Wine is an alcoholic beverage made from the juice of grapes through fermentation. Specifically, the term wine refers to the naturally fermented juice of grapes, though it is also produced from other fruits, even vegetables and flowers. Wine naturally contains approximately 85 to 89 percent water, 10 to 14 percent alcohol, less than 1 percent fruit acids, and hundreds of aroma and flavor components in very small amounts.
Wine is characterized not only by its color, flavor, aroma, and alcoholic content, but also by the grapes it is made from, where they are grown, and the production methods applied by the wine maker, or enologist. Wine can be divided into three main types: still, fortified, and sparkling. The still wines (from 7% to 15%) contain a lower alcoholic content than fortified wines (from 16% to 35%), which arecreated by adding by brandy or other spirits. Sparkling wines are produced by the process of secondary fermentation in the bottle. Champagne is the finest example of sparkling wines. Wines are red, white, or ros¨¦, depending on the grape used and the amount of time the skins have been left to ferment in the juice. For red wines the entire crushed grape, including the skin, is utilized; for white wines, the juice only; and for ros¨¦, the skins are kept in the vat for a short time before being filtered out, thus making a light pink color. Wines can also be classified as dry or sweet, according to the grape sugar being allowed to ferment completely into alcohol (dry), or some residual sugar being left (sweet).
The cultivation of wine grapes for the production of wine is called "viticulture" and the practice of wine making can be traced back to at least 5000 BC in Egypt. Graphic evidence is found in wall painting in tombs that show the use of wine as well as actual wine jars. Archaeological evidence indicates that viticulture was also carried on in Mesopotamia (now Iraq and eastern Syria) at about the same period. The growth of the wine industry moved northward to Persia and Europe from its apparent beginnings along the Nile River in Egypt.
Although the origins of wine are not known, wine has played an important role in human culture throughout some 8,000 years of man¡¯s history. Most foods and beverages spoil quickly or can spread disease, but, if properly stored, wine does not spoil. Ethanol, or the alcohol in wine, is present in sufficient concentrations to kill microorganisms that cause diseases, and wine is usually safer to drink than water or milk. This property was so significant that wines were used to protect against disease in ancient civilizations before the connection between microorganisms, poor sanitation, and disease was understood. Recent research on wine seems to confirm earlier beliefs that a moderate consumption of red wine can reduce the risk of cardiovascular disease.
The origins of wine are hidden in antiquity. However, archaeological evidence indicates that the first wines were made in Caucasia and Mesopotamia some 8,000 years ago. A jar, unearthed in the northern mountains of Iran yielded a yellowish residue that authorities feel supports that thesis. Later, wines are also mentioned in writings of the ancient civilizations of China and Egypt. Around 3,000 BC wine was produced in Phoenicia. Between 1000-950 BC vineyards were cultivated by the early Greek civilization in which wine was not only a popular beverage but also a sacred drink. In Greek mythology the wine god Dionysus supervised all matters concerning grape cultivation and wine production. It was in Ancient Greece that wine was believed first cultivated for commercial purposes and sold abroad. At the turn of the first millennium wine production was expanded to most of Western Europe, Southern Russia and parts of Britain. In the ancient Roman Empire wine was also important. The Roman wine god was Bacchus, and like Dionysus he oversaw all wine matters and also gave his name to wild, wine-fueled parties, or bacchanalia. Viticulture was centered in the areas of present-day Italy, Spain, Greece, France, and Germany. Some of the finest French and German vineyards have been under virtually continuous cultivation since then. After the Roman Empire fell, western European viticulture was largely sustained by the Catholic Church. In those days wines were produced not only for sacramental use, but also as a source of revenue for the church.
The wine trade was a main attraction at lively fairs in many French and Flemish towns in the revival of commerce before the period of the Renaissance (14th century to 17th century). Bordeaux wines become a great favorite of the English. Some of the best wines in the world are still produced in southern France, particularly in the Bordeaux region, where wines have been made for over 2,000 years.
In the 17th century Champagne, the first sparkling wine, was invented, and improved glass-making made wine more transportable and more easily stored.
By the mid-1600s wine production was brought by the European colonists to the east coast of the New World. Serious production of wine began in North America in the mid-1800s. Settlers tried to grow imported grape cuttings from Europe, but unfortunately the European cuttings had not developed immunities to the North American plant diseases that eventually killed them. During this period grape varieties carrying the deadly insect, Phylloxera, from North and South America were shipped back to Europe. This pest quickly infected the ancient European vines, nearly devastating European vineyards. It was at this time that the resistance of certain American vines to the insect was discovered, and the subsequent effort to graft resistant American roots to the fruit-bearing parts of European vines that saved European wine production. Another 200 years and American wine production began to flourish.
In the 17th century Portuguese wine was on the English market and in the 18th century Spanish sherry and German Rhine wine became popular. But by 1875 French wines dominated world trade and since that time European wine industries have led the world in international wine trade.
In the 19th and 20th centuries, New World vineyards in California, Australia, South America and Canada have gained international acclaim. Many of these vineyards were started by imported or hybrid grapes related to those in Europe.
Fine wine comes from fine grapes grown in a certain region called an appellation. Fine grapes depend on natural factors, including climate, location of grapevines and soil. These factors distinguish wines from one country, or even one area, to another and make them unique. Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. Grapevines produce the best fruit when they are grown in well drained sandy, chalky, or rocky soils with a relatively long growing season, 100 days or more, with plenty of sunshine and cool but not freezing nights.
The European wine grape, Vitis vinifera is the primary grapevine for wine production. Grapevines for wine production are also from other species or from hybrids, created by the genetic crossing of two species. European Wine Grapes grow best in regions with warm, dry summers and mild winters, while hybrids are mainly planted in cool-climate viticultural areas.
Vineyards are where wine grapes are grown, with individual vines trained on a trellis, a system of stakes and wires arranged to expose the grapes to as much sunshine as possible. Wine grapes have to be grown for two years after planting before they are harvested for production. The commercial use of wine grapes is expected to be five years. Grapevines can produce fruit for 20 to more than 100 years. The grapevine growth cycle is a pattern beginning in early spring and ending in winter. In this pattern new shoots begin to sprout; the shoots bud, flowers blossom and become clusters of tiny grapes; grapes ripen in midsummer and are ready to be harvested in mid fall, depending on grape variety, site and climatic conditions. By the end of fall, the vines lose their leaves and pruning occurs throughout the cold winter months until the following spring. This growth cycle is repeated every year in every vineyard with one season ending and another beginning.
In order to produce grapes that result in wines with desired characteristics, it is crucial to understand viticultural practices; to know how training, trellising, harvesting and pruning, influence grape and wine characteristics. To make sure that grapes ripen evenly the viticulturalist trains and trellises to optimize sun exposure. Under-ripe grapes may produce low sugar and not ferment properly while overly ripe grapes contain very high sugar. Pruning means removing the dead wood from the vines once they are dormant in winter. In this way, the size and shape of the vines as well as the number of buds are controlled.
Wine grapes and grapevines have a lot of natural enemies, including insects, molds, bacteria, viruses, and even deer and birds eating the young shoots or the sweet grapes. Phylloxera, the root louse, destroys the roots of European grapevines. America native grapevines have a natural resistance to this insect, but fruit often has flavors that are undesirable. To solve this problem, growers use grafting: combining two parts of different plants -- the resistant American vine roots and the part above the ground from European vines.
Worldwide there are about 8 million hectares (20 million acres) of vineyards producing some 62 million tons of grapes each year, with a production of about 29 billion liters (8 billion gallons) of wine. In 2005, China ranked 6th of the world’s top ten wine producers, with a yield of 1.3 million tonnes. Others in the top ten are France (5,329,449 tonnes), Italy (5,056,648 tonnes), Spain (3,934,140 tonnes), the United States (2,232,000 tonnes), Argentina (1,564,000 tonnes), Australia (1,274,000 tonnes), South Africa (1,157,895 tonnes), Germany (1,014,700 tonnes) and Chile (788,551 tonnes).
Enology, the study and science of wine making is probably not a familiar word to many, but who, loving wine, wouldn’t want to know how that “nectar of the gods” is made.
Wine is produced by fermenting the juice of grapes or the grape must, grape juice still containing the fruit’s skins, pulp and seeds. In this process the grape sugar is completely consumed. The basic production elements of wine are simple, but manipulation of the grapes -- juice or must -- and the resulting wine to produce the desired flavors and aromas is difficult. It is regarded as high art. The grapes, the soil and the climate influence the wine’s flavor, alcohol content, acidity, and even its color. One unvarying value: white wine is produced from white grapes while red wine is produced from red grapes. The production of red and white wines is essentially the same but for one fact: the presence of the grape skins during fermentation. White grapes are crushed and the juice separated from the skins prior to fermentation. Red wine is fermented with the grape skins. Red pigments and other compounds in the grape skins are extracted during the fermentation process to impart the characteristic red color of the wine as well as other features. A rosé wine is light pink in color and is produced from red grapes fermented without the skins. The wine-making process is usually divided into four steps: a. harvesting and crushing grapes; b. fermentation; c. ageing; and d. packaging.
A. Harvesting and crushing grapes
In modern wine production, the grapes are harvested from the vineyards and then taken to a winery where a destemmer-crusher separates the fruit from the stems and cracks the berries open to release the juice. Weather is a major factor in determining if a year will be a "good vintage". Vineyardists inspect sample clusters of wine grapes with a refractometer (a small device checking the amount of sugar in the grapes) to decide if the grapes are ripe enough to be picked. When the grapes are ready for picking, a mechanical harvester gathers and funnels the grapes into a field hopper, or mobile storage container. Robots are used in most medium to large vineyards, thus eliminating the hard work of hand-picking. The field hoppers are transported to the winery where the grapes are crushed and the stems are removed, leaving liquid must that flows either into a stainless steel fermentation tank or large wooden vat.
B. Fermentation
Grape juice produces alcohol through the process of fermentation. The containers used for fermentation are mostly stainless steel or wood and the type of container used as well as the temperature of fermentation influence the characteristics of the wine. Grapes on the vine are covered with yeast, mold and bacteria. When grape juice is put into a container at the right temperature, yeastwill turn the sugar in the juice into alcohol and carbon dioxide. The grape juice will have fermented. To make white wine, the must is transferred to a press where pressure is applied to separate the juice from the skins. After pressing, the white juice without the skins is transported to a fermentation tank. In red wine production, the must from the crusher is transferred directly to a tank for fermentation. The amount of time the skins are left in the container determines how dark or light the color will be. For rose wine, the skins only stay in the tank or vat for a short time before they are filtered out.
Yeast gives flavor to the wine and is responsible for the presence of positive and negative aroma characteristics in wine. The yeast naturally present on the grape skins when harvested may not have the desired flavor. Other naturally occurring microorganisms also affect the flavors and aromas of the finished wine. To avoid undesirable qualities, nutrients can be added to the fermentation tank.
When fermentation is complete, red wine is separated from the stems and grape skins by passing it through a press. A white wine may be allowed to undergo a second fermentation. Both red and white wines appear cloudy after fermentation, and the wine maker must wait for the yeast and other solids to settle to the bottom of the fermentation tank, forming sediment called the lees.
A less modern, but still widely used way to ferment wine is to place it in small oak barrels. "Barrel fermentation" is usually done at a lower temperature in temperature controlled rooms and takes around 6 weeks.
C. Ageing
After fermentation, the wine has to be aged for several months to several years. During the aging period, no air is permitted to enter the barrels. Aging of wine greatly affects the flavors and aromas, and there are several different techniques used. In large wineries, wine is stored above ground in stainless tanks that are temperature-controlled by water circulating inside the lining of the tank shell. However, many wineries still store wine in oak barrels in damp, subterranean wine cellars to keep the wine cool. Wine aged this way picks up some flavor and aroma from the wood, a very desirable quality in some wines. Air exposure during aging can cause the phenolic compounds, extracted from grape skins and seeds, to combine with each other, producing large chemical compounds called tannins. Over time the tannins become so large that they form reddish-brown sediment in the bottle, which reduces wine bitterness and astringency. Once aged, the wine is now ready to be bottled, corked, sealed, crated, labeled, and shipped to distributors.
D. Packaging
Automated bottling machines are now used in most medium and large-sized wineries. Most moderately priced and expensive wine bottles have corks made from the elastic outer bark of a special oak, which are covered with a peel-off aluminum foil or plastic seal while cheaper wines have an aluminum screw-off cap or plastic stopper. The sealed corks and screw caps keep air from spoiling the wine. Wine is usually shipped in wooden crates, though cheaper wines may be packaged in cardboard.
Wines are classified by a number of different methods. They are usually grouped into different categories by vinification, including sparkling, still, fortified, and rosé; by taste; by vintage; by wine style; and by quality. For the consumer the easiest and most basic categories are: table, sparkling and fortified wines.
Table wines, also known as still or natural wines, differentiate standard wines from the stronger sparkling wines and fortified wines. Table wines contain a minimum of 7 percent and a maximum of 14 percent alcohol. Table wines are most often of low quality and less expensive, but that’s not always true. Many wines that simply say "Red Table Wine" or "White Table Wine" are excellent and not at all inexpensive. Most table wines are fermented until they are dry, namely all the grape sugar has been turned to alcohol by the yeast. Sweet wines are produced by stopping the fermentation before the grape sugar is turned to alcohol or adding grape juice after fermentation. Wines can be white, red, or pink in color depending on the grape variety and wine-making technique. The color of wine is not determined by the juice of the grape, but rather by the presence or absence of the grape skin during fermentation. Red wines are made from red (or black) grapes by a process called maceration. White wines can be produced from any color of grape as the skins are separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. A form called Rosé is produced by leaving the skin in the juice for a short period of time, then filtering it out.
Traditionally, European wines are strictly classified by appellation, the region or locale where the grapes are grown. French wines are labeled based on this geography by Appellation d’Origine Contrôlée, French wine classification system. French wines lead the world in quality. Burgundy in central France and Bordeaux on the southwestern coast of the country are globally renowned wine-producing regions. Bordeaux ranks its best wineries, called châteaux, and their vineyards—crus, into five classes called grand crus, with premier grand crus as the highest class. Château Margaux, Château Latour, Château Mouton-Rothschild and Château Lafite-Rothschild in Pauillac, plus Château Haut-Brion in Graves are the only five wineries that can be labeled premier grand crus.
Outside of Europe, especially in Australia and the United States, table wines are often classified by the variety of grapes that are used in the wine. Generally speaking, wines produced this way must contain at least 75 percent of the named grape variety, and wines classified this way are sometimes called varietals.
Most other wine-producing countries have adopted the French Appellation d’Origine Contrôlée system. In the United States, American wineries indicate appellation of grapes by using an “Appellation of Origin” tag on their wine bottle labels. At least 85 percent of the grapes used to produce the wine must be from the viticultural area stated on the label. An appellation can be anything from a country, state, county, or geographically defined American Viticultural Area (AVA).
Sparkling wines are produced from table wines that are fermented twice and are carbonated; that is, they contain carbon dioxide created by adding a measured amount of sugar and fresh yeast to the dry wine. This can happen either in a closed tank or directly in the bottle. The most famous sparkling wine, French champagne, is produced this way. Sparkling wines are fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are called Méthode Champenoise or 'Methode Traditionelle'. When the sparkling wine is poured into a glass, the gas bubbles to the surface. Other international denominations of sparkling wine include German Sekt or Schaumwein, Spanish Cava, and Italian Spumante or Prosecco. The name champagne can only be officially used for sparkling wines produced in the Champagne region of France under the Appellation d’Origine Contrôlée system. Sparkling wines made in any other region of the globe are simply called sparkling wines, even if they are produced with the traditional champagne method,.
Fortified wines are often sweeter, and contain additional alcohol, by having their fermentation process stopped by the addition of a spirit, or have had additional spirit added after fermentation. Port and sherry are good examples. Fortified wines are mostly used as aperitifs or dessert wines. To make port wine, the grapes are crushed and the fermentation started, but then stopped by adding more alcohol thus killing the yeast. Port is sweet and contains 5 to 10 percent more alcohol than table wines. Portugal is the original home of port. Sherry, originated in Spain is produced by the addition of alcohol to a young dry wine in an oak barrel filled in the middle of the fermentation process. Flor, a special yeast, grows on the surface of the wine and creates the characteristic nutty flavor in sherry.
Brandy, distilled from fermented grape pomace -- the pulpy residue of grapes, stems and seeds -- is classified as distilled spirit, not a wine. To distill, wine has to be heated in a closed copper container until it boils and the alcohol evaporates, the alcohol vapor then passing through a coiled tube where it cools and condenses. After distillation the brandy is aged in oak barrels for several years. Bottled brandy contains 40 percent alcohol.
