Wines

WINES
According to the wine and spirit association of Great Britain, wine is defined as an
alcoholic beverage obtained from the juice of freshly gathered grapes, the fermentation
of which has been carried out in the district of origin, as per the local traditions and
customs. As per the definition, wine cannot be made from fruits other than grapes. Such
wines which are made from fruits other than grapes are called as country wines in
England. Similarly from the definition, it can be understood that wines made from
canned grapes, tinned grapes or grape pulp cannot be called as wines as well. Such
wines in England are called as British wines or British style wines. English wines
refer to the wines made from the grapes grown in England only.
The plant, which bears the grape is called a Vine. The vines are a group of creepers,
which belong to a family called Vitacea or Ampelidaceae. The family has ten genera.
One of the genus is called as Vitis. The genus vitis has a subgenus known as Euvites.
The subgenus Euvites has 60 species. One of these species is Vinifera. The plant Vitis
vinifera produces grapes, which are used for the production of wines which are of the
best quality in the world. The species vinifera produces some 5000 different varieties of
wine. The other species whose grapes can be used for the production of wines are Vitis
labrusca, Vitis ruperstris, Vitis riparian and Vitis rotundifolia. These species are
generally seen in the North American continent and are used for grafting with the Vitis
vinifera species as resistance against a bug called as Phylloxera Vastatrix. In 1870, the
vinifera species was saved by using the labrusca species as a graft.
Unfermented grape juice is called as “must” and fermented grape juice is called as
Wine.
The entire discussion of wines will be done under three heads:
1. Viniculture 2. Vinification 3. Clarification
VINICULTURE:

Areas Of Growth:
Grows best in the Temperate Zone. In Northern Hemisphere 30-50deg latitude and in
Southern Hemisphere 30-40deg latitude. In India it grows the best in Nashik,
Narayangaon, Hyderabad. There are around 25 million acres of vineyard world wide i.e.
10 million hectares (1 hectare = 2.475 acres). The total wine harvest of the world is
enough to cater to each and every inhabitant of the world with 8 bottles of wine a year.
Soil:
It is generally acknowledged that the grapes grown in the poorest kind of soil which is
even difficult to till, produce the better quality of wine than grapes grown in richer soil,
although a rich soil will produce grapes in more quantity, but the best composition of
soil is considered to be combination of chalk or limestone, slate, gravel (coarse sand)
and Schist (crumbly form of granite).
Contribution Of Soil:
1. It contributes to the quality of grapes through the mineral content of the soil.
2. Aeration: The soil is very loose. Hence it facilitates the breathing of the vine
roots.
3. Affords good drainage: The porous nature of the soil allows the water to go down
easily.
4. Distribution of heat: It holds the heat during the day time and gives out during
the night to maintain an uniformity of temperature, between the day and
night. Heat is very important for the conversion of acid into sugar. Near
the river, the water surface reflects the heat of the sun on the grapes
thereby converting more and more acid into sugar. On the mountain
slopes, direct heat is available and the water flows down. In Europe the
vineyards are never irrigated. Rain is the only source of supply of
water. The minimum distance between two vines should be three feet
and the minimum distance between two rows of vines is also three feet.
This is done to ensure that no vine should cast its shadow on any other
vine.
Temperature:
An annual average temperature of 10deg C is considered ideal, but when grapes are
maturing 25deg C is considered ideal. But the most ideal temp for growth of vine
is 25-28deg C. 60-80% of humidity is considered to be the best.
Harvest:
The crucial month of September and October is best benefited by an Indian Type of
summer. The most ideal combination of sunshine to rainfall for a good growth of
vine is 178mm in a year and 1300 hrs of sunshine. This is the perfect combination.
Grapes are not grown by seeds as there is no continuity of genes. Hence grafting is
done to get the same quality of grapes and hence the same quality of wine. The life

span of a vineyard is 30yrs. The graft spends 14 months in a nursery before being
planted in the vineyard. Vine takes around one year to bear , but the plant is not
allowed to bear grapes for 4 years, to make the plant more healthy and strong.
WINE MAKERS CALENDAR:
January- Pruning starts on St. Vincent’s day (22nd of Jan) when the vine survives
temp upto -15 to -18deg C.
February- Finish pruning. Take cuttings for grafting and keep them in sand indoor
(nursery) to be used in the next year. Prepare machinery and order for copper
sulphate.
March- The vineyard tends to merge from dormancy. The sap begins to rise and
brown sheaths tend to fall off. The first working of soil is done to uncover the vine
roots
April- Keep the vineyards clean, burn the pruning. Plant one year old graft in the
vineyard. Frost & hail are harmful to the vine. Buds may appear, 4 to 5 leaves may
also appear.
May- The frost danger is at its height. Lighted stoves may have to be kept in
between the vines. Second working of the soil is done to kill the weeds. Spray
against odium and mildew.
June- The vine begins to flower in the beginning of June. The temp rises to around
18-20deg C. The weather is critical. The warmer it is the better. After flowering, trim
the shoots. Tie the best shoots to wires. Continue to spray against odium and mildew.
July- Spray the wines with Bordeaux mixture ( Copper sulphate and slaked
lime). Cut off the unnecessary shoots for maximum energy for the fruits.
August- Keep the vineyards clean. Black grapes change their colour in August.
Prepare for harvest.
September- Keep the vineyards clean and the vines trimmed. Pray for sunshine. The
grapes ripen. Harvest starts towards the third week of September.
October- The harvest continues for 2 weeks. After the harvest gets over, spray
manure and fertilizers in the vineyards. Deep ploughing is done for fresh plantations.
November- Cut off the long shoots and collect them for fuel. Plough the soil and
bring back the soil to cover the vine roots as protection against the frost.

December- Soil washed down the slope is brought back and redistributed. Pruning
may start from 15th of December.
VINIFICATION:
This is the actual making of wine. The different stages involved in the production of
wine are as follows:
Harvesting:
After the grapes have undergone all the viniculture processes, they are ready to be
harvested in early autumn. The grapes are cut by a special type of scissors called
“Secateur”. The harvesting period depends upon certain factors like the percentage
of acidity and sugar in the grapes. The amount of sugar content in the grapes is
measured by a hand held “Refractometer” which comprises two prisms which holds
a drop of grape juice in between. The light passing through the refractometer bends
at an angle due to the sugar content of the juice. The angle is measured by a scale.
The sugar content of the juice is known as “must weight”.
Grading and Weighing:
After the grapes are harvested, they are taken to the winery where they are graded as
per specification and weighed. In California a rectangular container having wheels is
used to transfer the grapes to the winery. This container is called “Gondola”. The
grapes have to be transferred to the winery as soon as possible to avoid oxidation and
breaking up of the grapes in the container. In the winery the rotten and unnecessary
grapes are separated from the good ones. This process is known as Epluchange.
Destalking:
This process is known as egrappoir and the machine used is known as ‘egrappoir
fuloir’. Destalking is necessary if white wine is made, but no destalking is necessary
if red wine is made.
· Blanc de Blanc: white wine made from white grapes.
· Blanc de Noir: white wine made from black grapes.
Crushing: The crushing can be both manual and mechanical. In manual crushing,
people crush the grapes by their feet. In Spain a specially studded boot is used for
crushing the grapes. The boot is known as Zapatos di Pisar. The studs are made in
such a manner that it prevents the seeds from getting crushed. Although the manual
method of crushing has been taken over by the mechanical method of crushing, in
Spain and Portugal, the manual method of crushing is still in use, to certain extent.
Mechanical method of crushing may be of the following types:
· Cylindrical or Horizontal Press -
DIAGRAM

The system comprises a cylinder which has two inner plates on both sides,
connected to each other by a steel chain. The grapes are emptied into the cylinder.
When the switch is put on, the cylinder rotates at a very high speed. The chains hit
the grapes, as a result of which, the grapes get cracked and the juice that flows out is
known as run juice. The wine that is made out of this juice is known as free run
wine or Vin de goutte. The left over grapes are called as manta. Finally the two
plates start moving towards each other and crush the manta.
Note - the vin de goutte or the free run wine does not have a good keeping quality as
there is not much of tannin in the de goutte.
Hydraulic or Vertical press -
DIAGRAM
The system comprises of a vertical cylinder which is attached to a hydraulic press.
The grapes are put in the cylinder and the press is moved. Generally the residue of
the cylindrical horizontal press and other grapes are used to be crushed by this
method. The leftover skins and seeds in the vertical press after the grapes are crushed
are called as Pomace. In France, the pomace is used to make cheap quality brandy
called as pomace brandy. In France, it is called as Marc. In Italy, it is known as
Grappa.
· Pneumatic Press-
This system comprises of a round wooden container which has got a bladder
or balloon type of arrangement inside. Grapes are put into the container and
air is filled into the bladder. The bladder swells, crushing the grapes against
the sides of the container.
DIAGRAM

The yield in this process is maximum but the process is very slow and hence
it is not normally used. This process originated in Germany.
· Dragnet-
DIAGRAM
This system comprises of a sieve or a net type of thing which has an arm run
attached to it. The grapes are put on the net and the arm run is moved on them.
The grapes are crushed and the must is collected in a trough. This is a very
useful method for making white wines as it does not allow the contact of the
skin with the must.
· Vatting-
DIAGRAM
After all the must is taken out, it is transferred to the vats, where they are
fermented. The vats, once upon a time used to be made from wood; but now a days
stainless steel vats; concentrate vats; and glass lined containers are used. The wooden
vats are soaked in water to seal the pores.
Chaptalization:
Should the must show insufficient alcohol potential, cane sugar is added to the must,
to improve the alcohol potential of the must. The process of addition of cane sugar to
the must, to improve the alcohol potential is called as Chaptalization. This process
was started by Dr. Jean Antione Chaptal de Chanteloup (1756-1832). He was
minister for internal affair and agriculture, and also the president of the Academy of
Sciences under Napoleon 1. In Germany chaptalization is legal and is known as
Verbesserung.
Fermentation:
Fermentation is the action of the yeast on the sugar, to convert it into alcohol and
carbon dioxide. The most ideal temp.for the fermentation of red wine is around
29.4deg C and for the fermentation of white wine is 15-18deg C. At this stage
sulphur dioxide mixture is sprinkled on the surface of the fermenting wines to kill

