Tartrate Crystals in White Wine, a Sign of Quality
February 27, 2010
Many wine drinkers think there is a problem when they see tartrate crystals in the bottom of their wine glass. But there is absolutely nothing to worry about, apart from visually. The potassium tartrate crystals or ‘wine diamonds’, as they are sometimes called, are formed naturally during the course of the winemaking process and are small, clear or white.
There are many naturally occurring grape acids, the main one being tartaric, others include malic, lactic, acetic and citric acid. If grapes are harvested early with a fairly high acidity content then there will be a greater possibility of tartrates settling out later on. It occurs predominantly with white wines grown in cooler climates or higher altitudes that would be less ripe than those grown in warmer locations.
As grapes ripen, their natural sugar content rises while at the same time their acids fall, so it is very important to pick them at the optimum of both the sugar content and acid level. Sometimes this is not as easy to do due to poor weather which slows down ripening, keeping the acid levels high. It is usually from these grapes, when made into wine, that tartrate crystals are likely to form.
After fermentation finishes and the wines have been racked, there is little or no natural sugar in the wine. It is at this stage that the wine tastes its worst, that is very astringent with acids to the fore and no balancing sweetness. What is needed now is to try to reduce the acid level without additives, so by chilling the wine down, usually by cold stabilisation, the tartrate crystals will form and settle out sinking to the bottom of the vessel. The wine is then racked again before the wine warms up.
Although most of the tartrate crystals will be removed, some will not have been. They will have dissolved back into the wine, and therefore be ready to settle out in your glass after you have had your bottle in the fridge, or cool cellar, prior to opening it.
Why are ‘Wine Diamonds’ or tartrate crystals a sign of quality?
Acids are very much a winemakers friend, as long as they are not excessive, as a high acid wine is going to keep very much better, and longer, than one with a lower acid level which will tend to be lacklustre and flabby.
With more and more great White Wines being produced at high altitude, it is these acids that are giving them a seal of quality. Of course the wine has to have good natural sugars to create that vital sugar/acid balance that all winemakers strive to achieve with their wines. But without enough tartaric acid the wine would have no structure or backbone at all.
The crystals themselves are totally harmless, it is just a matter of aesthetics, so next time you come across what looks like sugar granules in the bottom of your wine glass, don’t worry, just think ‘quality’.
Rob Hemphill has been a professional winemaker for over 20 years, and is now a freelance marketing writer living in the UK. He specializes in wine consultancy and has a wide knowledge in vines, vineyards and wine growing techniques as well. His favourite varietals are Gewurztraminer and Shiraz.
To learn more about wine, please visit Understanding Wine where you will find a wealth of interesting wine information.
Ever made Homemade wine before? Don’t know how to, why not visit http://winemakinghome.blogspot.com.
Article Source: http://EzineArticles.com/?expert=Rob_Hemphill
can anyone please explain the different types of white wines according to taste?
February 27, 2010
i like sweet wine that is not to dry
best answer to the most descriptive answer
(and yes i know that the types of wine like reisling or pinot grigio have to do with the grapes so i’m more concerned with the flavor
Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.
Chardonnay is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.
Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be a dry or sweet White Wine.
Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.
Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.American Sauvignon Blanc tends to be grassier than those produced in New Zealand.
When do red wine vinegar and white wine vinegar expire?
February 27, 2010
My mom has had some red wine vinegar and White Wine vinegar in her cabinet for a long time, but they have no listed expiration date and I couldn’t find how to check online. Does anyone know?
I don’t think it does expire…
Wine vinegar is wine that has gone “bad” since it’s turned into vinegar.
Also, the acidity in the vinegar inhibits any bacterial growth.
The only concern is flavors evaporating away, but if the container is capped, evaporation is kept to a minimum or non-existent.
From the vinegar website: http://www.versatilevinegar.org/faqs.html
How Long Does Vinegar Last?
The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Recipe For White Wine Punch
February 13, 2010
Punch, particularly when made using white wine, is an ideal summer beverage that perfectly compliments lazy, sunny summer days. It is also relatively easy to make, and is much cheaper than trying to purchase ready made cocktails or indeed the much deplored alcopops. For a fruity, light, summery recipe for white wine punch, follow the instructs below:
You will need:
- One litre or one pint of white wine of your choice. The lighter wines work best with white wine punch, most find.
One apple, preferably green, and a knife to cut with and relevant chopping board.
