Wine and Beverage Management: Regional Wine Overview and Styles of Production

This report discusses the regional wine overview and styles of production in Wine and Beverage Management. It covers the history and development of wine production in Australia and Italy, as well as the classification and legislative requirements for wine production.

WINE AND BEVERAGE MANAGEMENT
WINE AND BEVERAGE MANAGEMENT
Assessment 1
Lecture name: Rebecca Spillane
Student Name: Thi Nguyen
Student number: 00158595T
Due date:
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WINE AND BEVERAGE MANAGEMENT
Table of Contents
Introduction......................................................................................................................................2
Regional wine overview..................................................................................................................2
History and development.................................................................................................................3
Australia.......................................................................................................................................3
Italy..............................................................................................................................................3
Styles of wine production................................................................................................................4
Wine production in Australia...................................................................................................4
Wine production in Italy..........................................................................................................5
Classification and legislative requirements.....................................................................................6
Conclusion.......................................................................................................................................6
REFERENCES................................................................................................................................7
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Introduction
One of the most common analogy that comes with age is the one that is compared to
wines. When someone or something becomes older they are assumed to get wiser with
experience. ‘Aging like great wine’ is the idiom that is used to compare the greatness that comes
with age (New, 2013). Thus, the aim of the report will be to justify the statement and compare
the different styles of productions of an old variety wine in Italy and the process of production of
the same. Furthermore the legal requirements for production of such wine will be discussed in
the paper.
Regional wine overview
Wine is an essential part of any food and beverage industry as it through the wine that the
pallets of the guests are warmed up (Zoecklein et al., 2013). There are various industries
blooming in Australia. The wine industry is one of the most overlooked industries in Australia.
The wines that are produced in Australia are sorted by the nature and style of the grapes that are
found in the country. The grapes that are invested in the production of wine are crushed in the
country sides. The highest producer of wine is the Region of South Australia (Robinson &
Harding, 2015). There are around 18 varieties of grapes found in the region that contribute the
highest amount of grapes that is invested in the production of wine (Contreras et al., 2014). On
the other hand, Italy is known for their fashion. They are also reputed across the world for the
variety of wine and the aged wine that is popular across Europe and specifically in Tuscany and
Sicily. The latter has been recognised as the largest producers of wine in the world and credit
goes to the large varieties of wine found in the region (Santini, Cavicchi & Belletti, 2013). Wines
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are popular across Europe and are perfectly suitable for the chilly weathers that they experience
throughout the maximum portion of the year.
History and development
Australia
The production of wine in Australia dates back to the 18th century when, Arthur Phillip,
the governor of that time, called for a feet of wine that was delivered to the port of Sydney (Yoo
et al., 2013). Beer is one of the most recognised, popular and marketed beverages of the country
(Watne & Hakala, 2013). South Australia has been one of the biggest of a variety of wines,
including, sparling, sweet, aromatic and dry white wines. Furthermore, the country started
exporting its wines to Europe ever since 1995 when they developed a repertoire in fresh fruit and
red wines (Harding, 2015).
Italy
Wine is the most popular beverage in Italy. With numerous variety of grapes they are the
highest producers of wine in the world. Furthermore, the wine industry in the country dates back
to more than 4000 years (Duggan, 2014). The Greeks called Italy, Oenotria, which means, the
land of wine (FAVERO, 2013). The same thing is positioned in the mind of people over the
world and has been rationale behind the reputation and popularity of wine in the country. The
collection of aged wine available in the country has increased over the years and has been
characterised by increase of price of the wines over the years.
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Styles of wine production
The methods that are employed in the production of wine determine the quality of the
ultimate output that is produced. Unlike many other beverages, the requirements in production of
wine has to be perfectly met in order to meet the desired outcomes. The following section will
critically evaluate the various steps that are incorporated in the production of the wines.
Wine production in Australia
One of the most popular wines in Australia is the merlot wine (Varsei & Polyakovskiy,
2017). The puckering flavour of raspberry is the reason behind the distinct taste and popularity of
the wine. They come from Merlot grapes (Varsei & Polyakovskiy, 2017). The grapes are known
as Merlot Noir and produced in bunches (Varsei & Polyakovskiy, 2017). This type of grapes
have been accredited for the soft and sweet qualities. The climate for cultivating the same should
be cool. It is unsuitable for any other type of weather. Ideally, the gravel based sandy loam and
ironstone soil is suitable for the production of this type of grape. This nature of the grapes,
grown in forms of bouquet produce the exquisite wine people across the world now and love.
In order to make the Merlot wine, the grapes that have to be assorted have to be of small
size with the sugar levels around 24 brix (Varsei & Polyakovskiy, 2017). The pH content of the
grapes also has to be kept in mind while making the wine. The pH level of the wine has to
around the 3.3 mark with the acid content not exceeding 0.78 (Varsei & Polyakovskiy, 2017).
Negligibly lower amount of brix would make the wine feel richer and that is subject to varying
perceptions and taste. The producers of the wine should not worry about the levels of pH of the
wine too much since excess of pH will lead to formulation of alcohol that would be appreciated
by users. While, the latter is not much important during the production of the merlot wine, one
has to be precise regarding the temperate, which has to be around 28-30 degree Celsius.
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Wine production in Italy
. Chianti is one of the most highly accredited wines that is found all over the world
(Zhu eta l., 2016). This type of wine is considered a luxury and is appreciated across all parts of
the world for their distinct light nature and its acidic taste. Chianti Carmignano has been
recognised as a wine that is characterised by one of the most critical processes of production.
The rich dark colour of the wine exudes a premium feel and is highly appreciated by the niche.
