For most Europeans, drinking wine is part of everyday life. It is a habit as popular as our coffee. But if
to serve good coffee it is just cool and warm with the wine is far more complicated. Apart from the temperature,
type of glass and even the knack of picking up the bottle can change their flavor. The bottle must not be shaken. Avoid
happen using the charming baskets or holders, to hold her own.
Taste a good wine is an act of pleasure. This pleasure starts from the moment of choice, but also the difficulties. There is a
fascinating variety, but you need to know it. There are wines from the whole world. Of different vineyards, cultivated
numerous ways in different soils and climates varied. Each bottle has a story to tell and a pleasure to offer.
There is a simple choice. Perhaps for this reason, the tradition of serving red wine with meat and white with fish, either
then no discussions.
In fact, what makes a good combination of food and drink is not the color of the wine. It is the fact that the taste of a non-interfering
the taste of each other. Therefore, in general, fish meat light combine with soft white wine. This does not exclude the
possibility of a light red accompany a hearty dish of fish. Just like some white-bodied blend nicely
with meat dishes.
In short, bland foods and dishes call for smooth wines require strong wines stronger flavor.
When serving different wines at the same time, the reasoning is the same. Try to do it so that the flavor of a non
interfere with the other. First the lighter, then the more full-bodied. The younger before the more mature. If the
wine quality is also different, in order to serve the best. Otherwise, they would look even lower
worse. Follow your intuition. The most important is how you enjoy the contents of your glass.
Also comes from Portugal Port wine, prepared almost handmade, there. There is a white port but undoubtedly the great
the red star is called "vintage", a wine from a particular harvest, very special. Liqueur and full-bodied wine of
Port is excellent, pleasing many tastes.
Madeira wine is very welcome canapés if the dry type. The wood, as the name implies, is produced on the island of
Madeira, Portugal. The cleaner is made from grape Sercial. But for after meals, the tasty is the sweetest Wood,
made of Malmsey grape variety.
Vermouth is actually a wine plus sugar and herbs. It can be red or white, dry or sweet.
Still there are some secrets you need to know to participate, how to, this true ritual is to drink wine.
To accompany casual conversation, interspersed with snacks, one vermouth pure or in the form of a drink, carefully
prepared, wears well. The vermouth is actually a wine to which is added sugar and herbs, can be red or white,
dry or sweet. Surely some of them will match your personality. If not, there are other alternatives
for your appetizer.
When party day, needless to say that the ideal drink is champagne. Sparkling, lightweight, this drink tastes like
revelry. Its name comes from the Champagne region of France that is responsible for this invention captivating. Even when the occasion
is not to celebrate, you can be sure, a good champagne makes the party alone. In France, it is made of a mixture of
red grapes and white and here in Brazil only white grapes. The best known champagne is white, but there are also,
to the surprise of many, red and rosé champagnes. And, just to kill your curiosity, the balls come from champagne
sugar that is added to this white wine, a second fermentation, which turns into carbon dioxide.
Few people know that cognac, drink originates from the French region of Charrentes was discovered almost by accident.
Once, when the harvest site was higher than expected, we decided to distill the wine by adding water and
storing it in oak barrels for later consumption. The liquid aged. And it must have been delicious because
decided to repeat the experiment, this time without putting water. Had been born brandy. A strong drink and warm,
can warm the coldest nights. Even if, by chance, you are lonely.
In addition to the red wines, white and rosé, so you become a true "connoisseur" is interesting to know something
of other types of wine that have well-defined characteristics.
The green wine, for example, gets its name because it is made from grapes, white or red, unripe.
Produced in northern Portugal, between the Douro and Minho, is a little alcoholic wine, taste a bit sour.
Prefer young green wine. It's when their characteristics are more present. The Portuguese grapes that produce this
unique wine grapes are white as Azulbranco, Albariño, Loureiro, Trajadura, Pedernã and grapes as Espadeiro
and Vinhão. Even if you do not have one in the veins sanguinho Lusitanian, try the delights of green wine to the sound of a
fate and good company. It is almost assured of good times. But if we are in winter, one cold night and a cozy
fireplace ask a brandy.
