About Wine

When you find so much time for leisure and sun bathing spree, you would prefer to have wine as
your energizing company. Wine is an intoxicating drink and is made from the grapes as a
fermented juice. Wine is also prepared from other fruits. Since, grapes can ferment without the
addition of sugar, Enzymes or nutrients they are most preferred to make wines. Nearly all the
wines made in the world are prepared from the vitis vinifera, a species of the grape family.
Almost 4,000 wine varieties are made from this species. Apple cider, pears, cherry, plum and
berries are some of the fruits used to make wines. Wines are manufactured commercially as well
as some fruit wine come as fermented home products. Alcohol content will be 12% in fruit wines
and when they are equipped with brandy the content is increased to 20%. Wine becomes a good
well known creature if it is used judiciously.

History of Wine

Wine making and drinking has a long and past history. Experts agree that wine dates from 6000
BC. Wines were cultured in Egypt and in Mesopotamia. Greece, Spain, Mexico, Rome, and
United States followed them. Spain played the important role in wine making process.

Wine making and grape cultivation spread throughout the world. Wine became the valuable
trade. The prosperous people enjoyed the wines and rulers tried to hide this treasure as a
clandestine. As Christianity spread to the parts of the world, the monks developed the process by
making good use of their time. Vineyard growth became the keystone because of the climate and
soil in the recognized regions. The world's recognized wines were developed by France and it
became the leader.

From bible to ancient mythology, tales of intoxication by absorbing the fermented grapes
flourished. Fossil evidence also traced the leftovers of the wine sediments. It also relieves that
the ancient humans documented the bliss of this exciting liquid.Today a variety of vine is found
growing all over the world due to the wide variety of climates. The vitis vinifera species is the
primary species in making most of the wines. New routes have been established to the wine
industry due to the varieties and vintages that come from all over the world. Due to the
captivating history of the wine and profound interest in their wine France novices and
connoisseurs like in searching the perfect taste of the wine. Certainly a wine is available for
everyone in the world.

Types of Wine

Wines can be classified primarily by the grape variety used to make the wine and the region
where the grapes are grown. Wines classified on the basis of grape variety are called varietals
and those classified on the basis of region are named by the region itself.

There are different types of wines and wine styles. Basically wines can be classified into two
general categories. They are white wines which are colorless and red wines which have the color
intensity based on the soaking time. This is the information that most of us know.

But wines can be classified by their taste also. The sweetness of the wine helps us to judge the
wine by its taste. Classification of the wine according to the taste is as follows:

 Dry wines

 Medium Wines

 Sweet wines

Apart from the classification of wine by taste the general types of wines are as
follows.

Table Wine

Wines that have a very low volume of alcohol content is said to be table wine. Generally to the
wine terminology the table wine can take two different meanings one can be the wine style and
the other is the quality level.

Table wines are generally served along with food hence they get the name table wine. Table
wines are the most famous and only wine that is found in the dinner table all over the world.
Table wines are generally pretty and are within your means. It is easily reachable if you are at the
right age to purchase alcohol.

Different regions have different designs towards the table wine.

United States design table wine as an ordinary wine that is neither a fortified wine not a
sparkling wine.

The European wine regulations view table wine as lower quality categories.

Popular table wines are:

 Cabernet Sauvignon

 Merlot

 Chardonnay

 Adams Apple

 Muscat

 Port

 Pinot Noir

 Kaskaskia Concord

 Double Decker Red

Red wines

Red wines are color wines. Red wines are made from the red grape varieties. These wines get
their color by allowing the skin of the grapes to get contact with the grape juice during the wine
making process. Red wines are available in different varieties and taste. The most popular red
wines are:

 Cabernet Sauvignon
  Merlot

 Pinot Noir

 Zinfandel

White wines

White wines are generally colorless and they are made from the white grape varieties. Some of
the white wines can be made from the red grapes. In such a case the skin of the grapes is not
allowed to have any contact with the grape juice. The white wines generally range from dry to
sweet wines. The most popular white wines are:

 Chardonnay

 Riesling

 Sauvignon Blanc

 Gewurztraminer

Rose wines

Rose wines are also called as Blush wines. Rose wines are not true not truly red, instead they
have enough of reddish tinge to make them differentiate from the white wines. Rose wines are
prepared from the red grape varieties. The most popular rose wine variety is:

 Zinfandel

Sparkling Wines

Sparkling wines have a small amount of intense effervescences. Champagne is the most famous
sparkling wine in many regions in the world. The famous sparkling wines are:

 Rose Champagne

 Prosecco
  Sparkling Red Wine

Sweet Wine or Dessert Wines

Dessert wines are prepared from the residual sugar that is left in the finished wine. This gives the
wine a very sweet taste. Dessert wines vary from off-dry to super, sticky sweet wines. The
dessert wines are considered to be the sweetest wines. The famous dessert wines are:

 Sweet white wines that include (Botrytis (Noble Rot), Ice Wine (Eiswein), Late Harvest
Wine)

 Sweet red wines that include (Late Harvest Wines and Fortified Wines)

Fortified Wines

Fortified wines are those that are produced with a small addition of the grape spirit. Fortified
wines generally include the dry and sweet styles. The famous fortified wines are:

 Port wine

 Madeira

 Sherry

Wines without named origin (also former called Table Wines)

Tables wines are also called as "Dry Wines." This is the wine that is mostly produced in most the
regions in the world. The famous table wines are:

 Dry white wine

 Rose wine

 Dry red wine

 Red Wine and Types of Red Wines

Red wines are produced from black, red or blue grapes. Red wine does not get its color
from the juice. Red wine gets its color when the juice of the grapes is allowed to have
contact with the grapes skin for a long time. Red wine does not get its color by simply
soaking the skin; it also has a substance known as tannin. Tannin gives the red wines the
density that is ahead of the other white wines. The mouth drying quality of tannin makes
you feel the firmness of wine in your mouth. The firmness will be strong if the wine is
young.

The qualities of wine will become soft and mix harmoniously with the other factor of the
wine as the time passes. This act as the main reason for the red wines to age better than
whites. The grapes are fermented as a whole along with the skin and seeds. Red wines
can be light or sweet, soft or refreshing.

Popular grapes used to make red wines:

 Barbera

 Cabernet Sauvignon

 Merlot

 Spätburgunder (Pinot Noir)

 Syrah/Shiraz

 Zinfandel

Grapes used to make red wine

 Cabernet Sauvignon

 Gamay

 Grenache
 Merlot

 Pinot Noir

 Sangiovese

 Syrah/Shiraz

 Tempranillo

 Zinfandel

 Barbera
 This wine is similar to merlot but it is not well known. Nevertheless its cultivated
area in Italy is on rank 3 behind the Sangiovese and Montepulciano. This wine
can be paired with any type of dishes that are prepared from tomato sauce. They
have a taste similar to blackberry and plum fruit, with a glossy texture.

 Cabernet Sauvignon
 It is considered as one of the world's best wine. It is often mixed with cabernet
franc and merlot. It has a full bodied flavor and can be served along with red meat
dishes. Typical for Cabernet Sauvignon are its black current aroma, sometimes in
combination with some cedar wood notes. Furthermore the dark color in
combination with a concentrated fruit flavor and its supporting matrix of tannins
and acids are typical for this great red wine.

 Merlot
 A good introduction to red wine and an easy to drink wine are the merlot wines.
Its fruity and full-bodied taste makes the Merlot very popular. Already after a
view years of aging it is ready to enjoy. This wine can be served along with any
type of food.

 Pinot Noir
  Grapes used to prepare this wine are difficult to grow and it is rarely mixed with
other varieties. Chicken, lamb and salmon can be served along with this wine.
Pinot noir wines have a fragile taste with a fine balance of acids, sweetness and
tannins, which give this, wine its distinctive character. Flavors like raspberry,
blackberry, violet, cherry, plum and different spices as well as notes of smoke,
earth, oak and cedar wood make the pinot noir a culinary event.

 Syrah or Shiraz
 The Shiraz wine is characterized by its full-bodied taste of tannins, sweetness and
acids. Its fruity flavors remind of blackberries, plums and black cherries. But also
other dark flavors like herbs, chocolate, coffee, tobacco, leather and smoke can be
included. The Shiraz mostly has slightly higher alcohol content and is aged in
wooded barrels. It matches well with beef, steak, and game as well as with stews
prepared with more sweetish vegetables like carrots, onions and garlic.

 Zinfandel
 Wines prepared from this grape have heavy red color. The wine can be served
along with dishes containing tomato sauce, pizza or meat depending on its
heaviness. The Zinfandel is characterized by an aroma reminding of spices like
cinnamon, cloves, black pepper and dark fruits of the forest.

Red Wine Flavor Descriptions

 Cherry

 Plum

 Strawberry

 Blackberry

 Raspberry

 Currant

 Gooseberry
 Boysenberry

 Raisin

 Fig

 Pepper (white/black)

 Clove

 Cinnamon

 Coffee

 Cocoa

 Mocha

 Tobacco

 Leather

 Licorice

 Toast

 Smoke

 Violet

The most popular red wine types are as follows:

 Cabernet Sauvignon

 Pinot Noir

 Syrah

 Zinfandel

Italian Reds

 Sangiovese

 Chianti
  Barolo

 Amarone

 Barbera

 Lambrusco

 Montepulciano

 Valpolicella

 Barbaresco

 Bardolino

 Brunello di Montalcino

 Vino nobile di Montepulciano

French Reds

 Bordeaux

 Burgundy

 Beaujolais

Spanish Reds

 Rioja

 Garnacha

White Wine and Types of White Wines

White wine can be made from red as well as white grapes, since grape juice is almost colorless
after its extraction. However, mainly white grapes are used to prepare most white wines, still.

To impact the color of a wine, the skin of the wine grape plays a major role. By letting the skin
soak along with the juice, the color of a wine is influenced. Since this is the fact, it is possible to
make white wine even from red grapes by extracting the juice carefully and keeping the skin
aside.One of the most famous white colored wines is champagne: Made from red grapes (Pinot
Noir and Pinot Meunier) as well as white grapes (Chardonnay), it becomes a sparkling wine as it
is fermented in its bottle.The decision whether the skin and sometimes also stems are allowed to
soak with the grape juice determines the amount of tannin, too. Tannins are reduced in the wine
if the skin and stem are not allowed to soak in the juice. This is an important aspect for making
wine as the mouth drying quality of tannin makes you feel the firmness of a wine in your
mouth.Sometimes white wines are fermented or aged in oak barrels to impart some tannin to the
wine, but not as much tannin as in red wines.

The wine flavor of white wines may range from very dry to sweet and golden.

White wine flavor ranges from very dry to sweet and golden. Grapes used to make white wine:

 Chardonnay

 Chenin Blanc

 Gewürztraminer

 Muscat

 Pinot Gris

 Riesling

 Semillon

 Sauvignon Blanc

Following are the most famous white wine grapes and their wines, used all over the world.

