Learn How to Make Wine at Home the Easy Way

Most wine drinkers have this urge to make some great tasting wine with their own hands and very often their homemade wines go on to become big brands.

So what exactly do you need to make wine at home? There are some basic materials or equipments which you will need in order to learn how to make wine at home. First on, you will need fresh fruits like grapes, apples, apricots, pears and plums. Once you have s large quantity of fruits you will require large plastic or stainless steel containers to collect and hold the extracted juice, an electronic juicer, a tube for siphoning, sterilization liquid or tablets, sugar, yeast and finally clear glass bottles to store the wine.

The first step in the process of how to make wine at home is the extraction of the juice. You can either extract the juice by hand or use the electric juicer. How much juice you need depends on the size of your container and how much wine you are looking to make. Once the juice has been extracted, you have to add the sugar. Sugar is required for most wines except when the fruits you have are sweet grapes. Once the sugar is added, the powered yeast should be dissolved in warm water and added to the sugared juice extract. Let it stand still for a while before you activate it.

The fermentation will start as soon as you see the air bubbles appearing. This fermentation process converts the sugar into alcohol. Once the bubbles stop appearing at the surface, the fermentation is complete. The fermentation process may take a couple of months to fully be done. Once the fermentation process is complete, you can store the wine in clear bottles and keep them in your wine rack.

It is always advisable not to consume homemade wine right away. If you are patient and give the wine some time to age, then you will end up drinking delectable wine. With this easy illustration on how to make wine at home, there is nothing stopping you from churning out the best tasting wine at home.

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Wine Gifts - Elegant, Thoughtful & Elite

Wine gifts are considered as one of the best gifts for men. They come in a variety of tastes, vintages, colors, wrappings, baskets, labels, corkscrews, stoppers, etc. Many types of wines are available in the market and a variety of vintage wines are sent as gifts. Sending a wine gift is considered elegant and reflects upon the thoughtfulness of the sender of the gift. Wine gifts have become a symbol of elite gifting and hence are on the rise.

Generally four types of vintage wines are considered best for gifting for anniversaries, birthdays, diamond weddings, retirements and other special occasions. They are Madeira, Armagnac, Sauterne and Port. Madeira is a fortified wine. It has a long history, it was used to toast the American Declaration of Independence. It does not go bad with changes in temperature and can be stored up to 200 years. Armagnac is in essence a brandy and is made from distilled white wine in Bordeaux, France. Sauterne is a type of sweet wine distilled in an area near Bordeaux named Sauterne. Sauterne can be stored up to 100 years. The alcoholic content of this wine is less compared to other wines. It is sweeter than other wines due to its sugar content. Port wine is a fortified wine made in many different styles. They are stored in oak casks up to 100 years. It may be noted that the wines are stored for a long time in special containers in special conditions for them to improve or cure and once the bottle is opened it is to be consumed within a day or up to a week depending upon the type of wine. There are wines other than the ones mentioned above like champagnes, red table wines, malt scotch whiskies and "celebrity wines" which are also gifted.

Wine gifts are generally given in a wine basket along with lobsters or other sea foods depending upon the taste of the recipient. Wines also have a proper serving temperature which vary according to the type of wine and is written on the bottle. Wine gifts are wrapped in attractive wrappings and sometimes designer cork lifters and wine stoppers are also gifted. An assortment of wine related gifts are available in the market like crystal ice buckets, ice tongs, crystal glasses, wine racks, wine cabinets, wine furniture, wine decanters, wine totes, wine bags etc.

With the advent of internet wine gifts can be purchased online and are delivered on required date to the recipient. Sending gifts by road works out much cheaper than sending by air, hence booking in advance is more cost effective. When the recipient's wine taste is not known, presenting a wine gift certificate is better as the recipient will choose from an array of wines according to his liking on the company's website. There are many websites and companies providing gift certificates and door delivery. The wine gifts are available in a wide range of costs ranging from under 35$ to over 100$. Some companies customize the label on the wine as per order. Wine gift deliveries are not made to hospital patients and there are laws in different states on wine gift delivery.

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Most Popular Red Wine Types for Your Rack

Wine is produced all over the world from single varietal grape selections to popular varietal blends to please almost every palate, from the novice to the seasoned wine taster. Red wine happens to be the most popular choice the world over.

Barolo and Barbaresco: Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.

