The Residual Mystery of Wine Making
We started this section with the definition that wine is the
fermented juice of fresh grapes. We have not reached a more profound
conclusion than this, but in reaching it, have briefly described how
wine is made and matured. In later sections we will deal in some more
detail with certain aspects of these processes, particularly in talking
about types of wine, their characteristics, cellaring and ageing. But at
this point, it should be plain that wine is a processed product of a
fruit, the grape, carefully grown and harvested and carefully processed,
by a not very complex set of procedures, and put into glass containers
for sale to people who like to drink it.
You may alter this definition in any way that you like, but if you are
wise and when you are experienced, you will reach the conclusion that
rarely are two bottles exactly alike and that the reason for this is
that, however carefully the chemistry of the process is watched, however
carefully the wine is blended, bottled and served, what you are drinking
is largely the product of natural processes rather than aseptically
controlled manufacturing procedures and that somewhere along the line
between grape and glass, many things can and do happen to it.
Even when the winemaker has exercised the greatest skill in the most
elaborate winery of our day, tonight's bottle of wine may give.,,
different pleasure from last night's because, at the very end, it has
your palate to contend with.
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