Portal:Wine

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The Wine Portal

Wine corks
A Dutch wine bottle made in the 17th century, at The The Higgins Art Gallery & Museum

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

Wine stems from an extended and rich history dating back about 8,000 years and is thought to have originated in present-day

Dionysos, and his Roman counterpart Liber represented wine. Wine continues to play a role in religious ceremonies, such as Kiddush in Judaism and the Eucharist in Christianity. (Full article...
)


Selected articles - load new batch

  • Image 1 Israeli wines Israeli wine is produced by hundreds of wineries, ranging in size from small boutique enterprises to large companies producing over ten million bottles per year. Wine has been produced in the Land of Israel since biblical times. Wine was exported to Rome during the Roman period, but under the Muslim rulers the production was virtually wiped out. Under the Crusaders, winemaking was temporarily revived. (Full article...)
    Crusaders, winemaking was temporarily revived. (Full article...
    )
  • Image 2 A bottle of ordinary Tuscan table wine in the kind of traditional fiasco formerly used for Chianti Chianti is an Italian red wine produced in the Chianti region of central Tuscany, principally from the Sangiovese grape. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl.: fiaschi). However, the fiasco is now only used by a few makers of the wine; most Chianti is bottled in more standard-shaped wine bottles. In the latter nineteenth century, Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) helped establish Sangiovese as the blend's dominant grape variety, creating the blueprint for today's Chianti wines. The first definition of a wine area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely redrawn and divided into seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were added to the newly defined Chianti Classico region added in Chianti to their names, for example Greve in Chianti, which amended its name in 1972. Wines labelled Chianti Classico come from the largest sub-area of Chianti, which includes the original Chianti heartland. Only Chianti from this sub-zone may display the black rooster (gallo nero) seal on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers. Other variants, with the exception of Rufina north-east of Florence and Montalbano south of Pistoia, originate in the named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli. (Full article...)
    Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely redrawn and divided into seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Most of the villages that in 1932 were added to the newly defined Chianti Classico region added in Chianti to their names, for example Greve in Chianti, which amended its name in 1972. Wines labelled Chianti Classico come from the largest sub-area of Chianti, which includes the original Chianti heartland. Only Chianti from this sub-zone may display the black rooster (gallo nero) seal on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers. Other variants, with the exception of Rufina north-east of Florence and Montalbano south of Pistoia, originate in the named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli. (Full article...
    )
  • Image 3 Montalcino Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region. Brunello, a diminutive of bruno (lit. 'brown'), is the name that was given locally to what was believed to be an individual grape variety grown in Montalcino. In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designated name. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese. In 1980, Brunello di Montalcino was among the four wines awarded the first denominazione di origine controllata e garantita (DOCG) designation. Today it is one of Italy's best-known and most expensive wines. (Full article...)
    Montalcino

    Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region. Brunello, a diminutive of bruno (lit.'brown'), is the name that was given locally to what was believed to be an individual grape variety grown in Montalcino. In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designated name. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese.

    In 1980, Brunello di Montalcino was among the four wines awarded the first denominazione di origine controllata e garantita (DOCG) designation. Today it is one of Italy's best-known and most expensive wines. (Full article...)
  • Image 4 A Roman statue of Bacchus, god of wine (c. 150 AD, copied from a Hellenistic original, Prado Museum, Madrid). Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain. The Roman belief that wine was a daily necessity made the drink "democratic" and ubiquitous; in various qualities, it was available to slaves, peasants and aristocrats, men and women alike. To ensure the steady supply of wine to Roman soldiers and colonists, viticulture and wine production spread to every part of the empire. The economic opportunities presented by trading in wine drew merchants to do business with tribes native to Gaul and Germania, bringing Roman influences to these regions even before the arrival of the Roman military. Evidence of this trade and the far-reaching ancient wine economy is most often found through amphorae – ceramic jars used to store and transport wine and other commodities. (Full article...)
    Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain.

    The Roman belief that wine was a daily necessity made the drink "democratic" and ubiquitous; in various qualities, it was available to slaves, peasants and aristocrats, men and women alike. To ensure the steady supply of wine to Roman soldiers and colonists, viticulture and wine production spread to every part of the empire. The economic opportunities presented by trading in wine drew merchants to do business with tribes native to Gaul and Germania, bringing Roman influences to these regions even before the arrival of the Roman military. Evidence of this trade and the far-reaching ancient wine economy is most often found through amphorae – ceramic jars used to store and transport wine and other commodities. (Full article...
    )
  • Image 5 A vineyard with a drip irrigation system running along the bottom of the vines Irrigation in viticulture is the process of applying extra water in the cultivation of grapevines. It is considered both controversial and essential to wine production. In the physiology of the grapevine, the amount of available water affects photosynthesis and hence growth, as well as the development of grape berries. While climate and humidity play important roles, a typical grape vine needs 25-35 inches (635-890 millimeters) of water a year, occurring during the spring and summer months of the growing season, to avoid stress. A vine that does not receive the necessary amount of water will have its growth altered in a number of ways; some effects of water stress (particularly, smaller berry size and somewhat higher sugar content) are considered desirable by wine grape growers. In many Old World wine regions, natural rainfall is considered the only source for water that will still allow the vineyard to maintain its terroir characteristics. The practice of irrigation is viewed by some critics as unduly manipulative with the potential for detrimental wine quality due to high yields that can be artificially increased with irrigation. It has been historically banned by the European Union's wine laws, though in recent years individual countries (such as Spain) have been loosening their regulations and France's wine governing body, the Institut National des Appellations d'Origine (INAO), has also been reviewing the issue. (Full article...)
    Institut National des Appellations d'Origine (INAO), has also been reviewing the issue. (Full article...
    )
  • Image 6 Tuscan Chianti in a traditional fiasco Italian wine is produced in every region of Italy. Italy is the world's largest wine producer, as well as the country with the widest variety of indigenous grapevine in the world, with an area of 702,000 hectares (1,730,000 acres) under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted for 19 per cent of global production, ahead of France (17 per cent) and Spain (15 per cent). Italian wine is both exported around the world and popular domestically among Italians, who consume an average of 42 litres per capita, ranking fifth in world wine consumption. The origins of vine-growing and winemaking in Italy has been illuminated by recent research, stretching back even before the Phoenician, Etruscans and Greek settlers, who produced wine in Italy before the Romans planted their own vineyards. The Romans greatly increased Italy's viticultural area using efficient viticultural and winemaking methods. (Full article...)
    Etruscans and Greek settlers, who produced wine in Italy before the Romans planted their own vineyards. The Romans greatly increased Italy's viticultural area using efficient viticultural and winemaking methods. (Full article...
    )
  • Image 7 The German wine regions German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatinate, where 6 of the 13 regions (Anbaugebiete) for quality wine are situated. Germany has about 103,000 hectares (252,000 acres or 1,030 square kilometers) of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy. The total wine production is usually around 10 million hectoliters annually, corresponding to 1.3 billion bottles, which places Germany as the eighth-largest wine-producing country in the world. White wine accounts for almost two thirds of the total production. As a wine country, Germany has a mixed reputation internationally, with some consumers on the export markets associating Germany with the world's most elegant and aromatically pure white wines while other see the country mainly as the source of cheap, mass-market semi-sweet wines such as Liebfraumilch. Among enthusiasts, Germany's reputation is primarily based on wines made from the Riesling grape variety, which at its best is used for aromatic, fruity and elegant white wines that range from very crisp and dry to well-balanced, sweet and of enormous aromatic concentration. While primarily a white wine country, red wine production surged in the 1990s and early 2000s, primarily fuelled by domestic demand, and the proportion of the German vineyards devoted to the cultivation of dark-skinned grape varieties has now stabilized at slightly more than a third of the total surface. For the red wines, Spätburgunder, the domestic name for Pinot noir, is in the lead. (Full article...)
    Spätburgunder, the domestic name for Pinot noir, is in the lead. (Full article...
    )
  • Image 8 Tempranillo in Viala & Vermorel Tempranillo (also known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain's noble grape. The grape has been planted throughout the globe's wine regions. In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with 232,561 hectares (574,670 acres) under vine, of which 87% was in Spain where it is the most planted red grape variety. (Full article...)

    noble grape. The grape has been planted throughout the globe's wine regions.

    In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with 232,561 hectares (574,670 acres) under vine, of which 87% was in Spain where it is the most planted red grape variety. (Full article...
    )
  • Image 9 A cluster of Chenin blanc grapes Chenin blanc (known also as Pineau de la Loire among other names) is a white wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make varieties from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigor is not controlled. Outside the Loire, it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it was historically also known as Steen. The grape may have been one of the first to be grown in South Africa by Jan van Riebeeck in 1655, or it may have come to that country with Huguenots fleeing France after the revocation of the Edict of Nantes in 1685. Chenin blanc was often misidentified in Australia, as well, so tracing its early history in the country is not easy. It may have been introduced in James Busby's collection of 1832, but C. Waterhouse was growing Steen at Highercombe in Houghton, South Australia, by 1862. It provides a fairly neutral palate for the expression of terroir, vintage variation, and the winemaker's treatment. In cool areas, the juice is sweet but high in acid with a full-bodied, fruity palate. In the unreliable summers of northern France, the acidity of under-ripened grapes was often masked with chaptalization with unsatisfactory results, whereas now, the less-ripend grapes are made into popular sparkling wines such as Crémant de Loire. The white wines of the Anjou AOC are a popular expression of Chenin as a dry wine, with flavors of quince and apples. In nearby Vouvray AOC, vintners aim for an off-dry style, developing honey and floral characteristics with age. In the best vintages, the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine, which may improve considerably with age. (Full article...)
  • Image 10 Image of Charles Heidsieck used in Champagne ads in the US during the 1850s Charles Camille Heidsieck (1822–1893) was a French Champagne merchant who founded the Champagne firm Charles Heidsieck in 1851. He is credited with popularizing Champagne in the United States and was known as "Champagne Charlie" during his stay. During the American Civil War Heidsieck was imprisoned under suspicion of being a spy for the French government and the Confederacy. His imprisonment sparked an international incident between France and US over what became known as The Heidsieck Incident. (Full article...)

    spy for the French government and the Confederacy. His imprisonment sparked an international incident between France and US over what became known as The Heidsieck Incident. (Full article...
    )
  • Image 11 Vin délimité de qualité supérieure ("delimited wine of superior quality"), usually abbreviated as VDQS, was the second highest category of French wine, below appellation d'origine contrôlée (AOC) in rank, but above vin de pays (country wine). VDQS was sometimes written as AOVDQS, with AO standing for appellation d'origine. VDQS wines were subject to restrictions on yield and vine variety, among others. There were relatively few VDQS as they typically moved on to AOC status after a number of years. VDQS therefore represented a small part of overall French wine production. In 2005, VDQS wines made up 0.9% of volume amounting from 409,472 hectoliters of production. 42.3% of the VDQS wines produced in that year were white, with the remaining 57.7% being either red or rosé. (Full article...)
    hectoliters of production. 42.3% of the VDQS wines produced in that year were white, with the remaining 57.7% being either red or rosé. (Full article...
    )
  • Image 12 A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions that lead to wine spoilage.[citation needed] In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable flavors and aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent impact on its value.[verification needed] (Full article...)
    A
    aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent impact on its value.[verification needed] (Full article...
    )
  • Image 13 An Austrian wine made from Grüner Veltliner, by far the most grown variety in Austria. Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary), Pinot noir and locally bred varieties such as Zweigelt. Four thousand years of winemaking history counted for little after the "antifreeze scandal" of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol. The scandal destroyed the market for Austrian wine and compelled Austria to tackle low standards of bulk wine production, and reposition itself as a producer of quality wines. The country is also home to Riedel, makers of some of the most expensive wine glasses in the world. Some of the best producers of Austria include Weingut Bründlmayer, Weingut F.X. Pichler and Weingut Franz Hirtzberger, Weingut Hutter, Weingut Eigl and Wellanschitz. (Full article...)
    antifreeze scandal" of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol. The scandal destroyed the market for Austrian wine and compelled Austria to tackle low standards of bulk wine production, and reposition itself as a producer of quality wines. The country is also home to Riedel, makers of some of the most expensive wine glasses in the world. Some of the best producers of Austria include Weingut Bründlmayer, Weingut F.X. Pichler and Weingut Franz Hirtzberger, Weingut Hutter, Weingut Eigl and Wellanschitz. (Full article...
    )
  • Image 14 The state of Oregon in the United States has established an international reputation for its production of wine, ranking fourth in the country behind California, Washington, and New York. Oregon has several different growing regions within the state's borders that are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s. American Viticultural Areas entirely within the state are the Willamette Valley AVA (with 10 nested AVAs) and the Southern Oregon AVA with (5 nested AVAs). Parts of the Columbia Gorge, Walla Walla Valley, and Snake River Valley AVAs lie within Oregon. Pinot noir and Pinot Gris are the top two grapes grown, with over 59,452 short tons (53,934 t) harvested in 2016. Oregon winemakers sold just under 3.4 million cases in 2016. (Full article...)
    The state of Oregon in the United States has established an international reputation for its production of wine, ranking fourth in the country behind California, Washington, and New York. Oregon has several different growing regions within the state's borders that are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s.