The true rosé wines are produced from grapes rosy. There are very few varieties of grapes and pink
Brazil what you usually do is cut, that is, mixing red and white wines already ready. In many parts of the world
it is customary to make rosé wine from red grapes, shortening the time of contact of the must with the skins. Or
associating white grape (90%) of the inks (10%) and left to ferment the mash along with the bark of grapes. Another
so infrequent, is to add substances clarificadoras to red wine.
The true rosé wines are produced using grapes rosy, but there are other methods for obtaining it. On
Brazil is customary to make the cut, ie, the mixture of red and white wines already ready.
White wines can be prepared either from grapes and white grapes. This is because the fermentation
Separate the wort takes the bark does not acquire the color ink. You can taste the white wines national
with ease. Much of the savings comes from varieties classified as superior.
As white wines, red wines are classified into dry and mild or sweet.
Domestic wines, mostly, are produced from grapes called American or hybrid, for example, Isabel,
And Seibel, Niagara grapes still used to manufacture juice and vinegar. The other 20% of the national production are made
with European grapes of excellent quality. Despite some domestic brands are excellent it would be cowardly to compare them
to French productions, especially the regions of Bordeaux and Burgundy, the German and Italian. In these and other countries
Europeans today, the art of winemakers, besides having a whole tradition and heritage of the techniques of their ancestors, is
also a true science.
Dyed national of Brazil.
The best red wines come from the national Rio Grande do Sul are produced with European grapes that are only able to
adaptation in this region. These include Barbera, Cabernet Franc, Merlot and Bonarda.
Dyed popular.
The most popular red wines, slightly alcoholic flavor, similar to a grape juice are produced from grapes common
U.S.. They are usually sold in bottles 8-5 liters.
Dyed intermediaries.
There are dyed intermediate coming from grapes hybrid, that is, a mixture of common and European grapes.
As white wines, red wines are classified into dry and mild or sweet.
The red wines of southern Brazil are produced by European grapes such as Barbera, Cabernet Franc, Merlot and
Bonarda.
If you are part of the vast majority of those concerned about calories, beware. Some wines have more sugar than others.
Fattening, yes. Called soft actually are sweet: they have more than 3 grams of sugar per liter. Therefore, according to
Brazilian legislation. If the problem is a few extra pounds, swap the soft dry.
Like people, wines also have defects, you only notice the intimacy. To speak of these defects exist throughout
a vocabulary. The wines can be harsh, heavy, incomplete, sour ... just like some people. But only the
French have the right term to explain that the wine tastes like cork-"bouchoné" is the word. But there is no
term that sums up the problem of a wine that is light alcohol. It is ill-drunk even, it is said. Only hope
you do not need all these adjectives when experimenting.
Choosing a wine is an adventure. Whether at the supermarket or at a restaurant table, you need to be prepared to
face a bewildering variety. The best way to prepare to enjoy this adventure, without panicking,
learning is to go little by little, all the peculiarities of his character alive, who is not so easily known.
Starting with the origins, it is good to know that the vine belongs to the genus Vitis, with about 30 different species. In Brazil,
cultivated species are classified into 3 groups: {European grapes Vitis vinifera), American grapes (Vitis labrusca
Vitis riparia and other species) and hybrid grapes (cross between European and American). These species born wines
whites, reds, rosés and also the green wine, champagne, timber, port, sherry, vermouth and many others.
The variety is endless, the vast and fascinating subject. Some basic knowledge, however, be sufficient to
ensure your peace of mind when a waiter put your face a long list of wines. Reds, whites and rosés can
be classified according to various criteria. Red wines can be light or full-bodied; whites can be sparkling or
quiet and still, there is nuance, "fizzy" or "cremant" which in Portuguese means sparkling. That is wine
sparkling, but not enough to be quiet.
Transportation must be done by truck or any other vehicle load. The boxes should be placed carefully
and firmly attached so that they do not move much in the way. Should be covered with a tarpaulin, so that the fruits
do not take contact with the dust to reach the canteen. Arriving in the canteen shall be immediately crushed.
The storage is not advisable. Still, in some situations it is impossible to avoid it. In such cases must be stored
grapes in cool places and clean. The grapes in no way can be stored for more than a day, or be compromised
wine quality.
The harvest is manual. The colheiteiro must use scissors. Other sharp object will not do. The knife, for example,
yet that provides faster cutting and less tiring than scissors, hurts the grape more easily and makes it difficult to
removal of damaged fruits. Remove the rotten fruit - bruises, dry etc. - is crucial. The presence
these fruits at the time of crushing, when we began the process of wine production, is compromising.
