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