The Wine And Beer Making Process

818 Words Feb 16th, 2016 4 Pages
If you’ve read my About page then you know this blog is about delving into the wine and beer making process. If you haven’t then I invite to learn more about me and my blog. But before we delve into the technicalities of making wine I wanted to share some interesting facts I have learned about red wine. There are numerous varieties of red wine but there are only four popular types: Cabernet Sauvignon, Pinot Noir, Syrah, and Merlot.
Cabernet Sauvignon
The Cabernet Sauvignon grape is a small thick skinned, blue-purple grape with lots of seeds in proportion to its size(A-150). There are two main reasons that Cabernet Sauvignon continues to thrill our palates and table. The first is its ability to adapt to the soil and climate. The second is its ability to resist plant viruses and diseases (B-38). Two significant sites for Cabernet Sauvignon are Bordeaux, France and Napa Valley, California (A-152). In France, the ancient gravel of Bordeaux holds heat, which allows the vines to stay warm while at the same time preventing the vine from truly thriving. It is the barely surviving that makes the flavor, so intense and produces the highly sought after fruit (A-152). In California’s Napa Valley it is the ability of the rocky and volcanic soil of the alluvial (fan??) to hold water and nutrients, which creates the signature flavor (A-153). When it comes to bottling Cabernet Sauvignon it is rarely bottled alone. In Bordeaux it is usually part of a team of red grapes that includes either…

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