James Copper


Wine is nothing but a mixture of wild species of grapes, rice and different types of yeasts without the use of sugar, enzymes or any lactic acids. The word “wine” is a Latin word derived from indo-European countries.

Composition of wines: Wines consist of water to a large extent. In addition to this, wines also contain variety of acids such as lactic acids, ethyl acid, minerals such as iron, calcium, sodium, potassium, sulphates and vitamins such as vitamin A and vitamin P.

There exist different types of wines according to the base product, two of which are listed below:

1) Fruit wine: ex-apple, berries

2) Vegetable wine: ex- wheat, barley

The production of wines was first found in places of Georgia and Iraq at around 6000 BC to 5000 BC. Traces of wines were also found in Greece, ancient Europe.

Cultivation of wines was started in North East areas at around 3000 BC. Cultivation of red and white wine, as we know them today, first started in Egypt, but wide-scale cultivation of wines began in Rome, which produced the best quality wine. They produced different flavors of wine.

Dry wine is one of the most popular types of wines. During fermentation, when sugar is converted into alcohol, the toxic alcohol kills the yeast and the resulting wine is called as dry wine. Wines are mainly produced from the grape species known as Vitis vinifera.

There exist different types of wines like red wine, white wine etc. They are distinguished on the amount of sugar used and the time required for fermentation.

A few types of wines are listed below:

1) Vintage wines: In order to produce a vintage wine it is a must that at least 95% of the volume of grapes used, are produced in a single year. They are mostly produced in USA.

2) Non vintage wines: They are produced from vintage wines itself. In these, at least 50% of the grapes used should have been produced in the same year.

3) Organic wines: Organic wines are produced from grapes without the use of fertilizers and pesticides. They do not contain any harmful material and are used to cure a number of diseases.

4) Red wines: They are produced from black grapes and are red in color. It prevents cancer and heart diseases because of its anti-inflammatory properties.

5) White wine: They are produced from white grapes; and they are pale yellow in color.

When alcohol is added in a wine it is called as fortified wine. Taste of wines depends on the drinker’s palate.

Vintage wines are costliest of all wines. They can cost thousands of dollars per bottle.

Some of the most expensive wines are Bordeaux and Cult wines.

Production:

France is the largest producer of wines. Italy is the second largest producer.

Italy is the largest exporter of wines.

Uses: Wine is the most popular beverage, and can also be used as a flavoring agent.

Wines also have a good effect on cardiovascular problems. Wines can also used for religious and ritual purposes.



Travis

Sarmaad Amin


Just about everyone out there has heard about organic foods, but what about organic drinks? There are more of them out there than most people realize. Learning about them can help you to get the most from what you purchase. Two of the most common drinks in our society are coffee and tea. Many experts criticize them though for being full of harmful stimulants though include caffeine.

What you may not know about most forms of coffee and tea out there is they way in which they are grown can cause you to take harmful toxins into your body. Now, I am not telling you to swear off these items that you do love to have each day. Instead, you may want to consider organic forms of them.

This means that the way in which they are grown and processed don’t include any types of chemicals from start to finish. They are a bit more pricy but if you really want to do what is best for your overall health. Many stores out there offer it now so you can buy it to brew at home. You will also find plenty of great coffee shops out there that offer organic menu choices to keep up with what consumers are demanding.

There are many great flavors of juice out there that people drink including apple and orange. The fact that these drinks come from fresh fruit gives the impression that they are very good for you. However, the issue is once again what is on the product that is used to make them. Look for organically made juices so that you can know for sure that you aren’t going to be consuming harmful pesticides or herbicides.

Did you know that you can even get organic milk? It comes from animals that have been raised in a particular type of environment. These animals have good living conditions, they are only fed organic foods themselves, and they aren’t given any forms of injections including vaccinations.

Do your children love to drink soda? In that case, you may want to introduce them to the organic kind. These soft drinks taste great but they don’t include caffeine, sodium, phosphoric acid which can cause bone loss, or any types of artificial flavors or colors. Now you don’t have to fight with your children to get them to drink something that is good for their bodies.

The latest addition to organic drinks are in the lines of beer and wine. When it comes to organic beer, the process for growing the ingredients including the yeast and barley is organically grown. Many people will tell you that this type of beer is better tasting than what is traditionally processed.

