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Wine
From Wikipedia, the free encyclopedia
This article is about the alcoholic beverage. For the software,
see Wine (software).
Wine is an alcoholic beverage produced by the fermentation of fruit,
typically grapes though a number of other fruits are also quite
popular - such as plum, elderberry and blackcurrant. Non-grape wines
are called fruit wine or country wine. Other products are made from
starch based materials, such as barley wine, rice wine, and sake.
Beverages made from other fermentable material such as honey (mead),
or that are distilled, such as brandy, are not wines. The English
word wine and its equivalents in other languages are protected by
law in many jurisdictions.
Etymology
The word wine comes from the Old English win, which derives from
the Proto-Germanic *winam which was an early borrowing from the
Latin vinum, (which can mean either the "wine" or the
"vine"), from Aeolic Greek F?????, (woinos) and from earlier
languages such as Hebrew ??? (yayin). [1].
Early history
Wine residue has been identified by Patrick McGovern's team at the
University Museum, Pennsylvania, in ancient pottery jars. Records
include ceramic jars from the Neolithic sites at Shulaveri, Georgia
(about 6000 BC) [2], Hajji Firuz Tepe in the Zagros Mountains of
present-day Iran (5400-5000 BC) and from Late Uruk (3500-3100 BC)
occupation at the site of Uruk, in Mesopotamia [3]. The identifications
are based on the identification of tartaric acid and tartrate salts
using a form of infrared spectroscopy (FT-IR). These identifications
are regarded with caution by some biochemists because of the risk
of false positives, particularly where complex mixtures of organic
materials, and degradation products, may be present. The identifications
have not yet been replicated in other laboratories.
In his book Ancient Wine: The Search for the Origins
of Viniculture (Princeton: Princeton University Press, 2003), McGovern
argues that the domestication of the Eurasian wine grape and winemaking
could have originated on the territory of modern Georgia and Armenia
and spread south from there. [4]
In Iran (Persia), 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.Little is actually known of the prehistory
of wine. It is plausible that early foragers and farmers made alcoholic
beverages from wild fruits, including wild grapes (Vitis silvestris).
This would have become easier following the development of pottery
vessels in the later Neolithic of the Near East, about 9000 years
ago. However, wild grapes are small and sour, and relatively rare
at archaeological sites. It is unlikely they could have been the
basis of a wine industry.
Domesticated grapes were abundant in the Near East
from the beginning of the Early Bronze Age, starting in 3200 BC.
There is also increasingly abundant evidence for wine making in
Sumeria and Egypt in the third millennium BC. The ancient Chinese
made wine from native wild "mountain grapes" like Vitis
thunbergii [5] for a time, until they imported domesticated grape
seeds from Central Asia in the second century BC. Grapes were, of
course, also an important food. There is scanty evidence for earlier
domestication of grape, in the form of grape pips from Chalcolithic
Tell Shuna in Jordan, but this evidence remains unpublished.
Exactly where wine was first made is still unclear.
It could have been anywhere in the vast region, stretching from
Spain to Central Asia, where wild grapes grow. However, the first
large-scale production of wine must have been in the region where
grapes were first domesticated, Southern Caucasus and the Near East.
Wild grapes grow in Georgia, northern Levant, coastal and southeastern
Turkey, northern Iran or Armenia. None of these areas can be definitively
singled out yet, despite persistent suggestions that Georgia is
the birthplace of wine[6].
[edit]
Egypt
In Ancient Egypt, wine played an important role in ceremonial life.
A thriving royal winemaking industry was established in the Nile
Delta following the introduction of grape cultivation from the Levant
to Egypt c. 3000 BC. 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. The advent of wine in Europe was the work of
the Greeks who spread the art of grape-growing and winemaking in
Ancient Greek and Roman times.
[edit]
White Wine in Tutankhamun's Tomb
Wine in ancient Egypt was predominantly red. A recent discovery,
however, has revealed the first ever evidence of white wine in ancient
Egypt. Residue from five clay amphorae from Pharaoh Tutankhamun's
tomb yielded traces of white wine. [7]
[edit]
Ancient Greece
Much modern wine culture derives from the practices of the ancient
Greeks; while the exact arrival of wine in Greek territory is unknown,
it was known to both the Minoan and Mycenaean cultures. [8] Dionysos
was the Greek god of wine and revelry, and wine was frequently referred
to in the works of Homer and Aesop.
[edit]
Ancient Middle East
[edit]
Roman Empire
The Roman Empire had an immense impact on the development of viticulture
and enology. Wine was an integral part of the Roman diet and wine
making became a precise business.
As the Roman Empire expanded, wine production in
the provinces grew to the point the provinces were competing with
Roman wines. Virtually all of the major wine producing regions of
Western Europe today were established by the Romans.
Wine making technology improved considerably during
the time of the Roman Empire. Many grape varieties and cultivation
were known. Barrels were developed for storing and shipping wine.
