I come from a family in France, known for growing grapes and making wine for more than many generations, in the heart of Bordeaux. For the last 5 years, I have lived in Mumbai, married to an Indian. But my love for wine has stayed with me.
Wine is an alcoholic beverage made of fermented grape juice and we can say a mixture of wild species of grapes, rice and different types of yeasts without the use of sugar, enzymes or any lactic acids. Wines consist of water to a large extent. Wine also contain variety of acids such as ethyl acid, lactic acids, minerals such as calcium, sodium, iron, potassium, sulphates and vitamins such as vitamin P and vitamin A.
WINE CAPS
Wine is an alcoholic beverage made of fermented grape juice and we can say a mixture of wild species of grapes, rice and different types of yeasts without the use of sugar, enzymes or any lactic acids. Wines consist of water to a large extent. Wine also contain variety of acids such as ethyl acid, lactic acids, minerals such as calcium, sodium, iron, potassium, sulphates and vitamins such as vitamin P and vitamin A.
WINE CAPS
PRODUCTION
France and Italy is the largest producer & exporter of wines.
WINE TYPES
Red wines: They are produced from black grapes and are red in color. It prevents cancer and heart diseases because of its anti-inflammatory properties. In this process, the skin is left in contact with the grape juice during fermentation.
Rose or Blush wines: Blush wine is produced by removing the skins of the grapes halfway through fermentation. It can also be done by blending red wines and white wines. Finally, blush wines can be produced by concentrating the liquid that is removed during the fermentation process.
Vintage wines: In order to produce a vintage wine it is a must that at least 95% of the volume of grapes used, are produced in a single year. They are mostly produced in USA.
Table wine: It is a type of wine that is served during meals. Depending on their color, table wines are classified as white, red or rose. The alcohol content in table wines is very low, no higher than 14% in the US. In Europe, table wine is considered as a light wine and considered cheap. In fact, a table wine’s label does not include information about what grape variety was used or in what region was it produced.
Non vintage wines: They are produced from vintage wines itself. In these, at least 50% of the grapes used should have been produced in the same year.
Sparkling wine: Sparkling wines, most notably champagnes, have carbon dioxide that is produced naturally from fermentation or force injected. This results in a fizzy, bubbly drink. Sparkling wines are fermented twice, first in an open container to allow carbon dioxide to escape into the air. Then it is fermented a second time in a sealed container so that the gas remains in the wine.
Organic wines: Organic wines are produced from grapes without the use of fertilizers and pesticides. They do not contain any harmful material and are used to cure a number of diseases.
Dessert wines: Dessert wines are sweet and can are usually drunk after meals in place of desserts. These wines contain between 50 to 400 grams of sugar per liter of wine.
White wine: They are produced from white grapes; and they are pale yellow in color. The flavors, textures and aromas of white wine will depend upon the appellation, the type of grapes, the vintage and the wine making styles of the winemaker.
Fortified wines : These wines are sweeter and more alcoholic than other wines. Their fermentation process is halted with the addition of a spirit, such as a brandy. Or the additional spirit may be added after fermentation.
When alcohol is added in a wine it is called as fortified wine. Taste of wines depends on the drinker's palate. Vintage wines are costliest of all wines. They can cost thousands of dollars per bottle.Some of the most expensive wines are Bordeaux and Cult wines.
WINE ACCESSORIES
Some wine accessories are cheap and affordable, made for usability and practicality. But there are also luxurious versions of these wine accessories intended for the rich. They can be used at home or given as gifts.
Some wine accessories are cheap and affordable, made for usability and practicality. But there are also luxurious versions of these wine accessories intended for the rich. They can be used at home or given as gifts.
There are many kinds of wine accessories. A perfect example would be bottle holders. Wine enthusiasts should have bottle holders. Aside from being a decorative vessel for a bottle of wine, wine holders can keep the wine at a certain temperature. It can be filled with ice to keep the wine cold or hot towels to keep the wine warm. Wine holders are available in many different materials and designs. It is a great addition to any dining room.
Another common wine accessory is a coaster. A coaster is placed under the bottle to catch condensation dripping from a cold bottle of wine. This would protect the table’s surface from water stains. Wine coasters are available in a variety of materials, ranging from silver, pewter, wood and ceramics. Bottle stoppers are also nice wine accessories and perfect for gifts. A bottle stopper is a cork that is inserted into a decorative pewter or ceramic figurine. This makes a bottle of wine more attractive on the table.