Since a large portion of all wines are made with grapes, many locations are growing them organically. You can find a great selection of organic wine at many liquor stores or online. Some restaurants now have a selection as well. Since a glass of wine each day can actually be great for you due to the powerful antioxidants you may as well get the variety of it that is the healthiest for you over all.

A word of caution though when it comes to all of these types of organic drinks. You need to be very aware of the labeling on them. Only buy those that are certified as organic as that means that what they contain is at least 95% organic in nature. Many of them have some types of organic ingredients in them but not enough to earn that certification.



John

James Copper


Wine tasting is an art, and something that is equally enjoyable and interesting to learn. Have you ever watched in admiration as a fellow diner captured the attention by expertly swirling the wine, sniffing and magically announcing its name? All this is now possible with a wine-tasting course. All the learning is in the tasting, so it is a very enjoyable lesson indeed, one that educates the palate as well as the brain!

Like all good things, a good quality wine is to be savored and enjoyed. The greatest pleasure of good wine is learning about its complexities. Everything from the amount of sunlight received by the vineyards when the grapes form to the pouring out of the wine into the wine glass contributes to the taste and aroma. It takes experience and knowledge to discern the subtle aromas and flavours in the wine and how various aspects of the vines cultivation come together to make a beautiful, intricate and well-crafted wine.

Wine tasting courses are for those who are passionate about wine and are willing to invest their time in learning its nuances and caprices. Classified on basis on effect on the taster’s palate, each wine has its own story to tell and it takes an experienced taster to understand the delicate language of its flavor and aroma. Professional wine tasters are much sought after for the tasting, judging and label ceremonies. Wines are classified by body-type, wines can be light bodied, medium bodied or full-bodied - on basis on increasing tannin and alcohol content. Wine descriptions can sound strange and unconnected to the grape juice where it originated from: some of the words used for descriptions are ‘leather’, ‘pepper’, ‘nutmeg’.

Professional wine tasters often can distinguish between subtle flavors characteristic of a specific kind of grape and the flavors that result from other factors in wine making. The flavor elements in wine are often intended to give it a better taste, and are imparted by aging in oak casks; sometimes the wine maker adds chocolate, vanilla, or coffee to make the flavour more rich and interesting.

The wine tasting course usually takes the learner through basics of the kinds of wine, the effect of climate, important vintages, soil and grapes varieties, winemaking trends and important producers. The wine tasting course also teaches what makes the wine unique, what food to serve with particular wine and the most important, if the wine gives value for its money.

Wine tasting and wine education is now a full fledged professional course with many well known colleges offering certificates from simple wine appreciation courses to Masters in wine. Many organizations also organize wine tasting and judging competitions that help to demystify the world of wine.

Wine tasting can be learnt in many ways. Local wine merchants and wine clubs offer wine tasting events that are informal and can be fun for the beginner. To know more about wines a visit to a winery in France, Spain or Italy can be a wonderful experience. There are wine-tasting trips, excursions and holidays available and what better way to learn about the wine world…a fascinating world of chateaus, vineyards and vintages.



Jay

Phillip Wainwright


With the growing interest in organic food, it is no surprise there is also a growing demand for organic wine.  Generally organic wines cost more as there is limited production and there are lower yields in the organic vineyards than in vineyards maintained with non-organic pesticides and fertilizers.

What is the exact definition of an organic wine?  An organic wine is defined in most countries as a wine produced from grapes grown organically and that has no, or a limited amount of, sulphites.  Many people prefer to buy organic wine because they are interested in reducing their carbon footprint, appreciate the flavour of organically produced wine and are seeking the health benefits of organic produce.

Organic wine is wine made from grapes grown organically and is then produced in a process that does not use preservatives or uses the absolute minimum required to protect the wine quality.  The process begins with the farming techniques used to produce the high quality grapes and ends with the method used for fermentation.

A Light Carbon Footstep in the Vineyard

Organic farming of grapes means the crop is grown without the use of synthetic chemicals for fertilizing or insect control.  But organic farming also refers to planting and harvesting methods which protect soil quality and stability.

Wine made with organically grown grapes is considered to be healthier by many people because the grapes are grown using only natural products.   When you drink organic wine, you don’t have to worry about how many chemicals you might be unknowingly consuming.

Organic Wine Flavour and Preservation

Organic wine offers some very special qualities.  Many of the wines are made without sulphites.  Technically an organic wine does not have to be sulphite free but can simply be made with organically grown grapes.  Interestingly, sulphites are avoided by a large number of wine drinkers.