Bottles were used for the first time. And the early developments
of an appellation system formed as certain regions gained reputations
for fine wine.
Once the Roman Empire fell around 500 CE, Europe
went into a period known as the Dark Ages. This was a period of
invasions and social turmoil. The only stable social structure was
the Catholic Church. Through the Church, the grape growing and wine
making technology was preserved during this period.
[edit]
Medieval Europe
In mediveal Europe wine was consumed mostly in castles of landlords,
and in monasteries as a protocolar drink.
[edit]
Wine in the New World
Grapes and wheat were first brought to what is now Latin America
by the first Spanish conquistadores to provide the necessities of
the Catholic Holy Eucharist.
[edit]
Wine production
[edit]
Wine producing countries
Main article: List of wine producing countries
Wine production by country 2003 Rank Country
(with link to wine article) Production
(tonnes)
1 France 4,735,260
2 Spain 4,623,750
3 Italy 4,408,611
4 United States of America 2,350,000
5 Argentina 1,322,500
6 China 1,200,000
7 Australia 1,019,400
8 South Africa 885,300
9 Germany 828,855
10 Portugal 709,300
[edit]
Wine producing regions
Main article: List of wine-producing regions
Wine grapes grow almost exclusively between thirty and fifty degrees
north or south of the equator. The world's most southerly vineyards
are in the South Island of New Zealand near the 45th parallel. However,
the world's most northerly vineyard is Blaxsta Vingård [9]
in Flen, Sweden, just above the 59th parallel [10]. As a rule, grapevines
prefer a relatively long growing season of 100 days or more with
warm daytime temperatures (no greater than 95°F/35°C) and
cool nights (a difference of 40°F/23°C or more).
[edit]
Wine exporting countries
The 14 largest export nations (2005 dates) – France, Italy,
Spain, Australia, Chile, the United States of America, Germany,
South Africa, Portugal, Romania, Moldova, Hungary, Croatia and Argentina.
California produces about 90% of the wine in the United States.
In 2000, Great Britain imported more wine from Australia than from
France for the first time in history.
Steep rock slope at the Moselle RiverThe leaders in export volume
by market share in 2003 were:
France, 22%
Italy, 20%
Spain, 16%
Australia, 8%
Chile, 6%
United States, 5%
Portugal, 4%
Germany, 4%
[edit]
Wine grape varieties
Main article: List of grape varieties
Wine grapes on the vineWine 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 Merlot, 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 other species or from
hybrids, created by the genetic crossing of two species. Vitis labrusca,
Vitis aestivalis, Vitis muscadinia, Vitis rupestris, Vitis rotundifolia
and Vitis riparia are native North American grapes, usually grown
for eating in fruit form or made into grape juice, jam, or jelly,
but sometimes made into wine, eg. Concord wine (Vitis labrusca species).
Although generally prohibited by law in traditional wine regions,
hybrids are planted in substantial numbers in cool-climate viticultural
areas.
Hybrids are not to be confused with the practice
of grafting. Most of the world's vineyards are planted with European
vinifera vines that have been grafted onto North American species
rootstock. This is common practice because North American grape
species are resistant to phylloxera. Grafting is done in every wine-producing
country of the World except for Chile and Argentina, which have
yet to be exposed to the bug.
The variety of grape(s), aspect (direction of slope),
elevation, and topography of the vineyard, type and chemistry of
soil, the climate and seasonal conditions under which grapes are
grown, the local yeast cultures altogether form the concept of "terroir."
The range of possibilities lead to great variety among wine products,
which is extended by the fermentation, finishing, and aging processes.
Many small producers use growing and production methods that preserve
or accentuate the aroma and taste influences of their unique terroir.
However, flavor differences are not desirable for
producers of mass-market table wine or other cheaper wines, where
consistency is more important. These producers will try to minimize
differences in sources of grapes and hide any hint of often-unremarkable
"terroirs", or of 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.
[edit]
Classification of wine
List of italian and french wines (it)
[edit]
By vinification methods
Dark purple wine grapes on the vineWines 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, for example alicante bouchet, are known
as teinturiers. Red wine is made from red (or black) grapes, but
its red colour is bestowed by a process called maceration, whereby
the skin is 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'. A form of Rosé is
called Blanc de Noir where the juice of red grapes are allowed contact
with the skins for a very short time (usually only a couple of hours).
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. Sparkling wines that gain their carbonation from the
traditional method of bottle fermentation are called Méthode
Traditionelle or 'Methode Champenoise'. Other international denominations
of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain),
Spumante or Prosecco (Italy). In most countries except the United
States, champagne is legally defined as sparkling wine originating
from a region in France.
Fortified wines are often sweeter, and generally
more alcoholic wines that have had their fermentation process stopped
by the addition of a spirit, such as brandy. By this process wines
are produced with a greater amount of residual sugar. Fortified
wines such as Port or Sauterne are traditionally drunk at the end
of a meal.
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.
