The Book of Wine - by Lord Krom

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The Book of Wine - by Lord Krom

Postby Krom on Fri Oct 22, 2010 12:22 am

Introduction

Confused to the ways of the wine are you? Congratulations, so is majority of the population but you are well on your way now to achieving greatness. Why greatness? Because wine is the staple of any nobleman’s house and knowing your wines will get you ahead in the Empire.

Wine is after all, nothing more than grape juice that is fermented. By fermented, I naturally refer to the changes of the grape’s natural sugars into alcohol, which is why we get so giddy after drink a few bottles and get them panties off of the most stubborn lass.

In this book, I will attempt to broaden your horizons to the ways of the wine, the grapes, and the regions where numerous wines have been located. I am by no means a snob to my wines, as it always accomplishes my main goal in the end and that is to feel good! I do however know a fair amount having been a vintner for a long time and grow my grapes in Seven Oaks Farms as well as have a personal vintner who ensures that my products are some of the finest in the Empire.

Sit back, relax, and get your coin purse out. I will be briefing you to differing wines that will get you parting with that glorious coin at a rapid rate if you are not careful!
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Re: The Book of Wine - by Lord Krom

Postby Krom on Fri Oct 22, 2010 12:26 am

Chapter 1: Wine is but sunshine, trapped in water.

What is wine?

So you are ready to learn now? Obviously since you are still reading this book. A wise choice on your behalf if I do say so myself. You are taking a step towards nobility and fitting in at those balls and foofoo events. With the varietals (varieties) of wine around the world let alone, the Empire, the confusion and overwhelming feel in regards to the subject of wine is easy to understand. So let's look at what exactly is wine?

Wine is fermented grape juice. That's it. End of story. You can stop reading now. No, no, kidding. Wine though is the conversion of sugars found in grape juice into alcohol. The active ingredient that makes that happen? Yeast is what makes it all happen. So now where does yeast come from you ask? Simple enough to answer... the skins of the grape have it. We as people of this land, are naturally meant to consume this beautiful beverage seeing all our ingredients are so readily available. The skin of the grapes hold natural fungus of yeast which converts the sugars of grape juice into the beverage so sought after by nobles and sluts alike.

Now what happens now is the wines are crushed and stored in large vats - either wooden or steel in construction. A lot of that depends on the individual vintner, or winemaker, and their particular methods. Of course some of this has to deal with what resources are readily available as well as the type of grape being harvested and the time required to age the wine. Many factors rest upon these and any vintner will know these if they are in the least amount of competence.
Krom says: Don't forget to keep your white wines chilled but not overly so as to dull the flavor.

Now one important aspect which is totally easy to understand... what types of wine are there? Simple!!! Red or White. That's it! Of course, some would argue that pink, blue or rose wines exists, but those are secondary hues and not a color in itself.

But what kind of wines are there? There are four specific types of wines. Wine can be a still meaning that it has no bubbles, a sparkling which means it has bubbles, a dessert which is a sweet-tasting wine, and fortified which has extra alcohol added.


White Wine at a glance

So what is white wine? Best to simple state what it is not.... it is not red. Talk about a brilliant statement, but it is just that. White wine is merely wine without the red pigmentation that makes red wine, red. The red comes from the particular grape skins, making white wine not those types of grapes! White wine though is never white or clear, it is in fact found on a range of yellows to golds and sometimes even a pale green color. Popular white wines include Chardonnary, Sauvignon Blanc, Riesling, and Pinot Grigio.

White wine is created by the juices of white grapes, which are not really white but can be green, green yellow, yellow, golden, or even pinkish yellow in color. It can also sometimes be created from the juice of red grapes, as long as the juice is used and no skins are mixed into the process as it will taint the batch creating the red coloration.
Krom says: White wines make great predinner drinks. It helps prepare the palette for the meals with it's dry and lightness quality.

Now in a comparison purpose, white wine is often described as less full bodied (body is the word vintners use to describe the flavor, richness, and depth). At the same time, they also have differing personalities I will call it for lack of better term. Some whites range from a soft (smooth taste)to a crisp (a little tart) taste or even a broad (flavor intensive) one.


Red Wine at a glance

As mentioned prior, the noticable different between white wine and red wine is the color. Just as white wine isn't really white, red wine isn't necessarily red. It ranges from dark pink to ruby to purple to almost black white some off hues added in there like oranges and blues. To produce red wine, the vintners leaves the skins of red grapes during the fermentation process. The skins contain tannin which is a natural substance that makes red wine taste "firm" and creates that puckering sensation in the back of the mouth after the first swallow.
Krom says: Why do you pair cheese and wine together? Well soft cheeses counteracts the tannin of red wines. It creates a beautiful balance on the tongue.


The second difference is that red wines are more xomplex than whites. What is complex you ask? It merely means it has more tastes and flavors or acts differently in your mouth through sensations. More importantly, complexity of wine is something that individual vintner's create through different health of the grapes, the process in which it is being made, the acidic level, the time left to age, and what kind of vat it is being stored in.


Pink Wine at a glance

In addition to the red adn white wines, there is technically a pink wine. Most formally, it is referred to as a rose wine but in general terms you will hear it referred to as a blush. Pink wines are usually crafted from red grapes. To make the wine pink, the vintner leaves the grape juice in contact with red skins for only a very short time, a few hours or days as compared to weeks for a deep red wine.

In some cases, pink wine is made by a combination or mixing of red and white grapes or merely blending of the wines are various stages of the winemaking process.

In general, pink wines are light bodied and somewhat sweet to taste. Many experts often dismiss rose wines, claiming they lack complexity of red wine and the personality of a good white wine. Of course, wine snobs also miss out on great things like sex because they are so goddamn picky.


Sparkling Wine at a glance

A sparkling wine is infused with bubbles from gases. The best way and most traditional way to achieve this required fermenting the wine twice. The first fermentation where yeast is added to turn the sugar into alcohol and the gas escaped through the oak barrel. The second fermentation takes place in the bottle where a bit of sugar and wine are added and the subsequent bubbles are trapped into the bottle. The result is sparkling wine rich in taste, with bubbles that infuse its very being.
Krom says: Sparkling wines and Champaignes need not be served only with celebrations. They go great with chicken, veal, and fish too.



Dessert Wine at a glance

Dessert wines are rich in taste and intensely sweet. Most dessert wines are created by harvested grapes late in the season and are therefore that much sweeter. Why this is the case is because of a little fungus that attacks the grape late in season known as Noble Rot. It causes the water in grapes to evaporate which leaves a very sweet, intense flavor. Flavors range from honey to caramel to apricot to even peach.

Sauternes is the best known dessert wine. They serve as the benchmark for quality among sweet wines. Sauternes are rich and fruit-filled with an apricot, pineapple or peach flavor overlaid with a creamy quality.
Krom says:Pair a sweet dessert wine with other rich desserts. Be sure to serve with cantaloupe, peaches, and berries as well as other seasonal fruits. Be sure not to chill your dessert wines (unless they are white wine) due to it ruining the flavoring! Best served at room temperature.

Ice wine is a locally created dessert wine created when grapes are allowed to remain on the vine until winter temperatures freeze them. They are then pressed and the frozen water is left behind, creating a concentrated syrup with pure fruit flavors and sharp acidity.

Tokay is a sweet, white wine from the far eastern portions of the continent. They are created with botrytis affected grapes.

Late Harvest is a term coined for our Empire's wines that are used in sweet wines. Many are enhanced by botrytis as well.

Vin Santos is a sweet wine to the south made from bunches of grapes that are harvested, then allowed to hang from hooks in hot attics of the winery or straw mats until they shrivel and are then pressed. The result is a unique sweet wine with almond-like flavor.


