Drinking Wines

Harvesting Your Red Wine Grapes - The first step in making red wine is to have the grapes perfectly ready to be picked. They need to be harvested not only at the proper time in their life cycle, but also at the right time of day to ensure the acids and sugars are all at the right balance for the wine.

Red wine grapes should contain enough sugar to be considered ripe and be able to attain the alcohol content you are aiming for. They must also have the right balance of acids. This means hang-time on the vine until the grapes have met the proper quality factors. A sugar content of 24 Brix at harvest will give you about 12% alcohol.

De-stemming and Crushing - This step in making red wine removes the stems from the grape bunches, and crushes the grapes (but does not press them) so that the juices are exposed to the yeast for fermenting. This will also expose the skins so they can impart color to the wine while in the primary fermentation.

This step in making red wine can be done manually by squeezing the grape bunches over a grate with holes to allow the grapes and juice to go through while leaving the stems behind. I’ve used old Coke crates, perforated plates, and other means to accomplish this. (Depending on the type of wine, the stems could be left in for a more tannic flavor or removed). This mix of wine is called must and is put into a fermentation vat.

You can always stomp the grapes and remove the stems afterwards - the old fashioned way. There are crusher/destemmer machines that can be purchased if you have a lot of grapes to crush. If you are going to adjust the acidity, this is the time to do this.

Primary Fermentation - The must is held in a vat that can be made of food grade plastic, glass, or stainless steel for fermentation. In whichever container, the sugars inside the grapes are turned into alcohol by yeasts. The yeast used should be specific for red wine. This fermentation process typically takes from 3-4 weeks.

How long the must (juice and grape solids) is allowed to sit, picking up flavor, color and tannin is up to the wine maker. Too long and the wine is bitter, to short and it is thin. Temperature is very important during this stage - it also affects flavour and color.

Punching Down the Skins - Skin and other solids float to the top as fermentation proceeds. The carbon dioxide gas given off by the fermentation process pushes them to the surface of the developing wine. The rising skins are called the cap and need to be pushed back down to stay in contact with the must. This should be done a couple of times a day. As you punch down the cap, you will notice that the wine is taking on more color from the contact with the skins.

End of Primary Fermentation(?) - The winemaker must decide if the must has fermented long enough. This will take a few days to a week. Much of this decision depends on how much color you want in your red wine. Generally, the wine has not completely fermented at this time. There still should be some residual sugar that will need to go through further fermentation.

Remove Free Run and Press - At the end of the primary fermentation, the must is put into the wine press. The best quality wine is made just from the juice portion of the must. Many wine makers allow this to run off and save it for the best red wines. The rest of the drier must (now called pomace) is pressed.

Pressing squeezes the remaining juice out of the pomace. If you do it too hard, or too many times, you get low quality wine. You can save the pressings separately from the free-run or it can be combined. This pressed wine will take longer to become clear and ready for bottling.

Secondary Fermentation - The juice, now wine, needs to settle after this ordeal and continue to ferment out all the residual sugars. During this time, the wine should be stored in glass carboys fitted with fermentation locks.

Fermentation locks keep oxygen out of the wine while allowing the carbon dioxide from fermentation to escape. Without them, oxidation will occur and the wine will spoil into vinegar or something worse. In the lack of oxygen, the wine undergoes subtle changes that affect the flavors of the resulting wine.

Malo-Lactic Fermentation - Many red wines need a non-alcoholic fermentation to remove excess acidity. This secondary fermentation will turn the tart malic acid (of green apples) into the softer lactic acid (of milk). A special malo-lactic bacteria is added which allows malolactic fermentation to occur. This is done during the secondary fermentation. Wines are held at about 72F during, or at least at the end, of the secondary fermentation to favor this activity. The yeast that has settled to the bottom during the secondary fermentation also favors this process.

