Wine Necessities Custom Winery

Wine Making - Fermentation

2009-03-03T19:20:00.007-06:00

Ahhh, fermentation - this is the phase in the winemaking process that really gets wine going on its path to its ultimate destination ... the bottle! It is during fermentation that the grape's sugars are converted to alcohol (specifically ethyl alcohol) and carbon dioxide, along with a good bit of residual heat that needs to be monitored to prevent distortion of flavors. The process of red wine fermentation typically takes place in stainless steel tanks, large vats or oak barrels. Maceration is basically the contact phase - where the must and the grape skins have maximum contact to produce good red wine color, structural tannins and extensive flavor components and nuances. The more the red wine grapes are in contact with their grape skins, the "bigger" the wine will likely be.

White wine fermentation often takes place in stainless steel tanks with lower heat levels that are closely monitored and the oxygen levels strictly guarded (to prevent rapid oxidation). Chardonnay is one exception, some winemakers prefer to hold the Chardonnay juice in sealed oak barrels for fermentation to influence flavor development.

If during the fermentation process the grapes were not quite ripe enough, sugar may be added to the must to increase alcohol levels in the final product, this addition is referred to as "enrichment". Likewise, acid can also be added to the must if the acidity is low, this is understandably referred to as "acidification." Also with white wine fermentation an additional step referred to as "stirring the lees" is added. This step involves mixing up the residual yeast that is left post fermentation to yield more flavors.

There is another type of fermentation called Malolactic Fermentation.

Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate presence. Most red wines go through malolactic fermentation to reduce their acidity and some fuller bodied white wines are sent through malolactic fermentation (usually in the barrel) to mellow them out a bit more.

Making Wine - Crushing and De-stemming

2009-03-03T19:13:00.012-06:00

The second step in wine making series is Crushing and De-stemming the grapes.

After the grapes have been harvested it is often a mad dash to get them crushed and destemmed. The objective of crushing is not necessarily to squeeze all of the juice out of the grape, but to split the external skin and allow the juice to start its run, giving the sugar from the juice its first chance to mingle with the natural yeast found on the grape's skin. It's the combination of yeast and sugar that produces the wine's alcohol, via the yeast converting the sugar to alcohol and carbon dioxide. The "crush" happens in one of two ways - again by mechanical means with a heavy spiraled steel roller or the more traditional approach that you see in all of the fun Italian wine-themed movies - the famous grape "stomp."

At this point the grape stems are separated from the juice, or "must" as it is referred to at this phase in the game. This is also the juncture where red wine grapes and white wine grapes take different paths. If a wine is destined to be a red wine then the grape skins (not the juice, which is virtually clear) that provide the color characteristics and the tannin contributions for a red wine. However, if the goal is a white wine, then the grape skins are removed along with the stems at this phase of the process and the grapes are pressed prior to fermentation.

Pressing The Grapes

Pressing, usually done right after the crush for white grapes and after fermentation for red wine grapes, is basically taking the sticky grape solids left from either the crush or fermentation and squeezing them to get a very thick liquid that can be used to enhance both color and flavor of the presumptive wine to be.

Stay tuned for our next posting on Wine Fermentation.

Ever wonder how wine is made?

2009-03-03T18:53:00.008-06:00

You enjoy that bottle of wine, but have you ever wondered what goes into making it?

There are many steps in the wine making process. They are: harvesting; crushing and destemming; fermentation; malolactic fermenation; maturation of wine; fining and filtration; blending and bottling. I will discuss each step in deteail over a series of blog posts to help educate our readers on the process that goes into making that great bottle of wine that you so enjoy!

The First Step: The Wine Harvest

The vineyards are a critical determinant in the end product wines for each and every vintage. Vineyards are like the wine's bassinets, where early grapelife begins and flourishes, for all wine is truly birthed on the vine. The vineyard's location, climate, terrain, soils, vines and rootstocks, irrigation systems and pest management controls all factor into the final product in one way or another. Sun exposure and time on the vine both play a key role in the grape's development and specific sugar levels.

