Make red, rosé and sparkling wines

As mentioned in previous article, "Making white wine, a labor of love" is the production of wine, a very long and difficult task. Timing must be perfect, as well as combinations of ingredients. The same is true for all other types of wine: red, rosé and sparkling wines.

Rosé wine is a red wine that is manufactured with the same methods of a white wine. The production is the same, except that the cast skins in the juice. Few winemakers prefer> Wine Rosé mixing red wine with white wine, but that's not the popular method. If you use the skins to make rosé wine thing is only skin on holiday with the juice for a short period of time long enough for him to color and make it ever so slightly tannic.

Making red wine goes with the whole grapes with the exception of the stems. The grapes are crushed and torn, but by the filtering software that hidesthe juice of the skin are transferred to open top container, where they are constantly stirred so that the flavor and color of skin will be infused with the wine during fermentation. The wine is then filtered to remove the skin and put in casks aged six months to two years before being bottled and sold.

Then you have some sparkling wine or champagne. With the Treaty of Madrid in 1891 and the Treaty of Versailles, only wines in the French region of Champagnecan be designated as such, so called, but no champagne. However, it is important to note that the United States have not ratified the Treaty and, therefore, some wine producers today the concept of Champagne on their bottles, only if the place of origin labeling and to avoid confusion. The wines most frequently used are Chardonnay, Pinot Noir and Pinot Meunier. The first step is to create a wine "base", which was usually assigned by a very sour grapesThere's a taste terrible. The next step is always the air bubbles in the wine.

There are three methods that are used for air bubbles in wine, carbonic acid, transfer method and procedure of Champagne. Carbonation, the same method is used in soft drinks, is the most convenient. Carbon dioxide is pumped into a vat of wine, and then the wine under pressure, if the flight is full possession. The method of transfer is, if a basic sweetened yeast added, and is permittedFerment a second time in a closed container so that the building is not the carbon dioxide can escape. After fermentation, the wine is clarified and then re-sweetened, if necessary, before being bottled under pressure. This method is used to produce medium price range sparkling wine. The last method is the method of champagne, which is where the wine is a second fermentation in the bottle. This method is used to produce wines of higher quality.

The production of wine is an art. It takes knowledge, skillBut, above all, patience. Making wine from a grape harvest to bottling may be months or years, so the farmers so passionate about their work. So too the next time you pour a glass, you think of the journey of this little vine.