Racking and Clarification - Moving the wine from one container to a new container by siphoning allows you to leave solids and anything that might cloud the wine, behind. This clears the wine and prepares it for bottling. Fermentation locks must be employed with each racking to keep the wine from spoiling. Wine is racked at least once but more may be needed to assist clarification.

Cold Stabilization - During one of the aging stages between rackings and bottling, the wine can be placed in the cold of refridgeration to be stabilized. This cold period will make the cream of tarter settle out of the wine and reduce the acidity further. The wine is then racked off the cream of tartar during the next racking. I suggest you do this early in the racking and aging process of making red wine.

Aging - The wine is stored for anywhere from 9 months to 2 1/2 years to give it the correct amount of flavor. Oak barrels can be used for aging but they are very expensive. Nowdays, when making red wine at home, oak chips are used. The amount of time you age your wine with oak depends on the flavors that you wish. At the end of the aging period, you will be ready to bottle.

Fining or filtering - At the end of the aging period it helps to remove anything that may be making the wine cloudy. This can be accomplished with various fining agents (like sparkalloid), with filtering, or both. This makes the wine crystal clear for bottling and will prevent any sediments from forming during bottle aging.

Bottling - This is done carefully so that the wine does not come in contact with air. Finer wines may be stored for several years in bottles before they are drunk. But I suggest that a minimum of 6 months to a year lapse before drinking.

So there are the steps in making red wine. Properly done, you will have a wine that will not only give you drinking pleasure, but will make you the envy of your family and friends.

Jim Bruce has been making growing grapes and making wine since 1974. You too can grow your own wine grapes. Interested in growing your own grapes for making wine? You can buy his Tips for Growing Grapes eBook at http://www.grapegrowingbook.com

As touched upon in my article Making Red, Rose and Sparkling wine, there are three different ways to create the bubbles in sparkling wine or Champagne. The first method was carbonation, the same method used to make a can of soda fizzy and also the cheapest method for making sparkling wine. Method number two was called the transfer method in which a sweetened base has yeast added to it and is allowed to ferment a second time in an enclosed tank so the building carbon dioxide cannot escape. After fermentation, the wine is then clarified and re-sweetened if necessary before being bottled under pressure. This method is used to produce medium price range sparkling wine. The last method and most complex is m?thode champenoise, used in creating the best quality wines. But what exactly is m?thode champenoise?

The m?thode champenoise starts with the first fermentation held in either small oak barrels or large steel vats with temperature controls. The use of oak barrels is less common, however. After this first fermentation is complete, the wine is put through malolactic fermentation. This is when the wine maker takes hundreds of different fermented batches of wine from different vintages and grapes and blends them together. This new mixture is then sealed in bottles with a wine-sugar liqueur called ?liqueur de tirage? and yeast. Fermentation happens inside the sealed bottles from one to three years typically and creates a build up of carbon dioxide.

The dead yeast inside the bottle form a deposit on the bottom of the bottle and needs to be removed. To do this bottles are placed horizontally on wooden racks and turned an eight every day and tilted until the bottles are vertically upside down. The neck of the bottle now contains the sediments of dead yeast; the neck is frozen using a brine solution so disgorgement (d?gorgement) can take place.

The seals are removed from the now frozen bottlenecks and the built up gases force the frozen sediment out of the bottle. A sugary wine, ?liqueur d?exp?dition? is used to top up the bottles to help offset the acidity of the base wine. Next corks are inserted and wired down to prevent popping from the gas pressure and the bottles are ready for sale.

This method takes much longer than the other two methods but it is for this reason wines made this way are more expensive and much higher quality. Examples of wine created using the m?thode champenoise are Dom P?rignon (credited with first using this method), Bollinger, and Mo?t & Chandon. It is important to note, however that the European Union has ruled that the term m?thode champenoise can only be used Champagne region wines. Any other sparkling wine must use the EU appointed term, M?thode traditionnelle (French for ?traditional method?). However, m?thode champenoise remains in use for wines in many non-European countries, but these wines cannot be imported to the EU.

