Have you ever heard about
a wine being bruised?
The first time I heard of a
wine being bruised I thought, "what a load rubbish".
Not so!! Wines can become
what is termed bruised. To describe bruising we need to look at how a wine, and
in particular how a red wine, ages and develops.
As red wines age the
individual molecules in the wine start to link together to form chains. This is
known as polymerisation. Poly means many. As these chains of molecules become
larger they form what are called mega molecules and they are the reason that an
aged red wine will appear more viscous than it's younger counter parts. The mega
molecules are also responsible for the increased weight perception of a wine.
To disturb these chains of molecules and break them is when a wine is bruised.
Bruising can be caused by:
-
Shaking a wine vigorously eg.
posting a wine or travelling a long distance in a car with the wine
-
Ripping the cork out and
making a popping sound. This will create a shockwave through the wine and
fracture the chained molecules
-
Loud noises. Similar to the
shockwave above
If you receive wines through
the post or purchase a wine while on a journey and have some distance to travel
then don't be in any great hurry to open them. Wines will need to rest quietly
for some weeks or a few months so that they can soften and smooth out the edges
again.
Taste
award winning local wines today at ILNAM Estate
ILNAM Estate is
a unique tourist attraction as we are the only winery on
the Tweed. ILNAM Estate Winery is located just 20 minutes from the Gold Coast
Airport, 40 minutes from Surfers Paradise and only 1 hour 20 minutes from
Brisbane.
ILNAM ESTATE WINERY- 750 Carool Road,
Carool NSW- Ph (07) 5590 7703
