Wine making as the products of human creativity has been used over a period of more than four thousand years.
A sparkling wine that’s available in the Champagne region of France it is named after that region.Other regions in France that are into making good wine are Bordeaux and Burgundy. The finest Italian wines come from Tuscany, while the best American wines come from California.
when wine is produced the grapes are squashed and the juice taken out.The juice has yeast and sugar. The yeast ferments the sugar and bit by bit alcohol is produced. Nevertheless, the alcohol regularly is the same and every wine has its own flavor. This also depends on the type of grape used and the circumstances in which fermentation occurs.
Cabernet Sauvignon and Pinot Noir grapes make full, rich red wines. Merlot grapes produce lighter, softer red wines. Chardonnay and Sauvignon Blanc grapes make white wines.
As a practice in wine making, good wines generally have their year of production on the bottle. This is called the vintage. Some years produce better wines than others.
Almost all the red wines get better in quality as they get older, some even as long as ten years. And most of the red wines are not made available until about two years after they were made. Although, most white wines do not improve in quality with aging except champagne and sweet dessert wines.
Wines can be enjoyed like any other drink, but they are often consumed with a meal. For full flavored meats such as beef choose a full red wine, like a Zinfandel, Cabernet or Syrah.
For lighter meat like pork or lamb a medium bodied red like a Merlot or Pinot Noir is usually a good choice.
Chicken and fish are in general accompanied by white wine like Chardonnay. This wine will also go with a non-meat dish, as would a Zinfandel or Riesling.
White and sparkling wines are best served when they are cold. A red wine should be served when it is slightly below room temperature. Both wines are best left to stand before opening. Some red wines have sediment which should stay at the bottom of the bottle, and an agitated sparkling wine is often much too eager to leave the bottle.
White wine can be served immediately after removing the cork, but a red wine gain from ‘breathing’
for about thirty minutes after the bottle is opened. For optimum result cautiously pour the red wine into another container. This make allowance for greater surface area of the wine to breathe and leave the deposit behind in the bottle.