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Carignan is the type of varietal that takes a while to become ripe. Long season is a must for this type. This means, that it is not susceptible to spring frost and it can produce high yields. On the other hand, it can be sensitive to powdery and downy mildew. Therefore, if you want to know how to make grape wine, particularly of this kind,  you must choose your Carignan grapes very carefully to make sure that you don’t pick those that have already been attacked by mildew.

Though Carignan is popular in France and is also quite tough, it does not enjoy the popularity that its counterparts hold, like that of the Cabernet Sauvignon. Well, because honestly speaking, it is the kind of varietal that produces very high acidity and tannic levels as well as color and it does not display as much character, flavor or personality as its counterparts. On the bright side, because of these qualities, it is very much more affordable than the Cabernet or the Merlot. This is why it has become the best choice for everyday consumption. So for those who are learning how to make grape wine on a budget, better use Carignan grapes.

Are you now excited to find out how to make grape wine like Carignan? Well, you just have to follow the very basic directions used on how to make grape wine. It is more or less the same with the procedures we have for making Merlot wine. But there are additional instructions here that you must take note of as you begin to make your first homemade Carignan wine.

I’ve already told you that Carignan grapes take a while to ripen. Therefore, when learning how to make grape wine, choosing those you will use for winemaking is a very critical part of the whole Carignan winemaking process. The riper the grapes are, the more flavorful, richer and more complex your wine will be. Therefore, do take all the time you need in sorting out the grapes prior to starting wine making at home.

There is evidence brought about by the long lived tradition of wine making that when you use uncrushed Carignan grapes, they respond better to fermentation.  If you were able to take out the little twigs and stems, the wine you’ll produce will have a smoky, meaty, earthy aroma otherwise, it will be sweet and berry-like.

There are also other ways to produce different tasting Carignan wines. You can have  earthy, fruity and soft wine if the process of the fermentation has been cool and short. If you want the opposite aroma or flavor, what you can do is put the fermenter under the heat of the sun or better yet, use heating pads to increase the temperature  or punch down the cap as many times as it is practical like twice in a day. You can also do long macerations. However, it is crucial to protect your wine from spoilage since carbon dioxide production will begin to fall off.  With regards to the length of time consumed for the whole vinification process, it will also depend on the size of the vessel of the wine you are fermenting. Like for instance, you can still create a tasty wine using small quantity of fruits if the time you will use will also be shortened — disregard introducing the oak flavor, be mindful of oxidation and bottle as early as possible.

Are you now ready to know more about how to make grape wine? Please note that you also don’t need new wood as you age your homemade Carignan wine especially if it’s just less than 10 gallons that you are making. Just use a glass of stainless steel instead. To add some oak character in your wine, just add a few pieces of oak chips by dropping them at the bottom of the mixture. So what are you waiting for? C’mon and practice what you now know about how to make grape wine.

Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. His latest book, “Homemade Wine Profit Secrets – Big Profits from Your Wine Hobby” and four other amazing wine books (Great Wines Made Simple, Liqueurs and Party Specials, Healthy Fruit and Herbal Wines, Ladies’ Wines) are available at http://www.homemadewinesecrets.com.

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We all associate sparkling wine and champagne with joyous celebrations. However, recently, many people have recognized that sparkling wine can provide a bargain accompaniment even for an everyday meal.

Making Sparkling Wine and Champagne

If you see the words ‘traditional method’ or ‘methode traditionelle’ on a bottle of champagne or sparkling wine, then it has been made using the methods originally developed in the Champagne region of France.

The first step in making sparkling wine is to create a base wine that is very acidic. Secondly, the base wine is put in a bottle with some extra yeast and sugar and sealed. A word of warning, if you are planning to make your own, the seal must be VERY strong as the build-up of carbon dioxide can be extremely powerful!

Finally, the bottle needs to be tipped forwards so that the sediment sinks into the neck of the bottle. In traditional champagne houses, the bottles are turned daily and tapped for a period of up to three months to remove the sediment. However, the more modern approach is to freeze the neck, release the sediment and then re-cork the bottle.