300ml of pure apple juice, preferably chilled.
150ml of sparkling elderflower juice.
Ice cubes.
Preparation itself could not be simpler:
- Chill the White Wine overnight, preferably in a refrigerator.
Before removing the wine, began by chopping the apple. This can be as big or as small as you desire; even inch chunks are a popular choice.
Place ice cubes in the bottom of your jug or serving glasses.
Remove the white wine from the refrigerator. Pour it onto the ice in the bottom of the jug and / or glasses.
Next, add the chopped apples.
Add the 300ml of pure apple juice on top. At this point, it may be worth pausing to stir and put back in the refrigerator for extra taste. If, however, you do not have time, this is not necessary.
(Removing the jug / glasses from the fridge if you have placed them there for half an hour) Finish the white wine punch with the sparkling elderflower water.
Serve cold.
This method, of course, is just one of the many recipes for white wine punch that are available. With this drink, it is surprisingly easy to go wrong, so it may be worth having a taste session to see what you really enjoy with the white wine. Light, summer friends are always an enjoyable accompaniment, either with or in place of the apple.
If the taste of apple, with both chunks and apple juice, is a little too dominant for your tastes; you could try substituting in pineapple juice. This is, for some, an aquired taste, so before wasting a lot of wine on something you don’t like, try it out in small quantities first. Pears are also often used as an alternative apples, and are particularly appealing when ripe in the middle of the pear season.
You can also use the above method in the same way, but add a little mixed spice or tarragon to your concoction. Add it on top of the ice at the beginning of the preparation process, and then pour the corresponding drinks on top of it. Some enjoy the mild kick this produces from the drink; but once again, ensure you actually enjoy the taste by testing it first in small amounts. When you have hit upon a taste combination you and your family and friends enjoy, sit back and relax with this quick and easy summer drink.
Caterina Christakos is a published author and wine aficionado. Want to learn more about wines and how to have them delivered right to your door? Check this out: http://www.wineclubsworldwide.com/Wine_of_the_Month_Clubs.html
Article Source: http://EzineArticles.com/?expert=Caterina_Christakos
What is a good basic white wine for cooking?
February 13, 2010
I don’t want to keep too many around because a) I don’t drink wine and b) I don’t cook with it THAT often. What would be a good type of white wine to buy that isn’t too expensive, and that would fit most recipe’s calls for “White Wine” in cooking? Any other ones that would be good to keep around for cooking purposes? I have some Marsala but that is it.
I’ve never bought wine before, only just 21, so as many details as possible would be appreciated.
had a pot roast soaked in a raspberry wine once.. really good.
experiment. If you don’t do it that often, you probably wont taste the difference in the food b/w a pinot or chardonnay.
So to not waste wine, pop a bottle of white and splash your chicken, or a rich red and splash a pan seared steak; don’t use too much and drink the rest!
What does white wine make the food taste like?
February 13, 2010
For Thanksgiving we are trying a new way of cooking the turkey. We found a recipe that sounded like we would like that calls for us to baste the turkey like every so often with a butter and white wine baste.
What does cooking with White Wine make the food taste like or what does it do to the food? I have never cooked with wine before so I was just wondering.
It adds a kind of tangy flavor, kind of how vinegar would (but more fruity). When you use wine for cooking, you can also serve the kind of wine you used in a sauce or whatever with the meal, and it goes perfectly with the food.
White Wine – Some Common Varieties
February 8, 2010
White wines are made from fermented grape juice. These grapes are usually stripped of their skins and that is why the wine appears clear.
There are many types of White Wines, with others being more appreciated than others. You could get to know the kinds of white wines available with the kind of dishes they go with best. For instance Chennic Blanc goes down well with seafood and sushi or any white meat such as chicken and turkey. For those that don’t like the bitter or sour in their wine, this is an awesome choice as it sometimes comes in a sweet flavor. Pinot Blanc is harvested from the Alsace vineyards in France. It’s perfectly fermented to complement any kind of any fish or lobster dish that you go for.
The commonest white wine has to be Chardonnay. It gets its name from the kind of grape fruit that it is fermented from (as do most other kinds of wine). This fruit in precision can best be described as hardy as it is able to tolerate most kinds of environments and still flourish to maturity. Because of said characteristic, it is able to do well across most vineyards in wine producing countries such as South Africa and Italy. It has a rich taste and complements any seafood dish served. It goes down well with chicken.
