Acetic: vinegar-like taste or smell from exposure to air. Vinegar is acetic acid.
Acidity: wines contain acids, which vary in concentration.
Appellation: French system regulating authenticity; applies to region where the grapes were grown.
Astringent: high tannin content produces dry, puckering effect.
Balance: relative degree of fruity quality, acidity, tannins, alcohol and other characteristics.
Bouquet: complex of aromas, usually from aging.
Cooked: prunish flavor, usually from excessive heat.
Cooper: a maker of casks or barrels.
Corked: a kind of spoilage, smelling of cork, usually from cracked or seeping cork allowing introduction of air or fungi.
Dry: opposite of sweet.
Fruity: aroma or flavor of apples, grapes, currants, pears, etc.
Green: wine made from unripe grapes, producing tart flavor.
Honeyed: smell or taste reminiscent of honey, characteristic of wines affected by 'noble rot' (Botrytis cinerea).
Length: a lingering aftertaste.
Madeirized: oxidized with a brownish color and stale odor. After the island of Madeira where wine is intentionally produced in open air vats.
Noble: a classification of grapes that produce Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling
Nose: aroma. 'Off-nose' refers to odors indicating defect.
Nutty: nutlike aroma, such as found in sherry or aged whites.
Oakey: aroma from aging in oaken casks.
Oxidized: spoiled from over-exposure to air.
Sommelier: a specialist in selecting and serving wine.
Sparkling: wine containing carbonation, such as champagne.
Sulphur: an anti-oxidant introduced in some wines in small amounts. Fermentation creates minute amounts naturally.
Sweet: having residual sugar from fermentation, from grape sugar incompletely converted to alcohol.
Vintner: a winemaker.
Viticulture: the art and science of growing wine grapes.
Vitis vinifera: plant species encompassing most traditional European wine grapes.
Woody: having the aroma or taste of aging barrels.
Yeasty: smelling similar to bread. Yeasts are introduced to carry out fermentation and can be incompletely removed.
Ten Major Grape Varieties —
(1) Cabernet Sauvignon: grows in a variety of climates, but most closely associated with Bordeaux, France. Produces wines usually high in tannin.
(2) Chardonnay: from Burgundy, France. Classic and popular.
(3) Chenin Blanc: from France's Loire valley. A white grape, grow in climates too warm for many vinifera types.
(4) Grenache: Spanish grape with raspberry-like flavor and fruity aroma.
(5) Merlot: produces deep colored, high alcohol wines with low tannin. Sometimes chocolaty.
(6) Nebbiolo: from Piedmont, Italy in the northwest, produces Barbaresco and Barolo. High in acidity and tannins.
(7) Pinot Noir: difficult to grow, low in tannin, prone to rot.
(8) Riesling: a traditional German grape from the Mosel region.
(9) Sangiovese: produces herby, spicy Italian wine from Tuscany, Italy.
(10) Syrah/Shiraz: from France's Rhone valley, but more recently Australia and New Zealand. Spicy, sometimes reminiscent of black pepper. Not to be confused with Petit Sirah, a California grape.
Hello and welcome to my Wines and Spirits Blog
Welcome to the world of wines and spirits. Over the coming months you will find news and articles relating to Wines and Spirits ranging from Buying through Making your own to Storing. Occasionally there will be articles on general Food and Drink topics. Please enjoy our journey together.
Wednesday, January 28, 2009
Monday, January 19, 2009
Wine — Ancient Art, Modern Science and Global Business
In one form or another wine production has been carried out for thousands of years. Pottery discovered in Persia (present-day Iran), dated at 5,500 BC show evidence of grape use for winemaking. Jars from Jiahu in China containing wine from wild grapes date to between 6000 and 7000 BC.
But whether ancient or modern, many of the same conditions are required and similar techniques used. The chemistry of grapes is eternal.
Wine grapes grow, with few exceptions, only in bands delineated by latitudes 30-50 degrees North and 30-45 degrees South of the equator. Unlike most crops, grapes don't require fertile soil. The thinness of the soil restricts the quantity of the crop, producing fewer grapes of higher quality.
Paradoxically, soils too rich in nitrogen and other nutrients —highly beneficial for most plants— can produce grapes unsuitable for winemaking. Fine for eating, but lacking desirable quantities of minerals, sugars and acids.
The best wines are produced from soil that would be considered poor quality for other agricultural purposes. The stellar wines from Bordeaux are made from grapes grown in gravelly soil, atop a base of clay or chalk. Fewer grapes are grown, but high in quality. The pebbly earth allows for good drainage — grapevines require access to adequate, but not excessive, water. As the roots reach down further, more complex minerals are absorbed.
