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Ladies and gentlemen, I think that it knows wine is made from the grape.
However, whether the state as it is to the raw material of wine that fresh, sweet grape that we usually assume to be for food not so that it.
The grape that is appropriate for wine is actually a kind besides for food though it surely seems that it might be delicious about wine if it is a delicious grape because it eats.
Grain seems to turn and not to turn to wine the grape with which the truth is thickly greatly blocked.
Here, it introduces the kind of a typical grape that becomes the raw material of wine.
- Cabernet Sauvignon (black grape)
Thick blue has been, and it is small, and a juicy grape.
A lot of tannins that become original of bitter and bitterness are contained.
Therefore, it becomes a red wine that does the color with abundant depths of tannin and the acid.
It becomes a high-quality red wine because it is suitable for a long-term ripening.
- Pinot noir (black grape)
Abundant wines of the fruits taste and acidity can be done by fruity.
It is a leading breed in the Burgundy area in France.
- Zinfandel (black grape)
Ripening to the same bunch might exist together because ripening by the grape grown in California is late and the early one and the slow one exist together.
It becomes dark red wine of the color because of the smell like the dried fruit.
It becomes a light rose wine if it makes it excluding the skin.
- Chardonnay (white grape)
It is grown all over the world though it is a representative kind in the Burgundy area in France.
It is easy to grow, and becomes various wines like the creamy one and the complex one, etc. besides a fresh, dry wine by the grape with good balance of the taste.
Sharpness becomes sharp champagne.
There are a lot of one with a strong sweet smell in Australia.
- Riesling (white grape)
It is grown in Germany, Australia, California, and South Africa, etc. , and a strong kind in the cold.
Wine that was able to be the elegant balance of fruity and sweetness and acidity can be done.
It dryly becomes ultra sweet, and acidity and the flavor are different according to the home.
- [So-viniyon] bran (white grape)
It is grown in each country such as the France Loire area, the bordeaux provinces, New Zealand, Australia, California, and Chile by a suitable kind for cultivation in the comparatively warm provinces.
The wine of a fresh smell that the plant system is fresh and green can be done, and it is possible to do from sweet to dry.
The feature that [hodoyoi] is ..acid.. spicy is to smell.

Last time, let’s will already tell a little detailed talk about the [maserashion] [karubonikku] manufacturing method this time though it touched about the process of manufacture of Beaujolais nouveau by chance.
It is because of wanting you to know even the process of manufacture still to become a fan in the person of the fan of Beaujolais nouveau and the future.
Mellowness increases more and more by drinking while imagining wine from which I am drunk how it being made.
Last time, it put in the fermentation tank as it was without doing and it explained the grape was crushed for the [maserashion] [karubonikku] manufacturing method ..the nature fermentation…
Saying as the spontaneous fermentation means collapsing of the grape of the bottom naturally by weight and the fermentation of the fruit juice.
It is possible to do by the fermentation and the carbon dioxide that goes up is filled in the fermentation tank.
Alcoholic generation with the enzyme learns a remaining grape by experience when doing so with there no oxygen in surroundings.
And, the aroma that cannot be obtained by usual fermentation comes for the element of the skin to extend even to the flesh, and to arise.
As a result, the fresh smell of the grape that cannot be indescribably said becomes wine as it is.
However, fermentation [moromi] is often used to fill the requirement of carbon dioxide from the beginning because it completely takes cheek time naturally when putting it.
And, because it compresses further afterwards, and usual alcohol is fermented, it will be possible to manufacture in a very short term, and the wine of a peculiar, beautiful shade and a fragrant smell can be done.

Last time, I did a very easy explanation of Beaujolais nouveau.
Was Beaujolais nouveau able to be remembered for the person of not having known anything at all?
Then, I will already do a little detailed explanation this time.
As for drinking Beaujolais nouveau, there are a lot of people who say that it knows only the wine of France even if it is favorite, too.
I would like you to know a little more on this occasion because it is special.
Then, we will explain first from the name “Beaujolais nouveau”.
Last time, it talked the name of the region in France “Beaujolais”.
Then, do you on earth think what meaning , saying that “Nouveau”?
Here is a meaning “It is new” though here is French of course.
Therefore, it becomes a meaning “New wine made from the grape of just the harvest in the Beaujolais district”.
And, there are some promises in addition so that it is called Beaujolais nouveau.
The one must be “Red wine. ” basic.
The white wine is never called Beaujolais nouveau though there is Rosay.
And, another one and the manufacturing method are important.
When it is not the one manufactured in a short term, it doesn’t become it by the rapid fermentation method “[Maserashion] [karubonikku]” so that it is called Beaujolais nouveau.
In general, the grape is crushed, it compresses, it ferments, and the grape is not crushed for this [maserashion] [karubonikku] manufacturing method, it puts in the fermentation tank as it is, and it is fermented naturally.
However, the Beaujolais nouveau of vivid red and a fragrant smell is completed through the procedure to keep rapid to take time as it is.
I will already do a little detailed explanation about the manufacturing method next time.