The health effects of wine (and alcohol in general) are the subject of considerable ongoing study. In the USA, a boom in
red wine consumption was touched off in the 1990s by '60 Minutes', and other news reports on the French paradox.
Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world's most
southerly vineyards are in the South Island of New Zealand near the 45th parallel. Grapevines prefer a relatively long
growing season of 100 days or more with warm daytime temperatures (no greater than 95°F/35°C) and cool nights (a
difference of 40°F/23°C or more).
COUNTRY
PRODUCTION EXPORT SHARE
France 4735260 22%
Spain 4623750 16%
Italy
4408611 20%
USA
2350000 5%
Australia
1019400 8%
Germany
828855 4%
Portugal 709300 4%
The 14 largest export nations (2005 dates) – France, Italy, Spain, Australia, Chile, the United States of America,
Germany, South Africa, Portugal, Romania, Moldova, Hungary, Croatia and Argentina. California produces about 90% of
the wine in the United States. In 2000, Great Britain imported more wine from Australia than from France for the first
time in history.
Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties,
such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a
minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to
varietal wines; indeed, some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany
regions, are a blend of several grape varieties of the same vintage.
Wine Aeration
During aeration, the exposure of younger wines to air often "relaxes" the flavours and makes them taste smoother and
better integrated in aroma, texture, and flavor. Wines that are older generally fade (lose their character and flavor
intensity) with extended aeration. Breathing, however, does not benefit all wines, and should not therefore be taken to the
extreme. In general, wine should be tasted as soon as it is opened to determine how long it may be aerated, if at all. It
should then be tasted every 15 minutes until the wine is, according to individual preference, ready to drink. As a general
rule, younger white wines normally require no more than 15-30 minutes of aeration while younger red wines should be no
more than 30-60 minutes. If in doubt, it is better to err on the side of too little aeration than too much. Note that 'aerating'
a wine involves more than removal of the cork. For aeration to provide any benefit whatsoever, the wine must be
decanted.
wine based drinks:
Brandy: A general term for distilled wine which has been aged for at least 2 years.
Calimocho: A cheap alcoholic drink, comprising 50% red wine and 50% cola drink.
Mulled wine: (known in Scandinavia as Glögg and in Germany as Glühwein): A red wine, combined with spices, and
usually served hot.
Sangria: A wine punch, comprising red wine, chopped fruits, sugar, and a small amount of brandy or other spirits.
Spritzer: A tall, chilled drink, usually made of white wine and soda water.
Wine cooler: An alcoholic beverage made from wine and fruit juice, often in combination with a carbonated beverage and
sugar.
Zurracapote: A Spanish alcoholic drink comprised mainly of red wine, spirit, fruit juice, sugar and cinnamon.
Rebujito: A mixture of manzanilla wine, mixed with a soft drink like Sprite or 7 Up.
Wine Producing
<Your Name>
<Your Number>