| buy white red wine gift online at gifts2drink for delivery throughout the uk and europe. Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. Although a number of other fruits - such as plum, elderberry and blackcurrant - may also be fermented, only grapes are naturally chemically balanced to ferment completely without requiring extra sugars, acids, enzymes or other nutrients. Non-grape wines are called fruit wine or country wine. Other products made from starch based materials, such as barley wine, rice wine, and sake, are more similar to beers. Beverages made from other fermentable material such as honey (mead), or that are distilled, such as brandy, are not wines. The English word wine and its equivalents in other languages are protected by law in many jurisdictions. Wine in the New World Grapes and wheat were first brought to what is now Latin America by the first Spanish conquistadores to provide the necessities of the Catholic Holy Eucharist. Planted at Spanish missions, one variety came to be known as the Mission grapes and are still planted today in small amounts. Succeeding waves of immigrants imported French, Italian and German grapes although wine from grapes native to the Americas is also produced. Wine producing regions Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world's most southerly vineyards are in the South Island of New Zealand near the 45th parallel and the most northerly is in Flen, Sweden, just above the 59th parallel . As a rule, grapevines prefer a relatively long growing season of 100 days or more with warm daytime temperatures (not above 95°F/35°C) and cool nights (a difference of 40°F/23°C or more). Wine exporting countries The 14 largest export nations (2005 dates) - France, Italy, Spain, Australia, Chile, the United States of America, Germany, South Africa, Portugal, Romania, Moldova, Hungary, Croatia and Argentina. California produces about 90% of the wine in the United States. In 2000, Great Britain imported more wine from Australia than from France for the first time in history. Wine grape varieties Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; indeed, some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage. Wine can also be made from other species or from hybrids, created by the genetic crossing of two species. Vitis labrusca, Vitis aestivalis, Vitis muscadinia, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes, usually grown for eating in fruit form or made into grape juice, jam, or jelly, but sometimes made into wine, eg. Concord wine (Vitis labrusca species). Although generally prohibited by law in traditional wine regions, hybrids are planted in substantial numbers in cool-climate viticultural areas. Hybrids are not to be confused with the practice of grafting. Most of the world's vineyards are planted with European vinifera vines that have been grafted onto North American species rootstock. This is common practice because North American grape species are resistant to phylloxera. Grafting is done in every wine-producing country of the World except for Chile and Argentina, which have yet to be exposed to the bug. The variety of grape(s), aspect (direction of slope), elevation, and topography of the vineyard, type and chemistry of soil, the climate and seasonal conditions under which grapes are grown, the local yeast cultures altogether form the concept of "terroir." The range of possibilities lead to great variety among wine products, which is extended by the fermentation, finishing, and aging processes. Many small producers use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir. However, flavor differences are not desirable for producers of mass-market table wine or other cheaper wines, where consistency is more important. These producers will try to minimize differences in sources of grapes and hide any hint of often-unremarkable "terroirs", or of climatically under-performing harvest years, by: blending harvests of various years and vineyards; pasteurizing the grape juice in order to kill indigenous yeasts (to be replaced with "choice" cultivated yeasts); and using flavor additives. Classification of wine By vinification methods Wines may be classified by vinification methods. These include classifications such as sparkling, still, fortified, rosé, and blush. The colour of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. Grapes with colored juice, for example alicante bouchet, are known as teinturier. Red wine is made from red (or black) grapes, but its red colour is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. A form of Rosé is called Blanc de Noirs where the juice of red grapes are allowed contact with the skins for a very short time (usually only a couple of hours). Sparkling wines, such as champagne, are those with carbon dioxide, either from fermentation or added later. They vary from just a slight bubbliness to the classic Champagne. To have this effect, the wine is 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 in the wine. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are called Méthode Champenoise or 'Methode Traditionelle'. Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy). In most countries except the United States, champagne is legally defined as sparkling wine originating from a region in France. Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation. Brandy is a distilled wine. Grappa is a dry colorless brandy, distilled from fermented grape pomace, the pulpy residue of grapes, stems and seeds that were pressed for the winemaking process. By taste Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated with the aromas and tastes of different compounds. Wines may be described as 'dry' (meaning they are without obvious sugar), off-dry, fruity, or sweet, for example. The sugar content of grapes can be measured in brix, at harvest, and this determines the combined level of alcohol and residual sugar (in the absence of chaptalisation). Sweetness is in actuality determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a tiny amount of residual sugar. Specific flavors may also be sensed, at least by an experienced taster, due to the highly complex mix of organic molecules, such as esters, that a fully vinted wine contains. Experienced tasters will also distinguish between flavors characteristic of a specific grape (e.g., Cabernet Sauvignon and black currant) and flavors that are imparted by other factors in winemaking, either intentional or not. The most typical intentional flavor elements in wine are those that are imparted by aging in oak casks, and virtually every element of chocolate, vanilla, or coffee are actually a factor of oak and not the native grape. Banana flavors are almost always imparted by use of a specific yeast, and are not characteristic of any grape. Many people are very sensitive to animal scents in wine, and with possible exception of mourvedre almost all of these flavors, whether viewed positively or not, are the result of natural yeasts producing these scents. Generally an experienced taster will distinguish between the aromas that the natural grape produces--called primary qualities--and the bouquet that is imparted by secondary effects such as winemaking practices or aging. Some white grapes Albariño: lemon, minerals. Chardonnay: butter, melon, apple, pineapple, vanilla (if oaked, i.e., vinified in new oak aging barrels) Chenin Blanc: wet wood, beeswax, honey, apple, almond. Gewürztraminer: rose petals, lychee, spice. Grüner Veltliner: green apple, citrus. Marsanne: almond, honeysuckle, marzipan. Melon de Bourgogne: lime, salt, green apple. Muscat: lilac, honey, grapes, lime. Palomino: honeydew, citrus, raw nuts. Pinot Gris (Pinot Grigio): white peach, pear, apricot. Prosecco: apple, honey, musk, citrus. Riesling: citrus fruits, peach, honey. Sauvignon Blanc: gooseberry, lime, asparagus, cut grass, bell pepper. Sémillon: honey, orange, lime. Ugni Blanc, also known as Trebbiano: lime, herbs. Verdicchio: apple, minerals, citrus. Vermentino: pear, cream, green fruits. Viognier: peach, pear, nutmeg, apricot. Some red grapes Cabernet Franc: tobacco, green bell pepper, raspberry, new-mown grass. Cabernet Sauvignon: blackcurrants, chocolate, tobacco. Gamay: pomegranate, strawberry, red fruits. Grenache: smoky, pepper, raspberry Malbec: violet, fruit Merlot: black cherry, plums, tomato. Mourvèdre: thyme, clove, cinnamon, black pepper, violet, blackberry. Nebbiolo: leather, tar, stewed prunes, chocolate, liquorice, roses. Norton: red fruit, elderberries. Petite Sirah (Durif): earthy, black pepper, dark fruits. Petit Verdot: violets (later) Pinot Noir: raspberry, cherry, violets, "farmyard" (with age), truffles. Pinotage: bramble fruits. Sangiovese: herbs, black cherry, leathery, earthy. Syrah (Shiraz): tobacco, black pepper, blackberry, smoke. Tempranillo: vanilla, strawberry, tobacco. Teroldego: spices, chocolate, red Fruits Zinfandel: black cherry, pepper, mixed spices, mint. By vintage Wines may be classified by the year in which the grapes are harvested, known as the "vintage". "Vintage wines" are made from grapes of a single year's harvest, and are accordingly dated. Some wines can improve in flavor as they age, and wine enthusiasts will occasionally save bottles of an especially good vintage wine for future consumption. Most countries allow a vintage wine to include a portion of wine that is not from the labeled vintage. In Chile and South Africa, the requirement is 75 percent. In Australia, New Zealand, and the member states of the European Union the requirement is 85 percent. In the United States the requirement is 95 percent same-year content for vintage-dated wine. In theory, the 95 percent rule in the United States applies equally to foreign imports, but there are obvious challenges in enforcing the regulation. For some types of wine, the best-quality grapes and the most care in wine-making are employed on vintage wines and they are therefore more expensive than non-vintage wines. Whilst vintage wines are generally made in a single batch so that each and every bottle will have a similar taste, climatic factors can have a dramatic impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer. Non-vintage wines, however, are blended from a number of vintages for consistency, this allows wine makers to keep a reliable market image and also maintain sales even in bad vintage years. Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines are only made in better-than-average years. Conversely, wines such as White Zinfandel, which do not age well, are made to be drunk immediately and may not be labeled with a vintage year. There are exceptions though. French Champagne is often non-vintage, but still expensive. It can sometimes profit from aging 2-3 years and some Prestige Cuvées even much longer. There is some disagreement and research about the significance of vintage year to wine quality. By wine style Some red wines Amarone: Italy Barbaresco: Italy Barolo: Italy Beaujolais: France Blaufränkischer: Austria Bobal: Spain Bordeaux: France Brancellao: Spain Brunello di Montalcino: Italy Burgundy: France Cabernet Franc: France, USA (California, Virginia) Cabernet Sauvignon: Argentina, Australia, Chile, France, Italy, Moldova, New Zealand, Romania, South Africa, Turkey, USA (California, Texas, Washington State), Venezuela Cannonau: Italy Carmenere: Chile Cencibel: Spain Chianti: Italy Dimyat: Bulgaria Feteasca Neagra: Romania Feteasca Regala: Romania Garnacha, also known as Grenache and as Cannonau: Australia, France, South America, Spain, USA (California) Gumza: Bulgaria Kagor: Moldova Kalecik Karasi: Turkey Malbec: Argentina, France Mavrodafni: Greece Mavrud: Bulgaria Mazuela: Spain Melnik: Bulgaria Merlot: Argentina, Australia, Canada, Chile, France, Italy, Moldova, New Zealand, Romania, South Africa, Turkey, USA (California, Washington State), Venezuela Mirodia Red: Moldova Monastrell: Spain Norton: USA (Eastern and Midwestern States) Nosiola: Italy Pamid: Bulgaria Petite Sirah: Argentina, Australia, Brazil, Mexico, USA (California, Washington State) Pinot Meunier: France, Germany Pinot Noir: Argentina, Australia, Canada, France, Italy, Moldova, New Zealand, Romania, South Africa, USA (California, Oregon, Washington State) Pinotage: New Zealand, South Africa, Zimbabwe Rioja: Spain Syrah/Shiraz: Australia, France (Rhône), Italy, South Africa, Turkey, USA (California, Washington State), Venezuela Tempranillo: Argentina, Spain, Venezuela Trollinger: Germany Valpolicella: Italy Zinfandel: USA (California, Washington State) Zweigelt: Austria Sparkling red wines Brachetto: Italy Cabernet Sauvignon: Australia Lambrusco: Italy Syrah/Shiraz: Australia Soleras wines Marsala: Italy Moscatel: Portugal Palomino (grape used in Sherry): Spain Pedro Ximénez: Spain Porto: Portugal, South Africa ("port style", EU regulations forbid "port(o)" on labels) Some white wines Airén: Spain Albillo: Spain Aleasa Dulce: Moldova Chablis: France Chardonnay: Australia, Canada, France, Germany, Italy, Moldova, New Zealand, Romania, South Africa, Turkey, USA (California, Midwest States, Washington State) Chenin Blanc: France, South Africa, Venezuela Doña Blanca: Spain Feteasca Alba: Moldova, Romania Frascati: Italy Gavi: Italy Gewürztraminer: Australia, Canada, France (Alsace), Germany, New Zealand, Romania, South Africa, USA (Washington State) Goldmuskateller: Italy Grasa de Cotnari: Romania Grüner Veltliner: Austria Kerner: Italy Macabeo: Spain Malvasía: Italy Meursault: France Mirodia White: Moldova Misket: Bulgaria Moscatel: Spain, Venezuela Müller-Thurgau: Austria, England, Germany, Italy Muscat: Australia, Moldova, Romania, South Africa, Turkey Orvieto: Italy Pedro Ximénez: Spain Pinot Gris/Pinot Grigio/Grauburgunder: France, Germany, Italy, Romania, USA (Oregon) Pouilly-Fuissé: France Retsina: Greece Riesling: Australia, Austria, Canada, France (Alsace), Chile, Germany, Idaho, New Zealand, Romania, Italy, USA (New York - Finger Lakes, Oregon) Sauvignon Blanc: Australia, Austria, France, Italy, Moldova, New Zealand, Romania, South Africa, Turkey, USA (California, Washington State), Venezuela Semillon: Australia, France, South Africa, Turkey, USA (Washington State), Venezuela Silvaner: Germany, Italy Soave: Italy Tamâioasa Româneasca: Romania Tokaji: Hungary, Slovakia Torrontés: Argentina, Spain Traminer: Australia, Italy, Romania, Moldova Verdelho: Australia, Portugal Verdicchio dei castelli di Jesi: Italy Vermentino: Italy Vidal Blanc: USA (Virginia, New York) Viognier: Australia, France (Rhône), USA (California, Virginia) Sparkling white wines Asti Spumante: Italy Cava: Spain Champagne: France Franciacorta: Italy Moscato d'Asti: Italy Prosecco: Italy Sekt: Austria, Germany Txacolí: Spain Vin Spumos (Zarea):Romania Pink wines Busuioaca de Bohotin: Romania Lagrein Rosato: Italy Rosé: Australia, France, Portugal, South Africa, Spain, USA, Turkey By quality Premium wines At the highest end, rare, super-premium wines are amongst the most expensive of all foodstuffs, and outstanding vintages from the best vineyards may sell for thousands of dollars per bottle. Red wines, at least partly because of their ability to form more complex subtleties, are typically more expensive. Some of