What Is Wine?

What Is Wine?

In every clime, and under every sun, from the very earliest periods of time of which we have any record, wine has been considered as one of the choicest gifts of a beneficent Providence, and in the old days of Biblical antiquity it was always looked upon, in conjunction with corn and oil, as a symbol of national well-being and material prosperity. The legendary and mystical associations which cluster round its history have inspired the poet's song and the orator's panegyric from time immemorial, and writers, sacred and secular, classical and modern, have been unanimous in eulogising its virtues and advocating its use. Among civilized nations wine has always been, and is still, closely connected, not only with religious observances) but with all festive and social ceremonies, both public and private, and that it "makes glad the heart of man" now, as in days of old, few people will be disposed to deny. Taken in moderation its pleasurable and health-giving properties are all but universally acknowledged, and experience seems to justify the belief that, as compared with the innumerable benefits it confers, the harm produced by its misuse is comparatively insignificant.

What then, it may be asked, is this wonderful elixir of life, which is almost as old as the world itself and yet is ever overflowing with the exuberance of youth; which restores and invigorates us when the powers of life are low; uplifts. and cheers us in days of sorrow and gloom; evokes and enhances our joys and pleasures; and which, by the inherent living force it is endowed with, gives animation, energy and inspiration to every sense and faculty we possess?

Precise definitions in matters of food and drink are difficult at all times, and particularly so in these days, but it is safe to say that wine is, or should be, a beverage derived exclusively from the perfectly fermented juice of the grape. The quality and nature of true wine, however, depend upon a variety of circumstances. The species-of vine, the climate of the region in which it is grown, the soil, the methods of cultivation adopted, the processes favoured for the treatment and maturing of the expressed juices, the vintage all have their influence upon the final product, and to a very large extent too, in many cases.

As a rule the most important feature about wine, from the ordinary consumers' point of view, is its alcoholic potency, but the stimulating power of wine and its use dietetically are by no means to be gauged by the amount of alcohol it contains. The volatile ethers and extractives exercise a great deal of influence upon its exhilarating powers, and, in this particular, wine stands alone amongst alcoholic beverages, for a mere admixture of spirits and water has a very different effect upon the human system, and, instead of being beneficial, is almost invariably harmful. The constituents of wine indeed, apart from alcohol, are surprisingly wide in their range, including as they do, in greater or lesser degree, volatile oil, ethers, grape-sugar, colouring matter, vegetable albumen, tannic and other acids, and tartrates; and the character of a wine is largely determined by the presence or absence of these constituents, or the proportion in which they are combined in any particular case.

It is through shutting their eyes to its complexity that the opponents of wine have strayed into one of their most mischievous errors. Many of the blood-curdling experiments to demonstrate the noxiousness of wine have been made by mixing food, not with wine, but with ardent spirits or with chemist's alcohol. Such a test is no test at all. A flask of wine, like a bottle of ginger beer, contains alcohol, but it contains many other things as well. First and foremost nearly all its bulk consists of rain-water, exquisitely filtered and distilled by the kindly sun and subtly enriched with vitality by the silent alchemy of nature. The man who drains a whole bottle of sound wine absorbs only a single glass of alcohol; and it must always be remembered that the alcohol of natural wine differs from the alcohol of the chemist's laboratory as much as bee's honey differs from chemists' saccharine or glucose. It follows, therefore, that when a sensible wine-drinker is confronted by scares and panics concerning the horrors of alcohol he re-mains unmoved, for he knows very well that his trusty beverage is not mere alcohol, but alcohol modified and corrected by the other and more abundant constituents of wine.

Broadly speaking, wine may be divided into three principal classes—natural wines, fortified wines and sparkling wines. The first class comprises those in which the "must" has been allowed to proceed to the utmost limit of its fermentation, yielding generally " dry " wines practically devoid of sweetness, such as Claret, Burgundy and Hock. These wines are light alcoholically and are usually considered to be the most whole-some for habitual consumption as beverages. Fortified wines, on the other hand, are those in which the fermentation has been arrested by the introduction of some form of spirit, and such wines are gene-rally more or less sweet, and of rather high alcoholic strength. Of these Port, Sherry and Madeira may be mentioned as representative examples. Sparkling wines, such as Champagne, are those in which carbonic acid is formed by an after-fermentation in the bottle, and they may be classed among the comparatively light alcoholic group, though their stimulating properties are relatively higher owing to the presence of the carbonic acid. These wines are either "Brut, or of varying degrees of sweetness, according to the extent of "liqueuring" during the process of manufacture, and, as they are wines that especially lend themselves to adulteration, it is very important to obtain them from honest sources.

The assertion is sometimes made that, taking the world over, more people suffer from the consumption of too little alcohol than from too much, and although this assertion may not be accepted without reserve by the extreme section of the temperance party, there is unquestionably an element of truth in the statement. It is, of course, quite credible that there are some people who may be better without recourse to any kind of stimulant whatsoever, but all experience seems to point to the fact that the majority of men and women, and especially those who have arrived at middle life, are much benefited by taking wine with their meals; and this view has recently been confirmed by a most important medical pronouncement on the subject.

It is especially unfortunate in this connexion that the word "stimulant" should have acquired a bad name. When one man tells another that a mutual friend "takes stimulants," both speaker and hearer rightly look grave, for they are well aware that successive drams and nips can only grant fits of false and short-lived energy, at the price of long-drawn reaction and collapse; but in these cases it is necessary to distinguish between spirits and grape juice, between the dram-drinker and the lover of good wine.

In the first place the reaction ensuing upon a few draughts of wine is much less marked and less trying than the reaction after indulgence in whisky, or even tea. In the second place a genuine wine-lover feels no inclination to imbibe grape juice both in and out of season. He drinks at meal times and when his day's work is done. Excepting a few indiscriminate champagne-drinkers, only the heroes and villains in romances and plays drain goblets of wine in order to inflame themselves to proud words, and doughty deeds. In real life, when the slight stimulation of wine has passed away, the sequel is not dullness and heaviness, but a genial sense of well-being. In short, the much-maligned reaction one hears so much about is merely an unfriendly name for one of the great charms of wine, and what wine's foes call its reactionary defects wine's friends call its sedative merits. After all the proof of the drink is in the drinking, and no amount of theoretical opposition can set aside the grateful experience of a hundred generations of men.

Wine being a valuable nerve and brain stimulant, it is, of course, quite in accordance with the nature of things that its abuse should be detrimental to those who indulge in it too freely. But a similar objection applies to many other things which are in themselves beneficial to the human race. We cannot "over-eat" ourselves, for example, without suffering more or less severely from the consequent effects; and if the excess becomes habitual, health may be permanently impaired.

Statistics all go to prove, how-ever, that in strictly wine-drinking communities not only is intemperance rare, but even where it exists the evil effects are comparatively unimportant. It is only in spirit-drinking countries that alcoholic excess is prevalent, and the effects become an element of serious import. If alcohol, as taken in the form of wine, is the potent poison that some extremists affirm it to be, it may fairly be questioned how it is that those countries that have always made use of it have not gradually decayed and died out. The principal nations of Europe, for instance, which lead the world in all that constitutes high and intellectual living, are very far indeed from being total abstainers; and the Jews, who cannot be accused of being indifferent to the fascinations of wine as a beverage, do not, after an existence of several thousand years, appear to have in any way suffered from it, or to have deteriorated in physique, mental capacity, or longevity.

How then can these unassailable facts be explained unless upon the assumption that wine was meant for our judicious use? Like all other good things it is of course liable to abuse, but it cannot, at least, be denied that taken in mode-ration it adds to the agreeableness of life, and, as has been truly said, whatever adds to the agreeableness of life adds to its resources and power.

The Celler Treatment Of Wines

In the popular mind wine is too often classed with those things which are supposed to be endowed with the inherent power of looking after themselves. As a matter of fact, however, to view it in this way is to make a very great mistake, for not only does the actual preservation of wine in a state fit to drink largely depend upon the treatment it receives, and the place it is kept in, but, short of its being entirely spoilt, any carelessness and neglect in respect of the treatment accorded to it, is sure to be followed by a deterioration in its quality, and the loss of those vinous properties and ethereal products which can only arrive at perfection if the maturing processes of nature are allowed to proceed under conditions which are favourable to their growth and development.

In the first place then it is of the utmost importance that, whether wine is in casks or bottles, there should be a proper cellar to keep it in. This should be dry and well ventilated, and, if possible, underground, where a fairly even temperature can be maintained at all seasons of the year. This temperature should be about 55° Fahren heit, but a few degrees one way or the other is not of much consequence, the important point being that there should be no marked or sudden variations. If the cellar, or other place of storage, is likely to be exposed to extremes of cold it will be necessary to adopt some means of warming it, but, unless there is good ventilation, gas should never be used, as the effect of burning it for even a short time in a small cellar is to raise the temperature very considerably, with a corresponding fall afterwards; and, in addition, it vitiates the atmosphere in a way that is likely to be very injurious to delicate wines. Apart from any artificial heating, however, there will always be a slight difference in the degree of warmth of the top bins as compared with the lower ones, owing to the tendency of warm air to rise, and, in consequence of this, it is best, in arranging wine, to bin the light varieties such as Hocks, Moselles and all sparkling wines, at the bottom, Clarets and Burgundies in the middle, and Sherry and other fortified wines, in the top bins. It is hardly necessary to say that bottles should always be laid on their sides, as the wine would soon deteriorate if stood upright, and Port should be. so placed that the chalk mark is uppermost.

Air, which is good for most things, is a great enemy to wine, and it is therefore very important that corks should be in good order, and decanters well-stoppered. Wine should also always be consumed as soon as possible after the bottle has been opened, as the lighter varieties, of the Claret, Hock and Burgundy type, are hardly fit to drink if they are kept for even two or three days after being decanted, and though the fortified wines, such as Sherry and Port, will last rather longer, they are certainly not the better for it.

It is always best to decant wine before serving, and although this may seem a very simple operation, there is nevertheless a right way and a wrong way of doing it. A glass of wine when it is poured out should be perfectly clear and bright, and in order that it may be so, the wine in the de-canter must be in a similar condition. This, at all events in the case of old wines which throw a deposit, depends entirely upon the care that has been taken in drawing the cork and transferring the wine from the bottle to the decanter, and the operation is a delicate one. To begin with, the bottle should not be seized ruthlessly from its place in the bin, swayed about, turned upside down perhaps, and treated generally like a bottle of medicine whose ingredients have to be well mixed before being taken, but it should be removed gently, and stood up-right for several hours before it is required. The cork should then be slowly drawn, and the wine poured carefully into the decanter. As soon as the deposit approaches the neck, which can easily be seen by having a lighted candle on the other side of the bottle, the pouring must cease, and the wine in the decanter will then be found to be perfectly clear. In the case of comparatively light wines of everyday use this elaboration is not, of course, necessary, but more care is required in the de-canting of wines than is generally given to them, and where there is any chance of a deposit, it is better to err on the safe side than to run the risk of showing any disrespect to a good wine.

The habit of warming such wines as Claret and Burgundy is not to be recommended, and in cold weather it is quite sufficient if they are brought up from the cellar into a warm room a few hours before being opened. If they are too much warmed the bouquet evaporates, and the delicate freshness of the wine is spoilt. Ice should never be put into wine as it is merely another way of watering it. The right way to cool it is to place the bottle in ice previously to being served, but it is a great mistake to make good wine too cold as, by doing so, much of the flavour is lost.

Few people seem to realize that apart altogether from the gratification which comes from partaking of an exhilarating and healthy beverage, there is a genuine plea-sure to be derived from the mere possession of even a very mode-rate assortment of good wines which, with a little discrimination and forethought, or advice, almost anyone can indulge himself with at a reasonable price if he goes the right way to work about it. Not only is this a very interesting occupation in itself, but when a collection has been made, to enter one's cellar is an event which can hardly fail to bring with it many pleasurable and refining sensations, which amply repay the trouble that has been taken, and which those .who have felt them would not willingly forego. To conjure up the history of the various living and seductive forces which rest so peacefully side by side, unconscious, in their quiet dignity, of the high and lofty part they have to play in making glad the human heart, and bringing health and vigour to human lives; to let the mind wander "in fancy free" to other lands; to pass with lingering affection from the stately Chateaux and glorious vineyards of the famous Medoc, to the sunny slopes of the Cote d'Or; from the smiling and joyous vines of the Marne to the sombre and old-world castles of the Rhine; to cross the portals of this world of mythical romance with reverence, as in the presence of unknown and mystical powers, is to enter, for a time at least, into another existence, and to experience in some degree the feeling that must have inspired the great poets of old who sang so lovingly of the divine juice of the grape; and which must also have impelled the jovial ecclesiastics of days gone by to train and nurture the vine with a care and skill that has never been surpassed, and for which succeeding generations will owe them a debt of gratitude for all time.

What would the world be without wine? And should we not, in return for all it so fully and freely gives us, at least try to do our part in seeing that we get it good and pure, and in showing by our care and treatment of it that we are not unworthy of so priceless a gift?

