| As touched upon in the preceding article,
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| | and therefore some wine makers today use
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| "Making White Wine, a Labour of Love"
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| | the term Champagne on their bottles, only
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| making wine is a very time consuming and
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| | if the original place of origin is on the
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| difficult job. Timing must be perfect as
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| | label as well to prevent confusion. The
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| does combinations of ingredients. The
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| | wines most commonly used are Chardonnay,
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| same goes for all other types of wine:
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| | Pinot Noir or Pinot Meunier. The first
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| red, rose and sparkling.
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| | step is to have a "base wine" which is
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| Rosé wine is a red wine that is made
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| | usually made from very acidic grapes
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| with the same methods of a white wine.
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| | giving it a horrible taste. The next step
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| The production is the same except that
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| | involves getting the bubbles into the
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| the skins are thrown in with the juice.
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| | wine.
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| Few winemakers prefer to make rosé wine
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| | There are three methods that can be used
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| by mixing some red wine into white wine,
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| | to get bubbles into wine, carbonation,
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| but this is not the popular method. When
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| | transfer method and méthode champenoise.
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| using the skins to make rosé wine most
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| | Carbonation, the same method used in soft
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| important thing is to only leave the
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| | drinks, is the cheapest. Carbon dioxide
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| skins in with the juice for a short
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| | is pumped into a wine tank and then the
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| period of time, long enough to give it
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| | wine is bottled under pressure to prevent
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| that rose color and make it ever so
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| | the case from escaping. The transfer
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| slightly tannic.
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| | method is when a sweetened base has yeast
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| Making red wine involves using the entire
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| | added to it and is allowed to ferment a
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| grape except for the stalks. The grapes
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| | second time in an enclosed tank so the
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| are de-stemmed and crushed, but instead
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| | building carbon dioxide cannot escape.
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| of filtering the skins from the juice the
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| | After fermentation, the wine is then
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| skins are transferred to open top tanks
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| | clarified and re-sweetened if necessary
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| where they are continuously stirred so
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| | before being bottled under pressure. This
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| the flavor and color from the skins will
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| | method is used to produce medium price
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| become infused with the wine during
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| | range sparkling wine. The final method is
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| fermentation. The wine is then filtered
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| | méthode champenoise, which is when the
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| to remove the skins and put into barrels
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| | wine has a second fermentation in the
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| to age from six months up to two years
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| | bottle. This method is used to produce
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| before being bottled and sold.
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| | the best quality wines.
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| Then you have sparkling wine or
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| | Making wine is an art form. It takes
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| Champagne. Because of the Treaty of
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| | knowledge, skill but most of all
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| Madrid in 1891 and the Treaty of
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| | patience. The process of making wine from
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| Versailles in, only wines from the French
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| | picking the grapes to bottling can be
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| region of Champagne are allowed to be
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| | months or years, which is why winemakers
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| called as such, which is why everything
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| | are so passionate about their work. So
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| else is referred to as sparkling wine.
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| | the next time you pour yourself a glass,
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| However it is important to note that the
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| | think about the voyage those little
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| United States never ratified the treaty
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| | grapes have made.
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