WINE: AN INTRODUCTION

Wine is a living thing. Wine breathes; it is a subject to vagaries of temperature, it can catch cold, it
can fall sick, it can wither or die.

Of all the alcoholic beverages, wine is regulated as the most complex and interesting subject. This is
so because each country and region uses different types of grapes for wine production; implements own
labeling laws; follows own quality control; has different manufacturing processes, wine evaluation methods,
storage methods; follows several service procedures for various types of wines.

Only a relatively small area of the world is wine producing. This is because the grape will only
provide juice of the quality necessary for conversion into a drinkable wine where two climatic conditions
prevail:

 sufficient sun to ripen the grape

 winters that are moderate yet sufficiently cool to give the vine a chance to rest and restore its
strength for the growing and fruiting season.

These climatic conditions are found in two main producing zones, which lie between the latitudes 30°
and 50° north and south of the equator.

The old world wine producing countries are: France, Italy, Spain, Portugal, Greece, Germany,
Austria, Croatia, Romania, Georgia and Hungary. The new world wine producing countries are: USA,
New Zealand, Argentina, Australia and South Africa.

DEFINITION

Wine is an alcoholic beverage obtained from the fermented juice of freshly harvested grapes. it is
prepared from both white and red grapes. there are many varieties of grapes produced and not all are used in
production of wines. The colour, flavor and aroma of the wine is greatly in the type of grapes used in the
production.

CLASSIFICATION

Wine is classified on the basis of the following factors:

 Content
 Colour
 Taste

Content

 Still wine It is a kind of wine obtained by the natural fermentation process of

grapes without the addition of any other ingredient. The carbon
dioxide (CO2) produced during fermentation is allowed to escape.
This type of wine is also termed as table wines. The alcoholic content
is 10-14 % abv.
 Sparkling wine These are the wines bottled with carbon dioxide (CO2) during
 fermentation. The gas is prevented from escaping. The trapped gas is
the result of secondary fermentation either in the bottle or in a sealed
tank. It gives effervescence or sparkle to the wine. The alcoholic
percentage is between 10-13%
 Fortified wine The alcoholic strength of the wine is increased with the addition of
brandy either during or at the end of the fermentation. The alcoholic
strength of the fortified wines range from 16-22% abv. This type of
wine is also termed as heavy wine.
 Aromatized These wines are fortified and aromatized with herbs, bark, spices,
wine roots, etc. The alcoholic content is 14-20% abv.

Colour

 White wine The colour ranges from pale straw with a green tinge to dark gold. It
is produced from both white and red grapes. if produced from red
grapes, the skin of the grapes must be removed soon after crushing to
prevent the ‘must’ (pressed grapes), taking on the colour from the
pigments present in the skin.
 Red wine The colour of the red wine ranges from purple when young and to
brick red as it ages. It is produced from red grapes. The skin is
allowed to remain with the fermenting ‘must’ either throughout the
process or half way through. The colouring pigments present in the
skin give colour to the wine.
 Rosé wine This wine is light pink in colour which is produced from the mixture
of white and red grapes or only from red grapes. The skin of the red
grapes is allowed to remain in contact with the ‘must’, till the
required tinge is obtained. It takes about 24 to 36 hours depending on
the intensity or rose colour required. Once the required colour is
obtained the skin is removed. It is legally permitted in some countries
to blend small quantity of red with white grapes.
 Blush wine It is the new style of Rosé wine developed in California, USA. Skins
of the red grapes are allowed to macerate with the must for a very
short period which produces a very light pink.

Taste

 Dry wine It is produced by grapes with less sugar content and the fermentation
is allowed to continue till all the sugar is almost or fully exhausted.
 Sweet wine It is produced by grapes having high sugar content, as in these wines
even after fermentation a lot of sugar is still left, which is not
consumed by yeast, the sugar left renders a very sweet wine.
 Medium I is neither too dry not too sweet. It has traces of sugar left after
fermentation.
GRAPES

Sugar and yeast are essential for fermentation to

occur and the acids, pigments and tannins are necessary for
a wine to have a good bouquet, taste, colour, body and
balance. All are available naturally in each grape in varying
proportions according to the grape variety, the type of soil in
which the vines grow and the climate.

The vine species that produces grapes suitable for

wine production, and which stocks most of the vineyards of
the world is named vitis vinifera.