Fortified Wine at a glance

These wines are so named from the fact that they are fortified, or strengthened, with alcohol - usually being brandy. Fortified wines include Sherry, Port, Madeira, and Marsala. The flavor of these wines range along the spectrum from dry to sweet. Fortified wines are often used in cooking, adding a fabulous and distinct flavor to soups and sauces. Be careful though when using these wines for cooking, as they have very strong and intense flavors! If there is not a correct amount specified by the recipe, start by adding a tablespoon at a time and adjust the taste slowly.

Madeira is subjected to a long, complex heating process during maturation. It ranges in colors from pale gold to gold and can be dry to a very sweet flavor known as Rainwater.

Marsala is one of the more famous fortified wines. It has a rich flavor that can either be sweet or dry. This wine is often utilized in cooking of veal and chicken dishes.

Port is a favored drink to the Northlands near the mountainous shield wall. There are many types of port, but it is basically a sweet wine fortified with brandy. It creates a robust, sweet wine that is the perfect afterdinner drink.

Sherry is common throughout the region and ranges in colors and flavors. They tend to be light and rich in flavor. Used frequently in cooking dishes.
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Re: The Book of Wine - by Lord Krom

Postby Krom on Sun Oct 24, 2010 5:09 pm

Chapter 2: White Grape Varieties.

There are hundreds of varietals of white grapes throughout the world, but only a few are considered part of the all-star team that deserve great recognition. These include the Chardonnay, Sauvignon Blanc, Chenin Blanc, and Riesling.

Now what are the differences? Hard to tell as all winemakers keep their tongues tied and difficult to determine why one kind is different than the other. Even the same grapes yield different tastes and that all relies on a multitude of factors including region, acidity of soil and grape, how grapes are planted, how they are harvested as well as when, weather, etcetera. There are so many variables it is no wonder there are as many kinds of wine as there are flies at a hog farm.

Chardonnay

One of, if not the most common white wine is that of the Chardonnay. It is grown and harvested throughout the world from one far extreme of the continent to the other. It is an easily grown grape and one of the easier to control the change of flavor by winemakers.

This wine has a subtle personality which allows slight variations to greatly influence the wine to build upon it's complexity. Minute changes in environment and different techniques of the winemaker. The easiest way to alter the flavor is how it is stored in the vats. Oak barrels are common ways to store and allow the fermentation to occur. An easy way to change the flavor is the age of the barrel. An old barrel gives a subtle tastes while brand new barrels gives an intensive oaklike finish to the wine. Of course, some winemakers use use steel barrels which gives the Chardonnay a flintier and crisper taste than those oak-aged wines.
Krom says:No other wine is so heavily influenced by aged wine stored in oak barrels than that of a Chardonnay.

At it's best, Chardonnay features bold, rich, fruit flavors like fig, apple, pear, melon, pineapple, peach, and citrus. It also may possess hints of spice, honey, butter, vanilla, and hazelnut.

Sauvignon blanc

When mediocre, Sauvignon Blanc can come across as a simply generic white wine. When well made however, it is a strong, dry white wine with lovely citrus, often grassy, overtones. It serves as a nice alternative to a Chardonnay due to the fact that is is less expensive. Sauvignon blanc is a light bodied and brisk wine featuring a citrus and floral scent. Most are dry and unoaked as it is fermented in steel vats.

Generally speaking, Sauvignon Blancs are more acidic than a Chardonnay leading to a crisper and lighter quality wine. Though remember, Sauvignon Blancs do not age well, so as soon as you buy them drink them! They do not keep and are best young than an aged wine.

Chenin blanc

This wine is known for it's acidity and high alcohol content leading to a full-bodied and almost oily texture. It falls between a dry and a sweet varietal depending on the region the grape is grown and the nature in which it is harvested. It also has a subtle fruity flavoring including melon, peach, apricot, and sometimes a bit citrus flavor. A well made Chenin blanc wines age very well.

