Red Table Wine

The Journey from Farm to Fork: How Red Table Wine Travels from the Vineyard to Your Dinner Plate

As a drink consumed around the world, wine is perhaps one of the most beloved forms of alcoholic hospitality, but it is rarely appreciated for the efforts and intricacies necessary for it to reach a dinner plate. Wine begins from a journey that starts with careful planning and a dedication to quality in the vineyard and moves through a complex process of winemaking before it ultimately reaches the dinner table.

Vineyard Management and Harvesting

The journey of red wine begins in the vineyard with grower’s selection of the appropriate grape variety and soil composition to nurture the vines. During the next step, the grower needs to carefully plan and prepare the vineyard so that it can yield quality fruit. The soil is analyzed, and the necessary amendments are added, while the amount of fertilizer and irrigation is managed with precision. The fertilization and irrigation processes will vary depending on the characteristics of the soil and the climate; they are closely monitored with special equipment and based on the grower’s experience and knowledge.

Once the vineyard is properly prepared to support the vines, the grower needs to prune the vines and clean and disinfect the vineyards. The vigor of the vines can be reduced or enhanced and specific characters can be expressed or hindered during this step. Once the vines are established, the grower is dedicated to closely monitoring the weather and the progress of the vines and adjusting their growing environment accordingly.

When the grower determines that the fruit is ready to be harvested, it is handpicked into 20-liter buckets and immediately brought to the winery. The harvesting process is an art form in itself, as the growers must select and harvest the grape clusters at their peak of maturity to ensure that their wine will be of the highest quality.

Winemaking

Once the grapes arrive at the winery, the winemaker will choose the winemaking techniques necessary to express the variety’s character and to meet the style desired. The winemaker will select whether to use fermentation vessels such as stainless steel, concrete, or oak, as well as the type of oak aging, and the length of time the wine will remain in each type of vessel.

The grapes will first go through a process of destemming and crushing, where the stems are removed from the grapes and the grapes are pulverized to release the juice. The liquid and solid portions are then separated by a process of pressing, and the juice is allowed to settle before it is transferred to a fermentation vessel.

During the fermentation process, yeast is added to the grape juice to convert the material’s sugar into alcohol and this is allowed to occur over a period of days in either a temperature-controlled or ambient environment. As the yeast ferments the sugars in the juice, the alcoholic strength increases and the winemaker needs to monitor and adjust the fermentation vessel.

Finally, the fermenting juice must go through a fining and filtering process in which the particles are removed from the liquid to ensure its clarity and an ideal flavor profile.

Not all red wines value the same type of oak aging and surface treatments such as solid, or cryo-extraction and micro-oxygenation. These treatments vary based on the style of the wine and the type of vintage, and the techniques used determine the length of aging and the final flavor profile of the wine.

Bottling and Maturing

The winemaker will decide when the desired flavor profile has been achieved and the wine is ready for bottling. The bottles are filled with the finished wine, and a closure of a cork is added to allow just enough gas exchange with the outside environment.

Once the bottles are filled, they are securely packed and the wines are sent to the importer or distributor. At this point, the wine is ready to be distributed and enjoyed, but some winemakers prefer to allow their wines to mature further in bottle. For red wines, this aging in bottle lasts anywhere from a few months to a few decades and takes place in cellars where temperatures and levels of humidity are carefully monitored.

As the wine changes in bottle, the taste and character evolve in a gradual and harmonic transition until the winemaker determines that the wine has reached its peak maturity and is ready to be consumed.

Serving

Red wines, once opened, must be served at the correct temperature and in the correct glassware. Serving the wine too cold will mask the fruit's aroma and its structure, while serving it too warm can make it seem light and unbalanced. When selecting which glassware to serve red wine in, it is important to consider the size and shape of the glass as well as the material from which it is made.

For best results, the concept of shape and size should be considered; the larger the glass is in comparison to the wine, the better its flavor will be revealed. Additionally, glassware made of thin and clear glass allows the aroma of the wine to be more apparent when served.

Finally, the red wine must be served at the proper temperature, typically between 64-68°F (18-20°C). Some red wines may require slightly warmer temperatures, and others slightly cooler, so it is important to be informed and informed of the wine’s features.

Conclusion

The journey to the dinner table is a complex one for red wines and requires experienced and skilled growers and winemakers dedicated to producing the highest quality beverage. From the careful planning and preparation of the vineyard to the precise techniques used in the winery, to the preservation and maturation of the finished product and the proper glassware and temperature at which to serve it, there are plethora of steps necessary for a good quality red wine to find its way to the dinner table.