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The Wine Portal

Wine corks
A Dutch wine bottle made in the 17th century, at The The Higgins Art Gallery & Museum
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Wine is an alcoholic beverage made from fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes, or other nutrients. Although fruits other than grapes can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine) and are known as fruit wine (or country wine). Others, such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than wine; ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than the production process. The commercial use of the word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.

Wine stems from an extended and rich history dating back about 8,000 years and is thought to have originated in present-day Georgia or Iran. Wine is thought to have appeared in Europe about 6,500 years ago in present-day Bulgaria and Greece and was very common in ancient Greece and Rome; the Greek god Dionysos, and his Roman counterpart Liber represented wine. Wine continues to play a role in religious ceremonies, such as Kiddush in Judaism and the Eucharist in Christianity. (Full article...)


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  • Image 1 Through their extensive maritime trade network, the Phoenicians played a significant role in spreading viticulture and winemaking throughout the Mediterranean basin. The culture of the ancient Phoenicians was one of the first to have had a significant effect on the history of wine. Phoenicia was a civilization centered in current day Lebanon. Between 1550 BC and 300 BC, the Phoenicians developed a maritime trading culture that expanded their influence from the Levant to North Africa, the Greek Isles, Sicily, and the Iberian Peninsula. Through contact and trade, they spread not only their alphabet but also their knowledge of viticulture and winemaking, including the propagation of several ancestral varieties of the Vitis vinifera species of wine grapes. They either introduced or encouraged the dissemination of wine knowledge to several regions that today continue to produce wine suitable for international consumption. These include modern-day Lebanon, Syria, Algeria, Tunisia, Egypt, Greece, Italy, Spain, France, and Portugal. (Full article...)
    Through their extensive maritime trade network, the Phoenicians played a significant role in spreading viticulture and winemaking throughout the Mediterranean basin.

    The culture of the ancient Phoenicians was one of the first to have had a significant effect on the history of wine. Phoenicia was a civilization centered in current day Lebanon. Between 1550 BC and 300 BC, the Phoenicians developed a maritime trading culture that expanded their influence from the Levant to North Africa, the Greek Isles, Sicily, and the Iberian Peninsula. Through contact and trade, they spread not only their alphabet but also their knowledge of viticulture and winemaking, including the propagation of several ancestral varieties of the Vitis vinifera species of wine grapes.

    They either introduced or encouraged the dissemination of wine knowledge to several regions that today continue to produce wine suitable for international consumption. These include modern-day Lebanon, Syria, Algeria, Tunisia, Egypt, Greece, Italy, Spain, France, and Portugal. (Full article...)
  • Image 2 The Paris Wine Tasting of 1976, also known as the Judgment of Paris, was a wine competition, to commemorate the United States Bicentennial, organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, and his American colleague, Patricia Gallagher, in which French oenophiles participated in two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Napa County wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. By the early 1970s, the quality of some California wines was outstanding but few took notice as the market favored French brands. Spurrier sold predominately French wines and believed the California wines would not be favored by the judges. The event's informal name "Judgment of Paris" is an allusion to the ancient Greek myth. (Full article...)
    The Paris Wine Tasting of 1976, also known as the Judgment of Paris, was a wine competition, to commemorate the United States Bicentennial, organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, and his American colleague, Patricia Gallagher, in which French oenophiles participated in two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Napa County wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. By the early 1970s, the quality of some California wines was outstanding but few took notice as the market favored French brands. Spurrier sold predominately French wines and believed the California wines would not be favored by the judges.

    The event's informal name "Judgment of Paris" is an allusion to the ancient Greek myth. (Full article...)
  • Image 3 Jesus making wine from water in The Marriage at Cana, a 14th-century fresco from the Visoki Dečani monastery Christian views on alcohol are varied. Throughout the first 1,800 years of Church history, Christians generally consumed alcoholic beverages as a common part of everyday life and used "the fruit of the vine" in their central rite—the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous, but that over-indulgence leading to drunkenness is sinful. However, the alcoholic content of ancient alcoholic beverages was significantly lower than that of modern alcoholic beverages. The low alcoholic content was due to the limitations of fermentation and the nonexistence of distillation methods in the ancient world. Rabbinic teachers wrote acceptance criteria on consumability of ancient alcoholic beverages after significant dilution with water, and prohibited undiluted wine. In the mid-19th century, some Protestant Christians moved from a position of allowing moderate use of alcohol (sometimes called "'moderationism") to either deciding that not imbibing was wisest in the present circumstances ("abstentionism") or prohibiting all ordinary consumption of alcohol because it was believed to be a sin ("prohibitionism"). Many Protestant churches, particularly Methodists, advocated abstentionism or prohibitionism and were early leaders in the temperance movement of the 19th and 20th centuries. Today, all three positions exist in Christianity, but the original position of alcohol consumption being permissible remains the most common and dominant view among Christians worldwide, in addition to the adherence by the largest bodies of Christian denominations, such as Anglicanism, Lutheranism, Roman Catholicism, and Eastern Orthodoxy. (Full article...)
    Jesus making wine from water in The Marriage at Cana, a 14th-century fresco from the Visoki Dečani monastery


    Christian views on alcohol are varied. Throughout the first 1,800 years of Church history, Christians generally consumed alcoholic beverages as a common part of everyday life and used "the fruit of the vine" in their central rite—the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous, but that over-indulgence leading to drunkenness is sinful. However, the alcoholic content of ancient alcoholic beverages was significantly lower than that of modern alcoholic beverages. The low alcoholic content was due to the limitations of fermentation and the nonexistence of distillation methods in the ancient world. Rabbinic teachers wrote acceptance criteria on consumability of ancient alcoholic beverages after significant dilution with water, and prohibited undiluted wine.

    In the mid-19th century, some Protestant Christians moved from a position of allowing moderate use of alcohol (sometimes called "'moderationism") to either deciding that not imbibing was wisest in the present circumstances ("abstentionism") or prohibiting all ordinary consumption of alcohol because it was believed to be a sin ("prohibitionism"). Many Protestant churches, particularly Methodists, advocated abstentionism or prohibitionism and were early leaders in the temperance movement of the 19th and 20th centuries. Today, all three positions exist in Christianity, but the original position of alcohol consumption being permissible remains the most common and dominant view among Christians worldwide, in addition to the adherence by the largest bodies of Christian denominations, such as Anglicanism, Lutheranism, Roman Catholicism, and Eastern Orthodoxy. (Full article...)
  • Image 4 Madeira wine Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif, to sweet wines usually consumed with dessert. Cheaper cooking versions are often flavoured with salt and pepper for use in cooking, but these are not fit for consumption as a beverage. The islands of Madeira have a long winemaking history, dating back to the Age of Exploration (approximately from the end of the 15th century) when Madeira was a standard port of call for ships heading to the New World or East Indies. To prevent the wine from spoiling, neutral grape spirits were added. On the long sea voyages, the wines would be exposed to excessive heat and movement which transformed the flavour of the wine. This was discovered by the wine producers of Madeira when an unsold shipment of wine returned to the islands after a round trip. (Full article...)
    Madeira wine


    Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif, to sweet wines usually consumed with dessert. Cheaper cooking versions are often flavoured with salt and pepper for use in cooking, but these are not fit for consumption as a beverage.

    The islands of Madeira have a long winemaking history, dating back to the Age of Exploration (approximately from the end of the 15th century) when Madeira was a standard port of call for ships heading to the New World or East Indies. To prevent the wine from spoiling, neutral grape spirits were added. On the long sea voyages, the wines would be exposed to excessive heat and movement which transformed the flavour of the wine. This was discovered by the wine producers of Madeira when an unsold shipment of wine returned to the islands after a round trip. (Full article...)
  • Image 5 Wine Country is a region of California, in the northern San Francisco Bay Area, known worldwide as a premier wine-growing region. The region is famed for its wineries, its cuisine, Michelin star restaurants, boutique hotels, luxury resorts, historic architecture, and culture. Viticulture and wine-making have been practiced in the region since the Spanish missionaries from Mission San Francisco Solano established the first vineyards in 1812. There are over 1,700 wineries in the North Bay (according to Alcoholic Beverage Control of California), mostly located in the area's valleys, including Napa Valley in Napa County, and the Sonoma Valley, Alexander Valley, Dry Creek Valley, Bennett Valley, and Russian River Valley in Sonoma County. Wine grapes are also grown at higher elevations, such as Atlas Peak and Mount Veeder AVAs. Cities and towns associated with the Wine Country include Santa Rosa, Healdsburg, Sonoma, Kenwood, Petaluma, Sebastopol, Guerneville, Windsor, Geyserville, and Cloverdale in Sonoma County; Napa, Yountville, Rutherford, St. Helena and Calistoga in Napa County; and Hopland and Ukiah in Mendocino County. Wine is also an important part of the economy in nearby Lake, Solano, and Yolo counties. (Full article...)

