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This article is about the beverage. See Wine (software) for an article about the software of the same name.
A glass of red wine

Wine is an alcoholic beverage that is made by fermenting grapes or grape juice. The word, wine, comes from the Latin vinum (related to Greek οἶνος), which can mean either the "wine" or the "vine". Wine-like beverages can also be made from other fruits or from flowers, grains, and even honey, in which case, a qualifier has to be used; for example, "elderberry wine". The word wine and its equivalents in other languages is protected by law in many jurisdictions and therefore should always mean grape wine.

This article discusses grape wine. For non-grape wines, see country wine for fruit and flower wines, sake for rice wine and mead for honey wine.

File:Wine mt markey.jpg
Wine display at the Mt Markey Winery

History

The earliest known evidence of a fermented wine-like drink is from the Chinese village of Jiahu dated from 6000 to 7000 BC [1]. The wine, found in 16 buried jars, contained millet, rice, beeswax (from honey) and either hawthorn fruit or wild grape. A 3,000 year old bronze jar has also been unearthed, still containing a similar liquid wine.

Wine is historically entwined with many cultures around the world. In Iran (Persia) for example, mei (the Persian wine) has been a central theme of their poetry for more than a thousand years, although alcohol is strictly forbidden in Islam.

Ancient pottery jars discovered at Hajji Firuz Tepe in the Zagros Mountains of present-day Iran, near the city of Urmia [2], indicate that grape wine was produced as far back as 5,400 BC. It is believed that the name of the Shiraz grape originates from the Persian town of the same name. This discovery is particularly significant, as Hajji Firuz Tepe was not a grape-growing area, the main crops being grains and the preferred drink of the time was beer. As ancient Babylon was located on the Silk Road from China to the Mediterranean, all indications suggest that wine was probably used as a commodity for trade.

In ancient Egypt, wine played an important part in ceremonial life. Although wild grapes were never grown there, a thriving royal winemaking industry had been established in the Nile Delta. The industry was most likely the result of trade between Egypt and Canaan during the Early Bronze Age, commencing from at least the Third Dynasty (2650 – 2575 BC), the beginning of the Old Kingdom period (2650 – 2152 BC). Winemaking scenes on tomb walls, and the offering lists that accompanied them, included wine that was definitely produced at the deltaic vineyards. By the end of the Old Kingdom, five wines, all probably produced in the Delta, constitute a canonical set of provisions, or fixed "menu," for the afterlife. Christianity included wine in its rites where it takes the place of the blood of Jesus, in the Mass of Orthodox, Catholic and Anglican Christians. The advent of wine in Europe was the work of the Greeks who spread the art of grape-growing and winemaking in Ancient Greece and Roman times.

Wine-producing regions

File:Vineyard zell germany.JPG
Steep rock slope, Moselle River

Wine grapes grow almost exclusively between thirty and fifty north and between thirty and fifty degrees south of the Equator. The world's most southerly vineyards are in the South Island of New Zealand near the 45th parallel.

The 13 largest export nations(2005 dates) – Italy, France, Spain, Australia, Chile, the United States of America, Germany, South Africa, Portugal, Moldova, Hungary, Croatia and Argentina. The vineyards of Algeria used to produce many fine wines, especially during and immediately after the era of French colonization, but the resurgence of Islamic consciousness among the populace since the 1970s has greatly reduced this industry.

A vineyard

The leaders in export volume by market share in 2003 were:

  • France, 22%
  • Italy, 20%
  • Spain, 17%
  • Australia, 8%
  • Chile, 6%
  • United States, 5%
  • Portugal 4%
  • Germany 4%..

See also: List of wine-producing regions

Wine grape varieties

Winegrapes on the vine

Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Zinfandel, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; indeed, some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage.

Wine can also be made from Vitis labrusca, from other species or from the hybrid of two species. Vitis labrusca, Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes, usually used for eating in fruit form or made into grape juice, but sometimes used for wine, eg. Concord wine. Hybrids of vinifera with other species were originally developed to combine American hardiness and resistance to phylloxera with European flavor. Although only rarely used and generally prohibited by law in traditional wine regions, hybrids are planted in substantial numbers in cool-climate viticultural areas.

