Crafting your unique wine from the comforts of your home needn’t be a complicated affair as long as you put things into proper perspective and stick with the fundamentals. Once you understand the basics of wine making, you will have the ability to design you own recipes and convert any fruit juice into wine!

Usually the most fundamental step is to practice proper hygiene in wine making. Bacteria can infect your wine at any stage and if that event occurs, all your wine making effort will go to waste. All equipment that you plan to use should indeed be sterilized and washed adequately prior to and after usage. Proper hygiene practices will contribute faster, cleaner fermentation and greatly enhance the taste of one’s wine and its ability to stay fresh when it’s kept in a bottle.

Your second step to understanding wine making should be to know a good “MUST”. Precisely what is a must? A must is just a name assigned to the juice that’s to become wine. A very good must will give you a good, nicely balanced wine while a bad must does the exact opposite. So now the next question is, how do you get a good must?

A good must is one that has the ideal sugar & acid level. Sugar level is important because sugar is the substance which will be converted by yeast into alcohol. Acid level is significant given that yeast, the organism that converts sugar into alcohol, can only thrive in an environment with the optimal amount of acidity. As a rule, a good must should have sugar level of 1.07 to 1.09 (measured using a hydrometer) and the acid level should be from 0.5% to 0.8% based on the wine you want to create (measured with a titration kit).

The reason why a lot of wine maker use grape juice is because it’s naturally balanced in sugar & acid and requires no tinkering from the wine maker.Now that you know what a good must is, the last step is to know how to ferment it properly. The key to fermentation is in knowing the ideal conditions that yeast thrives in. So long as the condition is right, yeast will multiply quickly therefore you will have a smooth fermentation and a delicious wine.

How is a small-time quality producer to contest with a huge corporation or a rival who makes wine with the help of the illustrious Mr. Rolland? The rules of competition have thus modified and the standard producer is left with two main choices: learn from their new neighbours about the way to make and market their wine, or ignore the forceful newbies and continue making their own wines. But in any case, globalization has set in, as even the second group has taken to making wines from international varietals.

Italy’s Southern wine industry is being modernised and is entering the global wine market. For example, of the the Italian wine that’s imported, Germany (only bulk wine) and France (only for bulk wine for blending) both import 32 % and 25 percent respectively. Naturally, these numbers include all wines from Italy, but nevertheless this bodes well for the South. Its wines are receiving attention and are being sold.

In Apulia, one finds well balanced, dry and sweet, red, white, and rose wine, including the great Castel del Monte DOC, Salentino, and Primitivo. But the area is still trying to create a name for worldclass wines, regardless of if they’re of good worth. In Campania, Ciro is building a name for itself using modern systems that have reduced the percentage of alcohol and the danger of oxidization resulting in a rounded wine with plenty of fresh fruit, bouquet, and acidity. Sicily provides the wine connoisseur with lots of options. One may continue to find amazingly made Marsalas and Moscatos, but will also discover delicately bone-dry whites and both delicate and powerful reds such as Nero d’Avola, Cabernet Sauvignon, and Pinot Noir.

In addition, DOC wine production is growing and has increased dramatically over the last one or two years. The South now has its first DOCG wine, Taurasi from Campania. The same Taurasi is now being touted by some as the “Barolo of the South.”

It is clear that the six areas of the South are facing a wine revolution. Their wines are gaining momentum on the market and can’t be ignored. The challenge for the winemaker goes beyond what varietals to cultivate, where to plant them, what kind of wine to make, and the best way to market them.

The most difficult task for the Southern manufacturer is plausibly simple: making a wine of terroir. A wine that remains true to the soil, the climate, the culture, and the region, not simply a wine that will sell or receive high marks from a respected wine journalist, while somehow encompassing the advantages that come with the modernisation of viniculture and viticulture. This is the challenge, and the solution to this challenge will take time, money, and lots of experimenting.

Nic Haegeli still considers himself fairly new to the wine business, but he now has many years of expertise as a wine manager at Colonial Spirits, an Acton liquor store. With a BA in History and a Master of Public Policy in International Relations, Nic never envisioned himself working with wine. However, he did grow up in Alsace, France… Therefore it makes sense when you know where he comes from.

