WINES

HISTORY

The tradition of wine making is as old as mankind itself and dates back 10,000 years as discovered by Greeks and Rome. Wine is one of the God’s choicest gift to man. The Old Testament in the Bible gives evidence of wine existing for ceremonial purposes, around 2500 BC, and there is definite evidence of its use in China in 2000 BC and in Egypt in 3000 BC as well. In Persia, during the reign of King Jamshed flourished and it is he who is credited with the discovery of fermentation.

The Phoenicians from Lebanon who introduced wine and its secrets to the Romans and Greeks who subsequently propagated wine making and even dedicated wine to God. They took viticulture into the lands that they conquered. The Greeks introduced it from Southern France to the Black sea and from Sicily into Northern Africa. There is evidence that they exported wine to Egypt. The Romans planted vines in Bordeaux, the valley of Rhone, Marne and Seine and along the Mosel and Rhine. They are responsible for introducing viticulture to Hungary, Germany, Italy and Spain.

Definition of Wine

According to the ‘Wines and Spirits Association of Great Britain’

Wine is an alcoholic Beverage obtained by the fermentation of freshly gathered grape juice, the fermentation of which has been carried out in the district of its origin, according to the local tradition and practices and nothing artificial is added to it’.

CLASSIFICATION OF WINE

TABLE WINES

These include red, white, rose wines and are referred to as still wines as they lack carbonation. These wines are further classified as dry and sweet wines. Dry means that there is little or no sugar content. These are wines which normally accompany a meal. The alcoholic content of these wines range between 7- 14 % achieved through natural means when sugar is converted into alcohol or by stopping fermentation once 14%alcohol is achieved or unnatural means by adding sulphur dioxide. eg Chardonnay.

SPARKLING WINES

Wines which have carbon dioxide to make it fizzy is achieved by trapping it in the bottle. Alcohol content is less than 14%.

Champagne is a type of sparkling wine. Traditionally, Champagne comes only from the champagne district of France. The Italian call sparkling wines as Spumante, while the Germans use the word Sekt. These wines are drunk on festive occasions and throughout a meal. E.g. Dom Perignon.

CLASSIFICATION OF WINE

TABLE WINE

Red, White, Rose & dessert wine

e

< Rose wine

FORTIFIED WINE

Sherry, Port, Maderia, Marsala, Malaga

AROMATISED WINE

Dry & sweet vermouth, Campari

FORTIFIED WINES

These are wines fortified by the addition of alcohol (usually Brandy) either during or after fermentation. This increase the alcoholic content from 14% to 24%. Eg Sherry, Port, Marsala. These wines are drunk either before or after a meal.

AROMATISED WINES

These wines are prepared with the addition of Brandy or neutral spirits and flavored with herbs, barks and other flavorings. eg vermouth, Bitters.

VINS AND VITICULTURE

The plant, which bears the grapes, is called Vins. The vines are a group of creepers, which belong to the family called Vitaceae or Ampelidaceae. The family has 10 genera. One of the genus is called as Euvites. The subgenus Euvites has 60 species. One of these species is Vineifera. The plant Vitis Vinifera produces grapes, which are used for the production of the best quality wines of the World. The species vinifera produces some 5000 different varieties of grapes but only around 50 of them are used for the production of wines.

VITICULTURE

AREAS OF GROWTH

V INS grows in temperate zone. In the N. Hemisphere, 30-50 latitude and the S. Hemisphere 30-40 latitude. In India it grows best in Nashik, Narayangaon, and Hyderabad.

SOIL

It is generally acknowledged that the grapes grown in the poor kind of soil produced better quality wine. The grapes grown in richer soil although a rich soil will produces grapes in quantity but the best composition of soil will produce grapes in quantity but best composition of soil is considered to be a combination of chalk, limestone, stale, gravel, schist.

CONTRIBUTION OF SOIL

1. It contributes to the quality of grapes through mineral content of soil.2. Aeration- the soil is very loose; hence facilitate the breathing of the vine

roots.3. Affords good drainage- the porous nature of soil allows the water to go

down easily.4. Distribution of heat- it holds the heat during the day time and gives out

during night to maintain the uniformity of temperature during day and night.

CLIMATE

1. The winter should be short and cold but not severely so with good supply of rain.

2. The spring should be mild, may be a little warmer with those beneficial showers of April.

3. The summer should be hot and long with nice balance of rain preferably in mild showers.

4. A daily average of sunshine is much preferable to the short scotching bursts.

5. The crucial month of September and October is best benefited by and Indian type of summers with little rain in between.

Grapes are maturing 25 degree Celsius is ideal. 60 -80% humidity is best.

TEMPERATURE

An annual average temperature of 10 degree Celsius is considered ideal but when PRODUCTION OF TABLE WINE

HARVESTINGGrapes are plucked when the density of the bloom or natural yeast on the skin taken from a number of bunches is constant so that the grape is fully ripened and has nothing to gain more from the plant. Dry weather is chosen for harvesting. Some wines are left on the vines (shrub) a little longer to develop a grater concentration of sugar. From these finest dessert wines are obtained.

GRADING

Grapes are graded according to the quality which segregates ripe mature grapes from spoiled grapes.

WEIGHINGGrapes are weighed, to determine the quantity required for fermentation.

DE STALKING

The ripe grapes are plucked off from the stalks. Modern methodology incorporates a de stalking machine. The stalks have a bitter taste due to the presence of tannin, which should not come in contact with the juice.

CRUSHING OR PRESSING

Grapes are traditionally crushed with the feet by wearing special type of shoes called Zapatos di pisar or more conveniently by mechanical presses to extract the juice called must. At this stage the wine maker uses a hydrometer to measure the specific gravity of must, which indicates the sugar content and therefore the projected alcoholic strength.During the crushing stage, if red wine has to be made, then the skin is allowed to come in contact with juice till it gets color from the skin. In case of White wine, skin in is removed immediately (if it is made from red grapes). Rose wine is made by allowing the skin to come in contact for a short while to get the pink color.

CHAPTALISATIONIf incase the must shows the insufficient amount of sugar, then the sugar is added to enrich the must. This process is called chaptalisation.

SULPHURINGSulphur dioxide is added early in the fermentation process to prevent air from oxidizing the juice and converting the alcohol into vinegar. Sulphur dioxide dioxide takes up all the oxygen to let the wine yeast which is anaerobic (able to work in absence of oxygen) to convert grape sugar into alcohol. Sulphur dioxide

forms a coating on the surface of juice to prevent the air from entering the juice and thereby letting the wine yeast to do its work.

FERMENTATION

Fermention is the process of adding wine yeast (technically termed as Saccharomyces Ellipsoideus) to fresh grape juice to convert the natural sugar in the grape to ethyl alcohol. The fermentation is done in stainless steel vats nowadays against the traditional wooden vats. In this process carbon dioxide is simultaneously released making fermentation violent at first and then slows. The yeast added is 3-5 % of the volume of juice. The fermentation process two days to two weeks. Fermentation occurs only as long as there is sugar to ferment or when the alcohol content rises to 14% because at this point alcohol kills the remaining yeast. If sugar remains with alcohol content then the wine tends to be sweet. A wine is considered sweet when it has 2% sugar content. During the process the temperature is maintained between 64-70 degree F for red wines and 44 degree to 59 degree F for white wines. The wine maker may control the acidity caused by grape acids by adding water acidifying agents such as gypsum.

CELLARINGOnce fermentation is complete the ‘running wine’ or vin de goutte is run off into the casks for maturing. The casks are filled to the full to exclude air. The filled casks are put in cellars for the wine to mature. This is called Cellaring. The suspended particles are allowed to settle to the bottom of the cask as sediments or less.

SECOND PRESSING

The residue of pips and skin (called marc) left in the fermentation tank or vat is sent for further pressing and the resultant juice, called vin de presse to which is rich in tannin. The wine maker may decide whether to add vin de presse to vin de goutte. The left over i.e. pips and skins are sent for a third pressing and the juice fermented and distilled to produce eau –de –vie- de- marc. Nothing is wasted and the sugar in the grape is completely utilized.

RACKINGThe wine must be separated from the dead yeasts which decompose and give an odd flavor to the wine. The wine is carefully pumped into another cask without disturbing the lees leaving some wine at the bottom. This is sent for distilling into eau- de- vie- de- marc. Racking removes some acidity. The color is brilliant and flavors blend together and smooth out.

FINNING

This is the process of converting cloudy wine into clear fine wine. This may be done with a gelatinous substance such as-

Ising glass ( bladder of sturgeon fish) White of egg beaten with salt Colloidal silica Gelatin or Bentonits

They collect (attract) all the impurities and protein haze in the wine.

FILTERATION

After fining the wine may passed through fine filters to get crystal clear wine. The young wine is pumped to the refrigeration unit to stabilize the wine.

BLENDING

Experienced specialist improve the quality of wine by blending wines of different vineyards and vintage (different years) to produce wine that is consistent in quality.