The grapes that are selected for making of the Chianti Carmignano wine are the
Sangiovese grapes (Zhu eta l., 2016). The grapes are dark black in colour and contribute to the
distinct blood red colour of the Chianti Carmignano. This type of grape was first cultivated in the
north Romagna north eastern region of Tuscany. The preparation of the wine begins with
selection of the grapes of the highest possible quality. The highest graded grapes can be found in
very dark shade of blood red. It is followed by the step of crushing and pressing. Traditionally
Chianti Carmignano was crushed using large grinders. These days this process is carried out
using the mechanical presses. None of the part of the grapes are wasted and the pressing involves
the seeds and the skin. Since the wine is of aged nature, it involves a degree of fermentation. The
juice that is thus formed after the crushing process can be fermented using yeast within 10 hours.
The wine thus formed cannot be consumer, thus it needs the next step that is clarification where
the yeast, proteins and tannins are removed. After this it is stored on large oak barrels (Zhu eta l.,
2016). The longer the wine ages, the richer the tanginess and darker the colour gets. They are
stored and segregate according to the aging requirement and are bottled accordingly.
Classification and legislative requirements
The Carmignano aged wine is classified as a wine that is meant for the niche users. It is
considered as a luxury, exported all over the world. However, it is rare as a result of the aging
that goes into creation of the same. The wine abides by the laws that have been established in the
Italian parliament. The laws governing the rights of the producers of wine in Country are
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protected by Denominazione di Orginine Controllata 1963 (Pettinello, 2017). The wine laws of
Italy are known as ‘Le Legge” The wines in the country are characterised on the basis of four
levels of quality. Vino de Travola is the term that is used for the entry level table wines that are
consumed in the country. Indicazione Geografica Tipica has been recognised as the second level
of wines after the table wines. Chianti falls in the category of Denominazione di Orginine
Controllata. The fourth level is known as Denominazine di Origine Controlla e Grantita. The
aforementioned categories of the legislation define the criterion of wine production and
distribution.
Merlot wine is classified as a mass consumption wine that can be consumed by the masses. Since
the wine needs no aging, they are fairly easy to make and can also can be prepared in house. The
commercial use of the wine is bounded by the Wine Australia Act 2013 (Anderson & Aryal,
2015). The wine legislation in the country are provided by the Phylloxera and Grape Industry
Act that was established in 1995, the act controls disease outspread in vineyards, furthermore,
support is provided to the grape industry. Furthermore acts such as the Wine grapes Industry Act
1991 and Primary industry of Funding Schemes Act 1998 provide help to the vineyards in the
Southern Australia in terms of marketing.
Conclusion
Wines forms and essential part of the food and beverages industry. Thus mangers and the
front house staff have to be aware of various selection of wines. Furthermore, it also helps in
giving the guests a comprehensive service if the staff and especially the mangers have
information about the methods of creation and history of the wines and the regions they originate
from. Merlot wine is a popular wine form Australia and is loved throughout the globe. Italy’s
Chianti Carmignano is one of the finest aged wines that is available in Italy and throughout the
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world. The rich taste of the wine is the reason behind the repertoire of Italy as one the biggest
producers of wine in the world. Both wines go through steps in manufacturing that has to be
closely monitored in order to attain the desired form of the final product. Thus, the necessary
steps are to be followed.
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REFERENCES
Anderson, K., & Aryal, N. R. (2015). Growth and cycles in Australia’s wine industry: a
statistical compendium, 1843 to 2013. University of Adelaide Press.
Contreras, A., Hidalgo, C., Henschke, P. A., Chambers, P. J., Curtin, C., & Varela, C. (2014).
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in
wine. Appl. Environ. Microbiol., 80(5), 1670-1678.
Duggan, C. (2014). A concise history of Italy. Cambridge University Press.
FAVERO, V. (2013). ITALIAN FINE WINE MARKET.
Harding, J. (2015). The Oxford companion to wine. Oxford University Press.
NEW, C. O. (2013). Advertising and Wine Language: Considerations on New Consumption
Patterns.
Pettinello, S. (2017). Passaggio da DOC a DOCG e performance economico-finanziaria: il caso
dei prosecco di Conegliano-Valdobbiadene.
Robinson, J., & Harding, J. (Eds.). (2015). The Oxford companion to wine. American Chemical
Society.
Santini, C., Cavicchi, A., & Belletti, E. (2013). Preserving the authenticity of food and wine
festivals: the case of Italy. IL CAPITALE CULTURALE. Studies on the Value of Cultural
Heritage, (8), 251-271.
Varsei, M., & Polyakovskiy, S. (2017). Sustainable supply chain network design: A case of the
wine industry in Australia. Omega, 66, 236-247.
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Watne, T. A., & Hakala, H. (2013). Inventor, founder or developer? An enquiry into the passion
that drives craft breweries in Victoria, Australia. Journal of Marketing Development and
Competitiveness, 7(3), 54-67.
Yoo, Y. J., Saliba, A. J., MacDonald, J. B., Prenzler, P. D., & Ryan, D. (2013). A cross-cultural
study of wine consumers with respect to health benefits of wine. Food Quality and
Preference, 28(2), 531-538.
Zhu, X., Moriondo, M., van Ierland, E. C., Trombi, G., & Bindi, M. (2016). A model-based
assessment of adaptation options for Chianti wine production in Tuscany (Italy) under
climate change. Regional environmental change, 16(1), 85-96.
Zoecklein, B., Fugelsang, K. C., Gump, B. H., & Nury, F. S. (2013). Wine analysis and
production. Springer Science & Business Media.
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