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Contents

Chapter 1

1

Chapter 2

5

Chapter 3

6

Chapter 4

12

Chapter 5

37

Chapter 6

44

ABOUT THE WINE Wine History Wine Type WINE THE WORLD The Old World Wines The New World Wines The New Latitude Wines THE COMPANY History Founder Wine Maker WINE MAKING PRACTICES The Grapes Wine Making Process Hatten Wines Product Two Islands Product & Dragonfly Moscato Two Islands Reserve Product WINE SERVICE Wine Service Equipment Selling Hatten & Two Islands How to store & serve wine Wine Pairing How to taste wine Wine Terminology Wine Mytology FAQ


Chapter 1

ABOUT THE WINE

WINE HISTORY Wine has evolved as part of European life, culture and diet since time immemorial. Wine making emerged in Europe with the expansion of the Roman Empire throughout the Mediterranean, when many major wine producing regions that still exist today were established. Even then wine making was a precise husbandry that fostered the development of different grape varieties and cultivation techniques. Barrels for storing and shipping emerged, bottles were used for the first time, and even a rudimentary appellation system developed as certain regions gained a reputation for fine wine. As wine production became progressively refined, its popularity increased, and wine taverns became a common feature in cities throughout the Empire. The culture of wine in Europe predates the Romans: in ancient Greece, wine was praised by poets, historians and artists, and was frequently referred to in the works of Aesop and Homer. In Greece, however, wine was considered the privilege of the upper classes. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace — as well as the patron deity of agriculture and the theatre. Indeed, according to ancient Greek historian Thucydides, “the peoples of the Mediterranean began to emerge from barbarism when they learnt to cultivate the olive and the vine”. With the passing of the centuries, the art of wine making spread to France, Spain, Germany and parts of Britain. By this time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines. European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals. At the same time, viticulture and Oenology (winemaking) advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe. The Benedictine monks, for example, became one of Europe’s largest wine producers with vineyards in France’s Champagne, Burgundy, and Bordeaux regions, as well as in the Rheingau and Franconia regions of Germany. The merchant and noble classes had wine with every meal and maintained wellstocked cellars. During the 16th century wine became appreciated as a more sophisticated alternative to beer and as wine products began to diversify, consumers began to value the concept of varying their drinking habits. People began to discuss the virtues and vices of wine with greater gusto than in previous centuries. Elizabethan England’s celebrated bard Shakespeare remarked that “good wine is a good familiar creature if it be well used”, implicitly commenting on the misuse of wine at this time. The Shakespearian era saw the availability of fresh drinking water in London, a breakthrough that moved the wine industry into a new age.

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Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented. The French wine industry took off at this point, with particular recognition being given to the clarets (what we now call Cabernet Sauvignon) of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade. While the 19th century is considered the golden age of wine for many regions, it was not without tragedy. Around 1863 many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. (Over 85% of all vines in France were wiped out by Phylloxera). When it was discovered that certain species of vines in North America were resistant to Phylloxera it was decided to plant American vines in affected French regions. Also at this time French winemakers moved to the Rioja region in northern Spain and taught the Spanish people to make wine from local grapes. Over the last 150 years wine making has been totally evolutionized as an art and science. With access to refrigeration it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates. The introduction of harvesting machines has allowed vineyards to become larger and more efficient. Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines, technology helps to ensure a consistent supply of quality wines. Modern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of European culture.

WINE TYPE There are three types of wine. They are: • Light / still Wine • Sparkling Wine • Fortified Wine

1. STILL WINES

When people think of wine, it is actually still wine (also known as table wine, that is most typical). During fermentation the yeast consume the sugar and turn it into alcohol, a byproduct of this process is carbon dioxide. If the carbon dioxide is allowed to escape the wine is referred to as still. 2. SPARKLING WINES

Sparkling wines such as champagne, contain carbon dioxide which is traditionally produced naturally from fermentation, or more recently force-injected after fermentation. Using the traditional process, the wine is fermented twice, the second fermentation taking place in the bottle to capture the carbon dioxide gas. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are labelled “Bottle Fermented”, “Méthode Traditionelle”, or “Méthode Champenoise”

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3. FORTIFIED WINES

Fortified wine is wine with an added distilled beverage (usually brandy) bringing the average alcohol content up around 17-20%. Fortify means ‘to make stronger’. This kind of wine is usually using the solera system for storing casks of wines of different ages. Generally, the oldest wines are stored in the bottom barrels and the youngest at the top. At various times of the year a quantity of wine is drawn off from the barrels on the bottom row of the solera. This portion of wine is then replaced with a younger wine from the next highest layer of the barrels, and so on.

