Good meat packaging is essential especially if you want to retain freshness of meat. Normally it includes everything from different process like slaughtering, processing and packaging of animals. This would be distributed in retailers such as supermarkets and grocery. Usually meats, which are coming from farms, include flesh of pigs, cows, lambs and others. However, as you know, chicken, ducks and fish are not considered as meat. Meat packing is an industry that should be inspected by government because this is a place where most disease comes from. This should adhere to the cleanliness standard set by the government. Each state has its own policy.

Sanitation of packing is necessary because meat can carry diseases. Due to unsanitary conditions meats can be infected. If consumers eat meat with infections, they would most likely acquire certain disease. This could be fatal. Since meat is coming from dead animals, it should be kept cold so that it could not be spoiled. This is the reason why freezing is very crucial in the meat industry. Commercial distribution of meat started in 1874. It started in England to United States. Packing plants in the olden days are cooled with ice since electric refrigeration was not yet invented. After a few years, refrigerator was invented and it makes meat transportation a lot easier.

There meat packing plants that specialize on certain meat or products. There are some meat packers that pack, process and distribute organic kind of meats. Organic ones come from animals but they are not given by antibiotics or hormones that could improve their quality. There are companies the deal with frozen meats only and other are just exclusive meat packers. There are many issues surrounding the meat packaging industry. It includes issue of sanitation and cleanliness. There some companies that don’t adhere to the standards set by government. There are times when companies are accused of animal cruelty of bad practices of slaughtering.

Recently, there are diseases like mad cow diseases that occur in meat plants. There some complaints coming from workers of meat processing company. This includes workers becoming burned and they lose their fingers in the process of packaging meat. In some countries, government licensing, employment and inspection standards are not adequate enough to protect the consumers.  The government is responding by monitoring and inspecting procedures.

Read more about the best exercise bike parts or meat band saw reviews.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/the-real-deal-with-meat-packaging-revealed-1631581.html

During my first 2 years as a struggling home business entrepreneur dreaming of making big money and leading a free lifestyle, I made many mistakes. Some of those mistakes cost me money. Others caused me heartache, and a few almost completely destroyed my faith that an ordinary person like me could dream of extraordinary things.

But I have also made a handful of good decisions, and at the top of that list is my decision to become a member of the IAHBE. The IAHBE httpwww.iahbe.og stands for International Association of Home Business Entrepreneurs. In one sentence, it is simply An online Home Business University with an extensive Learning Center packed with home business information, reports, articles, seminars and other content put under one roof.

Being an exclusive paid membership resource, I was very half-hearted at first at the thought of spending a good 29 for something as intangible as information. As I once asked myself, many people now ask me this question Cant I get this information for FREE on the Internet So why do I need to pay for it

I have to admit that this is a valid question. And I have to agree that you CAN find similar but not exact information for free, scattered around the Internet. So why choose the IAHBE How can it help you

Let me tell you my story, from the point of view of an entrepreneur living in Malaysia, while trying to build a global business on the Internet. This is how it changed my life…

1 Your Words are the Holy Truth

Not too long ago, I used to think that my exMLM upline leader had my best interests at heart. I thought that the meetings I went for and the methods they preached were the only way to build and market a home based business.

That couldnt be any further from the truth. For example, my upline thought me these lessons about prospecting:

a Go doortodoor and ask people to come to the Opportunity Meeting…
b NEVER mention that it is a business opportunity meeting…
c Personally go to the prospects home and bring them to the opportunity meeting…
d Make a surprise visit to your prospects home and show them the compensation plan…
e Convince the prospect to join or buy the products

I could go on and on, but surely you get the point. In the IAHBE, I came across an article by Tom Big Al Schreiter about prospecting, and it changed my life forever. Heres what the article said:

Professionals sort, amateurs convince

I wish words could express how that simple sentence changed my idea of prospecting forever…

The point is this You can never rely on a single source of information. The IAHBE has so many good and qualified authors, every one of them a success in their own rights. Finally, I found a place where I can get so much high quality information, compare them, and decide for myself which ideas I want to follow.

If youve decided to climb the home business ladder to success, and you want to REALLY make sure that its not leaning against the wrong wall, youll need guidance from people who have been there and done that before you start your journey.

2 Running Around in Circles

Before I joined the IAHBE, I was scouting around the Internet for free home business tips and ideas. I found many, but the problem was that I now had to ask myself

Which Internet guru you should I listen to
What should I invest in
Which resources will help me achieve profitability and which ones wonot
What steps should I take to get where I want without busting my budget

As I sat around cracking my head with these questions, I realized another undeniable factor to home business success, TIME The fact is that there are only so many hours in a day, and why was I wasting time trying to wade through the sea of information called the Internet

Information on the Internet, I learned, can never be fully trusted, especially if it s FREE. There are so many Fake Experts out there pitching ideas they have not tried themselves, which can lead the new guy astray.

