wine culture
The Vine, the Varietals, and the Soil.
A simple escapade in a renowned winemaking region and one is immediately overtaken by rows of vines as far as the eye can see. Herein lies the fundamental element required for creating this magical beverage, one that has excited our imaginations for centuries.
The Kosher vinification process requires the establishment of onsite teams at each location, every member of which possessing expert knowledge both of the practical winemaking aspect and of the religious responsibilities at hand.
Each vine is characterized by its variety. Among the existing set, only thirty are internationally recognized: merlot, cabernet sauvignon, pinot noir and chardonnay being the most notorious representatives. The variety is the first factor affecting wine’s taste by the distinct flavor it gives.
However, the complexity extends past the plant itself. If two identical vines were to be grown in different climates and in different soils, the difference would be expressed as nuances to their respective aromas. Such is the influence of the soil. Thus, a cabernet sauvignon in a cooler climate will have a peppery vegetal aroma, whereas a warmer climate will bring out hints of berry preserves.
Ultimately, all grape varieties require certain climactic conditions to attain perfection. The creation of the most classic wines is a product of finding the symbiosis between climate, varietal, and soil. Understanding wine varieties and their regions is above all a question of humility…
Human influence
The existence of wine owes its thanks to the will of man. It would seem that two human qualities are essential to the issuing of a great wine: attention and hard work.
Firstly, the soil must be listened to in order to be understood. The type of soil not only affects the grape varieties to be cultivated thereupon, but also all technical choices involved in the growing process: planting density, pruning style, geographical orientation of rows, type of soil work, and harvest timing… Since any action has an effect on the grapes, there is no room for error. Additionally, as every acre of vineyard and every season in different, much attention to every detail is required to maintain the quality of the grape.
Moreover, the domestication of the plant asserts another level of work. The vine is by nature wild and requires pruning, protection against disease, production in limited quantities, and finally cultivation of top quality grapes. The work of a winemaker is hard labor under the open sky. Although the machine is now a reasonable substitute for human hands in certain domains, the great ones still require the skill and accuracy of man’s touch.
The Vine, the Varietals, and the Soil.
A simple escapade in a renowned winemaking region and one is immediately overtaken by rows of vines as far as the eye can see. Herein lies the fundamental element required for creating this magical beverage, one that has excited our imaginations for centuries.
The Kosher vinification process requires the establishment of onsite teams at each location, every member of which possessing expert knowledge both of the practical winemaking aspect and of the religious responsibilities at hand.
Each vine is characterized by its variety. Among the existing set, only thirty are internationally recognized: merlot, cabernet sauvignon, pinot noir and chardonnay being the most notorious representatives. The variety is the first factor affecting wine’s taste by the distinct flavor it gives.
However, the complexity extends past the plant itself. If two identical vines were to be grown in different climates and in different soils, the difference would be expressed as nuances to their respective aromas. Such is the influence of the soil. Thus, a cabernet sauvignon in a cooler climate will have a peppery vegetal aroma, whereas a warmer climate will bring out hints of berry preserves.
Ultimately, all grape varieties require certain climactic conditions to attain perfection. The creation of the most classic wines is a product of finding the symbiosis between climate, varietal, and soil. Understanding wine varieties and their regions is above all a question of humility…
Human influence
The existence of wine owes its thanks to the will of man. It would seem that two human qualities are essential to the issuing of a great wine: attention and hard work.
Firstly, the soil must be listened to in order to be understood. The type of soil not only affects the grape varieties to be cultivated thereupon, but also all technical choices involved in the growing process: planting density, pruning style, geographical orientation of rows, type of soil work, and harvest timing… Since any action has an effect on the grapes, there is no room for error. Additionally, as every acre of vineyard and every season in different, much attention to every detail is required to maintain the quality of the grape.
Moreover, the domestication of the plant asserts another level of work. The vine is by nature wild and requires pruning, protection against disease, production in limited quantities, and finally cultivation of top quality grapes. The work of a winemaker is hard labor under the open sky. Although the machine is now a reasonable substitute for human hands in certain domains, the great ones still require the skill and accuracy of man’s touch.