    American Viticultural Areas entirely within the state are the Willamette Valley AVA (with 10 nested AVAs) and the Southern Oregon AVA with (5 nested AVAs). Parts of the Columbia Gorge, Walla Walla Valley, and Snake River Valley AVAs lie within Oregon. Pinot noir and Pinot Gris are the top two grapes grown, with over 59,452 short tons (53,934 t) harvested in 2016. Oregon winemakers sold just under 3.4 million cases in 2016. (Full article...)
  • Image 15 A steep vineyard overlooking the Mosel River Mosel (German: [ˈmoːzl̩] ⓘ) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige. The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others. (Full article...)
    incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others. (Full article...
    )

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Selected quote

I have often wondered what the vintners buy, one half so precious as the goods they sell
— Omar Khayyam


Related portals


Selected winery

Mas de Daumas Gassac is a

grape varieties outside specifications of its AOC. Despite its modest designation and location, the vineyard has received widespread acknowledgement, described by the The Times to taste like a “Latour” and by the French magazine Gault-Milau as the "Lafite Rothschild of the Languedoc-Roussillon
", it is frequently referred to as the Grand Cru of the Languedoc.

On land sold by the Daumas family to a former glove manufacturer Aimé Guibert, wines were first planted at this vineyard in 1974. Following the recommendation of

oenologist Émile Peynaud. Aimé Guibert has since featured in the documentary film Mondovino, stating that "wine is dead". (Full article...
)