Finest Wine Racks is a major supplier of a variety of wine racks including wood wine racks, wrought iron wine racks, counter top wine racks, free standing wine racks, hanging wine racks, and wine rack kits.

Ken Finnigan - CEO
Finest Wine Racks

Wine has been called the drink of the gods. This may be debatable, but it has definitely been the drink of the ages. Here is an overview of wine you can sip on.

An Overview of Wine ? The Drink of Gods

Wine is one of the oldest drinks known to mankind. Although historians may not be entirely sure that this is how the fermentation of wine started, an overview of the history of wine is full of interesting tidbits.

Made of fermented grape juice, wine is an alcoholic beverage that is both made and drunk in many parts of the world. The history of wine starts over 5000 years ago. It was said to have been discovered when grapes were left for too long in amphorae or earthenware jugs. These grapes somehow became tainted with wild yeast, which caused the grapes to ferment. Some courageous individual took a drink and realized the fermentation process had produced something that would be come known as wine.

There are several different basic types of wine. The most basic breakdown is red wine and white wine. When the grapes that make these varieties of wine are combined, a rose or blush wine can be created. If the wine is allowed to ferment in a way that produces carbon dioxide bubbles, it becomes a sparkling wine. If the sparkling wine comes from a particular region in France called Champagne, it is known as Champagne. There are also fortified wines ? these wines are also fermented from grapes, but additional amounts of alcohol from other sources are added to the wine to raise its alcohol content. An example of a fortified wine is brandy.

Making wine is not an easy process ? the fermentation of a really good wine may take years or even decades to complete. The type of oak barrel that wine is typically fermented in is also the result of a difficult process. Out of the 400 species of oak that grow on Earth, only 20 species are used in oak barrels for winemaking. Of those 20 species, only 5 percent of the wood taken from these trees is deemed good enough to be made into wine barrels.

The amount of grapes needed to produce quality wine is another of the many mind boggling wine tidbits known. Generally, it takes four clusters or 300 grapes to produce just one bottle of wine. Since there are only about 40 clusters of grapes produced on a grapevine per year, this means that each vine is only capable of making 10 bottles of wine. Given this fact, it is pretty amazing that wine is as cheap as we find it.

As you can see, wine is a not a simple fermentation process. The next time you drink a glass of your favorite chardonnay, think about the difficult journey that it made from grape to bottle.

Xavier Moldini is with WineriesforYou.com - a directory of wineries.

As touched upon in the preceding article, ?Making White Wine, a Labour of Love? making wine is a very time consuming and difficult job. Timing must be perfect as does combinations of ingredients. The same goes for all other types of wine: red, rose and sparkling.

Ros? wine is a red wine that is made with the same methods of a white wine. The production is the same except that the skins are thrown in with the juice. Few winemakers prefer to make ros? wine by mixing some red wine into white wine, but this is not the popular method. When using the skins to make ros? wine most important thing is to only leave the skins in with the juice for a short period of time, long enough to give it that rose color and make it ever so slightly tannic.

Making red wine involves using the entire grape except for the stalks. The grapes are de-stemmed and crushed, but instead of filtering the skins from the juice the skins are transferred to open top tanks where they are continuously stirred so the flavor and color from the skins will become infused with the wine during fermentation. The wine is then filtered to remove the skins and put into barrels to age from six months up to two years before being bottled and sold.

Then you have sparkling wine or Champagne. Because of the Treaty of Madrid in 1891 and the Treaty of Versailles in, only wines from the French region of Champagne are allowed to be called as such, which is why everything else is referred to as sparkling wine. However it is important to note that the United States never ratified the treaty and therefore some wine makers today use the term Champagne on their bottles, only if the original place of origin is on the label as well to prevent confusion. The wines most commonly used are Chardonnay, Pinot Noir or Pinot Meunier. The first step is to have a ?base wine? which is usually made from very acidic grapes giving it a horrible taste. The next step involves getting the bubbles into the wine.

