Loudonville Wine & Spirits

 

Loudonville Wine & Spirits

@Kimberly Square

475 Albany-Shaker-Road

Loudonville, NY 12211

(Next To Price Chopper)

518-435-8035

 

map | driving directions

 

Open Seven Days-A-Week

  Sunday 12 Noon to 6 PM 

Monday - Saturday

from 10 AM to 9 PM

 

Q U I C K    L I N K S
Home Page
Wine FAQ
Wine Tasting Tips
Wine & Food Pairing
Grape Varietals
Wine Characteristics

Wine Frequently Asked Questions:  

    1) How is wine made?

    2) "Red or White, Sweet or Dry"?

    3) What is the right temperature for storing and serving wine?

    4) Are there sulfites in wine?

    5) How do I store opened leftover wine & how long will it keep?

 

1) Winemaking - an art where little has changed - Winemaking dates back to 6,000 BC near the Black Sea and spread south to the Middle East and around 2,000 BC spread to Greece. Between 1000 BC and 500 BC, it reached Europe and thereafter, 300 BC and 500 AD, the Romans took wine northward, all the way to Britain. During The Middle Ages, wine-making was standardized and codified under the disciplined eye of the church.

 

The steps in winemaking:
1. The fresh grapes are de-stemmed and crushed in tubs.
2. The juice is drained from the grapes, then from the stems and skins (skins give wine their color...skins are removed earlier in the production of white wine to get the desired color and taste).
3. The juice and natural yeast from the skins along with commercial yeasts are added to a vat or oak barrel
to ferment. The yeast converts the grapes' natural sugar into alcohol and carbon dioxide which is released in the process.
4. The juice ferments under controlled temperatures for up to a couple weeks until the natural sugar has completely fermented.

6. The wine is then aged in stainless steel vats or oak barrels depending on the desired flavor (oak imparts a vanilla or oak flavor).
7. Any remaining particles are filtered from the wine.

8. The wine is bottled for consumption.

 

2) The best way to buy wine is to decide what you like (red, white, sweet, dry, etc.) and look for wines types that match those tastes. Once you find a type you like, try different brand names to see which one you enjoy more. "Experiment to find what you like. If you taste something at a friend's or at a restaurant that you enjoy, remember the name and try it again."

 

3) Storing and Serving Wine  Once you take the wine home, however, it is important to remember that red wines are best served at room temperature (between 60 and 68 degrees Fahrenheit) while white wines should be served chilled (between 45 and 50 degrees Fahrenheit). Most wines need to breathe before they are served, which basically means that they need some contact with the air for a few minutes before they are consumed. Tall, thin glasses (champagne flutes) are best for sparkling wines and champagnes because their smaller surface area near the top helps keep the bubbles from going flat. All wines should be stored between 40 and 70 degrees Fahrenheit. Storing them on their sides helps keep the corks from drying out, which protects the flavor.

 

4) Sulfites - Sulfite is a naturally occuring bi-product of fermentation. Any fermented product contains some sulfite ....and that includes bread, beer, etc. It is true that for centuries winemakers the world over have added tiny amounts (parts per million) of additional sulfite to act as an anti-oxidant. The amounts of sulfite in wine are so minute that they seem only to bother the most hyper-allergic. Because of modern winemaking techniques (micro-filtration, etc), today's wines have the least quantity of sulfite that they have ever had. If you're still bothered by the idea of sulfur products in your wine, aerate the wine by pouring it into another container before serving. This will allow excess sulfur dioxide to escape, but you may lose some good aromas as well. I think I’ll pour mine directly from the bottle to my glass, "Cheers!”

 

5) Storing opened leftover wine - The key point here is to keep oxygen away from the wine. When wine oxydizes, it degrades quickly and can soon turn into a good salad dressing vinegar. Cap the container with a cork or plug so that the bottle is relatively air tight. Store the container in your refrigerator. When you are ready to drink it again, remove the container and let it warm-up to the desired drinking temperature, depending on whether it is red or white wine. Your wine should be fine up to 5 to 7 days.

 
2005 Loudonville Wine & Spirits.com All rights reserved