wine

Wine is an alcoholic beverage produced primarily by the fermentation of grapes. Yeast metabolizes the sugars in grape juice into ethanol and carbon dioxide, with the resulting flavor influenced by grape variety, climate, soil, and winemaking practices. Wines are typically categorized by color, white, red, or rosé, and by style, including still, sparkling, and fortified varieties.

Grape varieties produce different styles. Red wines are typically made from dark-skinned grapes and are characterized by tannins and deeper color; white wines come from white or lightly colored juice and generally have less tannin. Rosé results from limited contact with grape skins. Sparkling wines gain their effervescence through secondary fermentation; fortified wines include added spirit to raise alcohol content.

Production process: Grapes are harvested, crushed, and pressed to extract juice. The juice ferments in stainless steel or oak, with temperature control affecting flavor. After primary fermentation, wines may undergo malolactic fermentation, clarification, and aging in tanks or barrels before blending, stabilization, filtration, and bottling.

Regions and terroir: Wine production occurs worldwide, with major regions in Europe, the Americas, Africa, and Oceania. Terroir—the combination of climate, soil, and topography—shapes aroma, flavor, and structure. Regulatory systems such as appellations or Denominación de Origen define permitted varieties and production methods in many regions.

History and consumption: Wine has ancient origins, with evidence from early civilizations in the Near East and Caucasus region. It has played cultural, religious, and economic roles, and today produces a global market with diverse styles, prices, and production scales.

Serving and storage: Most wines are best consumed within a range of years from their vintage; aging potential varies by variety and quality. White wines are often served cooler than reds, reds at or below room temperature, and some wines benefit from decanting. Tasting covers appearance, aroma, palate, and finish.