Dark purple wine grapes on the vine

The variety of the land, the local yeast cultures and the climate and conditions under which grapes are grown, (called "terroir") combined to offer a great variety among wine products, which are further increased by the fermentation process itself and by improvements attained with proper aging, sometimes for several decades or more. However, variety is not in itself a sought-after quality for large producers of table wine or more affordable wines, where consistency is more important for large and modern factory wines, and mass-market wine brands. Their producers will try to hide any hint of often-unremarkable "terroirs", or climatically under-performing harvest years, by:

  • blending harvests of various years and vineyards;
  • pasteurizing the grape juice in order to kill indigenous yeasts (to be replaced with "choice" cultivated yeasts); and
  • using flavor additives.

See also: List of grape varieties

Classification of wine

By vinification methods

Wines may be classified by vinification methods. These include classifications such as sparkling, still, fortified, rosé, and blush. The colour of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. Grapes with colored juice are known as teinturiers. Red wine is made from red (or black) grapes, but its red colour is bestowed by the skin being left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. Rosé wines are a compromise between reds and whites — the skin of red grapes is left in for a short time during fermentation.

Sparkling wines, such as champagne, are those with carbon dioxide, either from fermentation or added later. They vary from just a slight bubbliness to the classic Champagne. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine. Wines that gain their carbonation from the traditional method of bottle fermentation are called Méthode Traditionnelle wines in France. Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy).

Fortified wines are often sweeter, always more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy. They include:

Brandy is a distilled wine. Grappa is a dry colorless brandy, distilled from fermented grape pomace, the pulpy residue of grapes, stems and seeds that were pressed for the winemaking process.

By taste

Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated with the aromas and tastes of different compounds. Wines may be described as 'dry' (meaning they are without sugar), off-dry, fruity, or sweet, for example. The sweetness of wines can be measured in brix, at harvest, but is in actuality determined by the amount of residual sugar in the wine after fermentation. Dry wine, for example, has only a tiny amount of residual sugar. Specific flavors may also be sensed, at least by an experienced taster, due to the highly complex mix of organic molecules, such as esters, that a fully vinted wine contains.

White grapes

Red grapes

By vintage

Wines may be classified by the year in which the grapes are harvested. "Vintage wines" are made from grapes of a single year's harvest, and are accordingly dated. These wines often improve in flavor as they age, and wine enthusiasts will occasionally save bottles of a favorite vintage wine for future consumption.

For most types of wine, the best-quality grapes and the most care in wine-making are employed on vintage wines. They are therefore more expensive than non-vintage wines. Whilst vintage wines are generally made in a single batch so that each and every bottle will have a similar taste, climatic factors can have a dramatic impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality.

Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines are only made in better-than-average years. Conversely, wines such as White Zinfandel, which don't age well, are made to be drunk immediately and are not labeled with a vintage year. There are exceptions though. French Champagne is typically non-vintage, but may not be "cheap", and can sometimes profit from aging.

Collectible wines

Gold lettering on collectible Sydney Opera House wine

At the highest end, rare, super-premium wines are amongst the most expensive of all foodstuffs, and outstanding vintages from the best vineyards may sell for thousands of dollars per bottle. Red wines, at least partly because of their ability to form more complex subtleties, are typically the most expensive. Such wines are often at their best, years or sometimes decades after bottling. On the other hand, they may turn into vinegar, and before opening the bottle there may be no way of knowing this. Part of the expense associated with high-end wine comes from the number of bottles which must be discarded in order to produce a drinkable wine. Restaurants will often charge between two to five times the price of what a wine merchant may ask for an exceptional vintage. This is for a reason: diners will often return wines that have gone foul and not bear the expense. For restaurateurs, serving old vintages is a risk that is compensated through elevated prices. Some high-end wines are Veblen goods (for conspicuous consumption).