In conventional wine making, sulphites are added to increase the stability and preservation of the wine.  In organic wines you will find a selection of both sulphite-free and low-sulphite wines.  White wines are fermented without the skins and seeds so they usually need a minimum amount of sulphites since the wine has a lower amount of preserving tannins.  Red wines are fermented with the skins so they have more natural preservatives in the form of tannins.

You should only purchase a bottle of sulphite-free or minimum-sulphite organic wine if you intend on drinking it shortly after purchase.

Competing on an Even Basis

Wine lovers are sometimes surprised to discover the growing enchantment with organic wines.  Not only are they produced in a way that causes the least amount of environmental harm, the wines are flavourful and award-winning.  The organic wine market is just beginning to flourish and it is expected to grow tremendously as people become more and more environmentally aware.

Organic winemaking differs from non-organic methods primarily in the use of fertilizers and pesticides.  However, there are many other subtle differences such as the amount of sulphites which also define organic winemaking.  The organic winemaker must pay even more attention to the details of the process as related to grape selection and the filtering process.

Many people insist on drinking organic wine because they feel it has more personality.  Organically grown wine is processed less and relies on grape perfection for flavour.  For those who want to lighten their carbon footprint while also discovering the depth of individuality wine can achieve, organic wine is the only choice.



Charlene

Jimmy Spier


Soil is very essential for a plant’s life. Many people would wonder how a plant would grow without the use of soil. Because of the many advances and new technological discoveries, everything can be made in an instant such as food, beverages, and even plants. There are new methods in these modern days where they can grow the plants fast.

The use of the traditional method of agriculture, which consists of the slow process of cultivating, watering, sowing, and attending to the plant everyday, became less popular to those gardeners who have learned the methods of organic hydroponics. Organic hydroponics lessens a gardener’s effort of growing the plant in an instant.

A person can grow his plants fast and can create more production by applying the methods of organic hydroponics. Others have known this method to be interesting in the first place, because it does not require the use of soil to raise the plants. Some people also know this process as soil-less culture, water gardening, soil-less gardening, and chemi-culture. For many farmers and gardeners it is commonly known as hydroponics gardening. This methodical way of gardening shows a simultaneous way of cultivating the plants without any presence of soil.

The needed nutrients needed by the plants are directly supplied on their roots. The organic chemical fertilizers must be in dissolved so that they will be fed for the plants. The nutrients must be soluble enough so that the roots will surely zip the solution. This is an amazing process that no soil is needed to complement the liquid provided to the plants.

Many greenhouses are now used in applying organic hydroponic fertilizers to their plants. However, there are still many greenhouse owners who do not want to perform this method on their plants. They believe that it is ecologically harmful and bad for the environment, but this could not be true according to many experts who study the science of hydroponics. They insist that in this way they could attend to the much needed demand of food supply nowadays.

This could be true because organic hydroponics allows the plant to quickly grow healthier. A gardener should also be satisfied to the increase of his crop production than his usual harvested crop. Here are some benefits and advantages of using organic and hydroponics gardening.

1. A person may not worry if the water fed to the plants could be less or enough for the roots.

2. He may not worry on the fertilizer or chemical solution applied to the plants because the amount may not matter as long as the plants is able to sustain its fast growth and production.

3. Many organic hydroponics greenhouses are used for many researches and studies for plant and seed propagation using the science of hydroponics. They seem to be valuable for many scientists that experiments about technological advancements on how to improve more on plant organic fertilizers and chemical solutions.

4. The space needed for holding the plants is now more convenient because he may use lesser space to accommodate and attend to more plants than being more concerned in potting and sowing or cultivating any soil.

5. Hydroponics gardening helps a person conserve more time and effort. It relieves a person on laborious work in attending to the different needs of the soil such as keeping the soil wet, sowing, weeding the soil, and nurturing the soil.

6. Plants can grow together even if they are grown close to each other. Unlike in traditional agriculture, the plants need more space because the soil creates bigger roots for the plants. In hydroponics gardening the roots of the plants grow smaller in contrast to a larger plant or crop.

7. A farmer can practice multiple cropping for he can harvest and plant the crops at the same time. He may realize that he harvested more crops compared to his previous harvest where he had used the normal way of planting.

8. He may be able to grow larger and healthier plants because of the organic fertilizer supplied on the roots of the plants.