There are three methods that can be used to get bubbles into wine, carbonation, transfer method and m?thode champenoise. Carbonation, the same method used in soft drinks, is the cheapest. Carbon dioxide is pumped into a wine tank and then the wine is bottled under pressure to prevent the case from escaping. The transfer method is when a sweetened base has yeast added to it and is allowed to ferment a second time in an enclosed tank so the building carbon dioxide cannot escape. After fermentation, the wine is then clarified and re-sweetened if necessary before being bottled under pressure. This method is used to produce medium price range sparkling wine. The final method is m?thode champenoise, which is when the wine has a second fermentation in the bottle. This method is used to produce the best quality wines.

Making wine is an art form. It takes knowledge, skill but most of all patience. The process of making wine from picking the grapes to bottling can be months or years, which is why winemakers are so passionate about their work. So the next time you pour yourself a glass, think about the voyage those little grapes have made.

Finest Wine Racks is a major supplier of a variety of wine racks including wood wine racks, wrought iron wine racks, counter top wine racks, free standing wine racks, hanging wine racks, and wine rack kits.

Ken Finnigan - CEO
Finest Wine Racks

Whether you are serving it to your guests while entertaining, using it to create luscious dishes, or simply enjoying its’ company, whatever the occasion, this libation reigns the kingdom of fine indulgence and has been doing so for centuries. The conception of wine has been dated as far back as 8000-4000BC in Mesopotamia. Having thousands of years to further perfect the wine making process, this sexy beverage is a palate pleaser like no other providing a continuous adventure for pleasure seekers in this arena where no bottle is quite like the other. Each and every wine has its’ tale to tell, so indulge and listen carefully, for this libation is quite capable of taking you to places you have most likely never been before!

Wine is an enormous subject that is constantly evolving which can often lead to intimidation. Where do you begin? The important thing is that you do! The enormity of wine is not justification for not trying any, but it is reason to be shy about it. So let’s get down to the basics and get you on your way to a life happily filled with wine!

Creation

Wine is created through the fermentation process of crushed grapes. Grapes are pressed to release their juices which are combined with yeast to initiate the fermentation process. This process converts sugar into alcohol and concludes once the alcohol reaches such a level as to kill the remaining yeast. This yeast is naturally occurring in the skin of grapes but is rarely used in today’s wine making process as isolated yeast strains now exist that can not only act as a fermentation catalyst but contribute a unique style to the wine as well.

What’s in a name?

Every wine is derived from either a single grape or from several. These grapes are also referred to as varietals. Each varietal has a unique name which in turn represents certain characteristics. A wine characteristic refers to anything that reflects a resemblance to a scent, taste, or flavor and also includes mouth feel such as the weight of the wine when on the palate. Let’s use the chardonnay grape as an example. Chardonnay classically presents characteristics of citrus, pear, and pineapple to fig, honey, vanilla and butter. This wine can also be characterized as being full and rich, or simple and crisp. This variance in characteristics is what makes wine so mind-blowing and mind-boggling!

There are several factors that contribute to the final result of a wine. Geographic location of where the vines are planted, the weather of that region, the vines themselves, soil conditions and of course the actual wine making process. With all of these factors considered it is understandable why someone who may enjoy one chardonnay, may not enjoy the next. All the more reason to not give up and keep on trying!!

All varietals exude certain characteristics which can aid in determining one wine from another. This differentiation also contributes to your own approval and disapproval of certain wines. Some are light bodied and fruity, others are full bodied and earthy, whatever your style, there is bound to be a grape varietal that will satisfy.

Our chart below is an excellent tool to use when purchasing and/or tasting wine. The left column represents several popular wine varietals while the right column displays typical characteristics of that particular varietal.

White Varietals and Characteristics

Riesling - Light; Sweet/dry. Tangy, fruity. Citrus, apple, pear, melon, nectarine, peach, apricot.

