Wine Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.Anti-spam check. Do not fill this in! == 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 name="Oxford">J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 593 Oxford University Press 2006 {{ISBN|0-19-860990-6}}</ref><ref name="Clarke encyclopedia">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 (ie, orange, red, rosé, white). They must undergo [[Secondary fermentation (wine)|secondary fermentation]] to create [[carbon dioxide]], which creates the bubbles.<ref>{{Cite web|title=The most popular Types of wine & types of wine grapes|url=https://www.foodandbeverageknowledge.com/2021/05/the-most-popular-types-of-wine-types-of.html|access-date=2021-05-24|website=Food and Beverage service knowledge|archive-date=21 May 2021|archive-url=https://web.archive.org/web/20210521090242/https://www.foodandbeverageknowledge.com/2021/05/the-most-popular-types-of-wine-types-of.html|url-status=live}}</ref> 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|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 name=Hornsey>{{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 name="Wine Label decoder">{{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> Summary: Please note that all contributions to Christianpedia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here. You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see Christianpedia:Copyrights for details). Do not submit copyrighted work without permission! Cancel Editing help (opens in new window) Discuss this page