Characteristics
Wines are distinguished by color, flavor, bouquet or aroma, and alcoholic content. Wine is also divided into three main types: still or natural, fortified, and sparkling. Wines are red, white, or rosŽ (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 is utilized; for white wines, the juice only. In rosŽ wines, the skins are removed after fermentation has begun, thus producing a light pink color. Wines are also classified as dry or sweet, according to whether the grape sugar is allowed to ferment completely into alcohol (dry), or whether some residual sugar has been left (sweet).

In a natural wine all the alcohol present has been produced by fermentation. Fortified wines, such as sherry, port, Madeira, and Malaga, are wines to which brandy or other spirits have been added. These wines contain a higher alcohol content (from 16% to 35%) than the still wines (from 7% to 15%). Sparkling wines, of which champagne is the finest example, are produced by the process of secondary fermentation in the bottle.

Highly publicized studies of the French, particularly in Lyons, claim that a moderate consumption of red wine might help reduce the risk of cardiovascular disease. Such findings were judged worthy of further investigation by the American Medical Association.

Production
In natural-wine making the grapes are gathered when fully ripe (sometimes, as for Sauternes, when overripe). Mechanical extraction of the juice, called must, has almost entirely replaced treading, the traditional method. For red wines the must is fermented with the skins and pips, from which the newly formed alcohol extracts coloring matter and tannin. Fermentation starts when wine yeasts (Saccharomyces ellipsoideus), existing on the skins of ripe grapes, come in contact with the must. It may take from a few days to several weeks, according to the temperature and the amount of yeast present or introduced. When the new wine has become still and fairly clear, it is run off into large casks, where it undergoes a complicated series of chemical processes including oxidation, precipitation of proteids, and formation of esters that create a characteristic bouquet. The wine is periodically fined (clarified), then racked into smaller casks. After some months, or for certain wines several years, the wine is ripe for bottling.

The very rare, superfine natural wines made in good vintage years from perfect grapes of the better varieties and possessing the unaccountable quality that vintners call breed are produced in the Bordeaux, Burgundy, and Rh™ne regions of France, in the Rhine valley of Germany, in California's Napa and Sonoma valleys and other parts of the United States, and in other regions of the world. The fine sherry of Spain and port of Portugal are superior fortified wines. Champagne is the best-known fine sparkling wine, but superior sparkling wines are also produced elsewhere in the world.

French Wine
France is the most influential wine-producing area in the world and has developed superfine natural still wines and the finest sparkling wineÑchampagne. The Bordeaux region furnishes red wine known as claret (or simply Bordeaux) and white wine, both dry except for Sauternes. The best-known Bordeaux wines are those of MŽdoc (red), classified and known by the vineyard names, as Ch‰teau Lafite-Rothschild, Ch‰teau Margaux, and Ch‰teau Latour; Graves (red or white); Sauternes (white), sweet, made from overripe grapes and including the noted Ch‰teau d'Yquem; and St.-Emilion and Pomerol. Burgundy wines, red and white, are somewhat lighter in body than the Bordeaux. Connoisseurs prize the Burgundies of the C™te d'Or, especially the white Montrachet, and red Clos Vougeot and RomanŽe. The Chablis area produces fine, white Burgundy. Good wines are made in the Loire valley (Vouvray), the Rh™ne valley (Hermitage and Ch‰teauneuf-du-Pape), Alsace, and the Jura Mts. A great quantity of wine is produced in S France, some of it made into vermouth, distilled into brandy, or used for blending, and some of it of superior quality.

German Wine
Fine German wines are generally light, dry, white wines made from the Riesling grape and characterized by a fresh, flowery bouquet. Hock, derived from the town of Hochheim, is an English term sometimes applied to all Rhine wines. The best white Rhines traditionally are from the Rheingau. They include Johannisberger, RŸdesheimer, and Steinberger. Rheinhessen wines are milder and lighter in taste. The third Rhine district, Pfalz (the Palatinate), also produces distinguished wines. Liebfraumilch, although well known, is typically an undistinguished semisweet Rhine wine. Rhine wines were formerly matured for many years in huge casks like the classic Heidelberg Tun, but are now aged in small casks for not more than three years. One of the most northerly viticultural areas in the world, situated along the Moselle (Mosel) River and its tributaries the Saar and the Ruwer, furnishes extremely light, delicate wines. Moselle wines are drawn off into green bottles, Rhine wines into brown. Other good wines are made in Baden, and in Franconia in Bavaria, noted for Stein wine.

Italian Wine
Italy is the largest and one of the oldest wine-producing countries in the world. Italian wines are frequently named for the grape rather than for the region of origin; hence a wine excellent in one locality may be inferior in another. The best known is Chianti, red or white, and properly a Tuscan wine; Tuscany also produces the esteemed red blends known as Super-Tuscans. From Piedmont come the red Barolo, Barbera, and Barbaresco wines; from Campania come the well-known Lacrima Cristi, and Falerno, descendant of Horace's Falernian; from Veneto comes Valpolicella, dark red with a rich texture. Sicily makes Marsala, a sweet, amber-colored, usually fortified wine, but both that island and Sardinia are increasing important for quality wines.

American Wine
Although in the past American vintners largely were satisfied with quantity production and imitationsÑlargely in name onlyÑof foreign wines, since the mid-1960s the quality domestic wine industry has grown, and many excellent and some superb wines have been made in the United States. Wine is produced in many states; California is the nation's richest wine-producing state, followed by New York and the Pacific Northwest states. In California and the Northwest, grapes of the Old World species, Vitis vinifera, are grown, and some of the varieties produced from these grapes have come to rival the finest French wines. Some of the best wines come from the Napa Valley area north of San Francisco. Distinguished wines from that region include cabernet sauvignon, chardonnay, and zinfandel. Eastern wines, most of them from New York stateÑespecially the Finger Lakes regionÑwere long made mainly from native grapes such as Concords, Catawbas, and the southern scuppernong, but many are now produced from the Old World species and hybrids.

