Wines

Wines are alcoholic beverages produced by fermenting crushed grapes or other fruit; the fermentation process converts sugars into alcohol and carbon dioxide. Most wines are made from Vitis vinifera grapes, though in some regions non-grape fermentations exist. Wines vary in color, style, and sweetness and are broadly categorized as still, sparkling, or fortified. Still wines are the most common and may be red, white, or rosé. Sparkling wines contain dissolved carbon dioxide and are often associated with secondary fermentation in bottle or in pressure tanks. Fortified wines have added spirits to increase alcohol content and longevity, examples include port and sherry.

Production typically involves harvesting, crushing, and fermenting the grape must. Red wines gain color from skin contact during fermentation and are often aged in oak. White wines are usually fermented without skins and may also undergo oak aging. Rosé results from limited skin contact or blending. After fermentation, wine is clarified, stabilized, and aged before bottling. Bottles may be sealed with cork, screw cap, or other closures.

Grape varieties and terroir strongly influence flavor and aroma. Common red varieties include Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah; white varieties include Chardonnay, Sauvignon Blanc, Riesling, and Chenin Blanc. Wines are labeled by variety, region, vintage, or a blend. Regions such as Bordeaux, Burgundy, Tuscany, Rioja, and Napa Valley are known for distinct styles.

Serving and storing wine involves appropriate temperatures, proper glassware, and sometimes decanting to separate sediment or aerate aromas. In summary, wine encompasses a wide range of products produced through fermentation, with diversity shaped by grape variety, climate, wine-making techniques, and aging.