 Chardonnay

This wine can be described as sparkling or still wine. It can be served with fish and chicken
dishes. It has a wide bodied and velvety citrus flavor. It has a buttery quality that resembles
coconut, toast, toffee or vanilla when it is fermented in an oak barrel.

 Chenin Blanc
Chenin Blanc is a classy wine with high yields and excellent quality, cultivated since more than
10 centuries in France. This wine, requiring extensive care, can be used for a wide variety of
wine products – from sweet wines to sparkling wines. It is named differently in different regions
of the world, e.g. “steen” in South Africa. The flavor has notes of apples and quinces.

 Gewürztraminer / Gewurztraminer

This wine can be served along with the Asian food and sausages. It has allspice, lychee, peach
and rose aroma with fruity flavor.

 Muscat

This wine is prepared from Muscat grape which describes a family of grapes. This sweet wine
can be enjoyed on its own without any pair and dishes. It has a very aromatic and various
bouquet with notes of orange and elderberry flowers or pear. One of the most famous wines resp.
sparkling wines is the Asti Spumante.

 Riesling

These are fresh tasting wines and improve with age. They can be served along with poultry, fish
and pork. This wine is very light and is an evocative of fresh apples and has floral notes.

 Sauvignon Blanc

These wines are often considered as versatile food wines. They can be served along with poultry.
They have an herbal and fruity flavor with notes of black current and gooseberry. Also very
typical is its hint of minerals and the fresh acidity.

The most popular white wines are as follows:

 Chardonnay

 Clairette Blanche

 Colombard

 Gewürztraminer
  Muskateller

 Riesling

 Sauvignon Blanc

 Chenin Blanc

 Pinot Grigio (Pinot Gris, Grauburgunder)

 Pinot Blanc (Weißburgunder)

 Sémillon

 Albariño

 Müller-Thurgau

 Trebbiano

 Grüner Veltliner

 Silvaner

 Palomino

Common White Wine Flavor Descriptions

 Citrus

 Apple

 Pear

 Grapefruit

 Lemon

 Lime

 Pineapple

 Melon

 Butter

 Honey
  Floral

 Dried Apricots

 Herb

White Wine List

The most popluare white wine types are as follows:

 Aligoté
 Alvarinho
 Auxerrois
 Bacchus
 Bual
 Chardonnay
 Chasselas
 Chenin Blanc
 Colombard
 Emerald Riesling
 Fumé Blanc
 Folle Blanche
 Furmint
 Gewürztraminer
 Grüner Veltliner
 Hárslevelü
 Jacquère
 Kerner
 Malvasia
 Marsanne
 Morio-Muscat
 Müller-Thurgau
 Muscadelle
 Muscadet
 Moscato
 Palomino
 Pedro Ximenez
 Picolit
 Pinot Blanc
 Pinot Gris
 Riesling
 Rkatsiteli
 Sacy
 Savagnin
 Sauvignon Blanc
 Scheurebe
 Sémillon
 Sercial
 Seyval Blanc
 Silvaner
 Trebbiano
 Verdelho
 Verdicchio
 Vidal
 Viognier
 Viura
 Welschriesling

Rose Wine and Types of Rose Wines

Rose wines are neither white nor red wines; instead they have enough of reddish tinge to make
them differentiate from the white wines. The color of the rose wines varies depending on the
color of the grape variety used for making the grapes. Most of the times rose wines seem to have
orange color then pink or purple. Rose wine can be produced in a number of ways. But most of
the times the rose wines are prepared by crushing the red grapes as a result they are not able to
get much color or tannin from the grapes. Rose wines are white in their character and flavor.

Early days the rose wines were made by simply adding a bit of red wines with the white wines.
The wine makers thought that this method will produce some interesting wines which posses the
heart character of the red wines and the crispness of the white wines. Then slowly this practice
has fallen down.
 Drinking rosé wine in the hot weather give the feeling of crispness and lightness and is also very
refreshing. So it is often referred as summer wines. Generally rose wines are simpler than the
heavy white and red wines.

The styles of rose wines vary generally. Rose wines from Europe are so dry while rose wines
from the United States are sweet. The most popular rose wine is the White Zinfandel from
California.

Most of the rose wines are made from red grapes. The red grape varieties that are used in the
preparation of the rose wines are:

 Pinot Noir
 Syrah
 Grenache
 Merlot
 Malbec
 Cabernet Sauvignon
 Tempranillo
 Sangiovese
 Zinfandel
These grape varieties are used either alone or is blend with the other in the preparation process.
Generally the skin of the grapes is not allowed to have a detailed contact with the grape juice.
The shorter the contact is the lighter the color will be. The flavors of rose wines are tend to be
more delicate compared to red wines.

 Sparkling Wines

Sparkling wine is a delicious, invigorating wine that also be called as champagne, bubbly and
shimmer wine. Sparkling wine contains large amount of carbon dioxide. This carbonated
beverage is made in all parts of the world. The carbon dioxide makes the wine to fizz, bubble and
to be effervescent.

The grape varieties that are used in making sparkling wines are Chardonnay, Pinot Noir, Pinot
Meunier, Chenin Blanc, Mauzac Blanc, Xarello, Parellada, Maccabéo, Riesling or Muscat.
Sparkling wines are produced mainly from the red grapes. The red wine grapes are pressed
immediately after harvesting to get the white juice hence they are called as "White from Black".
At the same time some sparkling wines can be produced from white wine grapes to get more
delicate sparkling wines. These are called as "White from White".

There are different types of sparkling wines produced all over the world. Sparkling wines are
made from different wine making grapes with different production processes. But the
characteristic of all the sparkling wines are common.

Carbon dioxide that forms the bubbles in the sparkling wines is formed in the fermentation
process itself. To make a sparkling wine there are more than one fermentation process. The wine
makers all over the world will use their preferred production method.

Champagne is the king of sparkling wine. It is a proper name given to sparkling wines produce in
the Champagne region of France. Prosecco is the name of the sparkling wine that is prepared in
Italy. Italy is well for making the sparkling wines and is generally served with the desserts.

Sparkling wines have a delicate flavor and effervescence so in order to get the full characteristic
of the wines they should be served chilled. So the sparkling wine should be served in the
refrigerator for 3 to 4 hours before serving.

Generally sparkling wines are suitable for parties and functions. So it can be well paired with
meat, fruit, cheese and sea food. For example meat like chicken, pork tenderloin, flank steak, and
turkey and fruits like strawberry, raspberry, blueberry, and blackberry, and cheese like brie,
provolone, goat cheese, and cream cheese and sea food like scallops, halibut, lobster, and
shrimps serve as good paring with the sparkling wines.

 Semi-sparkling wines

Fully sparkling wines are sold between the 5 to 6 atmosphere pressures in the bottle. This
pressure is three times more than the pressure found in the automobile tire. Sparkling wines are
those that have the atmospheric pressure between 1 to 2.5. The amount of the atmospheric
pressure in the bottle is determined by the amount of sugar added to the wine during the triage
stage which comes at the beginning of the secondary fermentation.

 Dessert Wines
A dessert wine is described mostly as a sweet, full-bodied wine, which is served with der dessert
course in a menu. Some of the well-known dessert wines are Muskateller, Caluso Passito,
Tokajer, Málaga, Marsala and Samos wine.

Generally by definition a dessert wine is a wine that has high sugar content. The sugar content
will be higher than the normal table wines. A dessert wine has 3 to 28 percent residual sugar in
them. Dessert wines are available in different types since they are made from differential grape
varietals.

Dessert wine is said to be potent, sweet and it is also full of flavor. The sweet flavor of the wine
makes them as a compliment to the desserts. In comparison to the table wines the dessert wines
are thicker, richer, and sweeter. In order to preserve the residual sugar content in the grapes they
are picked late during the harvest time.

Dessert wines come in small bottles and they can be served in tiny glasses. Generally an average
pour will be 2 ounces.

Dessert wines can be white and red in color. The white dessert wines are served chilled while the
red dessert wines are served at the room temperature. Dessert wines go well with the fresh
bakery sweets and fruits. It is also advisable to serve heavier taste for the winter season and
lighter taste for the summer season.

Dessert wines have aromas reminding of orange peel, mango, apricot, quince, fig, raisins, honey
or caramel. It is recommended to combine also dessert wines with creamy desserts. Fats and
intensive cheeses match very well with sweet white dessert wines. Regarding consistency, it is
recommended to combine oily dessert wines with creamy desserts and rather lights dessert wines
with delicate and fine desserts.

Some of the famous dessert wines include:

 Muskateller

 Caluso Passito

 Tokajer
  Málaga

 Marsala

 Samoswein

Dessert wines come in many styles and types. All are much sweeter than the habitual wines.

Like the other wines in the world the dessert wines are also defined by the grape variety which is
used to prepare it. It is also described by the region where it is grown and how it is produced.
France and Italy are the most famous producers of dessert wines.

 Fortified Wines

Fortified wine is a wine to which the spirits of the distilled beverages like brandy are added. In
order to increase the alcohol content of the wine the spirits are added before the fermentation
process is complete. This kills the yeast leaving the residual sugar behind. Thus fortified wines
have mostly a certain residual sugar, but they can also be “dry”.

Many varieties of the fortified wines are developed. The most common and famous fortified
wines are Port, Sherry, Madeira, and Vermouth. The famous regions for producing fortified
wines are France, Italy, Spain, and Portugal. Most of the fortified wines have their name from
where they are produced. And the wines with the regional name have different distinct style.

Further the wines are classified according to the grade of the grapes used, fermenting process and
origin. In certain cases the fortified wines are confined with the Appellation of Controlled origin,
this means that only the wines that belong to the certain regions have can bear that name. Wine
from other different regions can be labeled only as being the "style".

Port wine is also used as a dessert wine if the brandy is added to the fortified wine before the
fermentation process beings. The resulting port wine is very sweet and rich. Adding, the spirit of
brandy after the fermentation process results in a dry wine such as Vermouth. The flavor of the
fortified wines varies depending on the aging process and the way it is handled.
Sometimes the fortified wines are used in mixed bar drinks, like e.g. Vermuth. It is also used as
cooking wines along with sherry, port wine and madeira. Contradiction to the traditional wine the
fortified wines last longer after opening. Hence the fortified wines can be served in small
amounts allowing the drinker to enjoy each sip of the wine.

Food pairing with the fortified wine depends on the type of fortified wine you are choosing.
Generally the fortified wines are known for their long standing contribution both as an aperitif
and as a dessert wine. Desserts like cheeses, nuts, creamy desserts, chocolate, fruits torts go well
with the fortified wines.

Different varieties of fortified wines are:

 Madeira

 Wermut

 Sherry

 Portwein

Wine Bottles

In general all the wine bottles are made of glass. Wine bottles are designed taking extra care
since some wines are fermented in the bottle while others are bottled only after the fermentation.
Wine bottles are available in different shapes, sizes, and color. The normal and standard size of a
wine bottle is 75cL. All the wine bottles are sealed with a cork but now a day the screw top cap
is becoming famous. And lot of methods is also available to seal a bottle.

