Home Wine Making: The History and Benefits

Wine has been around for thousands of years.  It has been reported that Noah discovered wine making after his ordeal with the flood.

From ancient civilizations to modern times, wine has been produced and enjoyed by many people of all walks of life.  The first evidence of wine produced dates back to 6000BC during the Mesopotamian culture.  It has been shown that the Mesopotamians were the first people to cultivate grapes.

Although not the first to produce wine, the ancient Egyptians were the first people to record the wine making process.  They recorded the harvest of grapes on stone tablets and on the walls of their tombs.  It has been reported that their love of wine, forced them to import the grapes that they were unable to grow themselves.  It has been recorded that many Pharaohs were buried with bottles of wine with them to assure their journey to the next world be more enjoyable.  Just as in modern times, wine was a very social drink in Ancient Egypt.

Wine also played a major role in the religion of Ancient Greece.  It was associated with the god Dionysus and was praised by Greek poets, historians and artists.  Much like the ancient Egyptians, wine was considered a privilege and only the upper class were permitted to consume it.

During the time of the Roman Empire, the production of wine spread throughout Europe.  It was at this time that wine became available to the common citizens.  It has been found that the consumption of wine became so popular that some cities built bars on nearly every street just for the purpose of drinking and celebrating wine.  Pure red or white wines were unheard of in ancient Rome, instead the Romans believed that adding flavor to their wine was more important than to taste the original flavor of the wine.  They began to add flavors such as garlic and onion to their wines.

During the Dark Ages, wine production was made by the efforts of monasteries.  As the church expanded, so did their wine production.  It was at this time that some of the finest vineyards in Europe began to develop.  Due to the fact that Europe lacked a source for clean, safe drinking water, wine was considered to be an important part of everyday life.

During the 17th century, the wine industry saw a brief decline.  A supply of clean drinking water was now available so wine was no longer needed as a major part of the daily diet.  Politics and religion did not help matters by doing very little to promote drinking wine for pleasure.  During the 18th century, wine went through many changes.  Because of England’s strained relationship with France, they were without a major source of wine and had to look to Portugal, Holland and South Africa for their wine.  Even with having bad relations with England, the wines of Bordeaux began to flourish during the 18th century.  Merchants traveled from all over Europe just to get a chance of obtaining Bordeaux wines.  As a result Bordeaux made trades for coffee and other sought after items.  This cemented their place in the wine making world.

Although the 19th century is considered the golden age of wines, it has been found that many of the French grapevines began to suffer from a mysterious disease at this time.  For this reason, some French winemakers moved to the Rioja region of Spain and taught their people the process of wine making.

In modern times, wine is as popular as ever.  The process of wine making has developed greatly.  After the development of refrigeration, it was easier for wineries to control the temperature of their fermentation process.  This enabled high quality wines to be produced anywhere, regardless of the climate.

More countries are producing wine at greater varieties more than ever before.  Although the art of wine making has essentially remained the same, every new recipe allows a more unique take on wine and its varieties.

There are many benefits to home wine making. Aside from the health benefits you can get from moderate consumption of wine, home wine making can be quite fulfilling.  Home wine making is an enjoyable, educational and satisfying hobby.  The process of making wine at home has become more and more popular with the ease of home wine making kits that are now available.  Recipes and instructions make the process easy and successful for anyone interested.  For wine enthusiasts around the world, creating wine at home provides a sense of fulfillment that for many can be unmatched.

Certain wines can certainly benefit from the addition of oak chips. Just a few of these wines include Chardonays, Cabernets, Pinot Noir, Chianti, Merlots, Sauvignon Blanc, Burgundy, Pinot Blanc and Fume Blanc.

Oaking provides a way to develop a wine that is quite complex. The depth of the complexity is greatly determined by the type of oak that is used as well as the wine itself. Oak can provide a wide variety of flavors to wine including coconut, vanilla and even spices such as cloves, nutmeg and cinnamon. In some cases, oak can even add a somewhat earthy tone. The type of flavor that is added to your wine is largely determined by the type of oak that is used. For example, American oak when used with white wines such as Merlot tends to add an aroma that is decidedly vanilla in nature. Generally, most of the oak that is used for flavoring in wine is either American or French. Hungarian and Yugoslavian oaks are also now being increasingly used as well; however.