Be sure to visit Colonial Spirits’ Wine Blog, where Nic and the remainder of the wine managers at Colonial Spirits of Acton share their collective keenness for wine.

There are two regions that have given immensely: Sonoma and Napa. The latter has received the majority of the recognition. But its westerly neighbor obviously produces intensely high-quality wine that rivals Napa. Sonoma has burst onto the high quality wine scene in recent years and her wines are gaining their legitimate recognition.

Both regions produce impressive products worthy of much praise from wine connoisseurs and critiques alike. Both boast producers and growing areas that are known internationally. But will Sonoma ever pass her neighbor?

In terms of quality, Sonoma has very definitely caught up to Napa. However the question remains as to whether Napa can be toppled. Let me give an analogy that may help explain the success of these two regions: Napa is to Bordeaux as Sonoma is to Burgundy.

Napa’s success was founded, generally, on outside capital; those who made their money some place else and established wineries with their bank balances. It’s got a brand attitude toward wine where the wine estate rules the day, just like the Chateau-system rules in Bordeaux. The region is about image.

Napa has basically used outside capital to form a considerable number of quality luxury products that will ensure that she will succeed in the future because her products are some examples of the most wanted on the wine market. In this matter, she will be able to almost do no wrong. But it must be noted that her image of wealth and luxury is a turnoff to some. But in the final analysis the products still speak for themselves and the area.

Conversly, Sonoma’s success is dependent on two main factors. First, its plurality of climatic and geographic conditions that provide a selection of varietals to grow successfully throughout the county. Second, Sonoma boasts an agricultural perspective much like that of Burgundy.

Sonoma’s producers feel a closeness to the land. They leave one with the impression that location does matter and that wine is not just a luxury, but the product of blood, sweat, and tears, resulting in a wine that reflects both the land and the winemaker. Put simply, Sonoma is more grounded. Its wine growers need to make the best product they can, paying focused attention to what varietal is most well-suited for a certain physical location. This attitude has contributed to Sonoma’s success and will assure that the region continues to remain successful.

Could Napa ever lose its status with Sonoma being declared the Queen of California Vines?…Wine will tell.

Nic Haegeli still considers himself relatively new to the wine business, but he now has several years of experience as a wine manager at Colonial Spirits, a Littleton liquor store. With a BA in History and a Master of Public Policy in International Relations, Nic never envisioned himself working with wine. But, he did grow up in Alsace, France… Hence it is sensible when you know where he comes from.

Colonial Spirits’ latest venture is Colonial Spirits Delivers, an online wine store, which supplies wine, champagne, spirits, and ale delivery to Eastern Massachusetts.

Another very common myth is that you can use a bottle of wine that has turned bad for cooking – this is again completely wrong – if you do this you will just wreck a beautiful meal. You can avoid having bad wine by actually buying good wine in the first place and storing it correctly. All the bad smells and bitter or tainted tastes will be transferring directly over to the food.

If your wines are under stelvin cap or screw cap (as are many great wines nowadays) then you really don’t have much to worry about. You can keep your wine in a cool place and you don’t have to worry about humidity or cork leaks. You can also store screw-capped bottles of wine standing up, as you do not have to worry about keeping the cork wet.

It is still very important though to keep your wine out of the sunlight and away from UV light. UV can dramatically affect your wine and cause it to go very bad quit quickly. When you are reading Wine Cooler Reviews you will probably find that there are two main styles of wine coolers – thermoelectric and compressor cooled..

Don’t store your wine in a place where vibrations can affect it and don’t turn or roll your bottles as some people believe. So long as you are not and shaking it up and throwing your wine around everyday it should be fine. You should keep all of these things in mind when you are reading those Wine Cooler reviews.

