5 Wine Questions Answered by Mendoza Wineries
When you arrive to Mendoza and visit some wineries to learn about the magical transformation of grapes into wine, we are sure you’ll have questions and doubts, so we thought it was a good idea to write a post with FAQS wineries receive from tourists like you! Keep reading to discover how many bunches of grapes are needed for a bottle of wine, why Malbec is Argentina’s flagship wine and how rose wine is make!
1. Is Rosé wine a mixture of white and red?
Rosé wines can be made from a mixture of red and white, also vinifying a red wine sangria, or designing it from the vineyard.This last option is the best and is the one we used to create /0} our successful Melipal rosé.We ensure this is the best method because once the customer tasted the wine and liked it, we guarantee you that year after year you may continue to enjoy a product of the same features as the careful preparation begins with an early harvest, after a short maceration of the juice with the skins (after an overnight marinate the skins are removed) and finally a constant-temperature fermentation for a delicate, fresh and fruity but dry wine (with no residual sugar).
This wine is ideal for summer, it´s young and delicious with sushi, salads, vegetables, or just as a starter.
2. How many bunches of grapes are needed to get a bottle of 750cc?
Contribution of Juan Manuel Funes from Tapiz Winery
Generally and depending on the variety and the weight of each cluster, as a generality we would say around of 6 to 8 clusters weight of 1.8 kg each.
3. In which stage of wine making, is vanilla and red fruit added to wine?
There are over 500 flavor components in wine and we always stress that the aromas are perceived when we have felt them before.Overall wine aroma consists of a varied amount of natural molecular compounds: alcohols, acids, phenols, among others, which in turn have a family of derivatives and are likely to be modified by various reactions.
They are classified into primary, secondary and tertiary aromas. Primary are those of the grape, characteristic of the strain. Depend on the area where it is cultivated, of the variety to which it belongs, the type of soil composition of the existing climate in the place and vintage.In the nose they are floral, vegetable and fruit, but can also offer spicy aromas or mineralized. Secondaries are produced during fermentation because of the metabolism of yeasts and bacteria involved in it, remind and dairy buttery aromas. Finally, the tertiary aromas or also called “bouquet” are flavorings that have been acquired during the aging of wine in barrels and during ripening stage in the bottle. We are talking about aromas of wood, roasted nuts or others.We can find snuff, caramel, vanilla, coffee, toast, cocoa and more.
4. Why Malbec is “emblematic variety” of Argentina?
Such as in which romantic relationships, the ties that join the parts are in some way inexplicable. This variety, which came to our country by the end of the past century, was certainly immediately better adapted to Argentine terroir.
The quality of light and goodness weather got a perfect framework for this grape from the south of France.Today the results are within sight (smell and taste): fruity fullness, texture fleshy, purplish color, immense drinkability, and power of expression of magnificent Argentine terroirs.
5. Are special flavors added to wine?
Contributed by @acontino_masi from Masi Winery
Mainly it is good to explain that regulation is strictly controlled by the INV (National Institute that regulates Wine Making in Argentina), wines may not have any additives that can change the quality of the wine.
The aromas and taste sensations that we perceive when describing a wine are aroma descriptors that the product presents.These descriptors are divided into 3. Primary are those of the fresh grapes, secondary develop during the fermentation period and tertiary are those the wine acquires after its aging in oak or in wood contact. These flavors are chemical reactions that wine grapes and then wine suffer, that then when we taste wine it activates our sense memory (both olfactory and gustatory) that make us remember the flavor of something.In most labels you can find the aromatic descriptors that the wine presents.
You can feel different descriptors from to those suggested on the label or by the sommelier because each of us have different taste developments and have different experiences.
— Villa Mansa Hotel (@VillaMansaH) March 27, 2014
Thanks to all the wineries in Mendoza who joined the post with their contribution and thank you for reading the full post! See you in a few days with all the information about Classical Music by the Wine Roads Festival!