Constituents of Grapes

• Stalk: It holds the grapes in a bunch. It weighs around 3-7 % of the total weight of the harvest
depending on the vine. Contains tannins which are soluble in alcohol. Tannins contributes :
Astringency; keeping quality; helps in coagulation with fining agent containing protein that is used
during the clarification process.

• Skin: The skin is covered with a waxy substance called the “bloom” which contains nutrients that
the yeasts (saccharomyces ellipsodium) stick to and use during fermentation process which convert
the grape sugar into alcohol. It is a natural cover to protect the contents inside the grape. The skin
contains flavouring compounds and colouring pigments—in particular, anthocyanins for making red
wines (it is because the grape pulp is virtually colourless that white wines can be made from red
grapes).

• Pulp: Is a soft substance behind the skin. The pulp contains water, sugar (glucose and fructose), and
acids and flavouring compounds. The water content is 80% and sugar is between 10-25%, rest is
acids depending upon the variety of grapes and the climatic condition. Pulp amounts to 80-85% of
weight of the bunch. It produces ‘esters’ which provide bouquet to the wine. Other than the acids,
the pulp also has other minerals which influence the taste and character of the wine.

• Pips: These are the small seeds of grapes. Contains both tannins and oils. They give an unpleasantly
bitter flavor to the wine and are discarded during winemaking.

GRAPE VARIETIES

There are hundreds of varieties of grapes grown and not all of them produce good quality wines.
Most varieties now planted in Europe and elsewhere have evolved from vitis vinifera through cross
breeding, to suit local soils and climates. The same grape in different regions may be given a different name.
There are a number of grapes which have become known as having distinctive characteristics. Following are
the main grapes used in the production of wine and their characteristics.
White Grapes

Grape Variety Where Grown Characteristics Food Pairing

Chardonnay Originally from Light, crisp dry wine with lots It is an extremely versatile
Burgundy, France but of tropical fruit flavours. wine that it can go with a wide
it is grown worldwide. Aroma includes ripe melon range of food. But it is
It withstands all kinds and fresh pineapple. Chablis certainly happy with any
of climatic conditions from the cooler northern poultry dish, especially good
and prefers a soil rich Burgundy, gives wines that roast chicken, as well as white
in calcium. have a sharp, steely acidity meats. Depending on the oak
that may also be countered by level; oily, smoked seafood
the richness of oak. dishes or with light, white fish
recipe can also be paired.
Sauvignon Originally from Light, tart dry wine with lots The acidity in Sauvignon
Blanc Bordeaux, France but it of ‘green’ flavours. Common Blanc wines means that it
is grown worldwide. aroma association with makes a great contrast to many
It requires a cool gooseberries, the wines are foods which have quite
climate and limestone green, tangy, fresh and forceful flavours. It is a great
or gravelly soil. pungent. accompaniment to goat cheese
or seafood dish which has a
rich sauce or even the classic
French dish of moules
(mussel) marinière with its
lovely garlic-flavoured juices.
Sémillon It is grown in Graves, Lemony, waxy dry whites; It is a sweet dessert wine for
Sauternes and Barsac when oaked they can gain which it is most famous. It is
regions of France and flavours of custard, nuts and best served with any rich
Australia. honey. Luscious golden sweet dessert, or equally rich but
It is best grown on wines when grapes are savory, foie gras pate, or any
sandy, friable soils, affected by Botrytis Cinera blue cheese. In its dry form,
although in Sauternes (Noble Rot: fungus, however, it is best served with
that clay in the soil intensifies the sweetness level any shellfish or white fish
helps the development and adds flavor complexity) dishes.
of noble rot, cool, dry Chateau d’Yquem is a famous
conditions. dessert wine from Sauternes,
Bordeaux.
Chenin Blanc It is grown in Loire Crisp, dry wine with lots of The lighter styles make a good
valley of France, acidity. Aroma association companion for a chicken salad
California and South tends to be apples. on a summer’s day, or any
Africa (Steen) light white fish dish.
It prefers chalky soils, Depending on their richness,
though will grow on the sweeter styles of wine will
clay, warm, dry go well with foie gras pate, or
conditions. any ble –veined cheese nad
any desserts made with fresh
fruit.
Riesling Alsace, Germany, Light, citrus-flavoured, dry Depending on the richness of
Australia, New wines and floral, sweet wines. the wine produced, Reisling
Zealand, South Africa. Aroma tends towards apricots generally go well with fatty
It can withstand a and peaches. Piercing acidity birds, such as duck or goose,
variety of soils, but and flavours ranging from or smoked fishes such as
 prefers cool, dry apple green an lime to honyed
conditions peaches, to stony and slate-
like. Styles can range from
bright and tangy to intensely
sweet.
Gewürztraminer Alsace, Germany, New The wine is full of exotic
Zealand, USA, Chile. rose-petal, lychee, and violet
It prefers cool floral aromas, with a
weather—otherwise it sprinkling of black-pepper
will lose acidity—but spice, and a rich, slightly oily
plenty of sunshine, soil texture. Aromas include
does not seem to be an honey, ginger, cinnamon and
issue, as long as it is smoky.
well drained. The prefix ‘Gewürz’ meaning
spicy.
salmon or trout.
Dry Reisling from the New
World, however, will bring out
the best in Thai or Pacific Rim
– inspired dishes which are
lightly spiced.
As the wine has floral aromas
and notes of ginger, meat such
as duck, chicken, pork, shrimp
and crap are a good pairing.
Cow’s milk cheese and dried
food also goes well with
Gewürztraminer.
Middle Eastern and Moroccan
cuisine are types of cuisine you
enjoy with Gewürztraminer.

