White wine production process.

White wine production process.

White wine: its production is more delicate than the reds. Since fermentation, they need to be better protected
oxygen and impurities. The lower temperature and slower fermentation, the better it will occur. After the
tumultuous phase, the wines will be transferred to other kites in them and the temperature should be maintained between 11 ° and 14 ° C.
With the end of fermentation, the wine to be discharged into other vats. The temperature therein is as low as possible,
verging 0 ° C. The liquid remains therein for approximately 10 days.

The care of the stabilization of white wine should be larger than that of the red. The stabilization period lasts
necessarily six months to a year. The elimination of impurities in white wine must be perfect because, due to its color
clear they gain a major highlight.

Red wine production process.

Red wine production process.

Red wine: it can be said that their production is more rustic compared to the other wines. The very presence of the shell
dark color and eliminate a number of necessary care in the preparation of other beverages. Impurities in it are not
as visible as in other wines. A wine thicker due to the presence of the bark tannin origin.

Case production versus Dry Wine Sweet Wine

Case production versus Dry Wine Sweet Wine

Dry wine

Dry wine is one that has undergone a full fermentation. All sugar was eliminated. This wine is full.

Sweet wine:

Sweet wine is wine produced from grapes with high sugar content. As in Brazil this type of grape is almost
nonexistent, one should be careful with sweet wines or liqueur. They are usually obtained by adding sugar
now ready to dry wine. This process alters the quality of the wine, which usually causes hangover. A method far more
to achieve reasonable sweet wines is by performing various racking the wort during fermentation.
Thus the yeasts are removed before their actions are completed. Another way of increasing the sugar content was
radically lowering temperatuda (to 0 ° C) to stop the fermentation before it ends. These two processes
result in better quality sweet wines.

Saca stopper type Double Spiral.

Saca stopper type Double Spiral.

Saca stopper type Double Spiral.
Stick the tip into the cork and rotates the crank to which the stopper skirt. Then the "nasties" are removed with the brush.

Friend Corkscrew cork type Sommelier.

Friend Corkscrew cork type Sommelier.

Friend Corkscrew cork type Sommelier.
We take the cork with the tips, rotating it.

Corkscrew type Zigzag.

Corkscrew type Zigzag.

Corkscrew type Zigzag.
Requires a little more force to remove the stopper.

Type Corkscrew Waiter's Friend.

Type Corkscrew Waiter's Friend.

Corkscrew Waiter's Friend type.
When the cork is pulled out, his "claw" rests on the neck.

Corkscrew Opener Pressure type needle.

Corkscrew Opener Pressure type needle.

Corkscrew Opener type Pressure (needle).
The stopper is removed when the needle bombeiao compressed air in the bottle.

Corkscrew type ring.

Corkscrew type ring.

Ring type corkscrew.
It is the most common. Just be introduced in the cork and pull it out.

Corkscrew Opener with stopper type capsule.

Corkscrew Opener with stopper type capsule.

Corkscrew Opener with capsule type.
The removal of the cap is made by inserting the tip of the stopper opener, but with the capsule on the neck.

Saca stopper type butterfly.

Saca stopper type butterfly.

Model Corkscrew
Upon being introduced into the cork, the side up and when lowering them the cork leaves.

Bottle Rhine, Moselle and Alsatian.

Bottle Rhine, Moselle and Alsatian.

Bottle Rhine, Moselle and Alsatian.

Bottle Chianti.

Bottle Chianti.

Chianti bottle.

Bottle Franconia.

Bottle Franconia.

Bottle Franconia.

Bottle of Champagne and other sparkling wines.

Bottle of Champagne and other sparkling wines.

Bottle of Champagne and other sparkling wines.

Bottle Wine Burgundy.

Bottle Wine Burgundy.

Bottle Wine Burgundy.

Bottle of Bordeaux wine.

Bottle of Bordeaux wine.

Bordeaux bottle for wine.

Format Bottles of Wine

Format Bottles of Wine

Wine quality can be identified if the color of the bottle is not very strong.
Its format will also help to know the type of chosen beverage. The bottles, and storing wine, bring with
its origin, and it is common to be baptized with the name of the region where they are commonly used.

