Editing Wine

{{Short description|Alcoholic drink made from fruit}}
{{about|the drink}}
{{use dmy dates|date=February 2022}}
{{Infobox beverage
| name         = Wine
| image        = Red and white wine 12-2015.jpg
| caption      = [[Wine glass|Glasses]] of [[red wine|red]] and [[white wine]]
| type         = Alcoholic beverage
| abv          = Varies; typically 11{{endash}}14%<ref>{{cite web |title=Review of typical ABV levels in beer, cider and wine purchased for the 'in home' market |url=https://assets.publishing.service.gov.uk/media/5eecc4e786650c2d245a0c45/Review_of_typical_ABV_levels_in_beer_cider_and_wine_purchased_for_the_in_home_market.pdf |website=gov.uk |publisher=Public Health England |access-date=17 April 2025 |pages=14–15 |date=June 2020}}</ref>
| ingredients  = Varies; see [[Winemaking]]
| variants     = {{Flatlist|
* [[Red wine|Red]]
* [[White wine|White]]
* [[Rosé]]
* [[Skin-contact wine|Orange]]
* [[Sparkling wine|Sparkling]]
* [[Dessert wine|Dessert]]
}}
| related      =
| website      =
}}

'''Wine''' is an [[alcoholic drink]] made from [[Fermentation in winemaking|fermented]] [[fruit]]. [[Yeast in winemaking|Yeast]] consumes the [[sugar]] in the fruit and converts it to [[ethanol]] and [[carbon dioxide]], releasing [[heat]] in the process. Wine is most often made from [[grape]]s, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made [[fruit wine|from a variety of fruit crops]], including [[plum]], [[cherry]], [[pomegranate]], [[blueberry]], [[Ribes|currant]], and [[Sambucus|elderberry]]. 

Different varieties of grapes and [[Strain (biology)|strains]] of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the [[Biochemistry|biochemical]] development of the grape, the reactions involved in [[fermentation]], the grape's growing environment ([[terroir]]), and the wine production process. Many countries enact legal [[appellation]]s intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. 

Wine has been produced for thousands of years. The earliest evidence of wine is from the present-day [[Georgian wine|Georgia]] (6000 BCE). Later, as [[Old World wine]] further developed viticulture techniques, Europe would encompass three of the largest [[List of wine-producing regions|wine-producing regions]]. The top five wine producing countries of 2023 were Italy, France, Spain, the United States and Chile.<ref>{{Cite web |title=Wine Producing Countries 2025 |url=https://worldpopulationreview.com/country-rankings/wine-producing-countries |access-date=2025-05-04 |website=worldpopulationreview.com}}</ref>

Wine has long played an important role in religion. [[Red wine]] was associated with [[blood]] by the [[ancient Egyptians]],<ref>{{cite book |author=Plutarch |url=https://www.loebclassics.com/view/LCL306/1936/volume.xml |title=Moralia |date=1936 |publisher=Harvard University Press |edition=Loeb Classical Library |volume=V |location=Cambridge |pages=3–6 |translator-last=Babbitt |translator-first=Frank Cole |chapter=Isis and Osiris |isbn=978-0-674-99337-2 |access-date=7 May 2024 |chapter-url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Plutarch/Moralia/Isis_and_Osiris*/A.html |via=Loeb Classical Library and University of Chicago Press}}</ref> and was used by both the [[Ancient Greek religion|Greek]] [[cult of Dionysus]] and the [[ancient Romans|Romans]] in their [[Bacchanalia]]; [[Judaism]] also incorporates it in the [[Kiddush]], and [[Christianity]] in the [[Eucharist]]. [[Egyptian wine|Egyptian]], [[Greek wine|Greek]], [[Roman wine|Roman]], and [[Israeli wine|Israeli]] wine cultures are still connected to these ancient roots. Similarly the largest wine regions in Italy, [[Spanish wine|Spain]], and [[French wine|France]] have heritages in connection to [[sacramental wine]], likewise, viticulture traditions in the [[Southwestern United States]] started within New Spain as [[Catholic]] friars and monks first produced [[Mission (grape)|the Mission grape]] in [[New Mexico wine|New Mexico]] and [[California wine|California]].<ref>{{cite book | title=Congressional Serial Set | publisher=U.S. Government Printing Office | year=1903 | url=https://books.google.com/books?id=KAQdAAAAYAAJ&pg=PA263 | access-date=6 May 2020 | page=263}}</ref><ref>{{cite news | last=Adams | first=Fiona | title=New Mexico's Deep Winemaking History | website=Wine Enthusiast | date=29 April 2019 | url=https://www.winemag.com/2019/04/29/new-mexicos-deep-winemaking-history/ | access-date=6 May 2020 | archive-date=23 August 2019 | archive-url=https://web.archive.org/web/20190823164804/https://www.winemag.com/2019/04/29/new-mexicos-deep-winemaking-history/ | url-status=live}}</ref><ref>{{cite book | author=California Vineyardists Association | author2=Associated California Fruit Industries | title=Wines and Vines | publisher=Hiaring Company | issue=v. 61 | year=1980 | url=https://books.google.com/books?id=X00sAQAAMAAJ | access-date=6 May 2020}}</ref>
{{TOC limit|3}}

== History ==
[[File:Georgian Kvevri.jpg|thumb|[[Kvevri|Georgian clay vessels]], historically used in wine making.]]
[[File:Areni-1 cave entrance.jpg|thumb|The [[Areni-1 winery|Areni-1 cave]] in [[Armenia]] is home to the world's oldest known winery.]]
{{Main|History of wine}}
The earliest known traces of wine are from [[Georgia (country)|Georgia]] ({{circa|6000 BCE}}).<ref>{{cite journal |last=Doce |first=Elisa Guerra |year=2004 |title=The Origins of Inebriation: Archaeological Evidence of the Consumption of Fermented Beverages and Drugs in Prehistoric Eurasia |url=https://doi.org/10.1007/s10816-014-9205-z |journal=[[Journal of Archaeological Method and Theory]] |volume=22 |issue=3 |pages=751–782 |doi=10.1007/s10816-014-9205-z |s2cid=143750976 |issn=1072-5369}}</ref><ref>{{Cite news|url=https://www.bbc.com/news/world-europe-41977709|title=Georgia made 'world's oldest wine'|publisher=BBC News|date=13 November 2017|access-date=21 July 2018|archive-date=14 November 2017|archive-url=https://web.archive.org/web/20171114041222/https://www.bbc.com/news/world-europe-41977709|url-status=live}}</ref><ref>{{cite news |title='World's oldest wine' found in 8,000-year-old jars in Georgia |url=https://www.bbc.com/news/world-europe-41977709 |publisher=BBC News |date=13 November 2017 |access-date=21 July 2018 |archive-date=14 November 2017 |archive-url=https://web.archive.org/web/20171114041222/https://www.bbc.com/news/world-europe-41977709 |url-status=live}}</ref><ref>{{cite journal |last1=McGovern |first1=Patrick |last2=Jalabadze |first2=Mindia |last3=Batiuk |first3=Stephen |last4=Callahan |first4=Michael P. |last5=Smith |first5=Karen E. |last6=Hall |first6=Gretchen R. |last7=Kvavadze |first7=Eliso |last8=Maghradze |first8=David |last9=Rusishvili |first9=Nana |last10=Bouby |first10=Laurent |last11=Failla |first11=Osvaldo |last12=Cola |first12=Gabriele |last13=Mariani |first13=Luigi |last14=Boaretto |first14=Elisabetta |last15=Bacilieri |first15=Roberto |last16=This |first16=Patrice |last17=Wales |first17=Nathan |last18=Lordkipanidze |first18=David |title=Early Neolithic wine of Georgia in the South Caucasus |journal=Proceedings of the National Academy of Sciences |date=28 November 2017 |volume=114 |issue=48 |pages=E10309–E10318 |doi=10.1073/pnas.1714728114|pmid=29133421 |pmc=5715782 |bibcode=2017PNAS..11410309M |display-authors=2|doi-access=free}}</ref> Both archaeological and genetic evidence suggest that the earliest production of wine outside Georgia was relatively later, likely having taken place elsewhere in the [[Caucasus|Southern Caucasus]] or the region between [[Eastern Anatolia]] and northern [[Iran]].<ref>{{cite web |url=http://www.smithsonianmag.com/history/the-beer-archaeologist-17016372/?no-ist |title=The Beer Archaeologist |first=Abigail |last=Tucker |date=August 2011 |work=Smithsonian Magazine |access-date=19 February 2022 |archive-date=2 December 2014 |archive-url=https://web.archive.org/web/20141202085143/http://www.smithsonianmag.com/history/the-beer-archaeologist-17016372/?no-ist |url-status=live}}</ref><ref>{{Cite web |url=https://www.penn.museum/sites/biomoleculararchaeology/?page_id=82 |title=Grape Wine |last=McGovern |first=Patrick E. |publisher=University of Pennsylvania Museum of Archaeology and Anthropology |access-date=19 February 2022 |archive-date=6 September 2010 |archive-url=https://web.archive.org/web/20100906045247/https://www.penn.museum/sites/biomoleculararchaeology/?page_id=82 |url-status=live}}</ref> The earliest known winery, from 4100 BCE, is the [[Areni-1 winery]] in [[Armenia]].<ref>{{cite web |date=12 January 2011 |title=Earliest Known Winery Found in Armenian Cave |url=http://news.nationalgeographic.com/news/2011/01/110111-oldest-wine-press-making-winery-armenia-science-ucla/ |url-status=dead |archive-url=https://web.archive.org/web/20170224072812/http://news.nationalgeographic.com/news/2011/01/110111-oldest-wine-press-making-winery-armenia-science-ucla/ |archive-date=24 February 2017 |access-date=28 March 2011}}</ref><ref>{{Cite web |title=Backdirt &#124; UCLA Cotsen Institute of Archaeology |url=https://ioa.ucla.edu/content/backdirt |website=ioa.ucla.edu |access-date=4 May 2020 |archive-date=30 November 2020 |archive-url=https://web.archive.org/web/20201130205739/https://ioa.ucla.edu/content/backdirt |url-status=live}}</ref>

A 2003 report by archaeologists indicates a possibility that grapes were mixed with [[rice]] to produce [[fermented drink]]s in ancient [[China]] in the early years of the seventh millennium BCE.<ref>{{cite journal | title=Fermented beverages of pre- and proto-historic China | publisher=The National Academy of Sciences | journal=Proceedings of the National Academy of Sciences | first=Patrick E. |last=McGovern| date=30 September 2003|display-authors=etal | doi=10.1073/pnas.0407921102 | volume=101 | issue=51 | pages=17593–17598 | pmid=15590771 | pmc=539767| bibcode=2004PNAS..10117593M | doi-access=free}}</ref><ref>{{cite news | url=https://www.sciencedaily.com/releases/2004/12/041219134133.htm | publisher=ScienceDaily LLC | work=ScienceDaily | title=Penn Museum Archaeochemist And International Scholars Confirm 9,000-Year History of Chinese Fermented Beverages | date=24 December 2004 | access-date=28 February 2018 | archive-date=23 August 2018 | archive-url=https://web.archive.org/web/20180823121103/https://www.sciencedaily.com/releases/2004/12/041219134133.htm | url-status=live}}</ref>
Traces of wine have also been found in [[Xinjiang]] in modern-day China, dating from the second and first millennia BCE.<ref>{{cite web |url=http://www.sytu.edu.cn/zhgjiu/u5-2.htm |title=Wine Production in China |access-date=25 June 2008 |last1=Rong |first1=Xu Gan |first2=Bao Tong |last2=Fa |work=Grandiose Survey of Chinese Alcoholic Drinks and Beverages |url-status=dead |archive-url=https://web.archive.org/web/20080828140517/http://www.sytu.edu.cn/zhgjiu/u5-2.htm |archive-date=28 August 2008}}</ref> The first modern wine industry in East Asia was [[Japanese wine]], developed from 1874 after grapevines were brought back from Europe.<ref>{{cite book |last1=Johnson |first1=Hugh |author1-link=Hugh Johnson (wine writer) |last2=Robinson |first2=Jancis |author2-link=Jancis Robinson |date=2013 |title=[[The World Atlas of Wine]] |publisher=Octopus Publishing Group |page=376 |isbn=978-1784724030}}</ref>