Riesling

After Chardonnay, this is the greatest white wine grape. Often easily depicted in market places and shops by it's elegant long, slender bottle usually blown in brown or green color. True noble Rieslings have a delicacy, complexity, and longevity. Many Rieslings however have inferior grapes added to the mix making them cheap and terrible in taste. Know the vintner to ensure you are getting a true Riesling and not a cheap knockoff!
Krom says:A good Riesling goes with damn near any meal.

Rieslings produce a light-bodied, dry low alcohol wine which lends to a crispness. A distinctive floral o honeysuckle aroma with citrus, peace and apple is found in good Rieslings. This wine as well does not age well and best to be consumed young and fresh.


Other White Varietals

Pinot Gris/Pinot Grigio makes wines a bit deeper in color than traditional whites. These wines tend to be medium to full-bodied wines with light fruity flavors with a peachy taste with a spicy overlay.

Semillion boasts a rich, honeyed flavor with complex fig and pear notes. It is often blended with Sauvignon Blanc forming the basis of some regions white wines to the east. It is usually vinted sweet as a late harvest or dessert wine.

Pinot Blancis a poor man's Chardonnay. It makes a nice fine, white wine but nowhere near as complex. When well made, it has an intense, concentrated and complex taste with ripe pear, citrus, spice and honey notes. It can age, but is best consumed early while its fruit is still vibrant.


Whites Cheat Sheet

Very Dry Wines: Sauvignon Blanc, Tocai Friulano, Viognier, Melon de Bourgogne, Pinot Gris/Pinot Grigio
Dry: Chardonnay, Pinot Blanc, Semillon
Medium-Dry: Rieseling, Gewurztraminer
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Re: The Book of Wine - by Lord Krom

Postby Krom on Sun Oct 24, 2010 5:51 pm

Chapter 3: Red Grape Varieties.

Why are red wines often associated with the rich and wealthy? Well, probably because that is the kind of wine it is. It is a rich, full-bodied and complex wine which is often enjoyed by those of a more 'snobbish' nature or refinement. They are perfect with savory cheeses, a hearty-meat heavy dish, or a robust red pasta entree. So why are they so flavorful? That goes with the tannin - a natural occuring substance found in the skins, seeds and stems of red grapes. It gives red wine the distinct character. The skin of the red grape is what gives the wine it's color. It what wakes up young tongue when you drink a glass of strong red wine. In fact, a red wine is called firm if it's high in tanin or soft if it's low.
Krom says:According to many resourceful healers and herbalists, it is thought that daily consumption of red wine aids in healing due to the tannin found in grapes. Note- This does not mean drink four bottles to heal that stab wound!

Among those of the red varietals include: Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Gamay, Syrah, and Grenache. Many vintners create wines by a variety of grapes, however a general rule is that it must contain 75% of the same varietal of a specific grape to be called that particular brand. So when blending, it is important to ensure that those regulations are met so it can be declared a certain variety officially.

Cabernet Sauvignon

This is a strong, flavorful, and plentiful grape that has been harvested for as long as records can be dated back. The "Cab", or Cabernet, is always complex (lots of interesting layers of taste to it) and full-bodied (rich in texture and weight - the opposite of thin).The Cabernet is substantially fruitiness with berry and plum aromas in addition to black currants. It has a degree of spiciness that when aged in oak, it has hints of vanilla, smoke, clove, cedar, and of course an oaky finish. These are some of the most intensely flavored wines on the market.

Merlot

Considering the Cabernet is King of Wine, the Merlot would naturally be the Prince for it is much softer and less tannic. Due to it's less tannic quality, it is also much softer to the palette. The merlot comes in many varieties depending on where the grape is grown. It can be fruit-intensive and an easy to enjoy wine is what makes it such a popular red wine in social functions. It comes also in a rich and boastful style rich in black cherry and oak flavors.

