Kamran A. Khawar oversees Product Development, Design and Operational and Legal matters at VinoVue, a technology company that he co-founded in 2011. In his spare time, Kamran A. Khawar is an avid wine enthusiast and likes to share his wine experiences with friends and colleagues.
Wine was undoubtedly first created quite by accident, when the natural yeast cells on grapes fermented the juice that had been squeezed from them. While it would be nice to think that this prehistoric first wine was savored for its bouquet and delicate flavors, the reality is that it was prized for the effect of the alcohol on the drinker. The fermentation of the juice had a side benefit, though. Once fermented, the grape juice was stable, less susceptible to bacterial contamination, and could be carried with you. This meant that these people could range over areas that did not have water sources, and exploit a wider range of environments. It thus was the first potable, portable beverage.
Modern wine is the result of a complex set of choices made by grape growers and winemakers; grape variety, harvesting at the desired ripeness, fermentation vessel, wild or introduced yeast, length of skin contact, barrel aging, fining, filtering and many more which provide us with the amazing range of flavors and aromas that are found in the finished product.