The spread of wine culture in the [[Mediterranean]] was probably due to the influence of the [[Phoenicians]] from about 1000 BCE.<ref>{{cite book |last=McGovern |first=Patrick E. |date=2003 |title=Ancient wine: the search for the origins of viniculture |publisher=Princeton University Press |isbn=978-0691070803}}</ref>{{page needed|date=March 2025}}<ref name="waow-8-history">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |pages=10–11}}</ref> The wines of [[Byblos]] were exported to Egypt during the [[Old Kingdom]] and then throughout the Mediterranean.<ref>{{cite book | last=Johnson |first=Hugh | title=Vintage: The Story of Wine | page=[https://archive.org/details/vintagestoryofwi00john/page/32 32] | publisher=Simon and Schuster | year=1989 | isbn=978-0-671-68702-1 | url=https://archive.org/details/vintagestoryofwi00john/page/32}}</ref> Industrialized production of [[Ancient Greece and wine|wine in ancient Greece]] began around 600 BCE and spread across the Italian peninsula and to southern [[Gaul]].<ref name="waow-8-history" /> The [[Ancient Rome and wine|ancient Romans]] further increased the scale of wine production and trade networks, especially in Gaul around the time of the [[Gallic Wars]], and many famous vineyards date from Roman occupation.<ref name="waow-8-history" /><ref>{{cite book |first=Hugh |last=Johnson |title=Vintage: The Story of Wine |pages=86–87 |publisher=Simon and Schuster |date=1992 |ol=7665276M}}</ref> The Romans discovered that burning sulfur candles inside empty wine vessels kept them fresh and free from a vinegar smell, due to the [[antioxidant]] effects of [[sulfur dioxide]].<ref>{{cite web|url=http://www.practicalwinery.com/janfeb09/page1.htm |work=Practical Winery & Vineyard Journal |issue=January/February 2009 |last=Henderson |first=Pat |title=Sulfur Dioxide: Science behind this anti-microbial, anti-oxidant, wine additive |date=1 February 2009|url-status=dead|archive-url=https://web.archive.org/web/20130928111625/http://www.practicalwinery.com/janfeb09/page1.htm|archive-date=28 September 2013}}</ref>

In [[Middle Ages|medieval Europe]], [[Catholic Church|Catholic]] monks grew grapes and made wine for the [[Eucharist (Catholic Church)|Eucharist]].<ref>{{cite book |last=Phillips |first=Rod |title=A Short History of Wine |date=12 November 2002 |publisher=Harper Perennial |isbn=978-0-06-093737-9 |pages=62–63}}</ref> Monasteries expanded their land holdings over time and established vineyards in many of today's most successful wine regions. [[Bordeaux wine regions|Bordeaux]] was a notable exception, being a purely commercial enterprise serving the [[Duchy of Aquitaine]] and by association Britain between the 12th and 15th centuries.<ref name="waow-8-history" />

European wine grape traditions were incorporated into [[New World wine]]. [[Mission (grape)|Mission grapes]] were brought by Franciscan monks to [[New Mexico]] in 1628, beginning the [[New Mexico wine]] heritage. These grapes were also brought to [[California]] which started the [[California wine]] industry. These two regions eventually evolved into the oldest and largest producers, respectively, of [[wine of the United States]].<ref>{{cite web |publisher=United States Department of Agriculture |url=http://www.fas.usda.gov/agx/ISMG/Global%20Wine%20Report%20Final%20Aug2006.pdf |title=Global Wine Report August 2006 |archive-url=https://web.archive.org/web/20080408235146/http://www.fas.usda.gov/agx/ISMG/Global%20Wine%20Report%20Final%20Aug2006.pdf |archive-date=8 April 2008 |pages=7–9}}</ref><ref>{{cite book | last1=Birchell | first1=D.B. | last2=Steel | first2=G. | title=New Mexico Wine: An Enchanting History | publisher=American Palate | series=American Palate Series | year=2013 | isbn=978-1-60949-643-2 | url=https://books.google.com/books?id=5f0kvgAACAAJ | language=it | access-date=15 November 2019}}</ref>{{page needed|date=March 2025}}

=== Etymology ===
[[File:Word for Wine in European languages.svg|thumb|Map showing the words for wine in European languages]]
{{Contains special characters |section=section|special=[[Linear B Syllabary|Linear B Unicode characters]] |fix= Help:Multilingual_support#Linear B |characters=Linear B}}
The English word "wine" comes from the [[Proto-Germanic language|Proto-Germanic]] ''*winam'', an early borrowing from the [[Latin]] ''vinum'', [[Georgian language|Georgian]] ''ღვინო'' (''ghvee-no''), "wine", itself derived from the [[Proto-Indo-European language|Proto-Indo-European]] stem *''uoin-a-'' (cf. {{langx|hy|գինի}}, ''[[wikt:գինի|gini]]''; [[Ancient Greek]]: {{lang|grc|οἶνος}} ''oinos''; [[Hittite language|Hittite]]: ''uiian(a)-'').<ref>{{OEtymD|wine}}</ref> The earliest attested terms referring to wine{{cn|date=February 2025}} are the [[Mycenaean Greek]] {{lang|gmy|𐀕𐀶𐀺𐄀𐀚𐀺}} ''me-tu-wo ne-wo'' (*{{lang|grc|μέθυϝος νέϝῳ}}),<ref>Found on the [[Pylos|PY]] Fr 1202 tablet.</ref> meaning "in (the month)" or "(festival) of the new wine", and {{lang|gmy|𐀺𐀜𐀷𐀴𐀯}} ''wo-no-wa-ti-si'',<ref>Found on the PY Vn 48 and PY Xa 1419 tablets.</ref> meaning "wine garden", written in [[Linear B]] inscriptions.<ref>{{cite web |first=T.G. |last=Palaima |url=http://www2.ulg.ac.be/archgrec/IMG/aegeum/aegaeum12%28pdf%29/Palaima.pdf |title=The Last days of Pylos Polity |archive-url=https://web.archive.org/web/20110516070021/http://www2.ulg.ac.be/archgrec/IMG/aegeum/aegaeum12%28pdf%29/Palaima.pdf |archive-date=16 May 2011 |publisher=Université de Liège}}</ref><ref>{{cite book |editor-first=James C. |editor-last=Wright |title=The Mycenaean feast |publisher=American School of Classical Studies |date=2004 |isbn=9780876619513 |url=https://books.google.com/books?id=VJ6vBrYKPnMC&dq=me-tu-wo-ne-wo&pg=PA203 |via=Google books}}</ref>

The ultimate Indo-European origin of the word is the subject of some continued debate. Some scholars have noted the similarities between the words for wine in [[Indo-European languages]] (e.g. Armenian ''gini'', Latin ''vinum'', Ancient Greek οἶνος, Russian вино {{IPA|ru|vʲɪˈno|}}), [[Kartvelian languages|Kartvelian]] (e.g. [[Georgian language|Georgian]] [[wikt:ღვინო|ღვინო]] {{IPA|ka|ˈɣvino|}}), and [[Semitic languages|Semitic]] (''*wayn''; [[Hebrew language|Hebrew]] יין {{IPA|he|jajin|}}), pointing to the possibility of a common origin of the word denoting "wine" in these language families.<ref>{{cite book |first=Benjamin W. |last=Fortson IV |title=Indo-European Language and Culture, an introduction |publisher=Blackwell Publishing |date=2010 |page=42 |isbn=9781405188968 |url=https://books.google.com/books?id=_kn5c5dJmNUC&q=wine |via=Google books}}</ref> The Georgian word goes back to [[Proto-Kartvelian]] *''ɣwino''-,<ref name="klimov">{{cite book |last=Klimov |first=Georgij |date=1998 |title=Etymological Dictionary of the Kartvelian Languages |url=https://books.google.com/books?id=3B1ryOyFPFkC |location=Berlin |publisher=Walter de Gruyter |page=227 |isbn=978-3-11-015658-4 |access-date=26 April 2015}}</ref> which is either a borrowing from [[Proto-Indo-European]]<ref name="klimov" /><ref>{{Cite book |last=Whitehead |first=Benedicte Nielsen |url=https://books.google.com/books?id=vm2SugMy8C0C&dq=%C9%A3wino&pg=PA505 |title=The Sound of Indo-European: Phonetics, Phonemics, and Morphophonemics |date=2012 |publisher=Museum Tusculanum Press |isbn=978-87-635-3838-1 |pages=505 |language=en}}</ref> or the lexeme was specifically borrowed from [[Proto-Armenian]] *''ɣʷeinyo''-, whence Armenian ''gini''.<ref>{{cite book|last=Martirosyan|first=Hrach|author-link=Hrach Martirosyan|title=Etymological Dictionary of the Armenian Inherited Lexicon|url=https://archive.org/details/etymologicaldict00mart|url-access=limited|year=2010|publisher=Brill Academic Publishers|location=Leiden, Boston|page=[https://archive.org/details/etymologicaldict00mart/page/n227 214]|isbn=9789004173378}}</ref><ref>{{cite book|last=Adjarian|first=Hrachia|title=Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words]|publisher=Yerevan State University|location=Yerevan|page=559|volume=I|url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&pageNumber=564|language=hy|access-date=6 April 2014|archive-date=26 February 2020|archive-url=https://web.archive.org/web/20200226011243/http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&pageNumber=564|url-status=live}}</ref><ref>{{cite web|last=Starostin|first=Sergei|title=Kartvelian Etymology database|url=http://starling.rinet.ru/cgi-bin/response.cgi?root=config&morpho=0&basename=%5Cdata%5Ckart%5Ckartet&first=1&text_proto=%C9%A3wino&method_proto=substring|access-date=6 April 2014|archive-date=7 April 2014|archive-url=https://web.archive.org/web/20140407095237/http://starling.rinet.ru/cgi-bin/response.cgi?root=config&morpho=0&basename=%5Cdata%5Ckart%5Ckartet&first=1&text_proto=%C9%A3wino&method_proto=substring|url-status=live}}</ref><ref>{{cite book|first=Robert S. P.|last=Beekes|author-link=Robert S. P. Beekes|year=2010|title=Etymological Dictionary of Greek|location=Leiden, Boston|publisher=Brill|page=1059|volume=II|series=Leiden Indo-European Etymological Dictionary Series, volume 10|others=with the assistance of Lucien van Beek}}</ref><ref name="klimov" />{{verification needed|date=December 2023}} An alternative hypothesis by Fähnrich supposes *''ɣwino''-, a native Kartvelian word derived from the verbal root *''ɣun''- ('to bend').<ref>{{cite book|last=Fähnrich|first=Heinz|title=Kartwelisches Etymologisches Wörterbuch|url=https://archive.org/details/kartwelischesety00fhnr|url-access=limited|year=2007|publisher=Brill|location=Leiden, Boston|page=[https://archive.org/details/kartwelischesety00fhnr/page/n485 486]|isbn=9789004161092|language=de}}</ref><ref>See [[wiktionary:Reconstruction:Proto-Kartvelian/ɣwino-|*''ɣwino''-]] for more.</ref>

== Styles ==
Wine is made in many ways from different fruits, with grapes being the most common.

=== From grapes ===
The type of grape used and the amount of [[Maceration (wine)|skin contact]] while the juice is being extracted determines the color and general style of the wine. The color has no relation to a wine's [[Sweetness of wine|sweetness]]—all may be made sweet or dry.
{| class="wikitable"
|+Types of wine from grapes
!
!Long contact with grape skins
!Short contact with grape skins
!No contact with grape skins
|-
![[List of grape varieties|Red grapes]]
|[[Red wine]]
|[[Rosé|Rosé wine]]
| rowspan="2" |[[White wine]]
|-
![[List of grape varieties|White grapes]]
|[[Orange wine]]
|
|}

==== Red ====
{{Main|Red wine}}
Red wine gains its color and flavor (notably, [[Tannins (wine)|tannins]]) from the grape skin, by allowing the grapes to [[Maceration (wine)|soak in the extracted juice]]. Red wine is made from dark-colored [[grape varieties|red grape varieties]]. The actual [[Wine color|color of the wine]] can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most red grapes is actually greenish-white; the red color comes from [[anthocyanin]]s present in the skin of the grape. A notable exception is the family of rare ''[[teinturier]]'' varieties, which actually have red flesh and produce red juice.