Originally wine decanters were made of glass which the Romans forged and they served as a practical technique of pouring wine at the table which was normally kept in large vessels. The Romans were the first to notice that red wine tasted much smoother when served from these containers which would later be discovered to be the process of aeration. After the decline of the Romans wine decanters were mostly built of metals like brass and silver as the art of glass blowing was temporarily lost. Once the process was rediscovered the stopper was introduced in the mid 15th Century to prevent heavy exposure to oxygen after the wine had been fully aerated.
The Dual Purpose of the Wine Decanter

Decanters serve multiple functions in the wine serving process. The 1st and original function was to split sediment from the wine which was extraordinarily common in the beginning of making wine. This is much less common today as the wine making process has developed but is still useful on occasion when you get a bottle that was poured off the bottom sediment. Thanks to the bigger circumference of the wine decanter the more heavy sediment has an easier time settling to the bottom and away from your pour. The other point of the wine decanter is to aerate the wine which is the process of adding oxygen to a younger or harsher wine. Aeration is very popular with stronger wines with loads of tannins like a Bordeaux or Cabernet Sauvignon and isn’t recommended for more delicate wines like a Pinot Noir.

Wine decanters come in a selection of styles and sizes and the styles vary as much as your inventiveness will permit. The most typical styles are tubewine decanters, shaft and globe wine decanters and duck wine aerators. All decanters are designed to hold at minimum a 750ml bottle of wine and typically the broader the decanter then the more volume the wine has to oxygenate which ends up in quicker aeration.
Fancy Wine Decanter

We advocate that you use your own style and taste to select a wine decanter. There is not any secret formula and most wine decanters will serve the purpose they’re intended for. As with all things related to wine your personal preference is always the most significant aspect in selecting your decanter.

James Warneck is President and wine lover at Wine Buff Warehouse, the online leading seller of wine decanters and wine accessories. For more ideas on wine enjoyment and history or to go shopping for your favorite wino, visit their ecommerce site www.winebuffwarehouse.com

The first is that the health benefits only pertain to a woman having one, four ounce glass of red wine per day and for a man, it is two glasses. More than that negates the health benefits and increases the risk of alcoholism. In addition, researchers say that the same health benefits can be obtained from eating products with grapes in them so that people who do not currently drink red wine should not start just to obtain those benefits. They should just eat some grapes or products that utilize the whole grape instead.

There are many types of red wine on the market today. This is beneficial to consumers because they can find the type of red wine that fits the meal that they are preparing or fits their palate. There are certain types of red wines that are more palatable to people who are just beginning to appreciate red wine and there are other types that are full bodied and great accents to spicy meals and heavier red meat dishes.

One type of red wine is the merlot. The merlot is a great beginner red wine since it has a very smooth finish to it that does not turn off the novice wine taster. The merlot is also a great wine to complement a variety of different meals. It goes well with pasta dishes, red meats and even some heavier chicken or fish dishes. The merlot has a fruity, plum flavor to it in most cases and is made in many different areas of the world, such as California, Australia, Romania and Italy.

Another type of red wine that is popular is the cabernet sauvignon. This type of red wine is treated with oak so that it has a slight vanilla flavor to it. It is a great wine to use with steaks and other red meat dishes since it has a fuller flavor to it than the merlot. It often has a peppery taste to it as well which is part of the reason that it complements the red meat dishes so well. These wines are made in France mainly, but are also made in Germany, Chile, Australia and California.

Now let’s look at some red varietals that benefit from aging – what are they?.

1. Syrah or Shiraz - This grape variety which is known in the US and France as Syrah and South Africa and Australia as Shiraz produces some big powerful robust wines. This type of wine has a style that has smooth firm tannins and flavors like cherry, plum, dark berries, licorice, black and white pepper and dark chocolate. Syrah or Shiraz is typically a full bodied wine. 

2. Cabernet - This is probably one of the most well known styles of wine, Cabernet originated in Bordeaux France. Cabernet Savignon is great for blending with other grape varieties that have more mellow flavors. Cabernets are often medium to full bodied styles of wine and have high tannin content. Typical flavors that may be found in a Cabernet are red berries, cherries, vanilla, warmer style spices, tobacco, and plums.

3. Pinot Noir - Perhaps the most difficult grape variety to grow pinot noir grapes produce a lighter bodied fruiter front palette style of red wine. Originally from Burgundy France, pinot noir is now grown around the world in areas like Victoria Australia, New Zealand, Oregon, California, and some parts of Europe. Pinot Noir is a much lighter style of wine with flavors like cherry, tomato, red berries and earthy or woody flavors.

