When the temperature drops again it contracts, sucking in air which oxidises the wine. Think of an apple turning brown when exposed to air. This is where an air conditioned cellar is ideal.

32. Storing Wine Exposure to Light Both sunlight and bright artificial lighting is harmful to wine quality. That is why most wines are in dark green and even amber coloured bottles as this protects the content from the harmful ultra violet light. Store the wine in a dark place.

33. Serving Wine At what temperatures? Light white Wines (Cold) 6 – 8 C Full bodied (Chardonnay) & 12 C Off dry whites (Cool) Red Wine (Cool) 16 – 18 C Sweet Wines (Cold) 10 – 12 C Sparkling wines (Cold) 5 – 7 C

34. Serving Wine An ice bucket is needed to keep sparkling and white wines cold. Room temperature as a guideline for red wine serving temperature in South Africa is generally too hot as it often exceeds 22˚C. Serving sparkling wine ice cold will also make the bubbles last longer. When the temperature is too high the sparkling wine will soon taste flat in the mouth. TIP! Get a thermometer and get your own experience of the ideal serving temperatures. You will soon be able to judge the ideal temperature with your hands.

35. Decanting and Breathing • To give a young red wine the chance to breathe, to develop its characteristics. • To separate sediments in red wines

36. Decanting and Breathing Decanting older Red Wines Older red wines develop a natural deposit of tannin and colouring pigments that collect at the base of the bottle. These deposits are harmless, but spoil the appearance in the glass. If this sediment is shaken up it will make the wine murky which spoils the taste completely. Decanting the wine will avoid this and is quite simple to perform. It is imperative to leave the bottle of old vintage wine standing upright for several hours or preferably a day or so. This will allow the deposit to settle in the base of the bottle. Cut the foil and carefully remove the cork, keeping in mind that old wines’ corks become brittle and break easily making them very hard to remove. Also old corks can easily be pushed into the bottle, so take good care! Make sure the bottle is kept still during opening to make sure the deposit is not shaken up. Wipe the neck of the bottle with a clean cloth and remove any pieces of cork from the mouth of the bottle.

37. Decanting and Breathing You’ll need a candle or a small torch light to make the sediment visible in the bottle. Carefully take the bottle in one hand and a clean decanter in the other and slowly pour the wine into the decanter. Watch the sediment over the light source as you pour the wine in one slow continuous action. Do not ‘jerk’ the bottle or allow the wine to reverse back as this will stir up the sediment. When the solids reach the neck stop pouring and this will leave a little wine containing all the dregs in the bottle. Some experts even filter the dregs through a coffee filter allowing nothing to be wasted!

38. How to serve wine in a restaurant Dining in restaurants has changed over the years, but the presentation of a bottle of wine at the table has remained unchanged. Professional wine service will greatly enhance the impression a guest has of your restaurant. When a guest receives the full and correct presentation of wine it will confirm the caliber of restaurant he is dining at. Selling a bottle of wine to a table will considerably raise the value of the bill. The guest will pay for the bottle, but your professional presentation of the bottle will greatly influence your tip. To achieve this you will need to be a master of this full ritual. Following these simple steps will ensure every guest is impressed with your service and presentation:

39. How to serve wine in a restaurant Glasses If you do not already have wine glasses on the table, make sure the glasses you bring to the table are free of water spots or other marks. A cloth napkin folded in thirds should be brought as well to collect any drips from the bottle.  Every guest (of legal age) should be offered a glass. Place a glass in front of each guest that will be partaking.

40. How to serve wine in a restaurant Presentation The bottle should always be carried like a baby.  It should never be carried by the neck or below your waist.  Place your napkin along your forearm and the bottle on top of it with the label facing the guest. Cup your hand under the punt or bottom of the bottle allowing the neck to rest on your forearm. 

41. How to serve wine in a restaurant Presentation Present the clean unopened bottle to the guest who ordered the wine holding the bottle label forward with both hands and read the vineyard, varietal, and year (example: “This is our 2009 Simonsig Kaapse Vonkel”). Wait for the guest to confirm that it is they ordered. Remember: Presentation on the right side of the host. Make sure the temperature is correct.

42. Opening the Bottle With the bottle upright and the label facing the guest at all times, remove the foil from the bottle below the lip. (This should be done below the lip to prevent contamination from the foil.)  Hold the bottle underneath or at the lower part of the body.  Never hold the bottle by the neck.  Never turn or tilt the bottle when opening.  Place the foil in your pocket and remove the cork. 

43. Pour the Taste A pour of approximately one tot or 25 ml should be poured in the glass of the guest who ordered the bottle.  Return the bottle to the “presentation” position and wait for them to taste the wine and approve the bottle. Sometimes the cork may spoil the taste of the wine and this taste is the host’s opportunity to reject the bottle. Always hold the bottle by the body, never by the neck and make sure the label is still visible. A bottle of Sparkling wine can be held with the thumb in the punt and the other fingers spread along the body of the bottle.

44. Pour the Taste Pour the wine for the other guests at the table beginning with the women, then the men, and finally the person who ordered the bottle of wine.  Regardless of how many glasses are on the table, all guests should receive and equal pour.  Never pour the glass to the brim. It may depend on the size of the glass, but between half and two thirds full is a good rule of thumb. Other guidelines state not to pour more than the widest part of the glass. Between pouring wipe the mouth of the bottle against the cloth draped over your arm to prevent drips.  Always make sure there is enough wine left in the glass for the host to receive his share. One bottle of wine should serve 5 people. Remember if a second bottle is opened the host should taste and approve that too.

45. Pour the Taste The only glass you are allowed to hold in your hand while pouring is the sparkling wine flute to avoid excessive foaming. Tilt the glass slightly when pouring. Otherwise pour a little sparkling wine in the glass allow it to stop foaming and then pour the rest. When completed, set the bottle approximately 15 cm from of the guest who ordered the bottle with the label facing outward towards the rest of the restaurant. For white or sparkling wine the bottle should be placed in a chiller with a serviette hanging over the edge. Never put an empty bottle upside down in the ice bucket it shows lack of tact to the host and lack of respect for a prestigious wine. Refill the glasses after watching the guests. If the bottle is empty, ask the host if he would like another bottle of the same or choose another wine.

46. Constructing A Wine List

47. Serving Serving Wine CorrectlyServe Food from the LEFT and Wine from the RIGHT. 1. Bread&Butter Plate 2. Water Glass 3. Red Wine Glass 4. White Wine Glass 5. Dessert Wine Glass Wine - right Food - left

48. Matching Wine with Food Traditional Rules • Dry white wine with fish and white meat. • Sweet wine with desert. • Red wine with red meat. other finer guidelines • Weight (Matching the body of the wine to the weight of the food) • Intensity (Powerfully flavoured should be accompanied by a wine with a powerful flavour) • Salty foods (Can be matched successfully with wine that has a touch of sweetness) • Tannin (A robust and young red wine tends to turn metallic or tinny when served with fish, and bitter with salt. Others that are difficult to match • Soft-yolked egg and chocolate coat the mouth, blocking the taste of wine. • Oily fish like sardines distort the wine flavours. • Hot chilli deprives you of tasting capacibilities, numbing the taste buds.

49. Matching Wine with Food

50. Closing Thoughts Being able to execute the presentation of a bottle of wine for a guest requires proficiency and a bit of showmanship.  Following these steps will not only impress your guests, but will also improve your tip.  People want to feel important when they come into your restaurant and very few things validate this feeling better than a great wine presentation. The ritual is part of the experience. Provide it with expertise and you will be rewarded far beyond your effort