[edit]
By taste
See also: Wine tasting
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
obvious sugar), off-dry, fruity, or sweet, for example. The sugar
content of grapes can be measured in brix, at harvest, and this
determines the combined level of alcohol and residual sugar (in
the absence of chaptalisation). Sweetness is in actuality determined
by the amount of residual sugar in the wine after fermentation,
relative to the acidity present in the wine. 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.
[edit]Some red grapes
Cabernet Franc: tobacco, green bell pepper, raspberry, new-mown
grass.
Cabernet Sauvignon: blackcurrants, chocolate, mint, tobacco.
Gamay: banana, bubble-gum, red fruits.
Grenache: smoky, pepper, raspberry.
Malbec: violet, fruit
Merlot: black cherry, plums, pepper, coffee.
Mourvèdre: thyme, clove, cinnamon, black pepper, violet,
blackberry.
Nebbiolo: leather, tar, stewed prunes, chocolate, liquorice, roses.
Norton: red fruit, elderberries.
Petite Sirah (Durif): earthy, black pepper, dark fruits.
Petit Verdot: Banana (young), violets (later)
Pinot Noir: raspberry, cherry, violets, "farmyard" (with
age), truffles.
Pinotage: banana, bramble fruits.
Sangiovese: herbs, black cherry, leathery, earthy.
Syrah (Shiraz): tobacco, black pepper, blackberry, smoke.
Tempranillo: vanilla, strawberry, tobacco.
Teroldego: spices, chocolate, red Fruits
Zinfandel: black cherry, pepper, mixed spices, mint.
[edit]Some white grapes
Chardonnay: butter, melon, apple, pineapple, vanilla (if oaked,
i.e. vinified in new oak aging barrels)
Chenin Blanc: wet wood, beeswax, honey, apple, almond.
Gewürztraminer: rose petals, lychee, spice.
Grüner Veltliner: green apples, citrus
Marsanne: almond, honeysuckle, marzipan.
Riesling: citrus fruits, peach, honey.
Sauvignon Blanc: gooseberry, lime, asparagus, cut grass, bell pepper.
Sémillon: honey, orange, lime.
Viognier: peach, pear, nutmeg, apricot.
[edit]
By vintage
Wines may be classified by the year in which the grapes are harvested,
known as the "vintage". "Vintage wines" are
made from grapes of a single year's harvest, and are accordingly
dated. Some wines can improve in flavor as they age, and wine enthusiasts
will occasionally save bottles of an especially good vintage wine
for future consumption.
Most countries allow a vintage wine to include a
portion of wine that is not from the labeled vintage. In Chile and
South Africa, the requirement is 75 percent. In Australia, New Zealand,
and the member states of the European Union the requirement is 85
percent. In the United States the requirement is 95 percent same-year
content for vintage-dated wine. In theory, the 95 percent rule in
the United States applies equally to foreign imports, but there
are obvious challenges in enforcing the regulation.
For some types of wine, the best-quality grapes
and the most care in wine-making are employed on vintage wines and
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. Thus, vintage wines are produced to be individually
characteristic of the vintage and to serve as the flagship wines
of the producer. Non-vintage wines, however, are blended from a
number of vintages for consistency, this allows wine makers to keep
a reliable market image and also maintain sales even in bad vintage
years.
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 may not be labeled with
a vintage year. There are exceptions though. French Champagne is
often non-vintage, but still expensive. It can sometimes profit
from aging 2-3 years and some Prestige Cuvées even much longer.
There is some disagreement and research [11] about
the significance of vintage year to wine quality.