Pinot Noir

Though difficult to grow, it is considered by some specialists that this competes against the Cabernet for a top slot as the leading red wine. Under optimal soil and weather conditions, the resulting wine has a velvety texture and majestic in flavor with an extraordinary bouquet. However, due to the region that it must be grown, it is often only found growing high in the mountains as it requires a consistant cool temperature. It is a temperamental grape, which goes as well as the inhabitants of these regions with often times are dwarves and barbarians. Many growers consider this the most fickle and diffcult grape to grow because of it's sensitivity to environmental and soil changes. But at its best, Pinot Noir is a wine with tremendous finesse and charm.
Krom says:Some Pinot Noirs are no better than chamber pot fluid... to get it down and not waste your coin though, I recommend adding the jug of wine to a pitcher of orange juice and throw in orange slices, lemon wedges, and orange peels to make what is known as Sangria! The result is a wonderful, fruit filled drink and a good way to dispose of that terribly built Pinor Noir.

The best examples of Pinor Noir includes a sophisticated, rich fruit flavor especially that of raspberry. It is light with a simple herbal flavor and is ideal when served with meats and poultry.

Zinfandel

The zinfandel is a favored grape in the Empire given it's inexpensive and easy to grow grape. This particular region from which we live in is often forced by climatic or hard weather patterns forcing a lesser grape to die off. But the zinfandel is hearty enough and is easily managed leaving this full-bodied, vivid flavored and spicy wine a delicious staple to any social gathering.

Zinfandel must remain on the vine longer due to the grape bunches not evenly maturing at the same time. By leaving it on the vine longer, a sweeter juice and higher alcohol content evolves from these particular grapes in the winemaking process.

Zinfandel has a number of flavors, sometimes depending upon style. Normally berrylike, it boasts raspberry, blackberry, black cherry, and plum flavors together with shadows of tobacco, cedar, vanilla, and oak.

Gamay

Unlike majority of red wines, the Gamay wine is best enjoyed fresh and young right after bottling. These grapes produce light, fresh, fruity wines, often with strawberry or raspberry flavors. The grape is high in acidity and low in alcohol and very low in tannin. It's light taste makes it ideal to serve with fish, chicken, salad, and light luncheon dishes such as light pasta or sandwiches.

Syrah/Shiraz

The oldest recorded grape and easy to grow, it boasts a powerful, long lived wine with a peppery, black cherry, tar, leather and roasted nut flavors. It has a rich smooth supple texture and smooth, even tannins. It goes great with heart, full flavored foods such as steak, lamb, and stews. It also pairs well with wild game like deer, goose, and duck and strong cheeses.

Red Wines Cheat Sheet

Red wine is categorized by its style or texture, which ranges from light to full bodies. Light wines are typically low in alcohol and tanning, while full or heavy-bodied wines are usually high in alcohol content and tannins. Medium falls in between.

Light-Bodied: Gamay, Bardolino, Grenache
Medium-Bodied: Pinot Noir, Tempranillo, Sangiovese, Barbera, Merlot, Malbec, Zinfandel
Full-Bodied: Cabernet Sauvignon, Cabernet Franc, Syrah/Shiraz, Nebbiolo, Mourvedre
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Re: The Book of Wine - by Lord Krom

Postby Krom on Sun Oct 24, 2010 7:43 pm

Chapter 4: Know before you buy

Wine is tricky to even the most seasoned of veterans in the field of wine tasting, marketing, and vintning. Mostly because standards of wine are so broad from one vineyard to the next let alone across the Empire or even continent. The regulations and types are so broad and ways to create the wines that knowing exactly what you are buying is not likely going to be the case unless you personally know the vintner.

Good news is, there are some general standards that we can look at. A set of 'rules' so to speak between all vintners and winemakers. Unspoken laws and regulations that govern the wine making process even down to the shape of the bottles!

