What is the "Cold Crush" method used in harvest time?
Cold Crush is a method used to preserve the full flavours and
richness of the grapes during hot August weather. Crushing and
pressing of grapes at low temperatures results in grape juice known
as "cold crush" in the winemaking process.
How should wine be aged, and are there
differences in aging white and red wine?
When wine is aged in the bottle the most important thing is to lay
the bottles horizontally so that the cork always remains in contact
with the wine and does not dry out. If the cork dries out it
contracts and however tiny such contractions might be they may allow
air (and therefore oxygen) to slip into the bottle and make contact
with the wine with the undesired effect of oxidizing the wine. The
bottles must also be kept away from contact with direct light and
sudden temperature differences, both of which could affect the cork
in a similar fashion. A temperature of 15 degrees Centigrade is the
desired average ambient temperature, but in no instance should wine
be stored at temperatures exceeding 25 degrees Centigrade for
prolonged periods. It is also not wise to move about and/or shake
the bottles during the aging period. There is no difference between
red and white wine as far as storage conditions are concerned.
Duration of storage, however, varies greatly from wine to wine.
What is the proper service temperature for wine?
Usually white and rosé wines are served chilled and red wines are
served at 18 - 20 C. Generally 8-10 C is the proper serving
temperature for white dry wines, but some prefer to serve even
colder considering that the glass will remain for some time on the
table or in the hand which will increase the temperature. On the
other hand, red wine should not be served warmer than 18 - 20 C
(above 20 C the alcohol taste becomes more apparent and may tip the
fine balance of the wine). Wine bottles should always be kept away
from heated surfaces or radiators.
What difference can a wine glass make?
wine glass should not be filled to more than half its volume. This
will enable you to swirl the glass slightly and allow the aromas of
the wine to be released from the liquid - half filling the glass
means wine will not be spilt while swirling. Ideally a wine glass
should have a stem so the glass can be held without the hand's high
temperature (36.7 C) coming into contact with the part holding the
wine. The stem also makes it easier to swirl the wine and allow
uninterrupted view of the wine's clarity and color during a
360-degree swirl. Globe-shaped glasses, narrowing at the top, enable
a build up of aromas in the glass which cannot escape through the
narrower rim before your nose has had chance to enjoy the bouquet.
Therefore, the fuller bodied the wine, the larger the globed glass
should be. This is why deep tannic reds of Bordeaux command very
large glasses. Connoisseurs always prefer plain uncolored glass
which is thin and likewise thinly rimmed. Thick glass or cut-glass
decoration distorts visual inspection of the wine.
Is it necessary to "decant" wine?
Red wines, especially if they are old or have potential for aging,
should be "decanted" or in other words allowed to breathe for at
least 30 minutes before drinking. Red wines have a lot more tannin
than white wines. When the tannins come into contact with oxygen
they are softened, allowing the wine's fruity character and bouquet
to come to the fore. Wine carafes and decanters specially made for
wine maximize the wine's contact with the air, so speeding up the