Wines & Spirits
My Favorite Wines and Spirits Articles...
WHITE WINE RECIPE: Make Your Own Homemade White Wine by Joan Masters
1. The first step in making wine from grapes (or any other fruit of your choice) is to harvest the grapes at the peak of flavor. Under-ripe grapes and fruit will make your wine very acidic and sour. Some of the best grapes for making wine include Merlot, Concord, Niagara and Catawba. These are just a few of the many varieties of grapes available.
To test whether your fruits are ripe just squish up a good double handful, strain the juice and then measure the sugar level with a hydrometer. A hydrometer is a handy device you can buy at a winemaking supply shop. The sugar density should be around 22° Brix - this equals 1.0982 specific gravity or 11 percent potential alcohol - and the fruit should taste sweet, ripe and slightly tart.
The grapes must be clean and free of insects and other vineyard debris. Discard any grapes that look rotten or otherwise suspicious. Also, you need to make sure that all the stems are removed, since they will make your wine bitter.
2. Thoroughly rinse your grapes to clean them by running them under clean water. Next you will need to crush and press the grapes to separate the pulp and juice from the skins. A good way to do this is to place the fruit in a mesh or nylon bag and press the juices out by hand, or, if you are making a large batch, stomping on them with your feet using clean Wellington or gum boots.
3. If you prefer a sweeter wine, you can also add purchased juice or juice concentrates to your mixture. These juices are available online or from your local wine making shop.
4. Next, add sugar, acid nutrients and yeast to achieve your desired ratio.
Here is a basic white wine recipe:
1 gallon of the fruit of your choice (crushed)
5 pounds of sugar
1 gallon of water
1/8 teaspoon of wine yeast (can be purchased from a winemaking supply store or ordered online)
Campden tablets
Tartaric Acid
Let the yeast dissolve in a cup of warm water. In a 2-gallon or larger container, combine the remainder of the ingredients. Stir until the sugar is dissolved completely. Add the yeast and stir until mixed in. You can add more sugar at this stage if you prefer a sweeter wine.
5. Next you should add some ingredients to help you control the process and improve the flavor of your wine. At this stage you should ad a crushed Campden tablet to your must; this is a sulfur tablet which helps control the growth of natural yeast by slowing it down .
6. You can buy a special acidity testing kit to test the acidity of your wine if you desire. Check the titratable acidity (not the pH) following the instructions with the test kit and adjust with tartaric acid if required. Aim for around 8 to 10g/L.
You can also purchase a hydrometer to check the sugar levels - recommended. Check the specific gravity level on the hydrometer--the sugar level of the wine affects this reading.
Table wine has a specific gravity reading of 1.090. Desert wines have a higher reading, and dry wines, lower. The hydrometer can also measure alcohol levels.
Consult the instructions when you purchase the gauge for more detailed information on reading and using a hydrometer. Both the acidity testing kit and hydrometer can be purchased from a winemaking supply store or ordered online.
Alternatively you can also use small taste tests throughout the process to determine if your wine is on track.
7. Make sure all containers and utensils have been cleaned thoroughly and sterilized. You do not want to ferment any bad bacteria with your wine. The usual container used for fermenting wine is called a carboy or demijohn. These come in glass or can also be purchased in plastic. Just make sure that if you elect to buy the plastic one that the plastic is food graded. Using any other plastic may cause chemicals to leach into your wine that will make you sick as well as change the flavor of your wine.
8. Cover the container loosely and allow the must to ferment 7 to 10 days at room temperature (around 70 degrees Fahrenheit or a little above). The container should be glass, ceramic or food grade plastic. Metal containers should be avoided could cause a negative chemical reaction due to the acids in the wine. Stir the must once a day
9. Once the primary fermentation is complete, strain the liquid and place in a jug filling the jug nearly to the top to ferment. You will need to put an airlock on the mouth of the jug to allow the gases caused by the fermentation process to escape. (An airlock is a device especially made for winemaking and can be purchased from any winemaking supply company. This airlock allows carbon dioxide to freely escape the wine while preventing oxygen from entering) Place the jug in a warm place to allow fermentation to continue. Bubbles will rise out of the mixture for six weeks or longer. When the bubbles have ceased, the sugar is all gone or the yeast have finally expired.
