FAQs About Wine Making

Few human activities mesh art and science as well as wine-making (or oenology). The art is over 8,000 years old, over twice the age of the pyramids, yet still retains a fresh grip on wine enthusiasts' minds. Although many enjoy wine, some misconceptions about the process still exist.

Q: Is the most important part of winemaking the process?

A: Although some might debate this, the biggest indicator of wine quality is the grape. No matter how artistic the winemaker, bad grapes create bad wine. A large portion of oenology occurs in the growing and cultivating of the vineyards. The main species of wine grapes is vitis vinifera.

Q: Do people step on grapes to get them ready?

A: Rarely, this method known as pigeage, only occurs in small French vineyards and is more of a spectacle than anything. When grapes are crushed, juice runs freely and forms the bulk of fine wines. Wine presses tend to extract all the juice, mixing in the bitter grape skins to form lower quality wine.

Q: Do winemakers age wine in barrels?

A: Although wine barrels are still traditional, many winemakers first process the initial fermentation in stainless steel vats, which hermetically seal the wine for the most delicate stage. Some winemakers end there, but quality makers actually put wine in aged oak barrels. Differences like this turn wine into fine wine.

Q: Is wine always expensive?

A: Wine prices vary more than any other liquor. A bottle of cheap wine is available for purchase by the gallon (or box) for less than $10, while a bottle of fine wine or champagne can cost hundreds or thousands of dollars. Most decent wines cost over $20.