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Food and Wine Dictionary


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 wine 

The naturally fermented juice of grapes, unless otherwise specified. More broadly, the term can include alcoholic beverages created from other fruits and even vegetables and grains. Such potables are usually specified with the name of the fruit, as in "apricot wine." Wine has a rich history that has evolved along with that of man. Its historical roots reach back almost 12,000 years. As various cultures spread out into new parts of the world, so did the grapevine and the art of winemaking. Today there are vineyards throughout the world with good wine being produced in far-ranging locations from the United States to South Africa to Australia to South America to Europe. Wine is broadly classified in the following categories: 1. STILL (nonsparkling) WINES-including red, white, and ROSÉ-which can be DRY (nonsweet), semisweet, and sweet; 2. SPARKLING WINES, including French CHAMPAGNES as well as effervescent wines from other parts of the world; 3. FORTIFIED wines (such as SHERRY, PORT, and some DESSERT WINES), which have been augmented with BRANDY or other spirit; and 4. Aromatic Wines, like VERMOUTH, which have been flavored with ingredients like herbs or spices.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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