The process of wine making varies with the different styles of wine, and here we describe the process for the most common styles:

Dry White Wine
It's not just the colour of the grapes that make the wine - it's the way they are treated. For the winemaker he must preserve acidity and fruit structure. He needs not only clean, fresh fruit but also the availability of sterile equipment such as stainless steel and temperature control to optimise his end product. Does he use oak or does he allow the varietal characteristics to stand alone unoaked ?- it can be a matter of style and often a matter of money. Click 'here' to learn more.

Dry Red Wine
Here contact with the skins is desirable and necessary to produce the ruby, cherry and garnet colours that we all enjoy in our red wines. Tannin becomes the important backbone which combines with the grape acidity and fruit to show the style of the region and the individuality of the winemaker. Decisions regarding the use of oak or stainless steel will greatly influence the end result.

Rosé Wine
Made from red grapes with just a hint of skin contact to infuse the colour. Generally made for early drinking, best lightly chilled and served on a warm summer's day. More serious styles exist but not a big seller in Ireland - has the weather anything to do with it?

Sparkling Wine
What puts the sparkle in Champagne? What is the 'champagne method'? How was it discovered? What is the difference between 'sparkling wine' and 'champagne'? It is an intriguing process - learn more

Sweet White Wine
Often dismissed and misunderstood but they can be great. Styles vary from the simple fruity style of the German table wines to the luscious concentration and sublime honeyed ripeness of a good Sauternes. They account for less than 5% of our wine consumption. Click 'here' to learn some more.