Gewurztraminer - Light; Sweet, dry. Grapefruit, lychee, apple, nectarine, nutmeg, clove, ginger, spice, floral.

Semillon - Med-Full; Often rich. Lemon, lime, honey, butter.

Chenin Blanc - Light; Off dry. Peach, pear, quince, melon, herbal tea, mineral.

Viognier - Light-med; Floral, honey, apricots, pear.

Sauvignon Blanc - Light-Med; Citrus, gooseberry, lemon, melon, herbal, bell pepper, grassy.

Pinot Blanc - Light-Med; Dry, crisp. Citrus, apple, pear, melon, sweet pea.

Pinot Gris/Grigio - Light; Fruitier and soft. Citrus, apple, pear, peach, melon, honey, vanilla.

Grigio - Crisper, more citrusy.

Chardonnay - Med-full; Dry, rich. Citrus, apple, tropical fruit, fig, honey, hazelnut, butterscotch, butter, popcorn.

Red Varietals and Characteristics

Gamay - Light; Tangy, fruity, cranberry.

Pinot Noir - Light-Med; Cherry, strawberry, clove, mint, truffle, cloves, smoke, sage.

Sangiovese - Med; Sweet and sour, dark cherry, tobacco, earthy, almond, herbs, tea.

Barbera - Med-Full; Ripe red fruit, currant, cherry, herbal.

Cabernet Franc - Med; Dry, berry, fruity, herbal, smoky.

Grenache - Med; Black fruit, anise, smoky, herbal.

Cabernet Sauvignon - Med-Full; Cherry, plum, currant, pepper, bell pepper, cedar, vanilla, mint, chocolate, tea, tobacco.

Shiraz/Syrah - Full; Raspberry, spice, black pepper, blackberry, plum, tar.

Zinfandel - Full; Juicy, robust, jammy, berry flavors, spices.

Red vs. White

So what’s the deal with color? We all know wine to be red, white, and rose, or blush as some call it, but the juice is really all the same! Have you ever looked at the flesh of a red grape before? It is the same as a green grape, therefore if wine exists in a variety of hues then the color must come from….of course, the skin! Often white wine is made from red grapes, in fact, most great champagne would not exist without, so don’t be fooled, pink grapes do not exist! Yes, red and white grapes appear the same in juice form but when their skin is added to the wine making picture a whole other story begins!

The many gorgeous hues of red evident in red wine is a result of allowing red grapes to ferment with their skins, however color is not the only thing affected by the skin of a grape. I am sure you have tasted a wine, a red wine in particular that makes your mouth pucker; an astringent sensation on the palate if you will. What you experienced is known as tannin.

Tannin is a natural substance found in the skins, stems, and seeds of grapes. You can experience this sensation in young whites however it is more commonly found in red wines. Allowing the juice to ferment with skins will in turn generate a higher level of tannin to exist in the resulting wine. It is no secret that many people have a preference for either white or red wine. A very tannic wine is often a reason for dislike especially if you are new to wine. There are several varieties associated with being quite tannic, Cabernet Sauvignon, Nebbiolo, Syrah, Petite Syrah, Zinfandel, are to name a few however in the game of wine you will not know until you try!

Every wine will possess its own unique color. A wine’s color can reveal its story, and to experienced blind tasters, provide necessary clues in pinpointing a correct assumption. Each grape variety generally exudes a certain range of hues however age and wood barrel aging will also have an affect on color. So evidently there is much more to color than just red and white!

Wine is an endless educational journey even for those most experienced in this subject so it is vital to explore and try new and exciting wines as often as your time allows!

So get out there, get tasting, and have fun!

Jennie Wills has been a hospitality expert for 10 years whose passion for home renovation, food and drink has lead to the successful launch of http://www.thesexykitchen.com ; a web-site dedicated to kitchen design, renovation, party planning, hospitality and much more. Perhaps you have a passion or hobby you?d like to write about. Discover how to turn your passion into a successful website, visit http://www.succeed-from-your-passion.com to learn how.