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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
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Wine is an alcoholic beverage made from 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 Georgia or Iran. Wine is thought to have appeared in Europe about 6,500 years ago in present-day Bulgaria and Greece and was very common in ancient Greece and Rome; the Greek god 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...)


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  • Image 1 Greek influence in the 6th century BC The influence of wine in ancient Greece helped ancient Greece trade with neighboring countries and regions. Many mannerisms and cultural aspects were associated with wine. It led to great change in Ancient Greece as well. The ancient Greeks pioneered new methods of viticulture and wine production that they shared with early winemaking communities in what are now France, Italy, Austria and Russia, as well as others, through trade and colonization. Along the way, they markedly influenced the ancient European winemaking cultures of the Celts, Etruscans, Scythians and ultimately the Romans. (Full article...)
    Greek influence in the 6th century BC

    The influence of wine in ancient Greece helped ancient Greece trade with neighboring countries and regions. Many mannerisms and cultural aspects were associated with wine. It led to great change in Ancient Greece as well.
    The ancient Greeks pioneered new methods of viticulture and wine production that they shared with early winemaking communities in what are now France, Italy, Austria and Russia, as well as others, through trade and colonization. Along the way, they markedly influenced the ancient European winemaking cultures of the Celts, Etruscans, Scythians and ultimately the Romans. (Full article...)
  • Image 2 Oak wine barrels Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen. (Full article...)
    Oak wine barrels


    Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen. (Full article...)
  • Image 3 Wine Country is a region of California, in the northern San Francisco Bay Area, known worldwide as a premier wine-growing region. The region is famed for its wineries, its cuisine, Michelin star restaurants, boutique hotels, luxury resorts, historic architecture, and culture. Viticulture and wine-making have been practiced in the region since the Spanish missionaries from Mission San Francisco Solano established the first vineyards in 1812. There are over 1,700 wineries in the North Bay (according to Alcoholic Beverage Control of California), mostly located in the area's valleys, including Napa Valley in Napa County, and the Sonoma Valley, Alexander Valley, Dry Creek Valley, Bennett Valley, and Russian River Valley in Sonoma County. Wine grapes are also grown at higher elevations, such as Atlas Peak and Mount Veeder AVAs. Cities and towns associated with the Wine Country include Santa Rosa, Healdsburg, Sonoma, Kenwood, Petaluma, Sebastopol, Guerneville, Windsor, Geyserville, and Cloverdale in Sonoma County; Napa, Yountville, Rutherford, St. Helena and Calistoga in Napa County; and Hopland and Ukiah in Mendocino County. Wine is also an important part of the economy in nearby Lake, Solano, and Yolo counties. (Full article...)

    Wine Country is a region of California, in the northern San Francisco Bay Area, known worldwide as a premier wine-growing region. The region is famed for its wineries, its cuisine, Michelin star restaurants, boutique hotels, luxury resorts, historic architecture, and culture. Viticulture and wine-making have been practiced in the region since the Spanish missionaries from Mission San Francisco Solano established the first vineyards in 1812.

    There are over 1,700 wineries in the North Bay (according to Alcoholic Beverage Control of California), mostly located in the area's valleys, including Napa Valley in Napa County, and the Sonoma Valley, Alexander Valley, Dry Creek Valley, Bennett Valley, and Russian River Valley in Sonoma County. Wine grapes are also grown at higher elevations, such as Atlas Peak and Mount Veeder AVAs. Cities and towns associated with the Wine Country include Santa Rosa, Healdsburg, Sonoma, Kenwood, Petaluma, Sebastopol, Guerneville, Windsor, Geyserville, and Cloverdale in Sonoma County; Napa, Yountville, Rutherford, St. Helena and Calistoga in Napa County; and Hopland and Ukiah in Mendocino County. Wine is also an important part of the economy in nearby Lake, Solano, and Yolo counties. (Full article...)
  • Image 4 Ordinaire is a wine bar, wine shop, and bistro-style restaurant in the Grand Lake District of Oakland, California. Ordinaire specializes in selling natural wine produced from organic grapes with minimal chemical and technological intervention. Owner Bradford Taylor opened Ordinaire in September 2013. Taylor is also an organizer of an annual natural wine festival in Oakland called Brumaire, which has held events at Ordinaire. Ordinaire periodically partners with chefs to open as a pop-up restaurant called Bistro Ordinaire. Food and wine critics have praised Ordinaire for its selection of wines and hip yet unpretentious atmosphere. Amid a wave of interest in natural wine in the United States, Ordinaire has helped to establish Oakland as a natural wine hub. The shop has been described as an important site for natural wine culture within the East Bay, the San Francisco Bay Area, the West Coast, and the United States as a whole. (Full article...)

