Introductions to Wines

The Basics of Wine

3.1 Classification of Wines

3.2 Definitions of Wines, Introduction

3.3 Definitions of Wines, Introduction

Definition – wine is the product obtained from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must.

World production of wine amounts to nearly thirty thousand million litres. Consumption tends to be concentrated in the region where wine is produced.

Three quarter of the worlds wine is produced in Europe, with Italy, France and the countries of the former Soviet Union being the major contributions in terms of volume. Outside Europe the most important producers are the USA, Argentina and South Africa. Each these countries has a climate for wine grape production.

3.4 Classification of Wines

Broadly, the wins are classified into:

3.4.1 Still or Table Wines
3.4.2 Sparkling Wines
3.4.3 Fortified Wines
3.4.4 Aromatized Wines

Table - 3.1 Wine Classification

3.2.1 Still or Table Wines

It makes up the largest category of wines and, as the name suggests, include wines primarily suited to accompany food, but not limited to such purpose. On a wine menu, table wines will be further classified by colour as Red, White or Rosé. However, these colours are approximations: ‘Reds’ from purple to slightly red-tinged brown to clear light red. ‘Whites’ run from clear as water to green –tinged, varying shades of yellow through gold & light brown. Although Rosé wine is generally described by its rose colour- (light pink to light orange-red), it is made by leaving the skins of red grapes in the fermentation process for a short period, then removing them. Colour is an important distinction when wine with the same name comes in both Red & White.

Differences between Red and White wine

3.2.2 Sparkling Wines

When grape juice is fermented, sugar is converted into Alcohol & Carbonic Gas. In the production of still wines, the carbonic gas is allowed to escape but should it be prevented from doing so, by putting a lid on a vat or a cork in a bottle, it will remain dissolved in the wine itself until that cork or lid is removed when the gas is released, it rushes out of the wine in the form of bubbles. This is the basic principle upon which all natural sparkling wines are made, using one of the various methods. (Refer chapter sparkling wine)

Examples:

Champagne, Cremant, Cava, Cuvee, Charmat, Frizzante

3.2.3 Fortified Wines

These wines are strengthened by the addition of alcohol, usually Brandy. This is done either during fermentation (as in port) or after fermentation (as in sherry). Fortified wines may range in alcohol content from 14% to 24%. Addition of alcohol produces two results – the extra alcohol brings the alcohol content beyond what is naturally possible; the unfermented sugar stays in the wine, producing a sweet wine. Nowadays neutral spirit is used instead of Brandy.

Examples:

Sherry, Port, Madeira, Marsala

3.2.4 Aromatized Wines

These are the wines flavoured with herbs or spice and are usually also a liqueur wine. The most important of aromatized wines is Vermouth, which is made from neutral white wine of 2-3 yrs old that are blended with extracts of warm wood, vanilla & various other herbs & spices. Most are infact made & sold under internationally recognized brands.

Examples:

Cinzano, Martini, Amer Picon, Byrrh, Dubonnet (Red & White) Punt-e-mes, St. Raphel & Suze.

Apart from the above broad classification wines can also be termed in certain other categories. They are: -

Blush Wines

An American invention, blush wine is a pale pinky-blue made from grapes. The skins are only in contact with the must for an hour or two during fermentation.

Organic Wines

These are made from grapes grow without the aid of artificial insecticides, pesticides or fertilizers. These wines will not be adulterated in any way expect for a minimal amount of the traditional preservative – sulfur dioxide.

Alcohol Free Wine

These contain a maximum of 0.045% alcohol.

De-alcoholized Wines

These wines contain a maximum of 0.5% alcohol.

Low Alcohol Wines

These contain a maximum of 1.02% alcohol.

Reduced Alcohol Wines

These contain a maximum of 5.5% alcohol.

Natural Wines

Most table wines are natural wines: basically the product of grape fermentation without the addition of alcohol or sugar. The alcohol content in these wines varies between 7% to 14%.

Aperitif Wines

These are wines that are traditionally served before meals as an appetizer. They are often fortified & herb falvoured. The brands names include: Dubonnet, Campari, Punt-e-mes & Lillet.

Dessert Wines

As the name implies, are meant to be served after dinner with dessert. Dessert wines are often fortified. The sweet varieties of sherry & port are examples.

Vintage Wines

These are the wines made in a particular year by pressing of grapes produced in that year, when the conditions pertaining to the climate, rainfall have been ideal for production of wine of excellent quality. The year in which it was made should be stated on the label of the bottle.

Non-Vintage Wines

These wines are the blend of vintage wine & some not so good wines. These are much less expensive than vintage wines.

Introduction to Wines

Beverages Service
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari

Food & Beverage Services Practical & Techniques
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari