Thousands of years ago, man created the best social beverage – wine. Worldwide culture, society, geographical conditions and other factors have allowed countries to make their own kinds of wine. Today, wine is considered a must to complement any evening or special occasion meal. It is available in countless varieties and classifications, and whether you are partial to a red or white wine, you are bound to find one that will suit your palette. The winemaker has many options once he or she decides what type of wine to produce. The decisions made in the winery will determine how dry or sweet, fruity, aromatic, complex, concentrated, oaky, and high in alcohol and body the finished wine will be.
All wines are made from grapes, and this is where the differences between the different types of wines begin. There are actually at least five basic types of wines: white, red, rosé, dessert and fortified wines, and lastly sparkling wine and Champagne .
White Wine: Almost every white wine is made with white grapes. This is because when white wine is made, the juice is separated from the skins before the fermentation process begins. The liquid is not white but clear in appearance. The flavours, textures and aromas will depend upon the appellation, the type of grapes, the vintage and the wine making styles of a winemaker. White wines have very little pigmentation and the grape skins have little tannin. Winemakers control sweetness by stopping fermentation before all the natural grape sugar has been turned into alcohol and carbon dioxide by the yeast. Temperature-controlled stainless steel tanks keep the heat that is produced during fermentation from literally cooking the white wine.
It is also possible to produce white wine using black grapes, as the juice of some varieties is actually clear following crushing and de-stemming. Therefore the skins are immediately removed from the juice to prevent colouration.
For most dry white wines, the period from fermentation to bottling the wine takes only a few months, so these wines are bottled as little as six months after harvest. Light, dry, white wines age more quickly than any other type of wine and are for early drinking. White wines are generally fruity, which means that they have aromas of fresh tropical fruits, such as pineapple or mango, and citrus fruits, such as lemon or grapefruit.
White wines can be drunk on any occasion: before, with or after a meal, and even between meals. They are often considered as aperitif wines, sometimes as dessert wines. Many people like to drink white wine in hot weather, as its refreshing qualities are well known. It should be served fresh at temperatures ranging between 7ºC to 12ºC.
Red Wine: Red wine grapes, like white wine grapes, are grown in several regions of the world. The wine’s reddish colour comes from leaving the grape skins in the juice during the fermentation process. Essentially, red wines are made from black grapes, which have been crushed and de-stemmed. Instead of filtering the skins from the juice, everything is transferred to open top tanks and continuously stirred so the flavour and colour from the skins will become infused with the wine during fermentation. Red wines must be fermented with their black grape skins for approximately 10 to 14 days, and sometimes even longer. This prolonged maceration and fermentation allows for the maximum extraction of red colour and flavour from the skins.
Generally heavier than white wines, reds have more tannin, which a natural substance found in grape skins and contributes to the flavour of the wine. A winemaker is careful not to extract too much tannin from grape skins or the wine will taste very astringent and bitter from hard tannins. Soft tannins, however, add a desirable tactile and dry complexity to the taste of the wine and contribute to its longevity, since tannin is a natural preservative, enabling red wine to be aged longer than white.
The wine that is the end result will vary greatly, depending not only upon the type of grape grown, but several other factors. The best red wine is one in which all these factors come together perfectly to make a beautifully balanced, delicious wine, and is perfect to accompany red meat, pasta, and grilled food of all types.
Rosé Wine: Rosé wine process can be divided into three methods. The first is when the rosé wine is a main product. A rosé gets its characteristic deeper rose colour from black grapes that have been crushed and left in the tank with their skins for 24 to 36 hours – just long enough to turn the clear juice into a dark pink colour. Then the juice is quickly pressed away from the skins. If the skins had been in contact with the juice for a few more hours, a red wine would have been produced, which is why some say rosé is halfway to being a red wine.
The second method of rosé wine process is by bleeding. This means that should the winemaker decide to impart more tannin and colour to a red wine, he can remove some pink juice at an early stage (12 to 24 hours) in a process known as bleeding the vats. The juice is fermented separately, therefore making rosé a derivative of the red wine.
The final way to produce rosé wine is blending. Blending is a simple mixture of red and white wine to impart colour. This process is not very uncommon, however, it is no longer allowed in Europe and most wine growing regions.
Rosé wines are known for their mild colour, which can be anything between onion to a deep shade of pink. The intensity of the colour is determined to a great extent by the grape variety. Rosé wines are much softer than reds They do not usually contain high levels of alcohol or tannin, and can be made either as dry or medium-dry wines.