Shapes
France, Germany, Italy, Portugal, and Spain wine producers always choose their wine bottle
shape as per the tradition that is most suitable for the wine.
 Bordeaux wine bottles will have a straight side with high shouldered and is well defined
with a punt.

 Burgundies and Rhone wine bottles are tall with sloping shoulders with smaller punt.

 Port and sherry wine bottles have a bulbous neck with straight sided body.

 Wines like Rhine, Mosel, and Alsace are stored in tall and narrow bottle which has no or
little punt.

 Champagne and sparkling wines are stored in a bottle that has thick wall with prominent
punt and sloping shoulder.

 Italian wines are stored in a bottle that looks like a round bottomed flask

Most of the Australasian, South African, and South American wine producers select the bottle
shape that will be well associated with their wines. And other produces select idiosyncratic
bottles to market their wines.

The home wine producers choose the wine bottle that does not affect the taste of the wine.

Colors
All the types of wines have a certain color for their bottles. The traditional colors are:

 Red Bordeaux - dark green

 Light Bordeaux - light green

 Sweet white Bordeaux - clear

 Mosel - dark to medium green

 Rhine - amber

 Alsace - dark to medium green / amber

Capsules
Most wine bottles are finished with a cork that act as a protective sleeve to the bottle and is
called as a capsule. The capsules cover the top of the bottle. The capsules are made of paraffin to
protect the cork from molds, being gnawed by the rodents or infested with the cork weevil.

Punts
Punt is also known as kick up it refers to the dimple at the bottom of the bottle. There is not a
valid reason for this purpose. The most commonly heard explanations are as follows:

This is a historical trace from the start of the era when the wine bottles were introduced.

It was done to make the bottle less likely to tumble.

It collects most of the sediment deposits that are formed as a thick ring at the bottom of the glass
and prevent them from entering into the glass when pouring the wine.

Punt increases the strength of the wine bottle thus allowing it to hold high pressure in case of
sparkling wine and champagne.

In the manufacturing plants the punts hold the bottles in its place through the filling process.

Punts accommodates well in the pourers thumb helping him to pour the wine more easily and
with more stability.

Types of Wine Bottles

A standard wine bottle is made out of glass and it will hold approximately 750 ml of wine. But
there are also exist different types of wine bottles. The type of wine bottle often describes the
type of wine inside. Some bottles are fabricated for the visual appeal, on the other hand bottles
that have shoulder shape or thick glass is relevant to the type of wine inside.

Wine bottles can be classified on the basis of shapes, colour and size.

Wine Bottle Shapes

A lot of thing about the wine can be got based on the bottle shapes.

Narrow and Tall Bottles

These types of wine bottles are used to store Rhine, Mosel and Alsace wines. These bottles either
have little or no punt. The bottle will be hollow at the bottom.

Straight Sided and High Shouldered Bottles

These marked punt and they are used to store Port, Sherry and Bordeaux wine varieties. Bulbous
neck bottles are often used to store Port and Sherry wines to collect the leftover residue. Red
wines like Cabernet Sauvignon, Merlot and Malbec; white wines like Sauvignon Blanc and
Semillon are stored in these types of bottle.

Tall-Sloping Shoulder Bottles

These bottles will have thick glass to house the high pressure of the wines stored in them.
Burgundies and Rhone varieties are stowed in this bottle with smaller punts. The most common
wine variety that is stored in this type of bottle is Pinot Noir and Chardonnay.

Thick-Walled Sloping Shouldered Bottles

These bottles have wide and pronounced punt and they are made of thick glass walls to house the
high pressure that are caused by the carbon dioxide bubbles created by the Champagne and
Sparkling wines.

Based on Wine Bottle Colours

Coloured wine bottles also tell a great deal about the wines within them.

Brown coloured wine bottles are used rarely. Wines that come from Rhine or Alsace often come
in brown coloured wine bottles.

Clear bottles are used to store sweet white wines. Over the past few years this bottle has grown
in popularity and is mostly used to store white wine.

Dark Green bottles are used to store red wines, since the dark colour of the bottle help to prevent
the wine from the light.

Dry white wines are stored in light green bottles.

Based on Wine Bottle Sizes

Wine Bottles can also be characterized by the sizes. The standard normal wine bottle size is 750
ml. conversely there are various wine bottle sizes that come from smallest to largest.

3 liter Extra-large
 1.5 liter Magnum

1 liter Large

750 ml Regular Bottle

375 ml Medium Bottle

187 ml Small Bottle

100 ml Miniature Bottle

Wine Glasses
Wine glass es are specially designed ones for drinking and tasting wines. It is a type of glass
stemware. It is essential to select the right type of wine glass for different types of wines. This is
very important since the shape and color of the glass can affect the taste of the wine.wine glasses

The wine glasses should be transparent and plain. The glass has three parts they are bowl, stem
and foot. The wine glass should be made of glass and crystal. The wine glass should be carefully
designed taking the key aspects of the wine to the tongue and nose.

Choosing the right kind of wine glass is also important and in the same way holding the wine
glass also is very important. The wine glass should be hold in the stem so that the temperature of
the body does not affect the flavor of the wine in the glass. Holding the wine by the bowl will
leave your fingerprints which can affect the visual appearance of the wine if examined for clarity
and color.

Wine glass materials

Wine glass are made up of cut, fused, blown, crystal and lead glasses. Though wine glasses can
be made from different glass materials glasses prepared from lead crystals are the best because of
its high refractive index. And in general wine glasses should be made from the crystal clear and
 frosted glasses. Mostly colored glass should be avoided in preparing wine glasses since they
might disturb seeing the wine color through the glass.

Making wine glass with the lead crystals has many advantages. They are aesthetic have higher
refractive index, change the effect of light passing to them, and they are also heavier.

Shapes
different shapes of wine glassesWine glass shape is also an important factor that affects the
flavor and taste of the wine. The shape of the glass depends on the type of wine they are used for.
The best shape of the wine directs the wine directly to the best area in the mouth from the glass.
In general the opening of the wine glass should not be wider than the widest part of the bowl.
The rim of the glass should be thin.

Sizes
The minimum size of the wine glass should have the capacity to hold at least four ounces. But
the all-purpose glass must be able to hold twice the amount. But in recent years the size of the
wine glasses has increases to decrease the no of servings but the extra space in the wine allows
the air space to trap the wine aroma.

Types of wine glasses wine glasses

Like the shape and size of the glass the type of glass you are choosing to serve the wine is very
important. Each type of wine has its own wine glass in which it can be served. The different
types of wine glasses are used to taste the wine with its excellent and actual aroma and flavor.

In general the wine glasses are classified into four types. They are:
 White wine glasses - the glass should be shaped like a tulip
 Red wine glasses - the glass should be round with large bowl
 Sparkling wine glasses - the glass should be tall and thin
 Dessert wine glasses - the glass should be smaller directing to the back of the mouth.
Besides these there are also other types of wine glasses in the modern world. They are:
 Crystal wine glasses

 Stemless wine glasses

 Etched wine glasses.

 Ice glasses

Other Types of Wine Glasses

Besides these there are also other types of wine glasses in the modern world that are classified on
the basis of their design. They are:

 Crystal wine glasses

 Stemless wine glasses

 Etched wine glasses

 Ice glasses

Crystal wine glass

Crystal wine glass is the commonly used wine glass and it has been in use for many years. These
glasses are readily available in the market. And choosing the crystal wine glass does not require
any importance in the maintenance and design of the class.

Etched wine glass

Etched wine glasses are intricately carved and come in different designs. The deep etching of the
glass gives the ideal characteristic of the wine.

Stemless wine glass

As the name suggest stem that are present in the wine glasses are absent in this type. The design
of this glass is round and is shaped like a tumbler. The bottom of the stemless wine glass is flat
and is slightly thicker compared the other types of wine glasses.

Ice glass
Ice glass is a type of novel glass. The ice glass is made up of mold and is usually placed in a
deep freezer. Ice glasses are mainly used to serve white wines and ice wines can also be served
in this to make them taste better.

White Wine Glasses

White wine glasses have a tulip or straight shape sides and they are narrower. They vary a lot in
their shape and size. The glass is designed white wine glassto have the narrow shape to maintain
the wine serving temperature and to prevent the air circulating around the wine. The small base
or bowl prevents the transfer of much heat from the human body to the wine keeping the wine
cool till it reaches your lips.

To highlight the unique characteristics the white wines the white wine glass is made in different
shapes.

White wine glass that has wide mouth helps to promote quick deterioration and to alter the flavor
of the wine. White wines that are little oxidized have full flavor. For light flavor white wines
little oxidization is required. In order to reduce the rate of oxidization some of the white wine
glasses are made with smaller mouth, thus reducing the surface area for oxidization.

Before using the white wine it can be enclosed shortly before consumption this can influence its
flavor significantly.

It is also designed in the way that the mouth of the glass and the lip are in right contact pouring
the wine at the right place in the mouth.

Red Wine Glasses

Having red wine in the right set of glass gives you an enjoyment of joy and excitement. The taste
ofred wine glass the wine would also be better when they are tasted in a perfectly sleek and
stemmed red wine glass.

The red wine glasses are characterized by their round and wide bowl. This also gives the wine a
place to breathe. Each red wine glass has a style on its own. They are:

Bordeaux wine glass

Bordeaux red wines are tall red wine glasses that have wide bowl. These glasses are specially
designed for full bodied red wines like cabernet and merlot. The shape of the glass pours the
wine at the back of the mouth.

Burgundy wine glass

 These glasses are designed for dainty red wines like pinot noir. Burgundy wine glasses have
larger bowl to gather the aromas of the wine. Wines served in the glass direct the liquid to the tip
of the tongue.

Red Wine Glass Design

Red wine glasses are designed keeping in mind a special purpose.

Red wine glass has a shorter stem than the white wine glass. It is not a problem when one holds
the glass by its stem or bowl in case of red wine. Since the temperature from the body that is
transferred to the liquid in the glass will not affect the flavor and aroma of the red wine.

The wine is designed with a larger bowl since to make the red wine to expose to air.

Sparkling Wine Glasses

Traditional sparkling wine should be served in a long stemmed flute or tulip shaped glasses. The
make the bubbles lost longer the mouth of the glass should have the narrow opening. And
sparkling wine should not be served in the champagne saucers.

Sparkling wines glass are specially designed increase the bubbles in the wine for the enjoyment.
The sparkling wine glasses are available in four different shapes. They are:

 Demi flute

 Narrow flute

 Tall flute

 Cup

The tall flute is suitable for classic method wine. These glasses have wider body with tapered
mouth. These are best suitable for capturing and to improve the aroma of the fully matured
sparkling wines.

The tall and narrow flute is used for drinking classic sparkling wines. The flavor of the refined
perlage is developed with the help of this tall body. The aromas of the non-vintage sparkling
wines which are young are improved by the narrow diameter of the glass.
For drinking sparkling wines like sweet champagnes a wide shallow bowl is suitable. The cup
shaped glass is suitable for the rich and aromatic taste of the wines. The large wide bowl has the
advantage of justifying the aroma strength of the grapes and also allows the other flavors to
develop

Dessert Wine Glasses

Dessert wine glass is also known called as aperitif glass. The dessert wine glasses are used to
enjoy the rich bouquet and sweet flavor of the dessert wines. Dessert wine glasses are designed
with special rim that isdessert wine glass angle at 14 degrees. This makes the glass suitable to
drink the wine easily and also to experience the wine aroma.

