red wine calories

How many calories are in a glass of red wine? Well, that depends somewhat on the person pouring the glass of red wine. A typical restaurant pour of red wine is 5 ounces, yet most of the trendy diets that allow wine, recommend 4 ounces of red wine as a standard serving size.

Red wine is a type of wine made from dark-coloured grape varieties. The actual colour of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.

Nutrition Facts

Barbera

Amount Per 1 serving 5 fl oz (147 g)

Calories 125

% Daily Value*

Total fat 0 g	0%
Total Carbohydrate 4.1 g	1%
Protein 0.1 g	0%

Vitamin C	0%	Calcium	0%
Iron	0%	Vitamin B-6	0%
Vitamin B-12	0%	Magnesium	0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

how to make homemade wine easy

It's easy and cheap to make home made wine from just sugar, yeast and fruit juice. If you need to be frugal these days, you'll find this home made wine to be refreshing and tasty. Of course this fruit wine will not taste anything like store bought grape wines, it's more in the tradition of country wines that were made at home in older times. The wine will also not be as strong as store bought grape wine which is good because fruit wine tastes better anywhere from 4 to 7 percent alcohol.

To make home made wine choose a juice that you like, apple, grape, pear, cranberry work best. Citrus may not taste as good, but lemon wine is not bad. These juices need to be free of preservatives and chemicals or the yeast will dies right away. Juice can be bought in bottles or cartons, or you can use frozen juice packs. Usually there are no preservatives in frozen juice so you can get it at any supermarket.

In order to make wine you will need a glass jug. Many supermarkets sell gallon jugs of apple juice, drink the juice for awhile and use the jug later. The juice from the jug will almost certainly contain preservatives so you won't make wine with that juice. After you drink up the juice, sterilize the jug and cap by first cleaning with soap and water and then fill with water and add a tsp of bleach. Cover with the cap and shake it up, then pour out and rinse well.

Gallon jugs can also be found at brewing supply stores or sometimes at house ware stores. If you do go to a brew store, pick up some wine yeast and an airlock. If you're lazy, just get the apple juice jug, it's usually very cheap so even if you won't finish the juice, it's still a frugal choice.

If you're really lazy, you can make home made wine from a glass bottle of juice about a liter size(chemical free). This will make less wine but it's incredibly easy to make wine this way. Simply open the bottle, pour out about an ounce, add a cup of sugar, (an extra 1/2 a cup for cranberry juice)cover and shake up to mix. Add about 1/4 tsp of yeast, wine yeast or any bread yeast-but not quick rise. Cover and shake again. Remove the cap, find a balloon-regular latex part balloon, and slide the balloon opening over the mouth of the bottle. Just until it's on tightly and sealed well. Very soon the yeast will start working and the balloon will swell. As soon as it is slightly swelled, prick the top with 2 holes with a needle. That's it, now leave the your home made wine alone to ferment for a couple weeks or until the balloon is mostly deflated. When it's done, cap and put in the fridge or leave it out if you want to age it a little.

For making a gallon of wine, add a gallon of juice to the jug, up to about 2 ounces from the top. If using frozen juice, reconstitute with the correct amount of water. Add 3 cups of sugar and 1/2 tsp of yeast. Shake it up and either use the an airlock or balloon method to cover or put the cap on loose and cover the top loosely with plastic wrap. Leave for 2 weeks or so, as soon as the balloon is deflated or you don't see any yeast activity, you can put in the fridge.

These easy, frugal, fresh, home made wines can be drunk right away or after a few days in the fridge. Most fruit wines taste best cold, especially these young ones. If you like a stronger wine with more kick, add more sugar, but it will take a bit longer to ferment.

Honey can also be used to make home made fruit juice wine, just replace the sugar with honey. This will be more expensive, but it tastes great. It will also be mead-which is basically honey wine. Fruit wine made with honey is called melomel. However if made with apple juice it's called cyser. If it's from grape juice the name is pyment.

For a refreshing spritzer just add some seltzer to your wine and you'll be surprised how good it tastes.

Your First Wine from Fresh Grapes

Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there's no better time to try it than in early autumn, when grapes all over the country are ripening in vineyards and backyard gardens.