Muscat Worldwide. Dry and mainly sweet, It is often best for muscat to
It is known as perfumed wines, smelling and pair with spicy cuisine,
Moscatel in tasting of grapes and raisins chocolate, dried fruits, nuts
Spain and and made in styles from pale, and a wide variety of both hard
Moscato in light and floral to golden, or soft cheese.
Italy. sweet and orangey, or brown,
rich treacle.
Principal grape for making
Asti.
Other White Grape Varieties
Grapes Regions
Pinot Blanc Alsace in France, Trentino in Italy, Germany
Pinot Gris Alsace in France, Northern Italy, Baden in Germany
Trebbiano Italy
Aligoté Burgundy
Bual Madeira
Colambard France, especially Cognac, California
Muscadelle Australia, South Africa and some in Bordeaux, France
Palomino Spain for sherry
Saint Emilion France, mainly Cognac and Armagnac
Ugni Blanc France, mainly Cognac and Armagnac
Verdelho Madeira
Viognier Rhone valley, France, California and Australia
Red Grapes

Grape Variety Where Grown Characteristics Food Pairing

Cabernet Origin from Bordeaux, It is considered to be the best Cabernet Sauvignon wines are
Sauvignon France. in the world with château drunk with equally robust
USA, Australia, Italy, wines of Medoc, Bordeaux, dishes: grilled meats, but
Spain, Chile and region of France being the especially lamb. Classic beef
Argentina most prestigious. casserole.
It is tolerant to most of It is rich and fruity. The
the climates, but likes a flavor resembles blackcurrant,
free-draining soil and black berry and hints of
warmth. resins, spices, mint and
liquorice.
Cabernet Sauvignon produces
wine with high tannin content
which needs slow ageing in
the oak casks.
Merlot Bordeaux, France is its The grape has low tannin and The variety of Merlot is
origin. acid levels and produce matched by the wide range of
It is frequently blended softer, smoother and fruitier food with which it goes: cold
with Cabernet wines with cherry, plum, red ham, pate, roast game bird.
Sauvignon to produce currant flavor note. Camembert and Brie cheese
excellent wines are also a good pairing.
especially in Pomerol
and St. Emilion.
It prefers cool and
damp soil.
Pinot Noir It is the classic grape It produces light coloured, Pinot Noir is best drunk by
variety of Burgundy light tannin, and delicately itself, as is Champagne as an
and Champagne. flavoured wines with floral, appetizer.
USA, New Zealand herbal, strawberries, If used in a still wine, it makes
and Italy use this raspberries, cherry and cherry a good companion for anything
variety. brandy aromas. from simple grilled salmon to
It is tolerant to most of game casseroles or even coq
the climates, but does au vin in a fuller bodied wine
prefer limestone, chalk style.
and clay soils and the
classic producers of
this grape in France
fulfill some or all these
requirements.
Syrah/Shiraz Main grape of Côtes- It produces deep coloured, Such a rich grape requires
du-Rhône, France. astringent red wine with some equally rich dishes, and
Italy, Australia and aromas of violet, pepper, it is no surprise that meats such
USA are other blackberry and blueberry. as venison and roast beef make
countries using this It is fruity and slightly spicy, good companions for the ripe
variety. with either a smoky or fruit flavours of Shiraz. It can
It prefers neither too creamy feel. also be tried with other smoked
cold nor too hot, with a It has the ability to blend with or barbequed meats and it is
free draining soil and other wines and it is used as a also possible to find some
