National Drink Wine Day Quiz- Test Your Wine Knowledge

What distinguishes Sparkling wine from others is that it is fermented with added carbonation. Unlike still wines, sparkling wines undergo a second fermentation process, either in the bottle or a pressurized tank, which creates carbon dioxide and results in the characteristic bubbles. This carbonation is what distinguishes sparkling wines, such as Champagne or Prosecco, from still wines. The grapes used can be of various types, including both white and red varieties.

New World wines refer to those produced outside the traditional winegrowing areas of Europe and the Middle East. This includes wines from regions such as Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States (primarily California). These wines often showcase different styles, grape varieties, and winemaking techniques, contributing to the diversity of the global wine industry.

Fortified wine distinguishes itself with a higher alcohol content achieved by adding spirits, commonly brandy, during or after fermentation. This fortification process not only increases alcohol levels but also imparts unique flavors and sweetness. Examples include Port, Sherry, and Madeira. These wines often exhibit a rich and complex profile due to the fortification, making them well-suited for sipping and pairing with various desserts or cheeses.

The key difference in making white wine is the process of quickly pressing grapes with immediate juice drainage. Unlike red wine, where the grape skins are typically left in contact with the juice during fermentation to extract color and tannins, white wine is made by quickly separating the juice from the skins, preventing significant coloration. This allows white wines to maintain a lighter color and different flavor profile compared to red wines.

Orange wine is defined as wine made from white wine grapes with the skins not removed during fermentation. Unlike traditional white winemaking where the grape skins are typically separated from the juice early in the process, orange wine involves allowing the grape skins to remain in contact with the juice for an extended period. This extended skin contact imparts a range of colors, including amber or orange hues, and contributes to the wine's distinct flavors and characteristics.

Red wine is typically made from blue grapes. The color of red wine comes from the pigments in the grape skins, not the pulp. The skins of blue grapes contain anthocyanins, which contribute both color and some of the flavor characteristics to red wines. While there are exceptions, and some red wines can be made from a blend of different grape varieties, the predominant choice for red wine production is blue or red grape varieties.

Rosé wine is crafted by swiftly pressing red grapes and promptly draining the juice from the skins, a method known as direct pressing. This brief skin contact imparts a delicate pink color to the wine. The juice then undergoes fermentation, resulting in a refreshing and versatile wine. This technique differs from red wine production, where grape skins remain in prolonged contact. The process allows winemakers to create a spectrum of rosé hues, from pale to deeper pinks.

National Drink Wine Day is celebrated annually on February 18. This day is dedicated to enjoying and appreciating the various types of wine available around the world. It encourages people to savor the flavors and aromas of different wines, fostering a sense of celebration and community among wine enthusiasts.

Maceration in winemaking is the process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins), and flavor compounds—are leached from the grape skins, seeds, and stems into the must. This step contributes to the color, tannins, and overall flavor profile of the wine, providing the distinctive characteristics associated with different wine varieties.

During wine fermentation, yeast converts sugars in grape juice into alcohol (ethanol) and carbon dioxide. This process is essential in winemaking, as it imparts the alcoholic content to the wine. The sugars act as the substrate for the yeast, and their conversion results in the production of ethanol, which contributes to the beverage's characteristic properties, such as flavor and aroma. Carbon dioxide, a byproduct, is often released or removed to control the wine's carbonation.