New home winemakers often get confused between potassium metabisulfite and sodium metabisulfite. Some winemaking guides only refer to sulfite and it’s up to the reader to try to understand which form of sulfite the author was referring to. What’s the difference? And does it really matter?
Both potassium and sodium metabisulfite are used as sanitizing agents and as additives to wine to protect it from oxidation and to inhibit bacteria growth. When used in a solution with water, both can sanitize winemaking equipment and the workspace where wine is being made. When added directly to wine in small amounts, it releases sulfur dioxide (SO2) gas which is what protects wine from oxidation and micro-organisms.
Potassium metabisulfite, which is sometimes abbreviated as KMS, K sulfite, and K-meta, comes in a powder form. The sodium version is available in powder as well as tablets which are usually referred to as “Campden Tablets.” Some suggest that KMS and sodium metabisulfite are exactly the same, however this is not completely true.
Although they can be used interchangeably for the same purposes of sanitizing and preservation, those on a restricted sodium diet should try to use only potassium metabisulfite in their wine. Another difference is that the sodium version can contain a slightly smaller amount of sulfur dioxide.
When purchasing a , the type of sulfite that is included which is to be added to the after it has completed fermentation is potassium sulfite. It is best to follow the directions exactly and add this to your wine in order to protect it during the degassing stage, prior to clarifying and bottling. If you are planning on aging your wine for a couple of years or more, you may want to consider adding an additional amount of KMS prior to bottling or while it is bulk aging in the carboy.
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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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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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The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer throughout much of the state. While it grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration and longevity. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a soupçon of Petite Verdot. The Bordeaux model is built around not only the desire to craft complex wines, but also the need to ensure that different grape varieties ripen at different intervals or to give a wine color, tannin or backbone.
Elsewhere in the world-and it is found almost everywhere in the world-Cabernet Sauvignon is as likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of Italy’s super-Tuscans. In the United States., it’s unlikely any region will surpass Napa Valley’s high-quality Cabernets and Cabernet blends. Through most of the grape’s history in California (which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late 1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot, Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still under review, but clearly there are successes. On the other hand, many U.S. producers are shifting back to higher percentages of Cabernet, having found that blending doesn’t add complexity and that Cabernet on its own has a stronger character.
At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar flavors (a late ripener, it can’t always be relied on in cool areas, which is why Germany, for example, has never succumbed to the lure). It can also be very tannic if that is a feature of the desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full body, great intensity, concentrated flavors and firm tannins.
Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates are a major factor in the weight and intensity of the Cabernets. Winemakers also influence the style as they can extract high levels of tannin and heavily oak their wines.
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Wine in its simplest form is fermented grape juice. Then, why do they vary so much in price and taste? Have you ever found yourself in front of a bewildering amass of wine bottles at your local wine store trying to select the right one for a special occasion? So, how do you unravel some of the mystery behind it to make your holiday shopping easier?
If you are an avid wine drinker, you could spend some time trying to understand wines. You could become the wine expert that everyone seeks advice from. First, learn how to read the label on a bottle of wine. Typically, most French wines are not labeled by varietal i.e. Cabernet, Merlot etc., however, most of the new world wine is labeled by varietal. New world wines are produced outside the traditional wine-growing areas of Europe.
The new world includes Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States. Old world wine regions are Austria, France, Germany, Italy, Portugal and Spain. Each one makes vastly different styles of wine even within their own borders. The term “old /new world” is used to describe general differences in cultivation and winemaking philosophies. In old world regions, tradition, the role of unique pieces of land, and the climate are more important versus in the new world, where science and the role of the winemaker are more often emphasized.
A Bordeaux wine is any wine produced in the Bordeaux region of France, and is almost 80% red, and is a blend. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Typical top-quality Chateaux blends are 70% Cabernet Sauvignon, 15% Cabernet Franc & 15% Merlot. This is typically referred to as the “Bordeaux Blend.” Burgundy is one of France’s main wine producing areas. It is well known for both its red and white wines, mostly made from Pinot Noir and Chardonnay grapes, respectively. Beaujolais & Beaujolais Nouveau are red wine made from Gamay grapes produced in the Beaujolais region of France. Beaujolais Nouveau is the most popular. It is fermented for just a few weeks. It is officially released for sale on the third Thursday of November. This is a heavy favorite, served at harvest celebrations and at Thanksgiving.