the micro organisms and keep the oxygen away. The amount of sulphur dioxide
which is added should be 10g for every 100ltrs of must.
Maceration:
This is a part of the fermentation. In case of red wine, the skin is allowed to remain
in contact with the must till the fermentation gets over. In case of rose wine, the skin
is allowed to remain in contact with the must for around 24hrs. In case of white
wine, the skin is separated from the must as soon as possible. Normal period of
fermentation is around 2 to 4 weeks. But in hot climate, the fermentation goes on for
several weeks.
Bloom:
The bloom comprises of 1,00,000 wine yeast, 1,00,00,000 wild yeast and other micro
organisms. The wine yeast is Saccharomyces ellipsoidius. It spends the winter in
the intestine of animals. In spring, it gets disseminated to alight and settle on the
flowers and plants. It’s only in the summer that it goes on to settle on the skins of the
grapes. The size of the bloom is 1/5000 th of an inch, but in favourable conditions, it
can break something like 10,000 sugar molecules per second.
Cultured Yeast:
These are thoroughbred stains of natural yeast which are cultured in the lab. Cultured
yeast is used because they are more reliable and can withstand hard alcoholic
strength. The yeast gets inactivated after 36deg C and below -3deg C. The yeast
enzymes gets destroyed after 65deg C. The higher the temp. during the fermentation,
the more is the retention of freshness and flavour.
Attemperators:
These are pipes entering into the vats in zigzag motion and coming out, which carry
cold water in them continuously and help in maintaining the temp. below 36deg C.
These pipes are called as attemperators. They are used only in case of wooden vats.
In case of stainless steel tanks, the tanks are sprinkled with cold water to maintain
the temperature. The fermentation stops for 3 reasons.
1) Temp. increases or decreases.
2) The alcoholic percentage increases or decreases.
3) Addition of Sulphur Dioxide.
CARE OF WINES:
After the fermentation gets over, the wine is made gut they have to be aged. Before
being bottled for consumption Red wines are generally aged in the wooden casks
where as the white wines are aged in the stainless steel tanks. The oak casks
contain tannin in them. The tannin and other extractable materials present in the oak
casks gives required complexity and characteristics to the red wine where as the

white wines are required to retain their freshness and hence aged in stainless steel
tanks. The casks are always kept on their side. There is a hole in the cask through
which wine is poured into the cask. This hole is known as “bung hole”. The bung
hole is stoppered by a bung. The cask is then transferred to a Chai. When the casks
are filled, they are filled to the top and no gap or space is allowed to be kept
between the wine level and the top of the cask. If any space remains between the
wine level and top of the cask, the space is called as Ullage.
DIAGRAM
Chai-
The chai is an above the ground arrangement for ageing and maturing of wine. Chai
is a warehouse where the casks are stored. The person incharge of the chai is called
the “Maitre de Chai”. He knocks the casks with a stick to find out if a ullage has
been created. If an ullage is created, then the Maitre de Chai fills up the cask with
fresh wine. There is around 5% evaporation every year through the pores of the
casks which causes the ullage to be created.
When the wine rests for sometime in the wooden cask or the stainless steel tanks,
they leave residue which are solid materials like the grape skins, seeds and other
grape solids like grape skin and pectin etc. The solid materials have to be removed
to render the wine clean. These solid materials are removed by the process of
racking and fining.
Racking and Fining: Racking is the process of separating the wine from the solid
materials like grape skins, seeds and dead yeast etc, which are referred to as residue.
The wine is rested in the casks for sometime, till the residue settles down at the
bottom of the cask. The wine is siphoned off from the top into a fresh cask. The
wine along with some sediment are left at the bottom of the cask. These sediments
along with the little wine is referred to as the “Lees”. The wine will rest in the new
casks till the next racking takes place. After every racking, the cask is topped up
with fresh wine. The process is known as “Topping Up”. In the first year, three
rackings take place in the months of February, June and October. In the second year
two rackings take place and in the third year 2 rackings take place. After several
rackings, the wine still looks cloudy due to the presence of some suspended particles
which contribute to the cloudiness. These suspended particles are removed by the
process of fining. Fining is the process of addition is a proteinous material known as
fining agent to the wine to remove the suspended particles from the wine. The
different types of fining agents which are used are egg white, bentonite day,
Isinglass (Bladder of Sturgeon), ox blood, gelatine, sparkolloid etc. The fining agent
is beaten and whisked before being added to the wine. It forms a film on the surface
of the wine which gradually sinks down to the bottom of the cask along with all
suspended particles.

Filtration:
Filtration is done to get absolute clarity in the wine. Cellulose, Vegetable, Charcoal
etc. are used as filter beds.
Blending:
Blending is a legitimate process to get a pre-determined standard which the wine is
known for in the market. Only vintage wines are sold unblended. Blending is done
by a panel of experts who blend the wines by nosing. The wines are blended in a
blending cask and the wines are allowed to remain in the cask for at least one
month, to properly harmonise among them.
Vintage Wines:
Vintage wines are wines of an exceptional year in which the different factors of
production like rainfall, sunshine, climate etc. are at its ultimate. The wines of
vintage year are not blended with the wines of the previous year and wine of one
vineyard is not blended with the wine of another yard.
Filtration:
After the wines are blended, they are filtered once again to render it absolutely clear.
Bottling:
Wine is generally bottled in glass bottles and never in metallic bottles as it is going
to react. Wine is generally bottled in the bottling plant. The bottling plants are fully
automatic. As a general rule “white wines are bottled in green colour bottles, red
wines are bottled in amber coloured bottles and rose wines are bottles in
transparent bottles”.
Corking:
After the wines are bottled, they are corked. Corks are made from the bark of a tree
called Quercus Suber. The life span of the tree is around 165yrs. The bark of the
tree is harvested once in every 9yrs after the tree has reached 25yrs of age. It is the
third harvest onwards that the trees start giving quality bark for the production of
quality corks. The best corks are produced in Portugal.
Labeling:
Finally the bottle is labeled. Labeling is dressing. Label containing the name of the
wine, alcoholic strength, volume etc, is put on the wine bottle. In Champagne bottle,
a metallic foil is put on the bottle. This is called “capsule”

After the bottle is labeled, it is rested for sometime before it goes into the market for
selling.
Structure Of A Grape
DIAGRAM
Contribution Of Different Parts Of Grapes To Wine:
Parts Of The
Grape
Weight In % Contains Pigments Contributes
Skin 10% Anthocyanine
Tannin
Colour
Keeping Quality
Stalks and Pips 7% Tannin Keeping Quality;
Body to Wine
Minerals 2% Salt No noticeable
bearing to wine
Pulps 81% 30% Sugar
(glucose&levulose)
70% Water
Proteins
Acids- citric acid,
malic acid & tartric
acid
Aldehydes & Esters
Glycerine
Sweetness
Nourishment
Tartness
Boquet(flavour) &
Aroma
Smoothness

Vitamin A,B & C Nourishment
LIST OF GRAPES
BLACK GRAPES:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Pinotnoir
Pinot Meunier
Cabernet Sauvignon
Cabernet Franc
Merlot
Malbec
Petit Verdot
Gamay
Grenache
Bastardo
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Zinfandel
Grasslot
Domina
Brachetto
Grignolino
Gaffinara
Bonarda
Syrah
Mourvedre
Tinta Francisca
WHITE GRAPES:
1.
Chardonnay
2.
Riesling
3.
Sylvaner
11.
12.
13.
Pedro Ximinez
Listan Polomino
Sercial

4.
5.
6.
7.
8.
9.
10.
Tokay
Gewueztaminer (Germany)
Muscat
Sauvignon Blanc
Pinot Blanc
Pinot Gris
Musca delle
14.
15.
16.
17.
18.
19.
20.
Bual
Malmsay
Vardelho
Folle Blanche
Colombard
Saint Emilion
Thompson Seedless
THERAPEUTIC VALUE OF WINES
1. White wine is rich in Vitamin B which helps in digestion of food.
2. It acts as a tonic in convalescence.
3. It is psychologically more beneficial and it raises the spirit.
4. It stimulates the appetite.
5. Grape sugar is readily absorbed by the body.
6. Like any other alcoholic beverage, it is a quick source of calorific energy.
7. It kills the germs because of the alcohol and acid present in it.
8. Provides calories. 1 quart of wine (750ml) having 10% alcohol will provide 850
cal of energy equals 600 ml of milk.
9. It contains vitamins A, B & C
VINE PESTS:
Name Of The Pest Type Colour Attacks Treatment
Phylloxera Vastatrix Bug Yellow Roots Grafting
Grubs Moth Brownish Eats up the
grapes & buds
Application of
lead arsenate
Spider Insect Red
Sucks the sap
from the
underside of
the leaf
Spraying of
Sulphur

Mildew Fungus White Anything that
is green
Spray with
Bordeaux
mixture &
Sunshine
Oidium Fungus White Anything that
is green
Spraying of
Bordeaux
mixture &
Sunshine
Gray Rot also called
Noble Rot in the
Sauterne Region of
France. Helps in the
preparation of sweet
wines. Noble Rot in
French is Pourriture
Noble.
Botrytis Cinerea Fungus White
Attacks the
grape juice
reducing the
water content.
Change of
Climate
STRUCTURE OF A BOTTLE
DIAGRAM

HOW TO READ A WINE LABEL?
DIAGRAM
TERMS .
· Corky wine: A wine which gives a musty smell ( rotten mushrooms ) due to
faulty corking or chemicals used in the process of corking. This also refers to
as “corked”
· Corkage: This is a charge levied on the guest who get their own alcohol to
drink into the Hotel Premises.
· Legs: When a glass of wine is swiveled/ swirled, the wine goes up and
comes back to its original place. But a portion of wine comes back to the
place a little later by making thin strands along the wall of the glass. These
strands are called the legs. Finer the legs, better the wine.
· Dick: A German term for white wine which contains an excess amount of
sugar.
· Altar Wines: Low alcoholic wines, used to be drunk in a church during a
religious gathering. They are also called as Sacremental Wines.
· Lesbian Wines: Wines drunk in the Lisbus region of Greece.
· Beesooeng: Sediments in a vintage port is referred to as beesooeng
· Fliers: Small particles which are sometimes seen floating in a glass of white
wine are fliers.

CHAMPAGNE
Champagne is defined as a wine produced, harvested and processed in a specific part,
the province of Champagne, originating from certain noble varieties of grapes,
fermented naturally inside the bottle in accordance with the rules laid down by the
French Govt. and constituting the Champagne status.
The principles of these rules are:-
1. Only the following three varieties of grapes can be used:
a) Pinot noir (Black); b) Pinot meunier (Black); c) Chardonnay (White)
2. Short pruning
3. Maximum yield of grapes per hectare.
4. Maximum yield during pressing is one hectoliter per every 160kg of grapes. (1
hectolitre = 26.4 gallon)
5. Minimum alcoholic strength fixed annually.
6. Wines to be prepared at locations separated from all other and only Champagne
wines to be stored.
7. Natural process called as Champagne method to be used.
8. Ageing in the bottle for a minimum period of one year before dispatch.
THE VINEYARDS:
The areas currently under production total approx 25,000 hectares out of which:

1) 75% is in the dept. of Marne.
2) 17% is in the dept. of Aube
3) 8% is in the dept. of Sienne et Marne.
The distribution of the three varieties of grapes which are alone allowed by the
French law for the production of Champagne are as follows:
a) Black grapes are grown in 72% of the area.
b) White grapes are grown in 28% of the area.
There are around 150 co-operatives throughout the Champagne region. Champagne
houses have vast cellars which total around 200kms.
CHAMPAGNE AS A PROVINCE:
1) Situated 90 miles to the north of Paris.
2) The legally defined & delimited area covers 85,000 acres of land out of which
some 60,000 acres of land is under cultivation. It contains around crus and
villages and Champagne cannot be made beyond the limit of this region.
GEOGRAPHICAL CONDITIONS:
1) 800 to 1000 ft of chalky soil which facilitates easy drainage but retains a lot of
moisture.
2) Average annual temp. is around 10.5deg C .
3) Climate is very hot during summer and very cold during winter.
4) The botanical name of the chalk is Belemnita quadrata.
AREAS OF PRODUCTION OF CHAMPAGNE:
1) Montage de Reims - Main city is reins
2) Valle de la Marne - Main city is Epernay
3) Cotes des Blancs - Main city is Ay
4) Cote des Bars
PRODUCTION OF CHAMPAGNE:
1) PICKING OR HARVESTING:

Grapes are generally harvested between the mid Sept to mid Oct. the picking
is done by hand & the best grapes are selected for the Champagne appellation.
The grapes are generally picked up when all of them are of equal ripeness.
2) EPLUCHAGE:
It is the process of separating the rotten grapes from the good ones. The rotten
grapes are separated and the good grapes are taken for pressing.
3) PRESSING:
Wooden vertical press called as Marc is used for pressing the grapes 4000kg
of grapes are pressed at a time which produces 2666ltrs of must.
a) First Pressing: It comprises of 10 pressings and each pressing
produces 205 ltrs of must. So that output is 2050 ltrs of must. This is
known as Vin de Cuvee.
b) Second Pressing: It comprises 2 pressings and the output is 410
ltrs. This is known as Premier Taille. The premier taille may be added to
the vin de cuvee or may be used to make the second grade Champagne of
the house.
c) Third Pressing: It comprises only one pressing & it produces 206
ltrs of must. This is generally used to make the BOB (Buyer’s Own
Brand).
Anything produced after this is known as Rebeche. The rebeche is
generally used to make a very cheap colour brandy called as Marc.
4) DEBOURBAGE:
This is a resting period given to the must, so that the heavier articles like the
skins, seeds and other grape solids sink down to the bottom of the cask.
Gradually 24hrs of resting period is given to the must for the skins; seeds etc.
sink down and settle at the bottom of the cask. The clear wine from the top is
transferred to the fermentation tank. The fermentation tank once upon a time
used to be made up of wood but now days the fermentation tanks are made up
of stainless steel tanks or concrete containers and glass lining.
5) FIRST FERMENTATION:
The first fermentation is slow, regular and complete. The 1st fermentation goes
on for a period of 2 weeks. The temp that is maintained is around 12-20 deg
C. The fermentation tanks are generally made up of steel although wooden
fermentation tanks can also be used, but most Champagne houses are stainless
steel tanks for fermentation.

6) TOPPING UP:
The made wines are to be topped up regularly as the evaporation causes
ullage. If regular topping up is not done, then the ullage can trap air thereby
causing oxidation of the wine. Topping up is the addition of fresh wines to the
cask containing the Champagne wine to fill up the ullage.
7) RACKING AND FINING:
Two or three rackings and finings are carried out to render the wine absolutely
clear.
METHODE CHAMPENOISE:
1) PREPARATION OF THE CUVEE:
Wines from different grapes, diff vineyards and diff years are blended to form the
cuvee. Wines of a vintage year are also blended. Vintage Champagne also contains
around 15% of wines of the previous year.
2) LIQUEUR D TIRAGE:
Wine + refined beet sugar + cultured yeast (liqueur d triage mixture) is added to
the wine.
3) BOTTLING:
The wine along with the liqueur d triage mixture is put in the individual bottles. The
rest of the process of the Methode Champenoise goes on inside this bottle and this is
the bottle which comes to the market. The specification of this bottle was given by
Louis XV on the 9th March 1735.
4) CORKING:
After the wine is bottled it is corked and agrafed. The cork is obtained from the bark
of the plant called Quereus Suber. The bark of the plant is harvested once in every 9
yrs after the plant becomes 25 yrs old. The plant is generally seen in spain and
Portugal, particularly in Portugal. Most champagne houses use crown cap for the
first corking. Only in cases where the prestige of the houses is made cork is used for
the 1st corking. The plant Quercus Suber starts giving quality bark from the third
harvest onwards.

5) AGEING:
After the fermentation gets over the bottles are allowed to lie horizontally in huge
piles for a period of 3 to 6 yrs. During this period the dead yeast etc. Come in contact
with the wine, the better is going to be the quality of the champagne. During this
period of ageing the bottles are shifted from one place to another either manually or
by fork lift trucks. This is done to cause disturbance to the dead yeast so that there
can be a thorough contract of the dead yeast with the wine. This shifting of the
bottles is called poignetage.
REMUAGE:
The person who does is known as a “remuer”. The remuage is done in a wooden
cabinet called as “pupitre”. Remuage is a simultaneous process of giving slight
twist to the bottle and tilting it a little to the front. When the bottle is twisted a little,
the dead yeast gets disturbed, and with the slight tilt the dead yeast and other solid
which contribute to the sediments starts moving downwards that is towards the neck
of the bottle. When the twist completes 360deg the bottle is standing on it’s neck.
The position is called as sur-le-point. The pupitre is made in such a manner that the
bottle can remain in it in any position. After the 360 deg rotation is completed when
the bottle is standing on it’s neck the sediments have accumulated near the neck. The
pupitre was first made by Muller in 1816 in the house of Venue Cliquot. Each bottle
is remuaged once in every 3 days for a period of 6 weeks. A remuer can remuage
around 40,000 bottles in a day.
RESTING:
Once the remuage gets over, the bottles are arranged neck inside the punt, row after
row. The bottles are allowed to remain in this position for a period of 3 to 6 months
to around 1 to 3 years. The longer is the contact of the dead yeast etc, with the wine,
better is the quality of the Champagne.
DEGORGEMENT:
It is the process of removal of the sediments which has accumulated at the neck due
to the process of remuage. The person who carries out the process of degorgement is
known as degorges. Degorgement can be carried out in two different ways:-
They are : 1) a la vole 2) a la glace.
A LA VOLEE:
(In full flight) This is done by an expert flip of the hand. If the bottle has a cork
along with a agrafe, the deforger cuts off the agrafe with a special knife and with the

help of a pincer which looks like a lobster claws he eases the cork and the cork gets
thrown out along with the sediments because of the internal pressure. If a crown cap
is used then the degorger removes the cork with the help of a normal bottle opener
and the plastic inlet in which sediments have been trapped gets thrown out along
with the crown cap.
A LA GLACE:
(By freezing) The bottles are placed in wire trays & immersed neck downwards in a
zinc lined tank containing refrigerated brine soln of Propylene Glycol to about 5 cm
below the cork or just below the polythene inlet for 10-12 mns. The sediments along
with some amount of wine also get frozen. Like a la glace the degorger removes the
cork or the crown cap using the same way and the sediments gets thrown out like a
frozen bullet. This method is considered better and quicker than the a la vole. It is the
a la glace that is most commonly used for the process of degorgement.
As a result of degorgement there is a loss of around 2% of wine and around 1
atmospheric pressure form the bottle.
LIQUEUR D EXPEDITION:
The liqueur d expedition mixture comprises wine of the same blend + cane sugar.
The liqueur d expedition mixture is added to compensate the loss of wine as result of
the degorgement. The amount of sugar to be added is also decided by the
manufacturer at this point depending upon the style of Champagne which the
manufacturer wants to make. The EEC has laid down the standard regarding the
amount of sugar that should be added to the wine at this point.
Brut- 6-15 gm sugar per every 1 ltr of Champagne. Most Champagne houses add
around 8-10 gm sugar per 1 ltr of Champagne.
Extra dry: It contains 12 to 20 gm sugar per every 1 ltr of Champagne.
Sec: It contains 17 to 35 gm of sugar per every 1 ltr of Champagne
Demi Sec: It contains 33 to 50 gm of sugar per every 1 ltr of Champagne.
Doux: It contains more than 50 gm of sugar per every 1 ltr of Champagne.
RECORKING:
The bottle is recorked and agrafed. The cork that is seen on the Champagne bottle
is not made from one piece of cork oak. The top part which remains on the neck
of the bottle is a agglomerated one and the part that goes into the bottle

comprises several discs of circular pieces of cork which are infused with each
other.
SHAKING:
Then bottles are washed, dried and tasted and passed to a revolving machine which
mixes the dosage thoroughly and the wine.
RESTING:
Then the bottles are given a resting period of 3 months to create a harmony between
the wine and the liqueur d expedition mixture.
SHAKING:
The bottles have to be shaken to mix the liqueur d expedition thoroughly and the
wine. The bottles are taken to the machine which shakes them thoroughly and the
liqueur d expedition mixture gets mixed with the wine.
LABELING:
The bottles are finally dressed and labeled. The capsule which covers the neck
including the cork till the collar of the bottle is put. Before being sent to the market it
is checked for any flaws.
TYPES OF CHAMPAGNE:
· Super Vintage Champagne: It is the champagne of supreme merit made
from the best grapes of an exceptional year. Dom Perignon from Moet &
Chandon and Dom Ruinart are the best examples of this kind of
Champagne.
· Vintage Champagne: It is the Champagne of an exceptional year and 15%
wine of the previous year. The vintage year never appears on the bottle.
· Non Vintage Champagne: It is an ordinary Champagne made from the
blend of wines of the previous years, from the blend of 3 different grapes and
the blend of grapes of different vineyards.
· Pink Champagne: This Champagne is made by allowing the skins of the
black grapes to remain in contact with the must for sometime till the must
gets the faint pink colour.

· Blanc de Blanc: It is a Champagne made from the Chardonnay grapes only.
This Champagne has extraordinary finesse
· Blanc de Noir: It is a white wine made from only black grapes. Not a very
good quality.
· Deluxe Champagne: An attractively packed Champagne which is highly
priced.
METHODS OTHER THAN METHODE CHAMPENOISE
USED FOR MAKING SPARKLING WINES:
CHARMAT PROCESS:
This process was named after the inventor of the process. Eugene Charmat, a
French wine scientist who invented this process in1910 to cut down the manpower,
money and time involved in the classic method of making sparkling wine. The
original Charmat process which with some modification is still used and involves the
use of three tanks.
1ST TANK:
The wine is first run into the 1st tank where it is artificially aged by being heated for
12-16 hrs and then immediately cooled. This process of heating the wine &
immediately cooling gives artificial ageing to the wine.
2nd TANK:
The aged wine is then transferred to the second tank, to which is added yeast and
sugar and the fermentation is allowed to go on for 15-20 days. The carbon dioxide is
not allowed to go out.
3RD TANK:
The fermented wine is then run into a third tank which is immediately cooled to a
temp. of 30deg F. This process provides clarity to the wine and helps in the tartarate
stabilization. The wine is then filtered and transferred into bottles under pressure.
In this method good quality sparkling wines can be prepared within a span of one
month. This is the best among the less expensive methods of making sparkling wine.
TRANSFER METHOD:
This method originated in Germany in 1930. this method is a development over the
methode champenoise. In fact both the methode champenoise & the transfer methods

are identical except that there is no remuage or degorgement in the transfer process.
After the wine is adequately aged in the bottle it is transferred to a tank where
pressure is used to remove the cork and suck the wine out of the bottle. The tank is
immediately chilled to around 32deg F. This helps the wine to get clarity. Then the
wine is filtered and transferred under pressure into clean bottles. But the problem in
this process is that the process of filtration may adversely affect the subtlety which
the wine maker has worked so seriously for. The sparkling wine made by this
process are labeled as “fermented inside the bottle”
ARTIFICIAL CARBONATION:
This is the method which is used to make the ordinary aerated water & soda bottles.
In this method, the sparkle does not remain in the glass for long after the drink is
poured into the glass. In this method, the sparkles are much larger than the sparkles
which are present in the champagne bottles as sparkle in a champagne is an integral
part of the wine.
SPARKLING WINES OTHER THAN CHAMPAGNE PRODUCED FROM
FRANCE:
1. Vouvray: Made from Chenin Blanc grapes in the Loire region of France.
2. Saumur: Made from Chenin Blanc grapes from the Loire region of
France.
3. Rully: It is made from Chardonnay & Pinot Blanc grapes from the cote
Chalonnais region of France.
4. Clairette de die: Produced from the clairette and Muscat grapes from the
Cotes du Rhone area of France.
5. Saint Peray: Produced from the Cotes du region of France
SPARKLING WINES PRODUCED FROM OTHER COUNTRIES:
· Asti Spumante: Produced from Italy.
· Sekt : Produced from Germany.
· Cava: Produced from Spain.
SPARKLING WINES PRODUCED FROM INDIA:
· Marquis de Pompadour: Produced by Indage India ltd.
· Vin Baille: Produced by Grover Vineyards.
· San Benedetto: Produced from Goa
· Cool Cat:
· Blue Buck:
· Princess Juulka:

WINES OF FRANCE
INTRODUCTION:
France because of a mixture of historic chance and climatic conditions is the world’s
greatest wine producing region. Although France as one of the superpowers is known
for the contribution to science & technology, aeronautics, automobiles, architecture,
medicine, cosmetics, perfume, fashion, fine arts, scenic beauty & the culture. She is
probably more well known for her cuisine her eau-de-vie, besides Cognac which is
the alcoholic beverage that generates the maximum revenue. Other fruit brandies and
wines, both sparkling and table wines are produced.
France has more than a million hectares of vineyards and produces around 65million
hectolitres of wine annually, of which 70% is red. The red and white wines are
produced in the ratio of 3:1. 22% of the total wines produced in France are A.O.C
wines. The French consume approximately 50 million hectolitres of wine annually.
She also imports 3 million hectolitres of wine, mostly for blending. Around 10% of
the French population is involved in the wine industry.
France is bordered in the west by the Atlantic, in the north by Belgium and
Luxembourg, in the north-east by Germany, in the east by Switzerland, in the south-east
by Italy and the south by Spain.
The French have the most far reaching system of wine of quality control in
comparison to any other country in the world. The key factors are:

· The origin of the wine.
· The historic methods of production
· The use of the rarest grape type.
The Institut National des Apellations d Origine des Vins et Eaux-de-Vie (INAO)
has classified the French wines as follows:
 Vins de table: Wines for daily consumption. Their labels must indicate the
alcoholic strength and the capacity of the bottle Vins de table Francais is a
blend of French wines. Vins de different Pays de la Communaute
Europeenne is a blend of EEC countries.
 Vins de Pays: Wines made from vines produced from a particular region
which is certified by a tasting panel. It is divided into three categories:
A] Vins de Pays de regionaux
B] Vins de Pays de departmentaux (district)
C] Vins de pays de zone.
 Vins Delimites de Qualite Superieure (V.D.Q.S): Wines which comply
with the conditions relating to the exact area of production, varieties of
vines & the cultivation and production methods. These are also subject to
the approval of a tasting panel. This appellation is a stepping stone to the
A.O.C (This category is soon to be phased out).
APPELLATIONS D ORIGINE CONTROLEES (A.O.C):
This is the most difficult appellations to acquire and the factors to be complied are as
under:
A. Geography: The delimited area which is based on the
mixture of soil evaluation, climatic conditions and micro
conditions.
B. Grape Variety: One or more grape variety permitted
according to the product suitability and historic factors eg.
Champagne is made from only three grape varieties and
none other than those can be used.
C. Alcoholic Strength: The wine must confirm to the
particular alcoholic percentage.
D. Yield Percentage: In order to ensure quality, the yield per
hectare is controlled. For example in Bordeaux in general,
the yield per hectare is 4000kg/ hectare.
E. Viticulture Process: The way of pruning, harvesting & all
other steps are taken into consideration.
F. Vinification Process: Every stage of wine making is also
controlled. The balance between acid and sugar and
whether chaptalization is done or not is also monitored.
G. Analysis: After monitoring the wine is then tested, i.e. it is
nosed, tasted and the colour is also checked. This to ensure

that the wine warranting the A.O.C appellation meets the
required standard.
H. Bottling: Some appellations like those of Alsace &
Champagne stipulates that the wine must be bottled in the
hour of production.
THE WINE PRODUCING REGIONS:
The major wine producing regions of France are:
1) Bordeaux
2) Val de Loire
3) Champagne
4) Alsace
5) Bourgogne (Burgundy in English)
6) Cotes du Rhone ( Cotes meaning hills )
BORDEAUX:
Located halfway between the north pole & the equator. The Bordeaux vineyards consist
of some 2,60,000 acres of 1,05,000 hectares. Nature has provided a perfect setting, the
Atlantic ocean and the Gironde Estuary formed by the Garonne and the Dordogne rivers
help maintain steady humidity and a temperate climate, while Landes forest to the south,
Europe’s largest, acts as a wind breaker. The Bordeaux region includes no fewer than 57
appellations and quality ultimately depends on the skill of the wine makers and the art in
blending just the right proportion of grape varieties, each of which contributes it’s own
special flavour & bouquet.
Bordeaux is a port and a town and the vineyards are situated in the department of
Gironde which comprises the main river Garonne and its main tributary Dordogne,
the hills to the north and the land in between these two rivers. In the South and the west
bank of Gironde, starting from the atlantic till the town of Bordeaux stretches the famous
vineyards of Medoc. Further south to Medoc lies the vineyard of Graves, which extends
till Ceron.Going further south there is the vineyard of Sauternes. On the other side of
Gironde opposite Haut Medoc, the southern side of Medoc, lies the Cotes de Blye which
merges the Bourge at the confluence of both the rivers.
Bordeaux has over 5,000 wine chateaux
60 co-operatives cellars
400 wine shippers
4,000 vineyards
60,000 vignerons

Bordeaux produces over 3 million hectolitres of A.O.C wines, 1/12th of the wines of
France but accounting for half of the fine wines of France, 8 million hectolitres of both
red & white wines re produced annually.
The red & white are produced in the ratio of 3:1
In Bordeaux 1 hectare has between 6,500-10,000 vines. The yield per hectare is
around 4,000 litres of wine.
The cask or the barrel in Bordeaux holds 300 bottles or 225 ltrs of wine.
CLIMATE:
The climate in Bordeaux is usually mild, with a winter average temp of 4.5 deg C. On
the whole, the climate is not too unlike England except that the Bordeaux benefits from a
much finer late summer, which are of course essential for the proper ripening of the
grapes.
SOIL:
The soil in Bordeaux changes from commune to commune & from vineyard to vineyard
but almost everywhere it is too poor for any other husbandry, other than growing of
wines.
The Bordeaux red wines in British market are known as Clarets.
GRAPES:
For red wines the following grape varieties are used:
· Cabernet Sauvignon: The classic grape variety of Bordeaux. Late
ripening, low yielding vine, grapes are small and thick skinned. The wines
are tannic and rich in colour. Grows best in a gravely soil.
· Merlot: The vine grows better in a clay soil. The vines have good acidity
but less tannic and mature earlier. They have plenty of colour and higher
alcohol levels. They contribute a spicy fruity aroma as well as roundness
and softness.
· Cabernet Franc: Similar to Cabernet Sauvignon but less fine. It has
plenty of perfume and greasy taste. Confers an elegant bouquet.
Lesser grape varieties:

· Petit Verdot: Late ripen, planted in great quantity, high in alcohol and
acidity.
· Malbec: Seldom replanted except in Bourg & Blaye. Ripens early, high
yields of wine with good colour and soft fruit. The wines are not very
distinguished. Used to a lesser degree.
· Casmenere: Very rarely found in Bordeaux.
For white wines the following grape varieties are used:
· Semillon: Semillon produces wines that smell like fresh figs or like
freshly laundered bedsheets drying in the sun, a steely, spicy aroma and
crisp herbaceous with underlying hints of citrus.
· Sauvignon Blanc: Provides a touch of freshness and vigour.
· Muscadelle: Makes vine that is more round and aromatic.
· Merlot Blanc.
· Most of the red wine in Bordeaux are made from 80% Cabernet
Sauvignon and 20% Merlot.
THE FAMOUS CLASSIFICATION:
To mark the international exhibition held in Paris in 1855, it is believed that at the
instance of Napoleon III the Bordeaux chamber of commerce authorized the wine broker
association to classify their wines. 60 wines from Medoc and 1 wine form Graves, all red
participated in the classification. The wines were classified into different crus and
growths. The basis of classification was, that the wine which has generated the
maximum amount of money over the period of the preceding 100 yrs was given the 1st
growth status. On this basis, the wines were classified into 5 growths.
First growth – 4 wines
Second growth – 16 wines
Third growth – 14 wines
Fourth growth – 11 wines
Fifth growth – 16 wines
The first growth wines were: Chateau Latour
Chateau Lafite Rothschild
Chateau Margaux
Chateau haut Brion
The first three wines are from Medoc and the fourth wine is feom Graves.
The classification of 1973.