Winemaking commences with the annual grape harvest and can be accomplished by either mechanical harvesting equipment (usually easiest for vineyards that lie on relatively flat land) or hand harvesting. Hand-harvesting affords more precise selection and often does a better job of protecting the grape’s juice content from oxidation due to damaged skins. Mechanical harvesters offer a more efficient, often cost-effective, process and are well-suited for large vineyards that lay on a flat patch of earth. The type of harvest - hand-picking, mechanical harvesters or a combination of the two, is largely influenced by the winemaker’s final wine style goals as well as budget.

Stay tuned for our next posting which will talk about Crushing and Destemming.

Ways to enjoy wine on a budget

2009-02-15T20:41:00.014-06:00

With the economy in a slump, wine enthusiasts are looking for ways to enjoy a bottle of wine without breaking the bank. If you are searching for a nice bottle of wine on a budget, Steve Thomas has a great blog that spotlights various varietals that he recommends to satisfy your palate. Check his blog out at http://goodcheapwineguide.com/. There are many good wines out there for under $10 a bottle.

If you are a hands on kind of person, you may want to consider "making your own batch of wine" which can be another affordable option. I have seen a hugh increase with customers making their own wines over the past couple of months. More and more customers are taking up wine making as a hobby. Some go to wine making supply stores to buy their juice and equipment and make their wine at home. Home wine makers tend to have higher up front costs initially to purchase the necessary equipment, but if they continue to enjoy making wine over time, this method becomes very cost efficient. Google search "wine making supplies" and you will not fall short of options. Others find local custom wineries where they can go to make their wine. They do not have to purchase the equipment but rather use the stores equipment. This is a great option if you want to keep your kitchen clean. Customers will usually pay a fixed price which includes the juice, the bottles, the corks, the labels, the use of the equipment, etc to produce a finished product. These types of businesses are what we call "Wine on Premise" operations. Wine Necessities, Vintners Cellars, Wine Not, D'Vine Wines and others are custom wineries where customers can make their own personalized wines on-site. One of the benefit is you can taste the wines before you make them to find one you like. You will usually pay a per "batch" price which should include all of your supplies. Be careful to ask the store owner if labels are included in the price as I have seen some businesses charge an additional fee for personalized labels. Depending on what part of the country you live in, pricing will range.

Here in the St. Louis area, you can make your own batch of wine for a little as $8.40 a bottle. Different varietal types will have different pricing. I always tell people that you will have "bragging rights" when making your own wine. There is nothing like taking a personalized bottle of wine to a dinner party and having everyone enjoy YOUR wine. This is why I started making wine as a hobby over 6 years ago, and now I own a business teaching others.

What ever your pleasure, just know you have options. Finding a good quality wine that is pleasing to your palate and is within your budget can definately be a journey...so enjoy your journey and have fun exploring!

Red Wine Has Many Health Benefits

2008-06-30T22:02:00.003-05:00

Researchers have shown that a glass of red wine each day will reduce the risk of heart disease and prevent cancer. One of the most studied antioxidents in red wine is resveratrol, a compound found in the seeds and skins of grapes. Red wine has a high concentration of resveratrol because the skins and seeds ferment in the grapes' juices during the red wine-making process. This prolonged contact during fermentation produces significant levels of resveratrol in the finished red wine. White wine also contains resveratrol, but the seeds and skins are removed early in the white wine-making process, reducing the concentration of the compound in the finished white wine.

Antioxidants, like resveratrol, are beneficial in preventing harmful elements in the body from attacking healthy cells. Found in red wine, peanuts, blueberries and cranberries, resveratrol is easily absorbed by the human body. The antioxidant properties of resveratrol also offer certain health benefits in the prevention of heart disease and the reduction of lung tissue inflammation in chronic obstructive pulmonary disease (COPD).

Another health benefit of red wine is its connection with cancer prevention. It seems the anti-cancer properties of resveratrol work on several different levels: minimizing the DNA mutations that lead to cancer, inducing cell death in cancer cells, and blocking the formation of new blood vessels that "feed" tumors. Large studies are still required to prove the cancer prevention properties of resveratrol, but early results show promise.

