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Wine is an alcoholic beverage obtained from the total or partial fermentation of the must or juice of the grapes. This consists of adding yeast to the grapes after they are crushed and pressed so that the sugar they contain is transformed into alcohol. Although over time it has become increasingly sophisticated and assumes different variations in its technique, this basic process of elaboration has been maintained throughout history.
The grape, the raw material for wine
Not all grapes are suitable as raw material for wine. The 'vitis vinifera' is the plant that, with the proper care, can be used for its production. These are harvested in vineyards, vine plantations, which have specific characteristics based on climatic factors, the variety or grape stock and the soil conditions. These specific characteristics of the soil will later have an impact on the qualities of the wine, giving it different notes of colour, aroma and flavour.
The harvesting of these grapes is carried out according to the type of wine that one wishes to elaborate. As the grapes ripen, the concentration of sugars increases and the acidity decreases. Therefore, the timing must be specified depending on whether you want to obtain a lighter and fresher wine, or one with a higher alcohol content.
After the harvest, the grapes are separated from the branches or berries that have not reached optimum ripeness, and then passed to a de-stemming machine that removes the stems and, finally, a mechanical crusher that slightly extracts the must, to finally deposit it for fermentation in concrete, stainless steel or wooden vats.
What characterizes the different types of wine?
Wines can be classified, among other things, according to their production technique, their age or the time they remain in a cellar, as well as their alcohol and sugar content.
Red wine
Red wine is produced from the must of red varieties of 'vitis vinifera'. Unlike white wine, during its fermentation the red wine is kept in contact with the grape skins, so that during this maceration it can give its colour to the pulp, which will vary between red and purple.
The skins, together with the pips of the grapes, also provide the tannins, which is what gives it its structure. The greater the amount of tannin, the fuller the wine will be and the less light and fruity it will be. Depending on the time spent both in the barrel and in the bottle after production, different categories of red wine can be obtained: young crianza, crianza, reserva or gran reserva. The fermentation temperature for young wines is about 18ºC, while for crianza and reserva wines it is between 25º and 30ºC.
Among the most relevant red varieties, we can highlight the Tempranillo in the region of La Rioja, Navarra, Ribera del Duero and Toro, also the Cabernet Sauvignon and Merlot in the region of Bordeaux, the Syrah in the Rhone Valley and, finally, the variety queen Pinot Noir in Burgundy.
White wine
White wine is produced from the fermentation of the uncoloured must of the grapes. To a greater extent, it is made from white grapes (with a greenish-yellow skin colour), although it can also be made from red varieties, avoiding contact with the skins during fermentation. The grapes of white varieties have skins rich in flavones, which can give the wine its aromatic characteristics, as well as tannins. In addition, their pulp is rich in water, sugars and organic acids.
During its elaboration, the pressing cycles progressively increase the pressure in the wine. While the first fractions of must are very rich in aroma and sugar, as the pressure increases, tannins and green substances predominate.
White wine, unlike red wine, must be fermented at 17°C. Afterwards, it enters a resting period that can last between three and six months. During this time, the winemaker can choose to make a young or aged white wine, aging the wine in oak barrels or tanks.
Among the most relevant varieties in the world's wine scene, there are from lighter and dryer options to more aromatic and sweet ones. Among them, are the Chardonnay from the Burgundy region, the Sauvignon Blanc from the Loire and Bordeaux, the star variety in Germany Riesling, Viura in La Rioja and Penedés, Grüner Veltliner in Austria, the highly aromatic Gewürztraminer from Alsace, as well as Albariño in Rías Baixas (Galicia).
The Rosé Wine
Rosé wine can be thought of as a midway point between red and white wine. This wine can be obtained by two methods: by pressing, which consists of filling the press with whole red grapes together with 20% of white varieties, or by brief cold maceration of the must on the skins, so that it is slightly dyed until a rosé colour is achieved.
These wines can also undergo different treatments, such as malolactic fermentation, tartaric stabilisation and filtration. There are also young rosé wines and aged wines, in those cases where they have undergone a process of aging in oak.
Sparkling wines
Sparkling wines are those produced from a first partial fermentation of the must to obtain a base, which then goes through a second fermentation in the bottle to form foam or carbon dioxide gas. Among its varieties, we can find Champagne and Cava, as well as Crémant, Sekt and Prosseco.
The Fortified Wines
Finally, the fortified wines are those in which certain processes are incorporated during their production, to achieve a higher alcoholic content.
In order to produce them, the fermentation process is stopped before the yeast transforms all the sugar into alcohol, and then their alcohol content is fortified. The result is strong and sweet wines. Andalusia, and especially Jerez, is the ideal region for making these wines.
After fermentation, the wines are classified according to their body and quality: the lightest and most acidic wines, with a low concentration of tannins, are used to make finos or manzanillas, while the most opulent and structured wines are used for oloroso wines. These wines are subjected to a minimum of three years of oak ageing, either biological or oxidative.