With the IAHBE on the other hand, I can be assured that I am getting only top quality information. All writers are screened and evaluated before their material is accepted by the IAHBE. You don’t get the fake ones here, and that’s a real relief.

3 Keeping My Home Business Costs under Control

As a budding home business entrepreneur, my survival depended on how well I controlled my meager finances and small capital. And yet, every business owner knows the costs associated when starting your business. For example, I had to spend on

a My personal growth  books, ebooks, reports
b Advertising  ezine ads, PPC, leads and print media ads
c Operations  PC software, productivity tools

I had, at that time, spent close to 3000 just getting started. Most that was spent on useless website traffic schemes, so called targeted home business leads, books, software and PPC advertising. But in my second month as a member of the IAHBE, I realized that I actually have hundreds of unused coupons, discounts and special offers for the same products and services that I paid the full price for elsewhere. How can they do this

Its a question of simple economics. What you cannot achieve as an individual, you can easily achieve as a group. Since the IAHBE has thousands of members, they can easily negotiate for special bulk discounts, free trials, and even free gifts from various suppliers, manufacturers and retailers.

4  A Simple Choice I had to Make

Many of my downline affiliates ask  is the IAHBE suitable for me To this quest ion I always ask them back:

Do you want to spend time finding information, or do you want to spend time building a business

The reason is this if youre content in running around chasing information, instead of actually building a business, you dont need the IAHBE. If you want to learn only from truly successful people, and get the information delivered to your doorstep, there is no smarter choice. After all, it only costs you around a dollar a day. Heck, even useless lifestyle magazines cost more  

5 The Journey Makes a Full Circle

The only apparent weakness of the IAHBE was that it did not provide information specific to Malaysia, where I live and run my Internet business. Sure, the articles and tips were great, but when I needed information that applies to me as a Malaysian, I dreaded the thought of going back to the world of offline information retrieval.

In an email, I told them that they should be more International as their name suggests. To my honest surprise, three months down the road, they did indeed become truly International. And they were looking for writers to complement their search for information on Asia, especially in home business hotspots like India, Malaysia, Singapore, China, Japan and the Philippines.

Good things happen to those who persist. Not only did I get what I want, I was also appointed as a writer for topics related to Asia. Now I had to give back, and I could not be happier doing so.

So even if you are based in far corners of Asia, the International Association of Home Business Entrepreneurs could be the smartest choice you make this year to help you improve as an entrepreneur, as a marketer, and as a human being.

Take it form a guy who learned the hard way. Take it from a guy who is a member, writer and 100 believer in the IAHBE, and how it can change your life. You can get more info at httpwww.homebusinessassociation.comIAHBE

Seek only the truth, for the truth shall set you free. In the story of my life as an entrepreneur, it did indeed.

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Internet Business, do please browse for more information at our websites.
http://www.adsence-dollar-factory.com
http://www.100earningtips.com

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/the-home-business-university-1406215.html

Wines are not only meant to be sipped by the rich and sophisticated. Why would they be selling cheap wines or how could wines be home made if this were the case? Wines are meant to be enjoyed by everybody. But wines do need special conditions to be enjoyed to the fullest. Hence, if you are a wine lover, it would be best to invest in a wine bottle refrigerator. Specifically, it is a refrigerator specially made to store wines. Same as with wines, care must be considered in choosing a wine refrigerator perfect for both you and your wines.

Why buy a wine refrigerator?

Wine cellars are meant to keep wines in shape for really long periods but they do not really keep them ready to be served in an instant. Wine refrigerators keep your wines ready to be enjoyed at any moment while ensuring that they stay in their best taste and flavor even if stored for long periods. Choosing between a refrigerator and a wine cooler is easy. The cooler is only capable of rapidly chilling a single bottle of wine, so this will only come in handy in emergency situations or when you are not a wine lover in a sense that a single bottle is enough for your consumption. Also a cooler cannot be used to store the wine for long periods. In short, it is just for purposes of chilling wine to be served immediately.

A wine refrigerator can store several bottles of wine which can be served at an instant or to be kept for longer periods, perhaps for that party you are to be hosting in a few weeks time. And no, your regular refrigerator will not work. Wines are at their best when kept at certain temperatures which would not be enough to store your ordinary refrigerator contents and cannot be provided by your regular refrigerator.

Which type of refrigerator to buy?

Would it be a white wine refrigerator or a red wine refrigerator? Should you opt for a single temperature zone or a dual temperature zone? White wines require a different temperature setting than red wines do, so buy a refrigerator that suits your fancy. Red wines are meant to be kept at temperatures higher than white wines are meant to be stored. The wrong temperature setting will ruin your wine, in the end defeating the purpose of owning a wine refrigerator.

