WINE

DEFINITION:

Wine is an alcoholic beverage obtained by the fermentation of freshly gathered grape juice. The fermentation of which has been carried out in the district of its origin according to local tradition and practise.

HISTORY OF WINE MAKING:

There are many biblical references to the growing of vines and the production of wine. The first evidence of wine making dates back to 12,000 years. Archaeologist traced it to the year 2000 B.C in the Mesopotamia and Nile Valley Egyptian wall paintings also show the main stages of wine production. Historical records also mention a list of wines stored in the royal cellars of Assyria (present day Iran) around 800 B.C.

Viticulture: The growing of grapes for the production of wine.

Grape – Vines:

The grape vine very hardy plant. It can survive or produce fruit under the most extreme conditions. Although grapes can be grown under a wide variety of conditions. They do not always provide juice of the quality necessary to make potable wine.

Vines used for producing wine on a commercial basis need two types of climatic conditions.

There should be adequate sunlight to ripen the grapes.
The winter should be moderate, but sufficiently cool to give the plant a chance to rest and restore its strength for the growing and fruiting season.

The ripened grapes contain two of the most important ingredients necessary for making wine. One is sugar, which is present in the flesh of the grape fruit and other is yeast, which is found on its skin.

Some famous grapes variety used in making wine:

There are many varieties of grapes found in the wine producing regions of the world. Following are the important varieties.

Cabernet Sauvignon: This is one of the best red wine grape variety in the world. It can be recognized by its deep colour fruity flavour and aroma of black currants.
Chardonnay: This variety is mainly to produce white Burgundies of France. It is also one of the three grape varieties used in the making of Champagne. Some well known wines made from this grape variety are Meursault & Chablis.
Chenin Blanc: This variety is used to make some dry – medium sweet white in Loire (France, California, Australia & South Africa).
Gamy: This variety of grape is grown Beaujolais. It is used to produce a red wine in France and California (red grapes).
Gewürztraminer: This is used in Germany, Australia and California and the Alsas region of France for producing slightly centred spicy white wine.
Grenash: This variety is grown in Southern area of France.
Merlot: This variety of grape is often blended with Cabernet Sauvignon to produce a more rounded wine.The famous wines of Pommeral (like a region in Bordeaux, France) such as Chateaux Petrus are made from this variety.
Pinot noire: This variety like cabernet Sauvignon as considered to be best variety of grapes for making red wine. It is used to make classical red wines of burgundy such Cote-de-nuits, cote de – Beaune. Pinot noire is also constituent grape used in the making of Champagne.
Pinot Blanc: It is white grape used for making white wines.
Palomino: This variety is yellowish in colour and used in making sherry in Spain.
Riesling: This variety of grape has a hardy, resilient character. It is consider to be white equivalent of cabernet sauvignon. It is used to make wines in Germany, Alsas, California and Australia most Riesling wines are dry to medium dry but some of the finest sweet dessert wines are made from this variety.
Savignonese: This is deep purple in colour and is used in making red wine in Italy.
Sauvignon Blanc: This grape is a constituent of the sweet white wine of Barsaac and Sauternes in Bordeaux in France. It is used to make some fine wines such as Pouilly – Fume and Sancerre in the Loire region of France under the name Blanc – Fume.
Semillon: This is yellowish green in colour and issued in making white wine in France.
Muscatel: In this variety both black and green grapes are found and are used in making white wine.
Sylvaner: This variety of grape is found in Germany and is used in making white wine.
Traminer: It is the clone of the Gewürztraminer grape variety used in Alsas and Germany to produce similarly spicy but less pungent wine.
Zinfandel: It is widely used in California for manufacture of red wines.

STAGES IN WINE MAKING:

Crushing: The grapes are crushed after removing their stalks. The product obtained from crushing grapes is called “MUST”. When the grapes are crushed, the skins burst the sugar and the yeast mix together. The coating on the skin of grapes consists of tiny yeast cells. This coating is known as bloom. The yeast causes fermentation of the grape juice.
Pressing: At this stage, the juice is separated from the solid grape residue.
Fermentation: During fermentation the yeast acts on the sugar in the juice and converts it into alcohol and CO₂. This is natural fermentation continues until all the sugar is consumed by the yeast to produce a very dry wine without any trace of sweetness or the yeast cells die without consuming all the sugar and the alcoholic content in the wine reaches 16%. The presence of the unused sugar makes the wine sweet.
Controlled Fermentation: The process of fermentation is controlled by adding alcohol to the wine at the appropriate time. This is known as fortification of wine.
Sulphuring: When wine stops fermenting, moulds such as aceto bacter begin to break down. The alcohol and destroy it by producing a vinegary liquid. Wine which contains more than a certain level of vinegar (acetic acid) is not potable. The effect of these moulds is countered by adding Sulphur-di-oxide to the must before fermentation starts. This is known as Sulphuring. Care should be taken to add the correct quantity of sulphur-di-oxide, as too much of it imparts on unpleasant flavour to the wine.
Racking and fining: Some sediments sink to the bottom of the cask when wine is then transferred to a fresh storage cask, leaving behind some more sediments. To clear the wine of the cloudiness caused by the tiny dead yeast cells. The wine is fined by adding ising glass or the white of an egg.
Maturation: This refers to the process of gradual improvement that some wines undergo between the period of fermentation and consumption. Maturation is caused by chemical changes which soften and mellow the wine and make it less acidic.

