Our third post in our wine blog series will take a look at vinification which includes acidification, chaptalisation, malo-lactic fermentation and carbonic maceration. We will follow this up by taking a look at the maturation of wine.
Our fifth post on an introduction to wine will walk us through wine labels. Wines can be labelled according to:
- Grape variety
- Alcohol content
- Producer Information
Our fourth installment of our introduction to wine brings us to temperature at consumption as well as storage. The cooler your wine is, the less smell you get from it and you will have a higher concentration of acidity and tannin. The opposite is also true, where warming it up brings about more aromas and a minimal acid or tannin texture.
Part two of our introduction to wine takes a look at styles of wine. There are three major factors which affect the final taste and styles of the wine.
So what exactly is wine? Where is the best wine produced? How much is produced yearly? How many types and styles are there? How many grape varities are there? These are just some of the topics we will cover over the coming weeks in our online introduction to wine posts.
First we will start off with the easy ones: