Yiem Global Wine รวมสาระเรื่องไวน์ เพื่อคนรักไวน์

ก่อนที่เราจะเดินทางต่อ เพื่อศึกษาเรื่องไวน์ ทางเพจขอแนะนำที่ปรึกษาเพจ ซึ่งเป็นผู้เชี่ยวชาญด้านไวน์ และอยู่ในวงการไวน์มากว่า 15 ปี คุณ ดุ้ก แฟม

คุณดุ้ก เป็นหนึ่งในเจ้าของ Domaine des Trois ไร่ไวน์ที่ Bordeaux และเป็นเจ้าของธุระกิจเครืออาหาร ไวน์ ชา กาแฟ ภายใต้ชื่อ Blossom Restaurant Group Inc ที่แคลิฟอร์เนีย สหรัฐอเมริกา และเคยเข้าคลาส WSET จากสถาบัน The Wine House, Santa Monica, California

เนื้อหาต่างๆจนถึง Tasting notes จะมาจากคุณดุ้ก โดยตรงนะคะ ซึ่งทางเพจจะนำเสนอผ่านประสบการณ์ของคุณดุ้ก ทางเราหวังว่า ผู้ติดตามเพจจะได้ความรู้ไม่มากก็น้อยเกี่ยวกับไวน์จากเรานะคะ สนุกไปกับการเรียนรู้เรื่องไวน์ไปพร้อมๆกันคะ

Alright! We know what wine is, but how wine is made. Let's explore the journey from wine to glass:

1. Picking the Grapes:
- Vineyards begin by harvesting grapes. White grapes are usually picked first, followed by red varietals. The grapes are collected in bins or lugs and transported to the crushing pad.
- Harvesting can be done by hand (more labor-intensive but often yields superior results) or by machine.
- Grapes may be picked during the day or at night to maximize efficiency and capture stable sugar levels.

2. Crushing the Grapes:
- Regardless of how they were picked, all grapes undergo crushing. The destemmed removes stems from the clusters and lightly crushes the grapes.
- For white wine, the crushed grapes are transferred to a press. The juice is extracted, leaving behind the grape skins.
- The pure juice settles in tanks, and after a period, it’s “racked” to remove sediment before fermentation begins.

3. Fermentation:
- Yeast is added to the juice, converting sugars into alcohol. This process can take weeks.
- For red wine, the skins remain in contact with the juice during fermentation, imparting color and tannins.
- Malolactic fermentation (for some wines) converts harsh malic acid into softer lactic acid.

4. Aging:
- The wine is aged in various vessels, such as oak barrels or stainless steel tanks.
- Oak aging adds complexity and flavors. The length of aging varies based on the wine type and winemaker’s preference.

5. Blending (for some wines):
- Winemakers may blend different batches of wine to create a signature blend.
- Blending allows for balance and consistency.

6. Clarification and Filtration:
- Sediment settles during aging. The wine is clarified by racking or filtration.
- Filtration removes any remaining particles.

7. Bottling:
- The wine is finally bottled, sealed, and labeled.
- It’s ready to be enjoyed!

Remember, each winemaker’s choices impact the final product, making every bottle of wine a unique expression of art and science.

Let’s explore some delightful wine and cheese pairings. Whether you’re hosting a gathering, enjoying a cozy evening, or simply indulging in a snack, these combinations will elevate your experience:

Champagne or Sparkling Wine:

Brie: Drier bubbly (like brut Champagne) cuts through Brie’s creaminess.

Comte and Gruyere: Aged cheeses from France and Switzerland pair well.

Brillat-Savarin: Try cava with this triple crème cheese.
Pinot Grigio or Pinot Gris:

Italian Pinot Grigio: Lighter-bodied and crisp; pairs with Asiago, mozzarella, or creamy burrata.

Pinot Gris from Alsace or Oregon: Richer and complex; complements aged cheddar or Gouda.

Chardonnay:

Unoaked Chardonnay: Ideal with fresh goat cheese.

Oaky Chardonnay: Pairs well with semi-hard cheeses like buttery cheddar or Havarti.

Remember these general tips:
Wines and cheeses from the same region often complement each other.
Look for textural contrasts: Lighter cheeses go well with lighter wines, while denser cheeses match bolder wines.
Taste the wine before the cheese for the best effect.
Many cheeses taste better at room temperature.
Enjoy your wine and cheese journey!