Each of the three types of wine can be made in a variety of styles according to color and taste The styles of wine. Will be base 1. COLOUR 2. SWEETNESS 3. BODY 4. OTHER FACTORS 1. COLOUR The colour of wine can be determined by the type of grapes used and/or the way the wine is made: • Red The colour of red wine comes from using black grapes to make the wine as the colour comes from the grape skins. The juice is fermented in contact with the grape skin, coloring the juice. • White White wine is usually made from the juice of white grapes, because all of the colour in black grapes is in the skin, it is possible to make white wine from black grapes if you remove the skins before fermentation. White wines are often seen as the lighter, refreshing, alternative to red wines. • Rosé These wines are made from black grapes where the wine had has less contact with the skins. Rose wines are usually not as full as red wines but offer more body than white. Rose tends to be very seasonal drink, selling mostly in summer

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2. SWEETNESS Grape juice is naturally sweet but as yeast feeds on the grape sugars during fermentation, the juice becomes less sweet. The yeast will die once the alcohol reaches 15% or when all the sugars have been used. Once the yeast is dead, any sugar remaining in the wine will determine how sweet a wine is. • Dry The majority of wine you will taste will be dry because the yeast will have turned all the sugar into alcohol and carbon dioxide gas. Most red wines and the majority of white are dry, although some are drier than other. • Medium The wines you will taste that are medium will usually be white or rose. To make a medium wine the winemaker either removes the yeast from the juice before all the sugar has been consumed or adds unfermented, sweet grape juice to dry wine. A medium wine should have sweetness but not be cloying or sickly. • Sweet The amount of sugar in sweet wines makes them feel thicker and richer. Sweet wines can be made from grapes so rich in sugar that the yeast dies before all the sugar is consumed. The sweetness should be balanced with a refreshing acidity to prevent these wines from being cloying. Alternatively the yeast can die through the addition of extra alcohol. Exanples of sweet wines are Sauterness from France, and Port from Portugal. 3. BODY This is the general feel of the wine in the mouth when you taste. • Light Bodied Wines light in body are usually refreshing and easy to drink. • Medium Bodied The wine will feel richer and more substantial, this may be because of the grapes used or because the wine may have been in oak barrels, thereby giving an extra texture to the wine. • Full Bodied The wine will be powerful and will seem more concentrated and heavy. This is usually due to the ripeness of the grape and for some wines the use of oak. 4. OTHER FACTORS The other considerations you should take into account when describing a wine style are: • Oak You may have noticed the word oak on wine labels. This means that the wine has been fermented or matured in oak and will have gained flavours, tannin and texture from contract with the wood. White wines can become buttery and gain vanilla flavours. Red wine can become smoother, with added spicy character. • Tannin Tannin is a substance found in black grape skins. Tannin is felt on the teeth, gums and tongue and makes the mouth feel dry. It is the same substance that makes cold black tea feel dry. It can make a young red wine seem harsh. It doesn’t sound good to have tannin in wines but they do bring positive qualities to wine. They can give structure and complexity to a wine, as well as helping it to mature. • Acidity Acidity comes from grape juice and is very important to wine, it gives the wine its refreshing qualities. You can detect acidity by a mouthwatering sensation. Too much acidity can make the wine tart. With too little , the wine will be flabby and seem flat. Acidity can help a wine mature such as the white wines made from Riesling from Germany. It can also stop sweet wines from being cloying and sickly by cleansing the palate and giving balance. 4


Chapter 2

THE WINE WORLD

THE OLD WORLD WINES

Old World wine refers primarily to wine made in Europe like Austria, France, Germany, Italy, Portugal, Romania and Spain but can also include other regions of the Mediterranean basin with long histories of winemaking such as North Africa and the Near East. Old World wines are traditionally more ‘terroir’ and structure driven. Terroir is often used to describe the aspects of a wine that are derived from its direct environment, such as soil, climate and topography, that are often out of the winemaker’s control. Old World wines tend to retain a more obvious minerality or savoriness, when compared to new world wines. Old World wines tend to be lighter-bodied, exhibiting more herb, earth, mineral and floral components. A clear philosophy exists in old world winemaking that includes minimal intervention in the winery and a large focus on grape quality in the vineyard. This allows large vintage variation (due to weather changes) and a very honest expression of the particular site or block of grapes.

THE NEW WORLD WINES

New World wines are those wines produced outside the traditional wine-growing areas of Europe and the Middle East, in particular from Argentina, Australia, Canada, Chile, New Zealand, South Africa and the United States. The New World philosophy generally placed less sanctity on the preeminence of ‘terroir’, and more on the preservation of varietal fruit character, believing that the appropriate harnessing of scientific and technological best practices in the vineyard and in the winery could iron out any ‘terroir’ imperfections. The climates of New World wine regions are often warmer, which tends to result in riper, more alcoholic, fullbodied and fruit-centered wines. These wines are often made in a more highly extracted and oak-influenced style. New World wines retain their more forward fruit, no matter how strongly they portray their a sense of ‘place’. In terms of style, New World wines are typically more ‘fruity’; modern, squeaky clean, fruit forward and in general more varietal driven.

THE NEW LATTITUDE WINES

Called ‘new latitude wines’ by Jancis Robinson, the non-traditional wine areas are now promoting some award winning wines and making a statement of their own: wines – good wines - can be crafted from grapes grown in tropical areas. New Latitude wine is a combination of the New and the Old World accentuated with an exotic touch and a new wine world to discover. These wineries and their ‘new latitude wines’ are now appearing in India (Sula Wines, Bliss Wines, Blue Star Agro & Winery), Thailand (Siam Winery, Queen Wines) Réunion Island, Vietnam (Dalat) and of course, with Hatten Wines in Bali although we have been making wine for more than 18 years. These wineries all use locally grown grapes to make their wines.

