Many people in the wine industry are returning to more artisanal and hand crafted forms of winemaking. You don’t need pavilion sized wineries and limitless funds to make great wine – just good taste and some common sense. Amanda Barnes learns a few tricks of the trade to make superb wine the simple way.
For Wine-Republic, February 2013
As you tour around large winery upon large winery you can sometimes become deluded into thinking that winemaking has to be an industrial process. Rows upon rows of enormous tanks end up looking like a fleet of steel robots and the nomadic story of a grape’s journey can sometimes get lost in translation amongst all the machinery.
Making wine is actually a very natural and simple process, so simple that you can in fact do it in your bedroom. Wine fanatic and tour guide Victoria Mermoz started making her own wine in her bedroom two years ago. When a friend was going to throw away some premium samples of grapes from La Rioja, Victoria decided to take them home and see if she could make her own ‘vino’ without any training, fancy machinery or chemicals.
Hand squeezing each grape into a big water bottle, she left them to ferment in their natural yeast. She left the cap off the bottle a bit so that it could get some oxygen, but not too much either, and gently tipped the bottle up and down for a ‘pump over’ twice a day. If the temperature was too hot, she’d put the bottle in her fridge for a while. “I gave it three weeks for fermentation,” she says. “I tasted it everyday to check that it was not too sweet.” When she decided it was ready, she squeezed out the juice using a mesh fabric to separate the skins, put it into bottles to rest, waited a couple months and voila! Perfectly drinkable wine.
ively I always thought wine was very simple to make: pick some grapes, let them ferment and hey presto! You have wine. I figured it was probably discovered in some backwater farmland in Ancient Greece sometime when a forgetful farmer left his basket of picked grapes out in the sun too long and under the watchful eye of an imperturbable goat, the juice gradually turned into wine – a discovery to the delight of the Greek family that Sunday afternoon and to future wine drinkers around the world.