==== White ====
{{Main|White wine}}
To make white wine, grapes are pressed quickly with the juice immediately drained away from the grape skins. The grapes used are typically [[Grape varieties|white grape varieties]], though red grapes may be used if the winemaker is careful not to let the skin stain the [[wort]] during the separation of the pulp-juice. For example, [[pinot noir]] (a red grape) is commonly used in [[champagne]].

[[Sweetness of wine|Dry]] (low sugar) white wine is the most common, derived from the complete fermentation of the juice, however sweet white wines such as [[Moscato d'Asti]] are also made.

==== Rosé ====
{{Main|Rosé wine}}
A rosé wine gains [[wine color|color]] from red grape skins, but not enough to qualify it as a [[red wine]]. It may be the oldest known type of wine, as it is the most straightforward to make with the [[Maceration (wine)|skin contact method]]. The color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques.

There are three primary ways to produce rosé wine: Skin contact (allowing dark grape skins to stain the [[wort]]), saignée (removing juice from the [[must]] early in fermentation and continuing fermentation of the juice separately), and [[Blending (alcohol production)|blending]] of a red and white wine (uncommon and discouraged in most wine growing regions). Rosé wines have a wide range of [[sweetness (wine)|sweetness levels]] from [[dryness (taste)|dry]] [[Provençal (wine)|Provençal]] rosé to sweet [[White Zinfandel]]s and blushes. Rosé wines are made from a wide variety of grapes all over the world.<ref>J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 593 Oxford University Press 2006 {{ISBN|0-19-860990-6}}</ref><ref>O. Clarke ''Oz Clarke's Encyclopedia of Wine'' pgs 15, 225, 320, 360 Time Warner Books, London 2003 {{ISBN|0-316-72654-0}}</ref>

==== Orange ====
{{Main|Orange wine}}
Sometimes called amber wines, these are wines made with white grapes but with the skins allowed to [[Maceration (wine)|soak]] during pressing, similar to red and rosé wine production. They are notably [[Tannic (wine)|tannic]], and usually made dry.<ref>{{Citation|last1=Waldin|first1=Monty|title=orange wine|date=2015-11-19|url=https://www.oxfordreference.com/view/10.1093/acref/9780198705383.001.0001/acref-9780198705383-e-4149|work=The Oxford Companion to Wine|publisher=Oxford University Press|language=en|doi=10.1093/acref/9780198705383.001.0001|isbn=978-0-19-870538-3|access-date=2021-06-04|last2=A|first2=Harvey David A. Harvey David|archive-date=4 June 2021|archive-url=https://web.archive.org/web/20210604204131/https://www.oxfordreference.com/view/10.1093/acref/9780198705383.001.0001/acref-9780198705383-e-4149|url-status=live}}</ref>

====Sparkling====
{{Main|Sparkling wine}}
These are [[Effervescence|effervescent]] wines, made in any of the above styles (i.e, orange, red, rosé, white). They must undergo [[Secondary fermentation (wine)|secondary fermentation]] to create [[carbon dioxide]], which creates the bubbles.

Two common methods of accomplishing this are the [[traditional method]], used for [[Cava (Spanish wine)|Cava]], [[Champagne]], and more expensive sparkling wines, and the [[Charmat method]], used for [[Prosecco]], [[Asti wine|Asti]], and less expensive wines. A hybrid ''transfer method'' is also used, yielding intermediate results, and simple addition of carbon dioxide is used in the cheapest of wines.<ref>{{Cite journal|last1=Culbert|first1=Julie|last2=Cozzolino|first2=Daniel|last3=Ristic|first3=Renata|last4=Wilkinson|first4=Kerry|date=2015-05-08|title=Classification of Sparkling Wine Style and Quality by MIR Spectroscopy|journal=Molecules|language=en|volume=20|issue=5|pages=8341–8356|doi=10.3390/molecules20058341|pmid=26007169|pmc=6272211|doi-access=free}}</ref>

The bottles used for sparkling wine must be thick to withstand the pressure of the gas behind the [[Cork (plug)|cork]], which can be up to {{Convert|6|atm|psi}}.<ref>{{Cite web|title=How much pressure is there in a champagne bottle?|url=https://www.sciencefocus.com/science/how-much-pressure-is-there-in-a-champagne-bottle/|access-date=2021-06-04|website=BBC Science Focus Magazine|date=22 July 2009 |language=en|archive-date=4 June 2021|archive-url=https://web.archive.org/web/20210604204135/https://www.sciencefocus.com/science/how-much-pressure-is-there-in-a-champagne-bottle/|url-status=live}}</ref>

==== Dessert ====
{{main|Dessert wine}}This refers to sweet wines that have a high level of [[Sweetness of wine|sugar]] remaining after [[fermentation]]. There are various ways of increasing the amount of sugar in a wine, yielding products with different strengths and names. [[Ice wine|Icewine]], [[Port wine|Port]], [[Sauternes (wine)|Sauternes]], [[Tokaji|Tokaji Aszú]], [[Trockenbeerenauslese]], and [[Vin Santo]] are some examples.

=== From other fruits and foods ===

==== Fruit ====
{{Main|Fruit wine}}
[[Fruit wine|Wines from other fruits]], such as apples and berries, are usually named after the fruit from which they are produced, and combined with the word "wine" (for example, [[Apfelwein|apple wine]] and [[elderberry wine]]) and are generically called [[fruit wine]] or country wine (similar to [[French language|French]] term ''[[vin de pays]]''). Other than the grape [[variety (botany)|varieties]] traditionally used for wine-making, most fruits naturally lack either sufficient fermentable sugars, proper amount of acidity, yeast amounts needed to promote or maintain fermentation, or a combination of these three materials. This is probably one of the main reasons why wine derived from grapes has historically been more prevalent by far than other types, and why specific types of fruit wines have generally been confined to the regions in which the fruits were native or introduced for other reasons.{{Citation needed|date=June 2021}}

==== Honey ====
{{Main|Mead}}
Mead, also called honey wine, is created by fermenting [[honey]] with water, sometimes with various fruits, spices, grains, or [[hops]]. As long as the primary substance fermented is honey, the drink is considered mead.<ref>{{cite book|title=Rites of Odin|first=Edward|last=Fitch|publisher=Llewellyn Worldwide|year=1990 |url=https://books.google.com/books?id=Kg8nObaAZMEC |isbn=978-0-87542-224-4|page=290|location=St. Paul, Minnesota}}</ref> Mead was produced in ancient history throughout Europe, Africa and Asia,<ref>Maguelonne Toussaint-Samat (Anthea Bell, tr.) ''The History of Food'', 2nd ed. 2009:30.</ref> and was known in Europe before grape wine.<ref>{{cite book| last=Hornsey | first =Ian| title=A History of Beer and Brewing | publisher=Royal Society of Chemistry | year=2003 | page=7| url=https://books.google.com/books?id=QqnvNsgas20C | isbn=978-0-85404-630-0 | quote=...mead was known in Europe long before wine, although archaeological evidence of it is rather ambiguous. This is principally because the confirmed presence of beeswax or certain types of pollen ... is only indicative of the presence of honey (which could have been used for sweetening some other drink) – not necessarily of the production of mead.}}</ref>

==== Starch ====
Other drinks called "wine", such as [[barley wine]] and [[rice wine]] (e.g. [[sake]], [[huangjiu]] and [[Cheongju (beverage)|cheongju]]), are made from starch-based materials and resemble [[beer]] more than traditional wine, while [[ginger wine]] is fortified with [[brandy]]. In these latter cases, the term "wine" refers to the similarity in alcohol content rather than to the production process.<ref>{{cite web |url=http://www.avbc.com/news/BW.html |title=Barley Wine |access-date=25 June 2008 |last=Allen |first=Fal |publisher=Anderson Valley Brewing Company |archive-url = https://web.archive.org/web/20080227015623/http://www.avbc.com/news/BW.html <!-- Bot retrieved archive --> |archive-date = 27 February 2008}}</ref> The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.<ref>{{cite book |last=George |first=Rosemary |title=The Simon & Schuster Pocket Wine Label Decoder |year=1991 |publisher=Fireside |isbn=978-0-671-72897-7}}</ref>

== Production ==
=== Viticulture ===
{{Main|Viticulture}}
{{See also|List of grape varieties}}
[[File:Moldova_Competitiveness_Project,_USAID_Moldova_(48121804303).jpg|thumb|right|Grape vineyard in Moldova.]]

Wine is usually made from one or more [[Variety (biology)|varieties]] of the European [[species]] ''[[Vitis vinifera]]'',<ref name="robinson2003pp96-97">{{cite book |last=Robinson |first=Jancis |title=Jancis Robinson's Wine Course: A Guide to the World of Wine |date=2003 |publisher=Abbeville Press |isbn=978-0-7892-0883-5 |pages=96–97 |ol=8153962M}}</ref> such as [[Pinot noir]], [[Chardonnay]], [[Cabernet Sauvignon]] and [[Sauvignon blanc]]. Most of the world's vineyards are planted with European ''Vitis vinifera'' vines that have been grafted onto North American species' rootstock, a common practice due to their resistance to [[phylloxera]], a root louse that eventually kills the vine.<ref name="robinson2003pp96-97" />

In the context of wine production, {{lang|fr|[[terroir]]}} is a concept that encompasses the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures.<ref>{{cite journal|last1=Fraga|first1=Helder|last2=Malheiro|first2=Aureliano C.|last3=Moutinho-Pereira|first3=José|last4=Cardoso|first4=Rita M.|last5=Soares|first5=Pedro M. M.|last6=Cancela|first6=Javier J.|last7=Pinto|first7=Joaquim G.|last8=Santos|first8=João A.|last9=Álvarez|first9=Inés| display-authors = 8|title=Integrated Analysis of Climate, Soil, Topography and Vegetative Growth in Iberian Viticultural Regions|journal=PLOS ONE|date=24 September 2014|volume=9|issue=9|pages=e108078|doi=10.1371/journal.pone.0108078|pmid=25251495|pmc=4176712|bibcode=2014PLoSO...9j8078F|doi-access=free}}</ref> The range of possible combinations of these factors can result in great differences among wines, influencing the fermentation, finishing, and aging processes as well. Many wineries use growing and production methods that preserve or accentuate the [[aroma (wine)|aroma]] and taste influences of their unique {{lang|fr|terroir}}.<ref>{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=22–23}}</ref> However, flavor differences are less desirable for producers of mass-market [[table wine]] or other cheaper wines, where consistency takes precedence. Such producers try to minimize differences in sources of grapes through production techniques such as [[micro-oxygenation]], tannin filtration, cross-flow filtration, thin-film evaporation, and spinning cones.<ref>{{cite web |url=http://winegeeks.com/articles/85 |title=High Alcohol is a Wine Fault... Not a Badge of Honor |access-date=25 June 2008 |last=Citriglia |first=Matthew |date=14 May 2006 |publisher=GeekSpeak, LLC |archive-date=5 May 2008 |archive-url=https://web.archive.org/web/20080505010850/http://winegeeks.com/articles/85 |url-status=live}}</ref>

=== Vinification ===
{{Main|Winemaking}}
{{See also|Sparkling wine production}}

There are a number of different ways of making wine in a modern winery, each decision affecting the final outcome. The first step is harvesting the grapes, the timing of which depends on sugar and acid levels, any diseases affecting the crop, and the weather, among other things. Grapes are harvested by hand or machine, sorted to select those of sufficient quality, and then typically destemmed and crushed to release the juice. The liquid may [[maceration (wine)|macerate]] for a few hours before being pressed and clarified.<ref name="waow-8-vinification">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |pages=32–35}}</ref>

The liquid is then transferred to a container for [[Fermentation in winemaking|fermentation]], which is typically made of oak, stainless steel or concrete, and either open or closed. Yeast is naturally present on grape skins, but most producers choose to use a specific strain to benefit from behaviors such as speed of fermentation, and to control the flavors produced. For red wines, winemakers may choose to encourage the extraction of tannins and flavor from the grape skins by agitating the mixture. Additives such as sugar (to increase the ultimate alcohol content) may be added if permitted by law. Some wines undergo a secondary, [[malolactic fermentation]], in which the harsher [[malic acid]] is converted into [[lactic acid]] by bacteria. Finally the wine may be filtered to remove microbes and yeast, and [[sulfite|sulfites]] may be added as a preservative.<ref name="waow-8-vinification"/>