    Wine Country is a region of California, in the northern San Francisco Bay Area, known worldwide as a premier wine-growing region. The region is famed for its wineries, its cuisine, Michelin star restaurants, boutique hotels, luxury resorts, historic architecture, and culture. Viticulture and wine-making have been practiced in the region since the Spanish missionaries from Mission San Francisco Solano established the first vineyards in 1812.

    There are over 1,700 wineries in the North Bay (according to Alcoholic Beverage Control of California), mostly located in the area's valleys, including Napa Valley in Napa County, and the Sonoma Valley, Alexander Valley, Dry Creek Valley, Bennett Valley, and Russian River Valley in Sonoma County. Wine grapes are also grown at higher elevations, such as Atlas Peak and Mount Veeder AVAs. Cities and towns associated with the Wine Country include Santa Rosa, Healdsburg, Sonoma, Kenwood, Petaluma, Sebastopol, Guerneville, Windsor, Geyserville, and Cloverdale in Sonoma County; Napa, Yountville, Rutherford, St. Helena and Calistoga in Napa County; and Hopland and Ukiah in Mendocino County. Wine is also an important part of the economy in nearby Lake, Solano, and Yolo counties. (Full article...)
  • Image 6 The first wine produced in South Africa was made by Jan van Riebeeck at a settlement founded by the Dutch East India Company The early history of the South African wine industry (also known as New World wine) can be traced to the founding of a supply station at the Cape of Good Hope by the Dutch East India Company. Jan van Riebeeck was given the task of managing the station and planting vineyards to produce wine and grapes in the Wijnberg (Wine mountain Area); that could be used to ward off scurvy for sailors continuing on their voyages along the spice route. In 1685, another Cape Governor, Simon van der Stel, purchased a large 750-hectare (1,900-acre) estate, founding what later became the world-renowned Constantia wine estate. In the 19th century, South Africa fell under British rule which proved lucrative for the wine industry as South African wine flowed into the British market. This prosperity lasted until the 1860s when the Cobden–Chevalier Treaty signed by the Palmerston government and France reduced the preferential tariffs that benefited South African wine in favor of French wine exports. Following the devastation from the phylloxera epidemic in the late 19th century, many vineyards were replanted with high yielding grape varieties such as Cinsaut. By the early 1900s there was a large glut of wine, creating a wine lake effect which led some producers to pour their unsaleable wine into local rivers and streams. The depressed prices caused by this out-of-balance supply and demand dynamic prompted the South African government to fund the formation of the Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt (KWV) in 1918. Initially started as a co-operative, the KWV soon grew in power and prominence, setting policies and prices for the entire South African wine industry. To deal with the wine glut the KWV restricted yields and set minimum prices, encouraging the production of brandy and fortified wines. (Full article...)
    The first wine produced in South Africa was made by Jan van Riebeeck at a settlement founded by the Dutch East India Company

    The early history of the South African wine industry (also known as New World wine) can be traced to the founding of a supply station at the Cape of Good Hope by the Dutch East India Company. Jan van Riebeeck was given the task of managing the station and planting vineyards to produce wine and grapes in the Wijnberg (Wine mountain Area); that could be used to ward off scurvy for sailors continuing on their voyages along the spice route. In 1685, another Cape Governor, Simon van der Stel, purchased a large 750-hectare (1,900-acre) estate, founding what later became the world-renowned Constantia wine estate. In the 19th century, South Africa fell under British rule which proved lucrative for the wine industry as South African wine flowed into the British market. This prosperity lasted until the 1860s when the Cobden–Chevalier Treaty signed by the Palmerston government and France reduced the preferential tariffs that benefited South African wine in favor of French wine exports.

