We all know by now that dandelions, parsnips, elderberries, and many other “country” materials produce wine. But, for many, “wine” comes only from the fermentation of grapes. History traces wine and the grape vine as one. If wine were only made from grapes the grape wines would happily fill the void. Commercially they are the most popular.

            The skins, pulp and to a limited extent the seeds from the different grape varieties produce this wide selection. But, very importantly, so does the way one makes the wine. White grape wines are made from the pressed juice of the grape only. It doesn’t matter if it’s a red or white skinned grape; as long as the pulp is white the wine can be white. Red wines on the other hand are fermented with the skins, pulp and juice. The skins provide the essential difference between white and red wines. They give colour, tannins—that mouth drying taste, and other flavoring constituents. Red wine is made from red-skinned grapes. This difference sometimes makes white wines and red wines seem like worlds apart. Rose wine fits in there somewhere. Properly made, this wine results from pressing the fermenting grape juice from the pulp before the colour becomes a deeper red.

            Many people have grapes growing in their back yards. Some are found growing wild in the countryside just waiting to be picked. There are some available in the super market (although these are table eating grapes not wine grapes). Generally in September and October the major harvest of grapes takes place in the northern hemisphere. In some cities winemaking supply shops and produce dealers bring in these fresh-harvested grapes for use by home winemakers. Also, premium wine grapes are made into concentrates and are available on a year-round basis. These concentrates make available to us high quality grape varieties from around the world which normally would be unobtainable.

            From the recipe viewpoint this book has divided the grape varieties into 2 general groups: 1. European species (Vitis Vinifera) grown here. 2. Native American species.

            Red grape wines are more comfortable toward the dry side, whereas whites vary from tart to very rich. The balancing of acidity against sugar from the maturing of the grape to the making of the wine is a factor in determining if a wine is flat and dull or too tart to drink. Here again depending on variety, cool or warm climate, and when picked, two major considerations can be tested. Use the hydrometer to test for sugar content. Use the acid tester to determine acid content. Because these 2 prime taste factors can be measured easily, here is a guide to the recommended readings at the start of fermentation:

Individual varieties may call for exceptions to the general guide above. The starting mixture (must) is adjusted with the addition fo sugar and/or fruit acids or to lower high readings by diluting with water. Take readings from samples of pressed juice clear of skins or debris.

Tags: introduction, wine

Trackback URI | Comments RSS