There are many kinds of grapes to choose from, depending on where you live. Vitis vinifera is the classic choice for flavor, varietal character and historic authenticity. This famous European wine-grape family includes such renowned varieties as Chardonnay, Merlot, Zinfandel and Cabernet Sauvignon. In the United States, to make a sweeping generalization, v. vinifera grapes thrive in California and the Pacific Northwest. They also grow well in microclimates scattered from New York to the Great Lakes, the Mid-Atlantic states and beyond.

Those who live in colder, wetter climates may not be able to find v. vinifera grapes grown locally. Don't be discouraged. Fine hybrids and Vitis labrusca grapes, which are less susceptible to cold and disease, may be growing near your home. Other options include ordering grapes through your favorite local winemaking shop or from a produce wholesaler.

Whatever kind of grapes you use, the general techniques, equipment and ingredients are the same. Here's an overview of some key steps along the way.

Basic Winemaking Equipment

 

Here's everything you need to make your first one-gallon batch of wine from fresh grapes. You should be able to find this equipment at any homebrewing or home winemaking supply shop.

• Large nylon straining bag
• Food-grade pail with lid (2 to 4 gallons)
• Cheesecloth
• Hydrometer
• Thermometer
• Acid titration kit
• Clear, flexible half-inch diameter plastic tubing
• Two one-gallon glass jugs
• Fermentation lock and bung
• Five 750-ml wine bottles
• Corks
• Hand corker 
  
  

Inspecting the Fruit

 

Winemaking starts with inspecting the grapes. Make sure they are ripe by squishing up a good double handful, straining the juice and measuring the sugar level with a hydrometer, a handy device you can buy at a winemaking supply shop. The sugar density should be around 22° Brix - this equals 1.0982 specific gravity or 11 percent potential alcohol - and the fruit should taste sweet, ripe and slightly tart.

The grapes also must be clean, sound and relatively free of insects and other vineyard debris. Discard any grapes that look rotten or otherwise suspicious. Also, it's very important that all the stems are removed, since they will make your wine bitter.

Keeping it Clean

 

Winemaking demands a sanitary environment. Wash all of your equipment thoroughly with hot water, boiling what you can. It's also wise to arm yourself with a strong sulfite solution to rinse any equipment that comes in contact with your wine. To make it, add 3 tablespoons of sulfite powder (potassium metabisulfite) to a gallon of water and mix well.

Adjusting the Juice

 

Adjusting the juice or "must" of your wine is critical. Luckily, it's also easy. Acid content is measured with a simple titration kit; you can buy one at a supply shop. The ideal acid level is 6 to 7 grams per liter for dry reds and 6.5 to 7.5 grams per liter for dry whites.

Here's an example: If your must measures 5.5 grams per liter, then you need to add 1 gram per liter of tartaric acid to bring it up to 6.5 g/L. Since 0.2642 gallons equals 1 liter, 1 g/L is equivalent to adding 3.8 grams of tartaric acid to your one-gallon batch. Add this powder in one-eighth teaspoon intervals, checking acidity carefully after each addition, until the desired level is reached. You can buy tartaric acid at your supply shop.

You also need to monitor the sugar level with your hydrometer. The must should be about 22° Brix for both reds and whites. To bring the sugar concentration up, make a sugar syrup by dissolving one cup sugar into one-third cup of water. Bring it to a boil in a saucepan and immediately remove from heat. Cool before adding in small amounts, one tablespoon at a time, until the desired degrees Brix and specific gravity is reached. To lower the sugar level, simply dilute your must or juice with water.

The temperature of your must can also be adjusted to provide the perfect environment for yeast cells. Warming up the juice gently (don't cook or boil it!) is an easy way to bring it to pitching temperature without damaging the quality of the wine. Fermentation can sometimes reach into the 80° to 90° F range, though the 70° F range is standard for reds (whites often are fermented at cooler temperatures).

If your grapes have been refrigerated or are too cold, use this unorthodox but quick trick: Heat up a small portion of the juice in the microwave, mix it back into the fermentation pail and re-test the temperature. An electric blanket wrapped around the fermentation pail also works, but takes longer. For cooling, add a re-usable ice pack and stir for a few minutes. Pitch the yeast when the temperature reaches 70° to 75° F for reds and 55° to 65° for whites.

