Wine happens very naturally. It’s a basic process by which yeast
acts on sugar, converting it first into alcohol and carbon dioxide
gas and unless it’s protected from the air, into vinegar.
So, put a cork in it.
There is a countless amount of yeast molds that hover in the air
above the vineyard, and these little critters settle upon the
grapes.
Wine happens very naturally. It’s a basic process by which yeast acts on sugar, converting it first into alcohol and carbon dioxide gas and unless it’s protected from the air, into vinegar.
So, put a cork in it.
There is a countless amount of yeast molds that hover in the air above the vineyard, and these little critters settle upon the grapes.
In making wine, the sugar ferments and becomes alcohol and carbon dioxide gas results, which is usually allowed to escape, leaving what we call “still wines.”
The sweeter the grapes, the higher the alcohol content can be.
When fermentation is complete, the wine is then left in casks or tanks to mature.
This is not to say that the making of wine is easy. It is a complicated process that goes through many different procedures. It depends not only on the chemistry of the fermentation, but the variety of the grape, where it was grown and under what conditions.
Wine begins in the vineyard.
And, of course, the winemaker and his/her personality and their knowledge of the grapes and chemistry are a very important part of this process for the making of still wines.
The making of wine dates back tens of thousands of years From the 8,000 or so known varieties of grapes that can be fermented, there are only about 50 that can produce high quality rated wines.
The vines from which these wines are grown are called “Vitis Vinifera.”
Every glass of wine you taste is like drinking history, tasting a different part of the world and enjoying the simplicity of nature and earth.
Larry Brewster is the wine room manager at Dorothy McNett’s Place, 800 San Benito St.
Wine Tips
To pair with slowly lean grilled beef:
– 2000 Clos du Bois Sonoma County Zinfandel: An easy-to-drink wine, offering fruit complexity, without high alcohol levels.
– 2001 Clos du Bois Sonoma County Pinot Noir: A soft red wine, loaded with fragrant aromas of dried cherries, caramel and toffee.
– 2000 Clos du Bois Sonoma County Merlot: This Merlot features luscious flavors of blackberry and toasty oak. It is a medium-bodied wine that will pair beautifully with a grilled London broil.
– 1999 Clos du Bois Alexander Valley Reserve Shiraz: Full of rich, spicy fruit, this wine will complement a thick, juicy rib eye steak.