The rosé is a relatively young addition to the wine family and came onto the market shortly after the Second World War. Since then, rosé wine has become very popular worldwide. Most rosés are still wines, meaning non-sparkling, and have lovely berry aromas and flavours from the black grapes used for their production. Many people choose rosé wines for their crispness and lightness, which are very refreshing in hot weather, leading to them being often referred to as summer wines. Today, good rosé wines have gained respectably as the perfect addition to almost any party, and are best served chilled. A popular version of rosé wine has sparkle added to it. Drinking rosé wine can be good for you, as it has most of the health benefits that red wine has.
Fortified and dessert wines or liqueur wines: Certain wines can be fortified by the addition of extra alcohol in the form of brandy or spirits to bring them up to an alcohol content of 18% to 20%. If the extra alcohol is added after fermentation, a dry fortified wine such as Sherry is the outcome. Adding alcohol during fermentation results in a sweet wine such as Porto . Marsala is made from white grapes grown on the volcanic soil of the island of Sicily , Italy . Marsala has a burnt caramel flavour and is 18% to20% alcohol, like all fortified wines. Vermouth, made in the Piedmont area of northwest Italy , is used worldwide as a cocktail on its own or in cocktails. All Vermouth is fortified wine with many herbal ingredients based on secret family recipes from long ago. Three types of Vermouth exist: rosso is a sweet red, bianco is a medium-sweet white, and secco is a dry white used in Martinis.
Dessert wine is made from very ripe grapes whose fermentation stops automatically when the alcohol level rises over 15%. At this level of alcohol, the wine yeasts die and no longer ferment any more grape sugar, leaving the wine sweet. At what point the fermentation stops is really determined by the winemaker, who controls the sweetness of the outcome by chilling the wine so low that fermentation stops, or by filtering out the yeast so there is no more yeast to continue fermentation. Of course, it also depends on how sweet the grapes were to begin with. Very ripe late harvest grapes can be twice as high in natural sugar as grapes that are used to make dry wines. That’s why we must depend on Mother Nature to cooperate in the vineyard, or these great dessert wines simply cannot be made. Commandaria of Cyprus belongs to this category of wines and is made from sun-dried grapes.
Like dinner wines, white dessert wines are generally served chilled. Red dessert wines are served at room temperature or slightly chilled. Dessert wines are especially good with fresh bakery sweets and fruits. It is best to save heavier tastes for winter, lighter tastes for summer. Of course, the ideal way to decide which dessert wines to serve, and whether to serve it with an actual dessert, is to taste several and figure out what suits your own palate!
Sparkling wine and Champagne: Sparkling wine is easy to distinguish from table wine because it has bubbles. The process of making sparkling wine can take months, even years. Sparkling wine is popular worldwide and is produced in all of the major winemaking regions. The most famous sparkling wine is Champagne ! The first step is to have a “base wine” which is usually made from very acidic grapes, giving it an unpleasant taste. The next step involves getting the bubbles into the wine.
There are three methods that can be used here: carbonation, transfer method and méthode champenoise. Carbonation, the same method used to produce soft drinks, is the cheapest. Carbon dioxide is pumped into a wine tank and then the wine is bottled under pressure to prevent the bubbles from escaping. The transfer method is when a sweetened base wine has yeast added to it and is allowed to ferment a second time in an enclosed tank so that the building carbon dioxide cannot escape. After fermentation, the wine is then clarified and re-sweetened if necessary before being bottled under pressure. This method is used to produce medium price range sparkling wine. The final method is méthode champenoise, which is when the wine has a second fermentation inside the bottle. This method is used to produce the best quality sparkling wines.
Sparkling rosé wine is especially very famous as it is one of the few wines that tastes really good with the sparkle, rather than without it. After carbon dioxide is added during bottling, sparkling rosé wine is ready but once opened, the contents will fizz out. Sparkling rose wine has a carbon dioxide pressure of over 2.5 atmospheres in the bottled condition, whereas semi-sparkling rose wine has a carbon dioxide pressure of 1 to 2.5 atmospheres.
Wines can have their season. Winter warmers are the big, full-bodied reds that provide comfort on a chilly night, while uncomplicated, fruity whites and rosés hit the spot on a sunny summer’s afternoon. Several minor problems can inhibit your favourite beverage being enjoyed to the full. All too often, wine is drunk at the wrong temperature – too warm, or not cold enough.