lots of moisture. blend in making sparkling wines made using
 Châteauneuf-du-Pape. It has
powerful tannin which allows
the wine to mature gracefully.
The adequate acid level
makes the wine fresh.
Nebbiolo Italy One of the best red grapes,
used in Barolo and
Barbaresco. Fruity and
perfumed wines with a
mixture of tastes and flavours
of black cherry and sloes, tar
and roses. Aroma association
tends towards prunes.
Traditionally tough and tannic
when young, with good
plumy flavours as they
develop.
Sangiovese Italy, Argentina, USA Principal grape for Chianti
wine –Brunello de
Montalcino. Sweet and sour
red fruit in young wines,
reminiscent in juicy cherries,
which intensifies in older
wines. It has high tannin and
acidity flavours.
Barbera Italy It is high in acidity and low in
California, Argentina tannins, and is a full bodied
and Australia wine.
It has the ability to Barbera wines can be light
grow on most soils. and cherry flavoured, or
intense, with a bitter-cherry
tang on the palate.
Grenache/ Main variety in Spain, Makes strong, fruity but pale
Garnacha Southern France and wines and fruity rose wines.
Rhône, Australia, Chile Important as part of blends,
and USA. e.g. in Châteauneuf-du-Pape
It grows well in hot, in the Rhône and in Rioja in
dry climates. Spain. Characteristics of ripe
strawberries, raspberries and
hints of spice.
this grape that will go well
with salads.
Nebbiolo is traditionally
paired with Italian foods, it
has been well-received
alongside Asian cuisine with
brown sauces and Asian 5-
spices sauces.
Sangiovese pairs with a wide
range of foods because of its
medium weighted body and
savory character. Use
Sangiovese’s savory as a
congruent flavor with herbs
and tomatos. This technique
will actually bring out more
fruity flavors in the wine.
A Sangiovese with high
tannins will work perfectly
with rich roasted meat, cured
sausages and hard cheeses.
With Barbera wines try rich
dark meats, mushrooms, herbs,
herbaceous cheeses like
blue cheese, higher
tannin foods like root
vegetables & braised greens.
The idea here is that the bright
acidity in the wine will make a
rich fatty or high tannin dish
complete. Match the flavors
within Barbera to make them
stand out.
The spice in Grenache makes it
a perfect pairing buddy to
spiced and herb
foods including roasted meats,
vegetables and many
ethnic foods. Alcohol is a
solvent to capsaicin, which is
the heat unit in spicy foods. A
high-alcohol. Grenache can

Gamay Beaujolais, Loire, The grape of Beaujolais,
Savoie, Switzerland making light and juicy wines.
and USA. Gamay is a light-bodied red
wine that’s similar in taste to
Pinot Noir.
Characteristics pear drop
aroma association indicating
wine made using maceration
carbonique method.
Zinfandel California, Italy Aromas of blackberries,
bramble and spice. In
California wines have
blackberry flavours, which
are sometimes slightly
metallic. Can be structured
and lush and also used to
make pale pink ‘blush’ white
wine.
Other Grapes
Grapes Regions
Cabernet Franc Bordeaux, France
Tempranillo Rioja, Spain
Lambrusco Romagna, Italy
Brunello Tuscany, Italy
help reduce the burn of spicy
food.
The amazing thing about
Gamay is that because of the
high natural acidity paired with
low tannin, the wine pairs
shockingly well with a very
wide array of foods. Basically,
it’s hard to go wrong with
Gamay and food.
Zinfandel wine is happiest
when paired with anything
from the meat aisle, from
barbeque pork ribs, leg of
lamb, pasta, seafood and fish,
and cheese.