Removed from the vine, the grapes must be placed carefully in a plastic box, a maximum of 25kg. These boxes
must be perfectly clean, so that no contamination. Throughout the harvest time it takes to wash them.
The reason for the 25kg limit for the size of the box is a precaution against damage to the grapes. Larger boxes, when full,
have many bunches. The friction between them and the same weight as the bunches placed on top will have on
low affect a good portion of fruits
It is important that the grapes are not harvested bruised or damaged inside the box. The output of the juice before time
Crush anticipates the fermentation and facilitates the development of undesirable microorganisms. Made all the harvest
the fruit must be transported imediatamante.
A bunch harvest requires verification of a total lack of maturity and moisture on the outside of the fruit.
View of a bunch of grape ripeness.
The curls should be cut with scissors and deposited in boxes of 25kg each max avoiding that damage the grapes.
Transport needs to be done mediately.
The maximum storage for the harvested grapes, even in a cool and clean is one day. The penalty is compromising
all wine quality.
The main condition for harvesting grapes for wine production is the total ripening. Therefore, before starting
for harvest, itself, is shown doing some testing with mostímetro. Through this device, which serves to
measuring the sugar content of wort (liquid resulting from crushing), it is possible to assess the degree of grape sugar. The test is
made from some samples taken from different points of the vineyard.
You are advised to harvest the grapes in the morning, shortly after the disappearance of moisture - dew or raindrops - arising from
overnight. The grapes must be harvested and lean, preferably in dry seasons. As already highlighted, the excess moisture and
rainfall causes a decrease in the sugar content of the berries and the consequent increase in acidity.
The grape that is not mature wine offers harsh, bitter and empty, much lower than those provided by the same grapes
suffered complete ripening. Thus, in the case of some grapes were ripe and others yet, it is stated spoon
only the first and the last to leave for a later harvest when mature.
In addition to disease and pests other diseases that attack the vines are viruses. To fight them you must use
rootstocks and pantries free of these diseases.
The main viruses that attack the vine are:
leafrool, carky-bark, branches of swelling and necrosis of the ribs.
• Cochineal-yellow (Hemiberlesia latamiae):
These are parasitic insects that attach to branches and trunks and suck the sap produced by the plant. To fight them
scrape up the branches and trunks parasitized and then applies phosphorus insecticide.
• Maromba and mole crickets:
Respectively Heilipodus naevolus and Anosistus scariosus. These pests devour the buds just before the swelling.
During the day it is impossible to detect them. Have nocturnal habits. The combat is the most effective manual removal night.
The main pests of the vine are:
• Phylloxera (Philloxera vitifoliae):
It has two forms, the form racicícola that attacks only the roots, and the way galícola, which attacks the leaves. The
Phylloxera is a small homóptero, hardly visible to the naked eye, which attacks only the vines. The attack on the roots
is evidenced through the presence of ridges that observed with magnifying glass showing the Phylloxera in full sucking activity.
The attack on the leaves is observed by the formation of galls on the underside that show opening on the upper side. The
attack the roots is fatal. Prevention, as has been said, is the use of resistant rootstocks.
• Margarodes or Pearl of the earth (Eurhyzococcus brasiliensis):
Resemble pearls and are always grouped in colonies. Attack the roots. The symptoms are: gradual degradation of
plant and death of branches. These insects attack other plants, such as sugar cane, cassava, apple tree, the
peach etc.. Initially, to prevent the attack against these pests, you should avoid planting the vine
places known to be contaminated.
• Ants:
Especially the ants, cutting and quenquéns. Tear leaves and clusters, causing serious damage paxa the plant.
To combat them must locate the nest and destroy it.
Beside the diseases, to a lesser degree of importance and incidence appear pests. The pest of grape divide their focus
attack between roots and shoots. Among them are:
• Rotting Grape:
There are two types, bitter rot and ripe rot of grapes. The bitter is caused by the fungus Melanconi fuligineum and Grape
mature glomerela cingulata by the fungus. Since the early maturation to harvest the grapes are arranged to contamination
by these fungi, which is characterized by score with scores black berries or pink and cause wrinkling or
softening.