CLASSIFICATION OF WINES:

Wines may be classified into

Natural or still wine
Sparkling wine
Fortified wine
Aromatized wine

Natural or Still Wine:

These are good quality wines and include red, white or rose wines which may be either dry or sweet. These are referred to as natural or still wines because they do not have CO₂ in them. The alcoholic content of these wines ranges between 14 – 16%.

White: Chablis (Burgundy) chateau D’Quem (Bordeaux)

Red: Chateau Latour (Bordeaux), Beaujolais (Burgundy) Chateau Neuf – du – pape (Rhone).

Rose: Cabernet d’Anjou (Loire), Rosé tavel (Rhône)

Sparkling Wines:

CO₂ is introduced into sparkling wines during secondary fermentation to make them fizzy. Champagne is the King of all sparkling wines. The alcoholic content of sparkling wine is less than 14%. They are normally consumed during festive occasions.

E.g.: Dom Pérignon (France) Asti Spumante (Italy) and Sekt (Germany).

Fortified Wines:

These are wines that are strengthened by the addition of Brandy (made from grapes), either during or after fermentation. They have an alcoholic content ranging from 15 – 21%. These wines can be had before or after a meal. E.g.: Sherry (Spain) Port (Portugal) Marsala (Sicily) Madeira (Portugal).

Aromatised Wines:

These wines are also known as Aperitif wines. They are prepared by the addition or fortification of brandy or neutral spirits and blended to a set style. They are flavoured with herbs, barks, roots, flowers, Quinine or other botanicals (flavouring agents). They are often served in a mix with other alcoholic beverages such as cocktails. The alcoholic content ranges from 15 – 55%.

E.g.: Vermouth, Dubonnet, Lillet, Byrhh, Bitters.

Vermouth: It is made using a low quality wine base which is flavoured with a variety of botanicals such as worm wood, nutmeg, orange peel, cinnamon, Angelica root, bitter almonds or cinchona bark. E.g.: for Dry: Martini, Chambery, Cinzano, Noilly Prat.

E.g.: for Sweet: Martini rosso, Martini bianco, Cinzano bianco, Noilly prat red, Punt e Mes, Cinzano red.

CONTROL OF QUALITY OF WINE

Most wine producing countries have made legislation to control the location, materials and the procedures of wine making. This is wine making adapts to any conditions that are prevalent during manufacture i.e., from elements present in soil to smell of a cellar. Therefore, authorities take precautions as possible as they can preserve the purity and the character of wines. French Legislation forces produces which are classified as “Apellation d’ origine”. These wines are classified by the organization called Institute National des Apellatoin d’ origine controlee (AOC) under which are classified all great wines of France.

The AOC has been governed by a series of specifications are as follows:

The varieties of vine that must be used.
The minimum amount of sugar that must be used.
The minimum amount of alcohol in wine.
The minimum amount yield of grapes per acre of a vine yard.
The method of drying (as grapes have to be dried when fully matured).
The process of fermentation that must be according to local practices.

All AOC wines must mention appellation controleas on their labels.

SERVICE OF WINES:

The service of wine is extremely important as a good wine can be easily spoiled by bad service. The glasses in which wine is served should always be clean, dry and sparkling. The following factors need to be kept in mind while serving wines.

Temperature:

a) (White) Still Wine: An ideal temperature varying between 10 - 12°C should be maintained. Sweet white wines are served at a lower temperature as compared to fruity white wines.

b) Sparkling wines: These must be well chilled between 6 - 8°C champagne is served more chilled than any other sparkling wine.

c) Red wines: In case of red wines, a room temperature of 14 - 18°C is ideal. Light reds are served at lower temperatures in comparison to fuller reds.

Presentation: Standing to the right of the host, a Sommelier or wine waiter should present the bottle to the host, label towards him so that it can be easily read. Only after the host’s approval, drawing the cork in the approved manner and carefully wiping the lip of the bottle, pour a little wine for the host to taste.

Pouring: If the host approves, the wine waiter will continue to pour wine to guests before returning to fill the host’s glass.

