Wine makes a very interesting subject not simply because of the pleasure that drinking wine gives so many people but because wine production is an ancient mix of both science and art.
Wine making has been practiced in one way or another for thousands of years with jars found in Persia (present day Iran) dating as far back as 5,500 BC displaying evidence of grapes use for winemaking. Additionally, jars from Jiahu in China dated to between 6000 and 7000 BC have also been discovered containing wine made from wild grapes.
However whether we are considering ancient or modern wine making, a number of the same conditions apply and not dissimilar techniques are used as the chemistry of the humble grape is an everlasting quality.
With a few notable exceptions the grapes used in wine making grow only only between latitudes 30-50 degrees North and 30-45 degrees South of the equator. Unlike many other crops, grapes do not need an especially fertile soil and it should be noted that a thinner soil normally produces a small crop but also normally produces grapes of a higher quality.
Surprisingly, soils which are rich in nitrogen and other nutrients (conditions which are usually highly beneficial for the majority of plants) can produce grapes which are unsuitable for winemaking. Such grapes are however often excellent for eating, but lack the desired amounts of minerals, acids and sugars for winemaking.
Undoubtedly, the best wines are produced on soils that would be considered poor quality for other agricultural purposes. The stellar wines from Bordeaux, for example, are made from grapes grown in gravelly soil, overlying a base of chalk or clay. The crop here is small, but the quality of the grapes produced is high. In this case the pebbly soil allows for good drainage, which is vital as grapevines have to have adequate but not excessive water, but these conditions also force the roots to grow deep into the earth where they are able to absorb a variety of complex minerals.
Vineyards are also commonly found along river valleys, with slopes that provide plenty of sunshine. Vines in these cases are commonly of the European species vitis vinifera, from which various well known wines are made, like Cabernet Sauvignon, Chardonnay, and Merlot.
Viticulture, the term used for the practice of growing grapes for wine, is one of the most complicated agricultural undertakings today. A master vintner (today, sometimes known as an oenologist), has got to be an expert in a wide range of subjects including soil chemistry, fermentation, climatology and several other ancient arts and modern sciences.
As well as categorization by variety, wines are also classified by vinification methods (still, sparkling, rosé, fortified, blush), by region (Bordeaux, Burgundy, Alsace etc.), by vintage as well as by several other methods.
As soon as the grower, chemist and manufacturer have completed their job, the businessman then takes the stage and wine today is certainly very big business. Wine sales in the United States alone run to something like 600 million gallons, representing over $20 billion in consumer spending. Perhaps not surprisingly France leads the field when it comes to exports with 22% of world export volume, with Italy coming in a close second.
When all is said and done however, no matter how big a business wine making has become, it remains very much a matter of balancing art, science and business and winemaking is certainly not a business venture to be entered into by anybody of a timid disposition.
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