The perfect gourmet wine and food pairing is a sophisticated way to dine.  However, it is often difficult to find the perfect food and wine pairing.  There are even experts specifically trained to make recommendations about the perfect gourmet food and wine pairing.  However, if you’re in a crunch, it couldn’t hurt to know the basic food and wine pairings that could help you get through a meal.  The perfect match could make one of the best meals ever!

Becoming A Gourmet Guru

There is no specific pattern or organization to possible food and wine pairings for gourmet foods.  One certain wine could work well with a wide variety of dishes.  However, knowing a few basic gourmet food and wine pairings could prepare you well for several social situations.

For meats like ham, chicken, and turkey, as well as for Asian inspired foods, cheese, and foi gras, there are two specific wines that make a great pair.  These two wines are Riesling and Gewurztraminer.  Riesling is characterized by a flowery, peaches, and melons flavor.  Gewurztraminer, on the other hand, states of Litchi, grapes, and dried roses.  These wines can be found in a large price range, beginning at $10.

For meats like roast beef, roast chicken, goose, duck, and roast lamb, Merlot and Cabernet Sauvignon are two wines that are sure to complete your meal.  The flavors of red fruits, pine forest, and cherries are characteristic of a Merlot wine, while the flavors of herbs, bell pepper, red fruits, and chocolate are associated with Cabernet Sauvignon.  It is possible to spend as little as $12 on these types of wine; however, it is also easy to spend well over $100 on a bottle.

Last, but not least, are the sweets!  Dessert wines are very popular in the gourmet food and wine circles.  There are a few common dessert wines that work well with any sweet treat.  Some of these include: Maison Nicolas Sauternes, Tawny Port Portugal, and Quinta de Roriz Vintage Port Portugal.  These wines can also be found in a large price range, falling anywhere between $15 and $75.

A Meal Fit For A King

The perfect gourmet wine and food pairing can make or break a meal.  If you are preparing to serve a high class meal for your family and friends, a business associates, or simply for your significant other, knowing a few basic food and wine pairings will be sure to impress them — and their stomachs!

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Wine has long been paired with fruit, meat and other fine foods. But pairing with chocolate has a relatively recent, and controversial, history. There are those who insist that the twain should never meet. Nevertheless, there are wines and chocolates that make perfect partners.

Chocolates, except those used in cooking, are sweet. That can make the wine taste more like grape juice. There are two approaches that can enhance rather than undercut the wine.

Combining a sweet chocolate with a dry white is not for everyone. But for the experimental it is a delightful pairing. A dry white, such as a fine German Riesling, can offset any excessive sweetness from a rich, dark Belgian chocolate.

Others will want to take the opposite road. Combining a light, milk chocolate with a heavy claret or port may be overload for some. But for those who don’t want a chocolate’s sugar to overload the wine, you need a wine that will stand up to it with a boldness all its own.

A heavy Spanish Marsala may be just the thing to wash down the aftertaste of a mouth-enveloping chunk of chocolate. But for the more delicate milk chocolates from Switzerland, try a lighter Sherry. If Merlot is your preferred wine of the day, let its sweet, fruity nectar be offset by the tang of a bittersweet chocolate. Too much? Go with semi-sweet chocolate instead.

Pink Zinfandel has a sweeter, more fruity aftertaste. So, if that’s what you’re serving with your meal, when it comes time for dessert, pick a chocolate to match. Small squares of a dark Belgian with raisins can serve the purpose without overloading your guests.

You have a wide range of wines to choose from when serving truffles. Thanks to the mushroom base of truffles, and the delicate chocolate couverature sprinkled with cocoa powder, there are several reds that perfectly compliment this fine confection. You could go for a spicy Syrah or try something more subtle, like a fine Cabernet.

But as we already saw, red isn’t the only option. There are some whites that go well with chocolate. A white chocolate may be served best of all with a native wine such as Gewürztraminer. Because a white chocolate is especially rich and buttery, having no dark cocoa powder ingredients to offset it, take care to stay on the dry side with the wine.

There are those who prefer to stay with more traditional pairings. That’s fine. But where food and drink are concerned, there are no rules set in stone. A little experimentation may show that a truly fine chocolate makes for a great addition to the table at even the best soirées. Enjoy!

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Few agricultural endeavors are as complex as winemaking. And at the end of the process, one gets to enjoy a good glass. Site selection, grape variety, soil preparation, sunlight control, fermentation management, even the type of cork used all play important parts in producing fine wines.

Wine grapes are grown in a pair of latitude bands along the Earth from 30-50 degrees North and 30-45 degrees South of the equator. Within these bounds can be found the famous Bordeaux region as well as the lesser known vineyards of New Zealand, where wine grapes have been grown since the 1800s.

In whatever ‘terroir’ it takes place, many of the same concerns arise. A ‘terroir’ is a group of vineyards (or even vines) from the same region, belonging to a specific appellation and sharing the same type of soil, weather conditions, grapes.

Good wine begins with good grapes and good grapes require the right soil and climate. Paradoxically, the best wines are produced from soil where few other crops would be considered worth planting. Too much nitrogen causes excessive leaf growth, too little produces unwanted amounts of sulfites. Inadequate potassium levels make plants weak in defending against disease and yields grapes low in sugar.

The great Bordeaux wines are made from grapes grown in earth thick with gravel and pebbles, on a base of clay or chalk. The great Burgundies rely on grapes grown in acidic, granite soil atop a base of limestone. Plenty of rocks help ensure good drainage, as well as provide material for the absorption and retention of heat.

Like any agricultural effort, good grape production depends on weather conditions mostly outside the vintner’s control. Plentiful sunshine is needed, but the best grapes grow in climates where the seasonal temperature varies within a 30F (16.7C) degree range. Amounts of rainfall, fog and mist play a part.

Vines need access to consistent but not excessive amounts of water. Too much and the growth of mold, mildew and other diseases becomes unmanageable. A moderate amount causes the growth of deep roots that absorb the needed amount of complex minerals.

Grapes begin to bud around late March and develop fruit throughout summer (in the Northern Hemisphere). During this period, the grower adjusts water levels, chemical composition and amount of leaf growth which exposes the plant to more sun and encourages small but ample grape clusters. Much effort is expended to control pests and disease, until harvest around early October. As with any agricultural product, planting and harvesting vary depending on latitude, climate and factors chosen by individual growers.

Though some vineyards have in recent years begun to use harvesting machines, the majority still hire large crews to pick the grapes by hand. Then, it’s off to the crusher and fermentation vats — still a long way from your table, but given the best beginning possible.