=== Containers ===
{{See also|Wine bottle|Closure (bottle)|Screw cap (wine)}}
[[File:Corks019.jpg|thumb|upright|Assorted [[wine cork]]s]]

Most wines are sold in [[wine bottle|glass bottles]], traditionally sealed with [[cork (material)|corks]]. Most cork for this purpose comes from [[Alentejo]], but a decline in quality in the late 20th century and an increase in demand spurred development of alternatives. An increasing number of wine producers use [[Alternative wine closure|alternative closures]] such as [[Screw cap (wine)|screwcaps]] and synthetic "corks".<ref name="waow-8-closures">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |page=37}}</ref> Although alternative closures reduce the risk of [[cork taint]],<ref name="waow-8-closures"/> they have been blamed for such problems as excessive [[redox|reduction]].<ref>{{Cite journal |last1=Wirth |first1=J. |last2=Caillé |first2=S. |last3=Souquet |first3=J. M. |last4=Samson |first4=A. |last5=Dieval |first5=J. B. |last6=Vidal |first6=S. |last7=Fulcrand |first7=H. |last8=Cheynier |first8=V. |date=2012-06-15 |title=Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines |url=https://www.sciencedirect.com/science/article/pii/S0308814611017742 |journal=Food Chemistry |series=6th International Conference on Water in Food |volume=132 |issue=4 |pages=1861–1871 |doi=10.1016/j.foodchem.2011.12.019 |issn=0308-8146}}</ref>

Some wines are packaged in thick plastic bags within [[corrugated fiberboard]] boxes, and are called "[[box wine]]s", or "cask wine". Tucked inside the package is a tap affixed to the [[bag in box]], or bladder, that is later extended by the consumer for serving the contents.{{cn|date=April 2025}} Box wine can stay acceptably fresh for two to three weeks after opening because the bladder collapses as wine is dispensed, limiting contact with air and, thus, slowing the rate of oxidation.<ref name="cans"/> In contrast, bottled wine [[oxidize]]s more rapidly after opening because of the increasing ratio of air to wine as the contents are dispensed; it can degrade considerably in a few days.{{cn|date=April 2025}} [[Canned wine]] is one of the fastest-growing forms of alternative wine packaging on the market.<ref name="cans">{{cite news |title=Canned Wine Comes of Age |language=en |website=Wine Spectator |date=22 May 2019 |author=Weed, Augustus |url=https://www.winespectator.com/articles/canned-wine-comes-of-age |access-date=23 May 2019 |archive-date=23 May 2019 |archive-url=https://web.archive.org/web/20190523013513/https://www.winespectator.com/articles/canned-wine-comes-of-age |url-status=live}}</ref>

Environmental considerations of wine packaging reveal the benefits and drawbacks of both bottled and box wines. The glass used to make bottles is a nontoxic, naturally occurring substance that is completely recyclable, but its production may cause air pollution. A ''New York Times'' editorial suggested that box wine, being lighter in package weight, has a reduced [[carbon footprint]] from its distribution; however, box-wine plastics, even though possibly recyclable, can be more labor-intensive (and therefore expensive) to process than glass bottles.<ref>{{cite web|last=Muzaurieta |first=Annie Bell |website=thedailygreen.com |date=1 October 2008 |url=http://www.thedailygreen.com/healthy-eating/eat-safe/glass-wine-bottles-environment-44100108 |title=Holy Hangover! Wine Bottles Cause Air Pollution |archive-url=https://web.archive.org/web/20081204104606/http://www.thedailygreen.com:80/healthy-eating/eat-safe/glass-wine-bottles-environment-44100108 |archive-date=4 December 2008}}</ref> Canned wine has the advantage of recyclable packaging.<ref name="cans" />

Some wine is sold in [[stainless steel]] kegs and is referred to as [[wine on tap]].

=== Producing countries ===
{{See also|List of wine-producing regions}}

Wine grapes grow mainly between 30 and 50 degrees latitude north and south of the equator, although the effects of [[climate change]] and advances in viticulture are increasing the area under vine elsewhere.<ref name="waow-8-world">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |pages=48–49}}</ref> The world's southernmost vineyard is in [[Sarmiento, Chubut|Sarmiento]], Argentina, near the [[46th parallel south]].<ref>{{cite web |last1=Robinson |first1=Jancis |title=The world's most southerly vineyard? |url=https://www.jancisrobinson.com/articles/worlds-most-southerly-vineyard |website=jancisrobinson.com |access-date=16 April 2025 |language=en |date=13 July 2017}}</ref> The northernmost wine region is [[Okanagan Valley]] which reaches up to the [[50th parallel north]].<ref>{{cite web |last1=Simon |first1=Joanna |title=Discovering a little-known gem: Okanagan Valley, the world's northernmost wine region |url=https://www.joannasimon.com/post/2018/07/26/discovering-a-little-known-gem-okanagan-valley-the-worlds-northernmost-wine-region |website=Joanna Simon |access-date=16 April 2025 |language=en |date=26 July 2018}}</ref><ref>{{cite web |last1=King |first1=Rachel |title=5 Underrated Wine Regions You Should Explore Now |url=https://www.forbes.com/sites/rachelking/2025/01/03/5-underrated-wine-regions-you-should-explore-now/ |website=Forbes |access-date=16 April 2025 |language=en |date=3 January 2025}}</ref>

{| class="wikitable sortable"
|+'''2023 wine production estimates'''
! Rank 
! Country<br /> 
! Production<br /><small>(million hecolitres)<ref name="oiv-2023">{{cite web |title=State of the World Vine and Wine Sector in 2023 |url=https://www.oiv.int/sites/default/files/2024-04/OIV_STATE_OF_THE_WORLD_VINE_AND_WINE_SECTOR_IN_2023.pdf |website=OIV |publisher=International Organisation of Vine and Wine |access-date=4 February 2025 |page=11}}</ref></small>
! Production<br/><small>(% of world)<ref name="oiv-2023" /></small>
! style="width:100px;"|Exports <small>(million hecolitres)<ref>{{Cite web |title=Leading countries in wine export worldwide in 2023, based on volume |url=https://www.statista.com/statistics/240649/top-wine-exporting-countries-since-2007/ |access-date=2025-02-04 |website=Statista |language=en}}</ref></small>
! style="width:125px;"|Export market share <br/><small>(% of value in US$)<ref>{{cite web |last1=Workman |first1=Daniel |title=Wine Exports by Country |url=https://www.worldstopexports.com/wine-exports-country/ |website=World's Top Exports |access-date=3 February 2025 |date=2 July 2024}}</ref></small>
|-
!1
| {{flagicon|FRA}} [[French wine|France]] || 48.0 || 20.2% || 12.7 || 33.3%
|-
!2
| {{flagicon|ITA}} [[Italian wine|Italy]] || 38.3 || 16.1% || 21.4 || 21.6%
|-
!3
| {{flagicon|ESP}} [[Spanish wine|Spain]] || 28.3 || 11.9% || 20.8 || 8.2%
|-
!4
| {{flagicon|US}} [[American wine|United States]] || 24.3* || 10.2%* || 2.1 || 3.2%
|-
!5
| {{flagicon|CHI}} [[Chilean wine|Chile]] || 11.0 || 4.6% || 6.8 || 3.9%
|-
!6
| {{flagicon|AUS}} [[Australian wine|Australia]] || 9.6 || 4.1% || 6.2 || 3.6%
|-
!7
| {{flagicon|RSA}} [[South African wine|South Africa]] || 9.3 || 3.9% || 3.5 || 1.6%
|-
!8
| {{flagicon|ARG}} [[Argentine wine|Argentina]] || 8.8 || 3.7% || 2.0 || 1.7%
|-
!9
| {{flagicon|GER}} [[German wine|Germany]] || 8.6 || 3.6% || 3.3 || 2.9%
|-
!10
| {{flagicon|PRT}} [[Portuguese wine|Portugal]] || 7.5 || 3.2% || 3.2 || 2.6%
|-
|- style="background:whitesmoke;"
!colspan=2|World || '''237.3''' || || || style="font-weight: normal; text-align: right"|<small>* Estimated</small>
|}

== Classification ==
{{Main|Classification of wine|Wine law}}
{{See also|Wine label}}

Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. [[Bordeaux wine|Bordeaux]], [[Rioja (wine)|Rioja]] and [[Chianti]]), with restrictions on grape varieties, yields and vinification methods, while non-European classifications are generally limited to indications of geographical areas, such as in the [[American Viticultural Area]] and Australian Wine Geographical Indications systems.<ref name="waow-8-appellations">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |page=40}}</ref><ref>{{cite web |title=Australian Wine Geographical Indications |url=https://www.wineaustralia.com/labelling/register-of-protected-gis-and-other-terms/australian-wine-geographical-indications |website=Wine Australia |access-date=6 May 2025}}</ref> Some New World producers have created voluntary schemes to allow producers to indicate adherence to a stricter set of criteria than required by law, such as Appellation Marlborough Wine in New Zealand and [[Meritage]] in the USA.<ref>{{cite web |title=Appellation Marlborough Wine: About |url=https://www.appellationmarlboroughwine.co.nz/#About |website=Appellation Marlborough Wine |access-date=6 May 2025 |language=en}}</ref><ref>{{cite book|last=Robinson|first=Jancis|title=The Oxford Companion to Wine|date=2006|isbn=978-0-19-860990-2|page=437|ol=7401546M}}</ref>

When one variety of grape is predominantly used,{{efn|Defined by law as 85% in the [[European Union]],<ref>{{cite web |title=Regulation of wine labeling in the EU |url=https://www.casalonga.com/documentation/secteur-vitivinicole-et-agroalimentaire/reglementation-du-secteur-des-boissons-alcoolisees/?lang=en |website=Casalonga |access-date=15 April 2025}}</ref> South Africa,<ref>{{cite web |title=South African Wine Styles |url=https://www.wosa.co.za/The-Industry/Varieties-and-Styles/Wine-Styles/ |website=Wines of South Africa |access-date=15 April 2025}}</ref> New Zealand,<ref>{{cite web |title=Guide to meet grape wine labelling requirements |url=https://www.mpi.govt.nz/dmsdocument/870/direct |website=Ministry for Primary Industries |access-date=15 April 2025 |date=June 2013}}</ref> and Australia;<ref>{{cite web |title=The blending rules |url=https://www.wineaustralia.com/labelling/further-information/the-blending-rules |website=Wine Australia |access-date=15 April 2025}}</ref> 75% in Chile<ref>{{cite web |title=Chile |url=https://www.ttb.gov/import-export/itd/international-trade-resources-for-chile |website=Alcohol and Tobacco Tax and Trade Bureau |publisher=US Department of the Treasury |access-date=15 April 2025 |date=1 April 2024}}</ref> and the US.<ref>{{cite web |title=Grape Variety Designations on American Wine Labels |url=https://www.ttb.gov/regulated-commodities/beverage-alcohol/wine/grape-variety-designations-on-american-wine-labels |website=Alcohol and Tobacco Tax and Trade Bureau |publisher=US Department of the Treasury |access-date=15 April 2025 |date=11 March 2025}}</ref>}} the wine may be marketed as a "[[varietal]]" as opposed to a "blended" wine.<ref>{{Cite news|url=https://www.nytimes.com/2018/02/01/dining/drinks/wine-school-california-grenache.html|title=Don't Judge a Wine by the Grape on Its Label|date=2018-02-01|work=The New York Times|access-date=2018-04-09|language=en-US|issn=0362-4331|archive-date=9 April 2018|archive-url=https://web.archive.org/web/20180409181539/https://www.nytimes.com/2018/02/01/dining/drinks/wine-school-california-grenache.html|url-status=live}}</ref> Similarly, in order to state a vintage, a percentage of the grapes must have been harvested in the declared year.{{efn|85% in the EU,<ref>{{cite web |title=Labelling of wine and certain other wine sector products |url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=LEGISSUM%3Al21303 |website=EUR-Lex |publisher=European Union |access-date=6 May 2025 |language=en |date=20 August 2007}}</ref> US,<ref>{{cite web |title=27 CFR § 4.27 - Vintage wine. |url=https://www.law.cornell.edu/cfr/text/27/4.27 |website=Legal Information Institute |access-date=6 May 2025 |language=en}}</ref> Australia,<ref>{{cite web |title=The blending rules |url=https://www.wineaustralia.com/labelling/further-information/the-blending-rules |website=Wine Australia |access-date=6 May 2025}}</ref> and New Zealand.<ref>{{cite web |title=Labelling requirements for wine and other alcoholic drinks |url=https://www.mpi.govt.nz/food-business/labelling-composition-food-drinks/specific-product-labelling/labelling-requirements-alcoholic-drinks-including-wine/ |website=Ministry for Primary Industries |access-date=6 May 2025 |language=en-NZ |date=21 October 2024}}</ref>}}

