A Brief Overview of the Wine-Making Process

1. Growing and harvesting grapes

When the grapes are ripe, they are harvested either by machines or by hand. Machines are the
more time-efficient method for harvesting grapes, particularly in modern times. Grape
harvesting machines work by shaking the grapes off from their stems and collecting them as
they fall. That being said, in steeper areas, or vineyards which are difficult to access, or where
labour is cheaper than investing in a machine, winemakers often choose to harvest the grapes
by hand. It is important to note that the method of grape picking has little effect on the overall
quality of the wine.

2. Crushing grapes
Wineries tend to check and discard unwanted leaves and bad grapes on long conveyor belts.
The good grapes are selected and are usually destemmed to minimise the tannins. Destemming
the grapes can also help decrease temperatures during the fermentation process, and potentially
reduce the alcohol levels. After the grapes have been destemmed, they are crushed and ready
for fermentation. It is, however, becoming more common for winemakers to ferment with
whole clusters of grapes. Fermenting grapes with the stem can add more tannins and acidity,
which can lead to the wine having a fresher and more vibrant character.

3. Fermentation
In winemaking, fermentation is the process in which grape juice is turned into alcohol. During
fermentation, the yeast culture turns the sugar that’s present in the grape juice into ethanol and
carbon dioxide. There are a variety of different yeast strains that either occur naturally or are
added to control the flavour of the wines. Typically, red wines are fermented at warmer
temperatures of around 20 – 32 degrees, while white and rose wines are fermented at cooler
temperatures of around 12 – 22 degrees. Moreover, red wines are generally fermented until the
yeast culture has consumed all the sugar, which results in a drier wine. In red wine production,
the grapes are fermented in a large, open vessel with their skin attached, to produce a deep, red
colour. As well as adding colour, the skin of grapes increases the tannin content and adds a
distinct flavour to the red wine.

During white wine production, the grape’s skin is removed before fermentation. Most people
think that white wines are only made from white grapes, but in fact, many quality white wines
are made from skinless black grapes. In rose wine production, winemakers need to have control
over the colour of the wine. The grapes are initially fermented with their skin, but once the
juice has created a slight red hue, it is pressed and transferred to another tank. Before the
fermentation process can continue, the skin of the grapes must be removed, which gives the
rose wine its pinkish colour.

4. Maturation
The next step in the winemaking process involves the maturation stage. For the wine to mature
and develop complex flavours, it is placed into separate vessels. Maturation periods vary
depending on the winemaker’s motive. Some winemakers age their wine for at least five years
or more, while others only age for several months, so they can be consumed straightaway.
Inexpensive wines are usually matured in stainless-steel tanks, but there are many premium
wines which are matured in oak barrels, to enhance and create smoky flavours. The vessels of
old oak barrels are porous so that oxidation can occur – this allows oxygen to dissolve into the
wine and soften the tannins, which results in smoother tasting wine.

5. Fining, filtering and bottling

After the maturation stage, the wine undergoes a process called fining. Fining clarifies and
removes any unwanted particles which are present in the wine – it is usually done with minerals
like egg white, bentonite or gelatine. Once the wine is purified, the fining minerals are then
filtered out. The wine is poured into the disinfected wine bottle after determining its size and
shape. Lastly, before the wine is bottled, a layer of gas is added to the top of the wine to preserve
it.

Part 1: Questions about the Text

1. What is added when grapes are fermented with the stems?
2. What is fermentation?
3. At what temperatures are red, white and rose wines fermented?
4. What are the two methods used for harvesting grapes?
5. What is the wine process called after the maturation stage?
6. How long are the maturation periods?
7. What is removed before fermentation for white wine production?
8. Why are many premium wines matured in oak barrels?
9. What does the skin of grapes add and increase in red wine?
10. What is added to the top before the wine is bottled?
11. What do wineries tend to do with unwanted leaves and bad grapes?
12. What does oxidation allow?
13. How do grape harvesting machines work?
14. How is rose wine made?
15. Why are some wines only aged for a few months?
Part 2: Discussion

1. Have you or your family ever tried wine?

2. Is wine popular in your country?
3. Is wine good for us? If so, how much and why?
Which kind of wine is your favourite? (Red – White – Rose)
 To boil To grate To chop To slice To grill

To fry To peel To bake To pour To spread

To bake

To mix To roast To stir To steam To beat

To cook To carve To melt To squeeze To saute

To sprinkle To cut To knead To sift To serve

 basil fresh oregano cinnamon bayleaf

cardamom rosemary chilli marjoran

curry cumin black pepper parsley

nutmeg sage chives thyme

mustard seeds mint vanilla ginger

 A process paragraph describes how to the things step-by-step. First, you
write a topic sentences that states what the process is. Then you explain
each step clearly. Use time order words. They usually come at the
begining of a sentence and aare followed by a comma. Do not use a
comma after “then”.

first,
the first step after that while
from then on
then before when
the last step
next after
meanwhile finally
the next step

Complete the text with suitable words in the box.

I make lemonade for my own enjoyment, even though it is easy to buy it at

the store. (1) _________, I get six lemons to make lemonade. (2)

___________ I cut the lemons in half and squeeze out the juice. I pour

the juice through a strainer to take out the seeds. (3) ___________ ,I

add about a half cup of sugar to a cup of hot water to dissolve the sugar.

(4) ___________ , I mix the lemon juice, sugar, water and several more

cups of water in a pitcher. I add lots of ice to make it cold. It is delicious,

and it is my favourite summer drink.

The following sentence patterns are useful in wriitng topic sentences and thesis
statements for process paragraphs and essays:

easy tools.
1- It is simple to _____________ if you have the right eqipments.
not difficult material.
ingredients.
It is easy to change a flat tire if you the right equipment.

thesesteps.
2- _________________ is easy when you follow these directions.
these instruction.
this prodedure.