However, for the real wine aficionado, a dual zone wine refrigerator will be best. With this refrigerator, you can store both white wines and red wines at the same time, beats having to beat your head in deciding which type of wine to store when you buy a single zone right?

Whether or not you just love to have wine with dinner or love to host dinner parties wherein serving wine is a requirement, owning a wine bottle refrigerator is indeed a very wise and delicious investment. Just keep in mind that when choosing a wine refrigerator to invest in, take into consideration not only your needs, but the special needs of your favorite wines as well. Cheers!

Are you serious about your wine? Then a wine bottle refrigeratorcould be an excellent idea. Find out more on my wine cooler page and learn which cooler would be best for your situation.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/tips-for-choosing-a-wine-refrigerator-1392430.html

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If you’re a fan of wine and live in Austin, Texas there is a lot for you to be happy about. The area is home to two excellent wine bars/restaurants, a unique wine store that offers tasting lessons and a yearly festival that lets locals experience all that wine country has to offer.

First on the list is the Uncorked Tasting room & Wine Bar. It’s located at  900 East 7th Street and is open 3 p.m. to midnight on week days and 3 p.m. to 1 a.m. on Saturdays. It is closed on Sundays. They offer a selection of 127 wines from 13 different countries, with something to suit all budgets. If you’re in the mood for sampling several different wines at once try the wine flights, which have a separate menu. These orders come with a sample of three different wines all with a card to help you identify which is which. This is a terrific way to become exposed to something new. They offer a full dinner menu with reasonably priced meals.

Vino Vino is another local spot that is passionate about wine. It offers a store, a wine bar and a restaurant. It’s located at 4119 Guadalupe Street just north of campus. The retail store is open on Monday through Saturday from 11 a.m. to 12 a.m. and on Sunday from 3 p.m. to 10 p.m. The bar serves guests on Monday through Saturday from 6 p.m. to 12 a.m. and on Sunday from 6 p.m. to 10 p.m. The restaurant is open on Sunday through Thursday from 6 p.m. to 10 p.m. and on Friday and Saturday from 6 p.m. to 11 p.m. It’s a small venue but perfect for getting a glass of your favorite wine and a nice meal. When you shop at the retail store you should know that you can get 15% off two bottles or more so it’s a great time to stock up your at home wine cabinet.

For an education in wine, look no further than the Grapevine Market. Located at 7938 Great Northern Boulevard it features Grapevine University, weekend classes on wine tasting of all types. The folks at Grapevine Market love to share their passion for wine and for $10 per class, you’ll be able to become passionate about it too. The hour long wine tasting seminars are held on Saturdays and upcoming classes include Central Italy, Burgundy and Champagne and Sparkling Wine.

If traveling from winery to winery is more your speed, don’t miss out on the Texas Wine Trails. These special events are self guided tours through Texas Hill Country and includes 24 different wineries. The Texas Wine Month trail lasts all of October. Your ticket to the event entitles you to one to three free tastes of wine. Tickets are $35 per person and $60 per couple. You’ll also receive a recipe collection of the top dishes from the wineries once you visit 14 wineries, and you’re entered in a Texas Wine Month raffle.

As you can see, when it comes to wine, Austin is the place to be!

Joe Cline writes articles for Austin real estate. Other articles written by the author related to Austin Texas Realtor and Round Rock real estate can be found on the net.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/wine-tasting-in-austin-texas-1364103.html

When ordering a bottle of wine in a restaurant, your server will often present the cork while they pour the first taste.  Unless there is something obviously wrong with the cork, you can generally ignore it.  If you feel you must do something, give it a little squeeze to ensure it has not dried out. The real test of the wine comes once you have a small taste poured into a glass.

Those new to wine often ask why it is swirled in a glass.  They often think it is done simply as a tradition, or to show off.  It is in fact done for a very important reason.

The swirling motion leaves a very thin layer on a large surface, which evaporates quickly.  As it evaporates, it releases many of the aromas of the wine.  This process allows the olfactory senses of your nose to more easily capture the subtle smells, or bouquet, of the wine.

Experienced wine drinkers can often pick up several different smells, depending on the wine. Most, however, simply note that they either enjoy the smell or they don’t.  It is as simple as that.

If you are just beginning your wine journey, don’t get hung up on the fact that you can’t ‘smell‘ hints of chocolate and black cherry in the Cabernet you just opened.  If the label of your Sauvignon Blanc indicates lemon grass and tropical fruit, don’t fret if all you smell is wine.  As you try more wines you will start to notice differences.