10. At this stage you can take a taste of your wine if you are curious about the taste, but do not indulge in a glassful. It is still fermenting and will probably give you an upset stomach! Do not drink the wine until the entire process is complete and the wine has had a chance to age.
11. At this point, carefully rack the wine into an aging vessel. Racking is the process of siphoning the fermented wine into another glass jug using a siphoning hose. You can use fine mesh or cheesecloth to siphon the wine through. Let the wine sit until it clears.
12. When the liquid is clear and fermentation is complete (liquid is no longer bubbling), bottle wine and cork.
13. You can create your own labels and identify your wine with the year and your family name or you can give your wine a special brand name. You can handwrite the labels or create them in a word program and print them.
14. Store the wine on its side for the first several weeks. Wine should be stored in a cool clean place (a dry, clean cellar is good). Keeping bottles on their sides will prevent the corks from drying out.
15. For the best flavor, store for 6 months to a year before drinking. Some wines improve in flavor if aged longer.
16. Have patience. Winemaking is not the hobby for impatient people. Wine can take anywhere from several months to several years to reach its full potential.
Tips for Successfully Making Wine at Home by Joan Masters
Step One - Successful homemade wine can be achieved if the basic standards are in place. You should ensure that you have at your disposal all the correct equipment that is specially produced for winemaking.
You should also ensure that the proper hygiene protocols are strictly observed. Your carboys, funnels, tubes, bottles etc must all be completely sterile before use. It is a good practice to have hospital clean hands and your working environment should also be pristine clean. Throughout the winemaking process monitor room temperature and humidity and regulate it when necessary.
These factors will affect the fermenting process as well as the successful maturation of your homemade wine once it is stored. By making sure you have the correct tools and proper environment you have completed the first step toward successful winemaking at home.
Step Two - The second step in the formula to successful home winemaking is good quality ingredients. Fruit juice should be free of preservatives and contaminants. The easiest and safest option is to use commercially available frozen concentrate for winemaking.
These products do not contain preservatives and the fruit has been specially selected and prepared by experts. If however you prefer to use your own fruit then you should ensure that it is prepared properly.
Select ripe fruit that is free of bruises and rotten patches. Fruit should be thoroughly washed and some recipes advocate sterilizing before use. Some fruit will require you to remove the skins before pressing others, like grapes; can be pressed with the skin on. Twigs and leaves and all seeds except the smallest ones should be removed.
The best sugar for winemaking is granulated white and you should stick to this for successful results with home winemaking. The right yeast is also an essential ingredient. A good wine yeast that has been activated as stipulated by the instructions on the packet will also contribute to your success.
If your recipe calls for Campden tablets, grape tannin or pectin enzymes, you should use them to ensure the ultimate success of your homemade wine.
Step Three - This crucial step toward successful winemaking at home is enabling the proper fermentation and racking of your must. The first fermenting will take approximately three to ten days.
You should be keeping an eye on sugar levels during this stage. If the hydrometer reading of your must is too high, add more water, if too low then add more sugar.
If you do everything right then your yeast will convert the sugar to alcohol. Primary fermentation is complete when and all the carbon dioxide has been emitted.
Carefully rack the wine into your secondary carboy. Do not be tempted to siphon the wine too low because you want to avoid any sediment entering the new container.
Step Four - The final step in this formula for successful home winemaking is to foster the discipline of patience.
Good winemaking is truly an exercise in delayed gratification.
Do not be tempted to interfere with the wine prematurely.
Allow passage of time to work its magic on your creation so that when you eventually pour out your carefully crafted vintage, it does live up to all your expectations.
What is Carboy and How is it Used in Winemaking? by Joan Masters
Traditionally carboys were made of glass and were most commonly associated with the pharmaceutical industry rather than wine making. Indeed, carboys were used as the symbol of the pharmacy and a pharmacist's shop would have a carboy displayed in his window filled with a coloured liquid. Today, the symbol of a carboy can still be seen painted on pharmacy signboards or even crafted from neon lights.
In traditional brewing, carboys were also of glass although it was very common to see earthenware carboys with the bottom half in a deep brown colour while the top half in a cream or beige colour. These carboys were usually accessorized with a wicker holder.