[edit]
By wine style
See also: Category:Wine styles
[edit]Some red wines
Amarone: Italy
Barbaresco: Italy
Barolo: Italy
Beaujolais: France
Blaufränkischer: Austria
Bobal: Spain
Bordeaux: France
Brancellao: Spain
Brunello di Montalcino: Italy
Burgundy: France
Cabernet Sauvignon: Argentina, Australia, Chile, France, Italy,
Moldova, New Zealand, Romania, South Africa, Turkey, USA (California,
Washington State), Venezuela
Cannonau: Italy
Carmenere: Chile
Cencibel: Spain
Chianti: Italy
Dimyat: Bulgaria
Feteasca Neagra: Romania
Feteasca Regala: Romania
Garnacha aka Grenache aka Cannonau: Australia, France, South America,
Spain, USA (California)
Gumza: Bulgaria
Kagor: Moldova
Kalecik Karasi: Turkey
Malbec: Argentina, France
Mavrodafni: Greece
Mavrud: Bulgaria
Mazuela: Spain
Melnik: Bulgaria
Merlot: Argentina, Australia, Chile, France, Italy, Moldova, New
Zealand, Romania, South Africa, Turkey, USA (California, Washington
State), Venezuela
Mirodia Red: Moldova
Monastrell: Spain
Norton: USA (Eastern and Midwestern States)
Nosiola: Italy
Pamid: Bulgaria
Petite Sirah: Argentina, Brazil, Mexico, USA (California, Washington
State)
Petite Syrah: France
Pinot Meunier: France, Germany
Pinot Noir: Argentina, Australia, France, Italy, Moldova, New Zealand,
Romania, South Africa, USA (California, Oregon, Washington State)
Pinotage: New Zealand, South Africa, Zimbabwe
Rioja: Spain
Syrah/Shiraz: Australia, France (Rhône), Italy, South Africa,
Turkey, USA (California, Washington State), Venezuela
Tempranillo: Argentina, Spain, Venezuela
Trollinger: Germany
Valpolicella: Italy
Zinfandel: USA (California, Washington State)
Zweigelt: Austria
Sparkling red wines
Brachetto: Italy
Cabernet Sauvignon: Australia
Lambrusco: Italy
Syrah/Shiraz: Australia
Soleras wines
Marsala: Italy
Moscatel: Portugal
Palomino (grape used in Sherry): Spain
Pedro Ximénez: Spain
Porto: Portugal, South Africa ("port style", EU regulations
forbid "port(o)" on labels)
[edit]Some white wines
Airén: Spain
Albillo: Spain
Aleasa Dulce: Moldova
Chablis: France
Chardonnay: Australia, France, Germany, Italy, Moldova, New Zealand,
Romania, South Africa, Turkey, USA (California, Midwest States,
Washington State)
Chenin Blanc: France, South Africa, Venezuela
Doña Blanca: Spain
Feteasca Alba: Moldova, Romania
Frascati: Italy
Gavi: Italy
Gewürztraminer: Australia, France (Alsace), Germany, New Zealand,
Romania, South Africa, USA (Washington State)
Goldmuskateller: Italy
Grasa de Cotnari: Romania
Grüner Veltliner: Austria
Kerner: Italy
Macabeo: Spain
Malvasía: Italy
Meursault: France
Mirodia White: Moldova
Misket: Bulgaria
Moscatel: Spain, Venezuela
Müller-Thurgau: Austria, England, Germany, Italy
Muscat: Australia, Moldova, Romania, South Africa, Turkey
Orvieto: Italy
Pedro Ximénez: Spain
Pinot Gris/Pinot Grigio/Grauburgunder: France, Germany, Italy, Romania,
USA (Oregon)
Pouilly-Fuissé: France
Retsina: Greece
Riesling: Australia, Austria, France (Alsace), Germany, Idaho, New
Zealand, Oregon, Romania, Italy
Sauvignon Blanc: Australia, Austria, France, Italy, Moldova, New
Zealand, Romania, South Africa, Turkey, USA (California, Washington
State), Venezuela
Semillon: Australia, France, South Africa, Turkey, USA (Washington
State), Venezuela
Silvaner: Germany, Italy
Soave: Italy
Tamâioasa Româneasca: Romania
Tokaji: Hungary, Slovakia
Torrontés: Argentina, Spain
Traminer: Australia, Italy, Romania, Moldova
Verdelho: Australia, Portugal
Verdicchio dei castelli di Jesi: Italy
Vermentino: Italy
Viognier: Australia, France (Rhône), USA (California)
Sparkling white wines
Asti Spumante: Italy
Cava: Spain
Champagne: France
Franciacorta: Italy
Moscato d'Asti: Italy
Prosecco: Italy
Sekt: Austria, Germany
Txacolí: Spain
Vin Spumos (Zarea):Romania
Pink wines
Busuioaca de Bohotin: Romania
Lagrein Rosato: Italy
Rosé: Australia, France, Portugal, South Africa, Spain, USA
[edit]
By quality
[edit]
Premium wines
Gold lettering on collectible Sydney Opera House wineAt 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 more expensive. Some of the most expensive come from
Bordeaux and Burgundy. However, some white dessert wines like German
trockenbeerenauslese or French Sauternes for example, cost hundreds
of dollars for a half bottle. Such premium wines are often at their
best years or even decades after bottling. On the other hand, they
may spoil after such long storage periods, unbeknownst to the drinker
about to open the bottle. 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 and 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 spoiled 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 who either collect or "invest" in wine. The
most common wines purchased for investment are Bordeaux, California
cult wines and Port. The importance of the secondary wine market
has led the rise of so-called "supercritics", most notably
Robert M. Parker, Jr. The shift towards a perceived single-scale
of wine analysis (the 100-point scale, or similar) has caused some
traditionalists to claim that this process encourages a reduction
in variety, as winemakers world-wide try to produce the allegedly
single style of wine that will find favour with Mr. Parker and the
many consumers who are influenced by his evaluations. The rise,
in the late 90's, of wines produced by the garagistes in Bordeaux,
and the heavily tannic, highly fruit-driven wines of the New World,
especially in California, Washington State, Australia and New Zealand,
all selling for prices above that of the First Growths appear to
reflect the influence of Parker and changing wine tastes. (The First
Growths were classified by the French government in 1855 as the
four best (i.e., most expensive) wines in Bordeaux. A fifth was
added in 1973 after decades of lobbying by its owner.)
