Wine
Description
Fermented juice of grapes, primarily from the Vitis vinifera species. The unique characteristics of each wine are influenced by the grape variety, growing environment (terroir), and winemaking techniques.
Red Wine
Made from dark-skinned grapes with the skins left in contact during fermentation, which imparts color, flavor, and tannins. They often feature notes of dark fruits, spices, and earth.
White Wine
Typically made from green or yellow grapes, or red grapes with the skins removed before fermentation. They are generally lighter in body and higher in acidity, with flavors ranging from citrus and green apple to tropical fruits and butter (if oaked).
Rosé Wine
Characterized by its pink hue, achieved by allowing brief contact between the juice and red grape skins. They combine characteristics of both red and white wines, often offering light, fruity, and crisp profiles.
Sparkling Wine
These wines have notable effervescence from trapped carbon dioxide, which is produced during a secondary fermentation. Examples include Champagne, Prosecco, and Cava.
Dessert Wine & Fortified Wine
Sweeter wines with high residual sugar, often enjoyed after meals. Fortified wines (like Port and Sherry) have distilled spirits added to them, increasing their alcohol content and depth of flavor.