Racking the Wine

 

"Racking" means transferring the fermenting wine away from sediment. You insert a clear, half-inch diameter plastic hose into the fermenter and siphon the clear wine into another sanitized jug. Then top it off and fit it with a sanitized bung and fermentation lock. This can be a delicate operation and it's important to go slowly. You don't want to stir up the sediment, but you don't want to lose your siphon suction.

Bottling the Batch

 

Bottling may sound complicated, but it's really not. To bottle your wine, you simply siphon your finished product into the bottles (leaving about 2 inches of headspace below the rim), insert a cork into the hand corker, position the bottle under the corker and pull the lever. It's always wise to buy some extra corks and practice with an empty bottle before you do it for real.

Wine bottles can be purchased at home winemaking stores, or you can simply wash and recycle your own bottles. These supply stores also rent hand-corkers and sell corks. You should only buy corks that are tightly sealed in plastic bags because exposure to dust and microbes can spoil your wine. Corks can be sterilized just before bottling, with hot water and a teaspoon of sulfite crystals.

A one-gallon batch will yield about five standard-size (750 ml) bottles of wine. If the fifth bottle isn't quite full, then either drink that bottle or use smaller bottles to keep the wine. The key is to have full, sealed containers that are capable of aging.

Now you're ready to make your first batch of fresh-grape wine. Below you'll find step-by-step recipes for a dry red and a dry white table wine. The recipes have similar steps and techniques, with one important difference. Red wines always are fermented with the skins and pulp in the plastic pail; the solids are pressed after fermentation is complete. White wines are always pressed before fermentation, so only the grape juice winds up in the fermenting pail.

Dry Red Table Wine

 

Ingredients

• 18 lbs. ripe red grapes
• 1 campden tablet (or 0.33g of potassium metabisulfite powder)
• Tartaric acid, if necessary
• Table sugar, if necessary
• 1 packet wine yeast (like Prise de Mousse or Montrachet)

1. Harvest grapes once they have reached 22 to 24 percent sugar (22° to 24° Brix).
2. Sanitize all equipment. Place the grape clusters into the nylon straining bag and deposit the bag into the bottom of the food-grade pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush the grapes inside the bag. Crush the campden tablet (or measure out 1 teaspoon of sulfite crystals) and sprinkle over the must in the nylon bag. Cover pail with cheesecloth and let sit for one hour.
3. Measure the temperature of the must. It should be between 70° and 75° F. Take a sample of the juice in the pail and measure the acid with your titration kit. If it's not between 6 to 7 grams per liter then adjust with tartaric acid.
4. Check the degrees Brix or specific gravity of the must. If it isn't around 22° Brix (1.0982 SG), add a little bit of sugar dissolved in water.
5. Dissolve the yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (it should take no more than 10 minutes). When it's bubbling, pour yeast solution directly on must inside the nylon bag. Agitate bag up and down a few times to mix yeast. Cover pail with cheesecloth, set in a warm (65° to 75° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression and temperature regularly. Keep the skins under the juice at all times and mix twice daily.
6. Once the must has reached "dryness" (at least 0.5° Brix or 0.998 SG), lift the nylon straining bag out of the pail and squeeze any remaining liquid into the pail.
7. Cover the pail loosely and let the wine settle for 24 hours. Rack off the sediment into a sanitized one-gallon jug, topping up with a little boiled, cooled water to entirely fill the container. Fit with a sanitized bung and fermentation lock. Keep the container topped with grape juice or any dry red wine of a similar style. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with dry red wine of a similar style.
8. After six months, siphon the clarified, settled wine off the sediment and into clean, sanitized bottles. Cork with the hand-corker.
9. Store bottles in cool, dark place and wait at least six months before drinking.

Red wine is fermented with the pulp and skins. This "cap" will rise to the top, so you need to "punch it down" frequently with a sanitized utensil.