Antoney Manipadam is a Certified Sommelier, pursuing the Master Sommelier Certification. He Owns and operates Lake Mary Cork&Olive;, the best wine store in Lake Mary, Florida. Website:
The history of the wine business has always been about barriers – the distance between the passionate winemaker and the enthusiastic consumer. Some of the best wine stories have never been told and some of the best wines never get through the system to the consumers that would appreciate them the most. Barclay’s Wine changed this sad history. This wine store knows how to find great wines – whether it is a lively new world white or a complex red wine from a prestigious European vineyard – at tremendous values, and delivers them to the consumers.
The team never gets tired of searching great wines and hearing the amazing stories that are part of each one. It believes that this pursuit of the best wines is an unending education, complicated wonderfully by vintage changes, winemaker philosophies, and the fact that the wine in the bottle is a living and changing entity. All the wines are selected from affiliate wineries that share in the passion for great wine.
is about passion. It’s about discovering new treasures and delivering them to the world. These wines are designed to fit the budget and interest of all wine enthusiasts. Barclay’s is focused on its clients, making sure that they get exactly what they want. Not only does it provide great wines at amazing values, but it also provides endless options to its clients.
Moreover, customers are given excellent customer service. Barclay’s offers efficient and accurate resolution to ensure that its members get what they want. Also, its team of knowledgeable people aims to beat whatever expectations the customers have so that you will never have to pay for a wine that you don’t like.
Barclay’s Wine exists not to make the wine or write the story. It exists to simply be the conduit that will allow the winemaker and the consumer to meet.
Australia has become a world leader in domestic and exported wine. What began as a few vineyard cuttings over 200 years ago has now flourished into an amazing industry – the fourth largest in the world! Australia exports over 450 million litters of wine each year across the globe. The burgeoning wine industry has been an economic boon for the country. Not only have the +2,000 vineyards provided jobs, wineries have increased employment in other areas and improved tourism as visitors come to Australia to tour local wineries.
Australia’s wine is considered to be some of the most exquisite and delicious wine produced in the world, but it took many decades to reach that point.
The First Cuttings
Grapes are not native to Australia. The first vineyard cuttings were brought into the country when Australia still served as a penal colony. In 1788 Governor Phillips attempted to harvest the grapes for personal use but his efforts failed.
Fortunately, others succeeded where the governor failed. In the following years Australia began to see an influx of settlers who began to attempt to cultivate grapes using new processes. This is seen as the true beginning of Australia’s wine industry.
By 1820 the first winemakers in Australia were offering their products for sale inside the country. It was very popular and quite chic to be one of the first to sample ‘home-grown’ or domestic Australian wine in the early part of the 19th century.
Across the Pond
In 1822 Gregory Blaxland burst onto the Australian wine scene and changed it forever. Mr. Blaxland was the first Australian vintner to attempt to export his product. He did so with great success and even garnered rewards, including the first award ever awarded to an Australian wine in an overseas exposition.
After Mr. Blaxland set Australia’s name on the winemaking map its popularity began to grow worldwide. In the mid 19th century a bottle of Australian wine was sent by ship to Her Majesty, Queen Victoria.
One of the best known and oft related stories in wine history concerns an Australian wine. In 1873 at the Vienna Exposition judges tasted wine from different countries without knowing which country the wine was from. This is called a blind tasting. A French judge pronounced his favour upon an Australian wine but immediately withdrew in protest once he was made aware of the provenance of the wine. His reason? Only a French wine could be of such a high quality!
More settlers flooded into the country and found opportunities in the winemaking industry. The first vineyards were mainly backyard operations but with the new manpower and fortunes of the recent arrivals entirely new winemaking regions were identified, improving the country’s winemaking operations.
An Unfortunate Event
The Australian wine industry was devastated in the 1890’s by an epidemic of phylloxera. This is a plight similar to aphids that completely destroys all vegetation. Vineyards around the country were destroyed.
The country worked for many decades to rebuild their wine industry. It struggled for years on sweet and fortified wines. But, in the late 1970’s production was once again up and running at world leader standards.
A True World Leader
The most popular wine in Australia would have to be the Penfolds Grange. This incredible wine has won many competitions through the years. The 1955 vintage was allowed to age until 1962 before being submitted to competitions. Since that time it has won over 50 gold medals.
A wonderful wine culture has emerged in Australia. Wine bars, and boutique wineries are found around the continent and very popular with all ages. Locals and tourists enjoy holidays at Australian wineries where they can tour the winery and see the wine being made. Australia also is home to several large wine events including Taste Australia and the Margaret River Wine Region Festival.
No matter where you are in Australia you will find grapes being grown for winemaking. The main wineries are found in the south, in Victoria, and in New South Wales because of the cooler climate. But, even visitors to the hot centre of Alice Springs will find a local winery to cool things off.
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How To Grow Grapes the way to amazing Wine by Pierre Duponte
The history of growing grapes and making wine is pretty much as old as humans themselves. It’s a process that was seen all over the world in all the major civilizations. In today’s society, growing grapes and making wine is just as rewarding and is definitely worth the effort.
The Growing Process
previous to tasting your first glass of home made wine, growing grapes properly is the prime step. With two different grape varieties to choose from, before you even think about your grapevine.
Choose Your Cultivars According to Climate
the 1st step to growing your grapes is picking the type to plant. While you’ll pick from the general red or white grapes, you will also have to select from European grape varieties and Hybrid grape Varieties. European grape varieties are utilized in warm climates, with long growing seasons and in grapevines where traditional wining methods are employed, such as in California. Hybrid grape varieties, on the other hand, have developed to become highly impervious to cool weather and common plant illnesses, making them the hottest variety amongst harvesters in places of cold weather and short-lived growing seasons.
what type of grapes to grow
the most vital thing to bear in mind about growing grapes is that they are perennial plants, and therefore , it is going to be about 3 years before you are able to harvest your first crop. some good news is that the quality does not think on the winemaker but on the grapevines.
Establish perfect Growing Conditions
Giving your grapevine plenty of sunlight and a nutrient deficient soil is vital for the cropping of a healthy grapevine with fruit suitable for wine making. While sunlight will help in the grapes sweetness, a nutrient-poor soil will stress out the vine. This will force the grapes to grow smaller and maximize the quantity of skin ; the key to the color and flavor of the wine. Large grapes, on the contrary, are far more suitable to eat since they offer more juice and less skin’ a friendlier scheme for our palate.
Establish the Prime Cropping Time
When it is time to crop your grapes, you will need to kick off with completely ripe and illness free grapes. Most hybrid grapes are high in astringency. Due to this, you’ll need to purchase chemicals from a local wine making store to bring the astringency down to the correct levels before you add the yeast.
Fermentation, Clarification & Bottling
While there are many different yeast types that can be used to ferment your wine, each type will offer different subtleties in flavor and bouquet. Finding the one that’s the best for your taste might take a bit of analysis or testing, but it may just be the taste change that you are looking for. As soon as you control de acidity levels, you can move on to adding the yeast for fermentation to occur. Fermentation takes roughly a week, after which the wine is ready to age. Ageing varies in length, from many months to countless years, to finish.
This age old custom is really worth the effort and time. When the time is right to open that first bottle made particularly by you, acquaintances and family will line to be amazed and admire your newly purchased talent.
Pierre Duponte is a wine making enthusiast. He spends his time teaching others how to make fine wines. For more great tips on or you can get his free 10 part mini course on grape growing and how to make wine visit .
.
Pierre Duponte is a wine making enthusiast. He spends his time teaching others how to make fine wines. For more great tips on or you can get his free 10 part mini course on grape growing and how to make wine visit .
The Trials and Tribulations of Australian Wine Game
There is little doubt that the Australian wine-grower has had a tough time of it lately. If it`s not climate change playing havoc with the ripening cycles and rain fall averages, it`s the strength of the Aussie dollar relative to the US dollar – totally devastating the export value of the average bottle of good old Barossa shiraz…
There is however another aspect to the trials and tribulations of the industry which is becoming more and more apparent – brand Australia is no longer the coolest kid on the wine block with the groovy sneakers and matching i-phone.
There was a time not too long ago when the UK supermarkets were bulging with good value Australian reds that were being consumed in near-alarming amounts along with the weekend take-away Chicken Tikka dinners and Coronation Street episodes so beloved by the average British household.
At the time, it was cool to rag the French and Bulgarians for lousy low-end wines and every visiting Australian winemaker was treated like Mick Jagger on a come-back tour every time they touched down at Heathrow.
These days, it`s the Chileans and Argentineans who have elbowed their ways into the hearts and minds of most UK and US wine shoppers, and it`s hurting back home in a big way.
It has to be said that the average bottle of South American wine is cheaper to produce by a country mile than most Australian wines. They are also producing new and exciting varietals such as Malbec and Carmenere (like Shiraz but mostly sweeter and denser). With most trends the cycle highs and lows are always extreme, and currently my antipodean hackles are being raised by the amount of negative international press we are getting in the global marketplace. Some of the bad press is justified as it is fair to say that the impact of Robert Parker`s preference for certain styles of wines have moulded a lot of Australian winemaker’s product – only to be left high and dry as the global consumer is nudged toward alternate countries styles and varietals.
