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.

Michael Edwards was among the first group of journalists in the UK to taste Krug's latest vintage release, the 2004, but was truly wowed by something else the Champagne house had up its sleeve...

Krug 2004, vintage champagne
Krug 2004 vintage.

Michael Edwards reports on the new Krug 2004...

The post First taste: Krug 2004 vintage release appeared first on Decanter.


Michael Edwards was among the first group of journalists in the UK to taste Krug's latest vintage release, the 2004, but was truly wowed by something else the Champagne house had up its sleeve...

Krug 2004, vintage champagne
Krug 2004 vintage.

Michael Edwards reports on the new Krug 2004...

The post First taste: Krug 2004 vintage release appeared first on Decanter.

Michael Edwards was among the first group of journalists in the UK to taste Krug's latest vintage release, the 2004, but was truly wowed by something else the Champagne house had up its sleeve...

Krug 2004, vintage champagne
Krug 2004 vintage.

Taking a break from the 2017 harvest, Olivier Krug was in London in early September to show his new baby, the Krug 2004 vintage Champagne.


Scroll down to read Michael Edwards’ rating of the Krug 2004 vintage, which was available in the UK at just under £250 per bottle this week


The 2004 Champagne vintage

2004 was a year of luminous freshness, tension and stylish radiance, in a late September vendange of subtle complexities created by a longer time on the vine.

Autumnal early morning mists were ideal conditions in which to make particularly fine Chardonnays and fragrant Pinot Meuniers, as the vineyards regenerated themselves after the devastating spring frost and summer heatwave of 2003.

The Krug 160th edition

The new vintage was shown alongside the exceptional Grande Cuvée 160th Édition, an alternative expression of 2004 which, plays to the Krugs’ consummate art of blending the base wine with spectacular older reserves.

These reserves include some 130 wines from a dozen vintages, ranging from 2004 back to 1990, which showed an unrivalled richness that never overwhelmed the vigour and freshness of the younger components in the cuvée.

The 160th Édition was the star of the tasting, perfect to drink now.


Michael’s tasting notes Krug 2004, plus Grande Cuvée 160th edition and recently released 164th edition:

The post First taste: Krug 2004 vintage release appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.