From Grapes to GlassThe art of winemaking is ancient. Recent archaeological findings suggest the Middle Eastern and Eastern Mediterranean people were creating wines as early as 3500 B.C. Largely due to the influence of Islam, and its prohibition of alcohol, the highest concentration of vineyards is no longer in the Middle East, but in Western Europe, especially France, Italy and Spain. Today, vineyards in newer wine-producing regions like California, South Africa and New Zealand are producing wonderful wines. Wine should be stored at a cool and constant temperature (53 - 59 degrees F) in high humidity (75% - 95%), and free from excess light, chemical odours and vibrations. Bottles should be tipped so that the wine is always in contact with the cork, helping the wine to "breathe".
Wine TastingThe factors that determine a wine's quality are colour, aroma and taste.
To observe colour, tilt the glass and view the wine against a
white background. To take in the aroma, or "nose" of the wine, swirl the wine in the glass, then breathe in and describe the aroma in broad categories ---- is it fruity, herbal, spicy, floral or earthy? To taste, take a medium-size sip, draw some air across your tongue and swirl the wine around in your mouth. Take time to notice where the taste registers most in the mouth and if it lingers after swallowing. Most impotant is the enjoyment factor ---- is the taste pleasing?
Tulip and balloon shaped glasses...are exellent for most wines, but champagne and sparkling wines are best served in flutes. Fill the glasses 1/2 to 2/3 full, so that the wine can breathe and the flavours can be fully appreciated. Serve fine white wines cool (58-62 degrees F), and fine red wines at cool room temperature (62-65 degrees F). Inexpensive white and blush wines are often best served a bit cooler than average (50-55 degrees F).
Bottles..Before the 17th century, stoneware or pottery was used to store wine. Eventually, glass became the vessel of choice. At first wine bottles were round, until it was discovered that wine improve on its side. The bottles were then streamlined to enable winemakers to store their wine horizontally.There are almost as many different types of bottles as there are wine grape varieties, but the two most common types of bottles are the classic Burgundy and Bordeaux shapes. The Burgundy bottle, used for both red and white wines, has sloped shoulders. The Bordeaux, often used for red wines, has high squared off shoulders. The Champagne or sparkling wine bottles has a "punt", an indentation that goes up inside the bottom of the bottle. Its purpose is to strengthen the bottle as it must withstand great pressure from the wine. The pressure inside a bottle of sparkling wine is 90 pound per square inch. If a bottle of sparkling wine is heated sufficiently, it will explode. Bottles come in different colour, from clear to dark brown. Colour choice is a matter of personal preference. Dark-coloured bottles minimize the negative effect of light on bottled wine, while clear glass is best for showing off a wine's colour.
You can use virtually any type of bottle to contain your homemade wine, but consider these guidelines: To ensure
a properly matured wine with no off flavours, the bottle must be completely sterile and free of mould or bacteria.
One way to prevent this is by rinsing the wine bottle immediately after emptying it, and storing it upside down
in a case. Screw top bottles, while they can be used, have a weaker neck and don't provide a proper seal between
cork and bottle. If you use screw top bottles, drink this wine first. For legal reasons, any commercial label on a used wine bottle should be removed or defaced.
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