General images - load new batch

The following are images from various wine-related articles on Wikipedia.
  • Image 1Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England (from Winemaking)
    Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England (from Winemaking)
  • Image 2Hellenistic mosaics discovered close to the city of Paphos depicting Dionysos, god of wine (from History of wine)
    Hellenistic mosaics discovered close to the city of
    Dionysos, god of wine (from History of wine
    )
  • Image 3Mechanical harvesting of Sauvignon blanc grapes in Côtes de Duras, France (from Viticulture)
    Mechanical harvesting of Sauvignon blanc grapes in Côtes de Duras, France (from Viticulture)
  • Image 4A mechanical destemming machine in use at Chateau Montelena winery in Napa Valley (from Winemaking)
    A mechanical destemming machine in use at Chateau Montelena winery in Napa Valley (from Winemaking)
  • Image 5Monastic cellarer tasting wine, from Li Livres dou Santé (French manuscript, late 13th century) (from History of wine)
    Monastic cellarer tasting wine, from Li Livres dou Santé (French manuscript, late 13th century) (from History of wine)
  • Image 6Shipping wine in Roman Gaul: amphoras (top) were the traditional Mediterranean vessels, but the Gauls introduced the use of barrels. (from History of wine)
    Shipping wine in Roman Gaul: amphoras (top) were the traditional Mediterranean vessels, but the Gauls introduced the use of barrels. (from History of wine)
  • Image 7Georgian Kvevri, a jar dated to the 6th millennium BC found at the Shulaveri site (Georgian National Museum). (from History of wine)
    Georgian Kvevri, a jar dated to the 6th millennium BC found at the Shulaveri site (Georgian National Museum). (from History of wine)
  • Image 8Satyr working at a wine press of wicker-work mats (1st century AD relief). (from History of wine)
    Satyr working at a wine press of wicker-work mats (1st century AD relief). (from History of wine)
  • Image 9A cap of grape skins forms on the surface of fermenting red wine. (from Winemaking)
    A cap of grape skins forms on the surface of fermenting red wine. (from Winemaking)
  • Image 10Vineyard in Brhlovce, Slovakia (from Viticulture)
  • Image 11In ancient times, berries were crushed by foot in a barrel or pit. (from Winemaking)
    In ancient times, berries were crushed by foot in a barrel or pit. (from Winemaking)
  • Image 12The corkscrew-shaped feed auger sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the bottom. (from Winemaking)
    The corkscrew-shaped feed auger sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the bottom. (from Winemaking)
  • Image 13Grape harvesting depicted in a medieval book of hours (from Viticulture)
    Grape harvesting depicted in a medieval book of hours (from Viticulture)
  • Image 14Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
    Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
  • Image 15Harvested Cabernet Sauvignon grapes (from Winemaking)
    Harvested Cabernet Sauvignon grapes (from Winemaking)
  • Image 16Testing wine for sulphur dioxide level (from Winemaking)
    Testing wine for sulphur dioxide level (from Winemaking)
  • Image 17Vineyards in Italy (from Winemaking)
    Vineyards in Italy (from Winemaking)
  • Image 18Archaeological sites of the Neolithic, Copper Age, and early Bronze Age in which vestiges of wine and olive growing have been found. (from History of wine)
    Archaeological sites of the
    olive growing have been found. (from History of wine
    )
  • Image 19 Wine grapes on Long Island (from Viticulture)
    Wine grapes on Long Island
    (from Viticulture)
  • Image 20Dionysus in a vineyard; amphora dated to the late 6th century BC (from History of wine)
    Dionysus in a vineyard; amphora dated to the late 6th century BC (from History of wine)
  • Image 21Crushed grapes leaving the crusher (from Winemaking)
    Crushed grapes leaving the crusher (from Winemaking)
  • Image 22Grape cultivation, winemaking, and commerce in ancient Egypt c. 1500 BC (from History of wine)
    Grape cultivation, winemaking, and commerce in ancient Egypt c. 1500 BC (from History of wine)
  • Image 23Detail of a relief on the eastern stairs of the Apadana Palace, Persepolis, depicting Armenian ambassadors, bringing wine to the Persian Emperor. (from History of wine)
    Detail of a relief on the eastern stairs of the
    Persian Emperor. (from History of wine
    )
  • Image 24Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure. (from Winemaking)
    Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure. (from Winemaking)
  • Image 25Night harvest by hand of wine grapes in Napa, California (from Winemaking)
    Night harvest by hand of wine grapes in Napa, California (from Winemaking)
  • Image 26Anatomy of a grape, showing the components extracted from each pressing (from Winemaking)
    Anatomy of a grape, showing the components extracted from each pressing (from Winemaking)
  • Image 27A wine labelling machine with adhesive labels in France (from Winemaking)
    A wine labelling machine with adhesive labels in France (from Winemaking)
  • Image 28The world wine export 2020 shows the annual wine export production of various countries. (from Winemaking)
    The world wine export 2020 shows the annual wine export production of various countries. (from Winemaking)
  • Image 29Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico (from Winemaking)
    Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico (from Winemaking)
  • Image 30Examples of downy and powdery mildew on a grape leaf. (from Viticulture)
    Examples of downy and powdery mildew on a grape leaf. (from Viticulture)
  • Image 31Manual grape gathering (from Viticulture)
    Manual grape gathering (from Viticulture)
  • Image 32Wine boy at a Greek symposium (from History of wine)
    Wine boy at a Greek symposium (from History of wine)
  • Image 33Entrance to the Areni-1 cave in southern Armenia near the town of Areni where a winery dated to c. 4100 BC was found in 2007. (from History of wine)
    Entrance to the Areni-1 cave in southern Armenia near the town of Areni where a winery dated to c. 4100 BC was found in 2007. (from History of wine)
  • Image 34Napa Valley vineyard on the side of a road (from Viticulture)
    Napa Valley vineyard on the side of a road (from Viticulture)

Selected picture

Grapevine during flowering
Grapevine during flowering
Grapevine during flowering
Credit: Andy Melton
Grapevine during flowering


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WikiProject Food and Drink
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  • Wikiproject Bacon
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  • WikiProject Bartending
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  • WikiProject Beer
  • WikiProject Breakfast
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  • WikiProject Fishing and Fisheries
  • WikiProject Spirits (semi-active)
  • Wikiproject Wine
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