    Ordinaire is a wine bar, wine shop, and bistro-style restaurant in the Grand Lake District of Oakland, California. Ordinaire specializes in selling natural wine produced from organic grapes with minimal chemical and technological intervention. Owner Bradford Taylor opened Ordinaire in September 2013. Taylor is also an organizer of an annual natural wine festival in Oakland called Brumaire, which has held events at Ordinaire.

    Ordinaire periodically partners with chefs to open as a pop-up restaurant called Bistro Ordinaire. Food and wine critics have praised Ordinaire for its selection of wines and hip yet unpretentious atmosphere. Amid a wave of interest in natural wine in the United States, Ordinaire has helped to establish Oakland as a natural wine hub. The shop has been described as an important site for natural wine culture within the East Bay, the San Francisco Bay Area, the West Coast, and the United States as a whole. (Full article...)
  • Image 5 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 Nikolaihof, Weingut Knoll, Weingut Tement, and Weingut Sattlerhof. (Full article...)
    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 Nikolaihof, Weingut Knoll, Weingut Tement, and Weingut Sattlerhof. (Full article...)
  • Image 6 The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts. The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation. The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4. Despite its widespread use which often includes deliberate inoculation from cultured stock, S. cerevisiae is rarely the only yeast species involved in a fermentation. Grapes brought in from harvest are usually teeming with a variety of "wild yeast" from the Kloeckera and Candida genera. These yeasts often begin the fermentation process almost as soon as the grapes are picked when the weight of the clusters in the harvest bins begin to crush the grapes, releasing the sugar-rich must. While additions of sulfur dioxide (often added at the crusher) may limit some of the wild yeast activities, these yeasts will usually die out once the alcohol level reaches about 15% due to the toxicity of alcohol on the yeast cells physiology while the more alcohol tolerant Saccharomyces species take over. In addition to S. cerevisiae, Saccharomyces bayanus is a species of yeast that can tolerate alcohol levels of 17–20% and is often used in fortified wine production such as ports and varieties such as Zinfandel and Syrah harvested at high Brix sugar levels. Another common yeast involved in wine production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note of complexity. (Full article...)
    The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts.


    The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation.

    The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4. Despite its widespread use which often includes deliberate inoculation from cultured stock, S. cerevisiae is rarely the only yeast species involved in a fermentation. Grapes brought in from harvest are usually teeming with a variety of "wild yeast" from the Kloeckera and Candida genera. These yeasts often begin the fermentation process almost as soon as the grapes are picked when the weight of the clusters in the harvest bins begin to crush the grapes, releasing the sugar-rich must. While additions of sulfur dioxide (often added at the crusher) may limit some of the wild yeast activities, these yeasts will usually die out once the alcohol level reaches about 15% due to the toxicity of alcohol on the yeast cells physiology while the more alcohol tolerant Saccharomyces species take over. In addition to S. cerevisiae, Saccharomyces bayanus is a species of yeast that can tolerate alcohol levels of 17–20% and is often used in fortified wine production such as ports and varieties such as Zinfandel and Syrah harvested at high Brix sugar levels. Another common yeast involved in wine production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note of complexity. (Full article...)
  • Image 7 Vin délimité de qualité supérieure (French pronunciation: [vɛ̃ delimite də kalite sypeʁjœʁ], "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...)
    Vin délimité de qualité supérieure (French pronunciation: [vɛ̃ delimite də kalite sypeʁjœʁ], "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...)
  • Image 8 Viticultural zones in the Champagne region The wine region within the historical province of Champagne in the northeast of France is best known for the production of champagne, the sparkling white wine that bears the region's name. EU law and the laws of most countries reserve the term "champagne" exclusively for wines that come from this region located about 160 kilometres (100 miles) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine-producing districts within the historical province: Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. The city of Reims and the town of Épernay are the commercial centers of the area. Reims is famous for its cathedral, the venue of the coronation of the French kings and a UNESCO World Heritage Site. Located at the northern edges of France, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's proximity to Paris promoted the region's economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great champagne houses in the 17th and 18th centuries. The principal grapes grown in the region include Chardonnay, Pinot noir, and Pinot Meunier. Pinot noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay. (Full article...)
    Viticultural zones in the Champagne region

