A.  Fruit, including grapes, contain different types of acids.  Too much acid renders a wine undrinkable.  On the other hand, if wine does not have enough acidity, the result is a flat or insipid tasting wine. That’s why it’s important to check the acid levels and adjust if necessary.

A.  This is one of the miracles in the winemaking process.  Yeast, which causes fermentation, is a single cell organism that converts the sugar in the fruit to alcohol and carbon dioxide.  The carbon dioxide escapes into the air and what is left is wine.

Frequently Asked Questions

A.  The process for making wine is much easier than most people think.  When yeast converts sugar in fruit to carbon dioxide and alcohol, the CO2 escape into the air and what’s left is wine.  The winemaker’s job is to create perfect conditions for the yeast to do its job and let nature take its course.

Q.  What is the basic process to making wine?

Q.  What happens during fermentation?

Q.  Why is acid balance important?

A.  To a lot of people, it’s ready when they want to drink it.  However, there is no cut and dry answer.  Some vintages simply develop faster than others, and whites peak faster than reds.  It could be anywhere from a few months for light wines to a few years for heavier, robust reds.  The key is to develop your ability to evaluate wines and then taste and judge for yourself.

Q.  When is wine ready to drink?

Create Your Own Wine

“This wine should be eaten; It is too good to be drunk.”

             - Jonathan Swift

“Wine is the most healthful and hygienic of beverages.”

             - Louis Pasteur

“Wine is the pleasantest subject in the world to discuss.  All its associations are with occasions when people are at their best; with relaxation, contentment, leisurely meals and the free flow of ideas.”

     - Hugh Johnson, food writer