The wines were once again classified in 1973. The classification is as follows:
First growth – 5 wines
Second growth – 14 wines
Third growth – 14 wines.
Fourth growth – 10 wines
Fifth growth – 18 wines.
The first growth wines were: Chateau Latour
Chateau Lafite Rothschild
Chateau Margaux
Chateau haut Brion
Chateau Mouton Rothschild
Chateau Mouton Rothschild was promoted from second growth status to first growth in
this classification.
The areas under Bordeaux which will be discussed are:
1) Medoc
2) St. Emillion
3) Pomerol
4) Graves
5) Sauternes
6) Fronsac
7) Ceron
MEDOC :
The vineyards are orderly and well kept and the world famous chateaux produce wines
that are nothing short of divine. The Bas Medoc is located towards the Atlantic & the
Hatit Medoc more inland. The soil is a mix of gravel, pebbles and sand. The roots of the
wines sink to about 5oft to find water. This is the promised land for Cabernet
Sauvignon. The region of Bordeaux belonged to the British for 300yrs from 1152.
When it was given to secure the marriage link between Elanor and Aequitain & Henry
II. Close ties have always remained. Claret was the English name for red Medocs &
later all red Bordeaux. It is an adaptation of the French word Clairet meaning clear
and light, which indicated the style of wine. The word growth or crus was first
introduced in the Medoc and is the result of the 1855 classification when the wines off
Medoc were grouped in order of merit on the basis of the price, the wine fetched for the
preceeding 100 yrs.
Haut Medoc that is the southern part of Medoc, produces some of the best red wines of
the world. This Haut Medoc is further divided into many communes and perishes. The
most important of these are
· Pauillac
· Margaux
· St. Esthepe
· Cantenac

· St. Julien
The main wines of this region are:
- Chateau Latour
- Chateau Lafite Rothschild
- Chateau Mouton Rothschild
- Chateau Margaux
The first three wines are from the commune of Pauillace. Chateau Margaux is from the
Commune of Margaux.
The Medoc wines usually have an alcohol strength of 10-11 deg GL.
Chateaux means an estate big/ small. In Burgundy the term is Domaine.
The other lesser known red wines from Medoc are:
Beaumont
Le Bourdiece
Brillette
Dillon (also available as dry wine)
all from Haut Medoc.
Note: The small amount of dry or medium dry white wines of the Medoc are not
classified as Medocs, but sold as Bordeaux Superieur or Bordeaux Blanc.
ST.EMILION:
The hilly countryside of St. Emilion is very picturesque & the heartland of Merlot
grapes. The St. Emilion wines are robust and powerful with an alcoholic strength of 12-
14 deg GL.
Grapes Used:
Merlot most widely grown. Then the Cabernet Franc and lastly the Cabernet Franc and
lastly the Cabernet Franc, because of the colder climate.
The most famous wines of this area are:
· Chateau Ausone
· Chateau Cheval Blanc
· Chateau Canon
· Chateau Magdeline
All of the above are red wines. Chateau ausone takes its name from a poet Ausonius
who owned a vineyard.
POMEROL:

Pomerol produces wines which are similar in many ways to the St.Emilion wines, but
they are rounded, smooth and velvety in taste. They have an average strength of 12-13
deg GL.
Grapes Used:
Same as that of St.Emilion.
The main wines of this area are:
· Chateau Petrus
· Chateau Lafleur
· Chateau Gazin
· Chateau Petit Village
It is generally agreed that the Pomerol wines have predominant flavour of Truffles.
FRONSAC:
It is hilly & wooded and lies to the west of Pomerol, on the east of the river Isle. The
wines are good Carafe wines.
Grapes Used:
· Canon de Brem
· La Marche
· Gaby
· Belloy
· La Dauphine
· Route
The wines are spicy, well rounded and rich in colour. They can be drunk quite young
and have an alcoholic strength of 10.5 deg GL.
GRAVES:
This area starts to the south of the city of Bordeaux covering 50km on the left bank of
Garonne. It has the same gravely soil (hence the name) as Medoc and the same grape
varieties, but in different proportions. Much of the graves is covered with woodland, the
forest of Landes, that protects the Gironde vineyards from the excesses of weather.
Most Chateau in the Graves make both red and white wines. These are 37 communes in
Graves, but the best are Talence and Pessac. The Graves vineyards are the oldest in all
Bordeaux. About 3 times as much white wines as red wine is produced.
Grapes Used:
· Merlot
· Cabernet Sauvignon
· Cabernet Franc

· Malbec
· Petit Verdot
A higher percentage of Merlot is used in comparison to Medoc. Produces wines that are
often rounded and softer in youth.
Main wines of this area are:
Red Wines –
· Chateau Haut Brion. A first growth wine from the Pessac commune.
· Chateau Pape Clement
· La Mission Haut Brion – From the Talence commune
· Chateau Haut Bailly – From the Leognan commune
· Chateau Carbonnieux – From the Leognana commune
The red wines are delicate and elegant with re refined bouquet and a magnificent Ruby
colour. They also have a rich spiciness softened by the Merlot.
White wines –
· Chateau Laville Haute Brion – From Talence commune.
· Chateau Carbonnieux – From the Leognan commune
· Domaine de Chevalier – From the Leognan commune
· Chateau Olivier - From the Leognan commune
The white wines of Graves are justly famous for its dry to medium nature. Although they
are very good, but they are never great as some of the red wines.
SAUTERNE:
The district is made up of 5 communes, which are:
· Barsac
· Fargues
· Perignac
· Bommes
· Sauternes
The method of harvesting is unique. The picking of grapes is spread over a period of two
months. This is to allow the Pourriture noble to play its role. The grapes are picked
individually.
Grapes Used:
· Semillion – Develops noble rot, has a delicate aroma & richness.
· Sauvignon Blanc – Provides a touch of freshness & vigour.
The main wines of this area are:
· Chateau d Yquem
· Chateau Latour Blanche
· Chateau Coutet

· Chateau d Arche.
A blend of wines made from these different varieties gives the sweet whites their golden
colour, pronounced bouquet and their honey after taste.
CERONS:
Lying between the Graves & the Sauterne district, produce average white wines of the
saurterne type Alcoholic strength is not less than that 12.5 deg GL.
Grapes Used:
· Muscadelle – Makes wines that is quite round & aromatic.
ALSACE:
The vine growing region about 110 km long, covers about 18,000 hectares of land with a
considerable varieties of soils. This region has exchanged hands between the Germans
and French on several occasions and has finally become French territory in 1945. The
vineyards are bordered by the Vosges mountains on the west and the river Ill on the east.
The latter joins the river Rhine. This Region is noted for its dry, white, still, varietal
wines although some cremant, red, rose are also produced. The latter two mainly local
consumption. The central part of the region produces the majority of the very finest
wines. The Alsace vineyard have not been individually classified.
SOIL:
Limestone, Granite, Gravel, Marl and Sand.
CLIMATE:
The mountain slopes get 50 days more sunshine than the valleys. The excellent climate
allows the grapes to mature very slowly.
RAINFALL:
It is the second lowest in France.
GRAPES USED:
White:
· Riesling: Finest species on Alsation soil, in approx 2400 hectares. Ripens late
and makes the ultimate honeyed delicate flower scented nectar – the best wines
of Alsace.

· Gewurztraminer: Gewuz means spicy in Germany. It makes the next best
Alsatian wine after Riesling. It occupies 20% of the vineyards in Alsace. Ripens
early.
· Sylvaner: It ripens early. Has a slight flavour lacking Rieslings acidity.
· Pinot Gris: This grape was brought in from Hungary where it is used to make
the famous “Tokay” wines which in Alsace are known as ‘Tokay d Alsace’. It
has been in Alsace in 1550. Like the Muscat it is also used to make the noble
wines of Alsace.
· Pinot Blanc: A near relation to the Chardonnay but makes a wine with less
character, often the base for excellent ‘Cremant d Alsace’ made by the
Champagne method & a worthy rival to the cremants of Burgundy & Loire.
· Muscat: Used to make Noble wines of Alsace.
Red:
· Muscat: Used to make Noble wines of Alsace.
The lesser grape varieties are not usually identified on the bottles and are most often not
bottled at all. They are the open wines of cafes and restaurants. These are:
· Chasselas
· Knipperle.
The main wines of Alsace are:
· Riesling: Elegant with a fine bouquet, crisp, fresh and pleasant to drink. Goes
well with the rich Alsation Goose and Pork dishes.
· Gewurztraminer: A very pronounced bouquet which hints violets and roses. It
can be enjoyed with most foods.
· Sylvaner: The wines are light and nicely tart. They are even refreshing and make
a good aperitif or light luncheon wine.
· Muscat: Anywhere else the wine is most always sweet, but in Alsace it is dry
and Fruity with a pronounced bouquet and a similar taste to the grapes. It’s a
very good aperitif.
· Pinot Gris: The wine is semi sweet, always big with good lasting qualities.
· Pinot Blanc: Slightly prickly, fairly high in acidity.
· Chasselas & Knipperle: Fresh, light, agreeable, very young particularly in the
summer after a good vintage. Limestone, Granite, Marl & Sand – Each variation
of soil is matched by the cultivation of a suitable species of grape. The best are
obtained on the limestone slopes.
Note:
The red wines of Alsace are made from Pinot Noir and the rose known as Schiller
wines are made from a combination of red and white grapes.
‘Zwicker’ applied to blends of more than one grape variety. ‘Edelzwicker’
(‘edel’ meaning finest) denotes a blend of noble grapes only.

RHONE:
From Lyons to Avignon the Rhone vineyards stretches for about 225kms on both
banks of the Rhone. 10km on the left bank and 20km on the right bank. The Loire
region in the north west produces mostly white wines, whereas that of the Rhone in
the south, the red. Rhone wines as a rule are not made from one grape variety only
but a blend of anything from 2 to 13. the vineyards of the Rhone fall into two parts :
Northern and Southern.
SOIL:
In the northern part the soil is mostly granite and pebbles while in the southern part it
is mainly limestone and clay.
CLIMATE:
In winter it is seldom bitterly cold, most of the rain falls in spring. Summers are
usually very hot and autumn is long and hot.
GRAPES USED:
The grapes used for red wines are:
· Syrah
· Grenache
· Mourverde
· Cinsault
· Gamay
The grapes used for white wines are:
· Voignier
· Marsanne
· Rousanne
· La Roussette
· Clairette
The main vine varieties are :
· Cote Rotie: From the northern are considered by many to be the finest red
Rhone, where it is excellent, but not as well known as Hermitage and Chateau
Neuf du Pape. It is made form two wines Syrah (red) and Voignier (white) in
the ratio 80% red 20% white. It has rich purplish red colour, is full bodied with
a hint of raspberry flavour. It ages well and is usually bottled after 2 years.
Cote Rotie literally means roasted hills.
· Condrieu: It is white and depending on the vigneron maybe dry, semi sweet or
sparkling like the Vinho Verde wines of Portugal. Since it is not produced in

abundance most of it is produced locally. If allowed to age it tends to lose its
fruity aroma.
· Hermitage: Available both red and white and produced in the ratio 4:1
respectively. The reds are full bodied, generous and improve with age.
The whites with golden tinges age very well, are dry, powerful but mellow.
The wines are usually categorized as Crozes Hermitage or L’ Hermitage. The
latter has more elegance and is considered superior. Some straw coloured
wine called Vins de Pays are produced by drying the grapes in straw mats for
atleast 2 months after they have been picked.
· Chateau Neuf du Pape: The best known of all Rhone wines though not
necessary the best wine. A variety in the taste, duet to the 13 different species
grapes allowed to be used. The reflected rays of the Sun on the grapes produce
a wine of a higher alcoholic strength, usually over 12.5 deg GL.
· Tavel: They are probably the best known rose wines of the world. They have
a dry earthiness and an Onion skin colour. They are fine, fresh and full
bodied.
LOIRE:
The Loire country side is justly known as the ‘Garden of France.’ The river Loire is the
longest in France and extends from Cevennes until it reaches the Atlantic. There are over
2,00,000 hectares of vineyards. The area is favoured with fairly mild winters, adequate
rainfall long & not scorching summers. The hills protect the vines. The vineyards are
located of their slopes to obtain maximum sunshine. The vintage is late Anjou &
Tottaine in the centre and Sancerre & Pouilly in the east. Many Loire wines are
available without a vintage year mentioned on them as they are at their best wine drunk
young.
THE GRAPES USED ARE AS FOLLOWS:
For red wines:
· Cabernet Sauvignon
· Cabernet Franc
· Pinot Noir
For rose wines:
· Cabernet
· Groslot
· Gamay
For white wines:
· Muscadelle
· Chasselas

