Making wines, without any of the chemicals is somewhat difficult to achieve. The reason may be emergencies like a pest attack or grapes plants catch a disease, or under normal conditions also, processes like fining involves the use of chemicals.
ADVANTAGES: There are lots of reasons why people choose these wines. It has its own advantages, firstly it’s free of chemical residues found in other wines and so these residues will not enter your body. Secondly these wines contain higher levels of anti-oxidants that can lower cholesterol and prevent cell-oxidation which may cause cancer. Continue reading
Sometimes red wine can go bad after opening. Oxygen turns red wine into vinegar. Thus the key is to reduce the amount of oxygen touching the surface when storing open red wine. There are a few methods used to prolong shelf life, all based on minimizing exposure to oxygen either by replacing or removing the oxygen or reducing the surface area of the wine. With the necessary TLC some red wines can be stored open for up to a week. Continue reading
The primary fruit flavors in Sémillon wine are lemon, apple, pear and green papaya. There’s something very waxy about the taste of Sémillon which wine writers often describe as lanolin. Depending on where Sémillon is grown it can range from being a zesty, palate-cleansing wine like Sauvignon Blanc to a rich, creamy, lemon-flavored wine like oaked Chardonnay. Continue reading