The standard size of the glass is 120 ml this is done to make the wine to dispense to the back and
also to prevent the overwhelming of the wine sweetness to the drinkers. The dessert wine glass is
made smaller to direct the wine directly to the back of the mouth.

Since the dessert wine has higher alcohol content making the glass smaller helps the perfect
serving of the wine. The shape of the bowl allows the wine to swirl general

Wine Accessories
There are a number of different wine accessories, which are important to perfect the wine
indulgence and reveal its out most color, taste and overall experience.

Wine Coolers
 Wine coolers are used to store wine bottles and chill them to the right temperature. It is also
called wine refrigerator. Regular refrigerator could be suitable for storing wine, too. But since, it
may be too cool or constant opening of the door causes a fluctuation in the wine temperature, it
is not suitable at all. Temperature that is essential for the integrity of the wine is maintained by
the cooler. Along with the some refrigerator units the wine cabinets is fixed. Wine cooler
maintains a temperature of about 55º to 58º F and about 60-70% humidity. Some cooler allow
you to maintain different temperature for storing and chilling different varieties of wine. The
wine lover can taste the wine at its appropriate temperature, thereby enhancing its texture and
flavor if it is placed in the wine cooler.

The wine cooler is equipment that may refer to:

 Small table top used to chill a single bottle. These coolers are useful particularly in the
warmer climates to serve the wine at the right serving temperature. These coolers are suitable
for white, rose and sparkling wines.

 Large ones in the refrigerator style used to store dozens of bottles. This model is used by
the people who are accessible to the wine basement. These units allow the user to select the
temperature suitable for the wine and even have options that manage two separate areas for
different wines. Thermostat controls some of these units.

Wine Labels

Wine labels are the important source to know more about the wine. The wine labels tell the
consumers the wine type and its origin. Wine label is the only resource with which the consumer
can evaluate the wine before purchasing them. Information like type of wine, country of origin,
quality, alcoholic content, producer, bottler, and importer are the main things that have to be
included in the wine labels.

Judging a Wine by Its Label

Most of the wine lovers choose their wine by seeing the labels. The way of looking at the label
may vary from one person to another for example the novices are attracted by the artistic labels
 and the snobs are insisted by the famous names in the label. Whatever it may be the wine label
reveals the most important thing about the wine - The Flavor.

Required Information

According to ATF (Federal Bureau of Alcohol, Tobacco, and Firearms) in United States, certain
information is required on the labels without any omission. They say that these things are
mandatory. But this information has nothing to do with the quality of wine.

And the European Union's wine authorities want more information that specifies the quality of
wine should be printed on the label.

US law requirements on the wine labels are:

 Brand name

 Type of wine

 Bottled information

 Alcohol by volume

 Net contents

Kinds of labels

There are three different types of bottles. They are:

 Varietal-based

 Terroir-based

 Sheer fantasy

Wine Openers
It is important that one should know that how to open a bottle of wine without hurting your hand
with the corkscrew or drowning anyone in the fluid.
The first step in opening the wine bottle is to screw off the cap with the help of the corkscrew
then lobbing it to the trash. . In ancient times the metal wrapping was made with the lead. Once
when they found that lead kill man it has been switched to other alloys and later to aluminum or
plastic.

Whatever it may be you have to decapitate it. To decapitate it one can use a sharp knife, bottle
openers or special bottle foil cutter. With the help of knife the metal can be sliced below the
protrusion which is at the top of the bottle neck. After removing the metal make sure that there is
no metal left at the lip of the bottle. This is very important since when the metal touches the
metal when you are pouring the wine in a glass the combination of wine and metal will oxidize
the fluid.

To remove the cork there are currently many different models to be purchased. The three major
devices since long time are the wing lever, the waiters pull and the dishonest butler. The bottle
openers used mainly to open a wine bottle is still the waiters pull.

Next to these models, there are nowadays many more comfortable and luxurious models, which
can remove the cork in no time.

There is a number of different wine accessories, which are helpful and for many wine drinkers
essential to have at home, to enjoy the wine with its outmost beauty and taste.

As already mentioned, the first and most important tool is the corkscrew, which is available in
many forms on the market. In combination with the corkscrew, also a foilcutter can be of great
help for first step in opening a bottle.
As soon as the bottle is opened in a good way, you can either pour the wine in a wine decanter,
which is also available in many shapes, or you use a bar pourer for direct serving of the wine,
ideally poured through a wine aerator. When pouring the wine in a wine decanter, a funnel with
wine sieve can be used to filter out possible tartar and other suspended solids.Additionally
a bottle stopper can be used, to stop possible dripping of the wine onto the table or table cloth.
After having enjoyed your wine and you have some wine left in the bottle, you can close your
wine bottle with a good bottle closure, which is also available in different shapes.
Wine Selection
Wines are available in different flavors, colors, levels of dryness and in different mixture. They
are used for cooking and to improve the flavor of meal or certain dish. Sparkling wines are used
in celebratory events.

With wide variety of wine, selection o f the best wine is little daunting? Price, preference and
pairing are the important points to be noted in wine selection. To gain a winning wines always
keep this three "P"s in mind whenever you visit your wine merchant.

Price
To select the right wine, the amount pay for it acts as a key determining factor. Those days are
gone where a good bottle of wine is available from only $30. But in today's market the good
variety are available from $15. So to experiment the wine you need not to waste a bundle of
money. Plenty of suggestions can be given by a decent wine merchant in your stated price range.

Preference
What will you be having along the wine or with whom you are sharing, will be your preference
in case of wine. So when you arrange for a happy get together hour, you should always prefer the
safe red and white wines. For people who are not able to cope up with the heavy bodied or
hearties wines, buy them the softer merlot or pinot noir. To experiment a new variety of wine
talk to your merchant about the great wines you have tasted and ask for recommendations about
the other variety. If you are a beginner then Riesling, gewürztraminer or Muscat dessert wine are
highly recommendable.

Pairing
If you're planned to share your dinner, then the key ingredients should be taken into account.
Will there be red or white meat? What type of herbs you will be using? Will there be spicy or
fruit filled dishes? These questions play a key role in the selection of wine that you will pair with
specific entrees. Lightly flavored meals will match well with white wines. Heavy meals are often
complimented by both red and white wines. Pairing food and wine is 99% personal and 1%
science.
Wine Evaluation
How to evaluate a wine whether it is a special or ordinary wine? To the individual on the street it
does not mean a matter, if the wine tastes good then it would be the special wine.

But, the tasteful wine experts evaluate wine by their make, quality and vintage. The experts look
in to the three basic elements like appearance, aroma and taste. These basic gives some basic
knowledge about the evaluation of wine.

Appearance
Color and quality are the important factors that help to evaluate the different types of wine. Fine
wines have certain properties that help the experts to evaluate the wine. On basis of color, the
hue displayed by different types of wine is noted down by the experts.

The color depends on the variety of grapes and ripeness during harvest. Fermentation process
also affects the color. The amount of oxygen that comes into contact during bottling also affects
the wine color.

Young white wines appear in pale straw yellow to a rich amber color. White wines have golden
hue color. White wines darken in color as they age. If browning appears in young whites, it
means that they have been oxidized ahead of time which results in a poor quality. Red wines
usually appear in the range of deep ruby red to a paler cherry color. More bright colored hue
appears around the edges of the older red wines. As per red wines it should happen.

The experts hold a half-full glass of wine against a white background for evaluation. They
observe the clarity and color of the wine. The color should appear brilliant and rich than cloudy
for finest wine, with appropriate color for its age and type.

Aroma
In finer quality wine evaluation smell plays a big factor. The wine smell usually attracts the
drinker first before the taste. Wine smell helps the expert to judge the wine in a better way than
their taste. To let the unstable essences to escape, the experts swirl the wine in a glass and
evaluate it.
Since the wine smell takes the smell of the fruits, spices, herbs and other substances, it helps a lot
to test the quality of wine. That's why the characteristic pleasant smell of a wine is usually
associated with the smell of fruit, herb, spices, etc, in order to provide identifiable comparisons.

Taste
The properties that are not provided by the appearance and smell are evaluated with the help of
the taste. Qualities that make up the overall personality of the wine such as acidity, tartness,
sweetness etc, are evaluated through taste.

The balance that each wine imparts is the key factor that experts look for when it comes to taste.
The experts check this by taking a sip of the wine and moving it back and forth inside the mouth
before swallowing, giving the first idea of the wine taste.

Wine Tasting
Taste as much wine as possible on a regular basis to improve your wine tasting ability. The
heightened sensory awareness of wine is highly personal. Factors such as wine temperature,
ambient temperature, psychological and physical states contribute to wine's taste.

The following characteristic are generally evaluated during wine tasting:

Color
The color of the wine gives the indication of age and maturity of wine. Young white wines
appear pale in color while golden or straw color is found on older wines. Young red wine appear
dark and opaque purple while red brick or amber hue is found particularly at the rim of the glass
in case of older red wine.

Aroma
Distinct aroma is found in wine varieties. Different wines have different smell but the best one
will have the complex collection. Tasting the wine should not be sniffed. The aroma tells the
flavor of the wine which is one of the important aspects of tasting the wine. The deep and long
inhale tells the taster of the wine about its quality.

Taste
To judge the taste of the wine is to look at its structure: sugar, tannin, acid, alcohol content and
concentration of flavors. These attributes should balance each other except for wines that are
designed to be out of balance. Barolo and Rutherlen Muscat are the two well known examples.

Body
The viscosity, consistency, thickness and texture correspond to the term "body". The wine with
these capacities has a higher alcohol or sugar content. Tannin also acts as a major component.
Wine is differentiated into light, medium and full-bodied.

Aftertaste
The impression made by the wine after you drink the wine is aftertaste or finish. This attribute
reveals a lot about the quality of the wine. The wine is said to be better if it has a longer finish.
The hidden quality of the wine is revealed by the finish which is not even apparent on the nose.

Wine and Food Pairing

Pairing food with wine is an individual choice. The taste differs from one person to another. So
the solution for this problem lies in one's own hand. Each one must able to decide within
themselves which combination of wine will taste good with the variety of dishes. But this might
be problem with wine drinkers who are just the beginners.

Food and wine pairing is a vastly a personal and imprecise procedure. In this matter the old
proverb that is "primarily pair red wine with red meat and white wine with fish and poultry" will
not hold good at all. And that too with today's multinational and delicately flavored dishes and
the corresponding wide variety of dishes the proverb will not match significantly.

A state of stability and synergy is attained when you pair food with your favorite wine. Make
sure that the wine does not overwhelm the food and the food does not overwhelm the wine.