MATURING WINES

It is natural process by allowing the wine to rest in oak barrels for 1 or 2 years to gain maturity and pick up a soft mellow character from the oak wood. Maturisation can be induced artificially by agitation, heating, refrigeration and electrical impulses. During maturation wine tends to evaporate. Spo the loss of wine during maturation is called Angels share. There is a stopper (usually cork )

that fits into the opening at the top of the barrel. The stopper must be opened from time to time to allow the gas to escape.

BOTTLINGWine is poured into sterilized bottles during cool and dry weather. The bottles are closed with corks and sealed with Spanish wax or foil. The selection of cork is very important as poor quality of cork can spoil the wine. After 40 years the cork tree develops a thick, spongy, semi hard bark, several inches thick. Portugal primarily and then Spain and Italy produces the best cork.The corks are obtained from bark of tree called ‘Bark oak’.There are different colors of bottles for different wines.

Green & Transparent For white wineBrown red wineTransparent rose wine

PASTEURISATIONPasteurization is the process to free the wine from further fermentation. The wine bottles are immersed upright in double boilers with water, heated to temperatures between 180 degree F & 190 degree F. The immersion is for 1 to 2 minutes.

AGEING

Wine is matured in bottles. The period of maturing may differ from house to house, till it achieves its characteristics, aroma and flavor

STORAGEWines are stored in cool conditions at temperatures of 50 degree- 65 degree F. The storage area must be as light can ruin the wine. The wines must be moved as little as possible before they are shipped out.

PRODUCTION OF SPARKLING WINES

CHAMPAGNEChampagne is the greatest and most famous sparkling wine in the world. It is made from grapes produced in the following regions of Champagne region of France-

Valle de la Marne Montagne de Reims Cote des Blancs Aube

The soil in this region is chalky which affords good drainage. The annual average temperature is 10 degree C.Three grape varieties permitted to make Champagne are

Pinot Noir ( black) Pinot Meunier ( black) Chardonnay ( white )

Most blends are generally two parts of black and one part of white.Blanc de Noir refers to Champagne made entirely from juice of Black grape and blanc de Blanc is made entirely from white grapes.

METHOD OF PRODUCTION

1. Harvesting2. Grading3. Weighing4. De stalking5. Crushing6. Chaptalisation7. Sulphuring8. Fermentation9. Blending

After the primary fermentation, wines of different vineyards and varying qualities are blended to form cuvee or store of wine.

The base wine is bottled in strong stout champagne bottles. A controlled proportion of ‘liquer de tirage’- a mix of sugar and yeast is added to the wine and is immediately bottled and sealed. A cork which is larger in diameter than the mouth of bottle is squeezed to shut the bottle and is secured with a steel wire clip called Agrafe or muslet.10. SECONDARY FERMENTATION

This is the process that gives champagne its unique character. Second fermentation which starts in the bottle after addition of ‘liquor de tirage’ can take 3 months. As the carbon dioxide produced during fermentation cannot escape, it gets chemically blended in the wine. The wine is now effervescent but not clear and is ready for next process.

11.REMUAGEDuring its long rest in the chalk cellars, the gives off sediments which must be moved before the wine move into final stage of preparation. The remuage is essential part of process of removing of the sediments when the bottle are placed in a special rack, (upside down) known as ‘pupitres’ kept at slight angle. The slight angle encourages the sediments to slide down the bottle to neck and settle on the base of the temporary stopper. At the end of the process the bottle are completely inverted.

12. DEGORGEMENTThe bottle racked it the inverted position along with the sediments is dipped in a freezing solution. The sediments and the small quantity of wine around it become ice/ freeze. The cork is removed slowly and sediments if ejected as frozen bullets.

13.DOSAGEThe bottle is topped with the champagne and the expedition liqueur. The liquor content depends on how sweet wine manufacturer want. If required sugar syrup will be added.

Grading of champagne according to its sweetness:Brut ----------------------very dry- 1% liquer de Expedition Sec------------------------Fairly sweet- 3-4% ”Demi sec---------------- sweet- 5-7% ”Extra sweet------------- very sweet- 7-9 %Doux-------- -------------extra sweet - 10%

14.AGEING Bottles are sent back to the rack to rest again perhaps for an year or more before they are marketed.

Some brand names of Champagne Ayala Dom Perignon Ace of spade Ruinart brut blanc de blanc Veuve cliquet ponsardin Moet chandon Billicart salmon brut Bollinger Taittinger G H mums Louis Roderer

FORTIFIED WINES

Fortified wines such as sherry, port, Madeira, Marsala and Malaga are wines which have been strengthened by the addition of alcohol, usually brandy.

Alcoholic strength may be between 15 % to 22% by volume.

Sherry (from Spain) – 16-21%

Port (from Portugal)- 18-22% Madeira (from Portuguese island of Madeira)- 18% Marsala (from Sicily)- 15% Malaga (southern Spain) – 18%

SHERRY

Sherry is the most famous alcoholic beverages made in Jerez areas of Spain.

There are two types of sherry

1. Fino 2. Raya

FINO

Fino are dry sherry.

They can be divided into following categories.

1. Manzanilla2. Fono 3. Amontillado

MANZANILLA

It is type of fino that is light bodied, dry and pale in color. The maturation time of this type of sherry is six month.

FINO

This is the ultimate sherry-pale, dry, light and delicate. It has a wonderful bouquet. The maturation time is one year.

AMONTILLADO

The color of this wine may vary from white color to brown. Maturation time for this sherry is two year. The alcoholic content may vary from 16-24% alc/volume. Its full bodied sherry.

RAYA

The Sherries who come under this category are sweeter in taste.

Categories of raya are

1. Olorosso 2. Amarosos

OLOROSSO

The name means fragrant, and like all sherry it is naturally dry. Sweetness has to be added. The color can be deep golden or brown. They are promoted under such name olorosso, cream and brown. They are sweet wines with nutty flavor.

AMOROSOSAmorosos are medium dry white wines. They are sweet in taste, full bodied with a nutty flavor and golden brown color.

CLASSIFICATION OF SHERRY

FINO RAYA

MANZANILLA FINO AMONTILLADO OLOROSSO AMOROSOS

PRODUCTION The production is same like table wine The fermentation takes place in oak casks or stainless steel vats.

The new wines with an alcoholic strength of 12.5% are put into a group of small casks called ‘CRIADERAS’.

By springtime yeast – like fungus will form a crust on the surface of some wine as FLOR.

Floe seals the wine from harmful bacteria and prevents it from oxidizing. It also contributes to the wines individual taste and character.

But it depends, some develop flor and some will not. Those who develop flor will become fino and those who not become

Olorosos. The finos are now fortified up to 15.5% alc/vv. Once their final classification is agreed, all Sherries are put into an

appropriate solera holding wines of similar character.

THE SOLERA SYSTEM The word Solera is derived from Italian word suelo meaning Sole.

In English it means ground.The Solera system was introduced in 1800. It is a unique system of blending and maturing of Sherry in Spain. Only Sherry is used in this system of blending.

The Solera comprises of group of cask placed one of the other, four of more scales high. The oldest wines are always in the bottom casks with the youngest criadera wines, forming the top row.

The wine required for sale is partially drawn off from the bottom casks- no more than one third of volume is extracted each year.

This is replaced by the similar amount of wine taken from casks in the scale placed above immediately.

So these continuous, older wines are refreshed and replenished by those from above.

The younger wine inevitably takes on the characteristics of the old. Before being bottled, the wine is tested for strength, quality and clarity.

Sweetness and color may be added to suit the style and the market.SHERRY SHIPPERSHarveys Bristol cream, Dry Sack, Tio Pepe.

PORTPort is one of the great fortified wines. The name comes from the city of Operto in Northern Portugal.Main styles of port

1) Aperitif white Port Driest port, made from white grapes fermented until almost completely dry and then fortified. It is matured in wood and bottled for sale.

2) White portMade from white grapes. It is pale gold in color with soft, rich, honeyed taste. White port is matured in wood before bottling.

3) Ruby portThis is the fresh young port changes color from purple to deep red or ruby as it matures in cask. It is a rich, full bodied, sweet wine.

4) Tawny portA blended port of different years and aged in cask until it becomes tawny or brown in color. Classic tawny is aged from 8 to 20 years in cask. They are wonderfully smooth and delicate.

5) Late bottled vintage (LBV)This is a wine of single good year. It is aged for 4 to 6 years in cask and bottled after decanting; so that it does not has as much sediments as vintage port.

6) Vintage portThe product of a single outstanding year, when all the elements combine to produce the ultimate in quality. It is full bodied, robust, red port with lot of sediments.PRODUCTION OF PORT

1. The grapes are crushed by centrifugal crusher.2. The juice and skins are pumped into a special vat called autovinificator. The

must starts to ferment and built up pressure, the carbon dioxide releases through escape valves.