As Victoria`s Secret Super-Model Heidi Klum is famous for saying of fashion “One Minute You are In and the Next Minute you are Out…”
There are green grass-shoots of hope amongst all of this.
Firstly it has forced a lot of producers to take a look at what they produce and how they produce it. Regions are being examined a lot more closely to understand exactly what varietals work best in a specific place – so Riesling out of Clare, Shiraz out of Barossa and so on. This is a good thing and can only result in more carefully considered wines which have the best chance of showing what they can do best.
The next thing is that it has started to produce interesting and hereto unknown varietals out of Australia, like Spanish sourced Savagnin or also called Traminer (a style like Sauvignon Blanc) – which really gives the South Island of New Zealand a run for its money with Sauvignon Blanc. Heathcote is producing some pretty sexy Tempranillo and I tasted a 100% Mouvedre from Coonawarra the other day which would make angels weep.
Winemakers are also travelling more – making wines in different countries and learning more about consumer styles and trends. I was lucky enough to spend some time with Two Hands winemaker Matt Wenk last month – in Singapore to meet, greet and drink with expats at a recent Austcham event. What was brought home to me in a big way was his commitment to the notion that a winery was at its best if drawing grapes from multiple regions and making the most of the chosen varietals – the experts call this Regional Differentiation. I reckon it is here to stay and will be the foundation of the rebirth of the Australian wine industry in years to come.
I manage an online wine e-tail portal in Singapore – servicing most of South East Asia. Our specialty is New World Wines into Singapore, Hong Kong and China.
How To Grow Grapes the secret to Amazing Wine by Pierre Duponte
The history of growing grapes and making wine is pretty much as old as humans themselves. It is a process that was seen all around the planet in all of the major civilizations. In today’s society, growing grapes and making wine is just as rewarding and is well worth the effort.
The Growing Process
previous to tasting your first glass of home made wine, growing grapes properly is the prime step. With 2 different grape varieties to choose from, before you even think about your grapevine.
Choose Your Cultivars According to Climate
the 1st step to growing your grapes is picking the type to plant. While you will pick from the general red or white grapes, you will also have to choose from European grape varieties and Hybrid grape Varieties. European grape varieties are employed in warm climates, with long growing seasons and in grapevines where traditional wining methods are employed, such as in California. Hybrid grape varieties, on the other hand, have evolved to become highly impervious to cool weather and common plant diseases, making them the hottest variety amongst harvesters in areas of cold weather and short-lived growing seasons.
what type of grapes to grow
the most important thing to keep in mind about growing grapes is that they are perennial plants, and therefore , it will be about 3 years before you are able to crop your first crop. However some good news is that the quality does not think about the winemaker but on the grapevines.
Establish ideal Growing Conditions
Giving your grapevine heaps of daylight and a nutrient deficient soil is essential for the cropping of a healthy grapevine with fruit suitable for wine making. While sunlight will help in the grapes sweetness, a nutrient-poor soil will stress out the vine. This will force the grapes to grow smaller and maximize the quantity of skin ; the key to the color and flavour of the wine. Large grapes, on the contrary, are far more appropriate to eat since they offer more juice and less skin’ a friendlier scheme for our palate.
Establish the Prime Cropping Time
When it is time to harvest your grapes, you will need to begin with totally ripe and disease free grapes. Most hybrid grapes are high in acidity. Because of this, you’ll need to get chemicals from a local wine making store to bring the acidity down to the correct levels before you add the yeast.
Fermentation, Clarification & Bottling
While there are many different yeast types that may be used to ferment your wine, each type will offer different subtleties in flavour and bouquet. Finding the one that is the best for your taste might take a bit of analysis or testing, but it could be the taste change that you’re looking for. As fast as you control de acidity levels, you can move on to adding the yeast for fermentation to occur. Fermentation takes roughly a week, after which the wine is ready to age. Ageing varies in length, from several months to countless years, to finish.
This age old convention is definitely worth the time and effort. When the time is right to open that first bottle made particularly by you, pals and family will line to be amazed and admire your newly bought ability. .
Pierre Duponte is a wine making enthusiast. He spends his time teaching others how to make fine wines. For more great tips on or you can get his free 10 part mini course on grape growing and how to make wine visit .