In the past, wine was oaked by placing it into an oak barrel. The wine would then stay in the barrel until it reached the aroma and taste that was desired. There were few ways in which to control the process other than by choosing the type of oak as well as the size and age of the barrel. A vintner could also decide whether they wanted to use a toasted or charred barrel or not. This process typically took quite a long time. Older barrels tended to take even longer.

Today, the method of oaking wine has shifted from using just oak barrels to use oak pieces. This has made it much easier and more affordable for home vintners to oak their wines. Today, winemakers can choose to use oak chips as well as oak beans and oak powder for the purpose of oaking their wines without the concern and expense of having to use large barrels.

You will need to give some thought to which method you think will best suit your purpose; however. There are advantages as well as disadvantages to each. For example, oak chips are commonly preferred because they are easily available and can be obtained in a variety of different types. The problem with oak chips is that once you have put them into your carboy, you have to find a way to get them out. Oak powder works quite well during the fermentation process and you do not need a lot of oak powder to achieve the results that you want. The flip side to this is that if you are not careful, you can easily over oak your wine. In addition, it can be difficult to rack your wine using oak powder.

When oaking your wine you will need to decide when you wish to add the oak. Generally, the oak is added either during fermentation or after the wine has been racked and you are ready for bulk aging of your wine.

Oak powder really does work best if you decide you want to oak during the fermentation process. Over time the oak powder will absorb wine and eventually it will just sink to the bottom of the container. For a small batch of wine, you should not use any more than 20 grams of oak powder per gallon. You may wish to use less than that. If you decide to oak your wine during bulk aging, oak chips tend to work best. Plan to use somewhere between two and four ounces of chips for every six gallons of wine. Ideally, it is best to make sure that you sanitize your chips before you put them into your wine. You can use Campden Tablets for this purpose. Just soak the chips in some water, add a tablet and allow them to sit for a few minutes.

Finally, remember that as when trying anything new with your wine, it is best to start small with oaking. You can always add more, but it is virtually impossible to take it away once it is there.

Chardonnay grape is the most popular type of white wine, found all over the world. The flavor, taste, and aroma of it will though, depending on where it was made and what processing methods were used. Chardonnay has a variety of different styles and flavors, and remains a major type of grape. As a result of it’s popularity, this fine wine spread throughout Europe and other locations of the world such as Australia and California.

As more and more wine makers discovered Chardonnay, the fine wine began to grow quite well in South Africa and other areas as well. With it being a non aroma type wine, oak seems to work very well with it. The richest and most complex are American and French Chardonnay, which are also among the most preferred white wines. Even though it does suffer from fatigue, the flavor and richness of this wine will keep it loved by many for years to come.

Chardonnay originated from the Burgundy and Champagne area of France. Although white Burgundy is a popular wine that is prepared with Aligote, a lesser known grape, the fact remains that white Burgundy can’t be made without the use of Chardonnay grape. What this goes to show, is that Chardonnay grapes have more than a few uses.

In appearance, Chardonnay grapes are green in color with thin skins. The grape is a result of the Pinot and Croatian Blanc grape, which are extinct to this day. Chardonnay on the other hand is still popular, fermented and aged using oak barrels that help to bring out the vanilla flavor the wine is well known for. It can also be aged and fermented using bottles, although it won’t age quite as much as red wine.

Almost all Chardonnay wines are considered to be chilled, making them work extremely well with dishes that contain butter and cheeses. The wines also have less acid content as well, which makes them work well with seafood as well. There are a lot of food that you can pair Chardonnay with, which is what makes it so popular. A lot of fine restaurants serve it as well, especially Italian and seafood restaurants.

The Chardonnay grape can also be used in making Champagne and other types of sparkling wines. Although Chardonnay wine is the most popular use, there are several other uses for the grape that lead to some truly fine wines. Oak is often times used with the wine as well, which provides it with some great flavors as it ages. Although it can be a bit on the expensive side, it still remains one of the most preferred types of wine. You can find it at any wine or alcohol store – making it a great addition to your wine or drink collection.