Investment in fine wine has attracted a number of
fraudsters who play on fine wine's exclusive image and their clients'
ignorance of this sector of the wine market. Wine fraud scams often
work by charging excessively high prices for the wine, while representing
that it is a sound investment unaffected by economic cycles. Like
any investment, proper research is essential before investing. False
labeling is another dishonest practice commonly used.
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.
[edit]
Cheap wines
At the lower end of the quality spectrum, bulk wine or cooking wine
is usually sold cheaply and in large quantities. Cleanskin wine
is a type of cheap wine, of ever-increasing popularity in Australia,
whose label does not feature the winery or the winemaker's name.
Cleanskin wine is not necessarily of low quality, and over-produced
premium wines are often sold as cleanskins (mainly on online auctions)
rather than turned into vinegar.
[edit]
Wine names
Wines are usually named either by their grape variety or by their
place of production. Generally speaking, Old World (European) wines
are named for the place of production, with the grapes used often
not appearing on the label. New World wines (those from everywhere
except Europe) are generally named for the grape variety. More and
more, however, market recognition of particular regions and wineries
is leading to their increased prominence on New World wine labels.
Examples of recognized locales include: Napa Valley, Russian River
Valley, Willamette Valley, Sonoma, Walla Walla, etc. Still, though,
the grape variety is almost invariably present on the label. This
is not the case with most European wines because of tradition and
legal restrictions. However, to consumers, the system can be confusing
if not impenetrable. For example, 72% of French adults report that
they have difficulty understanding wine labels. This is understandable;
the many systems of geographic nomenclature with their precise meanings
and implications are highly complex.[12]
Within Europe, a major exception to the no-grape
rule is with German wines, for which it is not uncommon to find
this information on the front label. To accommodate market demands,
an increasing number of French wine makers are labeling their bottles
with the variety or varieties of grapes included, as permitted by
law.
[edit]
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 offends many producers there. 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 a certain
method, based on the international trademark agreements included
in the 1919 Treaty of Versailles.
While most countries restrict the use of European
place names, there exists a legal definition called semi-generic
in the United States that enables U.S. winemakers to use certain
generic terms (Champagne, Hock, Sherry, etc.) if there appears next
to the term the actual appellation of origin in order to prevent
any possible confusion. Generally only the most inexpensive, mass-produced
wines (or vin ordinaire) make use of these place names as semi-generic
wine names; most of those now use the more popular varietal labeling.
For example, makers of American sparkling wines
now generally find it to be of no advantage in the marketplace to
use the name "Champagne" because the quality of their
products is widely recognized. 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 such names as "Ohio Champagne"
or "New York State Champagne."
Some European producers protest the practice for
fear that it causes loss of sales, although it would appear that
only the most unsophisticated consumer could ever be confused or
misled by the practice.
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. For example, Meritage is generally
a Bordeaux-style blend of Cabernet Sauvignon and Merlot, and may
also include Cabernet Franc, Petit Verdot, and Malbec. Use of the
term Meritage is protected by licensing agreements by The Meritage
Association.
[edit]
Uses of wine
A glass of white wineWine 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 apéritif 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 can be categorized under six specific classes as follows:
Apéritif (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 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: Can be very dry to rather sweet, these wines
should be served chilled, and go well with white meats, seafood,
and fowl. They include Sauvignon Blanc, Pinot Grigio, Chardonnay
and Riesling.
Sparkling wines: Usually served at any meal with any course, these
wines are most frequently served at banquets, formal dinners and
weddings. Sparkling wines can be white, pink (rose), or red. The
best known sparkling wines come from the Champagne region in France.
Sparkling wines from Spain are called Cava, and in Germany they
are called Sekt. Although often served throughout a meal, sparkling
wines do not generally pair well with main meals, and should be
served as an apéritif or with certain entrées.
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%. In
Europe, light wine must be within 8.5% and 14% alcohol by volume.
As such, unless a wine has more than 14% alcohol, or it has bubbles,
it is a table wine or a light wine. In reality, in those regions
where grapes ripen fully, such as Califonia's hot Central Valley,
a large portion of new-world red wines have between 14 and 15.5%
alcohol, yet are still certainly 'table wines' in the practical
sense.
Dessert wines: Ranging from medium-sweet to very sweet, these wines
are classified under dessert wines only because they are sometimes
served with desserts. Among these are port wine, sweet sherry, Tokay,
Sauternes and muscatel.
Cooking wines: Typically containing a significant quantity of salt,
cooking wine is wine of such poor quality that it is unpalatable
and intended for use only in cooking. (Note, however, that most
cooking authorities advise against cooking with any wine one would
find unacceptable to drink.)
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
smoother 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. Note that 'aerating'
a wine involves more than removal of the cork. For aeration to provide
any benefit whatsoever, the wine must be decanted.