Wines

Wine	Description
Amarone	Noblest of the red wines, with a rich ruby color and a healthy fragrance of raisins and spicy cherries. Dry and full-bodied.
Australian Chardonnay	Gold in the glass, this delicious wine has lush overtones of vanilla, butterscotch and cloves - all ending in a crisp finish. Improves with age!
Australian Shiraz	A unique offering of richly concentrated flavors, deep dark  red in color. A lush fruity bouquet with a hint of cassis for the nose. Ageing creates an elegant, velvety wine suitable for the most elaborate occasion!
Barolo	Deep in color, this full-bodied wine has a plumy flavor and a fragrant bouquet with oak undertones. Ages well.
Baroque (Red)	A light, ruby red color with fruity aromas and candy flavors, this fresh, lively wine is heady, smooth and refreshing..
Baroque (White)	A smooth, delicate, fruity bouquet and a soft, light flavor with fresh lemony aromas and honey overtones..
Bergannais	Crisp and refreshing, a succulent, medium dark wine tasting of cherries and jammy fruits.
Blanc de Blancs	Pale liquid gold, it has well-defined aromas of apple jelly, butter and caramel. A simple, light wine.
Blanc des Chateaux	Clear bright yellow with delicate apple aromas and a good alcohol level, it is well balanced, with a touch of mint and citrus fruit.
Bourg Royal (Red)	Garnet red with cherry and floral aromas, this wine has an even attack, good alcohol and tannins giving it a good consistency.
Bourg Royal (White)	A medium-bodied wine with a crisp, clean finish and a pleasing delicate bouquet. Light and fresh with a sweet, delicious apple flavor and ripe fruit.
Burgundy	Ruby red with blush reflection in color that has a light aroma of cherry and earthliness.
Caberlot	Deep garnet red in color, it has an intense nose of red fruits and wood undertones and is quite complex. It has a long finish.
Cabernet Franc	This buoyant red is light and tasty with a pronounced varietal character. A light and grassy cassis fruit, green pepper, black currant, strawberry and chocolate.
Cabernet Sauvignon	An aggressive, rich-colored wine, medium to full-bodied. Cherry-currant overtones and noticeable tannin produce a bold flavor. A hint of violet makes for a fragrant bouquet.
Cabernet Sauvignon / Merlot Blend	A medium-bodied red, easy to drink, that can be slightly chilled. Savory fruit aromas combine orange blossoms and blueberries with hints of cedar and pepper notes.
Cabernet Shiraz	Big, bold and dark -  a treat! A blend of Cabernet Sauvignon's structural intensity that perfectly compliments the ripe fruit and chocolate flavors of Shiraz. The blend that made Australia famous!
Castel del Papa	A bright ruby red with a fine nose of underbrush a d red fruit jam. Light and vivacious, it has a hint of cherries on the palate
Chablis	Bright Yellow with green reflections. Has simple aromas, especially highlighted lemon and lime. The taste has a wonderful feeling of freshness and clean taste.
Chamblaise	Light-colored with a full flavored, this wine is smooth, clean and well balanced. Can be enjoyed fresh since long ageing is not required.
Chardonnay	Pale Yellow with straw colored reflections, it has abundant aromas with reminiscent freshness of anisette and freshly cut grass. Taste has round and full mouth features.
Chenin Blanc	Fruity and mellow with a distinctive floral after-taste, it finishes crisp and clean. Flavorful in its youth, however, ageing releases flavors of apple and honey.
Chianti	Deep in color, this rich, velvety wine is full-flavored with a fruity aroma. A clean, spicy flavor with a subtle black pepper flavor and cherry-like overtones. It can be enjoyed both young and aged!
Gamay	Dark red with pink reflections and aromas of cherries and earthiness, it is a fresh, generous and powerful wine.
Gewürztraminer	A perfect summer companion - introduced by a unique aroma of cloves, lychee fruit and roses. A natural acidity gives it a soft, spicy flavor
Johannesburg Reisling	Pale and delicately flavored with slight tartness. Clean taste with flinty lime flavor with spicy bouquet.
Lambrusco	A fresh, well-rounded, dry wine with a distinctive ruby red color, slightly sparkling with a deep violet aroma. Best when young.
Liebfraumilch	Light and elegant, this popular German-style wine has a delicate bouquet. Its fruity flavor is soft in the mouth.
Merlot	A Ruby Red with a subtle nose, a floral touch and a hint of gooseberry. The taste is pleasant and soft with a remarkable staying power.
Montepulciano	A fresh grapy bouquet greets the nose with scents of leather and violets. The dry velvety flavor results in a rich, full taste.
Moselle	A pale yellow wine that is supple and fruity. Uusally consumed early.
Novello	Ruby red, with blackberry and herbal aromas, it has a good attack and tannin structure with a pleasant touch of fruit.
Petite Syrah	One of the world's most fill-bodied wines! Rich in flavor, extremely dark in color, it boasts a savory tarry plum flavor. Ages well!
Piersporter	A fragrant fruity aroma  fills the nose while savoring a spicy, full-bodied flavor with a touch of acidity.
Pinot Alto Adige	A Bold yellow with gold highlights, it has a full bouquet of floral aromas and the added complexity of lemon and spice tones.
Pinot Chardonnay	Pale yellow with golden reflections, this wine has a wealth of aromas that give the impression of freshness aniseed and newly cut grass.
Pinot Gris/Pinot Grigio	A succulent introduction - the gentle scent of honey and herbs. This dry, straw-colored wine is light, yet pleasingly tart with softening hints of green melon. The finish is clean and crisp.
Pinot Noir	A rich, dark red wine, surprisingly smooth, Very fruity with spicy undertones and a full bouquet reminiscent of black currant. Gentle oaking adds complexity. Ages delightfully!
Riesling	A light to medium-bodied wine with a fruity flavor and subtle, flowery aroma. Smooth in texture and mellow in taste.