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Chapter 3

THE COMPANY

HISTORY Defying the popular notion that growing grapes and producing quality wine in the Asian tropics is near impossible, Hatten Wines has managed to establish a successful wine trade while gathering some international recognition. Founded in 1994 by Ida Bagus Rai Budarsa, the first and only true Balinese winery, Hatten Wines bring a taste of Bali to hotels and restaurant tables all over Indonesia. From its inception Hatten Wines has been recognized as a pioneer in winemaking and viticulture, a tradition that continues to this day. Thus, made Hatten Wines being voted in the top 10 for fastest improving producers in Asia, Hatten Wines is committed to international standards of quality and taste. Hatten Wines uses local grape to produce its wines from its own vineyards in North Bali (Buleleng Regency) which grows the local black grapes – the Alphonse-LavallÊe French table grapes and white grape varieties Belgia and Probolinggo Biru. These varieties are grown in vineyards along the North Coast of Bali, and need no dormant periods as wine vines do, hence the possibility for Hatten Wines to produce wines year long. It is at the winery in Sanur, where the knowledge and experience of Australian consulting winemakers come into play. This solid team of the Australian artist winemaker and Balinese owner, have now two brands under their watchful eye.

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FOUNDER

Ida Bagus Rai Budarsa The man which was saluted as a wine pioneer in Asia in 2011 by successfully venturing on what seems to be an impossible mission, producing quality wines on the tropical island of Bali. Born from a family which has been producing rice wines since 1968 and founded by Ida Bagus Oka Gotama, the family started with Dewi Sri, the leading producer of rice wines and arak Bali, which then started producing the award – winning Balinese wines. His vision is to make Hatten Wines as one of the icon products of Indonesia.

WINE MAKER

James Kalleske James Kalleske may be recently appointed as the winemaker for PT Arpan Bali, but he is definitely not the “new kid on the block!”.Born and raised in the land great wine, the Barossa Valley, James learned to make wines when he was 17 years old. He finished his Bachelor degree in Science majoring in Oenology and Viticulture at Curtin University where he received Dean’s Award for ‘most outstanding student’ in his final year of study. His passion of making wine brought him to Grant Burge wines in the Barossa Valley where he conducted his first two vintages. He was awarded with 5 star Halliday Winery Ratings while he was working for Rockfield Estate Wines & Thompson Estate Wines in Margaret River. His passion of wine also brought him to an opportunity to be working with and mentored by four of Australia’s greatest and most renowned winemakers; Bob Cartwright, Cliff Royle, Vanya Cullen and Virginia Wilcock, as well as France’s prized 5th generation winemaker Alphonse Mellot. In June 2012, James has moved his young family to Bali to join Hatten Wines, the awardwinning winery.

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00/01/02/03 04/07/09 Launching of AGA Red Launching of AGA White Launching of Alexandria & Sparkling Tunjung Alexandria won Bronze Medal at The International Wine & Spirit Competition in London Tunjung Sparkling White Winner of Best of Bali Award

2011/12/13

2014

2011 : Bp. Gus Rai received South East Asia Wine Pioneer Award

Pino de Bali – Regional Medal Decanter Asia Wine Awards

Alexandria – Silver Medal Wine Style Asia Singapore

Aga White & Tunjung – Silver Medal Decanter Asia Wine Awards

Pino de Bali Red & White – Bronze Medal Wine Style Asia Singapore

Alexandria – Bronze Medal Decanter Asia Wine Awards

2012 : AGA White – Silver Medal WSA Wine Challenge Singapore

Pino de Bali – Double Gold Medal CWSA Wine Challenge

Pino de Bali - Winner of Best of Bali Award

Alexandria – Bronze Medal WSA Wine Challenge Singapore

Launching of Two Islands Chardonnay & Shiraz

Pino de Bali White – Bronze Medal WSA Wine Challenge Singapore

Launching of Two Islands Riesling & Cabernet Merlot

2013 : Alexandria, Rosé, Tunjung & Pino de Bali – Gold Medal CWSA Wine Challenge Aga White – Silver Medal CWSA Wine Challenge

1993/94 Bp. Gus Rai had the vision to make wine from locally grown grapes Released first vintage of Hatten Rosé August 1994

Alexandria, Aga White, Rosé & Pino de Bali Commended Medal Decanter Asia Wine Awards

Alexandria, Aga White & Tunjung – Gold Medal CWSA Wine Challenge Jepun – Silver Medal CWSA Wine Challenge Rosé & aga Red – Bronze Medal CWSA Wine Challenge Jepun – Silver Medal the Mondial du Rosé, France Alexandria & Tunjung – Bronze Medal WSA Wine Challenge Singapore


2015 2016 Pino de Bali – Double Gold Medal CWSA Wine Challenge Alexandria, Aga White – Gold Medal CWSA Wine Challenge Tunjung & Jepun – Silver Medal CWSA Wine Challenge Rosé – Bronze Medal CWSA Wine Challenge Two Islands Chardonnay – Gold Medal CWSA Wine Challenge Two Islands Shiraz – Silver Medal CWSA Wine Challenge

The opening of Hatten Wines Building, Wine Classroom, Private Dinning Room and Wine Lifestyle Boutique, the Cellardoor in Sanur. Pino de Bali Best Trophy Medal Asian Wine Review Aga White, Tunjung & Jepun - Bronze Medal Asian Wine Review Pino de Bali - Silver Medal Chatay Pacific Hongkong International Wine & Spirit Competition