3. When the sugar level is appropriate, the must will have to reach an alcoholic strength between 6% to 8 %.

4. Then the must is pumped into vats in the adega (barn like cellars).5. A clear flavorless style of high strength (78%) local or other Portuguese

brandy called Agurdente is added which stops further fermentation.6. We now have port, a fortified wine with its own natural sweetness and an

alcohol content of 165%.7. As the wine rest, the sediments fall to the bottom of the vat.8. The new port will be fortified up to 21 % alcohol and given time to settle

down before being classified and transferred to wooden tuns to mature.PORT WINE SHIPPERSSandeman, Cockburn, Churchill, taylor, Warre, Croft, Delaforce etc.

Other types of fortified wines

MarsalaSicily’s very own fortified wine is named after the town of Marsala. Marsala is made from local grapes. Catarratto, grillo & inzolia.Marsala is classified by age-Fine - 1 year oldSuperiore - 2 year oldSuperiore reserve - 4 year old Vergine - 5 year oldStravecchio - 10 year old

Marsala classified by sweetnessDry is labeled as SecoMedium dry semisecoSweetest dolce

Marsala classified by colorAmber ambraGolden aro

Red rubino

Marsala shippersTerre arse, Curatolo Arin

MADEIRAMadeira comes from the island of same name in the Atlantic Ocean.The evolution of this wine belongs to the days of the trading ships of east India routes in the late 1600s. It gradually came to be noticed that, whereas many table wines would be badly spoiled by the combination of violent shaking and torrid heat in which they travelled the oceans.1. Eventually it simply wasn’t financially practical to keep treating madiera in the

cruise and so the conditions endured at sea- the torturous heat, especially was recreated in the wineries or lodges where the wines originated.

2. Some Madeira is heated simply by being left under the roof of the lodge to bake in the heat of tropical sun.

3. Some is stored in rooms where central heating pipes run around the walls throughout the summer and even the lowest grades are matured in vats that have hot water pipes running through them. These rooms are called Estufa.

There are 4 basic styles of madieraSercial - palest and driest and crisp wine, a good aperitif wine.Verdelho – a little sweeter and darker.Bual – smoky, full bodied, sweet wine.Malmsey – dessert wine, taken after café, dark brown in color and an expensive wine.

MADIERA SHIPPERSBlandys malmsey, Blandys Verdelho, cossart gordan sercial.

AROMATISED WINEThey are also known as appetizer wines. These are used before the meals to stimulate the appetite. They are usually dry wines and they are fortified after the

fermentation is complete. They are flavored with barks, herbs and other flavors and their alcoholic content generally ranges from 20-24 %.PRODUCTION1. For the manufacture, the young wine is blended to get a standard wine which

is matured for 3 years.2. Mistelle (brandy and must 1:4) along with flavoring agents which are allowed

to thoroughly blend by agitation.3. Then it is fixed by allowing it to mature, filtered, clarified and pasteurized. 4. It is refrigerated to remove impurities and finally it is filtered and bottled and

stored for a few months to allow it to recover from the rigorous treatment.

OLD WORLD WINES FRANCEItaly is the largest producer of wine, but France is known for its sheer quality and variety worldwide. Stringent wine laws control the productions and these regulations known as code du vinWine lawsNowadays, the making and labeling of French wines is controlled by EU wines laws under the following headings1. VIN DE QUALITE PRODUITS DANS DES REGIONS DETERMINESS (VQPRD)These are quality wines produced from grapes grown in specific regions. They are subdivided into two categories.

VINS D APPELLATION D ORIGINE CONTROLEE (AOC)This labeling guarantees-

- Area of production- Grape varieties used- Pruning and cultivation methods- Maximum yield per hectare

- Minimum alcohol content- Methods of vinification and preservation

VINS DELIMITES DE QUALITE SUPERIEURE (VDQS)These are wines of superior quality produced in delimited areas with the following conditions guaranteed

- Area of production- Grape varieties used- Minimum alcohol content- Methods of viticulture and vinification

VINS DE TABLEThe second labeling category, vins de tables also divided into two

VINS DE PAYS (VP)Local or country wines. Medium in quality, these wines must be made from recommended grapes grown in certain area or village. They must have minimum alcohol content and come from the locally stated on the label.

VINS DE CONSOMMATION COURANTE (VCC)Wines for everyday consumption and sold by the glass, carafe in cafes and bars all over France. Often completely authentically French, these wines may also be blended with other EU wines of similar styles. Non – EU wines may not be blended with French wines.

WINE REGIONSALSACEThe Alsace region is one of the most picturesque in all France. Alsace is unique blend of the best of Germanic and French culture and grape varieties and offers some of France most fantastic wine styles. Located in east of France between the Vasages mountain and the river Rhine, across from Germany and uses the same grape varieties as Germans.

Wines of this district are straw colored, light bodied and fruity taste. They are named both after the villages from they are produced and the grapes they are made from. They are sold in the standard green flute bottles of the same shape but longer than the German bottles. Nearly all Alsace wine is dry to medium dry varietal white. Some wine varieties are

1. GewurztraminerIntensely aromatic, with a range of musky, floral scents, ripe fruits and sweet spice. Gewrztraminer is usually a deeply colored wine with low acidity and good level of alcohol. Despite its headstrong personality it goes well with most of the dishes, perhaps best it goes with pates and terrines for which Alsace cuisine is famous for.

2. RieslingThe most unnervingly pure dry Rieslings in the world come from Alsace. The fruit flavor such as lime peel and grapefruit dominate along with acid and noticeably high level of alcohol than even Germanys driest Riesling. They go well with fresh water fish dishes.

3. CREMANT D ALSACEThis is a particularly good sparkling wine made from a combination of grapes and by the method traditionnalle. The result is often attractively nutty, full flavored wines of considerable depth. The principal grape used in Pinot blanc, but small amount of Chardonnay is also added.

4. EdelzwickerThis is the wine made from a blend of noble variety grapes.

5. Selection de grains nobleThe noble in the name refers to noble rot-botrytis that stalks the vineyards in some years and allows the growers to make Alsace richest wines. They are powerfully alcoholic and sweet and age beautifully. Though the process is very time consuming, but worth the effort as the resulting wine is creamy, frequent inspection is required to make this wine.

6. Pinot noirThe only red grape in Alsace makes some exceedingly light reds and tiny amount of rose.

BORDEAUXThe vineyards of Bordeaux are located in the Gironde department of south- western France. Because of its strong links with England, Bordeaux wines have always been popular in Britain. It is the largest wine producing region of France within this region there are around 4000 vineyards which covers about 3,20,000 acres of land and produces 8 million gallons of both red & white wine every year.The red wines of Bordeaux have been known as claret in English speaking countries for quite some time. Claret is a generic term and in English it means ‘light red wines’.Claret as a light bodied red wine with soft taste of fresh fruits. Although not sweet, it is spicy and has a very pleasant bouquet. As Bordeaux is a vast region, it is divided into various districts.Medoc, Graves, St Emillion, Sauternes, Pomerol.The wineThe general appellation is Bordeaux, which means wine so described can come from anywhere within the viticulture region of Bordeaux. Bordeaux superieur has a slightly higher alcoholic content.

1. MedocThis is the classic and largest district in Bordeaux region producing only red wines usually of extraordinary quality.They are divided into two parts.

- Haut Medoc- Bas Medoc

It is in the haut Medoc that all the greatest claret is produced of the wines have an alcoholic strength between 10 to 11 % is light bodied delicate with an elegant fragrance. Some of the famous wines are Chateau latour, Chateau Rothchild.

2. GravesThis is an extensive sub region, lying mostly south of the city itself on the west bank of the river Garonne is named after the gravelly soils that predominate there. The Graves was finally classified on 1959 for both red and dry white wines.

Some great finest Claret is Chateau Oliver, Chateau haut Brion.The aromatic reds are perhaps the most outstanding.

3. St EmilionThis region is famous for its generous full bodied red wines, influenced by Merlot grapes. Wines of this district are brilliant red, full bodied and mature earlier than other district; they have an alcoholic strength of 12 to 14%.

4. SauternesThese are classic dessert wines- luscious in flavor, rich golden in color with generous though concentrated, complex bouquet of the spice and honeyed fruit. Made mainly from the Semillon grape and a small blend of Sauvignon Blanc and Muscadelle, the wine enjoys a remarkable reputation for quality and finesse. However these do not prevail every year, the grapes become affected by a fungus called botrytis cinerea or noble rot. It feeds on the water within the grapes reducing the juices to a quarter of its volume. As the water diminishes, the sugar and glycerin content remain untouched becoming more and more concentrated with each passing day. As the grapes shrink and take on rotting appearance. The tartaric acids become decompose and it is at the optimum ripeness that the grapes are gathered in late September through October.