=== European classifications ===
{{main|European Union wine regulations}}
[[File:Moscato d'Asti.jpg|thumb|right|upright|Italian [[Moscato d'Asti]], a [[Denominazione di origine controllata|DOCG]] wine]]

Since 2009, wine from the European Union has been classified under the [[Geographical indications and traditional specialities in the European Union|geographical indicators]] "protected geographical indication" (PGI) and "[[protected designation of origin]]" (PDO), which protect product names in order to promote the products of a specific area and the methods used.<ref>{{cite web |last1=Gibb |first1=Rebecca |title=New EU wine regulations in force |url=https://www.decanter.com/wine-news/new-eu-wine-regulations-in-force-66537/ |website=Decanter |access-date=16 April 2025 |language=en |date=3 August 2009}}</ref><ref>{{cite web |title=Geographical indications and quality schemes explained - European Commission |url=https://agriculture.ec.europa.eu/farming/geographical-indications-and-quality-schemes/geographical-indications-and-quality-schemes-explained_en |website=Agriculture and rural development |publisher=European Commission |access-date=16 April 2025 |language=en |date=24 October 2023}}</ref> National regulations correspond to these designations and subdivide them, such as in Germany's [[German_wine_classification#Geographic_classification_for_Deutscher_Wein_(formerly_Tafelwein)_and_Landwein|{{lang|de|Landwein|nocat=yes}} and {{lang|de|Qualitätswein|nocat=yes}}]], Italy's [[Denominazione di origine controllata|{{lang|it|Denominazione di origine controllata (e garantita)|nocat=yes}}]], and the French system of {{lang|fr|[[Appellation d'origine contrôlée]]}}.<ref>{{cite web |last1=Karlsson |first1=Per |title=The European wine classification system, AOP, DOC, PGI, PDO etc {{!}} BKWine Magazine {{!}} |url=https://www.bkwine.com/features/more/european-wine-classification-system/ |website=BKWine Magazine |access-date=16 April 2025 |date=17 April 2021}}</ref> 

The classification of [[Swiss wine]] was historically complex due to [[Switzerland as a federal state|its system of federalism]], but was due to be simplified and made consistent with EU rules {{asof|2019|alt=in 2022}}.<ref>{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |page=251}}</ref> Similar to the EU, regulations regarding [[English wine]] denote rules for PGI and PDO products.<ref>{{cite web |title=ENGLISH REGIONAL WINE - PROTECTED GEOGRAPHICAL INDICATION (PGI) |url=https://wsa.ukva.org.uk/docs/DEFRA-GUIDANCE-PGI-ENGLISH%20rev%202019-09.pdf |publisher=Department for Environment, Food and Rural Affairs |access-date=16 April 2025 |date=September 2019}}</ref><ref>{{cite web |title=ENGLISH WINE - PROTECTED DESIGNATION OF ORIGIN (PDO |url=https://wsa.ukva.org.uk/docs/DEFRA-GUIDANCE-PDO-ENGLISH%20rev%202019-09.pdf |publisher=Department for Environment, Food and Rural Affairs |access-date=16 April 2025 |date=September 2019}}</ref>

=== Beyond Europe ===
According to Canadian Food and Drug Regulations, wine in Canada is an alcoholic drink that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them. There are many materials added during the course of the manufacture, such as yeast, concentrated grape juice, [[dextrose]], [[fructose]], [[glucose]] or glucose solids, [[inverted sugar syrup|invert sugar]], sugar, or aqueous solutions. [[Calcium sulphate]] in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 percent weight by volume calculated as potassium sulphate. [[Calcium carbonate]] in such quantity that the content of [[tartaric acid]] in the finished wine shall not be less than 0.15 percent weight by volume. Also, [[sulphurous acid]], including salts thereof, in such quantity that its content in the finished wine shall not exceed 70 parts per million in the free state, or 350 parts per million in the combined state, calculated as sulphur dioxide. Caramel, [[amylase]] and [[pectinase]] at a maximum level of use consistent with good manufacturing practice. Prior to final filtration may be treated with a strongly acid cation exchange resin in the sodium ion form, or a weakly basic anion exchange resin in the hydroxyl ion form.<ref>{{cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-62|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2017-07-19|archive-date=17 July 2017|archive-url=https://web.archive.org/web/20170717042107/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-62|url-status=live}}</ref>

=== Vintages ===
{{Main|Vintage}}
[[File:Champagne millésimé 1995.JPG|right|thumb|upright|Vintage French Champagne]]
For wines produced in the [[European Union]], if a bottle of wine indicates a vintage, then at least 85% of the grapes must have been harvested in that year.<ref>{{cite web |title=Wines and wine sector products |url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=LEGISSUM%3Asa0026 |website=EUR-Lex |access-date=9 February 2025 |language=en}}</ref> In the United States, for a wine to be vintage-dated and labeled with a country of origin or [[American Viticultural Area]] (AVA; e.g., [[Sonoma Valley]]), 95% of its volume must be from grapes harvested in that year.<ref name="27 CFR 4.27">[[Title 27 of the United States Code]], [[Code of Federal Regulations]] [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=33fc0c0194b58b6fe95208945b5c637a&rgn=div5&view=text&node=27:1.0.1.1.2&idno=27#27:1.0.1.1.2.3.25.8 §&nbsp;4.27] {{webarchive|url=https://web.archive.org/web/20070217043053/http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=33fc0c0194b58b6fe95208945b5c637a&rgn=div5&view=text&node=27:1.0.1.1.2&idno=27 |date=17 February 2007}}</ref> If a wine is not labeled with a country of origin or AVA the percentage requirement is lowered to 85%.<ref name="27 CFR 4.27" />

Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate's impact on the character of a wine can be significant enough to cause different vintages from the same vineyard to vary dramatically in flavor and quality.<ref>{{cite web |url=http://www.frenchscout.com/wine-vintages |title=Wine vintages, vintage charts |access-date=26 June 2008 |last=Breton |first=Félicien |publisher=French Scout |archive-date=13 January 2008 |archive-url=https://web.archive.org/web/20080113212824/http://www.frenchscout.com/wine-vintages |url-status=live}}</ref>{{unreliable source|reason=Self-published (blog)|date=February 2025}} Thus, vintage wines are produced to be individually characteristic of the particular vintage and to serve as the flagship wines of the producer. Superior vintages from reputable producers and regions will often command much higher prices than their average ones. Some vintage wines (e.g. [[Brunello di Montalcino|Brunello]]), are only made in better-than-average years.

For consistency, non-vintage wines can be blended from more than one vintage, which helps wine-makers sustain a reliable market image and maintain sales even in bad years.<ref>{{cite news |first=Clive |last=Platman |title=Wine: Lovely bubbly |date=2 October 2002 |url=http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004&rft_id=info:sid/iw.newsbank.com:AWNB:BPOC&rft_val_format=info:ofi/fmt:kev:mtx:ctx&rft_dat=0F671027250245CB&svc_dat=InfoWeb:aggregated4&req_dat=0D0CB57AB53DF815 |work=[[Birmingham Post]] |access-date=26 June 2008 |archive-date=10 November 2013 |archive-url=https://web.archive.org/web/20131110080330/http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004 |url-status=live}}</ref><ref>{{cite journal |date=May 2006 |title=Change to Vintage Date Requirements (2005R-212P) |journal=[[Federal Register]] |volume=71 |issue=84 |url=http://regulations.justia.com/view/43285/ |access-date=26 June 2008 |page=25748 |author=Alcohol and Tobacco Tax and Trade Bureau |archive-date=16 December 2008 |archive-url=https://web.archive.org/web/20081216145300/http://regulations.justia.com/view/43285/ |url-status=live}}</ref> One recent study suggests that for the average wine drinker, the vintage year may not be as significant for perceived quality as had been thought, although wine connoisseurs continue to place great importance on it.<ref>{{cite web |url=http://www.liquidasset.com/WEILVDQS.PDF |title=Parker v. Prial: The Death of the Vintage Chart |access-date=26 June 2008 |last=Weil |first=Roman L. |author-link=Roman L. Weil |date=25 May 2001 |archive-date=25 June 2008 |archive-url=https://web.archive.org/web/20080625002705/http://www.liquidasset.com/WEILVDQS.PDF |url-status=live}}</ref>

=== Forgery and manipulation ===
{{Main|Wine fraud}}
{{See also|List of food contamination incidents}}

Incidents of fraud, such as mislabeling the origin or quality of wines, have resulted in regulations on labeling. "Wine scandals" that have received media attention include:
* The [[1985 diethylene glycol wine scandal]], in which [[diethylene glycol]] was used as a sweetener in some Austrian wines.
* [[Wine fraud#Hazardous materials|In 1986]], [[methanol]] (a toxic type of alcohol) was used to alter certain wines manufactured in Italy.
* In 2008, some Italian wines were found to include [[sulfuric acid]] and [[hydrochloric acid]].<ref>{{Cite web |date=2008-04-04 |title=Italian wine under investigation for adulteration |url=https://timesofmalta.com/articles/view/20080404/world/italian-wine-under-investigation-for-adulteration.202817 |access-date=2023-09-23 |website=Times of Malta |language=en-gb}}</ref>
* In 2010, some Chinese red wines were found to be adulterated, and as a consequence China's Hebei province shut down nearly 30 wineries.<ref>{{cite web |author=Xinhua and Staff Reporter |date=24 December 2010 |title=Chinese Government Shuts Down Fake Wine Producers |url=http://www.wantchinatimes.com/news-subclass-cnt.aspx?cid=1102&MainCatID=11&id=20101224000156 |url-status=dead |archive-url=https://web.archive.org/web/20140102200621/http://www.wantchinatimes.com/news-subclass-cnt.aspx?cid=1102&MainCatID=11&id=20101224000156 |archive-date=2 January 2014 |access-date=17 May 2014 |publisher=Wantchinatimes.com}}</ref><ref>{{cite web |date=27 December 2010 |title=Adulterated Chinese wine seized |url=http://drinkingny.wordpress.com/2010/12/27/%E2%80%A2-adulterated-chinese-wine-seized/ |url-status=live |archive-url=https://web.archive.org/web/20140104163826/http://drinkingny.wordpress.com/2010/12/27/%e2%80%a2-adulterated-chinese-wine-seized/ |archive-date=4 January 2014 |access-date=17 May 2014 |publisher=Drinkingny.wordpress.com}}</ref><ref>{{cite news |date=16 March 2018 |title=– Massive Côte du Rhône fine-wine fraud uncovered by French police |newspaper=The Local France |url=https://www.thelocal.fr/20180316/massive-cte-du-rhne-fine-wine-fraud-smashed-by-french-police |url-status=live |access-date=26 April 2021 |archive-url=https://web.archive.org/web/20210426174323/https://www.thelocal.fr/20180316/massive-cte-du-rhne-fine-wine-fraud-smashed-by-french-police |archive-date=26 April 2021}}</ref><ref>{{cite news |last1=Paris |first1=Charles Bremner |title=Vintage scam: 66 million bottles of French wine said to be fake |url=https://www.thetimes.com/uk/crime/article/vintage-scam-66-million-bottles-of-french-wine-said-to-be-fake-nwrswg0vp |url-status=live |access-date=26 April 2021 |archive-url=https://web.archive.org/web/20210426183210/https://www.thetimes.co.uk/article/vintage-scam-66-million-bottles-of-french-wine-said-to-be-fake-nwrswg0vp |archive-date=26 April 2021}}</ref>