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Acidity: wines contain acids, which vary in concentration.

Appellation: French system regulating authenticity; applies to region where the grapes were grown.

Astringent: high tannin content produces dry, puckering effect.

Balance: relative degree of fruity quality, acidity, tannins, alcohol and other characteristics.

Bouquet: complex of aromas, usually from aging.

Cooked: prunish flavor, usually from excessive heat.

Cooper: a maker of casks or barrels.

Corked: a kind of spoilage, smelling of cork, usually from cracked or seeping cork allowing introduction of air or fungi.

Dry: opposite of sweet.

Fruity: aroma or flavor of apples, grapes, currants, pears, etc.

Green: wine made from unripe grapes, producing tart flavor.

Honeyed: smell or taste reminiscent of honey, characteristic of wines affected by ‘noble rot’ (Botrytis cinerea).

Length: a lingering aftertaste.

Madeirized: oxidized with a brownish color and stale odor. After the island of Madeira where wine is intentionally produced in open air vats.

Noble: a classification of grapes that produce Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling

Nose: aroma. ‘Off-nose’ refers to odors indicating defect.

Nutty: nutlike aroma, such as found in sherry or aged whites.

Oakey: aroma from aging in oaken casks.

Oxidized: spoiled from over-exposure to air.

Sommelier: a specialist in selecting and serving wine.

Sparkling: wine containing carbonation, such as champagne.

Sulphur: an anti-oxidant introduced in some wines in small amounts. Fermentation creates minute amounts naturally.

Sweet: having residual sugar from fermentation, from grape sugar incompletely converted to alcohol.

Vintner: a winemaker.

Viticulture: the art and science of growing wine grapes.

Vitis vinifera: plant species encompassing most traditional European wine grapes.

Woody: having the aroma or taste of aging barrels.

Yeasty: smelling similar to bread. Yeasts are introduced to carry out fermentation and can be incompletely removed.

Ten Major Grape Varieties

(1) Cabernet Sauvignon: grows in a variety of climates, but most closely associated with Bordeaux, France. Produces wines usually high in tannin.

(2) Chardonnay: from Burgundy, France. Classic and popular.

(3) Chenin Blanc: from France’s Loire valley. A white grape, grow in climates too warm for many vinifera types.

(4) Grenache: Spanish grape with raspberry-like flavor and fruity aroma.

(5) Merlot: produces deep colored, high alcohol wines with low tannin. Sometimes chocolaty.

(6) Nebbiolo: from Piedmont, Italy in the northwest, produces Barbaresco and Barolo. High in acidity and tannins.

(7) Pinot Noir: difficult to grow, low in tannin, prone to rot.

(8) Riesling: a traditional German grape from the Mosel region.

(9) Sangiovese: produces herby, spicy Italian wine from Tuscany, Italy.

(10) Syrah/Shiraz: from France’s Rhone valley, but more recently Australia and New Zealand. Spicy, sometimes reminiscent of black pepper. Not to be confused with Petit Sirah, a California grape.

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But whether ancient or modern, many of the same conditions are required and similar techniques used. The chemistry of grapes is eternal.

Wine grapes grow, with few exceptions, only in bands delineated by latitudes 30-50 degrees North and 30-45 degrees South of the equator. Unlike most crops, grapes don’t require fertile soil. The thinness of the soil restricts the quantity of the crop, producing fewer grapes of higher quality.

Paradoxically, soils too rich in nitrogen and other nutrients —highly beneficial for most plants— can produce grapes unsuitable for winemaking. Fine for eating, but lacking desirable quantities of minerals, sugars and acids.

The best wines are produced from soil that would be considered poor quality for other agricultural purposes. The stellar wines from Bordeaux are made from grapes grown in gravelly soil, atop a base of clay or chalk. Fewer grapes are grown, but high in quality. The pebbly earth allows for good drainage — grapevines require access to adequate, but not excessive, water. As the roots reach down further, more complex minerals are absorbed.

Vineyards are most often founded in river valleys, with slopes that provide abundant sunshine. Vines there are most often of the European species vitis vinifera, from which many common wines are made, such as Chardonnay, Cabernet Sauvignon, and Merlot.

Viticulture, the practice of growing grapes for wine, is today one of the most complex agricultural undertakings. A master vintner (today, sometimes called an oenologist), must be an expert in soil chemistry and fermentation, climatology and several other ancient arts and modern sciences.

In addition to categorization by variety, the products of these vines are classified by vinification methods – sparkling, still, fortified, rosé, blush — or by region — Bordeaux, Burgundy and Alsace — and of course by vintage, as well as a dozen other methods.

After the farmer, chemist and manufacturer have had their say, the businessman must take over. In 2002, 595 million gallons of wine were sold in the U.S. alone, representing over $20 billion in consumer spending. France led the pack with 22% of export volume, with Italy a close 20% behind.

The bold artists of wine must possess a sensitive nose and palette and balance dozens of time-sensitive factors such as when to harvest, how long to ferment and age, when to bottle. And that’s before considering modern manufacturing and marketing requirements, not to mention legal restrictions.

An art, a science and a business definitely not for the timid.
 

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Right: Wine map of Washington

The 1960s saw the flowering of a new winemaking region in a very unexpected locale: Washington State, USA. Though near latitudes (46-47 degrees) that encompass two of the great French wine regions, Bordeaux (44.5 degrees) and Burgundy (47 degrees), Washington’s vineyards also experience cold and sometimes rainy falls and winters. Less than ideal conditions for grapes at the end of their ripening season.

But because of their far north latitude, those vineyards benefit from up to two more hours of sunlight per day (17.4 hours) during the growing season than does Northern California. And, fortunately, east of the Cascade mountains rainfall is modest, averaging less than 10 inches per year. Low precipitation and humidity help minimize mildew and diseases ruinous to vines and their fruit.

The climate in Washington’s wine-grape growing sub-regions varies substantially from the mild Puget Sound to the scorching Tri-Cities where summertime temperatures often hover above 100F (23.5C) The former, though, doesn’t enjoy the ‘rain shadow’ effect created by the Cascades and only 1% of the state’s output is achieved there.

The remaining 99% east of the Cascades grows in seven of the state’s eight official appellations, among which are Yakima, Walla Walla and the Columbia Gorge.

First planted in 1825 by French, German and Italian immigrants the region languished for over a century and a half. But commercial production ramped up in the mid-1980s to the point that its production is now second only to California’s, harvesting 116,760 tons on over 30,000 acres. Combined, Washington’s wineries produce 16.5 million gallons per year.