5. PomerolSmallest district of Bordeaux produces wine similar to St Emilion. It has Merlot influences produces big, velvet smooth red wines. One of them Chateau Petrus is the most expensive red wine in the world.

BURGUNDYLocated about 200 miles to south east of Paris, this region is often referred as heart of France. Burgundy is the region that arouses the most passionate controversies within French wines. In latter times, however while claret has largely maintained its equilibrium, Burgundy has been plunged into conflict- over how it should be made, whether the small growers are better than the big time merchants. What makes the debate all the more strong is the annual production of fine Burgundy is microscopically small compared with the output of Bordeaux.Furthermore, what land there is has been relentlessly subdivided over the generations. It is now quite common for a single proprietor to own no more vines

than could be fitted into a decently sized back gardens. So most of the vineyards are cultivated by small growers or producers rather than the name of vineyard or its location.The classic red grape used for making red wine is Pinot Noir and secondary grape is Gamay. For white wine the classic is Chardonnay and the secondary is Aligote. Burgundy can produce extremely fine red and white wines and sparkling wines.

It is subdivided into a) Chabli

The wines of this district are greenish white color, very dry, fresh, crisp to taste. They make the best still Chardonnay wine in the World. The very young matured wines are called wines of shell fish as the two complement each other very well. There are four types of Chabli wines.

1. Petit ChabliThe basic and simple Chablis. There is very little land planted in the Petit Chabli designation. The wines generated lack concentration and breeding.

2. ChabliIt is faintly appley, sometimes attractively vegetal wine with fresh lemony acidity and powerful but not in high in alcohol. It is a style that is often initiated by picking the grapes earlier to attain higher acid levels, but good Chablis should not be bitter or green. As it ages, if often assumes a richer, more honeyed quality as it has spent some time in barrels on its way from vine to bottle.

3. Premier crusThere are around 40 vineyards specified for Premier crus. Expensive wine but standard vary.

4. Grand cruThere are only 7 vineyards that make these wines. They are-

Blanchots Bougros Les clos Grenouilles Les Preuses Valmur

VaudesirThese are richest and weightiest Chablis and quality is by and large very reliable. They should be at least 5 years matured before drinking and thus natural flavors enhanced by oak ageing.

b) COTE DE NUITSThe northern half of Cote d or is Cote d nuits. The area is particularly noted for its red wines, although a small quantity of white is also produced. The highly distinctive wines are made from Pinot Noir grapes.

c) COTE DE BEAUNEThis is the southern stretch of Cote d or. This region together with Cote de Nuits makes up the famous Cote d or, particularly famous for its white wines, although there are many good red too. Burgundy’s highly reputed oak- aged Chardonnays come mainly from this region. They tend to be slightly softer and can be drunk young. The red wines are made from Pinot Noir grapes.

d) COTE CHALONNAISEAlso known as region Mercury, this produces good light – red and white burgundies, as well as some good sparkling wines sold as Cremant de Bourgogne or Bourgogne Moussex. The five main producing villages are

BouzeronBest known for its sharp, dry white wine like Bourgogne Aligote de. Rully

This region produces red, white and sparkling wine, the white wine made from Chardonnay grape is the best.

GivryThis region produces predominantly light to big red wines using Pinot Noir grapes.

MercuryThis region produces an abundance of good red wines made from the Pinot Noir.

MontagnyThis region produces good, dry white wines from Chardonnay grapes.

e) MACONNAISThe southernmost region of burgundy is the Maconnais. It produces both red and white wine, with the white having better reputation. The red wine is made from Gamay grape with a little Pinot Noir in the blend. It is usually sold as Macon Rouge

or if it has 11 % alcohol it is sold as macon Superieur. These wines have only a modest reputation. The real star is Pouilly Fuisse, this dry, soft, full flavored wine is made from Chardonnay grape.

f) BEAUJOLAISThis is the most southern and the largest of the Burgundy wine areas. It takes its name from the village of Beaujeu. Red wines from the Gamay grapes and white from the Chardonnay and Aligote grape are produced. The most basic quality of Beaujolais wine is, younger it is the colder Beaujolais should be drunk. However the best cru wines, when aged for six or seven years can achieve positively Burgundians gamey complexity. The drawback of very young Beaujolais is that it is extremely acidic. The wine makers here offer much more than just Nouveau.BEAUJOLAIS NOUVEAUHalf the production of Beaujolais is now sold as Nouveau. This light, vivid, fresh fruity wine is made by the maceration carbonique method. Whole bunches of unbroken grapes are put into a sealed vat full of carbon dioxide. Fermentation occurs within each grape before the grapes burst open, releasing their wine. Simultaneously, the wine grapes at the bottom are crushed by the weight of those above before undergoing a normal fermentation. Once bottled the wine is ready.

CHAMPAGNEChampagne is unquestionably the greatest and the most famous sparkling wine in the world. There are four vineyard areas of Champagne region-Vallee de la marneMontagne de reimsCote des blancsAubeMost champagne is labeled Brut which is the standard dry style. The dryness or sweetness of the champagne is determined at the last moment before the cork goes in. Even the Brut contains some sugar. Before corking a a quantity of sugar in solution is added known as dosage. A very few wines receive no dosage at all and may be labeled “Brut zero”.There are some styles of ChampagneNon vintage champagne

Each year a certain amount of base wine is held back in reserve, so this is blended to give a softer feel and more complex flavor to what would otherwise be very raw, acidic wines. So it is a blend of wines from different years. The finest will have some vintage wine in the blend.VintageThis is the produce of single year’s harvest, with the year stated on the label. The minimum ageing time it must spend on its sediment in the cellar is 3 years, although the better houses will give it longer. The vintage champagne should be made in best years, may be 3 or 4 times a decade.RoseNot as attractive to taste as it looks. Most of the wine is made by adding a little red wine from local to white champagne. A very small amount of producer (e.g. Laurent Perrier is the most famous) made by staining the white juice by allowing the red grape skin to soak it for a short while. The champagne has an exhilarating strawberry or peachy fruit that makes them glorious for summer drinking.eg Pol roger, Krug, Veuve Clicquot.Blanc De BlancsChampagne that are made only from chardonnay grapes. These are the lightest and the most graceful wines, but are less filling than the blended champagne.Eg Billicart salmon Brut, Ruinart brut blanc de blanc.Blanc de NoirWhite champagne made from the black grapes, Pinot Noir and Pinot Meunier usually a darker tone to it although at is never pink. Not an attractive wine, certainly not beginners champagne, as too many of these are muddy. E.g. Bollinger, BilliotPrestige CuveeThis fabulous and fabulously expensive champagne are made in the best years. They may be of single vintage or combination of different vintages (even sometimes having some non – vintage wine in the blend). But the final quality is superior deluxe. They are mostly marketed in elegant bottles which are sometimes stylishly decorated to mark a special occasion. Eg Dom Perignon, Pol Roger Winston Churchill.

LOIREThe Loire is the longest river in France, rising in the centre of the country and flowing out into the Atlantic Ocean west of Nantes. The range of the wine produced is splendid- dry, medium, sweet white wines, reds and roses and some excellent sparkling wines. The five wine regions of Loire valley are--Pays nantais-Anjou-Saumur-Touraine-Upper Loire/ Central Vineyard1. Pays NantaisThe home of muscadet, one of the most famous of all French wines. In Nantais, the grapes are known as Muscadet. Muscadet is dry, crisp and light and is most refreshing when drunk young.2. Anjou Saumur The reputation of Anjou rests with its popular rose wine which is made from Gamay grape. Anjou also makes some white wine using the Chenin Blanc grape.Saumur makes red white and rose still wines as well sparkling wines. The white wine- Saumur blanc- is dry and sharp. Besides Chenin blanc, it is dry and sharp. Besides Chenin Blanc, Chardonnay and sauvignon Blanc are often used in the blend.3. TouraineThis region makes table wine with chenin blanc grapes, it can be dry, medium sweet or sweet white wine. Lovely raspberry/ red current, scented wines are made from Cabernet France grapes.

4. Central VineyardsSo called because they are located in the centre of France, in this region, the sauvignon blanc is the major grape for white wines. The most famous wine of this region is Pouilly Fume.

RHONEThe Cotes du Rhone extends from Lyon in the north to Avignon in the South. The northern vineyards enjoy a continental climate of warm summers and fairly mild winters.The southern vineyards get hot, dry summers and cool winters.

- Northern RhoneThe grapes used are viognier, Marsanne and Roussanne for white and Syrah from red wines.

Cote RotieOne of the finest Rhone red wines, this is made from a minimum of 80% Syrah and maximum of 20 % white Viognier grapes. The wine has a wonderful bouquet and tannic, heady flavor.

CondrieuThis light, golden wine, made from Viognier grapes grown on steep terrace, has a distinctive fragrance and an intense flavor of apricots.

Chateau GrilletThese celebrated dry, white wines are made from Viognier grape. It comes from a tiny vineyard.