Wine has to be stored properly for best quality and can be aged for many years. Wine has to be protected from air. Oxygen in the air makes microorganisms grow on the surface of the wine, producing negative flavors and aromas: vinegar or nail polish. Oxygen can also cause chemical reactions leading to flavor loss and color changes. Moisture and bacteria can develop in the cork if the air can not circulate and renew itself. The cork will be damaged and so the wine will lose its integrity. To avoid these changes, wine has to be stored in a way that limits or eliminates oxygen exposure. Very little oxygen exposure occurs in completely full wine barrels. While the wine is aging in barrels, wine makers take great care to limit the air space in the barrel by regularly adding wine to the barrels to fill vacant space formed as the wine evaporates during fermentation. This process is called topping off. Wines last best if bottled with little or no air space in the bottle. Optimally, wine bottles should be stored horizontally with the neck lower than the bottom, enabling contact between the wine in the bottle and the cork. Bottled wines can be stored for decades in a cellar at moderate temperatures, approximately 16° C (60° F).
Wine is traditionally used in a variety of ways: with food, in religion ceremony and over centuries in the belief that it has health benefits. Wine is used to accompany and enhance a wide range of cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular. Different wines contain distinctive flavors and aromas, which will pair up better with certain kinds of foods. A delicately flavored wine goes best with lightly flavored foods while a strong wine enhances foods like beef and game that have more robust flavors.
There are many classes of dinner wines, but they can be categorized into the following:
Aperitif, or "appetizer wines", including dry sherry, Madeira, Vermouth, and other flavored wines made to be consumed before a meal to stimulate the appetite.
Red wines, at room temperature, usually dry, go well with such main course dishes as red meats, spaghetti, and highly-seasoned foods. They usually contain more flavor and aromatic components than white wines.
Rosé wines, also called "pink wines", can be served with almost any dish, but are best with seafood, salads, cold cuts, pork, and curries. They are served chilled.
White wines from very dry to rather sweet should be also served chilled, and go well with white meats, seafood, and fowl.
Sparkling or bubbly wines are frequently served at banquets, formal dinners and weddings. Sparkling wines can be white, pink (rosé), or red. The best known sparkling wines come from the Champagne region in France, and only wines from here can be called Champagne.
Table wines are not bubbly and according to U.S. standards of identity, may have an alcohol content that is no higher than 14%.
Dessert wines range from medium-sweet to very sweet. These wines are so classified because they are served with desserts. Among these are port, sweet sherry, Sauternes and muscatel.
Cooking wines typically contain a significant quantity of salt. Their quality is so poor that they are unpalatable as a beverage and are intended for use only in cooking.
Wines can be enjoyed in any kind of glass. Traditionally, however, different wines are served in different glasses so that their individual characteristics are enhanced.
Wines are used in religion for ceremonies in many cultures. Wines are often part of Libations in the traditions and myth of the Greeks and Romans. Dionysus is frequently thought to have used wines as a psychedelic to inspire visions.
In the Bible the New Testament states that Jesus' very first miracle was to turn water into wine, and the Old Testament states that Noah knew the fermentation of grapes after the great flood.
Wines still remain an essential part of the Eucharistic rites in the Orthodox, Roman Catholic, Lutheran and Anglican denominations of Christianity. Much of the wine industry in the New World was started by the Spanish conquistadores to provide sacramental wine, as the native grapes did not prove suitable to serve the purpose. It was used in nearly all Protestant groups until Welch's created commercial grape juice in 1869 and the non-alcoholic beverage was substituted for the fermented wine.
Wines are also integral part of Jewish laws and traditions. Before eating on the Sabbath and other holidays, the Kiddush needs to be said over wine. On Pesach during the seder it is also required to drink four cups of wine.
There are considerable studies on the health effects of wine. The consumption of red wine in the United States boomed in the 1990s of the twentieth century by the news program “60 Minutes” and other reports on the subject.
It now seems clear that moderate consumption of wines reduces mortality, due to a 10%–40% lower risk of coronary heart disease, especially for those over the age of 35. The effect seems most profound with, and perhaps is limited to, red wines. There are compounds, known as polyphenols, found in larger amounts in red wines and some evidence suggests that these are especially beneficial. There is also considerable quantity of flavonoids and red anthocyanin pigments that serve as antioxidants in red wines. On the negative side: excessive consumption of wines may increase the rate of alcohol-related diseases, including cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver, especially if consumption of red wine is immoderate. So, as usual, moderation should be the rule!
