Something Leesy
March 4, 2008
Would you please tell me what leesy means? - Martha in Crandon, WI
Leesy is a term referring to when a wine maker lets the wine sit on the lees for a longer period than normal during the wine fermentation process. As a primer, for those newly christened virgins out there, wine lees are a sediment consisting of dead yeast cells and other solid matter such as grape pulp etc.
Some wines are aged for a time on the wine lees which is a process known as sur lie and from there gives way to the term “leesy”. This produces a distinctive yeasty aroma and can actually give the wine extra flavor and body. Eventually the lees must be removed by racking the wine. As the sediment collects at the bottom of the container the wine is siphoned or poured off into a clean container before it is finally bottled.
If the wine sits too long on the lees if can ruin the flavor and aroma but most importantly, leaving it sit too long without racking will allow the formation of hydrogen-sulfide gas, this basically yields a smell like rotten eggs and after that you may as well just throw it out.
When you sit down after a long day to enjoy a glass of your favorite wine, stop to think about all the time and effort that has been invested in creating this wonderful elixir and really let your mouth savor all the aromas and flavor that high quality wines bring.
Decanting Wine
March 3, 2008
How do you go about the process of decanting wine and does this relate to wine aeration? - Cassie in Fairbanks, AK
Cassie, you are right. Decanting wine does help with allowing it to breathe which is known as wine aeration or to aerate wine but the main focus is to actually help with removing the sediment that gets stirred up when you pour a glass. Long ago, before wines were routinely filtered, it was pretty common for wines that were poured from barrels and bottles to contain a fair amount of solid matter which is also known as wine lees.
When you decant wine, the process lets this sediment settle down to the bottom of the decanter and allows the wine to clear which of course affects the over all taste and experience. You can use a proper wine decanter but all you really need is a simple carafe together with a suitable source of light. A small candle will do or even small butane torch will suffice also.
First, remove the entire capsule from around the neck of the bottle. This is important as will you need to have a clear view into the neck of the bottle when you are pouring it into the decanter. This allows you to observe the sediment that is and you should position your light source in a way so that it is shining through the neck from behind.
With a smooth and steady action, pour the wine into the decanter. Don’t rush when decanting, take time to observe what you are doing so you avoid disturbing the sediment in the wine. Being patient allows you to see the arrowhead of this sediment moving into the neck of the bottle. Once you see begin to see this happen you should stop pouring.
If you have done this correctly you should have a full decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. So basically you have accomplished two things being that you have helped clarify the wine while enabling it the wine aeration process to occur. There you go Cassie, enjoy and remember to have a few glasses for me.
Open a Wine Bottle Without a Corkscrew
March 3, 2008
Wine Virgin, you taught us how to bottle our wine so now will you please show us how to open a a wine bottle without a corkscrew? Thanks!!! - Sandy in Omaha, NB
Sandy, is that bottle of table wine just calling your name? Go get it and I’ll show you one of the easiest ways possible to open a bottle of wine without a corkscrew bottle opener. You will need a long screw, a screw driver and a claw hammer.
Screw the screw down into the cork. Sounds interesting doesn’t it? Now screw it down as far as you can without going through the bottom of the cork but not to far, you do not want bits of cork to get into the wine because that would ruin the perfect moment of savoring your first mouthful.
Then take the claw side of the hammer and work the cork out of the wine bottle. This is pretty simple to do, you have to be careful though in that you don’t get too carried away and crack the bottle. So when you’re in a pinch and need to open a wine bottle without your trusty corkscrew bottle opener, remember, young wino what The Wine Virgin has taught you.
Bottle Your Own Wine
February 29, 2008
Wine Virgin, I want to know how you bottle your own wine but I don’t know where or how to start. What’s your advice and can you help me? - Holly in Myrtle Beach, SC
Of course I can Holly. You will need a few bottle supplies but just follow the steps listed below to bottle your own wine and you can put a few away for that special occasion like breakfast, lunch… or dinner even.
First off, you will need bottles, corks and a corker. You can find all these online without much trouble and after you have acquired everything you need, here is what you do.
Step 1:
If the bottles are new and unused, rinse them with hot water and dry them. But if you are using recycled bottles, soak them in a cleaning solution recommended by a wine-making supply shop. Then rinse them with water and dry them but make positive the bottles are completely dry.
Step 2:
Prepare new corks by soaking them in water for 1 to 2 hours, then rinsing them several times with warm water. But again, if you have used corks prepare them by soaking, bring them to a quick boil and then rinse the corks with hot water. After that, finish with a cold-water rinse.
Step 3:
Now after you have prepared the bottles, place one below the wine container.
Step 4:
If you are going to bottle your own wine at a local winery then there will be a siphon that will allow you to pour the wine into the bottle. Holly this is the fun part, suck on the other end of the tube until the wine begins to flow. Then insert the notched end of the siphon tube into your bottle but make sure the tube isn’t touching the very bottom. When you’re bottling your own wine, fill up the bottles to 3/4 inch below the bottom of the cork and after that use your corker to insert the corks into the bottles.
See, all you needed were a few bottle supplies and the skills you already possessed to get the wine inside your chosen container. How cool is that? And there you go; you’re now officially a wino!!