A good wine retailer will tell you the smells and tastes you can expect in any given wine.   For example, many Australian white wines have a distinct citrus taste and smell.  Often very similar to grapefruit, in fact.  Write this information down, and when you are home, have a piece of grapefruit or grapefruit juice next to your wine.  Compare the smells of both the fruit and the wine and see if you detect any similarities.  This is one of the unique features of wine – the many different smells and tastes that come from a single grape.

All wines, regardless of price, have a certain uniqueness to them.  Generally speaking bulk wines, sometimes called jug wines, will have a bland, non discernible aroma.  These wines are often created in very large vats with blends of several grapes.  The goal of these wines is to create a simple, consistent taste that is easily accessible.  There is nothing wrong with these wines.  Often, they are usually the ones people enjoy at the beginning of their wine journey.

Those with more knowledge of wine should not denigrate those who drink bulk wines, but encourage them to try others.  Help them understand the differences with those created by a winemaker with a passion for the grape.

You have opened the wine, checked the cork, poured a small amount into a glass, swirled and smelled.  Remember to stick your nose right inside the glass and breath in slowly, allowing the smells to linger over all the sensory glands.  This is no time to rush.

Recalling science class in elementary school, you of course remember the five different taste sensations.  You can’t?  Neither could I, so looked it up.  They are salty, sour, bitter, sweet and the really tough one – savory.

With wine, there are many factors to consider along with the actual taste on the tongue. How does the wine “feel” in your mouth?  There can be a certain texture and weight combined with the flavor.  Some wines feel very smooth, some heavy; others very light and fresh.  All of these sensations, taken together, help define what is often referred to as the structure of a wine.

When you are enjoying wine with friends and family, which is what most of us are doing, remember that you are not in a wine competition.  You are hoping to simply enjoy the glass in front of you.  Later, if you decide to become a Master Sommelier, then you can get really serious.

Now it is time for a taste.  Experienced wine drinkers will take a moment to look at its color.  Beginners will look and see a glass of red or white, maybe pink.  However, there are often subtle differences in the color based upon type of grape, age, region, and whether it is a blend or a varietal.  For now, let’s jump to the actual tasting.

Glass is in hand, you have swirled, smelled the bouquet and are ready to enjoy that first taste.  Take enough wine that it will cover the whole inside of your mouth, but remember, this is not a Big Gulp.  Let it linger there for a moment, slowly swirling it around so that a portion of the wine touches all the nether-regions of your mouth. Then slowly swallow and feel the texture as it passes over the back of your tongue and down your throat.

If it is a young wine, maybe a white or a light red, it will simply slide down and disappear.  A 10-year-old wine, perhaps a Napa Cabernet Sauvignon, the sensation will linger longer down the throat and in the mouth.  This is referred to as the finish.

It can be soft and supple, like a fine Italian Barolo.  It could be harsh, with a slight burning sensation.  Newer reds and wines with high alcohol content have that sensation.  Over time, as the wine ages, this should soften.  But remember, most wines made today are meant to be enjoyed within a few years, at most.

There is much more than can be discussed about the taste and bouquet of wine.  I have not even touched on tannins or decanting.  Or all the reasons one grape will taste completely different from different regions; the soil, the climate, all the things that make the “terroir” of wine, the style of winemaking – and the list goes on.

For this reason, I highly recommend finding a knowledgeable wine merchant.  They will help you on your journey, making it a more enjoyable experience.  There are thousands of wines to choose from and not all of them worth your time and money. With their help and your palate, you will learn to enjoy wine even more.  And remember, price is not always the difference between a wine beverage and a wine experience.

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/trust-your-palate-1355945.html

Do you adore good food ?  Do you prefer wine with your food ?  Do you drink more than only boring old Chardonnay ?  Are you maybe from California, Chili, Cape Town, Burgundy, Odessa, Melbourne or any other wine region in the world ?  Are you really passionate about wine ?  Then this is for you.

Do you need advice on vine growing, making wine or marketing wine ?  Then you’re absolutely at the right address.

Unfortunately, in order to make a small fortune from wine, you need a fortune first.  As a rule of thumb, the cost to establish and bring into production one hectare of vineyard over a three-year development period can range from $40,000 to $60,000.  Do you think now you won’t manage ?  You will.  With a computer and Internet access you will succeed if you only want to and are properly guided.  You’re asking : “What is this ?”  Well, this is called Internet marketing or online marketing and it is definitely suited for a passionate person like you.  You can work from the comfort of your home, at flexible hours and on your own terms.  Online marketing business has been proven the fastest legal cash generator.  If you need to raise money for starting your own vineyard, visit

https://paydotcom.com/r/10031/Stefan1975/25891892/

So, the decision to establish your own vineyard should not be taken lightly.  With establishment costs  high, planning needs to be very thorough and systematic to ensure success and to minimize errors.  Here is the information you need. 

