How to read a Wine Label ?

Reading a wine label can be as easy as reading the alphabet or as difficult as trying to decode a foreign language, it all depends on whose label it is and where it is from.

New World Wine Labels

New World labels tend to vere towards the straight-forward, "here's what it is" approach, with the grape varietal or blend clearly labeled, the producer, where the grapes were grown and the alcohol content right there in plain view.

New World wine labels are pretty user friendly, offering consumers a few key pieces of wine buying information. The varietal is listed on the label, making for less guesswork than many Old World labels. The producer, varietal, vintage year, region where grapes are grown, and alcohol content typically appear on the front label. The back label of all wine sold in the U.S. (regardless of whether it's originally from the Old World or New World) sports the government warning, "According to the Surgeon General..." and many contain the sulfite statement along with some witty wine wisdom and pairing preferences for the particular wine.
Anatomy of a New World Wine Label

Old World Wine Labels

Old World wines have a reputation for "masking" the key info., but with a little wine education, you'll find that this is not the case at all. If you know what to be looking for, you can easily decipher the pertinent label information with very little effort. Instead of the varietal being the primary piece of information on the Old World label, it is the location - where the wine is from. Old World wines are heavily invested in their individual terroir, not necessarily the specific grape, though if you know the region, then you will also have a pretty good handle on the possible grapes that made their way into the bottle.

For example, red wines from villages that lie on the river's "right bank" in Bordeaux will have predominately Merlot grapes in the blend, while the "left bank" Bordeaux producers will lean more heavily on Cabernet Sauvignon grapes. This same terroir, location-driven philosophy is manifested all over Europe when it comes to wine. Know the place and you'll know the grapes, know the grapes and you'll know the majority of the wines throughout a region.

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Share a homemade wine this month !!

Today I began to drink a cup of my blackberry homemade wine,

Reccomendation

This week my recommendation is to make a gift of homemade wine, it’s an exceptional present because you are not giving just a liquor; you are sharing a part of your time, your experience and your frienship!

And now, which is the preferred wine? It could depend on the person, however I recommend this fruits: Blackberry, Strawberry and kiwi. Fermentation time should be for example 10 to 15 days; maturation must be up to 2 months … what a hard work, but the final result: The best wine for a friend!

In order to increase the gift value, you must select an appropriate bottle, and finally design a label to explain the wine content!

What do you think about this idea ?

Our Friends Are Welcome!

New friends, a whole wine network !







Welcome friends, I hope you find inside my blog the appropriate space to learn and enjoy about wine making. Invite your friends to join and I will send to all new study material about “How to make wine at home”.

Your messages are so kind; it makes me work harder to share to you the best wine making blog ever!

I expect to establish a wine makers club!

Yours sincerely,

Carlos.

I recommend ... A Blackberry Wine

A BLACKBERRY WINE

Last month I began to prepare a Blackberry Wine, today I just finished the filtration process in order to obtain the final product. Excellent results were obtained and so I want to share with you about this innovating idea!


The first step to follow was to obtain mature blackberry fruits, remember that an increasing in the cultivation time leads to high fruit sugar concentration; normally 100 g of fruit contains 4.9 g of free sugar. Fruits were washed kindly by using water at 20ºC avoiding high mechanical stress in order to preserve tannins and flavoured molecules and then a manual extraction of vegetal pedicel was carried out.

Fruits were compressed manually in the presence of water and 26 g of sugar per liter of must was added. Yeast and other additives were calculated according to the methodology proposed here in “Make wine steps 1, 2, 3”

Fermentation was carried out in a glass bottle for over 15 days, CO2 exhaust was collected in water by using a silicon pipe. Fermentation were purified by filtration by employing a fine fabric made of polyester, you could use any textile material with small porous length.

I enjoyed it today; Blackberry Wine really has a strong flavour, dark red colour and delicious bouquet. So that’s my recommendation this month !!

HOMEMADE WINE BOOK'S COLLECTION

Here you will find a full list of Homemade Wine Books for you !!

HOMEMADE WINE LIBRARY

The Complete Illustrated Guide to Homemade Wine

“The Complete Illustrated Guide to Homemade Wine” is an e-book that will describe, and illustrate, the step-by-step procedures for making home-made wine. The best part? This guide is written in PLAIN ENGLISH and doesn't use a bunch of technical terms - it's written just like I'm writing here!

Home Winemaking: Step by Step


Home Winemaking: Step by Step will teach you how to make wine like a professional, so you can create wine so good that it can be served at any occasion. No matter how important it is, no matter how "wined and dined" your guests are. Using my techinques, you will be producing prize-winning wines time and time again - this is flat-out the best resource on the net for making homemade wine. Bar none!






The Ultimate Fruit Winemaker's Guide.

Finally, a useful guide to quality fruit winemaking!
This essential text and reference offers a complete guide
to fruit wines. It will prove to be invaluable for all winemakers,
from the amateur to the commercial producer.

Written with attention to detail and passion for fruit wine, this
book goes through the considerations for setting up a winery
to the production process, designing a fruit wine recipe to suit
any wine style, analysis, stability issues, packaging and
marketing.

WINE MAKING STEPS No 3

Level IV: Clarification

Solid particles in wine fermentation could be from 3 types: Fruit fibres, Yeast and proteins based particles. After fermentation you should filtrer organic solids (Fruit fibres and proteins based particles) by using a fabric or similar devices. Vaccum could be used too but sometimes it results expensive. The most economic alternative is sedimentation or flotation techniques, depending of solid density.

Yeast is particularly small and it soul be separed from fermented wine by sedimentation and decantation.

During clarification process avoid the contact of wine with air, remember oxygen oxides the wine compounds and provides optimal condition for bacterial degradation.