• Powdery mildew:
Unlike the others, this fungus is good conditions for development in low humidity. Contamination
it is detected by the presence of white powder and the formation of brown spots in green parts and Juicy
plant. When attacking the fruits, seeds and leaves cracks showing. This exposure leads to rotting.
View vegetative material vines free of viruses.
The main vine diseases are:
• Anthracnose:
It is caused by the fungus Elsinoe ampelina (Sphaceloma ampelinum). Find good conditions for development humidities
high and relatively low temperatures. It is also known as smallpox, coal and negrão. When it attacks the leaves
causes dark spots that tend to turn into holes due to lower tissue obituary. The branches causes
brown spots that eventually lengthen and deepen forming so-called cancers. Berries generates circular lesions.
• Spot the leaves:
Its cause is the fungus Isariopsis clavispora. Occurs at the end of the season. Causes early leaf drop and
sprouting early. It is characterized by the presence of dark brown necrotic spots.
• Mildew:
It is caused by the fungus Plasmopara viticola. In leaves determines the appearance of yellow stains that resemble
oil stains. With the evolution of the disease, occurs at the bottom, opposite the yellow spot, forming a material ae
white. Also causes dry and falling of flowers. And in the case of attacking the berries further causes color change,
maturity and decline.
Like all plants vines also have enemies. In the case of these divided into two big groups: those diseases and
pests. Vines grown in Brazil diseases are the most serious problems and predominate over the plagues in terms
the frequency with which they arise. This is explained by the high rate of humidity that characterizes the Brazilian climate. Call up
diseases maladies propagated by fungi. Moisture usually allows the emergence and development of these fungi,
that assail and tender green parts of the vine.
The high moisture content of the Brazilian climate allows the emergence of fungi. So often inspect the vines
for signs of disease. The constant observation of leaves, stems and fruit in the vineyards helps to identify and
fight, early on, some potential illness.
Other practices are designated rig, the esladroamento and thinning of the bunches.
The designated rig.
The designated rig is the elimination of the terminal part of the productive branches. The aim is to eliminate this, diverting the sap to other
later branches so that there is equilibrium in terms of development in all branches, and the time of
fruiting is presented with a plant producing in full. Prevents up to the designated rig, the emergence of a
fruiting early or late.
The Esladroamento.
The esladroamento is the removal of suckers that arise after the winter pruning.
The thinning of the bunches.
The thinning of bunches involves removing the fruit from the bunch in excess. Through thinning relieves the bunch and grapes
others have more room to expand. Thus, gains in quality because it eliminates the risk of crushed fruits,
poorly developed, hiding the sun and looks anomalous.
In addition to the practices mentioned above, two other must be described: the weeding and mulching.
The Weeding control.
With the clearings aims to let the vineyard free of weeds. Joins to this the fact of herbs harm management
Vines. The conduction system, such as trellises, cause more shade, and hinder the growth of weeds.
The latticework, because of sombreammto which cause prevent the emergence of weeds from the soil vineyards. If
other systems used to drive the clearings are indispensable.
They call themselves cultural practices a set of good practices for vine become consummated after sprouting and
appears throughout the growing season. Aim to address the shortcomings of winter pruning, so that the fruit quality
increase. Also, consider other factors outside the plant that may harm the fruit.
One such practice is the defoliation. In general, the vine leaf area is large. In some cases, however, tends to be
excessive. In such cases should be done defoliation (removal of a portion of the sheets in order to clear the way and
leaving the fruit exposed to the sun and wind).
Eliminating or grandchildren desnetamento is another cultural tract. Grandchildren are called the secondary branches. These are
vegetative shoots that developed after pruning. The desnetamento is the act of eliminating them. When developed, the grandchildren
are cut at the apex. Already grandchildren graduates are cut at the base, with the branch that originated them.
Mulching or "mulch" is placed on streets in alternating heavy and compact soils and in all the streets in light soils.
In addition to preventing the growth of weeds, also serves as a fertilizer and protect the soil from erosion.
During the winter, while the vine live your rest period should be made pruning. The ideal time
to prune the vine is one that precedes the swelling buds of the branches mature. Pruning will take care of eliminating these branches,
organs exceeded by the end of the season. In the new cycle will start after the hibernation period, a plant
renewed and vigorous is critical.
