beauty of india

Wednesday, 19 September 2012

white wine varietals.all over in world

Types of White Wine

A quick reference to the major types of white wine varietals.

Albarino
Chardonnay
Chenin Blanc
Gewurztraminer
Gruner Veltliner
Kerner

Müller-Thurgau
Pinot Blanc
Pinot Gris/Pinot Grigio
Riesling
Sauvignon Blanc

why is "white" wine, not white at all, but yellow, golden or straw-like in color?

First things first, why is "white" wine, not white at all, but yellow, golden or straw-like in color? Its color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).

Champagne & Sparkling Wine

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as "Champagne." Bubbly from all other regions in the world are simply referred to as "sparkling wine."

Riesling Wines

Riesling wines originated in Germany's Rhein and Mosel river valleys, it was here that this white grape gained its tenacious foothold in today's modern white wine market. A Riesling wine can span a broad range of styles, being produced in both dry to sweet variations as well as light to full-bodied.

Chardonnay Wines

Need a quick overview on the world's #1 selling white wine varietal? Then look no further, we've got the basics and top Chardonnay recs and reviews covered here.

White Wine Sangria Recipes

Sangrias are a favorite summer time or holiday beverage because they are super easy to make, even easier to drink and are always a crowd pleaser!

why red wine is best for heart ?

Red wine is a type of wine made from dark-coloured (black) grape varieties. The actual colour of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.
The juice from most black grapes is greenish-white; the red colour comes from anthocyan pigments (also called anthocyanins) naturally present in the skin of the grape; exceptions are the relatively uncommon teinturiervarieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of colour and flavour components from the grape skin.

Grape processing

The first step in red wine production, after picking, involves physical processing of the grapes. Hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment.

[edit] Destemming and crushing

On arrival at the winery there is usually a mixture of individual berries, whole bunches (particularly with hand-picked grapes), stems, and leaves. The presence of stems during fermentation can lead to a bitter taste in the wine, and the purpose of destemming is to separate grapes from the stems and leaves. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes. Within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems and leaves are expelled through the open end of the cage.
After destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard or no crushing, according to the winemaker's preference.
The mixture of grapes, skins, juice and seeds is now referred to as must. The must is then pumped to a vessel, often a tank made of stainless steel or concrete, or an oak vat, for fermentation.
In common with most modern winemaking equipment, destemmers and crushers are normally made of stainless steel (food-grade stainless steel for those parts which come into physical contact with the grapes)

Additions at reception

The preservative sulphur dioxide is commonly added when grapes arrive at the winery. The addition rate varies from zero, for perfectly healthy grapes, to up to 70mg/litre, for grapes with a high percentage of rot. The purpose is to prevent oxidation and sometimes to delay the onset of fermentation.
Macerating enzymes (for instance glucanases) may also be added at this stage, to aid extraction of colour and fruit flavours from the skins and to facilitate pressing.
Tannin may be added now, later in the winemaking process, or not at all. Tannin can be added to help stabilize colour, to prevent oxidation, and to help combat the effects of rot.

Cooling of the must

Some winemakers prefer to chill the must to around 10°C (50°F), to allow a period of pre-fermentation maceration ("cold soaking"), of between one and four days. The idea is that colour and fruit flavours are extracted into the aqueous solution, without extraction of tannins which takes place in post-fermentation maceration when alcohol is present. This practice is by no means universal and is perhaps more common in New World winemaking countries.

Saudi Arabian Airlines flew a record 6.84 million passengers

Saudi Arabian Airlines flew a record 6.84 million passengers from the beginning of June to the end of August, Khaled Al-Molhem, the airline’s director general announced yesterday.
He said Prince Fahd bin Abdullah, president of the General Authority of Civil Aviation and chairman of the airline’s board of directors, commended Saudia’s achievements during the summer season, in terms of an increase in flights and number of passengers, as well an improvement in on-time performance.
“We experienced an 8.2 percent increase in the number of passengers served during June-August compared to the same period in 2011,” Al-Molhem said. The number of domestic passenger grew 12.4 percent to 3.69 million and international passenger stats grew 3.3 percent to 3.14 million.
During the summer season, Saudia operated 47,460 flights compared to 44,612 during the same period in 2011, an increase of six percent. The majority of these flights were in the domestic sector as the airline increased the number of flights to major cities to facilitate an increasing consumer demand.
Al-Molhem said, “There was a 2.5 percent increase in the number of international flights, from 17,387 to 17,850.”
He said their on-time performance ratings rose from 85.9 percent in the summer of 2011 to 88.7 percent in 2012. “We succeeded in reducing flight delays to less than half an hour,” he added. He estimates Saudia’s overall performance during this summer at 93.5 percent. “In August of this year, the overall performance reached 93.5 percent, the highest in 20 years.”
Al-Molhem said 21.9 percent of flight delays were caused by bad weather, control tower issues and airport facilities. “The delays caused by technical problems have been reduced by 1.2 percent during this summer,” he explained.
The director general attributed Saudia’s success to its strategic plan involving the development of technical infrastructure, modernization of fleet and use of automatic and electronic facilities for ticket sales.

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