Wine Making

Wine making has been carried out, in one form or another for thousands of years. Pottery discovered in the present-day Iran, dated at 5,500 BC shows evidence of grape use for winemaking. Jars from Jiahu in China containing wine from wild grapes date back to between 6000 and 7000 BC.

Nevertheless, whether ancient or modern, many of the same conditions are required and similar techniques used. The chemistry of grapes is everlasting.

Wine grapes grow, with few exceptions, in bands delineated by latitudes thirty to fifty degrees north and thirty to forty-five degrees South of the equator. Unlike most crops, grapes do not require fertile soil. The thinness of the soil restricts the quantity of the crop, producing fewer high quality grapes.

Strangely enough, soils too rich in nitrogen and other nutrients, which are normally highly beneficial for most plants, can produce grapes, which are very unsuitable for winemaking. Although they are fine for eating, they lack the desirable quantities of minerals, sugars and acids for wine.

The best wines actually come from soil that would be otherwise poor quality for agricultural purposes. The stellar wines from Bordeaux are made from grapes grown in gravely soil, atop a base of clay or chalk. Fewer grapes are grown, but high in quality. Grapevines require access to sufficient, but not too much, water and the pebbly earth allows for excellent drainage. As the roots reach down further, minerals that are more complex are absorbed.

Vineyards are mostly found in river valleys, with slopes that provide abundant sunshine. Vines there are most often of the European species vitis vinifera, from which many common wines such as Chardonnay, Cabernet Sauvignon, and Merlot are made.

Viticulture, the practice of growing grapes for wine, is today one of the most complex agricultural undertakings. A master vintner, sometimes called an oenologist, must be an expert in soil chemistry and fermentation, climatology and several other ancient arts and modern sciences.

In addition to categorization by variety, the products of these vines are classified by vinification methods sparkling, still, fortified, rosé, and blush — or by region — Bordeaux, Burgundy and Alsace — and of course by vintage, as well as a dozen other methods.

After the farmer, chemist and manufacturer have had their say, the businessman must take over. In 2002, 595 million gallons of wine were sold in the U.S. alone, representing over $20 billion in consumer spending. France led the pack with 22% of export volume, with Italy a close 20% behind.

The bold artists of wine must possess a sensitive nose and palette and balance dozens of time-sensitive factors such as when to harvest, how long to ferment and age and when to bottle.