Learning Wine
Wine is fermented juice, usually grapes. Other fruit wines are made from apples, and elderberries. The
oldest wine production comes from 6000 BC, in Georgia . There are many kinds of
wine, some white, some red, with a variety of flavours, based on the kinds
of grapes used, the quality of a vintage, and the fermentation process. The
longer a wine ferments, the drier and more bitter it becomes. These factors
determine whether a wine is sweet or dry (bitter). While some wines from a good
vintage can age a long time, most wines turn bad after about 8-10 years.
The three
main factors that can ruin a wine are heat, oxygen, and sunlight. The perfect storage temperature is 12.7° C. To keep oxygen out, you
should store wine on its side (or at a diagonal to keep sediments at the
bottom). This keeps the cork wet, so it won’t shrink, letting in air. If you go
to a wine shop and see every bottle standing on shelves, that tells you how
little the owner knows about wine.
Wine Varieties
When a wine has
75% or more of one kind of grape, it’s called a varietal wine. Otherwise, it’s called a blended wine. Wine labeled Bordeaux
is usually a blended wine. Both varietal and blended wines can be very fine
quality and expensive. There are many species of grapes, including:
Neutral Whites: Chardonnay (Everywhere,
started in Burgundy )
Neutral Reds: Tempranillo (Spain )
Bitter Reds: Cabernet Sauvignon
(Everywhere, started in Bordeaux ), Merlot
(Everywhere, started in Bordeaux )
Fruitier Reds: Pinot noir (Burgundy ), Gamay Noir (Loire Valley )
Sweet Wines
They’re not so popular, which is good
because there’s less of it. It’s harder to make – for example, waiting till
grapes are overripe and/or crushing frozen grapes before dawn, before they
thaw. Or, you can turn grapes to raisins first. These processes make much less
wine than a normal process, making them more expensive.
Hungarian Tokaji
Eszencia is one of the sweetest wines in the world, taking years to ferment.
Other sweet wines include Sherries, Vin de Paille in France ,
Comandaria in Cyprus , and
Vin Santo wines in Tuscany . Portuguese Port adds brandy
to stop the fermentation process, making the wine sweeter and with more
alcohol, about 20%. Madeira wine is similar, but
then it’s heated to 130° F – a stronger wine you can open and keep for months,
or cellar it for centuries. Some Madeiras are
over 300 years old, and still drinkable.
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