    Following the devastation from the phylloxera epidemic in the late 19th century, many vineyards were replanted with high yielding grape varieties such as Cinsaut. By the early 1900s there was a large glut of wine, creating a wine lake effect which led some producers to pour their unsaleable wine into local rivers and streams. The depressed prices caused by this out-of-balance supply and demand dynamic prompted the South African government to fund the formation of the Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika Bpkt (KWV) in 1918. Initially started as a co-operative, the KWV soon grew in power and prominence, setting policies and prices for the entire South African wine industry. To deal with the wine glut the KWV restricted yields and set minimum prices, encouraging the production of brandy and fortified wines. (Full article...)
  • Image 7 A cartoon from Punch from 1890: The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best wines. The Great French Wine Blight was a severe blight of the mid-19th century that destroyed many of the vineyards in France and laid waste to the wine industry. It was caused by an aphid that originated in North America and was carried across the Atlantic in the late 1850s. The actual genus of the aphid is still debated, although it is largely considered to have been a species of Daktulosphaira vitifoliae, commonly known as grape phylloxera. While France is considered to have been worst affected, the blight also did a great deal of damage to vineyards in other European countries. How the Phylloxera aphid was introduced to Europe remains debated: American vines had been taken to Europe many times before, for reasons including experimentation and trials in grafting, without consideration of the possibility of the introduction of pestilence. While the Phylloxera was thought to have arrived around 1858, it was first recorded in France in 1863, in the former province of Languedoc. It is argued by some that the introduction of such pests as phylloxera was only a problem after the invention of steamships, which allowed a faster journey across the ocean, and consequently allowed pests such as the Phylloxera to survive the trip. (Full article...)
    A cartoon from Punch from 1890: The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best wines.

    The Great French Wine Blight was a severe blight of the mid-19th century that destroyed many of the vineyards in France and laid waste to the wine industry. It was caused by an aphid that originated in North America and was carried across the Atlantic in the late 1850s. The actual genus of the aphid is still debated, although it is largely considered to have been a species of Daktulosphaira vitifoliae, commonly known as grape phylloxera. While France is considered to have been worst affected, the blight also did a great deal of damage to vineyards in other European countries.

    How the Phylloxera aphid was introduced to Europe remains debated: American vines had been taken to Europe many times before, for reasons including experimentation and trials in grafting, without consideration of the possibility of the introduction of pestilence. While the Phylloxera was thought to have arrived around 1858, it was first recorded in France in 1863, in the former province of Languedoc. It is argued by some that the introduction of such pests as phylloxera was only a problem after the invention of steamships, which allowed a faster journey across the ocean, and consequently allowed pests such as the Phylloxera to survive the trip. (Full article...)
  • Image 8 A Muscadet-Sèvre et Maine sur lie wine Muscadet (UK: /ˈmʌskədeɪ, ˈmʊsk-/ MU(U)SK-ə-day, US: /ˌmʌskəˈdeɪ, ˌmʊsk-/ MU(U)SK-ə-DAY, French: [myskadɛ] ⓘ) is a French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region. It is made from the Melon de Bourgogne grape, often referred to simply as melon. While most appellation d'origine contrôlée wines are named after their growing region, or in Alsace after their variety, the name Muscadet refers to an alleged characteristic of the wine produced by the melon grape variety: vin qui a un goût musqué (wine with a musk-like taste). However, according to wine expert Tom Stevenson, Muscadet wines do not have much, if any, muskiness or Muscat-like flavors or aromas. The sole variety used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders, who were major actors in the French wine trade, encouraged the planting of this variety; they distilled much of the wine produced into eau de vie for sale in Northern Europe. (Full article...)
    A Muscadet-Sèvre et Maine sur lie wine


    Muscadet (UK: /ˈmʌskədeɪ, ˈmʊsk-/ MU(U)SK-ə-day, US: /ˌmʌskəˈdeɪ, ˌmʊsk-/ MU(U)SK-ə-DAY, French: [myskadɛ] ⓘ) is a French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region. It is made from the Melon de Bourgogne grape, often referred to simply as melon. While most appellation d'origine contrôlée wines are named after their growing region, or in Alsace after their variety, the name Muscadet refers to an alleged characteristic of the wine produced by the melon grape variety: vin qui a un goût musqué (wine with a musk-like taste). However, according to wine expert Tom Stevenson, Muscadet wines do not have much, if any, muskiness or Muscat-like flavors or aromas.

    The sole variety used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders, who were major actors in the French wine trade, encouraged the planting of this variety; they distilled much of the wine produced into eau de vie for sale in Northern Europe. (Full article...)
  • Image 9 An Italian sommelier (F.I.S.A.R.) with a tastevin around his neck A sommelier (UK: /ˈsɒməljeɪ, sɒˈmɛlieɪ/ SOM-əl-yay, som-EL-ee-ay, US: /ˌsʌməlˈjeɪ/ SUM-əl-YAY, French: [sɔməlje] ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the sommelier in fine dining today is much more specialized and informed than that of a wine waiter. Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine. (Full article...)
    An Italian sommelier (F.I.S.A.R.) with a tastevin around his neck

    A sommelier (UK: /ˈsɒməljeɪ, sɒˈmɛlieɪ/ SOM-əl-yay, som-EL-ee-ay, US: /ˌsʌməlˈjeɪ/ SUM-əl-YAY, French: [sɔməlje] ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the sommelier in fine dining today is much more specialized and informed than that of a wine waiter. Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine. (Full article...)
  • Image 10 Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity. (Full article...)

    Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity. (Full article...)
  • Image 11 Zinfandel grapes ripening on the vine Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia, Italy, where it was introduced in the 18th century, and Kratošija in Montenegro. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely "Zierfandler" from Austria. The grapes typically produce a robust red wine, although, in the United States, a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine. The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent. (Full article...)

    Zinfandel grapes ripening on the vine

    Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia, Italy, where it was introduced in the 18th century, and Kratošija in Montenegro. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely "Zierfandler" from Austria.

    The grapes typically produce a robust red wine, although, in the United States, a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine. The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent. (Full article...)
  • Image 12 Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking. (Full article...)
    Malic and tartaric acid are the primary acids in wine grapes.

    The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking. (Full article...)
  • Image 13 Fermenting must The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. (Full article...)
    Fermenting must


    The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. (Full article...)
  • Image 14 Vineyards and hillsides near the comune of Barbaresco. Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Seno d'Elvio which was once part of the comune of Barbaresco and now belongs to the comune of Alba. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo—another Nebbiolo-based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them. The area under vine has increased dramatically over the last few decades - from 484 hectares in the early 1990s to 733 hectares in 2019. (Full article...)
    Vineyards and hillsides near the comune of Barbaresco.

    Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Seno d'Elvio which was once part of the comune of Barbaresco and now belongs to the comune of Alba. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo—another Nebbiolo-based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them.

    The area under vine has increased dramatically over the last few decades - from 484 hectares in the early 1990s to 733 hectares in 2019. (Full article...)
  • Image 15 Commandaria (also called Commanderia and Coumadarka; Greek: κουμανδαρία, κουμανταρία and Cypriot Greek κουμανταρκά) is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troödos Mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century. (Full article...)
    Commandaria (also called Commanderia and Coumadarka; Greek: κουμανδαρία, κουμανταρία and Cypriot Greek κουμανταρκά) is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troödos Mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century. (Full article...)
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“ Once... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days ”
— W. C. Fields
My Little Chickadee


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Selected winery

Schloss Johannisberg within its vineyards
Schloss Johannisberg within its vineyards
Schloss Johannisberg is a winery in the Rheingau wine-growing region in Germany, that has been making wine for over 900 years. A mountain on the north bank of the River Rhine near Mainz has been associated with the Church and with winemaking since the Dark Ages, when Ludwig der Fromme ("Louis the Pious") made 6000 litres of wine during the reign of Charlemagne. In 1100, Benedictine monks completed a monastery on the Bischofsberg ("Bishop's") mountain, having identified the site as one of the best places to grow vines. 30 years later they built a Romanesque basilica in honour of John the Baptist, and the hill became known as Johannisberg (John's mountain). It was constructed according to similar floor plans as its mother house, St. Alban's Abbey, Mainz. As such the monastery was a prime target for the Anabaptists in the German Peasants' War of 1525, and it was destroyed. (Full article...)