Beaujolais Nouveau: A very young, light, fruity wine meant to be served chilled, around 55F, with dominant flavors of strawberry and raspberry along with a grapey appeal that is virtually free of tannins. It is grown from the Gamay grape in the Beaujolais region (part of Burgundy) of France. Beaujolais Nouveau is released annually on the third Thursday of November. In food pairing, it goes well with grilled or roasted meats both light and dark, a variety of pastas, salads and cheeses.

Cabernet Franc: Originally from the Bourdeaux and Loire Valley region, Cabernet Franc enjoys the growing climates of California, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a more distinct flavor reminiscent of berry; mainly blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than its cousin Cabernet Sauvignon and is sold as a single varietal. However, it is ideal for blending with its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs well with Mediterranean Greek and Middle Eastern dishes as well as poultry and pasta.

Cabernet Sauvignon: Originally from Bordeaux, Cabernet Sauvignon has a tremendous presence in the California wineries where the grape favors the warmer climate, and enjoys the popularity as the most sought after red wine. Cabernets are medium-bodied to full-bodied and characterized by a high tannin content which provides structure and intrigue to the wine and supporting flavors reminiscent of a rich, ripe berry, tobacco and sometimes green pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for peak maturation. The longer maturation process allows the wine's flavors to mellow, and makes the Cabernets ideal for blending with other grapes, primarily Merlot to add appealing fruit tones, without sacrificing character. Cabernet Sauvignon is best served at 59-64F, and pairs wonderfully with red meats, lamb, cheeses of strong flavor and dark chocolates.

Cotes du Rhone: Southeastern France's Rhone Valley produces some of that country's best bargain red wines offering good flavor, generally full-bodied with rich but smooth tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the primary varietals grown in the region. Red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines using a majority of Syrah, product must contain a minimum of 40% Grenache to be blended into the Côtes du Rhône. Best served at 59-64F and pairs well with game and other rich meat dishes.

Malbec: Originating from Bordeaux France, Malbec is generally a grape used for blending. In the sun-drenched climate of Argentina, Malbec has found renewed appreciation and acclaim and has become Argentina's signature grape producing a medium to full-bodied red wine. Malbec wine is reminiscent of ripe fruit flavors of plums and blackberry jam. The tannins are typically a bit tight with an earthy, wood appeal making for a fairly rustic wine that is quickly making a new name for itself with red wine lovers. Malbec is best served at 59-64F and pairs well with tomato-based sauces, Italian fare, red meat, Mexican, Cajun, and Indian dishes.

Merlot: A soft, medium-bodied red wine with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries mixed with black pepper tones. Tannin levels are fairly low. Merlot is a prime wine for consumers just getting into red wines. Merlot originated from the Bordeaux region of France and is often blended with other varietals, such as Cabernet Sauvignon and Cabernet Franc. Blending Merlot with these wines mellows and softens the Cabernets. Merlot wines are very versatile with food pairings and are best served at 55- 60F degrees and enjoyed with poultry, red meat, pork, pastas, and salads.

Pinot Noir: Pinot Noir is a lighter flavored and colored red wine with flavors reminiscent of plums, tomatoes, cherries and red berries and, depending on the varietal's growing conditions, an earthy or wood flavor. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia, and other regions around the world. You are likely to pay a little more for Pinot Noir because it is produced in smaller quantities than most of the other popular red wine types. Pinot Noir is a versatile food wine best served at 55-60F, pairing well with spicy seasonings, creamy sauces, beef, ham, lamb, pork, poultry and fish.

Sangiovese: Italy's most commonly planted red grape varietal predominantly producing the popular wines Chianti and Chianti Classico, wines of medium- to full-body with a tannin structure range from medium-soft to firm, and a medium to high acidity content. Flavors associated with Sangiovese wines are reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from elegant to bitter. Best served at 59-64F, Sangiovese varietal wine pairs well with chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses

Shiraz/Syrah: Australia and South Africa call it Shiraz. In France, it is known and grown as Syrah, but it happens to be the same grape varietal that produces a deep-purple color and bold, spicy, red, medium- to full-bodied wines with firm tannins with rich flavors reminiscent of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Best served at 59-64F, Shiraz/Syrah pairs wonderfully with spicy Mexican, Cajun and barbeque dishes, grilled fare, beef stews, red meats, even pizza and meat lasagna.