[edit]
Religious uses
Wine is also used in religious ceremonies in many cultures and the
wine trade is of historical importance for many regions. Libations
often included wine, and the religious mysteries of Dionysus are
usually thought to have used wine as an entheogen. The New Testament
states that Jesus' very first miracle was to turn water into wine
(John 2:1-11), and the Old Testament states that the fermentation
of grapes was known by Noah after the great flood described in Genesis.
(Gen. 9:20-21). However, it is also believed by some that the word
"wine" is used interchangeably to describe both fermented
(Proverbs 20:1, Proverbs 23:20, Proverbs 23:29-35) and unfermented
grape juice (Isaiah 65:8, Hosea 4:11, Joel 1:5). This has led to
some conflicts over the issue of the use of alcohol in the church.
However, wine continues to remain an essential part of the Eucharistic
rites in the Orthodox, Catholic, Lutheran and Anglican denominations
of Christianity. It was used in nearly all Protestant groups until
Welch's created commercial grape juice in 1869 by applying pasteurization
to grapes to stop the natural fermentation process. The influence
of the temperance movement and Prohibition also convinced some of
them to switch from wine to grape juice. Wine is also a very integral
part of Jewish laws and traditions. The Kiddush, a a blessing prior
to eating on the Sabath and other holidays, is required to be said
over wine. On Pesach (Passover) during the seder it is also required
to drink four cups of wine.[13]
[edit]
Wine based drinks
Main article: List of cocktails with wine
Brandy: A general term for distilled wine which has been aged for
at least 2 years.
Calimocho: A cheap alcoholic drink, comprising 50% red wine and
50% cola drink.
Mulled wine (known in Scandinavia as Glögg and in Germany as
Glühwein): A red wine, combined with spices, and usually served
hot.
Sangria: 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 comprised 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.
[edit]
Medical implications
See also: Alcohol consumption and health
Wine yearly consumption, per capita:
¦¦ less than 1 litre.
¦¦ from 1 to 7 litres.
¦¦ from 7 to 15 litres.
¦¦ from 15 to 30 litres.
¦¦ More than 30 litres.The health effects of wine
(and alcohol in general) are the subject of considerable ongoing
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 a 10%–40%
lower risk of coronary heart disease, especially 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 antioxidant found in red wine is resveratrol, to which
numerous beneficial effects have been attributed. Red wine also
contains a significant amount of flavonoids and red anthocyanin
pigments that act as antioxidants. With excessive consumption, however,
any health benefits may be offset by the increased rate of various
alcohol-related diseases, primarily cancers of mouth, upper respiratory
tract, and ultimately, cirrhosis of liver, especially if consumption
of red wine is immoderate.
Other studies have shown that similar beneficial
effects on the heart can be obtained from drinking beer, and distilled
spirits. However, recent studies show that only red wine reduces
the risk of contracting several types of cancer where beer and other
alcoholic beverages show no change. Dr. Sinclair of Harvard University
and others claim that resveratrol is the active molecule responsible
for the significant difference in lowering cancer risks and that
the required amounts are only found in red wine. Trace amounts of
resveratrol exist in grapes, white and red wine and peanuts.
Sulfites (or sulphites) are chemicals that occur
naturally in grapes and also are added to wine as a preservative.
They 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, including that with no
added sulfites, is required to state on the label "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 biogenic
amines such as histamine. The quantity of sulfites in a glass of
wine is the same as in a serving of dried apricots.
[edit]
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.
Vintner: A wine merchant or producer.
Sommelier: A person in a restaurant who specializes in wine. They
are usually in charge of assembling the wine list, staff education
and making wine suggestions to customers.
Winemaker: A person who makes wine.
Oenologist: A wine scientist. Often referred to as a winemaker.
Viticulturist: A person who specializes in the science of the grapevines
themselves. Can also be someone who manages a vineyard (decides
how to prune, how much to irrigate, how to deal with pests, etc.)
[edit]
Films & TV
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.
Falcon Crest, USA 1981-1990: A CBS primetime soap opera about the
fictional Falcon Crest winery and the family who owned it, set in
the fictional Tuscany Valley of California. The series was very
popular and a wine named Falcon Crest even went on the market.
[edit]
See also
Alcoholic beverage
Glossary of wine terms
List of wine-related articles
List of wine personalities
List of wine producing countries
List of wine producing regions
List of vineyards and wineries
Wine competitions
Wine tasting
Wineography
[edit]
References and sources
Edell, M.D., Dean (1999). Eat, Drink and be Merry: America’s
Doctor Tells You Why the Health Experts are Wrong. NY: HarperCollins,
191-192.
Foulkes, Christopher (2001). (editor) Larousse Encyclopedia of Wine.
Larousse. ISBN 2035850134.
Johnson, Hugh (2003). Hugh Johnson's Wine Companion, 5th ed., Mitchell
Beazley. “The Encyclopaedia of Wines, Vineyards and Winemakers.”
