Wine has a rich history that has guided how traditional techniques have evolved. From the 1976 Judgment of Paris where an underdog Napa Valley wine took first place over France’s best to the more recent phylloxera outbreak, there have been many milestones for the industry.
Learn more about wine production by watching some of the following films.
Red Wine
Wine production is a complex affair and would probably not taste as good as it does without the input of several factors. From the type of grape to the farming techniques used, the climate and soil of the vineyards and the intervention of the viticulturist and the winemaker during the winemaking process – all these things contribute to the unique flavor of wines produced around the world.
In the case of red wine, the color and much of the tannin and body of the wine come from macerating the juice with the skins and seeds, or even the whole grape cluster (this is called whole-cluster fermentation). The amount of time that the wine stays in contact with these elements varies depending on the winemaker’s desired result.
A country with a rich history of viticulture is Italy, best known for its Sangiovese-based red wines. Other famous producers include the renowned Vega Sicilia, who have earned a reputation for their powerful montepulcianos made with the same traditional methods.
White Wine
For millennia, wine has been part of the human experience. In ancient times, however, it was rough, sour and often acrid. It was consumed out of necessity rather than as a pleasure.
Today, wine has become a drink of choice for connoisseurs around the world. It is produced in every continent and from more grape varieties than ever before.
Traditionally, most wines are made from white grapes, and they can be dry or sweet. There are many different styles of white wine, from chardonnay to pinot grigio, Sauvignon Blanc and riesling.
The top producers of white wine in the world are Spain, Italy and France. The South American region has also exploded onto the world stage with Argentina, Chile and Uruguay selling millions of bottles of wine in the United States each year. Australia is considered the “new kid on the block,” but it is a leader in canopy management and soil mapping techniques. It is also a great exporter of white wine to the UK.
Sparkling Wine
While most people are familiar with Champagne, Prosecco and Cava, sparkling wine is made around the world with various methods. It can be made from any white or rose wine and it is carbonated via a secondary fermentation. This process creates those bubbles that we associate with sparkling wine and adds a zesty, textural experience to the glass.
The flavor and aroma of a sparkling wine depend on the grape(s) used, the climate it was grown in and the method of production. For example, Champagne is traditionally made using the méthode champenoise which is more time consuming and therefore costlier than other sparkling wines made with other techniques such as the Charmat method which is also known as the tank method.
Unlike still wines, sparkling wines typically contain many volatile compounds including alcohols, aldehydes, ketones, esters, terpenes and pyrazines which contribute to the wine’s aroma and taste. Those volatile compounds are responsible for the bready, bakery notes that can be found in some sparkling wines.
Dessert Wine
Sweet wines have long held a special place in wine culture. Whether they’re served with dessert or enjoyed as an aperitif, these wines typically have more than 15% alcohol by volume. They can be made in a variety of ways, including harvesting high-sugar grape varieties later in the season and allowing them to raisinate on the vine or letting a wine become infected with the noble rot (also known as Botrytis cinerea) for more concentrated sugar content.
Fortified dessert wines such as Port, Sherry, and Madeira are made by adding a spirit to the base wine during or after fermentation, resulting in higher levels of residual sugar. Wines can also be sweetened by chaptalization or through the technique of sussreserve, where a percentage of the sweet, unfermented grape juice from the first pressing is reserved and added to the fermenting wine for increased sugar levels.
Many people think that dessert wine is a rarefied treat for only the most discerning of palates, but these wines offer a lot to explore. From dry and semi-dry options to fortified wines and even ice wine, there’s something to discover for every palate!
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