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Buy Wine
Wine is an alcoholic beverage obtained from the total or partial fermentation of the must or juice of the grapes. This consists of adding yeast to the grapes after they are crushed and pressed so that the sugar they contain is transformed into alcohol. Although over time it has become increasingly sophisticated and assumes different variations in its technique, this basic process of elaboration has been maintained throughout history.
The grape, the raw material for wine
Not all grapes are suitable as raw material for wine. The 'vitis vinifera' is the plant that, with the proper care, can be used for its production. These are harvested in vineyards, vine plantations, which have specific characteristics based on climatic factors, the variety or grape stock and the soil conditions. These specific characteristics of the soil will later have an impact on the qualities of the wine, giving it different notes of colour, aroma and flavour.
The harvesting of these grapes is carried out according to the type of wine that one wishes to elaborate. As the grapes ripen, the concentration of sugars increases and the acidity decreases. Therefore, the timing must be specified depending on whether you want to obtain a lighter and fresher wine, or one with a higher alcohol content.
After the harvest, the grapes are separated from the branches or berries that have not reached optimum ripeness, and then passed to a de-stemming machine that removes the stems and, finally, a mechanical crusher that slightly extracts the must, to finally deposit it for fermentation in concrete, stainless steel or wooden vats.
What characterizes the different types of wine?
Wines can be classified, among other things, according to their production technique, their age or the time they remain in a cellar, as well as their alcohol and sugar content.
Red wine
Red wine is produced from the must of red varieties of 'vitis vinifera'. Unlike white wine, during its fermentation the red wine is kept in contact with the grape skins, so that during this maceration it can give its colour to the pulp, which will vary between red and purple.
The skins, together with the pips of the grapes, also provide the tannins, which is what gives it its structure. The greater the amount of tannin, the fuller the wine will be and the less light and fruity it will be. Depending on the time spent both in the barrel and in the bottle after production, different categories of red wine can be obtained: young crianza, crianza, reserva or gran reserva. The fermentation temperature for young wines is about 18ºC, while for crianza and reserva wines it is between 25º and 30ºC.
Among the most relevant red varieties, we can highlight the Tempranillo in the region of La Rioja, Navarra, Ribera del Duero and Toro, also the Cabernet Sauvignon and Merlot in the region of Bordeaux, the Syrah in the Rhone Valley and, finally, the variety queen Pinot Noir in Burgundy.
White wine
White wine is produced from the fermentation of the uncoloured must of the grapes. To a greater extent, it is made from white grapes (with a greenish-yellow skin colour), although it can also be made from red varieties, avoiding contact with the skins during fermentation. The grapes of white varieties have skins rich in flavones, which can give the wine its aromatic characteristics, as well as tannins. In addition, their pulp is rich in water, sugars and organic acids.
During its elaboration, the pressing cycles progressively increase the pressure in the wine. While the first fractions of must are very rich in aroma and sugar, as the pressure increases, tannins and green substances predominate.
White wine, unlike red wine, must be fermented at 17°C. Afterwards, it enters a resting period that can last between three and six months. During this time, the winemaker can choose to make a young or aged white wine, aging the wine in oak barrels or tanks.
Among the most relevant varieties in the world's wine scene, there are from lighter and dryer options to more aromatic and sweet ones. Among them, are the Chardonnay from the Burgundy region, the Sauvignon Blanc from the Loire and Bordeaux, the star variety in Germany Riesling, Viura in La Rioja and Penedés, Grüner Veltliner in Austria, the highly aromatic Gewürztraminer from Alsace, as well as Albariño in Rías Baixas (Galicia).
The Rosé Wine
Rosé wine can be thought of as a midway point between red and white wine. This wine can be obtained by two methods: by pressing, which consists of filling the press with whole red grapes together with 20% of white varieties, or by brief cold maceration of the must on the skins, so that it is slightly dyed until a rosé colour is achieved.
These wines can also undergo different treatments, such as malolactic fermentation, tartaric stabilisation and filtration. There are also young rosé wines and aged wines, in those cases where they have undergone a process of aging in oak.
Sparkling wines
Sparkling wines are those produced from a first partial fermentation of the must to obtain a base, which then goes through a second fermentation in the bottle to form foam or carbon dioxide gas. Among its varieties, we can find Champagne and Cava, as well as Crémant, Sekt and Prosseco.
The Fortified Wines
Finally, the fortified wines are those in which certain processes are incorporated during their production, to achieve a higher alcoholic content.
In order to produce them, the fermentation process is stopped before the yeast transforms all the sugar into alcohol, and then their alcohol content is fortified. The result is strong and sweet wines. Andalusia, and especially Jerez, is the ideal region for making these wines.
After fermentation, the wines are classified according to their body and quality: the lightest and most acidic wines, with a low concentration of tannins, are used to make finos or manzanillas, while the most opulent and structured wines are used for oloroso wines. These wines are subjected to a minimum of three years of oak ageing, either biological or oxidative.