The growers here had to develop new techniques to support the fruit in the near-desert conditions of eastern Washington. And adapt they did, with eye-dropper irrigation which gives the vines just enough water to stay healthy, but not enough to pump up the grapes and dilute their flavor. Fortunately, the Snake, Columbia and Yakima rivers provide ample water through an extensive natural aqueduct system.

Some winters their efforts are challenged when the Columbia Valley’s cold sends vines dormant. The growers respond by planting vines on their own roots rather rootstock, which allows it to produce a crop the following year.

They benefit from nature as well, though. Thanks to geologic developments in the Pasco Basin, large deposits of silt and sandy loam help produce the drainage essential to proper wine grape growing.

All the traditional varietals grow here, including Cabernet Sauvignon, Merlot, Syrah and Sangiovese reds. Whites also cover the bases with Chardonnay, Riesling and Sauvignon Blanc in abundance. The whites in the region yield 30% more tonnage per acre than reds, with Riesling leading the pack at 6.2.

The Merlot produced in the Columbia Valley stands out, thanks to the more 50 degree temperature swing from the 90-degree days to the 40-45 degree nights. Those hot days ensure that grapes ripen slowly without producing excessive sugar, while the cool nights help produce abundant acidity.

Thanks to their creativity and hard work, the industry is now a $2.4 billion powerhouse employing more than 11,000 people at more than 360 wineries, up from a bare 19 in 1981. And it shows no signs of slowing down.

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Midway between Milan and Rome, Tuscany is bordered on the west by the Tyrrhenian Sea and the Apennines mountain range on the east.

First inhabited by the Etruscans, in the Middle Ages and continuing through the Renaissance, Tuscany developed into a center of the Arts and Learning under the control of the Medici clan. And no art was more developed here than that of winemaking. Even before the Etruscans migrated to the area, wild vines grew in abundances around Tuscany’s sun-drenched hills. Those early settlers developed those early grapes into the world-famous Sangiovese and Lambrusco.

Combined with these are the Cabernet Sauvignon, Canaiolo, Ciliegiolo that go to make Montalcino, Scansano, Carmginano, along with the more well-known Chianti. Adding to the variety are plentiful Mammolo, Malvasia, Colorino, Raspirosso, Gamay, Moscatello and others. Not limited to reds, there are the delightful whites of Elba Island, Vermentino, Bolgheri and Val di Nievole.

Tuscany boasts four of Italy’s nine top-rated DOCG (Denominazione di Origine Controllata e Garantita) classified zones. At only one shop in Tuscany the number of available labels has grown from 1,000 a few years ago to over 5,000 today. Small wonder Italy now vies with France for the world leader in wine production.

Produced by vineyards that range from the Castello di Fonterutoli owned by the same family since 1435 to ones founded only a few years ago, Tuscan wines are experiencing an all-time high in quality and popularity.

The importance of quality is nowhere more evident than at Rocca delle Maccie. Organic fertilization, careful pruning and hand harvesting, and the use of oak barriques for aging are just some of the practices instituted at this estate. An active member of a consortium of Chianti Classico growers, they produce one of the best selling wines in Italy.

As another example, the Fassati Nobile di Montepulciano, made from a blend of Prugnolo Gentile (a clone of Sangiovese Grosso), Canaiolo Nero and Mammolo, was praised as far back as the 18th century by Voltaire.

Wines produced here range from the simple Chiantis to the complex super Tuscan reds, with fruity aromas. Beginning with the change in vineyards and viticultural methods of the 1970s the 1996-on vintages have entered world class.

The ’super Tuscans’ became popular as more international style reds began to be produced from Bordeaux-style blends of Cabernet Sauvignon and Merlot along with the Sangiovese. Labeled ‘table wine’ to circumvent counter-productive government regulations, they are now anything but. Among these outstanding new reds are the Brusco dei Barbi, celebrated among connoisseurs.

Not to be outdone by makers of red, the Bolgheri Vermentino is a delightful, fruity white which pairs perfectly with shrimp. And once the province of France only, the Cabreo Chardonnay competes on equal footing.

The Renaissance lives on in Tuscany.

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Right: Wine map of the U.S.

In a state that produces 90% of all US wine, the vineyards of Sonoma and Napa in Northern California are justly famous. But they have no monopoly on quality, the wines from the newer Southern California wineries are an equal match for any of their northern sisters.

Most Southern California wine is produced in one of two areas: the wineries near Santa Barbara or those near San Diego, 100 miles north and south of Los Angeles respectively.

Each area has participated actively in the growth of the California wine industry which now ships over 450 million gallons a year to the US and elsewhere.

SANTA BARBARA

The east-west orientation of the coastal mountains forms valleys that open directly onto the Pacific Ocean. This produces a flow of fog and breezes that produce the conditions for growing world class varietals and wines.

Home to several micro-climates near the Pacific Coast and the Pala Mesa Mountains, the area enjoys moderate temperatures throughout the growing season, with warm days and cool nights. The environment provides favorable conditions for producing grapes with optimal sugar and acid levels.

The fifty mile stretch from Point Conception to Rincon form the longest east-west arrow of shoreline from Alaska down to Cape Horn. Here lie vines that grow on everything from wind-swept hillsides to rolling valleys where summer temperatures often hover around 100F (38C).

The climate allows working the vineyards year round, with pruning and weeding in winter, new planting in springtime, canopy management in summer and harvest in the fall.

The area mirrors to a large extent the Rhône Valley area of France and vintners have responded accordingly. One hillside vineyard resides 1,000 feet above sea level with northern exposure, making it ideal for the Rhône varietals grown here.

There is Chardonnay, Pinot Blanc, Pinot Gris, Sangiovese and Syrah — a cornucopia of European grapes. The wide variety is made possible by the numerous micro-climates of the region with occasional snow on some of the mountains where cool-climate Chardonnay does well and the heat soaking Syrah in others.

And never ones to take the easy path, growers even took on the notoriously difficult Pinot Noir to produce a wine luscious with strawberry and herbal tones.

Twenty-five years ago there were almost no vineyards in the area, but today wine is a $100 million business in the county, which include the Santa Ynez and Santa Maria valleys. These two areas alone grew to 8,000 acres under cultivation in just the twenty years between 1975 and 1995. In the five years following that 8,000 jumped to 18,000. Today there are over 21,000 acres of vineyards, over half of the grapes being shipped to winemakers outside the county.

TEMECULA

The friendly rivalry between Northern and Southern California is mirrored in the wine business. A young upstart, most of the southern vineyards didn’t exist twenty years ago. The first Temecula wines were produced in 1971.

