The historical documentation on wine blows past medieval times, with ample references being found in biblical and archaeological references alike. Wine has even been used extensively as parts of ceremonial observations throughout history. In fact, wine making has evolved as much as civilization has, and its aficionados, just like today, were found in all walks of life.
There is a popular theory that wine, much like other alcoholic beverages, was discovered by accident. This is plausible, mainly due to the abundance of grapes, and it is possible that it all started when a few fermented ones were discovered one bright day, changing the course of history. Beer and other drinks share similar intriguing theories, some verified. And like beer and alcohol, wine-making was once frowned upon (by one and all that is) and done illegally as a result. Today it is an industry, with many individuals devoting a lifetime to wine-making. Homemade wines are also highly regarded, making wine-making an attractive venture, for you to try.
With the many resources available today on the preparation of wines, it might seem to be more a mass hobby than a niche skill, but wine making is still an art, and everything from institutes to annual exhibitions exist, to reward the ardent winemaker. Unlike many instant-return hobbies though, making wine requires a lot of patience, usually several months worth. This both puts off and motivates winemakers, but the aging process contributes so much to the quality of the wine.
The process of wine-making is deceptively simple. Modern standards and science have developed several techniques to refine it, and prevent such issues as oxidation and imbalance. But, the basics haven’t changed. The best wines still are dependent on good fruits, and diligent monitoring of the fermenting process. Producing any type of wine involves the juice of grapes fermenting in a controlled environment. Yeast is most commonly used agent in the process and special types intended for wine making are readily available. Although commercial wine supplies use specially engineered enzyme-based ingredients to speed up, and control the basic fermentation process, homemade wine certainly has a distinguishable difference, simply by avoiding complicated recipes.
Professional wine making makes several distinctions between red and white wines, mostly involving the choice of grapes. A major difference is that in commercial wineries, red wine is make using dark grapes, and their pulp or insides are utilized more than their juice. White wines allow for broader use of the fruit and are usually dependent on the juice. Unlike small-scale and home wine making, industries also use heavy equipment for crushing, and fermenting the fruits. Fermentation may also be carried out multiple times. Wineries also use preservatives in bulk production, which can be implemented in the homemade process as well.
Wine-making and wine consumption is no doubt considered a classy subject to have knowledge about and can make for very pleasant experiences amongst society. Cheap wines don’t necessary taste bad, but quality does increase with better ingredients, and a more controlled fermentation process. Wineries are often very glad to provide information on the processes behind the wines they carry, and will be happy to help with studying the art of wine-making.
Theresa Kent is a writer about food, Claret and wines. She is a journalist in one of the famous newspaper in UK.