Vineyards are most often founded in river valleys, with slopes that provide abundant sunshine. Vines there are most often of the European species vitis vinifera, from which many common wines are made, such as Chardonnay, Cabernet Sauvignon, and Merlot.
Viticulture, the practice of growing grapes for wine, is today one of the most complex agricultural undertakings. A master vintner (today, sometimes called an oenologist), must be an expert in soil chemistry and fermentation, climatology and several other ancient arts and modern sciences.
In addition to categorization by variety, the products of these vines are classified by vinification methods - sparkling, still, fortified, rosé, blush — or by region — Bordeaux, Burgundy and Alsace — and of course by vintage, as well as a dozen other methods.
After the farmer, chemist and manufacturer have had their say, the businessman must take over. In 2002, 595 million gallons of wine were sold in the U.S. alone, representing over $20 billion in consumer spending. France led the pack with 22% of export volume, with Italy a close 20% behind.
The bold artists of wine must possess a sensitive nose and palette and balance dozens of time-sensitive factors such as when to harvest, how long to ferment and age, when to bottle. And that's before considering modern manufacturing and marketing requirements, not to mention legal restrictions.
An art, a science and a business definitely not for the timid.
But whether ancient or modern, many of the same conditions are required and similar techniques used. The chemistry of grapes is eternal.
Wine grapes grow, with few exceptions, only in bands delineated by latitudes 30-50 degrees North and 30-45 degrees South of the equator. Unlike most crops, grapes don't require fertile soil. The thinness of the soil restricts the quantity of the crop, producing fewer grapes of higher quality.
Paradoxically, soils too rich in nitrogen and other nutrients —highly beneficial for most plants— can produce grapes unsuitable for winemaking. Fine for eating, but lacking desirable quantities of minerals, sugars and acids.
The best wines are produced from soil that would be considered poor quality for other agricultural purposes. The stellar wines from Bordeaux are made from grapes grown in gravelly soil, atop a base of clay or chalk. Fewer grapes are grown, but high in quality. The pebbly earth allows for good drainage — grapevines require access to adequate, but not excessive, water. As the roots reach down further, more complex minerals are absorbed.
Vineyards are most often founded in river valleys, with slopes that provide abundant sunshine. Vines there are most often of the European species vitis vinifera, from which many common wines are made, such as Chardonnay, Cabernet Sauvignon, and Merlot.
Viticulture, the practice of growing grapes for wine, is today one of the most complex agricultural undertakings. A master vintner (today, sometimes called an oenologist), must be an expert in soil chemistry and fermentation, climatology and several other ancient arts and modern sciences.
In addition to categorization by variety, the products of these vines are classified by vinification methods - sparkling, still, fortified, rosé, blush — or by region — Bordeaux, Burgundy and Alsace — and of course by vintage, as well as a dozen other methods.
After the farmer, chemist and manufacturer have had their say, the businessman must take over. In 2002, 595 million gallons of wine were sold in the U.S. alone, representing over $20 billion in consumer spending. France led the pack with 22% of export volume, with Italy a close 20% behind.
The bold artists of wine must possess a sensitive nose and palette and balance dozens of time-sensitive factors such as when to harvest, how long to ferment and age, when to bottle. And that's before considering modern manufacturing and marketing requirements, not to mention legal restrictions.
An art, a science and a business definitely not for the timid.
Wednesday, August 22, 2007
Red Wine Article From Wine-Blog.net
Stripped down to the basic, wine is divided into 2 worlds, red wine and white wine. Red wines due to their ability to form complex subtleties is comparatively more expensive than white wine. The color of wine is determined by the presence or absence of the grape skin during fermentation. Red wine is made from red or black grapes and its color is determined by the skin being left in contact with the juice during fermentation. Red wines are the most common types to take up space in the cellar, this is because red wine often mature to their best when kept unopened for years. The longer red wine is kept in its original unopened state, the better the taste becomes. The phrase ‘age gracefully’ is believed to be a reference to red wine instead of physical beauty.
Red wine is made from around 40-50 different grape varieties from around the world. The tannin content is responsible for the body of the wine. Tannins are astringent, bitter-tasting plant polyphones that bind and precipitate proteins. Tannins play an important role in preventing oxidation in aging wine and make up a major portion of the sediment in wine. The reds can range from heavy and dark to light and refreshing. Red wine should be served at room temperature around 57 degree Fahrenheit in a large deep glass to appreciate its aroma and flavor.
