The quality of a wine depends largely on the quality of the grapes used. The goal of the production process is to maximize this quality. Wine is produced through a biochemical process called fermentation, initiated by the yeast added. During this process the sugar contained in the must (the fresh grape juice) is transformed into alcohol along with the output of carbonic gases that escape into the environment. Yeast is only able to fulfill its task between -3°C and 36°C, and the wine maker can therefore regulate the temperature of the steel vats according to their needs. Fermentation stops completely when the sugar is completely transformed, but may also be stopped artificially. Enzymes are destroyed over 65°C allowing for pasteurization. For finer wines this is known as flash-pasteurization, which subjects the wine to temperatures up to 80°C for thirty to sixty seconds.
Hungary has a long-standing history in wine production, dating back to the time of Romans and the Celts. Centuries of great migrations brought the Avar nation to central Europe. Although their ancient cultures has since been lost, the Hungarians who later migrated to the great planes of Central Europe adopted and preserved the wine making crafts of the Avars. Thus grape growing and wine production quickly spread amongst the medieval Hungarian cities. This process was further promoted by different privileges bestowed by the rulers of that time, who considered wine production improvements as an important part of their policy. Although the Tartar and the Turkish conquests of Hungary may have hampered this trend up until the 17th century, by the 18th century, Hungarian wine making flourished again reaching markets stretching from German speaking municipalities and the Netherlands to England. Over the years, ancient tradition merged with new local innovations coupled with the great variety of climate and soil, resulted in emergence of 22 distinct wine regions in the country.
Besides outstanding cuisine, which may surprise the first time visitor, Croatia produces some awesome wines that rival those of other European countries. With influences by Roman and Venetian rule, as well as many other invading civilizations, the wines of Croatia exhibit depth and full body characteristics worth praising. Typical grape varieties include zinfandel, primitivo, and other robust red grapes, that compliment the pasta dishes, fresh vegetables, herbs, and even truffles that grow in the Istria region.
Wine to enjoy every day without spending the high prices normally associated with collections. Since every person has their own palette,no expert opinion can define what that means. If you like it, regardless of price, enjoy it!
One of the keys to Cabernet’s success in Bordeaux is that it has always been prized for its resistance. Many etymologists believe that Cabernet relates to the Biturica grape that the Roman poet Pliny recorded in the year 71 A.D. as being planted in Bordeaux because of its hardiness. It is certain that Cabernet’s first sighting in more recent history was in the 18th Century when Baron de Brane, owner of Château Mouton, pulled up many of his white grapes and replaced them with the black variety, Vidure (from the words Vigne Dure or hardy vine). Today Cabernet is still sometimes referred to as Vidure in the Graves . Yet Cabernet’s true recognition as the great grape variety of Bordeaux only came towards the end of the 19th Century when, after the ravages of phylloxera and oidium, it was widely planted.
Perhaps no region of the world personifies the warmth and graciousness of good food and great wine more completely than Tuscany. Its sunny slopes, medieval towns, and rich cultural history provide an irresistible setting for such inviting cuisine and wines. Throughout its colorful history, Tuscany has been a land of important artists and scientists, talented and forward-thinking merchants, and powerful politicians. Its castles, culture, and natural wonders make it a unique and memorable destination for millions of tourists every year.