Wine - fruit of the Vine...where did it all begin?

There are many apocryphal tales about the origins of wine. Biblical accounts tell of Noah and his sons producing wine at the base of Mount Ararat.

According to a Persian tale, legendary King Jamshid banished one of his harem ladies from the kingdom, causing her to become despondent and wishing to commit suicide. Going to the king's warehouse, the woman sought out a jar marked "poison" containing the remnants of grapes that had spoiled and deemed undrinkable. Unknown to her, the "spoilage" was actually the result of fermentation (the breakdown of the grapes' sugar by yeast into alcohol). She discovered the effects after drinking to be pleasant and her spirits were lifted. She took her discovery to the king, who became so enamored of this new "wine" beverage that he not only accepted the woman back into his harem but also decreed that all grapes grown in Persepolis would be devoted to winemaking. While most wine historians view this story as pure legend, there is archaeological evidence that wine was known and extensively traded by the early Persian kings.

Legend or not, I love the story and here we have it, WINE!

To see what we have available now - just "Click" here.

To learn more about why our wines are special - just read on a bit...
At a recent Taste of the Beach event we were asked "How do you make such good wines in so much shorter time than other vineyards?" Well, truthfully, our vinification time isn't shorter than anyone else's. Except for temperature yeasts make sugar into alcohol at pretty much the same rate everywhere and every time, but "aging" makes a lot of difference. Why are many wines "aged" before they are ready to drink? Good question.

Grape farming is a very different industry from wine making, and like all farming, growing grapes has its challenges, especially weather. Not every year produces great grapes, in fact that's rarer than you'd think, and not every location, especially ours in coastal North Carolina, can grow the many varieties of wine grapes we like.

If you research the history of wine you'll realize the years of aging in first clay amphorae, and later oak barrels was a technique of making wine palatable from harvest years that were not optimal. A simple thing like rain just before harvest can dilute the sugar content of the grapes and dramatically affect the body of the resulting wine. Since grapes can't stay on the vine for long after ripe, and pressed grape juice cannot be stored unless pasteurized or refrigerated, there was no option but make the wine and hope for the best.

Storing finished wine allowed evaporation to improve the body since oak barrels typically lose about 10% of their volume per year. It also allows harsh tannins to soften, and with toasted oak barrels phenols from the oak could mitigate other off flavors. With several years harvests in storage you could also blend different vintages to compensate for their deficiencies.

Today the available technology is much better. The best grapes can be purchased from wherever they're available and the juice can be concentrated and balanced for the best potential before the wine is made. Low temperature stabilization even improves the quality of the must by reducing certain acids. We are no longer limited by what grows in our vineyard and you'd probably be surprised at how few wineries actually grow all their own grapes, even our "local" ones. At OBX Winery we believe "Papa John" Schlatter is right - "better ingredients make better pizza"...and wine!

So you see, the actual process of making wine is pretty much the same everywhere, but what you start with can have a huge effect on the quality and when the wine is ready to enjoy. OBX Winery is an urban micro winery, a new trend in wine making. We are located convenient to our customers. Instead of a countryside, we have a beach, and you lucky folks have a choice!