All of the wines mentioned above will benefit from proper cellaring in a  Vinotemp Wine Cooler.

If you own a Vinotemp wine Cooler make sure that you use it to keep your red wines away from the heat. And don’t forget it is best to keep your red wines at a temperature of around 53F. 

Finding the right storage for your wine is a crucial decision on 1 or 2 levels but it doesn’t have to be a tough one. It’s increasingly simple to get a storage system that will work for you with the big selection available at a variety of retailers on the internet. You can discover everything from enormous wooden racks that may be employed in wine cellars to sleek, decorative pieces supposed to be displayed.

Manifestly, the number of bottles you want to store will dictate the size and doubtless even the kind of rack you choose. Storing a sizeable number of bottles over a prolonged period of time will give a different challenge than a little collection that's utilised frequently. Knowing exactly what you need, your wine’s necessities truly, when you begin your online search will provide help to streamline your search and make shopping even easier.

Size isn’t the sole consideration when selecting a wine rack; the look can also make a change. Usually, racks employed in cellars are made from wood and can be easily added to as your collection grows. Wood wine racks, on the other hand, are made to hold fewer bottles and are generally kept somewhere on show so they are made of more decorative materials like metal and glass.

In terms of the wine itself, the most important consideration is making an allowance for horizontal storage of the bottles. This allows the cork to keep moisture at all points, thus preventing it from drying out and contracting, allowing air into the bottle and damaging the wine. Bottles stored vertically are tons more subject to drying of the corks so this could be avoided at any price.

There is a nearly limitless variety of designs available for wine racks, permitting you to easily incorporate your collection into just about any type of decor. Many collectors opt for this approach as they enjoy showing off their taste in fine wine and seeing their collection become a conversation piece is a source of pride.

If you truly wish to celebrate your collection, why don't you consider wall mounted wine racks that highlight the bottles rather than hiding them away? Whether an arched, metallic piece or a graceful, varnished wood or maybe even a glass rack that reflects the light, there is no reason why wine storage has to remain practical. Take it to a higher level and make your wine collection a work of art!

When it comes to wine storage, do not feel that you have got to choose the standard. Explore the options available on the web and you will find a completely unique piece at a superb price, without ever leaving the comfort of your own home. Take fine wine to the next level with a rack that catches the eye and sparks the imagination. Does not your collection merit as much?

Considering a good selection of wall wine racks before purchasing one means we are more likely to make the best choice. Find the ideal hanging wine rack for your collection wherever you live, whether that is in LA, New York, or anyplace else.

OK, it doesn't take Sherlock Homes to know that. So what do you do? Well of course you serve Sangria!

Well OKt then, what's thebest party sangria you ask? Let me help you out a bit. Here’s all that you do to be a sangria party star.

What to Serve

If you're having only a few folk over, say 6 or less, I would stick with one kind of sangria.

A typical batch of sangria using one bottle of wine with other ingredients will be about 36 oz. Enough for 6, 6 oz glasses.

But depending on your group, you will probably require more, so be prepared to double the batch. A rule of thumb to be safe is to figure on 1 bottle of wine and other ingredients per 4 folk.

If you have got more people it could be fun to make perhaps a batch without liqueur and perhaps a batch with for the more adventurous of the group.

Since some folks prefer red wines and some like whites, maybe you could make a batch of red and a load of white. Again, this is part of the party where you may be absolutely creative.

Best Party Sangria

Here are some excellent recipes

How to Make it

All of my recipes are for one bottle of wine. Its very easy to scale up just by augmenting the amounts of your ingredients.

Click to see more Sangria Recipes

Remember one of the advantages of sangria is that is can be made well ahead so you can concentrate on other areas of the party.

Sometimes when I am making Sangria for a party, I start with fruits that are in season and then base the Sangria recipe around that.

For instance, I actually like mulled or warmed sangria and it’s ideal for the vacations. But in the dead of summer I tend to like a white refreshing sangria.