White wine may not have as many health benefits as red wine, but it does step up with the rich taste. If white wine after the first fermentation is complete is allowed to undergo a second, it becomes bubbly and thereafter referred to as Champagne. This idea originated in the French region of Champagne. In most celebrations, it is regarded to as the wine of choice because of its rich taste and carbonated nature that makes for complete refreshment for any formal occasion.
Jason Myers is a professional writer and he writes as a hobby about wine decanter accessories. He’s also an amateur wine enthusiast and has a website about wine aerators and other wine accessories.
Article Source: http://EzineArticles.com/?expert=Jason_W._Myers
How to Get Great Wine Offers Online
February 8, 2010
At this time of year everyone is out for a great deal, the January sales always seem like a good bet for a bargain but what about wine? When buying wine if you are not a real expert you can often feel a little suspect about some of the wine offers that you see online. This article will try and give you some ideas about how to benefit from some of the great wine offers that you see online without ending up with something that tastes really bad – after all if you wanted a white wine vinegar you would order one not a case of Chablis.
There are some fantastic wine offers in the supermarkets – However it is often the case that these might not be quite the great deal that the y look like. There are those wines that have a label that you have seen everywhere and you know that you don’t like them (these are the ones that are often given out at private views or other occasions when you know that you must avoid the White Wine at all costs) and there are those wines that are left at the end of a party when the only person who wants a drink is so drunk that they can’t actually taste what they are drinking. Or there are those wine offers which look like a great idea but when you get them home they taste nothing like they are described as being. One good thing to do is to compare some of the wines on offer at the supermarkets – if they are cheaper at one then the others that could be a good buy – but remember something is only a good buy if it is something that you like. A good way to get round this is to find out when the wine offer is on until and buy a bottle to try at home before you invest in a whole case of the stuff. This way at least you will know if you like it before you spend a considerable sum in stocking your home with it.
Then there are the online wine retailers. They are all competing for your business and offer some great wine offers – most of these also have a bit of a reputation to uphold so won’t sell the real dodgy wines, but they are prone to using some fancy language in their marketing which can really confuse you and could convince you to buy a wine that you really don’t like. The other thing with these organizations is that they often have mixed cases for sale which can end up being a bit of a con as you can end up with 6 bottles you like and 6 that you are not so sure of. However they will still have marketing initiatives though so it is worth checking them all out before making a wine purchase.
If you find all this shopping around tedious though there is now a site that could change the way that you buy your wine. Winescout is a great way to compare the market and get the best wine offers available on the market. Winescout compares the wine market and flags up all the wines that are great value regardless of the price – so you can have wines at £3.99 and £30.00 recommended at the same time.
Fiona Muller
http://www.articlesbase.com/wines-and-spirits-articles/how-to-get-great-wine-offers-online-756434.html
In a recipe what can you substitute for white wine?
February 6, 2010
I have an opened but recorked bottle of white wine that has been in my fridge for a couple of months (I think). I have a recipe that says it needs white wine. If that white wine is bad, what can I use instead because I have no other White Wine.
The wine is for risotto. I pulled the cork out of the bottle, and i smelled the wine and it smells ok.
You can probably use it if not soured. Just a finger tip in a glass to see. If it is ok, use it up!
If it is bad, use water with a drop of lemon and or vinegar, bullion cube for added flavor or broth.
What type of dry white wine do you use to cook with? Where do you find it in the store?
February 5, 2010
I’m going way overboard with Martha Stewart’ goose recipe. It call for 1/2 cup of dry white wine for gravy. I’ve never cooked with wine before and I know there’s somebody that knows how. Please help, It’s my first Thanksgiving without my mom and my sisters fiance. I want to do it right. I’ve never cooked for her before. Many thanks!
Chardonnay
Sauvignon Blanc
Pinot Grigio (Pinot Gris)
(among others)
DON’t use Reisling … that’s sweet! Dry means NOT sweet.
Don’t use vermouth, either. It’s useful for cooking but if a recipe specifically says “dry White Wine” it won’t taste right if you use something different.
Where to find it? Depends. Does your grocery store sell wine? Some do, some don’t. If yours doesn’t, go to a liquor store.
Also, don’t use that nasty stuff called “cooking wine” … it’s just salty acid. Don’t cook with it if you wouldn’t drink it.