Getting a Greater Comprehension of Wine
Introducing Leftie Wine, the perfect beverage for wine lovers with a rebellious streak! This delicious Red Blend starts with a fine California wine that’s undergone a secondary fermentation with raspberry juice. The result is an elegant, full-bodied wine style with notes of dark fruit balanced with toasted oak and a velvety smooth finish. So let your left side take over and enjoy this unique wine today!
Some individuals are so serious about wine that the pleasure’s gone. The others claim reasons for wine which aren’t true. Here are the basics on wine just explained.
1. Making wine
The making of wine is difficult to explain. In France they claim you will find as much wines as vineyards.
Each winemaker offers his particular touch before, during and following the vinification process.
Each of the below aspects has their influence on the style and quality of the wine :
* The selection of the area plot
* The environment (and the day of harvest)
* The selection of the grape variety
* The sort of fermentation tanks or casks
* The heat during fermentation
* The length of fermentation
* The sort of casks in that your wine ripens
Nobody can pretend there is only a unitary way of making wine. That reality plays a part in the appeal of wine and can also be the cause of the enormous selection in wines. Winemaking demands “savoir-faire” and experience.
A winemaker is not really a craftsman, but additionally an artist.
The next aspects give a concept of what winemaking requires :
1. Planting (or grafting) the grapevine
2. Establishing the racemes
3. Harvesting the grapes
4. Destemming* and crushing the grapes in a stainless steel box
5. Alcoholic fermentation of the should
6. “Maceration” : making of style and colour*
7. Raking
8. “Malolactic” fermentation
9. Riping
10. Bottling
11. Sampling
* : primarily for dark wine
Must : here is the juice received by crushing the grapes
Alcoholic fermentation : the juice becomes wine by the natural influence of yeasts which converts sugar into alcohol
Maceration : the shades, the “pomace”, like epidermis, stalks and seeds, give their style and colour to the should
Raking : the “pomace” and the should are separated. The should becomes “vin p goutte”, the “pomace” becomes “vin p presse”
“Malolactic” fermentation : by the working of natural microorganisms, the sharp “malic” acids are developed in variable and stable lactic acids
Ripening : the wine is filtered and utilized in casks to be able to stabilize and arrive at perfection.