Dry White Table WineIngredients

• 18 lbs. ripe white grapes
• 1 campden tablet (or 0.33g of potassium metabisulfite powder)
• Tartaric acid, if necessary
• Table sugar, if necessary
• 1 packet wine yeast (like Champagne or Montrachet)

1. Harvest grapes once they have reached 19 to 22 percent sugar (19° to 22° Brix). Pick over grapes, removing any moldy clusters, insects, leaves or stems.
2. Place the grape clusters into the nylon straining bag and put into the bottom of the food-grade plastic pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush up the grapes inside the nylon bag.
3. Crush the campden tablet (or measure out one teaspoon of sulfite crystals) and sprinkle over the crushed fruit in the bag. Cover pail and bag with cheesecloth and let sit for one hour.
4. Lift the nylon straining bag out of the pail. Wring the bag to extract as much juice as possible. You should have about one gallon of juice in the pail.
5. Measure the temperature of the juice. It should be between 55° to 65° F. Adjust temperature as necessary. Take a sample of the juice in the pail and use your titration kit to measure the acid level. If it is not between 6.5 and 7.5 grams per liter, then adjust with tartaric acid as described above.
6. Check the degrees Brix or specific gravity of the juice. If it isn't around 22° Brix (1.0982 SG) adjust accordingly.
7. Dissolve the packet of yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (no more than 10 minutes). When it's bubbling, pour yeast solution directly into the juice. Cover pail with cheesecloth, set in a cool (55° to 65° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression and temperature at least once daily.
8. Once the must has reached dryness (at least 0.5 degrees Brix or 0.998 SG), rack the wine off the sediment into a sanitized one-gallon jug, topping up with dry white wine of a similar style. Fit with a sanitized bung and fermentation lock. Keep the container topped with white wine. Be sure the fermentation lock always has sulfite solution in it. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with wine again.
9. After three months, siphon the clarified wine off the sediment and into clean, sanitized bottles and cork them.
10. Store bottles in cool, dark place and wait at least three months before drinking.

An easy homemade wine recipes

This recipe for homemade wine may get you in trouble with the law in some states and municipalities. If you decide to try this recipe, be sure that you are not breaking any laws, although in most areas of the United States, you are permitted to make small amounts of homemade wine for your personal use (no sales). As with any alcoholic beverage, drink responsibly, and do not drink and drive. This has been a favorite recipe for homemade wine among friends of mine, who have never had any problems with it (of course, there is always a first time), but they have had a lot of fun.

Ingredients:

2 - 12 oz. cans, frozen grape juice
3 ½ cups, white granulated sugar
1 pack, yeast
A balloon, a rubber band, and a gallon jug; a well-washed plastic milk jug is fine

Thaw the grape juice, and mix the sugar with the grape juice. Dissolve the yeast in a cup of warm (not hot) water, and add to the juice. Mix thoroughly, pour into the jug and add warm water to fill the gallon jug to about two inches below the neck. Basically, you have just completed your homemade wine. I remember one friend of mine telling me that when he got to this point, his girlfriend looked at her watch and asked, "What time will it be ready?"

Place the balloon over the top of the jug, and secure it with the rubber band. If you have followed these directions correctly, the balloon will expand with the gas within a few hours, as a result of the fermentation (the process created by yeast and sugar). Store the mixture in a cool not cold place for three to four weeks.
Check the balloon daily. If it expands too tightly, remove it, so the gas can escape. Replace it tightly. When the balloon ceases to expand, the wine is ready.

I have had friends leave off the balloon altogether, and they produced some good homemade wine. They would typically tie a handkerchief over the opening of the jug, to keep out insects.
Do not bottle the wine before it is finished, or you run the risk of having your bottles explode. Homemade wine that is still fermenting can build up a considerable pressure. One friend of mine bottled her wine too soon, stored it in her closet, and had to take all her clothes to the cleaners after the wine exploded. It was her last attempt to make wine.

Strain your homemade wine with cheesecloth or a dishtowel. You can bottle it, using corks or other closures, if you are sure that is has finished fermenting. More commonly, among people I know, just pour it gently, leaving about an inch (the dregs) in the bottom of the jug. You can pour it into another clean gallon jug and close it loosely with the original screw-on cap. Discard the dregs, wash the first jug, and you can start another batch of homemade wine, if you wish.