Champagne Uncovered

Only wines produced in the French region of Champagne are allowed to carry the label ‘champagne’. Therefore, we are seeing a lot of sparkling wine on our shelves that is of excellent quality. Not only must champagne be produced in the Champagne region, but it must also be made from the chardonnay, pinot noir or pinot meunier grape varieties. Even the bottling method is unique to the Champagne region.

A champagne label will tell you about the sweetness of the particular champagne. For example, rich or doux champagne is very sweet with over 50g of sugar per liter, demi sec has between 17 and 35g of sugar per liter, extra dry is a label used for champagne containing between 12 and 20g of sugar per liter, brut is dry champagne with less than 15g of sugar per liter and extra brut is very dry champagne with under 6g of sugar per liter.

If you want a very special bottle of champagne look for the words “tête de cuvée” on the bottle as this refers to a premium champagne which is normally made from a single harvest.

Choosing and Serving Sparkling Wine

Sparkling wine or champagne is a popular choice for those trying to choose wine for non-wine drinkers. Champagne is known as the quality bubbly; good champagne is expensive and deservedly so. You’d be wise to avoid the cheaper end of the market as it will be at best a disappointment and at worst undrinkable.

For a cheaper alternative, often of similar quality, look for sparkling wines from areas such as Australia, New Zealand and California. France also produces some excellent sparkling wines from regions other than Champagne, for example, Saumur in the Loire Valley. Other worthy alternatives include the sparkling offerings from Italy, including the light Prosecco and the sweet Asti varieties. If you are looking for a very good value sparkling wine then consider Spanish cava. Whilst nowhere near the same quality as champagne it is a well-priced, drinkable alternative.

Sparkling wine and champagne should be served at 6 Degrees Celsius (43 degrees Fahrenheit); therefore, an ice bucket is essential from the moment the bottle of sparkling wine leaves the refrigerator. A final word of caution, when you open a bottle of bubbly, there will be a large release of gas so make sure that the cork is controlled and not pointed at anyone!

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When you have a wine tasting party or you taste wine with your friends it is very important to serve the wine in the proper order. The appropriate order of wine tasting goes like this. Elderly tasters are always served first, no matter what the gender is. Women will be served next. The men should be served after the women. The host is always served after everyone in the room has a glass.

When you taste different wines you also have to think about the order of the wines being tasted. If you taste heavy or sweet wines before light wines they may leave a taste in your mouth. This is because they tend to dominate the flavor.

A wine taster must taste the lighter wines first or their taste buds will be skewed for tasting other wines. The order wines should be tasted is as follows: sparkling, light white, heavy white, roses, light red, heavy red, and sweet wine.

If you have never tasted the wine it can be hard to know if it is heavy and if it should not be tasted first. You should assess the wines by other characteristics such as the nose, color, and appearance.

Assessing Characteristics

When you assess wine there are a few things to consider. The sweeter and heavier a wine it is you will be able to tell. This is by the swirling method. Red wines that are sweet and heavy will leave swirls on the glass, also known as ‘legs’. This is why you want to drink your red wines out of a bigger bowl shaped glass. You need to be able to swirl the glass to assess the sweetness and heaviness of the wine.

The varietal wines present an aroma of the grapes. A good wine taster will be able to tell the varietal blends by the grape smell. Integration is also considered by a wine taster. Integration includes many different components such as acid, tannin, alcohol and others. These components must all be in balance. The proper term when a wine is in balance with these components is ‘harmonious fusion’.

When a wine’s quality is assessed the term expressiveness is used. This is when the aromas and flavors are well defined in the wine and clearly projected through the taste.

Scoring a Wine

There is a set system when you score wines. It is important to compare the merits of different wines. Different aspects are often weighed when you score wines. It is important to know how to score wines when you taste them with your friends. The aspects you will look at in the wine include the appearance, the smell, also known as the nose, the palate or taste, and the overall taste of the wine.

Not all wine scoring systems are the same. Some are weighted differently. For example, the appearance may be 15% of the score and the nose may be 35%. The nose of the wine being better on one glass of wine may make the wine score higher. Most critics have their own preferred system. It is important to come up with a system before you begin wine tasting so you and your tasters are not confused.