Below is a quick reference guide for the correct serving temperature, storing and preservation of both wine and champagne:
· Red wine, usually between 14°C and 20°C, and despite the general rule that red wines should not be chilled, most young red wines are best chilled during summer.
· White and rosé wines are usually kept in a fridge or wine cooler at 5°C and 8°C. In hot countries, they should be placed in a fridge before serving so as to make sure they are adequately chilled to optimum temperature.
· Champagne and sparkling wines again store between 3°C and 5°C and could be kept in a separate fridge or cooler.
· It is far better to use a wine cooler when serving white wines and rosés. When serving Champagne and sparkling wines, half fill an bucket with ice and water – this method keeps the wine chilled to perfection. Also, to achieve the professional touch, place a white serving cloth over the bucket for handling the bottle.
· Summer is the perfect time to serve wine. However, it is important to follow the golden rule of “everything in moderation”, and try not to exceed two or three small glasses per day to ensure that you take full advantage of the benefits that wine has to offer. As is always said, moderation is the key to taking complete advantage of all the health benefits wine has to offer. If consumed in moderate quantities, not exceeding one to two glasses a day, any wine has good health benefits. So enjoy your wine of preference, whether still or sparkling, red, white or rosé, and give it to your nearest and dearest.
· Also, remember that during hot weather in the summer, when travelling in hot countries or when exercising strenuously, you need to drink more water than usual to make up for the fluid lost by sweating.
Wine News and Information
The latest anti-ageing weapon is not an injection or a wonder cream, and it doesn’t involve any nipping or tucking either. It’s a glass of red wine a day for women and two for men, according to Richard A. Baxter, MD, a plastic surgeon in Seattle and the author of “Age Gets Better with Wine”. Baxter gave a talk on wine and beauty at the annual meeting of the American Society for Aesthetic Plastic Surgery in Washington , D.C. The mechanism is the antioxidants in red wine. Antioxidants sop up damaging free radicals that play a role in ageing and age-related diseases. There is a much higher concentration of antioxidants called polyphenols, including resveratrol, in wine compared to grape juice. In wine, the skin and seeds are part of the fermenting process, but both are removed when making grape juice. Stress has something to do with it, too. It is difficult to sort out how much of the benefits are from the chemical properties of wine versus the types of behaviours that wine drinkers tend to have, such as less stress in their lives. Wine is part of the Mediterranean diet, which is also rich in fresh fruits and vegetables, whole grains, nuts and seeds, legumes, seafood, yogurt, and olive oil. This diet is more of a lifestyle that includes drinking wine with dinner. Studies show that the Mediterranean diet is associated with longer, healthier lives.
Drinking a glass of red wine a day is the single most important thing that you can do, other than non-smoking, from an anti-ageing point of view, but you can have too much of a good thing. Drinking more than recommended can have the opposite effect on your appearance and health.
Monolithos Wines Summer Suggestions
Summer calls for summer food, and summer food calls for summer wines – wines that are light, chilly, and not too restrained so that they leave you light and relaxed.
Your summer choice might be a glass of something simple, like an inexpensive white wine, but you may be surprised to know that this could include a range of rosé and red wines. Every wine has its time and place. With just a little bit of effort, you can drink wines that are interesting, that will make all of your summer dishes taste even better. Either way, it’s a sure thing that on a warm sunny day, sitting in your back garden after you've pulled out all that garden furniture from the shed that you thought you’d get so much use out of, nothing can beat a nice glass of chilled wine!
If you like to play host from time to time, you will undoubtedly want to make sure you serve the right wine with the right food. Half the fun of a wine party is experimenting for yourself to see what new combinations you can come up with, so here are some tips to start you off:
· Every wine gives off a different and unique aroma all of its own. Some wines have a lighter and dryer palette, while others are bolder and more complex. It is the palette of the wine that has to be taken into consideration when pairing it with food. Start with light and easy-to-prepare summer foods – salads, grilled vegetables, and seafood. The wine you choose should have that same elegant nonchalance. Consider a bottle of Monolithos White Dry or an Ayios Stephanos White, both of which have a crisp, citrus, fruity taste that makes them ideal with many warm-weather dishes, making even the most basic dishes – say, grilled chicken, chicken souvlaki, vegetables doused with extra-virgin olive oil and lemon, swordfish souvlaki, pasta dishes or pizza – seem like the most special meals.