The 1,400-foot Temecula plateau is nestled 22 miles from the Pacific Ocean between peaks of the Coastal Mountain range. The cool afternoon breeze helps keep the smog away and the unique micro-climate also enjoys a higher solar intensity than Napa Valley.

Temecula’s vineyards are irrigated from enormous underground aquifers that feed soils high in decomposed granite, which helps drainage and to keep it free of Phylloxera — an invasive insect that devastated entire European wine regions in centuries past and remains a concern today.

Not far away is the highest vineyard in California, Shadow Mountain, growing Cabernet Sauvignon in the mountains above San Diego at an elevation of 4,400 feet above sea level.

Everything grows here from Chardonnay and white Rhône to Syrah, Grenache, Cabernet and the Italian Nebbiolo harvested as late as November. The result is a wonderfully fresh fruit character without the woodiness common to other California regions.

The roots of Southern California winemaking go back almost 200 years when the padres of Mission San Juan Capistrano produced the first vintages. But today business is better than ever, with 1,800 acres in commercial vineyards, thanks to the partnership of sophisticated oenologists and passionate vintners.

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Right: Wine map of France

In the triangle formed near the Mediterranean coast by Nice in the east, Marseille in the west and Avignon to the northwest, lies the region of Provence.

Provence was the first region in France to turn to winemaking some 2,600 years ago. Today some 500 wineries tend vineyards on 68,000 acres — tiny by comparison to the nearly ten times larger 6.7 million acres of Languedoc-Roussillon.

Here the siliceous and limestone soils cooperate with mild winters and hot summers to grow Grenache and Syrah, as well as Ugni Blanc, Rolle and Clairette, among others.

Long considered a producer of mediocre wine, the region has been experiencing a renaissance on the last few decades. Though regulations have caused many do forgo obtaining the vaunted AOC label (Appellation d’Origine Contrôlée, an administrative designation that regulates wine production), the VDQS (Vin de Qualité Supérieur, a step below AOC) wines are in taste second to none.

A large variety of grapes are used in Provence, but the rosé continues to be a specialty of the region, with 75 percent of the total production of 140 million bottles, forty-five percent of total French rosé output. Made from Carignan, Cinsault, Mourvèdre and others its fruity zest is dry.

The Bandol and Bellet produced here are treasured by connoisseurs of great wine.

Bandol vines grow on the hills between La Ciotat and Toulon, facing the Mediterranean Sea. The vineyards here, first planted by Romans 2,500 years ago, are among the oldest in France. The nearby port of Marseille has served as a staging point for exporting Bandol to India and Brazil for two centuries.

The spicy, red Mourvèdre grown here is the starting point for one of the best full-bodied Provence reds available. But coming from only 2,700 acres and leading to only 5 million bottles it can be difficult to find.

Bellet, just west of Nice, is one of the smallest appellations in France. The mere 80 acres of siliceous and chalky hills on which grow Rolle and Chardonnay are so steep they can only be worked by hand.

But those hands produce 80,000 bottles of some of the best aromatic whites, fresh rosés, and delicate reds available. And the local Braquet forms a red that can age up to 10 years. If you can find them, be sure to pay attention to the honey and banana overtones of the white, especially good with shellfish and Banon cheese.

For a real treat, try to visit the Château Sainte Roseline, under cultivation for seven centuries. On less than 300 acres these master vintners grow 11 varieties of grape including Syrah, Mourvèdre and Cabernet Sauvignon to make red, and include Cinsault and Tibouren for the famous rosé, and Rolle and Sémillon to make whites.

Enjoy!

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One of the great things about pasta is its versatility. Not only is it nutritious and tasty, but it goes with any wine you happen to favor. Still, you’ll want to select a wine that goes with the whole dish.

You should start simple and work your way up as you experiment with a wider variety of dishes and wines.

That means for those simple tomato-based pasta recipes, you can’t go wrong with a nice Chianti or other traditional red. For strongly flavored sauces, the Sangiovese will never clash. If you’re planning a seafood dish, you have a wide variety of whites to choose from: Chardonnay, Sauvignon or Chenin Blanc, for example.

As an intermediate, you might be whipping up a fine tuna spaghetti with tomatoes and capers. Since you’ve got both seafood and tomatoes, what to do? Di Tufo to the rescue. This ancient golden grape grown in volcanic soil has a rich bouquet that will bring out the best of both.

For a slightly more complex recipe, such as a Spaghetti alla Carbonara or a Fettuccine all’Alfredo a fine Viognier is a perfect choice. The rare white is a great complement to those egg or butter based dishes. Or, test a fine Pinot Grigio and see which you prefer. It is, after all, all about personal taste.

When you’re laboring over that fine halibut recipe you just can’t wait to try, spend a few minutes to think about the wine. While you do, consider how pleasant is a Pinot Noir. Earthy but not overpowering, the hints of clove will add the perfect spicy touch to that delicate fish dish.

At the opposite end of the scale, when you have a plain pasta with just a bit of olive oil or tossed into a salad, you can go either way. A simple dry Gewürztraminer white will avoid overpowering the dish. Or you can pick out a slightly more robust Riesling to add flavor to a relatively bland dish.

If you’re mixing up an appetizer, such as anchovies with pistachio nuts, a fine Verdicchio provides a pairing fit for a plutocrat. With its fruity overtones of apricot and tangy spice, it will complement the spicy tang of the fish and the sweet fruit will offset the salty nut.

For a robust roasted lamb dish, stuffed inside some jumbo conchiglie, you could do no better than a Tofanelli Charbono. The smoky hints of this fine varietal will pair nicely with the full flavor of the meat. For a bit more zing, go the full route and pick out a nice Petit Syrah.

Going whole hog, so to speak, and working on that lasagna Bolognese? Bring out that slightly chilled Shiraz and let it warm up a little bit. Spicy and full-bodied, it will stand up and hold its own next to a heavy dish.

But whatever you’re preparing, and whichever wine you consider, remember that in the end what counts is whether you enjoy the results. Experiment!

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Right: Wine map of Italy

One of three main Italian winemaking regions, Piedmont lies at the confluence of the Tanaro and Borbera rivers, 45km (28 mi) southeast of Turin in northwest Italy. Moderately remote in this crowded modern world, it’s braced by the Alps to the north and the Apennines to the south.

Bordered by the French and Swiss Alps, Piedmont is far from the Mediterranean that produces such fine wines. Yet, here the hot summer climate encourages Nebbiolo, a late ripener that ages wonderfully, producing wine high in tannin, with perfect acidity and aromas of rose, mint and licorice. Spicy fruit flavors of cherries with hints of violets show the reason Italy vies with France for the top wine producer in Europe.