Systematic Approach to Tasting Wine
Conservation & Cellaring
Why does wine go off in the first place?
Wine has quite a few enemies - light and heat amongst them. But exposure to oxygen is the greatest threat it faces.
Oxygen turns wine into vinegar. So when considering how to preserve wine, it’s key to make sure that your wine is protected from exposure to the air as much as possible. A good start is remembering to close the bottle after each pour, but this doesn’t really go far enough.
1/ Store opened wine bottles in an upright position
Once opened all wine bottles (whether screwcap or cork) should be stored in an upright position to reduce the surface area exposed to oxygen.
2/ Keep your wine in the fridge
Because they’re usually best enjoyed chilled, putting opened white wines in the fridge feels instinctive. When it comes to red wine, because its characteristics are better expressed in warmer temperatures, any form of chilling might seem like a faux pas.
But you shouldn’t be afraid of storing opened red wine in the fridge. Cooler temperatures slow down chemical processes, including oxidation. A re-closed bottle of red or white wine in the fridge can stay relatively fresh for up to five days.
Some light-bodied reds can actually be very enjoyable while served slightly chilled .
3/ Use a wine preservation system
If you don’t mind paying, a professional wine preserver can help you keep your wine fresh for even longer. Although there are many gadgets and devices available, two wine preservation systems seem to be the most popular and effective.
Vacuum pumps suck the air out of an opened bottle so it can be re-sealed hermetically without the oxygen affecting the wine. This is an affordable option commonly used in restaurants and bars.
Vacu Vin is the best-known brand – this company invented the vacuum pump wine preservation system. They promise up to two weeks extra life for an opened bottle of wine.
Inert wine gas preservation systems can keep your opened wine fresh for even longer, but this is usually more of an enthusiast option since they can be quite expensive. This system is based on inserting an inert gas – usually argon - into the bottle. This gas, being heavier than oxygen, creates a protective layer on the surface of the wine.
The best-known brand is Coravin. This brand offers a device with a needle which punctures a hole in the cork to extract wine without pulling the cork out thus avoiding any contact with oxygen. The wine is then replaced with argon gas and the cork naturally re-seals as if the bottle had never been opened.
There is also an option for screwcap wines that, according to Coravin, can keep wine fresh for up three months.
A more affordable solution is a gas canister system, such as Private Preserve. This works in a similar way to Coravin. You insert a mixture of gas into the bottle to protect the wine from oxygen. With this system, you have to uncork the bottle and use the gas when re-sealing it, so there will be some exposure to oxygen.
Private Preserve promises that the wine will last “for months and even years”.
4/ Take advantage of smaller bottles
Wine bottles come in at least twelve different sizes. If you don’t want to invest in an expensive wine preservation system, you could consider decanting your left-over wines into smaller bottles and keep them in the fridge under screwcap. There’s less room for air in small bottles so less exposure to oxygen.
Alternatively, you can simply buy your wine in smaller sizes. Although half bottles or splits are less frequently available in supermarkets, you can easily buy them online.
How to store Champagne, Prosecco and other sparkling wines after opening
Direct light is dangerous for all wines and they should always be stored in the dark. Strong light can damage a wine’s flavors and aromas and lead to discoloration. Sparkling wines are particularly susceptible to the negative effects of light. That’s why you’ll find Champagnes or Cavas nearly always sold in dark bottles.
Wine preservation systems, unfortunately, do not work for sparkling wines. Inert gas-based systems are only suitable for still wines, while the vacuum pumps will suck out the bubbles, leaving the wine flat.
5/ Use a sparkling wine stopper
If you want to keep a sparkling wine fresh, your best bet is a Champagne stopper. They are inexpensive and can keep your bubbles going for up to five days. Traditional method sparkling wines like Champagne and Cava will last longer than tank method wines like Prosecco. Don’t be tempted to put a teaspoon in the neck of your bottle - this is proven to be ineffective.