Buy wine online in Nakuru
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Buy wine online in Nakuru
Sherehe drinks Nakuru, the best online wines and spirits shop in Nakuru stocks a vast collection of wine brands from all around the world. We offer our esteemed customers unbeatable rates not forgetting free delivery in Nakuru and its surrounding locations.
Wine is associated with elegance and makes the person drinking it look sophisticated. Wine enjoyed all over the world and has accumulated many nicknames over time like Jesus’ juice, Vino, Plank, Ripple, Sake, Bubbly, Goon, Rozay, the Creature just to name a few.
WINE.
Typically, wine is an alcoholic drink made from fermented grape juice. Fermenting agent, yeast, consumes the sugars in the grapes converting them to carbon dioxide, ethanol, and heat. The biochemical development of the grapes, the fermentation reactions, the grapes’ growing environment, and production processes are key when producing different styles of wine due to the different varieties of grapes and strains of yeast. legal appellations are applied in different countries to define the style and quality of the wine. Other types of wines are not made from grapes, are made from fruits like plum, cherry, pomegranate, currant, elderberry, and additional farm crops like rice. Wine production has been produced thousands of years before today. The earliest evidence of wine production date as early as 6000 BC. Wow, that’s a very long time ago. Records show that there was wine production in ancient Georgia, Persia, and Italy. New wine is identified with the indigenous people of America and the Vikings. Today the countries with the largest wine-producing regions are:
- Italy.
- Spain.
- France.
- The USA.
- China.
Wine over the centuries has been used as a religious symbol. In Christianity, wine represented the blood of Christ and still does. Judaism incorporates it in their Kiddush celebrations. Ancient Egypt used wine to represent blood in their rituals, in Italy, France, and Spain connect wine to their sacrament.
THE STAGES OF WINE PRODUCTION.
1.HARVESTING.
Grapes have to be picked at the exact right time as it determines the wine’s acidity, sweetness, and flavour. The harvest season in the Northern hemisphere takes place between August and October. In the southern hemisphere, harvesting happens between February and April.
2.DESTEMMING AND SORTING.
Once harvested, the grapes have to be sorted. They are destemmed and crushed. Sophisticated machinery is used to do this without damaging the grapes. In white wines, they immediately move from crushing to pressing with the grape juice and skins have little or no contact. On the other hand, grape pressing doesn’t take place until after fermentation in red wines. Rose starts as red wine but the juice is pressed from the fruit after a short time in contact with the skins to create a pinkish or salmon colour of the wine.
3.FERMENTATION.
This is where the yeast is introduced to the juice to transform it into alcohol. It is then moved to stainless steel tanks or oak barrels for about two weeks. Yeast then breaks down the sugars of the wine grape into alcohol and carbon dioxide, all of this possible from the lack of oxygen in the tanks and barrels. The more sugar in the grapes the more potent the alcohol. Yeast cells die and fall to the bottom of the fermentation tanks with the skins, seeds, and pulp of the grape creating the lees. Stirring the wine with the lee from time to time adds stability, body, and flavour.
4.PRESS.
It is a process of extracting the grape’s juice. There is an array of presses that are used to press the juice like, basket press, bladder press, membrane press, moving-head press, and continuous press.
5.AGING.
Barrel ageing is a key part of winemaking. The basic intention is to instil flavour, and regulating temperature, humidity, and light. Oak ageing makes wine smooth and adds pleasant flavours. Wine ages in French and American Oaks provide a spicy and a vanilla aroma respectively.
6.BOTTLING.
When the wine is stable and finished it is then bottled. Tinted bottles help keep out the light, and let time do the rest for the wine.
There are several types of wine, and we are here to make sure that you know each of them and understand.
TYPES (STYLE) OF WINES.
There are 9 separate categories. They are grouped according to their body colour and other attributes. This list includes red, white, rose, sparkling, and dessert wines.
1.FULL-BODIED RED WINES (CABERNET SAUVIGNON, SYRAH, CABERNET FRANC)
Full-bodied wines have more tannins and are richer in alcohol content. The tannins are felt at the rear of your tongue as a grippy sensation that dries your mouth and pulls it together. They are available from grape skins and seeds also as from the wine being stored in new wooden barrels. As for the nose, full-bodied Red Wines possess an aroma that resembles various spices, leather, and dark fruits, like sour cherries. Powerful as they’re overall, you ought to pair them with foods of equal strength, like a pleasant juicy beefsteak. You ought to also serve them in large-bowled glasses to completely capture their aromas and flavours.
To make a full-bodied wine, you initially got to start with thick-skinned red grapes, like Cabernet and Refosco. After the primary fermentation, a further second fermentation may happen, called Malolactic fermentation. This leads to an increased level of carboxylic acid, giving the wine a fuller and creamier taste. The resulting wine can also be stored in oak barrels, which makes for more tannins and a richer aroma, thus contributing to the general fullness of the body. It’s also common during the assembly of full-bodied wines, for the winemakers to go away some residual sugar inside, by stopping the fermentation early. Another factor contributing to the fullness of a wine’s body is that the warmth of the climate where it’s been produced. Higher temperatures enable the event of sweeter grapes, which provides a higher alcohol content and a fuller body. Types of these wines include:
- Cabernet Sauvignon.
- Zinfandel
- Syrah.
2.MEDIUM-BODIED RED WINES (MERLOT, BARBERA)
Medium-bodied reds are best known for being an excellent accompaniment to almost any food. If you’re not too keen on full-bodied wines, you’ll pair medium-bodied reds with heavier foods even as well. The pepper notes of an honest Merlot can traverse almost any dish. This makes it a superb alternative for pairing with a robust tasting or a high-fat meal. Typically, medium-bodied wines have moderate acidity, a medium amount of tannin, and a predominantly fruity aroma resembling red fruits. The fullness of its body is again influenced by fermentation, climate, and possible ageing in oak barrels.
