FAQs

Sulfites in wine are chemical compounds (sulphur dioxide, or SO2) that occur naturally, to varying degree, in all types of wine.

Ancient cultures in Greece, Rome, and Egypt, used sulfites to sterilize their containers of wine. Because sulfites are anti-microbial, it has the ability of killing off unwanted bacterias and wild yeast during wine making.

Tannins are a compound found in wine that give wine an astringent, mouth-drying effect.

Tannins in found in the skins, seeds, and stalks of grapes, and play a prominent role in the chemical composition of red wine.

They help define a red wine's weight (light-bodied, medium-bodied, full-bodied) and it's perceived sugar balance (sweet, semi-sweet, medium-sweet, dry, etc).

The aging of wine, typically red wine, to improve its quality, depth, and character is an element to wine that distinguishes it from other consumable goods/drinks.

The aging of wine also augments wine's cherished mystique.

Something grand is happening inside that barrel, or bottle, that's beyond the control of meddling human hands. You make the best wine you possibly can, and wait to see the results.

But first, let's consider how sugar plays a crucial role in all forms of wine making:

The fermentation process is fueled by the natural sugar content of the grape skins, juice, and must. Without high sugar content, there cannot be high alcohol content, because the fermentation process would have been cut short (in other words, the alcohol-producing yeast runs out of its food supply).