== Consumption ==
{{Redirect|Drink wine|the Adele song|I Drink Wine}}
=== Tasting ===
[[File:Tempranillowine.jpg|thumb|Judging [[wine color|color]] is the first step in tasting a wine.]]
{{Main|Wine tasting}}
{{See also|Wine tasting descriptors}}
[[Wine tasting]] is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and [[spice]]s. 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.{{cn|date=May 2025}} 

[[Decanter|Decanting]] involves pouring the wine into an intermediate container before serving it in a glass, which allows the removal of undesirable sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration in a decanter may benefit younger wines as well.<ref>{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=46-47}}</ref> During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally lose their character and flavor intensity with extended aeration.<ref>{{cite news | title =Fruity character and breathing times | date =18 September 2005 | url =http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004&rft_id=info:sid/iw.newsbank.com:AWNB:KLSC&rft_val_format=info:ofi/fmt:kev:mtx:ctx&rft_dat=10CBABDF8E627AD8&svc_dat=InfoWeb:aggregated4&req_dat=0D0CB57AB53DF815 | work =[[The New Straits Times]] | access-date =24 October 2007 | archive-date =10 November 2013 | archive-url =https://web.archive.org/web/20131110080330/http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004 | url-status =live}}</ref>{{failed verification|date=May 2025}}

When tasting wine, individual flavors may also be detected, due to the complex mix of organic molecules (e.g. [[ester]]s and [[terpene]]s) that grape juice and wine can contain. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that result from other factors in wine-making. Typical intentional flavor elements in wine—chocolate, vanilla, or coffee—are those imparted by aging in oak casks rather than the grape itself.<ref>{{cite web |url=http://www.frenchscout.com/types-of-wine |title=Types of wine |access-date=26 June 2008 |last=Breton |first=Félicien |publisher=French Scout |archive-date=25 April 2006 |archive-url=https://web.archive.org/web/20060425213221/http://www.frenchscout.com/types-of-wine |url-status=live}}</ref>{{better source needed|date=May 2025}}

[[Horizontal tasting|Vertical and horizontal tasting]] involves a range of vintages within the same grape and vineyard, or the latter in which there is one vintage from multiple vineyards. 

"Banana" flavors ([[isoamyl acetate]]) are the product of yeast metabolism, as are aromas such as "medicinal" or "Band-Aid" ([[4-Ethylphenol|4-ethylphenol]]), "spicy" or "smoky" ([[4-ethylguaiacol]]),<ref>{{cite web |archive-url=https://web.archive.org/web/20080219204946/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 | archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 |title=''Brettanomyces'' Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol |access-date=26 June 2008 |author=ETS Laboratories |date=15 March 2001}}</ref> and rotten egg ([[hydrogen sulfide]]).<ref>{{cite web |archive-url=https://web.archive.org/web/20080219205658/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |title=Sulfides in Wine |author=ETS Laboratories |date=15 May 2002}}</ref> Some varieties can also exhibit a mineral flavor due to the presence of water-soluble salts as a result of limestone's presence in the vineyard's soil.{{cn|date=May 2025}} 

Wine aroma comes from volatile compounds released into the air.<ref>{{cite journal |last=Gómez-Míguez |first=M. José |author2=Manuela Gómez-Mígueza |author3=Isabel M. Vicarioa |author4=Francisco J. Heredia |date=April 2007 |title=Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type |journal=Journal of Food Engineering |volume=79 |issue=3 |pages=758–764 |doi=10.1016/j.jfoodeng.2006.02.038}}</ref> Vaporization of these compounds can be accelerated by swirling the wine glass or serving at room temperature. Many drinkers prefer to chill red wines that are already highly aromatic, like [[Chinon AOC|Chinon]] and [[Beaujolais]].<ref>{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=44–45}}</ref>

The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. White wine should foster a sense of coolness, achieved by serving at "cellar temperature" ({{convert|13|C|F|disp=or}}). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served at room temperature. However, this does not mean the temperature of the dining room—often around {{convert|21|C|F}}—but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at {{convert|16|C|F}} and will reach its full bouquet at {{convert|18|C|F}}. Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at {{convert|18|C|F}} and allowed to warm on the table to {{convert|21|C|F}} for best aroma.<ref>{{cite book |title=The great book of French cuisine |last=Pellaprat |first=Henri-Paul |year=2003 |publisher=Vendome |place=New York |url=https://books.google.com/books?id=d-9DBtWQUL0C&q=%22wine+cooler%22+temperature&pg=PT81 |isbn=978-0-86565-231-6}}</ref>{{page needed|date=May 2025}}

=== Global popularity ===
<gallery mode="packed" heights="275px">
Wine-consumption-per-person-global-2019.png|Wine consumption per person, 2019
Wine-as-share-alcohol-consumption-global-2016.png|Wine as a share of total alcohol consumption, 2016
</gallery>

=== Culinary uses ===
{{Further|Wine and food pairing}}

Wine is a popular and important [[drink]] that accompanies and enhances a wide range of cuisines, from the simple and traditional [[stew]]s to the most sophisticated and complex [[haute cuisine]]s. Wine is often served with dinner. Sweet [[dessert wine]]s may be served with the [[dessert]] course. In fine restaurants in Western countries, wine typically accompanies dinner. At a restaurant, patrons are helped to make good food-wine pairings by the restaurant's [[sommelier]] or wine waiter. Individuals dining at home may use wine guides to help make food–wine pairings. Wine is also drunk without the accompaniment of a meal in [[wine bar]]s or with a selection of cheeses (at a wine and cheese party). Wines are also used as a theme for organizing various events such as [[festival]]s around the world; the city of [[Kuopio]] in [[North Savonia]], [[Finland]] is known for its annual Kuopio Wine Festivals (''Kuopion viinijuhlat'').<ref>{{Cite web|url=http://www.kuopiowinefestival.fi/|title=Kuopion Viinijuhlat » Kuopio Wine Festival|publisher=Kuopio Wine Festival|access-date=2020-07-25|language=fi|archive-date=26 July 2020|archive-url=https://web.archive.org/web/20200726025917/https://kuopiowinefestival.fi/|url-status=live}}</ref>

Wine is important in cuisine not just for its value as a drink, but as a flavor agent, primarily in [[stock (food)|stocks]] and [[braising]], since its acidity lends balance to rich [[Basic taste#Savouriness|savoury]] or [[sweet]] dishes.<ref>{{Cite web|url=https://www.webmd.com/a-to-z-guides/features/6-secrets-of-cooking-with-wine|title=6 Secrets of Cooking With Wine|website=WebMD|access-date=4 May 2020|archive-date=14 June 2020|archive-url=https://web.archive.org/web/20200614071208/https://www.webmd.com/a-to-z-guides/features/6-secrets-of-cooking-with-wine|url-status=live}}</ref> [[Wine sauce]] is an example of a culinary sauce that uses wine as a primary ingredient.<ref>{{cite book | url=https://books.google.com/books?id=bHp1GJk8IMcC&pg=PA15 | title=Parker's Wine Buyer's Guide, 7th Edition | publisher=Simon and Schuster | author=[[Robert Parker (wine critic)|Parker, Robert M.]] | year=2008 | page=15 | isbn=978-1-4391-3997-4}}</ref> Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% [[Alcohol by volume|ABV]], with most wines being in the 12.5–14.5% range.<ref>{{cite book |author=[[Jancis Robinson|Robinson, Jancis]] |title=The Oxford Companion to Wine |url=https://archive.org/details/oxfordcompaniont00janc |url-access=registration |edition=3rd |year=2006 |publisher=Oxford University Press|isbn=978-0-19-860990-2}} See ''alcoholic strength'' at p. 10.</ref> [[Fortified wine]]s (usually with brandy) may contain 20% alcohol or more.

=== Health effects ===

{{main|Health effects of wine}}
{{See also|Red wine headache}}
{{nutritionalvalue
| name = Red table wine
| kJ = 355
| fat = 0.0 g
| protein = 0.1 g
| carbs = 2.6 g
| sugars = 0.6 g
| alcohol = 10.6 g
| source_usda = 1
| noRDA = 1
| note = 10.6&nbsp;g alcohol is 13%vol.<br />100&nbsp;g wine is approximately 100&nbsp;ml (3.4&nbsp;fl oz.)<br />Sugar and alcohol content can vary.
}}

==== Short-term ====
{{Main|Short-term effects of alcohol consumption}}

Wine contains [[ethyl alcohol]], the chemical in [[beer]] and [[distilled spirits]]. The effects of wine depend on the amount consumed, the span of time over which consumption occurs, and the amount of alcohol in the wine, among other factors. Drinking enough to reach a [[blood alcohol concentration]] (BAC) of 0.03%-0.12% may cause an overall improvement in mood, increase self-confidence and sociability, decrease anxiety, [[Alcohol flush reaction|flushing of the face]], and impair judgment and fine [[motor coordination]]. A BAC of 0.09% to 0.25% causes [[lethargy]], [[sedation]], balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g. slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes [[stupor]], unconsciousness, [[anterograde amnesia]], vomiting, and death may occur due to [[respiratory depression]] and [[pulmonary aspiration|inhalation of vomit]] during unconsciousness. A BAC from 0.35% to 0.80% causes [[coma]], life-threatening respiratory depression and possibly fatal [[alcohol poisoning]]. The operation of vehicles or machinery while drunk can increase the risk of accident, and many countries have laws against [[drinking and driving]]. The social context and quality of wine can affect the mood and emotions.<ref>{{cite journal |last1=Danner |first1=Lukas |last2=Ristic |first2=Renata |last3=Johnson |first3=Trent E. |last4=Meiselman |first4=Herbert L. |last5=Hoek |first5=Annet C. |date=Nov 2016 |title=Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines |journal=Food Research International |volume=89 |issue=Pt 1 |pages=254–265 |doi=10.1016/j.foodres.2016.08.006 |pmid=28460912}}</ref>