In modern homemade wine making the term carboy is used for the container in which the must will undergo secondary fermentation. Specialist carboy's can be purchased from wine maker's shops and online distributors. Modern carboys are bought in gallon sizes with the smallest being one gallon and the larger ones up to 6.5 gallons. Carboys larger than this are often referred to as demijohns.
Glass is still commonly used for winemaking carboys although many are today manufactured from plastic. Glass remains the preferred material by homemade wine making enthusiasts because they are easier to keep clean and also because the must can be watched by the wine maker. However, modern technology has made some of the new plastic varieties extremely competitive. In particular are the transparent plastic carboys made from polyethylene terephthalate or PET. This is a food grade plastic that is used to make the large disposable water cooler bottles. These carboys do not stain or leach odours or chemicals into the wine. They are much lighter in weight than the glass carboys and are much less susceptible to breakage. Also, because they are clear the must can be observed through the bottles.
A specialist wine maker's carboy should ideally be used for both the primary and secondary fermentations. During the first fermentation the carboy can be left open but after racking the secondary carboy should be fitted with a fermentation trap or airlock. These are special devices that will allow the carbon dioxide produced by the yeast and sugar to escape but will not allow any elements to enter the wine. If you have purchased a dedicated wine maker's carboy you should not have any problem obtaining an airlock to fit it securely.
A carboy is an essential aspect of the homemade wine maker's paraphernalia so you should ensure that you invest in a good and durable one that will serve you for a long time to come.
How to Bottle Your Homemade Wine by Joan Masters
The first thing is the selection of the proper grade bottles. Wine bottles should be of a heavy quality glass. If you are learning how to properly bottle homemade wine then you are advised that plastic should be avoided altogether. Plastic bottles are more difficult to sterilize, they are also of a breathable material which might therefore impart odours to the wine. It is also more difficult to control the internal temperatures of plastic bottles.
Glass bottles should be completely free of any chips, cracks or rough edges. Completely smooth rounded glass is the required standard. Glass bottles should be sterilised before putting the wine into them. You can sterilise them by boiling them or putting them in the oven at a temperature of 300c. Do not leave them too long and if they are of a proper quality they won't crack from being heated. Traditionally, white wine is stored in clear bottles while red wine is bottled in green bottles.
Perhaps the best way to transfer the wine from your secondary fermenter to your prepared wine bottles is by siphoning. This will reduce the risk of unwanted sediment, organisms and air entering your wine. Your bottles should be full but not over full. They should reach a level of about one centimetre below the bottom of the cork when stood upright.
To properly bottle your wine ready for storing you will need to cork it correctly. You must first ensure that you purchase the best quality corks. Some inferior corks are manufactured by sticking lots of tiny pieces of cork together to make one agglomerated cork. You should look for the better quality corks that have been cut from a single piece of cork bark and which are the standard of professional winemakers today. There are some good quality synthetic corks on the market which might be an option if you are interested in how to properly bottle your homemade wine on a budget. The synthetic corks are cost effective and are superior to the agglomerated varieties. However, some people find synthetic corks difficult to use and they may lack some of the aesthetics of traditional wine corks. All corks must be sterilised before fitting on a bottle of new wine. Boiling them will do the trick.
Newly filled wine bottles should be stored upright for about three days. This will allow any surplus air in the bottle to seep out. After this period wine bottles should be stored on their sides so that the cork comes into contact with the wine. The moisture from the wine will cause the cork to expand thus creating a vacuum and sealing your homemade wine from the air.
Once you have learned how to properly bottle your homemade wine and you are satisfied with your efforts then you must be sure to store it properly. There are three essential factors for the successful storing of your wine. Your wine bottles should be stored in conditions with the right temperatures and humidity, they should be kept free of light exposure and they should be kept free of movement and vibration.
Finally, once you have bottled and stored your homemade wine correctly you must allow time to do the rest. Leave your properly bottled wines to mature slowly. A minimum of six months is needed for white wines while red wines should be left untouched for at least one year.
