Learning About Making Different Wines

The development of wine is an incredibly outstanding harmony of fruit, time and expertise. Reds, Whites and Sweet Dessert Wine productions all require very specified process which are touched on briefly in this particular post about making different wines.

The world of red wines is an exciting, rich and magnificent world filled with everything from the nuanced subtlety of a gentle South African Merlot to the acute splendor of Sangre de Toro, "Blood of the Bull" from Spain. Any place it originates from, the standard method to create it hasn't changed.

With red wines, grapes go through the initial process of being de-stemmed. This is a process of getting rid of the grapes from the shoots to which they are attached. As soon as a batch of grapes has been de-stemmed it can begin the method in which they are positioned in the press.

They wine press is where they are compressed into a paste which then releases the must (the liquid of the fruit). The resulting paste (or pomace) and must blend must then spend time together in a cask. It is the duration of time that the mix settles with the must in contact with the grape skin and pulp that determines the character of the finished wine.

The wine creator then identifies the correct amount of time for this blend to rest. When he decides the right amount of time has passed, the juice is drawn off and yeast is added to the juice to begin the fermentation process. The remaining pomace is typically returned to the vineyard where it can now be made use of as an eco-friendly fertilizer.

Once the color and sugar content is determined to be precise the cask valve is opened the primary juice, which is the very best high quality wine, is moved into several containers where the fermentation process is finalized.

'Pressed wines', which are full of tannin, are created from the leftover solids. They have a strong color and are generally mixed with the first juice in numerous varied methods for making different wines of assorted strengths and flavors.

Once the fermentation process is complete, the wine is either bottled immediately, or left to age.

The procedure for white wines begin much in the same way. When making white wine it is very important not to harm 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 divided from the skins and additional solids.

At this phase the solids are disregarded and the remaining "must" is slightly refrigerated before being moved into a stainless steel cask where it is allowed to ferment. Care is taken to preserve the climate throughout fermenting which protects the tender aromas of the finished wine.

As soon as the fermentation technique is complete, the finished wine is poured off taking care to prevent the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and prepared to be sold, and is best consumed within two years.

Dessert wines are known for their rich sweetness which is why they are enjoyed after a nice meal. They are generated in rather a different manner than the past two explored...

Dessert wines are produced in one of two ways. In the first technique, Botrytis Cinera, a fungus that develops very rapidly, is used. This changes the fruit and modifies the color and also changes the acid elements and sugar levels. The second procedure is to disrupt the fermentation procedure by including alcohol. This procedure creates a solid, sweet wine where the grape is the main essence.

Grapes used for sweet wines are of the white Moscatel and Garnacha assortments which, along with the development process, leave the wine with a mushroom type smell as the wine bottle is opened.

Because you have learned the basics principles in the production of 3 of the prominent wines taken pleasure in around the world, head out and enjoy some.

Robert regularly publishes articles on the wine and food industry with focus mainly on the wine industry including about making different wines. He is an avid wine connoisseur and belongs to his favorite wine club at http://www.wineofthemonthclub.com and writes for several blogs including the wine tv site found at http://www.wineofthemonthclub.tv

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The producer La Castellaccia is located in Tuscany halfway between Florence and Sienna. They use organic fertilizer and the grapes are hand picked. Check out their website for more information on their production process. Interestingly enough these people also run a stud farm for a horse breed that originated in Turkmenistan.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed La Castellaccia Chianti Colli Senesi 2007 13.7% alcohol about $ 15.50

Let's start by quoting the marketing materials.

Description: Our Quality Assurance Laboratory has determined this wine contains 25 mg/L of free sulphur. Tasting Note: Generous and finely made using traditional Chianti grapes of Sangiovese, Canaiolo and Ciliegiolo, from the Siena hills, this Chianti breaks with tradition by using no oak ageing. There are intense aromas of blackberry, blueberry and spice. Dry, excellent fruit core with an equally impressive freshness for balance. Full-bodied with a long fruit-forward finish. Almost New World in style. Enjoy with spaghetti and meatballs. (VINTAGES panel, Nov. 2008) And now for my review.

The first sips indicated quite a bit of fruit. There didn't seem to be any tannins. The initial food pairing involved an overcooked commercial barbecued chicken breast, a tomato and garlic salsa, and potatoes roasted in chicken fat. In the presence of the meat the wine was a bit thin but spicy. With the salad the wine's fruit started to come out. In the presence of the potatoes the wine's acidity was brushed with harshness but I did taste some black cherry.

The second pairing involved slow-cooked beef ribs with sliced potatoes. The Chianti was harsh and not at all round. There was some tobacco but I also noticed an aftertaste. I swirled the wine vigorously to get rid of the aftertaste but then the Chianti became thin. When I added some jalapeno sauce to the meat the wine actually improved, showing more fruit.