1. The vineyard and viticulture

-Establishing your vineyard

Thanks to new grape varieties, good wine can also be made outside the traditional wine regions.  Did you ever hear about e.g. Regent, Rondo, Johanniter or Solaris ?  In this step-by-step instruction you will read how to establish your own vineyard and how best to maintain it.  Bear in mind that this is an agricultural project which may involve issues like soil adjustment, drainage, mounding under the vine rows, irrigation, fertilizing, spraying, the problems of mechanization and heavy machinery, the choice for biological (ecological) cultivation, frost control etc.  There will always be a certain degree of trial and error.

Choice of grape variety
Soil characteristics and fertilizing
Planting along a trellis system
From small stick to grapevine
Continuous rejuvenating

-Choice of grape variety

No other aspect is more important for the taste and character of the wine than the choice of grape variety.  The range of varieties to choose from is growing every year.  You can start reading broadly on the following grape varieties :

Red wine grape varieties :

Merlot, Cabernet Sauvignon, Pinot Noir, Barbera, Dolcetto, Cabernet Franc, Gamay, Carignan, Garnacha Tinta, Malbec, Sangiovese, Mourvèdre, Syrah, Nebbiolo, Tempranillo

White wine grape varieties :

Chardonnay, Sauvignon Blanc, Riesling, Albariño, Malvasia, Chenin Blanc, Müller-Thurgau, Gewürztraminer, Muscat, Pinot Blanc, Silvaner, Pinot Gris, Trebbiano, Sémillon, Palomino

Please note that this list is far from exhaustive and that new frost and disease resistant varieties are developed every year.  When establishing a vineyard in a humid climate, it is advisable to select a grape variety that is quite resistant to mildew.  (As rose-trees get effected by mildew before the grapevines do, they are often planted in the vineyard to warn for the presence of mildew.  This allows for spraying against mildew in time.)

-Soil characteristics and fertilizing

Like many other plants, the grapevine needs a loose soil surface layer of 50-60 cm in order to start off properly.  A second crucial element is calcium.  The soil’s pH should be around 6.5 – 7.  So often calcium is given every single year.  As organic material you can choose between well digested or dried manure, compost, potting or wood soil, or a pure organic commercial fertilizer with low salt concentration and free of chlorine.

Rootstock
The variety Solaris ripens even in Denmark and in the south of Sweden.  Most of the time, the type of soil is no handicap eather.  Wine grapevines  are not really demanding where soil is concerned (so you don’t need necessarily pefect soil like the one along the Mosel River in Germany or the one in the Banyuls region in Southern France in order to produce healthy grapes), if only the right rootstock is selected.  For loam soil, the rootstock SO4 is suited, for good sand soil the 5C, for poor sand soil the 5BB and for calcium rich soil the 125AA.  And then there is the virus resistant rootstock Börner.  This rootstock can be used in nearly every soil type.

Wet feet
If your land plot consists of turf soil with a high ground water level, then you’re unlucky.  Then unfortunately it is very hard to cultivate wine grapevines.  They really don’t like wet feet and acid soil.  To a certain degree, a mushroom fertilizer may help here.

Soil activity
Most importantly, the soil must live.  The active micro and macro organisms enable the grapevine to take minerals from the soil.  It is useful to plant grapevines in a covering of low grasses, clover and flowers.  This covering increases the soil activity and fertility.  Moreover the clover brings nitrogen into the soil and the growing plants attract natural enemies of harm causing insects, so they function as pesticides.

-Grapevines along a trellis system

An optimal climate in the vineyard is important.  This can be obtained by planting the grapevines in the right way.

Location
In order to maximize exposure to sunshine, vineyards are often established on slopes directed to the south.  Wine grapevines definitely need a sunny location.  Plant them preferably in rows in north-south direction so they can profit best from sunlight.  If necessary, you can also choose for another plant direction.  In a row, the grapevines are planted every 1,20 or 1,40 (1,50) m.  The distance between the rows must be 1,8 m minimally and 2,25 m maximally.  With a smaller distance between rows the grapes do not get enough sunlight and the humidity in the vineyard reaches higher levels than desired.  With a bigger distance between rows the air is cooling too quickly by the influence of the wind.

Trellis system
Because grapevines can’t stand on their own feet, they are guided along a trellis system.  This system is placed before the grapevines are planted.  Such trellis system can be made by beating into the ground solid posts about every 5 meter.  The posts must reach a height of ca. 1,80 m above the surface level.

Iron wire is guided along the posts.  The way of guiding the wire along the posts depends on the cultivation method.  For the Guyot-method two single and three double wires are needed.  The single wires come at a height of 0,75 and 0,90 m above the surface level, the double ones at 1,20, 1,50 and 1,80 m.