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Thinking about white wine types, you may think for a long time. It is because there are more than one thousand varieties of white wine. Probably some of you have heard about these white wine but there can be a large no. of people who are not aware of these wines.

There is one more interesting fact about white wine types that they are not white at all like curd or milk. The color of the white wine types varies from pale yellow to amber, honey or gold. They are prepared from the skin of the grapes, grape juice and golden or yellowish colored grapes. The colors of the grape used in white wine types reflect the ripeness degree of the wine. As the time passes, the color of the wine turns darker yellow and thus tells about the age of wine.

Different White wine types

Sauvignon Blanc

It is one of the most popular white wines that is liked by majority of people. It is fruity and not strong like other white wines. During summer when you are feeling hot and you are looking for a cool and refreshing drink have a glass of Sauvignon Blanc. The wine smells like lemon, grassy, gooseberry and grapefruit. This wine is largely produced in California and New Zealand.

Chardonnay

When talking about white wine types Chardonnay is one of the most popular selling wines. It has a large and impressive variety of flavors ranging from oak overtones, buttered to the fruit flavors of pears , citrus , apple , and melon .Chardonnay is served with sea food , poultry dishes and heavy cream based dishes.

Pinot Gris / Grigio

A wine you can experiment with and suits your budget too. Flavors of this wine vary from melon, pear, and citrus to honey and smoky flavors. Served with light pastas and seafood it brings richness to your food.

Viognier

Loaded with floral aromas the wine smells like banana and peach. Just be little careful while consuming this wine because alcohol levels are little high.Viognier is paired with spicy food.

Riesling
For wine lovers and people who are ready to spend more on wine , Riesling is their obvious choice. It is produced in cooler climates. Most popular and most costly areas for this white wine are Germany, Alsace Region and certain region of France. It is served with Asian cuisine and spicy food.

Other white wine includes Semillon, Gewurztraminer, and Chenin Blanc etc.

White wine grapes are found in different parts of the world. The can be found in Austria, Germany, Italy and France. In United States, <a target=”_blank” href=”http://brewwineandblues.com/”>white wine </a>grapes are found in New York, Washington, Oregon and California. They are also grown in South Africa, New Zealand, Chile and Australia.

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Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family’s "Chianti Station," near Geyserville. It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel.

Sanguis Jovis, the Latin origin for the varietal name, literally means "blood of Jove" and it is likely that Sangiovese (a.k.a. Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti.

The basic blend of Chianti was established by Baron Ricasoli in the 1890s. This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]). Many vineyards are traditionally planted with this varietal mix. It is difficult even for the Italians to keep up with their own ever-changing and very detailed wine laws, which specify permitted grape types, maximum yields per acre, minimum alcohol content, minimum aging standards before sale, etc. Currently, the minimum amount of sangiovese permitted in Chianti is 90%. Other grapes that may be used now include malvasia toscana, a white grape far superior to the ubiquitous trebbiano. Still, the total white grapes used must not exceed 5% of the blend.

In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made.

There are at least 14 separate and distinct clones of sangiovese. At one point, there was some attempt in Italy to identify two separate "families", Grosso and Piccolo, although this seemed to have more commercial basis ("mine’s better than yours") than ampelographic or taste evidence to justify this attempt to classify.

The fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet. Sangiovese vineyards with limestone soil seem to produce wines with more forceful aromas.

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The idea of quality wines coming out of South America would have been laughable a mere 40 years ago. That is no longer the case. The continent has two countries that produce both top quality varietal wines and excellent wines unique to their history.

Argentina and Chile are the two wine producing regions in South America that are worth a visit. In truth, they would be worth a visit even if there wasn’t any wine! Buenos Aires is one of the great cities in the world. Chile is much more laid back, but has countryside and mountainous regions that are simply stunning. Still, the wine production is excellent and reason enough to visit either country.

Argentina has been in the wine production business for a nearly 200 years. The primary wine, however, was a Criolla white grape wine that was very heavy. 100 years ago, the French introduced the Malbec grape found in the Bordeaux region of France. The grape is actually not a great match for Bordeaux as the humidity leads to mold problems. The arid, fertile slopes of Argentina at the base of the Andes present a perfect climate for the grape vines and the quality of wine produced is world class. At the risk of being shouted down, I would suggest it is better than what is produced in France.

