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Wine Class - Austraila and New Zealand
Tuesday, November 04, 2014, 07:00pm
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 Tuesday, November 4th, 2014 at 7pm
"Introduction to Australia/New Zealand"
The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year to the international export market with only about 40% of production consumed domestically. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism. Australia's wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. The wine regions in each of these states produce different wine varieties and styles that take advantage of the particular Terroir such as: climatic differences, topography and soil types. With the major varieties being predominantly Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot Noir, Riesling, and Sauvignon blanc. Additionally, New Zealand is home to what many wine critics consider the world’s best Sauvignon blanc. Oz Clarke, a well-known British wine critic wrote in the 1990s that New Zealand Sauvignon blanc was "arguably the best in the world". Historically, Sauvignon blanc has been used in many French regions in both AOC and Vin de Pays wine. The most famous had been France’s Sancerre. It is also the grape used to make Pouilly Fumé. Following Robert Mondavi's lead in renaming Californian Sauvignon blanc Fumé Blanc (partially in reference to Pouilly Fumé and partially to denote the smokiness of the wine produced due to flinty soil properties and partial oak barrel ageing) there was a trend for oaked Sauvignon blanc in New Zealand during the late 1980s. Later the fashion for strong oaky overtones and also the name waned. In the 1980s, wineries in New Zealand, especially in the Marlborough region, began producing outstanding, some critics said unforgettable, Sauvignon blanc.

- The vinification/viticulture of each wine region (the wine making/wine growing), and the laws that pertain to them
- Identify the major wine producing regions of Australia/New Zealand
- Describe the climate and geography of those regions
- Identify significant vineyards/topography/soil types and/or micro-climates/macro-climates within these major areas
-  How to appropriately purchase Australian/New Zealand wine from a wine shop/Order Italian wine from a restaurant menu
- Articulate important Australian/New Zealand wine terms
- Matching Aussie/Kiwi wines with foods
This course is taught in a classroom setting. You will receive a handout(s) containing subsequent information, maps, and additional pamphlets.
Cost $25.00/person
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