ABOUT THE AUTHOR:
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How to Get the Most From Your Chardonnay
Types of Chardonnay
There are several distinct styles of Chardonnay - including oaked and unoaked. This often causes confusion amongst wine drinkers who don't realise that both types taste completely different. In Chablis, in Northern Burgundy, the wines are mostly unoaked and are clean, crisp and minerally, whilst just down the road in the Cote de Beaune, still in Burgundy, the style is big, buttery, creamy, oaky wines. Both types of Chardonnay can command very high prices but are very different wines. Heavily oaked styles from across the water in Australia and America became a tour de force in the 1980s and flooded the market. They peaked in popularity after people became sick of rich buttery woody wine in favour of more austere styles like Sauvignon. New World makers today produce a variety of styles, ranging from lightly-oaked or non-oaked to rich fat oaky food wines.
A Grape of Many Uses
Chardonnay is probably the most versatile grape on the planet and this has helped lead to its popularity today. It can be moulded into a huge variety of styles and is an absolute gem for even the laziest of winemakers. Chardonnay doesn't taste of much, being a "neutral" grape, but does what it's told, so tastes of where it is grown and how it was treated. So whether you like your wine oaked, unoaked, full or light bodied, from the Old Word or New, you are certain to come across a Chardonnay that will be to your liking.
Look for the Value
Chardonnay has its roots in Burgundy and although you'll come across some very fine tasting wines in this part of the world, you'll find yourself paying for the label. If you'd rather buy something that tastes similar but without the price tag try looking to the New World, especially Chile, which produces mouth watering, fruity and clean Chardonnay. Alternatively, if you prefer a more tropical, fruity style, try South Africa and New Zealand.
Don't Forget Champagne
Chardonnay is one of three grapes, along with Pinot Noir and Pinot Meunier, which can be used to make Champagne. So if you fancy splashing out for a special occasion, stock up on bottle or two.
Great With Food
Chardonnay is a great wine to drink with food. If you are looking for something to team with your roast chicken, an oaked Chardonnay will work a treat. The body and oak in the wine is a good match for the creaminess of the chicken. Unoaked and lighter bodied Chardonnays always taste good with fish, chicken salad, or, simply, as an aperitif.
Find Out For Yourself
Chardonnay has received quite a lot of bad press in recent years. Wine drinkers who've become fed up with the grape have invented the phrase "Anything But Chardonnay". But before you write off the grape, spare a moment to get to know it better. Chardonnay is one of the most versatile grapes around and makes everything from everyday drinking wine to some of the world's most exclusive and prestigious whites.
Getting the Most From Your Pinot Grigio
Clean and Crisp or Rich and Honeyed. The Choice is Yours
Pinot Grigio is what the Italians call the grape variety Pinot Gris. In Italy, Pinot Grigio is made into clean, crisp, easy drinking dry wines. Pinot Gris from Alsace in the mountainous corner of Eastern France however, develops a rich but clean honeyed character, which can age really well. If you like the clean and crisp style of Pinot Grigio but fancy something a little different, you might also like the taste of Cortese or an unoaked Chardonnay. Alternatively try a German Gewürztraminer or Riesling if you like your Pinots in the Alsace style.
The Perfect Aperatif and a Great Food Wine Too
Dry Italian Pinot Grigio makes a great aperitif. It is light, crisp and refreshing, which makes it an ideal choice to greet your guests with, or before you serve dinner. It also goes very well with light pasta dishes, seafood or with cheese and crackers. The heavier styles of Alsace Pinot Gris work very well with spicy food or light Indian bites such as samosas.
Great for Summer Drinking
Because Pinot Grigio is light bodied, it is a good choice for drinking on a hot summer's day, or as a great "crowd pleaser" for barbecues or parties.
Pink Pinot Grigio Pinot Grigio doesn't just make white wine. Pink Pinot Grigio is equally as popular and is made by pressing the grapes lightly and leaving the juice in contact with the skins, so that the natural pink colour runs into the juice. It also makes very good bubbly.
A Guide to Rioja
Rioja is a wine that comes from a specific region in Spain. Probably best known for the red wines that are produced in the region there are also white riojas and rase or rosado riojas too. It is in fact a region tht has something to suit every palate. In this article I will try and decipher some of the differences so that you know which wine to look out for when buying wine online.