Studies also show that moderate consumption of beer and distilled liquors similarly benefit the heart, but later research suggests that only red wines reduce the risk of contracting several types of cancer while beer and other alcoholic beverages show no change in susceptibility.
The consumption of wines is also said to be effective in reducing the incidence of a broad range of diseases and other health problems. Even though studies are still being conducted and some seem contradictory, it’s fair to say that moderate or limited consumption of red wines does have beneficial effects.
The bottom line of wine tasting is find wines you appreciate and enjoy. There's no right and wrong when it comes to wine tasting. Start with basic senses and develop from there and you’ll learn how to taste wines like a pro: look, smell and taste.
1. Look
Start with a clear, suitable wine glass. Pour an inch or two of wine into the glass. Then take a close look at the wine and see what color it is. Look beyond the colors of red, white or blush. Does a red wine contain a maroon, purple, ruby, garnet, red or even brownish color? Is a white wine clear, straw-like, golden, light green, pale yellow or brown in appearance? Move on to the wine's opacity. Is the wine clear, cloudy, transparent or opaque? Tilt your glass a bit, give it a little swirl and take a close look again. You are looking at color, clarity, brilliance to see if there is sediment, bits of cork or any other floating bits. An older red wine will be more translucent than younger red wines.
2. Smell
It iscriticalto use our sense of smell to properly analyze a glass of wine. Gently swirl your glass to enhance the wine's natural aromas for a good impression of your wine's aroma, and then take a quick whiff to get a first impression. Now stick your nose into the glass and inhale deeply with your nose to gain your second impressions. Does the wine smell of oak, berries, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Gently swirl the wine a second time, let the aromas mix and mingle, and sniff again.
3 .Taste
Start with a small sip and let it roll around your tongue for a first impression, then follow these three stages of tasting:
a. After gaining your initial impression of the wine, you’ll draw a small breath of air in through your lips and allow the wine to mingle with the air, which allows you to taste flavors more fully. Red wines often have berry, woody and bell pepper tastes while white wines often have apple, floral or citrus flavors associated with them.
b. Initial Taste- This is your first impression of the wine's components and flavors.
c. Finish- The final stage of taste is to see how long the flavor lasts after swallowed.
After you have spent some time tasting your wine, you might record some of your impressions. If you like the wine overall, jot down the wine's name, producer and year, purchase it and enjoy yourself or entertain your friends.
spread disease, but, if properly stored, wine does not spoil. Ethanol, or the alcohol in wine, is present in sufficient concentrations to kill microorganisms that cause diseases, and wine is usually safer to drink than water or milk. This property was so significant that wines were used to protect against disease in ancient civilizations before the connection between microorganisms, poor sanitation, and disease was understood. Recent research on wine seems to confirm earlier beliefs that a moderate consumption of red wine can reduce the risk of cardiovascular disease. 
production. It was in Ancient Greece that wine was believed first cultivated for commercial purposes and sold abroad. At the turn of the first millennium wine production was expanded to most of Western Europe, Southern Russia and parts of Britain. In the ancient Roman Empire wine was also important. The Roman wine god was Bacchus, and like Dionysus he oversaw all wine matters and also gave his name to wild, wine-fueled parties, or bacchanalia. Viticulture was centered in the areas of present-day Italy, Spain, Greece, France, and Germany. Some of the finest French and German vineyards have been under virtually continuous cultivation since then. After the Roman Empire fell, western European viticulture was largely sustained by the Catholic Church. In those days wines were produced not only for sacramental use, but also as a source of revenue for the church. 
vine for wine production. Grapevines for wine production are also from other species or from hybrids, created by the genetic crossing of two species. European Wine Grapes grow best in regions with warm, dry summers and mild winters, while hybrids are mainly planted in cool-climate viticultural areas.
characteristic red color of the wine as well as other features. A rosé wine is light pink in color and is produced from red grapes fermented without the skins. The wine-making process is usually divided into four steps: a. harvesting and crushing grapes; b. fermentation; c. ageing; and d. packaging..gif){kind=small}