Apr 022011

Wine making has been an integral part of human civilization. Archaeological findings at Neolithic sites in Georgia assert the presence of wine as long back as in 6000 BC. Wines are used complementary to meals, during celebrations, in cooking, and during religious occasions too. Wines are classified on the basis of the method of manufacturing, quality of grapes used, taste, vintage, and wine style.

Methods involved in wine making may vary from country to country. Most wine manufacturers follow traditional methods of wine production and strictly adhere to them. Color of red wine is not a result of fermented grape juice, but due to color of grape-skin that is allowed to be present with the juice during fermentation. Only juice of grapes is used to make White wine and can thus be made from grapes of any color. Sparkling wine usually goes through a two-step fermentation process. It is first allowed to ferment in open and later in a sealed container. Carbon dioxide gets trapped in this sealed container, giving it a sparkle and a slight bubbliness.

Quality of wine reflects its rarity, effort that went into making it, and price it can fetch. This is also a reason why many people ‘invest’ in wines. The taste of a wine is based on the aroma and sweetness of the wine. A ‘dry’ wine would be lacking in sugar content and a ‘fruity’ wine will have a unique aroma that could be compared to that of a particular fruit. Vintage of a wine refers to the year the grape used in making it were harvested. Many a wine improves in taste as time passes. As per US standards, only 5% portion of the wine can be of a different year than the one claimed on the label.

Style of a wine refers to how it is preferred and termed in various parts of the world. Wine is not only made from grapes, but also from plum, blackcurrant and starch based grains such as barley and rice. Non-grape wines are thus called fruit or country wines.

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