==== Long-term ====
{{See also|Long-term effects of alcohol consumption}}
[[File:Possible long-term effects of ethanol.svg|thumb|left|Most significant of the possible [[Long-term effects of alcohol consumption|long-term effects]] of [[ethanol]], one of the constituents of wine. Consumption of alcohol by pregnant mothers may result in [[fetal alcohol spectrum disorder]]s.]]
The main active ingredient of wine is ethanol. A 2016 systematic review and meta-analysis found that moderate ethanol consumption brought no mortality benefit compared with lifetime abstention from ethanol consumption.<ref>{{cite journal |vauthors=Stockwell T, Zhao J, Panwar S, Roemer A, Naimi T, Chikritzhs T |date=March 2016 |title=Do "Moderate" Drinkers Have Reduced Mortality Risk? A Systematic Review and Meta-Analysis of Alcohol Consumption and All-Cause Mortality |journal=J Stud Alcohol Drugs |volume=77 |issue=2 |pages=185–98 |doi=10.15288/jsad.2016.77.185 |pmc=4803651 |pmid=26997174}}</ref> A systematic analysis of data from the Global Burden of Disease study found that consumption of ethanol [[Alcohol and cancer|increases the risk of cancer]] and increases the risk of all-cause mortality, and that the most healthful dose of ethanol is zero consumption.<ref>{{cite journal |last1=Griswold |first1=Max G. |last2=Fullman |first2=Nancy |last3=Hawley |first3=Caitlin |last4=Arian |first4=Nicholas |last5=Zimsen |first5=Stephanie R M. |last6=Tymeson |first6=Hayley D. |last7=Venkateswaran |first7=Vidhya |last8=Tapp |first8=Austin Douglas |last9=Forouzanfar |first9=Mohammad H. |last10=Salama |first10=Joseph S. |last11=Abate |first11=Kalkidan Hassen |last12=Abate |first12=Degu |last13=Abay |first13=Solomon M. |last14=Abbafati |first14=Cristiana |last15=Abdulkader |first15=Rizwan Suliankatchi |display-authors=29 |date=August 2018 |title=Alcohol use and burden for 195 countries and territories, 1990-2016: a systematic analysis for the Global Burden of Disease Study 2016 |journal=Lancet |volume=392 |issue=10152 |pages=1015–1035 |doi=10.1016/S0140-6736(18)31310-2 |pmc=6148333 |pmid=30146330 |last16=Abebe |first16=Zegeye |last17=Aboyans |first17=Victor |last18=Abrar |first18=Mohammed Mehdi |last19=Acharya |first19=Pawan |last20=Adetokunboh |first20=Olatunji O. |last21=Adhikari |first21=Tara Ballav |last22=Adsuar |first22=Jose C. |last23=Afarideh |first23=Mohsen |last24=Agardh |first24=Emilie Elisabet |last25=Agarwal |first25=Gina |last26=Aghayan |first26=Sargis Aghasi |last27=Agrawal |first27=Sutapa |last28=Ahmed |first28=Muktar Beshir |last29=Akibu |first29=Mohammed |last30=Akinyemiju |first30=Tomi}}</ref> Some studies have concluded that drinking small quantities of alcohol (less than one drink daily in women and two drinks daily in men) is associated with a decreased risk of [[heart disease]], [[stroke]], [[diabetes mellitus]], and early death.<ref name="Kee2014">{{cite journal |last1=O'Keefe |first1=JH |last2=Bhatti |first2=SK |last3=Bajwa |first3=A |last4=DiNicolantonio |first4=JJ |last5=Lavie |first5=CJ |date=March 2014 |title=Alcohol and cardiovascular health: the dose makes the poison...or the remedy. |journal=Mayo Clinic Proceedings |volume=89 |issue=3 |pages=382–93 |doi=10.1016/j.mayocp.2013.11.005 |pmid=24582196 |doi-access=free}}</ref> Ethanol consumption increases the risk of heart disease, [[high blood pressure]], [[atrial fibrillation]], and [[stroke]]. Some studies that reported benefits of moderate ethanol consumption erred by lumping former drinkers and life-long abstainers into a single group of nondrinkers, hiding the health benefits of life-long abstention from ethanol.<ref name="Kee2014" /> Risk is greater in younger people due to [[binge drinking]] which may result in violence or accidents.<ref name="Kee2014" /> About 3.3 million deaths (5.9% of all deaths) annually are due to ethanol use.<ref>{{cite web |title=Alcohol Facts and Statistics |url=http://www.niaaa.nih.gov/alcohol-health/overview-alcohol-consumption/alcohol-facts-and-statistics |url-status=dead |archive-url=https://web.archive.org/web/20150518081638/http://www.niaaa.nih.gov/alcohol-health/overview-alcohol-consumption/alcohol-facts-and-statistics |archive-date=18 May 2015 |access-date=9 May 2015}}</ref><ref>{{cite journal |last1=Streppel |first1=M. T. |last2=Ocke |first2=M. C. |last3=Boshuizen |first3=H. C. |last4=Kok |first4=F. J. |last5=Kromhout |first5=D. |year=2009 |title=Long-term wine consumption is related to cardiovascular mortality and life expectancy independently of moderate alcohol intake: the Zutphen Study |url=https://hal.archives-ouvertes.fr/hal-00477884/document |url-status=live |journal=Journal of Epidemiology & Community Health |volume=63 |issue=7 |pages=534–540 |doi=10.1136/jech.2008.082198 |pmid=19406740 |archive-url=https://web.archive.org/web/20190901083937/https://hal.archives-ouvertes.fr/hal-00477884/document |archive-date=1 September 2019 |access-date=1 September 2019 |doi-access=free}}</ref><ref>{{cite journal |last=Lindberg |first=Matthew L. |author2=Ezra A. Amsterdam |year=2008 |title=Alcohol, wine, and cardiovascular health |journal=Clinical Cardiology |volume=31 |issue=8 |pages=347–51 |doi=10.1002/clc.20263 |pmc=6653665 |pmid=18727003}}</ref>

[[Alcoholism|Alcoholism]] is the inability to stop or control alcohol use despite harmful consequences to health, job, or relationships; alternative terms include alcohol use disorder, alcohol abuse, alcohol dependence, or alcohol addiction.<ref>{{cite web |title=Understanding Alcohol Use Disorder {{!}} National Institute on Alcohol Abuse and Alcoholism (NIAAA) |url=https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/understanding-alcohol-use-disorder |url-status=live |archive-url=https://web.archive.org/web/20220721082849/https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/understanding-alcohol-use-disorder |archive-date=21 July 2022 |access-date=10 September 2022 |website=www.niaaa.nih.gov}}</ref><ref>{{cite book |author1=Jill Littrell |url=https://books.google.com/books?id=2k57AgAAQBAJ&pg=PA55 |title=Understanding and Treating Alcoholism Volume I: An Empirically Based Clinician's Handbook for the Treatment of Alcoholism: Volume II: Biological, Psychological, and Social Aspects of Alcohol Consumption and Abuse |date=2014 |publisher=Taylor and Francis |isbn=978-1-317-78314-5 |location=Hoboken. |page=55 |quote=The World Health Organization defines alcoholism as any drinking which results in problems}}</ref><ref>{{cite journal |last1=Hasin |first1=Deborah |date=December 2003 |title=Classification of Alcohol Use Disorders |url=http://pubs.niaaa.nih.gov/publications/arh27-1/5-17.htm |url-status=live |journal=Niaaa.nih.gov |volume=27 |issue=1 |pages=5–17 |pmc=6676702 |pmid=15301396 |archive-url=https://web.archive.org/web/20150318014903/http://pubs.niaaa.nih.gov/publications/arh27-1/5-17.htm |archive-date=18 March 2015 |access-date=28 February 2015}}</ref><ref>{{cite web |date=November 2013 |title=Alcohol Use Disorder: A Comparison Between DSM–IV and DSM–5 |url=http://pubs.niaaa.nih.gov/publications/dsmfactsheet/dsmfact.htm |url-status=live |archive-url=https://web.archive.org/web/20150518080640/http://pubs.niaaa.nih.gov/publications/dsmfactsheet/dsmfact.htm |archive-date=18 May 2015 |access-date=9 May 2015}}</ref><ref>{{cite journal |last1=Schuckit |first1=MA |date=27 November 2014 |title=Recognition and management of withdrawal delirium (delirium tremens). |url=http://www.escholarship.org/uc/item/08b9z9th |url-status=live |journal=The New England Journal of Medicine |volume=371 |issue=22 |pages=2109–13 |doi=10.1056/NEJMra1407298 |pmid=25427113 |s2cid=205116954 |archive-url=https://web.archive.org/web/20200213032901/https://escholarship.org/uc/item/08b9z9th |archive-date=13 February 2020 |access-date=26 June 2019}}</ref> and alcohol use is the third leading cause of early death in the United States.<ref name="Kee2014" /> No professional medical association recommends that people who are nondrinkers should start drinking wine.<ref name="Kee2014" /><ref>{{cite web |title=Alcohol and Heart Health |url=http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Alcohol-and-Heart-Health_UCM_305173_Article.jsp |archive-url=https://web.archive.org/web/20160119121521/http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Alcohol-and-Heart-Health_UCM_305173_Article.jsp |archive-date=19 January 2016 |publisher=American Heart Association}}</ref>

Excessive consumption of alcohol can cause [[liver cirrhosis]] and [[alcoholism]].<ref>{{cite web |author=Centers for Disease Control and Prevention |title=General Information on Alcohol Use and Health |url=https://www.cdc.gov/alcohol/quickstats/general_info.htm |url-status=live |archive-url=https://web.archive.org/web/20080918004654/http://www.cdc.gov/alcohol/quickstats/general_info.htm |archive-date=18 September 2008 |access-date=26 June 2008}}</ref> The [[American Heart Association]] "cautions people NOT to start drinking ... if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation."<ref>{{cite web |author=American Heart Association |title=Alcohol, Wine and Cardiovascular Disease |url=http://www.americanheart.org/presenter.jhtml?identifier=4422 |url-status=live |archive-url=https://web.archive.org/web/20080704110717/http://www.americanheart.org/presenter.jhtml?identifier=4422 |archive-date=4 July 2008 |access-date=26 June 2008}}</ref>

Although red wine contains more of the [[stilbene]] [[resveratrol]] and of other polyphenols than white wine, the evidence for a cardiac health benefit is of poor quality and at most, the benefit is trivial.<ref>{{cite journal |last1=Zeraattalab-Motlagh |first1=Sheida |last2=Jayedi |first2=Ahmad |last3=Shab-Bidar |first3=Sakineh |date=8 November 2021 |title=The effects of resveratrol supplementation in patients with type 2 diabetes, metabolic syndrome, and nonalcoholic fatty liver disease: an umbrella review of meta-analyses of randomized controlled trials |journal=The American Journal of Clinical Nutrition |volume=114 |issue=5 |pages=1675–1685 |doi=10.1093/ajcn/nqab250 |pmid=34320173 |doi-access=free}}</ref><ref>{{cite journal |last1=Barbería-Latasa |first1=María |last2=Gea |first2=Alfredo |last3=Martínez-González |first3=Miguel A. |date=7 May 2022 |title=Alcohol, Drinking Pattern, and Chronic Disease |journal=Nutrients |volume=14 |issue=9 |pages=1954 |doi=10.3390/nu14091954 |pmc=9100270 |pmid=35565924 |doi-access=free}}</ref><ref>{{cite journal |last1=Tomé-Carneiro |first1=J |last2=Gonzálvez |first2=M |last3=Larrosa |first3=M |last4=Yáñez-Gascón |first4=MJ |last5=García-Almagro |first5=FJ |last6=Ruiz-Ros |first6=JA |last7=Tomás-Barberán |first7=FA |last8=García-Conesa |first8=MT |last9=Espín |first9=JC |date=July 2013 |title=Resveratrol in primary and secondary prevention of cardiovascular disease: a dietary and clinical perspective. |journal=Annals of the New York Academy of Sciences |volume=1290 |issue=1 |pages=37–51 |bibcode=2013NYASA1290...37T |doi=10.1111/nyas.12150 |pmid=23855464 |s2cid=206223647}}</ref> Grape skins naturally produce resveratrol in response to fungal infection, including exposure to yeast during [[Fermentation (wine)|fermentation]]. White wine generally contains lower levels of the chemical as it has minimal contact with grape skins during this process.<ref>{{cite journal |last=Frémont |first=Lucie |date=January 2000 |title=Biological effects of resveratrol |journal=Life Sciences |volume=66 |issue=8 |pages=663–673 |doi=10.1016/S0024-3205(99)00410-5 |pmid=10680575}}</ref>

== Storage ==
{{Main|Storage of wine}}

Many wines improve with age; conversely, wines can reduce in quality over time by suboptimal storage conditions, such as being exposed to strong light and heat. Optimal conditions are provided by [[wine cellar]]s and [[wine cave]]s, as well as temperature-controlled cabinets.<ref name="waow-8-aging">{{cite book |last1=Johnson |first1=Hugh |last2=Robinson |first2=Jancis |title=The World Atlas of Wine |date=2019 |publisher=Mitchell Beazley |location=London |isbn=9781784724030 |edition=8th |pages=38–39}}</ref> 

The ideal temperature for wine storage is {{convert|12|-|13|C|F}} with a humidity of 65–70%. Lower humidity levels and temperature fluctuations can dry out or stress a cork over time, allowing oxygen to enter the bottle, which reduces the wine's quality through oxidation.<ref>{{cite web |last1=Riley-Smith |first1=Sebastian |title=What is the best humidity for storing wine? Ask Decanter |url=https://www.decanter.com/learn/advice/best-humidity-for-storing-wine-ask-decanter-458610/ |website=Decanter |access-date=16 April 2025 |language=en |date=23 June 2021}}</ref><ref name="waow-8-aging"/> Wines with corks are typically stored horizontally to help keep the cork moist, but this is not necessary for screwcaps.<ref name="waow-8-aging"/>

== Collecting ==
{{See also|Aging of wine|Investment wine}}
[[File:Margaux94 1.jpg|thumb|upright|[[Château Margaux]], a [[First Growth]] from the Bordeaux region of France, is highly collectible.]]
Outstanding vintages from the best vineyards may sell for thousands of US dollars per bottle, though the broader term "fine wine" covers those typically retailing in excess of US$30–50.<ref>For example, [[Berry Brothers & Rudd]], one of the world's largest dealers, start "fine wine" prices at about £25—in March 2009 with a wine from [[Au Bon Climat]] [http://www.bbr.com/fine-wine/offers website "Fine wine offers"] {{webarchive|url=https://web.archive.org/web/20120120114418/http://www.bbr.com/fine-wine/offers |date=20 January 2012}}.</ref>{{needs update|date=April 2025}} "[[Investment wine]]s" are considered by some{{who|date=April 2025}} to be [[Veblen good]]s: those for which demand increases rather than decreases as their prices rise.
Particular selections such as "Verticals", which span multiple vintages of a specific grape and vineyard, may be highly valued. The most notable{{whom|date=April 2025}} was a [[Château d'Yquem#Since 1968|Château d'Yquem]] 135-year vertical containing every vintage from 1860 to 2003 sold for $1.5 million.
The most common wines purchased for investment include those from [[Bordeaux wine|Bordeaux]] and [[Burgundy wine|Burgundy]]; [[cult wine]]s from [[Europe]] and elsewhere; and [[Port wine|vintage port]].