The moment you open the bottle is already subject to discussion. Some prefer to do it just before serving. Other
recommend 30 minutes to 1 hour in advance. Anyway, look for a good corkscrew. Nothing sadder than
cork pieces floating inside the bottle.

Glasses used for brandy balloon and Chalice

Glasses used for brandy balloon and Chalice

For the cognac, nothing better than the traditional cup-shaped balloon. Perfect to be maintained between the hands.
Between sips, calmly, you'll warming drink. And in return, she gives off a delicious perfume.
With cold drinks it takes to do the opposite. Avoid touching them, using a napkin or washcloth to involve itself
the bottleneck. Whatever the type of glass, fill it only half full. The aromas are better perceived.
Get to know the sensitivities of wine. Only then can you enjoy its pleasures.

Cups for Champagne.
Chalice balloon.

Cups for Champagne Flute and Cup

Cups for Champagne Flute and Cup

Cups for Champagne.
Flute Cup.

Glasses used for champagne.

Glasses used for champagne.

To serve the champagne glasses high and narrow, like flute are great because they keep the fizz. Cups, as
used, are indicated. By being open, let carbon dioxide escape very quickly. And there goes the personality
drink! Whatever the type of glass, fill it only half full. The aromas are better perceived.

The variation in the size of the stems of the glasses allows the hand to remain at a correct distance from the bulge, not interfering
temperature and aroma of the wine. The transparency of glass, preferably without details, is another key factor
that wine can be enjoyed, especially when you want to identify their quality. To serve him, never fill the
cups, not to run the risk of being without knowing the true "bouquet" drink.

Glasses Wine Bourgogne.

Glasses Wine Bourgogne.

Bourgogne wine glasses.
Red, white.

A final, but wise reminder: never mix, in the same cup, wine bottle different. Each bottle has its own
plot. The result would be a plot incomprehensible and in very bad taste.

Cup Anjou wine.

Cup Anjou wine.

Anjou wine glass.

Cup Port.

Cup Port.

Cup for port wine.

Cup Alsace wine.

Cup Alsace wine.

Alsace wine glass.

Cup sherry wine (copita).

Cup sherry wine (copita).

Cup sherry wine (copita).

Cups for Bordeaux wine.

Cups for Bordeaux wine.

Bowls for Bordeaux wine.
Red, white.

Cup Goblet of Paris.

Cup Goblet of Paris.

Cup Goblet of Paris.
The bowl known as Goblet of Paris is the most versatile, since it serves to white wines, rosés and reds.

The variation in the size of the stems of the glasses allows the hand to remain at a correct distance from the bulge, not interfering
temperature and aroma of the wine. The transparency of glass, preferably without details, is another key factor
that wine can be enjoyed, especially when you want to identify their quality. To serve him, never fill the
cups, not to run the risk of being without knowing the true "bouquet" drink.

Cups and bowls used for wines.

Cups and bowls used for wines.

Achieved the ideal temperature, narrow down your senses to get the most enjoyment from your wine glass, which should be
transparent so you can see all the clarity and color of the wine. If possible, fine crystal. Thick glasses
prevent you enjoy all the flavor of the drink. The best format for wine glasses in general is the tulip. The body
cylindrical and narrow ledges concentrate the bouquet.
Whatever the type of glass, fill it only half full. The aromas are better perceived.

Ideal temperature for serving wine.

Ideal temperature for serving wine.

The optimal temperature is the one that shows all the qualities of the wine. Whites, rosés and champagnes are served best when
ice cream (between 8 and 13 ° C). Never put ice pebbles into the wine. It would be almost sacrilegious. The drink would
watery, losing its fine qualities. Treat the wine gently, cooling it slowly and gradually.
In Europe, red wines usually be served at room temperature (average 15 ° C). This means that in Brazil,
especially in summer, red wine can and should be cooled. Ideally put it in a bucket with only cold water,
until the temperature drops to between 18 and 20 ° C.
With cold drinks avoid touching them, using a napkin or washcloth to wrap the neck itself.