Grape becomes wine

Borrelpraat: in every edition of WINELIFE Magazine we have an item Borrelpraat. With the wine news you wouldn't want to miss. - TEXT EDITORS | IMAGE AUSTRIAN WINE / HERBERT LEHMANN

Grape becomes wine

Winter time! After destemming, selecting, bruising and finally pressing the grapes, the grape juice can vinify in stainless steel tanks at a constant temperature. The sugar from the grapes then ferments into alcohol and dry white wine is produced. Sometimes, and with red wine always, a second fermentation follows. This malolactic fermentation converts sharp malic acids into softer lactic acids. Then follows a period of maturing the wine, or ageing.

(…)

Other drinks talk in WINELIFE 75:

Harvesting in Chile

In the southern hemisphere in countries such as Chile, Argentina, South Africa and Australia, autumn is when it is spring with us. That means winemakers are now preparing for harvest. In South Africa, they may have already started: due to the heat, the first grapes may be ripe as early as January or February. The outlook for harvest in most southern hemisphere countries is good, says Christián Le Dantec, commercial director at Chilean wine producer VPST.

Nice online

Our 1920s gala dresses didn't have to come out of the closet after all, as the party by restaurant guide Tasty500 - dress code: Roaring Twenties - did not go ahead. Fortunately, we were able to attend the launch online. Presenter Winston Gerschtanowitz threw in anecdotes about restaurant visits with his wife Renate Verbaan. Like that time in France when the waiter, a sort of Manuel from Fawlty Towers, prodded a Bresse chicken. The beast flew out of his hands and landed on the prodding fork impaled in his crotch.

Want to read more wine news? Then order here The latest WINELIFE Magazine issue 75.

Don't want to miss a single edition? Subscribe then subscribe to WINELIFE Magazine now!

Want to stay up to date with the best articles? Follow WINELIFE Magazine on Instagram, Facebook and sign up for our fortnightly newsletter.