· Chenin Blanc
MAIN WINES & WINE PRODUCING AREAS:
· Pouilly – Sur – Loire : The best wine from this area is Pouilly Fume made
from Sauvignon Blanc grapes. It’s name comes from the bloom yeast on
grapes surface which looks gray ( Fume means smoked).
· Vouvray (white or sparkling): Produce dry or semi-sweet white wine either
still or sparkling. The wine is also known as Vouvray. This wine is made
exclusively from Chenin Blanc grapes. The sparkling wine is made from
the Methode Champenoise process
· Sancerre (white): Present in the Cher dept. Produces a dry white wine
exclusively from Sauvignon Blanc grapes. The wine is known as Quincy and
in order to be sold, it must have a minimum alcoholic strength of 190.5 deg
GL.
· Reuilly: Lies to the north of Quincy and produces a dry white wine. The
wine is known as Reuilly and is made from the Sauvignon Blanc grapes.
· Chinon and Bourgeuil: They produce red wines. These along with Saint
Nicolas are the only red wine of concern. These wines are made from
Cabernet Franc grapes.
· Anjou: About half of the wine produced from Anjou is white. But Anjou
outside France is known for its slightly sweet rose wines. Another rea in
Anjou is Saumuo which produces both still and sparkling wines out of which
the latter has international notoriety.
· Muscadet: These are very dry wines made from Muscadet grapes. They go
as an excellent accompaniment to shellfish. This is the only varietal wine
from Loire.
BURGUNDY:
Burgundy is located in the center of France. If Paris is considered the head of France,
Champagne the heart, the Burgundy is the stomach of France. It is a land well supplied
with best materials – Charolais beef to the west, Bresse chicken to the east and Snails to
the yards. Burgundy is the most fragmented wine region of France. There are 60
growers. In this region, Burgundy wines are bought in barrels from the growers, by
shippers who blend it with their own wines from the same area, to achieve marketable
qualities of the standard wines.
Burgundy is the northern most area in the world which produces great red wines. The
soil is a mixture of limestone and rubble. Climate is similar to that of Bordeaux., the sub
area of wine production from the north to south are:
· Chablis
· Cote Deor

· Cote Chalonnaise
· Cote Maconnais
· Beaujolais
· Cote De Nuits
· Cote De Beaune
The main wine growing areas with the exception of Chablis lie between Dijon in the
north and in the south and stretches for 193 km. Burgundy produces 4 times more reds
than white wine and their reds are second to Bordeaux only. Some 40% of Burgundy
wines are exported to Switzerland and US almost taking half. The Sanone is the main
river in this region.
Main grape varieties are:
· Chardonnay
· Pinot Noir
· Gamay
Chardonnay: A white grape variety which gibes a firm, full wine with a bouquet and
character of chalky soil becoming almost luscious without being sweet. Ages well.
Pinot Noir: A red grape with a good scent, flavour and body.
Gamay: A red grape variety that is incompletely light, fruity and gulpable.
MAIN WINE PRODUCING AREAS:
· Chablis: This area of production lies 16 deg N.W. of Dijon and is isolated from
the main wine producing area of Burgundy. Oysters and Chablis, it seems have
been related since creation. Chablis is known as the wine of shellfish.
The wine which is white with a greenish tinge is called Chablis. There are 4 types of
Chablis:
· Grand Crus Chablis
· Premier Crus Chablis
· Chablis
· Petit Chablis
Note: Chablis is made from Chardonnay grapes.
· Grand Crus Chablis: Strong, lasts long, after about 10 yrs a strange and
delicious sort of sour taste enters into it. It is produced from 7 outstanding
vineyards and has an alcoholic strength of 11 deg GL.

· Premier Crus Chablis: Second best, often excellent more typical of Chablis.
Produced from 22 designated vineyards. They have an alcoholic strength of 10.5
deg GL.
· Chablis: They include any white wine from the Chablis commune. The alcoholic
strength is around 9.5 deg GL.
· Petit Chablis: These are the best in quality and produced from any grape in the
Chablis Commune.
· Cote de Or: Literally “Hill of God”. Made up of the Cote de Nuits and the Cote
de Beaune. It is about 50 km long, the top is a wooden plateau, the lower part is
the beginning of a flat plain like valley of the river ‘Soane’. The Institut
National des Appellation d Origine (INAO) has classified the wines into 4 groups
i.e. Grand Crus, Premier Crus, Appellation Communale and other vineyards. The
main grape is Pinot Noir for the recd and Chardonnay for the white wines.
· Cote de Beaune: More well known for its white wine, than red, although 80% of
the production is red. A fascinating establishment in this area is ‘ Hospice de
Beaune’. A medieval, Flemish style building, where there is a wine auction held
every third Sunday of November. The establishment was formed by Nicolas
Rolin in 1443, who served as a tax collector under Louis XI. The revenue
generated goes towards serving the old and sick people of the locality. Out of all
the different communes in Cote de Beaune, the Aloxe Carton communes
produces the best red wines although it also introduces one of the best wines of
Burgundy, that is Corton Charlmagne. But is generally agreed that the finest of
all the Cote de Beaune white wines come from the commune of Puligny
Montrachet.
Aloxe Corton (commune): Produces mostly red wine, generous and well rounded.
Corton Charlemagne - From the Aloxe Corton commune an outstanding white wine.
Volnay (commune) : The best reds of Cote de Beaune come from this commune. These
are not strong or heavy but fragrant and silky.
Mersault (commune) – Some of the world’s greatest white wines are produced here. La
Montrachet – Considered by many as the greatest dry white wine of the world.
· Jhkk
· Cote de Nuits : Produces the most notable Burgundies. These wines take time to
develop, but when they do they are simply magnificent. The wines are all red and
have an alcoholic strength of not less than 11.5 deg GL. The greatest of all Nuits
comes from the commune Vosne Romanee. The best vineyards being Romanee
Conte, Romanee Riche, Richebourg and La Tache.
Cote du Nuits takes its name from Nuit Saint George, an important commercial and vine
growing area, all the wines produced here are red.

The main wines from this area are:
· Chambertin (red) – A Grand Crus from Gevrey Chambertin. Most enduring
and the best red Burgundy.
· Clus de Vougeot (red) – A Grand Crus from Vougeot.
· La Romanee (red) – A classic red wine with fruity bouquet.
· La Romanee Conte (red) - Similar to La Romanee.
· La Richebourg (red) – Generous, full bodied with a fruit bouquet.
· La Trache (red) – Generous, full bodied with a fruity bouquet.
· F
· Cote Chalonnaise : Takes its name from Chalon – Sur – Saone. Wines are good
but not great. Lighter with a shorter life span than those of Cote de Or. The reds
are superior to the whites. The main areas of production are Rully Mercury,
Givry and Montagny.
- Rully (commune): A sparkling Burgund. Still whites are also produced. But the
sparkilng wine is better known. Wines are known as Rully.
- Mercury (commune): Red, middle ranked Burgundies are produced. Eg.
· Clos St. Paul
· Clos St. Pierre
· Clos Solomon
- Montagny (commune): A white wine centre. The wines are dry and ordinary. Eg
· Les Bouchots
· Les Combes
· Les Carlins
· Cote Maconnais: The area is famous only for one wine - Pouilly Fuisse. Red
and rose are also produced, however there is nothing distinctive about them.
They are generally marketed as Macon Superior or simply as Macon Rouge. The
wines are drunk young as they are lively and fruity.
Main wines of this area are:
· Pouilly Fuisse: Made from Chardonnay grapes.
Other wines of this area are: Pouilly Lothi
Pouilly Vingalle
Macon Village
All white wines.
· Beaujolais: The area covers a 70km long stretch of granite hills. It has about
60 villages. The best Beaujolais wines come from:
a) Saint Armour
b) Julienas
c) Chenas

d) Moulin – a – Vent (windmill)
e) Fleusie
f) Chiroubler
g) Brouilly
h) Morgan
MAIN GRAPE VARIETY:
The main grape variety used is Gamay
MAIN WINES OF THIS AREA:
Beaujolais Superieur – 10% of alcoholic strength, a delightful wine best drunk
young & fresh, say 2 yrs old.
WINES OF ITALY
INTRODUCTION :
The Greeks first brought, the vines to Italy almost 5000 yrs ago. The vines thrive
on Italy’s mountainous slopes, rich planes and gently rolling hills. It can
probably claim to the longest unbroken tradition, of Viticulture in comparison to
any country. Italy in the last 30 odd years of this century has undergone more
changes than it had in the previous 1000yrs. This is a reflection of the changes,
that have taken place in the Italian society. Despite the chaos Italy indulges the
visitor with its love of life. Italian wines once brought and sold in bulk are now

capable of standing besides the best in the world, thanks to the new skills, eqpts
and most of all the evaluation of a new philosophy.
The Greeks called Italy ‘Enotria- Jellus’ (the land of vines), because of the great
affinity that the vines displayed for the Sun and soil of Italy. Due to the great
length, Italy has a varied climate, which makes generalization of vintage, very
difficult. The grape varieties (900-1000) are probably a result of its varied
climate.
In 1960’s a widespread replanting took place in Italy, where viticulture,
underwent a total change. As opposed to the Greek Influence the vines in the
north are now trained low and those in south which were traditionally trained
low are now trained higher. Here there are 5000-8000 vines per hectare. Inspite
of the efforts being made, there are yet high yields, which are the cause of the
poor quality of the Italian wines.
Italy is shaped like a boot with a soccer ball, Sicily at its toe. It is bordered by
France in the N-W Switzerland and Australia in the north, ex- Yugoslavia in the
north-east, Atlantic sea in the east, the Mediterranean Sea in the South and the
Tyrrhenian and Ligunian Sea in the west.
Italy is divided into 6 areas, which are made up of provinces. The northern
provinces produce better wines than the south. Table wines in the ratio 4:1;
red :white, sparkling, fortified and aromatized wines are produced. The per
capita consumption of wines is 184 bottles per year.
AREAS OF PRODUCTION:
North – West Province Main City
· Valle d Aosta a) Morgex
· Piedmont b) Torino
· Lombardy c) Milano
· Liguria d) Genova
North – East Province Main City
· Trentine Venezia Guilia a) Bolzano
· Veneto b) Venice
· Fruilia Venezia Builia c) Trieste
· Emilia Romagne d) Bologna
The Centre Province Main City
· Tuscanny a) Firinza
· Umbria b) Perugia

· The Marches c) Aniona
· Lazio d) Roma (Rome)
· Abruzzi e) Pescara
· Mobsi f) Campabasso
The South Province Main City
· Campania a) Napoli
· Puglia b) Basi
· Basilicata c) Potenza
· Calabria d) Cantanzarc
· The Islands Province Main City
· Sardinia a) Cagliari
· Sicily b) Palermo – Mt. Etna
GRAPE VARIETIES:
White Grapes:
· Cortesse Bianco
· Malvasia Bianco
· Pinot Bianco
· Riesling Bianco
· Trebiano
· Vernaccia
Black Grapes:
· Aleatico Nero
· Barbera
· Brachetto
· Grignolino
· Nebbiolo
· Sangiovese
An act of Parliament passed in July 1963, was intended to do the same to Italian Wines,
what AOC has done for French wines. The act’s decree number 930 of Denominazione d
Origianal Controlee is divided into 3 categories.
· Semplice (plain) – It merely guarantees that the wine was produced in a
particular locality or state. It does not guarantee quality.
· Controllata – Means that the wines confirm with the qualifications and
conditions indicated for it.

