Wine Insiders |

Wine has been made for many centuries from just a couple simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority wine is made from the juice of the grape.

Historically wine was the drink of choice because of the sometimes poor quality of the drinking water in so many regions. Today, of course, we tend to open a bottle of fine wine at times of celebration or offer it as a welcome gift as part of a wine gift basket.

Since there are yeast spores in the air, wine could be made without effort simply by allowing grape juice to stay in an open container for an extended period of time. You probably wouldn’t find that so enjoyable, though.

There are numerous strains of yeasts and the types used to make wine have been cultured just for this purpose. The strain of the yeast has an impact upon the wine’s eventual flavor. Well anyway, yeast is a living organism that feeds off of sugars in the grape juice in a process called fermentation. It is the fermentation that causes the sugars in the grape juice to turn into alcohol.

The wine is removed from the original container and placed into another container in order to mature before bottling. The yeast stays in the original container.

How does wine get its color?

There are black grapes and green grapes and grapes of various gradations in between. Regardless of the color of the grape the juice is always clear, or nearly so. If the skins are left in the juice during fermentation, a red wine is the result. A white wine results when the skins are removed.

Many factors contribute to the eventual flavor of any wine. They include the strain of yeast, the type of grape, the soil conditions, the weather during the growing season, the technique and temperature during fermentation and even the nature of the oak barrels in which the wine matures.

It is because of all of these variables that a wine drinker can always notice a flavor difference from one wine to the next. This can make for an interesting hobby of never-ending discovery.

All wines have tannin. That is the component that provides that sort of drying feeling on the tongue. It comes from the stems, seeds and skins, so red wines will have more tannin than will white wines. That accounts for the different tactile feeling between reds and whites.

Because of the brevity of this description, this has been only a tiny overview of what there is to know about wine. Hopefully, though, it has given you a few nuggets for your conversation at the next wine and cheese tasting that you attend.

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