A new article released by the NY Times June 18th 2008 states that "resveratrol, a compound present in grapes and red wine, appears to inhibit the development of fat cells and have other anti-obesity properties, according to a report from researchers at the University of Ulm in Germany...." To read more about this topic please click here http://well.blogs.nytimes.com/2008/06/17/red-wine-may-curb-fat-cells/

Cabernet Sauvignon's, Merlot's, Syrah/Shiraz and Pinot Noirs are known to have higher levels of anitoxidents (resveratrol) in them than some of their fellow red wine varietal types. So whether your an avid red wine drinker or learning to appreciate red wine, a glass of red wine a day will keep the doctor away! Buon Vino!

The Art of Tasting...Chocolate?

2008-06-30T21:50:00.010-05:00

I have been an avid chocolate fan for years but I never knew there were proper tasting techniques when eating quality chocolates until a few days ago! We recently co-hosted a Dove Chocolate and Wine Tasting event at the winery and to my surprise, I learned that I have been missing out with enjoying the chocolate to it's fullest! Like wine, when you use the proper techniques for tasting to appreciate the complex characters of that wine, there are similiar techniques for sampling chocolates.

According to Dove, there is an Art to Tasting Chocolate as follows:

The Look
Look at the deep, rich color of DOVE® Chocolate. Notice the silky, smooth glossy shine and even coloration, which indicates a perfect combination of cocoa and cocoa butter.

The Fragrance
Rub your fingers across the chocolate to release its aromas. DOVE® Chocolate has a rich, flavorful smell that is like no other.

The Touch
DOVE® Chocolate always feels silky and smooth to the touch. Test the break of DOVE® Chocolate by snapping off a piece. At room temperature, it will have a clean and crisp break without crumbling.

The Taste
Let DOVE® Chocolate rest between your tongue and the roof of your mouth as you savor the taste. As it slowly melts away, enjoy the balanced flavor DOVE Chocolate...not too sweet or too bitter.

The Feel
Lose yourself in DOVE® Chocolate and move it around with your tongue to appreciate the lingering silky, smooth feel that is unmistakably, and only DOVE® Chocolate.

The Moment
Eating chocolate is an intimate and personal experience, with tastes varying as much as the DOVE® Chocolate offerings. Allow your taste memory to grow and tempt your palette with DOVE® Chocolate, an experience like no other.

During our Wine and Chocolate event, Sindy Wilson, our Expert Chocolatier discussed health beneftis to eating dark chocolate. Click here to find learn more about Why is Dark Chocolate Healthy?

No wonder Red Wine and Dark Chocolates complement one another! Not only are they pleasing to our taste buds and palate, but they both have antioxident properties that keep us healthy!

So What Does The Term "Dry Wine" Mean?

2008-06-24T20:22:00.007-05:00

A world of wine can certainly be a wonderful, exciting experience. It can also be a confusing and intimidating challenge! This glossary of terms will help you make sense of the language of wines.

Dry
Technically speaking, a "dry" wine is one in which there is no perceptible taste of sweetness (most wine tasters begin to perceive sugar at levels of 0.5% to 0.7%). However, a well made wine can have sweet aromas, but still taste "dry". In a Red Wine, "dry" generally reflects the influence of tannin, which can leave one with a slight "pucker" and sensation of dryness on the tongue after tasting. Most of the "classic" or traditional Red Wines (Cabernet Sauvignon, Merlot, Bordeaux, Burgundy) are dry wines. For White Wines, "dry" is a more difficult taste to describe, but many of the most popular white wines (Chardonnay, Sauvignon Blanc, Pinot Grigio) are dry wines, again containing no residual sugar.

Semi Dry
Sometimes known as "off dry" or "blush" wines. Refers primarily to wines with just a touch of sweetness. Both Reds and Whites often have more of a flowery, fruity aroma, and they have a tendency to be lighter - drinking than a "dry" wine. As the name suggests, these are wines that have a level of residual sugar which gives them a sweeter or "fruity" taste, without being absolutely sweet like a Dessert Wine.

Fruity
The term "fruity" is used to describe wines with a high sugar content. In technical terms, it refers to one of the four basic tastes dedicated by the sensory nerves of the human tongue. Characteristics are generally deeply concentrated flavors, sugar and acidity which together provide a good balance.

Red Wine Headaches - What's the Cause?

2008-05-09T21:05:00.009-05:00

A lot of customers have told me over the years that they love red wine but can not drink it because they get terrible headaches. Jen, co-owner and vintner at Wine Necessities is one of those people. She will get a headache instantly within a sip of consuming most red wines produced at large commercial wineries.

Several researchers have identified three primary causes of headaches when drinking red wine: histamines in wine, wines with high tannins and wines with high sulfite levels.

According to Linda Bisson at the Univeristy of California at Davis states, "The largest group of people who get headaches is because they're sensitive to histamines. The main source of histamines in wine is malolactic "fermentation," which isn't a true fermentation but a bacterial process that converts tart malic acid to softer-tasting lactic acid. It's an essential step in the making of all red wines -- without it, they'd taste painfully acidic. Histamines are a byproduct of "malo," as winemakers call it.

So what Are Sulfites?
Sulfites are a naturally occurring compound that nature uses to prevent microbial growth. They are found on grapes, onions, garlic, and on many other growing plants. No wine can ever be "sulfite free", since they come in with the grapes.

Why Add Sulfites to Wine?
Winemakers have been adding additional sulfites to wines for millenia. The Greeks and Romans used sulfur candles to sterilize their wine barrels and amphorae. Sulfur protects damage to the wine by oxygen, and again helps prevent organisms from growing in the wine. This allows the wine to "last longer" too, which lets it age and develop all of those complex flavors we all love and enjoy so much. If you didn't add sulfites, the wine would turn into vinegar in a matter of months.

How might tannins cause headaches?
Tannins tend to bind starches while being digested. These starches are needed by the body to produce serotonin. In some people, who are extremely sensitive to their serotonin levels, it appears the lack of serotonin can lead to a migraine. It sort of "starves" the body for this type of raw material, much as not eating for many hours might lead this person to have the same migraine.

Tannin sensitivity is also now thought to be cumulative - a person who begins life with no tannin sensitivities may yet develop one as he or she ages. People who are sensitive to tannins need to moderate their intake of tannins in all forms, and also be sure to eat a reasonable amount of food while ingesting tannins, so the binding affects of tannins do not cause undue stress.

So what is a person to do who loves red wine but can't drink most red wines?? We recommend that you find wineries that use low levels of all three when producing their wines to minimize the risks. The wines we produce at our winery are low in sulfites, tannins and we do not perform a malo lactic fermentation on our wines. Our wines go through a natural fermentation. Our wines have on average 16-25 ppm (parts per million) of sulfite per bottle compared to most other wines which have approximately 85-100 ppm of sulfite.

Having said all of this, Jen decided to test the researchers theory and indulge liberally by sampling several of our red wines when we first opened the business back in 2006. Several bottles later, no headache! We have also had many customers try our red wines who were "red wine sensitive". To our delight, our customers have repeatedly been surprised that they found a red wine they can enjoy without having to deal with the headaches!

Dog and Cat Lover's Wine

2008-03-28T21:56:00.014-05:00

Our first blog posting so what better than to share news about our exciting new partnership with the Missouri Animal Protective Agency in St. Louis. We recently partnered up with them to help support our four legged friends currently residing in the shelter waiting on their forever home. As animal lovers ourselves, Jen and I wanted to do something to give back. We decided to start a dog and cat lover's wine club with cool labels and animal names for the wine. We also decided to donate 25% of our wine club sales back to the APA.

We have enjoyed playing with the labels and being creative. Here is what we have come up with for branding the APA wines. Tell us what you think of our names. Feel free to share your ideas of other names that you think would be neat on a wine label! We will reward the individual who comes up with the "best"

Puppy P-No or Pouncing P-No

(Pinot Grigio)

K9-Bernet or Kitty Katbernet

(Cabernet Sauvignon)

Retriever Red or Black Cat Red

(Chilean Merlot)

Two Pup Mutz or Chateau De Claws

(Chardonnay)