· Controllata a Garantita – Controlled and guaranteed. Guarantees the high
quality of wine, which have confirmed to the most demanding regulations, like –
the type of soil, the type of vine yield per hectare and so on.
These wines can only be sold in bottles and cans of not more than 5 ltrs.
WINE PRODUCING AREAS OF ITALY:
PIEDMONT:
· Famous for Italian Vermouths which are sweet and red.
· Asti Spumante is made by Methode Champenoise and Charmat process. It has an
alcoholic strength of 7.9 %
· Martini & Rosso is the company that produces Vermouth and Asti Spumante.
· Special Feature of Asti Spumante is that Martini is written in bold on the label.
TACLE WINES OF PIEDMONT:
· Barolo (red) – Highest rated Italian red wine. It is produced from 100 %
Nebbiolo grapes. Barolo must have a minimum alcoholic strength of 13%. It
must be aged for a minimum period of three years.
· Barbera (red) – Also the name of a grape. Dark red, acidic & speciality of
Piedmont. The wines are tannic & fragrant.
· Grignolino (red) – The name of a variety of grape which grows mostly in the
Asti area. Wine is red, dry pleasant & lively.
· Barbaresco (red) – A dry red wine, produced from 100% Nebbiolo grapes,
grown in the vineyards located in the town of Barbaresco. Barbaresco must have
a minimum alcoholic strength of 12.5% & must to aged for a minimum of 2
years. Generally referred to as “Queen of Piedmont’s wine”.
· Gattinara (red) – Gattinara, which was given a DOC status on July 9 1967
states that it must be produced from 90% Nebbiolo grapes & 10% Bonarda
grapes, grown exclusively in the territory of Gattinara. It should have a minimum
alcoholic strength of 12% & should be aged for a minimum period of 4 yrs.
· Dolcetto (red) – Also the name of a grape. The name Dolcetto literally means
“little sweet one”, the name however is misleading. It is Piedmont’s most widely
planted wine after Barbera.
· Brachetto d Acqui – Made from a blend of 90% Brachetto and the rest Aleatico
or Moscato Nero grape varieties. The Brashetto d Sequi is available in dry red
and in sparkling versions. Should have a minimum alcoholic strength of 11.5 %.
· Freisa (red) – Also the name of a grape variety, grown predominantly in
Piedmont, which produces two styles of wines. A dry version light in body,
intended to be drunk young & a slightly sweet which is often semi sparkling
(Frizzante). It is the (Frizzante) type which is better known than both.
· Asti Spumante (sparkling) – White sweet sparkling wine produced in the town
of Asti in southern Piedmont. The wine is exclusively from Moscato grapes.

Most Asti Spumante are made in a modified Charmat process, which is preferred
to the Methode Champenoise.
· Cortese (white) – The traditional white grape variety of particular refinement.
The wine made from Cortese grapes can be labeled as Cortese d gavi or simply
Gavi.
LOMBARDY:
· N-West zone, eats of Piedmont it is the fashion & the financial capital of Italy.
· Campari is the most well known aperitif. Quite commonly classified as a bitter.
Main bitterness comes from Quinine, but there are also other botanical macerated
in the spirit. It has 24% of alcohol. It must be drunk absolutely chilled or in a tall
glass with soda or Orange juice.
· Three of Italy’s largest fresh water lakes i.e. Maggiore, Como and Garda are in
the Lombardy. The P.O., Italy’s largest river flows through this region premier
agricultural zone.
· Milano, Italy’s industrial capital & Italy’s second largest city, after Rome is
present in Lombardy.
MAJOR WINE PRODUCING AREAS:
There are three major areas of wine production in Lombardy
· Oltrepo Paverse
· Valtellina
· Brescia
There are other small areas also which contribute to the regional output, but above
mentioned are the principal areas of wine production.
OLTREPO PAVERSE:
This was once upon a time, a part of Piedmont & is also referred to as Vecchio
Piemente or Old Piedmont . The Barbera & Bonarda grapes are the principal grapes
of this area. Ten DOC wines are produced in Oltrepo Paverse. Some better known
wines are:
· Barbacarlo (red) – Should have a minimum alcoholic strength of 12% and is
produced from a blend of Barbera and Bonarda Grapes.
· Buttafuoco (red) – Should have a minimum alcohol strength of 12%. Produced
from a blend of Barbera & Bonarda Grapes.
· Riesling (white) – Mininmum 11% alcohol, also produced as Spumante
(sparkling). Made from a blend of Riesling Renano or Riesling Italiaco or a
combination of both. Best drunk young.
· Sangue Dc Giuda (red) – Means Juda’s blood. Minimum 12% of alcohol.
Made from a blend of Barbera & Bonarda grapes. Best consumed young.

· Frecciarossa (brand name) – A single vineyard producer Dr.Odero, bottles 4
different wines all under the umbrella name of Chateau Frecciarossa, La Vigne
Blanche (dry). Sillery (semi – dry) & white, St.George is a rose & Grand Crus
is red.
VALTELLINA:
It is situated in the Adda rivervalley, in the northern province of Sondrio. It is one of
the few places, where the Nebbiolo grapes thrive. This well known Piedmont variety is
called Chiavennasca in Lombardy.
This are produces two DOC wine, Valtelina & Valtelina Superiore, which are
produced from the Nebbiolo grapes. DOC law recognizes four sub districts for the
designation of Valtellina Superiore wines. They are
· Sassella
· Grumello
· Valgella
· Inferno
· Valtellina (red) – Minimum 11% alcohol & must be aged for a minimum
period of 1 yr. They are made from a blend of Chiavennasca, Merlot, Pinot
Nero & Rossola grape varieties.
Valtellina Superiore (red) – Sassella, Grumello, Valgella & Inferno which
contributes the Valtellina Superiore wines must be aged for a minimum period of
two years.
BRESCIA:
Wine production in the province of Brescia can be divided roughly into three areas:
· Lake Grada District
· The hills of lake Iseo
· The hills around the provincial capital of Brescia.
The main wines produced in this are are:
· Lugana (white) – Minimum 11.5% of alcohol. Also produced as a
Spumante, made from a blend of Trebiano & other grape varieties.
· Riviera del Garda Bresciano Chiaratto (rose) – Minimum 11.5%
of alcohol.
VENETO:
Important city is Verona, but Venice is the city, which is well known & is
also a port for merchant navy.

Important features:
· Waterways
· Gondolas
· St. Marks square
· St. Marks Cathedral.
TABLE WINES :
· Soave (white) – A famous white wine which is dry, produced from
Garganega & Trebiano grapes. Minimum 10.5% of alcohol. If
labeled as Classico it must come from a strictly delimited area of
production. Should be consumed young.
· Gambellara (white) – Made from a combination of Trebiano and
Garganega grapes. Should have minimum 11% alcohol.
· Bianco di Custoza (white) – Made from a combination of
Trebiano, Toscano and Garganega grapes. Also produced as a
Spumante. Should have a minimum alcoholic strength of 11 %.
· Valpolicella (red) – This dry, light bodied red wines produced from
Verona is drunk quite young & ideal for red meat.
· Bardolina (red) – A light bodied dry red wine, producwe from the
north-eastern region o Veneto.
TUSCANY:
Not only famous for the leaning tower of Pisa & architecture but also a red
wine which is probably the most famous of all Italian red table wines, that
is the Chianti.
· Chianti (red) – Geographically & historically, Chianti is an area
lying between Florence & Seine encompassing the town of Arezzo,
Pistoia & Pisa in the region of Tuseany. The red wine produced
from this area, is known as Chianti. It is made from a combination
of Sangiovese, Canailo nero, Trebiano & Malvasia grapes.
· Chianti Classico (red) – In the Heart of the area mentioned above,
in the hills between Florence & Siena, lie approx.1,75,000 acres of
land, where Chianti Classico is made.It is actually the name of one
of the 7 Chianti zones. Chianti should have a minimum alcoholic
strength of 12%.
Chianti is often sold in a particular bottle, which is wrapped in a particular
straw basket known as Raffia Flask or Fiachi. Chianti is often produced
by a method called Governo System.

GOVERNO SYSTEM:
A process often used to produce Chiatni, meant for early consumption. It
consists of introducing a second fermentation by addition of 5-10 % must
pressed from selected grapes, partly dried on wicker frames. This process
adds roundness & liveliness to the wine.
· Brunello di Montalcino (red) – An extremely full bodied red wine
produced from the Tuscany region. It is Italy’s finest and longest
lived wines.
· Vino Nobile di Montepulciano (red) : A dry full bodied red wine,
produced in a small area surrounding the town of Montepulciano.
· Bianco di Pivigliano (white) – A white wine produced from the
Tuscanny region. White, dry, fruity &lively.
· Vernaccia di San Gimignano (white) – Dry white wine with
considerable body & acidity.
LAZIO:
The main city is Rome where the world’s smallest country is located. The
name of the country is ‘Vatican City’. The main wines of this are are:
· Frascati – It has around 11.5% of alcohol. It can be dry white
wine/ a semi sweet sparkling wine. There is also red wine produced
known as Frascati Fontana Candida.
· Est, est, est (white) – Abbreviated form of Venum Bonum Est.
There is an interesting story behind, the origin of the name Est, est,
est.
In the year 1110 Barvarian Bishop Johannes Fugger of Augsberg, ws
traveling to Rome on a visit to the Vatican, under the instruction of Hery
IV. This noble man connoisseur of good food & wine, sent his faithful
steward Martino ahead to find suitable places for food, drink & lodging.
He was instructed to write the word ‘est’ (it is) at the entrance of every
inn, where the wine was especially good and non-est (it is not) on all
others. The servant was so enthusiastic about the wine of Montefiascon,
that he wrote Est, est, est on the door of a local inn. The Bishop agreed
with his servant’s choice so much that he remained in Montefiasco tell his
death.
Upon his death, the Bishop agreed to give all his money to a local Church
in exchange for a small favour. Each year, on the anniversary of his death
in August a barrel of Est, est, est was to be poured over his grave, so he
could once again savor that glorious wine. The tradition was carried on for
centuries until Cardinal barberigo who became Montefiascon’s bishop

thought it better to donate the wine to the poor, rather than wasting it on
the Bishop who was dead.
Est, est, est was made from Muscat and two other varieties of Grapes.
CAMPANIA:
The area is more famous as a tourist attraction, rather than wine
production. The main city is naples. The most well known wine from this
area is :
· Lacryma Christi (tear of Christ):- It is available as red, white and
rose. The white wine known as Lacryma Christi del Vesuvio rosso
has a minimum 12% alcohol. Mt. Vesuvius. A rose and sparkling
version is also available.
· Taurasi (red):- Minimum 12% of alcohol. Must be aged for a
minimum period of 3 yrs.
SARDINIA:
It is best known for its dessert wines, both white and red. It also produces
table wines which are red/white & which are considered good. Examples
are:
· Moscato del Templo – White dessert wine.
· Giro di Sardegna – Red dessert wine.
· Maristella – A white table wine.
· Santa Maria la Palmo – Red table wine.
LABEL LANGUAGE / TERMS:
· Azienda – An estate/ farm
· Azienda Agricola – An estate where grapes from outside are used
as well.
· Azienda Vinicola – An estate where grapes from outside are used.
· Cantina – Vinery
· Classico – The traditional zone of production.
· Riserva – A reserve wine/special selection that has been aged for
longer than usual.
· Bianco - White
· Cerasudo – Rose
· Chiaretto – Rose
· Rosato – Rose
· Rosso – Red
· Secco – Drry
· Dolce – Sweet