The final meal centered around a Middle-Eastern specialty kube, also called kibbeh. This is ground beef in crushed bulghar jackets with an acidic broth containing Swiss chard. I tasted some tobacco and the wine was fairly round, but thin.

Probably the best part was the cheese pairings. When tasted with a yellow cheddar, the Chianti was round and fruity. The tannins weren't present. With a Swiss emmenthaler the wine picked up a bit.

Final verdict. I would not buy this wine again. Except for the cheese, the pairings were not quite up to snuff. The bargain Chianti was better, independent of the price. Maybe I miss the oak.

Winemaking falls somewhere between art and science depending on how you want to look at it. However, people with both such perspectives may find it to be quite a fulfilling engagement. Wine can essentially be made in two ways. You can either go for the wine kits or prepare it from grapes themselves. Only those home vintners who are experienced in the job should ideally prefer the latter.

Two ways to go about it
A lot of ground thinking goes into the last statement. After all, kits provide you with a formula and you just need discipline to prosper with it. Meddling with unconcentrated grapes is a completely different proposition. You may be blessed with natural skills but often you would find shortage of experience to be quite a killer.

This is not to dissuade all you budding home vintners trying the "grape" method (and not the kit one) from giving it a go.

Even Adam was inexperienced when the first brow of worry occurred on his forehead, he managed rather well. Cutting out deviations and coming back to the topic, let us take up the "Grape" method in some detail.

The Grape method
If you are looking to prepare your grapes from the Must, you should first press the Must (pulp and juice of grape together). As soon as you press it, you will find the last drops of the delectable grape juice oozing out from them. This juice is then shoved inside a Vat. Here, the sediments cleanly segregate themselves from the juice by settling at the bottom. Learn about White Wine and Cape Mentelle.

Racking and Fermentation
Now, an experienced vintner would tell you how you should use more Vats to separate the sediments further. This act is generally performed through siphoning. For the uninitiated, the process is called Racking.

You might be thinking when the article would introduce the word wine. Great! So if you are tired of the word juice, go carefully through the next few lines because they talk about fermentation; a process where the juice is readily converted into wine. This is done by yeast which alters the natural sugar present in the juice to alcohol (and God! that yeast would certainly have a terrific Facebook fan page).

Introduction of Bentonite and subsequent Sterilization
The yeast, after it has done the generous act, is carefully laid at the bottom by Bentonite. The same Bentonite prevents any further fermenting and helps the wine in being cleared out from the Carboy without any fuss. Your wine is waiting to be bottled at this stage.

However, a very important step awaits you and it requires meticulous performance. This process is called Sterilization. It needs you to sterilize all the tools and equipments that might be used for the purpose of bottling the wine. This is largely done through the help of Metabisulphite solution. At this point in time, you can bottle the wine or even pour it down the glasses by siphoning through a hose.

Yes, it is battle-weary but quite ready for the final laurel.

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Ever. And yes, I have tasted it.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Kourtakis Kouros Patras 2008 11.9% alcohol about $ 10 Let's start by quoting the marketing materials.

"Tasting Note : Straw/lemon yellow color; lanolin, lemon and mineral aroma; crisp apple & lemon flavor; light body; crisp finish. Serving Suggestion : Pasta salad & olive oil dressing; fried seafood" And now for my review.

At the first sips the wine presented refreshing acidity. It was lemony. The initial meal centered on a soy-barbecued chicken breast. The wine showed strong lemon with good acidity. It was tasty. I got the feeling of the Greek seaside. The meal included an old favorite of mine, potatoes roasted in chicken fat. (The Greeks do their roasted potatoes differently.) The wine cut the grease.

With a white corn and black bean salsa the wine's acidity picked up but its fruit descended. With the dessert of fruit juice candy I got the lanolin that I had been promised.

The next meal involved a packaged eggplant rolatini with tomatoes, ricotta and mozzarella cheese that I slathered with grated Parmesan Cheese. This wine presented strong lemon flavor and acidity with a moderate length. Dessert was a high-quality, French lemon pie with a buttery crust. The wine was thin and yet pleasant. The two lemons meshed.

My final meal involved an omelet perked up with garlic powder and crushed chillies. The wine was pleasantly acidic and round with a side of moderately spicy guacamole. The wine became more acidic but remained pleasant and refreshing. This was a summer terrace wine. Before the traditional two cheeses I enjoyed some Matjes herring. The wine became sweet with a delicate lemon flavor. This was a pretty good pairing.

The first cheese was a local Provolone. This relatively flat cheese managed to weaken the wine. With a nutty Swiss, the wine wasn't very present and not worth wasting on the cheese.

Final verdict. I have no plans to buy this wine again. There is just too much competition out there. But it did come close. Why can't they do better?

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