Aerate – The deliberate introduction of air into the wine, usually done by swirling or putting the wine into a decanter. This will also expunge many of the alcohol fumes which seem to mask the true character of a wine.  A little exposure helps the wine to ferment and   causes it to age.  Too much exposure will spoil the wine.

Aftertaste – The flavor that lingers after swallowing. A wine with a long, pleasant aftertaste or finish is described as long or as having good length. A wine that has a relatively short length is usually dry, which is rendered to a high proportion of alcohol. Sweet wines tend  to linger for an extend time due to an elevated sugar content.

Alcohol – A product of the fermation, during which yeast converts natural grape sugars to alcohol, heat and carbon-dioxide gas. A little over half the grape sugar converts to alcohol during the fermentation, in some cases the process continues even after bottling. Wines that are slightly too high in alcohol often seem sweet and have a hot after-taste. If an otherwise full bodied wine is too low in alcohol, it may  feel light and unsatisfying on the palate. Any wine with a content of sugar higher than 6g / Liter will have the percentage appropriately  displayed on its label.

Aroma – The scent of a wine, tasters use the term aroma only for the fragrances of a young wine, and refer to the more complex smells of bottle-aged wines as bouquet.

Astringent – The mouth coating sensation affiliated with the tannins in red wines, Tannins cause the proteins to denature, thus constrict the taste buds in the mouth. Astringency tends to decline with bottle age.

AVA – The AVA is an American Viticultural Area that has been recognized by the federal government (the Tobacco Tax and Trade Bureau)  for a distinctive combination of soil, climate and identifiable regional wine character.
Balanced – When all of the wine’s components (fruit, acidity, tannin, oak, sweetness) exist in a harmonious way, are neither too much nor too little, the wine is said to be balanced.

Barrel Age – The wine evaporates very slowly in the barrel which softens astringency, and concentrates and integrates the flavors. If the barrel is relatively new, it imparts woody flavor to the wine. Wine with especially strong notes benefit from the contact with the oak, some examples of these are: California Chardonnay (High Acidity), Spanish Tempranillo (High Tannins). The characteristic of oak barreled wines included: Vanilla, Leather, Coffee, Chocolate, Coconut scents. These notes are due in part to the wood manufacturing process such as the sawing, rather than splitting, of American oak which enhances the differences between the two styles due to the rupture of the xylem cells.

Barrel: 119.3 Liters
Hogshead: 238.7 Liters
Tun: 954.7 Liters

It should also be noted that there is a big difference between alcohol abuse and moderate intake. Drinking in moderation is defined by the consumption of no more that 2 drinks for men and one drink for a woman per day. These figures are primarily based on the difference in sexes – weight and metabolism.

Moderate drinking is associated with a lower risk for coronary heart disease in some individuals (mainly among men over 45 and woman over 55). Coronary heart disease can be prevented with vasodilatation, meaning the opening of the blood vessels and increase of blood flow.

Most of these components in the wine are antioxidants. Antioxidants reduce free radicals in the body which cause damage, creating conditions for disease. Specifically they destabilize electrons to unstable molecules which are active in the blood putting small pits in the blood vessels and damaging healthy cells. This action alone gives the body opportunity to heal the damage. It is the damage that is referred to as “signs of aging”.

Below is a summary of the primary Vitamins, Minerals and Nutrients that are found in a bottle of Red Wine.

Vitamins
Thiamin: Part of the coenzyme in energy metabolism. (Water Soluble) 0-0.1%
Riboflavin: Formation of Vitamin B6 coenzymes and niacin metabolism. (Water Soluble) 0-0.1%
Naicin: Part of the coenzymes in energy metabolism. (Water Soluble) 0-0.1%
Vitamin A: Function lies primarily around the Epithal cells (Protective lining of lungs, gastrointestinal tract, and urinary tract. (Fat Soluble) 0-0.1%
Vitamin B6: Synthesis of red blood cells, white blood cells, and neurotransmitters. (Water Soluble) 0-0.1%
Vitamin K: Function lies with regards to the clotting of the blood. (Fat Soluble) 0-0.1%
Vitamin G: 0-0.1%
Folate: Amino acid metabolism. This vitamin is fundamental in the formation of neurotransmitters in the brain. (Water Soluble) 0-0.1%
Choline: Synthesis of lecithin found in cell membranes. (Water Soluble) 0-0.1%

Minerals
Sodium: Necessary for the balance of water and acid-base. 0-0.1%
Calcium: Has been documented to lower blood pressure along with prevent blood clotting. 0-0.1%
Magnesium: It’s a key mineral needed for the metabolism of energy. The function is primarily related to the release and activity of insulin. 0-0.1%
Phosphorus: 0-0.1%
Potassium: Necessary for the balance of water and acid-base. 0-0.1%
Zinc: The functions include; DNA synthesis, Taste Perception, General Metabolism, moderation of Vitamin A activity. 0-0.2%
Copper: This mineral works with iron to form hemoglobin. 0-0.1%
Maganeses: Forms part of the enzyme that acts as an antioxidant. 0-0.1%
Flouride: 0-0.1%
Selenium: Fundamental in the growth and development of the Thyroid Gland. 0-0.1%

Nutrients
Resveratrol: Reduces blood sugar levels in the blood. It has also been considered the key to “The French Paradox” (Relating to the low levels of Coronary Disease in France). 0-0.1%
Flavanoids: Considered natural biological modifiers, experiments have proved there ability to modify the bodies reaction to Allergies and Viruses; Also very effective antioxidant. 0-0.1%
Anthocyanin: Research has proved the extensive cancer preventative effects especially related to the digestive tract, also considered a very potent antioxidant. 0-0.1%

References

Peynaud, Emile (1984) Knowing and Making Wine.

J. Robinson (ed) “The Oxford Companion to Wine” Third Edition Oxford University Press 2006

In Argentina the most significant changes were brough about in the middle of the XX Century, responding to the need for evolution in the face of a more educated client. The phenomenon which demanded the most attention was to increase the quality of production and steer away from quantity . In the time between 1970 and 1990 there was an estimated 20 % reduction in the average consumption of wine internationally. The reduced consumption was attributed to the introduction of alternative beverages (Beers, Liquors, etc). Producers realized a demand  to increase the range of wine products. Thus, new varietals were produced to supplement the displacement in the market.

European (Old World) varietals were extremely popular in international markets, and appropriately became the popular grape choice for the New World (U.S. , Australia, New Zealand, Argentina, Chile, South Africa).  Considering the time frame required to build a strong market share, the following figures display the creation and success of the varietals in the New Wold countries;  during the late 1980′s Europe supplied approximately 92% of the wine market,  while in 2003 the consolidated exportation of New World wines expanded to supply 30% of the wine market.

The consumption figures in Argentina’s domestic market, painted a similar picture depicting a need to diversify. A 50% reduction of wine consumption has been recorded in the period between 1976 and 2006. In addition to low domestic consumption figures, it should be noted that only 10% of the total wine produced is exported.