Most wine drinkers taste different types of wines with food since the acids, sugars and tannins in
the wine mix/interact with the food and give a different taste of sensation.

Wine drunk by itself tastes different than wine with food, because wine acts on food similar to
the way a spice does.
 And the most important of all the things is that you do not have to stress about wine pairing with
food. The best pairing occurs when the good wine is paired with good food and good company.

Below are some of the guidelines that can be used to find the best food pair for the wines.
 If you are serving more that one wine for a meal then generally the lighter wines should
be served first before the full-bodied ones.

 Always lighter wines with light food and full bodied wines with heavy meals.

 You can easily pair wines with the full and more flavored dishes.

 Make sure that you do not pair wines that are sweeter than the dishes.

A point to be noted is that the bitter flavored foods will increase the percentage of bitterness and
tannic elements in the wine. The bitterness in the wine will be decreased by the sourness and salt
in the foods.

Wine Calories
Wine calories can make a difference in weight though it's in self-control or in large quantity.
Drinking a few servings of wine daily, give you an increase in your pounds. So it is very
important to note for the calories consumed by you whenever you take a glass of wine. The
alcoholic content in wine varies from 10% to 14%. The calories will be in a high quantity, if the
alcohol content is high.

Depending on the company and the type of wine, the calories present in the wine vary
accordingly. But on an average 100 calories is present in per four ounce of glass.

Calories are present in alcohol and nearly 11-15% of alcohol is present in the wine. 67 calories
are present in the 100ml of wine with 12% alcohol content. Wine contains more energy if it has
more alcohol content. Sugar content in wine plays a very important role as alcohol. If the wine
has high sugar content, more calories will present in it.

In advance of burning fat, the calories in the wine are first digested by the body. In the body
alcohol is first oxidized to replace some carbohydrates and fats.

Especially people who are trying to loss weight face a lot of problem while taking alcohol,
though they feel it relaxes them. To maintain that happy feeling they tend to drink more. This
dehydrates your body and gets a hangover or headache the next morning and it is a loss of water
to the brain cells. Another disadvantage is that drinking reduces your thinking ability to
remember even you will not remember how much you are drinking.

For good cardiovascular health a glass of wine per day is good. But every night drinking a bottle
of wine is highly dangerous. If you need to drink, avoid the high alcohol drinks and avoid
alcohol if you're on diet.

Approximately 13% alcohols represent the wine varieties listed below. About 750 Ml or 25.42
Oz of liquid is present in a bottle of wine. Approximately 525 calories will be present in a bottle
at 20 calories per ounce.

RED LIGH
WHIT DIET REG
WIN REGULA T DISTILLE DISTILLE
E COL COL
E 5 R BUD BUD D 80 D 86
ITEM WINE A 12 A 12
OZ BEER 12 BEER PROOF1.5 PROOF 1.5
5 OZ OZ OZ
147.5 OZ 356.4g 12 OZ OZ 42g OZ 42g
147.5g 415g 368 g
g 3354g
Calories 106 100 146 99 97 105 8 136
Carbohydrate
2.51 1.18 13.20 4.60 0 0.00 1 35g
s
130.5
Water 132.16 328.96 337.01 27.97 26084 413 332g
4
0
Alcohol 13.70 13.70 12.80 11.30 14.00 15.10

Wine Serving Temperature

An old proverb says that white wine should be served chilled and red wines at room temperature.
This might make sense but it should not be necessarily true. The temperature at which the wine is
served affects the taste and flavor of the wines.
The wine is more enjoyable and tasty if it is served at a right temperature. Wine served at the
appropriate temperature brings out the flavor, structure, and aroma.

Wine serving temperature differs from each wine by the type and their characteristic. Especially
the body of the wine is affected when the wine is not served at an appropriate temperature. Most
of the wines are ruined when they are not served at an appropriate temperature.

Wines that are served too chill easily get warmed but a wine served too warm finds difficult in
cooling quickly. So when you plan to serve wine by chilling it serve it little colder then you
necessary. And wines that are served too warm tastes alcoholic and will not give a pleasure to
drink.

The basic temperature for serving the different types of wine are:

 Red wines - 55°F to 63°F

 Lesser bodied red wines and full bodied white wines - 46°F to 55°F

 White wines that are less complex - 43°F to 50°F

 Ice and champagne wines - 43°F to 46°F

Here is the basic wine serving temperature chart for all types of wines:

Refrigerator temperature 35°F

Dessert wines 43°F

Chardonnay, Viognier 50°F

Riesling 46°F
 Beaujolais, Madeira 55°F

Sauterne, Rose 46°F

Chianti, Zinfandel 59°F

Champagne 46°F

Room Temperature 70°F

Red Wine Serving Temperature

A common misconception about the red wine is that it should be served at room temperature.
This does not make any sense since depending upon the climatic changes and geography the
temperature of the room changes accordingly.

It is always advisable to serve the red wine at a temperature little colder than its normal
temperature. Since wine gets warmer easily than cooling it.

Serving red wine in a warmer temperature affects its freshness and many of its characteristic like
aroma and flavor are lost.

When the red wine is served at a temperature of above 65°F the wine will impart lot of its
alcohol contents affecting the desirable flavor and taste.

It is handy to warm the red wine in the glass than putting the bottle of red wine in the refrigerator
or ice bucket. The other easy way to warm the wine is that to roll the glass of wine between your
hands.
 In order to reach the proper wine serving temperature it is important that you have the correct
type of storage unit in the house which should be maintained at a constant temperature of about
55-60°F.

If you have stored the red wine in a room temperature then you have to place it in a refrigerator
or ice bucket for about 30 to 60 minutes before serving. If little water is added with ice the wine
could more quickly.

Depending on the type of red wine you have planned to serve the wine at a temperature of
about 60-65°F here is the list for you.
 Beajoluais - light fruity red wine = 55°F

 Chinate. Pinot Noir, Zinfandel - medium bodied red wines = 60°F

 Bordeaux, Cabernet, Merlot and Shiraz - full bodied red wines = 63-65°F

And here are some guidelines that are useful for serving different types of red wines.
 Red Sparking Wines - 45°F

 Sweeter Red Wines - 45°F

 Lighter Bodied Red Wines - 60°F

 Fuller Bodied Red Wines - 65°

White Wine Serving Temperature

 White wine served too cold will conceal its extra flavors for which you would have paid
the extra money. For the opposite of red wine may be true that white wines can be served
warm than too cold since when they are served too cold they will lose some of their
characteristics.
 When the white wine is served fewer than 45 °F surely they will lose their flavor and
aroma. When white wines are served at a lower temperature their basic characteristics
like fresh, fruity, and sweet taste will come out.
 Most of us will prefer keeping our refrigerator temperature at 35-40°F so it is not
advisable to drink the white wine directly from the refrigerator. Before drinking the white
wine that is stored in the refrigerator you should keep the wine out of the refrigerator for
 at least 30 to 60 minutes to bring them to the right temperature. And an easy way to warm
the wines is that you can cup your hands around the glass.
 If you have stored the white wine at a room temperature then you have place the wine in
a refrigerator or ice bucket for 30 to 60 minutes before serving.
 Simple white wines like Sauvignon Blance, Chenin Blancs, and Vinho verdhe will
decrease their flavors if they are served over chilled. And complex white wines like
Riesling and Chardonnay will have their flavors destroyed when they are served over
chilled.
 But Champagne and sparkling wines can be served directly from the refrigerator

Sparkling Wine Serving Temperature

Sparkling wines can be served just little colder. But people usually prepare drinking sparkling
wines directly from the refrigerator in which it is stored at a temperature of about 40°F. When
you drink the wine at that temperature you did not find the difference in its flavor. You can feel
the improvement in the favor of the sparkling wine when it is allowed to stand for about 15 to 20
minutes before serving.

Sparkling wines are available in many different types. So stating a simple general serving
temperature that is valid for all the types will not be good. Let see the different serving
temperature for each type of sparkling wines.

White sweet and aromatic sparkling wines can be served at a temperature of about 46°F. These
wines will taste good in the low temperature since they are very aromatic and can abide the low
temperature without any change in the bouquet. Example of the white sweet sparkling wine is
Asti Spumante.

Red sweet sparkling wines can be stored at a temperature of about 50°-53°F. The same rule as
for the white sweet sparkling wine is applicable here. Example for red sweet sparkling wine is
Brachetto d'Acqui.

But the tannic sparkling wines should be served at a temperature high as possible like 57°F
 Dry sparkling wines like Prosecco di Vadobbiadene e Conegliano should be served at a
temperature of about 46° - 50°F.

Special attention should be paid to wines that are produced by "Classic Methods" and "Methode
Champenoise." Wines prepared from these methods should be served at a temperature of about
46° - 50°F.

But special vintage wines are served at a temperature of about 53°F. Vintage wines are served at
this temperature will increase the complex aroma that was slowly and tolerantly developed
during the aging process. And non-vintage sparkling wines can be served at a temperature of
about 4° to 6°C.

Dessert & Fortified Wine Serving

Temperature
Choosing the right serving temperature for fortified wines and dessert wines are little harder.
This is because there is a huge variety of huge variety of flavor and aroma in these wine types.
So depending on the flavor and aroma of the wine the serving temperature of the wine varies
accordingly.

But in general if the wines of these types are young, light, fruitier wines then you can serve them
a little cool. If the wines are older, complex and heavier than serve at the warm temperature.

The general fortified wine serving temperature is

 Dry fortified wines - 9°C - 11°C

 Medium bodied fortified wines - 10°C - 12°C

 Sweet fortified wines - 16°C - 18°C

 Wine Making Grapes

 Although grapes come in great variety some of them are more popular. The winemakers
as well as consumers prefer them the most than any other variety.Some of the popular
wine making grapes include:
 Chardonnay
  This one belongs to the white grape family and helps to make the most famous wine in
the world. Burgundy and champagne provinces of France act as the origin for this variety.
In oak barrels it is usually aged.
 Merlot

 This red grape belongs to the cabernet sauvignon variety. Merlot is mixed with cabernet
for flavor. Wine that is smooth, dry and rich in flavor is made by merlot. Since this grape
is found to susceptible to fungus and other mold disease growing this needs little effort.
 Pinotage

 A red grape found in South Africa is a cross of pinot noir and cinsault grapes. Fruit
flavorings are found in a large amount in the wines that made from pinotage.
 Sangiovese

 For Chianti and brunello di montalcino this grape is used in the Tuscany regions of
northern Italy. Spicy and smooth textures are its special characteristic. It also has
excellent acid level. Vintners of California are trying to grow this grape.
 Shiraz or Syrah

 It is also as syrah in France and Shiraz in Australia. This is a red grape variety. Sweet and
riper wines are produced during warmer climates while spicier and peppery flavors are
produced during cooler climates.
 Zinfindel

 California is the home for this red grape. Due to its delicious fruit flavor and spicy hues
many wines are prepared form this grape.