Investment in fine wine has attracted those who take advantage of their victims' relative ignorance of this wine market sector.<ref>{{Cite news |title=Château Lafake |newspaper=The Economist |url=https://www.economist.com/business/2011/06/16/chateau-lafake |access-date=2023-09-23 |archive-url=https://web.archive.org/web/20201004234819/https://www.economist.com/business/2011/06/16/chateau-lafake/ |archive-date=2020-10-04 |issn=0013-0613}}</ref>

== Religious significance ==
{{See also|Religion and alcohol|Wine in religious communities of the Middle East}}

=== Ancient religions ===
The use of wine in ancient [[Near Eastern]] and [[Ancient Egyptian]] religious ceremonies was common. [[Libation]]s often included wine, and the [[Dionysian Mysteries|religious mysteries]] of Dionysus used wine as a sacramental [[entheogen]] to induce a mind-altering state.

=== Judaism ===
{{Main|Kosher wine}}
{{rquote|right|Baruch atah Hashem (Ado-nai) Eloheinu melech ha-olam, boray p'ree hagafen – Praised be the Lord, our God, King of the universe, Creator of the fruit of the vine.|The blessing over wine said before consuming the drink.}}
Wine is an integral part of [[halakha|Jewish laws and traditions]]. The ''[[Kiddush]]'' is a blessing recited over wine or grape juice to sanctify the [[Shabbat]]. On Pesach ([[Passover]]) during the Seder, it is a [[Rabbinic Judaism|Rabbinic]] obligation of adults to drink four cups of wine.<ref>{{cite web |url=http://www.jewfaq.org/holidaya.htm |title=Pesach: Passover |last=Rich |first=Tracey R |work=Judaism 101 |access-date=24 April 2006 |archive-date=2 December 2019 |archive-url=https://web.archive.org/web/20191202135231/http://www.jewfaq.org/holidaya.htm |url-status=live}}</ref> In the [[Tabernacle (Judaism)|Tabernacle]] and in the [[Temple in Jerusalem]], the libation of wine was part of the sacrificial service.<ref>{{cite book |last=Neusner |first=Jacob |title=The Halakhah: An Encyclopaedia of the Law of Judaism |publisher=BRILL |year=2000 |location=Boston, Massachusetts |page=[https://archive.org/details/theologyofth_neus_2001_000_7080715/page/n137 82] |url=https://archive.org/details/theologyofth_neus_2001_000_7080715 |url-access=registration |isbn=978-90-04-11617-7}}</ref> Note that this does not mean that wine is a symbol of blood, a common misconception that contributes to the Christian beliefs of the [[blood libel]].
"It has been one of history's cruel ironies that the blood libel—accusations against Jews using the blood of murdered gentile children for the making of wine and matzot—became the false pretext for numerous [[pogrom]]s. And due to the danger, those who live in a place where blood libels occur are [[Halacha|halachically]] exempted from using red wine, lest it be seized as "evidence" against them."<ref>{{cite web|last=Rutman |first=Rabbi Yisrael |title=Pesach: What We Eat and Why We Eat It |url=http://www.torah.org/features/holydays/passover/pesacheat.html |publisher=Project Genesis Inc. |access-date=14 April 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130509103442/http://torah.org/features/holydays/passover/pesacheat.html |archive-date=9 May 2013}}</ref>

=== Christianity ===
{{Main|Christian views on alcohol|Alcohol in the Bible}}
{{see also|Eucharist|Eucharistic theology}}
[[File:The Marriage at Cana - Decani.jpg|thumb|upright|[[Jesus]] making wine from water in ''[[Marriage at Cana|The Marriage at Cana]]'', a 14th-century [[fresco]] from the [[Visoki Dečani monastery]]]]

In [[Christianity]], wine is used in a sacred rite called the [[Eucharist]], which originates in the [[Gospel]] account of the [[Last Supper]] ([[Gospel of Luke]] 22:19) describing [[Jesus]] sharing bread and wine with his disciples and commanding them to "do this in remembrance of me." Beliefs about the nature of the Eucharist vary among [[Christian denomination|denominations]].{{explain|date=April 2025|reason=Expand with specific relevance to wine}}

Many Protestants in the US use [[pasteurization|pasteurized]] grape juice as a substitute for wine, a practise dating from the mid-19th century when [[Methodism|Methodist]] [[prohibition]]ist [[Thomas Bramwell Welch]] applied new pasteurization techniques to stop the natural fermentation process of [[grape juice]]. Some Christians who were part of the growing [[temperance movement]] popularized the substitution, and it spread quickly over much of the United States.<ref>{{cite news |title=Almost Like Wine |date=3 September 1956 |url=http://www.time.com/time/magazine/article/0,9171,824374,00.html |archive-url=https://web.archive.org/web/20071118114338/http://www.time.com/time/magazine/article/0,9171,824374,00.html |url-status=dead |archive-date=18 November 2007 |work=[[Time Magazine]] |access-date=26 June 2008}}</ref>

=== Islam ===
[[File:Mei.jpg|thumb|upright|All alcohol is prohibited under [[Sharia|Islamic law]], although there has been a long tradition of drinking wine in some Islamic areas, especially in [[Iran]].]]
{{Main|Islam and alcohol}}

Alcoholic drinks, including wine, are forbidden under most interpretations of [[Sharia|Islamic law]].<ref>{{cite news |first=Frances |last=Harrison |title=Alcohol fatwa sparks controversy |url=http://news.bbc.co.uk/2/hi/middle_east/7342425.stm |publisher=BBC News |date=11 April 2008 |access-date=31 July 2010 |archive-date=12 May 2011 |archive-url=https://web.archive.org/web/20110512181043/http://news.bbc.co.uk/2/hi/middle_east/7342425.stm |url-status=live}}</ref> In many Muslim countries, possession or consumption of alcoholic drinks carry legal penalties. [[Iran]] had previously had [[Viticulture in Iran|a thriving wine industry]] that disappeared after the [[Iranian Revolution|Islamic Revolution]] in 1979.<ref>{{cite news |first=Robert |last=Tait |title=End of the vine |url=https://www.theguardian.com/world/2005/oct/12/worlddispatch.iran |work=The Guardian |date=12 October 2005 |access-date=26 June 2008 |location=London |archive-date=29 August 2013 |archive-url=https://web.archive.org/web/20130829184544/http://www.theguardian.com/world/2005/oct/12/worlddispatch.iran |url-status=live}}</ref> In [[Greater Persia]], ''[[Persian wine|mey]]'' (Persian wine) was a central theme of [[poetry]] for more than a thousand years, long before the advent of Islam. Some [[Alevi]] sects – one of the two main branches of Islam in Turkey (the other being [[Sunni Islam]]) – use wine in their religious services.{{citation needed|date=May 2019}}

Certain exceptions to the ban on alcohol apply. Alcohol derived from a source other than the grape (or its byproducts) and the date<ref>Sahih Muslim Book 043, Hadith Number 7186.</ref> is allowed in "very small quantities" (loosely defined as a quantity that does not cause intoxication) under the Sunni [[Hanafi]] ''madhab'', for specific purposes (such as medicines), where the goal is not intoxication. However, modern Hanafi scholars regard alcohol consumption as totally forbidden.<ref>{{cite web |url=http://www.central-mosque.com/fiqh/perfalc.htm |title=Alcohol based Perfumes, Deodrants and Creams, Mufti Muhammad ibn Adam, Darul Iftaa, Leicester |publisher=Central-mosque.com |access-date=17 May 2014 |archive-date=13 December 2013 |archive-url=https://web.archive.org/web/20131213042003/http://www.central-mosque.com/fiqh/perfalc.htm |url-status=live}}</ref>

== See also ==
{{Portal|Wine}}
* [[Outline of wine]]
* [[Glossary of wine terms]]
* [[Classification of wine]]
* [[Winemaking]]
* [[List of grape varieties]]
* [[Health effects of wine]]
* [[Storage of wine]]
* [[Maceration (wine)]]
* [[Pressing (wine)]]
* [[Vidal blanc]]
* [[Hybrid grape]]
* [[Wine warehouses of Bercy]]
* [[Blue wine]]

== Notes ==
{{notelist}}

== References ==
{{reflist}}

== Further reading ==
{{refbegin|30em}}
* {{cite book|last=Colman|first=Tyler|title=Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink|url={{GBurl|id=vYMhU_vwl2oC}}|year=2008|publisher=University of California Press|isbn=978-0-520-25521-0}}
* {{cite book|last=Dominé|first=André|title=Wine|year=2001|publisher=Könemann|location=Cologne|isbn=3-8290-4856-4}}
* {{cite book | last = Foulkes | first = Christopher | year = 2001 | title = Larousse Encyclopedia of Wine | publisher = Larousse | isbn = 978-2-03-585013-3 }}
* {{cite book | title = Hugh Johnson's Wine Companion | author-link = Hugh Johnson (wine writer) | last = Johnson | first = Hugh | publisher = Mitchell Beazley | edition = 5th | year = 2003 | isbn = 978-1-84000-704-6}}
* {{cite book | title = Wine for Dummies | last = McCarthy | first = Ed | author2 = Mary Ewing-Mulligan | author3 = Piero Antinori | publisher = HarperCollins | isbn = 978-0-470-04579-4 | year = 2006 | url = https://archive.org/details/winefordummiesfo00edmc }}
* {{cite book | title = The Wine Bible | last = MacNeil | first = Karen | publisher = Workman | isbn = 978-1-56305-434-1 | year = 2001 | url = https://archive.org/details/winebible00kare }}
* {{cite book | title = Oldman's Guide to Outsmarting Wine | author-link = Mark Oldman | first = Mark| last = Oldman| publisher = Penguin | isbn = 978-0-14-200492-0 | year = 2004 }}
* {{cite book | title = Parker's Wine Buyer's Guide | author-link = Robert M. Parker | first = Robert| last = Parker| publisher = Simon and Schuster | isbn = 978-0-7432-7198-1 | year = 2008 }}
* {{cite book | title = Planet Wine: A Grape by Grape Visual Guide to the Contemporary Wine World | first = Stuart | last = Pigott | publisher = Mitchell Beazley | isbn = 978-1-84000-776-3 | year = 2004 }}
* {{cite book | title = The Oxford Companion to Wine | edition = 3rd | author-link = Jancis Robinson | last = Robinson | first = Jancis | location = Oxford | publisher = OUP | isbn = 978-0-19-860990-2 | year = 2006 | url = https://archive.org/details/oxfordcompaniont00janc }}
* {{cite book|author=Simpson, James |title=Creating Wine: The Emergence of a World Industry, 1840–1914|url={{GBurl|id=vAqWNLQkkwUC}} |year=2011|publisher=Princeton University Press|isbn=978-1-4008-3888-2}} [https://web.archive.org/web/20120402080332/http://eh.net/book_reviews/creating-wine-emergence-world-industry-1840-1914 online review]
* {{cite book | title = Windows on the World Complete Wine Course | last = Zraly |first = Kevin | publisher = Sterling | isbn = 978-1-4027-3928-6 | year = 2006 }}
{{refend}}

== External links ==
{{Sister project links|voy=yes|cookbook=Wine}}
* [https://www.theguardian.com/lifeandstyle/page/2008/sep/04/1 ''The Guardian'' & ''Observer'' Guide to Wine]

{{Wines}}
{{Wine by country}}
{{viticulture}}
{{Alcoholic beverages}}
{{Ancient anaesthesia}}
{{Portal bar|Drink|Beer|Wine|Coffee}}
{{Authority control}}

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[[Category:Fermented drinks]]
[[Category:Grape drinks]]
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