process of aging starts immediately after the grapes are picked,
crushed and pressed. The grapes are then put into an oak barrel or
steel vat, with some winemakers preferring to add oak chips to the
vat. During the aging process acids, sugar and tannin interact. By
having more tannin present the winemaker is able to age the wine for
a longer period without fear of oxidation. This along with
temperature, light conditions, and alcohol complete the aging
process. Wines age faster with a warmer temperature. So the
winemaker tries to maintain a cool
55-65 degree temperature in a dark area as the ideal aging
atmosphere. A big fluctuation in temperature or light conditions on a
daily or weekly basis is detrimental to a good wine.
why are red wines aged more than white wines? A simple explanation is
that all grapes are white inside, which means that red wine needs to
allow the exterior skin to mix with the interior when being crushed
to give it the red color. This mixture contains tannin, which also
aids the aging process significantly. You also get tannin from the
oak sides of the barrel. Compounds within these, known as phenolics,
allow the wine to age longer while keeping the wine from oxidizing.
So the red wine is able to age longer and develop a more full
flavored bold taste.
wines have these same compounds but at much lower levels. This is
because the inside of the grape is what wine manufacturers mostly use
and by not using as much of the exterior skin less tannin is present.
This results in a considerable shorter aging process than a vat with
a large amount of tannin present. Attempting to age most white wines
over an extended period causes it to flatten and lose some of its
go ahead and save that special red wine for your Grandchild’s
marriage, but be sure to serve the white wine within two or three
go through the above process to be ready for consumption. Next the
wine is bottled and stored in wine cellars to finish the aging
process. Most wines are consumable when the purchased. The main
reason is because no one expects to plan the dinner menu for that
special party two or three years in advance in order to age the
correct wine for the occasion. And how many people have a wine cellar
to complete the aging process of their favorite wine?
is also used in religious ceremonies in many cultures. The Bible
mentions wine no less than 191 times. The references in both
testaments often admonish the reader to use wine, but to use it
properly and not to misuse it.
not an old friend, for the new is not comparable to him. A new friend
is as new wine: when it is old, thou shalt drink it with pleasure.”
was created from the beginning to make men joyful, and not to make
men drunk. Wine used with moderation is the joy of the soul and the
heart.” Ecclesiastes 31:35-36.
no longer water but use a little wine for thy stomach’s sake.”
health effects of wine are also the subject of considerable ongoing
debate and study. In the USA, a boom in red wine consumption was
touched off in the 1990s by ’60 Minutes’, and other news reports on
the French paradox. But now research indicates that moderate red
wine consumption may help protect against certain cancers and heart
disease, and can have a positive effect on cholesterol levels and
blood pressure. It now seems clear that regular consumption of up to
1-2 drinks a day does reduce mortality, due to 10%–40% lower risk
of coronary heart disease, for those over the age of 35. This is
because of the presence of antioxidants in the wine as well as
significant amounts of resveratrol, which is naturally present in the
grape’s skin. The original studies showed this more in red wines
due to the higher concentrations of resveratrol.
has been shown previously to have a number of potentially beneficial
including antioxidant, anticoagulant, anti-inflammatory and
are a few common and uncommon global varieties of wine.
king of white wines is Chardonnay. It has a vanilla or smoky type
aroma and flavor and goes especially well with fish and white meat.
Blanc is another popular white wine which gives off herbal or
vegetatal and an ocassional peppery aromas. It has a higher acidity
level than the Chardonnay and seafood is a good match for this wine.
is often blended with Sauvignon Blanc to fill out this more acidic
variety of white wines. Semillon alone has more subtle aromas and has
a relatively low acidity. Its golden color along with the scent of
figs and lemons adds to its attractiveness and it goes well with
cheese. This is one of the few white wines that age very well.
is a excellent wine to have with food, because of its balance of
sugar and acid and its relatively low acidity. It can pair with white
fish just like a dry wine, or with pork, and it can also stand up to
Thai and Chinese cuisine. Riesling’s typical aromas are of flowers,
tropical fruits, and mineral stone. This wine is almost never oaked,
which then leads itself to suitability with most foods.