3.LIGHT-BODIED RED WINES (PINOT NOIR, GAMAY, BLAUFRÄNKISCH)
The lightest of the reds are made up of brighter, thinner-skinned grapes and have the smallest amount of tannins. Still, they will be paired with many foods, like cheese. This makes them a superb alternative if you’re not keen on the rough taste of tannins and therefore the bold flavour of full-bodied wines. An excellent example of a light-bodied wine is Pinot Noir. It holds the reputation of being the foremost sensitive and delicate tasting red variety, light in tannins, with bright acidity. Served during a suitable glass (large bowled shape) it exudes a superb aroma of delicious red fruits.
- Merlot.
- Shiraz.
- Tempranillo.
- Nebbiolo.
4.ROSÉ WINES (GRENACHE, SANGIOVESE, MOURVÈDRE).
The middle ground between red and wine is named a Rosé – your perfect summer wine. Rosé pairs flawlessly with spicier foods, like Thai or Mexican. It’s best if you serve it chilled to bring out its delightful fruity flavour. The taste ranges from strawberry and raspberry to melon and citrus notes – counting on the region and production technique.
Rose is formed by a short maceration. This is often done by leaving the wine to take a seat with the skins of red grapes for just a couple of hours until it’s gained a pleasant pink hue. If the wine was to be left with the skins longer, the result would be a correct wine. Rosé can also be produced by taking some juice from the must during the making of wine and putting it into a replacement vat. This is often called the Saigneé method and is typical for the Napa and Sonoma regions of California. Less commonly a rosé is additionally produced by blending white and wine. this is often mainly the case with sparkling rosés of the Champagne region.
- Frontera.
- 4th street.
- Cellar cask.
- Four cousins.
5.FULL-BODIED WHITE WINES (OAKED CHARDONNAY, RIBOLLA GIALLA).
These are usually wines that had undergone ageing in oak barrels and a second, malolactic, fermentation. The foremost typical representative of full-bodied wine is Chardonnay. Full-bodied white wines are set apart by their distinct vanilla and coconut notes and pair wonderfully with seafood, like lobster, risotto with asparagus, poultry, and various cheeses. They’re usually aged for quite a while (3 to 10 years) and are a touch costly.
- Hawke’s Bay.
- Mendocino ridge.
- Clarksburg.
- Yarra Valley.
6.LIGHT-BODIED WHITE WINES (SAUVIGNON BLANC, ZELEN, PINELA, PINOT GRIS, RIESLING ITALICO)
Crisp dry wines are a major choice for those that enjoy slightly liveliness on the tongue. You’ll enjoy them the foremost in weather alongside a fresh salad or sushi. It’s also best to drink them while they’re still young, preferably in their first or second year. Light-bodied white wines aren’t hard to return across. You’re usually ready to get a superb bottle for a reasonable price. These wines are highly drinkable, which suggests you’ll easily enjoy them on your own or with a lightweight snack.
7.AROMATIC WHITE WINES (MOSCATO, GEWÜRZTRAMINER, RIESLING)
They are set aside from the remainder are their floral and fruity perfume notes. They’re frequently made with some residual sugar to balance their otherwise aggressive acidity or bitterness. Those of you who wish to put some sugar in their lemonade should understand where we’re going with this notion.
You ought to remember that the sweetness of a wine isn’t determined by the variability of grapes but rather by the way it’s produced. As an example, leaving some residual sugar will make the wine sweeter. Similarly, any sort of grape is often made into a dry wine. Traminer is one example of this. Sweetness is additionally not something you’re ready to smell. Though we may associate certain aromas with a sweet flavour, we will not determine whether a wine is nice or dry until we’ve taken a sip. As for pairing, the foremost common way is to settle on a wine that’s sweeter than the food. However, you shouldn’t be afraid to pair a sweet wine with an Indian or a Thai dish, or perhaps a white sauce.
8.DESSERT & FORTIFIED WINES (VINJAK, PORT, SHERRY, MADEIRA, LATE HARVEST, NOBLE ROT, ICE WINE)
As mentioned above winemakers are ready to preserve the natural sweetness of wine by stopping the fermentation before the yeasts have had an opportunity to eat up all the sugar. As a consequence, such wines are sweeter but have a lower degree of alcohol. These are called dessert wines. The winemakers may later fortify them by adding spirits and increasing the quantity of alcohol. The result’s a wine that’s both sweet and powerful. It’s not very drinkable though and is best if you consume it in small amounts. Both Dessert and Fortified wines make great companions to all or any kinds of sweets, like fudge, cakes, cookies, and fruit pies.
9.SPARKLING WINES (CHAMPAGNE, CAVA, PROSECCO, MÉTHODE CLASSIQUE, PENINA, SEKT LAMBRUSCO)
Wine is the foremost popular choice for celebrating triumph or grieving over failure. Champagne may be a protected name of the wine produced within the homonymous French region. Therefore, the wine produced in other places might not be called Champagne and has different names consistent with the region where it had been produced.
HEALTH BENEFITS OF WINE.
1.wine helps lower bad cholesterol in your body.
2.it prevents unwanted clotting of blood hence helps to keep the heart-healthy.
3.it is a favourite when it comes to regulating blood sugar.
4.a dose of resveratrol found in wine was found to have an obstructing effect of cancer aiding proteins.
5.red wines contain antioxidants that protect cells against the harmful effects of free radicals
6. research shows that wine helps to keep your memory sharp.
7. it is very good when dealing with indigestion
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