Wine Stems
Wine Stems
A Taste of Wine
Red Wine
The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
White Wine
When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.
Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.
Sweet Dessert Wines
Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.
About the Author
Written by Mark Buckingham for Rentaccomspain.com. Rent or buy your perfect Spanish retreat direct from the owner.
Find other articles on Spain http://www.articles2use.com
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How to be a wine snob
If you love the glory as a wine lover, there is an easy way to gain this reputation. Next time you are served a glass of wine, lift it by the stem (not the toilet). Wave under your nose in a circular motion. The smell of wine and thoughtfully. Take a sip, cautiously. Then find fault with him. This is the sure way to make others respect you and take you well informed so far benefited only present as a wine snob.
If on the other hand, you really want to cure your fear of unpronounceable wine labels, wine to celebrate their own in a discussion, to avoid victims of bad guys, and enjoy this delicious drink without the risk of committing social disaster, take heart now. This article will help you unravel the mystery surrounding many of the thousands of different liquids known as wine.
It not lack of information, but also more quantity of information "which is disconcerting and defeat those who seek the pleasure of tasting simple tips is largely responsible for this mystery. Millions of words written and spoken in praise and explanation of wine without an explanation of the explanation. During this time, the product itself becomes increasingly caught in a maze of overlapping type names, geographical indications, wine, and generally confused Mumbo Jumbo is quite unintelligible to 99 out of 100 merchants and restaurateurs who sell the product.
The average American, who sometimes vaguely wondered what a particular content of the bottle may taste, but not inclined to undertake lengthy investigations, simply follow the shelves, neglects or wine to the restaurant and buy beer coca-cola, or rather Bourbon.
Why this mix still exist? Why not say the labels of wine in simple language what they mean? Who takes the letters of the terrible year of harvest and operating temperatures, why? Who decrees of white wine with fish, red wine with red meat, long-stemmed glasses for Rhine, the Court of Burgundy? Why not different kinds of wine given simple names, such as those relating to different types of canned soups, so that a novice can read the label and choose the year for Serve with your steak?
A lot of the complexity of wine can be attributed to its charm. Its romantic qualities, possessed by no other food or drink, to receive as much attention tends to obscure its function as a beverage.
The tribute to wine is richly deserved. As the blood of grapes awarded by the nature of the magic power to create happiness, it has sacred religious symbolism. Its beginnings are lost in antiquity, its ancient history dating back to the hieroglyphics of Egypt and Babylon, written in Greek and Roman poets, and not less than one hundred and 65 references in the Bible.
Philosophers and physicians have sung the praises of the wine since the dawn of civilization, as a complement to life, health and happiness. gastronomic modern and cookbook authors who praise as a constant companion of gastronomy. For all ages man has been associated with Day, philosophy, art, music and love.
No wonder that his lawyers are trying to preserve these intangible assets, Romantic qualities. It is also understandable that the proud heritage, the tradition of wine, even if a source of perplexity as to the general public, remain largely regulating the production and nomenclature.
Helping to weave the fabric thicker are more loyal friends and admirers of wine, the cult of the amateur of Great Britain and the U.S., whose number grows with the sale of books and gourmet global expansion of such organizations as the International Wine and Food. These worshipers Baco regards varieties of red and white in the way the philatelist, who never uses his specimens to mail his letters, refers to stamps that accumulates.
As to prove the object of his affection (a kind of pleasure denied stamp collectors), fans to discuss the best wine bottle age for Cabernet Sauvignon, Brut Champagne wrong to serve with dessert, and fine distinctions between vintages, differences quite imperceptible to the average consumer, and often also imperceptible (unless they look at the labels) for the experts themselves.
About the Author
Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in
red and white varietals
, the history of California wines, and food and drink. For an amazing selection of varietals such as
Cabernet Sauvignon
, please visit
http://www.wineaccess.com
.