Service: The wine bottle should be returned to the bucket (if chilled) or the side board and an eye should be kept on the table for refills basic method to be adopted by a waiter for wine service in a restaurant is as follows:

a) Present the wine list to the guest (only one list is presented to the host).

b) Take the order and ask when they would like to drink it (i.e., straight way or with the main course etc.) Place glasses on the table, if necessary.

c) Present the wine with cork still in place, holding sloped on hand (hand covered with a white napkin) with label towards the guest. This ensures right wine and year).

d) Remove the wine to the side board; if red wine is ordered, open as long as possible before service to allow the wine to breathe. If it is white, open directly before service.

e) Remove the tin foil or plastic covering from the top of the bottle carefully and remove cork without disturbing the bottle. Wipe the inside of the neck with a clean cloth.

f) Attract the host’s attention and pour a small amount into his glass for tasting. The reason for the host tasting the wine first is: In case the wine is badly corked and if there are any cork particles in the wine bottle, they will go in the host’s glass and not in those of his guests. If the host indicates approval, pour the wine around the table starting with the person on his right.

g) All wine presentation is done from the right of the guest.

h) Avoid wine to drip from the neck of the bottle when pouring and moving the bottle from the glass, use a napkin to wipe the lip of the bottle. Do not cover the bottle with napkin and never cover the label of the bottle with hand or napkin.

i) Fill red wine two thirds of the glass, white wine three quarters.

j) After serving the first round, remove the bottle to the side board or bucket (unless requested to leave it on the table) and watch the table for further service.

HOW TO ENJOY PORT:

Port is the aperitif wine and should be drink chilled. A twist of lemon, a dash of tonic or soda. Make it a more freshing drink.
Tawny fort too can be chilled if the day is warm. Tawny can be had as an after meal drink or as an aperitif. (Depending on weather it is aged Tawny or normal Tawny).
Vintage port should be drunk at room temperature, from glass sufficiently large so that the boquet can be enjoyed.
Port is passed clockwise round the table, once the host has served the principal guest to his or her right.

SHERRY:

Sherry is a white fortified wine produced in the town of Jerez De La Frontera in Spain’s Sunny Province of Andalusia.

HISTORY:

Sherry is the oldest fortified wine.
In 1545 60,000 barrels (containing 500 liters of wine) were exported (mainly to England).
By the reign of Queen Elizabeth I, despite the war between England and Spain, Sherry was a firm favourite in English Taverns.
The 1870s were the boom years for Sherry, it was then that the demand outstripped supply.
Slowly the quality of Sherry deteriorated. However in 1983 the government tightened its hold on the quality of Sherry.

PRODUCTION OF SHERRY:

Grapes are picked and sun dried on mats.
Lightly pressed.
YESO is added to the pressing, which makes the wine drier, more casks to complete its fermentation.
Flour is formed and wine is classified into fino, Oloroso and Rayas.
Wine is fortified with brandy.
Similar wines are put through the Solera system.
Bottled.

TYPES OF SHERRY:

Fino:

A dry delicate Sherry.
Usually 15.5% alcohol.
Should be drunk immediately after bottling.

AMONTILLADO:

A true Amontillado is a Fino that has been left in the cask without refreshment from young wine until the flour has completed its life span and the residue has fallen to the bottom of the Butt.
The wine is a dry wine with a nutty flavour.
Deeper in colour than Fino

OLOROSO:

Usually 24% Alcohol.
A rich smooth raisiny style Sherry

AMOROSO:

A sweetened Oloroso.

MANZANILLA:

A type of Fino that has been aged near the sea.
Lightest and driest of all sherries.

HOW TO ENJOY SHERRY:

Dry Sherries go well with soups and appetizers
Sweet Sherries can be drunk as dessert wine.
Should be drunk chilled, atleast cold.

MADEIRA

Madeira is by far the most mysterious and least known of the major fortified wines. The characteristics come from its source – the isolated island of Madeira.

HISTORY OF MADEIRA:

The island of Madeira was colonized by the Portuguese Prince Henry.
Once it became a part of Portugal, it was benefited by the treaties between England and Portugal.
By 1660s Madeira became the favourite drink of Southern States of America.
The wine, on its travel across the Atlantic developed a delightful character which gave it extra dimension. The heat of the sun and the motion of the ship baked the wine in its casks and gave it an oxidized quality.
At the beginning of 18^th century Madeira was fortified for preservation purpose.

PRODUCTION OF MADEIRA:

The vines are harvested on August.
Pressed by using modern mechanical presses.
Fermentation is done in oak casks.
Fortification takes place at different stages of Fermentation, according to the grape variety.
The wines are placed in casks, each containing 630 litres and placed in Estufagem, (rooms heated by hot water pipes).
They are left in Estugagem for 6 months to 1 year.
Now the wines are put in casks covered with banana leaf and matured for 10 – 100 years.

