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.
BBQ wine
What should you open at a barbecue?

We've got your barbecue wine needs sorted...

The post Best wines for a barbecue appeared first on Decanter.


BBQ wine
What should you open at a barbecue?

We've got your barbecue wine needs sorted...

The post Best wines for a barbecue appeared first on Decanter.

BBQ wine
What should you open at a barbecue?

Summer is a time to take to the coals, when the sun is shining and the weather is sweet.

Friends and family gather al fresco bringing an array of salads, sides and condiments to accompany the classic, yet varied, barbecue choices.

Scroll down for wine recommendations

Wine plays a central and important part in rounding off the perfect barbecue, but are all too often served incorrectly or with completely the wrong food – you should count yourself lucky if you have escaped holding a plate with a burnt item resembling meat holding a plastic cup of warm Chardonnay.

What are classic barbecue (BBQ) wine pairings?

Here are some of the top matches for classic barbecue dishes. For ease of use, we’ve overlooked the uses of marinades and sauces.

  • Steak – Malbec, Syrah/Shiraz, Zinfandel
  • Burgers – Touriga Nacional, Syrah, Zinfandel, and Côtes du Rhone.
  • Sausages – Beer, Malbec, Southern French, Tempranillo
  • Chicken – Warmer climate Chardonnay
  • Pork Chops – Cider, Valpolicella, Barbera, New World Pinot Noir, dry rosé, Riesling
  • Salmon – Rosé Champagne or Cava, New World Pinot Noir, Gamay, dry rosé, New World Riesling, Pinot Gris
  • Halloumi – Sauvignon Blanc, Sémillon, Chenin Blanc, Chablis, Friulano, Verdejo, Assyrtiko, New World Riesling, dry rosé, Prosecco

All-rounder wines

Of course it would be simply impractical to purchase so many different types of wine.

There are some good all-rounders that tick many of the boxes needed for a great barbecue; it can match a multitude of foods, it’s easy to find, in-expensive, can be chilled yet with enough punch to push through any food that has been above the white hot coals for a length of time.

These include:

  • Malbec
  • New World Pinot Noir
  • Vins de pays whites and reds
  • Dry Rosé
  • New world Riesling
  • Methode Champenoise sparkling

Top tips for serving

If it’s above 20°C, 68°F, outside chill your red wines. Red wines are best at “room temperature” which is between 13-18°C, 55-65°F. Find some recommendations here.

A cooler red offset against piping hot, flamed meat, is the only way to serve wine at a barbecue. And avoid plastic cups if possible.


Great BBQ wine picks, tasted by Decanter experts

First published in August 2016. Wines have been updated in May 2019.

The post Best wines for a barbecue 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.

Laurel Gray Vineyards

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