Some basic principles governing the pruning and harmony the vegetative cycle. It is important that they are known. The first
refers to these branches. The vine does not fruit in old branches. Fruiting occurs only in branches formed in the year, so
on young branches. These branches arise fruit bud and start to develop after pruning. Can be identified
for its thin skin and clear, and also because they are more righteous than the old branches. These are tortuous and their shells, dark
and rough.
Other principles that guide the pruning refer specifically yolks. It is curious that the vines, the yolks of
fruiting branches are composed and usually only the main spring. When they disappear - eliminated through
pruning - the secondary spring and give rise to productive branches. But identifying what are the main and the secondary is
virtually impossible. During the rest of the yolk vine also remains hibernating. Only after pruning
will be possible to know what is the character of the gem. If origine fruit production will be the main, if origine vegetative branches
will be secondary.
The vegetative branches are called suckers. No fruit and is indicated eliminate them because they steal energy
Plant. Should likewise be eliminated all branches defective, weak and excessive. Only the branches
remain healthy in the plant. And, remaining must be trimmed so as to have a maximum of 15 buds in all its
extension.
Pruning can be short (lean) or long (rich). A short pruning is one that limits the amount of buds on the branches to the
most 3. Usually this pruning is performed on plants of medium vigor and fruiting on any branch, including on
The weakened. The light pruning is that which allows the amount of egg yolks reach 15. This type of pruning is performed in
Varieties in which the fruit buds are distant from the base of the rod. The name stick is specific to the varieties
behave long pruning. For those that comprise only short cuttings remain on the plant stems only from the base
(2-3 buds), called spurs.
The spring frosts can come to harm because of winemaking shoots starting to sprout. Therefore, the
Winemakers must defer pruning during this period, preventing the buds are exposed and are destroyed.
A year has passed and it is now the winemaker graft the variety you want to grow. For this the first thing to do
is open a crack in the rootstock. This slot will be placed fruitful branch of the vine to be grown. These branches will be
called forks. And therefore, the process of placing the branch will be called the slit grafting.
For good grip slips occur it is necessary that the bark of the fork and the rootstock to stay in touch. Feeling that the
fork was firmly fixed on the horse should still tie into each other, with a string, so that the attachment is final.
Finally, to protect the connection point - that is unprotected, because the inside of rootstock is exposed
the sun and you risk burning should cover the graft with earth or sand.
The coverage of the graft should be removed after a few weeks, when the grafts begin to sprout. That time will be
eliminated the shoots of rootstock and roots formed in the fork. Done that the clod is rebuilt. Then
left follow the growth of the plant grafted, so as to allow only a bud on the rider to develop.
At this stage the tutoring resumes. The developing bud should be attached to a tutor so that grow upright to reach
the fulcrum of the conduction system. When you reach, will be carefully bent and tied. One hopes with this one
perfect growth of the plant. Then begins the phytosanitary treatments. These treatments prevent the vineyard
the incidence of diseases.
The grafting performed on-site vineyard is more suitable than the direct planting of grafted seedlings. Made by steps
graft gains more strength. When the horse arrives, the rider is already perfectly adapted to the soil and climate of
region. Furthermore, the rootstock is no longer a fledgling plant, but a plant that goes for growth.
Starting from the time of planting of rootstocks, the fourth year of the vine featuring their entry into adulthood. In that
time tracking becomes intensive and relentless. At least for the vintner who want to reap good fruits
and produce good wines. Prominent among these activities pruning and cultivation.
Stages of grafting.
Bisale cut, gems, straight cut, the rootstock is prepared and planted.
eliminated from the Cup rootstock, root rootstock, after forming a canopy is removed.
Gem, fork, cut slit in the rootstock, the fork wedge is seated in the slot.
mooring, dirt or sand, the junction is tied and covered with sand or earth.
bud developed, tutor, just a sprout grows, tutoring.
After planting the rootstocks should be monitored daily and watered at least every 10 days. Other
important caution comes as the rootstock begins to sprout. This care is tutoring. One tutoring
rootstock means driving it into sticks about 1m tall, erect conducive to the development
rootstocks. The shoots are tied tutor in order to not hit the ground. The tutoring facilitates grafting
to be held next year.
The planting of rootstocks is done in pits, trenches or Surribas. Placed in the cavity, leaving two buds and are exposed
drizzled all around