2017 Pino de Bali Best Trophy & Gold Medal Cathay Pasific Hong Kong International Wine and Spirit Competition Alexandria, Rosé, Tunjung & Jepun - Bronze Medal Cathay Pasific Hong Kong International Wine and Spirit Competition Hatten Wines receives the highest regional award “Winery of the Year 2017” by Asian Wine Review Tunjung Best Sparkling Medal Asia Wine Review

Alexandria, Rosé, Tunjung & Jepun Bronze Medal Chatay Pacific Hongkong International Wine & Spirit Competition

Jepun - Gold Medal Asian Wine Review Pino de Bali & Alexandria - Silver Medal Asian Wine Review Aga White & Rosé Bronze Medal Asian Wine Review

HISTORY


Chapter 4

WINE MAKING PRACTICES 1. THE GRAPES A. Bali’s Original Vineyards

Alphonse-Lavallée French table grape originated from a seed sown by a nurseryman from Orlénes (France) in 1860. It was later named Alphonse Lavallée, after France’s horticultural societie’s presedent at the time. It was thought to be Isabella grapes at beginning of Hatten Wines operations but then identified by an expert as Alphonse-Lavallée. Wine made from Alphonse-Lavallée. Hatten Rosé Hatten Aga Red Hatten Jepun Sparkling Rosé

Alphonse-Lavallée

Hatten Pino de Bali

Belgia Possibly originating from Egypt and spreading to the Mediterranean during the Roman Empire, this grape vine is closely related to Muscat of Alexandria Variety Grapes. Wine Made From Belgia Grapes. Hatten Alexandria Hatten Aga White Hatten Tunjung Brut Sparkling Hatten Pino de Bali

Belgia

Probolinggo Biru This local grape variety was sourced by Hatten Wines from the Probolinggo area of Java and is very well adapted to the tropical climate. Wine Made From Probolinggo Biru Grapes. Hatten Tunjung Brut Sparkling

Probolinggo Biru

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B. From the vineyards of South Australia

Riesling

Sauvignon Blanc

Pinot Grigio

Chardonnay

Muscat Blanc

Shiraz

Cabernet Sauvigon

Merlot

Pinot Noir

Cabernet Merlot : it’s a blend of Cabernet Sauvignon and Merlot grapes

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2. WINE MAKING PROCESS

The White Winemaking Process

HARVESTING THE GRAPES

or

CRUSHING

PRESSING From the Vine

JUICE Addition of yeast

FERMENTATION

CLARIFICATION & STABILISATION

STORAGE

STAINLESS STEEL TANKS

OAK BARRELS

PREPARATION FOR BOTTLING BOTTLING MATURATION IN THE BOTTLE

This method is applicable for Hatten Wines Aga White, Alexandria, Two Islands White Wine & Two Islands Reserve White Wine. 14


The Red Winemaking Process

HARVESTING THE GRAPES

CRUSHING

MIXTURE OF JUICE SKIN & SEEDS (termed must)

Addition of yeast

From the Vine

FERMENTATION DURING THIS PERIOD COLOUR, TANNINS & FLAVOUR COUMPOUNDS ARE EXTRACTED FROM THE SKIN

PRESSING

FREE RUN

PRESSED FRACTION

COMBINE OR KEPT SEPERATE WITH OR WITHOUT MALOLACTIC FERMENTATION

CLARIFICATION & STABILISATION

STORAGE

STAINLESS STEEL TANKS

OAK BARRELS

PREPARATION FOR BOTTLING BOTTLING MATURATION IN THE BOTTLE

This method is applicable for Hatten Wines Rosé, Aga Red, Two Islands Red Wine & Two Islands Reserve Red Wine. 15


Traditional Methode Champenoise This method is applicable for Hatten Wines Tunjung Sparkling Brut

HARVESTING THE GRAPES

This method is applicable for Hatten Wines Jepun Sparkling Rosé

PRESSING

JUICE

PRIMARY FERMENTATION

FINISHED WINE CLARIFICATION AND STABILISATION STORAGE OF BASE WINES THE BLENDING PROCESS The Cuvee

Addition of yeast

SECONDARY FERMENTATION INSIDE THE BOTTLE STORAGE ON YEAST LEES REMOVAL OF YEAST LEES Termed “Riddling & Disgorging” ADDITION OF EXPEDITION LIQUEUR CORKING & FINAL PACKING

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Reserve Wine


The Moscato Winemaking Process

This method is applicable for Two Islands Wines Dragonfly Moscato

HARVESTING THE GRAPES

PRESSING

JUICE

COLD FERMENTATION

COOLING TO STOP FERMENTATION

CLARIFICATION AND STABILISATION

FILTRATION

BOTTLING WITH NATURAL CO2 FROM FERMENTATION

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Hatten Wines Products

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Two Islands Products

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Two Islands Reserve Products

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Chapter 5

WINE SERVICE EQUIPMENT There’s a lot more to serving wine than simply taking the cork out of the bottle and filling up the glass among other things, how to handle and present wine appropriately, how to serve it at the correct temperature, and when to refill your customers’ glasses. Your personality of upselling and presenting the wine to your customer is also you key element.

A PROPER GLASS WILL MAKE ANY WINE TASTE BETTER The larger the glass, the more air the wine gets, awakening the hidden aromas. Younger wines call for bigger, bowled glasses. Use the right glass for the right wine, chilled the glass for White and sparkling wine is help on service the wine. Quick swirl ice cube into the wine glass will be helping for quick solution.