Exclusive wines come from all the best winemaking regions of the world. Secondary markets for these wines have consequently developed, as well as specialised facilities for post-purchase storage for people to "invest" in wine. The most common wines purchased for investment are Bordeaux and Port. Many wine writers have decried the trend, as it has pushed up prices to the point that few people will consider drinking such valuable commodities, and consequently they are kept in bottles undrunk where they eventually deteriorate into a substance, very much like red wine vinegar in taste (and desirability).

Also investment in fine wine has attracted a number of fraudsters who have played on fine wine's exclusive image, and their clients' ignorance of this sector of the wine market. Typically, the scams work by charging excessively high prices on the wine, while representing that it is a sound investment unaffected by economic cycles. Like any investment, proper research is essential before investing.

Some wines, produced to mark significant events in a country or region, can also become collectible because of labelling design. An example is the Mildara Rhine Riesling produced in 1973 to mark the opening of the Sydney Opera House. Instead of labels, the bottles (red, as well as white) had printing in gold on them, as seen in the illustration.

  • For special types of wines, see .

Types of wines

Red wines


Sparkling wines


White wines


Soleras wines

Wine names

Wines are usually named, either by their grape variety or by their place of production. Historically, wines from Australia and the United States were named exclusively by their grape variety, while wines from France, Spain and Italy were identified by their place of production. This practice is changing, particularly in the United States and New Zealand where more quality wine-grape growing regions, such as Napa Valley, Russian River Valley, Willamette Valley, Sonoma, Walla Walla, etc., are appearing on labels, and are seen as clear differentiators of quality by many consumers.

Regional wine names

The taste of a wine depends not only on the grape species and varietal blend, but also on the ground and climate (known as terroir) where it is cultivated. Historically, wines have been known by names reflecting their origin, and sometimes style: Bordeaux, Rioja, Mosel and Chianti are all legally defined names, reflecting the traditional wines produced in the named region. These naming conventions or "appellations" (as they are known in France) dictate not only where the grapes in a wine were grown, but also which grapes went into the wine and how they were vinified. The appellation system is strongest in the European Union, but a related system, the American Viticultural Area, restricts the use of certain regional labels in America, such as Napa Valley, Santa Barbara and Willamette Valley. The AVA designations do not restrict the type of grape used. New World wines are known primarily by their varietal content, and not by their region.

The inconsistent application of historical European designations can be confusing. For example, in most of the world, wine labeled Champagne must be made from grapes grown in the Champagne region of France and fermented using certain method, based on the international trademark agreements included in the 1919 Treaty of Versailles. However, in the United States (except Oregon), these and the following European appellations are allowed to be used as generic wine names:

All of these are names of specific regions in Europe. While most countries restrict the use of these place names, there exists a legal definition called semi-generic in the United States that enables U.S. winemakers to apply these terms to their wines even though the product does not come from these specific places. Some suggest that this naming practice causes confusion, and thus, it is being protested by Europeans. Generally only less expensive, mass-produced wines (or vin ordinaire) make use of these place names as semi-generic wine names. Makers of American fine wines avoid these terms out of respect for their European counterparts. Thus, the finest sparkling wines from California will be labeled "sparkling wine", while some less expensive sparkling wines from California as well as states, such as Ohio and New York, may bear the name "Champagne".

Some blended wine names are marketing terms, and the use of these names is governed by trademark or copyright law, rather than a specific wine law or a patent on the actual varietal blend or process used to achieve it:

Uses of wine

A glass of white wine

Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. The aperitif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines. Although there are many classes of dinner wines, they are all used under six specific classes, as follows:

  • aperitif (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal.
  • red dinner wines: These wines are usually dry and go extremely well with such main-course dishes as red meats, spaghetti, and highly-seasoned foods. They should be served at a cool room temperature to bring out their aroma. The most popular red dinner wines are claret, Burgundy, Chianti, and Cabernet Sauvignon. Pink dinner wines (also called "rose wines"), a special class of red wines, can be served with almost any dish, but are considered best with cold meats, pork, and curries.