Wine Grape Varieties

White and red grapes are the major grape varieties. Varietal wines are wines that are made from
single grape breed. But many wines combine numerous grape varieties.
Wine quality is affected by the factors such as soil, climate, viticulture and wine making
techniques. When the grape variety is well suited to the soil and climatic structure the quality of
wine is maximized. Wine types with distinct flavor are produced by many native grape varieties.

To give different taste and color each type of wine uses different grape variety. Attributes such
as color, size, skin thickness and acidity differ in all kinds of grapes. These attributes are
influenced by the area in which the grapes are cultivated. To manufacture a high quality wine, a
qualified winemaker knows how to merge and choose the grapes from many varieties.

The Wine grapes categories are:

Red grapes
During the month of august to November the red grapes grow in plenty. These grapes are rich in
vitamin c and have a sweet pulp. Pinot noir, syrah, nebbiolo and zinfandel are some of famous
red grapes……

Merlot:
This red grape belongs to the cabernet sauvignon variety. This grape is used for making
Bordeaux wines. Wine made for merlot has a chocolate taste so it attracts the lover of chocolates.
The cultivators of merlot grapes are California, Washington, and long island.

Cabernet Sauvignon:
These grapes are small and are red in color. They are found in Australia and California. These
are mixed with merlot to prepare wine that has a taste similar to blackberries.

Syrah:
In Australia syrah is called as Shiraz. It is used in making wine in tannin. These grapes have their
origin in the Rhone valley in France.

The table given below lists some of the commonly used red grapes which are used in wine
making.

Cabernet
Barbera Brunello carignane Carmenere
Sauvinon
 Cinsault Dolcetto Durif Gamay Grenache

Grignolino Malbec Montepulciano Mourvodre Nebbiolo

Pinot
Petit Sirah Petit Verdot Pinotage Pinot Noir
Meunier

Sangiovese Tempranillo Tempranillo Tinta Cao Touriga Francesa

Touriga
Tinta Roriz Zinfandel Lagrein Blauburgunder
Nacional

Rosenmuskatelle St. Kalterersee Südtiroler Merlot

Edelvernatch
r Magdalener Auslese Rosé

White Grapes
Grapes that are green, yellow, pink or brown in color are called white grapes. The world's
famous white wine is the chardonnay, because of its gamut flavors and styles. India's most loving
white wine is Chenin Blanc because of its high acidity and susceptibility to botrytis.

Weissburgunder (pinot Blanc)

This is an alteration of pinot grapes. These have the taste of chardonnay grapes. Italy, Alsace and
Austria are the major countries that use this grape for wine production.

Chenin Blanc
France is the largest producer of this grape. It is also known as viscous wine because of its high
acidity.

Riesling
To prepare ice wine, Riesling grapes are used by Germany. These grapes need warm climate as
their most favorable condition. These grapes are planted in Germany, France, New York and
California.

Chardonnay
These grapes have the taste of peach and melon. Chardonnay grapes are capable of growing in
different climatic condition and are used for making champagne. While making wine a small
amount of oak chips are added to it. These grapes are cultivated in California, South Africa and
burgundy.

Sylvaner
In Alaska the cultivation of sylvaner grapes is famous. The wine prepared from these grapes
comes in two flavors, floral and light spice.

Gewürztraminer
Columbia, New Zealand, northern Italy, Austria and Germany are the great cultivators of this
grape. Wines made from this grape have a great taste different from the others.

Aligot Columbard FolleBlanche GronerVeltliner

Gewurztraminer Malvasia Marsanne Muscat

MelondeBourgogne Muller-Thurgau muscadelle Palomino PedroXimnez

PinotBlanc PinotGris Riesling Rousanne

SauvignonBlanc Scheurebe Semillon Sylvaner

Trebbiano UgniBlanc Verdicchio Viognier

Wine Making
Wine making is an art, as any other art it also needs patience.

The art of winemaking starts from the vineyard. First we have to select the right place to plant
the grape and then choose the right one to make the best wine. You should also choose the best
time to pick up the grapes which are grown in plenty.

The mixture of water, alcohol and grape flavors is wine. By crushing the grapes and adding yeast
to activate the fermenting process, the winemakers begin their job. Sugar and oxygen content in
the juice are converted into ethyl alcohol by the yeast. Very small fractions of the grape flavor
symbolize the wine since water contains no calories, fats and carbohydrates. Being converted
into alcohol grapes lost their sugar content, so essentially consuming food values come only
from alcohol.

White wine making

The grapes are crushed and passed through destemmer. At the point where the juice falls down is
very important. The crushed grapes will have the skin still. Then there are pumped into the
dejuicer, and then the conveyers take them into the press to allow the juice to fall down. Then the
conveyer is opened to allow the skinks to more out. That is all for the white wine.

Red Wine Making

For red wines, the entire wine with skin is put into the destemmer and the juice is taken from the
bottom of the destemmer. The fermentation process starts form here. The skin is always allowed
to keep in contact with the juice to get the desired color. Depending on the grape variety the juice
is left for about 2-3 weeks to ferment under pressure. Carbon dioxide plays an important role to
get the extract color and flavor. The juice is put into the fermenter, once the skin is taken away
from the juice. Fermentation of the juice takes place in that tank.

Following are some tips, useful in wine making:

Using split or whole berries

Leave the berries as a whole, as it might get mixed with the skins in the cold soak and
fermentation tank.

Barrel hygiene
Preparing great wine involves critical barrel hygiene. High pressure barrel washer is needed to
certify that barrel gets cleaned properly.

Sulfur in wine making

A significant role is played by sulfur in making the wine constant and to stand the test of time in
the bottle. To prevent from harmful bacteria that would spoil the wine in winemaking process or
in the bottle, a small amount of wine is added to every wine.

Acidity and Ph relationship

As you are making wine pay close attention to the balance between pH and acidity as it is a
delicate one. The type of grape and the ripeness will say how to toil with that fruit to make a
wine that satisfies your preferred goal.

Color of wine
To add to your enjoyment the red wine grapes often go to cold soak before fermentation to make
them release the color and fermentation from the skin.

Fermentation vessels
The fermentation vessels should be elected depending on the grape variety and the type of wine
you make.

Adding enzymes or tannins

To bring fruit, acidity and alcohol all to a balance level and to get exact color add a small amount
of enzymes and tannin to the fermentation.

Choosing a yeast strain

The yeast that is selected to ferment the wine should match the grape variety. The winery also
rent the yeast that is native to the vineyard.

Fermentation temperature
Fermentation temperature should be paid close attention to prepare sauvignon Blanc or a
luscious fruit forward syrah.

Finishing the process

As the wine process reach the end the fermentation process either slows down or some need a
little help to end their process.

Wine Making Process

Vinification is the process that transforms the grapes into wine. The process of vinification differ
from region to region, financial state of the winery and the grape types. The harvesting time and
the type of oak used for aging are based on the region in which the wine grapes are grown.
Regardless these factors wine making process involves the following stages:

Narrow and Tall Bottles

These types of wine bottles are used to store Rhine, Mosel and Alsace wines. These bottles either
have little or no punt. The bottle will be hollow at the bottom.

The grapes
More than any other thing, the grape quality determines the quality of wine. The quality of grape
is mostly affected by the growing season, weather, soil, acidity, harvesting time and the pruning
method.

In the northern hemisphere the grapes are harvested from early September till early November.
In the southern hemisphere it is harvested during Mid-February till early March. In the cool areas
of southern hemisphere the harvesting time extends up to May.

The Harvest
The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the
right time in order to make good wine. Harvesting can be done either mechanically or by hand.
Still the wine makers prefer to harvest in hand since the mechanical harvesting can often be
tough on the vineyard and grapes. After harvesting once the grapes return to the winery, they are
sorted cutting out the rotten ones and the under ripped fruits before crushing.

Destemming Grapes
The process of separating the grapes from the stems and cluster parts is called Destemming.
Some of the wine makers keep some fragments of the stem to increase the wine tannin. This can
also be done manually or by mechanically. Manual destemming increase the quality

Crushing
After destemming the grapes are crushed to extract the juice from the skin. This is done before
the fermentation process begins. In the olden days bare feet is used to extract the grape juice,
now a day machines like crushers are used.

During the process of crushing excess care has to take to prevent skin tearing too much. Too
much of skin tearing will increase the tannin content which is not good for white wine grapes.
Skin tearing will also cause the grape juice to over oxidize which is an unwanted occurrence.
Grapes like Pinot Noir and Syrah are partially crushed to preserve their fruity flavor.
Pressing the Grapes
Separation of grape juice and the skin is named as pressing. After crushing the grape juice will
flow freely, selected wineries use pressers to make sure maximum juice is released. The more
force the more tannic the wine will be.

Fermentation
Once the grapes are pressed they are introduced into the process of fermentation. During this
process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar
in the grape juice and converts them into ethanol and carbon dioxide. The fermentation
temperature and the speed of fermentation are the important concerns in this process.

There are two distinct stages in wine fermentation. They are Primary Fermentation (Aerobic) and
Secondary Fermentation (Anaerobic).

Primary fermentation will last for the first 3 to 5 days. Mostly 70 percentage of the fermentation
process will take place in the first few days. Considerable amount of foaming may be seen
during this rapid fermentation. In the primary fermentation the fermentation vessel is left open to
the air, since air plays a very important role in the yeast cell multiplication.

The remaining 30 percentage of fermentation take place during the second part. The secondary
fermentation will last for one to two weeks. The secondary fermentation time depends on the
amount of nutrient and sugar available. In secondary fermentation the air exposure should be
kept the minimum. This done by bestowing an air lock to the fermentation vessel, this is done
because to make the yeast forget about multiplying and to make them to release their energy
fully to make alcohol.

Purifying and Refining

After fermentation purifying and refining of wine take places. Here any solid parts that are left
after fermentation are removed. To remove the residue wine makers pour the wine in a filter.
Simultaneously, during this process wines will be combined with other types of wine to produce
preferred flavor, tannin and acidity.

Preserving
Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium
sorbate. During the natural process of fermentation a minimum amount of sulfites are produced,
but more is added for the use of commercial preservation.

Wine preservation is very important since bacterial can easily decay the wines without any
preservatives. The preservatives added to the wine form an anti-oxidation or anti-microbial
agent. These agents stop the ongoing malolactic fermentation.

Premarket Aging
Wines are aged for a particular amount of time to get more welcoming wine. Once after
purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and
glass carboys are also used in some cases to increase the flavor. During aging wine softens and it
will be slowly oxidized.

Bottling
After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added
to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed
with cork and screw caps. As a final step capsule is added to the top of wine bottle, which is at
last heated to get a tight seal

Wine Making Equipment

Wine making is an interesting hobby and a charming business at any level. Now-a-days many
enthusiastic people are interested in making wine as their main business. They produce high
quality wines that are comparable to commercial ones. This process is possible with the proper
wine making kits.

As a beginner in winemaking it is advisable to buy a winemaking starter kit that includes

necessary equipments with directions, ingredients and a recipe. The winemaking kit can range
from $52 to $76 depending on the wine you are going to prepare and whether it is a fruit or juice
concentration.

