Learn About Wine


Grapes, the only fruits on the Planet that become more interesting after
they have been squashed under foot . Fermentation of the wine begins
with the crushing of the grape.

 
Enjoying your wine , serving wine, etiquette
Winemaker's Calendar
Terms and Definitions
Wine and Your Health
Nova Scotia Wines with Chris Naugler MD
History of Vincor
Kosher Wines / Mead
Canada   / Maps

 

Terroir, french for soil, refers to the type and quality of soil, and more broadly to the microclimate and overall environmental
conditions, of a vineyard or winemaking region. All these factors impart a unique flavour to the wine.

Red grapes need a longer growing season than white grapes. Many BC wineries have vineyards in the southern Okanagan region for their red grapes.

Loius Pateur discovered that when too much oxygen was allowed to contact wine, vinegar bacteria formed and spoiled the wine but small amounts of oxygen made the wine mature.

Acidity in a wine is desirable only to a certain degree. Alll wines have a certain amount of acidity. White wines have more acidity than reds and overly acidic wines will have a tart tast.

RED wine can be chilled the term room temperature comes from earlier days before central heating thus the wines were
served at a much colder temperature. Just five minutes in a bucket of ice water. If you find your red wine is harsh and unblanced chill it.

To produce a really good buttery Chardonnay, the grapes are sometimes put through a secondary process known as malolactic fermentation. This reduces the typically crisp flavor found in many Chardonnay wines and brings out a rich buttery taste.

A wines BODY is its weight on the palate Light bodied wines feel about as heavy as skim milk,while full
bodied wines feel like half and half or even cream

 

 

 

Wineries of Canada
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