-From small stick to grapevine

A good way to raise your grapevines is the Guyot-method.  Here you will read how to proceed.

After planting the grapevine, you allow one shoot to grow up.  The other shoots you cut off when they are about 5 cm long.  In the first summer the shoot grows up to a length of 1,50 to 2 m.  In the winter following this summer, the shoot is cut back to a length of 0,9 to 1 m.  The grapevine’s stick has then been formed.

During the next spring, the stick gets shoots.  You keep the upper three, the other shoots you cut off when they are 5 cm long.  The three shoots are seized between the double wires so they grow upwards.  When in July or August they are about 1,5 m long, they are topped.  But that’s not all.  The little flower racemes that appear on the three shoots in spring should largely be removed.  At this stage, only one raceme per vine plant may remain.  In autumn this raceme gives the first grapes.

In the second winter after planting, the vine is further developed.  From the three shoots you keep the two most vital ones.  The third one is cut off near the stick.  You bend the two shoots, left and right of the stick, over the upper single wire towards the lower single wire.  This way the two so-called “Guyot-curves” are formed on the stick.  

In the third spring after planting, young shoots grow on the two Guyot-curves.  When they are 5 cm long you remove shoots so the space between the remaining shoots is 10 cm.  So, per vine plant twelve to fourteen shoots remain.  These are guided upwards between the double wires and topped when they are about 1,2 m long.  

On the vertically guided shoots originate various flower racemes.  Only the lowest raceme on each shoot may develop into a grape raceme.  The other racemes are removed at the end of July or the beginning of August.  This is very important!  The average vine can get only about fourteen grape racemes well-ripened.  If more racemes are kept, the grapes will give a meagre and watery wine.  A widely grown grapevine against a wall having sometimes a hundred racemes doesn’t produce good wine.

-Continuous rejuvenating

By cutting back the grapevines in the right way every year, they will remain young and vital.

From the third winter, the grapevines are cut back in the same way every year. With the winter cutting the Guyot-curves are cut off near the stick.  Then the stick and two young branches remain.  These two branches are bended left and right of the stick over the upper single wire and attached to the lower single wire.  So two new Guyot-curves are formed.  By proceeding this way, the grapevine stays young and vital.  

With the summer cutting of a developed grapevine, you proceed in the same way as in the third year of the development period.  You keep twelve to fourteen shoots on the Guyot-curves, each shoot is topped on a length of 1 to 1,20 m and only the lowest flower raceme on each shoot may grow into a grape raceme.  For two reasons it is important to top the fruit-bearing shoots on a length of 1 to 1,20 m and not on e.g. 0,5 to 0,6 m : maintaining the correct leave-fruit proportion (crucial for the grapes’ sugar percentage and thus the quality of the wine) and preventing the shoots from developing a lot of side shoots (short shoots tend to give a lot of side shoots).    

-Note also you can propagate the vines by yourself.  The easiest way to do so is by digging in a branch or by winter cutting.  

-Last but not least, bear in mind that older grapevines (older than 40 or 60 years) have the highest potential to deliver top quality grapes.

2. Winemaking

The making of wine is not easy to explain.  In France they say there are as many wines as vineyards.

Each winemaker gives his personal touch before, during and after the vinification process.

Each of the below aspects has its influence on the taste and quality of the wine :

• The selection of the land plot
• The climate (and the date of harvest)
• The selection of the grape variety  
• The type of fermentation tanks or casks  
• The temperature during fermentation
• The duration of fermentation
• The type of casks in which the wine ripens

Nobody can pretend there is only one single way of making wine.  This fact contributes to the charm of wine and is also the cause of the enormous diversity in wines.  Winemaking demands “savoir-faire” and experience.

A winemaker is not only a craftsman, but also an artist.

The following aspects give an idea of what winemaking involves :

1. Planting (or grafting) the grapevine
2. Developing the racemes
3. Harvesting the grapes
4. Destemming* and crushing the grapes in a stainless steel container
5. Alcoholic fermentation of the must
6. “Macération” : building of taste and colour*
7. Raking
8. “Malolactic” fermentation
9. Riping
10. Bottling
11. Tasting

* : mainly for red wine

Must : this is the juice obtained by crushing the grapes

Alcoholic fermentation : the juice becomes wine by the natural influence of yeasts which transforms sugar into alcohol

Macération : the solids, the “pomace”, like skin, stems and seeds, give their taste and colour to the must

Raking : the “pomace” and the must are separated.  The must becomes “vin de goutte”, the “pomace” becomes “vin de presse”

“Malolactic” fermentation : by the working of natural bacteria, the sharp “malic” acids are transformed in flexible and stable lactic acids

Ripening : the wine is filtered and transfered to casks in order to stabilize and come to perfection.

