USEFUL INFORMATION

How much wine have we consumed in 2016?
How much wine have we consumed in 2016? How much wine have we consumed in 2016? Average wine consumption per capita was lower by 1 liter in 2016 compared to 2015, as shown in the latest INS statistical work "Beverage consumption in 2016", elaborated according to the methodology of the Eurostat. This decrease was due to the decrease in production and import. In contrast, average beer consumption, distilled alcoholic beverages and non-alcoholic beverages per capita increased. The wines considered in the elaboration of [...]


What is terroir and what does it do for wine?
What is terroir and what does it do for wine? What is terroir and what does it do for wine? Terroir is a french word (terre) derived from the Latin (terratorium) and expresses a historical and cultural concept. The wine is deeply related to the place - the natural aspects of the terroir, but also to the people - wine experts choices. The effect of these features reflects on the taste and quality of the wine. Natural aspects of the terroir: type of soil form of the land - flat, hilly, [...]


The disgorgment
The disgorgment THE DISGORGEMENT Disgorgement (dégorgement in French) is a step in making champagne and other bottle fermented sparkling wines. After the second fermentation the wine rests on the yeast cells, called lees, for a period of time, usually between 15 and 36 months (though most producers age for much longer then the minimum). This is called aging sur lie, or on the lees. Disgorgement - the process of taking these lees or sediment out of the bottle.  Before the [...]


The corkscrew - utility and great valued art
The corkscrew - utility and great valued art THE CORKSCREW – UTILITY AND GREAT VALUED ART The largest corkscrews collection in the world is in Bucharest Corkscrew Private Collection, the largest corkscrews collection in the world, was inaugurated in 2015 in Bucharest and homologated in the same year by the Guinness Book of Records. Now the exhibition comprises over 25,000 individual pieces, without duplicates, gathered during over more than a decade of passion, dedication and team work assembled by someone hypnotized by [...]


2014 - the birth of Orange wine in Romania
2014 - the birth of Orange wine in Romania 2014 – the birth of Orange wine in Romania What is Orange-wine? Today the term “Orange-wine” describes an archaic, ancient way of vinification. Here mainly white grapes are partial or completely de-stemmed respectively crushed and then fermented on their skins. This period can include days or even months. To put it briefly, “Orange-wine” means to vinify white varieties as red ones. Likewise a longer contact with the skins can lead to a more pronounced color [...]


Petillant Wine
Petillant Wine Petillant is the French word that has been traditionally used to describe fizzy, slightly effervescent wines other than Champagne. Petillant - or frizzante - in wine talk alludes to a “semi-sparkling” wine with just a bit of carbonation in solution, not enough to make the bottle open with a loud pop, but just sufficient to give the wine a pleasant "prickly" or "crackling" character that can add a delicious note of refreshment to what would likely be an otherwise simple white. [...]


Tannins in wine
Tannins in wine TANNIN The tannin is a natural preservative derived from skins, bunches and kernels of grapes but also from the wood barrels (in case of wines). The tannin prolongs the active life of the great red wines. A tannic wine produces an astringent taste in the mouth and on the gums. Tannin feels very good when tasting young wine aimed for aging. A good oenologist should know exactly how much tannin is needed to balance other aromatic elements (mostly from grapes) as the wine develops. [...]


AOC & GI
AOC & GI APPELLATION D'ORIGINE CONTROLEE AND GEOGRAPHICAL INDICATIONS Appellation d'origine controlee (AOC) represents the name of a region or locality or a specific place or, in exceptional cases, of a country which serves to designate a product originating in that region, locality, place or country and whose quality or characteristics are essentially or exclusively due to the geographical environment, including natural and human factors, and whose production, processing and preparation take place [...]


How to serve Sparkling Wine
How to serve Sparkling Wine HOW TO SERVE SPARKLING WINE Categorisation: Raw Natural or Raw Zero (less than 3 grams of sugar/liter) Extra raw (less than 6 grams of sugar/liter) Raw (less than 15 grams of sugar/liter) Extra Dry (12 to 20 grams of sugar/liter) Dry (17 to 35 grams/liter) Semidry (35 to 50 grams of sugar/liter) Sweet (more than 50 grams of sugar/liter) Serving temperature: 6-10 degrees Sweetness: The amount of sugar (dosage) added after the second fermentation and aging varies and [...]


Wine bottle size chart
Wine bottle size chart Wine bottle size chart Split – 0.187 L Half – 0.375 L Standard – 0.75 L Magnum – 1.5 L Marie – Jeanne – 2.25 L Double Magnum – 3.0 L Jeroboam – 5.0 L Imperial – 6.0 L Salmanazar – 9.0 L Balthazar – 12.0 L Nebuchadnezzar – 15.0 L Melchior – 18.0 [...]


Oak barrels
Oak barrels OAK BARRELS The number of uses of an oak barrel has an impact on the final taste of the wine. The newer the barrel, the more flavour and tannin it will give the wine. Less famous Bordeaux vineyards use barrels that have been used before and therefore the effect isn't the same as it is in the case of quality wines. The aroma of the wine may be influenced by the method of matching the barrels and the origin of the oak tree, but also by the intensity of the charcoal and the [...]


Wine Serving Temperatures
Wine Serving Temperatures WINE SERVING TEMPERATURES  According to convention, white and rosé wines are served cold and red ones are served at "room temperature", which is a fairly vague term. It's nice to know that this is just a convention - if you don't obey this rule, you could enhance your pleasure.  Demi-sweet white wines, sparkling wines and champagne are served at lower temperatures 6-8 ° C White wines and dry rose wines should be served cool: 8-12 ° C Light red wines [...]


The Basics of Wine Tasting
The Basics of Wine Tasting THE BASISCS OF WINE TASTING - you'll need a white surface to examine the colour; - you will be unpopular if you smoke, wear parfume or have a strong odor at formal tastings; - Whatever the occasion, it will be much easier to taste wine without being bothered by odors, though, in certain social events you may as well sacrifice the brief flavour of a Pinot Gris for the exotic scent of a perfume or the pleasure of a cigarette. Wine Tasting Techniques (summary) Visual [...]


Winemaking in Romania
Winemaking in Romania WINEMAKING IN ROMANIA Winemaking has well defined areas, and within these areas wines under controlled origin can be produced. Winemaking habitat units in Romania are: The winemaking region spans over a large distance which usually coincides with the historical province. It has some common characteristics regarding environmental conditions, the range of grape varieties and variety of wines that can be obtained. The vineyard represents the winemaking unit whose spreading area meets all [...]


Dessert wine – straw wine
Dessert wine – straw wine DESSERT WINE - STRAW WINE Grapes are harvested in late autumn, in October or even later, and then they are stored in airy spaces. The clusters are placed on racks and mats (to avoid mold) in order to dry and reduce or eliminate water (dehydration) present in berries. Concentration of sugar and flavors grows. They are stored during the winter, until they’ve frozen, and then they are gently hand-crushed. Fermentation is done in oak barrels, the wine is then left to rest until May-June. [...]


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