Sanguis Wines Postcard From Morocco 2010 750ml

Rated 89 – Another white loaded with personality, the white Rhone-blend 2010 Postcard from Morocco is lush, full-bodied and unctuous. It flows with the essence of honey, tangerine, hazelnut and dried apricots. There is a hint of botrytis-like sweetness and viscosity in the 2010, perhaps owing to a very late harvest that stretched into November. The blend is 52% Roussanne, 31% Viognier, 9% Marsanne and 8% Chardonnay, mostly from Watch Hill, with 2% fruit from Bien Nacido. Anticipated maturity: 2012-2015. – Wine Advocate. – Sanguis Wines Postcard From Morocco 2010 750ml – Santa Barbara
List Price: $ 45.64
Price: $ 45.64

Merchant: Saratoga Wine Exchange
Brand: Sanguis Wines

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Question by jyothi_984: How to prepare Home made Wine?
Grape wine.

Best answer:

Answer by EtOHRx
http://www.geocities.com/lumeisenman/

For wines produced from grapes (Vitas Vinifera)
you can by wine grape juice in a can and ferment it. Or you can be much more adventurous and crush your own grapes. In either case you have a lot of work but the end results will be worth it.

The grape juice is fermented with a wine yeast. You may add sulfides something you will read about on the site I provided.

You may then rack (transfer) the wine to a second container for settling and aging.

After months you will bottle it.

It will be drinkable in as little as 1 month. However, with time it will mature in wine characteristics.

Winemaking can be divided into four basic phases. The first phase consists of finding a source of high quality fruit and making sure the grapes are harvested in an optimum condition. Buying small quantities of high quality fruit is not easy, and this is the most difficult winemaking phase for home winemakers.

The second phase consists of fermenting the grapes into wine. Winemakers manage the fermentation by controlling several different fermentation parameters such as temperature, skin contact time, pressing technique, etc.

During the third phase, the new wine is clarified and stabilized. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate (potassium bi-tartrate). These materials must be removed to prevent them from precipitating out of the wine later.

In the fourth phase of winemaking, the winemaker ages the wine. Most high quality wines are aged in bulk and then for an additional time in the bottle. Winemakers have an active role throughout the lengthy bulk aging process. Wines are smelled, tasted and measured every few weeks, and any needed adjustments are made promptly.

Except for the first phase, the other three winemaking phases overlap each other. New wine starts to clarify toward the end of the fermentation period. Some tartrates precipitate out during primary fermentation, and the wine becomes more stable. Of course, wine is aging throughout the winemaking process. Each phase makes a specific contribution to wine characteristics, but the first phase has the greatest influence on wine quality.

RED WINES AND WHITE WINES

High quality, red wine grapes have colorless juice. All of the red color is in the grape skins, and winemakers must leave the juice in contact with the skins for a considerable time to extract the color. Red wine is made by crushing the grapes and then fermenting the juice, the pulp, the skins and the seeds together for several days. Near the end of sugar fermentation, a wine press is used to separate the liquid from the solid materials.

White wine is made by a different process. First the grapes are crushed and pressed immediately to separate the juice from the solids. After pressing, the skins, stems and seeds are discarded, and the juice is cooled to a low temperature. Then the cold juice is allowed to settle for several hours, and the clear juice is decanted off the residue before it is fermented. White wine is made by fermenting clarified juice. These are the fundamental differences between making quality, red wine and white wine.

At first glance, the two winemaking processes may appear similar because several steps are identical. Nevertheless, the steps are done in a different sequence, and the sequence makes a large change in wine characteristics. The two processes are shown in the Figure below.

Enjoy…

Add your own answer in the comments!
Question by CrazyJedi: Couple questions about wine?
what’s the difference between red and white wine? I’ve seen some red colored wines that are considered a white wine, while some white wines have been called red.

And how do you factor “dryness” into wine? What makes it dry or not dry? Thanks

Best answer:

Answer by ffl04122007
They are different colors.

What do you think? Answer below!
Question by RiskyBiz: Where do I start with wine?
I never liked wine until I had a glass of white wine (cannot remember the name) at Olive Garden. I want to try red wines for the health benefit, but the selection is nothing short of overwhelming. In my ignorance, I picked up a bottle of red wine for $ 11 that’s from California. It’s awful. Where do I start? I would like something a little sweet, but not too much. Suggestions?

Best answer:

Answer by Uriah
Ask around town this may help aswell http://en.allexperts.com/q/Wine-1615/start.htm

What do you think? Answer below!

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