The Wine Bottle Punt
February 28, 2008
What is the purpose of a wine bottle punt? - Adrian in Rochester, NY
Adrian, you must have been pretty sober to notice that, not to mention retain that question long enough to ask. You deserve a glass to balance out your heightened state of awareness and enjoy another for me too ok? The wine bottle punt is the concave bottom on wine bottles. The earliest origins of the punt are unknown but there is much curiosity that surrounds it’s purpose.
Wine bottle punts provided a stable platform that would not rock back and forth and this handy feature kept you from spilling the precious contents inside. Today a punt is not needed and exists only because a lot of people equate a wine bottle punt with the measure of quality. Nowadays wine bottles can be made that do not require a punt for strength or as a platform of stability.
Here’s an interesting task for an empty bottle. After you and a known wine virgin have finished it off, turn it on its side and spin it. You might get lucky. Cheers!!
Are Sulfites in Wine Dangerous?
February 28, 2008
I’ve heard that sulfites in wine can be potentially dangerous, why would I want to continue drinking wine if this chemical is purposely added in? Anna - Kansas City, KS
Come on, that really can’t be your reason for not tipping back a glass, is it? What is there to do in Kansas City besides drink? I promise that you will not turn into a lush if you have a glass every now and again. So don’t be paranoid, here are the facts on sulfites in wine. Believe it or not all wines contain at least some small amount of sulfites and among other things; they are found on grapes, onions, garlic, and many other common plants and vegetables that make up our diet. No wine can ever be sulfite free, even if they have not been added during the wine fermentation process.
However, wine sulfites are a problem for some drinkers and can lead to serious headaches for those who do have sensitivity to it. For people who do have an allergy, the average level of sulfites in wine can cause heartburns or other side effects. Unpleasant reactions include burning sensations, hives, cramps, and flushing of the skin. For these people, organic wines are an especially good choice since they contain minimal amounts that will in most cases lie below their threshold level.
Makers of wine have been putting additional sulfites in wine for ages. This is because sulfur dioxide (SO2) is used to keep freshly pressed juice from spoiling. The good thing is that modern technology has allowed for the reduction in the amount of sulfur than what was used in the past but some is absolutely necessary to make a stable wine. If you didn’t add sulfites, the wine would turn into vinegar in a matter of months. Not only does sulfur dioxide prevent the growth of bacteria, but it also stops oxidation and helps to preserves the wine’s natural flavor.
Regulations in the United States require that domestic and imported wines carry warning labels if they have sulfites in wine in excess of 10 parts per million. Wines that have less than 10 parts per million are not required to carry the “Contains Sulfites” label but they still contain sulfites in some level.
Truly, sulfites in wine are going to be there regardless, but if you’ve never had an allergic reaction like the ones stated above then you really have nothing to worry about. There are a ton of misconceptions out there about this much slandered drink and this is why I am passionate about delivering the facts to wine virgins so you know exactly what you are pouring down your throat. Now get out to the bar or go pick up a bottle and drink to your health Anna. Cheers!!
Your Recipe for Homemade Wine
February 26, 2008
Hello Wine Virgin, last week I over heard a conversation my co-workers were having about a quick and easy recipe for homemade wine. I was wondering if you had a good answer? - Danielle in Fargo, ND
Isn’t that an interesting question? So basically you were spying on your co-workers and over heard them talking about a subject that brought out the natural lush in you and now you want to know an easy recipe for homemade wine so you can one-up them ehh?
Ok, sure why not? Hey that’s a great quality to have, staying on top of office gossip like that while making sure that you’re always in the know regardless of what you have to do get there.
Now this recipe is really, really simple. Below is everything that you will need to create wine and the exact step by step process to follow.
1.) A gallon of grape juice, red or white grapes are fine.
2.) 1 gallon of water
3.) 3-1/2 Lbs. of cane sugar
4.) 1 packet of wine yeast
5.) A 2.5 gallon food grade plastic bucket
Hey, keep in mind that even bakers yeast will work if you just can’t stand another day without having something unique fermenting in your closet. I would mention that you need to be as careful as you can with making sure that everything you use is sanitized properly… but then again, you did ask about a quick and easy recipe for homemade wine.
Mix the cane sugar with the water and bring it to a boil. Now after the sugar water has cooled down, mix it together with the juice and yeast in a food grade plastic bucket. Cover it with a trash bag, yes dear… a trash bag and make sure that it’s secured with a rubber band. Now, give it a day or two for the wine fermentation process to begin and you will soon notice that the trash bag has become filled with gas.
From here, you will need to siphon, or gently pour your wine mix into another bucket and leave anything that has settled down to the bottom of the bucket behind. Cover the bucket again with a new trash bag and continue siphoning or pouring your wine off into a “clean” bucket every two weeks for a six week wine fermantion process total. By then, most of the solids will have settled and your wine can be bottled. If you can steal a moment from the crazy pace of your Fargo office you will have a chance to enjoy the fruits of your labor.
Remember, this recipe to make your wine will produce about 10 bottles, plenty enough to hand them out to your “friends” at work for their enjoyment, or envy… with more than enough left over to satisfy your cravings for an quick pick-me-up throughout the day. Enjoy!!