A. Once you open a bottle of wine, you expose the wine to oxygen, therefore, it will begin to age.
It all depends on the level of alcohol: the higher the level of alcohol, the more robust the wine will be.
Here’s a rough guide for reference:
- Sparkling wines: keep for 24 hours
- Light bodied wines: keep for 1 to 3 days
- Full bodied wines: keep for 1 to 5 days
- Fortified wines: keep for 7 to 14 days
A. Very briefly.
Grapes are crushed to release the sugar in their juice. The juice naturally ferments when yeast comes in contact with the sugar in the grape juice. The result is alcohol and carbon dioxide.
Red wine is made with dark-skinned grapes and fermented with the grape skins. White wines are made with grapes, or if made with some dark-skinned grapes the grape skins are removed prior to fermentation. Rose’ wines have contact with the skins of dark-skinned grapes just long enough to impart a pink color.
The fermented wine is then separated from the grape solids and transferred into a vat or casks where it is clarified, stabilized, and may be taken through optional processes. Finally, the wine is bottled.
A. The vintage year on a wine label is the harvest year of the grapes from which the wine was made. The characteristics of a particular vintage year are determined by the weather conditions and resulting grape crop for that year.
A. The color of the wine is given by its skins, red grapes can make red or rose wine with a very few exceptions. The wine gets its color from fermenting the juice together with the skins, shorter and at lower temperature fermentation produce rose wines.
A. A glass of dry red or white wine has approximately 110 calories.
Sweeter wine with residual sugar as well as alcohol has more calories.
The higher the alcohol content, the higher the number of calories.
A. There is growing scientific evidence that regular moderate consumption of wine is good for you. Red wine in particular is said to reduce the risk of coronary heart disease. The cholesterol that blocks arteries is low-density lipoprotein cholesterol (LPD). This is cleared from the blood by high-density lipoprotein cholesterol (HPD). Both are carried in the blood. Moderate alcohol consumption produces a better balance of the two. In addition, alcohol has an anticoagulant effect which makes blood less likely to clot. There is also evidence that wine can reduce the risk of developing Alzheimer's disease or having a stroke.