McCarthy, Ed; Mary Ewing-Mulligan, Piero Antinori (1996). Wine for
Dummies. HarperCollins. ISBN 0764525441.
Nicholson, Paul T.; I. Shaw (2000). Ancient Egyptian materials and
technology. Cambridge: Cambridge University Press. ISBN 0521452570.
“Grapes and wine in ancient Egypt; includes critique of chemical
evidence for wine residues.”
Pigott, Stuart. A Grape by Grape Visual Guide to the Contemporary
Wine World. Mitchell Beazley.
Robinson, Jancis (1994). The Oxford Companion to Wine. Oxford: OUP.
ISBN 019866236X.
Taber, George M. (2005). Judgment of Paris: California vs. France
and the Historic 1976 Paris Tasting the Revolutionized Wine. NY:
Scribner.
Zohary, Daniel; Maria Hopf (2000). Domestication of plants in the
Old World. Oxford: OUP. ISBN 0198503563. “Authoritative source
on evolution and domestication of the grapevine.”
http://en.wikipedia.org/wiki/Wine
List of Appellation d'Origine Contrôlée
liqueurs and spirits
From Wikipedia, the free encyclopedia
Jump to: navigation, search
The following is a list of French liqueurs and spirits that are
entitled to use the designation Appellation d'Origine Contrôlée
(AOC) on their label.
The majority are brandies and eaux-de-vie forming
part of the Cognac and Armagnac appellations. Additional appellations
cover apple-based cider, pommeau and Calvados, and the rums of Martinique.
See also List of Appellation d'Origine Contrôlée
wines.
AOC drink Region
Armagnac brandy Armagnac
Armagnac-Tenarèze brandy Armagnac
Bas-Armagnac brandy Armagnac
Blanche Armagnac brandy Armagnac
Bois Ordinaire brandy Cognac
Bons Bois brandy Cognac
Borderies brandy Cognac
Calvados apple brandy Normandy
Calvados Pays d'Auge apple brandy Normandy
Calvados Domfrontais apple brandy Normandy
Cognac brandy Cognac
Esprit de Cognac brandy Cognac
Fine Champagne brandy Cognac
Fins Bois brandy Cognac
Grande Champagne brandy Cognac
Haut-Armagnac brandy Armagnac
Martinique rum Martinique
Pays d'Auge cider Normandy
Petite Champagne brandy Cognac
Pineau des Charentes apéritif Charente
Pommeau de Bretagne pommeau Brittany
Pommeau de Normandie pommeau Normandy
Retrieved from http://en.wikipedia.org/wiki/List_of_Appellation_d%27Origine_Contr%C3%B4l%C3%A9e_liqueurs_and_spirits
Denominación de Origen
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Denominación de origen is an appellation primarily for Spanish
wines, but also other foodstuffs. It is closely modelled after the
Italian DOC. As of 2006, 65 wine regions have DO status.
[edit]
Labels
The wine appelation uses two levels of labels similar to the Italian
system:
DO — Denominación de Origen
DOCa — Denominación de Origen Calificada
The DOCa label was introduced on 3 April, 1991. For many years Rioja
was the only appelation to hold DOCa status, but Priorat was elevated
on 2000.
[edit]
Appelations
The 65 wine appelations are as follows:
Abona
Alella
Alicante
Almansa
Empordà
Arabako Txakolina / Txakolí de Álava
Arlanza
Arribes
Bierzo
Binissalem-Mallorca
Bullas
Calatayud
Campo de Borja
Cariñena
Cataluña
Cava
Chacolí de Bizcaia / Bizkaiko Txakolina
Chacolí de Getaria / Getariako Txakolina
Cigales
Conca de Barberà
Condado de Huelva
Costers del Segre
El Hierro
Jerez-Xérès-Sherry
Manzanilla de Sanlúcar
Jumilla
La Mancha
La Palma
Lanzarote
Málaga
Manchuela
Méntrida
Mondéjar
Monterrei
Montilla-Moriles
Montsant
Navarra
Pago Guijoso
Penedès
Pla de Bages
Pla i Llevant
Priorat
Rías Baixas
Ribeira Sacra
Ribeiro
Ribera del Duero
Ribera del Guadiana
Ribera del Júcar
Rioja
Rueda
Sierras de Málaga
Somontano
Taraconte-Acentejo
Tarragona
Terra Alta
Toro
Utiel-Requena
Valdeorras
Valdepeñas
Valencia
Valle de Güímar
Valle de la Orotava
Vinos de Madrid
Ycoden-Daute-Isora
Yecla
http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen
Denominazione di Origine Controllata
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Denominazione di origine controllata is an Italian quality assurance
label for food products and especially wines (an appellation). It
is modelled after the French AOC. It was instituted in 1963 and
overhauled in 1992 for compliance with the equivalent EU law on
Protected Designation of Origin, which came into effect that year.