RED WINE

Crushing and destemming

The grapes arriving in the cellar are crushed and destemmed.  The fruits free their juice and pulp.

The must obtained that way is put in a tank to go through the process of fermentation.

Alcoholic fermentation

The fermentation tanks are generally oak barrels or stainless steel tanks, sometimes concrete or enamelled steel.

Fermentation is a natural process.  Yeasts present in grapes (however the addition of selected yeasts is generalizing) change the sugar contained in the must in alcohol and carbonic gas.

The winemaker assists the action of the yeasts by maintaining the temperature around 25 to 30°C and ventilating the must regularly.  Under 25°C the wine will not have enough body, above 30°C, the wine will be to tannic.

The fermentation process goes on for 4 to 10 days.

Maceration

This is the period during which the tannic elements and the colour of the skin diffuse in the fermented juice.  The contact between the liquid (must) and the solid elements (skin, pips and sometimes stems) will give body and colour to the wine.

At this stage, complex operations will prove the talent of the winemaker (dissolution, extraction, excretion, diffusion, decoction, infusion).

For “vins primeurs” or “vins nouveaux” (new wines) the maceration is very short, the wines are supple and contain little tannin.  Wines destined to be kept long need a lot of tannin, so the maceration can be long.  It goes on for several days, maybe several weeks.

Raking

The wine is separated from the solids, the pomace.  The wine obtained by raking is called “free run wine” (vin de goutte).

The pomace is pressed in order to extract the juice it still contains.  This wine is called “press wine” (vin de presse).  It is richer in tannin.

Depending on the winemaker target or the local habit, free run wine and press wine are blended or treated separately.

Malolactic fermentation

It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria naturally present in the wine.  Malic acid is harsh, it is changed into supple and stable lactic acid.

This fermentation is obtained in a tank during a few weeks at a temperature between 18° and 20°C.

Stabilisation

The vinification is finished but the wine is not.  To be able to age and to improve the wine must be clarified again.  After that the beverage will be put in oak casks where it will stabilize.

The diversity of red wine is such that it can go with any type of food.  But you must absolutely not conclude from this that all red wines are identical.

WHITE WINE

White wine is not really white but in fact yellow.  But the expression being universal one says of a yellow wine that it is white.

Vinification of white wine is more delicate than vinification of red wine.

Two methods exist to make white wine :

1. The first one is to use white grape (which is in fact green, greenish yellow, golden yellow or pinkish yellow!).  That way the white wine is the result of the fermentation of the juice of white grapes juice only.

2. The second method is more complex.  One uses the juice of a red grape variety cleared of its skin and pips, with which it may absolutely not get in contact as they contain the colouring substances.  It is possible to get white wine this way but it is seldom done.

Time is counted :

Immediately after their arrival in the cellar, the grapes are crushed but not destemed.  The juice (free run must) is sent to settle in containers.  The rest of the grapes is pressed as quickly as possible.  Air is the enemy of white wine.  At its contact the wine oxidizes or becomes coloured.  The must from pressing is added to the free run must.

Preparation of the must :

After six to twelve hours the particles and impurity of the grape separate from the must and float on the surface.  They are removed by raking the must.  The must is ready to be clarified.  The clarified juice is poured in a tank, ready to ferment.

Alcoholic fermentation :

White wine results of the fermentation of must only.

No solids (stems, skin, pips…) intervene.

The control of the temperature is essential.  It has to be maintained around 18° C.  The winemaker regularly cools the must to allow the yeast to work correctly.

The fermentation goes on for two to three weeks.  The winemaker daily checks the evolution of the process.

When fermentation is over, the wine is put in casks and raked, just like a red wine then it is bottled.

Winemakers often choose oak casks which give the wine the tannin it needs, but it will not be sufficient.  Tannin is the essential element for aging.  It is why white wine does not keep as long as red wine.

On the other hand white wines present a larger variety of tastes: very dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized, …

White wine can be drunk on any occasion: before, with or after a meal, and even between meals.

White wines are often considered as aperitif wines, sometimes as dessert wines.  Many people like to drink white wine in hot weather.  Its refreshing qualities are indeed very well known.  White wine is served fresh but not chilled.

Why wine does not turn into vinegar ?

Sulfur dioxide, in spite of its barbaric name, is an element indispensable for the quality of the wine.

It is composed of sulfur and oxygen.  Fermentation naturally produces a small amount of it.

Winemakers add more to the wine.  Sulfur dioxide is to wine what aspirin is to human beings: the miraculous remedy which cures all sort of diseases and avoids others.

Sulfur dioxide is a bactericide which prevents wine from changing into vinegar.  It inhibits the action of yeasts: it is why sweet wines do not go on fermenting after bottling.

