This is the Wine; It could be a hint to know why we are full of passion for this beautiful wild liquid. When we talk about wine, what images are pumping up? Bubbly, white, red, rosé? Then if you want to go deeper, you need to think: light crispy whites or rich oaky whites, or aromatic dry to off-dry whites, light reds or ripe round reds or big tannic reds. So, Let’s start with the basic.
Wine is a fermented fruit juice, usually grapes because of high sugar and water content.
Wine labeling is mainly divided by varietal labeling which is common in new world regions but also in Germany, Austria and Alsace from the old world. Place names labeling is common in the old world, proprietary labeling trade mark or brand name such as Opus One.
New World wines are those wines produced outside the traditional wine-growing areas of Europe and the Middle East, in particular from Argentina, Australia, Chile, Colombia, New Zealand, South Africa and the United States.
Grape species, soil, climate, viticulture, and viniculture are crucial factors to produce quality wine. There are many grape species: Vitis Vinifera is used to make most of the wines (Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon), and Vitis Labrusca (American species). Climate Temperature Zones are north and south 30-50-degree latitude, which means 50-68F annual.
What are the differences between red and white winemaking? It is the same process for red and white, except one step of maceration is only used to make red. Grape skins and seeds are placed into a tank; this makes the color, tannin flavor and aromas of red wines.
Today wines makers are trying many methods in viticulture and viniculture by using new technology to improve them, but there are also many winemakers insisting on keeping traditional way to make Terroir wines, especially in the old world.
In next issue, I will talk about Pinot Noir, a light red, one of my favorite!
Catherine is a Certificated Sommelier from Court of Master Sommelier, and more than it, a real wine lover!