Wine Making 101

Study Notes

Harvesting: Grapes are picked at optimal ripeness, usually in the early morning to prevent spoilage.
Crushing: Grapes are crushed to release juice, which is then transferred to a fermentation tank.
Fermentation: Yeast converts grape sugars into alcohol, producing carbon dioxide as a byproduct.
Pressing: The juice is pressed to separate it from the skins, seeds, and stems.
Aging: Wine is aged in oak barrels or stainless steel tanks to develop flavor and complexity.
Bottling: Wine is bottled and prepared for distribution.

Red wine making: Grapes are left in contact with their skins during fermentation, resulting in a richer, more tannic wine.
White wine making: Grapes are pressed immediately, resulting in a crisper, more fruit-forward wine.
Sparkling wine making: A second fermentation occurs in the bottle, producing carbonation.

See: Observe the wine's color, clarity, and viscosity.
Swirl: Swirl the wine to release aromas and oxygenate the wine.
Smell: Identify the aromas, such as fruit, floral, or earthy notes.
Sip: Taste the wine, assessing its texture, acidity, and flavor.
Savor: Evaluate the wine's finish, or the lingering flavors after swallowing.

Visual: Assess the wine's color, clarity, and viscosity.
Olfactory: Identify the aromas and bouquet.
Gustatory: Evaluate the wine's taste, including sweetness, acidity, and tannins.
Tactile: Assess the wine's texture and mouthfeel.

Match weight with weight: Pair light-bodied wines with light dishes, and full-bodied wines with rich dishes.
Complement flavors: Pair wines with dishes that share similar flavor profiles.
Contrast flavors: Pair wines with dishes that have contrasting flavor profiles.

Grapes are harvested at optimal ripeness, usually in the early morning to prevent spoilage.
Crushing releases grape juice, which is then transferred to a fermentation tank.
Fermentation converts grape sugars into alcohol, producing carbon dioxide as a byproduct.
Pressing separates juice from skins, seeds, and stems.
Aging develops flavor and complexity in oak barrels or stainless steel tanks.
Bottling prepares wine for distribution.

Red wine making involves fermentation with grape skins, resulting in richer, more tannic wine.
White wine making involves immediate pressing, resulting in crisper, more fruit-forward wine.
Sparkling wine making involves second fermentation in the bottle, producing carbonation.

Visual assessment involves wine's color, clarity, and viscosity.
Olfactory assessment involves identifying aromas and bouquet.
Gustatory assessment involves evaluating wine's taste, including sweetness, acidity, and tannins.
Tactile assessment involves wine's texture and mouthfeel.

Match weight with weight by pairing light-bodied wines with light dishes, and full-bodied wines with rich dishes.
Complement flavors by pairing wines with dishes that share similar flavor profiles.
Contrast flavors by pairing wines with dishes that have contrasting flavor profiles.