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  Wine is an alcoholic beverage made from

the fermentation and crushing of grapes. The

grape juice is placed in open wooden vats, steel

tanks, or oak barrels. The natural sugars and

yeast in the grape juice interact to create ethanolor alcohol.

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  Wine is typically labeled

and categorized by the type of

grape varietal, the wine maker orwine house who makes it, the

country and region from which it

is grown, and the year it was

produced.

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Wine is a complex

beverage with flavor profiles

that can range from strong and

dry to light and sweet. Some of

the best wines in the world,

when stored properly, can lastfor decades and actually

improve with aging in the

bottle. Wine has a long and

vibrant history with over10,000 documented grape

varietals in the world.

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Fast Facts:

First Wines:

* Caucasia and Mesopotamia,

6000 BC

*14th and 16th Centuries:

Water shortage makes wine

dietary staple of Europe

*19th and 20th Centuries:

Vineyards of California,

Australia, South America and

Canada enjoy recognition.Alcohol in wine can vary from 8

to 15 percent.

The scientific or Latin name is

Vitis vinifera 

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Most Popular Grape VarietalsCabernet Sauvignon

Merlot

Pinot NoirZinfandel

Syrah

Cabernet Franc

MalbecGrenache

Nebbiolo

Sangiovese

Tempranillo

Chardonnay

Sauvignon Blanc

Chenin Blanc

Riesling

Gewurztraminer

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Cabernet SauvignonMerlot

Pinot NoirChardonnay

Sauvignon BlancZinfandel Malbec

Grenache

Cabernet Franc

Nebbiolo SangioveseTempranillo

Syrah

Chenin

Blanc Riesling Gewurztraminer

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Top 10 wine

producing countries

FranceItaly

Spain

United StatesArgentina

Australia

ChinaSouth Africa

Chile

Germany

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  Some blended wine names

are marketing terms, and the use

of these names is governed by

trademark or copyright lawrather than by specific wine

laws. For example, Meritage

(sounds like "heritage") is

 generally a Bordeaux-style blendof Cabernet Sauvignon and

Merlot, and may also include

Cabernet Franc, Petit Verdot,

and Malbec. Commercial use of

the term "Meritage" is allowed

only via licensing agreements

with an organization called the"Merita e Association".

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  Europe classification France has an appellation system based on the

concept of terroir, with classifications which range

from Vin de Table ( table wine ) at the bottom, through

Vin de Pays and Vin Délimité de Qualité Supérieure(VDQS) up to Appellation d'Origine Contrôlé(AOC). 

Portugal has something similar and, in fact,

pioneered this technique back in 1756 with a royal

charter which created the Demarcated Douro Region

and regulated wine production and trade.

Germany did likewise in 2002, although theirsystem has not yet achieved the authority of those of

the other countries'.

Spain and Italy have classifications which are

based on a dual system of region of origin and quality

of product.

Outside of EuropeNew World wine —wines from outside of the

traditional wine growing regions of Europe tend to be

classified by grape rather than by t rro r  or region of

origin, although there have been non-official attempts

to classify them by quality 

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  Wine tasting

Is the sensory examination and evaluation of wine. Wines are made up of chemical compounds

which are similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is

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 small amount of residual sugar. Inexperienced wine drinkers

often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in question is very dry.

Individual flavors may also be detected, due to the complex mix of organic molecules such as esters andterpenes that grape juice and wine can contain. Tasters often can distinguish between flavors

characteristic of a specific grape (e.g., Chianti and sour cherry) and flavors that result from other factors in

wine making, either intentional or not. The most typical intentional flavor elements in wine are those that

are imparted by aging in oak casks; chocolate, vanilla, or coffee almost always come from the oak and not

the grape itself.

Banana flavors (isoamyl acetate) arethe product of yeast metabolism, as are spoilage

aromas such as sweaty, barnyard, band-aid (4-

ethylphenol and 4-ethylguaiacol), and rotten egg

(hydrogen sulfide). Some varietals can also have a

mineral flavor, because some salts are soluble in

water (like limestone), and are absorbed by the

wine.

Wine aroma comes from volatile

compounds in the wine that are released into the

air.Vaporization of these compounds can be sped

up by twirling the wine glass or serving the wine

at room temperature. For red wines that are

already highly aromatic, like Chinon andBeaujolais, many people prefer them chilled.

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  A "vintage wine" is one made from grapes that

were all or mostly grown in a particular year, and labeled as

such. Most countries allow a vintage wine to include a portion

that is not from the labeled vintage. Variations in a wine's

character from year to year can include subtle differences in

color, palate, nose, body and development. High-quality red

table wines can improve in flavor with age if properly

stored.Consequently, it is not uncommon for wine enthusiasts

and traders to save bottles of an especially good vintage wine

for future consumption.

In the United States, for a wine to be vintage

dated and labeled with a country of origin or American

Viticultural Area (AVA) (such as "Sonoma Valley"), it must

contain at least 95% of its volume from grapes harvested inthat year. If a wine is not labeled with a country of origin or

AVA the percentage requirement is lowered to 85%.

Vintage wines are generally bottled in a single

batch so that each bottle will have a similar taste. Climate can

have a big impact on the character of a wine to the extent that

different vintages from the same vineyard can vary

dramatically in flavor and quality.

Non-vintage wines can be blended from more

than one vintage for consistency, a process which allows wine

makers to keep a reliable market image and maintain sales

even in bad years. One recent study suggests that for normal

drinkers, vintage year may not be as significant to perceived

wine quality as currently thought, although wine connoisseurscontinue to place great importance on it.

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  Packaging

Most wines are sold in glass bottles and are

sealed using corks. An increasing number of wine

producers have been using alternative closures such as

screwcaps or synthetic plastic"corks".

In addition to being less expensive, alternative

closures prevent cork taint, although they have been

blamed for other problems such as excessive reduction.

Storage

Wine cellars, or wine rooms  if they are above-

ground, are places designed specifically for the storage

and aging of wine. In an active wine cellar, temperature

and humidity are maintained by a climate control

system. Passive  wine cellars are not climate-controlled,

and so must be carefully located. Wine is a natural,perishable food product; when exposed to heat, light,

vibration or fluctuations in temperature and humidity,

all types of wine, including red, white, sparkling, and

fortified, can spoil. When properly stored, wines can

maintain their quality and in some cases improve in

aroma, flavor, and complexity as they age. Consensus

among wine experts is that the optimal temperature foraging wine is 55 °F(12.8 °C).

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