The rioja region is one of the oldest wine growing regions dating back to 1102. Despite Spain being reuled over by Muslims in its infancy the Spanish have always managed to grow vines - it is said that they told the Musilm armies that they were growing them to dry and serve to the troops as raisins to keep their strength up!
The region that grows the grapes to be made into Rioja wine is in the regions of Rioja, Navarre and part of the Basque. The wine growing region is further divided into three sections - Rioja Alaves, Rioja Alta and Rioja Baja. Alta is the the highest part of the region with the shortest growing season. These wines are lighter wines with a less mature fruit flavour which are ideal for having a bite of tapas with at a lunchtime. They are not so strong so even go with seafood and tomato dishes.
The second part of the region is the Rioja Alavesa which produces heavier wines with a fuller body and deeper flavour. These are more suited to eating with meats and the wonderful Serrano de Jamon which is as much part of the Spanish culture as the Rioja is.
The third wine growing sector of Rioja is the Rioja Baja - this region has a completely different climate from the other two and the wines that are produced from this region are more alcoholic and richer than the previous regions. They are definitely dinner wines - essential with rich Spanish food - their flavours can work with spicy food too making them wines that would be good with game and other strong meats.
The majority of red wine Rioja is produced from Tempranillo grapes. These are sometimes blended with a Garnacha Tinta or Marzuelo grape to add body and aroma to the finished product.
White wine Rioja and Rose Rioja are also produced from this region - they are less familiar to wine lovers but have produced a few classics among them. They are summer drinks and good for outdoor parties.
Brandy and Cognac
In fact cognac sales in America increased 6.7 per cent last year. They have trebled in 10 years and now account for 36 per cent of all world sales. After years of decline, cognac is also booming in urban France, where the young drink it long with tonic or mineral water.
So what is Cognac and what is the difference between Brandy and Cognac?
Cognac is a type of brandy - it is called cognac due to the region of France where it originates but has to go through a host of processes before it can actually be called by the name cognac.
Brandy is made by distilling wine. The wine that is used for the production of brandy is acidic thin wine which goes through a double distilling process - the resulting spirit is colourless ans has an alcohol contact of about 70%.
Brandy was originally known as Brandywine and it can be made from grapes or other fruits - think apricot or cherry brandy. The colour of the brandy id usually made by either aging the spirit in casks or by adding a colourant to imitate the process.
Cognac however is a different beast - produced by a simialr process it can't be sold or even called cognac until it has been aged for two years. The cognac is produuced by blending different mixtures of the aged spirit and the age of the final product depends on the age of the youngest distillate that has been used in the mixture.
A Guide to Merlot
Merlot is actually the name of the grape ad well as the name of the wine that is produces. It is a grape that is used on its own to produce wine or is also used as a grape for bleding with other grapes to make different types of wine. It is often blended with Cabernet Sauvignon to create a rich red wine. Merlot is one of the most popular red wine grapes in the world.
Red wine produced from the Merlot grape is different from Cabernet Sauvignon. The grape is redder in colour, ripens earlier, has a thinner skin and fewer tannins. It is a grape that grows well in colder soils and because it is quicker to ripen is ideal for countries with a shorter warm season.
Merlot is an essential ingredient in the wines made in the Bordeaux region of France - in fact it is found in about 25% of the wines produced in that region. Even some of the most expensive wines produced in the world have the merlot grape as part of their make up. So remember it may be something you can find in most stores and online but when treated properly this grape can be part of some of the most pricey wines ever -Chateau Petrus wines are based on the Merlot grape and this rare wine often fetches huge amounts of money when it becomes available
However you don't have to be a millionaire to enjoy the delights of a good bottle of Merlot. In Italy Merlot produces a great table wine, mixed with the Sangiovese grape the wine is soft in its tase and is essential with a plate of pasta or antipasto.
In Hungary they use the grape when producing their classic Bull's Blood. Maybe not to everyone's taste but again it shows the versatility and range of flavours that can be produced by this grape.
