Winemaking

Wine begins in the vineyard, with the unique combinations of climate, soil, water, drainage, and magic that make the wines of one region so very different from those of another, even if the same winemaking techniques are used. In addition to the perfect and perpetual cooperation of Mother Nature, vineyards need constant attention and maintenance. It takes more than hard work to grow good grapes - it takes a kind of intuition and insight that cannot easily be taught in textbooks. For many grape growers, their livelihood is handed down, father to son, for generations.

As grapes ripen, their sugar level increases and this greatly affects the future of the wine itself. Different varieties ripen at different times, and of course climate also affects the ripening process. In colder climes, grapes will ripen more slowly. Once grapes are ripe, they can be harvested either mechanically or by hand.

Immediately upon being harvested, the grapes must be crushed and material such as stems and skins are separated from the juice. The juice of both red and white grapes is clear; if a winemaker wants a red wine, he must let the juice remain in contact with the skins for a period of time. Most large manufacturers use mechanical means such as pumps for their efficiency, but some boutique wineries use natural gravity where the weight of the grape itself pushes the process forward.

The next step is fermentation, where yeast is added to the juice. The yeast converts the sugar in the juice to alcohol, dies and the result is wine in its crudest form - probably the same type of wine that may have been drunken thousands of years ago by our ancestors. There are many different formulas for adding yeast, with some winemakers even preferring to rely on the natural yeast in the environment while others introduce their own carefully chosen strains.

The fermented wine will contain impurities and must be clarified and filtered. Winemakers have their own preferred methods, but the end result is that most solids must be removed without rendering the wine tasteless. After that, the wine can be bottled and sold, or further aged in the bottle, stainless steel, ceramic tanks or word barrels. Each winemaker has his own approach to each step of the winemaking process, and winemaking is a unique blend of art and science that contributes so readily to the enjoyment of every occasion in life.


Wine Buying

Contrary to what most people think, price alone is not an indication of quality. There are many fine wines available for under US$15.00, while some well-known brands that are in high demand may command a premium price simply due to the laws of the market. The key element in learning to buy wine is drinking it - particularly at wine tastings held at your local retailer or through a wine tasting club. At these events, you will not only discover wines you like, you will learn the reasons you like them - such as their sweetness, acidity, and tannin. Of course, there is much terminology used to describe various wines, but in the final analysis it's what you like that counts. And in a pinch, you can also ask your retailer or a good friend for a recommendation. Developing a relationship with a wine shop will help the proprietor become familiar with your preferences, so he can offer suggestions that are likely to hit the mark.


Wine Tasting

Many people drink wine, but fewer actually taste it. The truth is, tasting wine is an art in itself, to be developed over time through experimentation and trial and error. Of course, if you are dining on highly spiced food, it is bound to interfere with the taste of the wine. Certain pairings of wine and food simply get along better, like certain people. But in its simplest form, tasting wine simply involves taking a small mouthful and swirling it around in your mouth until you can taste:

- its sweetness: you'll taste how sweet the wine is on the tip of your tongue. A wine can be sweet, medium or dry.

- its acidity: you'll know how acidic a wine is on the sides of your tongue,

- its tannin: you'll taste the tannin (bitter like strong tea) at the back of your mouth. When all of the above are in harmony, or "balance," it is usually a quality wine.

- its flavors: believe it or not, wine can have many undercurrents of flavor, including fruit, wood, floral, herbal, spiciness, nuttiness, honey and even mineral. And then some of these, such as fruit, can be further defined into blackberry or blueberry. White wines tend to be more fruity and red wines more spicy or savory.


Wine Storing

Most wines, particularly white wines, are meant to be drunk soon after purchase. Even so, even these wines will need to be stored, if even for just a few weeks or months. Those wines, as well as many red wines, should be stored in a dark, damp place at a constant temperature of about 50^oF.

Maintaining a constant temperature without ongoing fluctuations (such as might happen with opening and closing a refrigerator) is especially important. Also, once a bottle has been laid down, it should not be disturbed until ready to drink. A humidity of about 70% will keep your corks from getting too dry and thereby exposing the wine to air, but will not be so damp as to cause labels to rot. Even wines in dark glass bottles can prematurely age if regularly exposed to light, and sparkling wines are especially sensitive. Never store odorous items near your wine, as the smell can be absorbed through corks and affect taste. Most wines should be stored laying down, but all fortified wines should be stored standing up. Naturally, the ideal situation for storing wine is to have your own cellar built deep beneath your home, but today many people are discovering the joys of collecting wine on a smaller scale through the innovation of hi-tech wine storage units.