But if you really like a certain flavour, forget the time of the year and have at it!

The right way to Serve It

Remember that big ole punch bowl that Uncle John and Aunt Sally gave you for your marriage that's burried back in your closet? Time to tug it out. Yea, the ladle, too.

If Uncle John and Aunt Susie forgot about you on the important day, be imaginative. What about that large spaghetti pot?

If you do not have anything, don’t sweat, just fill the glasses and set them on the table. But whatever you do, it'll turn out great.

What to Name It

Here's a fun idea! What about naming your Sangria? What??? OK, here’s what I am saying. Everyone enjoys being recognised, right?

What if your pal Bob just got engaged? Why not name the sangria something similar to Massive Bob Sangria and put a tiny name card in front of the sangria.

Folk will get a kick out of something similar to a named sangria. Or what about after your favourite sports team. Or what about after something funny someone in you group did?

The possibilities are endless. These are just some straightforward thoughts and tips to get you going. But don't fear. Whatever you do will be fine.

I am hoping you enjoy your sangria at your next party!

Mark is the former owner of Amber Crest Winery, a professional winemaker, writer and frequent speaker on wine. He now teaches wine classes throughout the U. S.. In his recent book he coversmore info on his best party sangria and holiday sangria

Occasionally in a wine class, somebody will feel that I am serving wine that’s too warm. I dig a little deeper and realise they are accustomed to drinking their wine directly from the chiller. The problem with that’s that most refrigerators are set to about 40 degrees.

That is great for lager or soft drinks, but way to cold for wine. If a wine is too cold, it loses most of its flavor. Literally the flavour molecules slow down and you lose the scents that are so vital to wine tasting. If it is too warm, it simply isn’t refreshing.

The ideal temperature for whites is about 55 degrees. At 55, it’s still cool enough to be refreshing and feel chilled, but warm enough for the aromas and finally the taste to be at their maximum. OK, if this is the right temperature, the best way to I get my wine to 55?

The only answer is to purchase a home wine refrigerator. They are usually available anywhere where electronics are sold. Units vary in price but in a number of cases can be as low as $100. A sound investment for when you become a regular wine drinker.

Another solution to serving wine at the correct temperature is to take your wine out of the primary refrigerator and set it on the counter for about a half hour. The temperature will rise about 3-4 degrees each 10 minutes. The downside is that it’s incredible hard to take a look at the bottle that long without drinking it.

It is a bit like going through the drive thru, ordering fries and seeing them on the passenger’s seat and telling yourself that you are going to wait until you get home till you eat them. It isn’t really possible.

If you notice that your wine is too cold, say in a bistro, use body heat to your benefit. Cup your hands around the bowl of the glass for 2 minutes and you ought to be OK.

Champers on the other hand is an exception the white wine temperature range. It is intended to be server a bit colder than “still” wine. I personally like my sparkling wines to be about 45 degrees. A different reason for that is the chillier the bottle, (to a point) the smaller the CO2 expands which basically make the bottle easier and safer to open.

I suspect the ideal temperature for red is about 64 or 65 degrees. Heresy you are saying! What, I assumed reds were supposed to be a room temperature. Well, yes and no. It really relies upon what you standard of room temperature is. If you think back a couple of hundred years when wine was dominated by the French, the standard fashion leader was some kind of royal who lived in a huge castle with 2 foot thick stone walls.

Think of the times you have walked thru buildings like that. They’re really cold. Room temperature a couple of hundred years back and before central heating system was probably in the low to mid 60′s. Not the 72 most people think about today. So thru the years, people recalled the room temperature part, but forgot that room temperature isn’t the same as era to era.

So that the result’s that today, we drink our reds at our room temperature, not in the low to mid sixties. About 10-15 minutes in the refrigerator or about 5-10 in the freezer should do the trick

If you like your wine at 72, by all means drink it at 72. But I’d also encourage you to try your wine with a slight chill and see which 1 that you like best. Remember, drink what you like and how you love it. The wine serving temperature is down to you.

Mark is a pro winemaker, former winery owner, writer and frequent speaker on wine. He currently helps people learn about wine by teaching wine classes all though the U. S..