The consumption of wines has grown in Latin America, to the point that today very few restaurants can afford not to offer them.
By Carlos Ruink
Despite being an alcoholic beverage, wine is not just another liquor. Its arrival in latin American restaurants has transformed many of the consumption habits, especially in Central America and northern South America, where non-alcoholic fruit drinks commanded the stop.
In the south of the continent the development was faster, not in vain Chile and Argentina are recognized as two of the great wine producers in the world, next to California, Spain, Italy and France.
"The wines accompany the food, they complement it, instead of drowning the flavors as it happens with other drinks," explains Juan Felipe Quintero, wine columnist of the magazine Paladares, belonging to the newspaper El Colombiano. To illustrate his point, Quintero explains that when a meal is accompanied with a passion fruit juice, the strong flavor of the fruit ends up invading the taste, losing the essences and flavors of the dishes served.
Accessible market
Until several years ago the consumption of wines was associated with high social classes and the prices of bottles rose more and more. But with globalization the doors were opened for wines from all corners of the world to arrive, and the average cost of the bottle fell.
It was then that the drink, derived from the grape, filled the tables of restaurants and houses, to the point that today each restaurant makes a recommendation according to the type of dishes it sells and the preferences of its customers.
To this is added the diffusion of the so-called "wine culture" among audiences of different purchasing power. This has led to ordinary people knowing how to taste the drink, recognize the characteristics of each type and make appropriate combinations with the dishes.
In restaurants the consumption of wines has also become popular. The "house" suggestions, for example, are one of the most successful options, since they allow to offer a quality product at a lower price, through an agreement with the distributors. However, we must bear in mind that offering wines is a demanding step for any restaurant but, if done well, it will bring countless benefits.
Within the conditions suggested by Quintero for restaurants that begin in the world of wine, the training of the staff stands out so that they know how to explain to the client what type of wines are offered, what are the characteristics of each one and which would best combine with the type of food selected.
In the same way it is advisable to have a sommelier; that is, an expert in consumer trends, wine characteristics and pairing (suitable blend of food and wine). Most of these professionals have training and experience in tasting, so they are also able to design a wine list according to the needs of the restaurant.
Production grows
World wine production grew to 3,083 million nine-litre cases between 2005 and 2009. In 2007 there was exceptionally weak production, while 2010 was marked by a weak harvest in France and Italy. Even so, half of the world's production is still mainly insured by three countries, France, Italy and Spain, although China acquires a preponderant presence as a producer.
These are some of the conclusions reached by the Vinexpo 2011 study, carried out by the IWSR (International Wine and Spirit Record). The research also points out that although rosé wines represent less than 10% of what is drunk worldwide, their consumption would be the one that, percentage-wise, would increase the most in the coming years. The reasons are, among others, that in recent years the production of quality rosé wines has increased, the same ones that for a long time were considered by some as "fake wines"; to this is added that rosé wine is an "easy" and festive wine.
A wine for every taste
It would be inefficient to classify wines only in the place of origin. A primary classification is one that divides them as calmo or natural wines, strong or fortified wines and sparkling wines. This classification is based on the production technique called winemaking. According to Peruvian engineer Ernesto Sanguinetti, who for several years has worked in manufacturing and distribution companies, wine is classified as follows:
1. Calmo or natural wines
They are those that are made from the must, and that is fermented naturally, or with some additive in controlled amounts such as yeasts, sugar or very small amounts of sulfides. These wines are of an alcoholic strength ranging from 10% to 15%, since the fermentation is stopped reaching these values. They are commonly known as whites, reds and rosés.
2. Fortified or strong wines
They receive some dose of alcohol, at some stage of their winemaking. Controlled interference typifies the production and characteristics of strong wines resulting in Vermouth, Jerez, Marsala, Madeira and Porto. The alcohol content of these varieties ranges from 16º to 23º (degrees by volume)
3. Sparkling wines
They are those of the champagne type, which have two fermentations. The first is the usual natural wine, and a second that takes place in the bottle. Some natural wines have a certain effervescence called pétillement, but this is very soft and is not caused as a result and interference in the fermentation process.
If it is sparkling wine, this is made according to different methods, the cheapest being forced carbonation using carbon dioxide. The quality ones are those that do not have additives and their second fermentation is reached by aging. In all cases the sparkling wines have some sedimentation, where the quality ones are sedimented using different techniques that may include mechanical aids and reopening of the bottles, prior to their commercialization.
Colourful wines
Another classification of wines is through their colors, namely: reds (rouge - red), white (blanc - white) and rosé (rosé - pink).
to. Red wines
The color of the wine comes from the color of the skin of the grape, where the must is left in contact with the skin of the grape until a desired color is reached. To make red wine, the red grapes are crushed and the must passes part or all of the fermentation period and, in many cases, a period of maceration before or after fermentation, in contact with the skins or skins. All the coloring matter, in addition to multiple flavoring compounds and tannins, are found in the skins of the grapes and fermentation and maceration are responsible for releasing them.
b. White wines
White wines are those produced from green or white grapes; or from black grapes although in these cases the must is never left in contact with the skin of the grapes. The color obtained in white wines is greenish or yellowish.
c. Rosé wines
Rosé (rosé) is produced leaving the must in contact for a short time with the skin of the grapes. It is usually produced using red grapes that remain in contact with the skins (skin of the grape) for short periods. Less often it is produced by mixing red and white wines.
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