HermitageThis is a dark, full flavored red wines made from syrah grapes. It needs ageing and can continue to improve in bottle for years.

Crozes – hermitageThis is less fine, more robust red wines than Hermitage. It is made from the Syrah grapes and usually cheaper and easily obtainable. Some white wines is also made.

St JosephThis can be red or dry white. It is made on the west side of the Rhone across the river from Hermitage.

CornasA deep, dark red wine from the Syrah grape, in youth it is highly tannic but as it ages it develops a wonderful bouquet and mouth filling flavors.

St PerayDry, still or sparkling white wine made from Marsanne, Roussane and Rousselle grape.

Clairette de dieA fine sparkling wine made by the methods traditionnelle.

Clairette de die traditionThis involves lengthy continuation of the first fermentation which is slowed down by adding sulphur dioxide.

- Southern RhoneThe main grape for white wine is Muscat for reds, but the Grenache predominates.

RasteauThis is a big red wine which is becoming popular. A local specialty is Rasteau Vin Doux Natural made from Grenache grape.

GigondasA generous, powerful, robust red wine, white always improves with additional ageing.

Muscat de Beaumes de VeniseThis classic golden dessert wine from Muscat grapes is extremely popular either as an aperitif or dessert wine. It is made by muting the fermentation with Brandy to retain the sweetness.

Chateauneuf du Pape13 different grapes may be used in the production of this rich , full bodied red wine. The wine has a minimum alcoholic strength of 12.5 %.

LiracProduces red, white and rose wine, the rose being by for the best.

Cotes du RhoneThese red, rose and white wines can come from any part of any region and usually consist of blended wines.

TavelMade principally from the Grenache and Cinsault grape, this rose wine is considered to be fiancés finest. It is dry and slatety.

Cotes du VentouxProduces light, fruity, refreshing red and rose wines principally from the Grenache, syrah, cinsault and mourvedre grapes.

Cotes du Luberon

The important grapes for white wine are Ugni Blanc, Bourboulenc and Uairette.

PROVENCETraditionally known for its pale roses, the Mediterranean region of Provence new grows a wider and better choice of grapes varieties that are bringing some fine reds and whites to market.It produces a variety of wines, red, white and rose, the reds and rose from the Grenache, Cinsault, Syrah, Cabernet Sauvignon and Mourvedre.The whites from the Ugni Blanc, Rolle, Sauvignon Blanc, Marsanne, Bourboulenc and Clairette.

Coteaux d Aix- en- ProvenceRed, white and rose wines are made here. The reds and best and are produced over a large area of the Bouches- du- Rhone.

Coteaux des BauxThese red, white and rose wines are made in a few parishes to the west of Alpilles. Again, the reds are the best buys and are of a good standard.

Cassis Not to be confused with black current liqueur crème de cassis. White wines are the chief product here although some reds and roses are also produced.

BandolThe reds made entirely from the mourvedre grapes, are really fine here and so are the roses. Little white is produced.

Bellet (Alpes- Maritimes)Red, white and rose wines of nice fragrance and refined flavor are produced here.

Palette ( Bouches- du- Rhone)Mostly red wines are produced, but some rose and white wines are also made. The red is of good quality and it develops an attractive bouquet as its ages.

MIDI

This is the largest vineyard area in France. It is generally known as Languedoc and Roussillon and makes an enormous quantity of inexpensive wines. The area extends from the Cevennes in the north to the Pyrenees in the South. The wines are greatly popular and in terms of output the area produces 40 % of the French harvest, which is why the Midi is known as ‘the belly of France’.

1. Langeudoc Wines Costieres du Gard

The large arid area between Montpellier and Nimes produces red, white and rose wines. The reds made from Carignon, Cinsault and mourvedre grapes are considered best.

Clairette de bellegardeA dry white wine is widely produced here.Clairette du LanguedocMade from clairette grapes grown in Herault this is a full bodied, dry white wine. It is aged for many years until it fully develops a maderised flavor.

MinervoisThis gets its name from the town of minerve. The wines are principally red, light and delicate of flavor. The Carignon and Grenache are the grapes used.

CarbieresThis mountainous region behind Norbonne makes good red wines from the Carignon, Syrah grapes. Fitou and la Clape are rich, distinctive red wines.

Coteaux du LangeudocThere are fulsome red wines from the Grenache, mourvedre, Syrah and Carignon grapes.

Picpoul de PinetA dry acidic wine made from the Picpoul.Vins Sables du Golfe de LionThese red white and rose wines are produced around Montpellier. The vines are cultivated in the sand dunes and in the sandy marshes adjacent to the Camargus. The region is known to have the largest vineyard. The Grenache and Cinsault are the important grapes.

2. Roussillon

This region is best known for its fortified wine, but good red table are also made. The best styles of all come from two villages, caramany and Latour de France, in the valley of Agly. The Roussillon got its fame from fortified wines.

GERMANYGermany’s wines have struggled to earn respect abroad, yet the country’s ultra- efficient producers can offer the very best of fine, light wines in a whole range of styles.Germany produces a great diversity of wines with a wonderful range of flavors within each style. That Germany is as successful as a wine producer is remarkable, considering the innumerable difficulties these dedicated wine growers have to contend with. Many of the vineyards have to be sited on steep precarious, south facing terraces in order to catch the sun. The difficulty and awkwardness of such terrain makes grapes growing hazardous, labor intensive and inevitably expensive.Yet Germany produces an abundance of light, fruit flavored, low alcohol and low priced table wines which are greatly popular in Britain and in America. The country is also renowned for exquisite, expensive, sweet, honeyed, golden wines.THE GRAPESGermany has about 100,000 hectares (250,000 acres) of land under the vine. Some 87 % of the vineyards grow only white grapes. The three noble grapes are-RIESLINGThis is the classic grape producing nearly all the really great white and sparkling German wines. It accounts for about 21 % of the crop.MULLER- THURGAOA mix of Riesling and Silvaner developed by Professor H. Muller. This is most widely planted in Germany- 24 % of the crop.SILVANERThis accounts for 8 % of the crop. An early ripener, it makes soft, gentle, flowery wines.

The principal red wines grapes are- Spatburgunder (Pinot Noir) Trollinger (originally from Tyrol) Portugieser (from Austria) Mullerrebe ( Pinot Meunier)

Types of Wines produced-WHITE WINEDry - TrockenMedium dry - HalbtrockenMedium sweet - LieblingSweet - SussRED WINEMade from black grapes only.

WeissherbstPink wine made from specific black grapes.RottlingPink wine made from a combination of black and white grapes producing such specialties as Rotgold.SektWhite sparkling wines produced from white grapes especially fine when the Riesling grape is used.PerlweinAlso known as Spritzig, this is a lightly sparkling white or red wine which may be artificially injected by carbon dioxide.GERMAN WINE LAWSIn 1971, german wine laws divided the wine into two major categories-Tafelwein (table wine)Qualitatswein (Quality wine)

TAFELWEIN (Table wine)This category can be subdivided-

Deutscher Tafelwein (German Table wine)

Deutscher Landwein ( German country wine)

DEUTSCHER TAFELWEINThis is the basic table wine made from grapes grown in Germany.

DEUTSCHER LANDWEINSimilar to the French Vin de Pays, it is superior to the Deutscher Tafelwein and will have a slightly higher alcohol content. The wine is dry or semi- dry and can be produced in anyone of 17 designated Landwein areas.

QUALITATSWEIN (QUALITY WINE)This category can be subdivided into-

Qualitatswein bestimmter Anbaugebiete ( QBA) Qualitatswein mit pradikat (QMP)

QUALITATSWEIN BESTIMMTER ANBAUGEBIETEThese are quality wines from 13 designated wine regions. The wines have to be made from authorized vine stocks. The wines have to be made from authorized vine stocks. The must weight expressed in oechsle degrees, has to reach a certain minimum level. This is checked by using a hydrometer. This will reveal the potential alcohol content of a wine by comparing the specific gravity of the must to the specific gravity of water. They must not be blended with wines from outside their own region. The wines are normally made from fully ripened grapes but like Tafelwein and Landwein these wines can be alcoholically improved by Chaptalisation.

QUALITATSWEIN MIT PRADIKAT (QMP)These are quality wines with an added distinction. They are completely natural wines- no sugaring of the must is allowed.