  • white dinner wines: Usually either very dry or rather sweet, these wines should be served chilled, and go well with white meats, seafood, and fowl. They include Rhine wines, Chablis, sauterne, and wine made from different grape varieties such as Chardonnay and White Riesling.
  • sparkling wines: Usually served at any meal with any course, these wines are most frequently served at banquets, formal dinners and weddings. The most common sparking wines are Champagne (white) and sparkling Burgundy (red).
  • table wine: Table wine is not bubbly, although some have a very slight carbonation, the amount of which is not enough to disqualify them as table wines. According to U.S. standards of identity, table wines may have an alcohol content that is no higher than 14 percent. In Europe, light wine must be within 8.5 percent and 14 percent alcohol by volume. As such, unless a wine has more than 14 percent alcohol, or it has bubbles, it is a table wine or a light wine.
  • dessert wines: Ranging from medium-sweet to sweet, these wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokay, and muscatel.

The labels on certain bottles of wine suggest that they need to be set aside for an hour before drinking (ie. to "breathe"), while other wines are recommended to be drunk as soon as they are opened. 'Breathing' means allowing a wine to aerate before drinking. Generally, younger wines benefit from some aeration, while older wines do not. The word, "younger", refers to the first one third of a wine’s life, which varies from wine type to wine type and from wine to wine. For most white wines, "younger" means up to one to two years, while for red wines, they could mean as little as a few months, for a Beaujolais Nouveau, up to ten years for a hearty Barossa Shiraz. "Older", on the other hand, refers to the last one third of their lives.

During aeration, the exposure of younger wines to air often "relaxes" the flavours and makes them taste slightly smooth and better integrated in aroma, texture, and flavor. Wines that are older generally fade (lose their character and flavor intensity) with extended aeration. Breathing, however, does not benefit all wines, and should not therefore be taken to the extreme. In general, wine should be tasted as soon as it is opened to determine how long it may be aerated, if at all. It should then be tasted every 15 minutes until the wine is, according to individual preference, ready to drink. As a general rule, younger white wines normally require no more than 15-30 minutes of aeration while younger red wines should be no more than 30-60 minutes. If in doubt, it is better to err on the side of too little aeration than too much.

Wine is also used in religious ceremonies in many cultures and the wine trade is of historical importance for many regions. The New Testament even claims that Jesus' very first miracle was to turn water into wine (John 2:1-11).

Some wines are produced commercially as cooking wine, which is considerd by many to be extremely salty, and of a much lower grade than even box wine.

Medical implications

The health effects of wine (and alcohol in general) are the subject of considerable ongoing debate and study. In the USA, a boom in red wine consumption was touched off in the 1990s by '60 Minutes', and other news reports on the French paradox.

It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately equal to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to 10%–40% lower risk of coronary heart disease, for those over the age of 35 or so (see Alcohol consumption and health). Originally, the effect was observed with red wine. Compounds, known as polyphenols, are found in larger amounts in red wine, and there is some evidence that these are especially beneficial. One particularly interesting polyphenol found in red wine is resveratrol, to which numerous beneficial effects have been attributed. With larger amounts, however, the effect is compensated by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver.

Other studies have shown that similar beneficial effects can be obtained from drinking beer, and distilled spirits. It is unclear if this means that the only important ingredient is ethanol. Dean Edell, M.D., asserts that there are "differences of opinion about whether beer, wine, or liquor offers the quickest route to a longer life. Of ten major studies, one-third found this true for wine, one-third for beer, and one-third for liquor. Most researchers now believe that it is the alcohol in all of them that provides the magic, but they don’t rule out other components of alcoholic beverages."

Sulfites (or sulphites) are compounds found in wine that act as a preservative — and can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. In the USA nearly all commercially produced wine is required to state on the label that it contains sulfites. In other countries they do not have to be declared on the label, leading to a common mistaken belief that only wine from the USA contains sulfites. Many consumers who have adverse reactions to wine, such as headaches or hangovers, blame added sulfites but are probably reacting instead to naturally-occurring histamines. The quantity of sulfites in a glass of wine is the same as a serving of dried apricots.

