Wine has been adored by many across the centuries. Although the technology has changed, the same system is still used to produce the fruit based drink. Most wineries will employ a chief winemaker to be sure that the grapes they grow are turned into delicious wines, and this is how they do it:
First off you need to grow the right grape variety for the wine you want to produce. A few of these kinds include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Generally a wine would be made from one of those variations, but it's also quote common for 2 kinds to be mixed to create a completely unique mix of flavour.
After picking the ripe grapes, the following stage of the process is to smash the grapes. This used to be done by standing on the grapes with bare feet, and it's still done this way by some small wineries, but the bigger wine outlets use automated machines to crush the grapes.
The crushed grapes are then placed into huge containers and left to ferment for time. Some winemakers will add extra yeast to the blend to accelerate the fermentation process, whilst others decide to leave it as is. The natural sugars in the grapes produces carbon-dioxide so it is vital the crushed grapes are left in an open container, or a container that's got a vent for the carbon dioxide to escape.
After the winemaker is satisfied with the fermentation process the wine is placed into large wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they're quite big. The wine is then placed into smaller glass bottles and are sealed with an older style cork or a metal cap.
If the method is carried out well, the final result will be a superb wine like a Penfolds Shiraz.
First off you need to grow the right grape variety for the wine you want to produce. A few of these kinds include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Generally a wine would be made from one of those variations, but it's also quote common for 2 kinds to be mixed to create a completely unique mix of flavour.
After picking the ripe grapes, the following stage of the process is to smash the grapes. This used to be done by standing on the grapes with bare feet, and it's still done this way by some small wineries, but the bigger wine outlets use automated machines to crush the grapes.
The crushed grapes are then placed into huge containers and left to ferment for time. Some winemakers will add extra yeast to the blend to accelerate the fermentation process, whilst others decide to leave it as is. The natural sugars in the grapes produces carbon-dioxide so it is vital the crushed grapes are left in an open container, or a container that's got a vent for the carbon dioxide to escape.
After the winemaker is satisfied with the fermentation process the wine is placed into large wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they're quite big. The wine is then placed into smaller glass bottles and are sealed with an older style cork or a metal cap.
If the method is carried out well, the final result will be a superb wine like a Penfolds Shiraz.
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For even more information on the Penfolds Koonunga Hill Shiraz , take a glance at the full review by Alexander James by heading to our YouTube channel here
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