KABINETTA t one time it was customary for the wine growers to keep some of the best wine for their own cupboard or cabinet, but now anyone can use it, hence the name

comes. SPATLESEWine made from late harvested grapes- picked not before than seven days after the start of the main harvest. These ripe grapes make fuller and slightly sweeter wine.AUSLESEThese are wines made from specially selected sugar- enriched bunches of grapes. They have more body and are usually on the sweet side and are long lasting on the palate.BEERENAUSLESEThese are rich and rare wines made from over- ripe single grapes which probably have been attacked by the fungus known as noble rot.EISWEINIce wines are made only when conditions are favorable. The sugar within the grapes must be at highest level. The farmers then wait for the snow or frost to come and freeze the water within the grapes into ice crystals. The harvest may take place late November, December and sometimes in January. The grapes are gathered when the temperature reaches at least -8 degree Celsius (17.6 degree Fahrenheit). Picking is usually done under floodlight and certainly before the light of day- when the temperature is coldest. The grapes are immediately taken to be pressed in their frozen state. Only the water within the grapes freezes and is removed and skimmed clear amber colored, rich, concentrated syrup remains. The resulting wines are indeed luscious and balanced. Its manufacture is a risky business. TROCKENBEERNAUSLESEWines made from shriveled botrytis- affected over ripe grapes. As the grapes are rich concentration of sugar, the juice does not ferment easily so long, slow fermentation takes place. These wonderful wines are ultimate in quality and very expensive.SEKTSekt, made in all the German wine regions means quality sparkling wines. It is a quality sparkling wine made from grapes grown in the region declared on the label. Most Sekt is produced by the Charmat method that means the second

fermentation takes place in a sealed tank and the wine is then filtered and bottled under pressure. However real sekt is made from the process of Champagne.WINE REGIONS OF GERMANYAHRThe smallest northerly wine region, lying just smooth of the city of bonn, specializes in red wines, mostly from Spatburgunder (Pinot noir). They are light, in both texture and color with velvet smooth and pleasant finish. The white from the Riesling and Muller- Thurgao grapes are clean and refreshing and are mostly drunk locally.MITTELHEINA small production area that extends from Bonn to south of Koblenz. The three predominated grapes, Riesling, Muller- Thurgao and Kerner are planted on the bonk bank of the R. Rhine often on steep hillsides. Quality is good but most of the wine is drunk locally by the locals.MOSEL- SAAR- RUWERThe Mosel valley runs southwest of Koblenz. The regions full name includes two small tributaries of the river Mosel, the Saar and the Ruwer. Many of these steep- terraced vineyards overlooking the river have been recently modernized, but the statey soil, son essential to the steely character of these wines, remains the same. In such a cold climate, slate is also important as a heat reflector to ripen the grapes. The green- tinged, lively, fresh tasting wines are usually light in alcohol about 9%.RHEINGAU

The Rheingau mostly occupies the right bank of the Rhine to the east of the Mittelrhein region. In some ways, it represents the nerve centre of German winemaking. Rheingau boasts some of the most highly regarded wine estates in the country, growing a great proportion of Riesling. Riesling is the most important white grapes, producing wines of elegance and fine balance.Around Rudesheim, steeply- shelving slaty soils produce some very nice light Riesling, which are most robust wines and much flavored and known as HOCK named after a village Hochheim.

RHEINHESSENThe Rheinhessen is the largest wine region in Germany, stretching from Bingen to worms covering an area of 32 by 48 km. In output it is second only to the pfalz, but some 70 % of its wines are sold in bulk to be bottled elsewhere. Muller- Thurgao, Silvaner and Riesling are the main grapes. The Portugieser and Spatburgunder grapes make a relatively small quantity of red wine.FRANKENFranken vineyards are located in northern Bavaria. The vines are cultivated on both sides of the river Main and produce full bodied, earthy white wines of classic quality. The wines are formally called Steinwein after the famous Stein vineyard and also because of their stone dry character. They are mostly marketed in flat, flagon- shaped green bottles known as Bockbeutel. The Muller- Thurgao, Silvaner and Bacchus are the principle grapes used.

NAHEThe Nahe region, named after its river, lies to the west of Rheinhessen, vines are grown on the steep slopes along the Nahe and its tributaries. The Riesling is planted on the most favored sites, but the Muller- Thurgao and Silvaner grapes are also cultivated. The wines are crisp, delicate and fresh tasting.PFALZThe most productive wine region in Germany, the Pfalz runs from Bockenheim to Schweigen near the French border, covering an area of some 80 km (50) miles. Most vineyards are located along the slopes of Haarolt Mountains and enjoy a dry climate with plenty of summer sunshine. The principle grape is the Muller- Thurgao but Riesling, Silvaner, Mario- Muskat, Gewurtraminer and Kerner are also cultivated to produce soft, spicy, aromatic yet clean, fresh white wine. The reds are made principally from the Portugieser grape and are mild and mellow. The largest wine festival in the World is held atBad Durkheim during the third week in September. It is a traditional to drink the wine from a Schoppen- a wine glass holding 500ml.HESSISCHE BERGSTRASSEThis small region, to the east of Rheinhessen does not export much of its wine but quality is impressively high. About half the vineyard is Riesling are fragnant, fruity

white wines.WIIRTTEMBERGMost of the vineyards are sited on the both banks of the river Neckar, a tributary of the Rhine. Riesling, Muller- Thurgao is the principle white varieties. Trollinger the main red. The region specializes in red wines (some made from Pinot Noir) are very light is color and body.BADENThe southernmost German wine region is the warmest of all. This narrow strip of land stretches from near Heidelberg in the north to lake Constance in the south. The Muller- Thurgau is the main white grape but the Rulander, Riesling, Gutadel, Gewiirztraminer and Silvaner are also used. These make fresh, fragrant, sometimes spicy white wines.SAALE- UNSTRUTThe Muller- Thurgau, Silvaner, Bacchus and Riesling vines are grown on small terraces along the course of the Saale and Unstrut rivers, producing light, soft, flowery, dry white wines. A little red wines is also made from the Portugieser grapes.SACHSENThese vineyards are sited along the Elbe river between Pillnitz and Diesbar. The Muller – Thurgau, Weissburgunder, Traminer, Gutedel, Riesling and Rulander vines grown on very steep terraces, producing dry, white wines with fruity acidity.

ITALYThe invading Greeks called it ‘Oenotria’ the land of wine. Italy has remained steeped in viticulture, and today usually produces more wine than any other country in the World. Vitis Vinifera, the wine- grape species, has been growing on what is now the Italian mainland since centuries before the birth of Christ. It is the largest exporter of wine.CLASSIFICATION OF QUALITY CONTROL

1. VINO DA TAVOLA( VT )- ordinary table wine2. INDICAZIONE GEOGRAFICA TIPICA (IGT)- these wines are generally superior

to the above and reference to color, grape, place or typology will appear on the label.

3. DENOMINAZIONE DI ORIGINE CONTROLLATA (DOC)- this is supposedly equivalent of the French ( AOC ). When DOC appears on the label it indicates that the wine was made from specified grapes grown in a demarcated area and that the wine was vinified and aged according to prescribed high standards.

4. DENOMINAZION DE ORIGINE CONTROLLATAE GARANTITA (DOCG)- These are guaranteed quality wines from approved areas, and all factors are specified like grape varieties, maximum yield, vinification methods, pruning and cultivation, minimum alcohol content.

PRINCIPLE GRAPE VARIETIESF or red wines- Nebbiolo, Lagrein, Dolcetto, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Schiava.For white wines- Traminer, Vernoccia, Verdicchio, Pinot Grigio, Malvasia, Mascato, Trebbiano.MAJOR WINE PRODUCING REGIONS OF ITALY ARE

1. Valle d Aosta2. Piedmont3. Lombardy4. Trentino- Alto Adige5. Friuli- Venezia Giulia6. Veneto7. Liguria8. Emilia Romagna9. Tuscany10.Umbria11. The Marches12.Lazio13.Abruzzi14.Campania15.Molise16.Puglia17.Baslicata18.Calabria

19.Sicily20.Sardinia

VALLE D AOSTA This French speaking region whose capital is Aosta is the smallest viticultural zone in Italy. Most vineyards lie in the shadows of Mont Blanc and the wines are mostly consumed locally. The egs of reds is Donnaz and Enfer d Arvier and whites is La Salle and Margex.PIEDMONTThis region bordering Switzerland and France is best known for it sweet effervescent wine Asti Spumante (Asti is the town where the foaming, sparkling wine is made). It is famous for its red wines as Barolo- a very dark red, tannic slow maturing wine and Barbaresco similar but slightly than Barolo. They are made from Nebbiolo grapes.Barbera is another noble black grape, which gives its name to the wine of the region, for eg- Barberi d asti- a dry fruity wine.LOMBARDYIt is north of Italy. It produces no of DOC wines. Highly regarded wines from this region are known as Valentina wines. They are ruby red wines. Some of the better known wines are the Sassella wines which are bright ruby red, dry smooth and fruity wines. But the real star of the region is the bottom fermented sparkling wine Franciacorta.TRENTINO- ALTO ADIGEThis region in the south is the capital of Trento. The wines are promoted in Italian and German and the best to look out for are the reds Lago di Caldaro, Santa Maddalena and Lagrein, for white’s best are Riesling Renano, Terlaner, Traminer Aromatico, for rose Lagrein Kretzer and the best sparkling wine is Gran Spumante.FRUILI- VENEZIA GIULIAThis region is bordering Austeria, Slovenia and Croatia.The best reds are- Pinot nero, Cabernet Franc, Cabernet Sauvignon, Merlot.The best whites are- Pinot Grigio, Traminer, Aromatico, Ribolla GiallaThe best dessert wines are- Piolit & Verduzzo