The basic wine making equipments are listed below:

 Barrels & Spigots

 Carboy Accessories

 Crushers & Destemmers

 Fermentation Locks

 Fermentation Vessels

 Fermenter Tubs

 Filters & Pumps

 Presses

 Siphons & Tubing

 Stoppers & Bungs

 Storage ⁄ Fermenter Tanks

 Straining Bags

 Testing and Measurement Equipment

 Thermometer

 Wine hydrometer

 Carboy stopper

 Carboy brush

 Bottle fitter and racking tube

 Hose clamp and siphon hose

 Sanitizer and cleaning detergents

 Plastic spoon(23 inch)

 Kit containing juices, additives and yeast

 Corker

 Corks

 Empty Wine bottles

 Wine bottle labels

 Heat shrink capsules

Winemaking equipments helps you to start you own winery. If that is the case you need a lot of
wine making suppliers from tanks, fermenters, presses, bottles and corks. Develop a budget and
get a good idea about it. Barrels and destemmers are the winery equipments that come to mind
when you start think of the winery, but bottlers, hose-connectors, tubs and trucks for the fields
will not strike you immediately.

To make your own wine these equipments are necessary. These are smaller and are portable and
reasonably cheap. Choosing winemaking equipment is easy and cost worthy than buying the
materials individually. To learn winemaking on your own use of these kits is a cheap and risk
worthy way.

Colours of Wine
The most recognizable wine characteristic is the wine colour. Wine colour is also an element that
affects the wine tasting since many heavy wines mostly have deeper colour. Tastevin a shallow
cup is an accessory that is used to judge the colour of the wine. To test the colour of the wine just
pour the wine in the cup and can be examined under the dim light of a cellar. Wine colour is also
an important element in the classification of wine.
The colour of the wine mainly depends on the grape variety. This is because the colour pigments
are present in the grape of the skin and not in the juice. The colour also depends on the
vinification method and the amount of time during which the skin is allowed to have contact with
the grape juice. The process of allowing the grape skin to have contact with the grape juice is
called as maceration.

Australian Rubired is a good example of mixing more varieties of grapes to get the required
colour.

Red grape juice can also get the white colour if they are quickly pressed and the grape juice is
not allowed to have contact with the skin. The colour also depends on the acid presence in the
wine. The colour of the wine is altered when the wine is allowed to aged. During the aging
 process due to different reaction between the molecules there rises a browning effect in the wine
which turns the wine from red colour to more tawny colour. Wine colour is also affected by the
wooden barrel that is used for aging process.

The stability of the wine colour is increased by the presence of complex mixtures like
anthocyanins with procyanidins.

Main colours of wine are:

 Red

 White (light coloured wine)

 Rose (pinkish in colour)

 Yellow (or straw colour)

 Orange wine (white wine which has some time in contact with the skin)

Others:

 Burgundy (colour), a shade of purplish red

 Sangria (colour), a colour that resembles Sangría wine

Wine Producing Countries

In both the northern and southern hemisphere the grapes are mostly grown between the latitudes
of 30th and 50th degree. But some grapes grow beyond this latitude and minor amount of this
grape is used to wine preparation. France, Spain, Italy, United States, and Argentina are the five
largest producers of wine in the world in 2003.

The data is reported by the Food and Agriculture Organization (FAO).

Wine production by country - 2007

Rank Country Production (tones)

1 Italy 8,519,418

2 France 6,500,000

3 China 6,250,000

4 United States 60,105,00

5 Spain 6,013,000

6 Argentina 2,900,000

7 Chile 2,350,00

8 South Africa 1,600,000

9 Australia 1,530,439

10 Brazil 1,341,806

11 Germany 1,300,000

12 Portugal 1,050,000

13 Greece 950,000

14 Romania 821,306

15 Moldova 598,000

16 Hungary 543,400

17 Ukraine 415,000

18 Austria 329,825

19 Russia 328,810

20 Bulgaria 200,000
Wine Exporting Countries
The passionate that is just ruling the roost today is that the competition between the countries to
see who leads the world with the most prominent penchant and which wineries are leading their
region. Possibly the only way to examine this passionate is by country.

The table below shows the worlds leading wine exporting countries and their market share
in US dollars.

The data is reported by US department of agriculture.

Rank Country 1000 tones Market share (% of value in US $)

1 Italy 1,793 18.0%

2 France 1,462 34.9%

3 Spain 1,337 8.7%

4 Australia 762 9.3%

5 Chile 472 4.3%

6 United States 369 3.6%

7 Germany 316 3.5%

8 Argentina 302 2%

9 Portugal 286 3.0%

10 South Africa 272 2.4%

Wine Storage
The quality of wine can be affected if it is not stored properly. As time goes the wine changes its
color, aroma becomes stronger and then flavor acquires its own character. If not stored properly
 the wine will not realize its full potential, no matter how good or great its growing capability is.
Some might think that cool spot in the garage and basement is ideal for wine storage but only
some of these places have the wine storage capacity.

Temperature around 13 deg c or 55 deg F is suitable for wine storage. This temperature is
enough to prevent from temperature fluctuations and to keep the cork wet. 70% moisture is
generally enough to keep the cork wet. Wines should be kept in a place free from light and
vibration.

Wines prepared now-a-days are meant to be consumed with in a year of purchase. They are
smooth and are ready to drink as they reach their stable state. Today's wine is prepared for
immediate consumption. Before the youth and freshness integral, most wines of the world are
consumed when they are young.

To attain their maturity better quality wines need 4 years of decaying period. But white wines
within 2-3 years from the date of vintage are at their best level. This is because white wines need
no time for maturing. As soon as champagne is brought out of the cell it can be consumed. Long
term or short term storage period depends on the type of wine you tend to store.

This wine storage is categorized into two, they are Conditions that affect wine and Wine coolers.

Conditions That Affect Wine

Wine storage is affected by many factors. Listed below are most important factors that affect the
wine storage:

Temperature
To store the wine for a long period its temperature should be maintained properly. Wines stored
for a week or months can also be affected by the temperature under which it is stored.

Wines are stored in the temperature between 45° - 60° F; while the optimal temperature range is
50° to 55° F. wines are stored in caves where the underground temperature is 13°C (55° F).
 Blush, rose and dry white wines are best at 46 deg - 57 deg F.

 Sparkling wines and champagne are best at 43 deg - 47 deg F.

 Light red wine work well at 55F.

 Deep red wines serve well at a temperature between 59 deg - 66 deg F.

Vibration
Ensure that you store the wine bottle such that when you try to take a particular bottle you need
not move others. Wine should remain in the stored place until it is opened. Make sure that there
is no incessant vibration from other machinery or heavy traffic. Since vibration can disturb the
symmetry and common growth of the wine. Storage locker should be built to allow proper air
movement and to reduce vibration. Anti-vibration mats can be used to prevent vibration. To
make proper air movement smart controllers can be used.

Humidity
Storage of wine becomes dangerous when inappropriate humidity is used. The corks can dry out
or crack and allow more air to flow inside the bottle when the humidity is maintained as low as
possible. Molds will develop damaging the cork as well as the labels when the humidity is
maintained at the high level.

For most wines the humidity is maintained at 70% which is enough to keep the cork in flexible
condition without drying out and dwindling.

Darkness
Tannins in the wine are oxidized causing damage to the wine when UV rays reach them. Even
dark colored bottles do not offer much shield from the UV rays. So, dark place is only suitable
for wine storage. Incandescent or sodium vapor lamps can be used instead of fluorescent
lighting.

Clean air
The environment that is free from smells and debris is essential for storing wine. To prevent
from mildewed whiff good ventilation is needed. Wines get contaminated when unrelated smells
enter through the cork. For the wines to mature, choose a proper wine rack which provides a
clean environment.

Angle of Storage
To keep wine in contact with the cork at all times it should be place horizontally in the storage
unit. When placed vertically, they develop deposits of sediment on the bottom.
 Wine Coolers
Wine coolers are used to store wine bottles and chill them to the right temperature. It is also
called wine refrigerator. Regular refrigerator could be suitable for storing wine, too. But since, it
may be too cool or constant opening of the door causes a fluctuation in the wine temperature, it
is not suitable at all. Temperature that is essential for the integrity of the wine is maintained by
the cooler. Along with the some refrigerator units the wine cabinets is fixed. Wine cooler
maintains a temperature of about 55º to 58º F and about 60-70% humidity. Some cooler allow
you to maintain different temperature for storing and chilling different varieties of wine. The
wine lover can taste the wine at its appropriate temperature, thereby enhancing its texture and
flavor if it is placed in the wine cooler.

The wine cooler is equipment that may refer to:

 Small table top used to chill a single bottle. These coolers are useful particularly in the
warmer climates to serve the wine at the right serving temperature. These coolers are suitable
for white, rose and sparkling wines.

 Large ones in the refrigerator style used to store dozens of bottles. This model is used by
the people who are accessible to the wine basement. These units allow the user to select the
temperature suitable for the wine and even have options that manage two separate areas for
different wines. Thermostat controls some of these units.

 How to store your wine optimal?

 From the Ancient Romans to Modern Americans, all people enjoy this extravagant hot
drink. As the world changes in a faster way, people just buy their favorite wine from the
grocery store and enjoy it. But they are unaware of how to store their wine optimally to
enjoy it till the last.
 There is a huge difference between storing the wine before it is opened and after opening
it.
 Before opening
 If the wine bottle is not opened, it should be kept away from the light in a dark place.
Wine should be kept away from direct sunlight, UV rays, and fluorescent fixtures. These
things might cause the wine to give an unpleasant smell. Dark coloured bottles are safer
for the wines and some wine bottles will have in-built UV filters in them. But adequate
UV rays can ruin the wines. To keep the bottle away from light, the wine bottle can be
wrapped in a cloth or simply they can be kept in a box.
 If the wine bottle is corked then it should be stored on their sides. If they are stored in the
vertical position, then the cork will dry out, which makes it easy for the air to get in and
spoil the wine. Always keep the wines storing temperature constant.
 Make sure that the stored wine bottle is not moved. Even the vibrations like traffic,
motors and generators may also affect the wine. The humidity should be maintained
around 70%, this prevents the cork from drying. At the same time the humidity should
not be more than 70%, since it will encourage the growth of molds making the label to
loosen.
 As we all know wine breathes, is should be isolated. So it should not be stored with any
other thing that has strong small, since the small will infuse the cork and stain the wine.
To prevent the wine from musty odors proper good ventilation is required.
 Wines should be stored only for an appropriate amount of time. Red wines may require 2
to 10 years to mature depending on the type of red wines. On the other hand white wines
can be used within 2 to 3 years of storage.
 After opening

 Wine cellar or closet would be the best place for the opened white wines. In absence of
these two, they can be put in the fridge. This will keep the wine good for 3 to 5 days.
 Extra cares like, minimizing the air exposure, corking the bottle tightly, keeping it away
from light and heat makes sure that the wine stays good for a long time.
 The opened red wine can be kept out. You need not worry about the red wine, unless you
place the cork in the bottle and place the red wine bottle in the dark place. This will
prevent the wine from going bad for a few days.
Common Types of Wine

Types of Wine Grapes

Wine is made with grapes, but not typical table grapes you’ll find at the grocery. Wine grapes
(latin name: Vitis vinifera) have thick skins, are small, sweet, and contain seeds. There are many
different kinds of wine grapes–over a thousand,–but here are a few of the most-commonly
planted varieties around the world.
Single-Variety Wines and Wine Blends

A wine made with one type of grape is a single-variety wine or, varietal wine. A wine made with
several different grapes is a blend. Even single-variety wines are not always varietally labeled
though. In Europe, wines are traditionally named after the place they originated. For example,
a Bordeaux Blend is a blend of several grapes, including Cabernet Sauvignon and Merlot, and
comes from Bordeaux, France. Another familiar example is Chianti (“key-aunt-tee”),
a Sangiovese-based blend from Tuscany, Italy.

