Getting Started; Wine 101

How it all Begins...

Fermentation 

    The process by which the grape juice turns into wine. The formula for fermentation is as follows:           Sugar + Yeast = Alcohol + Carbon Dioxide (CO2)

    The fermentation process begins when the grapes are crushed and all the sugars have been converted into alcohol, or the alcohol level has reached around 15 percent, at which time the alcohol kills off all of the yeast.  Yeast also forms naturally as the white bloom on the grape's skin.  The carbon dioxide disipates into the air, except in Champagne and other sparkling wines.

Three Major Wine Types

    -Table Wine - 8 to 15% alcohol                                             -Sparkling Wine - 8 to 12% of alcohol and CO2               -Fortified Wine - 17 to 22% alcohol

Why do the world's fine wines only come from certain areas?

    The areas of the world with a reputation for having the finest wines have the right soil and favorable weather conditions.

Where are the best locations to plant grapes?

    There are limitations on where vines can be grown. Some of the limitations are:  Growing season.  The number of days of sunlight.  Angle of the sun, temperature, and rainfall.  Soil is the primary concern, and adequate drainage.  The right amount of sun ripens the grapes to give them the sugar / acid balance, which makes the difference between fair, good, and great wine.

What is meant by the term 'Vintage'?

    Vintage indicates the year the grapes were harvested. A vintage chart reflects the weather condition for various years.  Better weather results in a better rating for the vintage and therefore most likely the wine will age well.

Tasting Wine...

    You can read all the books in the world that have been written on wine, but the best way to learn is to taste as many wines as possible.

Why do we swirl?

    To allow oxygen to get into the wine.  Swirling allows the wine to release more of the bouquet and aroma.      You can perceive just 4 tastes:  sweet, salty, bitter, and sour.  Because of this, smell is the most important part of wine tasting!                                                                            All wines contain some sulfur dioxide since it is a byproduct of fermentation.  Sulfur dioxide is used in many ways:  To kill bacteria in wine, prevention of unwanted fermentation, and it acts as a preservative. When smelling, it sometimes causes a burning or itching sensation in your nose.  

When tasting...

    You should leave wine in your mouth for at least three to five seconds before swallowing, so that the taste buds all over your mouth get the full effect of the taste. The wine then warms up, which sends more of the bouquet and aroma up through the nasal passage, on to the olfactory bulb and then to the limbic system of the brain.  Remember, 90 percent of taste is smell.

Savor it...

    After tasting the wine, sit back for a few moments and savor it.  Here are a couple of questions you might ask yourself:

    -Was the wine light, medium, or full-bodied?                   -What kind of food would I enjoy with this wine?               -For white wine - How was the acidity?  Light, just         right, or too much?                                                                   -For red wine - Is the tannin too strong?  Does it             blend well with the fruit, or does it overpower it?               -To your taste, is the wine worth the price?                       -After tasting the wine, the most important question       is, did you enjoy it?  

THE DEFINTION OF A GOOD WINE IS ONE THAT YOU ENJOY.  TRUST YOUR OWN PALATE.  NEVER LET OTHERS DICTATE TASTE TO YOU.  ENJOY!