VENETOIt is in the north east of Italy. It produces ‘Soave’ a dry white wine made from Garganega and Trebbiano grapes. Bardolino and Valpolicella are the fresh lively dry red wines made from blend of different grapes.LIGURIAThere is only a limited wine production in this region by the sea; produces dry white wine called Cinqueterre and a sweet white version called Sciacchetra.EMILIA- ROMAGNAThe most popular wine in this region around the capital Bologna is Lambrusco Frizzante, a Frothy, fizzy wine which may be red or rose in color. 50 million bottles are produced annually.The most famous wine is Albano di Romagna which was granted DOCG status in 1987- the first white wine in Italy to be graded. Other good whites are Bosco Eliceo, Colli di Parma, Bianco di Scandiano. Good table reds are Colli Bolognesi and Sangiovese di Romagna.TUSCANYIt is located in Central Italy, is the home of Chianti. This region is also famous for Brunello di montalcino, Carmignano, Chianti and Vino Nobiledi Montepulciano, all graded DOCG. They alluse the Sangiovese grape. They are all red wines.Some of the Tuscan white wines are Vernacci di san Gimignano and Galestra, they are fruity, fresh wines.Vin Santo, made from semi- dried grapes is an excellent dessert wine.UMBRIAThe region was once synonymous with Orvieto, the semi- sweet white wine. However, the best wine are Torgiano Rosso Riserva and sagrantino di montefalco. Both are quality red wines.THE MARCHESThese wines come from the Adriatic coastal area, around its capital Arcona.The best eg’s the whites Verdicchio dei Castelli di jesi and Verdicchio di Matelica.The red wines are made from the sangiovese or Monte pulciano grapes.LAZIO

This region is famous for Frascati, a white wine that can be dry or sweet and sometimes sparkling and for well known white wine called est! est! est!!! di Montefiascone.The famous reds are Aprilia, Cerveteri, Cori and Velletri.ABRUZZIThe capital of this region is I’ Aquila. The two best wines here are the red Monte pulciano d Abruruzzo and the dry white Trebbiano d abruzzo.CAMPANIAThe best wines are the red Taurasi and Anglianico del TaburnoAnd the whites Greco di Tufo and Fiano di Avellino.MOLISEMost Molise wines are consumed locally. Biferno and Pentro di Isernia which can be red, white or rose are the most popular examples.PUGLIAIt is a prolific (hard working), producer of wine, once known as Europe wine cellar. Some of the good red wines are- Rosso Canosa, Rosso Barletta, Negroamaro Primitivo.The better whites are- Locorotondo and Martino Franca.BASILICATAThe best wine from this region is Aglianico del Vulture, a big powerful red wine, one of the best in Southern Italy.Some good dessert wines like Moscato and Malvasia are also made.CALABRIAThis mountainous regions wines are unremarkable, however Ciro Rosso, Melissa (red and white), Pollino, Donnici and Savuto (all red) are good with food. Grcodi Bianco, a sweet white wine, is one of the best of its kind in all Italy.SICILYIt has got warm climate, with bright sunshine produces grapes with good sugar & acidity. It produces good table wines and an exceptional fortified wine, Marsala.

The best table wines are Corvo (red and White), Regaleali (red and white), Cerasulo di Vittoria (red), Bianco d’ Alcamo (dry white).SARDINIATraditionally it produces excellent dessert wines such as Vernacci di Oristano Nasco di Cagliari, Giro di Carliari and the red part like Anghelu Ruju.The best table wines are the whites Vermentini di Sardegna and Nuragus di Cagliari and reds Cannonau di Sardegna.

SPAINThe popularity of Sherry has overshadowed the considerable merits of Spanish table wines.QUALITY CLASSIFICATION OF WINES-1. VINO DE MESA- ordinary table wines.2. Denominacion de origen (DO)- similar to French Appellation d Origine-

quality wines from specified region.

3. RESERVA- Red wines aged for atleast one year in oak cask and two years in bottle. White and rose wine in Oak cask for 6 months and for 2 years in bottle.

4. GRAN RESERVA- red wines aged for 2 years in oak cask and three years in bottle, white and rose wines aged for atleast4 year’s includind 6 months in oak cask.

In 1972 Spain setup its classification system “Institute de Denominacion de Origen (INDO) LOCAL GRAPE VARIETIES

1. White- Parellada, verdejo, Siren, Viuro2. Red- Monastrell, Garnacha3. For making Sherry- Pedroximnez, Moscatel, Parmino

WINE PRODUCING REGIONS OF SPAIN1. La Mancha2. Montilla- Mariles3. Ribera de Duero4. Rioja5. Navarra6. Catalonia7. Levante

1. LA MANCHAThis large arid plateau in south- eastern Spain produces huge quantities of cheap and cheerful red and white table wines.

2. MONTILLA- MARILESProduces strong white wines similar in style to Sherry. The principle grapes used to make them is the Pedro Ximenez. The must is fermented in Tinajas- earthern ware containers.

3. RIBERA DE DUEROThis region east of Valladolid produces some of the truly great red wines of Spain. Exceptionally, fine is the classic Vega Sicilia ‘UNICO’ Reserva, reputedly the most expensive wine in the market, made from Cabernet Sauvignon, Malbec, Merlot Garnacha grapes, this wonderful wine is aged in wood usually for 100 years.

4. RIOJAIt has got its name from the river ‘RIOJA’. The best table wines of Spain are made here. All these three colors of wine are made with the big, soft , mellow reds being especially fine. They have a characterstic vanilla flavor due to their traditional ageing in barriques (50 gallon/ 225 litres) of American oak.Tempranilla is the classic red grape that is used to produce Rioja’s finest reds and rose’s.

5. NAVARRALying in the shadow of Rioja, Navarra uses virtually the same grapes. Although the wines are not yet as good as Riojan wines but they are less expensive and offer good value. Of the wines produced, the reds are, so far the best.

6. CATALONIABest known for its sweet red dessert wine which used to be called the poor man’s part. Abig, heavy, robust red table wine, Priorato is also well considered locally.

7. LEVANTEThis region is primarily associated with bulk wines produced mainly in two zones.

8. VALENCIAThis area is not renowned for its table wines which may be red, white or rose but famous for its dessert wines, e.g. Moscatel de Valencia, which may or may not be fortified.

9. ALICANTEGood rose wines are made here and the dark, unique heavy red wine Vino de Doble Pasta. The wines of this region are usually used as a blender.SOME WINE TERMINOLOGIESAbocado- medium sweetBodega- WineryCava- cellarDulce- sweetEmbotellado par- bottle dryEspumoso- sparklingTinto- redSemi- seco- medium drySeco- dry

Rosado- roseReserva, Grand Reserva- mature quality wine

PORTUGALPortugal is 5th largest wine producer in the World. A bulk of its production is exported. Besides the classic fortified wines Port and Madeira, Portugal produced a wonderful good quality full flavored table wines. Portugal is also famous for its fortified wines.The quality of wines is controlled by Denominacao de Origin system. All wines exported bears ‘seal of guarantee’ given by the government i.e. selo de garantia.Wines are either young – Verde Or mature- Maduro

WINE LAWS1. VINO DE MESA- ordinary table wines blend from several regions.2. VINO DE MESA REGIONAL- table wine from specific region.3. Vino regional- quality wines from particular place within a named region.4. REGIAO DEMARCADO- quality wines from specified region.5. SELO DE GRANTIA- quality and authenticity of wines is guaranteed.

WINE REGIONS1. Alentejo2. Algarve3. Bairrada4. Beiras5. Bucelas6. Carcavelos7. Colares8. Dao9. Douro10.Estremadura11.Minho12.Setubal

13.Tras- os- Montes

1. ALENTEJOThe vineyards in this huge territory are on flatlands, producing red, white and rose wines. The reds have the best quality.

2. ALGARVEThis holiday resort is more famous for its sun and fun than for its wines. The whites, when aged in wood, sometimes develop a Sherry like flor and make a refreshing aperitif when well chilled.

3. BAIRRADAKnown best for its tannic red wines, which matures to a soft mellowness if given time. These wines can age up to 20 years and beyond. The whites are of average quality and are mostly drunk locally.

4. BEIRASThis province lies between Dao and Spanish border. Some good rose wines are produced here. The white wines are generally very ordinary and slightly acidic. Red wines dominate this region.

5. BUCELASThese white wines used to be sold as Portuguese hock. They are made primarily from Arinto grape and are usually oak aged before being bottled. The wines are almost straw colored and are light and refreshing to taste.

