Champagne & Wine

Wine is the naturally fermented juice of ripe grapes. All that us necessary to turn grape juice into wine is the natural process of fermentation. Fermentation is the natural decomposition of sugar, creating CO2 and alcohol. The pulp of the grapes contain sugar, while the skins have wild yeast (the catalyst) on their surface. The natural primitive fermentation is re-created with the scientific methods, and specific controls. The specific methods produce the specific wine types.

RED WINE:

Red grapes are fed through a mechanical crusher which removes stems as a part of the process. The wine then draws out the color and tannin from the skins. Fermentation is continued until all of the sugar is gone. this generally yields wine of about 14% alcohol. “Sweet” wine is wine where the natural fermentation is stopped before the sugar is spent. This un-fermented sugar gives the wine a sweet taste, while alcohol is added to bring the wine up the expected alcohol content. “Dry” wine is wine where all of the natural sugars are fermented. The fermenting of the wine with the skins of the crushed red grapes is what yields the red color of finished wine. The wines is then aged in wood casks until it is mature.

ROSE WINE:

Red grapes are fed through a mechanical crusher similar to red wine. the wine is then separated from the heavier pulp to ferment on its own. This removal from the darker colored pulp is what causes the light pink color. The wine is then left to naturally ferment. this yields a “dry” wine. Rose is also called “Blush” wine.

WHITE WINE:

Red and white grapes are fed into a mechanical crusher which breaks the grapes down, while removing the colored skins. the process is then similar to the res wine, Dry white is allowed to naturally ferment, while sweet white wine has un-fermented sugars left in the wine, and alcohol added.

CHAMPANGE:

True champagne can only be produced from grapes in grown in the Champagne region of France. the “Method Champoenise” indicates the wine has had a second fermentation take place in the bottle. American “Champagne” is actually sparkling wine. To judge quality, look for the phrase; :individually fermented in this bottle”, or “Individually fermented in the bottle”, or “Method Champoenise” on the bottle.