Tag: Wine Making

Veraison is the term used in viticulture (wine-growing) to indicate one of the stages in the course of maturing. It is originally French, but has been adopted into English use. It marks the transition between the growth and the ripening of the grape and it can be easily recognized for the Read more…

Until the beginning of the 17th century, wine was in an excellent position to be the only healthy drink, to some extent, worth of being stored. It had no equal. Water, in general, was not suitable for consuption, at least in the cities, and ale varieties, without hops, deteriorated rapidly. Read more…

The wine capsule, as to its origin, history and utility, is one of the most unknown aspects of wine making. The first data regarding this piece goes back to the Middle Ages, when some noble decided to make a control system for the wine stocked in his cellars. At that Read more…

In the past, to keep and preserve the wine, leather and clay amphorae were most commonly used but they transmitted undesired flavours. It is from the Middle Ages that the use of wooden barrels came to be, allowing significant progress. The barrel was invented by the Celts, who used it Read more…

We have often heard from wine professionals expressions as “the point of ripening of the grape” or “ripe grapes.” But how do you actually define the concept of “optimal ripening“? To specify the optimum point in ripening of the grapes is difficult and, as various producers agree on this issue, Read more…

The most common flaw that can be found in many wines is oxidation. There are two types of oxidation: controlled and uncontrolled. In uncontrolled oxidation, oxygen comes into contact with the wine and spoils it, and in the case of white wines, is manifested by premature shades of brown and Read more…

The aging of wine, whether in barrel or bottle, is an essential process to obtain a good stock. Although aging in bottle is not strictly aging but rather a “shaping”, this process allows to smoothen aromas, acidity and tannins. After a long time in the bottle, usually about two years, Read more…

Many already know that wine and whisky bottles rescued from a shipwreck are sold for considerable amounts of money. On Friday, June 8, 11 bottles rescued from a shipwreck 200 years ago in the Baltic Sea (6 bottles of Juglar, 4 Veuve Clicquot and 1 of Piper Heidsieck), were auctioned Read more…

Some wines reached the bottom of the sea due to a shipwreck, but for some time, it can also be the result of experimentation. Months ago we have heard of a Basque company (Bajoelagua Factory) which had an underwater laboratory for wine aging. Those in charge of the project recognized Read more…

Have you ever heard that the plant of the vineyard is formed in turn by two plants? Do you know why is this so? In the nineteenth century, phylloxera, a disease that attacks the foot of the plant, spread across Europe in an uncontrolled way and swept virtually all the Read more…