Nowadays, hydroponics gardening is widely accepted by many farmers and gardeners. The presence of many organic hydroponic greenhouses is a proof to its popularity and accessibility to the needs of plants and crops in this modern time to accommodate more plant and crop production.



Donald

Ben Anton


Thanksgiving. Christmas. Hanukkah. Kwanzaa. New Years. Just reading the names of these holidays can stir up feelings of excitement, wonder and celebration. We get together with people we love and celebrate life. We eat and drink and talk about the year that was, the year that will be and our hopes for the future. And we give thanks for the many things we have been given.

Celebrations like these require special food and drink. We make huge dinners and surround ourselves with trays of sweets. We also make toasts with rich, full glasses of wine and sparkling, red studded cocktails.

This year, as more American’s have turned to green living practices, there are a growing number of products available to celebrate the holidays green too. Organic turkeys, locally grown produce, LED twinkle lights and other increasingly popular eco-friendly product are now at our disposal. And now, so are sustainable wines and spirits.

Sustainable wines and spirits include libations that have been made using organically grown grapes, environmentally-friendly business and/or farming practices, and recyclable packaging. For any green wine, liquor or beer, read the label to understand how the company is sustainable or do a little poking around online to find a label that you are comfortable with. Not all may follow the same guidelines as to what they constitute “sustainable”

Green Spirits

A number of distilleries are now developing green spirits. International distilleries like Reyka Vodka are creating their product using the renewable geothermal energy that exists under Iceland. Others like Square One Organic Vodka are using organically grown products as the base for their liquor. The company uses organic rye and spring water produced in the Midwest United States and gets 25% of its distillery’s energy from wind farms. For tequila fans, there is only one USDA-certified organic tequila available. The 4Copas from Mexico is made using no pesticides or growth hormones and is packaged using recycled paper.

These cocktails are popping up more and more at local restaurants and bars and may be a perfect addition to a company holiday party. When possible, ask about local distillers in your area that may have an eco-friendly vodka or tequila you can add to your cocktail list.

Sustainable Wines

Wine makers were early pioneers of organics in the United States. Many wineries are turning to sustainable farming and cultivating practices to make high-quality red and white organic wines. Oregon organic wines like the Eco-Wine from Amity Vineyard have no detectable sulfites. Others like the wines made in California’s Beckmen Vineyards or Gypsy Canyon Winery are biodynamic, meaning that they were farmed using an all-natural system of farming, without chemicals or synthetic fertilizers. They also use the farms own resources to maintain and sustain the crop. The strength in these wines is that the makers have figured out sustainable practices they can follow that still produce incredible, unique wines. With a table full of fresh sweet potatoes, carrots and home-made stuffing, a bold glass of an organic wine is an excellent way to toast to the many things we should be thankful for.

~Ben Anton, 2008



Edgar

Gareth Meradith


The greatest care should be taken to ensure that all the equipment and ingredients used are clean and free from spoilage organisms of whatever kind. Much of the equipment used, such as casks, jars, bins, buckets, funnels, wooden spoons, corks, bungs, and so on, afford hiding places for fungi or bacteria. Indeed, put away damp in a dark place and there is soon a visible mould growth upon them. Unless sterilised, such equipment could rapidly spoil a new wine.

It is most important then, that all winemaking equipment be put away clean and dry after each using, and that it be freshly sterilised before each subsequent use. This applies especially to bottles, pressing cloths or bags and corks.

The most common spoilage organism is mycoderma aceti, sometimes called ‘aceto-bacter’. This is the vinegar bug which causes wine to smell and taste of acetic acid - the main constituent of vinegar. The bacteria is frequently carried by the little fruit fly - drosophila melanogaster. It alights on ingredients and equipment, leaving behind enough bacteria to begin a colony. But there are many similar organisms, including wild and unwanted yeasts and the large family of lactic acid bacteria, all of which cause an unpleasant smell in the bouquet and a bad flavour in the wine. These organisms like access to oxygen and dislike sulphur.