PERFECT THE RITUAL OF OPENING A BOTTLE OF WINE Waiter’s friend A corkscrews those folds, similar to a pocket knife. Some waiter’s friends include a bottle opener, and most have a small blade for removing the foil from the neck of the wine bottle. Now days Cork and Screw Cap is available and both have the same function is the closure on a wine bottle must keep the wine in and oxygen out. Tradition, regulations, cost, the style of wine, and consumer acceptability all influence the closure selected by the producer.

COOLERS Ice bucket with stand overlay with service napkin is another important tools for the wine service as the right temperature is the most important aspect for service the wine. Did you know? A wine that is served too cold is easily warmed, but a wine served too warm can be difficult to chill.

NEARLY EVERY RED WINE TASTES BETTER DECANTED Decanting is the one thing we always forget to do that will greatly improve the flavor of red wine. The classic method is to pour wine into a glass pitcher or wine decanter and let it sit for about 30-45 minutes. The faster way is to use a wine aerator which decants wine almost instantaneously.

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SELLING HATTEN & TWO ISLANDS WHY SELLING HATTEN WINES & TWO ISLANDS RANGE? Our company is proud to be the leader in pioneering the production of quality Balinese wines at affordable prices. Hatten Wines has achieved International recognition and received International Medals and International Recommendations! Thus, made Hatten Wines being voted in the top 10 for fastest improving producers in Asia, Hatten Wines is committed to international standards of quality and taste. They are locally made and did not travel too far, so they are fresh The owner of Hatten Wines Ida Bagus Rai Budarsa has received a Pioneer of Wine at the 2011 Wine for Asia Competition. Our goal is to enhance the Indonesian experience by giving training to understanding that there is a variety of top of the range products available throughout Indonesia both: beverage and food that is made here at home. Our wines are enjoyed by all market sectors: tourists, expatriates, domestic/local and business and Hatten Wines continues to be at the forefront of producing local wines at international standards, adding yet another dimension to their Balinese experience! People arriving in this beautiful country of Indonesia; prefer nothing better than experiencing locally made products such as the “unique� wines of Bali. Our wines are proven to pair perfectly with any kind of cuisine, especially the locals cuisines. By consuming and buying local products we help reducing the footprints and helping creating jobs for the locals, part of giving back to the community. High quality wines with very competitive price compare to other wines

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HOW TO STORE & SERVE WINES STORING

DOES ALL WINE IMPROVE WITH AGE? Not everyday, inexpensive wines. Most wine, red or white, is ready to drink when it’s bought. The wines that benefit and mellow are fine, full-flavored wines such as Cabernet Sauvignon, Merlot, Shiraz, Red Bordeaux and Burgundy, Barolo, and Reserve Rioja and Chianti. HOW ABOUT WHITE WINES? White wines like Chardonnay and Riesling often benefit from at least short-term aging until about two or three years after the vintage date. DO I NEED A CELLAR TO STORE WINE? Not really. Wine is affected by heat, light, and vibration, so it should be stored out of the kitchen and away from machinery such as a refrigerator or washing machine. Boxing up the wine will keep out light well enough, and a closet is usually adequate storage space. Constant temperature is the most important factor. WHAT’S THE BEST TEMPERATURE? The ideal temperature for long-term storage is between 6°C 13 to 18°C; at between 18°C to 22°C, the wine isn’t harmed but will mature faster over several years. For short-term aging, storing wines outside that range shouldn’t be a problem.

SERVING

Most whites should be well chilled to below 6 degrees C, with the exception of Chardonnay, which should be just lightly chilled so it doesn’t lose its complexity and full body. Rosé is more refreshing when chilled lightly. Light red wines like Hatten Aga Red, Beaujolais and Valpolicella benefit from a little chill, the coolness increases their liveliness. In Bali all wines should be served lightly chilled to European room temperature (below 20 degrees C), even Two Islands Cabernet Merlot and Two Islands Shiraz.

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WINE PAIRING Matching wine and food has become an amateur’s game and an expert’s headache in the last few years: this fun and interesting quiz for the palate, has fueled debates and been the source of many magazine articles. Most people have heard of “red wine with red meat, and white wine with white meat or fish”. Although this is not a bad base to start with, it is not a rule of thumb. The only rule about wine is that we should drink what we enjoy… many connoisseurs prefer red wine with tuna, salmon and BBQ chicken, and enjoy white wines with pork, ham and cold beef sandwiches. We highly recommend you explore the facet of sauces: a white meat with a dark rich sauce may be very pleasant with a light red wine. Asian dishes with spices may gain in intensity with a medium sweet white wine. Matching wines with the sauce of the dish will make for an interesting discussion with your dinner party. There is no such thing as a perfect wine for a dish. The cards that follow give idea of how to do food recommendations for each wine, and sometimes they recommend several wines for the same food, we also giving you a tips for doing it. The reality is that wine is versatile and we should be too. A few kinds of food don’t get along well with wines because they contain acids or sulfur or other flavor compounds that are incompatible. Fresh asparagus are a good example, the cabbage family, vinegar also can be a killer for the beautiful flavors of wines.

