Articles tagged with: wine knowledge

Wine – But Not As We Know It

orkney wineWine But Not As We Know It

Wine is defined by the European Commission as the ‘fermented juice of grapes’. This definition excludes many types of wine such as ancient Chinese rice wine. A recent addition to the multitude of world wine is Chinese fish wine. The wine, for which the official Chinese news agency Xinhua claims orders have already been received from a number of neighbouring countries, is said to be nutritious and contain low alcohol.
In 2001, the Orkney Wine Company was established in Scotland after getting grants from the local council and the Highland Fund. The plan was to make wine with fruit and vegetables; a whisky and carrot blend was the first planned for commercial consumption. All their wines and liqueurs are made in the traditional way using fruit, flowers and vegetables, which are fermented whole resulting in high levels of anti-oxidants and maximum flavours. Only the finest natural ingredients are used, with as much as possible grown in Orkney. Turnip wine anyone?

The Wine Almanac – November

wine almanac november

November Activities In The Vineyard

After the grape has been harvested the vine leaf colour is impressive from yellow to deep purple. In a few regions, there still be grapes on the vines, if the grower wants botrystis to take its full effect, or to extract ripeness from the very last rays of sun for dessert wines. But for most growers the harvest is safely in and the attention has switched to the new wine which must be carefully monitored after the first fermentation. Many wines now begin a secondary malolactic fermentation (conversion of harsh malic acid into mellow lactic acid), which is usually encouraged by the winemaker to ‘soften’ the wine. The new wine is racked off its lees. If the vintage has not been great or if extra tannin and depth are required it may rest on the lees for longer. Older wines may be bottled now in the cool of autumn. First, it will be fine, using eggs or a more modern concoction. The purpose of this step is to clarify the wine by encouraging particles to cling to the fining agent and therefore be separated from the wine. The remaining particles will be filtered to ensure the wine is perfectly clear. Some wines will then rest for a year or more before release while others will be released after just a few weeks. A wine to be rushed to market is Beaujolais Nouveau. It is produced by the carbonic maceration method (produce lighter red wines with fruitier aromas) for maximum fruit and then promptly bottled for the annual release on the third Thursday of November, on the stroke of midnight.

Out in the vineyards it is time for a certain amount of tidying up, trimming back the longest shoots and bundling them up as fuel. Winter ploughing begins if the weather is not too wet and soil is heaped around the roots of the vines as protection against frost. At this stage, some vineyards may be manured or have other fertilisers added to the soil.

With a few exceptions, most wine regions can be found ‘en fête’ at this time of year. Go online and check out the wine festival calendar in your region.