Because of the diversity of the wine that the Merlot grape can produce it can also work well with a wide range of foods. It can have deep fruit flavours of plum and blackberry which complement a wide range of meat dishes or it can be more silky and soft in its taste when blended with the cabernet sauvignon to make a classic claret. And don't forget that Merlot is one of the varieties of grapes most loved by wine growers across the globe so there are fantastic types of Merlot found in Australia and Chile as well spicy Italian reds which give any pasta dish an edge!
A Guide to Port
Port wine is so named because it is a wine from Porto in Portugal. It is typically a sweet red rich wine but also comes in pink and white too. It is a fortified wine. This means that additional spirits have been added to the original liquid during its manufacture. In the case of port wine it is brandy that has been added to the wine during the fermentation process. This addition of the brandy to the wine halts the fermentation process and ensures that there is sugar left in the wine which will increase its alcohol content. The wine is then aged in cellars before it is bottled.
Port is only made in the Douro Valley region, this is one of the oldest protected regions in the world. It is divided into three separate areas each which is known for producing a different type of port. The first area is called Baixo Corgo which produces mostly inexpensive ruby and tawny ports; the second Cuma Corgo produces wines of a higher quality and the third the Douro Superior produces fine wines.
Port wine comes in many different styles and it is often confusing when you look on the labels of the bottles - there are however basically two categories, those that are matured in oak barrels and those that are matured in sealed glass bottles.
Tawny ports are wines that are aged in barrels. They are sweet dessert wines with a nutty flavour which the barrel has imparted to them during the aging process. There are different types of tawny port which vary in price according to the length of time that they have been maturing in the barrel, they can get quite expensive!
Ruby Port is the cheapest type of port wine. It is bottle aged and does not generally improve with age - it is however still a fabulous drink and as it doesn't improve once it is open you have no choice but to drink it all - a good buy for Christmas when you need that after dinner drink!
As well as traditional red port wine there are white and pink ports also available. These are usually served cold as an aperitif in the same way that sherry is served but they also make a great base for a cocktail should you be having that kind of party. Another interesting fact is that when white port is aged for a long time the colour changes so significantly due to the tannins in the barrel that it is often hard to distinguish it from the red version.
Port is a great wine to have in the cupboard at Christmas. It is a warming drink that epitomises the season.
Chapagne Cocktails
If you are looking for a special treat, why not spoil yourself with a Champagne cocktail? Perfect for any party or celebration, you'll get a truly spectacular cocktail, along with all the taste of your favourite Champagne. To help you get started, give these ideas a try.
Traditional Champagne Cocktail
For the classic Champagne cocktail, add four drops of Angostura Bitters to a sugar cube in a Champagne flute. Pour on a dash of brandy and top up with Champagne. Then sit back and enjoy the taste sensation as it changes from dry to sweet.
Bellini
To make this famous fruity peach cocktail, add one-third peach purée to two-thirds Champagne. Mix together and enjoy!
Black Velvet
If you fancy a change from your usual pint of beer, try mixing Champagne with stout. Sounds an odd combination but try it and see. Simply add one half Champagne with one half stout. Guinness, in particular, works a treat.
Bucks Fizz
For a simple but refreshing cocktail, mix two parts Champagne with one part orange juice and serve.
Champagne Charlie
Mix a shot of apricot brandy with Champagne for the ultimate in Champagne cocktail sophistication.
Disco Fizz
For this super bright blue cocktail, add a dash of blue curacao, elderflower cordial, pineapple juice and lemon juice to a Champagne flute, and top up with Champagne.
Emma Peel
Pour a dash of pineapple juice into a shot of cherry brandy. Simply top up with Champagne and you'll get the perfect summery cocktail.
Flirtini
There are a couple of ways of making this delicious cocktail but all of the recipes have similar ingredients. Try mixing vodka, cointreau and Champagne with pineapple juice, or triple sec, vodka and Champagne with cranberry juice and a squeeze of lemon. Not sure which one to go for? Why not try them both and see!
Kir Royal
This is a traditional favourite. Simply add Champagne to crème de cassis for a super-stylish and refreshing aperitif.
ABOUT THE AUTHORS:
Louise Truswell works in and writes about the wine industry.To find out more about Pinot Grigio and to choose from a range of bottles, visit- www.virginwines.com
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. To find out more information about laithwaites wines visit - www.laithwaites.co.uk