6. CARCAVELASWine produce are mostly white, fortified, almond flavored and varying in taste from sweet to medium dry.

7. COLARESThis region west of Lisbon, has a sandy soil, by which the vineyards are phylloxera free/. The dark, tannic red wines are made from the tough skinned scented Ramisco grape and are considered to be very fine when they receive additional ageing.

8. DAOThe Dao region is named after a small river within the region. It has many great vineyards scattered all over. To escape the scorching intensity of the summer sunshine, the vines are planted at high altitude, mostly on terraces.

9. DOUROTHE Douro valley is renowned for its part wine, but the region also produces an abundance of red, white and rose table wine. The full flavored, fruity reds such as Barco Velna are best.

10.ESTREMADURAThis prolific region produces fairly ordinary wines.

11.MINHOThis region is renowned for Vinhas verdes green wines. The green refers to youth and invigorating wines and not to its color, which may be white or red.

12.SETUBALThis region is renowned for its great dessert wine Mascatel de Setubal. Made from two grapes- Moscatel de Setubal and muscatel de Malaga.

13.TRAS OS MONTESThis mountainous area produces largely red and rose wine.

NEW WORLD WINES

1. USACALIFORNIAIt produces second largest quantity in the world.

1. NORTH COAST- Napa, lake country, other north coast, sonama, Mendocino2. CENTRAL COAST- Monterey, Pasorobles, Santa cruz mountains, san Louis

Obispo, Santa Barbara, Santa clara valley, San Fransisco bay area, livermare other central coast.

3. SIERRA FOOTHILLS- Amador, Calveras, Eldarado, Nevada, Placer, Yuba4. SOUTH COAST- San Diego, Temecula, orange and riverside.5. CENTRAL VALLEY- Woodbridge WINE LAWS-Wines with California label must contain 100 % Californian grapes.- A country designation requires that at least 75 % of the grapes must be from that country.

- A wine with AVA label (American viticulture area) such as stages leap must contain 85% of the grapes from that AVA.- A vineyard designated wine must contain 95% of its grapes from that vineyard.AVA- American Viticulture areaPOPULAR WINES AREBarbera, cabernet, Gamay, Beaujolais, Pinot blanc, white Riesling.Basically these are names of grapes as well as wine brands also.GRAPE VARIETYCabernet Sauvignon, Pinot noir, Merlot, chardonnay, sauvignon blanc, Viognier, Chenin blanc, Zinfandel.

AUSTRALIAAUSTRALIAN WINES GROWING REGIONS1. WESTERN AUSTRALIA- Swan district, Perth hills, Margarete river, black

wood valley, great Southern.2. SOUTH AUSTRALIA- Claret valley, Barosso valley, Eden valley, river land,

Adelaids plains, adelaids hills, kangaroo island.3. QUEENSLAND- South Brunnet, granite belt.4. NEW SOUTH WALES- hunter, orange, Southern highlands, Pericoota,

gundagai.5. VICTORIA- Sunbary, king’s valley, alpine valley.6. TASMANIA7. AUSTRALIAN CAPITAL- cranberry district.

SOME NOTABLE WINESPARKLING- Angas brut (SA)- Southern Australia, Chateau Remy (VIC ) VictoriaWHITE WINE- Brokenwood NSW, Rosemount (NSW), Padthaway (SA)RED WINES- Cullens (WA), Lakes Folly (NSW), Penfolds Bin 707 (SA)GRAPES-Syrah, Chardonnay, Cabernet Sauvignon, Semillon

INDIAPrinciple wine regions are-

Narayangaon in Maharashtra, foothills of Nandi, North Bengaluru, Deccan and Sahyadri hills regions of Maharashtra, Goa, Golconda, and Andhra Pradesh.

LAWSNo classification of wine lawsGrape varieties- chardonnay, Pinot Noir, Shiraz, Cabernet Sauvignon, Merlot, Ugni blanc.Local grapes- Bengaluru purple, Anarkali, Thompson seedless.

CHILEWine regions are-Maipo, Aconcagua valleySome wine brand names-WHITE- Sauvignon blanc, Sunrise Chardonnay, Chardonnay.RED- Mongras, Carmenere reserve, Sunrise Merlot, Sunrise Shiraz, and Sunrise Cabernet Sauvignon.GRAPE VARIETY- Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Sauvignon blanc.

SOUTH AFRICAPopular wine producing regions of South AfricaThe coastal region- this comprises Constantia, Durbanville, Swartland.Borberg region- this include paarl and TulbaghBreede River valley- Worcester, Robertson and Swellendam.Popular grape varieties are-Red- Cabernet Sauvignon, Shiraz, Gamay, Pinot NoirWhite- Steen ( Chenin blanc), Semillion, Sauvignon Blanc, Chardonnay.Some notable winesWhite- KWV Chenin blanc, L’ Ormanines Chardonnay.Reds- Nederburg Cabernet, Chateau Libertas

ALGERIAPrinciple wine regions are-

1. Oran- it comprises of Coteaux de Mascara, Coteaux de Tlemcen Monts du Tessalah

2. Alger- it comprises of ain- Bessem- Bouira, Cotes du Zacar, Haut Dahra, Medea

Grape varietyReds- Grenache, Syrah, CarignanWhites- Ugni blanc, Listan, ClairetteRose- Cinsault and Grenanche

NEW ZEALANDWine regions-Auckland, Hawkes bay, Canterbury, Nelson, Gisborne, Poverty bay, MarlboroughWine brand names-Cloudy bay, Cooks, Coopers Creek,Hunters wines, Delegats vineyardGrape varieties-Chardonnay, Sauvignon blanc, Pinot Gris, Riesling, Pinot Noir, Cabernet Sauvignon, Semillion, Merlot.

FOOD AND WINE HARMONY1. Hors-d- Oeuvre- Muscadet, Sylvanner, Fino, ManzanillaCaviar- Champagne, Bollinger, Ruinart brut blanc de blancAvacado with prawns Australian Chardonnay, tavel RoseMelon Noble rotted muscat or RieslingOyster Champagne, Chabli, Muscadet, SoaveSoups Liquidised soups are happier without wine,however thich creamy soup can go well with Champagne. Meaty consommé can go well with Amantillado

Sherry or Sercial madiera.Smoked salmon need hefty white wine like pinot Gris from Alsace or Chardonnay .Pasta dishes best with Italian wines,concerntrated Vernaccia or Barbera or Sangiovese from California. Beef full flavored red wines like hermitage, Cote Rotie, Barolo, Barbaresco.Fresh fruits salad are served on their own as there is generally too much acidity in them to do wine any flavor.Crème brulle deserves noble rotted wine like Sauternes, Barsac.

STORAGE OF WINESThe wines are stored in a dark cellar with a steady temperature of about 10 degree Celsius to 25 degree Fahrenheit.- The storage space must be dark because light can affect the color of the

wine and even it should be free from strong smells that can penetrate in the cork.

- There should also be no local vibrations that might shake up the bottles and disturb the sediments; the temperature of the cellar must be constant rather than particularly cool.

- Wine bottles should be stored by lying horizontally; this is to ensure that corks are kept in contact with the wines, so that they do not dry out.

- All necks should be kept pointing outwards, labels up, so that it can be seen which wine is kept where.

- Certain wines like vintage wines improve dramatically by storing them for longer duration.

- The area where the wines are stored is called CELLAR.

WINE TERMINOLOGYAperitif- Alcoholic beverage consumed before a meal as an appetizer.

Age- maturing of spirits and wine in an oak cask.Bouquet smell of wine in glassSplit quarter size bottleBody consistency or weight of an alcoholic beverageBlending mixing or blending of two or more similar wines to obtain better Quality.Brut very dryCask a barrel shaped container made out of oak wood, used for the storage of wines and spirits.Bult shipping cask for sherry only.Case a carton or container of 12 bottles.Chaise French for ground level cellar.Chambre bringing red wine into room temperatureCrust sediments into form of crust on top of the wineCorky when the wine attains the flavor of cork due to faulty corkingCorkage when the customer brings his own liquor some amount charged for Service.Curve French for blendingDemisec medium dryDepot natural sediments which deposit in red winesDeux very sweetD.O.M Deo Optimo Maximo. The best wine often dedicated to godEau de Vie water of life, pure alcoholFeints The head and tail,the first and last part of the distillationForeshot residue left in still after fermentationFine Champagne a type of cognac brandyFrappe flavored crushed iceFull bodied very old wine or spirit with full flavorFliers floating crystallized particles seen in over chilled white wine BottlesRacking transferring the clean wine from one cask to another leaving behind the sedimentspomace a mass of smashed skins and pips left after fermentation

Punt an inverted depression at the base of a bottle, which increases the surface area and withstand the internal pressure of a bottlesec French for dryUllage space between the cork and wine in the bottleDegorgement a process of removal of sediments from the champagne bottle after secondary fermentationweeps leakage of wine through faulty corkvin moussena French for sparkling wine