Corkscrews are essential wine accessories. They resemble thick springs with a sharp, pointed end. Corkscrews are used to drill into the cork. The tool is then twisted until the top of the cork touches the handle or the base of the corkscrew. The cork is then pulled up. This can be done by hand or with the help of a lever. Some corkscrews are also designed so that the cork can be placed back inside the wine bottle. Wine decanters, made of either crystal or glass, are also beautiful accessories. These are decorative bottles that look more elegant and classy than normal wine bottles. However, there are some wine decanters that are quite difficult to handle. Wine glasses are essential wine accessories. They come in all sizes and shapes. In fact, wine enthusiasts should buy different kinds of wine glasses. That’s because certain glasses are specifically made for certain wines.
WINE MAKING EQUIPMENT
Wines are usually made in prestigious wineries. However, there are many people who make homemade wines both as a hobby and a small scale business.
Wines are usually made in prestigious wineries. However, there are many people who make homemade wines both as a hobby and a small scale business.
The most expensive aspect in this hobby is the wine making equipment. Most of the wine making equipment is readily available and can be reused except for corks. One must remember, however, to purchase and use only food grade equipment. Non-food grade materials can be dangerous as toxic chemicals might seep into the wine during the fermentation process.
Here is a rundown of the most basic wine making equipment. First, one must have a carboy. A carboy is just a glass jug. They come in one gallon to six gallon sizes.
Bungs are also essential wine making equipment. They are rubber stoppers with holes drilled in the middle. The holes are where airlocks are attached. Bungs come in various sizes and are fitted into the mouth of the carboy. Also, there are airlocks that prevent oxidation. Oxidation breaks down the wine due to over exposure to oxygen. Airlocks prevent this by creating a valve that keeps the air from entering the carboy while keeping carbon dioxide inside.
A hydrometer tube is another important wine making equipment. This piece of equipment looks like a 12 inch thermometer with a piece of paper stuck inside with numbers printed on it. This is used to measure the amount of sugar before, during and after the fermentation.
A wine thief is also an important piece of wine making equipment. It is a tube made out of glass or plastic with holes at the end. It is used to take out small amounts of wine from a container. To use it, the person simply dips it into the wine and covers one hole with the thumb. When he extracts the tube, the air vacuum holds the wine in the tube until the thumb is taken off the hole.
A food grade bucket is also needed for wine making. Large quantities of wine can be poured in the bucket. A three or five gallon bucket is an excellent choice. Also, fermenting the wine can create a lot of foam. It would be good to have a bucket large enough to hold the wine and the foam.
Lastly, the winemaker would need a food grade hose that is used for racking. Racking is transferring wine from one container to another. This is done by siphoning the wine via the food grade hose. All these wine making equipment are available in wine stores. If not, they can be ordered through the internet.
WINE TERMS
( We have tried to cover mostly all words related to wine)
Acetic: This is what happens when the wine is exposed to air. It develops a vinegary taste or smell.
Acidity: All wines contain some level of acid. The acid level needs to be in a proper balance with the other components and fruits in the wine so that you should be able to taste the crispiness and liveliness of the wine. This acidity is also vital in the aging process of the wine.
Aftertaste: This is the impression of flavor that you will get once you have swallowed the wine. It is also called the “finish” of a wine.
Aroma: The smell of wines, especially that of young wines.
Aromatic: This is a term that this used for wines that have a distinct aroma, especially those with herbs and spices in them.
Astringent: This term is used when the tannin level in the wine dries out the mouth.
Austere: A somewhat hard tasting wine, where the character and fruitiness have been restrained.
Big: A full bodied powerful in aroma wine.
Bitter: This is usually considered as a fault bit it is also a characteristic of certain Italian wines.
Body: The weight and texture that is found in wines. You can describe a wine as light bodied or full bodied.
Bouquet: The intermingling of aromas that fine aged wines produce.
Breed: This is the term that is referred to as the bloodlines of the wine grapes. It is also used when noting the soil, the grapes and the techniques that are used to produce a good quality wine. Chewy: This term is used to describe wines that have an unusual thick texture to the wine. It feels like you need to chew the wine before you swallow it.
Clean: Fresh wines that seem to have no defects. This term also refers to the aroma, appearance and flavor of the wines.
Complete: A mature wine that has a satisfying feel and a great aftertaste on the palette.
Complex: This is where you will find a combination of flavors and aroma elements in various types of wines.
Corked, corky: The wines smell like cork rather than wine. This is because it was bottled in correctly.
Deep: A wine that has many layers of taste that slowly reveals itself.
Delicate: A light fragrance, body and flavor in the wine.
Distinctive: An elegant and refined character in the wine that sets it apart.
Dry: There is a little amount of sugar in the wine.
Earthy: You can detect this in certain wines. The smell and flavor is bit like the earth or soil.
Elegant: A refined charactered wine. This is usually to describe a stylish and quality wine.
