Learn About Wine
Grapes, the only fruits on the Planet that become more interesting after
they have been squashed under foot. Fermentation of the wine begins
with the crushing of the grape.
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Terroir, french for soil, refers to the type and quality of soil, and more broadly to the microclimate and overall environmental conditions, of a vineyard or winemaking region. All these factors impart a unique flavour to the wine. Red grapes need a longer growing season than white grapes. Many BC wineries have vineyards in the southern Okanagan region for their red grapes.
Loius Pateur discovered that when too much oxygen was allowed to contact wine, vinegar
bacteria formed and spoiled the wine but small amounts of oxygen made the wine mature.
Acidity in a wine is desirable only to a certain degree. Alll wines
have a certain amount of acidity. White wines have more acidity than
reds and overly acidic wines will have a tart taste. Red wine can be
chilled; the term room temperature comes from earlier days before central
heating thus the wines were served at a much colder temperature. Just
five minutes in a bucket of ice water. If you find your red wine is harsh and unbalanced, chill it.
To produce a really good buttery Chardonnay, the grapes are sometimes put through a secondary process known as malolactic fermentation. This reduces the typically crisp flavor found in many Chardonnay wines and brings out a rich buttery taste.
A wines' body is its weight on the palate Light bodied wines
feel about as heavy as skim milk,while full bodied wines feel like
half and half or cream
Wineries of Canada
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