Wine is an alcoholic beverage made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations 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. Wines not made from grapes include rice wine and fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest known traces of wine are from Georgia (c.6000 BC), Iran (c.5000 BC), and Sicily (c.4000 BC)[8] although there is evidence of a similar alcoholic beverage being consumed earlier in China (c.7000 BC).The earliest known winery is the 6,100-year-old Areni-1 winery in Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects. Wine has long played an important role in religion. Red wine was associated with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also incorporates it in the Kiddush and Christianity in the Eucharist.
The earliest archaeological and archaeobotanical evidence for grape wine and viniculture, dating to 6000–5800 BC was found on the territory of modern Georgia. Both archaeological and genetic evidence suggest that the earliest production of wine elsewhere was relatively later, likely having taken place in the Southern Caucasus (which encompasses Armenia, Georgia and Azerbaijan), or the West Asian region between Eastern Turkey, and northern Iran. The earliest evidence of a grape-based fermented drink was found in China (c.7000 BC), Georgia from 6000 BC, Iran from 5000 BC, and Sicily from 4000 BC. The earliest evidence of a wine production facility is the Areni-1 winery in Armenia and is at least 6100 years old.
A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, they would have been any of the several dozen indigenous wild species in China, rather than Vitis vinifera, which was introduced there 6000 years later. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Mediterranean coast of what are today Syria, Lebanon, Israel, and Palestine. The wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine (cherem), the Phoenicians seem to have protected it from oxidation with a layer of olive oil, followed by a seal of pinewood and resin, similar to retsina. Although the nuragic Sardinians already consumed wine before the arrival of the Phoenicians
The earliest remains of Apadana Palace in Persepolis dating back to 515 BC include carvings depicting soldiers from Achaemenid Empire subject nations bringing gifts to the Achaemenid king, among them Armenians bringing their famous wine. Literary references to wine are abundant in Homer (8th century BC, but possibly relating earlier compositions), Alkman (7th century BC), and others. In ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as originating from the king's personal estate, with the sixth from the estate of the royal house of Aten. Traces of wine have also been found in central Asian Xinjiang in modern-day China, dating from the second and first millennia BC.
The first known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya, the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of wine known as madhu. The ancient Romans planted vineyards near garrison towns so wine could be produced locally rather than shipped over long distances. Some of these areas are now world-renowned for wine production. The Romans discovered that burning sulfur candles inside empty wine vessels kept them fresh and free from a vinegar smell. In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine.
All wines can be organized into five fundamental groups. Within each group there are hundreds of different grape varieties and also different winemaking styles.
Still wine made with black grapes. These can range from light to dark and bone-dry to sweet.
A still wine produced from green and sometimes black grapes. Flavors span from rich and creamy to light and zesty.
Still wine from black grapes produced by removing the skins before they deeply color the wine. Also formed by blending red and white wine together. Both dry and sweet styles of rosé are common.
A style of winemaking involving a secondary fermetation causing bubbles! Sparkling wine can be red, white, or rosé and can range from minerally to rich and sweet.
A style of winemaking involving fortifying wine with spirits. Typically a dessert wine, but many dry-style fortified wines exist, such as dry Sherry.
Within the five main styles of wine are different levels of sweetness. This is a winemaking style, as most wines can be produced from Dry to Sweet.
A dry wine is produced when all of the grape sugars are fermented into alcohol. Some dry wines may have a touch of RS to add body but not sweetness.
(aka Off Dry) A semi-sweet wine leaves a touch of the sugars in a wine usually to complement acidity and/or aromatics in wine. Riesling is typically Off-Dry.
A sweet wine leaves a lot of the sugars in a wine unfermented. Sweet wines are typically lower alcohol if they are not fortified. (ex: Moscato d’Asti 5.5% ABV)
There are thousands of different varietals, regions and types of wine. Because of wine’s diversity, it is easier to start classifying wine by the way it tastes. Wine sommeliers identify wines through primary fruit flavors. You can too! Learn how to taste wine like a pro and to identify the basic characteristics of wine. These two techniques will build your wine memory.
Wines are separated by style, primary flavor and sometimes even an additional grouping of High Tannin, Round or Spicy. Here are definitions of the terms:
Wines with high tannin feel like they dry out your mouth. The sensation is similar to licking a popsicle stick or putting a wet tea bag in your mouth.
Round wines tend to have less tannin and balanced acidity on the finish. People often describe the sensation as ‘Smooth’ or ‘Lush’ when using wine descriptions.
Spicy wines tend to have higher acidity or higher alcohol. Imagine the tartness of cranberry juice versus the smoothness of peach juice.