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.

If you're celebrating Burns Night 2018 then haggis is likely to make an appearance. Here are the wine styles that Decanter team members would choose to match with this famous Scottish dish, plus some ideas for those sticking to the traditional Scotch whisky.

wines with haggis, burns night
Addressing the haggis on Burns Night...

Before you start on the Scotch...

The post Burns Night: Wines and whiskies to match with haggis appeared first on Decanter.


If you're celebrating Burns Night 2018 then haggis is likely to make an appearance. Here are the wine styles that Decanter team members would choose to match with this famous Scottish dish, plus some ideas for those sticking to the traditional Scotch whisky.

wines with haggis, burns night
Addressing the haggis on Burns Night...

Before you start on the Scotch...

The post Burns Night: Wines and whiskies to match with haggis appeared first on Decanter.

If you're celebrating Burns Night 2018 then haggis is likely to make an appearance. Here are the wine styles that Decanter team members would choose to match with this famous Scottish dish, plus some ideas for those sticking to the traditional Scotch whisky.

wines with haggis, burns night
Addressing the haggis on Burns Night...

Wines with haggis on Burns Night – in brief:

  • Northern Rhône (Syrah)

  • Viognier

  • German Spätburgunder (Pinot Noir)

  • Beaujolais Cru

  • Australian Shiraz-Grenache

  • Chilean Pais


Search Decanter wine reviews here


Full story

Various renditions of Robert Burns’ ‘Address to a Haggis’ will be read aloud at Burns Night dinners on Thursday 25 January.

Haggis has provoked poems, fluffy toys, banning orders and – perhaps more than anything – outright curiosity during its rich history as a national dish of Scotland.

It’s the traditional inclusion of sheep’s lung that led US food safety officials to prohibit haggis imports in 1971; a ban that still stands, albeit next-door Canada lifted restrictions last year and some companies have created alternative recipes to side-step US rules.

But don’t let all that put you off. Done well, and from a quality source, haggis can form the focal point of a delicious dish, accompanied by the obligatory ‘neeps and tatties’.

Vegetarian haggis is also available, although it’s best to keep this beyond the nose of traditionalists and offal lovers at the table.

Scotch whisky may be a natural reaction to the sight of haggis entering a Burns Night supper to the sound of bagpipes, but what if you want wine with dinner, too?

After all, Robert Burns wrote about drinking a ‘pint o’ wine’ in his song ‘The Gowden Locks of Anna’.

We’d recommend drinking in smaller measures, but here is what several members of Decanter’s tasting and editorial team advise for haggis. We’ve also added a couple of ideas for whiskies below.


Harry Fawkes, digital

If you are leaving the Scotch whisky until after the haggis, you are going to need a wine that cuts through the cream, can deal with the spice of the ‘chieftain puddin’, yet won’t over power the subtlety of the oats and meats.

Look no further than Northern Rhône or other cool climate Syrah; the black peppery spice and high acidity with blackberry fruits will ‘tak [their] place’ alongside your Burns night delight.


Tina Gellie, editorial

I’m always surprised at how peppery haggis is – not spicy, but peppery. And of course it is also dense, rich and meaty. As most people do on Burns Night, I have always paired my haggis, neeps and tatties with whisk(e)y, but if I were to choose a wine, I’d probably go for a juicy, fruit-driven red, where the tannins wouldn’t compete too much. Maybe a cru Beaujolais, a fashionable Chilean Pais or Carignan or Australian Shiraz-Grenache blend.


Simon Wright, tastings team

I’m resisting red and going for an assertive Viognier; its broad flavour profile will pair well the herby, peppery rusticity and its oily texture should be enough to complement the weight of the dish.


Natalie Earl, tastings team

With vegetarian haggis, I’ll have a German Spätburgunder – both having an earthy, savoury character, and the Spätburgunder being light enough not to make the whole combination too rich.


Scotch whisky ideas

Richard Woodard, Decanter contributor and an editor on Scotchwhisky.com:

Glenmorangie Lasanta 12 year old makes a fine match. This Highland single malt spends time in ex-Sherry casks – both oloroso and Pedro Ximénez – which add layers of rich, dark fruits and chocolate to the signature Glenmorangie flavours of citrus and honey. The rich sweetness is the perfect foil for peppery, savoury character of a fine haggis.

Chris Mercer, Decanter editorial

If looking at Scotland’s more peat-driven whiskies, a classic Ardbeg 10 year old most certainly has peat and smoke but also some peppery spice and sweetness that would combine well with haggis. My personal preference would be to keep richer expressions for after the meal, so as not to overpower the dish. That said, try Talisker 30 year old, or perhaps Lagavulin 16 year old, if you want a richer, more intense style with the food and are prepared to spend a little more.

Alternatively, it’s very much the season for something like Balvenie Doublewood 17 year old, with its rich fruit, honey and sweet spice – which should stand up to the rich flavours of your Burns Night supper and be a reliable companion for the rest of the evening.


  • Read about Scotland’s wine pioneers this Burns Night

  • See more food and wine matching advice on Decanter.com

The post Burns Night: Wines and whiskies to match with haggis appeared first on Decanter.


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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.