    The wine region within the historical province of Champagne in the northeast of France is best known for the production of champagne, the sparkling white wine that bears the region's name. EU law and the laws of most countries reserve the term "champagne" exclusively for wines that come from this region located about 160 kilometres (100 miles) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine-producing districts within the historical province: Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. The city of Reims and the town of Épernay are the commercial centers of the area. Reims is famous for its cathedral, the venue of the coronation of the French kings and a UNESCO World Heritage Site.

    Located at the northern edges of France, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's proximity to Paris promoted the region's economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great champagne houses in the 17th and 18th centuries. The principal grapes grown in the region include Chardonnay, Pinot noir, and Pinot Meunier. Pinot noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay. (Full article...)
  • Image 9 Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking. (Full article...)
    Malic and tartaric acid are the primary acids in wine grapes.

    The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking. (Full article...)
  • Image 10 Grapevine from Yanghai, said to be the ancestor of wine in China. Turpan Museum. Wine (Chinese: 葡萄酒 pútáojiǔ lit. "grape alcohol") has a long history in China. Although long overshadowed by huangjiu (sometimes translated as "yellow wine") and the much stronger distilled spirit baijiu, wine consumption has grown dramatically since the economic reforms of the 1980s. China is now numbered among the top ten global markets for wine. Ties with French producers are especially strong, and Ningxia wines have received international recognition. (Full article...)
    Grapevine from Yanghai, said to be the ancestor of wine in China. Turpan Museum.

    Wine (Chinese: 葡萄酒 pútáojiǔ lit. "grape alcohol") has a long history in China. Although long overshadowed by huangjiu (sometimes translated as "yellow wine") and the much stronger distilled spirit baijiu, wine consumption has grown dramatically since the economic reforms of the 1980s. China is now numbered among the top ten global markets for wine. Ties with French producers are especially strong, and Ningxia wines have received international recognition. (Full article...)
  • Image 11 Glasses of white wine White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. (Full article...)

    Glasses of white wine

    White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.

    The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. (Full article...)
  • Image 12 Winiarski in 2015 Warren Winiarski (October 22, 1928 – June 7, 2024) was an American Napa Valley winemaker and the founder and proprietor of Stag's Leap Wine Cellars. Winiarski owned and operated Arcadia Vineyards in the Coombsville AVA of Napa Valley, which produces Chardonnay, Cabernet Sauvignon and Merlot. In 1976, Winiarski won the Judgment of Paris blind tasting for his 1973 Stag's Leap Wine Cellars Cabernet Sauvignon. He oversaw the Winiarski Family Foundation, which supports educational and charitable causes, in addition to teaching courses at the St. John's College Summer Classics program in Santa Fe, New Mexico. In 2017, Winiarski was inducted into the 11th class of the California Hall of Fame by Governor Edmund G. Brown Jr. for his global efforts to showcase and preserve the quality and history of California wine. The Smithsonian Institution, through its National Museum of American History, awarded Winiarski the James Smithson Bicentennial Medal on November 21, 2019. (Full article...)

    Winiarski in 2015

    Warren Winiarski (October 22, 1928 – June 7, 2024) was an American Napa Valley winemaker and the founder and proprietor of Stag's Leap Wine Cellars.

