Historically, European winemakers used to secretly add herbs to their wines

How much Jiuchang wine is added to the grass root plant very.

Most Australian wines are made with Cabernet Sauvignon and Syrah, and to a lesser extent with Merlot.

Grapes

Wines made from mountain grapes and Cabernet Sauvignon are the most intensely coloured; Jufeng and longan can be peeled to make white wine.

It's okay, you can try it.

France: There is Pertre in Bordeaux, Romané Conti in Burgundy.

United States: Opus 1.

You can refer to zoomvino winery book website.

1. Chardonnay copy.

Chardonnay, native to Burgundy, France, is a medium-early maturing winemaking du grape variety, which has been introduced and cultivated in 20 countries. Chardonnay is mainly distributed in Shandong, Hebei, Shanxi, Xinjiang and Inner Mongolia.

2. Sauvignon Blanc.

Sauvignon Blanc, one of the wine-making varieties grapes, native to Bordeaux, is a fragrant white grape variety with prominent green fruit and botanical aromas, resulting in wines with high acidity, medium body and pungent grassy notes.

3. Pinot Noir.

Pinot Noir, native to Burgundy, France, is a small grape that ripens late, resulting in a delicate aroma and rich wine.

4. Riesling.

Riesling refers to a type of grape that is abundant in Germany and is mainly used to produce wine. Famous Riesling wines include: Langku Riesling, Blue Debauch Riesling, and Lowenstein Riesling.

5, Semillon.

Semillon, a white grape variety native to France, is the main ingredient in the sweet wine Sorterne in the Bordeaux region of France, and is often blended with Sauvignon Blanc grapes to make dry white wines.

The process of making red wine.

1. Harvesting. 2. Break the skin and remove the stem:

The color and taste structure of red wine mainly come from the red pigment and tannins in the grape skin, so the skin must be broken to allow the grape juice to come into contact with the skin to release these polyphenols. The tannins of the stems are strong and are usually removed, and some wineries leave some of the stems behind in order to strengthen the tannins.

3-1, Maceration and fermentation:

Once the skins have been broken and destemmed, the musts and skins are placed in vats and the skins are soaked while fermenting. Traditionally, oak vats without seals are often used, but now stainless steel vats with automatic temperature control are often used, higher temperatures will darken the color of the wine, but too high (more than 32) will kill the yeast and lose the fresh fruitiness of the wine, so the temperature must be controlled moderately. The carbon dioxide produced during fermentation pushes the skins to the top of the vat, and the winemakers traditionally crush the skins with their feet to mix with the wine, and the longer the maceration time is used, the more phenolic substances, aromatic substances, and minerals are released into the wine.

When fermentation is complete and the maceration has reached the desired level, the liquid part of the vat can be directed to the other vats, and this part of the wine is called the first wine.

3-2, carbon dioxide immersion method.

Wines made with this method have the characteristics of bright color, pleasant fruit aromas (banana, cherry wine, etc.), low tannin content and easy to eat, and are often used to make light red wines suitable for young drinking, such as the new wines from Beaujolais in France, which are characterized by placing the whole bunches of grapes in tanks filled with carbon dioxide for several days before the juice is fermented. In fact, due to the pressure, it is difficult to keep all the bunches intact, and some of the squeezed grapes begin to ferment, in addition to producing wines with a strong character, this method also allows the malolactic fermentation to be completed earlier in time for the arrival of new wines on the third Thursday of November.

4. Juice extraction: The liquid obtained after the grape skin juice is much thicker than that of the first wine, and the red pigment content of tannins is very high, but the alcohol content is low. Winemakers can add juiced wines to the first wines as needed, subject to a clarification process before blending.

5. Cultivation in oak barrels:

This process is more important for red wines than for white wines, and almost all high-quality red wines are cultured in oak barrels, which not only complement the aromas of the wines, but also provide the right amount of oxygen to round and harmonize the wines. The length of the maturation period depends on the structure of the wine and the size of the barrel, but usually does not exceed two years.

6. Cultivation in the vat:

The process of red wine cultivation is mainly to improve stability and mature the wine, and the taste is heavy and malolactic fermentation, barrel change, and short breathing are all indispensable procedures.

7. Clarification: Whether the red wine is clear or not has little to do with the quality of the wine, unless it is because of bacterial infection that makes the wine cloudy. However, for the sake of aesthetics, or to make the wine more stable, a clarification process is usually carried out. The winemaker can choose the appropriate clarification method for their needs.

This is an Australian Elliot dry red, and the grape variety is old vine Shiraz. The domestic price of this wine is 200 300 yuan, which is a low-end wine.