How to Make Homemade Wine from Grape Juice

If wine is your passion, why not learn how to make homemade wine from grape juice? The process of wine making is fairly simple, and how tasty your homemade wine will be is entirely up to you. If you patiently taste the wine during its fermentation process, cradle it lovingly in the right temperature and scent, appreciate the labor of the yeast as much as the taste of the wine-you will make homemade wine from grape juice and love every minute of it, but especially that final sip, the culmination of your labors. Here's everything you need to know to learn how to make homemade wine from grape juice, using a simple recipe for success.

What You'll Need to Make Homemade Wine from Grape Juice

1 gallon of organic, 100% pure grape juice (not from concentrate)

4 empty gallon jugs, or 2 giant water jug from a water dispenser

Brown sugar

Baker's dry yeast

Distilled warm water

Paper napkins

Rubber bands

Follow These Steps to Make Homemade Wine from Grape Juice

Step #1. Add Sugar to the Grape Juice

Alcohol in wine is produced when yeast consumes sugar. To ensure a high enough content of alcohol in your homemade wine, you'll need to enrich the grape juice with sugar. Begin by pouring half the juice into a second jug, so that each jug will be only half full. If you are using a giant jug from a water dispenser pour all the juice into it. Add 5 tablespoons of brown sugar to each of the small jugs, or 10 tablespoons into the giant jug. Shake the jugs well to dissolve the sugar and mix it well into the grape juice. This way your homemade wine will foment successfully.

Step #2. Prepare the Yeast

A thick foamy yeast concoction lies at the heart of a good homemade wine. In a medium bowl, put 1/3 cup of slightly warm water. Sprinkle 1/2 a teaspoon of dry yeast on the water, then sprinkle 1 teaspoon of brown sugar. As the yeast gets wet it will be activated and feeding on the sugar will cause it to start fomenting. To make homemade wine from grape juice you rely on this activation of the yeast. If the yeast does not begin to foam up within 10 minutes, the yeast is dead and cannot be used to make homemade wine. Cover the yeast in a towel and leave it to foment in a dark place for 3 hours.

Step #3. Add Yeast to the Grape Juice

To make homemade wine be sure to distribute the yeast in even quantities between the 2 jugs of juice. If you're using a giant jug simple pour the yeast in. Put a cap on the jug and shake it thoroughly to mix the yeast with the juice. Cover the jag bottleneck with 3 paper napkins held in place with a rubber band.

Step #4. Taste the Wine as It Foments

To make homemade wine that has a rich, flavorful aroma, place the wine in a dark room with a steady temperature of 77 degrees Farenheit for 9 days. Hang dry lavender or roses in the room, or any other scent that you wish the wine to acquire during the fermentation. Every 2 days, taste the fomenting wine. If it's very sweet leave it to foment for another day. Otherwise, transfer it to a clean bottle without pouring out the sediment from the bottom. This will ensure that you make homemade wine that is clear and rich in color.

Step #5. When Can You Drink Your Homemade Wine?

Allow your homemade wine to age for at least 1 month. The longer you wait, the more rich and delicious your homemade wine will be, so try to wait for 4 or 6 months if possible.

I hope you enjoy making homemade wine from grape juice. Share your creation with friends and family. Homemade wine makes an elegant gift for Christmas or birthdays. Knowing that you made the wine yourself, the toasters will appreciate the wine all the more.

How To Make Homemade Wine

How do you know when it's too cold to make wine? When you see an attorney with his hands in his OWN pockets. Just had to put that in.

Some people have been drinking wine for a couple years and some people have been drinking wine for more then 50 years. Chances are you've probably asked yourself at one point or another: "Could I make my own wine? Would it taste great? How do I do this?" The answer to your question is definitely "YES."

You can make a great glass of wine all by yourself, and won't have to quit your day job either. Now a day's making wine at home has become a very popular hobby. More and more stores and online retailers are specializing in home winemaking and home brewing supplies. There is an increasing supply of new books, periodicals, and websites available for aspiring winemakers.

The process of winemaking is actually fairly straightforward. This does not mean that winemaking is easy. However, what I have found is that the process in learning how to brew your own wine can be fun, entertaining and very rewarding.