the most expensive come from Bordeaux and Burgundy. However, some white dessert wines like German trockenbeerenauslese or French Sauternes for example, cost hundreds of dollars for a half bottle. Such premium wines are often at their best years or even decades after bottling. On the other hand, they may spoil after such long storage periods, unknown to the drinker about to open the bottle. Part of the expense associated with high-end wine comes from the number of bottles which must be discarded in order to produce a drinkable wine. Restaurants will often charge between two and five times the price of what a wine merchant may ask for an exceptional vintage. This is for a reason: diners will often return wines that have spoiled and not bear the expense. For restaurateurs, serving old vintages is a risk that is compensated through elevated prices. Some high-end wines may be Veblen goods. Exclusive wines come from all the best winemaking regions of the world. Secondary markets for these wines have consequently developed, as well as specialised facilities for post-purchase storage for people who either collect or "invest" in wine. The most common wines purchased for investment are Bordeaux, California cult wines and Port. The importance of the secondary wine market has led the rise of so-called "supercritics", most notably Robert M. Parker, Jr. The shift towards a perceived single-scale of wine analysis (the 100-point scale, or similar) has caused some traditionalists to claim that this process encourages a reduction in variety, as winemakers world-wide try to produce the allegedly single style of wine that will find favour with Mr. Parker and the many consumers who are influenced by his evaluations. The rise, in the late 1990s, of wines produced by the garagistes in Bordeaux, and the heavily tannic, highly fruit-driven wines of the New World, especially in California, Washington State, Australia and New Zealand, all selling for prices above that of the First Growths appear to reflect the influence of Parker and changing wine tastes. (The First Growths were classified by the French government in 1855 as the four best wines in Bordeaux. A fifth was added in 1973 after decades of lobbying by its owner.) Investment in fine wine has attracted a number of fraudsters who play on fine wine's exclusive image and their clients' ignorance of this sector of the wine market. Wine fraud scams often work by charging excessively high prices for the wine, while representing that it is a sound investment unaffected by economic cycles. Like any investment, proper research is essential before investing. False labeling is another dishonest practice commonly used. Some wines, produced to mark significant events in a country or region, can also become collectible because of labelling design. An example is the Mildara Rhine Riesling produced in 1973 to mark the opening of the Sydney Opera House. Instead of labels, the bottles (red, as well as white) had printing in gold on them, as seen in the illustration. Cheap wines At the lower end of the quality spectrum, bulk wine or cooking wine is usually sold cheaply and in large quantities. Cleanskin wine is a type of cheap wine, of ever-increasing popularity in Australia, whose label does not feature the winery nor the winemaker's name. Cleanskin wine is not necessarily of low quality, and over-produced premium wines are often sold as cleanskins (mainly on online auctions) rather than turned into vinegar. Regional wine names The taste of a wine depends not only on the grape species and varietal blend, but also on the ground and climate (known as terroir) where it is cultivated. Historically, wines have been known by names reflecting their origin, and sometimes style: Bordeaux, Rioja, Mosel and Chianti are all legally defined names, reflecting the traditional wines produced in the named region. These naming conventions or "appellations" (as they are known in France) dictate not only where the grapes in a wine were grown, but also which grapes went into the wine and how they were vinified. The appellation system is strongest in the European Union, but a related system, the American Viticultural Area, restricts the use of certain regional labels in America, such as Napa Valley, Santa Barbara and Willamette Valley. The AVA designations do not restrict the type of grape used. New World wines are known primarily by their varietal content, and not by their region. The inconsistent application of historical European designations offends many producers there. For example, in most of the world, wine labeled Champagne must be made from grapes grown in the Champagne region of France and fermented using a certain method, based on the international trademark agreements included in the 1919 Treaty of Versailles. While most countries restrict the use of European place names, there exists a legal definition called semi-generic in the United States that enables U.S. winemakers to use certain generic terms (Champagne, Hock, Sherry, etc.) if there appears next to the term the actual appellation of origin in order to prevent any possible confusion. Generally only the most inexpensive, mass-produced wines (or vin ordinaire) make use of these place names as semi-generic wine names; most of those now use the more popular varietal labeling. For example, makers of American sparkling wines now generally find it to be of no advantage in the marketplace to use the name "Champagne" because the quality of their products is widely recognized. Thus, the finest sparkling wines from California will be labeled "sparkling wine", while some less expensive sparkling wines from California as well as states such as Ohio and New York may bear such names as "Ohio Champagne" or "New York State Champagne." Some European producers protest the practice for fear that it causes loss of sales, although it would appear that only the most unsophisticated consumer could ever be confused or misled by the practice. Some blended wine names are marketing terms, and the use of these names is governed by trademark or copyright law, rather than a specific wine law or a patent on the actual varietal blend or process used to achieve it. For example, Meritage is generally a Bordeaux-style blend of Cabernet Sauvignon and Merlot, and may also include Cabernet Franc, Petit Verdot, and Malbec. Use of the term Meritage is protected by licensing agreements by The Meritage Association. Uses of wine Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. (Alcohol percentages are usually by volume.) The apéritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines. Although there are many classes of dinner wines, they can be categorized under six specific classes as follows: Apéritif (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal. Red wines are usually dry and go well with such main-course dishes as red meats, spaghetti, and highly-seasoned foods. Rosé wines (also called "pink wines") can be served with almost any dish, but are considered best with seafood, salads, cold cuts, pork, and curries. White wines can be very dry to rather sweet, these wines should be served chilled, and go well with white meats, seafood, and fowl. Sparkling wines can served at any meal with any course. These 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. Sparkling wines from Spain are called Cava, and in Germany they are called Sekt. Although often served throughout a meal, sparkling wines do not generally pair well with main meals, and should be served as an apéritif or with certain entrées. Table wine is not bubbly, although some have a very slight carbonation, the amount of which is not enough to disqualify them as table wines. According to U.S. standards of identity, table wines may have an alcohol content that is no higher than 14%. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. In reality, in those regions where grapes ripen fully, such as California's hot Central Valley, a large portion of New World red wines have between 14 and 15.5% alcohol, yet are still certainly 'table wines' in the practical sense. Dessert wines range from medium-sweet to very sweet. These wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokaji (Tokay), Sauternes and muscatel. Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.) The labels on certain bottles of wine suggest that they need to be set aside for an hour before drinking to breathe, while other wines are recommended to be drunk as soon as they are opened. "Breathing" means allowing a wine to aerate before drinking. Generally, younger wines benefit from some aeration, while older wines do not. The word, "younger", refers to the first one third of a wine's life, which varies from wine type to wine type and from wine to wine. For most red wines, "younger" means up to one to two years, while for white wines, it could mean as little as a few months. However, with every rule, there are exceptions: for a Beaujolais Nouveau, younger is measured in months, if not weeks; for a hearty Barossa Shiraz, it could be up to ten years. "Older", as one would expect, refers to the last one third of a wine's life. During aeration, the exposure of younger wines to air often "relaxes" the flavours and makes them taste smoother and better integrated in aroma, texture, and flavor. Wines that are older generally fade (lose their character and flavor intensity) with extended aeration. Breathing, however, does not benefit all wines, and should not therefore be taken to the extreme. In general, wine should be tasted as soon as it is opened to determine how long it may be aerated, if at all. It should then be tasted every 15 minutes until the wine is, according to individual preference, ready to drink. As a general rule, younger white wines normally require no more than 15-30 minutes of aeration while younger red wines should be no more than 30-60 minutes. If in doubt, it is better to err on the side of too little aeration than too much. Note that 'aerating' a wine involves more than removal of the cork. For aeration to provide any benefit whatsoever, the wine must be decanted. 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