If you want to dedicate yourself to the world of wine, one of the basic aspects that you must master is the types of wines that exist and their characteristics, learning to identify and differentiate them from each other. That is why today we provide you with a guide on the main types of wines. Don’t miss it!
Types of wine and characteristics
Although the main difference between the different types of wine on the market is based on the winemaking process, other differences are especially important, since each type of wine requires specific work that we explain below. Take note.
Red wines
During the maturation process, the process known as pumping over takes place. This involves removing the must from the bottom of the barrel and adding it to the top. Pumping over mixes the solid part, which rises to the surface, with the rest of the must.
The solid part is removed before continuing with the wine-making process. These remains are pressed to produce the so-called pressed wine. In turn, during fermentation, it is necessary to control the temperature so that the process is more natural.
It is common to have presses that facilitate the extraction of juice from small quantities of grapes. In this way, a more exclusive wine is achieved with all the characteristics desired by the winemaker. The oak barrel is ideal for red wines. The maturation system allows a wine to become:
Aging. After 2 years in the barrel.
Reserve. At 3 years old.
Gran Reserva. For ages 5 and up.
Sherry Wines
The fermented must is introduced into barrels or casks. The Palomino grape has about 9 degrees of alcohol, so alcohol is usually added until it reaches 15 degrees.
The barrels are filled to 5/6 full so that the yeast from the veil of flor can grow on the top of the wine, always without contact with the air.
This system is often used in the production of Fino, Manzanilla, and Amontillado wines. In the case of Oloroso or Palo Cortado, the aging process must allow contact with air.
The boots, on the other hand, are usually arranged as follows:
Criaderas. The second is placed at the top of the row, and the first in the next row.
Floors. At ground level.
The new wine is added to the upper casks by emptying part of its contents into the casks from the first criadera. When the process is repeated, the wine moves from the first criadera to the solera and is ready for bottling.
White and rosé wines
The process of making these wines is the one discussed in the general exposition. However, in most cases, there is no aging. The must is placed in barrels to give it more flavor. If you want to make it more sparkling, there are two alternatives:
Seal the vat where it will ferment tightly.
Bottle it so that a second fermentation occurs in the bottle itself.
In both cases, CO2 is produced and, as it cannot be released to the outside, it dissolves in the must. In some cases, the wine is artificially carbonated directly.
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Digging
After creating a low-alcohol base wine, following the steps above, it is time to bottle it. It is necessary to add sucrose and close the bottle with a metal stopper to generate gas. This second fermentation must last at least 9 months. The longer the time, the higher the quality. The bottles are placed in the cellars to go through the following phases:
Rima. They are stacked horizontally so that the yeast begins to ferment. The lees or suspended particles are distributed throughout the wine.
Desk. The bottle moves to a more vertical position.
Tip. The bottle is placed completely vertically.
Disgorging. After freezing the neck of the bottle, where the leaves are, the cork is opened. This helps the dirt to come out without losing carbon dioxide, flavor, or properties.
Sucrose addiction. It will depend on the type of cava (Extra Brut, dry, Brut, semi-dry or sweet).