Winemaking in general can be broken down into five steps:

1) Plan

2) Monitor

3) Process

4) Age

5) Finish

I have learned that wine making involves a number of decisions. When I first started out I wasted a lot of money and time. I had problems with saving yeast from batch to batch, fermentation, temperature control and a lot more. I was very frustrated at times but was determined to succeed. I learned a lot from all of my failures however. I also learned a lot from reading books, joining a wine making club and reading various magazines. 

When I started out I just learned the basics and got to it, so my winemaking experience has been trial and error. To be honest, I wish I had someone to help me out through the process, and thats what I have decided to do I would like to give back and help you learn the ins and outs of making your very own wine.

Homemade Wine Recipes For All the Homemakers

Wine is a famous drinking beverage worldwide. A large number of individuals consume wine in different occasions. It is used for some traditional purposes as well. Wine has a number of medicinal uses. Making homemade wine recipes is a great option for you. You can easily prepare these recipes in quick time. This article would help you a bit in this regard. Always remember that research is extremely important in this regard. Consider reading this article carefully.

Well, one can easily locate several wine recipes on the net. However, choosing the right one is very important. You should choose a recipe that is not only health but pretty good in taste as well. You can use these recipes in your menu for a dinner party or even a barbeque party. It is definitely a great option for you to pursue. I would like to inform you that preparing homemade wine is a passion of several individuals. But it's really essential to understand the basic rules.

You need to buy an efficient wine making kit from the market. Well, you will not have to search for long. You will easily find it in a reputed electronic store. If you want you can even purchase it online. Inside the box, you will get a user manual. You need to read it thoroughly. It would explain you the entire process of wine creation and the things required. Fermentation process is the most essential one in wine creation. You first need to begin with this process.

Well, you need to have patience in this process. It can take around 4 to 10 days. Once you are done with all this, you need to proceed further with secondary fermentation and racking. Basically, in Racking you just need to get rid of the sediments from wine. The last step, to carry out in this process is bottling. I would like to inform you that it is a really important step in this process. You need to focus hard while bottling your wine. If you wish you can make use of small tubes.

Now, you need to allow the home made wine to rest for a few days. It will make sure that the wine matures in the best possible way. Now, you can try it along with your friends. But make sure you utilize proper wine glasses for this purpose. So, this was all about homemade wine recipes. Always remember to move step by step in this process of wine creation. But don't forget to check out this wonderful article!

Black Shiraz wine

The Black Shiraz Wine

Tasting Notes 

Colour

 

The colour is opaque purplish black with dark crimson hues and long glycerol legs clinging to the side of the glass.

Aroma

 

The perfume is highly concentrated but refined and long. Blackberry and plum fruit combine with sweet vanillin oak, coconut and dried herbs with a rich estery lift of heady alcohol and peppery spice.

Palate

 

The opening palate is full of luscious ripe berries and builds slowly to reveal complex smoked meats, leather and rich dark chocolate. The tannin structure is firm and gripping with heightened acid lift filling the mid palate and carrying the oak and sumptuous brandy soaked fruits to the back palate.

Food Matching

 

In 3 – 5 years this Shiraz will mellow and blossom into a truely elegant and sophisticated statement of Barossa character fitting of a grand banquet. In the short term its flavours are bold and dominating and are best enjoyed with a gourmet platter of rustic country delicacies … chunky slices of spicy mettwurst, pickled gherkins, tasty vintage cheddar and crusty bread.

Cellaring Potential

 

This is a very powerful wine and whilst still showing some of the rugged characteristics of youth, it clearly has a sophisticated pedigree and will develop beautifully with age. It needs plenty of breathing after opening and would benefit from decanting. The screw cap closure will prevent any risk of cork taint but it will need cool dark conditions for extended cellaring. It’s a wine that will comfortably survive till the next generation.

Wine Background

 

The “Reserve” label is kept for premium parcels of outstanding wine identified by Peter Jorgensen for their rich fruit intensity, complex flavours and structure combined with their long term aging ability. At the core of all “Reserve” wines is premium vineyard management and minimal intervention winemaking. The resulting wines are limited quantity batches of natural wines with minimal filtration or additives. They are wines that take time to evolve and allow all elements to become integrated. The aging process will continue in bottle and this Shiraz will develop a light crust over time.


Please allow this wine at least to breathe 60 minutes prior to consuming.