    Winiarski owned and operated Arcadia Vineyards in the Coombsville AVA of Napa Valley, which produces Chardonnay, Cabernet Sauvignon and Merlot. In 1976, Winiarski won the Judgment of Paris blind tasting for his 1973 Stag's Leap Wine Cellars Cabernet Sauvignon. He oversaw the Winiarski Family Foundation, which supports educational and charitable causes, in addition to teaching courses at the St. John's College Summer Classics program in Santa Fe, New Mexico. In 2017, Winiarski was inducted into the 11th class of the California Hall of Fame by Governor Edmund G. Brown Jr. for his global efforts to showcase and preserve the quality and history of California wine. The Smithsonian Institution, through its National Museum of American History, awarded Winiarski the James Smithson Bicentennial Medal on November 21, 2019. (Full article...)
  • Image 13 Merlot grapes on the vine Merlot (/ˈmɜːrloʊ/ MUR-loh) is a dark blue–colored wine grape variety that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness," combined with its earlier ripening, make Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally. The area dedicated to Merlot has continued to increase, with 266,000 hectares (660,000 acres) in 2015. (Full article...)

    Merlot grapes on the vine

    Merlot (/ˈmɜːrloʊ/ MUR-loh) is a dark blue–colored wine grape variety that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness," combined with its earlier ripening, make Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

    Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally.
    The area dedicated to Merlot has continued to increase, with 266,000 hectares (660,000 acres) in 2015. (Full article...)
  • Image 14 The entrance of Robert Mondavi Winery. Robert Gerald Mondavi (June 18, 1913 – May 16, 2008) was an American winemaker. His technical and marketing strategies brought worldwide recognition for the wines of the Napa Valley in California. From an early period, Mondavi promoted labeling wines varietally rather than generically, which became the standard for New World wines. The Robert Mondavi Institute (RMI) for Wine and Food Science at the University of California, Davis opened in October 2008 in his honor. (Full article...)
    The entrance of Robert Mondavi Winery.


    Robert Gerald Mondavi (June 18, 1913 – May 16, 2008) was an American winemaker. His technical and marketing strategies brought worldwide recognition for the wines of the Napa Valley in California. From an early period, Mondavi promoted labeling wines varietally rather than generically, which became the standard for New World wines. The Robert Mondavi Institute (RMI) for Wine and Food Science at the University of California, Davis opened in October 2008 in his honor. (Full article...)
  • Image 15 Labels of the Italian wine Amarone della Valpolicella Classico 2004 from the Pegrandi vineyard produced by Vaona. The label indicates that this is a DOC class wine from the Classico region of Valpolicella. The following four classifications of wine constitute the Italian system of labelling and legally protecting Italian wine: Denominazione di origine (DO, rarely used; Italian: [denominatˈtsjoːne di oˈriːdʒine]; 'designation of origin'); Indicazione geografica tipica (IGT; Italian: [indikatˈtsjoːne dʒeoˈɡraːfika ˈtiːpika]; 'indication of geographical typicality'); Denominazione di origine controllata (DOC; Italian: [denominatˈtsjoːne di oˈriːdʒine kontrolˈlaːta]; 'controlled designation of origin'); and Denominazione di origine controllata e garantita (DOCG; Italian: [denominatˈtsjoːne di oˈriːdʒine kontrolˈlaːta e ɡɡaranˈtiːta]; 'controlled and guaranteed designation of origin'). The system was introduced in 1963 shortly after the Treaty of Rome established Italy as a founding member of the European Economic Community, and was modelled on the extant French appellation d'origine contrôlée (AOC) laws. It was overhauled in 1992 to match new European Union law on protected designation of origin, introducing the more general denominazione di origine protetta (DOP) designation for foods and agricultural products, including wines. Further EU reforms to harmonise agricultural policy in 2008 meant that designations used in member states, and thus Italian designations, were registered with the EU by the end of 2011, with subsequent new denominations or elevations approved by the EU. (Full article...)
    Labels of the Italian wine Amarone della Valpolicella Classico 2004 from the Pegrandi vineyard produced by Vaona. The label indicates that this is a DOC class wine from the Classico region of Valpolicella.