The Bottle and Glass

Every bottle of wine comes with a label... at least if it is crafted by a reputable vintner and vineyard. They want their product to be known and sought after. Each label comes with several markings and descriptions can be found upon them. Look closely and you should see the following...
    1) Province or City: Origin that it was crafted in.
    2) Vineyard: Name of the specific vineyard
    3) Vintage: Year it was produced
    4) Alcohol Content: Usually twice that of beer and a fraction of that of distilled spirits.
    5) Marking: Some kind of marking upon the bottle for those who may not be literate to identify the product

Burgundy Bottle and Glass
The burgundy bottle is a large bottle with sloping shoulders, a shortish neck and a deep punt (indentation on the bottom of the bottle), used for red and white whines in all regions of the world. The glass has an extra large, apple shaped bowl with a wide opening designed to capture the bouquet and aromas of a good Burgundy. Generally holds 12-16 ounces of wine.

Bordeaux Bottle and Glass
The bordeaux bottle is often used for red wines that have to be laid on their sides to age. Usually a dark green color with high shoulders - more squared than sloping. The bordeaux glass is a bit smaller and less bulbous than the Burgundy glass. The smaller opening captures the delicate quality of the Bordeaux. A good choice for an all purpose wine glass.

Sparkling Bottle and Champagne Glass
Extra-thick glass to hold in the pressure from carbonation, the sparkling bottle comes in various dark colors including green, brown, and even black. The bottle has a high punt or indentation on the bottom of the bottle. The champagne glass is either a tulip shaped glass or a trumpet shaped flute, tall and narrow, that can be filled to the top.

Port Bottle and Fortified Glass
The Port bottles are always a dark brown and have high shoulders like the bordeaux bottle and have a long shaped neck in order to accommodate a large cork. The glass is a tulip shaped glass and short with a small opening. Short and stout is the key to these glasses.

Krom says:Do not be fooled into thinking only expensive crystaline glasses are necessary to enjoy a good wine. Just be sure a well appropriate and constructed glass is used for the drink of your choice to ensure the full sensory experience to the wine you are enjoying.


Vocabulary

Acidity: All grapes contain acids, but the amount of acid within them can change and alter the wine. This is very important to keep track of when dealing in white wines. The higher the acidic concentration, the crisper the wine.
Balance: The delicate juggling act all vintners and winemakers must do to achieve greatness in their wine. The four basic components that must be dealt in are tannin, fruit, acidity, and alcohol.
Body: This is in relation to red's whether it is full or light bodied. Fuller body seems heavier to the palate and richer while a light bodied is not.
Bouquet: The wine's aroma.
Complexity: The variance to textures and flavors found in the wine. The more the better!
Depth: In relationship to the complexity, it speaks of the layers from being flat to multidimensional.
Dry: Opposite of sweet.
Length: The length refers to how long the impression remains. A short length refers to those wines that when immediately swallowed, no taste lingers upon tongue. A long length, of course is opposite and holds a lingering, strong presence.
Palate: The flavor of the wine, specifically the impression that the wine givers when in your mouth, such as smooth, hearty, or light.
Sweetness: Opposite of dry.
Tannin: A natural acid in grape skins and stems and in oak barrels used for aging. Because reds are fermented with their skins, tannin levels are far higher in red wines than in white wines.
Texture: Refers to the soft and velvety feel of the wine in your mouth or the rough and coarseness of it.

Flavorful Descriptions

Listening to some people describe a wine and it sounds as if they spend most of their time in gardens and kitchens. That is because wines do remind people of certain fruits, foods, and spices. These flavors have not been added to the wine, but created by the winemaker's skill in fermenting the grape. The get grouped as:

Floral: Dried roses, honeysuckle, spring flowers, violets
Fruit: Berries, cherries, plum, apple, citrus, or apricot
Earth: Mushrooms, forest, or dry leaves
Spice: Cinnamon, cloves, or pepper
Herbs: Mint, grass, hay, rosemary
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Re: The Book of Wine - by Lord Krom

Postby Krom on Sun Oct 24, 2010 8:50 pm

As all of my books... this can be used as a referencing manual for tenders and to those who want to learn Brewery/Winemaking skills, Tending/Etiquette, or even ties into cooking skills.

Hope more than 2 people read this! :P
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