TIPS : Balance the flavors

• Match mild foods to mild wines and big flavored wines to dishes with a big flavour • Pair rich foods with rich flavored wines

Be Careful with Acids

• Match acids with acids • Keep acidity wine from creamy dishes

Bear provenance in mind

• Food gone well with the wines they grow up with Example: Balinese wines with Balinese foods

Cleanse the palate

• A rich fatty dishes needs a red wine high in tannin to clean the palate • A white wine with fatty foods need a Crisp acidity choice

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*EXAMPLE

Beef Rendang

Ayam Betutu

Sate with Peanut Sauce

Grilled Seafood 41


HOW TO TASTE WINE 1. Appearance

Check out the color, opacity and viscosity (wine legs). You don’t really need to spend more than 5 seconds on this step.

2. Nose

Pick out at least 2 flavors and take your time identifying them. There are 3 types of wine aromas: Primary Aromas come from grapes and include fruit, herb and flower notes Secondary Aromas come from fermentation and yeast aromas. Tertiary Bouquets come from aging, oxidation and oak such as baking spices, nutty aromas and vanilla.

3. Palate

Two elements make up taste: flavor and structure. Flavors such as lemon, raspberry or coconut. Structure such as the level of sweetness, body, alcohol, acidity, and tannin. Profile The taste of wine is also time-based, there is a beginning, middle (mid-palate) and end (finish).

4. Condition

Did the wine taste balanced or out of balance? Did you like the wine? Was this wine unique or unmemorable? Were there any characteristics that shined through and impressed you?

Sweetness in Food

Umami in Food

Acidity in Food

Increases the perception of bitterness, acidity and the burning effect of the alcohol in the wine.

Increase the perception of bitterness, acidity and the burning effect of the alcohol in the wine.

Increases the perception of body, sweetness and fruitiness in the wine.

Decrease the perception of body, sweetness, and fruitiness in the wine.

Decrease the perception of body, sweetness, and fruitiness in the wine.

Decreases the perception of acidity in the wine.

Salt in Food

Bitterness in Food

Increases the perception of body in the wine. Decreases the perception of bitterness and acidity in the wine. Salt is another wine friendly component of food which can help soften some of the harder element. 42

Increases bitterness in wine.

Chili Heat in Food Increases the perception of bitterness, acidity, and alcohol burn. Decreases the perception of body, richness, sweetness and fruitiness in the wine.


EYES

COLOUR DEPTH : watery | pale | medium | dark COLOUR HUE : WHITE : greenish | yellow | straw yellow | gold | amber RED : purplish | ruby | red | garnet | brick | brown ROSÉ : pink | salmon | orange | copper CLARITY : clear | slight haze | cloudy

AROMA / FLAVOUR ASSESSMENT

FRUIT GENERIC DESCRIPTOR : Apple| Pear | Stone Fruit | Citric Fruit | Tropical Fruit | Black Fruit | Red Fruit | Blue Fruit List Specific descriptor(s. . . . . . . . . . . . . . . . . . . . . . . . . . . . NON-FRUIT DESCRIPTOR : Floral | Spice | Herbs List Specific Descriptor(s. . . . . . . . . . . . . . . . . . . . . . . . . . . . EARTH|MINERAL GENERIC DESCRIPTOR : Little|None | Stone|Mineral | Earth|Soil List Specific Earth|Mineral Descriptor(s. . . . . . . . . . . . . . . . USE OF OAK: No Oak |Matured in oak List Specific Wood Descriptor(s. . . . . . . . . . . . . . . . . . . . . .

STRUCTURE ASSESSMENT SUGAR : Dry |Off Dry | Medium Sweet | Sweet | Dessert ACID : Low | Medium minus | Medium | Medium Plus | High ALCOHOL : Low | Medium minus | Medium | Medium Plus | High TANNIN : Low | Medium minus | Medium | Medium Plus | High FINISH : Short | Medium minus | Medium | Medium Plus | Long INITIAL AND FINAL CONCLUSION CLIMATE : Cool |Moderate | Warm STYLE : Old World | New World FOOD PAIRING : Match Perfect | Good | .......................................... .......................................... ..........................................

Neutral | Bad ................... ................... ................... 43


Chapter 6

WINE TERMINOLOGY Acidity. The acid naturally found in grapes contributes to its overall acidity. Low acid wines are described as “smooth” or “round” while high acid wines taste more “crisp.” Acidity is essential and natural in wine, but too little will make the wine taste dull, and too much can make the wine bitter or sour. Aroma. A wine’s aroma refers to individual smells a wine emits, such as fruits, spices or floral flavors.

Balance. Balance refers to the taste of the wine with regard to characteristics like acidity, sweetness, tannin and alcohol content. A quality wine is typically described as well-balanced, meaning no one dominates the others.

Body. The wine’s body is the impression the taster gets from feeling the wine in the mouth. Light-bodied wines feel lighter in the mouth, while full-bodied wines might feel heavy, or big, when tasted. Medium-bodied wines are somewhere in between.

Bouquet. The bouquet refers to the combination of aromas a wine produces, usually noticed by smelling the wine just before tasting. Complexity. Complexity is a term used to describe the depth of a wine, or the characteristics produced by the flavors and aromas in combination. Depth. Depth is a term often used when referring to the complexity, or multi-dimensional flavors of wine.

Fermentation. Fermentation is the process by which natural grape juice sugars are converted to alcohol by wild or cultured yeast. Fermentation usually takes place in a barrel or tank. Finish. The wine’s finish is the aftertaste, or the residual flavors and impression after tasting a wine.

