Ricardo Mashregi – Basic Steps to Making Wine

As president of Toronto-based KNC Ticker Group, Inc., Ricardo Mashregi is responsible for trading equities in the United States and Canada. Prior to his current position, Mr. Mashregi held posts as a trader with large brokerages such as Merrill Lynch Canada and the Friedberg Mercantile Group. When not on the trading floor, Ricardo Mashregi is an avid moviegoer and wine enthusiast who enjoys and possesses extensive knowledge of fine wines. Here are a few of the basic steps involved in winemaking. Harvesting the grapes – In August or September when the grapes ripen, winemakers harvest the grapes and send them to the winery to be crushed. The seeds and skin are kept intact for red wines, but both are removed for white wines when crushed. Fermenting the wine – Fermentation of the wine can occur naturally, or winemakers can encourage fermentation by adding a yeast culture to the juice. The process of fermentation occurs when the yeast begins to process the sugars found in the juice. Aging the wine – After fermentation, the wine is stored in tanks or oak barrels to begin the aging process. Wines should be allowed to age for a period of three months to a few years.