If you enjoy wines from California, you’ll enjoy wines from Chile. The country is known for producing quality, low price reds. Wine production in California has become costly to the point where $10 to $15 bottles are hard to find. Chile is filling this gap using vines from France. The wine region is located about an hour to the south of the city of Santiago. Chilean wine is excellent for the price, but finding a very high quality, expensive bottle is difficult.

South America is a great travel destination for a wide variety of reasons. Argentina and Chili certainly have plenty to offer the world traveler, not the least of which are the quality wines they produce.

Thomas Ajava writes about wine for NomadJournals.com – your source for wine tasting journals that make great wine accessories for friends and family.

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Champagne is without question the finest sparkling wine made in the world. Champagne is the name of the wine region located about 90 miles northeast of Paris.

Champagne can contain up to three different grapes: Chardonnay, and the red grapes Pinot Noir and Pinot Meunier. Vintage Champagnes are only produced in the very best years; they are always more expensive than non-vintage Champagnes, but they are not always better tasting. Most Champagnes are the supreme expression of the Champagne blender’s art, assembled from numerous vintages, multiple grape types and various selected vineyards within the Champagne district, then carefully hand made and fermented in the bottle. By making these blends, the Champagne winemakers are able to create a consistent ”house” style and, indeed, each Champagne producer has its own distinct style.

Finally, there are several important terms you will encounter on a Champagne label that tell you much about the contents. From dry to sweet, Champagnes are labeled Brut Absolut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. Blanc de Blanc Champagne bottlings are made entirely from Chardonnay grapes and tend to be lighter and more delicate in style. Blanc de Noirs Champagnes are made from red grapes and tend to be fuller bodied and richer tasting; Rose Champagnes are dark pink in color and frequently intensely flavored.

In Champagne, the name and reputation of the producer tells you more about the wine than any other single factor. Champagnes combine the complexities of fine grapes grown in some of the best vineyards in France with the intricate subtleties of yeast and sometimes even oak elements plus the experience of tongue-tickling delight from pinpoint bubbles and effervescence to create one of the most sensual taste experiences in the world!

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Grenache noir is the world’s most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a rosé, but most often as a backbone of red blends.

Used as a component in some Northern Rhône reds, nearly exclusively for Rhône rosés and as the primary component in nearly all Southern Rhône red blends, Grenache is probably most notable as the base varietal for Chateauneuf du Pape, Cotes du Rhône and Gigondas. In spite of its fame coming from French wines, Spain is most likely this grape’s origin

Grenache is known by local names (alicante, carignane rousse) in the Mediterranean regions of France. Particularly important in the areas of the Languedoc and Rousillon, there are also variants with different colored berries: white grenache blanc, and pink grenache rose or grenache gris. Nearly three times as much grenache is planted in Spain as in France. The spanish know this grape and wine as garnacha or garnacha tinta, where it is the dominant red wine variety in Catalonia and prominent in Rioja. The grape is known in Italy as cannonau.

In the New World, Australia has extensive plantings of Grenache and has been very successful making full-bodied Grenache-dominated red blends. Until surpassed by plantings of merlot in the past decade, Grenache was the third most planted red variety in California after Zinfandel and Cabernet Sauvignon. Most of this acreage is in the Central Valley and used to produce bulk rather than premium wine.

An abundant producer of fruit, grenache habitually will "alternate" a crop of 8 to 10 tons per acre one year and 14 to 16 tons the next. The vine is very sturdy and woody, lends itself well to head or spur pruning, and survives arid and drought conditions better than less vigorous vines. Cool and damp conditions can cause "deadarm" disease in grenache, however, and its compact and well-filled clusters are quite prone to rot. The grenache grape is relatively low in both pigment and malic acid, and oxidizes readily. Although some 100% varietal wines are produced from grenache, particularly in Spain’s Rioja and from some "other countries grenache is noted as a filler

On its own, grenache makes fleshy, heady, very fruity wines in their youth. They tend to age quickly, showing tawny colors and prone to oxidation or maderization after only a relatively short time in bottle. The general character and mouthfeel of Grenache wines are more distinctive and identifyable than any particular aromas or flavors.