Having invested possibly hundreds of dollars in your latest bottle of vintage wine (ah well, we can but dream), the next important decision is where to store this prized possession?

The main issue when it comes to storing wine is that it needs to be maintained at a cool temperature of between 12 and 16 degrees Celsius. Shoved under the bed won’t do.

Many modern wines do not need to be aged over a great period of time; therefore extensive cellars are often unnecessary. Having said this, if you have the time, space and resource to excavate a cellar, your wine will surely benefit. A purpose built cellar is not normally an option for most households and so suitable alternatives must be explored.

Ideal areas for storage include a corner of a garage, garden shed, an unused fireplace or a cupboard that is against an outside wall.

Wherever you choose to store your wine, a few basic criteria are worth keeping in mind.

Choose an area that is less likely to be subjected to fluctuating temperatures caused by household heating systems.

Wines benefit from being kept in dark conditions. Although this is not always practical, wine should certainly be stored in an area that is not exposed it to direct sunlight.

As a final point, always store your wine bottles on their side. Corks are designed to be kept moist, so that they remain airtight and do not crumble when a corkscrew is inserted.

Bear in mind that some wines do not benefit from being stored at all. If you have poor or no storage facilities available, consider purchasing wine that matures quickly such as most white wines or new technology reds or, possibly, a new Beaujolais.

Move wine as little as possible once it has been placed in storage, unless of course it is being moved into a glass!

If you have a particularly special wine collection, it may be worth engaging a specialist company to store your wine for you (Oops, I’m dreaming again). Good storage has been recognized as vital for many wines and as such, many companies now provide storage facilities. Of course, this does not come cheap and is best reserved for those very special bottles or for those experts who are considering selling their wine on, at a future date.

Before you begin your first batch of wine, it is a good idea to understand something of the background of wine and the basics of winemaking. Today there are certainly many kits which can be purchased which will walk you step by step through the process of winemaking. Even so, you may find that you enjoy and appreciate the results all the more for understanding the background of each step.

Wine is produced by fermenting grapes that have been freshly harvested. While many people today have taken up an interest in winemaking, the actual process of making wine has remained relatively unchanged over the years.

As we all know, yeast is essential to the fermentation process as part of making wine. Yeast actually grows on grape skins and then begins to automatically ferment the grape juice as the grapes are crushed. This begins the process of turning the grapes into wine. The combination of grape skins and grape juice is known as the must. When the mixture is in this phase of immersion it is known as maceration. This is one of the most important stages of winemaking, especially when making red wines. The actual color of red wine is obtained not from the juice inside the grapes but from the color of the grape skins. The juice inside all grapes, regardless of the skin color of the grape, is actually clear. In order for red wines to obtain their dark color they must extract the color from the skin of the grape. This is why black grapes are commonly used for the production of red wines. Conversely, light colored grapes are used for the production of white wines.

During the actual fermentation process, the natural fruit sugar that is contained within the grapes undergoes a conversion process into equal parts of carbon dioxide and alcohol. As this process continues, heat is released. It is for this reason that stainless steel fermenters that can be temperature controlled are commonly used for the production of rather delicate white wines. This prevents the wine from ‘cooking.’

The ripeness of the grapes and the sugar content contributes to the level of alcohol that is produced during the fermentation process. The time at which the fermentation process is stopped can also contribute to the alcohol level as well.

The dusty look of grapes, frequently referred to as their bloom, is produced by yeasts. The skins of grapes contain what is known as vinegar bacteria. Once exposed to air, vinegar bacteria can spoil new wine quite quickly. As a result, it is necessary to eliminate wild yeasts in order to avoid ruining the taste and the aroma of the wine. Winemakers use a centuries old process of utilizing sulfur dioxide to kill the vinegar bacteria as well as slow the growth of other bacteria and molds in the wine. Sulfites can also help to cease the browning or oxidation of wine as well as preserve its flavor.

Generally, the amount of sulfur dioxide that is used in the winemaking process is quite small. Typically, only between 60 and 125 parts per million are used. It is important to understand that even if no sulfur dioxide is added to the wine, there will still be some sulfites present in the wine due to the fact that they will be produced from fermenting yeasts. This is why all wines that are purchased in the United States contain the label “Contains Sulfites” on the bottle.