    The following four classifications of wine constitute the Italian system of labelling and legally protecting Italian wine:

    The system was introduced in 1963 shortly after the Treaty of Rome established Italy as a founding member of the European Economic Community, and was modelled on the extant French appellation d'origine contrôlée (AOC) laws. It was overhauled in 1992 to match new European Union law on protected designation of origin, introducing the more general denominazione di origine protetta (DOP) designation for foods and agricultural products, including wines. Further EU reforms to harmonise agricultural policy in 2008 meant that designations used in member states, and thus Italian designations, were registered with the EU by the end of 2011, with subsequent new denominations or elevations approved by the EU. (Full article...)
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“ I have often wondered what the vintners buy, one half so precious as the goods they sell ”
— Omar Khayyam


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Alban Vineyards is a California wine estate producing various Rhône style blends and varietal wine. The winery is located in Edna Valley, near Arroyo Grande in the southern corner of San Luis Obispo County.

Starting in 1985, John Alban planted grapes for other people until he bought an estate in 1989. With a focus on creating wines made from Rhône Valley varietals, Alban came to be a pioneer of the Rhone Rangers movement, and is considered one of the most influential American Rhone producers. (Full article...)


General images - load new batch

The following are images from various wine-related articles on Wikipedia.
  • Image 1A 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 2Entrance 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 3Examples of downy and powdery mildew on a grape leaf (from Viticulture)
    Examples of downy and powdery mildew on a grape leaf (from Viticulture)
  • Image 4In 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 5Grape harvesting depicted in a medieval book of hours (from Viticulture)
    Grape harvesting depicted in a medieval book of hours (from Viticulture)
  • Image 6Central 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 7Stainless 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 8Grape 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 9Testing wine for sulphur dioxide level (from Winemaking)
    Testing wine for sulphur dioxide level (from Winemaking)
  • Image 10The 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 11Anatomy 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 12Monastic 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 13A wine labelling machine with adhesive labels in France (from Winemaking)
    A wine labelling machine with adhesive labels in France (from Winemaking)
  • Image 14Wine grapes on Long Island (from Viticulture)
    Wine grapes on Long Island (from Viticulture)
  • Image 15A Napa Valley vineyard on the side of a road (from Viticulture)
    A Napa Valley vineyard on the side of a road (from Viticulture)
  • Image 16Manual grape gathering (from Viticulture)
    Manual grape gathering (from Viticulture)
  • Image 17Harvested Cabernet Sauvignon grapes (from Winemaking)
    Harvested Cabernet Sauvignon grapes (from Winemaking)
  • Image 18Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
    Antique wooden wine press in front of World Heritage vineyards (from Winemaking)
  • Image 19A vineyard in Brhlovce, Slovakia (from Viticulture)
    A vineyard in Brhlovce, Slovakia (from Viticulture)
  • Image 20Night harvest by hand of wine grapes in Napa, California (from Winemaking)
    Night harvest by hand of wine grapes in Napa, California (from Winemaking)
  • Image 21Crushed grapes leaving the crusher (from Winemaking)
    Crushed grapes leaving the crusher (from Winemaking)
  • Image 22Mechanical 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 23Satyr 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 24Dionysus in a vineyard, depicted on an amphora from the late 6th century BC. (from History of wine)
    Dionysus in a vineyard, depicted on an amphora from the late 6th century BC. (from History of wine)
  • Image 25Georgian 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 26A 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 27Shipping 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 28Wine boy at a Greek symposium (from History of wine)
    Wine boy at a Greek symposium (from History of wine)
  • Image 29Hellenistic 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 Paphos depicting Dionysos, god of wine (from History of wine)
  • Image 30Wine 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 31Vineyards in Italy (from Winemaking)
    Vineyards in Italy (from Winemaking)
  • Image 32The 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)
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Grapevine during flowering
Grapevine during flowering
Grapevine during flowering
Credit: Andy Melton
Grapevine during flowering


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  • Photo request: Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can be licensed for Wikipedia.
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