As I’m learning the basics of vinification–in preparation for the first Court of Sommelier exam–it became evident that winemaking is as much an art as it is a science. Specifically, wine does not ‘happen.’ The Merriam-Webster dictionary defines vinification as “the conversion of fruit juices (such as grape juice) into wine by fermentation.” This definition, however, doesn’t even come close to describing the real-world of vinification. It just makes it seem as if somehow… wine happens.

I am sure there are a few winemakers who simply pick-and-ferment, with little interest in leveraging the techniques of top-tier producers. In most cases, however, winemaking stems from deep pride and tradition. Reputable wine producers strive for consistency and quality, while working within the boundaries defined by local and regional wine laws. Certain regions’ laws are strict and highly regulated. The wine region of Bordeaux has some of the most complicated wine laws in the world, and the reputation of the entire region is affected by adherence to these laws.

For wine to “happen,” there needs to be a clear vision of the desired outcome. There are many steps (and processes) along way that contribute to the style and quality of finished wines. The three main pre-fermentation processes of sorting, de-stemming and crushing have a huge impact on flavor and style of the finished wine (i.e. Two Buck Chuck). Unwanted bitterness and tannins can be introduced if care isn’t taken during this early stage of winemaking.

The first few steps of winemaking are similar for a mainstream white, rose or red wine. From harvest through crushing, the process is consistent–with adjustments in support of a specific style. Approaches to fermentation, aging and maceration are in pursuit of a particular style, but are artfully altered to align with the vision of the winemaker. The result is a world of wines–varying in style–for us to enjoy 😉

So much to learn (and appreciate). Back to the books!

Next article in the series: Enthusiast to Sommelier: Sip, Sip Hurrah

First article in this series: Enthusiast to Sommelier: Getting Started