Below is a list of red wines and their countries they are produced from:
• Barolo - Italy
• Brunello di Montalcino - Italy
• Beaujolais - France
• Bordeaux - France
• Burgundy - France
• Cabernet Sauvignon - France, California, Australia, Moldova, South Africa
• Carmenere - Chile
• Chianti - Italy
• Merlot - France, California, Washington, Chile, South Africa
• Pinot Noir - France, California, Oregon, South Africa
• Pinotage - South Africa
• Rioja - Spain
• Syrah/Shiraz - France (N.Rhône), Australia, California, South Africa
• Valpolicella - Italy
• Zinfandel – California
In recent consumer research, it was found that red wine is the highest type of wine consumed around the world compared to other types of wine, this is no surprise with the result of the ground-breaking study by Dr. Serge Renaud in the early 1990s, a French cardiologist that made medical history by his findings that proves wine is able to disperse the fat-derived cholesterol that builds up in the arteries, which lowers your risk of a coronary heart disease. Since then, numerous research has been made to either debunk or support Dr. Renaud’s findings. A study published in Nature magazine have suggested that moderate alcohol drinking helps to reduce the likelihood of heart disease. Scientist have found a mechanism in red wine which appears to interfere with the production of a body chemical, a protein called endothelin-1 (ET-1), which is the vital cause that clogs up arteries and increases the risk of a heart attack. It is said that Cabernet Sauvignon-derived wines seemed to have the most impact in decreasing the production of ET-1 in our body.
Italians have long used red wine as part of the ingredient in their food. Red wine somehow enhances the taste of the food. Red wines which are commonly used for cooking are called table wines, they are considerably cheaper than vintage wine and are often made with lesser quality grapes and meant to be consumed almost immediately after bottling. The rule of thumb when it comes to cooking with wine is to never cook with any wine that you wouldn’t drink because if it tastes like vinegar in your glass, then high chance it will taste like vinegar in your food.
Wine Article From: Wine-Blog.Net - Information About Fine Wine
Red wine is made from around 40-50 different grape varieties from around the world. The tannin content is responsible for the body of the wine. Tannins are astringent, bitter-tasting plant polyphones that bind and precipitate proteins. Tannins play an important role in preventing oxidation in aging wine and make up a major portion of the sediment in wine. The reds can range from heavy and dark to light and refreshing. Red wine should be served at room temperature around 57 degree Fahrenheit in a large deep glass to appreciate its aroma and flavor.
Below is a list of red wines and their countries they are produced from:
• Barolo - Italy
• Brunello di Montalcino - Italy
• Beaujolais - France
• Bordeaux - France
• Burgundy - France
• Cabernet Sauvignon - France, California, Australia, Moldova, South Africa
• Carmenere - Chile
• Chianti - Italy
• Merlot - France, California, Washington, Chile, South Africa
• Pinot Noir - France, California, Oregon, South Africa
• Pinotage - South Africa
• Rioja - Spain
• Syrah/Shiraz - France (N.Rhône), Australia, California, South Africa
• Valpolicella - Italy
• Zinfandel – California
In recent consumer research, it was found that red wine is the highest type of wine consumed around the world compared to other types of wine, this is no surprise with the result of the ground-breaking study by Dr. Serge Renaud in the early 1990s, a French cardiologist that made medical history by his findings that proves wine is able to disperse the fat-derived cholesterol that builds up in the arteries, which lowers your risk of a coronary heart disease. Since then, numerous research has been made to either debunk or support Dr. Renaud’s findings. A study published in Nature magazine have suggested that moderate alcohol drinking helps to reduce the likelihood of heart disease. Scientist have found a mechanism in red wine which appears to interfere with the production of a body chemical, a protein called endothelin-1 (ET-1), which is the vital cause that clogs up arteries and increases the risk of a heart attack. It is said that Cabernet Sauvignon-derived wines seemed to have the most impact in decreasing the production of ET-1 in our body.
Italians have long used red wine as part of the ingredient in their food. Red wine somehow enhances the taste of the food. Red wines which are commonly used for cooking are called table wines, they are considerably cheaper than vintage wine and are often made with lesser quality grapes and meant to be consumed almost immediately after bottling. The rule of thumb when it comes to cooking with wine is to never cook with any wine that you wouldn’t drink because if it tastes like vinegar in your glass, then high chance it will taste like vinegar in your food.
Wine Article From: Wine-Blog.Net - Information About Fine Wine
Wednesday, February 14, 2007
Wine Clubs- Starting Or Participating In A Wine Club
This is an edited version of an article I read elsewhere.