Sulphur has long been known for its purifying qualities. Before simpler ways were known, a sulphur candle was burned inside a cask to purify it. It took many years of research before sulphur could be prepared in such a way as to be safe for use in the human body but eventually the answer was found in sulphonamide. Amateur winemakers have a safe access to the anti-toxic qualities of sulphur in the crystals of sodium or potassium metabisulphite, both of which are equally suitable. Winemakers refer to them simply as sulphite. They are available as loose white crystals or in tablet form marketed under the name of Campden tablets. One tablet dissolved in a gallon of water releases 50 parts per million of the gas sulphur dioxide which is the anti-toxic element. If crystals are bought loose, 450 grams (1 lb) dissolved in 4.5 litres (1 gallon) produces a solution of which two 5 ml spoonsful are equivalent to 1 tablet. This is, of course, the cheapest way of buying and using sulphite. For most people 100 grams of sulphite dissolved in 1 litre of water is an ample quantity. If kept well-stoppered and stored in a cool place it will keep for several months. The effect of sulphite is enhanced in an acid solution. Always add, therefore, 10 grams of citric acid cystals per 100 grams sulphite crystals.

Normally 50 parts per million is sufficient sulphur dioxide to purify clean equipment or a clean must. Dirtier equipment or some damaged fruit need double this quantity, ie two tablets or four 5 ml spoonsful of standard solution. Before using any equipment it should be rinsed in this solution. Corks should be soaked for half an hour in it, larger equipment should be washed over in it. Bottles when washed and ready for use should be sterilised by pouring a sulphite solution from one bottle to another and leaving them to drain. Do not subsequently wet them again.

Sulphite has a further advantage for the wine-maker in that it is an anti-oxidant, ie it prevents oxidation. When preparing fruit, the appropriate quantity of water together with sufficient sulphite to produce a 50 parts per million solution for first class fruit and 100 parts per million for second class fruit, together with a few grams of citric acid, should first be placed in a mashing bin. As the fruit is crushed or cut to remove stones, it should be dropped into the bin. In this way, browning (which is oxidation) will be prevented. The quality of the resulting wine will then be enhanced and there will be no taint of oxidation.

Because the sulphur dioxide gas given off by the sulphite in a must is toxic to all micro-organisms, wine yeast should not be added until 24 hours after the sulphite. In this way the sulphite has time to kill all the micro-organisms and prepare a clean must in which the active yeast can begin fermentation with¬out competition, so to speak. The small amount of sulphur dioxide left in the must after 24 hours does not inhibit the true wine yeast.

If a sulphite solution is used regularly in the winery for sterilising all equipment and ingredients, for wiping over surfaces and floors, problems of infection by spoilage organisms can be eliminated. But all equipment means ALL equipment and small items such as a funnel, an hydrometer, a thermometer, a siphon, a filter or a spoon should not be over-looked. Similarly with ingredients. Dried fruit should always be washed in a sulphite solution of 100 parts per million and then you can be sure that you are starting your must off in a clean and hygienic condition. Sulphite is the winemaker’s best friend. It is not as well appreciated as it deserves.

For both the beginner and the experienced wine-maker the keeping of records is most important. It is so easy to forget whether this ingredient or that was included and, if so, how much; to remember specific gravity readings and dates; to remember even, the base ingredients. When mature, all white wines look similar and do not necessarily taste of their main ingredient; and the same applies to red.



Edgar

lizlivetech


Argentine wine is the fifth largest wine producer after France, Italy, Spain, and the USA. Argentine wine began its roots in Spain. It was first brought to Santiago Del Estero by Juan Cedron. He brought the first vine cuttings over in 1557 during the Spanish Colonization of the Americans.  The wine production stretched first to Santiago Del Esteros neighbouring regions, eventually reaching other parts.

Argentina started producing more wine than other country outside Europe before the early 1990s, and the winemakers were known to be interested in quantity. Argentina is said to consume 90% of the wine made, and until the early 1990s most of the wine was considered to be unexportable. However the quality began to increase due to desire to increase in export. Due to this the wine began to grow in popularity. Because of the economic collapse in 2002, following the devaluation of the Argentine Peson, the wine production costs decreased, creating a huge increase in wine tourism, as it began to grow. This has created lots of new wineries, some of these even including accommodation, for the tourists. These wineries include tours, and free tastings.

Argentinian wine producing vineyards offer perfect environmental conditions in which they can grow. It’s high altitude and and low humidity almost never face problems which other worldwide vineyards face, such as fungi, moulds,insects and other grape eating diseases. Due to this Argentinian wine doesn’t need many or none pesticides, this enables organic wines to be produces very easily.

The Mendoza Province produces over 60% of Argentine wine. Other important regions of wine production in Argentina are La Rioja, Salta, Rio Negro, and recently southern parts of Buenos Aires.



Jason