Extra dry: You can find this term on champagne bottles as they describe the wine.
Fat: A wine that is full of flavor and body.
Fine: A distinguished wine.
Flat: A wine that is lacking in liveliness. Also a wine with an insufficient amount of acid.
Flavor: Describing how the wine tastes.
Full: Describes a wine that has a rich body
Green: A tart wine that is made from unripe grapes. Also has a lack of fruit flavoring.
Grip: Firmness of structure and flavor.
Hard: Stiff and undeveloped.
Heady: High in alcohol and very full bodied.
Herbaceous: Aromas that are reminiscent of fresh grass or hay. It can also be a characteristic of some wines like Cabernets.
Honeyed: You will find a taste or smell that is like honey.
Intricate: The interweaving of subtle flavors and aromas within a wine.
Legs: The rivulets of wine that you see running down the sides of the glass after swirling or sipping the wine.
Length: The lingering aftertaste that you get from a wine.
Light: This refers to wines that are light in alcohol, weight and texture. The feeling that you get in the mouth when you drink the wine is also described as light.
Lively: A fresh wine that has vitality and crispness.
Mature: A fully developed, ready to drink wine.
Meaty: This is a wine that is firm in structure with a chewy, fruity taste.
Mellow: A smooth, soft wine that has no harsh characteristics.
Noble: Wines that have a great balance and a harmonious expression. The wines that are made from these types of grapes are considered as the finest wines in the world. You can find Merlot and Cabernet among this lot.
Nose: The smell that comes from the wine. You can get “good nose” or a “bad nose”. A term used to detect faults in the wine.
Nutty: A nutlike aroma that develops in some wines.
Oak: This is the flavor and aroma that comes from aging the wine in oak casks or barrels. The taste is a mixture of vanilla, spices, smokiness and cloves.
Open: You can get the full character from the wine.
Oxidized: Flat, stale wines. Wines that have a sherry like and flavor and aroma. The state where wines becomes spoiled due to exposure to air.
Petillant: A light sparkle that can be seen in the wines.
Rich: A full, opulent wine with good body and aroma.
Ripe: Mature, fully ripe fruit.
Robust: A powerful, full bodied and heady wine.
Sharp: Biting or acidic.
Smoky: The aroma and flavor that a wine can get from being aged in an oak barrel or casket.
Sparkling: This is used where there are bubbles that are detectedable in the wine.
Spicy: A wine that has the characteristics of spices like cloves, mint, pepper and cinnamon.
Structure: The way that a wine in made with regard to its proportions and composition.
Supple: A wine that is yielding in flavor and is ready to drink.
Sweet: This usually indicates the presence of grape sugar that have not been completely converted to alcohol.
Tannin: This is a natural substance that is found in the skins, stems and seeds of certain grapes. This substance is also a major component in the structure of red wines.
Tart: A sharp wine that is acceptable to drink if it is not acidic.
Thin: Lacking in body and flavor.
Tired: Where a wine is past its peak flavor development. Old.
Vanilla: You will get this scent from the aging process of oak caskets.
Velvety: Smooth and very rich in texture.
Vigorous: A wine with a firm, strong body and flavor and a lively fruitiness.
Vinegary: Having the smell of vinegar.
Watery: Thin and lacking in any flavor.
Weedy: You will get the flavors and aromas of grass or hay. This scent becomes unpleasant only in excessive amounts.
Weighty: Forceful, strong, full bodied and powerful – terms to describe wines.
Woody: The aroma that comes when wine has been over aged in barrels or casks.
Yeasty: A bread smell that can be sometimes found in wines that have gone through a secondary fermentation process like champagne. Can be appealing if it is not excessive.
Young: Simple fine wines that have yet to become mature. Still undeveloped.
Acidity: All wines contain some level of acid. The acid level needs to be in a proper balance with the other components and fruits in the wine so that you should be able to taste the crispiness and liveliness of the wine. This acidity is also vital in the aging process of the wine.
Aftertaste: This is the impression of flavor that you will get once you have swallowed the wine. It is also called the “finish” of a wine.
Aroma: The smell of wines, especially that of young wines.
Aromatic: This is a term that this used for wines that have a distinct aroma, especially those with herbs and spices in them.
Astringent: This term is used when the tannin level in the wine dries out the mouth.
Austere: A somewhat hard tasting wine, where the character and fruitiness have been restrained.
Big: A full bodied powerful in aroma wine.
Bitter: This is usually considered as a fault bit it is also a characteristic of certain Italian wines.
Body: The weight and texture that is found in wines. You can describe a wine as light bodied or full bodied.
Bouquet: The intermingling of aromas that fine aged wines produce.