Other Countries
Until recently, sherry was the major Spanish wine sold. Today, Rioja, a leading table wine, is Spain's most widely exported wine, and Ribera del Duero, Priorato, Navarre, and other regions also produce fine wines. Portugal, best known for port and Madeira, also produces some excellent table wines. Greek wines, mainly whites and rosŽs, are sometimes treated with pine resin (retsina). Australian wines have sold well since the mid-1980s, when first-class examples of chardonnay and cabernet sauvignon became available abroad; New Zealand is especially noted for its sauvignon blanc. The best wines from South America come from Chile, which produces both fortified and table wines; Argentina is another significant producer. French planting has made Algeria one of the largest wine-producing countries, but the wines are not notable. Other wine-producing countries include Austria, Hungary, Romania, Bulgaria, and South Africa.

Wine Varieties

Chablis
Rather neutral blended wines. Light bodied.
Taste - Dry.

Rhine
Blended wines. Light bodied, fruity and soft.
Taste - Semi-dry.

Sautern
Blended wines. Light bodied, simple smooth and fruity.
Taste - Semi-sweet.

Chardonnay
Light to medium body wines that sing with subtle citrus and mineral flavors.
Taste - Dry.

Chenin Blanc
Light fruity. Produced in bot a dry and Semi-dry style. Crisp, clean and simple.
Taste - Semi-dry.

Sauvignon (Fume’ Blanc)
Slightly grassy aroma. Light to medium body. Usually some degree of complexity.
Taste - Dry.

Johannisburg Riesling
Produces distinctive fruity, delicate wines. Peachy or apricot aroma. Late harvest styles tend to have a honey-like character.
Taste - Semi-dry to Sweet.

Burgandy
Blended wines – soft, smooth and generally light bodied.
Taste - Dry.

Chianti
Blended wines – medium to full bodied. Fruity and ten to have a slightly acidic bite.
Taste - Has a slightly acidic bite.

Cabernet Sauvignon
Medium to full bodied. Can have great concentration and depth. Tend to be tannic in their youth.
Taste - Dry.

Beaujolais
Light bodied. Preferred for their fruity aroma and taste. Should be drunk young.
Taste - Dry.

Merlot
Medium to fairly full-bodied. Lighter, softer tannins than Cabernets, more accessible when young.
Taste - Dry.

Pinot Noir
Generally light to medium bodied. Known for their elegance rather than power. At their best, aromatic with a touch of spice.
Taste - Dry.

Zinfandel
A grape almost unique to California. Varies greatly according to winemaker’s style. Light to heavy bodied, from tannic and concentrated to easy drinking and fruity, and from table to dessert wines.
Taste - Dry.

Frascati
Lightest in color and body of all Italian wines. Very delicate, soft and smooth. Produced from Malvasia, Trebbiano and other light grapes.
Taste - Dry.

Orvieto
Produced from Trebbiano, Verdello, Grechetto, and Malvasia Dry to grapes. Made in 2 styles: Abboccato(semi-sweet) and Secco(dry) fruity, light and neutral in aroma.
Taste - Dry to Semi-dry.

Pinot Grigio
Light-bodied with floral aromas. Fruity, yet dry with a crisp finish. Produced in many regions.
Taste - Dry.

Soave
Most popular Italian white. Produced from Garganegra and Trebbiano grapes. Light fragrance, light body, and a touch of bitter almond. Best are labeled “Classico”.
Taste - Semi-dry.

Trebbiano
Straw yellow, light bodied with a faint aroma. Rather neutral Taste with a hint of bitter almond. Produced in many regions.
Taste - Dry.

Bardolino
Pale, light bodied Veronese reds. Fruity and fresh. Should be drunk young.
Taste - Dry.

Chianti
Medium to full bodied. Fruity and slightly acidic. Riserva receives 3 years of aging.
Taste - Dry.

Lambrusco
Light, slightly effervescent, soft and fruity.
Taste - Semi-dry.

Valpolicella
Veronese red. Light and fruity with a slight bitteress. A touch heavier bodied than Bardolino. Should be consumed young.
Taste - Dry.

Bordeaux
Light bodied pleasant and soft. Tend to have a slightly herbal aroma and light flavors.
Taste - Dry.

Burgandy
Chardonnay based, medium bodied, complex, and longer lived than most whites. Considered by many to be the world’s finest whites.
Taste - Dry.

Loire
This region covers a variety of light to medium bodied wines. From very dry Melon and Sauvignon Blanc based wines to off dry Chenin Blanc based wines.
Taste - Dry.

Bordeaux
Medium to full bodied. Made from Cabernet Sauvignon and Merlot grapes. Astringent in their youth. Can have great complexity and life.
Taste - Dry to Semi-dry.

Burgandy
Rich, medium bodied. An aromatic bouquet and earthy flavors. Pinot Noir grape is used to produce these wines.
Taste - Dry.

Rhone
Some of the most robust of the French wines. Very full bodied tannic, intense and fruity. Tend to have a purplish cast when young.
Taste - Dry.

Mosel
Light, flowery, delicate. Among the world’s finest when made from the Riesling grape. May have a slight spritz when young.
Taste - Semi-dry to sweet.

Rhine
A touch fuller bodied, broader and softer than Mosels. Those made from Riesling can have great character and complexity, to sweet especially in the late harvest levels.
Taste - Semi-dry to sweet.