Lees. Lees refers to the sediment that often forms in the bottom of a barrel after fermentation. This sediment is composed of particles of grapes and leftover yeast cells from the fermentation process.

Legs. The dripping lines on the inside of a glass after a wine has been swirled. Legs indicate viscosity or thickness of a wine, and more legs typically indicates a higher alcohol content. Mouthfeel. The texture of a wine when sensed on the mouth and tongue. For example, a sparkling white wine will have a much different mouthfeel than a still red wine. Nose. When talking about wine, the nose refers to the bouquet, or the aromas present when smelling a wine.

Tannins. Tannin refers to the bitter, astringent substance found in grape seeds and stems. Tannin is a preservative, so wines with more tannin can generally be stored, or aged, much longer before it is opened and enjoyed. Red wines are typically higher in tannins than white. Tannins contribute smooth and mellow flavors to aged red wines, but harsher, puckery aftertastes to younger reds. Varietal. The varietal refers to the type, or variety, of grape used to make a wine.

Vintage. A wine’s vintage means the year that the grapes were harvested for making wine.

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WINE MYTOLOGY Myth: Old wine is better. Reality: Much of the time, that’s simply not true, since most wines are made to be consumed within a year or two of their release. The rare exceptions come with a lot of responsibilities attached, beginning with proper storage and a group of knowledgeable and appreciative friends to drink them with when the time comes. Myth: “Legs” are evidence of a high-quality wine Reality: Legs, or tears, as the streaks that run down the glass are called, are simply an indication of viscosity, which is largely attributable to a wine’s alcohol content. The higher the alcohol, the fatter the legs. Myth: Dessert should be paired with a dessert wine. Reality: Almost all sweet desserts will overwhelm even the most intensely sweet wine and end up killing the fruit, resulting in a wine that seems like it’s all acidity. If you insist on drinking wine with dessert, try our Jepun Sparkling Rosé or Alexandria; they are not terribly sweet, with lots of bright, juicy flavours. Myth: Only leftover white wine should be refrigerated. Reality: Cold acts as a preservative as much for red as it does for white, though you’ll have to warm up the red a bit at room temperature before drinking it. If you can’t drink the remainder of a bottle within a few days, put it in the freezer. It will be nearly as good as it was the first night. Myth: Is red wine healthier than white? Reality: Yes, experts say, but not all grapes are created equal. White wine contains resveratrol but not as much as red. On top of lowering bad cholesterol, reserveatrol also helps to prevent damage to blood vessels and prevent blood clots which can lead to heart disease.

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FAQ 1. Why Alexandria is sweeter than Aga White? What is the difference in process? The Alexandria is made from grapes that are riper at harvest (meaning they have more sugar). We do not ferment the Alexandria for as long, therefore not all of the sugars are converted to alcohol, leaving some residual sugar behind (approximately 30g/L) 2. After crushing how much skin contact is needed? For the Aga White and Alexandria we prefer about 2-3 hours of skin contact. Much of the flavor and aroma compounds from grapes comes from epithelial cells just below the skin. Soaking white wines on skins is not a widely used technique, but it allows us to extract a little more flavor and aroma from the grapes. For sparkling wine this is not desirable, because soaking can add a little more structure and astringency to a white wine, and this is not favorable in sparkling wines. Therefore we use only the free-run (top juice) for the sparkling Tunjung, which displays much lighter flavours and aromas that are less fruity. 3. How long is the aging process for each wine? There are two distinct flavor and aroma sources in all wines. 1) Primary flavor/aroma- originates purely from the fruit flavor and quality, the area it was grown, the grape variety, the ripeness at harvest etc. 2) Secondary flavours/aromas- derived only from winemaking procedures/ techniques including the yeast used for fermentation, the fermentation byproducts produced, the aging process, oak used etc. So for fresh white wine and rose we wish to keep as fresh and pure as possible, so it only displays primary fruit flavours. Therefore we do not age it at all and bottle it as quickly as possible. Tunjung, we want it to be complex and display secondary flavours and aromas of bread, butter, cream and toast, which are derived from aging the wine sur-lees. This makes the process called ‘yeast autolysis’ occur (the process of dead yeast cells slowly releasing their cell membrane contents into the wine when wine is aged on yeast lees post fermentation for a minimum of 1 year). Aga Red is a little more like the white wines, we do not want it to be too complex, we would rather it was fresh and fruity. Therefore we only age it for 4 months with only a little oak. Full bodied red wines need to be complex, and they also take longer for the heavy tannins to mature and soften to a point where that are pleasurable in the mouth. Therefore we need to age them for a minimum of 7-10 months with a moderate amount of oak. 4. What is added during 2nd fermentation process for sparkling, how long is 1st fermentation and how long is 2nd fermentation? 1st fermentation is approx. 14 days. Then we put the wine into a bottle. Then we add a specifically measured quantity of sugar and some more yeast to the wine in the bottle to initiate the secondary fermentation, and we close the lid of the bottle. The carbon dioxide produced during the fermentation is trapped in the bottle and dissolves into the wine under pressure, making the wine bubbly. Secondary fermentation is approx. 3 weeks. The aging sur-lees takes approx. 12 months, to build texture and complexity as explained above. 5. What is the process for fortified wines? Fortify means to strengthen, or make stronger. In the case of wine, we ‘fortify’ with strong alcohol spirit produced from grape alcohol. There are many different methods. The method we use originates from Bordeaux in France, although the more traditional techniques originate from Porto in Portugal. In our method there is no fermentation. We simply put the fortifying spirit into the grape juice to make the alcohol percent approximately 16.5%. Then we place the wine in the solera system to age for approx. 5 years, which softens the wine and makes it syrupy in texture.