Zinfandel: California's #2 most widely planted red wine grape. Originating in Croatia, not southern Italy as previously thought, where it is a kin to the Primitivo grape . DNA "fingerprinting" recently proved that both Zinfandel and Primitivo are clones of the same grape. California is the largest grower of Zinfandel and produces various styles, ranging from a blackberry and black pepper, to light and juicy-fruity, to rich, elegant, oaked red with medium to high tannin levels and higher alcohol content. "Zin" is frequently blended with other grapes. Best served at 59F, Zinfandel pairs well with grilled red or white meat, fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandels can also pair well with rich, creamy pastas, rotisserie chicken, duck, baked Italian dishes like lasagna, cannelloni and Cajun to Asian fare.

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Basics of the Wine Making Process

In this article you will be given a brief introduction to the wine making process and a summary of each step from harvesting to bottling. Wine making has been around for thousands of years and it is quite a natural process that requires very little human intervention. Every wine maker has their own special process which contributes to the uniqueness and diversity of wines, making life much more interesting. Although there are many different methods and variations involved in creating wine, there are five essential steps that must take place. These five steps include harvesting, crushing/pressing, fermentation, clarification, and aging or bottling.

The first step of making wine is known as harvesting or picking of grapes. Grapes are the only fruit that can reliably produce the necessary amount of sugar on an annual basis to yield sufficient alcohol to preserve the wine. Tannins, esters, and acids are other factors of grapes that help provide consistency. Grapes must be harvested at exactly the right time, ideally when physiologically ripe. Modern wine makers rely on a combination of science and old-fashioned tasting to determine when to harvest their grapes. Usually outside consultants, vineyard managers, and proprietors all have a vote in the decision of when to harvest. Picking grapes can be done with the use of machines or it can be done by hand. Most wineries prefer the latter claiming that mechanical harvesters can be too rough on the grapes, vines, and land. After the harvest wine makers sort the grapes into bunches sifting out rotten and under ripe fruit before crushing.

Crushing is the next step in the wine making process which is now done with mechanical presses. For thousands of years this step was done by men and women who performed the harvest dance in barrels and stomped on the grapes, turning them into must. Although machines have removed the romance and ritual of these traditions, there has been a huge gain in regards to sanitation. Mechanical crushing has improved the quality and longevity of wine while also reducing the need for preservatives. Keep in mind, not all grapes begin the transformation to wine in the crushing step. Some wine makers allow fermentation to begin with uncrushed grape clusters, allowing the weight of the grapes to burst the skins naturally before being sent to the presses. There is no difference in the process of wine making for reds and white until the crushing step. For a white wine, the maker will quickly press the must after crushing to separate the juice from the skins, seeds, and solids. This prevents color and tannins from getting into the white wine. Red wine on the other hand is left in contact with its skins to infuse color, flavor, and tannins into the wine.

After the grapes have been crushed and pressed, the must is allowed to sit and will begin to ferment within 6-12 hours with the help of wild yeasts in the air. Some wineries welcome this natural fermentation while others will intervene and eliminate the natural, wild yeasts and add yeast that produces a more predictable end result. Once fermentation begins it will usually continue until all sugar is turned into alcohol leaving a dry wine. This can be a period of anywhere from 10 days to a month. Alcohol levels will vary from one wine to the next depending on the sugar amount in the initial must. Wines made in cool climates will generally produce an alcohol level of 10 percent and wines made in warmer climates can be up to 15 percent. For sweet wines, the fermentation is cut short to allow some of the sugar to be preserved. This is almost always intended by the wine maker for a specific style of wine.

Once the fermentation is completed the clarification process begins. Wine makers can rack or siphon their wine from one tank to another to separate the wine from the precipitates and solids at the bottom of the first tank. Filtering is done with large filters that catch large solids and with sterile pads that strip all life from the wine. Fining happens when substances such as egg whites, clay, and compounds are added to the wine to clear them out. These substances will stick to the solids and push them to the bottom of the tank. The stripped wine will then be transferred to another vessel for aging and bottling.

Finally, the wine is either bottled immediately or allowed to age. Aging can be done in a bottle, stainless steel or ceramic tanks, and large wooden barrels called barriques. This last stage leaves room for endless choices on behalf of the wine maker and has a defining impact on the final product. Hopefully this article has taught you the basics of the wine making process and a tiny bit of history. The next time you enjoy a bottle of wine you can reflect on everything that happened leading up to you sipping that wine from your glass!

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