Information About ™Wine |
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Wine is an Alcoholic Beverage produced by the Fermentation of Grape s and Grape Juice . Wine-like beverages can also be produced by the fermentation of other Fruit s and Flower s ( Fruit or Country Wine s), Barley ( Barley Wine ), Rice ( Sake ), Honey ( Mead ), and even Herb s ( Chinese Wine ). However, in such cases a qualifier is often legally required (e.g., " ''elderberry'' Wine "). The English word ''wine'' and its equivalents in other languages are protected by law in many jurisdictions. ETYMOLOGY
EARLY HISTORY Wine residue has been identified by Patrick McGovern's team at the 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. (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 known of the prehistory of wine. It is plausible that early foragers and farmers made Alcoholic Beverages from wild fruits, including wild grapes ( ''Vitis Sylvestris'' ). 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 Site s. 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 . 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domestication of grape, in the form of grape pips from Chalcolithic Tell Shuna in Jordan , but this evidence remains unpublished.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 will probably never be known. 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, the Near East. Wild grapes grow in the northern Levant , coastal and southeastern Turkey , the Caspian coast of Iran , Armenia , and Georgia . None of these areas can be singled out, despite persistent suggestions that Georgia is the birthplace of wine {Link without Title} . 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 Vineyard s. 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. WINE PRODUCTION Wine producing countries See Also: List of wine producing countries 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 . California produces about 90% of the the wine in the United States. In 2000, Great Britain imported more wine from Australia than from France for the first time in history. ]] The leaders in export volume by market share in 2003 were:
Wine producing regions See Also: 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. 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). WINE GRAPE VARIETIES See Also: List of grape varieties 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 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 America n 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:
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, for example alicante bouchet, 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. 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 Wine s, 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 Wine s'' are often sweeter, always more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy. 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 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 Spice s. Different grape varieties are associated with the Aroma s 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 Ester s, that a fully vinted wine contains. Red grapes
White grapes
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. 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 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. See Also: :Category:Wine styles Red wines
Soleras Wines
White wines
By quality 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 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 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 Good s (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 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 Bourdeaux, and the heavily tannic, highly fruit-driven wines of the New World, especially in California, 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 Cycle s. 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. 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. {Link without Title} 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. 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. USES OF WINE Wine is a popular and important Beverage that accompanies and enhances a wide range of European and Mediterranean -style Cuisine s, 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 Wine s 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:
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. Religious uses Wine is also used in religious ceremonies in many cultures and the ic 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 an ordinary part of celebrating Pesach (Passover) at a seder; Jewish traditions call for four cups of wine. {Link without Title} Wine based drinks Main article: List Of Cocktails With Wine
MEDICAL IMPLICATIONS See Also: Alcohol consumption and health |
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