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6. How is it Two islands processed compared to Hatten range? We use similar winemaking techniques for both ranges. The largest difference is that for the TI range the very first step of winemaking is already done for us in Australia. The first step of winemaking (after harvesting) is to de-stem and crush the grapes (and for whites press the juice out of the grapes). After this process, our Australian contract facility places the grapes or juice (for whites) into 200L containers and freezes them solid for transport to Bali. Once in Bali, we simply thaw the grapes and begin the process of fermentation, ageing, stabilization, filtration, bottling. One slight difference in winemaking, once in Bali, is that the Two Islands wines, since they are grown in Australia, are slightly more full-bodied. Therefore the aging process is slightly longer. We also add more oak to the Shiraz and Cab Merlot and use specific oak for each of these two products. French oak for Cab Mer and American oak for Shiraz. Also, because of the style of Chardonnay we wish to produce, we want a little more secondary characters in this wine to add texture and complexity. Therefore we age this wine sur-lees (as with the sparkling) but in tank, not bottle. Also we use a very small amount of French oak to add complexity. 7. What the difference between Subtropical (Old World / New World) wines vs. New Latitude (tropical) wines? The largest influence on the characters and appearance of a wine is the grape variety, of which there are thousands of different species, cultivars and clones. The climate is the second most influential factor on the flavor and appearance of wine. The soil the grape vines are grown in also plays a huge part in the wine style and characters. These three factors, as well as viticultural practices, winemaking processes and even the people involved in the making and selling of the wines, form the basis of what the French call ‘Terroir’. (Terroir is not just the soil, it is the accumulation of every single factor that makes a bottle of wine). Since our climate and soils are different here in the tropics, we have a whole different range of grape vines that are suitable to grow here. Also the characteristics of the grapes are different due to climatic and soil differences. The differences are specific to each vineyard, but in general, warmer climates such as Bali, produce fruitier flavoured wines than cooler climates. These tropical wines are generally better to drink young and fresh, and generally will not age as well as cool climate wines. Cool climate wines will generally be more savoury, higher in tannin and acid. Tropical wines will generally be fruitier and lighter in body. 8. What are the advantages/disadvantages of New lattitude wines or Hatten Wines vs imported wines? Advantages of new latitude wines: They match the cuisine in the tropics. For example, when you are in France they only drink French wine because it matches their cuisine and lifestyle. The same goes for Italy, Australia etc.

They are much cheaper, which does not reflect that they are ‘not as high in quality’. It is simply because they are produced locally and do not get hit with large importation taxes. They are therefore better value for money than imported wines. They support local industry and business, putting money into the pockets of many farmers, distributors, and other local workers. They are unique. It is impossible to replicate our local wines anywhere in the world.

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Programs Available

The Wine Classroom at Hatten Wines Building

The Wine Classroom at the Hatten Wines Building Is a new facility dedicated to wine education in Bali, with classes ranging from wine appreciation in short and long versions, to a certification in wine knowledge, and Sommelier. Â This industrial chic Wine Classroom is also featuring classes for hospitality professionals ranging from restaurant profitability & wine list efficiency management, to the art of the table. For more Information about Wine Classroom Program, Schedule and Certification contact : widya@hattenwines.com


Programs Available Wine Classes (of 3 hours, 6 and 8 hours) Basic Amature Class (divided into 3 session) - Basic knowledge of wine, Wine Tasting, The art of serving wine, Masterclass with visiting wineries, Glass tasting by Schott Zwiesel, Group appreciation wines & food pairing. Pairing & Selling Wines - The art of wine pairing with your menu, Menu writing, Selling wine and selling a better establishment, Cooking with wine, Wine pairing. Amateur Classes & Home Dinner Parties - Table setting, Flowers for your table, Wines for your party, Planning the perfect dinner party: Choosing the right food & wines for your party, Table etiquette. Food Club cooking groups. Private Wedding Favors Cooking Parties. Indonesia Sommelier Association Bali Chapter by ISA Bali Chapter - Monthly training session for all members.

WSET Level 1 : • Types and styles of wines • Factors that determine the main styles of wine • Principal grape varieties • Styles and characteristics of wine • Storage of wine • Service temperature for the main styles of wine • Opening and serving still and sparkling wines • Faults found in wine • Food and wine pairing principles • Pair wines by style with food • Legal issues relating to the consumption of wine • Social, health and safety issues

WSET Level 2 : • Basic understanding of the factors that influence wine style • Characteristics of the principal grape varieties used in still wine production • Style and quality of still and other regionally important named wines • Methods used in the production of sparkling wines • Methods used in the production of sweet and fortified wines • Key principles and methods used in the production of the principal categories of international spirits • Storage, selection and service of wine


WINE TRAINING HANDBOOK - ENGLISH VERSION 2018  

WINE TRAINING HANDBOOK - ENGLISH VERSION 2018

WINE TRAINING HANDBOOK - ENGLISH VERSION 2018  

WINE TRAINING HANDBOOK - ENGLISH VERSION 2018

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