On top of that it is an anti-oxidizer.  It allows wine to keep all its freshness and avoids its alteration by its enemy: the oxygen.

3. Storing and serving of wine and wine-food guidelines

The most important thing is to store wine in a lying position so the cork is always wet.  This prevents the cork from drying up and the bottle from getting air which would mean the oxidation of the wine.  This however is only crucial if we store wines for longer periods of time. 

Another important aspect is the temperature at which we store wine.  This temperature should be around 12-14°C.  The access of light into the cellar should be limited and best avoided completely.

The ripening of wine in home cellars is a hobby for real wine lovers.  Just imagine the magic of the moment we serve of bottle of fully mature, carefully stored wine awaited for years.

The best way to find the optimal moment for drinking the wine is buying wine in cases (of 6 or 12 bottles) and opening one bottle from time to time.  Young wine is simply much cheaper than aged and completely mature wine.  It can also be a very good business to buy a few cases of a certain promising wine and later, when the wine is fully mature, sell part of the stock.  The selling price will cover for the remaining bottles.  

Having your own wine cellar gives another fantastic advantage…  We will always know what to do when we have unexpected guests and having a certain range of wines we will always find something appropriate to go with the food.

The most important issue when serving wine is its temperature.  We here need to consider the fact that the definition “room temperature” originates from times when this temperature did not exceed 18° C.

 
So let us first draw attention to the temperature at which wine is served : 

Champaign should be served at a temperature of 6-8°C,
White wine – at a temperature of 8-12°C,
Young red wine – at a temperature of 13-14°C,
Light red wine – at a temperature of 14-16°C,
Precious and aged wine – at a temperature of 18°C.

The next essential matter is the sequence in which wines are served.  There are a few principles here :

Wines should be served from whites through rosé to reds,
Dry wine is always served before sweet and liqueur wine,
Young wine before aged wine,
Light wine before strong wine.

Now the food and wine issue.  The combination of wine and dishes is in reality a certain feeling for senses.  If we are convinced that there is good food on the table and the wine is also good, then nothing bad should happen.  The most important thing is to follow your instinct, choose good wine and good food.

Times when the principle reigned that white wine is served with fish and red with meat seem also to be over.  It is worth observing that today’s Californian or Australian Chardonnay is stronger and fuller than delicate Pinot Noir and sometimes even Cabernet, which refutes somehow the theory of wine selection by its colour alone. 

One of the simpler principles of the selection of wine with food is looking at its heaviness and strength.  This means that the wine and dish should have similar strength – to delicate meals light wine, to heavy ones strong wine. 

As far as a spectrum of dishes is rather difficult to straighten up, we can be tempted to present wines in the conventional sequence from the lightest to the heaviest. 

Although for sure wines can be found which do not follow the given sequence, this is theoretically how wines are ordered from the lightest ones to the heaviest.

White wines listed from the lightest to the heaviest :

Soave

Riesling

Muscadet

Champagne and sparkling wines

Chenin Blanc

Chablis or unoaked Chardonnay

Sauvignon Blanc

White Bordeaux

White Burgundy

Pinot Gris

Gewürztraminer

Mature or cask-fermented Chardonnay (especially Californian and Australian)

Red wines listed from the lightest to the heaviest :

Valpolicella

Beaujolais

Pinot Noir

Rioja

Bourgogne

Barbera

Chianti

Barolo

Merlot

Bordeaux

Zinfandel

Cabernet Sauvignon

Rhône, Syrah (Shiraz)

4. Wine business advice : for information, please contact Stefan at stefan.lagae@gmail.com 

Would it not be wonderful to discover the secrets of the reds and whites through your own production ?  Would it not be fantastic to have your own little “château” ?   

Stefan Lagae             

Stefan Lagae

Husband, father, employee, work-at-home jobber and wine lover

Contact : stefan.lagae@gmail.com

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/dreaming-of-having-your-own-vineyard-here-is-how-your-dream-will-become-true-1357410.html

Question by jj_700: Native English speaker, what does “she was the tangible deal” intend?
This is a quote from a funeral address.”Mommy wore men’s pants. She smoke Cuban cigars. She played tackled football. She was the tangible deal, a woman who did everything women drew a bead on to. She had an enthusiastic husband…” What does “She was the real deal” intend?Can you delight paraphrase it?Can you use it when depicting your boss in common?Your answer would be took account. Also, I’d take account it very much if you given up your artful time for me to accurate any grammatical mistakes in my composing; I’m having an English grammar test.Thank you for your comments, everyone. What does “an satisfactory person”. mean?Let me set this question to vote this time. Thank you again.

Best answer:

Answer by Jessica
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What do you think? Answer below!

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