A club by definition is an association of persons for some common object usually jointly supported and meeting periodically (Merriam-Webster).
Just like any other clubs where people come together to share and experience what they love, a wine club is where you come together with people that has great appreciation and love for wine. To be part of a wine club, you do not need to be an expert of wine, it’s here that you learn to cultivate your passion and love for wine and everything about wine. Wine clubs are starting to pop up everywhere, and going on the internet is the best way to find one near you. As a member of a wine club, you’ll be able to learn more about wine and share your experiences with other likeminded people. Most wine clubs offers regular wine tasting sessions where you are invited to experience new types of wines.
You will also learn how to make the most of your wine from workshops offered by the club. The clubs will normally invite wine experts or wine makers to teach at their workshops and these workshops are either free or offered for a very small fee. Most wine clubs also offers wines and wine accessories at a discounted price for members only.
A new generation of wine clubs now exists online. These wine clubs are mostly set up by wine retailers or an individual who uses the club for educational purposes with affiliate links to their sponsors. An online wine club has the most advantage compared to physical clubs. This is because the overhead cost of setting up an online club is much less than setting up a physical club. An online club offers more discounts and other benefits right on your desktop with the help of their affiliates or sponsors. These wine clubs offers all kinds of services from wine selection tips to gifts for any occasion. Online wine clubs will offer membership packages to suit you and your budget and will structure your membership according to where you live and your lifestyle. For example, when you sign up as a member and you live in Lubbock, Texas the wine club will be able to hook you up to the nearest wine workshop or wine tasting events around your Lubbock.
The best thing about wine clubs are that you are one of the very first few people to be introduced to a new label at a discounted price and you will have access to affiliated vineyards at any time. Wine making is a competitive market these days and every vineyard in the world needs to make their mark in the wine market or risk going under. Wine clubs are great marketing tools for these vineyards and introducing their new label at a great discounted price without compromising their name through a reputable wine club is a great way to increase exposure and sales. Most times obscure family owned vineyards gain their reputation by word of mouth but it’s just not enough exposure to get their label recognized, so with a little ingenuity and creativity, a wine club is used as their sole advertising and marketing campaign vehicle.
Wine Article From: Wine-Blog.Net - Information About Fine Wine
A club by definition is an association of persons for some common object usually jointly supported and meeting periodically (Merriam-Webster).
Just like any other clubs where people come together to share and experience what they love, a wine club is where you come together with people that has great appreciation and love for wine. To be part of a wine club, you do not need to be an expert of wine, it’s here that you learn to cultivate your passion and love for wine and everything about wine. Wine clubs are starting to pop up everywhere, and going on the internet is the best way to find one near you. As a member of a wine club, you’ll be able to learn more about wine and share your experiences with other likeminded people. Most wine clubs offers regular wine tasting sessions where you are invited to experience new types of wines.
You will also learn how to make the most of your wine from workshops offered by the club. The clubs will normally invite wine experts or wine makers to teach at their workshops and these workshops are either free or offered for a very small fee. Most wine clubs also offers wines and wine accessories at a discounted price for members only.
A new generation of wine clubs now exists online. These wine clubs are mostly set up by wine retailers or an individual who uses the club for educational purposes with affiliate links to their sponsors. An online wine club has the most advantage compared to physical clubs. This is because the overhead cost of setting up an online club is much less than setting up a physical club. An online club offers more discounts and other benefits right on your desktop with the help of their affiliates or sponsors. These wine clubs offers all kinds of services from wine selection tips to gifts for any occasion. Online wine clubs will offer membership packages to suit you and your budget and will structure your membership according to where you live and your lifestyle. For example, when you sign up as a member and you live in Lubbock, Texas the wine club will be able to hook you up to the nearest wine workshop or wine tasting events around your Lubbock.
The best thing about wine clubs are that you are one of the very first few people to be introduced to a new label at a discounted price and you will have access to affiliated vineyards at any time. Wine making is a competitive market these days and every vineyard in the world needs to make their mark in the wine market or risk going under. Wine clubs are great marketing tools for these vineyards and introducing their new label at a great discounted price without compromising their name through a reputable wine club is a great way to increase exposure and sales. Most times obscure family owned vineyards gain their reputation by word of mouth but it’s just not enough exposure to get their label recognized, so with a little ingenuity and creativity, a wine club is used as their sole advertising and marketing campaign vehicle.
Wine Article From: Wine-Blog.Net - Information About Fine Wine
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