Making a delicous omelet is easy when you follow these steps.

three
3- There are four major steps involved in _________________.
several
There are three major steps involved in studying for an exam.

Write a topic sentence for a process paragraph on each of the following topics.

1- Topic: How to impress your teacher

Topic statement:__________________________________________________________
__________________________________________________________________________
2- Topic: How to build a tree house
Topic statement: ___________________________________________________________

___________________________________________________________________________

3- Topic: How to make a pizza

Topic statement:___________________________________________________________

___________________________________________________________________________

4- Topic: The best way to lose weight

Topic statement: __________________________________________________________

___________________________________________________________________________

5- Topic: How to make a beautiful flower arrangement

Topic statement: ________________________________________________________
Dossier 3 | WORKSHEET 3

warm up HERBS AND SPICES FROM AROUND

1 List the ethnic
cuisines you would
THE WORLD
expect to use the Allspice is the hard berry of a tree native
following spices in. to the West Indies and Central America.
Then read the text It combines the flavours of several spices:
and check. cinnamon, nutmeg and cloves and is used in
1 allspice Jamaican and Scandinavian dishes. Usually
Jamaican, sold ground, its spicy-sweet flavour enhances
Scandinavian desserts and chutneys, squash, pumpkin or
2 caraway sweet potato dishes.
3 cardamom
plant;
rived from a native Indian
4 cayenne Cardamom pods are de utheast
und form and used in So
5 cilantro available in whole or gro ey have
Scandinavian cuisine. Th
6 coriander Asia, Middle Eastern and and
ich can be used in sweet
7 cumin a distinctive flavour, wh an aro ma tic quality
8 turmeric ole seeds lend
savoury dishes. The wh fs, or cur ries
fruit-and-nut pila
to grain dishes, especially car da mo m
peas. In ground form,
containing potatoes or
way to allspice.
can be used in a similar

Cayenne pepper is perhaps the hottest ground

spices, which comes from a capsicum pepper.
A small amount brings fiery flavour to Mexican,
Indian and some Southeast Asian cuisines, as well
as spicing Creole and Cajun specialities. It lends
itself to vegetable or bean stews; curries; chillies;
spicy noodle and hot-and-sour dishes.

Coriander is the aromatic seed

Cilantro is only available fresh,
as its pungent flavour and aroma
dissipate when dried. Sometimes
called Spanish or Chinese
parsley, it is widely used in
Mexican, Indian and sometimes
oriental cuisine. It adds zest
to pinto bean stews; South
American tomato sauces; curried
vegetable stews and corn dishes
like corn-stuffed peppers.
of the cilantro plant. Its complex
flavour falls somewhere between
sweet and spicy. It is usually one
of the three main components
of Indian curry mixes, along
with cumin and turmeric. Used
in Indonesian cuisine to season
tempeh, it is an excellent flavouring
for bean dishes, corn and cabbage
recipes, as well as vegetable
relishes and hot-sweet chutneys.

Cumin is the golden-brown seed of

a small herbal plant native to the of a
Turmeric is the product
Mediterranean, Middle East and North roo t, prized
dried, ground, fleshy
Africa. Its spicy and pleasantly hot col our
for its brilliant yellow
flavour makes it a favourite seasoning in the more
and used to substitute
many ethnic cuisines, as its zesty quality a un ique,
expensive saffron. It has
reduces the need for salt. It is used . One of
woody flavour and aroma
extensively in curry blends, chilli powder Indian
the main components of
and to season Indian and Mexican o use d in pila fs,
curries; it is als
dishes. It also works well in soups; kle s or rel ish es.
corn dishes, pic
tomato-based sauces; bean dishes;
vegetable stews; spinach; lentil and
tempeh, or to flavour breads in Europe.

Dossier 3 - Worksheet 3 Excellent! © ELI

 Society and Identity | Dossier 3

reading comprehension

Activities
2 Read the text about common culinary herbs and answer these questions.
Which spice…
1 can be used as a cheap substitute to saffron? ____________
2 can be used in sweet or savoury dishes? ____________
3 contains the flavours of many different spices? ____________
4 falls between sweet and spicy in flavour? ____________
6 is only available fresh? ____________
7 is probably the hottest ground spice? ____________
8 reduces the need for salt? ____________

3 Read this recipe for Jamaican Jerk Paste, a sauce which uses several different herbs and spices, and
complete the missing information with the words from the box.

fridge • lime • garlic • processor • chopped • oil • jar • peeled • allspice • soy

JAMAICAN JERK PASTE

Ingredients Method
allspice berries • Grind the (7) ____________
30 g dark muscovada sugar berries to a powder.
6 peeled and roughly chopped (1) ____________ cloves • Blend it together in a food
3 scotch bonnet chillies, deseeded and roughly (2) ____________ (8) ____________ with the
8 spring onions, peeled and roughly chopped remaining ingredients, omitting
1 tablespoon thyme leaves the oil if the Jerk is for fatty meat.
2 cm piece of root ginger, (3) ____________ and roughly chopped • Process to a paste;
1 teaspoon ground cinnamon if not using immediately, put in a
1
2 teaspoon of ground nutmeg (9) ____________, cover tightly
teaspoons salt and keep in the (10) ____________.
1 tablespoon of (4) ____________ sauce
juice of 1 (5) ____________
1 tablespoon of rapeseed or sunflower (6) ____________

writing
4 Write the recipe for a typical sauce of your country, which uses herbs or spices.

speaking
5 Display all your recipes and discuss which ones you should put in a webpage about herbs and spices of
your country.
A I think we should have..., because that is the most typical…
B Yes, but I think we should have something local as well, like…

Excellent! © ELI Dossier 3 - Worksheet 3