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.
red wines chilled
Sometimes red wine tastes better chilled...

It's perfectly acceptable, and even enjoyable...

The post Best summer red wines to drink chilled appeared first on Decanter.


red wines chilled
Sometimes red wine tastes better chilled...

It's perfectly acceptable, and even enjoyable...

The post Best summer red wines to drink chilled appeared first on Decanter.

red wines chilled
Sometimes red wine tastes better chilled...

Yes, you most definitely can drink red wines chilled.

This probably isn’t the best way to enjoy that 2005 claret you’ve been lovingly ageing, but chilling down lighter styles of red –  think good primary fruit and low tannin – can be a great alternative to whites and rosé in the summer months.


Red wine styles to think about chilling:

  • Beaujolais plus Gamay wines from other areas if you can find them, such as Oregon or South Africa.
  • Valpolicella Classico or wines made with Corvina grapes
  • Lighter styles of Pinot Noir
  • Some Loire Valley Cabernet Franc
  • Frappato
  • Dolcetto

There are many more, of course, and winemaking style is also important. You don’t want too much oak, for instance.

What you need to know about chilling red wine

Sarah Jane Evans MW, co-chair of the Decanter World Wine Awards, said that ‘as a rule of thumb, the cheaper and/or simpler the red wine the more it will benefit from being served cool or chilled.

‘Think of the refreshing rustic reds served straight from the fridge in tumblers in Mediterranean bars.’

If price seems a bit of blunt instrument, then consider being wary of tannin and over-use of new oak, in particular. Focus on fresher styles with good primary fruit flavours.

‘Chilling emphasises tannin and oak, so be careful to serve a well-structured red only a few degrees cooler than usual,’ said Evans.

One reason why stainless steel vats can be used in wineries, and sometimes also concrete, is to help protect those fresh, primary fruit flavours in at least a portion of the wine.

A pale colour can also be a good indicator, because it suggests lighter extraction in the cellar.

How long to chill red wine for

Evans recommends putting a wine in the fridge for half-an-hour, which will particularly tone down the sensation of soupy warmth in a relatively high alcohol red.

Ideally, chilled red wines are served at a temperature between 12 to 16°C (55 – 60°F).

red wines to chill

Credit: Annabelle Sing/Decanter

 

Don’t go too far, said Matt Walls, Decanter’s lead reviewer for the Rhône, in the July 2017 issue of Decanter magazine.

‘Much below 12°C and aromas and flavours become muted, tannins take on an astringent quality and the wine can feel unpleasantly tight,’ he said.

Should you ever chill a full-bodied red wine before serving?

The short answer is yes, sometimes. Have you ever been served a red wine too warm? It can easily happen, especially in hotter climates.

Even for full bodied reds, such as Cabernet Sauvignon or Shiraz, it’s important to stop the wine getting too warm before serving.

‘For a red wine, much warmer than 18°C is too high,’ said Walls. ‘Its flavours become blurred and soupy, its structure softens and alcohol becomes more noticeable.

‘Chill it down slightly and flavours come into focus, alcohol becomes less apparent, structure tightens up and the wine is more refreshing to drink.’

Quick tips for chilling red wines if you don’t have much time

By Matt Walls

1. Place the bottle in an ice bucket filled with ice and some water for about 10-15 minutes, but do take regular sips to make sure you’re not over-chilling the wine.

2. A cool sleeve, such as the Le Creuset Cooler Sleeve, is less messy. Since most of these can be flattened, they can also be used as a cushion to keep decanters of red wine cool. Alternatively, use a decanter with an ice compartment.

3. If your red has been stored at around 20°C, pop it in the fridge for 25-30 minutes; set the timer on your oven or your phone so you don’t forget to remove it.

4. If you’re in a hurry, 8-10 minutes in the freezer will suffice, but more gentle methods are preferable.

5. Use a plastic or metal wine cooler to keep the temperature low once it’s out of the fridge or freezer, or an ice bucket filled with cool water and ice cubes.

Red wines to chill, reviewed by our experts

 

 


Search our expert tasting notes for more of these red wine styles


The post Best summer red wines to drink chilled 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.