· The Monolithos Rosé, well chilled, while it does not need to be served with food, can enhance sandwiches, ham, pork, chicken and seafood salads. It can actually add some complexity and spirit to your light summer foods, like cold roast chicken, smoked meats, and potato salad. Monolithos rosé wines, both still and sparkling, are fruity and match well with hamburgers, tuna steaks, grilled vegetables, mushrooms, and barbecued chicken. Serve the most recent vintage – it will taste fresher. The vast majority of rosé wines don’t age, so there’s no point in keeping them from one year to the next. They are light, fresh and delightful (and usually low in alcohol), absolutely perfect after dinner with fresh berries, chilled melon, berry compotes, poached pears, fruit pies and tarts, cookies, and custards. Serving summer wine cocktails, rosé wines would also be a refreshing way to keep your guests cool on a hot summer day.
· Barbecue doesn’t just mean beer. Try Monolithos Red or Ayios Stephanos Red but be sure to chill it slightly (14°C). It’s summer in Cyprus , after all! The diffused flavours of light and medium reds are far better and more concentrated when the wine is slightly chilled. Place it in iced water for five minutes or so or in the refrigerator for a half hour. A chilled, young red wine with pork souvlaki or kebabs would be a most delightful summer evening meal. Another possibility is a well chilled Monolithos Merlot. And these aren’t the only reds that can be chilled. If you’ve never tried our young 2009 Shiraz , fresh with poached salmon, hot or cold, you owe it to yourself.
· A unique pairing of party styles, this collaboration blends the relaxed atmosphere of a BBQ with the slightly sophisticated influence of a wine tasting using any or even all Monolithos red wines (Mavro, Cabernet, Merlot, Shiraz and Ayios Stephanos blend). This tasting combination will ensure to create an evening of fun and great entertainment for all who attend.
· If your menu includes cheeses, you should be aware that some say a general rule of thumb is that white wines go with soft cheeses and red wines go with hard. But this is not necessarily the case. Others say that cheeses and wines from the same geographical regions should be paired together. But there are so many things that influence the flavour of both that are constantly changing. Still others say that the flavour and texture, not the colour or region, is what makes the pairings interesting. This means that simple, creamy cheeses work best with light, crisp wines that have a mild fruity flavour, and that those full-bodied wines are the perfect partner for robust cheeses. Ultimately, the way to find the perfect pairing for you is to determine your personal preference through tasting.
· Although you may have heard that red wines should be served in round, deep glasses and sparkling wines in tall flutes, the glass itself will not make or break the enjoyment of your wine. Conventionally, red wines are served in bigger glasses than whites. In fact, the ideal wine glass tends to be surprisingly big, and there is no reason why you cannot use it for either red or white wines. The good news is that the ideal wine glass need not be expensive. It should, however, be uncut and uncoloured. Wine is beautiful, so why obscure its brilliance and clarity? The bowl of the glass should taper slightly towards the rim. This traps the aromas released when you swirl the glass, rather than allowing them to disperse before you can savour them. You may, however, want a set of smaller glasses that you can use for serving wine before a meal or for dessert wines, which are usually served in smaller quantities.
· When there is an urgent need to cool your wine use a bucket, ice, cold water and some salt. Put the bottle in the bucket or try one of those sleeve things (ice jackets), which are also very good. In summer, when it is hot outside and the wine is cold, just do small pours since wine in the bottle keeps colder. After you have poured wine to each and every guest, put the wine bottle in the cool bucket to make sure that it remains at a low temperature throughout the meal.
· Finally, our most important piece of advice: At all times, keep a bottle of Santa Monica white sparkling wine in the refrigerator. A chilled bottle of bubbly is indispensable for summer, as you never know when the perfect sunset will appear.
With these suggestions in mind, your social event will be enjoyable for both you and your guests. What makes a social evening really interesting is giving your guests something unexpected. However, always make certain your guests drink sensibly, and keep in mind a designated driver is always a good idea.
If at any time you are passing near the village of Pachna and wish to visit the winery or purchase any of our products, Martin Wood will be pleased to meet and assist you at his Fig Tree Villa in Pachna, so do not hesitate to phone him at 25-816212 or 99-165995.
We thank you for your continued support. Take care and remember:
“A meal without wine is like a day without sunshine.”
Anthelme Brillat-Savarin
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment