All 'Bout Wine

chillibreeze writer — Shuchi Kalra

“Strawberries, cherries and an angel’s kissing spree,
My summer wine is ready, made from all these things,
Take out your silver spur and help me pass some time,
And I will give to you, more Summer Wine…”

This oldish song invokes an image that includes everything that “wine” stands for- sophistication that is symbolic of its French roots, slow seductive romance, the sweet aroma of fruits and the celebration of summer.

Most people gulp down their wine voraciously— totally oblivious to the art, technique, effort and most importantly, the reason behind its making. Wine means different things to different people— for some, it is just a beverage to wash down a heavy dinner, but for others it is a passion, a hobby, an integral part of culture and a form of art.

The art of winemaking is more than ten thousand years old. Evidence of wine drinking has been found in Egyptian and Greek civilizations. The skill was further polished and refined by the Romans. What probably started as an accidental discovery by a nomad (whose grape juice started “smelling and tasting unusual” and gave a “happy feeling”), has now become a global and cultural phenomenon, part of many a banquet meal and candle-lit dinner!

Today, winemaking is an extremely popular hobby, requiring minimal equipment and space and little professional skills. In fact, any adult with patience, curiosity and an aptitude for experimentation can become a winemaker.

Dr. A.K.Singh, a busy surgeon and an avid wine maker cum connoisseur testifies: “Playing around with flavors and aromas in home-made wine is a form of creative expression especially for those who cannot sculpt or paint. I tend to my wines only on week-ends and nothing gives me a better high than a well-turned out creation!” Dr. Singh has also passed on his infectious passion to his family and friends.

Rishabh, another zealous wine maker says: “I prefer making my own wine because it is inexpensive and gives me the freedom to modify, blend and experiment with it to get that perfect taste and flavor. I usually use up a portion of my batch and put the rest of it in storage to mature. Moreover, fruit wines are not easily available off the shelves and even if you chance upon them, the prices are exorbitant.”

In the age of “instant everything”, the slow process of winemaking is a welcome respite. By far, grape wine (both red and white) variety is the most popular and offers tremendous variety. In fact, some connoisseurs call grape wine the only “true” wine and all other wines, “false”.

Intricacies like climate, soil, geographical location, degree of ripeness, variety of the fruit and fermentation or aging methods are crucial in imparting each wine its distinct flavor. For those who are more experimental, there are wine recipes incorporating strawberries, blueberries, apples, apricots, carrots, bananas and even honey, raisins, flowers and herbs.

Honey wine is called “mead” and when blended with fruit or herbs, it is called “melomel” and “metheglin” respectively. Spices like cinnamon, ginger, cassia, cloves and star anise can be used to add undertones or overtones to the flavor.

Wine is widely used in cooking and if chosen correctly, it can enhance and complement the flavors of the dish. For instance, “sweet” wines complement desserts, fruit wines make for great aperitifs, light wines are successful with heavy food, oaked wines go well with smoked and roasted flavors and aromatic wines go well with elaborate flavors in a dish.

In this context, Terry Garey, the author of “The Joy of Home Winemaking” says: “Tastes are individual. For most people, a red grape wine goes best with meat and heavy sauces, but if you like white wine with roasts and red wine with fish, whose business is it but yours?” Therefore, the choice of wine is purely a matter of individual tastes.

Red wine is usually served in wide bottomed and tapering glasses with long stems— glasses that are held cupped in the palm of the hand, whereas white and sparkling wine is served in elongated, tall stemmed glasses, which are delicately held by the stem using the thumb and two fingers. The three steps involved in wine appreciation are: look, smell and taste.

A good wine is bright, clear and free from discoloration. According to Neil Courtier, the author of “Discovering Wine”, the color of the edge (rim) of the wine is an indicator of its age. A purplish tint points toward a young wine, while an orangish hue spells maturity.

Any wine should be pleasing to the olfactory senses and smell fresh giving out a fruity aroma. There should be no hesitation in rejecting a wine with a musty or stale odor. While tasting, a small sip (under no circumstance should you gulp it down!) should be swirled around in the mouth to identify the complex and subtle flavors- the initial taste, actual taste and after taste should be appreciated.

Wine (making, tasting, and appreciation) is a form of art and is associated with high-society— a symbol of sophistication, elegance, celebration and soft seduction. And what’s more, red grape wine contains flavinols that are proven to reduce the risk of heart diseases.

So, are we ready to raise our toasts?

Chillibreeze's disclaimer: The views and opinions expressed in this article are those of the author(s) and do not reflect the views of Chillibreeze as a company. Chillibreeze has a strict anti-plagiarism policy. Please contact us to report any copyright issues related to this article.

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—About our writer:

Shuchi says, "An optometrist by profession, I decided to switch to writing purely driven by a need to satisfy my creative urge and my passion for the written word. I draw inspiration from the world around me- every bit of it! I love travelling, 'feeling' places and doing my bit for the environment and wildlife."

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