June 25, 2009
Wine can be confusing. To understand wine, it helps to learn a little about the process of winemaking, the different colors or types of wine, and some wine classifications.
The process of making wine is actually done in four fairly simple steps:
1. Pick a large quantity of grapes from the vine.
2. Put the grapes into clean, leak-proof container.
3.Crush to release grape juice.
4. Wait.
It’s that simple. It’s during the fourth step that fermentation happens. It’s a natural process that occurs once the grapes are sealed into a container.
However, there are lots of things that can be manipulated to affect the end product, such as the size of the container, the material the container is made of, the temperature of the juice, and how long the wine is matured after fermentation occurs.
One way that wine can be differentiated is by color. There are a lot of decisions involved in making wine. One of the biggest factors is the type of grapes themselves. The type of grapes will determine the color of wine produced.
White wine is wine without any red or pink color. It is not actually white; it is a kind of yellowish color. It is made from all the grape types that are not red or bluish colored. It is usually drunk with lighter foods and snacks or on its own without any food.
It is served cool, but not too cold. Wine served at a more moderate temperature will often have a more complex and interesting flavor than wine served ice cold. Popular white wines include chardonnay, sauvignon blanc, Riesling, pinot grigio, pinot gris, and viogner.
Red wine can actually be a variety of reddish colors. It is made from grapes that are red or bluish. The most obvious difference between red and white wines is the color, but there is a big sensory difference as well. It comes from the tannins in red wines, which make the wine feel different in your mouth.
Red wines should be served at room temperature or very slightly chilled. If it served too cold it can taste really bitter. Some of the most popular red wines include Beaujolais, Bordeaux, cabernet sauvignon, chianti, Cotes du Rhone, merlot, pinot noir, Burgundy, and zinfandel.
Rosé or blush wine is pink wine made from red grapes. It can be chilled and served much like white wine. It is a good choice to complement a meal when a red wine is just too heavy, when both fish and meat are being served at a meal, for picnics, with sandwiches, or on any "pink" occasion.
Another way to differentiate wines is by category. Wines can be separated into three categories: table wines, dessert or fortified wines, and sparkling wines.
Table wines are any of the normal, non-bubbly wines that most people drink all the time. In other words, any white, red, or rose wine that does not have bubbles.
Dessert wines or fortified wines are any wines that have higher levels of alcohol than table wines. They are not always sweet, and they are not always consumed after a meal.
Some examples include sauternes, sherry, port and marsala.
Sparkling wine is the official category for any wine with bubbles. All champagne is sparkling wine, but not all sparkling wine is champagne. Champagne from France is a specific type of wine that comes from a very specific location in northern France.
In the United States, any naturally sparkling wine can be called champagne, but only the real Champagne from France is sold in Europe. Outside of France any inexpensive wine of any quality could be called champagne, but most of the top producers of sparkling wines in the United States won’t call their product champagne out of respect for their French counterparts.
In short, wine is a complicated topic based on a very simple process that has endless possibilities. The finished product is the result of many choices the winemaker makes throughout the process, based on the type of grapes used, the type of container used to hold the grape juice, and the variables of the fermentation process.
The three colors or types of wine are white, red and rose. The three classifications of wine are table, dessert and sparkling wines.
This concludes our brief introduction to the world of wine. Next month we’ll explore something eery good stew knows: the service and appreciation of wine.
Alene Keenan has been a megayacht stewardess for 17 years. She is the founder of Stewardess Solutions, which offers training and consulting for stewardesses to improve their jobs and careers. Contact her through www.stewardesssolutions.com . Comments on this column are welcome at editorial@the-triton.com .
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