 TIP: The term “vintage” refers to the year the grapes were grown. Non-Vintage (NV) wines are
a blend of several vintages.

Common Types of Wine

The 8 wines included in this article represent 6 of the 9 styles of wine. Trying all 8 wines will
give you a good example of the potential range of flavors found in all wine. Each wine listed
below also includes alternative varieties that taste similar. So, if you prefer a particular wine, you
might also like its alternatives. Try them side-by-side to learn your preferences!

Cabernet Sauvignon

“Cab-er-nay Saw-vin-yawn”

 Taste: Black Cherry, Black Currant, Baking Spices and Cedar (from oak)
 Style: Full-bodied Red Wine
 Description: Cabernet Sauvignon is a full-bodied red grape first heavily planted in the
Bordeaux region. Today, it’s the most popular wine variety in the world. Wines are full-bodied
with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and
tannin that often accompany these wines.
 Food Pairing: lamb, beef, smoked meats, French, American, firm cheeses like aged cheddar
and hard cheeses like Pecorino

Cabernet Sauvignon Alternatives

 Merlot: Middle weight, lower in tannins (smoother), with a more red-fruited flavor
profile
 Cabernet Franc:  Light to middle weight, with higher acid and more savory flavors, one
of Cabernet Sauvignon’s parent grapes.
 Carménère: Usually from Chile, very similar to Merlot in body, but with the aggressive
savory flavors of Cabernet Franc
 Bordeaux Blend, A.K.A. “Meritage”: Usually dominant to Cabernet Sauvignon or
Merlot, but also includes any of the other Bordeaux varieties
 Sangiovese: The noble grape of Tuscany. Similar in body, acid, and tannin to Cabernet
Sauvignon, but more red-fruited and elegant
 Syrah

“Sear-ah” (aka Shiraz)

 Taste: Blueberry, plum, tobacco, meat, black pepper, violet

 Style: Full-bodied Red Wine
 Description: Syrah (a.k.a. Shiraz) is a full-bodied red wine that’s heavily planted in the Rhône
Valley in France and Australia. The wines have intense fruit flavors and middleweight tannins.
Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The
wine often has an aggressively meaty (beef broth, jerky) quality.
 Food Pairing: lamb, beef, smoked meats; Mediterranean, French, and American firm cheeses
like white cheddar, and hard cheeses like Manchego

Syrah Alternatives

 Malbec: (Argentina) More black-fruited, often with more aggressive oak usage, less
meaty, but with more coffee and chocolate flavors
 Petit Sirah: (United States) This grape has no genetic relation to Syrah, but has even
more aggressive tannin, acid, and fuller body
 Monastrell (aka Mourvèdre): More broad texture, with similar meaty notes, but more
of a mixture of red and black fruits
 Pinotage: (South Africa) Similar in terms of body, with even more intense, smokey
notes.
Zinfandel

“Zin-fan-dell”

 Taste: A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour
cherry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder,
Sweet Tobacco
 Style: Medium-bodied to full-bodied Red Wine
 Description: Zinfandel (aka Primitivo) is a medium-bodied red wine that originated in Croatia.
Wines are fruit-forward and spicy with a medium length finish. Zinfandel is a red grape that may
be better known as the rosé wine White Zinfandel.
 Food Pairing: chicken, pork, cured meat, lamb, beef, barbecue, Italian, American, Chinese,
Thai, Indian, full-flavored like cheddar and firm cheeses such as Manchego
 Zinfandel Alternatives

 Grenache (aka Garnacha): More middle-weight and red-fruited flavors, with the meaty
and peppery qualities you get with Syrah
 Tempranillo: (Spain) More red and black fruit flavors, as well as lower alcohol and body
 Rhône Blend: a blend of Grenache, Syrah and Mourvèdre originally from Rhône Valley
of France, very similar, but not as fruity
 Carignan: Not quite as exotic in terms of fruit, but adds a lot of savory, dried herbal
flavors

Pinot Noir

“Pee-no Nwar”

 Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal
notes of beet, rhubarb, or mushroom
 Style: Lighter-bodied Red Wine with higher acid and soft tannin
  Description: Pinot Noir is a dry light-bodied first widely planted in France. The wines always
lead with higher acid and soft tannins.
 Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft
cheeses, nutty medium-firm cheeses like Gruyère

Pinot Noir Alternatives

 Gamay (aka Beaujolais): (France) Lighter, juicier, more floral, generally less complex
 Chardonnay

“Shar-dun-nay”

 Taste: Yellow citrus (Meyer lemon), yellow pomaceous fruits (yellow pear and apple), and
tropical fruits (banana, pineapple), often cinnamon, butterscotch, and toasted caramel notes
(from oak)
 Style: Medium to full-bodied white wine
 Description: Chardonnay is a dry full-bodied white wine that was planted in large quantities for
the first time in France. When oak-aged, Chardonnay will have spicy, bourbon-y notes. Unoaked
wines are lighter and zesty with apple and citrus flavors. Chardonnay is the white grape of
Burgundy.
 Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft
cheeses such as triple cream brie, medium-firm cheeses like Gruyère

Chardonnay Alternatives

 Sémillon: More middle weight, although often with oak as well, more citrus-driven and
herbal aromatics
 Viognier: Richer in body, with lots of perfumed, floral-driven aromatics, often oaked as
well
Sauvignon Blanc

“Saw-vin-yawn Blonk”

 Taste: Aggressively-citrus-driven (grapefruit pith), with some exotic fruits (honeydew melon,

passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper)
 Style: Light-bodied to medium-bodied white wine
 Description: Sauvignon Blanc is a dry white grape first widely planted in France. Wines are
tart, typically with herbal green fruit flavors. Sauvignon Blanc is a parent grape of Cabernet
Sauvignon.
 Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb-crusted goat
cheese, nutty cheeses such as Gruyère

Sauvignon Blanc Alternatives

 Vermentino: from Italy is less herbacious, but with more appealing, bitter flavors (bitter
almond)
 Verdejo: from Spain is almost identical, although sometimes fuller in body
 Grüner Veltliner: from Austria has more savory vegetable notes (arugula, turnip, white
pepper)

Pinot Gris

“Pee-no Gree” (aka Pinot Grigio)

 Taste: Delicate citrus (lime water, orange zest)  and pomaceous fruits (apple skin, pear sauce),
white floral notes, and cheese rind (from lees usage)
 Style: Light-bodied White Wine
 Description: Pinot Gris is a dry light-bodied white grape that is planted heavily in Italy, but also
in France and Germany. Wines are light to middle-weight and easy drinking, often with some
 bitter flavor on the palate (bitter almond, quinine)
 Food Pairing: Salad, delicate poached fish, light and mild cheeses

Pinot Gris Alternatives

 Albariño: from Spain is similar, but has more acid and more citrus-driven aromatics
(tangerine, orange juice) and floral aromatics
 Soave: The grape is Garganega, but often more bruised and oxidized apple-y character,
still relatively bitter
 Muscadet: The grape is Melon de Bourgogne, and the wine is from France. It’s much
higher in acid, but still with heavy lees use and relatively neutral flavor

Riesling

“Reese-ling”
  Taste: Citrus (kefir lime, lemon juice) and stone-fruit (white peach, nectarine) always feature
prominently, although there are also usually floral and sweet herbal elements as well
 Style: Floral and fruit-driven aromatic white that comes in variable sweetness. Some producers
choose not to ferment all the grape sugar and therefore make the wine in an “off-dry” style.
 Description: Always very high in acid, when made as a table wine Rieslings can be
harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some
people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine
making decision and not inherent to the grape.
 Food Pairing: chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan,
German, washed-rind cheeses and fondue

Riesling Alternatives

 Muscat Blanc (aka Moscato): Less acidic with a much more aggressively floral flavor
profile
 Gewürztraminer: richer, with less acid and more broad texture, rose candy and lychee
are typical aromatics
 Torrontés: Related to Moscato, but always in a dry style, more full-bodied and bitter
 Chenin Blanc: Also very acidic and made in sweet and dry styles, but much more savory
with more apple-y, savory aromatics
The Basic Types of Wine
Five Main Styles of Wine
All wines can be organized into five fundamental groups. Within each group there are
hundreds of different grape varieties and also different winemaking styles.

Red Wine

Still wine made with black grapes. These can range from light to dark and bone-dry to
sweet.

White Wine

A still wine produced from green and sometimes black grapes. Flavors span from rich
and creamy to light and zesty.

Rosé Wine

Still wine from black grapes produced by removing the skins before they deeply color the
wine. Also formed by blending red and white wine together. Both dry and sweet styles of
rosé are common.

Sparkling Wine

A style of winemaking involving a secondary fermetation causing bubbles! Sparkling

wine can be red, white, or rosé and can range from minerally to rich and sweet.

Level of Sweetness

Within the five main styles of wine are different levels of sweetness. This is a winemaking style,
as most wines can be produced from Dry to Sweet.

Dry

A dry wine is produced when all of the grape sugars are fermented into alcohol. Some dry wines
may have a touch of RS to add body but not sweetness.
Semi-Sweet

(aka Off Dry) A semi-sweet wine leaves a touch of the sugars in a wine usually to complement
acidity and/or aromatics in wine. Riesling is typically Off-Dry.

Sweet

A sweet wine leaves a lot of the sugars in a wine unfermented. Sweet wines are typically lower
alcohol if they are not fortified. (ex: Moscato d’Asti 5.5% ABV)

Wines are separated by style, primary flavor and sometimes even an additional grouping of High
Tannin, Round or Spicy. Here are definitions of the terms:

High Tannin

Wines with high tannin feel like they dry out your mouth. The sensation is similar to licking a
popsicle stick or putting a wet tea bag in your mouth.

Round

Round wines tend to have less tannin and balanced acidity on the finish. People often describe
the sensation as ‘Smooth’ or ‘Lush’ when using wine descriptions.

Spicy

Spicy wines tend to have higher acidity or higher alcohol. Imagine the tartness of cranberry juice
versus the smoothness of peach juice.

Fortified
WineA style
of winemaking
involving
fortifying wine
 with spirits.
Typically a
dessert wine,
but many dry-
style fortified
wines exist,
such as dry
Sherry.