Wine Basics

Flower & Garden Magazine, Nov, 1999 by Jonathan Prebich

Bouquets come in all sizes, shapes, fragrances and colors, and there is something extraordinary about a sweet-smelling bouquet or even a woodsy aroma. How about a liquid bouquet, full of body with a seductive color? That's right, liquid. What I'm referring to is wine.

Ahh ... the sweet taste of grapes - everyone seems to relish in these wonderful fruits, with so many diverse ways to enjoy them--right off the vine, in jams and jellies, or in our case wine.

In keeping with the ever increasing popularity and interest in wine, in every issue of Flower & Garden, this column will focus on the basics of wine--from grapes in the garden, the characteristics of wine grapes, harvesting of the grape, wine-making and aging, new and exciting aspects of wine and last but not least, some practical information helpful to all of us, such as how to read a wine label.

Wine is seemingly the most ancient and widespread drink. The writings of the Greeks and Hebrews tell us that wine has been around for roughly several thousands of years. The basic principles of winemaking have been recognized and practiced by pre-historic man. It is also believed that the Egyptians and Syrians practiced viticulture (the cultivation or culture of grapes) as early as 3500 B.C. and the Greeks in 1400 B.C. As wine was gaining popularity, methods of creating it had spread and by the fifteenth century European explorers had brought cultivation techniques to the new world.

Today in modern times wine is produced and loved throughout the world with the most important wine-producing region still being Europe. While Australia, Chile and South Africa are becoming steadily more popular, California has established itself as one of the premier winemakers in North America.

Wine is made with heart and promise, in a hope to garner a magnificent thirst for life. Join me next issue for an enticing and beginning look at grapes in the garden.