Breed: This is the term that is referred to as the bloodlines of the wine grapes. It is also used when noting the soil, the grapes and the techniques that are used to produce a good quality wine. Chewy: This term is used to describe wines that have an unusual thick texture to the wine. It feels like you need to chew the wine before you swallow it.
Clean: Fresh wines that seem to have no defects. This term also refers to the aroma, appearance and flavor of the wines.
Complete: A mature wine that has a satisfying feel and a great aftertaste on the palette.
Complex: This is where you will find a combination of flavors and aroma elements in various types of wines.
Corked, corky: The wines smell like cork rather than wine. This is because it was bottled in correctly.
Deep: A wine that has many layers of taste that slowly reveals itself.
Delicate: A light fragrance, body and flavor in the wine.
Distinctive: An elegant and refined character in the wine that sets it apart.
Dry: There is a little amount of sugar in the wine.
Earthy: You can detect this in certain wines. The smell and flavor is bit like the earth or soil.
Elegant: A refined charactered wine. This is usually to describe a stylish and quality wine.
Extra dry: You can find this term on champagne bottles as they describe the wine.
Fat: A wine that is full of flavor and body.
Fine: A distinguished wine.
Flat: A wine that is lacking in liveliness. Also a wine with an insufficient amount of acid.
Flavor: Describing how the wine tastes.
Full: Describes a wine that has a rich body
Green: A tart wine that is made from unripe grapes. Also has a lack of fruit flavoring.
Grip: Firmness of structure and flavor.
Hard: Stiff and undeveloped.
Heady: High in alcohol and very full bodied.
Herbaceous: Aromas that are reminiscent of fresh grass or hay. It can also be a characteristic of some wines like Cabernets.
Honeyed: You will find a taste or smell that is like honey.
Intricate: The interweaving of subtle flavors and aromas within a wine.
Legs: The rivulets of wine that you see running down the sides of the glass after swirling or sipping the wine.
Length: The lingering aftertaste that you get from a wine.
Light: This refers to wines that are light in alcohol, weight and texture. The feeling that you get in the mouth when you drink the wine is also described as light.
Lively: A fresh wine that has vitality and crispness.
Mature: A fully developed, ready to drink wine.
Meaty: This is a wine that is firm in structure with a chewy, fruity taste.
Mellow: A smooth, soft wine that has no harsh characteristics.
Noble: Wines that have a great balance and a harmonious expression. The wines that are made from these types of grapes are considered as the finest wines in the world. You can find Merlot and Cabernet among this lot.
Nose: The smell that comes from the wine. You can get “good nose” or a “bad nose”. A term used to detect faults in the wine.
Nutty: A nutlike aroma that develops in some wines.
Oak: This is the flavor and aroma that comes from aging the wine in oak casks or barrels. The taste is a mixture of vanilla, spices, smokiness and cloves.
Open: You can get the full character from the wine.
Oxidized: Flat, stale wines. Wines that have a sherry like and flavor and aroma. The state where wines becomes spoiled due to exposure to air.
Petillant: A light sparkle that can be seen in the wines.
Rich: A full, opulent wine with good body and aroma.
Ripe: Mature, fully ripe fruit.
Robust: A powerful, full bodied and heady wine.
Sharp: Biting or acidic.
Smoky: The aroma and flavor that a wine can get from being aged in an oak barrel or casket.
Sparkling: This is used where there are bubbles that are detectedable in the wine.
Spicy: A wine that has the characteristics of spices like cloves, mint, pepper and cinnamon.
Structure: The way that a wine in made with regard to its proportions and composition.
Supple: A wine that is yielding in flavor and is ready to drink.
Sweet: This usually indicates the presence of grape sugar that have not been completely converted to alcohol.
Tannin: This is a natural substance that is found in the skins, stems and seeds of certain grapes. This substance is also a major component in the structure of red wines.
Tart: A sharp wine that is acceptable to drink if it is not acidic.
Thin: Lacking in body and flavor.
Tired: Where a wine is past its peak flavor development. Old.
Vanilla: You will get this scent from the aging process of oak caskets.
Velvety: Smooth and very rich in texture.
Vigorous: A wine with a firm, strong body and flavor and a lively fruitiness.
Vinegary: Having the smell of vinegar.
Watery: Thin and lacking in any flavor.
Weedy: You will get the flavors and aromas of grass or hay. This scent becomes unpleasant only in excessive amounts.
Weighty: Forceful, strong, full bodied and powerful – terms to describe wines.
Woody: The aroma that comes when wine has been over aged in barrels or casks.
Yeasty: A bread smell that can be sometimes found in wines that have gone through a secondary fermentation process like champagne. Can be appealing if it is not excessive.
Young: Simple fine wines that have yet to become mature. Still undeveloped.