A counter top wine rack is a perfect solution for wine enthusiasts (or wine enthusiasts at heart) looking for a short term storage solution for smaller quantities of wine. Not only are they stylish, but they are also available in so many varieties of styles, materials and capacities that there is a counter top wine rack to fit the personal tastes of almost anyone. What most people don’t understand, however is that using a counter top wine rack is not as simple as placing it on a counter and filling it with bottles of wine. If your wine is going to be consumed quickly this might be ok, but if you are looking to store a bottle of wine for even more than a couple of weeks there are a few things which should be kept in mind to help keep your wine tasting it’s best when you pop the cork.

1.Temperature: A wine rack should never be placed where it is going to be in close contact with extreme heat, whether it is a counter top wine rack, floor standing or wall mounted. Never place a wine rack near a heater, stove, oven or other appliance that generates heat. Wine that becomes too hot can “cook” and degrades the wine. On the contrary, some wines should never be store in extreme cold either. For example, a wine rack storing red wine should never be stored near cold drafts.

2.Sunlight: can also affect the aging process. It is important to keep wines out of direct sunlight, which is one reason many wines, especially reds, are distributed in tinted bottles. As such, white wines are usually the most susceptible to sunlight. Even though UV rays can still affect and if left long enough ruin, a bottle of wine, if your are using a counter top wine rack for short term storage of wine just keeping the bottles out of direct sunlight will be sufficient.

3.Vibration: If storing wines for any length of time it is best to put it in a place where large heavy vibrations will not be occurring. For example in my kitchen I have an under counter washing machine/dryer which tends to vibrate and shake quite a bit when in the spin cycle. It would be unwise of me to put a counter top wine rack on that counter because the vibration from the washing machine would cause the wine to become shaken up and disturb the sediment.

Keeping these three simple factors in mind might initially make it a little more difficult to find the perfect place to put your counter top wine rack, but you will thank yourself for it when you open your first bottle of wine and it tastes perfect!

Modern science, when applied to the millennia old art of wine making, has let the great vineyards of the world produce many vintages which to not need to age in their bottles for extended periods before reaching the peaks of flavor and aroma. But the question remains of how to store other vintages for which the journey to perfection will take more time.

A wine cellar is the perfect answer for those who have both the space and the money to indulge in one. For the rest of us, though, something more modest will have to do, and any wine storage which is to succeed will have to be done at the proper wine storage temperature.

Finding the correct wine storage temperature is not really mystery; warm is bad; cool is good. Heat will cause wine to deteriorate just as it causes fresh fruits, vegetable, meats, and dairy products to deteriorate. On the other hand, going to far in the chilly direction can also be dangerous; frozen wine, unlike frozen grape juice, does not a Popsicle make. Frozen wine, in fact, loses forever its aroma and taste.

Color Coded Temperatures

One of the factors which should influence your choice of wine storage temperatures is the color of the liquid in the wine bottle. Is it white, or red, or something in between? Once a bottle of wine has been fetched from wherever you keep it during its long nap, you want it at the optimum serving temperature before you drink it.

Red wines should not be served chilled; the cold will rob the wine of its ability to dazzle your palate with all the sublet tones and nuances of its flavors and aromas. A temperature of about 65F, or 18C, will show off your merlots, pinots, and burgundies to their best advantage.

White wines and blushes are to red wines what ice is to blood; they need to be thoroughly chilled before serving if they are to have any impact whatsoever. No matter their wine storage temperature where you have been keeping them, get them to 39 F, or 4C, before taking the first sip. For more info see http://www.winestoragerating.com/Articles/Wine_Storage_Temperature.php on Wine Storage Temperature.

Enjoying The Drink

All wines, no matter their color and their wine storage temperatures, should be given a chance to breathe after they have been opened. They should be allowed at least fifteen minutes–thirty would be much better– of exposure to the air before they are poured and consumed, and they should never, ever, ever be swallowed without being allowed some intimacy with the drinker’s mouth and tongue. If you are brave enough, or drinking alone, you can even try trilling–gently gargling–the wine so that it comes into contact with every part of your mouth.