Who has wine knowledge?!
Who has wine knowledge?
Can someone give me basics, like the taste qualities of particular grapes and how regions affect them?
Answers:
This web page gives all the information you need. There's a lot.
Source(s):
http://www.winespectator.com/wine/wine_b...
Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage.
Wine can also be made from other species or from hybrids, created by the genetic crossing of two species. Vitis labrusca, Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes, usually grown for eating in fruit form or made into grape juice, jam, or jelly, but sometimes made into wine, eg. Concord wine (Vitis labrusca species).
Hybrids are not to be confused with the practice of grafting. Most of the world's vineyards are planted with European vinifera vines that have been grafted onto North American species rootstock. This is common practice because North American grape species are resistant to phylloxera. Grafting is done in every wine-producing country of the World except for Chile and Argentina, which have yet to be exposed to the insect.[17]
The variety of grape(s), aspect (direction of slope), elevation, and topography of the vineyard, type and chemistry of soil, the climate and seasonal conditions under which grapes are grown, the local yeast cultures altogether form the concept of "terroir." The range of possibilities lead to great variety among wine products, which is extended by the fermentation, finishing, and aging processes. Many small producers use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir.[18]
However, flavor differences are not desirable for producers of mass-market table wine or other cheaper wines, where consistency is more important. Producers will try to minimize differences in sources of grapes by using wine making technology such as micro-oxygenation, tannin filtration, cross-flow filtration, thin film evaporation, and spinning cone.[19]
[edit] Classification
A glass of white wineMain article: Classification of wine
Wine experts generally classify wine into categories, with the distinctions among the classes based primarily on major differences in their manner of vinification.
Table wines may have an alcohol content that is no higher than 14% in the U.S.. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. Table wines are usually classifed as White, Red or Rosé, depending on their color. In Europe 'vins de table' (in French), 'vino da tavola' (in Italian) or 'vino de mesa' (in Spanish), which translate to 'table wine' in English, are cheaper wines that often on the label do not include the information on the grape variety used or the region of origin.
Sparkling wines such as champagne, are those with carbon dioxide, either from fermentation or added later. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine.[20] Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are called 'Bottle Fermented', 'Méthode Traditionelle', or 'Méthode Champenoise'. The latter designation is considered wrong by those who hold that Champagne refers to the origin as well as the method of production. Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante [[Italy). 'Semi Sparkling wines' are Sparkling Wines that contain less than 2.5 atmospheres of carbon dioxide at sea level and 20 degrees C. Some countries such as the UK impose a higher tax on fully sparkling wines. Examples of Semi-Sparkling wines are Frizzante Italy, Vino de Aguja Spain, Petillant France.
Dessert wines range from slightly sweet (with less than 50 g/L of sugar) to incredibly sweet wines (with over 400 g/L of sugar). Late Harvest Wines such as Sp?tlese are made from grapes harvested well after they have reached maximum ripeness. Dried grape wines, such as Recioto and Vin Santo fron Italy, are made from grapes that have been partially raisined after harvesting. Botrytized wines are made from grapes infected by the mold Botrytis cinerea or noble rot. These include Sauternes from Bordeaux, Numerous wines from Loire such as Bonnezeaux and Quarts de Chaume, Tokaji Aszú from Hungary, and Beerenauslese from Germany and Austria. Eiswein is made from grapes that are harvested while they are frozen.
Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation.[21] Examples include Port, Madeira and Banyuls.
Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.[22] A recent study, however, has found that inexpensive wine works as well as expensive wine in cooking.) [23]
The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation.[24] Grapes with colored juice, for example alicante bouchet, are known as teinturier. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any color of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'.
The Wine Bible is the best book that I've found. There's too much to know to write here.