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Zinfandel was for many years somewhat of a mystery grape, as far as its origins are concerned. Recent research in Croatia and at the University of California at Davis, using DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak. While it had been theorized that Zinfandel’s genetic twin, the Italian Primitivo, was the source, this grape also originally mutated from Crljenak. Further research may indicate the very first plantings migrated from Albania or Greece.

In April, 2002, the announced they are considering ruling Zinfandel and Primitivo synonymous for use on wine labels. Producers of California Zinfandel will probably object, anticipating that Italian producers with a bountiful supply would then be able to undercut the market with inexpensive Primitivo wine labeled "Zinfandel".

Nearly as versatile as Chardonnay in the number of different styles of wine produced from it, Zinfandel only achieved widespread popularity in America, starting about 1980, as a pink, slightly sweet wine. In fact, this popularity so outstripped all other forms, that many fans think that there is actually a grape called "White Zinfandel" (there isn’t)!

Zinfandel as a red wine can be made light and fruity, much like French Beaujolais, or lively, complex and age worthy, like Cabernet or claret. It can also be made into big, ripe, high alcohol style wines that resemble Port. Zinfandel is also a component of most California "jug" wines, since it is the most widely planted red wine grape.

This vineyard proliferation can be attributed to zinfandel’s hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive. Zinfandel also has a frequent tendency to set a second crop.

The clusters are compact and full and the berry stems (peduncles) somewhat short. These factors make Zinfandel somewhat susceptible to bunch rot and some types of mildew. Water management is particularly critical to raising Zinfandel. Under stress from lack of moisture, it is prone to raisining. It also ripens more unevenly than most other varieties and it is not uncommon for green and raisined berries to occur within the same cluster. This tendency to can be aggravated by poorly-timed irrigation. Uneven ripening also means that machine-picking is impractical and a Zinfandel vineyard may often require a few passes, days apart, to harvest all the fruit with the same level of maturity.

Because of its vigor, generosity and resistance to vine disease, many zinfandel vineyards exist that are 75 to 100 or more years old. Zinfandel aficionados believe these "old vines" produce the best wines, because the older vineyards set smaller crops and the grapes tend to ripen more evenly.

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Wine tasting is considered to be a sophisticated past time for many people. Before you begin wine tasting there are many things you should know about wine. To some people wine tasting is considered to be a skill.

Learning about wine is easy. There are many types of wine and it is produced all over the world in many different regions. Wine tasting requires knowledge of the types of wine. It is important to know which types of glasses to choose for different wines and how to wash them. It is also important to know how to properly pour and serve wine. Wine tasting consists of many things. The purpose of this e-book is to introduce you to everything you need to know about wine so you can begin wine tasting with your friends.

About Wine

Wine is a beverage fermented from grape juice containing alcohol. Grapes have a natural chemical balance which allows them to ferment without the need to add any sugars, acid, enzymes, or any other types of nutrients to the ingredients.

When wine is produced, grapes are crushed using different types of yeast. The yeast consumes the natural sugars found in grapes. This consumption converts the grapes into alcohol. Depending on the types of wine produced, many different grape varieties are used to produce wine.

Evidence shows that the earliest productions of wine took place as early as 6000 BC in places like Georgia, Iran, and Israel. Some archaeologists say that as early as 7000 BC grapes were mixed with rice to produce other types of fermented beverages in China. This is considered to be the precursors of what we call today, rice wine.

In Europe, wine dates back to as early as 4500 BC in some of the archaeological sites located in Greece. These same sites contain the earliest evidence in the world of grapes being crushed. Ancient Egypt has a recorded history of wine being used ceremonially. Places like the Roman Catholic Church found wine necessary to celebrate Mass. In France, the monks made wine for years and stored it in caves underground for aging.

During the Islamic Golden Age, wine was forbidden until the pioneering of the distilling methods, which led it to be approved and legalized for medical and cosmetic uses only. There were many recipes made with wine during this time.

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