General images - load new batch

The following are images from various wine-related articles on Wikipedia.
  • Image 1Examples of downy and powdery mildew on a grape leaf (from Viticulture)
    Examples of downy and powdery mildew on a grape leaf (from Viticulture)
  • Image 2Georgian Kvevri, a jar dated to the 6th millennium BC found at the Shulaveri site (Georgian National Museum). (from History of wine)
    Georgian Kvevri, a jar dated to the 6th millennium BC found at the Shulaveri site (Georgian National Museum). (from History of wine)
  • Image 3Grape harvesting depicted in a medieval book of hours (from Viticulture)
    Grape harvesting depicted in a medieval book of hours (from Viticulture)
  • Image 4Mechanical harvesting of Sauvignon blanc grapes in Côtes de Duras, France (from Viticulture)
    Mechanical harvesting of Sauvignon blanc grapes in Côtes de Duras, France (from Viticulture)
  • Image 5Shipping wine in Roman Gaul: amphoras (top) were the traditional Mediterranean vessels, but the Gauls introduced the use of barrels. (from History of wine)
    Shipping wine in Roman Gaul: amphoras (top) were the traditional Mediterranean vessels, but the Gauls introduced the use of barrels. (from History of wine)
  • Image 6The corkscrew-shaped feed auger sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the bottom. (from Winemaking)
    The corkscrew-shaped feed auger sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the bottom. (from Winemaking)
  • Image 7Manual grape gathering (from Viticulture)
    Manual grape gathering (from Viticulture)
  • Image 8Satyr working at a wine press of wicker-work mats (1st century AD relief). (from History of wine)
    Satyr working at a wine press of wicker-work mats (1st century AD relief). (from History of wine)
  • Image 9Testing wine for sulphur dioxide level (from Winemaking)
    Testing wine for sulphur dioxide level (from Winemaking)
  • Image 10Harvested Cabernet Sauvignon grapes (from Winemaking)
    Harvested Cabernet Sauvignon grapes (from Winemaking)
  • Image 11A wine labelling machine with adhesive labels in France (from Winemaking)
    A wine labelling machine with adhesive labels in France (from Winemaking)
  • Image 12Dionysus in a vineyard, depicted on an amphora from the late 6th century BC. (from History of wine)
    Dionysus in a vineyard, depicted on an amphora from the late 6th century BC. (from History of wine)
  • Image 13Wine boy at a Greek symposium (from History of wine)
    Wine boy at a Greek symposium (from History of wine)
  • Image 14A mechanical destemming machine in use at Chateau Montelena winery in Napa Valley (from Winemaking)
    A mechanical destemming machine in use at Chateau Montelena winery in Napa Valley (from Winemaking)
  • Image 15Vineyards in Italy (from Winemaking)
    Vineyards in Italy (from Winemaking)
  • Image 16A Napa Valley vineyard on the side of a road (from Viticulture)
    A Napa Valley vineyard on the side of a road (from Viticulture)
  • Image 17Crushed grapes leaving the crusher (from Winemaking)
    Crushed grapes leaving the crusher (from Winemaking)
  • Image 18A cap of grape skins forms on the surface of fermenting red wine (from Winemaking)
    A cap of grape skins forms on the surface of fermenting red wine (from Winemaking)
  • Image 19The world wine export 2020 shows the annual wine export production of various countries. (from Winemaking)
    The world wine export 2020 shows the annual wine export production of various countries. (from Winemaking)
  • Image 20Anatomy of a grape, showing the components extracted from each pressing (from Winemaking)
    Anatomy of a grape, showing the components extracted from each pressing (from Winemaking)
  • Image 21Hellenistic mosaics discovered close to the city of Paphos depicting Dionysos, god of wine (from History of wine)
    Hellenistic mosaics discovered close to the city of Paphos depicting Dionysos, god of wine (from History of wine)
  • Image 22Monastic cellarer tasting wine, from Li Livres dou Santé (French manuscript, late 13th century) (from History of wine)
    Monastic cellarer tasting wine, from Li Livres dou Santé (French manuscript, late 13th century) (from History of wine)
  • Image 23A vineyard in Brhlovce, Slovakia (from Viticulture)
    A vineyard in Brhlovce, Slovakia (from Viticulture)
  • Image 24In ancient times, berries were crushed by foot in a barrel or pit (from Winemaking)
    In ancient times, berries were crushed by foot in a barrel or pit (from Winemaking)
  • Image 25Grape cultivation, winemaking, and commerce in ancient Egypt c. 1500 BC (from History of wine)
    Grape cultivation, winemaking, and commerce in ancient Egypt c. 1500 BC (from History of wine)
  • Image 26Wine grapes on Long Island (from Viticulture)
    Wine grapes on Long Island (from Viticulture)
  • Image 27Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
    Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
  • Image 28Entrance to the Areni-1 cave in southern Armenia near the town of Areni where a winery dated to c. 4100 BC was found in 2007. (from History of wine)
    Entrance to the Areni-1 cave in southern Armenia near the town of Areni where a winery dated to c. 4100 BC was found in 2007. (from History of wine)
  • Image 29Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico (from Winemaking)
    Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico (from Winemaking)
  • Image 30Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England (from Winemaking)
    Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England (from Winemaking)
  • Image 31Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure. (from Winemaking)
    Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure. (from Winemaking)
  • Image 32Night harvest by hand of wine grapes in Napa, California (from Winemaking)
    Night harvest by hand of wine grapes in Napa, California (from Winemaking)
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Grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico
Grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico
Grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico
Credit: Tomas Castelazo (Tomascastelazo), 7 September 2003
Grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico


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