· Frizzante – Semi sparkling wine
· Passito – Made from dried grapes
· Spumante – Sparkling
ITALIAN WINE TERMS:
· Quintale – 100 kg of grapes
· Resa – Must or grape juice.
· Barrique -225 ltrs Oak cast for for fermenting and ageing white
wine and only ageing red wines. A distinctly Oaky vanilla flavour
is imparted to the wine.
· Bottle – Large oak barrels used for ageing wines.
· Demi Johns – Large bottles in wicker cases.
· Abbocato – Medium Sweet.
· Autoclave – Sealed stainless steel tanks used in the production of
Frizzante wine.
· DOC – Denominazione di Origine Cotrollata. A category of Italian
wine. The vine that may be used, where they may be grown,
maximum yields, minimum alcoholic strength etc. are some factors
that are taken into consideration before granting this appellation to
a wine.
· DOCG – Denominazione di Origine Controllata a Garantita. A
higher category of wine then DOC but the rules are much stricter,
additionally tasted by a panel.
· Vino Da Tavola – A table wine.
· Vini Tipici – Equivalent to French Vins de Pays.
MARSALA
Marsala was 1st produced in 1760’s when John & William Woodhouse,
English Merchants from Liverpool came to Sicily to purchase ‘Soda – ash’
to ship back to England soap makers. While in Sicily they tasted the local
wines. After noting down how similar it was to the already existing
popular wines from Jezez and Madina, they sent back several casks- 60
pipes or approx 6,700 gallons of it to each barrel of wine to ensure that is

would survive the long voyage. Englnd was so impressed with the quality
of the new found wine that John decided to stay behind with his sons to
help cultivate Marsala wines. In 1773 Woodhouse founded a winery to
produce Marsala for export to England.
The name Marsala is Believed to have been derived from the Arabic
“Marsh-El-Alla” (harbour of God). The Marsala area and the rules of
production are limited by law number 1069 passed on Nov 4 1950, which
also designates three provinces of Sicily – Trapani, Palermo &Agrigento,
where Marsala can be produced. Marsala was granted DOC designation of
April 2, 1969 by presidential area.
PRODUCTION OF MARSALA:
Marsala is both the name of the city in N.W. Sicily and the name of blend
of grapes most notably the Cataratto and or Grillo grapes with a maximum
of 15% Inzolia allowed. Like Sherry & Port, Marsala is a fortified wine. It
bears some resemblance with Madeira in that one or More of it’s
constituents that are cooked or heated during processing.
The white wines rich in extract & low in acidity are bended & allowed to
ferment till dry. The blend is slowly heated for about 24hrs until it has
been reduced to one third of its original raw volume. During this time the
must becomes thick, sweet and caramel like. This cooked wine is called
Cotto, and is allowed to age. The Cotto is then added to a base wine in the
proportion of six part of Cotto to six parts of alcohol to 100 part of base
wine. This process is used to make sweet Marsala.The dry Marsala is also
made in the same way except that less of the Cotto is used, sometimes to
the time of 1%
Marsala is aged in cask for a minimum period of four months to as much
as five years and occasionally longer. During this time it takes on a dark
brown colour with the original white wine imparting a dry undertone to the
general sweetness, which slowly reduces with age.
TYPES OF MARSALA:
The Italian DOC has set production rules for four versions of Marsala.
They are:
· Marsala Vergine – This is considered as the finest Marsala & is
made by the Solera system. By law it cannot contain less than 18%
of alcohol. What makes Marsala Vergine so special is that it is
made from the best grapes of the vintage & must be aged for atleast
5 yrs in Oak casks before it can be sold by the produces. It is

therefore extremely dry. When properly stored Marsala Vergine
can be stored for 10-15 yrs.
· Marsala Fine – This version must be aged for a minimum period
of four months and have an alcoholic content of no less than 17%.
This is the most heavily advertised and consumed Marsala in U.S.
It is often labeled as I.P, for Italia Particular or Italia.
· Marsala Superiore - This version must be aged for a minimum
period of 2 yrs and should have alcoholic strength of no less than
17%. It is basically made in two styles, dry and sweet. This type of
Marsala sometimes labeled as follows:
1. L.P. – Lodon Particular
2. O.P. - Old Particular
3. S.O.M – Superiore Old Marsala
4. C.O.M – Choice Old Marsala
5. G.D – Garibaldi Dolce
6. P.G. – Particularly Genuine.
· Marsala Speciale – This version can not be sold following the
harvest. By law it should have an alcoholic strength of no more
than 18% but its taste can be changed with the addition of other
ingredients and flavourings. This product designed to render it
useful for the preparations of different sweet dishes.
SERVING & STORING MARSALA:
Normal procedures for proper wine storage, apply to Marsala except that
most Marsala’s come in screwtop bottles and be stored upright. There is
really no reason to age Marsala for extended period of time as it is
sufficiently aged to bottling. Once opened Marsala should be refrigerated
which will extend its shelf life about one month.
Dry Marsala is an excellent aperitif which should be served chilled from
the refrigerator and sweet Marsala’s go very well with the dessert and
should be served at room temperature.
COMMON SHIPPERS OF MARSALA:
· Woodhouse and Company:
· Inghan Wittakar and Company
· Florio and Company
SHERRY
Sherry is a fortified and blended non-vintage wine, made via the Solera
system. It contains 17-22 % of alcohol. It is traditionally produced in
Spain, although certain other countries also produce a similar product
which they call as Sherry.

Sherry originated in south-west Andalusia in the region of Jerez. The town
of Jerez was founded by Phoenicians in 1100BC who brought their sailing
ships to an Inland city near the Bay of Cadiz of the Atlantic and named it
Xera . After the Roman conquest, Xera was Latinized to Ceret, which the
moors pronounced as Scheris. This was subsequently hispanicized to
Jerez and anglicized in reference to the beverage, into Sherry.
The Jerez area is triangular in shape and lies between the Guadalquivir and
Guadalete rivers in S-W Spain, with Atlantic Ocean on the west. The
official Sherry producing area, known as the ‘zona de jerez superiore’ or
zone of superior Sherry is bounded by three major towns:
1. Sanlucar de Barrameda
2. Puerto de Santa Maria
3. Jerez de la Frontera.
LAW:
The tribunal high court of England ruled in 1967 that only wines from
Jerez may be identified as Sherry and that limitations must be labeled by
their country of origin.
CLIMATE:
The area around Jerez has a yearly rainfall of 635mm of which less than
10% falls during the summer months. The temp. often rises to 46 deg C.
When it rains, it comes like a deluge.
SOIL:
Basically there are three types of soil which is seen in Jerez district.
1. Albariza
2. Barros
3. Arenas
ALBARIZA
This is the most important and contains around 80% of calcium carbonate.
The best grapes for the production of the best sherries come from here.
BARROS
This is slightly reddish in appearance and contains around 30% of
calcium carbonate.It produces good but not great grapes.
ARENAS

Third type is the one which produces grapes in quantity but not
quality.
GRAPES
Today there are only two varieties of grapes which are used for the
production of sherry : 1.Listan Palomino
2.Pedro Ximinez
Out of these the first one is cultivated in 90% of the area and the second one
in the rest. Sherry is made from only Listan Palomino& Pedro Ximinez is
used basically to sweeten the sherry but in recent times Moscatel is also used
for the same .A German soldier called Peter siemens brought this variety of
grapes to Spain and hence the name
PRODUCTION OF SHERRY
HARVEST
There is no official date as such for the harvest to start but it generally starts
somewhere in the first fortnight of September. The picking continues for
about 15 days. The Listan Palomino and the Pedro Ximinez grapes are
allowed to dry on the Esparto grass mats. The drying of the Listan Palomino
grapes continues for 12-24 hours depending upon the condition of the
weather and the sun. This is done to evaporate as much moisture from the
grapes as possible. The Pedro Ximinez grapes continue to dry longer may
be between 10-20 days until they lose all the moisture and become raisin like
. The must that comes from this is extremely sweet
PRESSING
Grapes are generally pressed by the traditional method wherein they are put
in a lagar a wooden troughabout 10sq meters. The grapes are emptied into
the lagar and 4-5 men tread these grapes inside the lagar either barefeet or
wearing Zapatos de pisar. The must is then taken to the tubs and to the casks
for fermentation.
There are three pressings in case of sherry
The first pressing is known an Yema which produces the best quality
sherry. The second pressing is known as Aguaple which produces second
quality sherry. The third quality is called the Presna. The juice is extracted
to be distilled to make brandy or vinegar.
FERMENTATION

Fermentation goes on for 7-21 days . The fermentation is very is very
violent. A shower fermentation goes on for about thre months . Almost all of
the sugar is converted into alcohol. All sherries are fermented to dryness.
CLASSIFICATIONS
Some Sherries develop a white creamy later called Flor during the
fermentation. These sherries are known as Fino and those that do not
develop a Flor are called as Oloroso.
GRADING
Grading is done prior to classification the topmost being given one stroke.
Palmay : Y Raya – 1
Dos Raya
FORTIFICATION
Wine alcohol is added to kill the flor and stop the fermentation . Finos are
fortified upto 15-3 Gl and Olorosos are fortified upto 17-18 Gl.
The wine is allowed to remain under the flor for a period of one year or so:
so that the wine will develop a yeasty smell and taste . The longer the sherry
sits on the floor, the more flavour it extracts and the finer it becomes.
After a period , 18-20 months of ageing under the flor undisturbed the wine
is transferred to the winery’s solera system . a fino is transferred to a fino
solera, an amontillado to an amontillado solera and an alorosa solera
According to some producers solera come from the word suels meaning
ground/land and it refers to the butts (casks) nearest to the ground. Others
say that it comes from the Spanish word solar which refers to the tradition
that holds the family together.
SOLERA SYSTEM
The solera may be likened to a school where the wine from the nursery is
introduced to the first grade and is gradually promoted till graduates as the
final product. In the tiers or casks of the solera the entry classes are at the top
and the graduating classes are at the bottom. This is a system for regularly
blending young with the old so that eventually a consistent standard for any
particular sherry is produced. The casks are placed on top of one another
usually three/four tiers or scales high, but according to facilities and customs
of a particular house, there may be more/fewer scales. Four tiers are
considered best from the operational point of view. The operation works like
this—wine for sale is taken out from the bottom most scale, which is in fact
the solera and ullage made thereby is filled with the wines from the second

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