The Piedmont region divides into two major areas, Alba in the southwest, home to Barbera, Barbaresco and Dolcetto, and Asti to the southeast.

Piedmont is also home to the traditional Barolo, where skins are soaked for twenty days both during and after fermentation. This helps highlight tannins in the wine that lending it an austere quality in its youth, but also able to evolve over time.

Aging, usually for a minimum of four years, is carried out in traditional old oak barrels, allowing the acidity and tannin to show through more aggressively. The robust red Barolo improves with aging, in a technique that goes back centuries. Nearby Barbera has a beautiful deep color and acidity, but is lighter in tannins.

Barbera should not be confused with the Barbaresco, similar to Barolo only 10 miles distant. The latter are made with 100 percent Nebbiolo and have a slightly lower alcohol content and require less aging.

But youth has come to the area in another way too. Newer winemaking techniques use new oak barrels used to add a hint of vanilla to counter-balance a natural tendency toward tannin and acidity.

Dolcetto, the other major wine of the Alba region has less acid than Barbera, but more tannins and a bit more spice.

Asti, by contrast to these reds, produces excellent, light sparkling whites made from the Moscato, rich in floral and peach aromas. Ironically, the wine named Moscati d’Asti is a non-sparkling version.

All these wines have been perfected over a period of three thousand years, centuries longer than the oldest French wines. Considering Italy’s small size, at three-quarters the area of California, its production of 8 billion bottles per year is even more astounding. Though only seventh in production, Piedmont stands first in quality.

Much of the great red of Piedmont forms an upper price barrier for many, with bottles going for $60 or more. But there are still good Piedmont products to be found for less.

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Right: Wine map of France

The Loire Valley, near Nantes in western France, is one of the most beautiful winemaking areas in Europe. A narrow, but wide region following the Loire river, it meanders from Auvergne and the Massif Central mountains to the Atlantic coast.

Vines producing wine grapes existed here as far back as the Roman invasion into the Loire Valley. Historians assert that as long ago as 380 AD reds were made in the surrounding hills and whites were fermented on the river banks.

The climate varies considerably over this wide region, with mild Atlantic weather winter and summer in the west, and cold winters and warm summers in the interior area.

In contrast to Bordeaux where 75% of the production is red, in the Loire three quarters goes to the creation of whites, with the main grapes being Chenin Blanc and Sauvignon. Most of the remaining quarter of red is produced from Cabernet Franc, with some Gamay and Pinot Noir.

Total production reaches 400 million bottles, the end product of grapes grown in clay-limestone, siliceous and chalky soils. Types range from dry whites to sweet, and rosé to fruity reds.

In the eastern part of the valley, around Pouilly and Sancerre, most of the grapes used for winemaking are Sauvignon Blanc. These go into making the delicious dry, white Pouilly-Fumé. The other bank around Sancerre produces the robust, dry eponymous white.

Further west in the province of Touraine, one finds predominantly Chenin Blanc, which forms the starting point of the fruity Montlouis. Also made here are the glorious red Loire wines, Bourgueil and Chinon, mostly from Cabernet Franc.

And on the right bank of the Loire river, close to Tours don’t miss out on a lovely dry Vouvray. The product of Chenin Blanc grown in clay infested limestone and chalk, 13 million bottles are produced in the area on almost 5,000 acres.

Touraine’s neighbor to the west, Anjou-Saumur, also produces a delectable white from Chenin Blanc, famed for its smooth quality. Winemakers cluster around Angers as they have since the 6th century. Famous for the Rosé d’Anjou, it’s reported to have been enjoyed by King Henry II of England. But the commoner can also enjoy the oak aged whites. With fifty-five million bottles produced from land covering 22,000 acres, there’s no fear of running out.

Coteaux du Layon is the widest wine area of the Anjou region lying along the Layon river where the vines are protected by the hills. Best known for a sweet wine purported to be from a recipe 15 centuries old. Harvest here is late, where the growers leave the grapes on the vines until they begin to over-ripen. Nearly 7 million bottles are produced from 4,450 acres.

Last, but certainly far from least, we finish our tour with the well-known Muscadet, which sits at the far west of the Loire Valley. Here is produced a pale white, lovely in its dry, astringent taste. Best drunk when fresh and young, by connoisseurs of any age. From its 31,000 acres of granite soil rises vines which produce grapes that fill nearly 100 million bottles, so take your time.

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Languedoc-Roussillon, the largest wine producing region in the world, lies on the border of the Mediterranean sea, between the Rhone delta and Spain.

Fifty thousand vine growers (out of a population of 2.4 million) spread over an area of 27,400 square kilometers (10,500 square miles) swelter in the intense summers for the sake of producing over 2 billion bottles of wine.

The mild winters and hot summers cooperate with diverse soil types ranging from limestone and sandstone to granite pebbles to host Carignan, Grenache, Merlot and other reds. Not to be left behind the Roussane, Viognier, Chardonnay and other whites add to provide ample work for the 400 cooperatives and 2,800 private wineries in a region from Muscat in the east to Banyuls in the southwest.

Originally the work of Greeks who began cultivation around the 6th century BC, after the Roman conquest viticulture developed quickly, then continued under the Visigoths in the 5th century. As the monasteries of the 9th century grew, so did the hillside vineyards, where the valleys were reserved for grains. The 19th century saw the plains conversion to vineyards as well. Today, viticulture is concentrated in the plains of Aude, Herault and Gard. These three regions produce nearly one-half of France’s total grape output.

For many years, the area saw the production of a great many mediocre wines, but a renaissance of sorts in the last few decades has led to the resurgence of extraordinary Syrah. Opaque, purple-colored, with aromas of sweet blackberry spiced by black pepper and cassis.

Over the past 10 years the Vin de Pays d’Oc has also been helping to improve the area’s reputation, with its unique regional characteristics, such as the earthy Minervois and Corbières.

Unlike other winegrowing regions, where individual Châteaux dominate, most here are produced by cooperatives that purchase grapes from local growers. These include the delicious Vin Doux Naturel made from Muscat or Grenache. The process involves adding grape spirit which halts fermentation, preserving sweetness and raising alcohol levels to 15-16 percent. The Muscat de Frontignan or Banyuls make for delightful dessert wines that can compete with a Port for aging potential.

Whites too have been making a comeback with the Chardonnay and the Marsanne grown in Argelier, 30km (18.6 mi) west of Beziers. Here the grapes grown in chalky soil are harvested early, then allowed only a few hours skin contact prior to pressing. The result is a fresh, dry white with aromas of apple and oak.

For those who cannot be torn from red, there’s the spicy and full-bodied Corbières made from Grenache and Carignan grown in limestone, marl and sandstone. With over 70 million bottles capable of aging 3-7 years there’s little danger of running out.

Moving from the hills of Corbières to the Pyrenees one lands in Roussillon, the sunniest region of France. More similar to Spain than other areas, the Carignan dominates to produce reds that are spicy and medium body, with hints of licorice.

Look for new developments from this large and ancient area of French winemaking.
 

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The Rhone Valley, looks very much like a miniature Italy as it stretches 200km (125 mi) from south of Lyon to just south of Avignon. Along this course the climate varies from the Rhone’s cold winters and warm summers to the classic Mediterranean where winters are mild and summers hot.

The relatively more constant sun combines with granitic soil in the north, limestone in the south to produce Grenache, Syrah and Carignan used in red wines, and Clairette, Ugni Blanc and Grenache Blanc for whites.

The Grenache dominates with 55 percent of the total red-making grape, the Clairette making up 35 percent of white. Combined 8-10 thousand winemakers, spread over an enormous 170,000 acres, produce 450 million bottles, 75 percent of which is devoted to the northern full-bodied of Co´te Ro´tie and the southern fruity reds of Chauteauneuf du Pape.

One village in particular, Chartreuse de Valbonne, enjoys a very different climate from that of the surrounding Mediterranean. Enfolded by forest atop horseshoe-shaped hills, there are numberless terraces composed of stony chalk and limestone. Some barrels of the area date back to the 13th century. Here are made plump Grenache Noir, spicy Syrah and Viognier Plump with aromas of violet and acacia honey.

Considered among the best of the Co´tes du Rho´ne villages are the distinctive Cairanne and Rasteau. Rasteau’s tannic Domaine du Trapadis will be preferred by those seeking a more zesty wine, while Cairanne’s softer Domaine Catherine Le Goeuil “made with techniques handed down from the Middle Ages” is appreciated by the easy-going.

From the 11,000 acres of the Co´tes du Rho´ne villages clay and stony limestone earth rise Grenache and Syrah grapes that produce 19 million bottles of medium body fruity reds.

The history of Gigondas wine traces back to the Romans, where good advantage is taken of the Mediterranean weather and the red clay soil to produce an aromatic alternative to the more expensive Chauteauneuf du Pape. On 3,000 acres vintners produce the Grenache, Syrah and Mourvaudre that go to make 5.5 million bottles.

For those whose tongue needs a little shock of pleasure seek out the Vignobles Darriaud’s Grenache Syrah, a full-bodied red with earthy and plummy aromas. Chocolate tones combine with a peppery finish, especially after aging for 3-5 years.

Best for last, the slope of Chauteauneuf du Pape, lying between Orange and Avignon, was once the summer home of many Popes. The wine is thick, powerful and a richly colored red made from Grenache, Syrah, Clairette and ten other varieties. On these 7,600 acres of quartz and sandy red clay grow the vines that produce 13 million bottles that can age up to 20 years with aromas of red fruits, cinnamon and vanilla.

But, who among us could wait that long?

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Chianti — the name says ‘wine’.  A mere 300 square km (115 square mi), in the center of Tuscany between Siena and Florence, Chianti overlooks the Elsa Valley. Hilly, the terrain varies from green forests to stony meadowland. The rows of wine grape vines share the land with olive groves and the occasional oak tree.

The Phoenicians introduced winemaking to the area and it became known as ‘Oenotria’, the ‘land of wine’. The sun and mountain air attracted Greeks, Etruscans and Romans who in their turns introduced new vine species and growing techniques. Italy during the decades after the turn of the millennium was known for having the largest harvests and the finest vintages in the Mediterranean.

But beginning in the 18th century, the perceived quality of Chianti wines dipped to a low. In the 1880s, phylloxera —an insect that feeds on the roots and leaves of vines— destroyed many of Europe’s vineyards. But, the vintners of Italy struggled heroically to recover from the loss of indigenous varieties.

In 1968, land in Chianti was, as the saying goes, ‘dirt cheap’. The situation has come full circle. Visionaries took advantage of the low land values and have rebuilt the vineyards and the wine into product that rivals the best in the world.

The Continental climate in Chianti favors grape production with stable, consistent, moderate weather. The stony and dry soil infused with limestone rock provides ample light and warmth to the vines. Irrigation is allowed only in emergencies so vines naturally delve deep to acquire water and nutrients.

The eight sub-regions, Chianti Classico, Colli Arentini, Colli Fiorentini, Colli Senesi, Colli Pisane, Montalbano, Rufina and Montispertoli, all have their own distinctive techniques and products. Like the French AOC (Appellation d’Origine Contrôllée) designation, Italy has its own classification methods for ensuring quality product: DOCG (Denominazione di Origine Controllata e Garantita) which specifies requirements for growing and winemaking.

Today, Italy grows more than 100 official varieties of vitis vinifera, the vine species that forms the starting point of 99 percent of the world’s wines. The noble reds of Chianti have become known throughout Europe as fine wines, of which there’s no better expression than the Classico.

Out of a total of 10,000 hectares (~24,700 acres), two-thirds are registered for the production DOCG Chianti Classico, produced by using at least 80 percent of Sangiovese.

Varieties other than the Classico include Sangiovese blended with Canaiolo (up to 20 percent) and Colorino. For whites, a Trebbiano or Malvasia are used. Yields are limited by law to nine tons/hectare in an effort to keep quality high.

There are no legal requirements, though, dictating aging in oak, but many vintners prefer it for their Riserva wines with 12% alcohol content by volume.

The Chianti red is a deep ruby, which tends to pomegranate when aged. The flavor is dry, slightly tannic, with an intense aroma, sometimes hinting of violet.

As Italian vintners, in traditional style, continue to work around restrictive regulations, the Chianti’s world reputation increases apace.

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Champagne is not just a sparkling wine, but the region from which the famous drink derives its name. The climate of the area is cooler than that of the southern French vineyards, making for a shorter growing season.

Almost a hundred miles (144km) northeast of Paris near the Belgian border, it’s usually divided into three parts — the Côte des Blancs, the Vallée de la Marne and Montagne de Reims, though there are other zones.

Of the region’s 75,000 acres of vineyards, the largest portion and the greatest vineyards are planted in the département of the Marne.

The vines there sit comfortably in chalky soils, providing excellent natural moisture regulation with good drainage. The chalk reflects ample sunshine and heat upward to the grape and within to the roots. The thin layer of arable topsoil receives the needed addition of fertilizer by the regions world-class vintners, some of whom only work the land part-time.

The annual temperature hovers slightly above the minimum required to ripen grapes (50°F/10°C), where the best vineyards reside high enough to be clear of frost (above 90m/295ft), but low enough (below 210m/689ft) to be sheltered from extreme heat.

One premium example is the vineyards of Montagne de Reims, a forested plateau south of Reims. Blessed with a deep bed of crustaceous chalk beneath a thin layer of topsoil, the highly ranked Grand and Premier Cru are found in these two areas, where grows primarily Pinot Noir.

Among the northernmost vineyards, the unique micro-climate in Montagne is well suited for producing this variety, which goes into producing some of the world’s best champagne.

Along both banks of the River Marne lies the Vallée de la Marne, with predominantly south-facing, lower-lying vineyards, which produces largely Pinot Meunier. And just over 13 miles (21km) south of Epernay juts a ridge in Côte des Blancs where the chalk subsoil yields a glorious Chardonnay.

A newcomer to Champagne is Côte de Sézanne. Planted in the 1960’s almost exclusively with Chardonnay, its southern location allows the grapes to ripen better than many of the other zones.

In Champagne’s most southerly zone, we reach The Aube located about 70 miles (112km) south of Epernay, where the climate experiences greater temperature extremes. Less well-known, much of its output adds to numerous blends of the major champagne houses.

The theory of producing a great champagne is to blend together the best qualities from each of the best grapes grown in all these areas. The large houses store millions of gallons of wine from various vineyards for blending purposes. The blends are produced primarily from three varieties.

Pinot Meunier remains the dominant variety in Champagne, where it’s exclusively grown (on nearly 40% of the total acreage) and makes up the base for all but the most exclusive champagnes. Pinot Noir comes in a close second at about 35% of the total acreage. It provides much of the longevity of champagne. Chardonnay accounts for the remaining 25% and adds lightness.

Rightly acclaimed as one of the most important historical regions, Champagne’s quality remains undiminished in the modern world as well.

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Most of Canada’s winemaking is associated with British Columbia, and justly so. In the last 20 years the wines of British Columbia have become world-class competitors. But wine is almost made in all of Canada’s provinces, often under much more difficult conditions. And many of these small family businesses are beginning to produce award winning vintages.

Canada extends 7,800km (4,875mi) from the Pacific to the Atlantic Ocean, from Newfoundland to Vancouver Island off the west coast of British Columbia.

But despite the country’s reputation for northern latitudes and cold winters, some parts actually lie further south than the famous Burgundy region of France. The Ontario region, for example lies between the 41st and 52nd latitudes, putting them at the parallel as Bordeaux, France and California’s Napa Valley.

The enormous land mass, oceans and numerous fresh water lakes and tall mountains give Canada a wide variety of micro-climates that the growers take good advantage of in producing wine grapes. Most grown are some variety of vinifera, long thought not to thrive so far north. Thanks to old traditions combined with modern science, they do well even in Quebec.

One of the newest wineries is the Bosc family’s Chateau des Charmes, founded in 1978 in the Niagara Peninsula where the temperate climate provides up to 190 frost free growing days per year.

Ideally located on the south of Lake Ontario at 44 degrees latitude, this enormous Chateau is headquarters to vineyards that produce an excellent Chardonnay, barrel fermented and aged in French oak barrels. The result is a full-bodied buttery wine with flavors of tropical fruit and melon that pairs well with poultry or pasta.

The Cabernet Sauvignon is another favorite with a deep ruby color and the bouquet of cassis and bell pepper. Full-bodied and an excellent match for prime rib, it can age for 5-10 years.

Elsewhere in Niagara is Coyote’s Run which opened its doors in May, 2004. In heavy limestone clay and taking advantage of the warm breezes off the water, the 3C (5.4F) higher average temperature here allows the harvest to occur 1-2 weeks earlier than most other vineyards in the area.

The dark brown clay common to the area produces a grape distinctly different from that of the more fruity and perfumed from the red clay. Look for this small entrepreneur to grow in the coming years.

Even Montreal is home to some of Quebec’s wineries, located on the western section of the glacial plain. Here a medium-body red is produced from a blend of Cabernet Severnyi, Frontenac and Landot. Full of ripe black fruit flavors with hints of oak, licorice and vanilla, it is aged in American oak.

Not to be ignored, tiny Prince Edward Island even gets into the act where the harsh climate requires that some grape varieties be grown only in greenhouses. Seyval Blanc, Marechal, Ortega and others produce a nicely acid balanced Rossignol wine.

Nova Scotia too hosts 22 grape growers where French hybrids Maréchal Foch, Baco Noir, and DeChaunac are grown, though icewine remains the specialty.

There are many others: Alberta. Sunshine ranges from 1,900 hours in the north to 2,300 hours in the south where the Rockies produce warm, dry Chinook winds. One Chinook raised the temperature from -19C (-2.2F) to 3.3C (38F) in a single hour. Saskatchewan in the heart of North America, bordered on the south by Montana and North Dakota. Manitoba, once a flood plain, now seeing cold winters and sunny summers averaging 25C (77F).

All these and more give evidence of Canada’s unquenchable desire to grow the winemaking business into one which will rightfully take its place on the world stage.

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Nowhere in France is the terroir concept —a group of vineyards (or vines) from the same region that share similar soil and climate— more dearly held than Burgundy.

Located in central east France, the region’s 1.6 million inhabitants endure cold Continental winters, but enjoy warm summers.

A region covering 31,500 square kilometers (over 12,000 square miles), Burgundy (Bourgogne) is rich in world and winemaking history. In this 360 km (225 mi) strip stretching 100km (60 mi) south of Paris, down from south of Dijon to north of Rhoône, can be found 99 different wine appellations.

Here over 180 million bottles of some of the world’s finest wines are made —  from the full-bodied reds Pommard and Corton to the medium Beaune — to the world class whites, the dry Chablis or Chassagne Montrachet.

As a consequence of the French revolution, the monastaries’ vineyards were confiscated, resulting in fragmentation into the system of small plots that prevails to this day.

Six hundred of the vineyards there merit the appellation ‘Premier Cru’, which designates the finest quality wine. Only 33 can boast the even more exclusive ‘Grand Cru’ label, among them the supreme Montrachet, Chambertin and Clos Vougeot.

Burgundy reds, from the pinot noir grape, pair superlatively with Boeuf Bourguignon or pheasant, while a Chablis or other white is delightful with everything from shrimp to goat cheese.

The Chablis, derived from the famous village of the same name, makes a brisk dry, white, with refreshing acidity. The Chardonnay grapes here grow in limestone rich with fossil remains.

The world famous Beaujolais, with its fruity flavor from the Gamay grape grown in granitic limestone, can accompany lamb or grilled chicken.

In Volnay, the delicious eponymous red has been made for eight centuries. On a sliver less than 600 acres are grown Pinot Noir that produce 1.3 million bottles of this elegant wine with its aroma of raspberry and violets.

For the lover of the finest whites, turn to nearby Meursault with it’s Premier Cru label. Chardonnay, grown on just over 1,000 acres of limestone and marl, form the basis for 2.5 million bottles of a dry white that can be aged from 3 to 15 years. With its aroma of almond and apples, pair with a fish in white sauce.

But the ‘pièce de resistance’ is the red Pommard, with its tannic, robust flavor, making a comeback after some decades of decline. Here 1.8 million bottles, with aromas of black cherry and black currant, are produced from a mere 780 acres of Pinot Noir grown in limestone and red clay. Excellent for aging from 5 to 15 years, it pairs well with game venison or roast red meat, with a side of Livarot cheese.

Whatever your preference, you can never go wrong with a Burgundy.

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Bordeaux. The word itself says ‘wine’ to millions around the world. Many historians of the subject assure us that wine has been produced in Bordeaux since the first century AD. And given the known ability for the great Bordeaux to age gracefully, one can believe it.

Located in the south west of France around the city of Bordeaux, near the Atlantic coast, the region covers 10,725 square kilometers, containing 284,000 acres of vineyards. It is home to thousands of Châteaux, the vineyard and other facilities for winemaking.

Winters are short and the climate temperate with hot summers, long falls and high humidity thanks to its location near the estuary of three rivers the Gironde, Garonne and Dordogne.

The vineyards cover five distinct regions and 57 appellations. In France, the Appellation d’Origine Contrôlée (AOC), refers to a specifically defined and regulated region, which controls how wines may be produced, labeled and sold.

In the Medoc region, a 50-mile strip between the Atlantic ocean and the Gironde estuary, vines grow on gravelly plateaus, called croupes, which sit atop heavy clay and limestone. Cabernet Sauvignon finds a home here. Some wines originating here contain as much as 40 percent Merlot. Its 10,500 acres produces on the order of 36 million bottles annually from 400 vineyards.

The Graves region gets its name from the pebbles in the soil, excellent for drainage and very healthy for the vines. It covers 12,844 acres west of the Garonne River and produces a stellar garnet-colored red, with slightly more Merlot than Cabernet. The whites produced there are dry, heavy on Semillon with a moderate amount of Sauvignon Blanc.

The best wines of the region are distinguished by the name Pessac-Leognan, north of the Graves, with other Châteaux sometimes referred to as crus bourgeois.
 
South of Graves lies the Sauternes (and the subset Barsac) region with a warmer, drier climate and limestone rich soil. The whites labeled Sauternes produced from Semillon are sweet, a quality derived from the infiltration of a fungus called Botrytis cinerea.

Famous for the sweet, dessert wines such as Yquem, Raymond-Lafon and Rieussec, over 4.5 million bottles are produced on 4,500 acres.

Saint-Emillon, the oldest area in Bordeaux, lies east of the Gironde, where the grapes are largely Merlot. The soil type ranges from limestone gravel to sandy, both providing excellent drainage. The 13,000 acres concentrate primarily on high-quality reds, to the tune of 36 million bottles. That soil, and loving production of its superior grapes produces the most robust, fast maturing reds.

Lastly, is Pomeral with a mere 1,900 acres producing scarce but superior reds from sandy soil atop a clay substrate infiltrated with iron. The vineyards grow Merlot and a type of Cabernet Franc called bouchet. Among other excellent products, here is produced the Château Pétrus, with 95% Merlot.

Many Bordeaux reds have an aging potential of 5-15 years, with some reaching to 20-50 years. But you will find a challenge to wait that long for one of these excellent wines!
 

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Viticulture, the process of growing wine grapes, has been raised from ancient art to a complex combination of science and art. Add in all the other special knowledge and skills required to produce the end product —bottled wine— and you have a Herculean (or is that Dionysian?) task.

Vintners, makers of wine, have to consider site, season, soil and a host of other factors in order to deliver fine wine to the consumer’s table.

Dark soils absorb heat more efficiently and rocky soils allow better drainage and provide stones that also help retain heat. Relative concentrations of nitrogen and other elements play an essential part. Topography (the contours of land) partly determine the usable amounts of sunlight and shade, while climate encompasses temperature range, total sunlight available, annual rainfall, wind and so forth.

Which grapes are selected to be grown depend on the terroir. A ‘terroir’ is a group of vineyards (or even vines) from the same region that share similar soil type, weather conditions and other attributes. Planting time varies from late March to early April, with harvest ranging from late September to early October, depending on location, species and individual judgment.

Once harvested, usually by hand, the grapes are off to the crusher to be turned into must – skin, meat, and juice created in large vats containing a perforated, rotating drum. The holes allow juice and skins to pass through, but filter out stems.

Red-grape must is then sent to fermentation tanks, while white goes first to a wine press. The press is a large, usually stainless-steel cylindrical tank with an inflatable rubber bladder inside. The bladder is used to squeeze the skins against the tank walls to separate them from the juice. The result is sent to another fermentation tank.

Airtight fermentation tanks, holding anywhere from 1,500-3,000 gallons are cooled to around 40F (4C) and the vintner adds sugar and yeast to initiate the process. The yeast interacts with the glucose in the must through diffusion and a process called glycolysis occurs which produces other sugars and alcohol. This takes roughly 2-4 weeks, during which the vintner samples and measures the mixture.

Once fermentation is complete, red wines are sent to a press to filter the skins from what is now wine, then filtered again to remove the yeast. Some reds undergo a second, malolactic, fermentation process. White wines, by contrast, are allowed to settle, after which the yeast is filtered out.

With the yeast removed, the wines are stored in stainless steel tanks or oak barrels for anywhere between three months and three years.

After sufficient aging, where ’sufficient’ is determined by individual judgment based on repeated taste and other tests, the wine is pumped from the tanks to a bottling machine. Most vineyards now have a highly automated bottling process, though even there labeling, foil addition, and stacking is often still done by hand.

Despite the many modern improvements to the winemaking process, most growers and winemakers still take a personal and passionate interest in selecting and tending vines, creating delicious varieties, and judging whether product meets their high standards. It’s easy to taste the results.

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