Serving wine properly can enhance the overall experience for you and your guests. Here are some essential steps to follow when serving wine:

Opening the Wines:

Cut the foil: Use a foil cutter to remove the foil covering the cork. Position the cutter on the top of the lip and squeeze to cut the foil.
Uncork the wines: Use a corkscrew to remove the cork. Position the corkscrew tip slightly off-center, push down, and turn until almost fully inserted. Pull up on the handle to pop out the cork.
Re-cork opened bottles: After pouring, re-cork the bottle to keep the wine fresh. Store opened bottles in the fridge to slow down spoilage.

Choosing Wine Glasses:

White wines: Serve in small-bowled glasses. These glasses are tall and thin. Light-bodied whites (like Moscato) go first, followed by full-bodied whites (like Chardonnay).

Red wines: Use large-bowled glasses. Chill red wines between 53 to 69°F (12 to 21°C). Start with light-bodied reds (like Lambrusco) and progress to full-bodied reds (like Barolo).
Sparkling wines: Serve in tall, thin glasses.

Pouring the Wines:

Hold the bottle: Place a wine glass on the table and hold the bottle’s lower half with one hand. Use a cloth napkin to prevent dripping.

Tilt and pour: Tilt the bottle over the wine glass and pour slowly but steadily into the center or along the side of the glass.

Remember, serving wine is not just about technique—it’s about creating an enjoyable experience for everyone. Cheers!

A basic guide on how to taste wine:

Look at the Wine:
Hold the glass up to the light and observe the color. Note whether it’s clear or cloudy, and check for any sediment.
White wines can range from pale yellow to golden, while red wines vary from light ruby to deep purple.

Swirl the Wine:
Gently swirl the wine in the glass. This aerates the wine, releasing its aromas.
Observe the “legs” (the streaks that form on the glass). Thicker legs may indicate higher alcohol content.

Smell the Wine:
Bring the glass to your nose and take a few short sniffs.
Identify the wine’s aromas. Is it fruity, floral, earthy, or spicy?

Taste the Wine:
Take a small sip and let it coat your entire mouth.
Pay attention to the flavors. Is it sweet, dry, or somewhere in between?

Notice the acidity (how it makes your mouth water) and the tannins (astringency or bitterness).

Consider the Finish:
Swallow the wine or spit it out (if you’re tasting multiple wines).
Evaluate the aftertaste. Does it linger pleasantly, or is it abrupt?

Pair with Food:
Try the wine with different foods. Some wines complement specific dishes better than others.

Remember, wine tasting is subjective, and everyone’s palate is different. Trust your own preferences and enjoy the experience!

Cheers!

🍷 Welcome to Wine Education! 🍇

Discover the fascinating world of wine with us. Whether you’re a budding enthusiast or a seasoned connoisseur, our page is your passport to vineyards, varietals, and vintages.

🌿 What You’ll Find Here:

Tasting Notes: Dive into the nuances of different wines, from velvety reds to crisp whites.
Educational Insights: Learn about grape varieties, terroir, and winemaking techniques.
Food Pairings: Explore the art of matching wine with delectable dishes.
Virtual Tours: Join us on virtual journeys to renowned wineries around the globe.
🎉 Like and Sip Along! 🥂 Let’s raise our glasses to the joy of learning about wine. Cheers! 🍾

Remember, every sip tells a story, and we’re here to share it with fellow wine enthusiasts. 🌟🍷

Let's start with what is wine exactly?

Most wine is made from grapes, but not the typical ones you find in the grocery store. Wine grapes (scientifically known as Vitis vinifera) are smaller, sweeter, have thicker skins, and contain seeds.
There are over 1,300 wine grape varieties used in commercial production, but only about 100 of these varieties make up 75% of the world’s vineyards.

The most widely planted wine grape globally is Cabernet Sauvignon (“cab-err-nay saw-vin-yon”).

The 9 Primary Styles of Wine
Wine comes in various styles, each with distinct characteristics. These include:

Red Wine: Made from red or black grapes, with flavors ranging from light and fruity to bold and tannic.

White Wine: Made from green or yellow grapes, offering flavors from crisp and zesty to rich and buttery.

Rosé: A pink wine that falls between red and white in terms of flavor and body.

Sparkling Wine: Effervescent wines like Champagne, Prosecco, and Cava.

Dessert Wine: Sweet wines often enjoyed after a meal.

Fortified Wine: Examples include Port, Sherry, and Madeira.

Still vs. Sweet: Refers to the level of residual sugar in the wine.
Light vs. Full-Bodied: Describes the weight and intensity of the wine.