STYLES OF MADEIRA:

Three years old: Basic Madeira, usually used for cooking.

Rain water: A soft medium dry style.

Five year old reserve: Grape name is used in the label.

Five years is the age of the youngest wine in the blend.

Special reserve: 10 years old.

Extra reserve: 15 years old.

Fresqueira: 20 years old Vintage.

HOW TO ENJOY MADEIRA:

This is only corked wine bottle that has to be cellared standing upright.
Madeira can be drunk as an Aperitif or with starters. (Chilled).

WINE PRODUCING REGIONS IN FRANCE:

Objective:

- They are the first and foremost producers of wine.

- Soil, climate, types of grapes.

- The naming of wines is strictly controlled by National Institute of Naming and Origin (INAO).

- The six wine producing regions are

Bordeaux
Burgundy
Champagne
Rhone
Loire
Alsace

Bordeaux: Produces about one third of all the better quality wines of France. It produces both red and white wines. However, Bordeaux is known for its red wines. Though over 50% of the wine produced here is white.

Burgundy: Is the English name for the French district of Bourgogne. This district produces some of the world’s finest red and white wines. The wines produced in Burgundy are best known for their diversity. This is because of the different types of soil found here. In addition the time of harvesting of grapes and the period of fermentation of the wine also differ.

Champagne: is a region in France where the best known sparkling wines are made. They are also made in other regions of France and in other countries. However, wines made only in the champagne region are classified as “Champagne”. The first sparkling wines was made in 17^th century. By early 19^th century, Champagne became synonymous with sparkling wine. Champagne is a white sparkling wine. Pink champagne is produced by mixing red and white wine. The soil in the champagne region is chalky and ideal for good dry white wines. The gentle slope of the land is suitable for ripening of the grapes and for free draining of the soil. It is sparkling wine where the CO₂ is the natural product of fermentation that takes place in the tightly corked bottle.

Types of champagne:

Brut: Very dry champagne (less than 1% sugar).

Extra Sec: 1 – 2% sugar.

Sec: Upto 5% sugar.

Demi Sec.: Half dry (upto 8% sugar).

Demi Doux: Sweet (upto 10% sugar).

Doux: Sweetest (upto 12% sugar).

Making: There are 9 stages in the making of champagne. In Glass lined vats have been replaced by oak and huge tankers. The nine stages are:

Vendage or harvesting: Generally between mid of April the grapes are Pinot Noir. Chardonnay Epulchage or rejecting of undesirable or faulty fruits takes place. Grapes carried in Panniers called Mannequins.
First pressing: It takes place in vedange which resemble the chair of Burgundy. The remaining juice deeper in colour and sharper in taste is called Tailles and is often used for B.O.B (Buyers own Brand).
Bouillage or first fermentation: The wine ferments for 3 – 6 weeks after which it is racked with ising glass or egg white to remove impurities.
Blending or Assemblage: Takes place in the following years. Except Blane de Blanc are blended still wines from Vintage or a sweeter year may be added.
Coupage: A further blending before bottling. At this point the Liquer de triage is adding a syrupy solution made out of cane sugar and old wines. It is this which decides the main character of Cru.
Bottling: It takes place in spring before the warm weather and second fermentation. The wine is bottled and started in deeps cellars below ground for minimum period of a year.
Remuage: During second fermentation the wine forms a deposit the bottle is stored in a rack called the Pupitre. With the neck pointing downwards at an angle which can be increased regularly by twisting it. It will go for couple of month.
Degorgement: It cost highly skilled operations. Degorgeur removes the old cork taking with it sediments and impurities and loosing minimum quantity of wine in the process. The final addition to replace the loss and complete the character of wine. Liqueur d’ expedition mixture of cane sugar and old champagne. Now – a – days it is done by A'la - glace
Corking: After this is added the bottle is recorked, wired and shaken again the true cork now used is laminated to ensure hermetic sealing and has metal cap. The Boucher inserts the cork ficilieur crushes the top of it with its protective cap. The chateur shakes the bottle again to ensure the liqueur is properly mixed. By law the cork bears the word champagne if it is a vintage (wine of the year).
Habillage: Pressing the bottle through labels and golden foil to make it neat however the contents are not affected.

For information regarding Liqueurs and Cocktails view the site:

http://liqueursandcocktails.blogspot.com

For more info on terms used in wine:

http://wineterms.blogspot.com/
http://italyandwine.blogspot.com/

The World of Wine

Friday 29 July 2011

Wine - Definition and Making of Wine

MADEIRA