Wine-based drinks

  • List of cocktails with wine
  • Brandy: A general term for distilled wine.
  • Calimocho: A cheap alcoholic drink, comprising 50% red wine and 50% cola drink.
  • Mulled wine (known in Scandinavia as Glögg): A red wine, combined with spices, and usually served hot.
  • Sangria Spanish: A wine punch, comprising red wine, chopped fruits, sugar, and a small amount of brandy or other spirits.
  • Spritzer: A tall, chilled drink, usually made of white wine and soda water.
  • Wine cooler: An alcoholic beverage made from wine and fruit juice, often in combination with a carbonated beverage and sugar.
  • Zurracapote: A popular Spanish alcoholic drink comprising mainly of red wine, spirit, fruit juice, sugar and cinnamon.
  • Rebujito: A mixture of manzanilla wine, mixed with a soft drink like Sprite or 7 Up.
  • Non-alcoholic wine
  • Aging barrel: A barrel used to age wine or distilled spirits.
  • Amphora: A type of ceramic vase, used for transporting and storing wine.
  • Barrel: A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine.
  • Butt: An old English unit of wine casks, equivalent to about 477 litres or 126 US gallons (105 imperial gallons).
  • Cork (material): Tissue material, harvested from the Cork oak tree, and very suitable as a material for bottle stoppers.
  • Corkscrew: A tool, comprising a pointed metallic helix attached to a handle, for drawing stopping corks from bottles.
  • Napkin is used around a bottleneck to stop drops running on bottle surface after pouring wine to glasses.
  • Screwcap: An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle.
  • Wine bottle: A small container, with a neck that is narrower than the body, that allows long-term aging of wine when combined with a high-quality stopper, such as a cork.
  • Wine cooler: An accessory, such as an ice bucket, for cooling wine.
  • Wine label: The label on a wine bottle that must provide at least the minimum amount of information prescribed by law.
  • Wine-press: A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
  • Wine stopper: An accessory, used to close leftover wine bottles because it is hard to put the original cork back into the bottleneck.

See also Wine accessory.

Professions

  • Cooper: Someone who makes wooden barrels, casks, and other similar wooden objects.
  • Négociant: A wine merchant who assembles the produce of smaller growers and winemakers, and sells them under his own name.
  • Sommelier: A waiter in a restaurant who specializes in wine.
  • Vintner (also called "oenologist"): A winemaker or wine merchant.

Prominent personalities

Vineyards and distributors

Films

  • Mondovino, USA/France 2004: A documentary film directed by American film maker, Jonathan Nossiter, explaining the impact of globalization on the various wine-producing regions.
  • Sideways, 2004: A comedy/drama film, directed by Alexander Payne, with the tagline: In search of wine. In search of women. In search of themselves., in which wine, particularly Pinot Noir, plays a central role.

See also

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Wine making
APCOR
Appellation
Biodynamic wine
Bordeaux Wine Official Classification of 1855
Bottle variation
Botrytis
Box wine
Chateau

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Claret
Cold Duck
Cork taint
Dionysus
Farm winery
Grape juice
Master of Wine
May wine
Noble rot
Oenology

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Portuguese wines
Moldavian wines
Reserva
Sake
Semi-generic
Sweetness of wine
Tannins
Tasting flight
Two buck Chuck

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Varietal
Vine
Vinegar
Vineyard
Viticulture
Thomas Bramwell Welch
Wine bar
Winefat
Winery

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References

  • Jancis Robinson, The Oxford Companion to Wine. ISBN 019866236X
  • Ed McCarthy, Mary Ewing-Mulligan, Piero Antinori, Wine for Dummies. ISBN 0764525441
  • Hugh Johnson, Hugh Johnson's Wine Companion. The Encyclopaedia of Wines, Vineyards and Winemakers, Mitchell Beazley 2003, 5th edition
  • Stuart Pigott, A Grape by Grape Visual Guide to the Contemporary Wine World, (Mitchell Beazley)
  • Dean Edell, M.D.. Eat, Drink and be Merry: America’s Doctor Tells You Why the Health Experts are Wrong. NY: HarperCollins, 1999, pp. 191-192.

Resources

Wikimedia Commons has media related to Wine.
Look up wine in Wiktionary, the free dictionary.
Wikiquote has quotations related to Wine.

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