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.
Radish champagne

Don’t overlook the qualities of a simple radish, say producers...

The post Forget oysters, radish is an 'amazing' Champagne pairing appeared first on Decanter.


Radish champagne

Don’t overlook the qualities of a simple radish, say producers...

The post Forget oysters, radish is an 'amazing' Champagne pairing appeared first on Decanter.

Radish champagne

Champagne makers have long considered their wines underrated at the dinner table, arguing that the range of styles gives diners ample choice to cover a three-course meal.

Yet drinking a glass of Champagne while eating a raw radish is also one of life’s great, simple pleasures, according to Didier Depond, president of the Delamotte and Salon Champagne houses.

He isn’t the only one to support the theory.

Champagne growers’ union, the SGV, recently relaunched a domestic advertising campaign that featured a poster showing a glass of Champagne alongside a bag of radishes above the slogan ‘Champagne: reserved for all occasions’ – according to French newspaper L’Union.

There has been concern across the industry at falling demand for Champagne in 2020, and the SGV recently joined with other winemaker unions from Burgundy, Alsace and the Loire to demand more support from the French government, particularly for marketing and promotion.

Depond credits professor Jacques Puisais with putting him onto the idea of pairing radishes with Champagne, as recently widely reported by media outlets including AFP and the Telegraph newspaper.

The Delamotte president told Decanter.com that Puisais gave him the advice at the Vinexpo show in Bordeaux around two decades ago. ‘I thought, is he joking or not? I started to try and the match is just amazing,’ said Depond, who said he loves caviar, too, but now grows radishes in his garden and eats black radish with Champagne ‘every week’.

The salty, spicy and acidic profile means radish can be ‘a parallel with Champagne’, Depond said, adding that he thought blanc de blancs styles with brioche and bread-like aromas worked particularly well.

Puisais, now in his 90s, is a respected oenologist and chemist who cofounded the Taste Institute (Institut du Goût) in France in the 1970s and has written a comprehensive guide to matching food with France’s many wines.

Speaking to Decanter.com via email, Puisais explained that one reason for combining Champagne and radish is the spicy character of both – the carbon dioxide gas in Champagne bringing a ‘piquant’ character to the wine, alongside other complex aromas.

Radish appears more spicy if served with a touch of salt and butter, he said. ‘By tasting the Champagne after the radish, you will therefore find the Champagne less spicy.’

He said that food and wine pairing needn’t be a complicated business. ‘Everything is very simple in life, you just have to listen to what the food is saying to you.’

Christian Holthausen, of Champagne house AR Lenoble, told Decanter.com, ‘Radishes served with unsalted butter and [added] fleur de sel salt is one of my favourite summer starters and you can totally serve it with Champagne.’

He suggested the house’s ‘Terroirs Chouilly-Bisseuil’ rosé Champagne, made of 92% grand cru Chardonnay and 8% Pinot Noir with a low dosage of 2g/l.

‘Champagne is one of the friendliest, most versatile “food wines” in the entire world,’ said Holthausen, who highlighted aged comté, roast chicken and paté en croute as options to try with different styles.

During a recent Instagram tasting with wine critic Gabrielle Vizzavona, Depond spoke about his love of radish and Champagne matching, but also that he enjoyed fricassée of girolles with butter alongside the Delamotte Blanc de Blancs Collection 1999.

Depond added to Decanter.com that older, vintage Champagnes can also stand up to some red meats, such as venison.


You might also like: 

Great tips for pairing Champagne with food

Best Champagnes of 2019 tasted by our experts


The post Forget oysters, radish is an 'amazing' Champagne pairing 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.

Laurel Gray Vineyards

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