Wine

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When 19th century scientist Louis Pasteur declared that “Wine is the most healthful...of beverages.”, he may have anticipated the results of modern research.2015 research data suggest that moderate intake of wine may be a cardio-metabolic protective factor in some groups of Type 2 diabetics. The American Heart Association reports that the " incidence of heart disease in those who drink moderate amounts of alcohol... is lower than in nondrinkers", but cautions that health risks can be associated with alcohol.Epidemiological research supports the cardioprotective effect of red wine, and recent research suggests that sparkling wine may also be cardiorpotective. This research may be of particular interest to Americans with disability; the Centers for Disease Control and Preventions(CDC) reports that heart disease is one of the three most frequent causes of disability and the most frequent cause of death in American adults.

Thomas Jefferson, the American Minister to France before the French Revolution, imported wine from France from himself and his friend, George Washington.Jefferson encouraged the American production of wine. The earliest commercial transaction in American wine may have occurred in New York during the 19th century.The April 26, 1836 "New York-Evangelist" newspaper contains an advertisement for five barrels of wine ---located directly below a Temperance League ad!

There are two basic kinds of wine: still and sparkling. Champagne is one of a variety of sparkling wines,distinguished by a second period of fermentation in the bottle from which it will be served.

Differences between still and sparkling wines begin in the vineyard. Further differences result from the selection of yeast cultures and specialized production techniques. Still wines are valued for their pronounced flavor,aroma and color, derived from ripe grapes with high concentrations of tannin and sugar. These grapes are grown in low yield vineyards where winemakers remove leaves from vines in order to enhance the ripening process through exposure to the sun. When compared to still wines, sparkling wines are valued for a delicacy of taste and aroma that is influenced by yeast. In order to enhance the neutral qualities of flavor and color in sparkling wines, winemakers often restrict leaf removal. Grapes receive less exposure to the sun and do not experience the transformation in flavor that accompanies full ripeness.Sparkling wine is distinguished by the bubbles produced during fermentation, while the removal of natural gas is the goal of still wine production.

 

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