Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.
Norn restaurant, Edinburgh
Norn restaurant, Edinburgh

Norn, Edinburgh Rating: 8/10 There are three different purées with the seared cauliflower and hazelnuts. ‘See if you can guess …Continue reading »

The post Norn restaurant, Edinburgh – Review appeared first on Decanter.


Norn restaurant, Edinburgh
Norn restaurant, Edinburgh

Norn, Edinburgh Rating: 8/10 There are three different purées with the seared cauliflower and hazelnuts. ‘See if you can guess …Continue reading »

The post Norn restaurant, Edinburgh – Review appeared first on Decanter.

Norn restaurant, Edinburgh
Norn restaurant, Edinburgh

Norn, Edinburgh

Rating: 8/10

There are three different purées with the seared cauliflower and hazelnuts. ‘See if you can guess what they are,’ encourages our server. Er, miso? Raisin? we venture. Turns out it’s cauliflower and pear, shallot and parsley. So, 1-0 to them, but who cares? The dish is delicious.

Norn (the ancient Celtic language) is the hottest ticket in Edinburgh. Located in the former docklands area of Leith, it’s a Noma-esque temple to localism and seasonality, saved from pretension by its charming, earnest young staff led by chef-owner Scott Smith, formerly of the Peat Inn.

The bread – which arrives after a few amuses, including a sliver of smoked duck and an ingredient I’d never heard of called yacon (a South American tuber that tastes like pear) – sets the tone. Made of beremeal flour, an ancient form of barley, it’s dark-crusted, sweet and malty.

Norn restaurant, Edinburgh

Norn restaurant, Edinburgh

Served with aged homemade butter, it may just be the best bread I’ve eaten and makes us relieved we’ve ordered the four-course menu rather than six. Salmon arrives next, soft, rich and unctuous, offset by deep green kale and a sauce made from the salmon head which has been smoked and infused in cream for six hours. Then a rectangle of deeply flavoured Texel lamb with a pretty, curled leaf of January King cabbage concealing a crisp slice of the flank, a nutty walnut purée and an umami-rich sprinkle of powdered scallop roe. Brilliant!

Only the puddings, constrained by the strict locavore philosophy, don’t quite work. It may be admirable to use in-season Jerusalem artichokes and buttermilk, but it doesn’t do it for me. It’s also the one recommended wine pairing (with Domaine de la Tournelle’s Savagnin de Voile 2012) that doesn’t come off. Too dry. Otherwise the wine matches (£35 with four-courses, £60 with six) from a largely natural wine list, are a good option, not least because the glasses are generous. An appley Binner, Le Salon des Bains Riesling 2015 is spot on with the cauliflower, and the bright, amphora- aged Cos, Pithos Rosso 2015 (a Nero d’Avola-Frappato blend) cuts through the richness of the lamb perfectly.

Norn restaurant, Edinburgh

Norn restaurant, Edinburgh

The only other slight downside is the awkwardly shaped, grey-carpeted room, which feels a bit like an office-equipment showroom. You wouldn’t be surprised to find a couple of filing cabinets in the corner.

Make no mistake, though, this is scintillating cooking – and at £40 (or £65 for six courses) it’s the kind of meal you’d pay at least twice as much for elsewhere. And probably will at Norn in a year or so’s time – if you can get in. Take advantage while you can.

50-54 Henderson St, Leith EH6 6DE.

Tel: +44 (0)131 629 2525

nornrestaurant.com

Open Tuesday-Saturday for dinner.

Fiona Beckett is a Decanter contributing editor and chief restaurant reviewer. To get the first look at her bar and restaurant reviews from all over the world, subscribe to Decanter Magazine here


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