There are two levels of labels:
DOC — Denominazione di Origine Controllata
DOCG — Denominazione di Origine Controllata e Garantita
DOCG seal on a bottle of Chianti Classico Riserva 1995Both require
that a food product be produced within the specified region using
defined methods and that it satisfies a defined quality standard.
DOCG regions are subterritories of DOC regions that
produce outstanding products that may be subject to more stringent
production and quality standards than the same products from the
surrounding DOC region.
The need for a DOCG identification arose when the
DOC denomination was, in the view of many Italian food industries,
given too liberally to different products. A new, more restrictive
identification was then created, as similar as possible to the previous
one so that buyers could still recognize it, but qualitatively different.
A notable difference for wines is that DOCG labelled
wines are analysed and tasted by government–licensed personnel
before being bottled. To prevent later manipulation, DOCG wine bottles
then are sealed with a numbered governmental seal across the cap
or cork.
Italian legislature additionally regulates the use
of the following qualifying terms for wines:
classico: is reserved for wines produced in the
region where a particular type of wine has been produced "traditionally".
For the Chianti classico, this "traditional region" is
defined by a decree from July 10, 1932.
riserva: may be used only for wines that have been aged at least
two years longer than normal for a particular type of wine.
Wines labelled DOC or DOCG may only be sold in bottles holding at
most 5 liters.
http://en.wikipedia.org/wiki/Denominazione_di_Origine_Controllata
List of grape varieties
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This is a list of varieties of cultivated grapes, whether used for
wine, or eating as a Table grape, fresh or dried (raisin, currant,
sultana).
Contents [hide]
1 Single species grapes
1.1 Vitis vinifera grapes (wine)
1.1.1 Red wine
1.1.2 White wine
1.1.3 Vitis vinifera (wine and table)
1.2 Vitis labrusca (wine and table)
1.2.1 Wine grapes
1.2.2 Table grapes
1.2.2.1 Green table grapes
1.2.2.2 Red table grapes
1.2.2.3 Purple table grapes
1.2.2.4 Varied/Other
1.3 Vitis riparia (wine grape rootstock and hybridization source)
1.4 Vitis rotundifolia (table and wine)
1.5 Vitis aestivalis (wine)
2 Multispecies hybrid grapes
2.1 Vinifera hybrids (wine)
2.2 Non-vinifera hybrids (table)
2.3 Non-vinifera hybrids (rootstock)
3 External links
4 Further reading
[edit]
Single species grapes
While some of the grapes in this section are hybrids, they are hybridized
within a single species (for example, Niagara). For those grapes
hybridized across species, see below.
[edit]
Vitis vinifera grapes (wine)
[edit]
Red wine
Acolon
Agiorgitiko
Aglianico
Alicante Bouschet
Alvarelhão
Barbera
Bastardo / Trousseau
Blauer Portugieser / Kékoportó
Blaufränkisch / Lemberger / Kékfrankos / Gamé
Bonarda
Bual
Cabernet Franc
Cabernet Sauvignon
Carignan / Carignane / Cariñena / Carignano
Carmenère
Cinsaut
Corvina
Dolcetto
Dornfelder
Durif / Petite Sirah
Gamay / Gamay Noir
Garganega
Garnatxa / Grenache / Garnacha / Cannanou
Graciano
Grignolino
Kadarka
Kratosija
Lagrein
Lambrusco
Macabeo
Malbec / Auxerrois / Côt
Mavrodafni
Mavrud
Mencia
Merlot
Millot
Mission
Montepulciano
Mourvèdre / Monastrell / Mataro
Nebbiolo
Negroamaro
Nero d'Avola
Petit Verdot
Pinot meunier / Schwarzriesling / Müllerebe
Pinot Nero
Pinot Noir / Spätburgunder / Blauburgunder
Pinotage
Poulsard
Refosco / Refošk
Rondinella
Roriz
Rotberger
Ruby Cabernet
Rubired
Rufete / Tinta Pinheira / Tinta Carvalha / Rufeta
Sagrantino
Sangiovese
Saperavi
Schiava / Trollinger
Sercial
Shiraz / Syrah
Sousão
St. Laurent
Taminga
Tannat
Tarrango
Tempranillo / Tinta Roriz
Teroldego
Terret Noir
Tinta Barroca
Tinta Cao
Touriga Franca / Touriga Francesa
Touriga Nacional / Azal Espanhol / Preto de Mortágua
Valdiguié
Verdicchio
Xynomavro
Zinfandel / Crljenak Kaštelanski / Primitivo
Zweigelt / Zweigeltrebe / Rotburger
[edit]
White wine
Airén
Albariño / Alvarinho
Aligoté
Arneis
Auxerrois
Assyrtiko
Bacchus
Catarratto
Chardonnay
Chasselas / Gutedel -- oldest known grape variety
Chenin Blanc
Clairette Blanc
Colombard
Cortese
Courtiller Musque
Crouchen
Doradillo
Fiano
Flora
Folle Blanche
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