How is Wine Made? (The Red Version)

May 9, 7:38 PMWine ExaminerLeslie Cramer

Previous Next

2 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Wine Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

A question that pops up pretty regularly when someone new finds out I’m a wine writer; that question: “How is wine made?”  To explain this, even in minimal detail would take a fair amount of time, to write it down could encompass a short novel.  I’ve honed it down, to the shorthand version, from harvest to bottle.  This is for red wines; whites will be my next posting.

1. The grapes are picked.
2. They are crushed and stems (sometimes, but not always) removed.
3. The grapes are crushed, and along with the skins, seeds, and juice, are put into a tank.
4. Yeast is added.
5.  The beginning of fermentation starts now.
6.  The top of the tank, where the skins have accumulated, is pressed down over the fermenting liquid.
7. When fermentation is completely finished, wine is pressed from the skins.
8. The wine is transferred to barrels to begin the aging process.
9. Turning of the bottles (racking) begin, and continues periodically.
10. Wine is filtered, and then bottled.

If you ever get the opportunity to visit a winery, most definitely try and do so.  They are very informative, and fun!  If you let the winemakers/vintners/growers, etc. know well enough in advance that you’d like to tour their facility, you can almost always get a semi-private tour of their operation, typically ending in a tasting of their finest.

Salud!